Salted Caramel Walnut Butter

Salted Caramel Walnut Butter

Just found this old draft in my folder and thought I would share it, seeing as I have been too busy recently to get a new post up.  Definitely not one of the most healthy things I have created, but way too yummy not to share.  The caramel sauce itself is just a pure indulgence, but the nut butter as a whole is actually a great high protein sandwich or toast spread. Unless you are a total health nut and never let yourself indulge in sweets, ever (which sounds rather unpleasant to me), I am sure you have found yourself topping a bowl of vanilla ice cream with a large melting spoonful of caramel sauce straight from a jar.  Some specialty brands may have simple ingredient lists like this recipe, but most of them are full of corn syrup, artificial flavors and colors.  So at least with this, you know what you are getting and can even use local, organic sources of butter and cream.  I apologize in advance for not having a proper photo of the finished nut butter, and will add one as soon as I make this again, but from what I remember, my family and I ate it up so fast, I actually forgot to get a good photo. Sometimes when something is that tasty it's hard to pause for a picture. And if you want to make the caramel sauce healthier, why not use it as a dip for sliced apples? :)

Creamy Broccoli and Pea Soup

Creamy Broccoli and Pea Soup

Having just finished a bowl of this soup for the second night in a row, I knew I couldn't wait any longer to share the recipe.  It is honestly my new favorite soup, not only because it is healthy and filling, but because it is so easy to make.  I know when my meat and potato loving husband asks me "what is in this... it is really good!" that I am on to something.  Usually when you order Broccoli and Cheddar "Soup" in a restaurant you get some glorified cheez wiz and chicken broth concoction with tiny pieces of broccoli in it.  Not exactly nutritious, or appetizing, in my opinion.  While most of the ingredients in the following recipe are full of vitamins, minerals and fiber, there is a considerable amount of cheese as well, which you could easily reduce if you are watching your weight or your heart health.  I divided this soup into five hearty servings and the nutrition information (listed below) is still not that bad.  And it is an easy way to get yourself and your family to eat their greens, and some fiber, which is always a good thing.  I love that I was able to sneak in a whole block of organic tofu for some extra protein... no one would ever know it was in there, just that this soup is extra creamy without the addition of any actual cream. Best yet?  It uses frozen vegetables, so you can make it year round, it's affordable and really easy to throw together.  You can even make it ahead and let it simmer on the stove for an hour or two which is great on a busy weeknight with kids getting home at different times and needing help with homework.  So when the weather turns cool this week, why not give this soup a try?

Italian Farro with Wild Mushroom Cream Sauce

Italian Farro with
Wild Mushroom Cream Sauce

This is a perfect dish for a rainy day, no matter what the time of year.  Even in the Spring or Summer, it is still nice to have a warm, hearty meal at the end of a long day.  Especially one that is easy to throw together on a stove top, and is as delicious as it is nutritious for you.  I am of the opinion that mushrooms are an often overlooked item in the produce department, especially by the health conscious, because they lack that bright color that we have been told is the key to a high nutrient composition.  But white is a color, and mushrooms offer an amazing supply of different vitamins, minerals, antioxidants, as well as being a delicious low calorie, low fat, gluten free addition to any meal, especially vegetarian ones as the robust flavor of mushrooms can mimic that of meat.
Usually I just buy fresh mushrooms, and saute them in oil or butter as a side dish, but I know that the many different types of dried varieties available today are even better for you.  Just make sure to follow the instructions on the package carefully in regards to how to prepare them. For this recipe I chose baby bella mushroom and dried porcini mushrooms, but you could easily substitute your favorite type as all mushrooms have the same health benefits.*

*For more information on the nutritional benefits of mushrooms:
http://www.powerofmushrooms.com.au/health-nutrition/health-nutrition/
http://www.webmd.com/food-recipes/features/types-of-mushrooms
http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html

Chocolate Almond Birthday Cake

Chocolate Almond Cake

One week ago today was my 34th birthday.  Not a big milestone and the day itself was a bit uneventful, but I did manage to make myself a cake.  I know you aren't supposed to bake a cake for yourself on your birthday, but since my mom lives four hours away, and I would prefer to bake one myself than find out what my husband could attempt or buy, I took matters into my own hands.  Of course I had to do something different and unexpected since I love experimenting and what better time than with a cake that is just for me anyway? I got the idea for this cake a few weeks before when I first experimented with almond and coconut flours and made mini almond cupcakes for Easter.  And since I love chocolate so much, I had to make a chocolate version of this decadent gluten free dessert.

