Roasted Cauliflower and White Cheddar Soup

I love soup, especially during this ridiculously cold time of year. And out of all the soups I've made lately the one that most says “comfort food” to me is this roasted cauliflower and white cheddar soup. It’s rich. Creamy. Smooth. And so seriously good. 

Pureeing is a great way to create a rich and creamy soup without having to go too heavy on the dairy. I used fat free yogurt in this recipe in place of the heavy cream you would normally see. I prefer the texture of blending only half the soup and leaving the other half untouched. However, if you prefer to puree the entire batch…go for it!

Roasting the cauliflower is what really takes this soup to the next level. The cauliflower and onions caramelize and darken around the edges and it brings such an amazing depth of flavor to the soup. 

Roasted Cauliflower and White Cheddar Soup

Recipe adapted from Cooking Classy

Ingredients:
1 large head cauliflower cored and chopped into small, bite size pieces

1 onion, chopped
2 Tbsp olive oil
Salt and freshly ground black pepper

1/4 tsp dried thyme

1/4 tsp dried rosemary
3 Tbsp butter
2 cloves garlic, minced
1 (14 oz) can vegetable broth

1/4 cup white wine

1/2 cup plain yogurt
1 bay leaf
4 oz shredded sharp white cheddar cheese, shredded

Directions:

• Preheat oven to 400 degrees. 
• Place cauliflower and chopped onions on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season with salt, pepper, thyme, and rosemary. Bake in preheated oven until golden, about 30 minutes. Remove from oven and set aside.
• Meanwhile, in a large pot, melt butter over medium heat. Add in garlic and cook until fragrant. While whisking, slowly pour in white wine. Cook for about 1-2 minutes and then pour in vegetable broth. 
• Add in the bay leaf, roasted cauliflower and onions, and season with salt and pepper to taste. 
• Bring to a boil, stirring constantly, then reduce heat to low. Remove bay leaf.
• Carefully ladle about half the soup into a blender and puree until smooth. 
• Add pureed soup back into the pot and stir in yogurt. Add shredded cheese and stir until completely melted. 

Homemade Granola Bars

I've been making a lot of granola lately, and I mean A LOT. It's the perfect breakfast or snack on the go. I just love it. 

I found a recipe for homemade granola bars on Pinterest and couldn't wait to try it. We've been buying these super delicious peanut butter and dark chocolate granola bars made by Nature Valley lately, and they are sooo good. After looking through a few different homemade granola recipes, I realized it was actually pretty easy. 

The best thing about granola is that you can literally add ANYTHING you want! Just look at this amazing  mix of oats, quinoa, almonds, sunflower seeds...

Don't like almonds? You could use walnuts, pecans, pistachios, or cashews. You can add in or leave out any ingredients to suit your taste buds. And of course, adding in some peanut butter would be amaaazing!

If you don't have all of the ingredients laying around...(maybe you don't hoard almonds, oats, quinoa, and chocolate chips like I do)...you could also just use a bag of your favorite trail mix and turn it into granola bars. SO EASY! :)

Homemade Granola Bars

Makes 12 bars

Ingredients:
3 cups old fashioned oats 

1 cup uncooked quinoa

1/4 cup sliced almonds

1/4 cup sunflower seeds

2 tablespoons flaxseeds

1/4 cup unsweetened coconut, toasted
2 tablespoons coconut oil
2 tablespoons brown sugar
¼ cup honey
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
5 ounces dark chocolate

Instructions:

• Preheat the oven to 350 degrees. Scatter the oats, quinoa, almonds, flaxseeds, and sunflower seeds on a baking sheet. Toast for about 15 minutes, stirring once. 
• Line a 9x9 pan with parchment paper or foil. Make sure you have a piece that is long enough to hang over the sides. It will make it easier to lift the bars out of the pan.
• While the granola is toasting, heat the coconut oil in a small saucepan on the stove. Add the brown sugar, maple syrup, honey, vanilla, cinnamon, and nutmeg.
• Bring it to a simmer over medium heat and stir to make sure the brown sugar dissolves.
• Put the toasted granola in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Scrape the mixture into the prepared pan.
• Fold the parchment or foil over the top of the granola in the pan and press down to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even.
• Let the granola bars set up in a cool dry place for at least an hour. You could also let them set up in the refrigerator.
• Life the bars out of the pan and onto a cutting board. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. 
• Melt the chocolate in a small saucepan over low heat. Use a spoon to drizzle the chocolate over the sliced bars. 

