Recipes

Carrot Quinoa Salad with Spicy Chili Lime Vinaigrette

 

Hello lovelies! I hope everyone is having a beautiful week!

I have to say, as much as I love the warm sunny days we have been having, I welcome the occasional rainy day. You see, the rainy days are perfect for binge watching shows without feeling guilty about wasting a nice day. Lately, we have been re-watching Game Of Thrones in anticipation of the season 7 premiere July 16th. It is insane how much I missed the first time around!

Which shows do you love to re-watch?

Okay, now let’s move on to this gorgeous salad. I love a bright, hearty spring salad. I wanted something substantial and healthy, but needed to go to the store. I decided to make a clean out the fridge salad. First, I tossed some carrots with olive oil, salt, pepper, cumin, garlic, and smoked paprika. Then, baked them in the oven for about 20 minutes.

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While the carrots were cooking, I made some quinoa. Make sure to rinse the quinoa well before you cook it. I use a fine mesh sieve and run water through until it runs clear. This will take away any bitterness from the quinoa. I find that the quinoa turns out the best if I cook it plain, without any seasonings. Then, once it is cooked I fluff it with a fork and add seasoning.

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Next, to assemble the salad, I lay down a bed of fresh spinach.

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Then, put the cooked quinoa over the spinach.

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The next layer is the beautifully cooked carrots.

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Finish the salad with a drizzle of Spicy Chili Lime Vinaigrette and some fresh chopped cilantro. Dig in!

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Carrot Quinoa Salad with Spicy Chili Lime Vinaigrette

  • Servings: 4-6
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A bright and hearty spring salad

Ingredients


1/2 cup quinoa, rinsed

1 cup water

1lb carrots, peeled and sliced into coins on a diagonal

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

salt and pepper to taste

4 cups spinach

1/2 cup fresh cilantro

vinaigrette:

1 lime, juiced

1 teaspoon apple cider vinegar

2 teaspoons honey

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

10 pickled jalapeno slices, chopped

1/4 cup extra virgin olive oil

salt and pepper, to taste

Directions

  1. Combine the quinoa and water. Bring to a boil, cover, drop the heat to low, and simmer for 15 minutes. Fluff with a fork and set aside.
  2. Preheat the oven to 400 degrees F.
  3. Toss the carrots with olive oil to coat and sprinkle with salt, pepper, cumin, smoked paprika, and garlic. Add to a parchment lined baking sheet and bake for 15 to 20 minutes, flipping hallway through.
  4. Vinaigrette: whisk together the garlic, chili powder, lime juice, honey, and apple cider vinegar. While whisking, slowly stream in the olive oil. Toss in the jalapenos and season with salt and pepper. The easy way: Put all ingredients into a jar with a lid that seals completely. Shake until emulsified. Season with salt and pepper to taste.
  5. To assemble: Layer the spinach, quinoa, and carrots. Drizzle with dressing and garnish with fresh cilantro.


Enjoy!

xo Ali Taylor

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Bittersweet Fudge Brownies

 

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And, they have a secret healthy ingredient. Shhh….. (more…)

Spooky Worm Flatbread Pizzas

It’s less than a week away from Halloween and I am bringing you an extra spooky appetizer. Spooky Worm Flatbread Pizzas will be the hit of your Halloween party. Naan flatbread is topped with your favorite marinara, mozzarella cheese, and piled with caramelized red onions that will have your guests doing a double take.

Spooky Worm Flatbread Pizzas

  • Servings: 2 as a meal, 4 as an appetizer
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Ingredients

1 Naan Flatbread

1 cup mozzarella cheese, shredded

1/2 cup marinara

1 cup red onions, sliced

1 tsp butter

1 tbs olive oil

1/4 cup water

salt

pepper

1 sprig rosemary

1 sprig thyme


Directions

    Preheat the oven to 375.

    Onions:

  1. Heat a saute pan to medium high heat. Add the olive oil and butter.
  2. Add the onions, salt, pepper, rosemary and thyme.
  3. Saute the onions about 8-10 minutes until golden.
  4. Add the water and continue to saute until the onions begin to caramelize. About 5 more minutes.
  5. Remove the thyme and rosemary sprigs.
  6. To Assemble:
  7. Place the flatbread onto a baking sheet sprayed with cooking spray.
  8. Spread the sauce over the flatbread.
  9. Sprinkle the mozzarella.
  10. Load on the onions/worms.
  11. Bake for 12-15 minutes.

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Enjoy!
xo Ali Taylor

Apple Crumble Muffin Cake

What an exciting day for Cleveland! The Indians have officially earned their place in the World Series!

Now, let’s take a look at the incredible crumble topping on this muffin cake. I adapted the recipe from one that I found from Cooking Light. I doubled the crumble topping, added vanilla, lemon zest and nutmeg. I also substituted coconut oil in place of the canola oil the original recipe called for. Then, I decided to make it into one big cake instead of 12 muffins. I am in love with this one. It is perfect for a coffee date, brunch, or dessert.

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Apple Crumble Muffin Cake

  • Servings: 10-12
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A lightened up fall favorite perfect for breakfast or an afternoon coffee break.


Ingredients

Crumble

2 tbs butter, melted

2 tbs coconut oil, melted

1 tsp cinnamon

4 tbs old fashioned oats

4 tbs all purpose flour

2 tbs brown sugar

1/2 tsp vanilla extract

Cake

1 1/2 cups all purpose flour

2 tsp cinnamon

1/2 tsp fresh grated nutmeg

1 tsp lemon zest

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

3/4 cup low fat buttermilk *cooking tip below

1/2 cup brown sugar

1 large egg

2 tsp vanilla extract

1 apple, peeled and diced; I used red delicious (about 1 1/4 cups)


Directions

  1. Preheat the oven to 400.
  2. Mix together the crumble ingredients(butter, coconut oil, cinnamon, oats, four, brown sugar, and vanilla) and set aside.
  3. In a medium bowl mix together the dry ingredients: flour, cinnamon, nutmeg, lemon zest, baking powder, baking soda, and salt.
  4. In a large mixing bowl combine the wet ingredients: buttermilk, brown sugar, egg, and vanilla.
  5. Add the dry into the wet ingredients in two batches, mixing in between.
  6. Fold the diced apple
  7. Pour the batter into a pie plate that has been sprayed with cooking spray.
  8. Top the batter with the crumble mixture
  9. Bake at 400 for 25 minutes, or until the top is golden and a toothpick inserted in the middle of the cake comes out clean.
  10. **Cooking Tip: If you do not have any buttermilk on hand, sqeeze 1 tbs of fresh lemon juice into a liquid measuring cup then pour in milk (any kind) up to the 3/4 cup line. I used this method with unsweetened original almond milk and the recipe turned out fantastic.

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Enjoy!
xo Ali Taylor