pumpkin pie coconut macaroons

As if the name doesn't tell you enough...  these are a chewy, moist, delicious little coconutty bite of pumpkin pie bliss in a macaroon form!

And to make things even better (for me at least! Ha!), they are dairy-free!  (And even gluten-free too, I think!)  YAY!

I have been so grumpy lately without my dairy.  Baby Girl isn't showing any great signs of improvement yet, but it's only been a few days so I guess we've still got a ways to go on that.

I am so hoping this helps her feel better, but at the same time I am hoping it doesn't help at all.  :o/  Selfish, huh?

Anyways, these little dairy-free gems (all macaroons are dairy free, so I didn't do anything sneaky to these, in case you were wondering!) really are delicious.  Super simple to throw together and taste like a little bit of autumn-joy in your mouth.

Especially with a big cup of coffee...  because we all know coffee makes sweets taste better, right?

Right?!

Pumpkin Pie Coconut Macaroons Recipe
adapted from Smitten Kitchen
makes about 2 1/2 dozen small cookies

Ingredients:
2 cups sweetened, flaked coconut
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 large egg whites
1/4 cup pumpkin purée

Directions:
Preheat the oven to 325ºF.  Line 2 baking sheets with parchment paper and set aside.

In the bowl of your food processor, pulse the coconut for about 1 minute.  Add in the sugar, spice & salt and pulse for another minute.

Pour in the egg whites while the food processor is running and continue to process for another minute.  Add in the pumpkin and pulse a few seconds to combine.

Drop with a small scoop onto the prepared baking sheets (the cookies won't spread much).  Bake each sheet for 25-32 minutes, until the cookies are light golden brown on top.  Remove from the oven and cool completely on the baking sheets.

These are one of the very few cookies that, in my opinion, actually store better not in an airtight container...  they stay crispier on the outside while still nice and chewy inside that way!

Enjoy!

fresh cherry almond yogurt parfaits

I am a huge fan of fresh fruit and yogurt parfaits.  Something about the combination of flavors and textures just always makes me happy.

And this is one of my favorite combinations yet!

Fresh, juicy, sweet Bing cherries just couldn't be any more perfect right now and I love the hint of almond complementing the cherries.

(I also discovered some amazing granola recently in our short visit to the Gluten Free world.

Udi's has a great variety of all-natural gluten free granolas, and since they are still just as wonderful as any other non-gf granola, we are happily eating through our stash...  even though we aren't trying to have Bjørn eat gluten free anymore.)

Of course a generous topping of delicious granola is crucial for a great parfait!

Give this a try next time you've got a parfait-craving, or want to impress some breakfast or brunch guests.  So fun!

Fresh Cherry Almond Yogurt Parfaits Recipe

Ingredients:
plain yogurt
pure almond extract
fresh cherries, pitted & halved
your favorite granola

Directions:
In a small bowl, stir together some of the yogurt with a splash of almond extract.

Layer in a mason jar or a pretty glass:  cherries, almond yogurt & granola.  Repeat layering as often as you'd like!

Serve immediately or store for up to several hours in the fridge.

baked quinoa mac & cheese

For some reason, I always seem to forget about quinoa.  And then I am pleasantly surprised every time I remember to make something with it again.

This quinoa 'mac' & cheese was such a delicious treat!

I saw the idea and knew that it was something my mac & cheese loving family had to try right away...  And I'm so glad we did!

It was a hit with everyone except picky 3 year old Bjørn, who I'm sure just wouldn't eat it because he saw me make it (He doesn't like to know what's in his food!).

This dish has all the rich, gooey flavor of your favorite mac & cheese with a whole lot less guilt in a healthy, protein-packed punch.

If you've never tried quinoa before, because you're not sure how you'd like it...  this recipe would be a great place to start and give it a try!

Baked Quinoa 'Mac' & Cheese Recipe
adapted from Monica Nelson Fitness
serves 4-6, and can be easily doubled into a 9x13" pan!