Peanut Butter Banana Oatmeal

I've had a bunch of overripe bananas sitting on our kitchen counter for the past couple of days and I've been searching for a way to use them up so they don't go to waste. 

I'm kind of over banana bread at the moment. Don't get me wrong, I have made some pretty delicious ones in the past, but I was wanting something a little bit different this morning. I'm a huge fan of the peanut butter and banana combo and this totally hit the spot. 

This oatmeal is super easy to make and it literally only takes about 10 minutes! It's the perfect breakfast for those of us that don't have a lot of time in the morning. 

I topped mine with some toasted pecans, but brown sugar, maple syrup, or even some more peanut butter would be yummy! 

Similar recipes: Peanut Butter Banana Bread, Peanut Butter Pancakes, Peanut Butter and Banana Oatmeal Muffins

Peanut Butter Banana Oatmeal
Ingredients: 
1 cup low fat milk
1/2 cup water
1 cup old fashioned oats
1/2 cup non fat Greek yogurt (I used Chobani's Vanilla non fat yogurt)
1 ripe mashed banana
1-2 tbsp light brown sugar (depending on how sweet you want it)
2 tbsp natural peanut butter
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/4 tsp vanilla
optional toppings: chopped pecans, {more} peanut butter, cinnamon, maple syrup, brown sugar

Directions:
In a medium saucepan, bring milk and water just to a boil. 
Reduce the heat to medium-low and stir in Greek yogurt, oats, mashed banana, brown sugar, cinnamon, nutmeg, salt, and peanut butter. 
Cook for about 5 minutes, stirring occasionally. 
Remove from heat and stir in vanilla. 
Cover and let it sit for about 3 minutes. 
Serve warm with chopped pecans or other toppings. 
Serves 2 

Whole Wheat Pita Pizza

We loooove pizza. This recipe is the perfect size for a personal pizza and it's a much healthier alternative to the homemade pizza we usually make.

This recipe reminds me of when my mom used to make us little pizzas using naan as the crust...it was so good! There’s something about a whole wheat pita that just gives such a great texture and hearty flavor to the pizza crust...and it's very filling!

The best part about this entire recipe is that it literally took me about 15 minutes to make. Quick and easy?? Yes, please. This one is definitely a winner!

Whole Wheat Pita Pizza
Recipe adapted from Whole Living
Ingredients:
4 whole-wheat pita breads
4-5 sun dried tomatoes in oil, chopped
1/2 cup grated mozzarella cheese
fresh basil, finely chopped 

Spinach and Basil Pesto
Ingredients:
1 bag fresh baby spinach
1 cup fresh basil
1/3 cup extra virgin olive oil
1/4 cup toasted pine nuts
1 cup shredded Parmesan cheese
2 cloves garlic, chopped
salt and pepper to taste

Directions: 

For the pesto:

Combine all ingredients in a food processor until well blended. It's that easy! :)
 

To assemble the pizzas: 

Arrange pita breads on two baking sheets. Spread about 4 tablespoons of pesto on each. Scatter chopped sun dried tomatoes on top, and then sprinkle with the mozzarella cheese. Sprinkle fresh basil on top. Transfer the baking sheets to the oven, and bake the pizzas until the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Cut each pita pizza into wedges and serve!

Asian Quinoa Salad

I made this salad a few weeks back and can’t wait to try it again! We've just recently started eating quinoa, and this was the perfect salad to add to our dinner. 

The best part is that the quinoa is cooked in vegetable broth with fresh ginger, orange zest and orange juice, giving it this amazing flavor! Just throw in some veggies, almonds, and a delish dressing with honey and sesame oil and you have one incredibly satisfying salad. I’m glad I made enough for lunch...it tasted even better the next day! 

