grain free Archives - Ari's Menu

Pesto Parmesan Green Eggs & Ham

June 24, 2015 · by Ari · 2 Comments

Hearty and full of flavor, pesto parmesan green eggs & ham are the perfect healthy breakfast, lunch or dinner!

I went to college in a verrrry small town in Idaho with approximately 2 breakfast options: The Bagel Shop, which was awesome, but more for for those 2am after the bar kinda nights, and The Breakfast Club, which was packed every single weekend morning with all the college kids making their visiting parents take them out for breakfast. Myself included.

I would always either get pancakes (with bacon and eggs and maple syrup on top, of course) or their almost-famous green eggs and ham with pesto and parmesan cheese. It was the bomb. I know nobody says the bomb anymore, but I am stuck in 1997. Don’t judge me. Anyway, I’ve been meaning to recreate this dish for a good long time, and after 20 hours of travel and a crap ton of jet lag, this super easy dish was the absolute perfect dinner.

Lately I’ve been eating a lot of eggs and I’ve been using Eggland’s Best eggs. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. If you’d like more information on their nutrition benefits, you can check out their nutrition info. They worked out great in this dish with the creamy pesto, and simple balance of flavors.

Pesto Parmesan Green Eggs & Ham

Author: Ari Ziskin

Recipe type: Breakfast

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-4

Hearty and full of flavor, pesto parmesan green eggs & ham are the perfect healthy breakfast, lunch or dinner!

Ingredients

4 eggs (I used Eggland's Best)
4 egg whites
small pinch salt
generous pinch pepper
2 tablespoons pesto sauce
large handful baby spinach
3 ounces chopped Canadian bacon
2 tablespoons freshly grated parmesan cheese (+ more for topping)
fresh basil for topping

Instructions

In a medium bowl, whisk together eggs and egg whites until well combined. Heat a medium-low nonstick skillet over medium heat. Spray with nonstick spray (or olive oil or butter). Add eggs and season with salt and pepper.
Cook about ¾ of the way (about 5-7 minutes, depending on the size of your pan), stirring often using a spatula or wooden spoon. Add pesto, spinach, Canadian bacon and parmesan cheese, and cook until eggs are fully cooked and spinach has wilted.
Serve immediately topped with more parmesan cheese (if desired) and chopped fresh basil.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Crockpot Raspberry Chipotle Chicken

March 2, 2015 · by Ari · 5 Comments

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that’s lightly sweet with a spicy kick! Just 3 ingredients and no prep time make it so fast and easy! Great for salads, sandwiches, or a fork.

One of my favorite meal prep options is crockpot shredded chicken. Almost every week I make some variety of chicken in the crockpot to bring for lunches, and somehow I’m still not sick of it. Probably because I’m always changing it up and trying new things, but I have to tell you this was one of my favorites.

One of my favorite lunch spots is Costa Vita because they have this amaaaaazing raspberry chipotle chicken salad. I love the sweet and spicy combination and raspberry and chipotle just go together like pb&j.

This is a great meal prep option because you can use it so many different ways–you don’t just eat the same thing day after day. I suggest making sandwiches, a taco-type salad, and maybe even stuffing a spaghetti squash! Although, I have to admit, I ate the majority with just a fork. 😉

Crockpot Raspberry Chipotle Chicken

Author: Ari Ziskin

Recipe type: Entree

Prep time: 5 mins

Cook time: 5 hours

Total time: 5 hours 5 mins

Serves: 10-12

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that's lightly sweet with a spicy kick! Great for salads, sandwiches, or a fork!

Ingredients

4 large chicken breasts
1 x 7 ounce can chipotle peppers in adobo sauce
1 cup raspberry jam

Instructions

Layer chicken in the bottom of your slow cooker. Cover with chipotle peppers (and sauce) and raspberry jam. Cook on low for 5 hours. Shred chicken and stir into sauce. Serve immediately or refrigerate in an airtight container for 5-7 days.

Paleo Banana Bread

February 25, 2015 · by Ari · 1 Comment

Perfectly soft and tender paleo banana bread sweetened with maple syrup and made with wholesome ingredients, but it tastes just like the classic treat!

