Chinese Chicken Salad #SundaySupper

Chinese Chicken Salad

Dad is my substitute teacher.  Not literally, obviously, he’s not a teacher.  We live in the Detroit area so he naturally worked for one of the Big Three and now he makes lights, which is pretty cool.  But he fills in for Mom when she’s unavailable.

This is mostly due to illness or injury.  Sometimes, however rare it may be, Mom, like all moms, needs a little time to herself.  I’m sure by now she thought she’d have a little more of it than she does, but things don’t always go according to plan.

Chinese Chicken Salad

When Mom is unable to fulfill her motherly duties, which are pretty fun these days, typically, Dad steps in.

I’m sure sometimes he doesn’t want to.  He’s tired and worked all week and the mall typically isn’t any guy’s idea of a great weekend plan.  But he is always there to save the day.

It’s funny that often I’m not thrilled about this change of plans in the beginning, but the days with Dad usually end up being fun and very memorable, standing out from other memories.  I can’t explain this, but it is true.

Chinese Chicken Salad

Going to look a Barbies for upwards of an hour to choose the best one when I was a kid is a bit of a blur.  But from the time in sixth grade, we went to Neiman Marcus for the first time and picked up my first pair of Gucci sunglasses to the shoes I told you about the other day, thinking of the days makes me smile.

Even better is that they still happen.  Last year we spent a day in Detroit, touring Ford Field, grabbing a coffee, and splurging on a coat … for him.  This year we went shopping and he said I just had to pick out something to buy (oh, the burden) and then we went to Books on the Lake.

Chinese Chicken Salad

While I make memories with Mom all the time, it’s nice to have some one on one time with Dad now and then.  Like Mom, I appreciate and celebrate him every day and not just on Father’s Day.

For a semi-healthy, Father’s Day treat, I made a Chinese Chicken Salad.  I had leftover ingredients from the Asian Lasagna I made and wanted to use them up with a bit more of a healthy twist.  Greens and vegetables are served on a bed of baked eggroll wrapper crackers and topped with chicken and a sesame dressing.

Dad loved it and hopefully there will be many more meals and days to love.

Chinese Chicken Salad

Chinese Chicken Salad #SundaySupper

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2 servings

Ingredients

16 eggroll wrappers
2 tablespoons olive oil
1 head Boston Bibb lettuce
4 sliced mushrooms
½ can of baby corn
½ can of water chestnuts
2 cups rotisserie chicken, shredded
¼ cup PF Chang’s Sesame Sauce
1 tablespoon apple cider vinegar

Instructions

  1. Preheat oven to 400 degrees F. Place 8 eggroll wrappers on a nonstick baking sheet. Drizzle with oil, spread it evenly over the wrappers and top with 8 more wrappers. Drizzle with more oil and spread it out. Bake about 10 minutes. Check them often. They burn easily. Not that I would know from experience 😉
  2. Break the wrappers into shards once cool and arrange them around two plates. Extras may be stored in an airtight container for up to 1 week at room temperature. Tear lettuce and divide among two plates. Top with mushrooms, corn, and water chestnuts.
  3. Arrange the chicken on top. In a small bowl, stir together the sauce and vinegar. Drizzle over the salads immediately before serving. Undressed salads may be stored, covered with plastic, in the refrigerator for up to 3 days. Dress right before serving.

Notes

Recipe is easily multiplied

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Don’t forget to check out the other Sunday Supper dishes!

Sunday Supper Father’s Day Menu Ideas

SIDES DAD WILL LOVE

MAINS FOR THE MAIN MAN

DAD’S FAVORITE DESSERTS

 The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sweet Potato Crust Quiche #SundaySupper

Sweet Potato Crust Quiche

Eating vegetables has never been a problem for me.  Since I was a kid fruit and vegetables have been my jam.

I have eaten fruit at every meal since forever.  It’s just what I did.  Even when I was in my fast food phase.

Sweet Potato Crust Quiche

I loved vegetables too.  I was probably the only kid who often chose broccoli soup and tossed salads (drenched in ranch dressing, but still) over dessert.

It’s funny that as a kid broccoli everything was my jam and I can barely look at it now, but I make up for it with all the vegetables I maybe didn’t love then and love now.

Sweet Potato Crust Quiche

I never understand the my kids won’t eat fruit and vegetables thing because for me it was second nature.  Maybe it was because I went to the produce store and helped choose the items that would make up our meals.  Or because I helped make dinner.  Or because I was never, ever forced to eat anything.

