Spicy Beef Lettuce Wraps #SundaySupper

Spicy Beef Lettuce Wraps - healthy and gluten free

I have devoured movies over the holidays.  With all the TV shows on hiatus after their fall or winter finales (what is that about by the way???), there was nothing on TV.

While maybe I should have filled that time doing more productive things, I watched movies.  Lots of them.  Sure I read more than normal, played some games on my phone to keep the brain in tip top shape, and wrote.  Lots and lots of writing.  But I’m finding myself more movie obsessed than ever.

Spicy Beef Lettuce Wraps

I have always loved movies from the VHS tapes I reportedly watched over and over again as a kid to the movies that now seemingly appear magically on the TV after pressing a few buttons.

We have all the movie channels, use OnDemand so frequently it’s scary, and have Netflix and Amazon Video ready and waiting at all times.  With Oscar season ramping up, I’m waiting for the movies to slowly pop up, begging me to watch them.

The problem is we watch a lot of bad movies.  More than we should.  More than should be made.  When I’m struggling to get anyone to give a damn about my scripts, it’s frustrating to find tons of crappy movies.  We try to watch clips, which sometimes are so laughably bad we stop, promising to never watch that movie.  Others lure us in just enough and then demonstrate that the best scenes were in said clip.

Spicy Beef Lettuce Wraps

Spicy Beef Lettuce Wraps

During this TV show hiatus, I was on the hunt for great or at least good movies to watch.  Oscar winners and nominees.  Blockbusters that topped the box office.  Little indies that might have not hit my radar.

And we watched pretty many good movies.  There were some odd ones (I’m looking at you Mulholland Drive) and some that could have been better (hi Sully) but some were downright good movies that I would watch again (hey Pete’s Dragon and Southpaw).

Spicy Beef Lettuce Wraps

I’m about out of ideas now.  So before we get to the recipe, I want to know: what are your favorite movies?  My remote is ready and waiting!

Now, onto these Spicy Beef Lettuce Wraps.  This is how I eat most nights.  Lots of vegetables and lean protein, maybe some fruit thrown in for balance and a bit of oil and vinegar.  It’s healthy and gluten free and flavorful and satisfying.

Lettuce wraps have become one of my go to meals because they are so versatile.  The lettuce is a must, but from there I add whatever fruits and vegetables sound good and I have on hand.  The protein is also super flexible; I’ve used everything from ground beef to salmon to steak to eggs.

Life is better with great movies and lettuce wraps!

Spicy Beef Lettuce Wraps

Spicy Beef Lettuce Wraps #SundaySupper

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

2 pounds ground beef
1/3 cup olive oil, divided
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon red pepper flakes
1 ½ teaspoons freshly ground black pepper, divided
1 head Bibb lettuce
1 large onion, thinly sliced
1 large fennel bulb, thinly sliced
4 stalks celery, sliced
3 clementines, segmented
¼ cup apple cider vinegar

Instructions

  1. Heat a large skillet over medium high heat. When hot add about 1 tablespoon of the olive oil followed by the meat. Cook, stirring frequently, until fully cooked and browned.
  2. In a small bowl, mix the cumin, chili powder, coriander, turmeric, red pepper flakes, and 1 teaspoon of the black pepper. Add to the meat and stir to combine. Cook about 2 more minutes until incorporated.
  3. Combine the remaining oil and pepper with the vinegar in a small bowl for a dipping sauce.
  4. Serve immediately with lettuce, onion, fennel, celery, and clementines.
  5. Leftover beef may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 1 minute until hot.
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Thanks to Sarah from Chef Next Door for hosting this week’s event!  Don’t forget to check out all the other Sunday Supper dishes!

APPETIZERS, SOUPS, AND SALADS

LEAN GROUND BEEF RECIPES

MAINS

SANDWICHES AND WRAPS

STEAKS

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.

Hearty Healthy Beef Stew + Giveaway!

Hearty Healthy Beef Stew

In the winter I kind of hibernate like the chipmunks who inhabit the yard in nicer weather.  If you read my blog regularly you know I hate winter and want to move to California, which is a symbol of so many things just out of reach in my life, but for now, it’s really all about the weather.

