Posts tagged ‘recipe’

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August 15, 2012

Garden Tomato Cucumber Mint Salad

by Stephanie

What do you do when a lovely neighbor comes to your door with a beautiful bowl of tomatoes and cucumbers, freshly-picked-from-the-garden?

You make a salad, of course!

Garden Tomato Cucumber Mint Salad

{vegan}
{gluten-free}

Prep Time: 10 minutes

Yield: 4 servings

Ingredients:

  • 5 medium-sized tomatoes
  • 2 small cucumbers
  • 1 tsp chopped fresh mint
  • juice from 1/4 of a lemon
  • 1/2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Instructions:

  1. Chop tomatoes and cucumbers in to bite-sized pieces and place in a large bowl.
  2. Add mint, lemon juice, olive oil, and balsamic vinegar and toss.
  3. Chill for at least half hour before serving and enjoy!

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Such a refreshing addition to your summer dinner plate.

And so easy to make, which I of course love.

Enjoy with a little moozarell on the side.

Go ahead, you know you wanna talk in an Italian accent when you eat this.

Muah! Perfetto!

Posted in Dinner, Gluten-Free, Lunch, Quick 'n Easy, Recipes, Vegan, Vegetarian | 3 Comments »

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August 7, 2012

Fresh Moz & Basil Pizza Muffins

by Stephanie

Heyo!

Comin’ ‘atcha bright and early, so I can squeeze in a run and lift before my Nutrition Care Process Webinar.  Oh yeah, I’m stoked to get down with nutrition diagnostic language and charting.  I know there are some other future RDs out there that like to write a mean PES statement.  It’s okay, don’t be shy.

Yeah! And proud of it, baby!

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On to the topic of today’s post :: PIZZA!

Not too long ago, C-dizzle sent me a picture he found on the internets of pizza in muffin form.

{Uh, genius. Can you say perfect portion control?}

And then that same day I received my Foodie Pen Pal Box from Meagan that contained a box of gluten-free pizza mix!

It was fate!

So I bring you…
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Fresh Moz & Basil Pizza Muffins

{vegetarian}
{gluten-free}

Prep Time: 30 minutes

Cook Time: 16 minutes

Yield: 12 muffins

Ingredients:

  • 1 box pizza crust mix (I used Chebe which had a really good taste!)*
  • 6 oz fresh mozzarella
  • pizza sauce
  • handful of large olives, chopped
  • fresh basil

*You can make this with conventional pizza dough too!

Instructions:

  1. Preheat oven to 450 degrees.
  2. Prepare muffin tin with non-stick spray.
  3. Prepare pizza dough according to package instructions.
  4. Divide dough in half, saving half for the top of the muffins.
  5. Take one half of the dough, and create 12 even balls.  Roll out into a disc like shape and press into the bottom of the muffin tins.
  6. Spoon a teaspoon of pizza sauce onto the crust.
  7. Add desired toppings, such as a quarter of an ounce of mozzarella, and a slice of olive.
  8. Repeat step 5 with the remaining dough.  Pinch the ends of the top and bottom crust together.
  9. Top pizza muffins with more sauce, cheese, olives, and basil, as desired.
  10. Place muffin tin in the oven for 16 minutes, or until cheese turns a golden brown.
  11. Remove from oven and let set 5 minutes before removing pizza muffins.
  12. Enjoy piping hot!

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And now for the instructions via pictures…

Gather up your ingredients, and prepare your pizza crust.

Roll out the crust into discs and place in muffin tin bottom.

Add {inside} toppings.

As you can see I used pre-sliced fresh mozzarella, which I then quartered for my miniature pizza muffins.

Add the top crust and pinch together.

And more toppings!

Pop in the oven and enjoy!

As you can see, my toppings slid a bit to the side during baking. Smaller chopped olives and basil would be my recommendation. But don’t worry, it still tasted awesome!

Pizaaaaa!

Cowabunga Pizza Dudes!

Posted in Baking, Dinner, Foodie Pen Pal, Gluten-Free, Lunch, Menu, Recipes, Vegetarian | 6 Comments »

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July 20, 2012

Chunky Carrot Guacamole

by Stephanie

As promised, I bring you…

Chunky Carrot Guacamole

Adapted from Alton Brown’s Guacamole recipe
{gluten-free}

Prep Time: 20 minutes

Ingredients:

  • 1 C baby carrots
  • 1/2 medium onion (cut into 1 inch pieces)
  • 1 clove garlic
  • 1 Tbs cilantro
  • 3 avocados
  • 2 Roma tomatoes
  • 1/4 C lime juice (about 1 lime)
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne

Directions:

  1. Place baby carrots, onion, garlic, and cilantro into a food processor, pulse until chopped.
  2. Add avocados, tomatoes, lime juice and spices and pulse until just mixed.
  3. Cover and place in refrigerator to cool for about an hour before serving.

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Oh you guys, this is just so, so, so easy.

And more importantly, delicious.

You may be wondering, why the hell would you add carrots to guacamole?  Well, the idea was spurred from my product development class (yes, that would be the same class where my GF Carrot Cheddar Biscuits and Post-Workout Energy Bites were developed).  When we worked with Bolthouse to develop a line of creative carrot products/recipes to utilize the shavings and extra carrot material from production of baby carrots, my friend Emily developed Carrot Guacamole.  I ate the lion’s share of the guac she made each class, and have craved it ever since.  So I decide to give it a go.  Needless to say, the results were delectable.  And who doesn’t need a little extra veg in their life?

So go on, gather up your ingredients!

And get to food processor-ing. {I just made up that word.}

Trust me, you won’t be disappointed!

Enjoy!

Posted in Quick 'n Easy, Recipes | 3 Comments »

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