Maple Macadamia Cake

Maple Macadamia Cake

Recipes like this just make me happy.  I spent most of the day outside today with my family and we had a late lunch of grilled turkey hot dogs around 3pm.  So once we were all back inside and dinner time was getting close, I knew that no one would want a big meal and I certainly didn't feel like cooking anything much.  But I did feel like baking and trying out an idea I had stirring around in my head using home made nut butter as the base of a recipe. Initially I had intended this cake to be chocolate, but knowing my kids would be eating it close to bedtime on a school night, I thought that something without a dose of caffeine might be better.  (Definitely plan to make a chocolate version soon as well).  So I grabbed a few ingredients out of my pantry and fridge and literally made this recipe up on the spot.  I had my husband jot down the measurements as I eyeballed everything and hoped for the best.  And my hopes were answered.  This is one of the most delicious, moist and flavorful yellow cakes I have ever made, and it is gluten free and full of super healthy macadamia nuts.  My daughter had hers with some Nutella "frosting" but it is perfect plain as well, and great for an after dinner snack or a quick breakfast. And it was all mixed together in my food processor which made clean up a breeze.  I can't say I was completely surprised by how good it came out, but I am smiling with pride, and a happy tummy,  just the same.

High Protein Guacamole

High Protein Guacamole

School may have started here in Pennsylvania, but it still feels like summer outside, and my vegetable garden is still alive and well, so a recipe like this is perfect for today.  I actually made this for a July 4th party, but despite the avocado, most of the other ingredients are currently in or have been in my garden in years past.  This is basically your average guacamole recipe with the exception that in place of one avocado, you add in pureed edamame, which adds a huge protein and nutritional boost to this already healthy dip.  Since soy beans don't have a strong flavor of their own and when pureed are nice and creamy like an avocado, they mix in perfectly and everyone who tried this dip at the party loved it and asked for the recipe.  If you don't want to use soy but want to add protein, you could easily substitute pureed fresh or frozen and thawed green peas.  One cup of green peas has 8g of protein, less than half of the 17g in soy beans, but still significant. So get dipping and enjoy the summer weather while it lasts!

Green Curry Chicken Salad

Green Curry Chicken Salad

This is no ordinary chicken salad.  With lots of fresh vegetables, herbs and a surprising curried mayonnaise, this sandwich filler or green salad topper is perfect for a busy summer dinner on the run.  I may not have been posting many blogs these past few weeks due to my busy summer schedule and desire to be outdoors rather than sitting in front of my computer, but I have still been cooking, inventing and eating some fantastic meals.  I actually made this chicken salad to take as a dinner to one of my son's end of season baseball games back in June and I have been wanting to make it again ever since.  Using store bought cooked chicken made this meal super simple with just a few fresh ingredients to turn it from ordinary into something that would be worthy of serving to friends and family at a picnic or party. The addition of Greek yogurt not only reduces the fat and calories of the dish, it adds another layer of flavor and contributes to the Indian vibe of the recipe at the same time.  And this salad only gets more flavorful the longer it sits, so it is perfect for those occasions when you want to make something ahead of time. So the next time you reach for that container of store made chicken salad, grab the ingredients listed below and give this recipe a try instead!