tag:blogger.com,1999:blog-10514633140332205852024-03-13T23:18:42.798-04:00The Savvy Kitchen...specializing in Low-Carb, Low-Calorie and Gluten-Free cooking!TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.comBlogger823125tag:blogger.com,1999:blog-1051463314033220585.post-76770155449512410272018-05-01T07:00:00.000-04:002018-05-01T07:00:11.308-04:00Kale & Brussels Sprout Salad with Almonds, Parmesan & Lemon-Mustard Dressing<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r0ZawrsYIpVUQMcq1E5d0AeR5p1R3_le645xe4EaEcrDfSopWWQDIE7MbdxXaxUH-TtTqnh7rFex5j34ecnkB7vsgXb69qvLUitxENU_nxABUs6Wsxv7KhCfotjHTDlUoxTpH_VUiOI/s1600/DSC_0288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r0ZawrsYIpVUQMcq1E5d0AeR5p1R3_le645xe4EaEcrDfSopWWQDIE7MbdxXaxUH-TtTqnh7rFex5j34ecnkB7vsgXb69qvLUitxENU_nxABUs6Wsxv7KhCfotjHTDlUoxTpH_VUiOI/s640/DSC_0288.jpg" width="422" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Warmer temperatures are upon us and that means it's time to break out the refreshing, healthy summer recipes! This salad is filling and crisp with a perfectly tangy dressing. It makes a great side dish or a hearty lunch. Enjoy!</span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/kale-brussels-sprout-salad-with-almonds-parmesan-lemon-mustard-dressing"><i>Printable Recipe</i></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
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<br /></div>
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<span style="font-family: "verdana" , sans-serif;"><i>For the salad:</i></span><br />
<ul><span style="font-family: "verdana" , sans-serif;">
<li>1 cup slivered almonds</li>
<li>1 lb. Brussels sprouts, trimmed, halved and thinly sliced</li>
<li>1 lb. kale (about 1 large bunch), thick center rib removed, leaves thinly sliced</li>
<li>1 cup Parmigiano Reggiano, grated</li>
</span></ul>
<span style="font-family: "verdana" , sans-serif;">
<i>For the dressing:</i></span><br />
<ul><span style="font-family: "verdana" , sans-serif;">
<li>1/4 cup fresh lemon juice, from about 2 lemons</li>
<li>1/2 cup extra virgin olive oil</li>
<li>1 tbsp. Dijon mustard</li>
<li>2 tbsp. finely chopped shallots</li>
<li>1 tsp. garlic, minced</li>
<li>1/2 tsp. salt</li>
<li>1/4 tsp. pepper</li>
</span></ul>
<span style="font-family: "verdana" , sans-serif;">
</span><br />
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<span style="font-family: "verdana" , sans-serif;">Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Bake the almonds for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Combine the Brussels sprouts and kale in a large bowl.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: Adapted from <a href="https://www.onceuponachef.com/recipes/shaved-brussels-sprouts-salad-parmesan-walnuts-lemon-mustard-dressing.html">Once Upon a Chef</a></span></div>
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TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-36345548965766969892017-11-15T07:00:00.000-05:002017-11-15T07:00:18.010-05:00White Bean and Arugula Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbfCZl_R5N1lYwirJZ1EGwwnhmXL1M25P-umj-eh6nHtzaI3bFpexlGDyFY5bmuyX1bVl1RaL7nFDX9S-ODhX9HwIJyRnc0ifZ5g54uGQ_hLIuauoz9dughki9LYGE83v0Opu-uJKzEs/s1600/DSC_0245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbfCZl_R5N1lYwirJZ1EGwwnhmXL1M25P-umj-eh6nHtzaI3bFpexlGDyFY5bmuyX1bVl1RaL7nFDX9S-ODhX9HwIJyRnc0ifZ5g54uGQ_hLIuauoz9dughki9LYGE83v0Opu-uJKzEs/s640/DSC_0245.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Oh my goodness. This salad, you guys. It's really yummy and isn't it just so pretty? I made a ton of shortcuts which made it come together in no time at all. We ate it as a side dish, but it could easily be a main course or hearty lunch since it's packed with protein. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1LC-shm91YkGGtuctw3Eq2oZb4CDUJxjA5uMuKqNmfm7G2FuLp-LF4TD1n8iYN2RgkmS9eP5br6eo-XVvq3_Ng2QGxllab-bSX0b2QDUU87YMx6eSfKHFriXh07BecRP58JEFcdrxSg/s1600/DSC_0248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1LC-shm91YkGGtuctw3Eq2oZb4CDUJxjA5uMuKqNmfm7G2FuLp-LF4TD1n8iYN2RgkmS9eP5br6eo-XVvq3_Ng2QGxllab-bSX0b2QDUU87YMx6eSfKHFriXh07BecRP58JEFcdrxSg/s640/DSC_0248.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /><a href="https://sites.google.com/site/thesavvykitchenrecipes/white-bean-and-arugula-salad"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b><br /><ul>
<li>2 (15 oz.) cans cannellini beans, drained and rinsed</li>
<li>2 tbsp. olive oil</li>
<li>1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds</li>
<li>4 oz. sun-dried tomatoes in oil, drained and small-diced</li>
<li>4 tsp. minced garlic (4 cloves)</li>
<li>2 tsp. minced fresh rosemary leaves</li>
<li>1/4 tsp. crushed red pepper flakes</li>
<li>4 oz. thinly sliced prosciutto or pancetta, small-diced</li>
<li>Kosher salt and freshly ground black pepper</li>
<li>2 ounces baby arugula</li>
</ul>
Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. </span><div>
<span style="font-family: Verdana, sans-serif;"><br />Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Add the beans and water and cook for 2-3 minutes, until heated through.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.<br /><br /><span style="font-size: x-small;">Source: Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/white-bean-and-arugula-salad-2311013">Food Network</a></span></span></div>
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TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com1tag:blogger.com,1999:blog-1051463314033220585.post-34457006784873692072017-11-08T07:00:00.000-05:002017-11-08T07:00:05.398-05:00 Banana Chia Seed Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4na2Gz9jDy2rPCpScJrJ5xcowY8RCI6a2lTP_z1snQS-U10ZvNTHHBCBzwnlOKrid2iFgJUVGclD5vU5kLuovZ9Q1UGGY9whHzh9Btw7YgT2_kAQGbOvKXP2KBe8Yi6uNq0AU7TmqQQ/s1600/DSC_0220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4na2Gz9jDy2rPCpScJrJ5xcowY8RCI6a2lTP_z1snQS-U10ZvNTHHBCBzwnlOKrid2iFgJUVGclD5vU5kLuovZ9Q1UGGY9whHzh9Btw7YgT2_kAQGbOvKXP2KBe8Yi6uNq0AU7TmqQQ/s640/DSC_0220.jpg" width="424" /></a></div>
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<span style="font-family: verdana, sans-serif;">I originally tried this recipe over the summer when I was doing the Whole 30 diet (ugh), and even though thinking about the diet plan still makes me gag, there are a handful of recipes that I'm hooked on and will continue to make.</span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">This chia seed pudding doesn't use any starch or grain, but after sitting in the fridge all night still gets thick and creamy to resemble a pudding. It's great if you have a sweet tooth in the morning or are trying to stay healthy but want a little dessert.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4N2ZMxmc6rTPvFpgLFwtErIe4ZACD3yUmHqCkgFSsY5FS8AbwRnHmfh3wCcXalLHk7yf9le-LXsOtBedthah2dWF5WX2-kgYenMELtvI-zzMuGySAgY0Zpmp_CamzbMv5Xrve0vTOdo/s1600/DSC_0223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4N2ZMxmc6rTPvFpgLFwtErIe4ZACD3yUmHqCkgFSsY5FS8AbwRnHmfh3wCcXalLHk7yf9le-LXsOtBedthah2dWF5WX2-kgYenMELtvI-zzMuGySAgY0Zpmp_CamzbMv5Xrve0vTOdo/s640/DSC_0223.jpg" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/banana-chia-seed-pudding-whole30"><i>Printable Recipe</i></a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 large banana, mashed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup unsweetened almond milk</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 tbsp. chia seeds</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Dash of cinnamon</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pinch of salt</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;">Combine all ingredients in a mason jar and shake to combine. Refrigerate overnight. Enjoy!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: SK Original</span>TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-38121380028994079242017-08-02T07:00:00.000-04:002017-08-02T07:00:32.296-04:00Chicken Parmesan Stuffed Bell Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbstgqsuL3cnYL5WsKx7LfayQbcG82qebpiQEdL61FLnuGAkOttZJmjB6K3RnwBhKzOUzo9qv2WEoQncPTVkNb1d4Dj6qao-AOtdfPho1Z5PZ8ZQnWrXlIORW_VU02G-V7EvLHAzvXZLY/s1600/DSC_0294+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbstgqsuL3cnYL5WsKx7LfayQbcG82qebpiQEdL61FLnuGAkOttZJmjB6K3RnwBhKzOUzo9qv2WEoQncPTVkNb1d4Dj6qao-AOtdfPho1Z5PZ8ZQnWrXlIORW_VU02G-V7EvLHAzvXZLY/s640/DSC_0294+2.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This recipe is a keeper not only because</span><span style="font-family: Verdana, sans-serif;"> it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0anCM-CoR-vyADFw_NtDMzE40058chz3BxsBr3e3ouBeq2hVUEpW0HlnALMMcEEjFdlIu3U2Y89mRFnrv1IsflRQCrDCXTwpNQmn9SGbJqmIZppXuO7M1yvmTD7wgFofB31V5I-oWdtI/s1600/DSC_0297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0anCM-CoR-vyADFw_NtDMzE40058chz3BxsBr3e3ouBeq2hVUEpW0HlnALMMcEEjFdlIu3U2Y89mRFnrv1IsflRQCrDCXTwpNQmn9SGbJqmIZppXuO7M1yvmTD7wgFofB31V5I-oWdtI/s640/DSC_0297.jpg" width="424" /></a></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/chicken-parmesan-stuffed-bell-peppers"><i>Printable Recipe</i></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;"><ul>
