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Monday Musings on a Tuesday

Christina Ross
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Monday Musings on a Tuesday

1. Apparently WordPress has felt my absence and decided to pay me back by being resistant to a posting yesterday. So here we are with a Monday Musings post… on Tuesday!

2. It’s been nearly a month since my last post, and for that I apologize! Cuddling and playing with my sweet baby girl has occupied the majority of my time, though I have been cooking every now and then.

John has continued to offer his help in the kitchen, and one of his recent meals of note was an amazing buffalo chicken pizza. He breaded chicken tenders (technically “stir fry” chicken strips, I think) with panko breadcrumbs, pan-fried them, cut them into pieces, tossed ’em in buffalo sauce, and scattered them over whole wheat pizza dough with shredded mozzarella and cheddar. I tossed together a blue cheese dipping sauce consisting of Greek yogurt, olive oil mayo, crumbled blue cheese, and milk. I didn’t think to take a picture of the finished product – and it doesn’t really require a written recipe – but it was fan-flipping-tastic! Definitely my new favorite homemade pizza, and it will undoubtedly become a regular in the Friday Pizza Night rotation.

3. I turned the big 3-0 on February 27! For some reason being 30 makes me feel like more of an adult than I felt when buying a house or having a baby.

I’m pretty sure the third decade will be my best yet :).

My actual birthday was pretty low-key, but the weekend prior I test-drove and John bought me a brand-spankin’ new 2013 silver Jeep Grand Cherokee, which I am absolutely in love with! I’ve always driven sedans (though I learned how to drive in the family mini van), so driving an SUV is foreign territory for me. I’m really enjoying it!

4. I do have some recipe ideas brewing in the back of my mind, but I’ve found that my culinary creative juices have not been flowing like they used to. Brainstorming recipes just isn’t one of my priorities lately, so if you have any requests for healthified recipes you’d like me to experiment with, please let me know!

Monday Musings

Christina Ross
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Monday Musings

Monday mornings can often be a challenge, with the weekend’s relaxation giving way to the hustle and bustle of the workweek.

But what if you could make your Mondays more enjoyable and energizing with a delightful breakfast? Welcome to Monday Musings, where we’ll explore a nutritious and scrumptious recipe that will set a positive tone for your entire week.

This week, we’re diving into the world of Overnight Oats with a twist.

NameMonday Musings
Cuisine Fusion
Prep Time5 minutes
Cooking Time0 minutes
Total Time8 hours
Servings1
Yield1 serving
Monday Musings

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup almond milk
  • 1/4 cup Greek yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • A pinch of salt
  • 1/2 cup fresh blueberries
  • 1 tablespoon sliced almonds
  • 1 teaspoon chia seeds

Estimated Nutrition Per Serving

Calories: 350 kcal

Carbohydrates: 56g

Protein: 13g

Fat: 10g

Fiber: 8g

Sugar: 21g

Saturated Fat: 1g

Cholesterol: 5mg

Sodium: 150mg

Calcium: 350mg

Iron: 2mg

Potassium: 340mg

Vitamin C: 9mg

Vitamin A: 2%

Vitamin D: 10%

Iron: 20%

Calcium: 35%

Instructions

Prepare the Base

In a mason jar or airtight container combine the rolled oats almond milk. Greek yogurt honey, vanilla extract, and a pinch of salt. Mix well to ensure all ingredients are thoroughly combined.

Add the Blueberries

Gently fold in the fresh blueberries. Blueberries are not only delicious but also packed with antioxidants and vitamins to boost your morning energy.

Chill Overnight

Seal the jar or container and refrigerate it overnight. This allows the oats to soak up the flavors and become soft and creamy.

Morning Delight

When you wake up on Monday morning, your Overnight Oats will be ready to enjoy. Sprinkle sliced almonds and chia seeds on top for added crunch and nutrition.

Optional Customization

Feel free to get creative with your toppings. You can add a drizzle of almond butter for extra creaminess or a sprinkle of cinnamon for a warm, comforting

Maple Pudding Pops

Christina Ross
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Maple Pudding Pops

As I mentioned in the Maple Baked Brie post, my original intention for the maple contest was to make maple pudding; but it didn’t end up being all that great. What did end up being great were the popsicles that the pudding turned into!

