Breakfast Parfait Bites

As you all may recall from this previous post, I recently had the privilege of being part of a select group to receive a preview of the latest product launch from 34 Degrees - Vanilla and Chocolate Crisps!  Boy did I have fun creating all sorts of delicious dessert bites using both the vanilla and chocolate crisps.  However, after taking time to think about it I realized that the pairing options didn't have to be limited to just dessert.  Why not use these crisps to make a delicious and healthy breakfast treat?!? This recipe for Greek Yogurt Parfait Bites is super easy to make, healthy and delicious.  Definitely a crowd pleaser and an absolute must try.  See below for recipe details. 

Ingredients

• 34 Degrees Vanilla Crisps
• Greek Yogurt (I prefer plain, but vanilla works too)
• Honey Almond Flax Granola (or similar)
• Fresh Blueberries
• Good Quality Honey

Instructions

1. Arrange 34 Degrees Vanilla Crisps on a serving platter
2. Spoon about a tablespoon of greek yogurt onto each crisp
3. Top each dollop of yogurt with about a teaspoon of granola
4. Place 3-4 Fresh Blueberries (Blackberries and Raspberries work well too!)
5. Finish each parfait bite with a light drizzle of gourmet honey
6. Serve and enjoy!

Simple Chickpea Salad

In keeping with my healthy streak I wanted to share a very simple and super healthy recipe with you all today.  This chickpea salad takes only minutes to make and has an array of delicious fresh flavors.  I also love the versatility of this salad.  It can be served as a garnish (ex. for my salmon recipe), a side dish or even a main course!  This salad is super easy to make and very healthy, making it a current favorite of mine at the moment!

Ingredients

• 1- 15oz Can Whole Garbanzo Beans (Drained and Rinsed)
• 1/2 Red Onion (Diced Fine)
• 3/4 Red Bell Pepper (Diced Fine)
• 1/4c Sprouts (any variety is fine)
• 1/4c Microgreens (I like Sunflower, but any variety is fine)
• Juice of 1 Lg Lemon (or 2 Sm. Lemons)
• 2 Tbs Olive Oil
• Salt and Pepper to taste

Instructions

1. In a large bowl, mix together Garbanzo Beans, Red Onion, Red Pepper, Sprouts and Microgreens
2. Toss with lemon juice and olive oil
3. Add salt and pepper to taste

Healthy Balsamic Stuffed Mushrooms

Every time I visit my parents in Florida, it never fails that I find myself making at least one or two trips to the most fabulous local market near their house.  This market has the most impeccable produce, an extensive cheese selection and a mouth-watering prepared foods section.  All items are at great prices, so as you might have guessed it is ALWAYS packed with customers (I mean complete chaos every time I go there).  Of course it is totally worth fighting your way through the crowds, because of what you can get from this market.  

Among my favorite go to items in their prepared section would have to be their stuffed portobello mushrooms.  I really look forward to these mushrooms every time I visit my parents because they are that delicious!  Lately I have been missing/seriously craving those mushrooms, so I decided to try my hand at recreating them.  The result?  Major success!  So much so that I have decided to share this latest recipe creation/recreation with you all today.  

This is a great way to expand your culinary horizons and venture beyond the typical steamed vegetable side dish. Plus-- This recipe is packed with flavor, easy to make and a great side or main dish to serve at your next dinner party or family dinner.   I will definitely be serving up this delicious side/taste of home at my next gathering and I hope you will too!

Ingredients

• 5 Portobello Mushroom Caps (cleaned with stems removed)
• 2 5oz-Bags of Baby Spinach
• 3 Cloves Fresh Garlic, Minced
• Crumbled Cheese (Feta, Blue or Goat)
• Balsamic Vinegar
• Extra Virgin Olive Oil
• Kosher Salt
• Fresh Cracked Pepper

Instructions

1. Preheat oven to 350 degrees fahrenheit
2. Brush the tops of the mushroom caps with olive oil and lightly sprinkle with salt
3. Place the the oiled caps on a parchment lined baking sheet top side down
4. Drizzle about a teaspoon of olive oil on bottom side (which should now be facing up), then add a tablespoon of Balsamic Vinegar to each cap and a sprinkle of salt and pepper 
5. Bake in the oven for 30 minutes
6. Meanwhile, heat 2 tablespoons of olive oil in a large skillet on medium-high heat
7. When the oil is flaccid, add the minced garlic and cook until just turning brown (approx. 2-3minutes)
8. Once garlic begins to brown, add the spinach and teaspoon of salt and allow to wilt down, stirring occasionally (*2 bags may seem like a lot but it reduces down to a very small amount)
9. Once spinach is wilted, remove from heat and set aside
10. When the mushrooms are done cooking, remove from oven and up the oven heat to BROIL
11. Transfer mushroom caps to an aluminum lined baking sheet, shaking off the excess liquid prior to transferring
12. Evenly divide spinach mixture onto the mushroom caps and sprinkle crumbled cheese on top (I opted to use Feta, but all three cheeses listed in the ingredients work well with this recipe)
13. Place the mushrooms back in the oven for 3-5 minutes until cheese is slightly melted/turns golden brown
14. Remove from oven, serve and enjoy!

Chic and Tasty Avocado Toast

Just like Rosé, Avocado Toast has been all the rage lately.  Is it worthy of all the hype it has received?  Absolutely!  For starters, who doesn't like a classic comfort food like toast?  Nothing is more satisfying than a nice slice of delicious bread that has been warmed and slightly crisped in the oven or toaster.  Toast is such a classic favorite that restaurants have even been opened, like this one, to serve only toast-based entrées with a variety of toppings.  

