tag:blogger.com,1999:blog-42107587897543427062024-03-14T03:05:20.709-07:00In the Name of Good TasteAutumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-4210758789754342706.post-30655821836491344852015-12-20T15:21:00.000-08:002015-12-20T15:22:34.929-08:00Basil Pesto Chicken<div class="separator" style="clear: both; text-align: center;">
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With two small children, meals that I can easily prep and make are seriously my best friend. I'm one of those people who love to cook but between entertaining a very busy and active 2 year old and nursing a two month little girl making anything elaborate or time consuming has gone out the back door.<br />
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The fresh pesto really makes this dish stand out but if your extra short on time jarred pesto would be a fine substitute. Juicy tender chicken, garlicky basil pesto, buttery mushroom all smothered in melted cheese! So good. Fantastic over brown rice or your favorite whole grain pasta.<br />
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<b><a href="http://inthenameofgoodtaste.blogspot.com/2015/12/basil-pesto-chicken.html" target="_blank">Basil Pesto Chicken</a></b><br />
<b>Serves 6</b><br />
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<b>Pesto</b><br />
3 cups packed fresh basil leaves<br />
1/2 cup fresh parsley<br />
4 small tomatoes<br />
3 garlic cloves<br />
1/2 cup fresh Parmesan cheese, grated<br />
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1 1/2 lb chicken breast, tenders or boneless skinless chicken thighs<br />
1 cup sliced baby bella mushrooms<br />
2 tablespoon butter<br />
2 cups grated coby jack cheese<br />
Salt to taste<br />
Pepper to taste<br />
Cooked brown basmati rice or whole grain pasta<br />
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Preheat over to 350 degrees and lay out a 9x13 inch baking dish.<br />
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In a blender or food processor combine the basil, parsley, tomatoes, garlic and Parmesan cheese. Process until smooth. Salt and pepper to taste. In a small saucepan over medium heat saute the mushroom in butter until soft, about 5 min.<br />
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Evenly spread 1/2 cup of the pesto on the bottom of the baking dish. Top with chicken. Sprinkle prepared mushrooms over the top. Top with the remaining pesto. Sprinkle cheese over pesto and give it a good dash of salt and pepper.<br />
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Bake for 25-30 minutes or until chicken is cooked through and cheese is golden brown.<br />
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Serve with brown basmati rice or whole grain pasta.Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-28705032001785977022015-12-18T14:12:00.000-08:002015-12-18T14:12:31.659-08:00Mushroom, Veggie and Chicken Sausage Soup<div class="separator" style="clear: both; text-align: center;">
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Some years back a sweet friend shared a recipe with my family for her husband's famous "Magic Mushroom Soup". Completely mellow the soup was full of mushrooms, bacon, chicken stock, kielbasa sausage and barley. Growing up, the soup was a family favorite and often requested for family dinners. Years passed and I lost the recipe. In my naivety I decided to "Google" "magic mushroom soup" big oops!!! Unless your planning on engaging in shroomery and psychedelic trips I suggest you try a different search term.<br />
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This winter soup is inspired by my friend's recipe and is a healthier twist on this family favorite. Even my husband who is usually not a huge fan of anything with mushrooms went back for seconds and maybe even thirds on this tasty soup.<br />
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<b> Mushroom, Veggie and Chicken Sausage Soup</b><br />
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2 tablespoons unsalted butter<br />
1 tablespoon olive oil<br />
1 large onion, diced<br />
3 garlic cloves, diced<br />
2 portobello mushrooms, finely sliced into 1 inch pieces<br />
1 cup crimini or baby bella mushrooms finely sliced<br />
3 small zucchinis sliced length wise and thinly sliced<br />
3 jalapeno flavored chicken sausages halved length wise and sliced (we love the Trader Joe's one's found <a href="http://www.traderjoes.com/fearless-flyer/article/648" target="_blank">here</a>)<br />
1 cup dry lentils, cooked and drained<br />
8 cups low sodium chicken stock<br />
2 cups packed fresh spinach<br />
Garlic powder<br />
black pepper to taste<br />
Fresh parsley to taste<br />
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In a small saucepan add dry lentils with 2 cups of water, bring to a boil than cover and simmer on low for about 20-25 minutes or until tender<br />
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Meanwhile, in a large pot over medium heat add in butter and olive oil. Once hot, toss in onion, garlic and mushrooms. Saute until mushrooms and onions are soft. Add in zucchini and sausage. Cook and stir for 3 minutes. Stir in chicken stock and spinach and heat through. Season to taste with garlic powder, pepper and fresh parsley.<br />
<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com1tag:blogger.com,1999:blog-4210758789754342706.post-89265598387278983032015-12-12T20:28:00.001-08:002015-12-12T20:28:36.394-08:00Chewy Healthy Baked Granola Bars<br />
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Let's be honest, finding a healthy chewy granola bar recipe is almost impossible. If they taste good they're loaded with sugar, if you actually make something labeled healthy... well you know it tastes healthy or seems to crumble to pieces. I've had success with some no bake bars but sometimes you just want that baked fragrant oatmeal taste. If possible use raw honey, so tasty and unlike most stuff you find in the stores raw honey actually has the good stuff still in it(anti bacterial, promotes digestive health, stabilizes blood sugar...the list goes on and on). If you want to know more take a look at this fascinating article by the <a href="http://permaculturenews.org/2014/02/08/shocking-differences-raw-honey-processed-golden-honey-found-grocery-retailers/" target="_blank">Permaculture Research Institute</a> .<br />
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But back to these tasty treats, filled with rolled oats, whole grain flour, flax meal, raw honey and your favorite nuts and dried fruits these bars hold together well, don't crumble when you take a bite and taste most delightful. To easily make these gluten free sub the whole wheat flour for oat flour or your favorite gluten free blend.</div>
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Yield 16 bars</div>
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Preheat oven to 350 degrees and line a 9x9 inch pan with buttered parchment paper. </div>
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2 cups old fashioned rolled oats</div>
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1/2 cup whole wheat pastry flour or oat flour</div>
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1/2 cup flax meal</div>
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2/3 cup roasted and unsalted pecan pieces</div>
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1/4 dried cranberries or your favorite dried fruit<br />
1/4 cup unsweetened shredded coconut </div>
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1/2 cup raw honey</div>
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3 T coconut sugar</div>
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2 T unsalted butter</div>
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1/2 teaspoon salt (I prefer the pink Himalayan salt)</div>
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1 teaspoon pure vanilla extract</div>
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In a large bowl combine the oats, flour, flax meal, pecans and dried fruit. In a small saucepan over medium heat combine the remaining ingredients. Stir until smooth and sugar has dissolved. Pour over oat mixture and stir until well mixed. Using buttered fingers press down into prepared pan. Bake 20-25 minutes or until oats are lightly browned on the edges. Be careful not to over bake. Let cool at room temperature. Cut into desired pieces and store in an airtight container or in the fridge. </div>
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We love to individual wrap these for easy grab and go snacks and breakfast on the run. </div>
