Salted Caramel Frozen Yogurt
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Servings: 6
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Meal Tags: Dessert, Make-ahead, Snack
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Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 4 cups sliced frozen bananas
- 2 cups vanilla Skyr yogurt
- 1/4 cup caramel sauce
- Sea salt to taste
- 1/4 cup chopped pecans
Preparation
In a food processor, add the bananas, yogurt, caramel sauce, and sea salt. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately topped with the pecans or freeze until the mixture hardens, about 1 to 2 hours.
Strawberry Lemonade Frozen Yogurt
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Servings: 6
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Meal Tags: Dessert, Make-ahead, Snack
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 4 cups frozen strawberries
- 2 cups lemon Skyr yogurt
- 1/2 lemon, zest and juice
- 2 tbsp honey
Preparation
In a food processor, add the strawberries, yogurt, lemon zest, lemon juice, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.
Raspberry Frozen Yogurt
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Servings: 6
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Meal Tags: Dessert, Make-ahead, Snack
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 4 cups frozen raspberries
- 2 cups plain Skyr yogurt
- 2 tbsp honey
Preparation
In a food processor, add the raspberries, yogurt, and honey. Blend the mixture until it is smooth, stopping to scrape down the sides as needed.
Serve immediately or freeze until the mixture hardens, about 1 to 2 hours.
Herb & Garlic Mac & Cheese
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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 lb dried fusilli pasta
- 1/4 cup butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup cream
- 1 cup crumbled goat cheese
- 4 green onions, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper
Preparation
In a large pot of salted boiling water, cook the pasta until it is al dente, about 9 to 10 minutes.
While the pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the shallot and garlic. Cook, stirring, until the shallot becomes translucent, about 1 to 2 minutes. Pour in the cream and 1/2 cup of the pasta water. Reduce the heat to medium-low. Stir in the goat cheeese until it the mixture is smooth, aboout 1 to 2 minutes. Once smooth, transfer the pasta into the skillet. Cook, stirring occasionally, until the sauce has thickened, about 2 to 3 minutes. Stir in the green onions, parsley, and basil. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.
Chewy Breakfast Bars
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Servings: 9
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Meal Tags: Breakfast, Brunch, Make-ahead
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Vegetarian
Ingredients
- 2 cups old-fashioned rolled oats (gluten-free)
- 1 cup raw almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 cup pitted Medjool dates
- 1 cup corn flakes
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots
- 1/4 cup honey
Preparation
Preheat the oven to 375ºF. Line a baking dish with parchment paper. Set it aside.
Arrange the oats, almonds, pumpkin seeds, and sunflower seeds on a baking sheet. Bake until they are lightly toasted, about 5 to 7 minutes.
While the oats are toasting, into a food processor, blend the dates until they are smooth and form a ball, about 30 seconds to 1 minute. Transfer the date paste to a large bowl. Transfer the oat mixture to the bowl. Add the corn flakes, dried cranberries, dried apricots, and honey. Mix everything until it is evenly combined, using hands if necessary.
Transfer the mixture into the prepared baking dish and press it down firmly in an even layer. Allow the bars to set in the refrigerator for at least 30 minutes.
Once set, cut breakfast bars into squares. Serve immediately or store in the refrigerator for up to 5 days.
Herbed Chickpea Salad
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Servings: 2
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Meal Tags: Lunch, Make-ahead, Salad
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 lemon, juice
- 1 tsp Dijon mustard
- 1 15-oz can chickpeas, drained and rinsed
- 2 celery ribs, diced
- 2 green onions, sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- Salt and freshly ground black pepper
Preparation
In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine the chickpeas, celery, green onion, parsley, and dill. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.
Berry Almond Breakfast Parfait
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Servings: 4
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Meal Tags: Breakfast, Brunch
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Dietary Tags: Egg-free, Pescatarian, Vegetarian
Ingredients
- 1 cup vanilla yogurt
- 1/4 cup smooth natural almond butter
- 1 cup Cheerios
- 1 cup quartered strawberries
- 1/2 cup raspberries
Preparation
In a serving dish, add a layer of the vanilla yogurt. Top with a spoonful of almond butter, cheerios, and strawberries. Top with some more yogurt, cheerios, and raspberries.
Serve immediately.
Everything Bagel Avocado Toast
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Servings: 2
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Meal Tags: Breakfast, Brunch, Lunch
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Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp dried minced onion
- 1 tbsp dried minced garlic
- 1 tsp flaked sea salt
- 1 avocado
- 1/2 lemon, juice
- 2 slices sourdough bread, toasted
- 1/4 cup cream cheese
- 1/4 English cucumber, sliced
Preparation
In a small bowl, whisk together the sesame seeds, poppy seeds, onion flakes, garlic flakes, and sea salt. Set it aside.
In a medium bowl, smash the avocado with the lemon juice. Set it aside.
Spread a layer of cream cheese on the toast. Top with a layer of the smashed avocado. Add some cucumber slices and season with the everything bagel seasoning.
Serve immediately.
Good Morning Muffins
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Servings: 12
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Meal Tags: Breakfast, Brunch, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup old-fashioned rolled oats
- 3/4 cup coconut sugar
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup plain Greek yogurt
- 1/2 cup 2% milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded carrots
- 1 apple, grated
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
Preparation
Preheat the oven to 350ºF. Line a 12-cup muffin tin with parchment liners. Set it aside.
In a large bowl, whisk together the flour, old-fashioned rolled oats, coconut sugar, baking powder, cinnamon, and ginger. Set it aside.
In another large bowl, whisk together the Greek yogurt, milk, eggs, and vanilla extract. Mix the dry ingredients into the yogurt mixture. Fold in the carrots, apple, pecans, and dried cranberries.
Scoop the batter into the prepared muffin tin. Bake the muffins until an inserted toothpick comes out clean, about 25 to 30 minutes.
Serve warm from the oven or store in the refrigerator for up to 5 days.