Category: recipes

protein balls

These protein balls are probably my favorite snack- as well as my kids. They think they are cookies! They are the perfect after lunch treat- or post run protein fix.

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Protein Balls

  • 1 cup oats
  • 2/3 cups unsweetened coconut
  • 1/2 cup unsweetened peanut butter (read your labels! It should just contain peanuts)
  • 1/4 cup Ghirardelli Chocolate 60% Cacao chips
  • 1/3 cup honey
  • 2 tbsp chia seeds
  • 1 tsp vanilla

Combine all ingredients in a large bowl. Refrigerate for 30 minutes

Roll and compress the mixture into 1 inch rounds and place in an air tight container. Refrigerate and enjoy for up to one week… if they last that long!

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spooky treats

Those that know me, know I love to throw a party! Especially a halloween one! Today I am going to show you some of my go-to halloween party food items. Easy, fast, and super cute!

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Monster cake, poison apples, mummy jalapeño poppers, ‘witch’s brew’ root beer, sugar cookie candy corns, popcorn hands, magic wands, cheetoh pumpkins and spider web cupcakes- oh my! All of these are so simple and fast to make- which is needed when you are throwing a party.

I typically shy away from your “normal” holiday colors. I’m a sucker for purple, black, and green for halloween.

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For instructions on each of these fun party foods- see below!

Mummy Jalapeno poppers

10 jalapeno peppers- slice in half length wise. {I left the stems on and seeds in for an extra kick!}
8 ounces cream cheese- room temperature
8 ounces jack cheese- shredded
1 scallion- finely chopped
2 t. Lemon Zest
1/2 tsp salt
1 package refrigerated crescent rolls
2 eggs- beaten
1 Package candy eyeballs {I purchased mine at Michaels- you can find them at walmart, amazon, target, etc}

Preheat oven to 400° F. In a bowl, mix the cream cheese, jack cheese, scallion and salt together. Roll out the crescent rolls and separate into 4 rectangles- not the pre-cut triangles- with a perforation in the middle of each. Press your fingers into the perforations to seal them. You don’t want them splitting along the pre-cut areas. Cut each rectangle into 10 long pieces lengthwise.

Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. On some I used a couple pieces of the crescent strips. Brush with egg mixture and place on baking sheet.

Bake in oven for 8-10 minutes. Once cooked, and slightly golden brown, remove from the oven and press the eyes onto them where you left an opening along the top. Serve while hot!

Candy Corn Sugar Cookies

2 Sticks Butter, softened
1 c. Sugar
1 Egg
2 T. Lemon Juice
2 t. Lemon Zest
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda
Purple Food coloring
Green Food coloring
Granulated sugar to sprinkle on top

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add purple food coloring to it. Once it is mixed evenly, press the purple dough evenly over white dough. In another bowl, add the rest of the dough and the green food coloring. Press the green evenly over the purple dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, flip over your loaf pan and unwrap your dough. Flip it back over and get ready to cut! Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into wedges.

Place 1-inch apart onto a lightly greased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool.

Monster Cake

1 of your favorite cake box mixes or your favorite homemade batter
Homemade frosting or store bought!
1 package Oreos
1 package Oreos Minis
Regular chocolate chips
1 Box of Junior Mints

Mix, bake, layer, and frost your cake! Any flavor or colors you like! Once assembled- you can make your monster eyes. Separate all your Oreos and place them in pairs. Then, take some leftover frosting and attach the chocolate chips to the mini Oreos, and the junior mints to the regular Oreos. Once finished, use a little frosting on the back of each cookie to attach them sporadically all over the cake! Super simple and sure to be a hit!

Poison Apples

2 cups granulated sugar
3/4 cups water
1/2 cups light corn syrup
black gel food coloring
6 {or 12 small} green apples. Make sure they are not waxed!

 

Grease a piece of baking paper and place on a tray/baking sheet. Insert a skewer/popsicle stick/etc in all the apples and set aside.

