Peanut Butter CC Protein Balls

Appetizers, Snacks & Sides, Recipes

These taste like a combination of Cookie Dough and Peanut Butter Cookies. YUM!

Lets talk about how to cook with protein powder! The key to using protein in your recipes is picking a protein that is 1) high quality and 2) that you enjoy the taste of. No matter what anyone says, if you don’t like the taste of the protein in a shake, you probably won’t like it in a recipe. Not all protein is created the same either, some are more chalky, some have less flavor etc. In order for these to taste the best, choose the protein you enjoy the most.

This recipe creates 11-12 balls which is about 208 calories per ball. 16.4g of Carbs 17.5g Fat and 11.6g of Protein when using 2 scoops of protein powder. Increase the protein by choosing a high protein Peanut Butter.

INGREDIENTS  

  • ¾ Cup Almond Flour
  • ½ Cup Quick Oats
  • 1 Cup Natural Peanut Butter
  • 3-4 Tbsp Maple Syrup or Honey
  • ¼ Cup Mini Chocolate Chips
  • 2 Scoop Protein Powder (Vanilla)
  • ¼ Tsp Salt
  • Water (only if batter is too dry to stick together)

INSTRUCTIONS 

  • Combine all ingredients in a mixer until dough is sticky and bunching together.
  • Make into 1-inch balls (should make 11-12 balls). If the dough is not sticking together, add 1 tbsp. of water at a time while mixing until batter is a sticky, but firm, consistency.

Peanut Butter CC Protein Balls

This recipe creates 11-12 balls which is about 208 calories per ball. 16.4g of Carbs 17.5g Fat and 11.6g of Protein when using 2 scoops of protein powder. Increase the protein by choosing a high protein Peanut Butter.

  • ¾ Cup Almond Flour
  • ½ Cup Quick Oats
  • 1 Cup Natural Peanut Butter
  • 3-4 Tbsp Maple Syrup or Honey
  • ¼ Cup Mini Chocolate Chips
  • 2 Scoop Protein Powder (Vanilla)
  • ¼ Tsp Salt
  • Water (only if batter is too dry to stick together)
  1. Combine all ingredients in a mixer until dough is sticky and bunching together.

  2. Make into 1-inch balls (should make 11-12 balls). If the dough is not sticking together, add 1 tbsp. of water at a time while mixing until batter is a sticky, but firm, consistency.

Snack

Banana Nut Protein Baked Oats (Gluten Free & Dairy Free)

Breakfast, Dessert, Recipes

INGREDIENTS  

  • 1 Scoop Vanilla Protein (Plant Based)
  • ¼-½ Cup Oats
  • 1 Banana (Small-Medium)
  • ½ Tsp Baking Powder
  • ¼ Cup Egg Whites
  • ¼ Cup Almond Milk (Vanilla Unsweetened)
  • 2 Tbsp Chocolate Chips
  • 2 Tbsp Walnuts Optional

INSTRUCTIONS 

  • Preheat oven to 350°F.
  • Mix all ingredients, except the chocolate chips, in a small oven safe bowl or dish. Once mixed, clean edges of the bowl to prevent any small pieces of batter from burning.
  • Top with chocolate chips and bake for 20-25 minutes. The top should be lightly browned but center should be soft. Avoid overcooking because it will dry out the dish. You want it to be a mushy consistency.

NOTES

485 Cal, 56.6 Carbs, 16.3 Fat, 32.5 Protein

You can reduce the sugar/carbs by using sugarfree chocolate chips. 

Banana Nut Protein Baked Oats (Gluten Free & Dairy Free)

Gluten free and Dairy free baked protein oats, perfect for a post workout meal or a guilt free dessert. No added sugar.

  • 1 Scoop Vanilla Protein (Plant Based)
  • ¼-½ Cup Oats
  • 1 Banana (Small-Medium)
  • ½ Tsp Baking Powder
  • ¼ Cup Egg Whites
  • ¼ Cup Almond Milk (Vanilla Unsweetened)
  • 2 Tbsp Chocolate Chips
  • 2 Tbsp Walnuts (Optional)
  1. Preheat oven to 350°F.

  2. Mix all ingredients, except the chocolate chips, in a small oven safe bowl or dish. Once mixed, clean edges of the bowl to prevent any small pieces of batter from burning.