Maple Pudding Pops

I think the cool weather is here to stay in New England, but if it’s still warm where you are – and you’re craving the flavors of autumn – these frozen treats are just what you’re looking for.

Creamy, frosty, and bursting with robust maple flavor, these popsicles are a perfect transition from warm to cool temperatures!

Maple Pudding Pops

Maple Pudding Pops

by Lauren Zembron

Name:Maple Pudding Pops
Cuisine:Fusion
Prep Time:20 minutes
Cooking Time:7 minutes
Total Time:27 minutes
Servings:8 popsicles
Yield:8 popsicles

Keywords: simmer dessert vegan maple syrup Thanksgiving Halloween pudding popsicle fall

Ingredients (6 popsicles)

  • 4 cups unsweetened vanilla almond milk, divided use
  • 1/4 cup arrowroot powder
  • 2/3 cup pure maple syrup, preferably grade B
  • 2 tsp pure vanilla extract
  • pinch salt

Instructions

In a medium saucepan set over medium heat, whisk together 1/2 cup almond milk and arrowroot powder until no lumps remain.

Whisk in the remaining 3 1/2 cups almond milk. Whisk in maple syrup.

Bring to a simmer; reduce heat to medium-low & cook mixture until thickened, stirring often, about 10-15 minutes. Stir in vanilla extract and salt.

Transfer to a big bowl and let cool completely. Refrigerate until thoroughly chilled.

Pour into popsicle molds and freeze overnight. To remove popsicles from molds, run under hot water for 10-15 seconds.

Estimated Nutrition Per Serving

  • Calories: 240 kcal
  • Total Fat: 12g
    • Saturated Fat: 7g
    • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 115mg
  • Total Carbohydrates: 32g
    • Dietary Fiber: 0g
    • Sugars: 23g
  • Protein: 2g

Please note that these nutritional values are approximate and may vary based on specific ingredients and portion sizes used. Always refer to the actual product packaging or consult a nutritionist for precise information.

Maple Brie Baked Recipe

Christina Ross
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Maple Brie Baked Recipe

When I was invited to participate in the “Think Outside the Griddle” recipe contest, my initial intent was to enter a recipe for maple pudding. Said maple pudding was made, tasted, and quickly set aside as too boring. Then the idea for maple baked brie came to me, and fortunately it was anything but boring!

Maple Baked Brie

Start with a small round of brie cheese. Cut off the topmost layer and place in a lightly greased baking dish.

Maple Baked Brie

Spoon a couple tablespoons of pure maple syrup over the cheese. As always, use the best quality maple syrup you can find. Yes, it’s a bit pricey… but it lasts for a while and is so worth the expense!

Maple Baked Brie

Top with a handful of unsweetened dried cranberries & chopped pecans…

Maple Baked Brie

… and another couple tablespoons of maple syrup.

Maple Baked Brie

Bake until the cheese just starts to soften, but isn’t quite oozing out of the rind. Top with an extra drizzle of maple syrup (why not?!), transfer to a serving dish, and devour with an array of accoutrements. Or a spoon ;).

Maple Baked Brie

The warm creamy cheese is beautifully rounded out by the crunchy pecans, tart cranberries, and – of course – the sweet maple syrup.

Maple Baked Brie

This decadent treat would make a perfect appetizer for an autumn get-together with friends, part of a holiday family dinner, or – as was the case in our house – a delicious splurge for you & a loved one on a blustery fall afternoon.

Maple Baked Brie

John and I enjoyed about half of this baked brie with apple slices on Sunday as a late lunch/early precursor to dinner.

Maple Baked Brie

The other half went into making a couple of fan-flipping-tastic maple grilled brie cheese sandwiches! Just smear the leftover (room temperature) baked brie onto two slices of bread, top each with another slice of bread, and cook as you would a grilled cheese sandwich. Divine!

Maple Baked Brie
NameMaple Brie Baked Recipe
CuisineAppetizer
Prep Time5 minutes
Cooking Time15-20 minutes
Total Time20-25 minutes
ServingsVaries, typically 4-6
Yield1 wheel of Brie cheese

Ingredients

  • 1 (8 0z) round of brie, wrapping removed and topmost layer trimmed off
  • 1/4 cup pure maple syrup, preferably grade B +2 tsp for drizzling
  • 1/3 cup unsweetened dried cranberries
  • 1/3 cup chopped pecans

Instructions

Place unwrapped trimmed round of brie in a lightly greased baking dish.