In a medium pot, combine the sugar, water, corn syrup and food colouring and stir over medium heat until the sugar has dissolved. It should feel smooth. When the sugar has dissolved, turn the heat up and keep the sides of the pot clean with a pastry brush dipped into clean water to prevent it from crystalizing. Bring the mixture to a boil until a candy thermometer reaches 150°c/310°F, or hard crack stage.

Carefully dip the apples into the hot candy mixture and place on the wax paper to set and cool. Enjoy your poison apples! Not just for a party but, you could tie a ribbon to the stick and hand them out to friends as a fun treat!

Spider Web Cupcakes

1 box of your favorite cake mix
Homemade {or store bought} frosting & food coloring if you are wanting a color
1 Package Chocolate almond bark
Wax paper
Cupcake liners

Mix and bake cake mix according to directions- in regular size cupcake tins with liners. While they are baking, print out you favorite spider web template from here. You can print a few copies, or just slide it around, whichever you prefer. Place it underneath wax paper. Now, melt your chocolate almond bark according the package directions. Once melted, pour it into a plastic baggie and cut off one of the tips of the baggie- very very small cut! You are just wanting to make a tiny hole. Then, carefully trace your template on the wax paper. Repeat. Let them cool to harden.

Once your cupcakes are cooled, frost them and before the frosting hardens up a bit, carefully push one of your spiderwebs into the frosting. Voila!

Witches Brew Root Beer

2 oz bottle of root beer extract
2 cups sugar
1 gallon of water
Dry ice

Fill your container with 1 gallon of warm water- you want it warm because it will help the sugar dissolve. It also makes the dry ice more effective!

Add the root beer extract and sugar. Stir until the sugar dissolves.

Add the dry ice {do not touch it with your bare hands!} 10-15min prior to serving. You will need to let the dry ice do it’s thing for at least 10 minutes to cool and carbonate the root beer. Drink up!

Popcorn Hands

1 box unwaxed plastic, clear gloves
Homemade or store bought popcorn
1 bag of candy corn
ribbon
**optional: spider rings

Fill each finger of the gloves with a candy corn. Then stuff popcorn into the glove until full. Once full to your liking, tie off with a ribbon! Feel free to add a spider ring to one of the fingers for an extra spooky touch! Great for kid school parties!

Witches Hats

1 Package Keebler Fudge Stripe cookies
1 Package Hershey’s chocolate kisses
Homemade frosting or a tube of store bought in whatever color you prefer!

Lay out the fudge stripe cookies upside down on the counter/platter. Squeeze  small amount of frosting in the center and press on a hershey’s kiss candy {unwrapped}. Let set- and you’re finished! How simple was that!?

Magic Wands

1 Package of pretzel rods
2 Packages of white or chocolate almond bark (depending on if you are going to add food coloring)
Food coloring in the colors of your choosing.

Melt the almond bark according to the package directions- In mine above, I used the chocolate almond bark- pour it in to a tall cup. Next, dip your pretzel rods into the mixture and lay on parchment/wax paper to cool.

Then, melt the white chocolate (to be like the ones above) and separate into two bowls and add the food colorings of your choice. Once mixed, put the chocolates in to two separate plastic baggies. Cut diagonally across one of the bottom corners and drizzle the chocolate over the pretzel rods. Repeat with the other color(s). Let cool to harden!

Orange Pumpkins/Ghostly Bananas

Cutie Oranges
Bananas
Regular and mini chocolate chips
Black Sharpie

Draw a pumpkin face on each cutie orange with the sharpie.

Peel the bananas and cut them in half. Then place mini chocolate chips for the eyes, and a regular size chocolate chip for the mouth. Finished. So simple! Perfect for kid school parties!

 

Happy partying!

 

xox

aj

ajLeave a comment

easy breakfast. zucchini muffins

Marathon training is underway, which means- I am hungry all the time! I have a few staple things I make weekly that my family lives on. Typically, every Monday, I am in the kitchen whipping up our protein cookies, protein balls, granola (more on those two soon!) and zucchini muffins. Today I am going to share the healthy zucchini muffin recipe!