Asian Quinoa Salad

Recipe adapted from The Fig Tree

Ingredients:

1 and 1/2 cups of low-sodium vegetable stock

1 cup of uncooked quinoa, rinsed and drained

2 tablespoons of freshly grated ginger (divided)

1 teaspoon of freshly grated orange zest

juice of one small orange

2 tablespoons of rice wine vinegar

1 tablespoon of olive oil

1 tablespoon of sesame oil

1 tablespoon of honey

2 tablespoons low sodium soy sauce

1 cup of edamame; shelled

2 cups of broccoli slaw

1 cup of sliced almonds, toasted

1 tablespoon toasted sesame seeds

Directions:

1. Place the vegetable stock, 1 tablespoon of grated ginger, grated orange zest, orange juice and rinsed quinoa in a medium sauce pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook the quinoa for 10 minutes.

2. Meanwhile, mix the rice wine vinegar, other tablespoon of grated ginger, olive oil, sesame oil, honey, and soy sauce in a small glass jar or container. Shake to combine.

3. After the quinoa has cooked for 10 minutes, turn off the heat. Toss in the edamame, and broccoli slaw. Return lid to pot and allow the veggies to steam with the quinoa for 5 minutes. Remove lid and allow mixture to cool to room temperature.

4. Toss the quinoa mixture with the salad dressing. Add in the sliced almonds. Garnish the salad with sesame seeds. Serve at room temperature.

Kale Chips

I don’t know why I resisted making kale chips for so long.

Everyone seems to be blogging, tweeting, facebooking, and instagramming about how delicious and healthy they are. So...here I am. I'm jumping on the bandwagon and joining the kale chips CRAZE! I seem to be about two years late to the party...but better late than never, right?

Talk about a recipe that is super easy and satisfying — after only 12 minutes in the oven, the kale had reached a gorgeous dark green color, was perfectly crisp, and ready to be devoured! I read a lot of recipes where you could season them with a million different spices, but I figured since this was my first attempt I would keep it simple. 

Olive oil + salt = perfection.

These are the perfect snack. Oh, and by the way, in case you didn't know...they’re pretty good for you, too.   :-)

Kale Chips
Ingredients:
1 bunch fresh kale leaves, well-washed and dried
2 Tbsp. olive oil
coarse sea salt

Directions:

• Preheat oven to 350 degrees. 
• Rinse the kale leaves, then put them in a salad spinner and spin away. After it comes out, dry it even more with paper towels. You want the leaves to be very dry.
• Using a knife, chop the kale into bite-size pieces (about an inch). Place pieces in a large bowl, and drizzle with olive oil. Using your hands, massage the kale until the leaves are evenly coated with the oil.
• Lay the kale pieces out evenly on the parchment-lined baking sheet, and then sprinkle with salt. Bake for about 12 minutes, or until kale is dark green and crunchy. Remove from oven, let cool, and then serve.

Spicy Black Bean Sliders

Last night's menu consisted of these cute lil’ sliders. Not only are the a piece of cake to put together, but they are seriously healthy and good for you!

I really like sliders like this because they’re super simple to prepare and so much fun to eat! You can pile them high with whatever condiments you have on hand and dig in.

I topped my burgers with avocado, Swiss cheese, and a mixture of Sriracha and Greek yogurt. The best part of this entire recipe is the fact that my husband LOVED them! They were spicy and satisfying, so he didn't even miss the meat.

Spicy Black Bean Sliders

Recipe adapted from Eat Live Run

Ingredients:

2 cans black beans, drained and rinsed

1 jalapeno

2 cloves garlic

2 T tomato sauce

1/2 cup Panko breadcrumbs

2 tsp cumin

1 1/4 tsp salt

avocado for topping

Swiss cheese, sliced

1 T Sriracha (adjust according to how much heat you can handle!)

1/4 cup Greek yogurt

olive oil (or canola oil) for frying burgers

slider buns (I used Hawaiian Sweet Rolls)

Directions:

Seed and roughly chop jalapeno. Add it and the garlic cloves to a food processor and mince finely.

Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.

Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs and tomato sauce. Stir well until everything is combined. Add remaining black beans.

Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.

In a small mixing bowl combine Greek yogurt and Sriracha.

Serve burgers with avocado slices, Swiss cheese, and sriracha/yogurt.

*I toasted the buns in the oven prior to serving. 

Snickers Cheesecake Bars

If you've read any of my recent recipes, you obviously know I have a problem. I am obsessed with cheesecake. So here we go...next on the list is Snickers Cheesecake Bars. 