<li>3 cups Mozzarella, shredded, divided</li>
<li>1/2 cup Parmesan, grated, plus more for serving</li>
<li>3 tsp. garlic, minced</li>
<li>1 1/2 cups marinara sauce, <a href="http://www.the-savvy-kitchen.com/2011/02/marinara-sauce.html">homemade</a> or store-bought</li>
<li>1 tbsp. parsley, chopped, plus more for garnish</li>
<li>Pinch of crushed red pepper flakes</li>
<li>Kosher salt</li>
<li>Freshly ground black pepper</li>
<li>1 (12 oz.) package breaded chicken, cooked according to package instructions and diced</li>
<li>4 bell peppers, halved and seeds removed</li>
<li>1/2 cup low-sodium chicken broth</li>
</ul>
Preheat oven to 400 degrees F. </span><div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Garnish with parsley and more Parmesan and serve.</span><span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Source: <a href="http://www.delish.com/cooking/recipe-ideas/recipes/a51054/chicken-parm-stuffed-peppers-recipe/">Delish</a></span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com1tag:blogger.com,1999:blog-1051463314033220585.post-57890364058497827402017-07-26T07:00:00.001-04:002017-07-26T07:00:43.333-04:00Fresh Taco Salad with Avocado Dressing (Whole30)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYW5hfh5FX8xUnJJC0F48HKx8LYs7_bLJXxsYEkoe3xjs_9eESpXkzA_G0DxCzwGjRZmqPxf0AXx3qVqJBNHEuLDdJJ7b3Co-KrZkMQ3cpg5i1rKfELzKMTjq2MpKyA5mNzWB4G2JsBaY/s1600/DSC_0226+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYW5hfh5FX8xUnJJC0F48HKx8LYs7_bLJXxsYEkoe3xjs_9eESpXkzA_G0DxCzwGjRZmqPxf0AXx3qVqJBNHEuLDdJJ7b3Co-KrZkMQ3cpg5i1rKfELzKMTjq2MpKyA5mNzWB4G2JsBaY/s640/DSC_0226+3.JPG" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;">This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3KFmkG4E6GMKscizRuMZjHXS9iKx1kalrOxeHeSqbL4DNkSccL6cRkjGvOSP5nO7If1Rwp7o-Lpaj01dpiiZW7ENUdOhGBkXvC1-jCMBO_Z-S7FnSm0VhzjT4FlENt_jka0X4ABmhk8/s1600/DSC_0229+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3KFmkG4E6GMKscizRuMZjHXS9iKx1kalrOxeHeSqbL4DNkSccL6cRkjGvOSP5nO7If1Rwp7o-Lpaj01dpiiZW7ENUdOhGBkXvC1-jCMBO_Z-S7FnSm0VhzjT4FlENt_jka0X4ABmhk8/s640/DSC_0229+2.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /><br /><a href="https://sites.google.com/site/thesavvykitchenrecipes/fresh-taco-salads-with-avocado-dressing-whole30"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b><br /><br /><i>Avocado Dressing:</i></span><br />
<ul><span style="font-family: "verdana" , sans-serif;">
<li>1 avocado, pitted and peeled</li>
<li>1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)</li>
<li>3 tbsp. olive oil</li>
<li>1/4 cup water</li>
<li>1 packed cup fresh cilantro</li>
<li>1 clove of garlic, peeled</li>
<li>1/2 lime, juiced</li>
<li>1/4 tsp. salt</li>
<li>Pinch black pepper</li>
<li>1/4 tsp. chili powder</li>
<li>Extra water, for thinning</li>
</span></ul>
<span style="font-family: "verdana" , sans-serif;">
<i>Taco Meat:</i></span><br />
<ul><span style="font-family: "verdana" , sans-serif;">
<li>2 tsp. chili powder</li>
<li>1 tsp. cumin powder</li>
<li>1/4 tsp. paprika</li>
<li>1/4 tsp. garlic powder</li>
<li>1/4 tsp. onion powder</li>
<li>1/4 tsp. dried oregano</li>
<li>1/2 tsp. salt</li>
<li>1 lb. ground meat</li>
<li>2 tbsp. water</li>
</span></ul>
<span style="font-family: "verdana" , sans-serif;">
<i>Salad:</i><br /><ul>
<li>1 large head of romaine lettuce, chopped</li>
<li>1 avocado, sliced</li>
<li>1 cup cherry tomatoes, halved</li>
<li>1/3 cup green onions, chopped</li>
<li>1 bell pepper, diced</li>
</ul>
<i>To make dressing: </i>Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.</span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br /><i>For taco meat:</i> Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /><i>For salad:</i> Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!<br /><br /><span style="font-size: x-small;">Source: Adapted from <a href="https://www.savorylotus.com/quick-easy-taco-salad/">Savory Lotus</a></span></span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-1415100654985302022017-07-19T07:00:00.001-04:002017-07-19T07:00:12.401-04:00Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGcj8yyhCwrt_XsbtqYQg8YUm8S-6w4ZhI5dzgNovMJrdXIGE46Dr26h-psr-sycwq9-mFSN3PdzeY55Lz3v2HgMiOUyVMUZn1Ev7GJp1fw6ZAlqzyTjRUwycM62X8BK6-VksWUzIzw4/s1600/DSC_0221+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGcj8yyhCwrt_XsbtqYQg8YUm8S-6w4ZhI5dzgNovMJrdXIGE46Dr26h-psr-sycwq9-mFSN3PdzeY55Lz3v2HgMiOUyVMUZn1Ev7GJp1fw6ZAlqzyTjRUwycM62X8BK6-VksWUzIzw4/s640/DSC_0221+2.jpg" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj818szLroOJYImfG_zPLBBCxEo-Ci0mUZr-MyRfGm-eSp3rac07zMwIz5PAlUdKIGuymyjx2MVt1_eii0HI3NxOtDR_KZpf1wQ-u52u1wvy5tYj0inaBQ2UHOTzjvJi2vXjqsgg9zxSGA/s1600/DSC_0224+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj818szLroOJYImfG_zPLBBCxEo-Ci0mUZr-MyRfGm-eSp3rac07zMwIz5PAlUdKIGuymyjx2MVt1_eii0HI3NxOtDR_KZpf1wQ-u52u1wvy5tYj0inaBQ2UHOTzjvJi2vXjqsgg9zxSGA/s640/DSC_0224+2.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /><a href="https://sites.google.com/site/thesavvykitchenrecipes/ribeye-lettuce-wraps-with-sweet-pepper-guacamole-whole30"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1.5-2 lbs. ribeye steak</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. cumin</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. paprika</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. onion powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. garlic powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. chili powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp. oregano</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp. olive oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Romaine lettuce, for serving</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Fresh salsa, for serving</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><i>For Sweet Pepper Guacamole:</i></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">3 ripe avocados</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup red onion, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 small tomato, seeded and chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 small sweet peppers, seeded and chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp. fresh cilantro leaves, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 lime, juiced</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><i>For the ribeye:</i> Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.<br /><br />Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.<br /><br />Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.<br /><br /><i>For the guacamole:</i> Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy. <br /><br />Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly. <br /><br /><i>To serve: </i>Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!<br /><br /><span style="font-size: x-small;">Source: SK Original</span></span>TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-62368304581801167232017-07-12T07:00:00.002-04:002017-07-12T07:00:07.243-04:00Garlic Paprika Smashed Parmesan Potatoes (Whole30)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWin13G3TWu0H_gh1tLQzUlw_WB7W8E3-AQARGsNhSGoL2HUj1ZTWS9TVfLafrJdVbgBhTSD1ltA5eO5Jl3vFYeOP7jSAEDtSwTOUxgX9AxMvSoLxfy-RIxZfBKetmPHSgBFpkZklWHPw/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWin13G3TWu0H_gh1tLQzUlw_WB7W8E3-AQARGsNhSGoL2HUj1ZTWS9TVfLafrJdVbgBhTSD1ltA5eO5Jl3vFYeOP7jSAEDtSwTOUxgX9AxMvSoLxfy-RIxZfBKetmPHSgBFpkZklWHPw/s640/1.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;">Forget potato salad this summer. Who needs those extra calories by adding loads of mayonnaise to an already carb-filled side? Smashed potatoes are soft with a crispy exterior, and are drizzled with olive oil, spices and Parmesan cheese for a burst of flavor. You'll thank me. Enjoy!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /><a href="https://sites.google.com/site/thesavvykitchenrecipes/garlic-paprika-smashed-parmesan-potatoes" style="font-family: verdana, sans-serif;"><i><span style="color: #666666;">Printable Recipe</span></i></a></span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span></div>