See all was fine and well when the last day in November was sixty and sunny, but now we’ve had our first snowfall/storm/blizzard/severe weather alert day/impending doom, and I can’t deal.  Wake me when it’s spring.

The problem with this used to be that leaving the house meant so shopping or new things or worst of all food.  However, this is no longer a problem.  Me indulging my lack of desire to leave the house when the snow won’t stop might be a problem, but ladies and gentlemen, food now arrives on the porch thanks to the nice delivery men and ButcherBox.

ButcherBox

I had heard about ButcherBox and when they offered me a sample box to check out, I jumped at the chance.  If you are unfamiliar with ButcherBox, it is a monthly subscription program that sends meat, beef, chicken, pork, or a combination, to your door.  It arrives frozen on dry ice in a super nice box and cooler.

The beef is grass fed and grass finished, the chicken is organic, and the pork is heritage breed.  The meat is antibiotic and hormone free and never taken from feedlots.  This is awesome because it is super important to eat high quality proteins and know where your food is coming from.

I was a bit nervous the meat would be thawed when it arrived, but my fears were assuaged instantly when I found all the pieces to be individually wrapped and literally hard as a rock.  I requested a beef and pork box because I do not eat chicken.  I found a pound of bacon, four gorgeous bone in pork chops, two pounds of ground beef, sirloin tips, sirloin steaks, and thinly sliced beef.

ButcherBox

I will be honest, I was a bit disappointed to not receive some strips or ribeyes instead of the sirloin, but I was excited to check out the box and push myself to try some new recipes.  I made taco lettuce wraps with some of the ground beef, seared and roasted two of the pork chops and made this crazy good Hearty Healthy Beef Stew.

While the box might be pricey to some at $129, there is a ton of meat there, 8-10 pounds, enough for 15-20 meals.  My freezer is still stocked.  Plus, I spend a lot of money on food typically and this actually is a pretty good deal for my tastes and spending habits.

Hearty Healthy Beef Stew

This may be controversial to some, but I don’t thaw my meat before cooking it.  This, to me, gives the final product a close to fresh flavor.  I do this with steaks, ground beef, fish – all proteins I stash in the freezer.  In fact, most of the time I can’t tell the difference between fresh and frozen because of the lack of thawing.  I recommend trying this method.  Cooking clearly takes a bit longer, but with planning, it is doable and worth it.

This stew is one of my new favorite dishes.  I haven’t had beef stew in probably a couple decades.  It was never my favorite, but using high quality ingredients and adding a bit of spice made this a comforting dish that we can all feel good about eating.

I used the sirloin tips and steaks and paired them with mild spices and hearty vegetables for a rich stew, thanks to proper browning, that is craveworthy.  Be sure to check out this stew and ButcherBox.  It is definitely something I will be ordering again in the future.

Hearty Healthy Beef Stew

And the kind people at ButcherBox were kind enough to offer one lucky reader a box of their choice to try! I’m so excited for you!

To enter the giveaway, answer the question: What is your favorite meaty dish?

To earn additional entries:

Like Pies and Plots on Facebook

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For each additional entry, leave an entirely separate comment telling me you have followed me.  Each comment is one entry.

This giveaway is open to US residents only.  The giveaway ends Monday, December 20, 2016, at 11:59 ET.  I will choose the winner via random.org.  Good luck!

Hearty Healthy Beef Stew

Prep Time: 20 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 5 minutes

Yield: 6-8 servings

Ingredients

2 ½ pounds beef (I used frozen sirloin tips and sirloin steaks)
¼ cup olive oil
1 teaspoon red pepper flakes
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
2 bunches carrots, peeled and chopped into ¼ inch thick rounds
3 medium or 2 large onions, cut into large dice
1 large fennel bulb, sliced
2 cups kale leaves
Cloves from 1 head of garlic, peeled
4 cups low sodium organic beef stock
2 cups water