The recipe, which I have since amended slightly, turned out better than expected, but not as good as I had hoped... which I suppose doesn't say a lot for my confidence.  It has more to do with not knowing a lot about gluten free baking than anything else, and also the desire to make as healthy and dark a chocolate cake as possible without it being dry or bitter.  I enjoyed the cake, and even ate it for breakfast a few times, and my husband and some friends of ours did as well, but my kids weren't so sure.  The texture of the original was more like a brownie and not very sweet, which I attributed to using too much melted unsweetened chocolate and not enough honey.  So I cut down on the chocolate and increased the honey on the recipe posted below.  Regardless, the delicious cake, topped off with fresh organic whipped cream and strawberries, was the perfect way to celebrate the beginning of another year.  Happy Birthday to me!!

Raspberry Cream Muffins

Raspberry Cream Muffins

Who doesn't love a red velvet cupcake?  I know my daughter does and always asks for a red velvet muffin at the grocery store.  But I don't let me kids eat food coloring or tons of white flour on a regular basis so I usually have to say no.  I realize that these muffins are not exactly as red, but they are about as close as you can get without adding coloring and they were good enough for my daughter to excitedly eat a couple as soon as they cooled off from the oven.  And they taste better than anything you could buy in a store.  Basically a combination of my recipes for raspberry fudge cookies and triple blueberry muffins, this recipe uses only fruit for sweetness, whole wheat flour and real organic raspberries.  So it's a treat you can feel good about serving to the sweet people in your life.

Creamy Lemon Spaghetti

Creamy Lemon Spaghetti

There are very few meals that everyone in my family will eat.  Taco night is always a hit because my daughter loves to eat soft whole wheat tortillas filled with cheese. Pizza can be hit or miss depending on the type and my kids' mood, and macaroni and cheese is usually safe, although the homemade version sometimes bothers my daughter.  But spaghetti, or more recently all pasta, is a favorite for everyone.  My picky daughter may not eat it with anything on top, not even butter, but still, I can make one meal, serve a few vegetables on the side and please everyone. 

When it comes to pasta, I believe simpler is better.  Some of my favorite dishes are nothing more than spaghetti, olive oil, garlic, tomatoes and basil, occasionally with some canned tuna thrown on top.  Super easy and nutritious.  My son has always liked lemons, and like me as a child, he even sucks on lemon wedges if I let him.  So I try to incorporate lemon flavored dishes on a regular basis and this one definitely fits the bill.  It has very basic ingredients, but a lot of flavor and can be made in about 30 minutes or less. Usually recipes for lemon cream sauce include at least a cup of heavy cream, or sour cream, but this recipe is considerably lighter.  Do not be afraid of the half and half (you could probably get away with whole milk as well) because without some fat or richness, the meal will not be as satisfying, leading you to want to eat more later.   It is great as a stand alone vegetarian dish, with some vegetables on the side, or served alongside a nice piece of grilled chicken or fish. 

Creamy Pumpkin Gnocchi

Creamy Pumpkin Gnocchi

This recipe is a slight twist on the pumpkin pasta in my All About Pumpkin post, using what I had on hand and switching out the pasta for my favorite: potato gnocchi.  I love the soft, chewy, heaviness of gnocchi, especially on a cool night when all I want is a nice warm, full belly.  Gnocchi is as versatile as pasta and is good with all sorts of sauces, so I thought I would put my freshly roasted sugar pumpkins to good use and make a deliciously simple, and very gourmet tasting meal.  This was my first attempt at roasting pumpkins and it was super easy (as long as you have a sharp knife).  It made the house smell delicious and I know it made a huge difference in the quality of the sauce.  Of course you could easily use canned pumpkin and it would be equally as satisfying.  But for the minimal effort required, this dish tastes like something truly extraordinary.  I hope you try it and serve it to your friends!