I can’t say for sure, but I can say that I believe everyone, young or old, can love vegetables.

And this Sweet Potato Crust Quiche is one of the easiest ways to do that.  I wish I would have eaten more sweet potatoes as a kid – they are so inviting with that sweet, creamy goodness.  But I make up for it now.

Sweet Potato Crust Quiche

You can put whatever vegetables you love in the quiche.  I put onion in EVERYTHING, another food I have loved forever, and mushrooms always make a good addition.  But peas, kale, spinach, fennel, cauliflower, broccoli, corn, and more would work.  Use what you love and have on hand.

The real star here is the super creamy egg custard.  A really good whisking and just a touch of almond coconut blend milk make a silky smooth filling that is to die for.

With this meal, the whole family will fall in love with vegetables.

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings

Ingredients

2 tablespoons olive oil, divided
1 large sweet potato, sliced into ¼ inch thick rounds
1 large onion, sliced into half moons
10 ounces cremini mushrooms, thinly sliced
7 large eggs
1/3 cup almond-coconut blend milk
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a deep dish pie pan.
  2. Arrange the potato slices in the pie pan, overlapping to cover everything in at least a single layer and a double layer if possible. Drizzle with more oil and bake for about 15 minutes, until just tender. The potatoes will probably shrink, just rearrange them to cover as much of the surface of the pan as possible.
  3. While the crust bakes, place the onion and mushrooms on a baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Roast in the oven right along with the crust.
  4. When the crust and vegetables are both just tender, whisk together the eggs and milk until fully combined.
  5. Place the vegetables in the crust and pour the egg mixture over.
  6. Reduce the oven temperature to 375 degrees F and return the pan to the oven. Bake about 30 minutes until the center of the custard is just set. Serve immediately or store in an airtight container in the refrigerator for up to three days. Serve cold or reheat in the microwave about 1 minute.

Notes

Recipe adapted from Olives n Wine

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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Anne from Simple and Savory for hosting!

Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mocha Bliss Balls

Mocha Bliss Balls

I had a very good and very bad day awhile ago.  I don’t want to get into specifics, but it left me feeling very off.  While when I was a kid I probably would have simply fallen asleep, now I knew this wasn’t going to happen.

I still sleep well most of the time (knock on wood), but when things get on my mind, I am out too late, or consume caffeine or alcohol too late, sleep just doesn’t want to happen.

Mocha Bliss Balls

And I need my sleep.  I need it every night.  Seven or eight hours.  Or you don’t want to be around me.  Really.  Trust me.  Ask Mom.  I need sleep.  On this night in particular, I needed some to reset my mind and body, to give me some peace.

I tossed and turned for a few hours, before giving up and turning on the TV.  I finished Storks which I liked, particularly given the circumstances.  And then I headed to Netflix and Gilmore Girls.

I never watched Gilmore Girls when it originally aired and Mom and I just recently started it and are not quite half way through season 1.

Mocha Bliss Balls

I really like Gilmore Girls.  It’s a good show with relatable characters with normal problems.  It’s both a break from the high tension shows so common these days and a bit boring because of the expectations those shows have created.

I turned it on because I thought it would help me go to sleep.

I promise.  I really like it.

And it did make me go to sleep.

I’ve watched episodes since and haven’t nodded off.  But right then, it was what I needed and solved my problem.

Mocha Bliss Balls

Forget Ambien, I’ll take Gilmore Girls.

And in the morning, I’ll chow down on some of these Mocha Bliss Balls for a healthy jolt of energy and nutrition.  They are easy, and dare I say fun, to make, gluten free, vegan, refined sugar free, and totally addictive with the chew of the dates and the crunch of the chia seeds.  I even think Lorelai and Rory would like them 🙂

Mocha Bliss Balls

Ingredients

½ cup dates, packed
½ cup hot coffee
¾ cup almond meal
¼ cup coconut flour
4 tablespoons carob or cocoa powder
2 tablespoons hemp seeds
2 tablespoons chia seeds
½ teaspoon ground turmeric
¼ cup coconut oil, melted
Additional hemp and chia seeds and carob or cocoa powder for rolling

Instructions

  1. Soak the dates in the hot coffee.
  2. In a medium bowl, stir together the almond meal, coconut flour, carob or cocoa powder, hemp and chia seeds, and ground turmeric.
  3. Mash up the dates with your hands and place them into the bowl with the dry ingredients, squeezing out most of the excess liquid. Add the coconut oil and mix with a spoon, or your hands – they are really the best tool. Until a sticky paste forms. If it is not quite coming together, add some of the date soaking liquid. If you don’t use it all, drink it. It’s delicious!
  4. Form the mixture into about golf ball sized balls and roll in your choice of topping. Balls may be stored in the refrigerator in an airtight container for up to 1 week.
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Healthy Egg Muffins

Healthy Egg Muffins

Seasonal allergies are a problem in our house.

