Cherry Bake with Pistachios

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Summer is here, and so are the fruits! Use delicious cherries to make and even more delicious cherry bake! This dish is creamy and fruity and everything that makes summer so great. Fill your home with the sweet aroma of cherries and enjoy the little crunch after it’s all said and done.

Makes: 4 Servings
Prep Time: 40 mins.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat oven to 400ºF. Spray four ramekins with cooking spray and coat lightly with 1 tbsp sugar.
  2. Cream butter with remaining sugar in a mixing bowl. Beat in the eggs one at a time. Stir in yogurt, lemon juice, and zest. Gradually stir in flour and semolina.
  3. Half-fill ramekins with custard mixture. Add a layer of cherries, then top with remaining custard and cherries.
  4. Bake until golden-brown on top, about 25 minutes.
  5. Remove from oven and let cool slightly before serving with garnish of pistachios.

Nutrition Information (per serving):
Calories: 317
Protein: 9g
Carbs: 44g
Fat: 10g
Fiber: 3g

If you’ve made this cherry bake and enjoyed it, let us know! Send pictures of the dish our way via any of our social networks: Twitter, Facebook, Instagram. If you have a knack for cooking, feel free to check out our previous monthly recipes on our blog. You can also like this post on Facebook!

Salmon with Cucumber Dill Salad

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Another month has passed which means it’s time for another monthly recipe! This monthly recipe makes a delicious salmon with cucumber dill salad. There’s nothing better than a refreshing, healthy dish during the sweltering heat of these long summer days. Get cooking!

Makes: 4 Servings
Prep Time: 35 mins.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Combine yogurt, chopped dill, sugar and cayenne pepper in bowl. Season to taste with salt and pepper.
  2. Preheat oven to 325°. Rinse salmon under water and pat dry with paper towels.
  3. Sprinkle turmeric over salmon and rub in gently. Divide salmon into equal portions and season with salt and pepper.
  4. Place in a lightly oiled ovenproof non-stick pan. Roast until cooked through, about 20 minutes, turning once.
  5. Divide lettuce between plates and top with cucumbers, salmon and dressing. Garnish with dill.

Nutrition Information:
Calories: 272
Protein: 32g
Carbs: 12g
Fat: 19g
Fiber: 1g

If you’ve made this recipe and enjoyed it, let us know! Send pictures of the dish our way via any of our social networks: Twitter, Facebook, Instagram. If you have a knack for cooking, feel free to check out our previous monthly recipes on our blog. You can also like this post on Facebook!

Couscous Salad with Tomatoes, Cucumbers, and Mint

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It’s time for our monthly recipe! We’re at the tail end of May, which means that summer approaches rapidly with every passing day. Put all that sunlight to good use and make a delicious couscous salad using some fruits that are in season!
Makes: 4 Servings
Prep Time: 30 mins.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Place couscous in large bowl.
  2. Pour one cup boiling water over couscous.
  3. Cover and leave to stand for 5-6 minutes until all liquid has been absorbed. Fluff with fork to separate grains.
  4. Add vegetables and herbs to couscous and stir with a fork to combine.
  5. Whisk lemon juice and olive oil together until blended.
  6. Add lemon/oil mixture to couscous. Stir gently.
  7. Season to taste with salt and pepper.
  8. Place in serving bowl and garnish with chopped mint before serving.

Nutrition Information:
Calories: 264
Protein: 6g
Carbs: 36g
Fat: 11g
Fiber: 3g

Spring Vegetable Pasta

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Pasta is a great dish any time of the year. But when spring rolls around, adding a couple vegetables to make vegetable pasta seems logical. This recipe utilizes vegetables and cheese to create a delicious, creamy, and healthy dish perfect for lunch and dinner. It’s easy, too!

Makes: 4 Servings
Prep Time: 30 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Cook the spaghetti in a large saucepan of salted, boiling water until ‘al dente, ‘ 8-10 minutes.
  2. Meanwhile, heat olive oil in a large sauté pan set over a medium heat. Add peas, fava beans and white wine. Cover with a lid and cook for 2 minutes. Set aside until needed.
  3. Drain the spaghetti when ready, reserving 1 small cup of cooking water. Add spaghetti to the peas and beans, tossing well.
  4. Stir in mascarpone cheese, half the Parmesan cheese and some of the cooking liquid to loosen.
  5. Cook over a medium heat, stirring and tossing, until spaghetti is evenly coated with sauce. Season to taste with lemon juice, salt and pepper.
  6. Divide between serving plates and top with chives and remaining Parmesan.

Nutritional Information:
Cal: 772
Protein (g): 35
Carbs (g): 107
Fat (g): 23
Fiber (g): 8

We hope you like the vegetable pasta and had fun making it! If you want to check out some other tasty recipes, check out the rest on our blog. Let us know below what you thought of the pasta!

barbecue chicken pizza on table

March Recipe – Barbecue Chicken Pizza

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Pizza is a food that is beloved by nearly everyone due it part to its freedom when making it. To be considered pizza, there are only a few requirements: have a crust, have some cheese, and have a sauce–even these three requirements give you freedom of choice! This barbecue chicken pizza recipe is a transitional dish that rings in the spring & summer by utilizing barbecue sauce to turn the classic BBQ chicken into an easy-to-consume flat pizza. Enjoy this tasty pizza!

