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Blueberries and lemons are a match made in heaven. Just imagine a warm, sweet and juicy blueberry filling topped with a crunchy lemony crumble. It is perfect with a scoop (or more) of vanilla ice cream. This Blueberry Pie is so delicious you’ll f…
Blueberries and lemons are a match made in heaven. Just imagine a warm, sweet and juicy blueberry filling topped with a crunchy lemony crumble. It is perfect with a scoop (or more) of vanilla ice cream. This Blueberry Pie is so delicious you’ll forget that it is actually vegan and gluten-free. We love fruits in...
The post Blueberry Pie with Lemon Crumble appeared first on My Pure Plants.
This Caesar dressing really hits the spot. You know I love vinaigrettes, but sometimes only a creamy dressing will do. I’ve been feeling sentimental lately and decided…
The post Easy Caesar Dressing appeared first on Cookie and Kate.
This Caesar dressing really hits the spot. You know I love vinaigrettes, but sometimes only a creamy dressing will do. I’ve been feeling sentimental lately and decided to satisfy my craving for the classic Caesar salad.
This Caesar salad dressing requires just a few pantry ingredients. Stir them together while you bake up some croutons, and you’re ready to enjoy top-notch restaurant-quality Caesar salads at home.
Compared to other Caesar dressing recipes, this dressing is remarkably simple to make. We’ll start with a base of mayonnaise, which is easier than emulsifying oil and egg, not to mention foolproof.
This Caesar dressing is anchovy-free, which makes it suitable for vegetarians like me and anyone with a shellfish allergy. (Technically, anchovies are fish, but they are likely to cause reactions in this with shellfish allergies.) It will also appeal to anyone who is sensitive to anchovy flavor. This dressing offers bold, classic Caesar flavor, without the anchovies!
The post Easy Caesar Dressing appeared first on Cookie and Kate.
If you’re a strawberry lover, then this strawberry frosting is a must-try! Made with creamy vegan butter, ripe strawberry purée, and organic powdered sugar, it’s a trifecta of flavor, texture, and sweetness!
We created this recipe specifically for a v…
If you’re a strawberry lover, then this strawberry frosting is a must-try! Made with creamy vegan butter, ripe strawberry purée, and organic powdered sugar, it’s a trifecta of flavor, texture, and sweetness!
We created this recipe specifically for a vegan gluten-free strawberry cake (recipe coming soon!), and the results were phenomenal! We wanted to use fresh strawberries (versus dried or cooked) to preserve the vibrant fruity profile. This truly does taste like summer bliss on a spoon.
Shrimp “cook” in lime juice to make this flavorful Shrimp Ceviche, with fresh cilantro, cucumbers and jalapeño. The perfect summer appetizer! Shrimp Ceviche This ceviche recipe is an incredibly easy dish that is sure to impress. Plus, no oven or stove is needed, making it perfect for summer. Just combine the shrimp with the onion, […]
The post Shrimp Ceviche appeared first on Skinnytaste.
Shrimp “cook” in lime juice to make this flavorful Shrimp Ceviche, with fresh cilantro, cucumbers and jalapeño. The perfect summer appetizer!
This ceviche recipe is an incredibly easy dish that is sure to impress. Plus, no oven or stove is needed, making it perfect for summer. Just combine the shrimp with the onion, lime juice, and salt for 20 minutes, and then add in the other veggies. That’s it! Serve with tortilla chips for a delicious appetizer for your beach house, boat or backyard. Some more of my ceviche inspired recipes are this Ceviche Shrimp Cocktail, Canned Tuna Ceviche, Vegan Mushroom Ceviche, and Ceviche Cucumber Cups.
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This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.…
This burrito bowl recipe is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.