How do you like your bananas? I used to love mine when they got the perfectly speckled with little brown dots–you know soft and sweet, but not mushy? Not a hint of green on them. Then when I started eating them before running, something changed and as soon as they got the slightest bit of brown I was done for, and I had to wait for them to get even more ripe and make them into banana bread. That’s when I started making a lot of banana bread.

And somehow I still always end up with unused bananas, so like once a week I end up telling myself I’m going to make banana bread. Usually I forget until the bananas are too far gone, but this batch was so freaking easy to whip up, and it might be the softest banana bread, like, ever.

My friend Lisa was coming over for dinner, and she told me she was eating paleo, so when she arrived I told her I made her a paleo dessert, which I don’t think she even knew could exist because she was like “HOW????” I am pretty set against following specific diets for myself, but I love experimenting with all sorts, and I really do believe that no matter how you’re eating, you can still enjoy delicious treats. Although I have to admit I did get real tired of ricotta cheese with splenda during those awful South Beach days…

Anyway, this banana bread is nothing like that. It is sweetened with maple syrup (which makes everything better, IMO), and it’s made with almond meal. If you haven’t used almond meal for baking yet, you haaaaave to try it. Everything turns out so soft and tender–it’s AWESOME! Between the bananas and the almond meal, it doesn’t need a drop of oil or butter. Just a handful of ingredients you probably already have on hand and you’re good to go!

Paleo Banana Bread

Author: Ari Ziskin

Recipe type: Dessert

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 12

Perfectly soft and tender paleo banana bread sweetened with maple syrup and made with wholesome ingredients, but it tastes just like the classic treat!

Ingredients

3 very ripe bananas
2 cups almond meal
2 eggs, lightly beaten
⅓ cup pure maple syrup
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon ground cinnamon
dash salt

Instructions

Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
In a large bowl mash bananas. Stir in all remaining ingredients, stirring until smooth and combined. Pour into prepared loaf pan and bake until edges are lightly browned and a toothpick inserted in the center comes out with just a few crumbs, about 30-40 minutes.
Cool completely on a wire rack. Slice and serve. Leftovers may be stored in an airtight container at room temperature for 5-7 days.

Healthy Tuna Salad {Without Mayo}

January 23, 2015 · by Ari · Leave a Comment

Healthy, protein packed tuna salad is the perfect light lunch option. Made with creamy Greek yogurt, sweet relish, and crunchy celery–you’ll never miss the mayo!

It’s almost the end of January (ummm what?) which means two things: 1. That I only have two weeks left in my twenties (oyyyyy) and 2. That most of the world has already gotten preoccupied and forgotten about all of those lofty goals and resolutions they set on December 31st.

One of the biggest traps I fall into is being too lazy/forgetful to pack my lunch and ending up going out to eat 4x per week. It’s not the healthiest, and it’s even worse for my checking account. Morning are super busy–they are my time to get my work out in, hopefully get some blog work in before going to work-work, and coffee. So.Much.Coffee. What I mean is…I don’t have time to put together anything that takes me more than about 4 minutes.

Tuna salad is such an obvious option, but it’s one of those things I always forget how much I love it. Also, I’m not super into globs of mayo. I mean, I’ve always loved traditional tuna salad, but it’s generally not the healthiest option. Like, at all.

Tuna on it’s own is super healthy: packed with protein, and very low in calories, so when you trade in the mayo for some heart healthy Greek yogurt, you get a lunch with practically zero fat, and tons of protein and flavor!

With this tuna salad, you’ll be making and bringing your lunch all the time! It’s perfect for a quick lunch at home, to take to work, on a picnic, or however you’d like to enjoy it!

Healthy Tuna Salad {Without Mayo}

Author: Ari Ziskin

Recipe type: Entree

Prep time: 5 mins

Total time: 5 mins

Serves: 3-4

Healthy, protein packed tuna salad is the perfect light lunch option. Made with creamy Greek yogurt, sweet relish, and crunchy celery--you'll never miss the mayo!

