It’s like a thousand degrees here in Miami right now which means heavy, fattening meals that take forever to cook are not going to happen in this household right now. I NEED quick, easy, and super light…because let’s face it – it’s always summertime here AND vacation is right around the corner. SO! If you’re in need for a quick and easy summertime salad – I’ve got you covered! Continue reading
Happy Be-lated Memorial Day!! Who needs a healthy dinner idea to get back on track after the holiday weekend of barbecuing, eating sweets, and having one too many cocktails?! My hand is raised HIGH! Continue reading
Grilling season is upon us…unless you live in a super warm place where you can grill all year long! This dish is PERFECT for grilling or putting on a smoker. BUT due to the fact that we can’t have a grill on our patio, I had to cook my Moroccan Chicken in doors. Sad day… but regardless, it turned out deeeeeelicious!!! So, if you’re grilling on this lovely holiday weekend – THIS chicken should definitely be on your grill!!! Continue reading
Who doesn’t LOVE a healthy pasta dish?! This pasta couldn’t be anymore healthy. There’s no cream or cheese. I only added a tablespoon of butter while sauteing the veggies – which is completely optional! Continue reading
This is the EASIEST steak salad you’ll ever make. Promise! I made this for dinner last week and thought it should be blogged for future reference because it’s probably going to become one of those recipes that gets repeated often. You can make this in less than 30 minutes too.
Yields: 2 Servings
- 2 – 6 oz bavette steaks
- 1/4 cup fat plus 2-3 tbsp for the steaks
- Yukon Gold potatoes, small dice (mine were kind of big, so I used 3. You want enough for 2 people)
- 1/2 onion, small dice
- 1 tbsp Herb de Provence
- 2-3 cups of arugula
- 1/2 cup cherry tomatoes, halved
- salt and pepper
- 1-2 tbsp olive oil to dress the arugula in
First thing I did:
- Heat up 1/4 cup of fat (I like to use equal parts of organic butter and olive oil) on medium heat in a medium size skillet or cast iron.
- While your fat is warming up, chop up your potatoes – small diced. Add the potatoes to the pan. DO NOT touch the potatoes for at least 5-6 minutes. You want them to have a nice golden color. Touching and stirring too much ruins this.
- When your potatoes are about halfway done cooking, add the onion and herb de provence. Season with salt and pepper. Reduce the heat to med-low and let the potatoes and onions hangout while you get the steaks ready.
- Get your cast iron pan hot for the steaks. (OR use a grill/smoker outside!) I cooked mine on medium-high heat. Add some fat to the pan. Season your steaks with S&P. When your pan is super hot add the steaks. You want a really good sear! For medium-rare I cooked mine on each side for about 5-6 minutes. If you want your steak more done, cook it longer! This is a good time for a meat thermometer 🙂
- While your meat and potatoes finish cooking, dress the arugula in a little bit of olive oil, salt, and pepper. Divide the arugula up into 2 dishes. I served everything in one bowl like it was one big salad! Serve it up however you want. I added some cherry tomatoes for color, a nice portion of potatoes, and the steak on top! 🙂 Voila!!! Dinner is served in less than 30 minutes!!!
Happy New Year! It’s been a long minute since my last blog. With our vacation, the holidays, and a toddler I can barely sit still for longer than 5 minutes these days. I love a new year… don’t you?! It’s a fresh start. A clean slate. A time to reflect. A time to be thankful you made it through another year! And for me and my hubs, we set new goals. We did keep some of our goals from last year, but this year we added a few more. I’m hopeful that even though the first 3 weeks of this year have been a bit poopy, stressful, and not heading in the direction we had hoped for…I’m trying really hard to be positive and believe that our steps will be guided and God will lead us down the right path.
Adulting is hard sometimes. SO…I decided to bake. It’s what I like to do when I’m in a funky mood. Here is what I’m calling my ‘Salted Caramel Apple Pie Bites’. They’re the perfect 2-3 bite dessert when you need just a little something sweet after a good meal, or a perfect little snack to get you through the rest of your afternoon. I hope you love these as much as we did! ❤
For the Crust:
- 1 1/2 cups almond flour
- 1/4 + 1 tbsp tapioca flour
- 1/4 + 1 tbsp coconut flour
- 1/2 tsp baking soda
- pinch of kosher salt
- 1/2 tsp ground cinnamon
- 4 tbsp butter
- 4 tbsp maple syrup
- 1 tsp vanilla extract
For the Salted Caramel:
- 1 cup organic brown sugar, packed + 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp butter
- big pinch of kosher salt
For the Apples:
- 2 tbsp butter
- 2 apples, cored and diced small
- 1 tsp ground cinnamon
- 1/4-1/2 tsp ground nutmeg
- 2-3 tbsp reserved salted caramel
- pinch of kosher salt
- Preheat the oven to 325 degrees. Grease a loaf pan and add parchment paper. I leave enough parchment paper hanging off the sides so it’s easier to pull it out of the pan once it cools.
