Fruit Goo

I love fruity yogurt in individual-sized cups, but the amount of sugar in those little guys is just too much for me!

In order to be less wasteful and to eat less sugar, Fruit Goo to the Rescue! It honestly couldn't be simpler to make and you won't believe how yummy breakfast can be with less sugar!

Fruit Goo

3 cups frozen berries

1 tbsp honey

1 tbsp chia seeds

big tub of plain yogurt (Greek or regular)

In a microwave safe bowl, defrost the berries in the microwave for 2 minutes. 

Stir the berries and start to squish them with a fork.

Microwave for 2 more minutes.

Squish the berries with a fork until they are a pulpy texture. Stir in the honey and chia seeds.

Using a tupperware, layer the yogurt and fruit goo in your desired ratio. I do 1 tbsp fruit goo, 2 heaping tbsp Greek yogurt until my container is full. 

I take my fruity yogurt to work with a big container of granola and make a little parfait in a coffee mug or a bowl!

It makes my morning so much better, so pick a fruit you like and try it too!

xoxo Sam

Orange Pom Muffins

As I've mentioned before, I receive a random bunch of fruits and veggies in a box each week.

Last week, I had an orange and a pomegranate and I didn't want to just eat them with yogurt! So naturally, my dear mother suggested that I make muffins with them! (She's a smart cookie.)

Orange Pom Muffins

1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp turmeric (or pumpkin pie spice or ground ginger)
1/2 cup sugar
zest from 1 orange
2 flax eggs (or 2 real ones)
1 tbsp chia seeds
2/3 cup soy milk
2 tbsp oil
1/4 cup orange juice pulp (I just peeled the orange, took out the seeds, and blended until smooth in the blender.)
1/3 cup pomegranate seeds
1/3 cup oats
+ pomegranate seeds to sprinkle on top

Preheat oven to 350 degrees. Prepare your flax eggs in a medium sized bowl + the chia seeds.
Sift the flour, baking powder, baking soda, cinnamon, turmeric, and sugar into a large bowl. Add the orange zest and stir.
Add the soy milk, oil, orange pulp to the flax/ chia eggs.
Add the wet guys to the dry guys and stir until combined. Gently fold in the pomegranate seeds and oats.
Spray muffin pans with non-stick spray and spoon the batter into the cups about halfway. Sprinkle 5-6  pomegranate seeds in top of each muffin.
Bake for 20 minutes until a toothpick in the center comes out clean.
Serve warm or room temp with a smear of butter and a drizzle of honey.

Yay muffins!

To get the original version, check out Food.com!
xoxo Sam

Pizza Zoodle Soup

Yes, you can have pizza in your soup and eat it too.

No bread was used in the making of this recipe. (I know all of the people scared of bread will be so happy, but I was not making this for them.)

After making about 145+ pizza boats over the past few years, it was time to reintroduce the same ingredients in a way that is equally as comforting and palatable.

Pizza Zoodle Soup

1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped finely
22ish slices pepperoni, chopped finely
1/2 red pepper, chopped finely
1 pint cherry tomatoes, blended in the blender or food processor
1/2 cup wine (optional)
1 can diced tomatoes (I use the garlic & basil flavor)
4+ cups water
1 can white beans, drained and rinsed
1 cup frozen greens (I used dandelion)
1 large zucchini or summer squash, shaved into noodles
salt & pepper & Italian seasoning

In your favorite soup pot, warm the olive oil, garlic, and onions for a minute. Then add the pepperoni. Sauté until the fat is rendered. Then add the red pepper and cook for 2 more minutes.
Add the cherry tomato puree, and cook for about 5 minutes until some of the water has evaporated.
Add the wine, canned tomatoes, and 4 cups of water. Bring to a simmer.
Add the zucchini noodles, beans, and greens. (If the noodles are not submerged, add more water.) Adjust seasonings to taste.
Simmer until the noodles are just tender, about 5-7 minutes.
Serve with a nice sprinkle of cheese!

YUM! Let me know if you give it a try!

xoxo Sam

Irene's Polenta

There will always be certain people that I associate with certain foods.

Mom- grilled cheese with pickles
Grandma- home made tomato sauce
Aunt Marsha- brick cheese toast
(Wow, we really are an Italian-y family!)

But the person who started my love for polenta is my great Aunt Irene. Our side of the family didn't make it, so I tried it once at her house. I LOVED IT. Each time after, she would save a piece of her polenta just for me! Ever since, I've made a dish inspired by hers, usually when its freezing outside, but with her recent passing, I couldn't help but make it in her honor.

