recipe Archives - Page 8 of 15 - The Sarcastic Blonde

:: Gwyneth’s Almond Butter Sea Salt Cookies ::

October 25, 2016

I had requests for a healthy dessert after last week’s dinner recipe, so I pulled out Gwyneth Paltrow’s It’s All Good Cookbook to check out her dessert section.

I have loved the recipes I have made from this book, so I was excited to try out a dessert.

I’ll share some delicious not so healthy recipes next time to keep the balance!

A lot of her recipes for desserts require one or two ingredients that I wouldn’t have on hand, but these cookies are all normal ingredients and only took minutes to throw together.

It’s only 6 Ingredients!

ps how pretty is our ottoman recovered? can’t wait to show it! I’m in love!

I loved these and Kip liked them too.

The consistency is a bit different than regular cookies because of the syrup and almond butter, and the lack of butter-sugar-oil, but they are tasty nonetheless.

insert eye roll. I know. No butter. No oil. No sugar. I love all of those things and would never bake these as a treat for a party or to bring to someones house – BUT – hear me out 🙂

if you want something that is salty and sweet, AND delicious, to eat during the week for dessert and still be eating healthy, these are PERECT.

They satisfy any craving immediately.

These really did surprise me with how good they are for how many of my normal baking ingredients are missing.

Especially if you love salty and sweet, the almond butter and salt are a perfect mix!

notes :

If you have an almond butter you like to eat, I’d recommend just using that.

I know a lot of people like smooth for baking, but I use crunchy almond butter to give it extra texture!

And definitely DO make sure you have Coarse Sea Salt (I didn’t have “Maldon”…. I’m assuming that’s like Ina talk for “good”, I just used Public Coarse Sea Salt and they were delish)

I did use the Cup4Cup Gluten Free Flour that she recommends, so I would suggest a gluten free flour or else the measurements may be off!

:: ALMOND BUTTER COOKIES WITH SEA SALT ::

From It’s All Good, by Gwyneth Paltrow
MAKES 2 DOZEN

Ingredients:

1 1/2 cups gluten-free flour (if the flour doesn’t include xanthan gum, add 3/4 teaspoon)

1/2 teaspoon fine sea salt

1 teaspoon baking powder

1 cup natural almond butter

1 cup good-quality maple syrup

1 teaspoon pure vanilla extract

1/2 teaspoon Maldon sea salt or any Coarse sea salt on hand

Directions:

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

Whisk together the flour, fine sea salt, and baking powder. In a separate bowl, whisk together the almond butter, maple syrup, and vanilla extract. Thoroughly combine the wet and dry ingredients. Using 2 spoons, form the cookies into small balls (each about 1 generous tablespoon) and space them 2 inches apart on the prepared sheet pans. Wet your fingertips and press down on each cookie, smoothing the edges so each is a nice little disk. Sprinkle each cookie with just a bit of the Maldon salt.

Bake until the air is fragrant and the cookies are just firm, 10 to 12 minutes. Let them cool on a rack before serving.

* I did one batch for 12 minutes, one for 14 because I thought maybe my first were a little underdone – bit didn’t make much of a difference, but I think the 14 made them a little firmer which I liked better!

health, Lifestyle, recipe

:: crack of the week : clean eating ::

October 18, 2016

I’ve been getting requests for a “What I eat in a day” type of post,

so I thought I would share two new recipes that I have been making for my healthy weekly meal plan.

I’ve been trying to stick to 5 small meals a day Monday-Friday, and keep it as clean as possible with real whole foods.

and then ya know Saturday and Sunday I try to LOCK IT UP but it’s always all over the place. Start with a smoothie followed by fries and wine. Hashtag sorry not sorry.

First up, Spicy Broccoli and Chicken Saute.

This recipe is from the Tone It Up 31 Day Challenge.

When you buy their nutrition plan, you get all of the updates and new recipes for life. I got the plan when we were engaged so now they frequently send out tons of new recipes and meal plans.

Kip absolutely loved this meal and we’ve already made it 3 times. It is super healthy but has great flavor.

He is now having us cook it every Monday night as a good way to kick off the week on a healthy note.

I love plain quinoa, but these packets of quinoa + brown and red rice with flaxseed have more flavor and gave the dish a better texture, so I would recommend serving it with this instead if you have a pickier eater.

I also make a big batch of shredded chicken in the slow cooker for the week for meals.

Just throw it in with chicken stock, cook high 3-4 hours depending on amount.

:: SPICY BROCCOLI AND CHICKEN SAUTE ::

recipe from the Tone It Up Nutrition Plan

serves 1, double or triple as needed!