<div>
<ul><span style="font-family: "verdana" , sans-serif;">
<li>12 oz. baby yellow potatoes</li>
<li>1/2 cup canola oil</li>
<li>1 tsp. garlic powder</li>
<li>1 tsp. paprika</li>
<li>1/2 tsp. onion powder</li>
<li>1/2 tsp. pepper</li>
<li>Salt, to taste</li>
<li>2 tbsp. Parmesan cheese, grated (omit if doing Whole30)</li>
</span></ul>
<span style="font-family: "verdana" , sans-serif;">
</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.<br /><br />Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.<br /><br />Set your broiler to medium.<br /><br />When they potatoes are done, place on paper towels to dry them off. Once dry, transfer the potatoes to a baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.<br /><br />Mix the oil, garlic powder, paprika, onion powder, pepper, salt and Parmesan cheese together. Drizzle a small amount of oil mixture over top of each smashed potato.<br /><br />Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.<br /><br /><span style="font-size: x-small;">Source: SK Original</span></span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-25334234898541520102017-07-05T07:00:00.001-04:002017-07-05T07:00:00.169-04:00S'mores Sushi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQ5STjlP1JrUBD9Ho3wM88sCPG19xZpSMWSX7TWqJDvMLAFc2pEtLJvR698N1PA-tj4cFePEKBuQin4KatG4cbpoHXBv1WTqlQZ7B5j0Uu3rDyoqKhx7kBterzcA0wf3S-0QR0k_qg0o/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQ5STjlP1JrUBD9Ho3wM88sCPG19xZpSMWSX7TWqJDvMLAFc2pEtLJvR698N1PA-tj4cFePEKBuQin4KatG4cbpoHXBv1WTqlQZ7B5j0Uu3rDyoqKhx7kBterzcA0wf3S-0QR0k_qg0o/s640/2.jpg" width="424" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Okay let's take a little break from all the diet-friendly recipes and get back to the good stuff! :)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">No campfire? No problem! Bring your favorite fire-side snack to the comfort of your living room with little hassle. Combining Rice Krispie Treats with the flavors of everyones favorite campfire treat will make any summer night better. You really can't go wrong with anything that involves marshmallow fluff, chocolate and graham crackers. And it's much less messy for the kiddos. You'll seriously make their (and your) summer with these. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJYUw_PBBXSt3PlRHRXoFp2lrZFb-aOll4Tg00htzaig3Ar0Pxnu7Z8miYNCAgDUTz3LMntaMhiHmkXb41D5sne4tgG3mBOxk-vFl2AjXrv-qTdMan2uZhIvaGVB2pzDAT0-ppxZS5VI/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJYUw_PBBXSt3PlRHRXoFp2lrZFb-aOll4Tg00htzaig3Ar0Pxnu7Z8miYNCAgDUTz3LMntaMhiHmkXb41D5sne4tgG3mBOxk-vFl2AjXrv-qTdMan2uZhIvaGVB2pzDAT0-ppxZS5VI/s640/3.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/s-mores-sushi"><i>Printable Recipe</i></a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup butter</span></li>
<li><span style="font-family: "verdana" , sans-serif;">10 oz. mini marshmallows</span></li>
<li><span style="font-family: "verdana" , sans-serif;">5 cups Rice Krispies cereal</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 cups marshmallow fluff</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup crushed graham crackers</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup semisweet chocolate chips, melted, plus more for serving (or can use chocolate syrup for serving)</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;">Line a baking sheet with wax paper and grease with cooking spray. In a pot over low heat, melt butter. Add marshmallows and stir until melty. Turn off heat and immediately stir in cereal. Stir until completely coated.</span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br />Press mixture onto prepared pan and pat into a thin even rectangle. Spread fluff in a single layer and sprinkle with graham crackers, pressing in to make sure they stick. Pour melted chocolate over graham crackers and use a spatula to smooth into an even layer.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br />Slice sushi in half lengthwise, then roll up halves, starting from the long side.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br />Refrigerate until firm, 1 hour.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br />Slice into sushi rolls and serve with melted chocolate or chocolate syrup.</span><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: <a href="http://www.delish.com/cooking/recipe-ideas/recipes/a52272/smores-sushi-recipe/">Delish</a></span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-82747103226255823942017-06-28T07:00:00.002-04:002017-06-28T07:00:04.874-04:002-Ingredient Banana Pancakes (Whole30)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_4tgTn02GQPJH0biLsWf0-izv1w9tkSHrWRpoPITSCOONCwklyJq6aMvY-q4cB_9DCyoAyt0UFshkz_lvU16E-1TV6dOsokDZ0w4Gz-TuYL4Mdu6oIvk1ii7zjiMdTSAkLpFSU0NOgI/s1600/DSC_0233+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_4tgTn02GQPJH0biLsWf0-izv1w9tkSHrWRpoPITSCOONCwklyJq6aMvY-q4cB_9DCyoAyt0UFshkz_lvU16E-1TV6dOsokDZ0w4Gz-TuYL4Mdu6oIvk1ii7zjiMdTSAkLpFSU0NOgI/s640/DSC_0233+2.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;">When you're told you can't have sweets, you crave sweets. Isn't that just how it works? So when I was desperately wanting something sweet on the third day of my Whole30 diet, I resorted to these 2-ingredient "pancakes." They don't have flour, sugar or any of the normal stuff that pancakes are made with. But they have a banana (so they have flavor). And they have eggs (so they rise a little). And the natural sugar from the banana gave them the sweetness I so very much craved. My kids loved these as well, so I call that a win. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLy_H7P8K8B_tDZy0Z94pOpbTEZTtEbHJ7UQxSuiVzx2LazQkoD14A2gAFxft5ayF0blNrHJY0m-6MQfA0C6OoL5Ee0IxQehFKXNeVawvfGFx-Gs_9VKyPXtsou64hVK6rNpIQyAs_5uA/s1600/DSC_0234+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLy_H7P8K8B_tDZy0Z94pOpbTEZTtEbHJ7UQxSuiVzx2LazQkoD14A2gAFxft5ayF0blNrHJY0m-6MQfA0C6OoL5Ee0IxQehFKXNeVawvfGFx-Gs_9VKyPXtsou64hVK6rNpIQyAs_5uA/s640/DSC_0234+2.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/2-ingredient-banana-pancakes"><i>Printable Recipe</i></a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
<br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 large banana</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 eggs</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Strawberries, sliced, for serving</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Blueberries, for serving</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Raspberries, for serving</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Blackberries, for serving</span></li>
</ul>
<br />
<span style="font-family: "verdana" , sans-serif;">Mash banana in a small bowl. Add eggs and stir well to combine.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Heat a frying pan over medium heat. Spray with cooking spray.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Using a 1/4 cup measuring cup, drop spoonfuls of the banana mixture onto the pan in a circle shape. Cook for about 3 minutes per side or until set and beginning to brown. Flip and cook the other side for an additional 2-3 minutes. Repeat with remaining banana mixture. Top with fruit and enjoy!