Do you like spices and herbs? I certainly do! I love to combine herbs and spices to diversify the flavors of a dish. There are so many combinations that celebrate cuisines from around the world. You can use these blends with the same base ingredient to get a variety of dishes. Continue reading Herbs and Spices from Seven Cuisines from around the World→
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
Don’t you just love the flavor of key limes? They are citrusy fresh, have a tangy bite, and bring out sweetness in a whole new way. Today I am going to give you a dessert recipe. The best part? This sweet treat has no sugar added (and, no fake sugar either). Even though there isn’t any sugar added, the key lime bites are incredibly sweet and delicious. And, the recipe only calls for three ingredients. How simple is that?
This post includes three recipes for no sugar added key lime bites. Each recipe includes just three ingredients, and the only special equipment you need is a food processor and a handheld juicer. I have tested a couple of different ingredients and encourage you to try each variation.
Walnut Key Lime Bites
This has to be my favorite version. The creamy nuttiness from the walnuts pairs perfectly with the tangy bite of the key limes. I love it when key lime pie includes nuts, and the walnuts are reminiscent of that wonderful pie crust.
INGREDIENTS
10 key limes
1.25 cups walnut halves
1 cup pitted dates (no sugar added)
INSTRUCTIONS
1. Begin by roasting your walnuts in the oven until they turn a golden color. This will bring out the flavor of the nut.
2. While the walnuts are roasting, zest the key limes and set the zest aside.
3. Then, juice the key limes, and set aside.
4. Once the nuts are golden, add 1/4 cup of them to the food processor. Process the nuts until they are chopped into very small pieces, but not quite sand-like yet. Set this aside in a medium mixing bowl.
5. Now for the easy part. Add your and walnuts, zest, and dates to the food processor. While they are mixing together, pour in your key lime juice until a big globby ball is formed.
6. Use your hands to form tablespoon-sized balls.
7. Roll the balls in your chopped walnuts that you set aside in the mixing bowl.
8. Put on a tray and pop in the freezer until you are ready to serve!
Pistachio Key Lime Bites
The green pistachios add a fun pop of color to they key lime bites. Since pistachios are not as soft as walnuts, you do have to chop them in the food processor for a little longer.
INGREDIENTS
10 key limes
1.25 cups shelled pistachios (unsalted)
1 cup pitted dates (no sugar added)
INSTRUCTIONS
1. Begin by roasting your pistachios in the oven for a few minutes. You definitely don’t want these to burn.
2. While the pistachios are roasting, zest the key limes and set the zest aside.
3. Then, juice the key limes, and set aside.
4. Once the nuts have been roasted for a few short minutes, add 1/4 cup of them to the food processor. Process the nuts until they are chopped into very small pieces, almost like sand. Set this aside in a medium mixing bowl.
5. Now for the easy part. Add your and pistachios, zest, and dates to the food processor. While they are mixing together, pour in your key lime juice until a big globby ball is formed.
6. Use your hands to form tablespoon-sized balls.
7. Roll the balls in your chopped pistachios that you set aside in the mixing bowl.
8. Put on a tray and pop in the freezer until you are ready to serve!
Graham Cracker Key Lime Bites
Ok, so this variation does include the sugar from the graham crackers. I include this variation for folks who are dealing with nut allergies. Plus, if you are ok with some sugar, these bites taste JUST like key lime pie served in a graham cracker crust.
INGREDIENTS
10 key limes
6 sheets of graham crackers
1 cup pitted dates (no sugar added)
INSTRUCTIONS
1. Zest the key limes and set the zest aside.
3. Then, juice the key limes, and set aside.
4. Add 2 sheets of graham crackers to the food processor. Process until they are crumby. Set this aside in a medium mixing bowl.
5. Now for the easy part. Add 4 sheets of graham crackers, zest, and dates to the food processor. While they are mixing together, pour in your key lime juice until a big globby ball is formed. If the ball is too sticky, add a square of graham crackers until the consistency is solid.
6. Use your hands to form tablespoon-sized balls.
7. Roll the balls in your graham cracker crumbs that you set aside in the mixing bowl.
8. Put on a tray and pop in the freezer until you are ready to serve! Especially with this recipe, popping in the freezer keeps the graham crackers from becoming too soggy.
I love the way my cheeks feel when I take a bite of my key lime bites. Yum!
What do you like about key lime? Let me know in the comments!
