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Strawberry Lemonade Salad

5/10/2017

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Ingredients:

Salad:

1 head of your favorite lettuce
2 mini cucumbers, sliced
1 cup sliced strawberries
¼ cup Gruyere cheese, shredded
¼ cup pecans, roughly chopped

Dressing:

2 lemons, juiced
½ cup olive oil (may need more to taste)
½ tsp salt
¼ - ½ tsp black pepper (to taste)

Directions:

Chop head of lettuce & place in bowl.
Add cucumbers, strawberries, cheese, & pecans.
Gently toss to mix.
To make dressing: Add lemon juice, oil, salt & pepper in a mason jar or container with lid. Shake to combine. You may need to add more olive oil to taste.

*Notes: Dressing will keep for about 1 week in refrigerator

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Copycat Trader Joe's Mixed Nut Butter

5/3/2017

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Ingredients

1 cup roasted almonds
1/2 cup roasted cashews
1/2 cup roasted pecans
1/3 cup roasted walnuts
1/4 cup roasted Brazil nuts
1/4 cup hazelnuts
Pinch of salt
Splash of vanilla
1 tsp canola oil (optional)

Directions

Place all nuts in high powered blender or food processor.
Quickly increased to highest speed & blend for 1 minute. Use tamper to press nuts into blades.
***Do not blend for more than 1 minute at a time if using Vitamix!***
Add in salt, vanilla, & oil if necessary to get mixture smooth.
Blend once more.
Store in airtight container.

*Notes: If consuming within 1 week, you can keep in your pantry. Keep in refrigerator for longer shelf life. You can even freeze nut butters for later use! Add cinnamon or other spices for fun flavors!

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Margarita Energy Bites

4/26/2017

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Ingredients:

¾ cup raw cashews
¾ cup rolled oats
6 pitted dates (soaked for 15 minutes)
¼ cup oat flour (can make from oats by pulsing in food processor)
½ cup coconut flakes
1 generous scoop of almond butter
1 lime, zested & juiced
1 – 2 Tbsp water
A splash of coconut extract (optional)*
Margarita salt

Directions:

Add all ingredients, except margarita salt, to food processor.
Pulse until dough-like consistency forms.
Roll dough into 1-inch balls. Press balls into margarita salt.
Place on baking tray. Refrigerate for 30 minutes before serving.
Keep refrigerated for up to 5 days.

Makes ~15 balls

*Notes: Add a splash coconut extract for even more tropical flavor.
Can replace water with tequila for a boozy dessert option.

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Thai Chicken Ramen Bowl

4/19/2017

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Ingredients:

4 tsp peanut oil, divided
1 Tbsp minced garlic
1 cup shredded carrots
2 cups broccoli
2 cups Napa cabbage, chopped
4 cups reduced sodium chicken broth
2 cups water
1/2 cup peanut butter
2 Tbsp soy sauce
1 Tbsp fish sauce
2 packages of ramen noodles, with seasoning packet removed
1 lb chicken breasts, cooked
1 lime
Cilantro
Unsalted peanuts

Directions:

Cook chicken in 2 tsp of peanut oil until done, set aside.
Saute carrots & broccoli with garlic & peanut oil for 2-5 minutes in a large pot.
Add broth & water to pot with veggies & bring to a boil. Add ramen noodles without seasoning packet, cabbage, peanut butter, soy sauce, & fish sauce.
Cook for 3 minutes until noodles are tender. Squeeze in the juice of one lime & stir together.
Portion noodles, veggies, & broth out into bowls, top with chicken. Garnish with fresh cilantro & peanuts. Enjoy!

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Scalloped Potatoes & Ham

4/12/2017

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Ingredients:

3 lbs potatoes, peeled & thinly sliced
2 Tbsp unsalted butter
2 Tbsp flour
2 cups 1% milk
Salt & pepper, to taste
¼ tsp nutmeg
3 slices of ham, diced (or more!)
½ cup muenster cheese, shredded
½ cup of cheddar cheese, shredded

Directions:

Preheat oven to 350 degrees.
Combine butter & flour in a medium saucepan over medium heat. Heat until bubbly (about 2 minutes).
Whisk in milk & bring to a simmer, stirring constantly.
Add in spices.
Layer half of potatoes in a greased 8 x 8 inch casserole dish. Sprinkle half of the ham & pour half the sauce over it. Top layer with half of the cheese.
Repeat, with remaining cheese being top layer.
Cover with foil & bake for 30 minutes. Uncover & bake for additional 60 minutes.

Serves 6 - 8

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Chocolate Almond Milk

4/5/2017

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ngredients:

1 cup raw almonds
3 Medjool dates
3 cups of water
2 ½ tbsp unsweetened cocoa powder
Pinch of salt

Directions:

Soak almonds for at least 6 hours, or overnight. Drain & rinse.
Soak dates for 15 minutes.
Combine water, dates, & almonds in high-powered blender & blend on high for about 2 minutes.
Strain almond milk through cheesecloth, sieve, or nut milk bag (like Ellie’s).
Pour strained almond milk back into blender & add in cocoa powder & salt. Blend to combine.
Pour into an airtight container & refrigerate immediately.

Makes about 3 ½ cups of almond milk

*Notes:
Keeps for 1 week in the refrigerator

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Cinnamon Vanilla Cashew Milk

4/5/2017

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ngredients:

1 cup raw cashews
3 cups of water
1 tsp vanilla extract
Cinnamon to taste
Pinch of salt

Directions:

Soak cashews for 2 to 3 hours. Drain & rinse.
Combine water & cashews in high-powered blender & blend on high for about 2 minutes.
Add in vanilla, cinnamon, & salt & blend to combine.
Pour into an airtight container & refrigerate immediately.

Makes about 3 ½ cups of cashew milk

*Notes:
Cashew milk doesn’t need to be strained
Keeps for 1 week in the refrigerator

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<<Previous

Strawberry Lemonade Salad

Copycat Trader Joe's Mixed Nut Butter

Margarita Energy Bites

Thai Chicken Ramen Bowl

Scalloped Potatoes & Ham

Chocolate Almond Milk

Cinnamon Vanilla Cashew Milk

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Emily Holdorf, MS, RDN