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: SK Original</span>TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-79514816321613153422017-06-21T07:00:00.001-04:002017-06-21T07:00:35.524-04:00Spaghetti Squash with Meat Sauce (Whole30)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAeE7QWcc95eLndrPNvNAt7hmmwr04IgEyajokgXVoZ6P8pTCY1smJ12x9A5XBGFLQhWeSnneHYWeB2IWihioAsvMdmQAj8IRwPLy8ztkealtDGg_hEP6YjsAWHaxVm5jww2ykgVuvC0/s1600/DSC_0242+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDAeE7QWcc95eLndrPNvNAt7hmmwr04IgEyajokgXVoZ6P8pTCY1smJ12x9A5XBGFLQhWeSnneHYWeB2IWihioAsvMdmQAj8IRwPLy8ztkealtDGg_hEP6YjsAWHaxVm5jww2ykgVuvC0/s640/DSC_0242+2.jpg" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Here's another Whole30 recipe for you! It's basically the same as my go-to </span><a href="http://www.the-savvy-kitchen.com/2014/06/spicy-roasted-tomato-sauce-over.html" style="font-family: verdana, sans-serif;">spaghetti squash recipe</a><span style="font-family: "verdana" , sans-serif;">, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC0qKqT5srpGwb8fo1WdTANgw6d5dujzFrTFAE0L86bnXcnIlldqlcBDTxnZUMdDT2g6KOHM-6a8QT4E_AVvvyzxTu2o8o70upigcaihfL6fFMurn4YgAl4xLHwdxEbXb22gCjZfBvBo/s1600/DSC_0244+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC0qKqT5srpGwb8fo1WdTANgw6d5dujzFrTFAE0L86bnXcnIlldqlcBDTxnZUMdDT2g6KOHM-6a8QT4E_AVvvyzxTu2o8o70upigcaihfL6fFMurn4YgAl4xLHwdxEbXb22gCjZfBvBo/s640/DSC_0244+2.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/spaghetti-squash-with-meat-sauce-whole30"><i>Printable Recipe</i></a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">2 large spaghetti squash</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1.25 lbs. lean ground beef</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 cloves garlic, pressed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp. tomato paste</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 (29 oz.) can low-sodium tomato sauce</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 (15 oz.) can diced tomatoes</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp. pepper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. onion powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. garlic powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. basil leaves</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Dash of red pepper flakes</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;">Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.<br /><br />Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.<br /><br />Place squash in the oven. Cook for 50 minutes.</span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Top each squash half with a few spoonfuls of sauce. Serve immediately.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: SK Original</span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-70516891732046144742017-06-14T07:00:00.001-04:002017-06-14T07:00:07.252-04:00Gazpacho (Whole30)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UrIr1ySPt4jTESz5e-LStDKmIlxzfihsS0iFv07J7xEBeXNkoSaIiZ6b9jOyxpRxvlT7lLHTP8OKTFDLLUnEk3Js7d0pijGq0f7fSVV3bHE1Uq0-LVuNY_GmU1qyjIIVbK6sCrfSu9w/s1600/DSC_0237+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UrIr1ySPt4jTESz5e-LStDKmIlxzfihsS0iFv07J7xEBeXNkoSaIiZ6b9jOyxpRxvlT7lLHTP8OKTFDLLUnEk3Js7d0pijGq0f7fSVV3bHE1Uq0-LVuNY_GmU1qyjIIVbK6sCrfSu9w/s640/DSC_0237+2.jpg" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Chris and I are trying the </span><a href="https://whole30.com/whole30-program-rules/" style="font-family: Verdana, sans-serif;">Whole30</a><span style="font-family: "verdana" , sans-serif;"> diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! </span></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglTEIa_ndwXwGdhckoVhnAEObRtW0rxgs7p787HEpjHPgknsxFdRcYIBmmJeCO6dzDeEGrMTnqyhzc1mgFvGRG5RpI2iqSd2rxMHcsTQggItydjyuX8OxzsG7P07d9jlb44HXXGG3i9t4/s1600/DSC_0239+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1061" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglTEIa_ndwXwGdhckoVhnAEObRtW0rxgs7p787HEpjHPgknsxFdRcYIBmmJeCO6dzDeEGrMTnqyhzc1mgFvGRG5RpI2iqSd2rxMHcsTQggItydjyuX8OxzsG7P07d9jlb44HXXGG3i9t4/s640/DSC_0239+2.jpg" width="424" /></a></div>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/gazpacho"><i>Printable Recipe</i></a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp. garlic, minced (less if you don't like it very garlicy)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 red onion, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 celery stalk, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 large cucumber, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 zucchini, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp. extra-virgin olive oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp. apple cider vinegar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 fresh basil leaves</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Dash of salt and pepper, to taste</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 (29 oz.) can low-sodium tomato sauce</span></li>
</ul>
</div>
<div>
<span style="font-family: "verdana" , sans-serif;">Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: SK Original</span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-15853302947394661612017-06-07T07:00:00.000-04:002017-06-07T07:00:51.949-04:00Quick Teriyaki Zoodles<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXWpqXhaNz1SCdO-juyBcjI1u1ognJXTWM-A2RyEgEWN06Xxe5rjfDplFk84pspO8NOzAYoLxawNVSqRaw7-kzCoZPE1cjedAzf1Vm9H-_4mW6zTmRLOrMoRzX8pP8wVFRN0xSa52x_Q/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXWpqXhaNz1SCdO-juyBcjI1u1ognJXTWM-A2RyEgEWN06Xxe5rjfDplFk84pspO8NOzAYoLxawNVSqRaw7-kzCoZPE1cjedAzf1Vm9H-_4mW6zTmRLOrMoRzX8pP8wVFRN0xSa52x_Q/s640/1.jpg" width="424" /></a></div>
<span style="font-family: Verdana, sans-serif;">This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVFJ9RwP6mtWGD1HRY47SdrYMPD6qL02QTm3VvFIA-ToLzT3yln0TkRTK1oTJLNnwHYzXv-IzXNYiGyhajIKf-RO3nfpUjvQI3wi4IYEzlPCEDo2O8J8wiEanXHXunMDzw1D3n41ItIE/s1600/DSC_0237+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVFJ9RwP6mtWGD1HRY47SdrYMPD6qL02QTm3VvFIA-ToLzT3yln0TkRTK1oTJLNnwHYzXv-IzXNYiGyhajIKf-RO3nfpUjvQI3wi4IYEzlPCEDo2O8J8wiEanXHXunMDzw1D3n41ItIE/s640/DSC_0237+copy.jpg" width="424" /></a></div>
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<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/quick-teriyaki-zoodles"><i>Printable Recipe</i></a></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: "verdana" , sans-serif;">Ingredients</span></b></div>
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif;">12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup low-sodium soy sauce</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup light brown sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Sprinkle of red pepper flakes</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Salt and pepper, to taste</span></li>
</ul>
</div>
<div>
<span style="font-family: "verdana" , sans-serif;">In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: SK Original</span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-34774200839773092872017-05-31T07:00:00.000-04:002017-05-31T07:00:51.917-04:00Three Bean Salad (Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjrTmEUGBKHTDL5W_RBOMEatXAjsDw3T0kw05laJlvBYIJ1jf-aGx6B4VeoTb9AZ_x5LlCUsLOIFTp2ISNGtiO19cSl_fuu_35GnD9QiRqXVV9LWKYnhRgcAd2WvpKcactmujt8p5yRk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjrTmEUGBKHTDL5W_RBOMEatXAjsDw3T0kw05laJlvBYIJ1jf-aGx6B4VeoTb9AZ_x5LlCUsLOIFTp2ISNGtiO19cSl_fuu_35GnD9QiRqXVV9LWKYnhRgcAd2WvpKcactmujt8p5yRk/s640/1.jpg" width="424" /></a></div>
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<span style="font-family: verdana, sans-serif;">Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITzTVn5vrPgaI59VcLlwH1b3ExqIdTGD1lmjVLj50q_YNQLvWHtVogjmtS5uOrg2k9fUN4CjrAGBn8ME7eVxWX9tdMEXcHd5jjAvO1PvChBv7DBu_RZGtiu8wC0IUHmmkaF4PsKKW_uw/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITzTVn5vrPgaI59VcLlwH1b3ExqIdTGD1lmjVLj50q_YNQLvWHtVogjmtS5uOrg2k9fUN4CjrAGBn8ME7eVxWX9tdMEXcHd5jjAvO1PvChBv7DBu_RZGtiu8wC0IUHmmkaF4PsKKW_uw/s640/2.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/three-bean-salad-gluten-free"><i>Printable Recipe</i></a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 (15 oz.) can black beans, drained and rinsed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 (15 oz.) can red kidney beans, drained and rinsed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 (15 oz.) can garbanzo beans, drained and rinsed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 (8.75 oz.) can corn, drained</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp. olive oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/3 cup apple cider vinegar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Salt and pepper, to taste</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;">Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Refrigerate until ready to eat.