: INGREDIENTS :

2 cups broccoli, cut into bite sized pieces

6 oz cooked and shredded chicken breasts

1/2 cup cooked quinoa

1/2 tsp red chili flakes

1 tsp olive oil

pinch of salt and pepper

siracha if wanted

: DIRECTIONS :

In a pan over medium heat, add the teaspoon olive oil.

Toss in the broccoli pieces and sprinkle with salt and red pepper flakes.

Stir often to prevent broccoli from burning.

Cook broccoli for around 7-8 minutes.

Turn off the heat and add the cooked chicken and quinoa to heat through.

Top with siracha for an extra kick if wanted!

I doubled/tripled this recipe to make enough

With the leftover chicken and small bit of broccoli,

I made a bowl with roasted cauliflower and red quinoa the next night.

I loved it with cauliflower – I am cauliflower obsessed.

I roast the cauliflower florets at 450 degrees for about 45 minutes, shaking and rotating the pan often.

I recently upped it to 450. I had been doing 425 for Gwyneth’s Roasted Cauliflower but I read somewhere this gives it more flavor and the texture is better. 425 can end up steaming it instead of roasting, and I definitely feel like 450 makes it that much better.

Next up : Protein Panckes!

This is also from the Tone It Up Nutrition Plan.

It’s a great breakfast option, but also a great mid morning or afternoon snack.

This is also a perfect weekend morning fix when you watch your husband eat whatever the heck he wants in large quantities because it tastes like a yummy diner indulgence 🙂

:: PROTEIN PANCAKE ::

recipe from the Tone It Up Nutrition Plan

makes two pancakes, one serving

: INGREDIENTS :

1 Scoop Perfect Fit Protein, or a plan or vanilla protein powder

1/2 banana mashed

1/2 tablespoon almond milk

1/4 cup egg whites

1/2 teaspoon cinnamon

{you can add 1 tablespoon pumpkin puree if you want a fall inspired protein pancake!}

maple syrup, agave, or honey to drizzle on top

: DIRECTIONS :

Completely Mash Banana with almond milk.

Gradually combine all other ingredients.

Spray your skillet with cooking spray and turn to medium-low heat.

Pour in batter and cook for 3 to 5 minutes per side (mine made enough for two pancakes).

Flip and cook for another 3 minutes or until golden brown and cooked through.

Top with maple syrup, agave, or honey and enjoy!

see more of their meals, info on 31 day challenge, and workouts here if interested!

Let me know if you are wanting to see more healthy recipes {or unhealthy recipes} or “eat in a day” type of posts!

I know I always love reading those on my favorite blogs!

source : gif

Lifestyle, recipe

:: crack of the week : no bake bars ::

September 20, 2016

:: CRACK OF THE WEEK ::

:: NO BAKE CHOCOLATE PRETZEL PEANUT BUTTER SQUARES ::

Today is the big day where we finally move everything from our storage unit and to our new home after 4 long months away.

I am terrified to open things, as I mentioned Friday,
so fingers crossed for not too many casualties.

On a brighter note, the “navy” we were painting in the closet turned out to be Barney the Dinosaur Purple….. so that’s fun.

Oh well….. nothing dessert and a new gallon of paint can’t fix.

that’s right….. check out that killer arrangement on a gingham cake stand. professional food photographer right here.

If you’re looking for a quick + easy dessert, that involves no baking at all, this is the dessert for you.

These bars combine two ingredients that everyone loves together : chocolate and peanut butter. It has the perfect salty and sweet combo (my favorite) from the salt from the pretzels and the sweetness from the chocolate.

These take only 10 or 15 minutes to make, and then you can pop them in the fridge (or freezer) and forget about them until you’re ready for a snack.

We all agreed that they are best served cold.

Keep them in the freezer + pull some out before you want to eat them; just let them sit for 10 minutes or so before digging in!!

:: NO BAKE CHOCOLATE PRETZEL PEANUT BUTTER SQUARES ::

recipe via Trisha Yearwood

:: INGREDIENTS ::

1.5 sticks butter, melted

2 cups pretzel rods, crushed into crumbs

1.5 cups confectioners sugar

1 cup plus 1/4 cup smooth peanut butter

1.5 cups milk chocolate chips

:: DIRECTIONS ::

In a medium bowl, add the melted butter, confectioners sugar, pretzel crumbs, and 1 cup of the peanut butter and stir together until well combined.

Press the mixture evenly into an engrossed 9×13 baking dish (you won’t need to grease it because of the butter in the base of the bars).

Combine the chocolate chips and remaining 1/4 cup of peanut butter into a bowl, and melt in the microwave in 30 minute segments until melted and smooth. (Two 30 second intervals should be enough). Mix chocolate and peanut butter to combine. Pour over the top of the bars.

Refrigerate at least one hour before cutting into squares.

I’m off to get lost in a pile of boxes!

