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Prosciutto, Rocket and Green Bean Bundles

7 Mar

 

I love that rocket is everywhere here in the UK.  We call it Arugula in the US and it has always been one of my favorites.  The other day we got together with some new friends for a late-evening dinner, and this was the appetizer they served.  HUGE HEART EYES.  This combo is brill.

Prosciutto + pine nuts + rocket all rolled up into one tasty, fresh, powerapp.  Almost like a salad you can eat with your fingers!

Bring this to your next potluck, or serve it as a starter with drinks next time you host a dinner gathering.  This is so good.


24 Baby (or fine) green beans, tops trimmed
4 oz arugula or wild salad greens
2 heaping tablespoons toasted pine nuts
2 heaping tablespoons freshly grated parmesan (optional)
1.5 tablespoons olive oil
juice of one lemon
12 thin prosciutto slices

for the dressing
1.5 tablespoons balsamic vinegar
4 tablespoons olive oil
pinch of dried chili flakes
1 clove minced garlic
1 heaping tablespoon chopped flat-leaf parsley

Put the dressing ingredients in a cruet or small bowl, whisk with a fork and set aside

Place the beans in a bowl, cover with boiling water and leave for 1 minute.  Drain and refresh under cold water.

Combine the beans with the leaves, pine nuts and parmesan.  Drizzle with the olive oil and lemon juice, then season to taste.  Lay out the prosciutto slices, put a handful of bean mixture on each, then roll them up.  Drizzle with the balsamic dressing just before serving.  Makes 6. 


delicious

 

ready to roll

 

Make this with confidence.  You are now a gourmet chef. 

This is so fun to eat, they don’t fall apart, and the flavors are incredibly sophisticated. Thanks to my dear friend Becs who generously shared this with me!

Leigh


For more potluck-friendly recipes, check these out:

Tangy Pistachio Herb Dressing

 

 

Baklava Salmon

Creamy Curry Meatballs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Pancakes that made our morning better

4 Mar

The morning started off a little rough…middle daughter woke up feeling a bit sick and oldest daughter was already whining about what I was going to “make” her eat for breakfast. So, I set out to whip up these pancakes from Elana’s Pantry they usually all enjoy, but needed to make some adaptations. I gave up honey for Lent and I was too hungry not to partake!

Fast forward a half an hour later and they turned out fluffy and yummy! They were devoured by all, even my husband (who generally doesn’t like anything almond flour based) snuck a few. The one banana added just enough sweetness without turning them completely banana flavored. Pancakes aside, I’d also use them as a medium for over-easy eggs “dippy” eggs or nut butter sandwiches.

  • 3 eggs
  • 1 Tbsp water
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp melted butter (I bet coconut oil would work too!)
  • 1 banana, mashed until liquified
  • 1 1/2 cups almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • butter or coconut oil for cooking

Heat large skillet to medium heat. Combine all wet ingredients, add dry ingredients and mix until a nice batter forms. Melt butter or coconut oil on skillet. Spoon desired amount onto skillet–smaller seems to work better and kids just generally love things that are more their size. Flip once bubbles begin to form and bottoms look set, and cook on other side. Continue until batter is gone, adding oil or butter as necessary.

Serve plain with a side of fresh fruit, toasted, topped with fried eggs, or drizzled with yogurt!

 

this is a double batch

    

Happy weekend,

Heather

CocoChocoChip Cookies

9 Mar

  IMG_9767

You know what?  Everything I do these days has to be very low mental energy.  I just don’t have it in me to get into anything complicated right now–especially in the kitchen.  If I see a recipe that has too many steps I pass it by immediately.  So when I came across this recipe, I was stoked: 7 ingredients + a wire whisk?

Quick, call the nearest kid.
Ask if they want to make cookies with me.
Grab a few mom-points for one-on-one interaction with a child.
Get a few more for letting child lick the bowl.
In a few hours: more points from the others who get to enjoy the cookies.
Cha ching. 

Win-Win-Win-are you seeing how many wins I am responsible for every day-Win-Win-Win.  Okay.  Did everyone get their win?  Good.  The entire day is now classified under “total success.”  Peace kids, I am going to lie down.


Before I proceed, let me remind you of Heather’s list of coconut flour’s health bennies:

  • No other flour comes close to its fiber content at 58%.
  • It has the lowest net carb count of any flour.
  • It’s mildly sweet.
  • It’s packed with healthy fats, particularly lauric acid to support immunity–the only other natural source aside from coconut based products rich in lauric acid is breast milk–now that should tell you something right there!
  • It’s mineral rich, particularly manganese to support bone health, thyroid function, nutrient absorption, the nervous system, and blood sugar balance.
  • It’s relatively inexpensive and requires smaller quantities per recipe.
  • It requires extra eggs for moisture which boosts the protein content of the final product. Great for balancing that macronutrient teeter-totter!

I got the recipe from here, and I wanted to make sure everyone knows about it, it’s a gem.  It will be on my regular rotation from now on.


Ingredients:

2/3 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
2 teaspoon vanilla extract
1/2 teaspoon salt
4 whole eggs
2/3 cup dark chocolate chips (Enjoy Life, or your preference!)

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl, whisk all ingredients together except the chocolate chips.  The batter will thicken as the coconut flour absorbs the moisture.  Stir in the chocolate chips. Makes 24 small cookies.  Use a spoon to drop the cookie dough onto baking sheet, and use your fingers to form them into balls, or to flatten them slightly.

Coconut flour products don’t spread like flour-based cookies, so you have to shape them the way you want them to turn out.  I like the look of “drop” cookies, but it might be because I am trying to go as fast as I can.  😉
Store in airtight container in fridge.  


Kid-approved

 


Make sure you check out a few of other yummy dessert recipes before you leave!  Thanks for stopping by!
Leigh 

Chocolatey Chocolate Muffins

Chocolatey Chocolate Muffins

strawberry muffins

Favorite Strawberrry Muffins

pumpkin spicecream

Pumpkin Spicecream


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