Tag Archives: snack

Everyday Smoothies

With a busy work schedule, it can be rather difficult to take in the necessary amount of fruits and vegetables.  Lately, we have been making morning smoothies for breakfast and sometimes even dessert smoothies.  Smoothies are an easy and delicious way to incorporate more fruits and vegetables in your diet.  The human body has the ability to drink more amounts of fruit compared to eating.  This way, we have been able to incorporate an new element to our morning routine that adds to a healthier lifestyle.

Here’s a look at some of the smoothies we’ve been making recently.

Berry Breakfast Smoothie

Blend a handful each of grapes, blueberries, raspberries, and strawberries with one banana, plain yogurt, and soy milk.

I love using berries in the morning when there’s little time and these fruits require minimal preparation.  There’s no chopping necessary – just wash and blend.

Afternoon Mango Banana Smoothie

Blend together one mango with one banana, about 1/4 cup of yogurt and 1/2 cup of almond milk for one serving.

Rich and creamy and just the right amount of sweetness.

Dessert Smoothie

A light refreshing smoothie with plenty of ice is a great way to cool down during the warmer nights.

Blend one cucumber, one apple, 1/2 cup of grapes, and one Korean pear with plenty of ice and some water.

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Maple Bacon Spiced Nuts

An easy crowd-pleasing snack, perfect for the holiday season as gifts or party munchies.

Ingredients: 3 cups of any mix of nuts (I used pecans, cashews, and almonds), 2 egg whites, 3 tablespoons brown sugar, 1/2 tsp cayenne pepper, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp ground cinnamon, 6 slices of bacon, maple syrup

1. Pre-heat the oven to 350 degrees.  Lightly beat the egg whites.

2. Pour the nuts into the egg whites and toss to coat.

3. Add in the spices and mix well.

4.  Spread the nut mixture evenly onto a baking sheet.  Bake for 15 minutes total, stirring and turning the nuts halfway through so they don’t burn.

5. Remove the nuts from the oven and set aside to cool.  Leave the oven on and prepare the bacon by brushing a thick coat of maple syrup.  Bake for about 10 minutes each side.

6. Once the caramelized bacon cools, break into pieces and mix well with the nuts.  Serve immediately.

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Warm Gooey Butter Cake Cookies

The end of the year is often a very busy season in terms of workload.  At the end of an exhausting week, I like to reward myself with an easy sweet treat.  These gooey butter cake cookies have all the adjectives I love about desserts in one title – there was no way I could pass on making them as soon as I stumbled upon the recipe.  They use minimal ingredients and taste as delicious as they sound.

Ingredients: 4 oz plain cream cheese, 4 tbsp softened unsalted butter, 3/4 cup granulated sugar, 1/2 tsp vanilla extract, 1 large egg, 1 large egg yolk, 1 cup + 2 tbsp all-purpose flour, 1 tsp baking powder, pinch of salt, 1/3 cup powdered sugar

1.  Beat the cream cheese and butter together until mixed well and fluffy.  Slowly add in the granulated sugar while beating.

2. Mix in the vanilla extract, egg.  Add the flour in sections, beating to mix well.  Cover the bowl of dough and refrigerate for 30 minutes – DO NOT skip this step.

3.  Pre-heat the oven to 325 degrees.  Scoop out heaping tablespoons of dough, coat in the powdered sugar, and place on a baking sheet.

4. Bake for 14 minutes.  The cookies should brown slightly on the bottom, but not on top, so keep a careful eye on them!

5.  Coat with more powdered sugar on top if necessary, and serve warm.  Your stomach and heart will thank you.

The original recipe notes that the cookies should be cooled before eating, but I think anything with a gooey cake-like texture is best when eaten hot from the oven!

Oops

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Weekend

Some late night and early morning kitchen creations over the weekend…

8:30 A.M: Breakfast Naan Pizza

Use the same naan recipe as last week, top with with tomato sauce, chopped cooked bacon, shredded mozarella, and carefully crack an egg on top.  Bake in the oven at 400 degrees for 15 minutes or until the yolk is set.  Top with chopped cilantro and cracked black pepper.  Best served with Sriracha Maple Syrup (equal parts sriracha sauce and maple syrup).

7 P.M: Kimchi Beef Dumplings

Mix 1 lb of ground beef with 1 1/2 cups chopped kimchi.  Mold into dumpling skins and seal.  Boil or steam to cook and serve with your favorite dumpling dipping sauce.

1 A.M: Cheese-Stuffed Jalapeño Poppers

Slice jalapeño peppers in half lengthwise and gut the insides.  Stuff with shredded mozzarella cheese and close the halves together; using toothpicks helps.  Make a batter mix of beaten eggs, black pepper, salt, and herb seasoning.  Dip the jalapeños first in flour, then in the egg mixture, and finally the breadcrumbs. 

Fry in hot oil until golden brown.  Pair with your hot sauce of choice. 

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Elote

We’re back after some time away spent moving to a new (but still tiny) apartment!

Corn is one of my favorite vegetables in the summer.  It lends well to classic summer flavors, whether grilled or freshly chopped in salads.  I was craving a dense and flavorful corn dish, so I whipped up some elote today.

Elote is a popular Mexican street food consisting of corn on the cob topped with butter, mayonnaise (or sour cream/crema), cotija cheese*, cayenne pepper, and lime juice.

*Cotija cheese can be hard to find in grocery stores – easy substitutions include Parmesan and feta.

1. Cook the corn.  I steamed them, but you can grill, bake, broil, or microwave them.

2. Spread on the butter, followed by the mayo.

Not exactly a bikini-friendly food…

3. Sprinkle on the cheese.

4. Slice up some limes and add as much cayenne pepper as you can handle.

Best to smear it all over and then eat – keep extra napkins on hand!

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