Ingredients:
1 tablespoon olive oil
1-2 cloves garlic, minced
3/4 cup quinoa, rinsed well and drained
1 1/2 cups chicken stock
salt & pepper
1/2 teaspoon onion powder
1 large egg
3/4 cup milk
2 cups shredded cheese (cheddar & pepper jack are great!)
1 cup shredded cheese, for topping

Directions:
Heat the oil in a medium skillet.  Sauté the garlic for a few seconds and then add in and sauté the quinoa for about 5 minutes, stirring occasionally.

Add in the chicken stock, salt & pepper, and onion powder, stirring well.  Bring to a boil, then reduce the heat to low, cover tightly and simmer for 15-20 minutes, until most of the liquid has been absorbed.

While the quinoa is cooking, preheat the oven to 350ºF and lightly grease an 8" or 9" square baking dish.

When the quinoa is done, let it sit off the heat for about 5 minutes while you whisk together the egg and milk in a small bowl.  Quickly stir the liquid into the pan of quinoa with the 2 cups of cheese and dump it all into the prepared baking dish.

Sprinkle the remaining cheese over the top and place in the oven to bake for 25-35 minutes, until the cheese is bubbly and golden brown!

spicy pesto chicken with wilted fresh baby spinach

This meal was a delicious surprise born out of necessity.

I need to eat more greens and protein for this baby and I have been having a hard time doing that.  Nothing sounds or tastes good.

Until this, that is!

I made my homemade pesto sauce, but loaded it up with crushed red pepper flakes because I love a kick.

Then I warmed some of it up on the stove with some grilled chicken breast and tossed in a ton of fresh baby spinach until it was all coated and jut barely wilted with the warm pesto sauce.

I was so worried that all would be able to think about was the noodles that I was wishing were on my plate with this, but I didn't miss them at all!  In fact, I made it again the next day and ate it twice!!

Try this sometime if you need a good protein/greens meal and are getting tired of cold salads like I am!  :o)

Spicy Pesto Chicken with Wilted Fresh Baby Spinach Recipe
serves 2

Ingredients:
1/4 cup or so homemade spicy pesto sauce*
1 chicken breast, grilled or sautéed and sliced
3-4 large handfuls fresh baby spinach

Directions:
In a large pan over medium heat, warm the pesto sauce and chicken together.  Once they are both nice and warm, toss in the spinach, turning and stirring often until coated with the pesto sauce and just as wilted as you like (I prefer mine barely warmed, and not too soft!)

-----

*Spicy Pesto Sauce Recipe

Ingredients:
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1 teaspoon red pepper flakes, to taste
1/2 cup (or so) extra virgin olive oil
salt & pepper, to taste
1/2 cup fresh grated parmesan cheese

Directions:
In your food processor, place the basil, toasted pine nuts, garlic, and red pepper flakes. Pulse until everything is finely chopped.

Turn the food processor on and slowly stream in the olive oil until you have a smooth, creamy consistency.
Store any leftover in a small jar in the fridge with a thin layer of olive oil poured on top.

Or you can freeze leftover pesto to use later!

gluten-free chocolate chip almond cookies

Well, I made my very first gluten-free dessert yesterday!

I wanted to make a special treat for Bjørn to help offset all the "no's" he has been getting when asking for all of his favorite foods.

I wasn't sure how these would go over, but he absolutely loved them and I thought they were great too!

(Don't you just love the fashion-sense of a 3 year old?  

This kid always has to have his hood up, 

and the goggles were just a random addition 

he decided he had to wear today.  So funny!)

The best part?  These cookies don't even use all the fancy expensive flours and stuff that most GF recipes call for.

Ground almond (almond meal...  I buy mine at Trader Joe's usually, but sometimes just grind up almonds in the food processor!) is the base instead of flour, and it adds a great nutty flavor and chewiness to these simple, gluten-free, egg-free cookies!

And in case you're wondering, Bjørn handled day 1 of his gluten-free diet month pretty well!!

I forgot to check the snack at my mom's-group this morning, so he did have some animal crackers which means GF didn't start officially until about 11am.  But we're doing good besides that and I'm pretty sure I won't forget that again!

