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.
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.
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.
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.
Crunchy Thai Quinoa
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Servings: 4
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Meal Tags: Dinner, Lunch, Salad
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Dietary Tags: Dairy-free, Egg-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1/4 cup smooth natural peanut butter
- 3 tbsp soy sauce
- 1 tbsp agave syrup
- 1 lime, juice
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, grated
- 3 cups cooked quinoa, cooled
- 1 cup shredded red cabbage
- 2 carrots, shredded
- 1 cup chopped snap peas
- 4 green onions, sliced
- 1/4 cup chopped roasted peanuts
Preparation
In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.
Biscotti
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Servings: 18
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Meal Tags: Breakfast, Brunch, Dessert
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp butter
- 2/3 cup sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup almonds
- 6 oz semi-sweet chocolate, chopped
Preparation
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until they are well combined. Set aside.
In a large bowl, using a hand mixer, cream the butter and sugar until they are light and fluffy. Add the eggs, vanilla extract, and almond extract and continue to beat until they are incorporated. Add the dry ingredients into the wet ingredients and continue to mix until a dough forms. Fold in the almonds.
Divide the dough in half, transfer it to the baking sheet, and form each half into a rounded rectangle that is approximately 3/4 inch high.
Bake for 25 to 30 minutes, just until the bottom begins to brown. Remove the tray from the oven and allow the biscotti to cool for 15 to 20 minutes.
Using a sharp serrated knife, cut the biscotti into 1/2″ slices and arrange the slices upright on a parchment-lined baking sheet.
Reduce the oven temperature to 325°F. Return the biscotti to the oven for 15 to 20 minutes or until it is just golden.
Remove the biscotti from the oven and allow it to cool completely.
Using a microwave or a double-boiler, gently melt your chocolate until it’s completely smooth. Dip each of your biscotti into the chocolate, covering 1/3 of the cookie. Arrange the chocolate-dipped biscotti on parchment paper to set.
Once the chocolate has set, the biscotti is ready to enjoy. Serve it immediately or store it in an airtight container for up to 1 week.
Mocha Almond Fudge Ice Cream Cake
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Servings: 8
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Meal Tags: Dessert
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- *Brownie Base*
- 2/3 cup cocoa powder
- 1/2 cup flour
- 1/2 cup butter
- 2 oz semi-sweet chocolate
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- *Mocha Almond Fudge Ice Cream*
- 2 cups whipping cream
- 1 cup sweetened condensed milk
- 1 1/2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1/2 cup toasted slivered almond
- 1/4 cup chocolate syrup
- 1/2 cup whipped cream, for garnish
- 6 almonds, for garnish
Preparation
Preheat the oven to 350°F. Generously grease a spring-form pan with melted butter.
In a small bowl, whisk together the flour and cocoa powder.
In a large bowl, combine the melted butter and chocolate. Stir until the chocolate is completely melted. Add the sugar, eggs, and vanilla extract. Whisk thoroughly. Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
Transfer the batter to the prepare spring-form pan and use a spatula to smooth it into an even layer.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the brownie comes out clean. Allow the brownie base to cool completely before moving on to the next step.
To make the ice cream layer, in a large bowl combine the whipping cream, sweetened condensed milk, espresso powder, and vanilla extract. Use a hand mixer to beat the mixture until it becomes light, fluffy, and thick. Fold in the almonds.
Pour the ice cream mixture over top of the brownie base. Add the chocolate syrup and use a spoon to create a marble pattern.
Freeze the cake for 6 to 8 hours or overnight so the ice cream can set completely.
Garnish with whipped cream and almonds. For best results, allow the cake to thaw for 5 to 10 minutes before serving to allow the brownie layer to soften.
Fig & Pomegranate Breakfast Parfait
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Servings: 1
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Meal Tags: Breakfast, Brunch, Snack
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Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 2/3 cup siggi’s plain skyr yogurt
- 1 tbsp honey
- 1/4 cup plain granola
- 1/2 cup figs, diced
- 1/4 cup pomegranate arils
- 2 tbsp chopped pistachios
Preparation
In a bowl or parfait glass, layer the plain skyr, honey, granola, figs, pomegranate, and chopped pistachios.
Enjoy immediately.
Black Forest Breakfast Parfait
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Servings: 1
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Meal Tags: Breakfast, Brunch, Snack
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Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 1/2 cup frozen cherries
- 1 tbsp lemon juice
- 1 tsp sugar
- 1/3 cup siggi’s black cherry skyr
- 1/3 cup siggi’s vanilla skyr
- 1/4 cup chocolate granola
Preparation
In a small saucepan over medium heat, combine the cherries, lemon juice, and sugar. Cook the mixture, stirring occasionally, until it begins to thicken, about 8 minutes. Remove from the heat and allow it to cool for 10 minutes. The mixture will thicken as it cools.
In a bowl or parfait glass, layer the black cherry skyr, chocolate granola, and vanilla skyr. Top it with the cherry sauce and another sprinkle of chocolate granola.
Enjoy immediately.