Pucker Up! Meyer Lemon Chobani Spinach Smoothie.

by Filed Under: No bake/cooking required!, Pasta, Smoothies, Vegetarian Leave a Comment

I adore a good smoothie!!  I decided to use up some of my many Meyer lemons that I have on hand and I’m so glad I did.  The result is a tart, yet vitamin-packed smoothie that will curb your hunger for hours.

Into the blender, add…

4 ozs of freshly squeezed Meyer Lemon juice
1 individual cup of Chobani lemon yogurt
1 handful of baby spinach leaves
2 kiwis, peeled
1 tsp of flax seed meal
3 ice cubes
Blend on your smoothie setting and let it works it magic.  Pour into your glass and enjoy!  It is tart but so refreshing!

 

 

— Knead to Cook

No-bake Energy Balls.

by Filed Under: Evolution Power Yoga 40 Days, No bake/cooking required!, Snacks, Vegetarian 30 Comments

 

 

Okay these are insanely good!  I made two batches, one with dark chocolate and one with white (hubby is allergic to cocoa) and my kids and I cannot stop eating them!!!  I made these about a year ago and just stumbled on the recipe again.  I have NO idea why I stopped making them.  Who needs dinner, right?

These will make a great snack or a fast breakfast!  Pack them in your kids lunch for a yummy surprise!

1 c of old-fashioned oats
1 c of toasted coconut flakes
1/2 c of chocolate chips (I used dark chocolate)
1/2 c of almond butter (you can use whatever nut butter you have in your pantry)
1/2 c of flaxseed meal
1 tbl of chia seeds
1/3 c + 1 /4 tsp of honey (I used raw)
1 tsp of vanilla extract
1 pinch of salt

Mix it all together in a bowl and then refrigerate for 45 minutes.  Remove and make into balls.  I used a small scooper (1-1.5 inch) to press it in and then eject it.  Rolled it with my hands to get a ball shape all around and then place in a airtight container to refrigerate.  Will last 5-7 days but most likely they will be long gone before that!

 

 

 

 

— Knead to Cook

Olive tapenade.

by Filed Under: Appetizers, No bake/cooking required! Leave a Comment

 

I love olives!  They are my biggest weakness… I made this yesterday for our Super Bowl party that we were having.  It is always a hit and leftovers only get better the next day!

I take a baguette and slice it on the bias (fairly thin).  Spray with olive oil and broil until golden brown.  Keep a watchful eye because it will burn quickly.  Remove and flip – repeat on the other side.  Set the bread aside.

In your food processor add olives (about a cup but this recipe doesn’t have to be exact).  I use pitted kalamata & green olives stuffed with a garlic clove.  3 garlic cloves peeled and left whole.  1/4 c of olive oil.  1 tbl of capers. 1 tbl of fresh parsley.  Salt and pepper to taste.  Process until finely chopped.  You can add extra olive oil if needed.  You can either top the bread slices with the tapenade or serve in a bowl along side the bread.

— Knead to Cook

Shrimp Margaritas.

by Filed Under: Appetizers, No bake/cooking required! Leave a Comment

 

This recipe is a bit of a departure from the shrimp cocktail typically served at parties.  This slight variation was extremely well-received by our guests at our Super Bowl party.  I also liked it because you can prepare it ahead of time so  you aren’t slaving in the kitchen while you’re guests are enjoying themselves.  Also no cooking or baking required!

Ingredients:

1.25 cooking, de-veined shrimp – tails removed and chopped into bite-sized pieces
2 tbl of Olive Oil
1/4 c of Tequilla
1/4 c of fresh lime juice
1/4 of orange juice
2 tbl of ketchup
2 tbl of hot sauce (Tabasco, Sriracha)
Salt and pepper to taste
4 medium sized tomatoes, diced (do this step prior to serving)
3 ripe avocados, pitted and chopped (do this step prior to serving)
1/4 c of red onions, chopped
Lime wedge for garnish

About 2 hours prior to serving – whisk together tequila, lime juice, orange juice, ketchup and hot sauce.  Place the shrimp into the mixture and toss.  Refrigerate for 2 hours.

Take your individual serving bowls/glasses etc. and layer the shrimp/marinade mixture in the bottom.  Alternate with tomato/red onion/avocados on top.  Do this until you fill it 3/4 way to the top.  Top with some salt and pepper.  Garnish with lime wedge.

 

— Knead to Cook

Cannoli cream.

by Filed Under: Desserts, No bake/cooking required!, Valentine's Day Leave a Comment

 

 

Calling all cannoli fans!!!  This cannoli cream can be served in individual ramekins, as filling for your favorite cannoli shells or in little cups for shooters.

If making it to serve in ramekins, it can be made in advance and are always well-received!  You can opt to use berries instead of chocolate as well.  This is a super easy recipe with a lot of impact :)

For the cannoli cream:

Ingredients:

16 oz of low fat ricotta cheese
3 tbl of granulated sugar
3 tbl of powdered sugar
1 tsp of vanilla extract
1 tsp of almond extract
1/4 c of chocolate chunks

In a food processor, add the ricotta cheese and blend until creamy.  This step takes about 2-4 minutes.  It should look like this – very creamy and smooth.

Then add the remaining ingredients till almond extract.  Pulse till blended.  Then you can hand mix in the chips/chunks of chocolate or process until well-blended, like I did in the photo above.  Spoon into individual glasses or ramekins OR if filling cannoli shells – spoon the mixture into a ziploc baggie and store in the refrigerator.  Cover and refrigerate for at least an hour or more.  Just before serving, cut a tip off the bottom of the bag and pipe the filling in to the cannoli shells.

To make the chocolate bowls…   
To make chocolate bowls (yum) – blow up however many balloons (for the bowls) that you need.  I made 5 bowls and used the extra chocolate to cover some pretzel rods.  Okay back on task… I melted about 1 c of chocolate chips in the microwave (on the melting chocolate setting).  Once melted, whisk the chocolate and let it cool down to warm to room temperature.  DO NOT try this with hot chocolate or the balloons will explode and chocolate will go everywhere!

While I wait, line your baking sheet with wax paper.  Then when you’re ready, dip the bottom of the balloon in the chocolate.  Go over it a few times and then place the balloon on the wax paper.  Repeat until all of your balloons have been used.  I then placed my tray in the freezer for about an hour.  Once they were solid, I poked each balloon with a pin and let the air deflate  Work carefully and remove the balloon from each bowl (this takes a careful hand).  Then I placed the bowls back in the freezer until I needed them.  You can fill these with fruit, pudding, ice cream or whatever your heart’s desire.  Super fun!

 

 

— Knead to Cook