He had some quinoa/corn noodles for dinner and loved them (I tasted one...  not bad at all!!) and since his favorite fruit snacks are already gf, that helped a lot with the denied requests for all his favorite treats.

I definitely need to hurry up and find him some cereal though...  He absolutely loves cold cereal with milk and has been having withdrawals today already.

Which reminds me, do any of you happen to know which regular cereals (as in cereals you would find in the regular cereal aisle at the grocery store at regular price!) are gluten-free???

Give these a try sometime, if you want to surprise a special gf person in your life, without breaking the bank on expensive flours!

Or if you just love almonds like I do, these are chewy, delicious cookies!

Gluten-Free Chocolate Chip Almond Cookies Recipe
adapted from une Gamine dans la Cuisine

Ingredients:
2 1/2 cups finely ground almonds
pinch of salt
1/4 teaspoon baking soda
10 tablespoons butter, melted
1/2 cup firmly packed brown sugar (or maple syrup would work here too!)
1 teaspoon gf pure vanilla extract
1 cup semi-sweet or dark chocolate chips

Directions:
In a small bowl, whisk together the melted butter, brown sugar and vanilla extract until smooth.  Set aside to cool.

In a larger bowl, whisk together the almonds, salt and baking soda until combined.  Then the butter mixture has cooled, pour it over the almond mixture and stir well to combine.

Stir in the chocolate chips and then place the dough in the fridge to chill for at least 1 hour.

Preheat the oven to 350ºF.  Scoop the dough onto a parchment-lined baking sheet and bake for 8-12 minutes, until the cookies are light golden brown around the edges.  Let them cool a bit before trying to move them from the baking sheet.

Serve warm, or store in tupperware!

homemade Mounds candy bars

Mounds Bars and Almond Joys have always been some of my favorite candy bars.

I remember being a kid and standing in the candy aisle trying to decide which one I wanted and then I would eagerly enjoy my pick, all the while thinking maybe I should have gotten the other...

(Which reminds me...  WHY do they not make a pack with one piece Mounds and one piece Almond Joy for the indecisive among us like me?!)

Needless to say, I was so excited when I found this idea for homemade Mounds Bars and even more excited at how I could enjoy them without all the guilt!

This is a super easy, delicious little recipe...  and the result is quite a bit healthier than you might expect!

You could actually take these quite a bit further into the healthy-zone, but I am happy right smack dab here in the middle.  :o)

Homemade Healthier Mounds Bars Recipe
adapted from Tasty Yummies

Ingredients:
2 1/2 cups flaked or shredded coconut
1/2 cup melted virgin coconut oil
1/4 cup raw honey (melted if it will be too firm to stir!)
1 teaspoon pure vanilla extract
pinch of salt
1 1/2 cups dark chocolate chips
1 1/2 teaspoons virgin coconut oil

Directions:
In a large bowl, mix together the coconut, coconut oil, honey, vanilla and salt until well mixed.

(The mixture may seem very greasy...  don't worry about it.  Everything will firm back up into a wonderful moist, chewy texture!)

Fill about 12-15 cups of a mini-muffin pan with the mixture, pressing down evenly and firmly.  Place in the freezer to set for at least 30 minutes.

Melt the chocolate chips with the coconut oil.  Spoon the chocolate evenly over the coconut in each cup, spreading smoothly.  Place the pan back in to the freezer to set another 30 minutes.

Use a knife to gently pop each candy bar out of the pan and transfer to a freezer-safe Tupperware to store in the freezer or fridge.  Or serve immediately!

These will get soft at room temperature for too long, so keep them cold until you are ready to serve them!

sesame garlic green beans

I got this recipe from my sweet midwifriend (yes I know I made that word up!) recently and I absolutely fell in love with it the first time I tried it.

Sautéed green beens, loaded with garlic and sesame...  super simple, healthy and packed full of flavor!