Ingredients

2 x 4 ounce cans Bumble Bee® Tuna
¼ cup nonfat plain Greek yogurt
1 teaspoon mustard
2 tablespoons sweet relish
2 ribs celery, finely chopped
generous pinch lemon pepper
cherry tomatoes, for garnish

Instructions

In a medium bowl mix together tuna, yogurt, mustard, relish, celery and lemon pepper until well combined. Serve immediately. Top with cherry tomatoes if desired. Leftovers may be refrigerated in an airtight container for up to 5 days. Note: The Greek yogurt can become watery when stored. Just stir before serving again.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Apple Cider Donuts with Molasses Dulce de Leche Glaze

October 9, 2013 · by Ari · 15 Comments

Soft and tender almond meal apple cider donuts stuffed with pieces of chopped apple and topped with a molasses dulce de leche glaze. Looking for more donuts? Check these out!

Have I ever told you about my honeycrisp problem? Like, Steve told me we were going to have to budget for them. If I had it my way, I would eat them for breakfast, lunch, dinner, and every snack in between. Oh, and of course, in donuts. 😉

I don’t know what I’m more excited about–the donuts or the glaze. I loooove the texture of almond meal desserts, especially in donuts, but this glaze is truly unique and over-the-top delicious. They are a match made in heaven.

The donuts are ridiculously simple–one bowl, only a handful of ingredients, and just take a matter of minutes. The glaze takes a little bit more time, but you can make it while your donuts cook and and cool, and it times out perfectly. I love it when things work out perfectly like that. 😉

You guys are going to love these donuts. I took them to work so I wouldn’t eat all of them, and even still I kept sneaking in to grab one totally stealing them from all my friends. Whadda jerk, right? 😉

Apple Cider Donuts with Molasses Dulce de Leche Glaze

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 1 dozen

Serving Size: 1 donut

Apple Cider Donuts with Molasses Dulce de Leche Glaze

Soft and tender apple cider almond meal donuts stuffed with chopped apple and topped with a molasses dulce de leche glaze

Ingredients

For the donuts:
3 cups almond meal
1/4 cup cornstarch
1 tsp baking powder
dash salt
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup spiced apple cider
1/4 cup unsweetened almond milk
1 apple, chopped (preferably honeycrisp, but any will do)

For the Molasses Dulce de Leche Glaze:

1 can full fat coconut milk
2 tbsp molasses
2 tbsp brown sugar

Instructions

Start with the donuts. Preheat oven to 350 degrees. Spray donut pan with nonstick spray. Set aside.
In a large bowl, whisk together almond meal, corn starch, baking powder, salt, cinnamon and brown sugar. Stir in apple cider and almond milk until combined.Stir in chopped apple.
Fill donut molds about 2/3 – 3/4 full. Bake for 12-16 minutes until golden and set. Cool completely in pans.
To make the glaze, combine coconut milk, molasses and brown sugar in a small saucepan over medium heat stirring constantly until thick and syrupy, and volume is reduced by about 1/2, approx 30 minutes. Remove from heat and continue to stir for an other minute. Mixture will continue to thicken as it cools.
Glaze donuts immediately before serving. Leftover donuts can be stored in an airtight container at room temperature for up to 5 days. Glaze can be stored in an airtight container in the refrigerator for up to one week.

http://www.arismenu.com/apple-cider-donuts-molasses-dulce-de-leche-glaze/

Peanut Butter Cup Macarons

October 2, 2013 · by Ari · 22 Comments

Before we jump in to these macarons, I have been meaning to tell you guys that my amazing, wonderful and talented friend Kammie just published her first e-cookbook! It’s filled with healthy single serving recipes breakfasts, snacks and desserts. It’s really great, with tons of great, simple recipes, and some really smart healthy substitutions. And even better, she is offering you guys a discount through the month of October! You can receive 25% off by using the code BLOG25. I highly recommend checking it out and showing her some love!

Okay, so I have been dying to put one of those egg white pictures on my blog for a very long time. Meringue (OMG I spelled it right on the first try–who am I??) is just so…prettttty. Macarons are notoriously challenging, fussy, and easy to mess up. I have a bad history with recipes like that, and to be honest, I usually don’t like any recipe that I can’t save if I make a mistake, but these really weren’t that hard, and I’m here to tell you that if I can make them, anyone can!

Trust me, my macarons are not perfect. They don’t have perfectly flat tops, and they don’t all look exactly the same. I toyed with whether or not I should post them for months, but I decided that in the end, food comes down to tastes and textures, and on those accounts, these babies hit it out of the park. So I bring you some imperfection, to inspire you to make macarons, and be fabulously imperfect all the time. It’s so much more fun.