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Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-48387264357780490132014-11-19T10:03:00.000-08:002014-11-19T10:03:42.308-08:00Healthy Pumpkin Spice & Cranberry Muffins<div class="separator" style="clear: both; text-align: center;">
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You know when you go to your favorite restaurant and your faced with the major decision of ordering your safe delicious favorite or branching out and trying something new and potentially being disapointed? There is this local Mexican restaurant in my town and I'm pretty sure the last three times my husband and I have been there we have ordered the same thing as the times before. Despite my INTENT to try something new I always fall back on my favorite. Anyway, not related to Mexican food I found this tasty recipe for pumpkin chocolate chip muffins last year and pretty sure I have made them six times just in the last few weeks. If you have been following this blog than you know I love, love, love muffins! Although the original recipe was fairly healthy I wanted to make these truly guilt free and still taste and moist and delicious as the original recipe!<br />
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Once you try these you'll see why these have quickly become by favorite go-to muffin! Moist and fluffy bakery style muffins without all the sugar and bakery price tag.<br />
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Adapted from <a href="http://thefithousewife.com/2013/09/healthy-pumpkin-spice-muffins.html/" target="_blank">The Fit Housewife</a><br />
<br />
<b>Healthy Pumpkin Spice & Cranberry Muffins</b><br />
<br />
<b>Yield: 12 Muffins</b><br />
<br />
2 scant cups whole wheat pastry flour<br />
1 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1/4 teaspoon allspice<br />
Dash of cardamon<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 egg at room temperature<br />
1 cup pumpkin puree (not pumpkin pie filling)<br />
1/3 cup kefir or plain yogurt<br />
1/3 cup raw honey, melted<br />
1/4 cup olive oil<br />
1 teaspoon pure vanilla extract<br />
1 cup finely grated carrots<br />
1 cup fresh cranberries, roughly chopped<br />
1/4 cup ground flax seeds<br />
Additional cinnamon to top muffins<br />
Mini semi-sweet chocolate chips, optional<br />
<br />
<br />
Preheat oven to 375 degrees. Prepare a muffin pan with liners or by lightly greasing the tins.<br />
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In a large bowl combine the flour, cinnamon, nutmeg, allspice, cardamon, baking powder, baking soda and salt.<br />
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In a separate bowl combine the egg, pumpkin puree, kefir, melted honey, oil and vanilla. Gently stir in the carrots and cranberries.<br />
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Gently fold in the dry ingredients to the wet and stir just until combined. Be careful not to over mix or your muffins will not rise properly.<br />
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Divide muffin batter evenly between tins and sprinkle with ground flax, cinnamon and chocolate chips(optional). Bake 18-22 minutes or until a toothpick inserted comes out clean.<br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-19047957693953403482014-11-15T10:45:00.000-08:002014-11-15T10:45:03.088-08:00Creamy Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;">
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As a long time lover of the classic chicken noodle soup the idea of turning the soup creamy was was new for me. Don't ask me why it took 20 something years to reach this "enlightened" stage. At this point I'm just trying not to regret the years I have lost with this new found delight! Fresh carrots, celery, onions, garlic, super tender chicken, my all time favorite homemade style egg noodles and whole milk create this fantastic fall soup. Homemade whole wheat bread makes this satisfying meal complete.<br />
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***My favorite and absolute easiest way for tender, fall off the bones chicken is with the crock pot. Pop a whole chicken in the crock pot, add 1/2 cup water, cover and set the crock pot for 6 hours. At this point lift your chicken out and fork off the meat. So tender, flavorful and easy!<br />
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<b>Creamy Chicken Noodle Soup</b><br />
<b>Serves 6</b><br />
<b><br /></b>
Adapted from <a href="http://www.cookingclassy.com/2014/08/creamy-chicken-noodle-soup/" target="_blank">Cooking Classy</a><br />
<br />
Olive oil<br />
1 large onion, diced<br />
4 celery stalks, diced<br />
4 large carrots, diced<br />
4 garlic cloves, minced<br />
4 cups low sodium chicken broth<br />
1/2 cup cooking juices from chicken<br />
1/4 teaspoon crushed bay leaves<br />
1 teaspoon parsley<br />
Salt<br />
Pepper<br />
2 cups dry homemade style egg noodles<br />
2 tablespoons butter<br />
3 tablespoons whole wheat flour<br />
1/2 cup water<br />
2 cups whole milk<br />
2 cups cooked chicken***<br />
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<br />
In a large stock pot, heat 1 tablespoon of olive oil over medium heat, add in onion, celery and carrots. Saute for 6 minutes than stir in garlic and cook, stirring for an additional minute. Pour in chicken broth and 1/2 cup of cooking juice from the chicken, Add spices and salt and pepper to taste.<br />
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Bring a large pot of water to boil and cook pasta until al dente.<br />
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<i>Roux</i><br />
In a small saucepan melt butter and whisk in flour. Cook and stir for 1 minute then remove from heat and whisk in water until mixture is smooth and there are no lumps.<br />
<br />
Pour the roux back into the soup and stir until smooth. Bring to boil than reduce heat to medium-low and stir in milk. Stir in noodles and simmer soup on low until ready to serve.<br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-17478599465577326922014-11-14T08:45:00.002-08:002014-11-14T08:45:56.133-08:00Chicken Parmesan & Cream Cheese Egg Rolls<div class="separator" style="clear: both; text-align: center;">
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There is something almost magical about egg roll wrappers and their uncanny ability to transform just about anything into a delicious pocket of food bliss. These chicken, Parmesan & cream cheese egg rolls are positively perfect! Okay, I've probably gone off the deep end just a bit but seriously these rolls may have just become my favorite party appetizer, that is if they can make it from the oven to the table without me sneaking the whole tray!<br />
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<b>Chicken Parmesan & Cream Cheese Egg Rolls</b><br />
<b>Yield: 18 Rolls</b><br />
<b><br /></b>
Olive oil<br />
1/2 cup button mushrooms, minced<br />
4 garlic cloves, minced<br />
6 oz cream cheese<br />
1/4 cup Parmesan cheese<br />
1/3 cup onions, minced<br />
2 cups cooked chicken, finely diced<br />
18 egg roll wrappers<br />
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Preheat oven to 400 degrees and lightly grease a large cookie sheet.<br />
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In a large skillet over medium heat, drizzle in about 1 teaspoon of olive oil. Add in the mushrooms, garlic and onion and saute for about 5 minutes or until veggies have softened. Reduce heat to low and stir in cream cheese, Parmesan cheese and chicken. Gently stir until cheeses have melted.<br />
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Fill each wrapper with 1 tablespoon of the chicken filling in the center of the wrapper and dampen edges with water. Beginning with one corner fold up towards the center then fold in the sides like an envelope and tightly roll. Place seam side down on prepared cookie sheet. Lightly brush tops with olive oil.<br />
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Bake at 400 degrees for 20 minutes, flipping rolls halfway through. Rolls should be golden brown and crisp to the touch.<br />
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My husband and a friend of ours sampled these with a variety of sauces and the winners were:<br />
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1. Valentina Salsa Picante (Hot Sauce)<br />
2. Stubbs Original BBQ Sauce<br />
3. Kraft Sweet and Sour Sauce<br />
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***For an easy make ahead appetizer, freeze unbaked rolls between layers of wax paper. Simply pop into the oven when ready to serve. No need to thaw before baking. ***<br />
