Mtdl

Brussels Sprout Kale Chopped Salad

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This healthy and wholesome Brussels Sprout Kale Chopped Salad is loaded with chopped kale, shredded brussels sprouts, roasted asparagus, broccoli florets, toasted pepitas, dried cranberries and parmesan cheese. Tossed in a homemade honey poppy seed dressing right before serving! Great for meal prep, a healthy meal or served at a family gathering. Yields 14 cups and will serve 7 (2 cup) portions or 14 (1 cup) portions.

3/4 cup unsalted pepitas (toasted)
1 bunch asparagus ((or about 8 to 12 spears) grilled and sliced into ¼- inch pieces )
10 ounces brussels sprouts (thinly sliced)
1 bunch kale (washed, spun dry and finely chopped)
1 small lemon (juiced)
kosher salt
fresh ground black pepper
2 cups broccoli florets (chopped small)
3 green onions (sliced, dark and light green parts only)
3/4 cup craisins
honey poppy seed dressing
1/2 cup parmesan cheese (freshly grated)

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Roasted Beet and Chickpea Salad

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In this Roasted Beet and Chickpea Salad, diced beets roast with chickpeas tossed in a blend of spices and top shredded kale and brussels sprouts. Finished with crumbled goat cheese, toasted pepitas and pomegranate arils with a dijon hot honey vinaigrette. Yields 4 generous salads or 6 to 8 side salads.

1/2 teaspoon kosher salt
2 tablespoons white wine vinegar
2 tablespoons lemon juice (freshly squeezed)
2 cloves garlic (grated or finely minced)
1 tablespoon dijon mustard
1 tablespoon hot honey (or sub with honey or maple syrup and a few pinches red pepper flakes )
2 tablespoons olive oil
2 medium beets
1 can chickpeas (rinsed and drained)
2 tablespoons extra light olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon onion powder
2 pinches kosher salt
1 bunch lacinato kale (thinly sliced)
1/2 pound brussels sprouts (thinly sliced)
4 ounces goat cheese
1/3 cup toasted pepitas
1/2 cup pomegranate arils
freshly ground black pepper

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Everyday Kale Salad

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This super simple Everyday Kale Salad has chopped lacinato kale, toasted sliced almonds, sweet dried cranberries and shaved parmesan tossed in a roasted garlic parmesan dressing. And addictive and wholesome salad you'll absolutely love!

2 bunches lacinato kale (chopped and rinsed)
1 drizzle olive oil
1 pinch kosher salt
1/3 cup toasted sliced almonds
1/3 cup dried cranberries
1/4 cup shaved parmesan
freshly ground black pepper
1/2 cup roasted garlic parmesan dressing (more or less to taste)

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Charred Lemon and Tuscan Kale Salad

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A simple refreshing light salad! Kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. A fresh squeeze of charred lemon finishes of this simple yet impressive salad.Yields 4 to 6 depending on serving size.

3 bunches lacinato kale (aka tuscan or dino kale (see notes))
4 teaspoons olive oil (divided, plus more for serving)
kosher salt (to taste)
1/3 cup pine nuts
3 to 4 lemons (halved)
1/2 cup shaved pecorino romano cheese (more or less if desired)
freshly ground black pepper (to taste)
1 to 2 pinches red pepper flakes

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Gluten Free Vegan Chocolate Chip Cookies

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Simply the best Gluten-Free Vegan Chocolate Chip Cookies! This recipe is quick and easy to pull together (20 minutes!!) with no chill time! And the result is crispy edges with soft and chewy middles, and the perfect cookie to chocolate chip ratio.

1 tablespoon ground flax
4 ounces vegan butter (I use Miyoko's)
3/4 cup dark brown sugar
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
1½ cups gluten free flour (I use Bob's Red Mill)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup vegan (dairy-free) chocolate chips (I use Nestlé allergen free semi-sweet chips)

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Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli

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This Orecchiette Pasta with Pancetta, Butternut Squash and Broccoli is the perfect fall pasta recipe! Tender roasted broccoli and butternut squash is tossed with crispy. pancetta and cooked orecchiette pasta in a simple garlicky parmesan cream sauce. Serve it topped with extra parmesan cheese and toasted pine nuts.Yields 4 to 6 servings depending on serving sizes.