Drizzle brie with maple syrup and evenly scatter dried cranberries & chopped pecans overtop.

Bake for 10 minutes, or until brie is soft.

Remove baked brie from oven and let sit for 1 minute before carefully trasferring to a serving dish if desired. Drizzle with remaining 2 tsp maple syrup.

Serve with apple slices, baguette slices, and/or crackers.

Maple Baked Brie

Estimated Nutrition Per Serving

  • Calories: 250-300 calories
  • Protein: About 10-12 grams
  • Carbohydrates: Around 15-20 grams
  • Dietary Fiber: 1-2 grams
  • Sugars: About 10-12 grams
  • Fat: Around 15-18 grams
  • Saturated Fat: 8-10 grams
  • Cholesterol: About 40-50 mg
  • Sodium: Around 250-300 mg

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

Christina Ross
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Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

No added sugar. No flour. No eggs. No chickpeas (yes, that’s actually a common ingredient in healthy cookie dough recipes). No butter or oil.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

So what IS in this edible cookie dough? Healthy ingredients that combine to create a delectable concoction that tastes like cookie dough.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

Who wouldn’t want to go to town on a jar of healthy chocolate chip cookie dough? If you find such a person, have him or her contact me immediately and I will change his/her mind with this recipe.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

I’ve been giving Lily little tastes of the dough (minus the chocolate chips), and she loves it. She cannot yet safely eat nuts, and she’s not a big fan of straight peanut or almond butter; so this is a great way for her to get a dose of protein.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

Healthy cookie dough for the entire family! Winning.

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

Healthy Chocolate Chip Cookie Dough {Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas!}

by Lauren Zembron

NameHealthy Chocolate Chip Cookie Dough Date-Sweetened, Grain-Free, Egg-Free, NO chickpeas
CuisineFusion
Prep Time25 minutes
Cooking Time(Refrigeration Time: 50-55 minutes)
Total Time1 hour 20 minutes
Servings12 cookie dough balls
Yield12 servings

Keywords: dessert gluten-free vegan vegetarian sugar-free chocolate cashews cookies

Ingredients (1 small jar)

  • 4 large soft Medjool dates, pitted
  • 2 Tbsp smooth unsweetened all-natural peanut butter
  • 1 cup cashew meal (ground raw cashews)
  • pinch of Kosher salt
  • 1/2 tsp pure vanilla extract
  • 1//3 cup chocolate chips (dark or semi-sweet)

Instructions

Combine Medjool dates and peanut butter in the bowl of a food processor. Process until well-mixed and slightly crumbly.

Add in cashew meal, salt, and vanilla extract. Process until the mixture holds together when pinched.

Remove food processor blade and stir in chocolate chips using a rubber spatula.

Transfer mixture to an airtight container.

Estimated Nutrition Per Serving:

  • Calories: 145 kcal
  • Total Fat: 8g
    • Saturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 49mg
  • Total Carbohydrates: 17g
    • Dietary Fiber: 3g
    • Sugars: 11g
  • Protein: 2g

Please note that these nutrition values are approximate and may vary based on specific ingredients used and portion sizes.

Carrot Cake Macaroon White Chocolate Truffles

Christina Ross
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Carrot Cake Macaroon White Chocolate Truffles

What you don’t need to know (but I’m going to tell you anyway): these truffles were a pain in the you-know-what to photograph, hence the measly two images in this post.

What you do need to know (and I’m definitely going to tell you): these truffles are really, really good. The inside is raw macaroon dough studded with grated carrot and flavored with warm spices; the outside is a simple mixture of white chocolate and coconut oil that hardens when chilled to create a delicious truffle coating.

Make them this weekend for Easter.  Make them on a random weekday. Make them for your family and friends.  Make them for yourself.

Just make them.