Not for me … yet.  Like vertigo, I know it’s only a matter of time.

In fact allergies weren’t a problem for Mom and Dad until the past few years.  Suddenly it was like pollen was attacking them.  The sneezing, sniffling, and nose blowing are both annoying and hilarious.

Healthy Egg Muffins

Healthy Egg Muffins

There are itchy, watery eyes, scratchy throats, and more unusual things you wouldn’t normally associate with allergies, like a fluttering sensation in your chest that might make you think you are having a mild heart attack.  Nope, just allergies.

Sneezing presents its own risks.  They come with little warning when Mom is in the middle of cooking, cleaning, eating, driving.  And if she doesn’t brace herself, bad things happen.

Healthy Egg Muffins

The other day, in fact, Mom sneezed three times and threw out her back.  A few innocent little sneezes and Mom was in debilitating pain for about a week.  We cancelled plans to attend a charity event (but the weather was gross, so it was fine) and Dad hit up Books on the Lake with me (more on that next week).

Of course, it doesn’t help that Mom is like many other moms out there and couldn’t sit still most of the time.  Rest assured, I did everything I could to help, but Mom still tackled many tasks.

Luckily, her back is healed thanks to a little forced rest, time, and lots of turmeric (it works, people!) but she is waiting, bracing herself with each sneeze, hoping it doesn’t happen again.

Healthy Egg Muffins

Healthy Egg Muffins are sure to keep her feeling good.  They are easy to make, full of nutrition, gluten free, and the perfect on the go breakfast.  They are super adaptable to whatever ingredients you have on hand.  Because Dad loves these, I made them with Egg Beaters since he tries to avoid too much cholesterol.  I also added lots of broccoli and cauliflower and ham and cheese.

Mushrooms, spinach, onion, and kale would be great in these and you can of course use regular eggs.  Bacon can swap in for the ham, and any kind of cheese will be fabulous.  What’s even better is that these freeze perfectly.  Let them thaw in the refrigerator overnight to just grab in the morning or warm them briefly in the microwave.

Healthy Egg Muffins

Healthy Egg Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Ingredients

2 cups Egg Beaters
1 cup broccoli florets, broken into small pieces
1 cup cauliflower florets, broken into small pieces
¾ cup Colby jack cheese, torn into pieces or shredded
¾ cup ham, torn into small pieces
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 teaspoon ground turmeric

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a large bowl, stir together the Egg Beaters, broccoli, cauliflower, cheese, ham, pepper, salt, and turmeric until well combined.
  3. Divide the mixture evenly among the muffin cups. Bake 15-20 minutes, until golden brown on top and springy when touched. Serve immediately or cool completely in pan. Store in the refrigerator in an airtight container for up to 3 days or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag. Thaw in the refrigerator overnight or in the microwave about 1 minute.
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Kale Guacamole Salad #SundaySupper

Kale Guacamole Salad

You guys, I’m in love.  the kind of love I thought I’d never find, certainly not in this way.  With this … thing.

I’m in love with kale.

There!  I said it.  I am in love with kale.

Kale Guacamole Salad

It gets a lot of love and an equal amount of hate.  Like Brussels sprouts (another love) and beets ( a recent love).

But I love kale unabashedly and you should too.  Yes, it is this super trendy food that is everywhere and looks all green and leafy and unpalatable in the store.  It’s not though.  It’s a good ingredient with a rough exterior.

Kale Guacamole Salad

Kale chips are cool, but really, kale belongs in a salad.  It totally takes salads to the next level.  Instead of limp, boring greens like iceberg or leaf lettuce, kale stands up to other ingredients and dressing.

That’s the real secret to a great kale salad: lots and lots of dressing.

Oh, and a good massage.

No really, you have to massage your kale.