I started out with an incredibly helpful tutorial on Oh Sweet Day. I knew I didn’t want to use any food colorings in my recipe (I’m sure it will happen one day, but it’s just not really my thing), and I knew I wanted a chocolate cookie, because, well…duh. Anyway, I followed her recipe almost exactly, just swapping out some cocoa powder for some of the almond flour. I made them twice to make sure there was no fluke, and sure enough it worked like a charm! I added a creamy peanut butter filling to make it taste like a Reese’s cup, and voila! Challenging dessert success!

Peanut Butter Cup Macarons

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 12 macarons

Serving Size: 1 macaron

Peanut Butter Cup Macarons

Chocolate macarons with a creamy peanut butter filling

Ingredients

For the macarons:

1 cup powdered sugar
1/2 cup almond flour
1/4 cup unsweetened cocoa powder (preferably Dutch process)
2 egg whites
1/4 cup sugar

For the peanut butter filling:

1/2 cup creamy peanut butter
6 tbsp powdered sugar
1 tbsp coconut oil, melted
1 tbsp unsweetened almond milk (if needed)

Instructions

Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
In your food processor, combine powdered sugar, almond flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can't make it through the sifter.
In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist--this is where you need to be very careful! Under-mix and you will have pointy shells, under-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
Transfer batter to a pastry bag fitted with a 1/2" round tip. Carefully pipe mixture into circles about 1 1/2" in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
To make filling, beat peanut butter, powdered sugar, and coconut oil together in a medium mixing bowl or stand mixer until combined. If needed, add almond milk and beat until combined.
Gently remove macarons from baking sheet and place a small spoonful of filling on one macaron. Top with a second macaron. Repeat with the rest of the batch. Store refrigerated in an airtight container for up to one week.

http://www.arismenu.com/peanut-butter-cup-macarons/

Lasagna Stuffed Spaghetti Squash

September 29, 2013 · by Ari · 51 Comments

All the flavor and comfort of hearty lasagna in a healthy, gluten-free spaghetti squash dish that will have everyone asking for seconds! Looking for more spaghetti squash recipes? I have lots!

Today Mean Green and I had our first fight. We’ll call it the new stop sign’s fault, but Steve stopped short, I ran into his bike and flew off mine. Luckily I didn’t slide so I just walked away with some bruises, and Mean Green is a tough cookie–she barely got scraped! It was scary, but it had to happen sometime, and I’m glad it happened when the street wasn’t busy (ummm I ended up in the middle of it laying on the ground–traffic could have been a very bad thing), and when my husband was there to pick me back up.

In other exciting and much happier news, I attended and spoke at Blended Conference this weekend! It was a total blast, and I learned a TON! Maureen gave a great presentation on the business of blogging. Christine gave an incredible presentation (literally so.much.information) on Pinterest. Kimberley gave an awesome presentation on building an Instagram community. Nicole and I spoke again on video blogging (to a truly incredible response!), then there were break out discussions, and the day ended with a panel led by Wendy, Nicole, Christine and me on food photography/how to get exposure on sights such as Foodgawker and Tastespotting. I also finally got to meet Stephanie who I’ve known through our blogs and her gooooorgeous food for quite a while now. It was a whirlwind, but I had a really amazing time! Wendy & Wendy did an incredible job putting everything together!

So that was my eventful weekend. After all of that, I just kind of feel like doing absolutely nothing except for lounging on the couch watching Orange is the New Black (just started it, and I, like, REALLY love it!), and eating comfort food. Fall and winter are all about comfort foods for me, and comfort food always includes cheese. Duh.

I always thought lasagna was super intimidating, but my bestie and college roommate Heather taught me how to make it, and I used a lightened up version of her recipe for years. It’s simple, easy, great to freeze in bulk and always a hit. I wanted to change it up a little bit, and I was looking for a new way to use my beloved spaghetti squash, so I stuffed it with lasagna filling. Seriously people, I don’t know why I ever bothered with real noodles.