To the woman who showed me so much love and a serious appreciation for polenta- to Aunt Irene! <3

Irene's Polenta

olive oil
3 cloves garlic, minced
1 onion, chopped
2 bell peppers, chopped
1 box mushrooms, cut the same size at the peppers/ onions
1/2 lb. sausage (meaty or not)
1 jar tomato sauce
1/2 cup wine (totally optional)
seasonings to taste (like Italian seasoning, salt & pepper)
polenta (I buy Quaker cornmeal and follow the package directions for corn meal mush)

In your favorite deep skillet, sauté the onions and garlic in a little oil for a minute. Add the peppers and cook a few more minutes. Pour the peppers and onions into a bowl and set aside.
Add a little more oil to the pan. Sauté the mushrooms until golden brown. Add to the peppers and onions.
Crumble the sausage into the pan and cook it through. Break up the sausage lumps with a spoon while cooking.
Add the tomato sauce, peppers, onions, and mushrooms. Gently scrape the bottom of the pan to loosen all of the goodness into the sauce. Add the wine. Adjust seasonings as needed.
Turn the burner to medium low and let the sauce simmer for 20-25 minutes. Stir to make sure it doesn't stick to the bottom. (Make the polenta during this time. Follow the package directions and it will turn out perfectly! Stir through a pat of butter at the end.)
Serve the polenta in a pasta bowl topped with the thick, hearty sauce. A good sprinkle of cheese on top is a must! (Or a slice of provolone and then stuck under the broiler.)

Aunt Irene's version used super hard to find wild mushrooms and a homemade tomato sauce, so this isn't her exact recipe. But its a pretty good improvised version, and since that it what we are all about here at The What's On Hand Woman, I call it a win. Woo!

xoxo Sam

Pickled AF Salad

I receive a box of over stock/ blemished fruits and veggies each week from Hungry Harvest. If I don't eat everything before the next box comes, I feel like a real jag! So I try to do my best.

I had cucumbers, kale, and broccoli at the end of the box this week. A weird combo? Yes! Was I scared? Hell no!

Since I have an affinity for pickles, I decided to quick pickle the whole lot of it into a pretty cool, (well actually warm) crunchy salad.

Pickled AF Salad

1/4 cup + 1 tbsp sugar

1/4 cup rice wine vinegar

1/4 cup white distilled vinegar

1/2 cup water

1/2 tsp salt

2 medium cucumbers, washed, peeled, sliced very thinly or spiralized

1 broccoli crown, cut into florets, tender stems cut thinly

3 cups kale, sliced as thinly as possible

salt & pepper to taste along the way

In a skillet, heat the sugar, vinegars, water, and salt until dissolved. In a medium sized bowl, toss the cucumbers with the warm vinegar mixture. Sprinkle with a little ground black pepper. Set aside.

In the same skillet, add a little oil and sauté the broccoli for a few minutes over medium heat. Season with a pinch of salt and black pepper. Cover with a lid so the florets steam/ slightly brown for a few more minutes. No soggy broccoli please! Add to the cucumbers.

Again in your skillet, add a little more oil. Sauté the kale the same way as the broccoli and season with salt and black pepper. Add to the cucumbers and broccoli. Toss it all together and serve!

Yes, it totally sounds weird, but this salad is so delicious! You have to try it out. 

A big thank you to Magda over at DIYontheside for my new favorite kitchen gadget, a spiralizer!! Check out her lovely new house and blog about it! :)

xoxo Sam

I Think You're Grape Pizza

A year ago I started this blog with a post about my grandma's tomato sauce. I have no plans to share that recipe with you, so don't get too excited.

But there is one food, that I love, that I should have tried making from scratch forever ago.... PIZZA.

I've made yeast doughs before, but I'll be honest- I am impatient! If you know anything about me or my blog, you know that is the exact reason why I am The What's On Hand Woman!

So I had a little extra time and decided to tackle pizza dough. I'm a fan of thin, crisp crust, so if you like that too, you've got to try it out. I understand that waiting an hour for dough to rise is often asking too much- so you should definitely buy dough that someone else waited on!

If you don't make your own crust, you cut out half of the steps, but I urge you to try my crusty creation sometime. REGARDLESS, YOU MUST TRY GRAPES ON PIZZA!

I Think You're Grape Pizza

For the Crisp Crust:
1 packet of yeast
2 tsp sugar
3/4 cup warm water (around 105 degrees)
1 cup oats blended into a course flour
1 1/4 cup flour
1 tsp salt
2 tbsp olive oil
corn meal sprinkling

Mix the sugar and yeast with the warm water. Set aside for 10 minutes to froth up.
Meanwhile, mix the blended oats, salt, and flour in a large bowl.
Once the yeast is ready, add it to the flours along with the olive oil. Mix until just combined.
Turn out onto a floured surface and knead for 5ish minutes.
Lightly oil a clean bowl and the dough ball. Set aside in a warm place under a kitchen towel so it can rise.
After an hour, punch the dough and divide it in half. Save the other half (in the fridge or freezer) or make two pizzas!