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In retrospect, I should have left these rolls in the oven a couple minutes longer, but I was fighting the daylight to get some good pictures before the sun went down :)<br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com1tag:blogger.com,1999:blog-4210758789754342706.post-23231181042291537372014-11-05T11:16:00.000-08:002014-11-05T11:16:22.801-08:00Creamy Fresh Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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Last month we packed up the car and made the 12 hour road trip to spend some time with my husband's grandparents. It was lovely visit, from shopping, attempting to play poker (and losing miserably), pumpkin patches and apple orchards, local boutiques, yummy breakfast nooks and delicious coffee stands. On one of the evenings my husband's grandmother served us this absolutely gourmet meal. Roasted pork loin, herb quinoa and brown rice stuffing, sauteed apples with pears and bacon. Waldorf salad, dutch apple pie from a local shop and this incredible creamy pumpkin soup. Soooo goooood! Borrowing a few favorite elements from the soup she served us and adding some of my own I promise you this soup will quickly become a Fall favorite! <br />
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<b>Creamy Fresh Pumpkin Soup</b><br />
<b>Inspired by Doris C. </b><br />
<b>Serves 6</b><br />
<b><br /></b>
1 baking pumpkin (about 3 1/2 cups chopped pumpkin)<br />
1 onion, roughly chopped<br />
4 garlic cloves, roughly chopped<br />
2 carrots, roughly chopped<br />
1 golden delicious apple, chopped with peel<br />
8 cups chicken broth<br />
1/2 teaspoon black pepper<br />
1 teaspoon dried parsley<br />
3/4 half n half<br />
<br />
Peel and remove seeds and pulp from your baking pumpkin. Cut pumpkin into two inch pieces. In a large pot combine the pumpkin, onion, garlic, carrots, apple, chicken broth, pepper and parsley. Bring to boil then reduce heat to medium, cover and simmer for about 35-45 minutes or until vegetables are fork tender. Using a blender, blend soup until smooth and no lumps remain. Transfer soup back to your large pot and stir in half n half. Check for seasons and serve.<br />
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<b>Optional Toppings</b><br />
Roasted pistachios<br />
Dried cranberries<br />
Roasted pecans<br />
Sour cream<br />
Plain Greek yogurt<br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-26595226151329276782014-11-03T08:40:00.000-08:002014-11-04T16:56:13.500-08:00Healthy No-Bake Breakfast Bars<div class="separator" style="clear: both; text-align: center;">
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My husband and I love all things granola bars! While often labeled as a "healthy" snack most of breakfast energy bars you find in the grocery store are far from that! If you do happen to find a truly pure bar there's often a steep price with it. Not only can you save money by making your own bars but you'll love being able to control the ingredients! These no-bake bars are a breeze to whip up and pretty darn tasty too! Softer than a Clif Bar with a bit more crunch than a Larabar these are the perfect grab and go breakfast or snack.<br />
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<b>Healthy No-Bake Breakfast Bars</b><br />
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<b>Yield: 16-20 Bars</b><br />
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Olive or coconut oil<br />
1 3/4 cup pitted dates<br />
1 tablespoon water<br />
1/4 cup plus 1 tablespoon brown rice syrup<br />
2/3 cup unsweetened nut butter<br />
1/4 cup ground flax seeds<br />
1/4 cup unsweetened coconut flakes<br />
3/4 teaspoon cinnamon<br />
1/4 cup chopped peanuts<br />
1/3 cup slivered almonds<br />
1 cup rolled oats<br />
1/2 cup rice crisp cereal<br />
1/3 cup raisins<br />
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Lightly oil a 9 x 13 inch pan with olive or coconut oil and set aside.<br />
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In a high power blender, pulse the dates and water until dates are finely minced. Add the rice syrup, nut butter, ground flax seeds and coconut flakes. Pulse until well mixed. Depending on the power of your blender you may want to stir in by hand your nut butter, ground flax and coconut flakes. Transfer mixture into a large bowl and stir in the remaining ingredients. At this point I put a little olive oil on my hands and mix everything together. Spread mixture evenly in prepared pan and firmly press. Cover and refrigerate for at least 2 hours before serving. Cut bars when chilled.<br />
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For easy convenience, individually wrap bars in plastic wrap and store in the fridge until ready to consume.<br />
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If you liked this recipe! Check out one of my other favorite snacks <a href="http://inthenameofgoodtaste.blogspot.com/2014/08/no-bake-cranberry-coconut-clif-bars.html" target="_blank">No-Bake Cranberry Coconut Clif Bars</a><br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-70273825471075051792014-11-01T11:15:00.003-07:002014-11-01T11:15:49.574-07:00Overnight Whole Wheat Waffles with Cranberry Lemon Chutney <div class="separator" style="clear: both; text-align: center;">
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Saturday mornings are usually lazy days, sleeping in as long as little man lets us, a late brunch and <i>eventually</i> making our way to any errands or chores on the due list. I picked up a giant bag of fresh cranberries at Sam's Club yesterday and knew a cranberry chutney was somehow going to be incorporated in today's brunch. Waffles are always a favorite and I LOVE how amazing this new recipe turned out! Super light and soft in the middle and crisp on the outside no one will know you used all whole wheat flour and no sugar!<br />
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As for the chutney, so delicious and versatile. Fantastic with the waffles and I'm thinking would also make an incredible side for Thanksgiving turkey! Fresh cranberries, lemon zest, lemon juice and sweetened with honey, this chutney is ready in an easy 10 minutes.<br />
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<b>Overnight Whole Wheat Yeast Waffles with Cranberry Lemon Chutney</b><br />
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<b>Yield: 16 Belgium Style Waffles</b><br />
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Waffles adapted from <a href="http://www.thekitchn.com/recipe-overnight-yeasted-waffles-recipes-from-the-kitchn-199052" target="_blank">The Kitchn</a><br />
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<i>Waffles</i><br />
1 tablespoon active dry yeast<br />
1 cup warm water<br />
3/4 cup unsalted butter- melted and cooled to lukewarm<br />
1/4 cup unsweetened applesauce<br />
2 teaspoons salt<br />
4 cups milk<br />
6 cups whole wheat flour<br />
4 large eggs (added the next day)<br />
1 teaspoon baking soda (added the next day)<br />
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In a large mixing bowl combine the yeast with the water, stir and let sit for a few minutes. In a separate bowl mix the melted and cooled butter with the applesauce, salt and milk. Stir butter mixture into the yeast and water until smooth then stir in the flour. Cover with plastic wrap and allow to rest at room temperature overnight.<br />
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On the next day beat eggs with baking soda and stir into the dough.<br />
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Cook waffles according to manufacturers instructions and serve with cranberry chutney.<br />
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<i>Cranberry Chutney</i><br />
1 1/4 cup finely chopped fresh cranberries<br />
3/4 cup water<br />
1 teaspoon cornstarch<br />
3 tablespoons honey<br />
1 tablespoon lemon juice<br />
1 lemon zested<br />
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Combine all ingredients together in a small saucepan over medium-high heat. Bring to a boil, cook stirring constantly for 1 minute, then reduce heat to medium-low simmer for about 7 minutes, stirring often until desired consistency is reached. Serve warm or chilled.<br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-17722580118468863982014-10-27T08:42:00.000-07:002014-10-27T08:42:15.845-07:00EASY Creamy Tomato, Spinach and Basil Pasta<div class="separator" style="clear: both; text-align: center;">
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It may be almost November and here in Utah my tomatoes are finally in mass production mode. Call them late bloomers but I am thrilled to be picking more than just one or two tomatoes each day.<br />
