Almond Muffins With Goeey Fig Center. Keeper.

These might also be called "Congrats" Muffins, "Just Because You Look Hungry" Muffins, or "Breakfast" Muffins, Because once the warm, figgy, "jelly-like", concoction hits your tongue --like it did mine--you will probably want to make these for everything you can think of. So far these have been used as a 'quick breakfast', a thank-you gift, and dessert. These are healthy and wholesome but delicious and decadent all at once. Plus... they look so darn pretty.

Image: SELF Magazine

AlmondMuffins

withGooeyFigCenters

Zest of 1 small lemon
1 1/2 cups almond meal (I pureed almonds in a food processor)
1 cup all-purpose flour or half whole wheat/half white
1/2 cup oat flour (or ground oats)
1/4 cup sugar (or date sugar)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
12 small figs, stemmed
1 small egg
1/4 cup clover honey
1 1/4 cups almond milk
1/8 cup almond (or toasted almond) oil
6 tbsp sliced almonds

Heat oven to 350°F. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.

291 calories per muffin, 13.7 g fat (1.3 g saturated), 38 g carbs, 5 g fiber, 8 g protein

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Yogurt Curry Sauce.

I have read countless times that the perfect meal for 'body conscious nuts', is lean protein and steamed veggies. That's all great and dandy but I am a little bored. I need something to 'change-it-up'. It has to be healthy, flavorful, and satisfying. 

I found inspiration from 'Fine Cooking Magazine'. They had made a lovely Yogurt Curry Sauce to toss through vegetables. I tweaked it a bit to lean it out and then pureed it to get more of a saucy texture.  It's now bottled and refrigerated for my next balanced dinner. 

Salmon, steamed veggies, and my 'to-go' curry sauce.

Start by chopping up some onions

 Combine yogurt and corn starch in a bowl.

 Add butter and onions to a saucepan and cook until soft. 

Add Ground Cumin and Curry Powder to the pot. Stir for 20-30 seconds. Add the finely chopped ginger and garlic to the pot and cook until golden brown. 

Add the yogurt mixture to the pot and stir to combine. Season with salt and pepper.

 Transfer to a blender and add the cilantro. Process till smooth.

Spoon a Tablespoon or Two over your favorite mixture of steamed veggies and Lean protein. 

I suggest, shrimp, chicken, tofu, or salmon for this particular sauce. 

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YogurtCurrySauce

1/2 cup plain low fat/nonfat yogurt
1 tsp cornstarch
2 Tbs Olive Oil or Unsalted Butter
1/3 cup minced yellow onion
Kosher Salt
1 tsp minced garlic
1 tsp minced fresh ginger
1/2 tsp curry powder
1/4 tsp. ground cumin
Pepper
2 Tbsp fresh cilantro

In a small bowl, stir together the yogurt and cornstarch until well blended.

In a small saucepan, melt the butter over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and ginger and cook, stirring frequently, until just golden-brown, 4 to 5 minutes more (reduce the heat if the onion seems to be burning rather than browning). Add the curry powder and cumin and cook, stirring, 15 to 20 seconds. Reduce the heat to medium-low, add the yogurt mixture, and stir until slightly thickened, about 1 minute. Season with 1/4 tsp. each salt and pepper, or to taste.

Add the cilantro and transfer to a blender. Process until smooth. Serve over steamed veggies or your favorite lean protein. 

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For this particular dinner, i decided to broil some Tofu in the oven. After switching the oven 'on', I smelled something sweet throughout the kitchen.  I ran over to the oven and my heart sank. I forgot i'd left some gummy bears in the oven (don't ask). Such a joy to clean. 

What other sauces would you want to eat with your 'perfect meal?' Terryaki, Spicy Green Curry, Alfredo?... let me know, i'll get on it!

Healthy Summertime Dinner Menu.

Okay... my years of watching the food network have finally redeemed themselves. I decided to throw a 'shower' for my friends back home. I have missed these girls' weddings and baby showers. It's sad. So i wanted to do something for them and get them the presents for their adorable children only one of the 4 children received. So! i found the perfect menu and with my sister's expert craft skills and my mothers knowledge of table settings... It was a perfect summertime evening. 

 The cute table setting. My sister made all of the tissue paper decorations that are hanging and on the table ends. 

 Each person had a 'bebe perfume' on their plate and a present (based on a girl or boy) on their chair!

 This was the starter... It was AMAZING... Watermelon Caprese Skewers. Super refreshing and Healthy. The only thing i did differently with this recipe was halved the sugar. The balsamic wasn't as 'syrupy' but it still tasted phenomenal. 

This recipe was from Giada's Cookbook... Recipe on the bottom :)

 These were our little Chicken Salad Boats. I loved this recipe because of the 'no mayo' factor. Super light and SUPER flavorful. 

Giada's Healthy Chicken Salad Boats Recipe

Dessert had to be something decadent but light on the tummy. Theses White Chocolate Hazelnut Tartlets are crispy Phyllo shells layered with Chocolatey Spread on the bottom and white chocolate whipped cream and toasted Hazelnuts on top. So good everyone had TWO! whoops. 

GIADA'S WHITE CHOCOLATE HAZELNUT TARTLETS

 Congrats Christa on the upcoming baby boy and thanks to all of you for coming. I would've been pissed if you hadn't ;)

Again I changed the amount of sugar in this recipe as well as omitted the olive oil. If you want those things... go for it. Whatever makes you feel good!. xoxo

Watermelon.Tomato.Basil

 Skewers. 

1/4 cup Balsamic Vinegar

1/8 cup sugar 

1 4 to 6 pound Watermelon

60 leaves of Basil

16 Baby Tomatoes

Kosher Salt

12 Bamboo Skewers

Bring the Balsamic and sugar to a boil in a small saucepan and turn heat to low until sugar has disolved. Set pot aside. Chop the watermelon into bite size cubes and skewer one tomato, one basil leaf, and one piece of watermelon. Repeating twice more. When all ingredients are used, drizzle the balsamic vinegar over the skewers and season with a pinch of kosher salt. Serve chilled.