Instructions

  1. Heat a large stock pot over medium high heat. Once the pot is hot, add the oil. Add the beef to the pot. Allow to brown on one side, before flipping and allowing to brown on the other side. Add the red pepper, turmeric, coriander, chili powder, and black pepper.
  2. Once the meat is mostly brown, add 1 bunch of carrots and half of the onion. Sauté the vegetables for a few moments with the meat before adding enough stock to almost, but not quite, cover the meat. Bring to a boil, reduce to a simmer and place a lid on the pot, leaving it cracked slightly.
  3. Cook for 1 hour, stirring periodically, and adding more liquid if necessary. After the hour, add the remaining carrots and onion, along with the fennel and garlic. Recover and cook for 30 minutes.
  4. Pull the large pieces of meat out of the pot and slice them in ¼ to ½ inch thick slices. Return to the pot, add the water and kale and cook until heated through, about 10 minutes. Serve immediately. Stew may be stored in the refrigerator in an airtight container for up to 3 days or frozen in airtight containers for up to three months. Reheat in the microwave or on the stove top until steaming hot.

Notes

I used frozen meat. If you use fresh, the cooking time will be significantly different.

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Skinny Spinach Artichoke Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YogurtInspiration #CollectiveBias #HolidayEntertaining

Skinny Spinach Artichoke Dip

When you’re looking at a menu do you ever spot a dish that sounds good and like it should be healthy, but you know it’s not?

It happens to me all the time.  Think about the salads loaded with bacon and cheese and creamy dressing.  The veggie burgers on the biggest bun ever, slathered with sauce and cheese.  The fish tacos, breaded and deep fried on double tortillas.  Spinach artichoke dip with more cheese than vegetables and enough chips to feed a family of four for a week.

Skinny Spinach Artichoke Dip

Really though something called spinach artichoke dip should be both delicious and healthy, so I made a version that is just that.

Skinny Spinach Artichoke Dip doesn’t skip any of the things we all love about that classic restaurant appetizer, but it is also something to feel good about eating and serving your guests this holiday season.  I promise it will be a huge hit and no one will know that it’s healthy.

Shopping at Meijer

One of the secret ingredients is Dannon Oikos 0% Plain Greek Yogurt.  I have eaten more than my fair share of yogurt in my life, but I hadn’t tried plain until now because it sounded so, well, plain.  But I was sooooo wrong.  This yogurt is incredible.  Not only does it add body and creaminess to this dip, but it is great in a variety of ways.  The other night I dolloped some on tacos and could not tell the difference between the Oikos and sour cream.  Except for the fact that I can feel so much better about eating the Oikos with no fat and 22 grams of protein per serving.

I love that is has balanced nutrition and quality ingredients.  Plus it is non-GMO and fuels every day health.  I really can’t imagine not having the plain Oikos in my refrigerator now because it is easy to use in recipes and inspires me to keep trying new recipes.

Skinny Spinach Artichoke Dip

Skinny Spinach Artichoke Dip

The other heroes in the dip are frozen spinach and artichoke hearts, along with light cream cheese and skim shredded mozzarella.  We’re saving calories at every turn without sacrificing an ounce of flavor.  Plus, you can totally make and bake this dip ahead of time and reheat it for your party.

It is great served with cut up vegetables for dipper plus a few crackers and chips because life is all about balance and a couple chips are totally a worthy indulgence.

Be sure to head to Meijer and pick up some Oikos to make this dip and so much more.

Skinny Spinach Artichoke Dip

Skinny Spinach Artichoke Dip

Skinny Spinach Artichoke Dip

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

1 cup Dannon Oikos 0% Plain Greek Yogurt
1 10-ounce box frozen chopped spinach, thawed and very well drained
1 9-ounce box frozen artichoke hearts, thawed, very well drained, and coarsely chopped
4 cloves garlic, minced
4 ounces light cream cheese
8 ounces shredded skim mozzarella cheese, divided
1 teaspoon freshly ground black pepper
¼ teaspoon kosher salt
Carrots, cucumber slices, radishes, cauliflower florets, celery stalks, crackers, and chips for serving.
Preheat oven to 400 degrees F.