I'm pretty sure I could eat this every day.  Or at least every other day.  :o)

Even Haakon, my little 1 year old munchkin, can't stop eating these and finished off half my plate-full last night!

This is more than a method than an exact recipe, since it all depends on your tastes and how many green beans you plan to cook, so you can't really go wrong with this one!

Try it out and see if you get as hooked as I am!

Sesame Garlic Green Beans Recipe

Ingredients:
fresh green beans, trimmed
olive oil or coconut oil for sautéing
lots of fresh minced garlic
sesame oil
lightly toasted sesame seeds
salt & pepper, to taste

Directions:
Heat the oil in a large skillet over medium-high heat. Toss in the green beans and sauté until the beans are starting to get golden and crisp (don't let them get to the mushy stage!) toss in the garlic and let cook for a few seconds.

Remove from the heat, drizzle with a bit of sesame oil, toss with the toasted sesame seeds and season with salt & pepper if you'd like.  Serve immediately!

roasted veggie & ham overnight egg bake

Our Easter was very low-key this year.  Usually we are adjusting back to normal after some or all of us have gotten back from a mission trip to Mexico, but this year we all stayed home.

Then Bjørn got sick, and boy am I glad his daddy was home when that happened.  I can't imagine having had to deal with both boys alone while in the hospital with my pneumonia-boy!  (He is SO much better now, by the way!).

It wouldn't have been pretty, that's for sure.

Anyways, we didn't do much in the way of celebration yesterday...  just a lovely time at church and then a quiet day at home.  But I just couldn't let easter go by without a little something special for breakfast...  specifically an egg bake!

(yes, I realize this is not a picture of an egg bake, but sometimes, pretty

pictures of egg bakes on busy holiday mornings just don't happen!)

I just love a good egg bake.  I mean, really...  who doesn't, right?!  And some holidays, Easter & Christmas morning especially, just need an egg bake to make them perfect.  

Caramel rolls don't hurt either, but that's not what we're talking about here...

I don't especially care for egg bakes filled with bread, potatoes, and other fillers.   I like mine chock-full of veggies, meat and cheese...  just how I like my omelettes and scrambles!

This makes a full 9x9" pan, and if you serve anything else with breakfast (toast, caramel rolls, fried potatoes, fruit!) it will be plenty for 6-9 people!  

If you're not serving anything but this, I would plan on it serving 4-6.

Roasted Veggie & Ham Overnight Egg Bake Recipe

Ingredients:
1/2 cup chopped onions
1 1/2 cups chopped veggies (I love red bell peppers and mushrooms!)
1 tablespoon olive oil
1 1/4 cup shredded cheese (combination of cheddar & pepper-jack or mozzarella)
1 cup chopped ham or canadian bacon
5 large eggs
1/4 cup flour
1 cup milk
salt & pepper, to taste

Directions:
To roast the veggies:  Preheat the oven to 400ºF.  On a foil-lined baking sheet, toss the chopped onions and veggies together with the olive oil and some salt & pepper, coating well.  Spread them out so that they are in a single layer and roast for 20 minutes or so, until the veggies are soft and starting to brown a bit.  (If you don't want to roast the veggies for this egg bake, you can sauté them in a pan!).

Lightly grease a 9x9" baking dish.  Sprinkle the cheese evenly over the bottom, then sprinkle the chopped ham in an even layer over the cheese.  Spread the roasted veggies evenly on top of that.

In a medium bowl, whisk together the eggs, flour, milk and some salt & pepper until smooth.  Pour over the rest of the ingredients in the pan, cover with plastic wrap and place in the fridge overnight.

In the morning, take the egg bake out of the fridge to rest for about 30 minutes while you preheat the oven to 350ºF.

Bake for 30-45 minutes, until the eggs are set an a knife inserted in the center comes out clean.

Let the egg bake sit for 5 minutes before cutting and serving!

tomato feta salad or bruschetta

This bright, fresh salad of tomatoes, feta and herbs is summer in my mouth.

I know it's not summer yet, but in this dreary, cold, damp Pacific Northwest, I really really needed some summer in my life!