For the Grapes & Toppings:
1/3 block of cream cheese, softened
1/2 cup of shredded mozzarella
1/2 container Ricotta cheese (7oz)
1 tbsp olive oil
black pepper to taste
1 -- 1 1/2 cups red grapes, cut in half (enough to cover the pizza like pepperoni)
1 tbsp lemon flavored olive oil (save until the very end)

Mix the cream cheese, mozzarella, ricotta, olive oil, and black pepper well. (Save the grapes and lemon olive oil for now.)

Lets bring everyone to the pizza party!

Preheat the oven to its highest setting (550 degrees or higher.) Flip a cookie sheet over (using the bottom) so that you have a smooth surface without sides (or use a pizza stone).
Sprinkle a small amount of cornmeal on the pan's bottom.
Roll out the dough into a pizza-y shape and then place it on the cornmeal. Bake for 4 minutes.
Flip the crust over once and bake for 1-3 more minutes. (It depends on how brown you like your crust and how hot your oven is.)

Take out the crust. Flip it back over so the cornmealy side is touching the pan. Turn the oven down to 350 degrees.
Rub a very small amount of olive oil on the crisp crust. (Use the back of a spoon- its hot!) Spread the cheese mixture evenly, followed by the grapes arranged cut side up.
Bake 3-5 more minutes until the cheese is gooey and the grapes are warm. Drizzle the lemon flavored olive oil on top.
Cut and enjoy! I've served this topped with quick pickled onion slices and arugula salad, but my favorite topping is mild, crunchy greens tossed in a sweet mustard vinaigrette.


Greens & Sweet Mustard Vinaigrette
1 tsp grainy mustard
1 1/2 tbsp olive oil
1 tbsp red wine vinegar
tiny drizzle of honey (maybe 1/2 tsp)
salt & pepper to taste
2-3 cups red leaf lettuce, romaine, bib lettuce- what ever you have

Wisk the dressing together in a medium bowl. Toss the greens in. Serve on top of the pizza (my favorite) or on the side. Enjoy!!!

Beautiful dough ball

A delicious plate all for me!

To get the original version, check out Dinner at Tiffani's.

xoxo Sam

Joyous Ice Cream Sammies

HAPPY ANNIVERSARY, FRIENDS!!!

Today is a day to celebrate! We have spent a whole year together! Can you believe it?

I wanted to say thank you for following me on this impatiently delicious food journey!!

To celebrate, I made a really special treat....

Joyous Ice Cream Sammies

For the Salted Chocolate Ice Cream:
2 3/4 cup coconut creme (I use the kind in an aseptic box)
1/2 tsp xanthan gum
2/3 cup cocoa powder
1 tsp vanilla
1/4 cup sugar
2 tsp honey
1 tbsp Kahlúa
1/2 tsp salt

The day before, place the ice cream maker insert into the freezer until frozen solid.
Blend all ingredients in a blender and chill in the fridge until you are ready to churn the ice cream.
Follow the directions for your ice cream maker for churning. Mine took 20-25 minutes.

Wait for it......

For the Coconut Walnut Oat Cookies:
1 1/4 cup flour
1 tsp salt
1 tsp baking soda
3/4 cup coconut oil
2 tbsp honey
1/3 cup brown sugar
1/2 cup sugar
2 eggs (or flax eggs)
1 tsp vanilla
2 tbsp creme de cocoa
1 cup oats (minced in food processor)
1 cup walnuts (minced in food processor)
1/4 cup unsweetened coconut flakes

In a medium bowl, mix the flour, salt, and baking soda well. Set aside.
In a large bowl, mix the coconut oil, honey, brown sugar, and sugar. Then add the eggs, vanilla, and creme de cocoa.
Add the flour mixture and combine.
Finally, add the oats, walnuts, and coconut flakes. Once everything is incorporated, cover the dough and refrigerate for a 2-3 hours.
Preheat the oven to 350 degrees. Spray a cookie sheet.
Roll the dough into 1-inch balls. I got about 24-26.
Bake for 10-12 minutes. (When you pull out the cookies, if they seem a little too puffed-up in their centers, just use a fork to gently make them flatter.)
Cool the cookies!