Instructions

  1. In a large bowl, stir together yogurt, spinach, artichoke hearts, garlic, cream cheese, all of the mozzarella except ¼ cup, salt and pepper. Be sure to blend this mixture very well.
  2. Place the mixture into one large or two smaller oven safe ramekins. Smooth the top and sprinkle with the remaining cheese. Bake for about 40 minutes, until golden brown on top and steaming hot in the center. Check a couple times in the process to ensure the top is not browning too quickly. If it is, cover loosely with foil.
  3. Serve immediately with the vegetables, crackers, and chips. Dip may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a couple minutes or a 350 degree F oven for 20-30 minutes.
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Healthy Apple Cinnamon Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YogurtInspiration #CollectiveBias

Healthy Apple Cinnamon Muffins

I used to eat yogurt every morning for breakfast.  And I loved it.  There are so many flavors to choose from and it’s super good for you.  But then I got a little bored.  Luckily, yogurt is still there providing some #BreakfastInspiration, because it is good for so much more than eating as is.

Dannon Oikos is my go-to.  While I love the traditional with all-natural non-GMO ingredients, when shopping at my local Meijer, they were out of the Apple Pie flavor I was searching for, so I picked up Salted Caramel Triple Zero because caramel and apples are a match made in heaven.

Shopping at Meijer

Triple Zero has 0 added sugar, 0 calories, and 0 artificial sweeteners, hence the Triple Zero.  It fuels performance and exercise, but does sacrifice a bit of flavor.  The good news is, in these Healthy Apple Cinnamon Muffins, you will never, ever know that.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Oikos is totally made for incorporating into recipes.  These are some of the fluffiest, moistest, most flavorful muffins I have ever made.  The tang of the yogurt and the tartness of the applesauce keeps the muffins from being too sweet, while the pecans add crunch and the pieces of apple are little juicy flavor pockets.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

I feel so good about eating these muffins because yogurt has the protein, calcium, and vitamin D my body needs.  Plus, I am super excited to try different variations on these muffins by using different fruit, nuts, and yogurt.  You should feel free to experiment too.  Blueberries, walnuts, and vanilla yogurt sounds great.  Or strawberries, almonds, and Banana Cream.  Oikos has tons of flavors to check out.

So the next time you need to revamp breakfast, turn to Oikos and my Healthy Apple Cinnamon Muffins.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Ingredients

2 cups all-purpose flour
1 tablespoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons baking powder
1 cup packed light brown sugar
2 large eggs
1 cup applesauce
2 5.3 ounce containers Oikos Triple Zero Salted Caramel
2 cups diced and peeled apple
¾ cup pecans

Instructions

  1. Preheat oven to 375 degrees F. line a muffin tin with paper liners.
  2. In a large bowl, stir together sugar, eggs, applesauce, and yogurt. Add flour, cinnamon, ginger, and baking powder and mix until fully combined.
  3. Stir in the apple and pecans until well distributed. Divide batter evenly among muffin cups, filling all the way to the top.
  4. Bake for 22-25 minutes, until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
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Healthy Breakfast Popsicles

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouEmergenC #CollectiveBias

Healthy Breakfast Popsicles

I have one main fear in life and that is getting sick.  Staying healthy is super important to me and so I have a healthy routine that helps me feel in control of my life.  Of course there are no guarantees (how I wish there were) but getting sleep, eating healthy, and washing my hands give me comfort and make me feel like I am doing something.

Another part of that routine is Emergen-C.  See, Emergen-C is so great because the Super Orange (my favorite!) has this serious orange flavor and fizzy vibe.  It reminds me of the orange sodas of my youth but oh so much butter for me.  But if you don’t like orange, there are over 20 flavors and one is sure to suit your tastes.

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

While I use Emergen-C year round, in the winter it is a super important part of my routine to maintain my healthy lifestyle with its 1,000 mg of Vitamin C plus other antioxidants Zinc and Manganese to support your immune system.*

It is such a relief to know I have Emergen-C on hand when things that are out of my control happen.  I feel refreshed after drinking Emergen-C and love that the seven 7 B Vitamins in it enhance energy naturally* without caffeine.  Sometimes caffeine makes me super wound up and then I don’t sleep.  No sleep is definitely not good for my health.

Healthy Breakfast Popsicles

While I enjoy Emergen-C mixed with water as stated on the box, I also like to get creative with it.  So I made some Healthy Breakfast Popsicles.  That’s right, popsicles you can feel good about eating for breakfast.