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: SK Original</span>TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-17036119006839016722017-05-24T07:00:00.000-04:002017-05-24T07:00:19.423-04:00Mixed Berry Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZ8drrGuVwgL87cqvVZPuMmIqMNhAaLP-NzU8OdVYea1HgJhBnuroNgNhUSTvSGBvQ8CI61fE87f5zGdM8KwMo2v2xGda9h6Uc90qYJ_-wnBu1TfxgWKkM6k32-gmn3VjeDM4QUOaGpo/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZ8drrGuVwgL87cqvVZPuMmIqMNhAaLP-NzU8OdVYea1HgJhBnuroNgNhUSTvSGBvQ8CI61fE87f5zGdM8KwMo2v2xGda9h6Uc90qYJ_-wnBu1TfxgWKkM6k32-gmn3VjeDM4QUOaGpo/s640/1.jpg" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">This recipe is the best because it's super easy, somewhat sweet, somewhat tart, and you can use any type of berries you want. Don't like a certain kind of berry? Double up on something else. You can really use whatever you want as long as you keep the same measurements. It's colorful and festive and would be a beautiful addition to your Memorial Day cookout. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjQAC3fciEd9lPoOsmdzouwn_c2VKPrwLqRX1TEk2THo124Q2mnUlRnUYIfb6pRet9Qz2mggqMmRYIM-MUWCQ1FLck174nILfHlL-0egI6ODNRDdfACiSsOteiJGij_SlCTJzFiKdtaw/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjQAC3fciEd9lPoOsmdzouwn_c2VKPrwLqRX1TEk2THo124Q2mnUlRnUYIfb6pRet9Qz2mggqMmRYIM-MUWCQ1FLck174nILfHlL-0egI6ODNRDdfACiSsOteiJGij_SlCTJzFiKdtaw/s640/2.jpg" width="424" /></a></div>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/mixed-berry-pie"><i>Printable Recipe</i></a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><span style="font-family: "verdana" , sans-serif;">Ingredients</span></b><br />
<br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 cup sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup cornstarch</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Dash salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/3 cup water</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup fresh blueberries</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup fresh raspberries</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup halved fresh strawberries</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3/4 cup fresh blackberries</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 refrigerated pie crusts </span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tbsp. lemon juice</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp. butter</span></li>
</ul>
<br />
<span style="font-family: "verdana" , sans-serif;">Preheat oven to 400 degrees F. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">For filling, in a large saucepan, whisk sugar, cornstarch, salt and water until sugar dissolved and mixture is smooth; add blueberries. Bring to a boil; cook and stir 4-5 minutes or until thickened. Remove from heat and cool slightly.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Line a 9-inch pie plate with one of the pie crusts. Trim pastry to 1/2 in. beyond rim of plate. Using a slotted spoon, add filling; dot with butter.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Cut remaining dough into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Reduce oven setting to 350 degrees F; bake 45-50 minutes or until crust is golden brown and filling is bubbly. (I recommend covering the outer edge crust with aluminum foil or a crust shield 10 minutes into baking or once it starts to brown.) Cool on a wire rack.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: Adapted from <a href="http://www.tasteofhome.com/recipes/mixed-berry-pie">Taste of Home</a></span>TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com3tag:blogger.com,1999:blog-1051463314033220585.post-39203202920627002142017-05-17T07:00:00.000-04:002017-05-17T07:00:24.622-04:00Lemon Poppy-Seed Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-J0LxUMXFW5msIsB8mz0eXWTtZB-6-ici1z7D96djmwjvrs6ZBdGf4bXBAzzVjXK00_sz2-tH_2KTAQ9czojPWW8Lo60XjjDGPL7QYsSRmpebDveJrdYkFCU1izyIauzRIcsJ7jvy_A/s1600/DSC_0256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-J0LxUMXFW5msIsB8mz0eXWTtZB-6-ici1z7D96djmwjvrs6ZBdGf4bXBAzzVjXK00_sz2-tH_2KTAQ9czojPWW8Lo60XjjDGPL7QYsSRmpebDveJrdYkFCU1izyIauzRIcsJ7jvy_A/s640/DSC_0256.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">My mom's <a href="http://www.the-savvy-kitchen.com/2012/12/poppyseed-bread.html">Poppy-Seed Bread</a> is one of my absolute favorite indulgences ever, so sprucing up a similar recipe with a splash of lemon juice brightens up the flavors for a perfect summer treat. Pair these with some coffee or tea and pull up a chair outside for an ideal start to your morning. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUD5Hok450hBE-aIcwLaWw0alA0vUD_z8Y4OfYdqsutWI0zeX29y1ZmO1nX72nUWADzIUXW4GlRfnU7FD1lHHZb_E2Ez5xWHC4x0qND_iyXTX74-RY1R8hQa2-OQdv6K4WbGn15mXcdA/s1600/DSC_0258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUD5Hok450hBE-aIcwLaWw0alA0vUD_z8Y4OfYdqsutWI0zeX29y1ZmO1nX72nUWADzIUXW4GlRfnU7FD1lHHZb_E2Ez5xWHC4x0qND_iyXTX74-RY1R8hQa2-OQdv6K4WbGn15mXcdA/s640/DSC_0258.jpg" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/lemon-poppy-seed-muffins"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">2 1/2 cups all-purpose flour</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 3/4 tsp. baking powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 tsp. baking soda</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 cup sugar, plus more for sprinkling on top</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 large eggs, room temperature</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 tsp. lemon zest</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup lemon juice</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 cup whole milk, room temperature</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 stick unsalted butter, melted and cooled</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 tbsp. poppy seeds</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;">Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with baking cups. </span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">In a medium bowl, whisk together flour, baking powder, baking soda and salt.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">In a separate bowl, whisk together sugar, eggs, zest, lemon juice and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.<br /><br />Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.</span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><br /><span style="font-size: x-small;">Source: <a href="http://www.marthastewart.com/1117167/lemon-poppy-seed-muffins">Martha Stewart</a></span></span></div>
</div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-6469503539427233422017-05-03T07:00:00.000-04:002017-05-03T07:00:17.457-04:00Best Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-vwJRifKUmhDQDFhQx73PGxgiYJcW3yTdK0T1aFbnkvMtkewkGo51HCxAT4FZb00v9RILLxRQE8-w1-alkLv9aT-nbTthrGgoOASkJLevgGAT32qRxTzEyP7a2drVZVpGIZb_LSoSVA/s1600/DSC_0296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-vwJRifKUmhDQDFhQx73PGxgiYJcW3yTdK0T1aFbnkvMtkewkGo51HCxAT4FZb00v9RILLxRQE8-w1-alkLv9aT-nbTthrGgoOASkJLevgGAT32qRxTzEyP7a2drVZVpGIZb_LSoSVA/s640/DSC_0296.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We had an abundance of zucchini growing in our garden last year, so imagine my excitement when I found a zucchini bread recipe that we all absolutely loved! Zucchini adds extra vitamins to your bread without your kids even knowing and it also helps make it extra moist. This is a fun breakfast treat the whole family will love. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfeqHXULL7WEIui6BknZwy5ogkcI_4bZYSKqhTfKWXsV7ao7ohN6Pbi9nYUjPAucl-9aYkzdTyu7ryqR1nXdl9lXk_Lgv_F0kf9ASpf6ZzPxPcefM4lObfQTX6PPcGgFLs3traVah8OA/s1600/DSC_0302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfeqHXULL7WEIui6BknZwy5ogkcI_4bZYSKqhTfKWXsV7ao7ohN6Pbi9nYUjPAucl-9aYkzdTyu7ryqR1nXdl9lXk_Lgv_F0kf9ASpf6ZzPxPcefM4lObfQTX6PPcGgFLs3traVah8OA/s640/DSC_0302.jpg" width="424" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/zucchini-bread"><i>Printable Recipe</i></a></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><ul>
<li><span style="font-family: Verdana, sans-serif;">3 cups all-purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. baking soda</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. baking powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp. ground cinnamon</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 eggs</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup vegetable oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 1/4 cups white sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 tsp. vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups grated zucchini</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup walnuts, chopped (optional)</span></li>