These bars are super creamy with the perfect Oreo crust. The bits and pieces of Snickers throughout add just the right amount of sweetness.

I could probably eat cheesecake every day. But, since my metabolism doesn't agree with me, I had to figure out a way to not feel so guilty eating them. I cut the fat by using fat free cream cheese and Greek yogurt. You can't even taste a difference!

This cheesecake recipe is deliciously indulgent and perfect for anyone that loves an ooey gooey Snickers bar. It was a huge hit with with our friends and I hope you enjoy it as much as we did! :)

Snickers Cheesecake Bars

Ingredients:

FOR THE CRUST 

1/2 cups chocolate cookie crumbs (I used Oreos)
4 tablespoons melted butter
FOR THE FILLING
12 ounces (1 1/2 packages) plain cream cheese, softened (I used reduced fat)

1 large egg
1/4 cup granulated sugar

1 tsp vanilla extract
1/3 cup fat free Greek yogurt
16 Snickers Minis, chopped into bite-sized pieces
FOR THE GLAZE 

3/4 cup semisweet chocolate chips 

3 tablespoons unsalted butter

Directions:
Preheat oven to 350 degrees. Line an 8x8 inch pan with foil.

For the Crust:
Stir the cookie crumbs and butter together in a bowl. Press into the lined pan. Bake for 7-10 minutes and then cool while you make the filling.

For the Filling:
Beat cream cheese, egg, sugar, and Greek yogurt, and vanilla together with a hand or stand mixer until smooth and creamy. Stir in your candy pieces and spread the mixture over your cooled crust. Bake for 30-35 minutes, or until the cheesecake has set up. Let cool completely.

For the Chocolate Glaze:
Melt the chocolate and butter together over a double boiler, or carefully in the microwave for 20 second intervals. Stir until smooth. Spread the glaze over the bars using a silicone spatula or offset frosting spatula. Chill for at least 3 hours before cutting into bars.

Apple Oatmeal Pancakes

I love a good pancake recipe. This one is quick, simple, and healthy. Perfect for a Sunday morning.  The ingredients are all good for you and you probably already have most of them in your pantry.

The pancakes are fluffy and airy. We drizzled them with a little bit of light maple syrup and they were delicious! The applesauce gives is just the right amount of sweetness without adding too much sugar.

Apple Oatmeal Pancakes
Ingredients:
1/2 cup whole wheat flour
1/2 cup oats (quick or old-fashioned)
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 tsp cinnamon
1/4 teaspoon salt
1/2 cup milk
1/4 cup sugar (more or less depending on the sweetness of your applesauce)
1/2 cup applesauce
2 egg whites
1 tbsp vegetable oil 

Directions:

In a large bowl, mix together the flours, oats, baking powder, baking soda, cinnamon, and salt.

Add all remaining ingredients and mix well. Let the batter set at least 5 minutes to soften the oats.

Heat a frying pan or griddle to medium-high heat. Coat generously with cooking spray.

Dollop the batter onto the hot surface in 1/4 cup amounts per pancake.

When the edges of the pancakes appear dry and bubbles are forming on the surface, flip the pancakes and cook the other side until golden brown.

Roasted Edamame

I came across this recipe in a Rachael Ray magazine a while back and then saw it again on Pinterest. It caught my eye and I realized it's sort of like the roasted chickpeas I made a few months ago. 

This little snack or appetizer is smoky, salty, and very addictive! They're crunchy on the outside and slightly chewy in the middle. It is super simple to make...just throw all of the ingredients in a bowl, mix, and spread them out on a baking sheet. 

Roasted Edamame
Recipe adapted from Rachael Ray

Ingredients:
2 cups fresh or frozen edamame

*If using frozen edamame, rinse beans under water and place on paper towels to dry completely. If using fresh edamame, dry the beans as well as possible.

1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon red chili powder

1 teaspoon ground cumin

Directions:
Preheat oven to 375 degrees F. Place edamame in a mixing bowl. Combine olive oil, salt, pepper, chili powder, and cumin. Drizzle over edamame and stir to combine. Place on a large baking sheet and bake for 30 to 35 minutes, stirring once or twice, until beans are completely dry and slightly crunchy.