These popsicles are full of nutritious ingredients: fresh strawberries, fresh blueberries, fresh ginger, and chia seeds, plus Emergen-C.  They are easy to make and gluten free!  I find popsicles so refreshing even in the cold winter months and love that I can feel good about eating these.

Shopping at Walgreen's

Be sure to pick up some Emergen-C on your next trip to Walgreen’s and make these popsicles!

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

Yield: Varies, about 10 of the paper cup popsicles

Ingredients

3 cups fresh strawberries, hulled and quartered
1 cup milk (I used almond – use what you love)
2 tablespoons fresh ginger, finely grated
¼ cup chia seeds
2 cups fresh blueberries
4 packets Emergen-C Super Orange
16 ounces water
Popsicle molds or 5-ounce paper cups and plastic spoons

Instructions

  1. Prepare popsicle molds or place 10 of the paper cups on a baking sheet.
  2. Place strawberries and milk in a blender. Blend until smooth, up to a minute, depending on your blender. Stir in the ginger and chia seeds. Divide the mixture evenly among the popsicle molds or paper cups.
  3. In a large bowl, stir together Emergen-C and water. Allow to sit and fizz for a couple minutes to be sure it is well combined. Stir in blueberries. Divide the Emergen-C mixture among the already half-filled molds or cups. Fill almost to the top. If there is extra mixture, freeze it by itself.
  4. Place spoons in the cups if using and place the tray or molds in the freezer for at least 12 hours to ensure the popsicles are fully frozen. Serve immediately or store in an airtight container in the freezer for up to 3 months.

Notes

Additional freezing time is necessary

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*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Cappuccino Overnight Oats #SundaySupper

Cappuccino Overnight Oats

I’ve been on the overnight oats bandwagon for quite some time now.  Despite all the recipes that I see on blogs, it was actually Mom’s hairdresser that finally got me to make a batch.

And now, they are my favorite quick and easy breakfast.  They are healthy, vegan, gluten free, and ready to go in the morning when I know I’ll busy and don’t want to spend tons of time thinking about what I’m having for breakfast or making it.

I always start with gluten free oats and almond or coconut milk, but from there, the sky is the limit.  Sometimes I add cinnamon or ginger.  Vanilla is a great go-to.  So is carob or cocoa powder.  Oh and dried fruit is fun too because it adds some sweetness and the fruit becomes so plump and juicy.

Cappuccino Overnight Oats

The sky is basically the limit with overnight oats and the different flavor possibilities.  So when this Sunday Supper’s theme was coffee and I didn’t want to bake something, I thought coffee would be a welcome addition to overnight oats.

And it is, but milk and sugar are musts because the bitterness is intensified by soaking overnight with the oats.  So if you love coffee, you will love these, and if not, maybe mix your oats with something different.

I am on a huge coffee kick, so I really enjoyed kick starting my morning with some caffeine and this healthy, hearty dish!

Cappuccino Overnight Oats

Cappuccino Overnight Oats #SundaySupper

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Ingredients

1 cup old fashioned rolled oats (gluten free if necessary)

½ cup brewed coffee, cold

½ cup almond or coconut milk

2 tablespoons maple syrup

1 tablespoon vanilla extract

Instructions

In a medium bowl stir together oats, coffee, milk, syrup, and vanilla until well combined. Cover tightly with plastic wrap and refrigerate overnight.

In the morning, divide into two bowls and add an additional ¼ - ½ cup coconut or almond milk to each bowl. Top with fruit and/or nuts and serve immediately.

Notes

Additional chilling time is necessary

http://piesandplots.net/cappuccino-overnight-oats-sundaysupper/

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

Beverages

Breakfast

Dessert

Main

Sides

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.

Summer Squash Frittata #SundaySupper

Summer Squash Frittata - an easy to make, gluten free meal that's healthy and delicious!

I have been wondering where the summer went, how it is possible that it is in fact September.  This puzzles me and makes my head hurt when I think about it.

But upon further inspection, I do know where the summer went.  While bigger picture I still have lots of worries and am waiting impatiently for my career to jump start and to find my place in the world, the summer went a lot of amazing, interesting places and I couldn’t be more thankful for it.