</ul>
<div>
<div>
<span style="font-family: Verdana, sans-serif;">Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br />Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.</span></div>
<div>
<br /><span style="font-family: Verdana, sans-serif; font-size: x-small;">Source: <a href="http://allrecipes.com/recipe/6698/moms-zucchini-bread/">All Recipes</a></span></div>
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TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-83279439648300268732017-04-26T07:00:00.000-04:002017-04-26T07:00:10.149-04:00Zucchini Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rpKEUUeRRx5DRDc-iAR8LIfffrWBfyPDp5-rtijYYS07YpBHL_iiOZLwMEGyBUf8Tm1s4HZcpuqnMyc52y_K0ya6NDkmt3KPl7QJdx20UjxL71vE6O5qDXrymyMRHHcVxUziZS9CQdU/s1600/DSC_0426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rpKEUUeRRx5DRDc-iAR8LIfffrWBfyPDp5-rtijYYS07YpBHL_iiOZLwMEGyBUf8Tm1s4HZcpuqnMyc52y_K0ya6NDkmt3KPl7QJdx20UjxL71vE6O5qDXrymyMRHHcVxUziZS9CQdU/s640/DSC_0426.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!</span></div>
<span style="font-family: Verdana, sans-serif;"><br /><a href="https://sites.google.com/site/thesavvykitchenrecipes/zucchini-rice"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b><br /><ul>
<li>1 1/2 cups uncooked rice</li>
<li>1 (15 oz.) can black beans, drained and rinsed</li>
<li>1 (15 oz.) can whole kernel corn, drained</li>
<li>2 zucchini, shredded</li>
<li>2 tbsp. unsalted butter</li>
<li>Juice of 1 lime</li>
<li>1/4 cup fresh cilantro leaves, chopped</li>
<li>Kosher salt and freshly ground black pepper, to taste</li>
</ul>
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.</span><div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Fluff rice with a fork; season with salt and pepper, to taste</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Serve immediately.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /><span style="font-size: x-small;">Source: <a href="http://damndelicious.net/2015/07/19/zucchini-rice/">Damn Delicious</a></span></span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-20651224607430285042017-04-19T07:00:00.000-04:002017-04-19T07:00:28.005-04:00Sweet and Sour Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZjH-Jmmpg7NDs7aZwDZRQO5IlbXIZLJDudBteIHJzx9Fr4-LPk_hOl0N7WASMWjeljfxuNFWapzNsWGr243JsqxfOInVxrzv_c7nJBiCTE_oDCjZNfdBOhdKGi2ckWYxW0vpQg8vR1A/s1600/DSC_0443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZjH-Jmmpg7NDs7aZwDZRQO5IlbXIZLJDudBteIHJzx9Fr4-LPk_hOl0N7WASMWjeljfxuNFWapzNsWGr243JsqxfOInVxrzv_c7nJBiCTE_oDCjZNfdBOhdKGi2ckWYxW0vpQg8vR1A/s640/DSC_0443.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I absolutely love when I find a recipe that rivals some of our favorite delivery options. This chicken really gives our favorite Chinese restaurant a run for its money. Not only is it easy to make, but the ingredients are all pantry staples (for the most part) so it doesn't break the bank. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtP7ClaelZYH54ugHWINCydSBXeIO004AkIIIyd05lcpVCGh8x9JMR-ZKCBXRl645lj2yJ3y8tiPoOp4-t4XsvgyUZ_ZBLVZgwDW9-hZKVURCjwYjhqezvofZeM9m41_o_SOBFvotZPw/s1600/DSC_0440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtP7ClaelZYH54ugHWINCydSBXeIO004AkIIIyd05lcpVCGh8x9JMR-ZKCBXRl645lj2yJ3y8tiPoOp4-t4XsvgyUZ_ZBLVZgwDW9-hZKVURCjwYjhqezvofZeM9m41_o_SOBFvotZPw/s640/DSC_0440.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /><a href="https://sites.google.com/site/thesavvykitchenrecipes/sweet-and-sour-chicken"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b><br /><br /><i>For the chicken:</i></span><ul>
<li><span style="font-family: Verdana, sans-serif;">1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">Salt and pepper, to taste</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup cornstarch</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 eggs, beaten </span></li>
<li><span style="font-family: Verdana, sans-serif;">Oil to fry</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><i>For the sauce:</i></span><ul>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp. canola oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tbsp. garlic, minced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 green or red bell pepper, diced</span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 cup cider vinegar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp. low-sodium soy sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup ketchup</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><i>For the garnish:</i></span><ul>
<li><span style="font-family: Verdana, sans-serif;">Chopped scallions</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sesame seeds</span></li>
<li><span style="font-family: Verdana, sans-serif;">Rice, for serving</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Season chicken with salt and pepper. Coat with cornstarch and shake the excess off. Dip chicken pieces into egg. </span><div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Add oil in a thin layer in a deep skillet over medium-high heat. Add chicken pieces and fry until golden, crispy and cooked through, about 4 minutes per side. Remove from oil and set on a paper towel-lined plate.</span><div>
<span style="font-family: Verdana, sans-serif;"><br />In a separate large pan, heat canola oil and fry garlic until fragrant. <br /><br />Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil. <br /><br />When the sauce has thickened, add the fried chicken. Toss to coat. <br /><br />Garnish with chopped scallions and sesame seeds. Serve with rice. <br /><br /><span style="font-size: x-small;">Source: <a href="https://www.buzzfeed.com/emilyhorng/this-sweet-and-sour-chicken-is-your-new-go-to-dinner?utm_term=.wlaV9p1p4#.cw81vbOb4">Buzzfeed</a></span></span></div>
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TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-33199259676575766082017-04-12T07:00:00.000-04:002017-04-12T07:00:06.112-04:00Baked Blackened Salmon (Gluten-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA5ltAc_26q-PdTNszusZSArAtLM1J5Vi3gb7k1MubYCgDiuvIkOamYo5xb7cFgdv1smyWKnsK054ywFWubV9UMtMTgTqYYCMxm61vkhYybzLoFRt_TiYaiIVq_F1U-j-lNpnNlWUJQs/s1600/DSC_0468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA5ltAc_26q-PdTNszusZSArAtLM1J5Vi3gb7k1MubYCgDiuvIkOamYo5xb7cFgdv1smyWKnsK054ywFWubV9UMtMTgTqYYCMxm61vkhYybzLoFRt_TiYaiIVq_F1U-j-lNpnNlWUJQs/s640/DSC_0468.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for <i><b>months</b></i> now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing <a href="http://www.the-savvy-kitchen.com/2011/01/pico-de-gallo-and-guacamole.html">guacamole</a> or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTBQrgfqeNIWmZ6Nr_yrP9VHWMiQ01IOyqHucts2f4K7Tj1jLTmgRiy2iXIA2j_V5kIn6Y8SLqjDa1uYNy4muqYK4k_JzdsNTQUpUBO13mM3Fd5-mPPN-PoeT2NTJdQhPQjcntJyG8Rw/s1600/DSC_0466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTBQrgfqeNIWmZ6Nr_yrP9VHWMiQ01IOyqHucts2f4K7Tj1jLTmgRiy2iXIA2j_V5kIn6Y8SLqjDa1uYNy4muqYK4k_JzdsNTQUpUBO13mM3Fd5-mPPN-PoeT2NTJdQhPQjcntJyG8Rw/s640/DSC_0466.jpg" width="424" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/baked-blackened-salmon-gluten-free"><i>Printable Recipe</i></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">2 lbs. salmon, cut into 4 pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. cumin</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. paprika</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. onion powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. garlic powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. chili powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp. oregano</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tbsp. olive oil</span></li>
<li><a href="http://www.the-savvy-kitchen.com/2011/01/pico-de-gallo-and-guacamole.html" style="font-family: Verdana, sans-serif;">Guacamole</a><span style="font-family: Verdana, sans-serif;">, for serving (optional)</span></li>
</ul>