Carrot Cake Macaroon White Chocolate Truffles

by Lauren Zembron

Name:Carrot Cake Macaroon White Chocolate Truffles
Cuisine:Fusion
Prep Time:30 minutes
Cooking Time:30 minutes
Total Time:1 hour
Servings:24 truffles
Yield:24 truffles

Keywords: dessert carrots coconut white chocolate truffles cookies

Ingredients (24 truffles)

Ingredients for the macaroon dough

  • 8 oz unsweetened flaked coconut, full fat
  • 1 cup unsweetened finely shredded coconut, full or reduced fat
  • 1/2 cup finely grated carrot (I used a microplane grater)
  • 1 cup old-fashioned rolled oats
  • 1/2 cup pure maple syrup, preferably Grade B
  • 1 Tbsp + 1 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • scant 1/2 tsp Kosher salt

Ingredients for white chocolate coating

  • 1 cup all-natural white chocolate chips (such as Sunspire)
  • 2 Tbsp coconut oil

Instructions

In a food processor fitter with the steel blade, process the flaked coconut until a thick, smooth coconut butter forms, scraping down the sides as necessary, about 5-8 minutes.

Combine coconut butter and remaining macaroon dough ingredients in a large bowl; stir until very well combined.

Using a mini ice cream scoop or spoon, scoop out the dough and roll into balls (about 24) with your palms. Place dough balls on a baking sheet or plate, cover with plastic wrap, and refrigerate until chilled & hardened, at least 30 minutes.

In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 30 second intervals, stirring after each interval, until fully melted and smooth. This should take about 1 minute total.

Dunk the dough balls into the melted chocolate and roll around until completely coated. Remove with a fork, allowing any excess chocolate to drip back into the bowl, and place truffles on a parchment paper-lined baking sheet or plate.

Place truffles in the refrigerator and chill until fully set, at least 30 minutes.

Store in the refrigerator and serve chilled.

Estimated Nutrition Per Serving

  • Calories: 150 kcal
  • Total Fat: 9g
    • Saturated Fat: 6g
    • Trans Fat: 0g
  • Cholesterol: 15mg
  • Sodium: 70mg
  • Total Carbohydrates: 15g
    • Dietary Fiber: 1g
    • Sugars: 12g
  • Protein: 2g

Please note that these nutrition estimates are approximate and can vary based on specific brands and quantities of ingredients used. Always consult a professional for precise dietary information. Enjoy your truffles!

Caramelized Apple + Ham Grilled Cheese Recipe

Christina Ross
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Caramelized Apple + Ham Grilled Cheese Recipe

Are you sick of seeing recipes featuring leftover Easter ham? I hope not, because I have one more for ya.

My in-laws sent us home with a generous portion of the delicious ham that we enjoyed last weekend in CT, and I was dreaming about this sandwich before we even got back to MA.

Sweet-smoky ham paired with sharp cheddar and maple-y caramelized apples makes for one fantastic spin on the classic grilled cheese!

Caramelized Apple + Ham Grilled Cheese

Ingredients

  • 1/2 large apple, preferably organic, sliced thinly
  • 1 tsp butter, plus more for spreading on bread
  • 2 tsp pure maple syrup, preferably grade B
  • 2 slices hearty whole wheat bread
  • 1 thick slice leftover baked ham
  • enough slices of sharp cheddar to cover one slice of bread

Estimated Nutrition Per Serving

  • Calories: 470 kcal
  • Protein: 16g
  • Carbohydrates: 44g
  • Dietary Fiber: 4g
  • Sugars: 18g
  • Fat: 26g
  • Saturated Fat: 14g
  • Cholesterol: 85mg
  • Sodium: 900mg

Instructions

Heat 1 tsp butter in a medium skillet set over medium-high heat. Add in the apple slices and cook, stirring occasionally until light brown, about 2 minutes. Add in the maple syrup, reduce heat to medium, and continue to cook, stirring occasionally, until caramelized, about 2-3 additional minutes.

Layer the ham, caramelized apples, and cheddar slices onto one slice of bread. Top with remaining slice of bread. Lightly spread butter over top of sandwich. Place sandwich, buttered side down, in the skillet over medium heat and cook until browned, about 2-3 minutes. Flip sandwich, lightly spread top side with butter, cover skillet, and cook until the bread is browned and the cheese has melted, about 2-3 minutes.