To make the sammies:
Spread the ice cream on one cookie and top with another! Freeze for an hour- if you can wait that long- before serving. ENJOY! YUM YUM! (I'm screaming for ice cream :))

To get the original ice cream recipe, check out The Minimalist Baker.

xoxo Sam

Squasherole

Humans! The secret to eating well, is having good food around that is easy to eat. One way to do that is to cook/ prep a bunch of dishes ahead of time so the week is easy-peasy-lemon-squeezy.

Its common for me to cook a lot on Sunday so I have food already on-hand for me to eat all week for lunch or dinner (and on occasion, breakfast).

You know that I love casseroles. This one is great because its yummy cold, warm, or piping hot. A very loud, peculiar human from the past taught me a version of this recipe, but I think I make it better.

Squasherole

1 medium sized summer squash sliced in 1/8 inch coins
1 tomato, cut in half then, sliced about 1/8 inch (about the size of the squash coins)
1 clove garlic minced
1 scallion, sliced (including the green part)
black pepper, to taste
1/3 cup milk (I used soy)
4 eggs
1 box corn bread mix
1/3 - 1/2 cup shredded sharp cheddar

Preheat the oven to 350 degrees. Coat a 13x9 baking dish with cooking spray.
Arrage the squash and tomato slices in the bottom of the dish. (You can see mine below.)
Evenly distribute the garlic, scallion, and pepper over the squash and tomatoes.
Scramble the eggs and milk in a medium bowl. Add the corn bread mix and combine.
Pour the batter evenly over the arranged squash/ tomato party. You may need to wiggle the pan a little to get the batter in all of the nooks and crannies.
Sprinkle the cheese over the top. Bake for 20 minutes.
Turn the oven up to 400 degrees and bake for 10 more minutes. Enjoy! Yum yum!
I usually let the casserole cool and cut it into 8 pieces. Each piece will go in its own container for easy lunching throughout the week.

The squash/ tomato party

The golden-brown Squasherole deliciousness

xoxo Sam

Secret Snack Bean Burgers with Spicy Slaw

Shhhhh.... Do you have a favorite snack food? I DO!

Mine is CHEEZ-ITS and damn it, I love 'em.

I don't eat them everyday, or even every month, but when I do, I usually eat them with toppings... but surely my most favorite snack food could be used for something else!

You should try these burgers with your favorite snack food. Or you can use mine, I'm nice like that and share.

Secret Snack Bean Burgers

1 can black beans, rinsed and dried off
1 cup Cheez-it crumbs (bread crumb size)
1/2 bell pepper
1/2 onion
2 cloves of garlic, minced
1 egg
1 tbsp chili powder
1 tbsp cumin
2 tsp Sriracha

Mash the beans with a fork in a mixing bowl. You aren't going for hummus, just half-mushed chunks.
In the food processor, turn the Cheez-its into crumbs. Set them aside in a small bowl.
In the food processor, mince the onion and pepper. Use a small sieve to squish out the onion and pepper juice (save this juice for the slaw!). Add the peppers and onions to the black beans.
In a small bowl, mix the egg, garlic, chili powder, cumin, and Sriracha until blended. Add to the black beans and stir well. Add the Cheez-it crumbs and combine.
Form into patties (I got 5-6ish patties).
Using a little oil, cook in a skillet on medium heat until brown on both sides and cooked through.
Serve with whatever toppings you appreciate on your burgers! I chose pickles, Spicy Slaw, and melty cheese on a toasted bun.
(Or you can freeze them in bags separately to be eaten later.)

Spicy Slaw

1 1/2 cups broccoli slaw
1 1/2 cups cabbage slaw
1 tbsp Sriracha
2 tbsp ranch dressing
reserved onion/ pepper juice (about 2 tbsp)

Mix the Sriracha, ranch dressing, and onion/ pepper juice in a bowl. (Adjust flavor to your taste).
Add the broccoli and cabbage slaws.
Let the slaw mingle while you make the burgers.
Serve as a side or on top of your burger!

To get the original version of the burgers, check out All Recipes!

xoxo Sam

Buffalo Hummus Dip

Do you love hummus? Cayenne pepper sauce? How about a bubbling hot buffalo-y dip?

Whether you like chicken or not, you can make this one completely veg friendly!!!

Buffalo Hummus Dip

1 can chickpeas, rinsed and drained
1/2 cup celery, inner stalks and leaves are best
1 (8oz-10oz) container of prepared hummus, use a flavor that goes well with cayenne pepper sauce
1/2 cup cayenne pepper sauce + another 1/4 cup
1 clove garlic
1/2 cup shredded cheddar cheese (or nutritional yeast)
Dippers of your choice- tortilla chips, celery sticks, carrot sticks, your fingers

Preheat oven to 350. Spray a small baking dish.