  3. Top with chocolate chips and bake for 20-25 minutes. The top should be lightly browned but center should be soft. Avoid overcooking because it will dry out the dish. You want it to be a mushy consistency.

485 Cal, 56.6 Carbs, 16.3 Fat, 32.5 Protein

You can reduce the sugar/carbs by using sugarfree chocolate chips. 

Breakfast, Dessert

Air Fried Pineapple Rings

Dessert, Recipes

INGREDIENTS  

  • 1 Pineapple (or Canned Pineapple Rings)
  • 1 tsp Cinnamon
  • 2 tbsp Brown or White Sugar

Batter

  • ½ Cup Gluten Free Flour (or regular flour if not gluten free)
  • ½ tsp Vanilla
  • ½ tsp Baking Powder
  • ⅛ tsp Nutmeg Powder
  • 1 tsp Cinnamon
  • 1 Egg
  • ⅙ Cup Milk or Almond Milk

INSTRUCTIONS 

  • Mix all batter ingredients in a bowl.
  • Preheat air fryer on 400°F and then line the bottom with parchment paper and lightly spray with non-stick spray.
  • Cut Pineapple into ¼ inch rings or use canned rings. Once cut, dry with a paper towel. If you don’t dry the pineapple, the batter won’t stick when transferring to air fryer.
  • Dip pineapple ring in the batter and place in air fryer, at least ½ inch apart from each other.
  • Air fry on at 400° for 5 minutes and then flip over and air fry for another 5 minutes. Carefully removed and sprinkle with sugar and cinnamon. Serve immediately to prevent the rings from becoming soggy.

Gluten Free Air Fried Pineapple Rings

  • 1 Pineapple (or Canned Pineapple Rings)
  • 1 tsp Cinnamon
  • 2 tbsp Brown or White Sugar

Batter

  • ½ Cup Gluten Free Flour (or regular flour if not gluten free)
  • ½ tsp Vanilla
  • ½ tsp Baking Powder
  • ⅛ tsp Nutmeg Powder
  • 1 tsp Cinnamon
  • 1 Egg
  • ⅙ Cup Milk or Almond Milk
  1. Mix all batter ingredients in a bowl.

  2. Preheat air fryer on 400°F and then line the bottom with parchment paper and lightly spray with non-stick spray.

  3. Cut Pineapple into ¼ inch rings or use canned rings. Once cut, dry with a paper towel. If you don't dry the pineapple, the batter won't stick when transferring to air fryer.

  4. Dip pineapple ring in the batter and place in air fryer, at least ½ inch apart from each other.

  5. Air fry on at 400° for 5 minutes and then flip over and air fry for another 5 minutes. Carefully removed and sprinkle with sugar and cinnamon. Serve immediately to prevent the rings from becoming soggy.

Dessert

Quesadilla Burger

Dinner, Recipes

I can’t wait for you to try this. This burger is so flavorful and different from your typical burger and fries. All seasoning used was from Badia Spices and can usually be found at your local grocery store.

INGREDIENTS  

  • 8 Corn Tortillas
  • ½-1 cup Shredded Cheese
  • ½ Bell Pepper, Diced
  • ½ White Onion, Diced
  • 4 tbsp Pico De Gallo
  • 2 tsp Fajita Seasoning
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Power
  • ½-1 LB Ground Beef or 2 premade patties
  • olive oil

INSTRUCTIONS 

  • In a small bowl, combine fajita seasoning, salt, pepper and garlic powder.
  • If using pre-made patties, season both sides well. If using ground beef, mix seasoning in with the ground beef and form two patties. Set aside.
  • Heat a griddle or pan over medium-high heat and place burgers in pan once hot. Place the burger patties in the hot pan, leaving a little space between each one and cook for 3 to 5 minutes each side. Move on to next step while burgers are cooking.
  • In a separate pan, using a flat top frying pan or square griddle, spray with non-stick spray or lightly grease.
  • Heat pan over medium heat. One hot, add a drizzle of olive oil on one corner and add peppers and onions. Sauté for 2 minutes until peppers and onions begin to soften and then on the other side of pan, lay out 2-4 corn tortillas (depending on size) and top with cheese. NOTE: you need 4 tortillas per burger. in this step, you need to lay out half of the tortillas you plan on using. For example, if you have one burger you need to lay out 2 tortillas at this step. 2 burgers = 4 tortillas etc.
  • Cook tortillas for about 2 minutes and then top with peppers, onions, more cheese and the top tortilla. Flip the mini quesadilla and cook for 2-4 minutes on the other side. Each side should be golden brown and crispy.
  • Once done, remove from heat. At this time, the burgers should also be done cooking.
  • Assemble by placing one quesadilla on a plate, adding a burger, topping with 2 tbsp. of fresh Pico and finishing with another quesadilla. Enjoy! PS. don’t burn yourself on the cheese