Breakfast Stromboli

Christina Ross
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Breakfast Stromboli

For a while (probably close to a year), every Friday was “Homemade Pizza Night” at our house. We’d always have a ball of Whole Foods pizza dough stashed in the freezer waiting to be turned into whatever creation we dreamed up. It was a night that John, Lily, and I looked forward to all week… until I got in a rut of making plain old cheese pizza week after week and we all grew tired of the monotony.

I recently got bit by the pizza bug once again… but this time in the form of stromboli. I made a pepperoni stromboli, and pizza was once again a big hit in our house!

NameBreakfast Stromboli
CuisineItalian-American
Prep Time15 minutes
Cooking Time25 minutes
Total Time40 minutes
Servings4 servings
Yield1 stromboli
Breakfast Stromboli

In an effort to avoid falling into the same rut as last time, I brainstormed different filling ideas for stromboli, and was instantly inspired to make a breakfast version.

Breakfast Stromboli

We often have breakfast for dinner, which I love because of how easy and quick it is to prepare. It’s also a meal I look forward to nearly every week because I rarely eat eggs in the morning.

Breakfast Stromboli

So for this stromboli, I cooked up some breakfast sausage, scrambled some eggs, and layered them on pizza dough with cheddar cheese, rolled the whole shebang up, then baked it to a golden brown and served it with ketchup.

I never ate ketchup with eggs as a kid, but it’s one of Lily’s favorite condiments, so I’ve grown accustomed to enjoying the two together.

Breakfast Stromboli

Now you could certainly indulge in this stromboli as your morning meal – and it would be perfect for a weekend brunch – but for me it’s more a breakfast-for-dinner type meal.

Breakfast Stromboli

Regardless of what time of day you make it, you’re definitely going to love this breakfast stromboli!

Breakfast Stromboli
Breakfast Stromboli

Ingredients

  • 1 (1 lb) ball pizza dough, at room temperature (my go-to is the pizza dough from Whole Foods)
  • flour for rolling out dough
  • 1 lb breakfast sausage (if still in links, remove from the casings)
  • 6 large eggs, preferably organic
  • 1 1/2 cups freshly grated cheddar cheese
  • 1 Tbsp olive oil

Estimated Nutrition Per Serving

Calories: 350-400 calories per serving

Protein:15-20 grams

Carbohydrates: 25-30 grams

Dietary Fiber: 2-3 grams

Sugars: 2-3 grams

Fat: Around 20-25 grams

Saturated Fat: 6-8 grams

Cholesterol: 200-250 mg

Sodium: 600-700 mg

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Dough

Roll out the pizza dough on a lightly floured surface to create a rectangular shape. If using store-bought dough, follow the package instructions for rolling it out.

Scramble the Eggs

In a bowl, whisk the eggs together and season with salt and pepper. Heat a non-stick skillet over medium heat, add a little oil, and scramble the eggs until they are just set. Remove from heat.

Assemble the Stromboli

Spread the scrambled eggs evenly over the rolled-out dough, leaving about an inch of dough around the edges. Top with diced bell peppers, onions, cooked breakfast sausage, and shredded cheddar cheese.

Roll it Up

Carefully roll up the dough, starting from one of the long edges, and pinch the seam to seal the stromboli.

Bake

Place the stromboli seam side down on a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with additional shredded cheddar cheese. Bake in the preheated oven for about 20-25 minutes or until the stromboli is golden brown and the cheese is melted and bubbly.

Serve

Remove the stromboli from the oven, let it cool for a few minutes, and then slice it into thick, delicious rounds. Garnish with diced tomatoes and chopped fresh parsley, if desired.

Blueberry & Toasted Coconut Kale Salad

Christina Ross
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Blueberry & Toasted Coconut Kale Salad

Blueberries and kale are nutritional powerhouses, each packed with vitamins, minerals, and antioxidants.

When combined in a delicious salad, they create a medley of flavors and textures that make for a vibrant and satisfying meal.

This Blueberry & Toasted Coconut Kale Salad recipe is not only a feast for the taste buds but also a healthful choice for your well-being.