Here’s a quick dinner idea that’s always satisfying and works for nearly every diet. That’s right, the good old Burrito Bowl! We can thank Chipotle for its widespread popularity, but it really is a killer idea. Throw rice, veggies, and burrito fillings in a bowl and call it meal! Here’s the thing: a good burrito bowl can actually take a while to make at home with all the components. Want a burrito bowl that’s lightening fast to make? We’ve got you. In fact, you can make this one 15 minutes (we timed ourselves).
The longest lead time item in a burrito bowl is the rice. If you want to make a speedy bowl, you’ve got to short cut the rice cook time. There are a few options:
The other key to this quick burrito bowl? Our shortcut Black Bean and Corn Salad! We discovered this trick and have been using it ever since. All you have to do is mix together 3 ingredients, and you’ve got a salad that tastes like you spend hours chopping. The keys? Mix together:
You can also use the Black Bean and Corn Salad as a shortcut black bean salsa dip for chips, or try it in our Shrimp Bowls.
When we timed ourselves making this burrito bowl, we used pre-cooked packaged rice for maximum speed. So we had plenty of time to whip up this Chipotle Ranch Dressing! It’s so delicious and easy to put together. Here are the magic ingredients:
Want a milder version of this sauce, especially for kids? Just use half the adobo sauce (1 tablespoon). It won’t be spicy, but it will still have great smoky flavor!
The best part about a burrito bowl, in our opinion? You can customize it to any diet. In fact, you can make these bowls for a crowd and provide options for everyone. It’s absolutely our go-to for large gatherings! As is, this burrito bowl is vegetarian and gluten free. Here’s how to modify it for other diets:
Of course, you can also make this burrito bowl a whole lot fancier. We designed it as a quick weeknight meal. But if you’re hosting a dinner party, here are ways to step it up:
Let us know what you think of this quick burrito bowl recipe: we hope it comes in handy for times when you need a healthy dinner…fast!
Love meals in a bowl? Us too! Here are a few of our top bowl meals to try:
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use chipotle sauce.
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Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes 
Yield: 4 This burrito bowl is a lightning fast easy dinner idea! Add veggies and drizzle with creamy chipotle ranch dressing.
For the burrito bowl
For the chipotle ranch (use chipotle sauce for vegan)
*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.
**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.
Category: Main Dish
Method: Stovetop
Cuisine: Mexican inspiredKeywords: Burrito bowl
A Couple Cooks - Recipes worth repeating.
This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.
The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.
I’ve been totally obsessed with the salty-sweet-spicy flavor combo lately. Ever since I fell victim to a Facebook ad selling some chili-coated sour patch kids (yes, they were awesome). So I was totally delighted when I decided to throw together the gochujang in the back of my fridge with some pineapple from my freezer, and a fresh cucumber, and it tasted exactly like the chili gummies! But like, with actual fruit and vegetables instead of candy. Haha! Needless to say, this Spicy Pineapple Cucumber Salad is a HIT.
Gochujang is a centuries-old Korean chili paste made with chili peppers, rice, soybeans, and salt (check this article for a really extensive history and detail of this awesome sauce). It has a salty-spicy-umami flavor that kind of reminds me of a spicy version of miso. The flavor profile is so unique and so delicious, and I couldn’t be happier about the fact that it’s really trending in the U.S. right now because that means it’s fairly easy to find in major grocery stores. My local Kroger store has about five or six different brands on the shelf!
P.S. Gochujang stays good in the fridge for a really long time, so don’t worry about needing to use up the whole container right away. Here are some other recipes I’ve made using gochujang, if you need some inspiration.
I used frozen pineapple this time around because I had it on hand, but fresh would work just as well. Canned pineapple (in juice, NOT syrup) might work in a pinch, but it tends to be a lot sweeter and not quite as bright in flavor as fresh or frozen, so it’s definitely not my first choice for this recipe.
This particular flavor combination has a lot of flexibility, so I think there is a lot of room for substitution. Here are some ideas:
This tasty salad would make a great side dish to something like Coconut Chicken Strips, Baked Ginger Salmon, Soy Marinated Tofu Bowls, or Easy Orange Chicken.