(for 4 servings or for 2 pizzas)

Prep time: 50 min
Difficulty: medium
Cannot be frozen

Ingredients:
2 chicken breasts, boneless and skinless
14 oz | 1 3/4 cups barbecue sauce, divided
9 oz readymade pizza dough
all-purpose flour, for dusting
6 oz | 1 3/4 cups shredded mozzarella
1 red onion, diced
1 tsp Italian seasoning
2 tsp fresh cilantro leaves
salt
freshly ground black pepper

Method:
1 Preheat oven to 450°. Season chicken on both sides with salt and pepper and place in a shallow baking dish.

2 Pour 1 cup barbecue sauce over chicken, turning to coat both sides. Bake for 20-25 minutes until cooked through. Remove from oven, dice chicken, and set aside.

3 Sprinkle flour over clean work surface. Divide dough in half and roll each into a 12″ round. Place on greased baking sheets or pizza stones and prick all over with a fork.

4 Spread remaining barbecue sauce evenly over each pizza crust. Top with mozzarella, chicken, red onion, Italian seasoning and salt and pepper to taste.

5 Bake for 12-15 minutes until edges are golden-brown. Sprinkle fresh cilantro on top just before serving.

Nutritional information:
cal: 494
protein (g): 44
carbs (g): 43
fat (g): 16
fiber (g): 4

 

We hope you like the barbecue chicken pizza and had fun making it! If you want to check out some other tasty recipes, check out the rest on our blog. Let us know below what you thought of the pizza!

Barbecue Chicken Pizza

/in /by

Pizza is a food that is beloved by nearly everyone due it part to its freedom when making it. To be considered pizza, there are only a few requirements: have a crust, have some cheese, and have a sauce–even these three requirements give you freedom of choice! This barbecue chicken pizza recipe is a transitional dish that rings in the spring & summer by utilizing barbecue sauce to turn the classic BBQ chicken into an easy-to-consume flat pizza. Enjoy this tasty pizza!

Makes: 4 Servings
Prep time: 50 min.
Difficulty: Medium
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat oven to 450°. Season chicken on both sides with salt and pepper and place in a shallow baking dish.
  2. Pour 1 cup barbecue sauce over chicken, turning to coat both sides. Bake for 20-25 minutes until cooked through. Remove from oven, dice chicken, and set aside.
  3. Sprinkle flour over clean work surface. Divide dough in half and roll each into a 12″ round. Place on greased baking sheets or pizza stones and prick all over with a fork.
  4. Spread remaining barbecue sauce evenly over each pizza crust. Top with mozzarella, chicken, red onion, Italian seasoning and salt and pepper to taste.
  5. Bake for 12-15 minutes until edges are golden-brown. Sprinkle fresh cilantro on top just before serving.

Nutritional Information:
Cal: 494
Protein (g): 44
Carbs (g): 43
Fat (g): 16
Fiber (g): 4

We hope you like the barbecue chicken pizza and had fun making it! If you want to check out some other tasty recipes, check out the rest on our blog. Let us know below what you thought of the pizza!

Vegan Minestrone Soup

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It’s February. The cold and snowy days make for the best times to stay inside with a bowl of soup. This vegan minestrone soup recipe is the perfect elixir for the cold stomach and is able to be eaten by nearly everyone of all diet types thanks to being vegan! Follow these steps to make a delicious, warm, and filling vegan minestrone soup.

(For 4 servings)

Makes: 4 Servings
Prep Time: 1 hr. 10 min.
Difficulty: Easy
Can Be Frozen? Yes

Click here for ingredients.

Cooking Instructions:

  1. Heat olive oil in a large saucepan set over medium-high heat. Add onion and sauté until softened, 5 minutes.
  2. Place zucchinis and red bell pepper in saucepan with onions and sauté for 5 minutes. Add garlic and cook for 1 minute.
  3. Stir in vegetable broth, crushed tomatoes and chickpeas. Season with salt and pepper and bring to the boil. Reduce to medium and let cook, uncovered, for about 20 minutes.
  4. Stir in quinoa, cover the saucepan, and cook for another 20 minutes until tender.
  5. Add in kale, lemon juice, and thyme then stir to distribute. Cook, uncovered, until kale has just wilted, about 3-4 minutes.
  6. Season to taste with salt and pepper before serving in bowls.

