Wednesday, July 30, 2014

Summer Chickpea and Feta Salad (Gluten-Free)

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Sometimes the simplest recipes really are the best. Chris had asked me to roast some chickpeas one evening with dinner, but since they take a while to make I decided to make a chickpea salad instead. We're both lovers of garbanzo beans, so I knew anything that included them would pass.
This salad was SO good. It was refreshing. It was easy. It was packed with flavor. And it got raving reviews from my husband. It's definitely a recipe I will be making again since I usually have all the ingredients on hand anyways. It's a light and healthy side dish that everyone will love. Enjoy!

Printable Recipe

Ingredients
  • 1 (15 oz.) can garbanzo beans
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 1 tsp. garlic, minced
  • Salt and pepper, to taste
  • 1/2 tsp. dried parsley flakes
  • 1/4 cup scallions, chopped
  • 1/2 cup feta cheese, crumbled
Drain and rinse chickpeas. 

In a small bowl, combine vinegar, oil, garlic, salt, pepper, parsley and scallions. Add chickpeas and stir to combine. Add feta and toss. Serve at room temperature or chill, if desired.

Source: SK Original

Tuesday, July 29, 2014

{Tiny Tot Tuesdays} Mini Banana Blueberry Muffins for Babies and Toddlers

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Bradley has been trying new foods left and right, and thankfully, he has had no allergic reactions or no really adverse feelings towards anything. Since he is eating more table food, I wanted to whip up a breakfast muffin that he can enjoy with his usual oatmeal. These muffins combine both bananas and blueberries, plus all other ingredients he has already tried (so I know he won't be allergic). He didn't really know what to think of these, but it was a nice switch-up from his regular morning breakfast routine!

Printable Recipe

Ingredients
  • 2 large, ripe organic bananas
  • 1 egg, beaten*
  • 1/2 cup purified water
  • 1/2 cup organic whole milk
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp. baking soda
  • 2 1/4 tsp. baking powder
  • 1 tbsp. brown sugar
  • 1 pint fresh organic blueberries
*If your baby is allergic to eggs, or you would just prefer to omit them, substitute with 1 tbsp ground flax and 3 tbsp water.

Preheat the oven to 350 degrees F. Grease two mini 12-hole muffin tins.


In large bowl, mash bananas. Add egg, water and milk.

In a separate bowl, combine flours, baking soda, baking powder and brown sugar. Slowly add to wet ingredients, stirring to combine. Once combined, use a spoon to gently stir in the blueberries.

Spoon about a tablespoon into each muffin tin. Bake for 8-12 minutes, or until a toothpick inserted comes out clean. 

Serve warm or at room temperature. Store in an airtight container. 

To freeze, wrap each muffin individually in plastic wrap and place them all in a large ziplock bag. To thaw, pop in the microwave for 15-20 seconds, or allow to defrost at room temperature. You can store the muffins in the freeze for up to one month.

Source: Adapted from The Homemade Baby Food Recipes Blog

Monday, July 28, 2014

Roasted Pickled Beets

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Chris is obsessed with fresh beets, so I try to make them every time they're in season. Last time we made a trip to our local Farmer's Market, I was sure to grab a bundle just for him. Yes, making fresh beets can be messy, but it is so worth the purple finger stains!
I usually just roast beets and mix them with apple cider vinegar, but this past time I decided to try something new. I combined sugar, salt, cinnamon and cloves with the vinegar and then boiled the mixture to make a pickling juice. I then added it to a Mason jar with the beets and allowed it to sit for a day. The sweet flavors cut some of the acidity of the apple cider vinegar, which I really liked. There really isn't anything like fresh roasted beets. I highly recommend giving them a try. Enjoy!

Printable Recipe

Ingredients
  • 1 lb. beets, ends cut off 
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ground cloves
Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil. Place the beets on the aluminum foil in the pan. Rub olive oil over the beets, and sprinkle with salt. Wrap the aluminum foil over the beets and roast for 1 to 2 hours, depending on the size of the beets and how old they are.

After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven and allow to cool for 15 minutes.


While beets are cooking, bring water, vinegar, sugar, salt, cinnamon and cloves to a rapid boil. Remove from heat.

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard (be careful not to get the juice on your clothes!). Cut the beets into quarters or slivers.

Place cut up beets into mason jars and fill with brine. Allow to cool then place lids on and refrigerate.


Source: Adapted from The Cookery Wife

Friday, July 25, 2014

Deconstructed Guacamole Orzo Salad

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Guacamole is my favorite type of dip ever. I have a weird obsession with avocados, so I get really excited when people proclaim that they are "good" for me. Yes, I get they are a good type of fat. But what about when you eat 4 of them? Does that still make them good for me? I'd like to think so.
For this salad, I took my standard guacamole ingredients and cut them in chunks to add to cooked orzo. I usually mash them together to make guacamole, but when I leave them semi-whole then add them to orzo, I can pass it as a salad. And salad sounds healthy, so it's a win-win for me! Chill this in the fridge for a couple hours and you have the perfect side dish. Enjoy!

Printable Recipe

Ingredients
  • 1 cup orzo
  • 15 oz. beef or vegetable broth
  • 1 cup water
  • 1/4 cup cilantro, chopped
  • 2 green onions, sliced thin
  • 1/2 small tomato, seeded and chopped
  • Salt and pepper, to taste
  • 1 tbsp. olive oil
  • 1 lime, juiced
  • 1 avocado, cut into chunks
Heat broth and water in a small saucepan. Add orzo, and cook according to package directions. Drain and set aside.

Meanwhile, combine cilantro, onions, tomato, salt, pepper, olive oil and lime in a bowl. Once orzo is cooled, add to mixture and stir to combine. Allow to chill in the refrigerator for 1-2 hours. Before serving, add avocado chunks.

Source: SK Original

Wednesday, July 23, 2014

Easy Bistro Chicken (Gluten-Free)

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This Italian-inspired dinner is a one-pan meal that even the novice cook can master. Aside from browning the chicken, you simply add all the ingredients to the pan and let them simmer together to create a mouthwatering sauce. Voila!
Green olives and capers are the surprise elements in this dish that add some saltiness to the sauce. The vinegar adds a little extra acidity to the tomato base, giving it a nice little kick. Serve this over noodles or rice for a complete meal. Enjoy!

Printable Recipe

Ingredients
  • 2 tbsp. olive oil, divided
  • 6 (6 oz.) boneless, skinless chicken breasts
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup red wine vinegar
  • 1/4 cup sliced green olives
  • 1/4 cup capers
  • 1 tbsp. sugar
  • Dash of ground red pepper
  • 2 bay leaves
  • 6 oz. baby bella mushrooms, sliced
  • 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
  • 8 cups hot cooked macaroni or cavatappi*
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add parsley and next 8 ingredients (parsley through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley, if desired. 

*Note: Leave out the pasta to make this low-carb and gluten-free.

Source: Adapted from My Recipes