Of course you can usually get good tomatoes year-round at the market, so this salad can be made anytime you like...

But can you just imagine how amazing it would taste with tomatoes and herbs fresh from your summer garden?

Even my tomato, feta & vinegar hating husband loves this salad, even though he doesn't like to admit it.

When I make it and put it in front of him, it's not long before the whole bowl is gone!!

Tomato Feta Salad Recipe
Serves 4-6

Ingredients:
6 cups seeded, diced tomatoes (or 3 pints cherry tomatoes, halved)
3/4 lb crumbled feta (preferably French goat feta)
1/2 large onion, finely chopped
6 tablespoons white wine vinegar
1/2 cup good extra-virgin olive oil
1/2 cup basil leaves, chopped
1/2 cup italian parsley, chopped
salt & pepper, to taste

Directions:
Gently toss together the tomatoes, feta and onion in a large bowl.

Add the vinegar, oil, basil, and parsley;  Toss gently again and season to taste with salt and pepper.

Serve at room temperature with sourdough toasts or fresh french bread slices.

You can mix this salad up so many ways...   My favorite is tossed with a bunch of chopped fresh romaine.

You could also mix it with cooked, cooled pasta or quinoa for a great summer potluck dish.  Or of course it is amazing just the way it is!

Halve this recipe if you'd like, but I doubt you'll have any problem finishing it off!

Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid.  Also visit Recipe for Change to learn more about how to support tomato farmers.

fresh & easy lemon chicken pasta

I have been craving lemons like crazy lately.  Yes, another hormonal pregnancy thing I'm sure, but I love lemons anyways, so this one is not-too-weird for me.

When I am craving lemons and pasta, I usually throw together a simple homemade lemon fettuccine alfredo.  But I am afraid that I have been indulging in that treat a little too often lately and I needed to come up with something healthier for everyday!

This fresh, easy meal is super-simple to throw together and incredibly satisfying.  Most of these ingredients are in your pantry (aren't they?) and if they aren't, they should be!!

Keep the basics on hand - pasta, lemons, a few tomatoes, good parmesan cheese... and you've always got a simple, delicious meal to whip up!

Try this next time you are craving lemons, or you just need a little taste of summer!

Fresh & Easy Lemon Chicken Pasta Recipe
adapted from Steamy Kitchen on Tasty Kitchen
serves 3-4, depending on accompaniments

Ingredients:
1/2 pound long pasta, cooked al dente
2 tablespoons olive oil
1 large chicken breast (or 2 smaller ones!)
2 tablespoons butter
1 large clove garlic, finely minced
2 vine-ripened tomatoes, chopped
1 cup chicken stock (or 1/2 cup chicken stock + 1/2 cup white wine)
fresh-squeezed juice of 1-2 lemons
fresh italian parsley
salt & pepper, to taste
crushed red pepper flakes
freshly grated parmesan cheese, for topping (optional)

Directions:
In a large pan, heat the olive oil over medium-high heat.  Slice the chicken breast in half horizontally, like you are halving a bagel.  Season lightly with salt & pepper, and cook in the hot pan until lightly browned and cooked through, a few minutes on each side.  Remove from the pan, and set aside.

Turn the heat down to low and stir in the butter and minced garlic.  Sauté for a few seconds and then stir in the chopped tomatoes.  Turn the heat back up to medium-high and stir in the chicken stock, letting it simmer while you stir gently and scrape up all the good flavor-bits off the bottom of the pan!

Slice the cooked chicken breast and place it back in the pan with the sauce to warm up.  Gently toss in the noodles and season with salt & pepper and as much fresh lemon juice, parsley, crushed red pepper and parmesan cheese as you like!

Serve immediately with crusty garlic bread and a tossed salad for a great summer-tasting meal any time of the year!

fresh strawberry yogurt parfaits

Do you have a simple breakfast that is your go-to comfort food for casual weekday mornings?

Oatmeal maybe?  A bowl of cereal?  Toast with jam?

Well, this...  this is my go-to breakfast!

