With warmer weather just around the corner, I enjoy eating all kinds of salads. So when I saw the colorful picture of this coleslaw, I just have to “pin” it! This delicious and healthy recipe is from Cooking Classy. It contains lots of wonderful Greek yogurt with relatively little mayonnaise. The slaw is a terrific mixture crunchy and chewy textures and sweet and tart flavors! It is definitely going to be a regular dish for our family to eat!
Apple Cranberry and Almond Coleslaw
- ¾ cup nonfat plain Greek yogurt (use a thick brand, like Fage)
- ¼ cup organic mayonnaise
- ¼ cup organic honey
- 2 tablespoon organic apple cider vinegar
- Sea salt
- Freshly ground black pepper
- 6 cups packed, shredded cabbage (approx. 10 ounce package)
- 1½ cups matchstick carrots
- 2 large organic Gala apples, cut into matchsticks (about 3 cups)
- ½ cup sliced green onions
- 1 cup slivered almonds
- ¾ cup organic dried cranberries
- Using a medium bowl, whisk together yogurt, mayonnaise, honey and vinegar, until smooth. Add salt and pepper to taste.
- Toss together the cabbage, carrots, apples, green onions, almonds and cranberries in a large bowl. Pour dressing over cabbage mixture and toss until evenly coated. Serve immediately, but tastes great the next day!
One of my favorite vegetables is asparagus, so I’m very glad it is in season right now! I came across this delicious and healthy recipe on my Facebook feed. This wonderful salad is by Melissa Clark, New York Times Cooking. Since my cooking style is easy and organic when possible, I used canned organic Great Northern beans. But what makes this dish fabulous is the fresh tarragon, lemon and garlic dressing. I reduce the amount of salt and olive oil by half, so you may want to adjust it to your own personal tastes. You won’t be disappointed with this simple, flavorful and spring salad!
Great Northern Bean and Asparagus Salad with Tarragon-Lemon Dressing
- 2 (15-ounce) cans organic Great Northern beans
- ½ teaspoon sea salt
- 1 pound asparagus
- ½ cup tarragon leaves
- 1 teaspoon packed finely grated lemon zest
- 2 garlic cloves, peeled
- ¼ teaspoon freshly ground black pepper
- 1 large lemon + more to taste, juiced
- ¼ cup organic extra-virgin olive oil
- Trim off the tough ends of the asparagus. Boil or steam asparagus, until just cooked through, but still firm. Immediately place in a bowl of ice water. After 5 minutes, remove from the water and dry with paper towels. Slice on the diagonal into 1-inch pieces.
- Rinse beans with water and drain. Set aside.
- In a blender, add tarragon, lemon zest, garlic, salt, black pepper, and lemon juice. Blend together for 1 minute.
- In a large bowl, gently toss together beans and asparagus with dressing. Taste and add more lemon juice and salt, if needed.
This week I will be traveling to Greenville, South Carolina, to see my daughter participate at the American Mock Trial Association’s National Championship Tournament, so I decided to bake a different version of her favorite Snickerdoodle cookie. I made her some Chocolate Espresso Snickerdoodles! Since the recipe contained espresso instant coffee, I had to search the Internet as to where to buy it. Fortunately, I was able to purchase the espresso at my local Target store. You can also find more expensive ones at Williams Sonoma or Sur La Table.
My husband absolutely loved this cookie! It is slightly underbaked to have a chewy consistency, but it has a wonderful chocolatey flavor that is enhanced by the addition of espresso. I had to keep “yelling” at my hubby to stay away from the cookies! If you are looking for a delicious and simple chocolate cookie, you should definitely try this one. I found this recipe on a post by Abby Capalbo, posted on February 20, 2016, on the Style Me Pretty website. You won’t be disappointed and neither will Laura and the rest of her team!
Chocolate Espresso Snickerdoodles
- 2¼ cups organic all-purpose flour
- ⅔ cups Hershey’s Cocoa Natural Unsweetened
- 1½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (2 sticks) organic unsalted butter, softened
- 2 teaspoons espresso instant coffee
- 1 cup organic light brown sugar
- ¾ cup organic granulated sugar
- 2 organic large eggs
- 2 teaspoon organic vanilla extract
- 2 teaspoon cinnamon
- 3 tablespoons organic granulated sugar
- Using a medium bowl, sift together flour, cocoa, cream of tartar, baking soda and salt.
- With an electric mixer, cream the butter, coffee, brown sugar and granulated sugar in a large bowl, until light and fluffy.
- Add one egg and thoroughly blend, before adding second egg and vanilla extract. Add flour-cocoa mixture in two batches. Mixing until just combined. Refrigerate batter for an hour.
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Mix together cinnamon and granulated sugar in a small shallow bowl.
- Using a spoon or ice cream scooper, make 1-inch balls with cookie dough. Roll in the cinnamon-sugar mixture and place on parchment lined cookie sheet, 2-inches apart. Flattened balls slightly with bottom of drinking glass.
- Bake to 8 to 10 minutes, until cookies are flattened and crackly. Cool on baking sheet for 5 minutes, before transferring to cooling rack.
I love lemons so much that in my last two homes, we have planted a lemon tree. Well, we were very fortunate to have a “bumper crop” of lemons this year. This was quite the surprise, since I never covered the tree when freezing temperatures hit Las Vegas! I needed to use the lemons before they spoiled, so I decided to try the lemon poppy seed muffin recipe that I had “pinned” several months ago.