It went to a lot of amazing food.  Baking, cooking, ordering wild salmon direct from Seattle, hitting up the farmers’ market, making sure no day was complete without peaches, tomatoes, and cherries.  There were visits to restaurants all over metro Detroit, the vast majority of which were amazing.  From Savor Detroit to Forest to Public House, we tried some funky places that pride themselves on great food.

Summer Squash Frittata

Summer helped us explore parts of the area we hadn’t before.  We checked out Great Lakes Crossing, plus the area’s two outdoor malls.  We visited the Cranbrook Science Museum and headed to the Grosse Pointe showhouse.  We went to the State Fair and the Buy Michigan Now festival.  We spent time outside and treated the area as though we were tourists.

My tween and teenage self is super jealous of the concerts I went to.  Four of them in total, and I loved every moment.  After spending years telling myself it would be too crowded and scary, the past few years have shown me that is not the case and in fact concerts are healing in a way I can’t explain.  I saw Carrie Underwood, Nick Jonas and Demi Lovato, Coldplay, and most recently Adele (I can’t wait to tell you about that next week).  Even better: I saw three of the concerts with Mom.  Sure it’s fun to go with someone my own age, but Mom is my person.  We go through some not so fun times together, so it’s nice to be able to enjoy life with one another.

Summer Squash Frittata

We took walks, smelled flowers, listened to the birds sing, looked at the moon, stayed out late, had fun, forgot about problems, and enjoyed life.  That’s where summer went and I wouldn’t have it any other way.

Summer also went to this Summer Squash Frittata.  It’s easy to make when you are in a hurry and need dinner on the table in a flash.  It is super healthy, gluten free, and very satisfying.  I have just been pairing it with sliced tomatoes for a hearty dinner that I can practically put together with my eyes closed.  All the better for enjoying all life has to offer.

Summer Squash Frittata

Summer Squash Frittata #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

2 large zucchini or yellow squash

1 large onion, sliced into half moons

2 tablespoons olive oil

8 large eggs, whisked

Salt and pepper to taste

Instructions

Preheat the oven broiler.

Cut the stems off the zucchini and/or yellow squash and cut it into large rounds. Cut the rounds in half.

Heat an 8-inch skillet over medium high heat. I like using a stainless steel skillet. Once hot, add the oil, followed by the squash and onion. Sauté until they begin to caramelize.

Add the well whisked eggs and cook until the eggs begin to set, scraping the bottom well.

Place the skillet under the broiler for 1 minute. Check for doneness. If the frittata is not fully cooked, place it back under the broiler, checking frequently until it is cooked. Be careful as the pan will be very hot.

Season with salt and pepper and serve immediately.

http://piesandplots.net/summer-squash-frittata-sundaysupper/

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

Favorite Skillet Breakfasts

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

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.

No Bake Almond Energy Bites #SundaySupper

No bake Almond Energy Bites

The kitchen had been my office for ten years, but recently I moved into the den, much more appropriate for an office.  It hasn’t been an easy transition.  It gets dark in there when the sun isn’t out and I have forgotten to turn the TV off more than once (oops!), but in general I like it.

It’s my own little space, off the beaten trail, where I can listen to mostly depressing music (nothing like Coldplay and Adele to perk you up), The West Wing Weekly podcast (I’ve been obsessed with The West Wing since I was 12.  If you don’t like it, we can’t be friends 😉 ), and work.

No Bake Almond Energy Bites

I have everything set up and it’s a productive environment.  Plus, when it’s too dark or hot, or I need some human interaction, I just pick up my laptop and move back to the kitchen.

I think the den is going to be my favorite as we enter football season.  I don’t mind having it on in the background while I work, but if I don’t want to watch it, I don’t have to.  Which is nice because I’m just not feeling it this season.

No Bake Almond Energy Bites

But for those of you who are, you need some game worthy snacks.  But snacks around my house are almost always healthy.  It’s nice to have an afternoon pick me up that is full of nutritious ingredients, easy to make, and totally addictively delicious.  Like these No Bake Almond Energy Bites.

They are gluten free and a breeze to make.  Plus, I bet you can’t eat just one of the gooey bites with crunchy walnuts and carob or chocolate chips!  And you don’t even have to feel bad about eating more than one with oat and almond flours and almond butter as the base.