A simple parfait made out of fresh fruit, plain yogurt and homemade granola (my favorite is coconut almond!).

There is really no way to go wrong with this one...  You can use whatever fruit you have (bananas are especially great with plain yogurt!), whatever yogurt you have and whatever granola you have!

I especially love this with still-frozen blueberries.  Mix it up and let it sit for 10-15 minutes and the blueberries start to thaw a bit, while also freezing the yogurt a bit.

Yum!!

Fresh Strawberry Yogurt Parfaits Recipe
serves 1

Ingredients:
3-5 strawberries, diced
3/4 cup plain yogurt
1/4 cup granola

Directions:
Layer & enjoy!  Simple as that!!  :o)

buffalo chicken quinoa casserole

The ultimate guilty-pleasure...  with a little bit of health thrown in.

Buffalo chicken in a quinoa-loaded casserole.  Yum!

If you have never tried quinoa before, it is a super-healthy protein-packed starch that is a great replacement for rice in recipes.  Give it a try sometime!

(And if you are scared of buffalo sauce, try this Chicken Broccoli Quinoa Casserole!)

I make my own condensed cream-of-chicken soup, though you can obviously substitute the canned stuff...

But homemade is super simple and much better for you (not to mention cheaper!) than the canned stuff!

Buffalo Chicken Quinoa Casserole Recipe

Ingredients:
4 cups cooked quinoa
4 tablespoons butter
1 large onion, finely chopped
2 cups chopped celery
3 chicken breasts, diced or shredded
2-3 cloves garlic, minced
1 cup Frank's buffalo sauce, divided (3/4 cup + 1/4 cup)
3 cups homemade condensed cream of chicken soup* (or 2 regular cans)
2/3 cup mayonnaise
1 1/2 cups shredded cheddar cheese

Directions:
Preheat the oven to 350ºF.  Butter a 9x13" baking dish.

In a large pan, melt the butter over medium-high heat.  Sauté the onions & celery until soft and the add in the chicken and garlic, sautéing until the chicken is cooked through.  Stir in 3/4 cup buffalo sauce and simmer until the sauce has thickened and reduced a bit;  Set aside.

In a large bowl, stir together the cooked quinoa, cream of chicken soup, mayo, most of the shredded cheese (saving a little bit to sprinkle on top) and the remaining 1/4 cup buffalo sauce.

Gently fold in the chicken/celery/onion mixture and dump into the greased pan.  Bake for 35-45 minutes, until the top is golden and the casserole is bubbling.

Serve with a drizzle of blue cheese dressing (or crumbles sprinkled on top!) if you'd like, and fresh celery on the side!


*Homemade Condensed Cream of Chicken Soup Recipe
makes 3 cups (or 2 cans worth)

Ingredients:
1 1/2 cups chicken stock
1 1/2 cups milk, divided (1/2 cup + 1 cup)
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon paprika
salt & pepper, to taste
2/3 cup + 1/4 cup flour

Directions:
In a small saucepan, combine the chicken stock, 1/2 cup milk, and seasonings and bring to a boil. In a small bowl, whisk together the flour and remaining 1 cup cold milk. Whisk the flour mixture into the boiling stock mixture and continue boiling and whisking until you have reached your desired thickness (won't take more than a minute)!

Use as directed in any recipe calling for condensed soup!

roasted chickpeas... or homemade corn nuts!

This delicious, healthy snack tastes like a cross between popcorn and corn nuts.  More like popcorn when it's warm and Corn Nuts when it cools off.  Either way, it's addicting!

But the best part ...  this roasted salty snack - that tastes sinful - is actually good for you!

Chickpeas (also known as Garbanzo Beans, they are one and the same!) are roasted in the oven with olive oil and then tossed with salt and seasonings.

And they turn out crunchy, flavorful and satisfying...  Even my 1 year old couldn't stay away from them!

Try these next time you are needing a salty-snack fix, but want to still eat healthy.  I know I will be making these often!

(Thanks for introducing these to me, Krysta!  They are definitely a new favorite!!)