I know, that sounds weird, but it only takes a few minutes and it’s so worth it.

Kale Guacamole Salad

Wash the kale, drain it, make sure it’s not super sandy, because sometimes it is, and then put it in a bowl with a few tablespoons of vinegar.  Then you go to work.  Massage that kale.  The vinegar might even turn green as the chlorophyll starts to break down.  Give it a good rinse, dry it, and make the salad.

Your life will be changed.  You will love kale.

Kale Guacamole Salad

Especially when you pair it with all of your favorite guacamole ingredients, including chips, and practically drown it in a citrus and mustard vinaigrette.

This is an awesome dinner to me, but feel free to add some nuts, cheese, dried fruit, chicken, steak, or fish.  The possibilities are really endless.  Kale for life!

Kale Guacamole Salad

Kale Guacamole Salad #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2-4 servings

Ingredients

Dressing
Juice of 1 lemon
1 tablespoon apple cider vinegar
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 heaping tablespoon grainy mustard
2 garlic cloves, minced
¼ cup extra virgin olive oil
Salad
4 cups washed and massaged kale, roughly torn
2 avocados, peeled, pitted, and diced
1 Vidalia onion, thinly sliced
1 cup cherry tomatoes
2 oranges, segmented
1 English cucumber, peeled and thinly sliced
Cilantro and parsley leaves
Corn tortilla chips

Instructions

  1. In a large bowl, place the lemon juice, vinegar, pepper, salt, mustard, and garlic. Whisk to combine. While whisking, stream in olive oil.
  2. Add kale, avocado, onion, tomatoes, oranges, and cucumber. Stir to coat. Top with cilantro and parsley leaves and arrange chips around the outside of the bowl. Best served immediately, but leftovers may be stored in an airtight container in the refrigerator for a day or two.
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Don’t forget to check out the other Sunday Supper dishes.

Sunday Supper Summer Dinner Salad Recipes

BRILLIANT BEEF SALADS

Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
Grilled Kielbasa and Warm Mustard Vinaigrette Salad by Our Good Life
Healthy Steak Salad by Cricket’s Confections
Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
Southwest Steak Salad by Hezzi-D’s Books and Cooks

CHOICE CHICKEN SALADS

BBQ Chicken Salad by Palatable Pastime
Caribbean Chicken Quinoa Salad by My Life Cookbook
Chicken Fried Picnic Salad by The Freshman Cook
Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
Iron Chef Morimoto Inspired Salad by NinjaBaker.com
Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
Rainbow Greek Chicken Salad by Jersey Girl Cooks

GREAT GRAIN SALADS

Farmers Market Quinoa Salad by And She Cooks
Muffuletta Pasta Salad by Cosmopolitan Cornbread

SUPERB SEAFOOD SALADS

Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
Crab Salad with Chili, Tomato and Avocado by Monica’s Table
French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
Roasted Cod and Edamame Salad by The Bitter Side of Sweet
Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake

VIBRANT VEGGIE SALADS

Chopped Greek Salad by Soulfully Made
Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
Kale Guacamole Salad by Pies and Plots
Kale Superfoods Salad by Sew You Think You Can Cook
Loaded Chopped Salad by Simple and Savory

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Baklava Granola Bars

Baklava Granola Bars

Over the past year or so I have gotten really into coffee.  Years ago as a tween, I loved it.  But the drinks I loved were probably less coffee and more milk, sugar, and syrupy flavorings.  Should I have been drinking them as a ten or twelve year old?  Maybe not, but I liked them and they made me happy, so who was I really hurting?

I stopped drinking coffee in high school and didn’t pick it back up until a couple years ago when I did some work for an iced coffee brand and fell in love.  Now the coffee concoctions I drink are more coffee and less all the bad stuff.

Baklava Granola Bars

But here’s the thing.  Coffee makes me kind of crazy.

I love it.  Seriously love it.  I had nitro cold brew last week and it was pretty much life changing.  So smooth and almost creamy without any milk or cream or sugar.  It was a revelation.

Baklava Granola Bars

And at first, I felt nothing, just enjoying my cold coffee on a beautiful day.  And then as time wore on, the energy and jitters began.  It was like I couldn’t stop moving and would never need sleep again.

This has been happening to me, and it makes me try to walk the fine line between loving and enjoying coffee and making sure I don’t bounce off the walls or lie awake all night long.