While these aren’t too sweet, they have a nice natural sweetness about them that can make any loss (I’m looking at you Detroit Lions) just a bit sweeter.

No Bake Almond Energy Bites

No Bake Almond Energy Bites #SundaySupper

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: About 16 bites

Ingredients

2 cups oat flour (gluten free, if necessary)

1 cup almond meal

2 teaspoons ground cinnamon

2/3 cup creamy almond butter (Justin’s Maple is my favorite)

2/3 cup honey

½ cup walnuts, chopped

½ cup carob or dark chocolate chips

Instructions

Place the almond butter and honey in large microwave safe bowl. Microwave 1 minute, stir and then microwave an additional minute so the mixture is bubbling.

Add the oat flour, almond meal, and cinnamon to the honey mixture and stir until fully combined. Stir in the walnuts and chips. The chips will melt some, that’s okay.

Grab golf ball sized amounts of the mixture and form into a ball. Place on a parchment lined baking sheet. Once the mixture is all used, refrigerate bites until firm, about 30 minutes.

Serve immediately or store in an airtight container in the refrigerator for up to 1 week, 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 or in the microwave for 30 – 60 seconds. Melting marshmallows on top is never a bad idea either.

http://piesandplots.net/no-bake-almond-energy-bites-sundaysupper/

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

Appetizers

Main Dishes

Side Dishes

Desserts

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.

Peach Blueberry Iced Tea

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TeaProudly #CollectiveBias

Peach Blueberry Iced Tea

When I was a kid, I always felt like an adult when I ordered iced tea at a restaurant.  It seemed like the cool thing to order.  A way to be more mature.  A way to grow up more quickly.

Now I still think iced tea is cool but for better reasons than it makes me seem like an adult.  I’ve realized that whole adult thing is overrated.  Instead I love that iced tea is a refreshing, healthy option for my morning wake up, an afternoon energy boost, or an evening treat sitting outside.

Peach Blueberry Iced Tea

Tea is so full of nutrients and is super low cal.  It is a great way to get more water into my life and is gluten free and non-GMO.  Woo hoo!  Plus, iced tea is so easy to make.  I’ve been making a big batch for Mom and me to enjoy for a few days.  Then whenever the craving strikes, it is there waiting for me.

But what I love most of all is that I get to be creative with my iced tea.  Sure, classic iced tea is awesome, but I like to take things to the next level by playing around with flavors.

Shopping at Walmart

For this iced tea, I picked up two of my favorite Bigelow teas on my last trip to Walmart: Cinnamon Stick, a black tea with cinnamon, and Perfect Peach, an herbal tea that is fragrant and floral with hibiscus, citrus, spices, and of course, peaches!

Neither of the teas overpowered each other.  The power of the black tea came through, as did the floral notes in the peach, and the warm spices in each made the two flavors work together.

Peach Blueberry Iced Tea

After I chilled the tea, it was already a great refreshing drink, but I expect nothing less from Bigelow teas, which Mom introduced me to when I was in grade school.  I wanted to make this an extra special iced tea.

So I added frozen peaches and blueberries instead of ice.  This doesn’t water down the tea and it provides some yummy fruit, extra nutrition, and some sweetness without adding any sugar.  Because I have had a few drinks at restaurants with herbs lately I was inspired to take things to the next level with some mint and basil.

This might sound like an odd combination, but the freshness of the mint and the earthiness of the basil pair well with the tea and the fruit. 

Peach Blueberry Iced Tea

This is my new favorite iced tea, but I’m excited to try other combinations.  That Bigelow Wild Blueberries with Acai is calling my name!  I think it would work great with the peach too!

So as this hot summer continues, take just a few moments to make some Bigelow iced tea, letting your creativity shine through.

Peach Blueberry Iced Tea

Peach Blueberry Iced Tea

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

4 cups boiling water

2 Cinnamon Stick tea bags

2 Perfect Peach tea bags

3 large peaches, frozen

1 cup blueberries, frozen

1 small bunch fresh mint

1 small bunch fresh basil

Instructions

Add the tea bags to the boiling water. Steep for 5 minutes. Remove the bags and allow the tea to cool at room temperature 1 hour. Place tea in the refrigerator and chill at least 4 hours and up to overnight.