12 ounces butternut squash (diced small)
6 ounces broccoli florets
olive oil
kosher salt
fine sea salt (for pasta water)
1/2 pound orecchiette pasta
4 ounces diced pancetta
2 tablespoons butter
3 cloves fresh garlic (finely chopped)
1/2 teaspoon fresh thyme (chopped)
1/4 cup dry white wine (like sauvignon blanc)
3/4 cup heavy cream
freshly ground black pepper (to taste)
1/8 teaspoon nutmeg (freshly grated is best)
1/2 cup freshly grated Parmesan cheese (divided)
1/4 cup toasted pine nuts ((see notes for instructions))

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Chocolate Dirt Cake

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Rich chocolate buttermilk cake is topped with homemade whipped chocolate buttercream, crushed cookie crumbs and decorated with gummy worms to make this fun and delicious Chocolate Dirt Cake. Yields 12 to 16 servings.

1¾ cup unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon fine salt (sea salt or pink himalayan)
2 cups granulated sugar
2 large eggs
1/2 cup unsweetened applesauce
1 cup brewed coffee (cooled)
1 cup buttermilk
1 teaspoon pure vanilla extract
1 recipe chocolate whipped buttercream
24 oreo cookies
45 gummy worms

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Scrambled Eggs with Cottage Cheese (High Protein!)

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Add extra protein in the morning with this recipe for Scrambled Eggs with Cottage Cheese! Light and fluffy eggs tossed with cottage cheese makes these ultra creamy and incredibly cheesy! Serve with freshly ground black pepper and top with snipped chives or thinly sliced green onions.Serves 1 but can be doubled to serve more.

nonstick spray (extra light olive oil or ghee)
2 large eggs (beaten)
1 pinch kosher salt
1/4 cup cottage cheese (I use low-fat (Good Culture brand is my favorite))
freshly ground black pepper
sliced green onions (or snipped chives)

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Grilled Chicken Mexican Street Corn Bowls

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Grilled Chicken Mexican Street Corn Bowls are a favorite summer in our house. Cilantro lime rice is topped with street taco seasoned grilled chicken, Mexican street corn salsa, and a plethora of fresh toppings like avocado, radish, pickled onion and jalapeños.Yields 4 servings.

14 ounces sweet corn (thawed if frozen)
1/3 cup plain nonfat greek yogurt
2 tablespoons (heaping) mayonnaise
1/4 cup cotija cheese (or substitute with queso fresco or crumbled feta cheese)
1 medium lime (juiced)
1 teaspoon honey
2 teaspoons Everything But The Elote Seasoning (from Trader Joe's)
2 tablespoons finely chopped cilantro
2 tablespoons avocado oil (or other oil safe for high heat grilling)
2 tablespoons Mexican street taco seasoning
1 pinch (generouos) kosher. salt
2 tablespoons finely chopped cilantro
3/4 pound boneless skinless thin-cut chicken breast
3/4 pound boneless skinless chicken thighs
2 cups cilantro lime rice
avocado (quartered or sliced)
pickled red onion
thinly sliced radish
jalapeños (sliced raw or pickled)
finely chopped cilantro (for garnish)

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Bacon Jalapeno Chicken Smash Burgers

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These Bacon Jalapeño Chicken Smash Burgers are incredibly easy and full of flavor! Seasoned ground chicken patties are pressed with thinly sliced red onion and jalapeños and then seared (pan, griddle or Blackstone) until cooked through and caramelized. Sandwiched between toasted brioche buns with havarti cheese, crispy bacon and lettuce.

8 slices center cut bacon (or bacon of choice)
1 pound ground chicken
garlic powder
onion powder
kosher salt
freshly ground black pepper
4 slices red onion
1 medium jalapeño (sliced)
avocado oil (or use extra light olive oil)
4 slices havarti cheese
4 brioche burger buns (toasted)
4 tablespoons garlic aioli (or mayonnaise)

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