Roasted Chickpeas (a.k.a. Homemade Corn Nuts!) Recipe
adapted from Steamy Kitchen

Ingredients:
2 cans (15oz each) chickpeas/garbanzo beans, drained and rinsed well
3-4 tablespoons olive oil
salt & pepper
Johnny's seasoning

Directions:
Preheat the oven to 400ºF.  Dump the chickpeas out onto a rimmed baking sheet and pat them mostly dry with a paper towel, discarding any loose skins that come off as you are patting.

Pour the olive oil over the beans and toss them well with your hands to coat.  Spread them out on the baking sheet so they are in a single layer and place in the oven to roast for 30-40 minutes, until they are nice and golden brown.  (You want a crunchy bean here!)

Immediately toss with seasonings, to taste.  You can use whatever you'd like...  I especially love the flavor of Johnny's and extra salt.  Change it up every time if you'd like!  Try something new!!

cardamom & brown sugar broiled grapefruit

Have you ever tasted broiled grapefruit before?

If you haven't, please tell me you will soon?

Broiled grapefruit is absolutely amazing.

Beautiful, warm, sweet, sticky, juicy, tart...  packed with more flavor than you ever believed possible in a simple piece of fruit!

I love grapefruit in any form.  And so when I realized that I have never tried broiled grapefruit, I was somewhat appalled at myself!

(Thanks to my sweet friend Krysta for bringing this loss to my attention!)

So, I did what any sane pregnant girl would do (wait, is that an oxymoron?)...

I ran to the store, bought a bunch of grapefruits and had myself some broiled deliciousness.

And then I did it again the next day.

And the next.

It was that good.  :o)

Cardamom & Brown Sugar Broiled Grapefruit Recipe

Ingredients:
1 grapefruit
1 tablespoon brown sugar
1/2 teaspoon ground cardamom
tiny pinch of salt
1 teaspoon butter

Directions:
Preheat the broiler on High.

Cut the grapefruit in half and place on a rimmed baking sheet.

Sprinkle each side equally with the brown sugar, cardamom & salt and then dot with a few little dabs of butter.

Broil for 4-8 minutes, until the top is bubbling and starting to brown in spots.

Serve warm or at room temperature!

slow cooker lemon chicken & brown rice soup

This version of chicken & rice soup is laced with a tangy hint of lemon and oregano...  2 flavors that pack a punch of brightness and freshness to an otherwise simple soup.

This soup is comfort food at it's finest!

Chicken soup in any form has been one of the only things I can (fairly) easily eat so far this pregnancy.  I have no appetite for anything else, and have to force food down most of the time.

But chicken soup?  I love it!  Chicken Noodle Soup, this Chicken & Rice soup, even Perpetual Chicken Stock, are all things I can eat and enjoy.

So enjoy them I do!

I especially like that the brown rice adds another healthy element to this soup, but feel free to swap it out with white rice if you'd like, or even use half brown and half white if you're not so sure!

Also, if you don't like the idea of your rice being quite mushy (unavoidable cooking that long in a slow cooker, but doesn't bother us one bit!)...  feel free to add it in for the last few hours instead of the whole cooking time!

Oh and if you have any leftover parmesan rinds in your freezer (and please tell me you keep those!  They are gold!!)...  throw one in!  It makes a great soup, amazing!

As with all soups, this just tastes better and better the longer it sits...  so start it in the morning, have some for dinner and reheat it all in the slow cooker again for leftovers the next day!  Delicious!

Slow Cooker Lemon Chicken & Brown Rice Soup Recipe

Ingredients:
1 large onion, diced
2 large carrots, chopped
2 large celery stalks, chopped
1 clove garlic, minced
2 cups leftover cooked chicken (or raw boneless breast or thighs!)
1 cup uncooked brown rice
8 cups chicken stock
salt & pepper, to taste
1/2 teaspoon dried oregano
1/2-1 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
juice of two large lemons*
1 parmesan rind, optional

Directions:
Dump everything into the slow cooker.  Add more water to top it off, if you'd like.