Between the spicy turkey sausage, the bold meat sauce, creamy ricotta cheese, and brown and bubbly (yes, it went back in the oven for extra love half way through the shoot) mozzarella cheese, I promise you don’t miss the noodles at all. In fact, I prefer the spaghetti squash texture, and I love getting a huge serving of veggies without having to cook them up as a side dish. You guys will love this new twist on lasagna–all the bold flavors you love while eating comfort food you can feel good about eating!

Lasagna Stuffed Spaghetti Squash

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Serving Size: 1 squash half

Lasagna Stuffed Spaghetti Squash

Hearty, comforting lasagna in a light, satisfying and veggie-packed dinner.

Ingredients

2 medium spaghetti squash
2 tablespoons olive oil, divided
salt and pepper
1 onion, chopped
4 cloves garlic, chopped
20 oz 99% lean ground turkey breast (you can also use the 93-94% or 96% lean ground beef)
1/4 lb chicken or turkey sausage, sliced
1 lb can crushed tomatoes
2 teaspoons dried or finely chopped fresh oregano, divided
2 teaspoons dried or finely chopped fresh basil, divided
2 teaspoons crushed red pepper flakes, optional
1/2 cup part skim ricotta cheese
1/2 cup nonfat cottage cheese
1 cup shredded part skim mozzarella cheese

Instructions

Preheat oven to 400. Slice spaghetti squash length wise and scrape out the seeds. Rub 1/4 tbsp olive oil into each squash half and season with salt and pepper. Place each spaghetti squash half face down in a large baking dish and bake for 40-60 min. When squash is done, middle will be tender and pull apart easily.
In a large pan, sautee onion and garlic in 1 tablespoon olive oil over medium heat until fragrant. Add ground turkey. Season with a generous pinch each of salt and pepper. Cook until browned. Add sausage, crushed tomato and 1 teaspoon each basil and oregano. When sauce starts to bubble, reduce heat to a simmer until thickened (about 3-4 minutes).
Meanwhile, combine ricotta and cottage cheese in a medium bowl. Season with 1 teaspoon each basil and oregano. Add a pinch each of salt and pepper. Lightly mix until combined.
When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin side down. Evenly divide ricotta mixture between each squash half. Repeat with meat sauce. Top each half with 1/4 cup mozzarella cheese.
Turn oven to broil, and cook for an other 2 minutes, until cheese is browned and bubbling. This happens very quickly–make sure to watch closely, otherwise it can burn easily. Serve immediately. Leftovers may be refrigerated in an airtight container for up to one week.

Notes

The sauce is very forgiving. Add/subtract whatever spices you like to get your desired flavor. I used a spicy (pre-cooked) chicken sausage, but you can use whatever flavor you like.

http://www.arismenu.com/lasagna-stuffed-spaghetti-squash/

Spicy BBQ Chicken Marinade

August 22, 2013 · by Ari · 12 Comments

Hello from Oregon! I know, I know, I just got back from Oregon like 3 weeks ago, but I can’t stay away. I actually contemplated staying the 3 weeks in between for a hot minute, but I came right back to starting a new job and there was no way I could just take the first 3 weeks off, so I sucked it up, spent the last 3 weeks hating everything about Phoenix in the summer, and bought a plane ticket back to my favorite place.

I’ve actually been pretty quiet about the fact that I am running Hood to Coast. Mostly because I had no idea how my training would go. I started running again in May beginning with literally 1 mile at a time. Actually, that’s a lie. I was allowed to run (shuffle) for 10 minutes, and I was so out of running shape that I believe my first time I only got to .87. It’s been a very slow build up in mileage from there with plenty of obstacles along the way, but it is happening. This weekend I will run/walk/crawl my total of *gulp* 20 miles over 3 legs from the top of Mount Hood to the gorgeous Oregon coast. I can’t think of a more beautiful location to run. Not to mention I get to be with an amazing group of people.

Okay, so let’s talk about chicken. We eat a lot of chicken in my house. My husband is definitely a “meat guy”. When I try to tell him a portobello mushroom can be a burger, he raises an eyebrow in judgement. He likes his dinners to be meat with a side of meat, and since chicken is an easy, healthy option, we eat a lot of it.