Zucchini muffins have been a life saver for me on busy school mornings. A bonus with these muffins is you can make big batches, freeze them, and pop some out the night before for the next morning!

Zucchini muffins

  • 1 2/3 cups white whole wheat flour (or all-purpose)
  • 1/2 cup ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup almond milk (or whatever you prefer)
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups grated fresh zucchini (about 1 zucchini)
  • 1/3 cups old-fashioned oats (uncooked)

Preheat oven to 350 degrees. Grease, or line with paper liners a 12-count muffin pan.

Whisk together flour, baking powder, baking soda, cinnamon, flaxseed, and salt.

In a separate bowl, whisk together the egg, maple syrup, milk, coconut oil and vanilla extra. Pour this mixture into the dry ingredient mixture and stir them together JUST until combined. Do not over mix. Once combined, stir in the grated zucchini and oats.

Divide batter evenly between the 12 muffin cups- sprinkle the top of each muffin with some oats. Bake for 18-20 minutes.

Let cool to room temperature and store in a sealed container for 2-3 days or freeze them for an easy, yummy, fast, future breakfast!

**if you want a sweeter muffin- throw in 1/4 cup brown sugar to the dry mixture

happy cooking!

xox

aj

 

aj1 Comment

{vegan} mexican stuffed bell peppers


Need something healthy, delicious, and quick on the menu this week? I have a winner for you!

Vegetarian Quinoa Stuffed Peppers

  • 4 large bell peppers- any color
  • 1 cup quinoa
  • 15oz. can black beans
  • 1 cup corn (frozen/can/or fresh!)
  • 2 green onions
  • 2/3 cup salsa
  • 2 Tbsp nutritional yeast (it’s a vegan substitute for cheese- you can use your favorite cheese too if you’re not vegan)
  • 1 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 tbs hemp seeds
  • optional things to add: tomatoes, green chiles
  • optional toppings: guacamole, more salsa, more cheese (for non-vegan)!

Directions:

Cook quinoa according to package directions- you can use vegetable broth instead of water for more flavor. Meanwhile, halve bell peppers, remove seeds, stems, and ribs and preheat oven to 350.

Rinse and drain black beans, corn, and slice the green onions. In a large bowl add the cooked quinoa and all remaining ingredients except for the bell peppers. Salt and add additional spices to taste!

In a lightly oiled/sprayed 9×13″ baking dish, place your bell peppers cut side up. Fill/stuff each with a generous amount of filling. Make sure to fill all the crevices – press down and keep stuffing! Cover dish with foil and bake for 35-40 minutes. Then, remove the foil and bake for 10 minutes more. Enjoy!

ajLeave a comment

shortbread and jam

Shortbread is my favorite.  And lavender-rosemary shortbread is my VERY favorite!  For six months I lived in London and shortbread and tea became a favorite snack.  So did chips and beer, but that’s for a different post.  Another UK takeaway?  Strawberry jam.  For whatever reason, strawberry jam is the most popular flavor in the UK, and all of Europe for that matter.

With spring in full swing my rosemary and lavender plants are ready for picking, and rumor has it that strawberry season has arrived.  So it’s time to stoke that London Town nostalgia and cook up some UK inspired treats!  Or do what I did and ask your sister to make them for you 😉

shortbread ingredients

lavender-rosemary shortbread cookies
ingredients:
3/4 tsp rosemary, chopped
3/4 tsp lavender, chopped
2 heaping tablespoons honey
1 1/2 tsp pure vanilla extract
1 1/4 cups unsalted butter (room temp/softened)
1 cup sugar
2 egg yolks
2 2/3 cups flour
1/2 tsp baking powder
directions:
combine the sugar, honey and butter. mix them together in mixer (with the paddle attachment if you have one). add the lavender, rosemary, e.g. yolks, and vanilla. mix everything together again until thoroughly combined.
add the flour and baking powder to the wet ingredients. mix everything on the ‘stir’ setting (or just hand stir) until everything is combined. CAUTION:  don’t over-stir. the dough should be sticky and a little wet
dump the dough onto a piece of parchment paper or cling wrap and form into a log about 1 1/2in in diameter. freeze for a half hour or so.
remove dough from the freezer and slice 1/2 in thick. (or you can roll out on a floured surface and use a cookie cutter). place on baking sheet lined with parchment paper, sprinkle with sugar, and bake at 350 for 9-10 min – or when the sides start to turn golden but NOT brown.  remove from oven and cool on cooling rack.
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strawberry chia seed jam
 