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
Summer is in full swing! For those of you with a garden, a farm share, or a farmers’ market down the street, you know what that means: an abundance of zucchini! I love the humble zucchini – the lovely texture, simple taste… it’s a wonderfully versatile vegetable. Continue reading Zucchini Five Ways: Kitchen Gadget Cooking→
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
Have you ever made chimichurri? I made my first this week. My mom had gotten me cute little tomatillos from the farmer’s market, and I had just harvested the first Anaheim peppers from my garden. I usually make a white bean chili with these ingredients. Instead, I decided to grill up the veggies and blend them in this special sauce. And, it turned out to be a hit! The recipe is so simple, and the results are delicious. Continue reading Five foods you can top with tomatillo chimichurri→
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
Most of us know it’s important to get your fruits and veggies. I aim for 7-9 servings each day. What many of us don’t know is how to get THAT MANY fruits and veggies into your daily eating routine. That’s what this post is all about: six sneaky ways to include more fruits and veggies into your day. Continue reading Six ways to sneak more fruits and veggies into your day→
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
Sigh. It’s a weeknight. You’re tired. You’re hungry. You’re out of dinner ideas. Never fear! I have a quicky, easy weeknight meal for you to try. Today, I am going to introduce a meal that is versatile, quick, and easy to cook. The technique – “en papillote” – is one you can use over and over with a variety of ingredients. Continue reading Quick, easy weeknight meal: Baked Salmon en Papillote→
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
What types of eggs should you buy? Let’s clear up that “farm fresh” label.
You’ve been there before. You are in the dairy aisle, facing 20 different options for eggs. The aisle is cold, so all you want to do is move your cart along so that you can begin feeling your toes again. So, you compare prices (quickly), choose a brand that’s recognizable, and maybe you choose a carton that says “farm fresh.”
In this post, I’m going to talk about what all of those labels mean on your eggs.
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
We’ve all been there. You come home after a long day and the last thing you want to do it cook. So, you begin thumbing through the same-old takeout menus for dinner.
What if that could be different? Instead, you start a pot of water boiling on the stove. You mosy over to the pantry for some essentials: onion, garlic, canned tomato, and whole grain pasta. While the water comes to a boil, you sauté chopped onion and minced garlic, then pour in canned tomatoes. You add whole grain pasta to the pot of boiling water. Voila! You have a homemade dinner filled with veggies and whole grains that you cooked from pantry essentials in 25 minutes (about the same amount of time it would have taken to order and pick up dinner).
Cooking at home can be:
1. Healthier (you have control over your ingredients)
2. Less expensive (many meals you can do in less than $4 a serving)
3. Faster (yes, faster!) than takeout
Don’t we all want to cook more at home? Cooking at home is so much easier (and do-able!) if you have some of these basic ingredients in your kitchen. Even if you are behind on grocery shopping, having a well-stocked pantry can save the day. Here are 32 pantry essentials I keep on hand for those nights when I haven’t had time to go to the grocery store.
(here are some ideas from my kitchen…I think some of these items are pretty to keep out of the pantry)
32 Pantry Essentials to Cook more at Home
Spices and Herbs (if you don’t have fresh herbs)
1. oregano
2. cinnamon
3. rosemary
4. thyme
5. cumin
Legumes – I choose low-sodium canned or dried
6. lentils
7. black beans
8. garbanzo beans
9. pinto beans
Oil and Vinegar
10. olive oil
11. canola oil
12. sesame oil
13. balsamic vinegar
14. apple cider vinegar
Fruits and Vegetables
27. raisins
28. pineapple (canned, in own juice)
29. tomato (canned, low sodium)
30. onion
31. garlic
32. ginger
BONUS! I also keep a number of fruits and veggies (and mixes) ready to go in my freezer. This way, I am getting a good serving of fruits and veggies available to me at all times. Here’s what I like to keep
• Greens. I add frozen spinach or kale as a side for any meal. And, I also incorporate into sauces and soups.
• Bell peppers. These get added to eggs, rice and beans, or chili.
• Asian veggies. There are many mixes out there. I personally love the mixes that have broccoli, snow peas, water chestnuts, mushrooms, carrots, and red bell peppers. Stir frying with fresh onion, garlic, and ginger is delicious with brown rice.
• Frozen strawberries. These tart and sweet fruits blend well into a smoothie with plain low-fat yogurt and orange juice. They are also a great topping to french toast or pancakes.
• Mixed berries. I love frozen mixed berries in my oatmeal, in a smoothie, or warmed as a dessert.
What pantry essentials do you keep stocked in your kitchen? Let me know in the comments!
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
For the top half of the US this week, snow is on the ground and a chill is in the air. Eggs in Marinara (RED sauce in honor of American Heart Month) will warm your soul and your tummy. It’s my kind of comfort food to enjoy on a chilly weekend winter morning (or a stormy winter evening!). It’s full of bright veggies and packs a powerful protein punch to boot. Continue reading Comfort food for a Chilly Winter’s Day: Eggs in Marinara→
The postings on this site are my own (unless otherwise stated) and don't necessarily represent any other organization's positions, strategies or opinions. Thanks!
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