*If you're not sure how much lemon flavor you would enjoy, start with the juice of one lemon and then add more at the end if you think it needs it!

Turn on LOW and cook for 6 hours or longer, until the chicken is cooked through (if you used raw).  Season with more salt, pepper & lemon juice, if needed, and shred or chop the chicken if you used a whole breast!

coconut almond (or Almond Joy!) granola

Coconut Almond if you're feeling healthy...  Almond Joy if you're not!  :o)

This granola is chockfull of good-for-you stuff.  Raw coconut oil, raw honey, oats, almonds...  and then a little hint of chocolate, if you'd like, for the Almond Joy lovers in the world!

I usually only add chocolate chips to part of the batch after it's cooled for snacking on by the handful.  The rest I leave plain for eating with milk or yogurt and fruit!

Oh and if you are a close friend or family member...  this granola (without the chocolate chips, of course!) tastes a whole lot like Grandpa Cookies!  Ahhh...  comfort food.

Coconut Almond (or Almond Joy) Granola Recipe
adapted from He Sows, She Sews
makes about 4 cups of granola...  this recipe can be easily doubled!

Ingredients:
3 cups old-fashioned rolled oats
1/2 cup chopped or sliced almonds
1/2 cup flaked coconut, sweetened or unsweetened
1/4 cup melted virgin coconut oil
1/4 cup honey (preferably raw)
2 1/2 tablespoons water
1 teaspoon pure vanilla extract
1/2 teaspoon salt, to taste (I like a bit more added on after baking!)
1/2-1 cup mini chocolate chips, optional

Directions:
Preheat the oven to 350ºF.

In a large bowl, combine the oats, almonds & coconut...  stirring to mix well.

In a small bowl, whisk together the remaining ingredients, except for the chocolate chips.  Pour the wet ingredients over the dry ingredients, mixing well to coat.

Spread the granola onto a large rimmed baking sheet and bake for 20-30 minutes, stirring after 10 minutes and then every 5 minutes after that, until the granola is perfectly golden brown...  watching it closely at the end and being careful not to let it burn!

Let cool completely before adding chocolate chips, if you are going to, and storing in an airtight container.

homemade condensed cream of chicken soup

I promised you that this super quick, easy homemade version of condensed cream of chicken soup would get it's own post soon...

So here it is!

(I apologize for this picture, but there's really no way to make

condensed soup look pretty.  There's just no way.)

This stuff is amazing.  Seriously amazing.

I'm pretty sure I won't ever go back to buying cream of anything soups again.

Why?  Well, for starters...  I really like knowing exactly what's in my food.

But even more important?

This homemade stuff takes only seconds to throw together, and it's all stuff you keep in your cupboards!

Oh and did I mention it tastes so much better than the store-bought stuff?  Because it does.

I actually licked the spoon after I made this.  I bet you've never done that with your can of cream of chicken soup!

(Oh if I want cream of mushroom soup, I will just add sauteed chopped mushrooms to this same recipe.  And sauteed celery for cream of celery!)

Homemade Condensed Cream of Chicken Soup Recipe
adapted from Tammy's Recipes
this recipe makes about 1 1/2 cups, or the equivalent of 1 regular can of condensed soup

Ingredients:
3/4 cup chicken stock
3/4 cup lowfat milk, divided (1/4 cup + 1/2 cup)
1/4 teaspoon poultry seasoning
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
1/8 teaspoon paprika (or cayenne, if you like a little spice!)
salt & pepper, to taste
1/3 cup + 2 tablespoons flour

Directions:
In a small saucepan, bring the chicken stock, 1/4 cup milk and all the spices to a boil over high heat.  In a small bowl, whisk together the remaining 1/2 cup cold milk and the flour until smooth.

Whisk the flour/milk mixture into the boiling stock mixture and continue whisking and cooking until it has reached the thickness you desire and until the 'floury' taste is gone.

Use as needed in your recipes!

(Try my Chicken Broccoli Quinoa Casserole...  a perfect place to use this recipe!)