Thaw ½ lb. (about 2 cups) pineapple chunks. Chop one cucumber (about 3 cups) into pieces roughly the same size as the pineapple. Roughly chop about ½ cup cilantro. Place the pineapple, cucumber, and cilantro in a bowl.
In a bowl, stir together 1.5 tsp gochujang, 3 Tbsp rice vinegar, and 1 Tbsp sugar until everything is dissolved.
Pour that “awesome sauce” over the pineapple, cucumber, and cilantro in the bowl, then give it a good stir.
You can either eat your salad immediately or let it marinate for a while. The salad will stay good in the fridge for 2-3 days, but the fruit and vegetables will get softer the longer they marinate. Make sure to give it a good stir each time just before serving to redistribute the dressing!
The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.
These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with…
These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin.
Here at A Couple Cooks, we love pancakes that taste good and are full of nutrient-dense whole foods. Enter, these healthy banana oatmeal pancakes! They’re a mashup of our fan-favorite Oatmeal Pancakes and Banana Pancakes and man, are they delicious. We literally could not stop eating them (excuse me for stuffing my face…!). Even better: they’re made mainly of oats and bananas in a blender. That’s right: no all purpose flour at all! No one will believe the magic.
Let’s get our unpopular opinion out there right now: most pancakes are an excuse to eat cake for breakfast. (Sorry!) But to be honest: a huge dose of sugar and refined flour in the morning doesn’t make us feel so great. The hearty, wholesome option? These banana oatmeal pancakes. What’s great about them?
How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.
The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.
Here are a few variations on these banana oatmeal pancakes:
We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:
Love banana flavor? Our Healthy Banana Muffins or Healthy Banana Bread use the same method! Or browse our favorite banana recipes.
Want more pancakes recipes? We’ve got ’em! Try our original oatmeal pancakes and more:
Vegetarian, gluten free, and dairy free. For vegan and plant-based, substitute a flax egg for the eggs.
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Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: About 9 large or 12 small pancakes These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. NOTE: Recipe updated 5/26/2021 to address reader comments.
Category: BrunchMethod: StovetopCuisine: AmericanKeywords: Banana Oatmeal Pancakes
Last updated: June 2021
A Couple Cooks - Recipes worth repeating.
Spring asparagus, shallots and Swiss cheese is a delicious combination with eggs in this slimmed down frittata which is perfect for breakfast, lunch or dinner! Asparagus and Swiss Cheese Frittata Frittatas are the perfect breakfast or brunch necessity. Also great to make ahead for meal prep. I usually make them with whatever I have on […]
The post Asparagus and Swiss Cheese Frittata appeared first on Skinnytaste.
Spring asparagus, shallots and Swiss cheese is a delicious combination with eggs in this slimmed down frittata which is perfect for breakfast, lunch or dinner!
Frittatas are the perfect breakfast or brunch necessity. Also great to make ahead for meal prep. I usually make them with whatever I have on hand. In the spring, asparagus is wonderful with Swiss cheese, but you can also use mozzarella or Havarti. Some other egg dishes you may love Tomato and Zucchini Frittata, Spinach and Feta Frittata or Broccoli and Cheese Quiche.
The post Asparagus and Swiss Cheese Frittata appeared first on Skinnytaste.
This no churn strawberry oreo ice cream is the perfect summer treat! Comes together fast with all the flavor of strawberries and oreos. It’s such a unique and lovely flavor combination! OH YES. Let’s make this strawberry oreo ice cream a thing. It’s already a thing in my freezer. Pretty sure it’s going to be […]
The post No Churn Strawberry Oreo Ice Cream. appeared first on How Sweet Eats.
This no churn strawberry oreo ice cream is the perfect summer treat! Comes together fast with all the flavor of strawberries and oreos. It’s such a unique and lovely flavor combination!
OH YES. Let’s make this strawberry oreo ice cream a thing.