Avocado would have to be one of my favorite toast toppings.  The addition of avocado and little seasoning to toast really does create a marriage of the most delicious and satisfying flavors.  However, with all that is wonderful about Avocado toast, I do have one issue with it- the presentation.  While the presentation has never inhibited my desire to eat a piece of avocado toast, it would be nice to see this delicious dish served in a way that didn't involve mashing the avocados to resemble (dare I say it)…baby food!

I got the idea for this post after enjoying my first ever piece of pretty avocado toast, while exploring the Ferry Building during my recent trip to San Francisco.  The presentation was so simple, but oh how it made avocado toast look infinitely more appetizing.  In addition, the pretty avocado was served on a very rustic piece of toast, which gave it very gourmet vibe.  I knew exactly how I was going to recreate this dish with my own spin, there was just one major hiccup that got in the way this past week. 

 I broke my foot last weekend and since we live on the top floor of a 3 floor walk up, I have been housebound.  Suffice it to say, I wasn't going to let my injury interrupt my posting schedule.  I still wanted to create this "Chic & Tasty Avocado Toast" post, but needed to get creative with the bread since I was unable to go on a shopping search for pre-made rustic rolls.  It then occurred to me that I had all of the ingredients to make rustic ciabatta bread at home.   

While the process for making ciabatta bread is time intensive, it certainly is not labor intensive and the results are delicious!  From one batch of dough I was able to make both a loaf and 8 small rolls/4 big rolls (pictured above).  My version of avocado toast works well on both loaf slices and rolls, but for this post I opted for rolls because the shape perfectly fit my fanned out piece of avocado.  Here is how I went about creating a chic twist on this  popular dish. 

Ingredients

• Ciabatta Bread (Rolls or Loaf)
• Avocados
• Olive Oil (Spray or Bottle)
• Fresh Clove of Garlic (cut in half)
• Crushed Red Pepper Flakes
• 1 Lemon
• Kosher Salt or Flaked Sea Salt
• Fresh Cracked Pepper

Instructions

1. Preheat oven to 475 degrees fahrenheit 
2. Rub the top of each slice of bread with the freshly cut side of the garlic clove
3. Then brush the top of each slice of bread lightly with olive oil and sprinkle each slice lightly with salt (*Note- you can also use a spray olive oil instead of brushing bottled olive oil to save time)
4. Bake in the oven for 5-7 minutes until tops are golden brown
5. While the bread is toasting, slice the avocados in half, lengthwise, and remove the pit
6. Take each half and carefully peel the skin off of the exterior (*If the avocado is ripe, the skin should peel off without any resistance)
7. Slice lengthwise strips in the avocado half while leaving the top 1/4-1/2in of the avocado still in tact
8. Fan the avocado out and place on top of the toasted ciabatta bread
9. Squeeze the juice of fresh lemon wedge on top of the avocado to keep it from browning.  The lemon juice will also brighten the overall flavor of the dish.
10. Sprinkle chili flakes on top of avocado 
11. Garnish with salt and fresh cracked pepper

Simple Arugula Salad with Homemade Lemon Dijon Vinaigrette

One thing I love regardless of the season, is a good salad.  Filled with so many healthy veggies, fruits and other toppings, the versatility in prepping the salad gives it the ability to work as an appetizer, lunch or dinner entree.  

Since it's the dead of winter and the citrus is in abundance at the grocery store, I have created an arugula salad with a homemade Citrus Dijon dressing that is easy to make, packed with flavor and healthy!  

Ingredients for the Salad

• 4-5 cups Arugula
• 1 cup Cherry or Grape Tomatoes Sliced Lengthwise (Red or Yellow)
• 1/3 of a thinly sliced red onion that has soaked in apple cider vinegar for at least 4hrs (**Soaking your onion in vinegar will take the bite out)
• 1/2 of a Fresh Avocado Diced
• 4-5 Fresh Basil Leaves Julienned
• Parmesan Cheese Shavings for Garnish (either store bought shavings or you can take a clean vegetable peeler to a block of parmesan)

Ingredients for the Dressing

• 2oz Extra Virgin Olive Oil
• 1oz Champagne Vinegar 
• 1/2oz Fresh Squeezed Lemon Juice (I use Meyer Lemons because I find them to be juicier, but any lemon will do). 
• 1 Tbs Dijon Mustard
• 1/2 Sweetener Packet (I use Splenda, but any sweetener packet variation will work)
• 1 Shake of Tabasco (or hot sauce equivalent)
• 1 tsp Basil Paste (Found in the herb section of Safeway, Publix, Harris Teeter, etc.)

(*If you aren't a fan of a lot of acid in your salad, cut the vinegar out of this recipe and increase the lemon juice to 1oz)

Instructions:

1. In a large salad bowl, combine Arugula, Tomatoes, Fresh Basil, Soaked Onions (drained) and Avocado.  Set bowl aside.
2. In a small bowl, whisk together Olive Oil, Vinegar, Lemon Juice, Sweetener, Hot Sauce, Dijon Mustard and Basil Paste
3. Once the vinaigrette has been whisked together, add it to your salad and toss.
4. Plate each salad portion and then add parmesan shavings
5. OPTIONAL- This salad would also be delicious with the addition of Grilled Chicken, Shrimp or even Grilled Tofu!