Nutritional Information:
Cal: 404
Protein (g): 15
Carbs (g): 50
Fat (g): 12
Fiber (g): 12

We hope you like the vegan minestrone soup and had fun making it! If you want to check out some other tasty recipes, check out the rest on our blog. Let us know below what you thought of the soup!

vegan minestrone soup in bowl

February Recipe – Vegan Minestrone Soup

/in /by

It’s February. The cold and snowy days make for the best times to stay inside with a bowl of soup. This vegan minestrone soup recipe is the perfect elixir for the cold stomach and is able to be eaten by nearly everyone of all diet types thanks to being vegan! Follow these steps to make a delicious, warm, and filling vegan minestrone soup.

(For 4 servings)

Prep time: 1 h 10 min
Difficulty: easy
Can be frozen

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
1 large zucchini, diced
1 large yellow zucchini, diced
1 red bell pepper, cored, seeded and chopped
2 garlic cloves, finely chopped
53 fl oz | 6 cups vegetable broth
17 oz | 2 cups crushed tomatoes
17 oz | 2 cups canned chickpeas, drained
4 1/2 oz | 2/3 cup quinoa, rinsed
5 oz | 2 cups curly kale, chopped
1/2 lemon, juiced
1 tbsp fresh thyme, finely chopped
kosher salt
freshly ground black pepper

Method:
1. Heat olive oil in a large saucepan set over medium-high heat. Add onion and sauté until softened, 5 minutes.

2. Place zucchinis and red bell pepper in saucepan with onions and sauté for 5 minutes. Add garlic and cook for 1 minute.

3. Stir in vegetable broth, crushed tomatoes and chickpeas. Season with salt and pepper and bring to the boil. Reduce to medium and let cook, uncovered, for about 20 minutes.

4. Stir in quinoa, cover the saucepan, and cook for another 20 minutes until tender.

5. Add in kale, lemon juice, and thyme then stir to distribute. Cook, uncovered, until kale has just wilted, about 3-4 minutes.

6. Season to taste with salt and pepper before serving in bowls.

Nutritional information:
cal: 404
protein (g): 15
carbs (g): 50
fat (g): 12
fiber (g): 12

We hope you like the vegan minestrone soup and had fun making it! If you want to check out some other tasty recipes, check out the rest on our blog. Let us know below what you thought of the soup!

healthy breakfast bowls

January Recipe – Healthy Breakfast Bowls

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Breakfast will always be a staple of our day. After a night of sleep, our stomachs are empty and the best thing to do is fill it up with nutritious food to give our bodies the energy and fuel it needs to perform optimally. This recipe for healthy breakfast bowls does exactly that while tasting absolutely incredible at the same time!

(for 4 servings)

Prep time: 25 min
Difficulty: easy
Cannot be frozen

Ingredients:
2 tbsp olive oil
4 large eggs
7 oz | 8 cups mixed leaf salad
4 jalapeño peppers, seeded and sliced
6 oz | 1 1/4 cup cherry tomatoes, quartered
17 oz | 2 cups canned chickpeas, drained
6 sun-dried tomatoes, sliced
4 green onions, sliced
2 large ripe avocado, halved, pitted and sliced
1 small bunch mint, leaves only
4 tbsp pumpkin seeds, pepitas
1 tsp red pepper flakes
kosher salt
freshly ground black pepper

Method:
1 Heat olive oil in a large non-stick frying pan set over a medium heat.

2 Crack eggs into the pan and season with salt and pepper. Fry until the whites and yolks are set, 4-5 minutes. Slide out of pan onto paper towels.

3 Arrange the salad, jalapeños, cherry tomatoes, chickpeas, sun-dried tomatoes, green onions and sliced avocado in bowls.

4 Top with fried eggs and a sprinkling of pumpkin seeds, mint leaves and red pepper flakes before serving.

Nutritional information:
cal: 472
protein (g): 18
carbs (g): 36
fat (g): 29
fiber (g): 15

We hope you like making these tasty, healthy breakfast bowls! If you want to check out other tasty recipes, check out more recipes on our blog. Let us know below what you thought of the food!

Healthy Breakfast Bowls

/in /by

Breakfast will always be a staple of our day. After a night of sleep, our stomachs are empty and the best thing to do is fill it up with nutritious food to give our bodies the energy and fuel it needs to perform optimally. This recipe for healthy breakfast bowls does exactly that while tasting absolutely incredible at the same time!

Makes: 4 Servings
Prep Time: 25 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Heat olive oil in a large non-stick frying pan set over a medium heat.
  2. Crack eggs into the pan and season with salt and pepper. Fry until the whites and yolks are set, 4-5 minutes. Slide out of pan onto paper towels.
  3. Arrange the salad, jalapeños, cherry tomatoes, chickpeas, sun-dried tomatoes, green onions and sliced avocado in bowls.
  4. Top with fried eggs and a sprinkling of pumpkin seeds, mint leaves and red pepper flakes before serving.

Nutritional Information:
Cal: 472
Protein (g): 18
Carbs (g): 36
Fat (g): 29
Fiber (g): 15

We hope you like making these tasty, healthy breakfast bowls! If you want to check out other tasty recipes, check out more recipes on our blog. Let us know below what you thought of the food!