Oven Fried Okra

Last weekend my mom loaded us up with some fresh veggies from her garden. We had cherry tomatoes, zucchini, and okra. Evan and I loooooove fried okra, but don't ever fry food at home. So we opted for oven fried instead. All you have to do is slice up the okra, soak it in a buttermilk and egg mixture, then toss it around in some breadcrumbs, which has a hint of paprika, and bake it for about 40 minutes. They came out golden and had a great crunch...this recipe is super easy!

Oven Fried Okra 

Recipe adapted from Cooking Light 

Ingredients:

1 1/2 cups plain breadcrumbs

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1/4 teaspoon paprika

1/2 cup fat-free buttermilk

1 large egg, lightly beaten

1 pound fresh okra pods, trimmed and cut into 3/4-inch slices (about 3 cups)

Directions:

Preheat oven to 450 degrees F.

Combine breadcrumbs, 1/2 teaspoon salt, black pepper, and paprika in a shallow dish; set aside.

Combine buttermilk and egg in a large bowl, stirring with a whisk. Add okra; toss to coat. Let stand 3 minutes.

Dredge okra in breadcrumb mixture. Place okra on a baking sheet lined with aluminum foil. Lightly coat okra with cooking spray. Bake for 40 minutes, stirring once. Sprinkle with remaining 1/4 teaspoon salt.

Baked Ziti

This is the perfect week night meal. Baked ziti is one of our favorites and we finally made it the other night. It's quick and easy to put together. We like to throw in some spinach, but you could really add anything you like. This recipe makes enough for about six people, so we definitely had left overs for lunch and dinner the next day. 

Baked Ziti
Ingredients:

1 lb ziti
1 28 oz can crushed tomatoes
1 tsp olive oil
3 cloves garlic, minced
10 oz frozen spinach, thawed1 tsp oregano
1 tsp red pepper flakes
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) mozzarella, shredded
Cooking spray 

Directions:

Preheat oven to 375 degrees. Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, red pepper flakes, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Apple Cinnamon Oatmeal Cookies

I decided to make some cookies. Healthy cookies?? Maybe so, they have fruit, oats, and Greek yogurt! Yum. If you forget about the cake mix, they really aren't that bad! I love a good shortcut when it comes to baking...and cake mix is the perfect way to go for these cookies.  

They get their apple and cinnamon flavor from the Greek yogurt, who would have guessed! With the combo of cake mix and oats they are thick, chewy, and super soft. I love a good cookie, and trust me, these are GOOD! :)

Apple Cinnamon Oatmeal Cookies 

Recipe adapted from Little Bitty Bakes

Ingredients: 
1 boxed spice cake mix (dry mix only — do not prepare the mix)

1 cup quick oats
1 large egg
1 6-ounce container Apple Cinnamon Chobani Greek yogurt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon canola oil

Directions:

• Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper. 
• In a large mixing bowl, stir the cake mix and oats to combine. Add the egg, yogurt and oil; stir until mixed well. Drop the cookie dough by rounded tablespoon onto the prepared cookie sheets. 
• Bake 12-15 minutes or until edges are golden brown. Allow to cool 2-3 minutes before removing from cookie sheets to cool completely.

Blueberry Coffee Cake

Cake for breakfast?? Don't mind if I do! This blueberry coffee cake is lightly sweetened and  full of blueberries. It's partially made with whole wheat flour to give it a healthy spin. There's only 2 tablespoons of butter and the moisture comes from yogurt instead of sour cream...so good for you! So I guess I shouldn't feel that bad eating it first thing in the morning!

Blueberry Coffee Cake

Recipe adapted from Food Network

Ingredients:

2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
1 cup fresh blueberries

Directions:

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

In a large bowl, beat the brown sugar, butter and oil until fluffy. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
In a separate bowl, whisk together the all-purpose and whole-wheat flours, the baking soda and salt. Add the flour mixture to the wet mixture, in 2 batches, stirring until just combined. (do not overmix or your coffee cake will be tough)
In a separate small bowl, stir together the granulated sugar and cinnamon.
Spread half of the batter into the prepared pan. Sprinkle half of the sugar mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining sugar mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and cut the cake into 2-inch squares.