Blueberry & Toasted Coconut Kale Salad
NameBlueberry & Toasted Coconut Kale Salad
CuisineAmerican
Prep Time15 minutes
Cooking Time5 minutes (toasting)
Total Time20 minutes
Servings4 servings
YieldAbout 6 cups

Ingredients

  • 4 cups kale, washed and chopped
  • 1 cup fresh blueberries
  • 1/2 cup shredded coconut, toasted
  • 1/4 cup sliced almonds
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste

Instructions

Prepare the Kale

Start by washing the kale thoroughly and removing the tough stems. Chop the kale into bite-sized pieces and place them in a large mixing bowl.

Massage the Kale

Drizzle a bit of olive oil over the kale and gently massage it for a few minutes. This process helps to tenderize the kale and enhance its flavor.

Prepare the Dressing

In a small bowl, whisk together the remaining olive oil, lemon juice, honey or maple syrup, salt, and pepper. Set the dressing aside.

Toast the Coconut and Almonds

In a dry skillet over medium heat, toast the shredded coconut and sliced almonds until they turn golden brown and fragrant. Stir frequently to prevent burning. Once toasted, remove from heat and set aside.

Assemble the Salad

Add the fresh blueberries and toasted coconut and almonds to the massaged kale. Toss gently to combine.

Drizzle with Dressing

Pour the prepared dressing over the salad and toss until all the ingredients are well coated.

Garnish

Top the salad with crumbled feta cheese for an additional burst of flavor and creaminess.

Serve

Divide the Blueberry & Toasted Coconut Kale Salad into individual servings and serve immediately. Enjoy this nutritious and delightful salad as a side or a main dish.

Estimated Nutrition Per Serving (approximate values)

  • Calories: 230 kcal
  • Total Fat: 18g
    • Saturated Fat: 8g
    • Trans Fat: 0g
  • Cholesterol: 6mg
  • Sodium: 160mg
  • Total Carbohydrates: 16g
    • Dietary Fiber: 4g
    • Sugars: 7g
  • Protein: 5g
  • Vitamin D: 0%
  • Calcium: 10%
  • Iron: 15%
  • Potassium: 380mg

Please note that the nutrition values are approximate and can vary based on specific ingredients used and portion sizes. It’s always a good practice to calculate nutrition based on the exact products and quantities you use in your recipe.

Blueberry & Toasted Coconut Kale Salad

Massaged kale salads hit their heyday a few years ago, but I still love ’em. If you haven’t heard about – or tasted – this type of salad, let me break it down for you. The name actually says it all: you literally massage a bit of oil into the kale in order to tenderize the somewhat tough green leaves.

I usually use olive oil for my massage kale salads, but I opted for coconut oil in this case because it (obviously) complements the toasted coconut flakes. Which brings me to my second note about this recipe. Flaked coconut is brought to a whole new level when toasted to a light golden hue, but in the blink of an eye it can go from perfectly golden to burnt black. Keep an eye on the coconut while it’s in the toaster oven!

Blueberry & Toasted Coconut Kale Salad

So we’ve discussed kale and coconut. What’s left? Blueberries! My favorite berry, both for their flavor and nutrients. Lauded for their antioxidants, blueberries are often labeled by those in the nutritional field as one of the healthiest foods you can eat. I love the tiny wild Maine variety, but they can be tough to come by – even here in Massachusetts – so I stock up on any organic blueberries I can find at a reasonable price throughout the summer months.

Blueberry & Toasted Coconut Kale Salad

Enjoy this salad alongside grilled chicken for a healthy summer dinner, or all on its own as a light lunch.

Blueberry & Toasted Coconut Kale Salad

Blueberries, kale, and toasted coconut blend in this vibrant salad. Begin by massaging fresh kale, then mix in blueberries and toasted coconut. Drizzle with a zesty lemon-honey dressing. Top with sliced almonds and optional feta. A delightful, nutrient-packed dish ready in under 20 minutes. Healthy eating never tasted so good!

Biscuits and Gravy with Homemade Chicken Breakfast Sausage

Christina Ross
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Biscuits and Gravy with Homemade Chicken Breakfast Sausage

Most of you probably don’t know this, but John and I lived in Texas from 2007-2008. During my final year of graduate school at Boston College, John was offered a relocating promotion… so after graduation, I packed up and joined him in Houston. Along with moderate winter temperatures, affordable real estate prices, drawling southern accents, and – unfortunately – Gulf coast hurricanes and sticky-hot humidity, we were introduced to a variety of delicious novel foods including migas and huevos rancheros, tilapia tacos and boiled crawfish, spicy & sweet cinnamon-infused coffee from The Buffalo Grille, and Shiner Bock beer at pretty much every eating and drinking establishment we frequented.