Use a food processor to pulse the chickpeas into a very chunky consistency (or smash with a fork, potato masher, fist, you know- whatever works). Pour into a mixing bowl.

Add the celery sticks into the food processor and pulse until minced. Add to the chickpeas.

Add the hummus, 1/2 cup of cayenne pepper sauce, and garlic in the food processor and blend until smooth. Add to the celery and chickpea chunks and mix well. Pour into the baking dish.

Top the dip with the 1/4 cup of cayenne pepper sauce and the shredded cheese.

Bake for 20 minutes until the cheese is melty! Enjoy with your favorite dippers!!

For the original version, go to Fooduzzi!

xoxo Sam

Veggie Confetti Noodles

I LOVE noodles.

I love them cold out of the fridge, enveloped in tomato sauce, drenched in peanut sauce, snuggled in with butter+ cheese, tucked in a cold pasta salad, and even sticky in a sweet Asiany sauce.

Today I wanted noodles in a sweet Asiany sauce, but I wanted to make sure I ate my veggies too! Whether you're into making home made 'takeout' or not, you should really give this guy a try- he's great!!!

Veggie Confetti Noodles

1/2 inch nub of ginger
1/2 box rice noodles (I used the thicker kind meant for pad thai)
1 small onion, sliced
1/2 cup carrots, sliced
1/2 bell pepper, diced
1/2 cup mushrooms, diced
1 cup snap peas, sliced into fourths
1 large clove garlic, minced

1/2 cup Asian bottled sauce

1/2 cup cashews, roasted

2 Tbsp sesame seeds

2 green onions, sliced

2 Tbsp sriracha

1 cup broccoli slaw

1 cup cabbage slaw
oil

cilantro


In a medium sized sauce pot, bring water and fresh ginger to a boil.
Add the noodles, turn off the heat, and soak for about 8 minutes.
In your favorite skillet, add oil, onions, carrots, and bell pepper and cook until slightly tender. 

Add the mushrooms, snap peas, and the whiter end of the green onions. (We will garnish with the green side later.) 

Drain the noodles, but reserve 1/4 cup of the starchy water. 

Add a little oil to a big bowl and toss the hot noodles. Add the cooked veggies. 

Add a little little oil to the skillet once again, and add the cashews. Toss around to start warming them up. Add the Asian sauce, sriarcha, sesame seeds, and starchy water as needed to loosen the sauce. (I used half of the water because the bottled sauce I used was pretty thick. Let the sauce simmer until your desired consistency. Add to the veggies and noodles and toss to coat.

Add a little more oil in the skillet. Sauté the broccoli and cabbage slaws until tender, then add to the noodles and toss.

Top with cilantro and the reserved green onions! YUM. Who needs take out when you can make something this good?!

xoxo Sam

Chia Seed Pudding

Some of the best sweet treats are pudding, ice cream, chocolate sauces, and hot chocolate!

However, not all of us were graced with the ability to digest dairy very well- myself included.

This means I do my best to stay away from the delicious things that have a ton of milk in them! But then, the craving hits me, and I just need something creamy and chocolatey!

I've adapted recipes for us fine people that are not friends with dairy milk, but friends with other kinds of milk!

Chia Seed Pudding

4 cups chocolate soy milk
1/2 cup + 2 tbsp chia seeds
2 tbsp ground flax seeds
Toppings: Defrosted mixed berries, coconut flakes, sliced almonds, cinnamon, whipped topping

Mix the soy milk, chia seeds, and flax. Let stand for 10 minutes. Mix again and then refrigerate overnight. Serve with whatever toppings you like!

I layered the pudding, berries, coconut flakes, and sliced almonds! It was fabulous for breakfast and all ready to go to work with me in the jar!!

Also, try it topped with whipped topping as a dessert. Both are so good!!

For the original version, go to Oh She Glows!

xoxo Sam

Chocolate Ganache for One

After a long week of work, on some Friday nights, all I want to eat is chocolate... so I do!

But I don't want to over indulge too much, so I make one little pot of chocolate and dammit, it always makes me feel better!!

The next time you need a sweet treat, try this way-too-easy chocolate ganache. Yes, it sounds fancy, but trust me- anyone can make it!!

Chocolate Ganache for One

1 tbsp semi-sweet chocolate chips
1 tbsp milk (I use soy milk)
1/2 tbsp nut butter (I use cashew)
Dippers: frozen banana chunks, orange sections, graham crackers, pecans, etc.