Lifestyle, recipe, tuesday things

tuesday things + buffalo cauliflower chicken

September 13, 2016

I am on a serious cauliflower kick lately and make roasted cauliflower regularly for a side with lunch or dinner.

I made this Buffalo Cauliflower Chicken for dinner Sunday night.

I made a big salad with lots of veggies to go with it for dinner, but it felt like it would be the perfect lunch to have while watching afternoon football games!

I definitely will be making Buffalo Cauliflower this week because the Cauliflower tasted great with the buffalo sauce.

I lightened up the recipe with less fat cream cheese, cheese, etc to make it a bit healthier…. plus it’s naturally very low carb so

Also, I cooked a bunch of chicken in the slow cooker to shred, and used part for this recipe and the rest for my chicken salad wraps for lunch this week.

recipe adapted from Delish

:: Ingredients ::

1 head cauliflower, cut into florets

2 tbsp EVOO

kosher salt + freshly ground pepper

12 oz reduced fat cream cheese

1/3 cup Buffalo Sauce (I use Frank’s)

1/4 cup low fat ranch dressing, plus more for drizzling

1/3 cup sliced green onions, plus more for garnish

1 tbsp garlic powder

2 cups shredded chicken (use rotisserie chicken, or I did slow cooker and shredded)

1/2 cup shredded low fat cheddar cheese

1/2 cup shredded gouda

:: Directions ::

Preheat the oven to 450 degrees F.

In a baking dish, toss cauliflower florets with EVOO and season with salt and pepper.

Bake until tender, about 20 minutes.

Reduce over to 350 degrees F.

Meanwhile, in a medium bowl, stir together cream cheese, buffalo sauce, ranch, green onions, and garlic powder until combined. Set aside. Toss cooked and shredded chicken with roasted cauliflower in baking dish and spread the cream cheese mixture on top.

Top with shredded cheddar and gouda and bake until cheese is completely melted and bubbly, about 20 minutes.

Let cool 10 minutes, then drizzle with extra ranch and garnish with green onions.

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Some serous Blouse Goals below. Love.

// STRIPED BOW BLOUSE //

We haven’t moved in to our new house yet but have started making some progress.

Kip has been traveling a ton, so he was there for the first time since our final walk through and did some painting and repairs for us!

I am trying to avoid the painting as much as possible… if you remember from our kitchen cabinet redo + then our reno prior to selling in Chicago, I am trying to contribute in other ways 🙂

We are replacing the floors in one of the rooms with a new hardwood to try to match the rest of the house so I am very excited for that! I’ll share progress with that and hopefully we’ll be in soon!

I also found these two bar stools at the Ballard Outlet and love them.

Luckily living in Atlanta, we have easy access to the Ballard Designs Outlet store.

These were on sale for $45 EACH, and remind me so much of the far more expensive Serena and Lily stools that I drool over. And they are super comfy if I do say so myself!

Ballard does have them on sale on their regular site, but locals, they had tons at the outlet store and are 1/4 of the sale price online!

I also love these backless bar stools!

// BACKLESS BAR STOOLS //

Did anyone see Finding Prince Charming last week?

I’ll discuss it on this week’s Coffee Talk, but it was SO. SO. GOOD.

image

The best part was that the first night the suitor could pretend to be one of the group of 15 guys and see how they behaved without knowing he was “the bachelor”.

That, and a lot of the guys are super hot too so that helps 🙂

It’s going to be REALLY good. ‘

some turtleneck sweater dress love for fall :

top row: GREY LONG SLEEVE // BRONZE SLEEVELESS // RIBBED KNIT GREY

bottom row: WHITE POPOVER // CREAM LONG SLEEVE SWEATER DRESS

I love a cute workout tank.

Pardon the french in the one below, but these are too cute.

RUNNING OUT OF EFF’S // SMALL BOOBS

Lifestyle, recipe

:: crack of the week : skinny eggplant parmesan ::

August 30, 2016

Our neighbor has an insane garden with every vegetable and herb you could imagine.

This past weekend he dropped off eggplants for us so I knew I needed to make a dish for dinner to use them up!

Skinnytaste is always a go-to for healthy and delicious recipes and this did not disappoint.

Skinny Eggplant Parmesan

recipe by skinny taste

Servings: 8 servings • Time: 60 minutes • Old Points: 6 pts • Points+: 8 pts

Calories: 265.3 • Fat: 12.4 g • Protein: 14.1 g • Carb: 35.4 g • Fiber: 4.4 g

1 large eggplant (2 lbs)
1 tbsp olive oil
12 oz fat free ricotta
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley, chopped
1 medium egg
2 cups reduced fat mozzarella
3 cups homemade tomato sauce (I used Rao’s Marinara, my favorite!)
salt

Start by making the sauce if you don’t have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9×12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!