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

________________________________________

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. 

___________________________________________________________

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. 

_____________________________________________________

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. 

Oven Roasted Fruit. Summertime Dessert

Whenever i get to go home to Utah it's a treat. Utah honestly has the most beautiful summers. I am probably bias given i grew up there but it's dry, warm in the day, cool at night, and has that really lovely soft grass that you can't wait to just lay in- especially under the stars, it's beautiful. Anyway!! Last week i went home to my lovely family to cook, dance, and eat (we live in the kitchen). 

Every year my mom buys a MASSIVE box of peaches from a local orchard; I make it my duty to eat them all before... uh... they...uh... go bad. You see, I can find complete and utter happiness in a bowl of 5,6,7, 10 peaches. It's why i made them dessert. Dessert typically equals happiness and so do peaches... big time smiles here. 

My cute sisters. They can't wait to each peaches for dessert too. 

 Specifically, this dessert is composed of peaches, strawberries, and plums. Drizzled with citrus and paired with Frozen Honey Sweetened Yogurt, Ice Cream, or by itself. You won't feel guilty for this one. 

Oven Roasted Fruit

Peaches, Strawberries, Plums

Ingredients

• 6 peaches, pitted and cut into quarters or eighths
• 6 plums or Italian prune plums, pitted and quartered or halved
• 1/4 cup sugar
• 2 cups fresh Strawberries OR raspberries
• 2 tablespoons orange juice

Directions

Preheat the oven to 450 degrees F.

Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.

Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.

Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled. You may also serve it with a bit of plain yogurt (with honey or not). 

Whole Wheat Pizza. mmmm

The other night in search of dinner I stumbled on a stellar pizza joint (yelp helps)... i fell in love again. I'd almost forgotten how wonderful and universal pizza is. Admittedly, i reframe from eating Pizza due to the copious amounts of cheese that covers its glorious surface. However, You can actually ask for just a sprinkle of cheese and extra sauce... genius! P.s. This stellar joint is called Zaffiro's if you have never been. The thin crust will blow your mind. 

 I remember my elementary days when we had pizza once a week and it was the BEST day of our week (besides field day)... "Pizza Friday"... sigh. Unfortunately, i cannot turn back the clock and return to "pizza friday". However, fortunately, my mother taught me how to make my own... from scratch. Sigh. 

Thus... Whole Wheat Pizza. It tastes so GOOD. I did half and half... half with lots of cheese for the BF and the other half with just a sprinkle and roasted veggies (I used the roasted veggies from my Basil Quinoa Salad Recipe). Make sure you split the dough in half or you will get a crazy thick pizza crust for just a normal size pizza. 

After you have mixed and kneaded (no more than ten times), cover with wet towel, place in microwave, and let the rising begin. Allow 1 hour. 

 When your dough has doubled in size 

 split it in half and let it rise for another 45 minutes (at least)

 Roll it out... stretch it out with your palms and cover with your favorite toppings. Bake for 15 minutes and enjoy. 

Whole Wheat Pizza

10 servings

Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/4 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Adapted from: http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/