- Make the Salted Caramel Sauce first so it has time to completely cool.
- In a small saucepan heat the heavy cream on low heat. While the heavy cream hangs out, in another saucepan add the brown sugar and water. Stir together, then let it boil on medium-high heat for about five minutes. Pull the brown sugar mixture off the heat and slowly add the heavy cream. Whisk in the butter and salt. Pour into a bowl to cool.
- Put all of the “crust” ingredients in a food processor (I used my ninja) and pulse until it forms a dough. Use your fingers to mash the dough into your prepared pan.
- Use a fork to poke holes into the dough so it doesn’t rise during baking. Bake for 20 minutes or until it’s golden brown.
- While your dough bakes, make the apples.
- In a saute pan on medium heat – melt the butter and add the apples. While the apples are cooking add the cinnamon, nutmeg, caramel sauce and a pinch of salt. Let the apples cook until they’re soft.
- Your dough should be done baking at this point. I let mine cool for a few minutes before I added the apples.
- Use a big spoon and cover the bottom of the dough with the salted caramel sauce, then add the apple mixture. Bake for another 15 minutes.
- Your kitchen will smell amazing! Let it completely cool before you try to cut them. I cut mine into little squares. Feel free to cut yours into bars if you want to. I nice little dollop of vanilla ice cream would be delicious on top of this!
My mom is one of the best bakers I know and it’s because of her that I can make the BEST buttercream icing! (Maybe one day I can talk her into opening up a bakery with me! 😉 ) She’s been making this cake for quite a few years now, so I decided to take her recipe and make a gluten free version. These cupcakes turned out amazing. They’re definitely in my top 3 of favorite cakes ever. Super moist, full of flavor, a little bit tart, and a whole lot of sweet makes for the most perfect dessert.
This recipe can be made with regular size cupcakes or the mini size. Personally, I LOVE the mini size… I think they’re so cute and dainty! These are perfect for a summertime BBQ, birthday or holiday! I hope you love these as much as my family does! 🙂
Yields: 8 regular size cupcakes or 24 mini cupcakes
- 1/2 cup coconut flour
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 4 eggs, room temp and whisked
- 1/3 cup coconut oil, melted
- 1/2 cup organic cane sugar (or you can use maple syrup or honey)
- 2 tbsp milk (dairy or non-dairy)
- 1 tbsp vanilla extract
- 1/2 cup organic sour cream
- 1/2 cup organic cane sugar
- 1 lime, zested and juiced
- 1/8 cup coconut milk, full fat
- 1/2 cup organic coconut flakes
- 1/2 cup organic butter, softened
- 2 oz organic cream cheese
- 4-5 cups organic powdered sugar
- 1/8 cup coconut milk, full fat
- 1/2 tsp vanilla extract
- 1 cup organic coconut flakes, toasted for garnish – optional
- Preheat the oven to 350 degrees. Line muffin tin with liners or spray them with nonstick spray. Set aside.
- Blend ALL of the ingredients together in a blender or throw everything in a bowl and whisk until you see no more lumps.
- Fill your cupcakes 3/4 of the way full. Bake 18-20 minutes for regular size cupcakes or 10-12 minutes for the mini cupcakes.
- While your cupcakes bake, get your glaze ready. Mix ALL glaze ingredients together in a bowl. After your cupcakes come out of the oven, let them cool for 10 minutes. Get a toothpick and poke little holes all over the tops and drizzle the glaze on top of each cupcake. (For the mini cupcakes, I drizzled a couple teaspoons) The longer this sits, the better it tastes!
- Once your cupcakes have completely cooled, make the icing. In a standing mixer (or handheld) cream the butter and cream cheese together. Slowly add the powdered sugar, alternating with the coconut milk. Add the vanilla and salt. Spoon or pipe your icing on top of each cupcake. I like to pipe it…makes them look so pretty!
- Toast some coconut flakes for a garnish and zest a little lime on top of each one!
- I promise, you won’t be able to eat just one……