Joy the Baker’s Honey Oatmeal Bread

Homemade bread is one of those things that take a bit of work, but is so worth it.  I made this honey oatmeal bread as part of Joy the Baker’s “baking bootcamp.”  I’ve made honey oatmeal bread before, it’s one of my favorites, but decided to take part in this fun challenge and put a healthier spin on it with one of my favorite secret ingredients: coconut oil.

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Greek Zucchini Bruschetta

Bruschetta is one of my all-time favorite appetizers.  However, sometimes I need a break from carbs.    I was trying to figure out how to get the essence of the bruschetta taste I love without using bread. Enter this greek zucchini bruschetta.  Made with Feta cheese and zucchini instead of bread, this is a fun take on an old favorite!  My boyfriend and I may or may not have eaten this for lunch one day.  Appetizer, lunch, whatever!  This might be all I can handle after stuffing myself on Thanksgiving. Something light and healthy sounds perfect.

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Mummy Dogs

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Halloween is my favorite holiday. Hands down, the best season of the year. Growing up my best friend and I were treated to some amazing Halloween treats when we would come home after school before we went out trick or treating. I’m talking individually carved orange “pumpkins” filled with purple jello, graveyard cake, squid ink pasta; the works!

I throw a shindig every year and the most popular themed snack is the Mummy Dog. It’s so simple yet so rewarding. Hot dogs wrapped in crescent rolls = brilliant.

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Roasted Sea Salt Pumpkin Seeds

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While most of you are enjoying the wondesr of fall, those of us here in Los Angeles are stuck in an emotional rollercoaster of a heat wave. With a temperature range of balmy 85 degrees to “dear god I’m melting,” it’s a little hard to get into the fall spirit. Seriously, a Pumpkin Spiced Latte is not meant to be iced, its just depressing. But sometimes you just gotta suck up the 95 degree weather and carve some freaking pumpkins and roast those delicious seeds.

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Coconut Crusted Chicken Tenders

I am so excited it is football season.  Since I have NFL Sunday Ticket, I get to watch the Vikings play all the way from the West Coast!  Football games are a great excuse for me to make appetizers and I’m taking full advantage.  These coconut crusted chicken tenders will make you want to watch all of the games just to have an excuse to eat them.  The good news is that you do not even need an excuse because they are baked healthy goodness.  They are crispy and all-around amazing.  My boyfriend says I get a little dramatic about food sometimes.  I don’t know what he means.

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Toasted Ciabatta with Maple Glazed Figs

Have you ever had one of those meals that was so amazing you knew you’d never forget it? Well, I did three years ago in a wonderful town in Northern Minnesota called Duluth.  My boyfriend and I were on our way north for a weekend getaway in Lutsen, Minnesota, during law school one fall and were told to stop in Duluth for dinner.  Everything we had that night at New Scenic Café was excellent, but I especially remember a fig tartine appetizer.  When my boyfriend brought figs home a couple of weeks ago, I decided to finally try to recreate it.  Although I didn’t quite remember all of the ingredients, I remembered the general idea of the flavors I loved. The sweetness of the real maple syrup balances perfectly with the flavors of the gorgonzola.  This is the stuff dreams are made of, people.

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Meatless Monday: Arugula Avocado Toast

We have a short and sweet Meatless Monday post today – avocado toast! Avocado toast is one of my favorite healthy snacks.  It is quick, filling, and healthy.  There are many variations you can make too, such as adding other veggies, adding a meat like prosciutto, adding cheese or adding various seasonings.  The recipe I’m sharing today is a basic avocado toast recipe that you can build from and this is the standard way I like to eat avocado toast.  The recipe can easily be multiplied depending on how many people you’re feeding.  If you cut the toast into small pieces, it makes a great appetizer. Note: This recipe can be made gluten free by substituting your favorite gluten free bread.

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