Add all ingredients into a small microwave safe bowl. Microwave on high for 30 seconds. Mix until smooth! Serve with whatever you like to dip into chocolate!!

Get your chocolate on, my friends!!

xoxo Sam

Sweet Potato Bird Nests

Its very trendy right now to find different ways to use muffin tins. People are making edible bowls, baking "hard boiled" eggs, organizing beads, and turning them into light fixtures- you know, normal uses.

I like to use my muffin tin for eggs too, but instead of "hard boil" baking them, I like to tuck them into nests of softly shredded sweet potato, cover them with seasonings and cheese, and send them to snuggle in the oven until breakfast time. OH YEAH, BABY!

Sweet Potato Bird Nests

3-4 medium sweet potatoes, scrubbed well

1 dozen eggs

1 cup cheese

seasoned salt

cooking spray

Preheat the oven to 400. Spray muffin tins well with cooking spray.
Shred the sweet potatoes (I left the skin on).
Add 3ish tbsp of sweet potato into each muffin cup. Gently form a nest shape and be careful to not smash the shreds onto the sides of the cup. Sprinkle with seasoned salt.
Spray each nest with cooking spray and bake for 20- 25 minutes. (No burnt nests please!)

Pull the nests out and let cool for 5-10 minutes. (You know I only waited 3-5 minutes- I'm just too impatient at breakfast time... actually always.)

Crack 1 egg into each nest. Sprinkle with seasoned salt. Top with some cheese.
Bake 15 more minutes. Enjoy with hot sauce and friends!! Wheee!

To get the original version, go to The Pioneer Woman! She is seriously awesome and hosts my favorite cooking show!!

xoxo Sam

Breakfast Banana Split

Sounds naughty but its not!

Its basically a deconstructed parfait, so no worries, eat the whole thing, my friends!

Breakfast Banana Split

1 banana
1/2-3/4 cup plain Greek yogurt
1 tbsp chunky natural peanut butter
1 tsp honey
(or swap out the the peanut butter+ honey for 1 heaping tsp of chocolate hazelnut spread+ 1 tsp chunky natural peanut butter)
Toppings: museli, fresh fruit, chia seed 'sprinkles', dried fruit, maple syrup, or your favorites!

Mix the Greek yogurt, peanut butter, and honey. Place the banana in a bowl (cut it lengthwise if you wish). Add the flavored Greek yogurt in a lump (as if it was an ice-cream scoop). Top with your favorite toppings and enjoy!

This is peanut butter/ honey yogurt with dried cherries, dried blueberries, maple syrup, oranges, and chia seed 'sprinkles'!

This split has chocolate hazelnut spread/ peanut butter yogurt with muesli, strawberries, and chia seed 'sprinkles'!

Make it however you wish and enjoy such an easy, breakfasty banana split!! YUM!

xoxo Sam

Pecan Hummus

Lately everyone is making hummus out of everything...

Beet hummus, carrot hummus, chicken hummus? Maybe not the last one, but seriously someone will make it, trust me.

I decided to lead the way by adding something new- nuts! There's no better nut than pecans- one of my favorites!

Pecan Hummus

1/2 can of white beans, rinsed and drained
1/4 cup pecans
1 tbsp lemon infused olive oil
1 tbsp lemon juice
1/4 cup olive oil
Season to taste: garlic powder, garlic salt, black pepper

In your favorite food processor, blend all ingredients until the hummus is smooth and thick. Eat with crackers, tortillas chips, or your favorite veggies! YUM!

xoxo Sam

Pumpkin Custard Crumble

Every pantry item has a story.

There is always that one random can or bottle of something in your pantry that you know exists but never gets used. You should find that lonely food container and put it to use my friends!

Mine was a can of pumpkin puree that my roommate had neglected to use and passed over to me.

It sat on my shelf for a long time, but I knew that one day I would have a craving for something slightly sweet and pumpkiny and that can would be on hand!

Pumpkin Custard Crumble

1 can pumpkin puree
3 tbsp dark brown sugar
3 eggs
1/2 rolled oats
1/2 cup pecans
2 tbsp candied ginger
1 tsp vanilla
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch salt

Topping: Crumble
2 tbsp melted butter
2 tbsp dark brown sugar
1/2 cup minced pecans (I used the food processor)
1/2 cup granola (I used pumpkin seed flax granola)

Preheat oven to 350. Coat a 9" pie plate with cooking spray.
Plop the pumpkin puree in a bowl. In a blender, blend the brown sugar, eggs, oats, pecans, candied ginger, vanilla, allspice, cinnamon, ginger, and salt until smooth. Add to the pumpkin and mix well. Pour into the pie plate.
For the topping, mix the melted butter, brown sugar, pecans, and granola. Sprinkle over the top of the pumpkin mixture and bake for 45 minutes. The crumble is done when the middle of the custard is set up. Serve warm or cold with a bit of whipped cream! Delish!