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Anyway, the hubs and I were "starving" after church yesterday and with a full afternoon planned an easy lunch was a requirement. So with a bowl of fresh tomatoes, tons of basil in the garden and a box of spinach spaghetti in the pantry this easy pasta dish was just begging to be created!<br />
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Creamy herb white sauce, vine ripened tomatoes and baby spinach even my 11 month old wanted a second helping. Enjoy. <br />
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<b>EASY Creamy Tomato, Spinach and Basil Pasta</b><br />
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<b>Serves 2-3</b><br />
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8 oz spinach spaghetti pasta<br />
3 garlic cloves, minced<br />
1 tablespoon butter<br />
1 tablespoon whole wheat flour<br />
1 3/4 cup milk<br />
1 1/2 cups fresh tomatoes, diced<br />
1 tablespoon fresh basil, minced<br />
2 cups fresh baby spinach<br />
1/2 teaspoon thyme<br />
Salt<br />
Pepper<br />
Parmesan cheese, optional<br />
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Bring a large pot of water to boil and cook pasta until al dente. Meanwhile in a skillet over medium heat, saute garlic with butter for 1 minute. Stir in flour and continue cooking for another minute. Whisk in milk and stir until no lumps remain. Continue cooking and stirring for about 5 minutes until sauce thickens. Reduce heat to medium-low and stir in the tomatoes, basil, spinach, thyme and salt and pepper to taste. Serve sauce over prepared pasta and garnish with grated Parmesan cheese, if desired.<br />
<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-78561558666986598692014-10-24T08:22:00.000-07:002014-10-24T08:22:58.684-07:00Easy Crock Pot Chicken Curry<div class="separator" style="clear: both; text-align: center;">
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Last summer I had dinner with a sweet friend from college. Although we live on opposite sides of the country and only see each other a couple times a year, the times we do get to hang out seem as if no time has past since the last visit. It's one of those friendships you can jump in right where you left off and the time lapse doesn't matter.<br />
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Anyway, for dinner that evening she served the most scrumptious crock pot chicken curry. Tender, juicy and bursting with flavor I was surprised how EASY she said the recipe was to make. She shared that the recipe was from a friend and has given me permission to share with all of you!<br />
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I'm writing this as phenomenal smells are drifting from my kitchen. I'm pretty sure I'm drooling or close to it and trying not to sneak <i>too </i>many bites before the hubs comes home.<br />
<br />
Adapted from the kitchen of Shaye S.<br />
<br />
Serves 4<br />
<br />
<b>Easy Crock Pot Chicken Curry</b><br />
<br />
<i>Curry</i><br />
1 1/2 pounds boneless chicken breasts<br />
1 can full fat coconut milk<br />
4 tablespoons yellow curry powder<br />
1/2 teaspoon cumin<br />
2 cups diced tomatoes<br />
3 tablespoons honey<br />
<br />
<i>Toppings</i><br />
Peanuts<br />
Raisins<br />
<br />
Basmati rice<br />
<br />
Combine all curry ingredients in a crock pot. Cook on HIGH for 4 hours. Shred chicken and cook on LOW for 4 additional hours. Serve over basmati rice and top with peanuts and raisins.<br />
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*** I love to cook my rice with 1/2 teaspoon turmeric and 1 tablespoon butter to give it a nice rich color and flavor***<br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-33379878231529777642014-10-20T08:21:00.000-07:002014-10-20T11:42:34.501-07:00Sweet Potato Ravioli with Balsamic Caramelized Onions Autumn is my absolute favorite season. Between the gorgeous fall colors against a clear blue sky, the warm days and cool nights, cozy soups, chai tea and the excuse to pull out every recipe calling for pumpkin, squash or sweet potato I adore this season!<br />
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These ravioli are the essence of Autumn wrapped up in a savory sweet potato filling encased in a crispy won ton pastry and topped with incredible warm and rich caramelized onions. These would make an awesome harvest party appetizer and can easily be made ahead, popped in the freezer and cooked when convenient for you.<br />
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<b><br /></b><b><br /></b>
<b>Sweet Potato Ravioli with Balsamic Caramelized Onions </b><br />
<b><br /></b>
<b>Serves 4</b><br />
<br />
<i>Potato Filling</i><br />
2 Sweet potatoes pealed and cubed<br />
1 tablespoon butter<br />
1/4 cup milk<br />
Pinch of fennel<br />
1/4 teaspoon cumin<br />
Dash of sea salt<br />
Dash of black pepper<br />
<br />
Caramelized Onions<br />
1 large onion, thinly sliced<br />
1 tablespoon butter<br />
1 teaspoon olive oil<br />
1 tablespoon balsamic vinegar<br />
<br />
25 won ton wrappers<br />
<br />
Peal and cube sweet potatoes. Bring to a boil and cook until tender. When potatoes are fork tender, drain water and add butter, milk, fennel, cumin, sea salt and black pepper. Mash until smooth.<br />
<br />
In a skillet heat olive oil and butter over medium heat, add sliced onion and saute until soft. Stir in balsamic vinegar and set aside.<br />
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To prepare ravioli. Place 1 teaspoon of the sweet potato filling in the middle of the won ton wrapper. Dip your finger in water and wet the edges of the won ton wrapper. Fold and seal ravioli and set on a lightly greased cookie sheet while you prepare the remaining ravioli.<br />
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In a large nonstick skillet over medium heat, drizzle in a little olive oil. brown ravioli in batches until each side is golden brown. Serve with warm caramelized onions and wilted spinach and kale greens.<br />
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***To make ahead. Freeze in single layers between wax paper before cooking. Allow to thaw in the fridge before pan frying. ***Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-43321940741154660582014-09-26T08:38:00.000-07:002014-09-26T08:38:20.682-07:00 Healthy Quinoa Enchilada Bake<div class="separator" style="clear: both; text-align: center;">
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My husband LOVES Mexican food. Just about every week he requests tacos, tostadas, quesadillas, enchiladas or tortilla soup. I'm also a huge fan but wanted a dish that would still fit the flavor profile my husband craves and be a fun change to our usual Mexican night!<br />
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My husband gave the dinner 5 stars and my 10 month old gave his approval by shoving fistfuls in his mouth. I'll take that as a YES.<br />
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<b>Healthy Quinoa Enchilada Bake</b><br />
<b>Yield: 6 Servings</b><br />
<b><br /></b>
Adapted from <a href="http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/" target="_blank">Damn Delicious</a><br />
<br />
1 cup quinoa<br />
1/2 lb lean ground beef or ground turkey<br />
1/4 cup onion, minced<br />
1 poblano pepper, minced<br />
1 15 oz can sweet corn, rinsed and drained<br />
1 15 oz can low sodium black beans, rinsed and drained<br />
2 1/2 cups mild enchilada sauce(canned or make your own <a href="http://damndelicious.net/2014/03/17/homemade-enchilada-sauce/" target="_blank">Here</a>) *Note*<br />
3/4 teaspoon cumin<br />
1/2 teaspoon chili powder<br />
3/4 cup Monterrey Jack cheese, divided<br />
1 avocado, diced<br />
3 fresh tomatoes, diced<br />
1/2 cup plain Greek yogurt<br />
<br />
Preheat oven to 375 degrees.<br />
<br />
Lightly oil a 9x13 inch pan.<br />
<br />
Place quinoa in a mesh colander and thoroughly rinse. Add 1 1/2 cups water to a sauce pan and pour in quinoa. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until quinoa is fluffy and soft. Turn off heat and keep covered until ready to use.<br />
<br />
While quinoa is cooking cook ground beef or turkey, onion and poblano pepper over medium-high heat until beef is no longer pink. Drain off any grease and stir in the corn, beans, enchilada sauce, cumin, chili powder and 1/2 cup cheese. Fold in quinoa and place in your prepared pan. Sprinkle with remaining cheese and bake for 12 minutes until cheese is hot and`melted. Top casserole with diced avocado and return to the oven for about 3 minutes (you want the avocado to soften and warm up a bit).<br />
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Serve with fresh tomatoes and a dollop of yogurt.<br />