20 Min Quesadilla Burger

  • 8 Corn Tortillas
  • ½-1 cup Shredded Cheese
  • ½ Bell Pepper, Diced
  • ½ White Onion, Diced
  • 4 tbsp Pico De Gallo
  • 2 tsp Fajita Seasoning
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Power
  • ½-1 LB Ground Beef or 2 premade patties
  • olive oil
  1. In a small bowl, combine fajita seasoning, salt, pepper and garlic powder.

  2. If using pre-made patties, season both sides well. If using ground beef, mix seasoning in with the ground beef and form two patties. Set aside.

  3. Heat a griddle or pan over medium-high heat and place burgers in pan once hot. Place the burger patties in the hot pan, leaving a little space between each one and cook for 3 to 5 minutes each side. Move on to next step while burgers are cooking.

  4. In a separate pan, using a flat top frying pan or square griddle, spray with non-stick spray or lightly grease.

  5. Heat pan over medium heat. One hot, add a drizzle of olive oil on one corner and add peppers and onions. Sauté for 2 minutes until peppers and onions begin to soften and then on the other side of pan, lay out 2-4 corn tortillas (depending on size) and top with cheese. NOTE: you need 4 tortillas per burger. in this step, you need to lay out half of the tortillas you plan on using. For example, if you have one burger you need to lay out 2 tortillas at this step. 2 burgers = 4 tortillas etc.

  6. Cook tortillas for about 2 minutes and then top with peppers, onions, more cheese and the top tortilla. Flip the mini quesadilla and cook for 2-4 minutes on the other side. Each side should be golden brown and crispy.

  7. Once done, remove from heat. At this time, the burgers should also be done cooking.

  8. Assemble by placing one quesadilla on a plate, adding a burger, topping with 2 tbsp. of fresh Pico and finishing with another quesadilla. Enjoy! PS. don't burn yourself on the cheese

Blueberry Protein Pancakes

Breakfast, Recipes

Looking for a good post-workout breakfast? Or a high protein breakfast that doesnt include eggs? Try these Blueberry Protein Pancakes made of simple ingredients.

  • In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder. For protein, I like to use Nature’s Best Vanilla Vegan Protein.
  • Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.
  • Heat a non-stick pan over medium heat and spray or grease pan.
  • Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.
  • Flip and cook other side until brown.
  • Serve warm and top with maple syrup or Walden Farms syrup for a low calorie option.

INGREDIENTS  

  • ½ cup Oats
  • 1 scoop Vanilla Protein
  • ½ tsp Vanilla Extract
  • ½ tsp Cinnamon
  • ½ cup Blueberries
  • ⅔-¾ cup Water
  • ½ tsp Baking Powder

INSTRUCTIONS 

  • In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder.
  • Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.
  • Heat a non-stick pan over medium heat and spray or grease pan.
  • Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.
  • Flip and cook other side until brown.
  • Serve warm and top with maple syrup or Walden farms syrup for a low calorie option.

Blueberry Protein Pancakes

  • ½ cup Oats
  • 1 scoop Vanilla Protein
  • ½ tsp Vanilla Extract
  • ½ tsp Cinnamon
  • ½ cup Blueberries
  • ⅔-¾ cup Water
  • ½ tsp Baking Powder
  1. In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder.

  2. Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.

  3. Heat a non-stick pan over medium heat and spray or grease pan.

  4. Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.

  5. Flip and cook other side until brown.

  6. Serve warm and top with maple syrup or Walden farms syrup for a low calorie option.

Breakfast

Tomato Spinach Pesto Sauce

Dinner, Recipes

This sauce is perfect over pasta or on a sandwich. It is dairy free and packed with flavor and nutrients. The best part, is it is ready in minutes! You take all the sauce ingredients and just process them, or blend them, for about 1-2 minutes and it is ready.