Baklava Granola Bars

I did sleep that night and felt refreshed the next day, so my addiction to coffee will continue, and I suppose I should be glad I get a fun boost of energy so I can make great recipes like these Baklava Granola Bars.

These are gluten free breakfast or snack time treats are super easy to make, no bake, and full of that awesome baklava flavor we all love.  I used a honey and nut mixture, but if you don’t have something like that, just use a mix of nuts and a bunch of honey and you will be good to go!  I think these go perfectly with a cup of coffee!

Baklava Granola Bars

Baklava Granola Bars

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 12 bars

Ingredients

2 ½ cups quick cooking oats (gluten free if necessary)
1 ½ cups Honey Nut Cheerios
1 teaspoon ground cinnamon
¾ cup creamy peanut butter
¾ cups honey and nut mixture or ¼ cup honey and ½ cup chopped nuts
¼ cup plain honey
1 teaspoon pure vanilla extract

Instructions

  1. Line an 8 inch square pan with parchment paper leaving overhang for easy removal later.
  2. Place peanut butter and honey and nut mixture, as well as additional honey in a large microwave safe bowl. Microwave for 1 minute. Stir and microwave for an additional minute until bubbling. Stir in vanilla and cinnamon.
  3. Add the oats and Cheerios and stir until a uniform mixture is formed. Pour into the prepared pan and press firmly into the pan. Cool completely (you can stick the pan in the refrigerator to expedite this process. Cut into bars and serve.
  4. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.

Notes

Additional cooling time is necessary

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One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

One Pan Mustard Crusted Halibut and Vegetables

I’ve changed a lot over the past few years.  One of those changes has to do with my insatiable desire to do things, particularly in nice weather.  Until, I move to California (dear universe, can we make that happen soon???), I hibernate in winter.

But give me a nice day, even a reasonably nice day, and I want to be out and about, doing things, experiencing things.

My favorite thing may be concerts.

One Pan Mustard Crusted Halibut and Vegetables

I’d enjoyed concerts as a kid.  I remember standing in line at Hudson’s (yep, I’m throwing it back with that one!) or sending Dad to stand in line when the tickets went on sale.  The lady in the Ticketmaster booth would pull out her big book of seating charts and point to the usually terrible place where our seats would be located.

But then I got scared.  I’m still scared of a lot of things.  I didn’t want to go to concerts.  Crowds!  Germs!  Late nights!

After skipping lots of shows I wanted to see, when Justin Timberlake and Jay Z announced they were coming to town, I knew I needed to be brave and go.

One Pan Mustard Crusted Halibut and Vegetables

I’m not going to tell you I didn’t have a meltdown the day before and day of, because I don’t like lying.  But I did have a great time and began, slowly, to go to more shows.

Flashforward to now, and I saw one show already (Bon Jovi – I’m posting about it later this week) and have tickets for four more with hopes to add OneRepublic and an open mind to any new tours that might be announced.

I realized something the other day.  Concerts are my Prozac.  Music is a powerful thing in and of itself.  But there’s something about being there in person, an anonymous face in a crowd of twenty thousand or more people.  The music so loud your body vibrates.

One Pan Oven Roasted Halibut and Vegetables

No one looks at you funny for dancing and jumping up and down and singing louder than you thought was possible.  In fact, sometimes they look at you funny if you don’t do those things.

It’s cathartic, a healing experience that makes my problems fall away.  You can’t worry when you’re screaming and taking pictures and waving your hands in the air.  You can’t.  you just can’t.

There’s no experience like it.  Not watching a movie or seeing a play or shopping.  All those things have fissures, quiet moments when bad, negative thoughts creep in and bring you down and out of the moment.

If you don’t believe me or say concerts aren’t your jam, that’s cool.  You’re not alone, I asked twelve, yes twelve people to see Bon Jovi and ended up going with Mom.  Which really, was a blessing in disguise, because she’s my person.  And we should experience transcendental experiences with our person.  But I’ll be over here working out my demons and searching for more concerts to attend.

One Pan Oven Roasted Halibut and Vegetables

Also making One Pan Mustard Crusted Halibut and Vegetables because concerts require serious sustenance.  This meal is healthy, gluten free, and Whole30.  It celebrates spring with some of the first of the season Alaskan halibut and ramps.  Once it’s in the oven, you are free to catch up on chores or Netflix and then dinner is served.