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*Note* If making your own enchilada sauce I suggest subbing the white flour and vegetable oil for wheat flour and olive oil. I personally omitted the brown sugar and used fresh crushed tomatoes.<br />
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~Enjoy~<br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-653489546868700732014-09-19T08:48:00.000-07:002014-09-19T08:48:32.734-07:00Chai Spiced Whole Wheat Bagels<div class="separator" style="clear: both; text-align: center;">
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One more bagel recipe! And this one might just be my new favorite! I love Chai tea, the warm spices, creamy milk and the necessary dollop of whipped cream. Add a dusting of ground cardamon and you are looking at my favorite fall beverage. Move over hot chocolate! Chai tea has my heart. With my favorite Autumn beverage as inspiration the Chai Spiced Whole Wheat Bagel was born.<br />
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Similar to my <a href="http://inthenameofgoodtaste.blogspot.com/2014/09/cranberry-lemon-ginger-whole-wheat-bagel.html" target="_blank">Cranberry-Lemon & Ginger Whole Wheat Bagels</a> this recipe uses the same base as my <a href="http://inthenameofgoodtaste.blogspot.com/2014/07/whole-wheat-bagels.html" target="_blank">Whole Wheat Bagels</a>. If you're in the mood for all three varieties, try whiping up a batch of my Whole Wheat Bagels and add your mix-ins and spices to the dough before boiling and baking the bagels.<br />
<br />
Serve warm from the oven or toasted with butter, cream cheese and or a little jam.<br />
<br />
<b>Chai Spiced Whole Wheat Bagels</b><br />
<b>Yield: 12-16 Bagels</b><br />
<b><br /></b>
1 1/2 cups warm water<br />
1 tablespoon honey or brown sugar<br />
1 3/4 teaspoon salt<br />
1 tablespoon instant yeast<br />
4 cups plus 3 tablespoons whole wheat flour (approximately)<br />
1 tablespoon vital wheat gluten<br />
1/4 cup butter, melted<br />
1 teaspoon cinnamon<br />
1 teaspoon sugar<br />
1/4 teaspoon nutmeg<br />
7 cloves, ground<br />
1/4 teaspoon cardamon<br />
<br />
10 cups water<br />
2/3 cup baking soda<br />
<br />
In the bowl of a stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still smooth and pliable.<br />
<br />
Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).<br />
<br />
Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.<br />
<br />
Combine the cinnamon, sugar, nutmeg, ground cloves and cardamon in a small dish.<br />
<br />
Turn dough out onto a counter and knead in the sugar and spice mix . Knead for about 1 minute. Don't worry about completely mixing the spices into the dough. Dough will look marbled. Separate dough into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.<br />
<br />
Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Once all the bagels have been boiled, place on prepared baking sheets and bake for 11 minutes or until golden brown.<br />
<br />
Let rest on cooling racks for at least 30 minutes before freezing.<br />
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<b><br /></b>Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-20855742372864800922014-09-12T11:38:00.001-07:002014-09-12T11:39:21.181-07:00Cranberry-Lemon & Ginger Whole Wheat Bagels<div class="separator" style="clear: both; text-align: center;">
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If you have been following this blog for anytime, you know I have a deep weakness for carbs; particularly muffins, breads and bagels. Unlike most bakery bagels that end up in the dessert category, I wanted something I could feel good about eating for breakfast. If you missed my <a href="http://inthenameofgoodtaste.blogspot.com/2014/07/whole-wheat-bagels.html" target="_blank">Whole Wheat Bagels</a> I did a few tweaks on it to create this delicious Cranberry-Lemon & Ginger Whole Wheat Bagel. The texture is soft and chewy and the fresh ginger and lemon essential oil bring a burst of flavor. If you don't have food grade essential oil use grated lemon zest.<br />
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When I make bagels I typically bake a bunch and this recipe is perfect for doubling. They also freeze beautifully and are a nice change from the usual toast or oatmeal. Just slice and pop into freezer safe bags. Super tasty these are sure to become a family favorite!<br />
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<b>Cranberry Lemon & Ginger Whole Wheat Bagels</b><br />
<b>Yield: 12-16 Bagels</b><br />
<br />
1 1/2 cups warm water<br />
1 tablespoon honey or brown sugar<br />
1 3/4 teaspoon salt<br />
1 tablespoon instant yeast<br />
4 cups plus 3 tablespoons whole wheat flour (approximately)<br />
1 tablespoon vital wheat gluten<br />
1/4 cup butter, melted<br />
2/3 cup low sugar dried cranberries<br />
4 drops food grade lemon essential oil<br />
3/4 inch piece fresh ginger, finely grated<br />
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10 cups water<br />
2/3 cup baking soda<br />
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In the bowl of a stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still smooth and pliable.<br />
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Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).<br />
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Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.<br />
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Turn dough out onto a counter and add the cranberries, essential oil and ginger. Knead for about 1 minute. Separate dough into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.<br />
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Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Once all the bagels have been boiled, place on prepared baking sheets and bake for 11 minutes or until golden brown.<br />
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Let rest on cooling racks for at least 30 minutes before freezing.<br />
<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-11169625370546146232014-09-09T14:05:00.001-07:002014-09-10T07:42:00.562-07:00White Chicken Chili<div class="separator" style="clear: both; text-align: center;">
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September is my favorite month and not just because it's my birthday month! The vibrant autumn colors, cool brisk evenings, the official beginning of fall and all the delicious savory soups. This White Chicken Chili is my of my favorites and you'll love that you can make this recipe with just one pot! Poblano peppers add the perfect mild heat while still keeping it kid friendly.<br />
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<br />
<b>White Chicken Chili</b><br />
<b><br /></b>
<b>Yield: 6 Servings</b><br />
<b><br /></b>
1 tablespoon olive oil<br />
3 chicken breast, cut into bite sized pieces<br />
2 poblano peppers, minced<br />
1 large onion, minced<br />
1/4 teaspoon pepper<br />
1 1/2 teaspoons garlic powder<br />
1 teaspoon cumin<br />
1/4 teaspoon basil<br />
5 cups, low sodium chicken broth<br />
2- 15 oz cans cannellini beans, drained and rinsed<br />
2/3 cup heavy cream<br />
2/3 cup sour cream<br />
Shredded mozzarella, pepper jack, cheddar or monterey jack cheese<br />
1 avocado, sliced<br />
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<br />
In a large pot over medium-high heat heat the oil then add in the chicken breast, poblano peppers, onion, pepper and garlic powder. Saute until chicken is just cooked through. Add in the cumin, basil, broth and beans and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in the heavy cream and sour cream before serving and heat through. Serve with shredded cheese and sliced avocado.Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-42609203165756308012014-08-29T10:30:00.000-07:002014-08-29T10:31:18.646-07:00Coconut Chicken Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4e-Zxq6_4Srcd90xjXOK7LI5Plegl4aQS7bOfMmdyyJOlJZODs3U5ZUvWnfEMf0bwWwmMMKQMTIOLrzs_xii7jpJ5JdzXtkTkRSfOapog85MuBsIByMNuY4eWlTNEjtSYIbxw6qNhTSA/s1600/IMG_4118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4e-Zxq6_4Srcd90xjXOK7LI5Plegl4aQS7bOfMmdyyJOlJZODs3U5ZUvWnfEMf0bwWwmMMKQMTIOLrzs_xii7jpJ5JdzXtkTkRSfOapog85MuBsIByMNuY4eWlTNEjtSYIbxw6qNhTSA/s1600/IMG_4118.JPG" height="354" width="640" /></a></div>