I actually, can’t even really take credit for this recipe. While I was gone in Oregon the last time, I’m pretty sure Steve lived off grilled chicken, pork chops and Chipotle. When he came up to visit at the end of my time in Portland, we were grilling with friends, and he couldn’t wait to share his latest marinade secret.

Ummm, it was AWESOME. Way to show up my cooking skills. Thanks, Steve. But really, it was. It’s so simple with only 3 ingredients, but it just works, and it creates the most flavorful, juicy chicken you will ever taste. We didn’t do a thing with the chicken in these photos other than grill and marinate, and they were absolute perfection. Dinner doesn’t get much easier than tossing some chicken on the grill and cooking up some veggies to go along side. You will love how this simple marinade transforms chicken from a boring dinner to something you will want to make again and again!

Spicy BBQ Chicken Marinade

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 servings

Serving Size: 1 6-8oz chicken breast

Spicy BBQ Chicken Marinade

Ingredients

2 6-8 oz chicken breasts
1 1/2 cups low sugar barbecue sauce
1 tbsp dijon mustard
1 tsp Sriracha (use less if you don't like a lot of spice)

Instructions

Place all ingredients in a gallon freezer bag. Seal and lightly shake to coat.Refrigerate for 1 hour or up to 1 day.
Grill chicken over medium heat until cooked throughout, about 3-4 minutes per side.

http://www.arismenu.com/spicy-bbq-chicken-marinade/

Chocolate Chip Zucchini Almond Meal Muffins

June 18, 2013 · by Ari · 40 Comments

Soft & fluffy zucchini muffins stuffed with dark chocolate chips. Grain-free, refined sugar-free, vegan & paleo!

Did I ever tell you about the time I ate 3 zucchinis in one sitting because I wanted a snack and was trying to be healthy? I called up one of my best friends and said “I think I just over ate zucchinis. Is that even a thing?” I love them. Sauteed, roasted, grilled, BAKED!

Okay, these muffins taste nothing like zucchinis. Just like carrot cake doesn’t actually taste like carrots. But the zucchinis add some extra veggie goodness, and also produce some of the softest, (insert gross word) and tender muffins I have ever tasted.

As soon as I decided I wanted to make zucchini almond meal muffins, I hit up my girl Gina’s blog for some inspiration. She has the best paleo recipes, and although I don’t eat paleo, I love baking with nut flours, and her blog is always a great place to start. She made some ridiculously good looking zucchini bread that I used as a guideline, but ended up with muffins with chocolate chips inside. Shocking, right?

The muffins tasted EXACTLY like I wanted–lightly sweet, hearty and filling without being heavy. They didn’t last long, and whether you normally use grain-free flours or not, you will absolutely love them!

Chocolate Chip Zucchini Almond Meal Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 1 dozen

Serving Size: 1 muffin

Chocolate Chip Zucchini Almond Meal Muffins

Soft & fluffy zucchini muffins stuffed with dark chocolate chips. Grain-free, refined sugar-free, vegan & paleo!

Ingredients

3/4 cup unsweetened vanilla almond milk
1/2 tsp apple cider vinegar
1 1/2 cups almond meal
1 1/2 tsp baking soda
dash salt
1 tsp cinnamon
1 ripe banana, mashed
3 tbsp natural liquid sweetener of choice (honey, agave, maple syrup, etc.)
1 tbsp coconut oil, melted
1 tsp vanilla extract
1 cup finely grated zucchini, squeezed dry
heaping 1/2 cup mini dark chocolate chips

Instructions

Preheat oven to 350. Line muffin tins with paper liners. Set aside.
Measure milk in your measuring cup. Add apple cider vinegar and whisk lightly. Set aside.
In a large bowl, whisk together almond meal, baking soda, salt and cinnamon. Add almond milk mixture, banana, sweetener, coconut oil, and vanilla. Mix until just combined. Fold in zucchini and chocolate chips.
Evenly divide batter between between 12 prepared muffin molds.
Bake until golden and a toothpick inserted in the center comes out clean, about 20-25 minutes.

Notes

Adapted from Running to the Kitchen

http://www.arismenu.com/chocolate-chip-zucchini-almond-meal-muffins/

3 Ingredient Roasted Banana Coconut Milk Ice Cream

May 12, 2013 · by Ari · 33 Comments

Of course I would need the most complicated title ever to describe the simplest recipe. In fact, it’s probably more difficult to say the title out loud than it is to make it. It’s that chronic over-sharing thing I do. I just can’t help it.

