Shrimp Salad with Grilled Polenta

Shrimp Salad with Grilled Polenta

This meal was one of the most exciting creations I have done so far this year, simply because it was the first time I was able to incorporate some fresh produce from my garden into the recipe.  Anyone with a backyard garden knows how exciting the first harvest is, no matter how small.  Initially I thought this up as a quick meal for small family in order to use up some cooked frozen shrimp I had in the freezer.  But the day before, my husband mentioned that a friend and his family were coming over to help him do some building work, so I quickly had to rethink how to stretch the meal to feed a few more people.  I am sure this recipe would taste even better with grilled shrimp, fresh garden tomatoes and peppers, so I definitely plan to try it again later this summer, although by then some of my fresh lettuces may all have been harvested.  Regardless, this time around the fresh herbs, spicy arugula and bitter kale were in perfect balance with the sweet shrimp and grilled polenta.  I had never tried grilling polenta before but my instincts were right and it turned out amazing.  Our guests literally said "I am going to have to try this at home" so I know it was a hit.  And it was actually a perfect meal for entertaining because the shrimp salad can be made a few hours ahead of time and then all you have to worry about is grilling the polenta and tossing a salad. And it tasted like summer on a plate. What better way to start off the season than with a simple, elegant and healthy meal that honestly tastes better outside when shared with friends and family.  Happy Summer everyone!!!

Chocolate Peanut Butter Protein Brownies

Chocolate Peanut Butter Protein Brownies

I saw a version of this recipe the other day on a Dr. Oz post and the healthful simplicity of it caught my eye.  It is very similar to both my Chocolate Almond Fudge Drop and Peanut Butter Fudge Drop cookie recipes I developed a few months back that were a huge hit with my friends and family so I had a suspicion these brownies would be just as great. Actually, I think they are better... and they are definitely quicker and simpler to make since the preparation process just involves pouring the easy to mix together batter into a pan and letting the oven do the magic. Dr. Oz's recipe called for a few different ingredients that I do not normally have on hand and that I think are even more expensive than the ones I included here, so although I would be interested in someday trying yacon syrup and organic raw cacao powder, I used maple syrup and dark cocoa powder instead.  I know that according to some research, my ingredients are not quite as healthful and full of antioxidants, but at least you can buy them in a regular store and they are still better than a lot of not so natural alternatives.  I used organic all natural peanut butter instead of almond butter, but any nut butter would work and I plan to try making them again in a few days with my homemade Nutella and see how that turns out. I have attempted to make chewy, fudgy, flavorful brownies using small amounts of whole wheat flour for years and it has never quite worked out, but these are perfect, and honestly some of the best I have ever eaten.  My kids and I ate a quarter of the pan within hours of it coming out of the oven in an attempt to "test" them, because they were way too good to not keep cutting small squares.  And they are so high in protein due to the peanut butter and eggs that I wrapped up a bunch to bring with us to our track meet last night to enjoy afterwards.  Both of the kids and I competed in a total of 11 events so if you happened to be there and were wondering why I was trying to run so fast, it was because I knew that one of these delicious and fairly nutritious treats was waiting for me at the finish line!

Chocolate Stout Donuts

Chocolate Stout Donuts

I am sure there are very few guys in this world who do not love both beer and donuts.  I know my husband does, so to make this Father's Day special for him, I decided to combine the two and make donuts using beer.  Maybe that sounds crazy, but trust me, they were delicious.  The dark stout beer gives the chocolate flavor an extra depth and these whole wheat donuts puffed up beautifully and were light, fluffy, and quickly devoured by my hungry family. There is a large amount of organic canola oil in the recipe which gives the donuts that slightly greasy, indulgent flavor that you expect without the unhealthy side affects of deep frying. I especially liked the filled ones using homemade Nutella. I honestly didn't know if they would cook properly but they definitely did and if anything I will just use more filling next time.  And of course you could use store bought Nutella or any other nut butter you prefer.  And these can even be cooked in muffin tins if you don't have a donut pan, but I always find that making homemade donuts is such a great way to get my kids to eat something healthy while disguising it as a treat.  And of course "frosting" and sprinkles always helps it feel like a celebration... which in this case it was.  So plan ahead for next Father's Day and make these treats for all the special dads in your life.

Homemade Nutella

Homemade Nutella

I know you love Nutella.  Everyone does, we just don't like to admit it, or admit that most of the time we eat it straight out of the jar with a spoon.  I am definitely guilty of that even though I know it is made with more sugar than hazelnuts and unfortunately doesn't use sustainable sourced palm oil.  It is just so delicious that although I have tried in the past to not buy it often, it has become a staple in my house because of it's ability to turn a healthy muffin into a "cupcake" and get my daughter to eat just about anything she can dip into it.  The recipe that follows is the best version that I have come up with so far, although I still have about four cups of hazelnuts to work with, so if I get a better tasting one that isn't completely made of sugar I will post that as well.  I honestly think that I am just not a huge fan of hazelnuts unless they are completely masked by sugar and fat, so I may try a similar recipe using walnuts or macadamia nuts (my two favorites).  Needless to say, this homemade chocolate spread is definitely delicious, although it doesn't fool my kids because it tastes more like nuts than sugar.  I have used it on cookies, baked donuts, in smoothies, and even on bread with peanut butter for a quick sandwich before working out.  And yes, I have eaten it with a spoon straight out of the container as well.  And I am sure you will too!!

Maple Raspberry Corn Cake

Maple Raspberry Corn Cake

Every once in awhile, I look in my fridge and see a variety of ingredients that have been around for awhile, and while not yet expired, I feel the urge to use them up and make room for something new.  This is what happened the morning I invented this delicious creation.  I had a container of cornmeal that I know I hadn't used in months and half a bag of frozen raspberries that were in danger of becoming a block of ice, so I put the two together, added a little sweetness and came up with this breakfast cake.  I had initially intended to make a raspberry version of my Maple Blueberry Corn Cakes but was honestly just too lazy to stand over a pan and fry them individually.  So I changed the recipe slightly, and made two round cakes instead (one for today and one I put in the freezer). They smelled delicious while baking and my son, who can be very picky about baked goods, loved them.  More savory than sweet, with a very hearty texture they are a perfectly healthy way to start off your day and make it feel like you should be celebrating something.  The recipe is super simple to throw together quickly, especially if you prep the dry ingredients the night before and while the cakes baked I had time to cut up some fruit, fry some turkey sausages and make a pot of coffee. High in fiber, low in sugar, and full of flavor. Enjoy!

Party Cake

Party Cake

I have been baking cakes for years, but always for myself and my friends and family.  So I never put too much effort into how perfect they looked or agonized over the consistency and the taste as much as I did for this recipe. Because this was the first time I made a cake for someone who paid me for it!  The recipes I used are trusted favorites, which is why I decided to write this blog post.  The chocolate cake is one my mother has used since I was a child, with the addition of about half whole wheat flour being my only change.  The vanilla cake recipe is one I have been working on for awhile and I think I finally have it right.  It tends to be a bit crumbly because of the whole wheat flour, so if you want a softer texture, you could use half white flour like I do with the chocolate cake. So get baking and forget buying a cake for your next big party!