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<span style="font-family: inherit;">I'm pretty much in love with everything coconut. One of my favorite dishes is my <a href="http://inthenameofgoodtaste.blogspot.com/2014/04/coconut-curry-with-shrimp-mushrooms-and.html" target="_blank">Coconut Curry with Shrimp & Mushrooms</a>. Curre</span>ntly, I have a sister living in India and cooking with these warm spices seem to make the long distance just a little bit closer. Marinading the chicken in plain yogurt and fragrant spices ensures for melt in your month tender and juicy chicken pieces. The amount of spices used are for a mild-medium heat level but feel free to adjust to your preference.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlEwfKYTeyBy8x87pmMIp3wQCQFNDvciKQNlAoQ0HWbmz4BdlZFjbqD4AFvUTz67nhwB2Cb7UkOF2a4Ag4tp9McEB9zhKyx3JU6e9DrR1t1uaTjbo3zAJu5TtGZJp_3-6MnAmMRex5445/s1600/IMG_4117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlEwfKYTeyBy8x87pmMIp3wQCQFNDvciKQNlAoQ0HWbmz4BdlZFjbqD4AFvUTz67nhwB2Cb7UkOF2a4Ag4tp9McEB9zhKyx3JU6e9DrR1t1uaTjbo3zAJu5TtGZJp_3-6MnAmMRex5445/s1600/IMG_4117.JPG" height="354" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9qjrH2_QrKNcM3ahviaHclCBwxkf5Iqfj4Ob1o5s1LogP7fgARn6R-eJU9MVuFn7pb3SwLeEJJ-LXs0H4vQhWcXVrSeqXCANRBFjDUJH_CkXo-s0VHBE7fsr_hZ18oDexYhwvhyphenhyphen60SYx/s1600/IMG_4119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9qjrH2_QrKNcM3ahviaHclCBwxkf5Iqfj4Ob1o5s1LogP7fgARn6R-eJU9MVuFn7pb3SwLeEJJ-LXs0H4vQhWcXVrSeqXCANRBFjDUJH_CkXo-s0VHBE7fsr_hZ18oDexYhwvhyphenhyphen60SYx/s1600/IMG_4119.JPG" height="354" width="640" /></a></div>
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<span style="font-family: inherit;">*Similar to my </span><a href="http://inthenameofgoodtaste.blogspot.com/2014/04/coconut-curry-with-shrimp-mushrooms-and.html" style="font-family: inherit;" target="_blank">Coconut Curry with Shrimp & Mushrooms</a><span style="font-family: inherit;"> this dish also uses </span><i style="font-family: inherit;">sumbar powder. </i><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;"> It's a combination of about nine different spices. You can often find the powder at an Indian market or make your own </span><a href="http://www.rakskitchen.net/2013/06/2-sambar-powder-recipe-homemade-sambar.html" style="background-color: white; color: #7c93a1; font-family: inherit; line-height: 18.479999542236328px; text-decoration: none;">Here</a><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;">. The sumbar powder gives the dish a great robust flavor. If you like more heat just increase the sumbar powder to your desired taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdqMl5RBM4V_eoVnHAU-aNNGi90N54WQYycctUWzyQ60tNyi54jfvRPugtbDSNWWkCXa4F19a818EVUvNlKdwDIbuql_vgNb-g04flwRPkXJ2ycaqApHxo0bFuEOVefLOvSjkEAK3cPqZ/s1600/IMG_4121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdqMl5RBM4V_eoVnHAU-aNNGi90N54WQYycctUWzyQ60tNyi54jfvRPugtbDSNWWkCXa4F19a818EVUvNlKdwDIbuql_vgNb-g04flwRPkXJ2ycaqApHxo0bFuEOVefLOvSjkEAK3cPqZ/s1600/IMG_4121.JPG" height="354" width="640" /></a></div>
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<b>Yield: </b>6 Servings<br />
<br />
<b>Coconut Chicken Curry</b><br />
2 large chicken breasts, cut into bit sized pieces<br />
1/2 cup plain yogurt<br />
2 1/2 teaspoons cumin<br />
2 teaspoons yellow curry powder<br />
1 teaspoon garlic powder<br />
1/2 teaspoon black pepper<br />
1/8 teaspoon salt<br />
1 1/2 teaspoons sumbar powder*<br />
4 Yukon gold potatoes, diced<br />
Olive oil<br />
3 carrots, diced<br />
1 onion, diced<br />
1-13.5 oz can full fat coconut milk<br />
1 tablespoon butter<br />
<br />
Combine chicken, yogurt, cumin, curry, garlic, pepper, salt and sumbar powder in a medium sized bowl. Mix well and then cover and refrigerate while you prepare the remaining ingredients. Add diced potatoes to a medium sized pot and cover with water, bring to a boil and cook until potatoes are fork tender. While potatoes are cooking, heat a large skillet over medium-high heat and drizzle in about 1 tablespoon of olive oil. Add carrots and saute for a few minutes or until they begin to soften and then add in onion and continue cooking until carrots and onions are soft. Remove mixture from pan and saute chicken until juices run clear then reduce heat to low. Drain potatoes and add to cooked chicken along with the onions and carrots. Add coconut milk and heat through. Check for seasoning and stir in butter until melted.<br />
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Serve with rice and garnish with parsley if desired.Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-14206696704909108602014-08-25T08:02:00.000-07:002014-09-10T16:47:38.416-07:00No Bake Cranberry Coconut Clif Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXoHXFo5MY1uG6qBDLQfXTdaWxNM4ShTJLl-FSjg5mZorehBKrAANtc76m7sciNA5BWpeFfV3KbfgCBgk34QPbWxW_CCYTzNBD6xLh1eZCzaiqi4L1xlsjN6gEJN4ngl0TWP9_bwpKI8e/s1600/cranberry+cliff+bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXoHXFo5MY1uG6qBDLQfXTdaWxNM4ShTJLl-FSjg5mZorehBKrAANtc76m7sciNA5BWpeFfV3KbfgCBgk34QPbWxW_CCYTzNBD6xLh1eZCzaiqi4L1xlsjN6gEJN4ngl0TWP9_bwpKI8e/s1600/cranberry+cliff+bar.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">As you know from my </span><a href="http://inthenameofgoodtaste.blogspot.com/2014/08/peanut-butter-chocolate-clif-bars.html" style="line-height: 18.479999542236328px;" target="_blank">Peanut Butter Chocolate Clif Bars</a><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 18.479999542236328px;"> post I LOVE Clif Bars! This variety is just as easy and delicious with a cranberry and coconut twist. Last night my husband and I had to promise each other we would try our hardest not to finish off the pan in one night. So far we're both staying strong! Resist the vending machine temptation by grabbing one or two of these on your way to work to school. I promise you, your wallet and taste buds will thank you. </span></span></span></span><br />
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<span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 18.479999542236328px;">Yield: 16 Bars</span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222;"><span style="line-height: 18.479999542236328px;"><b><br /></b></span></span></span>
<span style="background-color: white; line-height: 18.479999542236328px;"><span style="color: #222222;"><b>No Bake Cranberry Coconut Clif Bars</b></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Olive oil</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1 1/4 cups unsweetened dates, pitted and minced</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1/3 cup peanuts or almonds, roughly chopped</span><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1 cup quick oats</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup unsweetened coconut flakes<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">3 tablespoons ground flax </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1/2 teaspoon cinnamon</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup dried cranberries<br /><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1 cup crisp rice cereal</span><br /><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">2/3 cup all natural peanut butter (no oil or sugar added)</span><br /><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1/3 cup plus 1 tablespoon brown rice syrup</span><br /><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1 teaspoon vanilla extract</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Lightly coat an 8 x 8 inch or 9 x 13 inch baking dish with olive oil and set aside. Pulse pitted dates in a blender or food processor until finely chopped and then add to a large bowl. Add in the nuts, oats, coconut, flax, cinnamon and cranberries. Using a pastry cutter work the mixture together until it resembles course crumbs then stir in rice cereal.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; color: #222222; line-height: 18.479999542236328px;" /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">In a small pan over medium heat, combine the peanut butter and rice syrup stirring until smooth. Stir in the vanilla and pour over cereal mix. *Hint* I find it easiest to coat my hands with a little olive oil and combine the mixture together with my hands.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br style="background-color: white; color: #222222; line-height: 18.479999542236328px;" /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18.479999542236328px;">Firmly press down mix in prepared pan. Cover and refrigerate until firm then cut into individual bars and store in an airtight container in the fridge.</span><br />
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Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-67985929672525701832014-08-22T08:58:00.002-07:002014-08-22T08:58:45.743-07:00Meals for the WeekHappy Friday! You will love these favorite FIVE meals. Happy weekending.<br />
