Divine Basil Caesar Dressing

One of my favorite restaurants is Pizza Limone.  Their Pera Pizza is a life changer!  I also love their Caesar Salad.  It has this light flavorful dressing with notes of lemon and basil.  I think I have created something that comes really close to the real thing!  This dressing is also good on Salmon, street tacos, etc. Image from Here

Dressing (Makes 2 cups):

• 1/4 cup red wine vinegar
• 1/4 cup lemon juice
• 1/3 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 2 tsp dijon mustard
• 1 clove garlic
• 1 cup light olive oil
• 1/2 tsp salt
• 1 1/2 tsp ground black pepper
• 1/4 cup packed fresh basil leaves (or more to taste)

*In a blender, combine all ingredients.  Blend on high for 20 seconds or until smooth and creamy.  Store dressing in Refridgerator for up to 1 month.

Image from Pizza Limone Menu

Salad:

• Romaine
• Grated Parmesean
• Lemon wedges
• *Note: I also like to add shredded carrots, cucumbers, tomatoes, toasted almonds, and grilled chicken 
• Basil Caesar Dressing

 

 

The BEST Thai Peanut Sauce

This sauce works great for a cabbage salad, Thai Salad, Fresh Spring Rolls, Protein Bowls, Lettuce Wraps, etc.  Enjoy!  Image from Here

 
 

Image from Here

Image from Here

 

Image from Here

Ingredients

• 1/2 cup peanut butter
• 1/3 cup low sodium soy sauce or coconut aminos
  
• 2 tablespoons sesame oil (toasted or dark)
• 2 tablespoons rice vinegar
• 1 tablespoons sriacha sauce (this gives sauce"heat."  You may want to omit or up amount to 2 tablespoons depending on preference)
  
• 2–3 tablespoons sugar, honey, or agave
• 1 tablespoon fresh ginger, peeled and minced
  
• a clove of fresh garlic, peeled
• 1/3 cup of water

**Blend all ingredients on high for 30 seconds.  Store in mason jar or other preferred dressing container.  Keep Refridgerated.   Sauce will store in refridgerator for 3 months.

No Bake Cookies

 

Using a few recipes, here is my "healthy" version of a no bake cookie.  

These are nice and rich!

Image from Here.

INGREDIENTS

• ½ cup salted butter 
• 3/4 cup coconut or monk fruit sugar (I like to use a combo of both)
• ½ cup milk
• 1/4 cup natural, unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup  creamy peanut butter
• 3 cups  oats 
• 1/2 cup toasted coconut

INSTRUCTIONS 

• For the cookies, in a medium saucepan, add the butter,  sugar, milk, cocoa powder, brown sugar, and salt. 
• Set the pan over medium-low heat and bring the mixture to a boil, stirring gently for 60-90 seconds. 
• Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined. 
• Scoop about 3 tablespoons of dough into mounds on a baking sheet and pat into round balls/circles. 
• Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature. 

THE BEST Lemon Sour Cream Pie

 

Think Key Lime Pie---but better.  I actually think you could use a similar technique to improve the typical key lime pie!  I love how the sour cream and whipped topping reduce the strong acidic/sweet tones of the straight lemon or key lime pie.  If you love lemon desserts, this will win you over!

Image and Recipe from Here.  I've just made a few adjustments to the original recipe.  Also note that this works really well with a prepared graham cracker crust which makes it even easier to make!  I actually prefer the graham cracker crust myself.

Ingredients

• 1 9-inch homemade pie crust , baked and cooled
• 1 cup granulated sugar
• 3 Tablespoon + 1 1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 3 large egg yolks , lightly beaten
• 1/4 cup butter , softened
• Zest of one lemon , about 1/2 tablespoon
• 1 cup sour cream

For whipped cream topping:

• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 tsp lemon zest

Instructions

• Crack eggs in a small bowl, beat slightly with a fork and set aside. 
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well.  Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the topping:

• In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
• Enjoy the best lemon sour cream pie ever!

Allison's Coconut Vegetable Curry

Another delicious curry recipe.  It also makes amazing leftovers!

Recipe and Image from Love and Lemons

 

Ingredients

• 1 tablespoon coconut oil

• 1 cup chopped yellow onion

• 2 garlic cloves, minced

• ½ teaspoon grated fresh ginger

• ½ teaspoon cumin

• ¼ teaspoon coriander

• ¼ teaspoon turmeric

• ¼ teaspoon cardamom

• 1 teaspoon sea salt

• 2 cups cubed butternut squash (or sweet potatoes)

• 3 red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced

• 2 cups cauliflower florets

• 1 can full-fat coconut milk

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh lime juice, plus lime wedges for serving

• 4 cups fresh spinach

• ½ cup fresh or frozen peas

• Freshly ground black pepper

Instructions

• Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
• In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
• Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
• Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
• Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.

For serving:

• 2 cups cooked basmati rice

• a few big handfuls of fresh basil or cilantro

• Naan bread, optional

Healthy Strawberry Milkshake

Here is a sugar free milkshake option.  You can eat this immediately OR put it in the freezer for 3 hours and then serve as ice cream.  The shake will freeze really hard after 5 hours and will have more of an icy consistency, but you can certainly still eat it that way.