One Pan Mustard Crusted Halibut and Vegetables #SundaySupper

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 3 servings

Ingredients

1 ½ pounds wild Alaskan halibut
¼ cup yellow mustard (I love Raye’s)
¼ cup olive oil
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
½ teaspoon kosher salt, optional
1 large red onion, cut into wedges
1 pound cremini mushrooms, cleaned and stems removed
1 pound ramps, cleaned
Lemon, for serving

Instructions

  1. Preheat oven to 400 degrees F.
  2. Arrange onion and mushrooms around the edges of a large, rimmed, nonstick baking tray. Season with pepper, red pepper flakes, and salt. Drizzle oil over the vegetables and the center of the tray. Make sure the entire tray is coated in oil.
  3. Place the halibut in the center of the tray and spread evenly with mustard. Bake for 20 minutes.
  4. Add the ramps to the tray and bake an additional approximately 15 minutes until halibut is cooked through and flaky. Cooking time will depend on how thick your fish is.
  5. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Claire McEwen of Sprinkles and Sprouts for hosting!

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Paleo Frozen Banana Bites

Paleo Frozen Banana Bites

I’m not much of a lunch person.  Bring on breakfast and dinner, but as for snack and lunch, I’d rather pass.

However, I typically need a little something midday to keep me going and power me through workouts, writing, baking, and blogging.  It’s just, I’m not sitting down to a giant salad with chicken and quinoa without feeling like I ate a house and wanting to skip dinner.

Paleo Frozen Banana Bites

Before you say how unhealthy this is, fasting is actually very good for your body.  There’s all this science behind it on how it helps give your system a break and reset you.  Sounds good to me.

I typically only fast all the way from breakfast to dinner a couple days a week, sometimes with a coffee in the middle because coffee is my new thing.

On the days I don’t, I reach for a healthy, satisfying “lunch.”  Usually fruit, vegetables, or a Larabar.  Just enough to keep me going until dinner, my favorite meal.

Paleo Frozen Banana Bites

One of my favorite lunches is these Frozen Paleo Banana Bites.  They are easy to make, full of great nutrition, and super satisfying.  Kind of like eating dessert without … you know … eating dessert.

With bananas full of potassium and resistant starch, coconut oil with healthy fats, and powerhouse toppings, these vegan, gluten free, Whole30 bites are sure to become your go to snack, lunch, or dessert.

The snap of the coating is so satisfying and reminiscent of a candy bar.  The toppings add crunch and even Mom admitted the creamy banana was pretty awesome.  With these for lunch, I am more than ready to tackle everything life throws my way.

Paleo Frozen Banana Bites

Paleo Frozen Banana Bites

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2-4 servings

Ingredients

2 bananas, cut into 1 inch slices and frozen
¼ cup coconut oil
3 tablespoons carob or cocoa powder
Toppings like chia seeds, hemp seeds, and nuts

Instructions

  1. Melt the coconut oil in the microwave until liquified. Stir in the carob or cocoa powder. Dip a banana slice and dip it immediately into the toppings of your choice. Place on a plate to set. Repeat until all the bananas are dipped.
  2. Serve immediately or store in the freezer in an airtight container for up to 1 week.
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Tropical Fruit Salsa #SundaySupper

Tropical Fruit Salsa

Mom always says everything looks worse when you’re tired.  While I have learned that Mom is pretty much always right, I had an epiphany about this the other night, when I was very, very tired.  By the way, I don’t mean that in a snarky way … Mom really is almost always right.  Seriously, it’s kind of freaky.

Back to the epiphany.  I began thinking about her statement and I have my own spin on it.  Maybe we just see the truth, a harsh reality when we’re tired.  We see things with eyes that don’t have the energy to rose color our surroundings.

Tropical Fruit Salsa

There’s nothing wrong with trying to put a positive spin on things, see the good in the bad, find the hope in the dark, but maybe sometimes we need a wakeup call, and that is what being tired, really, really tired brings.

It shows us our faults and those of our surroundings.  This isn’t necessarily a bad thing.  We can all use to take a harsh look in the mirror sometimes.  That glimpse of reality, even if it is short lived, can stick with us, and teach us how to make things better.

Tropical Fruit Salsa

We can’t change what is wrong if we never see it in the first place.  Or worse, if we don’t see it until it is too late.

So the other day and night I was wiped out after the Bon Jovi concert (more on that next week – it was worth every lost moment of sleep), I learned a little more about me than I had known before and found some of the drive to fix things the next day.