I was inspired by my love for Nutty Cakes and this recipe ended up being gluten free too!

xoxo Sam

Tiny 'Tatas

No, this post is not about tiny boobies! Don't get all excited!.....

Frittata is the easiest eggy breakfast that you can make to feed a crowd.

(Trust me, I've fed a ton of super hungry touring band boys with frittata.)

The other really cool thing about frittata is that you can put any bit of leftovers inside and it looks like you actually tried to make something special!

Since I am usually only cooking for myself, making a giant frittata was literally 'a bit too much.' So why not make them tiny?

Tiny 'Tatas

5 eggs
1/2 cup plain Greek yogurt
1/2 cup water
1 tsp Montreal steak seasoning
3 cups veggies on hand: I used left over roasted root veggies and chopped fresh spinach
3 deli sized slices of cheese, ripped in half (I used gouda)

Preheat oven to 350 degrees. Spray a muffin tin with oil.
Beat the eggs, Greek yogurt, water, and Montreal steak seasoning until it is smooth. Add the veggies and mix well. Spoon evenly into muffin tin wells.
Fold each half slice of cheese in half again and stick on top of each tiny 'tata.
Bake for 25-30 minutes until the middles aren't jiggly.
Broil for 2 minutes to make the cheese bubble and brown slightly. Serve warm or cold or reheat in the microwave for 30 seconds!

Yay for easy breakfasts, and using leftovers!!

xoxo Sam

Top Secret French Onion Dip

The big game is this weekend!! Are you ready to have fun and hang with your besties?

Its time to plan your football snack munching now!! Here is some help...

I'm sharing my top secret recipe for french onion dip, because its just that good. Trust me!

Top Secret French Onion Dip

2 cups plain Greek yogurt

1 tbsp mayo

oil

2 onions, diced (I usually use a purple and a white onion)

1 garlic clove, minced

1/4 cup soy sauce

2 tbsp vegetable broth

1 tsp sugar

pinch salt

1/2 tsp pepper

1/2 tsp Italian herbs

In your favorite skillet, cook oil and onions on low heat. The point is to slowly caramelize the onions, so it will take like 20 minutes. Stir so that they don't burn. Add sugar, salt, pepper, and Italian herb seasoning. Continue to cook the onions for a few more minutes, then deglaze the pan with the soy sauce. Cook a few more minutes until the onions have started to absorb all the soy sauce. Deglaze the pan again with the vegetable broth. Set aside to cool for a few minutes.

Mix Greek yogurt and mayo. Add the warm onion mixture. Refrigerate the dip for a few hours so the flavors can marry, if you can. I usually dive in with some cucumber slices and chips right away.

YUM!!

Here's how I packed it up for lunch- one of my favorites to take to work! Yay!

xoxo Sam

Nutty Cakes

So... a lot of people are scared of wheat and flour right now.

Wheat is awesome and I'll never stop eating it unless at some point I develop Celiac Disease.

I really think you should eat it unless you can't, but I decided to give in and try a gluten free recipe for all the nuts out there that are scared of the lowly grain, wheat.

Nutty Cakes

2 eggs
2 tbsp rolled oats (use the more expensive, specifically labeled gluten free ones if you must)
2 tbsp walnuts
1 ripe banana
1 tsp vanilla

Topping: Berry Syrup
2 tbsp frozen blueberries
2 tbsp frozen raspberries
1 tbsp maple syrup
2 tbsp water

Start warming your favorite skillet and spray with oil. In a blender, blend eggs, oats, walnuts, banana, and vanilla until very smooth. Using a spoon, scoop batter into the warm pan. I made sand dollar size pancakes; make them larger if you wish.
While the pancakes are cooking, make the Berry Syrup. In a small sauce pan, warm the blueberries, raspberries, maple syrup, and water. Cook for about 5 minutes until the berries are hot and syrupy.
I topped mine with a few extra walnuts and maybe a tad of whipped cream. Enjoy!

xoxo Sam

For the Love of Cheese Ball!

This isn't the healthiest recipe... so, don't eat them all the time, okay?

Dammit, I love a good cheese ball!

I know you do too. So make this for your next football game or cocktail party and it will be gone before you know it! Seriously! (Maybe you should make two?!)

For the Love of Cheese Ball!