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1. Starting off the week and a great frugal meal is <a href="http://www.canyoustayfordinner.com/2011/03/25/lemon-garlic-tuna-burgers/" target="_blank">Lemon Garlic Tuna Burgers</a> by Can You Stay for Dinner. I love that these are baked instead of fried, easy to make and great on the budget. Instead of sour cream cream try Greek Yogurt and use whole wheat bread crumbs instead of the panko. </div>
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<span style="text-align: left;">2. Keeping with the chicken theme is my </span><a href="http://inthenameofgoodtaste.blogspot.com/2014/08/grilled-chicken-sausage-with-spinach.html" style="text-align: left;" target="_blank">Grilled Chicken Sausage with Spinach & Lemon Linguine</a><span style="text-align: left;">. This dish is pure bliss. Serve with garlic and olive oil grilled pita bread.</span></div>
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3. Another favorite dish is <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-piccata-recipe.html" target="_blank">Chicken Piccata</a> from the Food Network. The chicken is so tender and delicious with the tasty citrus sauce. Serve with whole wheat pasta and your favorite greens. </div>
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4. Ready for some beef? These slow cooker <a href="http://eatathomecooks.com/2013/07/slow-cooker-beef-gyros-75-days-of-summer-slow-cooker-recipes.html" target="_blank">Beef Gyros</a> by Eat at Home Cooks will hit just the spot. Pack in the veggies by filling your gyros with fresh bell peppers and spinach. If vegetarian is more your style try subbing the beef for falafel patties. </div>
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5. Finishing off this week are <a href="http://www.kraftrecipes.com/recipes/crispy-coconut-chicken-fingers-56164.aspx" target="_blank">Crispy Coconut Chicken Fingers</a> by Kraft. The light coconut coating keeps the chicken super moist and adds a great crunch without having to pull out out the fryer. Use unsweetened coconut flakes and reduce the butter if desired. Serve with steamed carrots and a fresh salad.</div>
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Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-67483783476496454492014-08-21T17:32:00.000-07:002014-08-21T17:32:10.119-07:00Grilled Chicken Sausage with Spinach & Lemon Linguine <div class="separator" style="clear: both; text-align: center;">
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I seriously cannot get enough of the <a href="http://www.alfrescoallnatural.com/products" target="_blank">Al Fresco</a> chicken sausage, and no, I haven't been paid to keep eating it. Tonight I threw it on the grill and served it with an awesome whole wheat linguine pasta. Easy enough to throw together for a weeknight dinner and super tasty. You will LOVE this simple rustic dish.<br />
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<b>Grilled Chicken Sausage with Spinach & Lemon Linguine </b><br />
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<b>Yield: 4 Servings</b><br />
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12 oz whole wheat linguine pasta<br />
4 oz button mushrooms, halved and thinly sliced<br />
1 tablespoon butter<br />
Drizzle of olive oil<br />
1-2 garlic cloves, minced<br />
10 oz fresh spinach<br />
3 tablespoons fresh lemon juice<br />
1/2 cup shaved Parmesan cheese<br />
1 pound chicken sausage links<br />
2 tablespoons fresh parsley, minced<br />
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Bring a large pot of water to boil and cook pasta according to instructions on the package. Once pasta is cooked, drain and set aside. Meanwhile in a large skillet over medium heat add mushrooms, butter, olive oil and garlic cloves. Saute until mushrooms are soft. Remove mushrooms and saute spinach just until it wilts. Remove Spinach and set aside. In the same skillet or over a grill cook sausage links until heated through and then thinly slice. Add drained pasta, spinach, mushrooms, lemon juice and Parmesan cheese to the sliced chicken. Combine and heat through. Drizzle in additional olive oil or cooking liquid if desired. Serve with additional Parmesan cheese and fresh parsley.<br />
<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-68403512186029063152014-08-18T07:08:00.001-07:002014-08-18T08:35:14.978-07:00Spinach Banana Baby Pancakes<div class="separator" style="clear: both; text-align: center;">
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As a Mom with a 9-month old I've been on the lookout for baby and mommy approved finger foods with extra points awarded for low mess snacks. After some experimenting in the kitchen I have to say these Spinach Banana Baby Pancakes are awesome! My lil man loves them, they're soft, nutrient dense and free from sugar and salt. If your little one doesn't eat the whole batch in one sitting, refrigerate or freeze the leftovers.<br />
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Last night we had dinner at this fun outdoor venue. Lil man enjoyed his pancakes and entertained himself with his food the entire meal. </div>
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<b>Spinach Banana Baby Pancakes</b><br />
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<b>Yield: </b>5 Dollar Coin Pancakes<br />
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1 tablespoon minced fresh spinach<br />
2-inch chuck banana, mashed<br />
2 teaspoons multi-grain hot cereal<br />
1 tablespoon whole wheat flour<br />
1 teaspoon plain yogurt<br />
1 egg yolk<br />
Pinch of aluminum-free baking powder<br />
Pinch of cinnamon<br />
<i>Olive oil </i><br />
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Combine all ingredients in a small bowl and stir until smooth. Heat a small drizzle of olive oil in a skillet over medium heat. Drop batter by spoonful. Flip pancakes when bubbles form. Cook thoroughly before serving.Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-27084143831246579142014-08-15T13:55:00.000-07:002014-08-15T13:55:40.413-07:00Meals for the WeekWelcome to the weekend! I've got some easy grill and crock pot dinners for you this week. Perfect for effortless entertaining and laid back family dinners.<br />
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1. These <a href="http://inthenameofgoodtaste.blogspot.com/2014/04/crok-pot-pork-carnitas.html?showComment=1408029784050#c7354486767412056371" target="_blank">Crock Pot Pork Carnitas</a> have to be some of the most tender and juicy meat you will ever taste and bonus budget friendly. Serve with your favorite BBQ sauce and a garden salad to round out this easy dinner.<br />
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2. <a href="http://thepioneerwoman.com/cooking/2012/04/chicken-florentine-pasta/" target="_blank">Chicken Florentine Pasta</a> by Pioneer Woman is one of my favorite pasta dishes. Saute or grill the chicken and sub the white pasta for whole wheat. And with tomatoes going full power it's a great way to use them in a tasty meal.<br />
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3. This week's menu wouldn't be complete without a quinoa dish and this <a href="http://www.myrecipes.com/recipe/grilled-shrimp-quinoa-salad-50400000128112/" target="_blank">Grilled Shrimp Quinoa Salad</a> is incredible. Leave out the shrimp for a meatless dinner or sub it for a different protein if desired.<br />
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4. <a href="http://www.readyseteat.com/recipes-Barbecue-Chicken-Dinner-Packets-5554.html" target="_blank">Barbecue Chicken Dinner Packets</a> are easy to prepare and cook fast on the grill. Personally, I'd skip the Hunt's BBQ sauce and go with some <a href="http://www.stubbsbbq.com/products/sauces/original/" target="_blank">Stubbs Original</a>. With ingredients you can actually pronounce and less sugar than most BBQ sauces on the market it's an easy switch. Serve with some fresh steamed broccoli on the side. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMmZwdSzpwi15WAb-XgmnhXWK21Wb6lJqleqhIAPr5szZlt-5mK-OufZfuaxodx9WZLwqnVsAzy1YRWro7tRGZl6GH23fLtn4pLunFmBa7oTzCN8WB9pylUOvUE-dcwvNFcjN3fnWNOdK/s1600/img_5554_2419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMmZwdSzpwi15WAb-XgmnhXWK21Wb6lJqleqhIAPr5szZlt-5mK-OufZfuaxodx9WZLwqnVsAzy1YRWro7tRGZl6GH23fLtn4pLunFmBa7oTzCN8WB9pylUOvUE-dcwvNFcjN3fnWNOdK/s1600/img_5554_2419.jpg" height="391" width="400" /></a></div>
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5. And lastly <a href="http://triedandtasty.com/2014/06/very-berry-salad-raspberry-vinaigrette/" target="_blank">Very Berry Salad with Raspberry Vinaigrette</a> from Tried and Tasty. This salad shouts summer, looks beautiful and tastes amazing. Use honey instead of sugar when glazing the almonds and serve with some grilled chicken. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTi6NSaNRQYEe4MfgemIwW3V4GMMzMGg_35YRDvApKSv9Tk3UywGPQ52yOWdUoQnVh5GR7iN20MieZyrbH-PNqPvjzcopy0nWrtDo4mrt6Th9nQO3TZeBZpDf_8yN9av7EJutIpKF3-fA/s1600/very-berry-salad-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTi6NSaNRQYEe4MfgemIwW3V4GMMzMGg_35YRDvApKSv9Tk3UywGPQ52yOWdUoQnVh5GR7iN20MieZyrbH-PNqPvjzcopy0nWrtDo4mrt6Th9nQO3TZeBZpDf_8yN9av7EJutIpKF3-fA/s1600/very-berry-salad-01.jpg" height="640" width="426" /></a></div>