And also to make this Tropical Fruit Salsa.  Full of fresh, vibrant colors and flavors, don’t you just want to dive right in to this healthy, vegan, gluten free, Whole30 dip, snack, salad, side?  I love mixing fruit and vegetables, sweet and spicy, and this salsa has some of my favorites.

Tropical Fruit Salsa

Tomatoes.  Pineapple.  Onion.  Cucumber.  Jalapeno.  Mango.  Serve this with fish, beef, pork, chips, or just a fork.  And then solve the problems of your world.

Tropical Fruit Salsa

Tropical Fruit Salsa #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Varies

Ingredients

2 1 inch thick slices of pineapple, peeled, cored, and sliced
1 mango, cut off the seed, peeled, and diced
1 cup cherry tomatoes, halved
1 jalapeno, seeded, minced
1 red onion, diced
1 English cucumber, peeled and diced
Juice of 1 lemon
1 teaspoon freshly ground black pepper
Salt to taste, optional

Instructions

  1. In a large bowl, stir together pineapple, mango, tomatoes, jalapeno, onion, and cucumber. Add the lemon juice, pepper, and salt, if using. Stir to combine. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Rini from Healing Tomato for hosting!

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Hemp and Chia Bliss Balls

Hemp and Chia Bliss Balls

My Whole30 is over, but not really.  I never thought I’d say this, but I think it changed my life.

I was hesitant about this whole Whole30 fad.  All those restrictions.  Life is too short.  But in a push to take back control of my life and my body, I gave it a go and fell in love.

Yes, it’s restrictive, but it also opened me up to new meals, ideas, and foods I used to love but thought weren’t healthy.  It showed me how important protein is and how fun it is to cook new and exciting meals.

Hemp and Chia Bliss Balls

I didn’t get bored, well, except now, as I take reintroduction very slowly and am nearing a Whole60.  With Thrive Market and Barefoot Provisions having tons of Whole30 approved products, my pantry is stocked, and that is the only way to survive on this program.  By the way that isn’t a paid advertisement, but I totally wish it was.

I feel better.  So does Mom.  I actually think Mom got even more out of this than me.  And she was way more hesitant than me.

Hemp and Chia Bliss Balls

When it came to reintroduction, legumes and dairy couldn’t have gone better, but things were more problematic with grains of all kinds.

Mom had been struggling with debilitating back pain that just went away during the Whole30 without either of us really noticing.  A few rice cakes for breakfast and it was back with a vengeance.  Gluten bothered her stomach and all the grains left both of us feeling bloated and not our Whole30 best.

Because flukes happen, we’re going to give it another go after having been back on the full plan for almost a week.

People don’t realize how powerful food is.  It heals and hurts so much more than we know and by doing a Whole30 it shines a light on that.  I don’t think I’ll ever go back to eating how I was before and that’s okay with me.

Hemp and Chia Bliss Balls

Partly because real food is tasty.  Just look at these Hemp and Chia Bliss Balls.  Bob’s Red Mill sent me some Hemp Hearts awhile back and though I was suspicious at first, I have really grown to love them.

Here the hemp hearts partner with chia seeds, warm spices, sweet dates, rich carob powder, and the new love of my life: coconut oil for a decadent treat that is packed with nutrition.  These Bliss Balls are healthy, gluten free, and vegan.  Forget brownies (well, maybe not forever) and pass the Bliss Balls.

Hemp and Chia Bliss Balls

Hemp and Chia Bliss Balls

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 12 balls

Ingredients

¾ cup almond meal
¼ cup coconut flour
½ cup dates, softened in hot water
2 tablespoons carob powder
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
1 teaspoon ground ginger
2 tablespoons hemp hearts
2 tablespoons chia seeds
3-5 tablespoons coconut oil, melted
Additional cinnamon, carob, hemp hearts, and chia seeds for rolling

Instructions

  1. In a large bowl, combine the almond, meal, coconut flour, carob powder, cinnamon, turmeric, ginger, hemp hearts, and chia seeds. Stir to combine. Add the dates, draining off most of the water, and 3 tablespoons of coconut oil.
  2. Combine the mixture, using your hands to break down the dates and form everything into a Play-Doh like concoction. If the mixture is too dry, add more coconut oil until it comes together.
  3. Form the mixture into about ping pong sized balls. Roll each ball in your desired toppings. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. These are amazing cold!
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