1/4 cup milk
1/2 packet of Ranch dressing powder
1 tbsp mayo
1 block softened cream cheese (1/3 less fat)
1/2- 3/4 cup shredded white sharp cheddar cheese
optional: pecans or walnuts to decorate

Mix milk, 1/2 packet of Ranch dressing powder, and mayo in a bowl. Add the cream cheese and shredded cheddar and whip with an electric mixer until combined.
If you want to shape it into something, now is your chance! Plop it out onto some plastic wrap and seal tightly. Shape the ball however you wish. I shaped mine like a pine cone (like a curved triangle). Refrigerate for an hour to marry the flavors! After its chilled, cover with nuts or a different topping or not! Make your cheese ball how you like it!

Don't forget some crackers, carrot sticks, and celery sticks for munching on this delish snack!!

xoxo Sam

Curried Away Soup

Quick, check your fridge!

Do you have a shriveling apple or two? Or some random veggies that you need to use up?

Make them into delicious soup!

Curried Away Soup

olive oil
1-2 apples, diced
1/2 sweet potato, diced
1/2 onion, diced
1 garlic clove, minced
1 tbsp curry powder
1/2 tsp cayenne pepper
1 pinch salt
4-6 cups water
toppings: croutons, dried cherries, cilantro leaves, a drizzle of olive oil

In a medium sauce pot, add olive oil, onions, and garlic. Once the onions start to soften, add the sweet potatoes, apples, curry powder, cayenne, and salt. Let the sweet potatoes and apples start to soften. Add water until its just covering the apples and veggies. Simmer until everything is very soft. Let it cool slightly. Use an immersion blender or a regular blender to blend the soup until a smoother consistency. Serve warm with whatever toppings you have around! Yay for yumminess!

Use what ever veggies you have laying around! Clean out your fridge, friends!!

xoxo Sam

Fun for Everyone No Bakes!

Why are these cookies fun for everyone?

Because they are delicious! (vegan, nut-free, and gluten-free if you use GF oats!)

Fun for Everyone No Bakes!

1/2 cup sugar
1/2 cup soy milk
1/2 cup vegan butter
1/4 cup unsweetened cocoa powder
3 1/2 cups rolled oats
1 cup sunflower seed butter, chunky or smooth
1 tbsp vanilla
1 pinch salt

In your favorite sauce pan, bring the sugar, soy milk, vegan butter, and cocoa powder to a boil, stir and make sure it doesn't burn, then boil for a minute. Remove from heat and add sunflower butter, vanilla, and salt. Add the oats last. Mix very well!
Drop lumps of the oatmeal goo on to sheets of wax paper. Let the cookies sit out at room temperature until cooled and hardened. I dare you to not eat them in the mean time! Yay! Yum!

For the original version, go to Food Network!

xoxo Sam

Honey Buffalo Tempeh (for your face)

Who loves honey?

Who loves buffalo sauce?

Who loves to eat wings? I do, but I won't make them. 

I am lazy and never buy meat. So I make my favorite meaty dishes meatless.

Serve this as a sandwich or with steamed veggies or in a wrap!

Honey Buffalo Tempeh (for your face)

oil

1/2 onion, sliced

1 block tempeh, cut in half lengthwise and sliced or diced

1-2 tbsp honey

 1/4 cup cayenne pepper sauce

1 tsp garlic powder

In your favorite skillet, saute the onion in oil. Add the tempeh and let it start to brown. Sprinkle in the garlic powder. Add the honey and cayenne pepper sauce. Cook until the tempeh is coated nicely and the sauce is warm.

Serve on a hot dog bun, toasted bread, or roll with veggies and ranch/ blue cheese dressing. I had pickles, carrots, melted cheese, and spinach on my roll. Enjoy!

xoxo Sam

Cheese Stuffed, Bacon-Wrapped Dates

Yes, they are as good as they sound.

They are so easy to make and love, for all of your entertaining needs!

You can make them without the bacon for your veggie friends, but that's why hostesses invented cheese balls. Don't mess with the original (at least with these).

Cheese Stuffed, Bacon-Wrapped Dates

1 package dates
1 block cheese (your favorite)
1 package bacon (strips cut in half)
toothpicks!

Preheat oven to 425.
Cut hunks of cheese to the size of an almond- one for each date. Cut a slit in the side of each date and remove the pit. Stuff cheese into each date. Wrap each stuffed date with bacon (it should be almost the perfect size) and secure with a toothpick.
Bake for 20-25 minutes on a sheet pan until the bacon is cooked and crispy. EAT!!

These are so lovely because they are soft, crisp, sweet, savory, and delicious. Try them out for your Superbowl party this year! To get the original version, go to The Pioneer Woman!

xoxo Sam