I personally prefer this over pasta with some salt and pepper shrimp or used as a condiment on an Italian style sandwich.

INGREDIENTS  

  • 1 cup Fresh Basil, packed
  • 2 cup Fresh Spinach
  • 3-4 Small Garlic Cloves (2 large ones)
  • ¼ cup Olive Oil
  • 10 oz Cherry Tomatoes (1 Container)
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Red Pepper Flakes Optional

INSTRUCTIONS 

  • Add all ingredients in a processer and process for 1 minute. Everything should be well combined but it should not be a paste.
  • No Cooking: You can serve over hot pasta without cooking the sauce
  • Cooking: Fold into pasta and cook over medium heat for 5 minutes. Add your protein of choice such as shrimp or chicken and then serve hot.

Tomato Spinach Pesto Sauce

  • 1 cup Fresh Basil, packed
  • 2 cup Fresh Spinach
  • 3-4 Small Garlic Cloves (2 large ones)
  • ¼ cup Olive Oil
  • 10 oz Cherry Tomatoes (1 Container)
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Red Pepper Flakes (Optional)
  1. Add all ingredients in a processer and process for 1 minute. Everything should be well combined but it should not be a paste.

  2. No Cooking: You can serve over hot pasta without cooking the sauce

  3. Cooking: Fold into pasta and cook over medium heat for 5 minutes. Add your protein of choice such as shrimp or chicken and then serve hot.

Main Course

Apple Pie Protein Oats

Breakfast, Recipes

If you are on a cinnamon kick like I have been then you have to try this snack. You can make this as a breakfast, a snack or a dessert. I personally like to have this as my post workout meal because when I train at MADabolics in Jupiter, I typically burn 300-400 calories and need to fuel my body with a meal that is macro friendly and has a lot of protein.

Lets talk ingredients!

  • 1 Apple, diced – I prefer to use Pink Lady Apples because they are crisp and don’t get soggy or brown when sitting overnight. You can used any apple you prefer though.
  • ½ Cup Old Fashioned Oats – Any brand will work.
  • 1 tbsp Chia Seeds – I used Organic Chia seeds from Navitas. You can buy them at your grocery store or on amazon.
  • 1 tbsp Almond Butter – In this recipe I think the creamy version is better but you can use crunchy as well.
  • 1½ tsp Cinnamon Powder – – Any brand will work.
  • 2 scoops Vanilla Protein – This can make or break the recipe. Choose a protein that you like the taste of. I find that Nature’s Best Vegan Protein by Isopure does the best in the recipes that I make. I like it because it doesn’t have any milk in it and the consistency is good when sitting overnight.
  • 1 cup Unsweetened Vanilla Almond Milk
  • Water – Depending on the protein you use, you may need some additional water to make sure that the oats are not too dry. Just use a splash or two.

INSTRUCTIONS 

  • Take out two small containers, bowls or cups.
  • Dice apple and put ¼ of apple pieces in each container.
  • In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.
  • Divide the mixture between the two containers.
  • Add ½ tsp cinnamon to each and top with remaining apples.
  • Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.
  • Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

INGREDIENTS  

  • 1 Apple, diced
  • ½ cup Old Fashioned Oats
  • 1 tbsp Chia Seeds
  • 1 tbsp Almond Butter
  • 1½ tsp Cinnamon Powder
  • 2 scoops Vanilla Protein (I used Natures Best Vegan Protein by Isopure)
  • 1 cup Unsweetened Vanilla Almond Milk
  • additional water depending on protein

INSTRUCTIONS 

  • Take out two small containers, bowls or cups.
  • Dice apple and put ¼ of apple pieces in each container.
  • In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.
  • Divide the mixture between the two containers.
  • Add ½ tsp cinnamon to each and top with remaining apples.
  • Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.
  • Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

Apple Pie Protein Overnight Oats

  • 1 Apple, diced
  • ½ cup Old Fashioned Oats
  • 1 tbsp Chia Seeds
  • 1 tbsp Almond Butter
  • 1½ tsp Cinnamon Powder
  • 2 scoops Vanilla Protein ((I used Natures Best Vegan Protein by Isopure))
  • 1 cup Unsweetened Vanilla Almond Milk
  • additional water depending on protein
  1. Take out two small containers, bowls or cups.