<br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 425 degrees F.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Bake for 15 minutes, or to desired doneness. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serve immediately with guacamole.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Source: SK Original</span>TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-8394186051887240252017-04-05T07:00:00.000-04:002017-04-05T07:00:13.339-04:00Cauliflower "Rice" Lemon Pilaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXypHpsyAySZXPHZ8y6XaNYCZff1DNTXj22nIbljgmPUCy0U2ll7uv2Hh65SPh2uVAJF0-TSByH6VgCVrQZsdy7dqKoYLQ1kXNhmQo2Ebe9ikSECfQ36V2sCH3X-ac9arY93wWXSple4/s1600/DSC_1042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXypHpsyAySZXPHZ8y6XaNYCZff1DNTXj22nIbljgmPUCy0U2ll7uv2Hh65SPh2uVAJF0-TSByH6VgCVrQZsdy7dqKoYLQ1kXNhmQo2Ebe9ikSECfQ36V2sCH3X-ac9arY93wWXSple4/s640/DSC_1042.jpg" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfFadAiU5Eqpyd3jVj2TcjdLDQ7F2OBf8bHI8oaT5p2FlDf7NMX0ZyiO2LvYpVYj8wR_iHGDZMULB7oawXrwldXS7vVB_sLAMr3IjDvavMLhefK6GH9hPgtF2UkmakBoz8rmks-WfDxg/s1600/DSC_1040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfFadAiU5Eqpyd3jVj2TcjdLDQ7F2OBf8bHI8oaT5p2FlDf7NMX0ZyiO2LvYpVYj8wR_iHGDZMULB7oawXrwldXS7vVB_sLAMr3IjDvavMLhefK6GH9hPgtF2UkmakBoz8rmks-WfDxg/s640/DSC_1040.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /><i><span style="color: #666666;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/cauliflower-rice-lemon-pilaf">Printable Recipe</a></span></i></span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><i><br /></i></span><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 (14 oz.) package cauliflower cauliettes</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. salt </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp. pepper </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tbsp. olive oil </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp. lemon zest </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp. lemon juice </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tbsp. parsley, chopped</span></li>
</ul>
<div>
<ul><span style="font-family: "verdana" , sans-serif;">
</span></ul>
<span style="font-family: "verdana" , sans-serif;">
<i>Panko Parmesan crumbs:</i><br /><ul>
<li>1/4 cup panko bread crumbs, toasted</li>
<li>2 tbsp. Parmesan, grated</li>
<li>1 tsp. lemon zest</li>
<li>1 tsp. parsley, chopped</li>
</ul>
Pre-heat oven to 375 degrees.<br /><br />Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Remove from oven, toss with lemon zest, juice and parsley in serving dish.<br /><br />Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.<br /><br />Sprinkle crumbs on cauliflower just before serving.<br /><br /><span style="font-size: x-small;">Source: <a href="http://culinarycutsclub.com/cauliette-lemon-rice-pilaf/">Culinary Cuts Club</a></span></span></div>
</div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-53089355431232795472017-03-29T07:00:00.000-04:002017-03-29T07:00:45.778-04:00Cowboy Breakfast Skillet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUojIwPyRYBHxcISxTgGyg-1KtL2Rfkee04KQaUB0e0xfIRUdSHkmJPLc6aFTwZoRJAcuU8d0kB8EqPPRCHH65M0tQUnxqYkDgRjfWwBfPdTOfCrbPVp8FX6yWjtRnzcLWuJ7HA5oyKuA/s1600/DSC_1064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUojIwPyRYBHxcISxTgGyg-1KtL2Rfkee04KQaUB0e0xfIRUdSHkmJPLc6aFTwZoRJAcuU8d0kB8EqPPRCHH65M0tQUnxqYkDgRjfWwBfPdTOfCrbPVp8FX6yWjtRnzcLWuJ7HA5oyKuA/s640/DSC_1064.jpg" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I made this for Chris' birthday breakfast, and it's since become an instant staple in our home. We often eat homemade hash browns and eggs separately for breakfast on the weekend, but combining them in the same skillet never occurred to us. Having all the flavors in one bite with a little crunch of bacon is pure bliss in your mouth. Trust me on this one. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFxZ0NJA-AgYCAPlEcpA14JIDgIy9_5g91zDjbC98ORwKGJslrFapp6UGWTWaoQJXkNPTWcwX0V3b_mcCOIi3RRFl3zUiVowJGNywECBw62118X9p_D7g8SbeEg6_G-xrKGW4Sk2bJW8/s1600/DSC_1062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFxZ0NJA-AgYCAPlEcpA14JIDgIy9_5g91zDjbC98ORwKGJslrFapp6UGWTWaoQJXkNPTWcwX0V3b_mcCOIi3RRFl3zUiVowJGNywECBw62118X9p_D7g8SbeEg6_G-xrKGW4Sk2bJW8/s640/DSC_1062.jpg" width="424" /></a></div>
<div>
<br /></div>
<div>
<span style="font-family: Verdana, sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/cowboy-breakfast-skillet"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b><br /><ul>
<li>1 tbsp. canola oil</li>
<li>1 bag frozen shredded hash brown potatoes</li>
<li>Seasoned salt and pepper, to taste</li>
<li>1/8 tsp. garlic powder</li>
<li>1/8 tsp. onion powder</li>
<li>1 cup Cheddar cheese, shredded</li>
<li>6 eggs, whisked</li>
<li>4 slices cooked bacon, chopped</li>
<li>Sliced scallions or parsley (for garnish)</li>
</ul>
</span><div>
<div>
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">Add canola oil to large oven-proof skillet over medium-heat. Heat oil.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br />Add potatoes to skillet. Season with seasoned salt, pepper, garlic powder and onion powder. Brown potatoes according to package directions, until crisp.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br />Sprinkle 3/4 cup of cheese on top of the cooked hash browns. Pour eggs over top and then sprinkle on bacon. Top with remaining 1/4 cup cheese.</span></div>
<div>
<span style="font-family: Verdana, sans-serif;"><br />Bake at 350 degrees F for 15-20 minutes, or until eggs have set and cheese has melted.<br /><br /><span style="font-size: x-small;">Source: Adapted from <a href="http://www.delish.com/cooking/recipes/a46162/cowboy-breakfast-skillet-recipe/">Delish</a></span></span></div>
</div>
</div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-46362881521215366232017-03-22T07:00:00.000-04:002017-03-22T07:00:00.224-04:00No-Bake Peanut Butter Banana Protein Bites<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUqT4iZWQyb2-jyskM4yH1e1XC9j362wkac-SEn4jYNaPdcqQvuxdruxF7l8NJ59hoLzLeXcxApNz3__TDQfli6ISN_9O1_v2niVPPSAW2YxvJAaQHtpdIa1vDsSSWV5a4Vkv_T_IUgY/s1600/DSC_0431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUqT4iZWQyb2-jyskM4yH1e1XC9j362wkac-SEn4jYNaPdcqQvuxdruxF7l8NJ59hoLzLeXcxApNz3__TDQfli6ISN_9O1_v2niVPPSAW2YxvJAaQHtpdIa1vDsSSWV5a4Vkv_T_IUgY/s640/DSC_0431.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;">Sometimes I need a quick snack to hold me over until lunch or dinner, and these little protein bites are the perfect source of energy to do the trick. They are incredibly simple to make and packed with flavor. I keep them stored in the refrigerator for a convenient and quick treat. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6m3AqF4wJr5MRmDZN3VGX8w842KAZ6QWRZ46l5sXH9sCJ0X3kFwe133noiBEFbEw1ANRHvJ00251tZ9np6RFSN67vsqZ_OqrXKcBX1S9EJ2UDIrrB4fWYtFXvsER5vlusm-vfCfzuh4k/s1600/DSC_0429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6m3AqF4wJr5MRmDZN3VGX8w842KAZ6QWRZ46l5sXH9sCJ0X3kFwe133noiBEFbEw1ANRHvJ00251tZ9np6RFSN67vsqZ_OqrXKcBX1S9EJ2UDIrrB4fWYtFXvsER5vlusm-vfCfzuh4k/s640/DSC_0429.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/no-bake-peanut-butter-banana-protein-bites"><i>Printable Recipe</i></a></span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b>Ingredients</b></span><br />
<br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">2 1/2 bananas, mashed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 cups rolled oats</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup natural peanut butter</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup mini or regular chocolate chips</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 cup sweetened shredded coconut</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/4 tsp. vanilla</span></li>
</ul>
<br />
<span style="font-family: "verdana" , sans-serif;">Combine all ingredients. Shape into 2-inch balls. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Refrigerate for 20 minutes and enjoy!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: SK Original</span>TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-69008430637263110992017-03-15T07:00:00.000-04:002017-03-15T07:00:25.769-04:00Bacon-Wrapped Potato Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAOCbGp_XebY7tGVAAzc-9_iBW6QY1UuJP7vOm6qZyUXJ8ZLbkinXrrXijlnEnFhYSofAdoGdc98gs8CuruxHEpC1jyn4iVNo-5xYyixZTUhL2cBhm64EaOoshVmsYW2s7F8LoGHvVv0/s1600/DSC_0950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAOCbGp_XebY7tGVAAzc-9_iBW6QY1UuJP7vOm6qZyUXJ8ZLbkinXrrXijlnEnFhYSofAdoGdc98gs8CuruxHEpC1jyn4iVNo-5xYyixZTUhL2cBhm64EaOoshVmsYW2s7F8LoGHvVv0/s640/DSC_0950.jpg" width="424" /></a></div>