Add the frozen peaches and blueberries, along with the fresh mint and basil. Serve immediately or store in the refrigerator for up to 2 days.

Notes

Additional chilling time is necessary

http://piesandplots.net/peach-blueberry-iced-tea/

Fish Taco Burgers #SundaySupper

Fish Taco Burgers

What do you do when you can’t sleep?  The other night I had a bit of trouble and tossed and turned and moaned and groaned until I finally passed out into a light sleep which left me waking up every other hour or so.

But it was a night about a month ago that left me completely and totally unable to sleep.  We had gone to dinner and were out rather late.  I also had one alcoholic drink and a couple cups of coffee.  I was wound up from an exciting night and stressed about other things on my mind.  It was the perfect storm to leave me unable to drift off to dreamland no matter how tightly I closed my eyes.

Fish Taco Burgers

Coincidentally Mom couldn’t sleep either.  This is a more normal circumstance for her, while for me it is an anomaly that leaves me feeling totally off my game.

After awhile we both gave up and watched TV.  First we finished Bloodline.  Have you watched it?  SOOOOOO good!  In fact when episode ten ended and there were no more, I kind of had a meltdown.  Only ten episodes?  Complete torture!

Then we finished a movie and started in on the OJ Simpson documentary as the sun rose and began pouring in the windows, striking just perfectly so it hit and warmed me gently.

While I definitely don’t want to make this whole no sleep thing a regular occurrence in our house, I have to admit that it wasn’t bad.  In fact, it was almost, kind of, sort of enjoyable.

Fish Taco Burgers

I don’t know how that is possible, but there’s something about being up when most of the rest of the country is asleep and just enjoying life for a bit with no responsibilities or to do lists weighing on you.  Seeing the sky go from dark to lighter and lighter was something pretty special too.

You know what else is special?  These Fish Taco Burgers.  I worked with Trident Seafoods a bit ago and discovered these Pollock burgers.  They are so easy to prepare, gluten free, and one of my favorite quick dinners.

I really enjoy jazzing them up and adding my own flavors.  So before cooking the burgers in the oven, I seasoned them with my homemade taco spice.  After cooking, I served them with corn chips on a big piece of Bibb lettuce with onion, fennel, avocado, and tons of fresh herbs.

I really love anything taco or taco inspired with a quick chimichurri too.  It adds moisture and tons of vibrant flavor.  Together, all the flavors and textures work great and make this light, healthy, gluten free meal, perfect for those busy summer weeknights.

Fish Taco Burgers

Fish Taco Burgers #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 burgers

Ingredients

4 Pollock burgers

1 head Bibb lettuce, washed

1 sweet onion, thinly sliced

1 bulb fennel, thinly sliced

1 large haas avocado, thinly sliced

1 bunch cilantro, washed, large stems removed

1 bunch parsley, washed, large stems removed

Hot sauce, for serving

Spice mix

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons ground turmeric

1 teaspoon ground coriander

½ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

Chimichurri

5 garlic cloves, finely minced

1/3 cup apple cider vinegar

¼ cup extra virgin olive oil

½ teaspoon freshly ground black pepper

Instructions

Preheat oven to 400 degrees F. Make the spice mix. In a small bowl, stir together chili powder, cumin, turmeric, coriander, pepper, and pepper flakes. Generously season both sides of the Pollock burgers with the mix.

Place the seasoned burgers on aluminum foil and cook in the preheated oven for 10 minutes. Flip and cook for 10 additional minutes. Then increase the oven to broil and cook for 1-2 minutes, keeping a close eye, just to brown the tops of the burgers slightly.

While the burgers cook, make the chimichurri. In a medium bowl, combine garlic, vinegar, oil, and pepper. Allow flavors to blend while burgers cook. Add herbs, onion, and fennel if desired.

Serve the burgers on the Bibb lettuce with the onion, fennel, avocado, and herbs. Drizzle with hot sauce if desired and use chimichurri for dipping.

Serve immediately.

Notes

Recipe is easily doubled or tripled

http://piesandplots.net/fish-taco-burgers-sundaysupper/

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

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

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.

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