I have to admit I was a little nervous about substituting buttermilk with Greek yogurt, but it came out so delicious and moist that I couldn’t have been happier. It was made with fresh lemon juice and zest, so the flavor was just perfect! The only other change I made was eliminating the ¼ teaspoon salt. I found this wonderful recipe on Food.com by Dine and Dish, September 30, 2004. I promise you that you won’t be disappointed! These lemony treats would be a hit at your next Sunday brunch!
It is truly amazing that my tree has so many edible lemons and that I have so many buds that are starting to flower! I won’t be neglecting this tree anymore and it will be trimmed and fertilized organically soon!
- ½ cup (1 stick) organic butter, room temperature
- ⅔ cup organic sugar
- 2 large organic eggs, separated
- 1⅓ cup organic flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons poppy seeds
- Zest of 2 lemons, grated
- ½ cup organic Greek nonfat plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon organic vanilla
- Preheat oven to 350° F. Line muffin tin with baking cups.
- Using a large bowl, cream the butter and sugar, until fluffy with a mixer.
- Add one egg yolk and beat well, then add second egg yolk and beat well again.
- Using a separate bowl, mix together the dry ingredients, poppy seeds and lemon zest.
- With the mixer set at low speed, combine the dry ingredients to the creamed mixture, alternating two times with the yogurt, then lemon juice and finally, add the vanilla. Beat until just smooth.
- In a separate bowl, beat the egg whites until you get soft peaks. Then gently fold into the muffin batter, until combined.
- Spoon batter into the muffin cup, ¾ full.
- Bake for 25 minutes, until golden brown and inserted toothpick comes out clean in the center. Cool in muffin pan for 5 minutes. Makes 12 muffins.
I’ve been so busy lately that I haven’t had the time to blog in over a week! Finally today, I had the time to try this healthy and delicious red lentil soup. It contains my favorite spices, cumin and chili powder; and my favorite herb, cilantro. This recipe is by Melissa Clark, New York Times Cooking. It can be made with either chicken or vegetable broth. When I make this soup again, I will be cooking adding more lentils, since I prefer a thicker soup. This is incredibly easy to make and a very tasty to enjoy!
- 2 tablespoons organic extra-virgin olive oil
- 1 large onion (about 1½ cups), chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Pinch of ground chili powder
- 1 (48 ounce) package of organic chicken broth
- 2 cups water
- 1 cup red lentils
- 1 large organic carrot, peeled and diced
- Juice of ½ lemon, more to taste
- 3 tablespoons chopped fresh cilantro
- Using a large pot, heat oil over medium-high heat. Add onion and garlic and sauté for about 4 minutes, until golden.
- Add tomato paste, cumin, salt, pepper and chili powder and cook for 2 minutes longer.
- Pour in broth and water. Add lentils and carrot. Bring to a boil and simmer for about 30 minutes, until lentils are soft. If needed, add more salt and pepper to taste.
- Using a regular blender or immersion blender, purée half the soup, then put it back into pot.
- If necessary, reheat soup. Add lemon and cilantro. Serve immediately. 4 servings.
This is probably one of the best salad dressings I have ever made! It’s made made with all healthy ingredients—avocado, Greek yogurt, cilantro, garlic and lime juice—and tastes great! So simple to make, just place all ingredients in a blender or processor and blend. I adapted this fabulous recipe from Pinch of Yum, just using a little less salt and water. Personally, I prefer a thicker dressing, but you can add more water, if it pleases you. Just serve on a bed of lettuce with some grilled chicken or beef and you have a wonderful meal!
- 1 avocado
- ½ cup nonfat plain Greek yogurt
- ½ to 1 cup water
- 2 cups cilantro leaves
- 2 garlic cloves
- ½ teaspoon sea salt
- 2 tablespoons fresh lime juice
Place all ingredients in a blender or food processor. Blend until smooth. Enjoy!
I have a confession to make. I didn’t cook at all this weekend, too busy doing housework, paying bills, working on taxes and watching the Super Bowl! Oh, I forgot to mention that my husband ordered take-out from P.F. Chang’s to eat while we watched the game. It was delicious, but not very healthy! But our team won and that’s all that matters!
Last night, I prepared a wonderful pasta dish with tasty and healthy butternut squash, baby kale, and walnuts. Basically, all you have to do is roast the squash, toast the walnuts, cook the pasta and toss! I found this lovely vegetarian meal on the Saveur Magazine website. The recipe calls for 12 tablespoons (1½ sticks) of butter, but I was able to reduce it to only 4 tablespoons! You still get a rich buttery pasta, complimented by the flavors of the squash, kale and walnuts; but without all the calories and fat!
- 1 medium squash, peeled and cut into 1-inch pieces
- 1-2 tablespoons grapeseed oil
- Sea salt
- Freshly ground pepper
- 8 ounces pappardelle
- 4 tablespoons organic butter
- 1 cup organic walnuts, toasted and lightly crushed
- 3 cups organic baby kale
- Preheat oven to 425 degrees. Toss squash with oil in a large bowl. Season with salt and pepper. Line a rimmed baking sheet with foil. Spread squash in a single layer on sheet and bake for about 25 minutes, until tender.
- While the squash is roasting, toast the walnuts in a rimmed pan at 325 degrees for about 15 minutes. Also, cook the pasta in a large saucepan, until al dente, approximately 5 minutes. Drain and rinse and set aside.
- In a large (12-inch) nonstick frying pan, heat the butter over medium heat, until foamy and light brown. Add pasta, squash and walnuts. Finally, add the baby kale and cook until just wilted. Season with salt and pepper to taste. Serves 2 to 4.