Posts Tagged ‘Summer’

Frozen Yogurt Sandwiches

Two more days until the unofficial start of fall! Just enough time for one more summer recipe.

Ahhh heck. Who am I kidding? I eat this in the dead of winter. Can’t beat PB and chocolate 🙂

Frozen Yogurt Sandwiches

Frozen Yogurt Sandwiches

Ingredients: 

1/2 cup dark chocolate chips, divided

4 tbsp unsweetened almond milk, divided

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1/4 cup plain, whole milk yogurt

2 and 1/2 tbsp nut butter (almond, peanut…)

1/4 tsp vanilla extract

1/8 tsp salt

Directions: 

Cover and mold the bottoms of a mini muffin pan with aluminum foil. Set aside.

Melt 1/4 cup chocolate chips and 2 tbsp almond milk together until smooth. Pour the melted chocolate into the muffin pan, just enough in each hole to cover up the aluminum entirely. Place in the freezer for 15 minutes.

Meanwhile, whisk together the yogurt, nut butter, vanilla, and salt together. Once the chocolate has frozen, cover it entirely with a glob of yogurt. Freeze again for 15 minutes.

Melt the remaining chocolate chips and almond milk together. Once the yogurt has stiffed, pour chocolate on top and return to freezer. Wait about 30 minutes before popping sandwiches out of muffin tins (using a fork helps). Store in the freezer.

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Baked Chicken Zucchini “Pasta”

Yup, it’s that time of year again. Time to savor the last few weeks of summer and then prepare to say hello to fall!

Aside from the craziness of beginning up school again, I really have no complaints about fall.

Actually, maybe one: no more in-season zucchini 😦

Bummer.

And so, with fall rapidly approaching, I wanted to post a few more summer-like recipes before moving into the fall realms of squash and pumpkins.

You win some, you lose some.

Baked Chicken Zucchini “Pasta”

Baked Chicken Zucchini “Pasta”

Ingredients:

2 large zucchinis

1 tbsp avocado oil

1 onion, chopped

2 tbsp minced garlic

1 tbsp dried basil

1/2 tbsp oregano

1 tsp crushed red pepper flakes

salt and pepper

2 portabello mushrooms, chopped

14 oz can of fire roasted crushed tomatoes

2 eggs

1/2 cup shredded mozzarella + extra for topping

1 cooked chicken breast (I use leftovers from the grill), diced

Directions:

Spiral zucchinis into “noodles,” place in a colander (with a bowl beneath the colander) and sprinkle with a generous amount of salt. Set aside for zucchinis to release water.

Preheat the oven to 375 degrees. Place oil in a deep skillet over medium-low heat and add onion, garlic, basil, oregano, pepper flakes, salt and pepper. Sauté for 5-8 minutes. Add in mushrooms and cook for another 5 minutes. Add in tomatoes and bring to a boil. Let cook for 10-15 minutes.

Meanwhile, squeeze zucchini of all excess water and place in a bowl. Add in eggs, 1/2 cup cheese, and chicken and mix altogether. Once sauce in done, mix that in as well.

Pour entire mixture into a 9×13 baking dish and top with desired amount of extra cheese. Place in oven for 30 minutes. Once finished, let cool for 5 minutes to also baked pasta to set.

Pineapple “Crust” Hawaiian Pizza (Grain-Free)

As I have previously mentioned, I have an aversive reaction to the enzymes in fresh pineapple. Namely, I experience a stinging sensation in my mouth and my lips puff up. Not pretty.

But when cooked, I don’t have the reaction (unless if I chow down an indecent amount of pineapple).

And so, when working with pineapple, I usually use the outer sides of the pineapple (less enzymes are concentrated here) or cook it.

To kick off the unofficial start of summer, I’m posting a Hawaiian Pizza recipe. But instead of topping it with pineapple, I’m using the (cooked) pineapple as the crust!

Pineapple “Crust” Hawaiian Pizza (Grain-Free)

Pineapple “Crust” Hawaiian Pizza (Grain-Free)

Ingredients:

Pineapple slices (sliced thinly)

Marinara/pizza sauce

Bell pepper (any color), chopped

Precooked ham, chopped

Mozzarella cheese

Cilantro

Directions:

Preheat the oven to 350 degrees. Place pineapple slices on a baking pan and place in the oven for 10 minutes. Take out, spread on a thin layer of sauce, followed by bell pepper, ham, mozzarella, and cilantro. Put back in the oven for 10 more minutes. Let cool for at least another 10 minutes before eating.