ingredients:
24oz strawberries -sliced
2-4 Tbs honey, maple syrup, or agave
2 tbs chia seeds
directions:
in a medium saucepan, combine the strawberries and 2 Tbs honey. cover and bring to a simmer over medium heat, stirring occasionally, until it begins to liquefy (about 5 to 10 min). once the fruit is liquid, bring it to a gentle boil and let cook until it breaks down and becomes saucy, about 5 min. mash lightly until at your desired consistency.
taste the jam for sweetness. if you want it sweeter, stir in additional honey a few tsps at a time.
stir in the chia seeds and let cook one minute. remove the pan from the heat, stir once more, and let sit for 10 min. the jam will continue to thicken as it cools. (if it’s still too thin, add 1-2 tsps of chia seeds)
transfer the jam to an airtight container (mason jar if you have it).  the jam will keep in the fridge for up to 2 weeks, or the freezer up to 2 months.
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enjoy!
xoxo

ashLeave a comment

cookies and kale

I declared April my get healthy month, but I’ve done little to change my diet and (currently non-existent) exercise habits.  Shame on me.  Once upon a time not long ago I was in great shape, so I know what I’m missing… I’m just having a hard time getting going.

My sister is pretty solid on the healthy eating front.  She sent me these recipes and claims that even her kids love them.  I plan to give them a try and thought I’d share in case anyone else wants to play along!

cookies

Protein Cookies

  • 3 cups oat flour (rolled oats ground into a flour)
  • 2 scoops vanilla protein powder (OR just sub an extra 1/2 cup oat flour)
  • 2 T sugar (optional)
  • 1/2 t sea salt
  • 1/2 cup + 2 T nut butter of choice (i.e. peanut butter, almond butter..)
  • 3/4 cup honey (OR brown rice syrup if vegan)
  • 1/4-1/2 cup unsweetened almond milk
  • White chocolate chunks (OR chocolate chip of preference)
  • Dried raspberries and cranberries

Directions:

  1. Line a large baking tray with baking paper and set aside.
  2. In a large bowl mix together oat flour, protein powder, sugar, and sea salt.
  3. In microwave or on stove, heat the nut butter and honey until melted and stir together.
  4. Add the liquid mixture to the dry mixture and stir until fully combined.  The mixture should be crumbly.  Slowly add almond milk until a very thick dough is formed.  Stir in the chocolate pieces, dried raspberries and cranberries until fully incorporated.
  5. Using your hands, form small balls with the dough and press into a cookie shape on the baking tray.  You can use a fork to smash in decorative lines.  Refrigerate for at least 30 minutes before eating.

kalechips

Kale Chips

  • Juice and pulp of one lemon
  • 1 1/2 T apple cider vinegar
  • 2 T extra virgin olive oil
  • 1 T minced garlic
  • 3/4 t sea salt
  • 1 large bunch kale

Directions:

  1. Whisk all of the ingredients except the kale together in a really big bowl.  Set this “marinade” aside.
  2. Wash and spin kale dry.  Cut the leaves from the stalks and tear into chip sized pieces.
  3. Add the kale pieces to the marinade.  Coat the kale in the marinade, kneading it into the leaves.
  4. Lay the kale out in a single layer on food dehydrator sheets.  Set dehydrator to 145 degrees for 3-4 hours (OR just use your oven set on 140-150 degrees).  Kale chips are done when they are crisp and snap in half when bent.

 

Enjoy!

xoxo

ash3 Comments