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Enjoy!</div>
<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-80058909243322915272014-08-13T10:04:00.000-07:002014-08-13T10:04:58.003-07:00Healthy Summer Berry Lassi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDERlvw_0DW_L33aFSSGk5pd_uqXq03G60fEkf7j12Kwj0I5T3z9U90PHm-j77Uj1jSfJ4OB9bebW14qyXcjGttwjL7k66ZHRJ5W0uTa0XzXQ2VBHpmXi0UpJabAAu51oRrjzwxDyuuoh/s1600/lassi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDERlvw_0DW_L33aFSSGk5pd_uqXq03G60fEkf7j12Kwj0I5T3z9U90PHm-j77Uj1jSfJ4OB9bebW14qyXcjGttwjL7k66ZHRJ5W0uTa0XzXQ2VBHpmXi0UpJabAAu51oRrjzwxDyuuoh/s1600/lassi+1.jpg" height="640" width="426" /></a></div>
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Not many things in life are just about perfect and this refreshing and healthy summer drink takes all the credit. You'll love how simple this drink is to make and once you taste it you'll wish you had made two. Perfect for an after dinner treat or midday refresher. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGmqMRrHeyn5B0KTPhXxWn47WEDSLuLftbudSa4mWBPLdqhRBZKH5_RFUVYXCrndezN0JoN1llaumhQFkdb7Fs2vRsmc6Xh3DANYMa-dVsoR6Ob-QKkGUK43d2r0O6UzY7UdC6xzGvCFl/s1600/lassi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGmqMRrHeyn5B0KTPhXxWn47WEDSLuLftbudSa4mWBPLdqhRBZKH5_RFUVYXCrndezN0JoN1llaumhQFkdb7Fs2vRsmc6Xh3DANYMa-dVsoR6Ob-QKkGUK43d2r0O6UzY7UdC6xzGvCFl/s1600/lassi.jpg" height="640" width="514" /></a></div>
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Yield: Serves 1<br /><div>
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<b>Healthy Summer Berry Lassi</b></div>
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7-8 strawberries, stems removed</div>
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Handful of blueberries</div>
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3/4 cup plain yogurt</div>
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1 heaping tablespoon chia seeds</div>
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Small handful of ice</div>
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Honey, optional </div>
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Combine all ingredients in a blender and process until smooth. Serve immediately. Add honey to taste if desired.</div>
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Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0tag:blogger.com,1999:blog-4210758789754342706.post-19552397646236378582014-08-09T08:06:00.003-07:002014-08-09T08:11:00.997-07:00Peanut Butter Chocolate "Clif" Bars<div class="separator" style="clear: both; text-align: center;">
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I love Clif Bars, chewy, subtle crunch, a natural source of protein, satisfying, tons of variety and healthier compared to many of the other energy bars on the market. What I don't love is their price. At over a $1.50 a bar (if they're on sale) I just don't stock up on them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgEvqIbMp2aWA0klQqsN4Jzs3qMcC_WlghcCLBIA1Yhgvc5JXh6p04XBBhbCnGyq_558vhZBP9RX-DxJiisZbR47gkEcgbigW8ygK0wAaUNPw5rvFE91u9_qZMLVFIbbwBkcY-71vH9-u/s1600/IMG_4008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgEvqIbMp2aWA0klQqsN4Jzs3qMcC_WlghcCLBIA1Yhgvc5JXh6p04XBBhbCnGyq_558vhZBP9RX-DxJiisZbR47gkEcgbigW8ygK0wAaUNPw5rvFE91u9_qZMLVFIbbwBkcY-71vH9-u/s1600/IMG_4008.JPG" height="354" width="640" /></a></div>
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A couple months ago my sister made the most delicious copycat Clif Bar. The recipe is super easy, no-bake and you can whip up a whole bunch at a fraction of the cost of buying them in the store.<br />
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Adapted from <a href="http://www.browneyedbaker.com/2012/09/18/homemade-clif-bars-no-bake/" target="_blank">Brown Eyed Baker</a><br />
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Yield: 16 Bars<br />
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<b>Peanut Butter Chocolate "Clif" Bars</b><br />
Olive oil<br />
1 1/4 cups unsweetened dates, pitted and minced<br />
1 cup quick oats<br />
2 tablespoons ground flax<br />
1/2 teaspoon cinnamon<br />
1 1/4 cups crisp rice cereal<br />
1/3 cup peanuts or almonds, roughly chopped<br />
2/3 cup all natural peanut butter (no oil or sugar added)<br />
1/3 cup plus 1 tablespoon brown rice syrup<br />
1 teaspoon vanilla extract<br />
1/4 cup semi-sweet or dark chocolate chips<br />
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Lightly coat an 8x8 inch baking dish with olive oil and set aside. Pulse pitted dates in a blender or food processor until finely chopped and then add to a large bowl. Add in the oats, flax and cinnamon. Using a pastry cutter work the mixture together until it resembles course crumbs then stir in rice cereal and chopped nuts.<br />
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In a small pan over medium heat, combine the peanut butter and rice syrup stirring until smooth. Stir in vanilla and pour over cereal mix. *Hint* I find it easiest to coat my hands with a little olive oil and combine the mixture together with my hands.<br />
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Firmly press down mix in prepared pan. Cover and refrigerate until firm then cut into individual bars and store in an airtight container in the fridge.<br />
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<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com1tag:blogger.com,1999:blog-4210758789754342706.post-24720987047271454212014-08-08T14:18:00.001-07:002014-08-08T14:18:28.753-07:00Meals for the Week!Happy Friday and welcome to the weekend! For once it is not 100 degrees outside and we're hoping to get outside and soak up some vitamin D. Call me crazy, but I think I'm getting the Fall itch! Anyone else?<br />
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If there is anything in particular you would like to see in this weekly post please comment below! I'd love to hear your favorites! In the meantime enjoy these top 5 meals!<br />
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1. One of our favorites this week was <a href="http://www.gimmesomeoven.com/rainbow-thai-chicken-salad-recipe/" target="_blank">Rainbow Thai Chicken Salad</a> by Gimme Some Oven. Not only does this salad look absolutely beautiful but the taste is marvelous! To avoid soggy leftovers the next day, serve the peanut dressing on the side.<br />
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2. Another great dish and one pot meal is <a href="http://recipes.womenshealthmag.com/Recipe/healthy-arroz-con-pollo.aspx" target="_blank">Healthy Arroz Con Pollo</a> from Women's Health Magazine. I prefer the texture of brown basmati rice over brown short grain and felt the basmati rice gave the dish a lighter texture. Use fresh rather than canned tomatoes if you have them on hand.</div>
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3. If you haven't tried my <a href="http://inthenameofgoodtaste.blogspot.com/2014/08/turkey-panini-with-almond-basil-pesto.html" target="_blank">Turkey Panini with Almond Basil Pesto</a> you are missing out my friend! This recipe could easily end up on a weekly rotation at my house. The easy homemade pesto is also a great way to use garden basil.</div>
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4. We all love fast and easy meals and Rachel Ray's <a href="http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe.html" target="_blank">Mexican Lasagna</a> is just that. I've made this recipe with ground chicken, turkey, beef and even meatless and each time is still delicious! Use whole wheat tortillas instead of white for a healthy substitute. </div>
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5. And lastly <a href="http://cheaphealthygood.blogspot.com/2008/08/veggie-might-when-did-i-falafel-in-love.html" target="_blank">Falafel</a> from Melissa d'Arabian. I serve these tasty patties with whole wheat pita pockets, fresh sliced tomatoes, spinach, red onions and my favorite <a href="http://www.cabotcheese.coop/recipes/greek-yogurt-and-cucumber-sauce-tzatziki" target="_blank">Greek Yogurt and Cucumber Sauce</a>. </div>
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Enjoy!</div>
<br />Autumn A.http://www.blogger.com/profile/14881295392793585128noreply@blogger.com0