Image from Here

INGREDIENTS:

1 c. plain whole fat greek yogurt
1 1/2 c. milk of choice (or 1/2 and 1/2 for creamer flavor)
2 medium frozen bananas
3 c. fresh sliced strawberries
6 drops of lemon essential oil

-Blend all of the following.  Add more milk/yogurt to get your desired consistency.

-Serve immediately or freeze in desired container for 3 hours before serving as "ice cream."

EXTRA OPTIONS:

-You can use frozen strawberries too.  You'll get a thicker consistency, but you will get a more watered down flavor. 

-You can also use 2 TBS of orange juice concentrate instead of lemon oil.  That tastes really good too!

-Cottage cheese also works well as a substitute for yogurt

-If you're feeling adventurous, add 2-4 fresh basil or mint leaves

Mun's Dutch Oven Classic Beef Stew

 

Image from Here

Ingredients:

2 tablespoons olive oil and 1 TBS butter
1 pounds boneless sirloin tip, trimmed and cut into bite-size pieces
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
8 ounces cremini mushrooms, quartered
2 medium sliced red or yellow onions
3 sliced medium carrots
2 medium parsnips peeled and sliced
4 large red new potatoes unpeeled, cut lengthwise into 4, then cut in half lengthwise,
10 ounces frozen pearl onions (about 1 3/4 cups)
6 small garlic cloves, smashed
1 cup cooking masala wine
1⁄4 cup all-purpose flour (omit for gluten free version)
1 quart beef stock, divided
1 herb bundle tied with kitchen twine: 2 sprigs fresh thyme (or 2 tsp. dried thyme) and 4 large sprigs of parsley, and 2 bay leaves
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
2 tablespoons thinly sliced fresh chives for garnish

Directions:

1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt and cook until well browned on 2 sides, 4 minutes per side. Transfer browned beef to a plate or bowl and set aside.

2. Add butter and mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate or bowl. Add sliced onions and cook until begin to brown, stirring occasionally, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add masala wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.

3. Whisk together flour and 1 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in carrots, potatoes, parsnips, mushrooms, beef, herb bundle, bay leaves, pearl onions, remaining 3 cups stock, and remaining 1/2 teaspoon salt; bring to a boil.

4. Stir in mustard and red wine vinegar into beef mixture. Cover and bake in 350-degree oven for 1 1⁄2 hours. Remove from oven; discard herb bundle and bay leaves. Ladle stew into soup bowls and sprinkle with chives.

Curry Egg Toast

 

Super simple, quick, and delicious!  This is a slight variation on the classic fried egg toast you may want to try!  Seasoning with curry creates this subtle sweetness and is an unexpected delicious twist.  My son gets credit for this idea--Thanks Bradford!

Image from here.

INGREDIENTS:

Egg

Toast

Honey (or hot honey which has a subtle heat kick)

avocado

salt/pepper/CURRY

*crumbled bacon-optional

DIRECTIONS:

While your toast is toasting...Fry up an egg in a cast iron skillet.  Season with salt, pepper, and CURRY.  Cook to desired doneness (is that even a word?).  Butter your toast, top with your fried egg, sprinkle with bacon and some avocado slices.  Drizzle with a little honey.  Enjoy a delicious and healthy start to your day!

Michelle's Slow Cooker (or Instant Pot) Beef Stew

Stew is a classic.  This is a simple and hearty meal that men particularly like.  Serve with warm biscuits if you want to have extra happy diners!  Note, when making stew, try to have all your vegetables/meat cut to the same size so they cook more similarly. Image from here. 

INGREDIENTS:
1-2 lbs beef stew meat (1 inch cubes)
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp paprika (smoked paprika is good too!)
1 tsp Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
2 stalks celery diced
1 clove garlic, minced
2 bay leaves
1 can petite diced tomatoes
*optional--can also add sweet potatoes, (mushrooms/peas--add these two at the very end before serving)

DIRECTIONS:

1.  Place all ingredients in the slow cooker.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

2.  If using an instant pot, brown the meat first and cook about half-way through, then add the rest of the ingredients and pressure cook for 3-4 minutes.

3.  Serve warm in bowls (note this recipe does not have flour, so your stew will have a thinner broth).

Chocolate Peanut Butter Breakfast Cookie

Another breakfast cookie...can you tell I like breakfast cookies?  I like to make big batches, and yet they somehow disappear so quickly at this house with all the hungry mouths and snackers! Image from Here.

Yield: 12 servings Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup chunky peanut butter, or nut free 1/4 cup maple syrup 1 tablespoon vanilla 2 tablespoons water 1 1/4 cup oats (or quick oats) 1/2 teaspoon baking soda 1/4-1/3 cup cocoa powder

*optional mini chocolate chips to put on top Procedure: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, maple syrup, vanilla, and water. 3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder. 4. Stir the oat mixture into the banana mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Wet fingertips and then use your fingertips to flatten each mound of dough. 6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 1 week in fridge or freeze and pull out as needed.