Ingredients: medjool dates ¼ cup of fresh, soft, crumbled goat cheese ¼ cup of heavy whipping cream ½ tablespoon of sugar (you can sweeten with honey instead) walnuts Directions: Combine the goat cheese, whipping cream, and sugar or honey and whisk until soft peaks form. Cut a slit lengthwise in the medjool dates. Remove the pits. Fill a small ziploc baggy or piping bag with the filling. If using the ziploc, cut a little bit off one of the ends. Fill the dates with the mixture and top with walnut pieces.
Ingredients medjool dates ½ cup of mascarpone cheese walnuts Instructions Fill a ziploc baggy or piping bag with the mascarpone cheese. Cut a little bit of one of the corners of the ziploc. Cut a slit lengthwise in the medjool dates and remove the pits. Fill with mascarpone and top with walnuts as desired.
INGREDIENTS FOR THE GLUTEN FREE CHOCOLATE CRUST ½ cup (2 ounces) sliced almonds ⅓ cup (1¼ ounces) oat flour ⅓ cup (1¾ ounces) sweet white rice flour (such as Mochiko) ⅓ cup (1 ounce) dutch-process cocoa powder ¼ cup (1¾ ounces) sugar ⅛ teaspoon salt 3 tablespoons (1½ ounces) cold, unsalted butter, in ½” dice ½ teaspoon vanilla extract FOR THE WHIPPED CHEVRE 3 ounces crumbled, soft, fresh goat cheese (about ¾ cup) ¾ cup (6 ounces) heavy cream 1 tablespoon sugar seeds from ½ a vanilla bean FOR THE STRAWBERRY PIE FILLING 1 quart (about 2 pounds) fresh strawberries 1 cup sugar 3 tablespoons cornstarch juice of ½ lemon seeds from 1 vanilla bean INSTRUCTIONS STRAWBERRY PIE FILLING. Wash […]
INGREDIENTS MANGO FILLING 2½ cups of sliced mangos (about 4 small or 2 large mangoes) ¼ cup of sugar juice from half a lemon ¼ tsp cardamom pinch of salt 2 tbsp cornstarch 2 tbsp water 2 tbsp greek yogurt ALMOND CRUST 1 stick butter (room temperature) 2½ cups almond flour/meal 2 tbsp brown sugar 1 tsp vanilla extract ¼ tsp salt INSTRUCTIONS To make the filling, puree the mangoes, sugar, lemon juice, cardamom, and salt in a blender or food processor. Mix the cornstarch with water. Pour the puree into a sauce pan, fold the cornstarch-water mixture in, and cook on medium high for about 10-12 minutes until mixture thickens. Whisk the mixture continuously while cooking to ensure lumps […]
Ingredients 1 pound Butter, Softened To Room Temperature ½ cups Chopped Fresh Cranberries ½ cups Honey 1 whole Orange (just The Zest) Instructions Such an easy recipe, it’s easy to adjust the ingredients to your personal taste. Want more orange flavor? Zest another orange! Want it less sweet? Reduce the amount of honey. Make it your own! Combine softened butter, chopped fresh cranberries, honey to taste (about 1/2 cup) and the ZEST ONLY of one orange. Mix until well blended. You’ll need to store this in the refrigerator.
Ingredients Chicken Salad 4 oz. Grilled or Baked chicken, cubed 3 Cherry tomatoes, sliced ½ Avocado, cubed Salt to taste Lime Cilantro Vinaigrette 3 Tbsp Olive oil 2 Tbsp Lime Juice 1 Tbsp Red Wine Vinegar 1 Tbsp Cilantro Salt to taste Instructions Lime Cilantro Vinaigrette Whisk all ingredients together adding salt slowly until you reach the taste you like. Chicken Salad Combine the chicken and tomatoes and pour ½ of the vinaigrette over them. Mix together until well coated. Add avocado and the rest of the vinaigrette and toss gently so you don’t smash the avocado. Salt to taste. Eat as is or serve them in lettuce wraps.
INGREDIENTS 2 cups Chocolate (Dark, Milk, White) Melted 2 cups Blueberries Washed and dried 3 tbsp Lime Zest INSTRUCTIONS In a microwave-safe bowl, melt chocolate. Dump the blueberries in the bowl and gently mix everything together. Use a fork to to scoop out 6-7 blueberries from the bowl and place them on a sheet of wax paper in a small cluster. Toss some lime zest on top of each chocolate cluster. Continue dipping and scooping out blueberries and make as many clusters as you like. Enjoy!
Ingredients 1 Multi-Grain with Flax Flatout 1 tablespoon crunchy nut-free peanut butter alternative (see note) 1 tablespoon reduced-fat cream cheese 1/4 apple, chopped into strips (we love sweet-tart apples in this recipe, such as Granny Smith, Honeycrisp, or Jazz) dash of cinnamon (about 1/16 teaspoon) Instructions On one half of the Flatout flatbread, evenly spread nut-free butter. Spread reduced-fat cream cheese evenly on the other half of the flatbread. Place half of the chopped apples down the center of the nut-free butter, and the other half down the center of the reduced-fat cream cheese. Sprinkle apples with cinnamon. Beginning with the side with the nut-free butter, roll towards the reduced-fat cream cheese side. With a sharp knife, carefully cut into […]
Ingredients 1 apple 1/3 cup, plus 2 teaspoons nut-free butter spread, divided (see note) Puffed rice cereal 4 red grapes, each sliced vertically in half 8 green grapes 16 chocolate chips Instructions Quarter and core the apple, then quarter each piece again, so you have 16 thin wedges. Spread 1 teaspoon nut-free butter on each apple slice. Lay half of the apple slices on top of the other halves, (matching up nut-free butter sides so the apple slices stick together) to create the “mouth.” Push puffed rice “teeth” gently into the nut-free butter, all around the “mouth,” leaving room to place a red grape “tongue” on the bottom slice of each “mouth.” Place one red grape half in the center […]
Ingredients 2 tablespoons packed brown sugar 2 tablespoons water 1/2 teaspoon pumpkin pie spice 1/4 teaspoon vanilla 1/8 teaspoon cinnamon 1/8 teaspoon kosher salt 1 cup pecan halves Instructions Preheat oven to 275°F. In a small bowl, combine brown sugar, water, pumpkin pie spice, vanilla, cinnamon, and salt, stirring to combine (don’t worry that the sugar and salt won’t be completely dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly. In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they’re done. Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as […]