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<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Everyone loves loaded baked potatoes, right? Put them in finger food form and you have a snack, side dish or appetizer fit for a crowd. They are simple to make and totally worth it. Enjoy!</span></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vgdS2R7984QhtM0hgiAF9riPD60lhnaRXBhyqTYm1dPKzASqIuTcgEGCMPwIVKzuaKhw-f8P85zSoaMnt5w4rnk5_aehQzDF8zdN-7Sg9kRKL6f5psEKf6icmxWX8Ew-ISS4zZPsfog/s1600/DSC_0946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vgdS2R7984QhtM0hgiAF9riPD60lhnaRXBhyqTYm1dPKzASqIuTcgEGCMPwIVKzuaKhw-f8P85zSoaMnt5w4rnk5_aehQzDF8zdN-7Sg9kRKL6f5psEKf6icmxWX8Ew-ISS4zZPsfog/s640/DSC_0946.jpg" width="424" /></a></div>
<br />
<span style="font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/bacon-wrapped-potato-bites"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b></span><br />
<ul><span style="font-family: "verdana" , sans-serif;">
<li>1 lb. small or medium red potatoes</li>
<li>2 1/2 tsp. salt, divided</li>
<li>1 tbsp. olive oil</li>
<li>Freshly ground pepper</li>
<li>1 lb. thick-cut bacon, cut in thirds</li>
<li>1 cup (8 oz.) sour cream</li>
<li>Salt and pepper, to taste</li>
<li>Cheddar cheese, shredded, for serving</li>
</span></ul>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div>
<span style="font-family: "verdana" , sans-serif;">Preheat the oven to 400 degrees F.<br /><br />Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.<br /><br />Drain the potatoes and put them in a large bowl. Add the olive oil, 1/2 tsp. salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.<br /><br />Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.<br /><br />Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Season the sour cream with salt and pepper and place in a bowl. Top with shredded cheese. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;">Pile the potato bites on a plate and serve alongside the sour cream dip.<br /><br /><span style="font-size: x-small;">Source: Adapted from <a href="http://www.thekitchn.com/appetizer-recipe-baconwrapped-80658">The Kitchn</a></span></span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-74880060493619513252017-03-08T07:00:00.000-05:002017-03-08T07:00:07.047-05:00Perfect Banana Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVeulkbAb88f9T8yqD-q-oBnXQwF-UWyznfJDQC8YjWZ4IH86AlhiU945-JXMvXG7eofau5FUUuF_d-HL0NVoFBrKx5VhGRJ3-eOVEOhf7JVBmbvUF_vsiDI_rmSf-HsBPY4WSozKpA8/s1600/DSC_0448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVeulkbAb88f9T8yqD-q-oBnXQwF-UWyznfJDQC8YjWZ4IH86AlhiU945-JXMvXG7eofau5FUUuF_d-HL0NVoFBrKx5VhGRJ3-eOVEOhf7JVBmbvUF_vsiDI_rmSf-HsBPY4WSozKpA8/s640/DSC_0448.jpg" width="424" /></a></div>
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<span style="font-family: verdana, sans-serif;">I love having muffins on hand for a quick on-the-go breakfast. All the ingredients are pantry staples for us, so as soon as we have overripe bananas these are in the oven pretty quickly. They are moist and you can really taste the bananas in them. We have to provide snacks for Bradley's preschool class every so often, so I've made these a couple times and he says the kids love them. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGF80s69zA0AE5k0yLBmAD98mrHR5Y5tbIbAcBH5MGBvIg68OiAEEIJOnqSdmuKae6MvCOb_Cl2CPoOv2W-5LeuffXFxUGoKWc2m0ZhwgehK9ceJlVT_mBpGlUW89v_SR1Qqi_MIFbrFE/s1600/DSC_0449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGF80s69zA0AE5k0yLBmAD98mrHR5Y5tbIbAcBH5MGBvIg68OiAEEIJOnqSdmuKae6MvCOb_Cl2CPoOv2W-5LeuffXFxUGoKWc2m0ZhwgehK9ceJlVT_mBpGlUW89v_SR1Qqi_MIFbrFE/s640/DSC_0449.jpg" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://sites.google.com/site/thesavvykitchenrecipes/perfect-banana-muffins"><i><span style="color: #666666;">Printable Recipe</span></i></a><br /><br /><b>Ingredients</b></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">1 1/2 cups all-purpose flour</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. baking powder</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. baking soda</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 large bananas, mashed</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3/4 cup white sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 egg</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. vanilla</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/3 cup butter, melted</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;">Preheat oven to 350 degrees F.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Coat muffin pans with non-stick spray, or use paper liners.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Sift together the flour, baking powder, baking soda, and salt; set aside.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix. Scoop about ¼ cup of batter each muffin tin.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Source: <a href="http://www.mymommystyle.com/2015/09/14/banana-muffins/">My Mommy Style</a></span></div>
TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0tag:blogger.com,1999:blog-1051463314033220585.post-69540411353731535002017-03-01T07:00:00.000-05:002017-03-01T07:00:15.875-05:00Squash Ratatouille<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CBu-ZZnQSlBaHVw6UWWB9pGBHMFpd2kADje_p9SbbMZyWZTA-p8P2J-Xi3kF5yKWSw-u87I_yBeZNws1mq3Tu8pAIRerq_b3Hg4nu1bPzCAutI-tqTihD1N-QNPWDyzuh76aARxEEvo/s1600/DSC_0995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CBu-ZZnQSlBaHVw6UWWB9pGBHMFpd2kADje_p9SbbMZyWZTA-p8P2J-Xi3kF5yKWSw-u87I_yBeZNws1mq3Tu8pAIRerq_b3Hg4nu1bPzCAutI-tqTihD1N-QNPWDyzuh76aARxEEvo/s640/DSC_0995.jpg" width="424" /></a></div>
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<span style="font-family: verdana, sans-serif;">Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGv-foCqaqt7SEtzrE_FvLA6tQh4IuWB4qjNwPyBczll5ByX1PetgNTkUEKuEVqsHw-uqq1fO6ZN936moHc_oYP_lHujUA9qOpoRTX76ijEWsm19VumlctMfB7ALV82Q5VbF68dzYMot8/s1600/DSC_0988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGv-foCqaqt7SEtzrE_FvLA6tQh4IuWB4qjNwPyBczll5ByX1PetgNTkUEKuEVqsHw-uqq1fO6ZN936moHc_oYP_lHujUA9qOpoRTX76ijEWsm19VumlctMfB7ALV82Q5VbF68dzYMot8/s640/DSC_0988.jpg" width="424" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /><a href="https://sites.google.com/site/thesavvykitchenrecipes/squash-ratatouille"><span style="color: #666666;"><i>Printable Recipe</i></span></a><br /><br /><b>Ingredients</b><br /><br /><i>For the sauce:</i></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">2 tbsp. olive oil</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 onion, diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">3 tsp. garlic, minced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1/2 yellow bell pepper, seeded and diced</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Salt and pepper, to taste</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 tsp. dried basil leaves</span></li>
<li><span style="font-family: "verdana" , sans-serif;">1 (14.5 oz.) can diced tomatoes, drained</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif;"><br /><i>For the sliced veggies:</i></span><br />
<ul>
<li><span style="font-family: "verdana" , sans-serif;">2 yellow squash</span></li>
<li><span style="font-family: "verdana" , sans-serif;">2 zucchinis</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><br /><i>For the herb seasoning:</i><br /><ul>
<li>1 tsp. dried basil leaves</li>
<li>1 tsp. garlic, minced</li>
<li>1 tsp. dried parsley</li>
<li>1/4 tsp. dried thyme</li>
<li>Salt and pepper, to taste</li>
<li>3 tbsp. olive oil</li>
</ul>
<br />Preheat the oven for 375 degrees F.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Mix herb seasoning ingredients and pour over the vegetables.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Serve while hot or at room temperature.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /><span style="font-size: x-small;">Source: Adapted from <a href="https://www.buzzfeed.com/robertbroadfoot/get-down-with-your-fancy-self-and-make-this-delicious-ratato">Buzzfeed</a></span></span></div>
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TheSavvyKitchenhttp://www.blogger.com/profile/14638200225990491159noreply@blogger.com0