  2. Dice apple and put ¼ of apple pieces in each container.

  3. In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.

  4. Divide the mixture between the two containers.

  5. Add ½ tsp cinnamon to each and top with remaining apples.

  6. Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.

  7. Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

349 Calories

39.6g Carbs

9.7g Fat

30.7g Protein

 

These macros are based on the following: 

1/4 cup Old Fashioned Oats

1 tbsp Chia Seeds

1tsp Cinnamon

1/2 Cup Vanilla Unsweetened Almond Milk

1/2 Medium Apple

25 grams of protein from a Vanilla Protein Powder. (about 1 scoop)

Breakfast

Raspberry Peach Galette

Breakfast, Dessert, Recipes

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly & Cooking

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake at 375°F or 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

INGREDIENTS  

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • 2½ cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water

INSTRUCTIONS 

  • Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Raspberry Peach Galette

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • 2½ cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water
  1. Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  1. Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.

  2. Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.

  3. Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  1. Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch

  2. Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  1. Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.

  2. In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.

  3. Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.

  4. Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Easy Spicy Mango Cilantro Salsa

Appetizers, Snacks & Sides, Recipes

INGREDIENTS  

  • 1 Jalapeno
  • 1 Bunch Cilantro (4-5 tbsp)
  • 1 Lime
  • 1-2 Mangos
  • ½ Small Red Onion

INSTRUCTIONS 

  • Dice Jalapeno and Red Onion.
  • Mince Cilantro.
  • Chop Mango
  • In a bowl, combine Jalapeno, red onion, cilantro, mango and juice from lime. Stir and serve cold.
  • NOTE: Add ¼-½ cup of corn to add additional sweetness and texture.

Easy Spicy Mango Cilantro Salsa

  • 1 Jalapeno
  • 1 Bunch Cilantro (4-5 tbsp)
  • 1 Lime
  • 1-2 Mangos
  • ½ Small Red Onion
  1. Dice Jalapeno and Red Onion.

  2. Mince Cilantro.

  3. Chop Mango

  4. In a bowl, combine Jalapeno, red onion, cilantro, mango and juice from lime. Stir and serve cold.

  5. NOTE: Add ¼-½ cup of corn to add additional sweetness and texture.

Side Dish

Bacon Onion Potato Nibbles

Appetizers, Snacks & Sides, Recipes

Who doesn’t love potatoes? I found these micro potatoes the other day and I love them. I don’t know if I love them because of their size or just how fun they are but they are a new staple in my house.

Instructions:

  • Preheat oven to 400°F – The reason we transfer the potatoes is because it allows for them to continue to cook and gives the outside a slight crispy edge without causing them to wilt.
  • Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper. I don’t recommend using butter as a substitute because it can burn too easily and change the taste of the potatoes.
  • Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.
  • Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through. You don’t want to add these too early because it will overcook the onions and burn the bacon. I choose to use bacon bits so that the potatoes are not as greasy. Some choose to cook potatoes right in the bacon grease but I don’t do this for two reasons: 1) The nibbles are so small so they end up getting very greasy which can be messy and 2) Olive oil fat is healthier than bacon fat. Although, some don’t believe in cooking olive oil at these temperatures.
  • Once the potatoes are done, you can serve in skillet or transfer. I would recommend transferring to a new dish if you have company over because the skillet will be very hot and you don’t want your guest to accidently touch it… because they will.
  • CAUTION: Do not touch the skillet with bare hands, it is hot. Don’t place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

EQUIPMENT

  • Skillet
  • Oven

INGREDIENTS  

  • 1 Bag Potato Nibbles (Micro Potatoes)
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ White Onion
  • 3 tbsp Bacon Bits

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper.
  • Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.
  • Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through.
  • CAUTION: Do not touch the skillet with bare hands, it is hot. Don’t place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

Bacon Onion Potato Nibbles

  • Skillet
  • Oven
  • 1 Bag Potato Nibbles (Micro Potatoes)
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ White Onion
  • 3 tbsp Bacon Bits
  1. Preheat oven to 400°F

  2. Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper.

  3. Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.

  4. Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through.

  5. CAUTION: Do not touch the skillet with bare hands, it is hot. Don't place skillet on counter or table without something under it. It can damage your counter and table depending on the material.