So after an amazing cold front, it is officially into the triple digits for the next 5 months or so with very little hope at dipping back down into anything resembling a reasonable temperature, which means I need ice cream. Not want, need. Have I ever told you that ice cream is my favorite dessert? I rarely make it because I have the hardest time getting the right texture when I make it at home, but coconut milk is pretty much the best ingredient on earth, and when you combine that with sweet, roasted banana, you are looking at a pretty sure thing.

Between the sweetness and creaminess of those two ingredients, I promise you don’t need anything else. You can always add a little pure maple syrup or brown sugar if you prefer something a little sweeter, but believe me when I say that roasting that banana brings out all of it’s rich sweetness, and totally does the trick. You can also add chocolate chips, cinnamon, extra fruit, pretty much any add-ins you’d like. This recipe is more like your base–your starting point, and a great and simple treat for the long summer months coming our way!

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Simple, easy, vegan roasted banana coconut milk ice cream with only 3 ingredients.

Ingredients

1 tbsp coconut oil, melted
3 medium bananas, peeled and sliced
1 can full fat coconut milk

Instructions

Preheat oven to 400. Place banana slice in a rimmed baking dish and drizzle with coconut oil. Bake for 15-20 minutes, until soft and syrupy, tossing half way through.
Transfer cooked bananas to a blender, scraping your pan well to include the syrup that cooked out from them. Add coconut milk and blend until combined.
Chill mixture until cooled throughout, about 4 hours up to overnight.
Freeze according to ice cream maker's instructions. Store in an airtight freezer-safe container for up to 2 weeks.

http://www.arismenu.com/3-ingredient-roasted-banana-coconut-milk-ice-cream/

10 Minute Taco Salad

April 24, 2013 · by Ari · 13 Comments

You know that go-to outfit that you can always count on when you don’t know what to wear? The one that always looks cute, is super comfortable, and always makes you feel like a million bucks? This salad is like that. Except, I wouldn’t wear it. That would be such a waste of so much deliciousness.

It doesn’t require much explanation. What I can tell you is I have made this more often than any other meal. Ever. I never thought to photograph and post it because it seems so simple and straight forward, but it’s easy to forget that it is those easy and straight forward recipes that I didn’t have back in the day, and those exact recipes that helped me finally be able to lose weight and kick my Taco Bell habit for good.

You can add/subtract whatever you want really. You can use a store bought taco seasoning or make your own, and you can include whichever fresh veggies make your heart happy. I always use romain hearts as the base for crunch, and add cucumber and tomatoes. A lot of times I add chopped carrots, and tons of extra cilantro. Some avocado pieces never hurt, either. Really, there’s no wrong way to make this salad.

Okay, there is ONE wrong way–inside a greasy, deep-fried taco shell. I mean, what is even the point of that thing??? Oh, and also, don’t omit the cinnamon. I know it sounds crazy, but it will take the flavor of your taco salad to the next level. It will become your taco salad secret weapon. Like a ninja. Okay, I’m done.

10 Minute Taco Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 6 servings

10 Minute Taco Salad

Ridiculously easy, healthy and delicious taco salad. My go-to meal that I continue to make over and over again.

Ingredients

1/2 sweet onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1/2 tbsp olive oil
20 oz ground turkey breast (or 93% lean ground turkey, or 96% lean ground beef)
3 tbsp taco seasoning (preferably homemade, or at least reduced sodium variety)
pinch cinnamon
1/2-3/4 cup water
16 oz can black beans, drained and rinsed
2 romain hearts, chopped
1 cup cherry tomatoes, halved
1 large or 2 persian cucumbers, sliced

Optional Toppings:

Reduced fat cheddar cheese
Nonfat plain Greek yogurt
Fresh cilantro
Sliced avocado
Salsa

Instructions

Heat onion, garlic and bell pepper in olive oil in a large skillet over medium heat until fragrant, about 3 minutes. Add ground turkey and cook until turkey is fully browned. Add taco seasoning and cinnamon. Slowly add water until the meat has reached your desired level of liquid (some will cook out, so add a little more than you'd think). Increase heat to bring liquid to a light boil, then reduce to simmer.
Meanwhile, heat beans in a small sauce pan over medium heat until fully warmed.
Place chopped romain in large serving bowls. Layer with cooked meat, beans and fresh veggies. Add any desired toppings.

http://www.arismenu.com/10-minute-taco-salad/

Curried Chicken Salad {without mayo}

April 18, 2013 · by Ari · 19 Comments

Today I am going to tell you something so embarrassing. Like, I can’t even believe I’m going to tell you, but it’s just so embarrassingly funny that it would be wrong to not give you the opportunity to laugh at me.