Perhaps the most decadent Texan meal we encountered was biscuits and gravy during a weekend stay at our friend Pat’s family’s ranch. After sleeping off an impressive spread of smoked beef, secret-ingredient-chili, and a melange of other stick-to-your-rib eats, we awoke to a breakfast of flaky biscuits smothered in a rich sausage gravy. Needless to say, I felt a bit weighed down after the hefty weekend splurges, so I tucked away the idea for “healthified” biscuits and gravy for later brainstorming.

A little over a year – and a move back to our beloved Boston – later, I finally got around to re-inventing the classic southern breakfast of biscuits and gravy.

If you are a purist at heart, be forewarned that this dramatically lightened recipe deviates from traditional recipes. However, If you are a health-conscious foodie like myself, there is no question that the ingredients in this recipe will appeal to you. Homemade chicken breakfast sausage is cooked until crumbly and browned before being folded into a silky gravy made with 1% milk and without butter. The sage-scented sausage gravy is draped over light buttermilk biscuits, and then topped with a dusting of freshly cracked black pepper.

Regardless of what type of diet you follow, I can say with a certain degree of certainty that once you taste my version of biscuits and gravy, you will have a new go-to meal to work into your breakfast, (or in our case, breakfast-for-dinner), rotation. Although I am thrilled to be back in the wonderful city of Boston, it’s nice to reminisce about our time spent in Houston; and what better way to do that than through food?!

*Homemade Chicken Breakfast  Sausage

*Please excuse the lackluster photographs… taking pictures of beige food (x3: beige chicken, beige biscuits, beige gravy) is no easy feat!*

Name:Biscuits and Gravy with Homemade Chicken Breakfast Sausage
Cuisine:Southern Breakfast
Prep Time:15 minutes
Cooking Time:30 minutes
Total Time:45 minutes
Servings:4 servings

Ingredients

  • 4 freshly baked buttermilk biscuits (such as Eating Well‘s Buttermilk Biscuits)
  • extra virgin olive oil
  • homemade chicken breakfast sausage* (recipe follows), uncooked
  • 1/4 cup all-purpose flour
  • 3/4 tsp Kosher salt
  • 3/4 tsp freshly ground black pepper, plus more for garnish
  • 1/4 tsp ground sage
  • 1 1/2 cup 1% milk
  • 1/2 lb ground chicken
  • 1/2 tsp ground sage
  • generous 1/4 tsp Kosher salt
  • generous 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp brown sugar

Estimated Nutrition per Serving

  • Calories: 550
  • calories Protein: 27 grams
  • Carbohydrates : 42 grams
  • carbohydrates Dietary Fiber: 2 grams
  • dietary fiber Sugars: 6 grams
  • sugars Fat: 32 grams
  • Saturated Fat: 12 grams
  • saturated fat Cholesterol: 85 milligrams
  • cholesterol Sodium: 1200 milligrams

Directions

  1. Split each biscuit on a separate plate; set aside.
  2. Heat a drizzle of olive oil in a skillet over medium-high heat. Add the chicken sausage, and stir with a wooden spoon to crumble. Cook until lightly browned, about 5-6 minutes. Set aside.
  3. In a small bowl, whisk together the flour through sage. Slowly add milk, and whisk to combine.
  4. Heat a small saucepan over medium heat. Add in the flour-milk mixture, and bring to a simmer, whisking constantly. Reduce heat to low and simmer until thickened, 1-2 minutes, whisking constantly.
  5. Stir the cooked sausage into the warm gravy, and spoon over the split biscuits. Finish with an extra grinding of black pepper.
  6. In a bowl, combine all ingredients; mix well.
*Homemade Chicken Breakfast  Sausage
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I found myself drawn to the eating habits instilled in me by my health-conscious parents; gravitating towards unprocessed foods and cooking with fresh ingredients. I became enthralled with The Food Network, subscribed to a handful of recipe catalogues, and scooped up a wide variety of cookbooks. My goal was to make food that was simultaneously wholesome and delicious.
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