It’s already a thing in my freezer. Pretty sure it’s going to be a thing all summer long. As long as the sun is shining, at least!
Remember last year, when I made the most amazing no churn coffee oreo ice cream? I swear, it was one of the best things to come out of 2020. And last summer definitely became theeee summer of coffee oreo ice cream at our house.
Eddie doesn’t like coffee, so there’s that.
But let’s just say it became the summer of coffee oreo ice cream for ME!
So naturally, I decided that the perfect coffee oreo ice cream wasn’t enough. I wanted to make more versions! Other flavors I love! Different combos I can’t get enough of! (spoiler alert: there is still another flavor coming shortly!)
That’s how I ended up with strawberry oreo ice cream. I absolutely LOVE strawberry season. It’s my favorite fruit ever and I will jump at the chance to make anything with those lovely berries. Savory, sweet, you name it. Especially ice cream.
While strawberry ice cream itself hasn’t always appealed to me, a strawberry oreo ice cream sounded like the BEST thing ever. It could be the pregnancy talking (I’ve still never recovered from thinking mac & cheese crostini could be a thing back when I was pregnant with Max), but I also have been dreaming of the combo since last summer.
It just sounded so incredibly wonderful to me.
This is super super easy. First, you make a strawberry sauce/puree mixture to beat into the heavy cream and sweetened condensed milk mixture. It’s so good in itself, you will want to eat that with a spoon!
Once that’s all mixed together, in go the crushed oreos. Crush them into pieces or use bigger chunks – however you find yourself drawn to cookies and cream ice cream! Freeze that baby and then go.to.town.
I’ve always been iffy on no churn ice cream, until the coffee oreo version. The whipped heavy cream and condensed milk makes for the perfect consistency. After a few days it may harder in the freezer a bit too much, but just remove it 20 minutes or so before scooping and you’re good to go.
The ice cream is so creamy, the strawberries are sweet and fresh and juicy and even a little tart. And the oreos are crunchy, chocolately perfection. (more…)
The post No Churn Strawberry Oreo Ice Cream. appeared first on How Sweet Eats.
I use Barilla bucatini. I love it. It’s like thick spaghetti, only with a hole in it. But you can use any pasta. Penne, fettuccine, or regular spaghetti will do. I use Danablu cheese. It’s just the way it should be. Perfect. Not too salty, soft and creamy. But you can use any blue mold […]
I use Barilla bucatini. I love it. It’s like thick spaghetti, only with a hole in it. But you can use any pasta. Penne, fettuccine, or regular spaghetti will do.
I use Danablu cheese. It’s just the way it should be. Perfect. Not too salty, soft and creamy. But you can use any blue mold cheese, Dorblue, Cambazola, or a not-too-pungent Gorgonzola will do.
It’s perfect with red wine.
| PREP TIME | COOK TIME | MAKES |
|---|---|---|
| 3-5 minutes | 15 minutes | 2 servings |
INGREDIENTS (serves 2)
INSTRUCTIONS
1. Preheat the oven to 220 °C (430 °F) or use the grill mode.
2. Slice the pear, drizzle with olive oil and honey. Bake until soft, about 10 minutes.
You can cook the pear in a skillet. Also pour olive oil and honey over it and cook each piece over low heat until soft, on both sides.
3. Roast the walnuts in a dry pan and coarsely chop with a knife.
4. In a large bowl, mix the yolks with the chopped parsley and olive oil. Add salt and black pepper, and diced butter.
5. Boil the pasta as indicated on the package (save some of the water in which it was boiled).
6. Immediately add the hot pasta to the bowl with the sauce and stir.
7. Transfer back into the pot (the pot is still hot and this will help the yolk to cook). Add 2-3 tbsp of pasta water. Stir vigorously. The pasta should be slippery. If not, add more water.
8. Spread the pasta on the plates, add the pear slices, break the cheese with your hands, and sprinkle with nuts.
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