Okay, first let me tell you that on Sunday morning I woke up and stretched in bed. All of the sudden my neck snapped, and the pain was immediate. I have barely been able to move my head since. I even called in sick to one of my jobs on Monday and I never call in sick. Anyway, I’ve been glued to the couch after making my way through every episode of How I Met Your Mother that Netflix has to offer, I found myself needing something to watch to ease the pain.

This is where things get ugly. You see, when I’m sick, I love mindless TV. I love that it keeps going and going. I love that I only have to tune in every now and then to understand what’s going on. And I love that I don’t have to use my brain. So this morning when I was deciding what was next while I waited for my stupid neck to heal (I’ve been blogging from the couch laying on my back with my laptop on me knees when I don’t absolutely have to be at work), I may have chosen the most embarrassing TV show ever.

Like, ever. So when Steve came home this afternoon from Landis (he just hangs out at the bike shop for no reason….), I quickly tried to turn off the TV so he wouldn’t see just how low I’d stooped. Then I tried to distract him by pretending to be interested in his trip to the bike shop, but it was no use.

Steve: Are you watching Dawson’s Creek???

Me: I don’t wanna talk about it….

Steve: Babe, I know you’ve been having a hard time (as he struggles to speek through his eruptive laughter)…. Well It would be worse if you were watching it on Hulu or something.

Me: I DON’T WANNA TALK ABOUT IT!!!

Steve: Really?? REALLY?????

(He then gets out his laptop and attempts to post on facebook about me. I plead with him not to embarrass me on the internet–clearly, I’m fully capable of doing that myself…)

Me: (finally) I thought I should start at the beginning.

And that my friends is how ridiculously embarrassing I am. That pretty much sums up my life.

But you know what? Even when I can’t move, I can still make this ridiculously easy chicken salad. It was the first thing I made in days, and I was so thrilled to actually do something productive. I MADE FOOD!! For, like, the entire week! I don’t suck at life!!

One of my best healthy habits (when I actually do it) is making a bulk healthy meal on Sundays that I use for lunch for the entire week. The thing is–you actually have to make it, and you have to REALLY like it if you’re going to eat it all week long (I usually take myself out to Chipotle one of the days, because, I mean, COME ON!). This is what we call lazy woman’s “food prep”.

This chicken salad is so simple with only a handful of ingredients, and it comes together in minutes giving you an entire week’s worth of lunch in less time than it takes me to make breakfast in the morning. And, umm, I would TOTALLY eat this every day for the next 10 weeks. It is bold and flavorful with the curry seasoning, and has a spicy kick with sweet grapes and crunchy almonds and celery–it is perfection. You can eat it on lettuce, with a fork, on rice cakes, in a sandwich, in a Dr. Seuss book… It doesn’t matter how you eat it because, trust me, you will love it!

Curried Chicken Salad {without mayo}

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8 servings

Curried Chicken Salad {without mayo}

Healthy, bold, flavorful and protein-packed curried chicken salad in minutes with no mayo.

Ingredients

1 cup nonfat plain Greek yogurt
1 tsp dijon mustard
1 1/2 tbsp curry seasoning
pinch garlic salt
pinch cayenne pepper
10-12 ounces cooked chicken, shredded (I use the meat from a whole rotisserie)
2 ribs celery, finely chopped
3/4 cup grapes, halved
1/4 cup slivered almonds

Instructions

To make the dressing, whisk together Greek yogurt, mustard and seasonings in a large bowl.
Add remaining ingredients and toss until combined. Store in an airtight container in the refrigerator for up to 1 week.

http://www.arismenu.com/curried-chicken-salad/

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