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Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs (+ $100 Visa gift card giveaway)

Christina Ross
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Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs (+ $100 Visa gift card giveaway)

We eat a lot of eggs in our house. A LOT. I bake with them, Lily eats one for breakfast most days of the week, I often incorporate one or two into my lunch, and John makes wicked good breakfast sandwiches on the weekend.

Eggs are one of the foods I buy every week and always have on hand.

So when I was offered the opportunity to participate in the Nellie’s Cage Free Eggs campaign via BlogHer, I jumped at the chance.

Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs
NameBuffalo Blue Egg Salad with Nellie’s Cage Free Eggs (+ $100 Visa Gift Card Giveaway)
CuisineAmerican
Prep Time15 minutes
Cooking Time12 minutes (for boiling eggs)
Total Time30 minutes (including cooling and assembling)
Servings4 servings
Yield2 cups of Buffalo Blue Egg Salad

Nellie’s Cage Free Eggs come from humanely raised hens that are given plenty of space to move about freely, as well as shelter in clean and well-ventilated barns located on small family farms (<– click the link to read about some of the farmers!). The hens are handled gently to keep stress at a minimum; they are fed high-quality nutritious feed without antibiotics and hormones, and are given plentiful pure fresh water. The hens’ feed contains a healthy amount of flaxseed, which in turn produces eggs with extra heart-healthy omega-3 fatty acids.

It’s no question that hens treated this well are bound to produce superior eggs, both in terms of nutrition and taste.

Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs

Nellie’s Cage Free Eggs are perfect for those who care about the welfare of animals and place a high priority on knowing that their eggs were raised without cruel factory farm conditions. In fact, Nellie’s was America’s first Certified Humane egg producer and the first “B-Corp” certified Farm!

They truly do carry “a kinder kind of egg”.

Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs

I – for one – love knowing where my food is coming from, and with Nellie’s, I know the eggs that I’m feeding my family come from healthy and happy hens.

We’ve been enjoying the eggs as we usually do; but one meal sticks out as especially delicious, and I want to share the recipe with you!

Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs

Egg salad is a quick, easy, filling, and – most importantly – delicious lunch. It’s one of my go-to midday meals when I can’t think of what else to make. Classic egg salad is perfect in-and-of-itself, but it can be fun to add some unexpected punches of flavor; and that’s precisely what I did in this case.

Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs

Spicy buffalo sauce and creamy blue cheese take the egg salad up a few notches. I prefer a crunchy/crispy accompaniment to my egg salad, so I served this buffalo blue version with sweet fresh carrot sticks.

Ingredients

  • 6 Nellie’s Cage Free Eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons buffalo sauce
  • 1/4 cup crumbled blue cheese
  • 1 celery stalk, finely chopped
  • 1 green onion, finely chopped
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Optional: Lettuce leaves and bread for serving

Instructions

Hard Boil the Nellie’s Cage Free Eggs

Start by placing the Nellie’s Cage Free Eggs in a single layer in a saucepan. Cover the eggs with water and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 10-12 minutes. After that, transfer the eggs to a bowl of ice water to cool before peeling.

Peel and Chop the Eggs

Gently tap each egg on a hard surface to crack the shell, then carefully peel the eggs. Once peeled, chop the eggs into small pieces and place them in a mixing bowl.

Prepare the Dressing

In a separate bowl, mix the mayonnaise and buffalo sauce until well combined. Adjust the buffalo sauce to achieve your desired level of spiciness.

Combine the Ingredients

Add the chopped celery, green onion, and crumbled blue cheese to the chopped eggs. Pour the buffalo mayonnaise dressing over the ingredients and gently mix until everything is evenly combined. Season with salt and pepper to taste.

Chill and Serve

Cover the bowl and refrigerate the Buffalo Blue Egg Salad for at least 30 minutes to allow the flavors to meld. When ready to serve, garnish with fresh parsley and spoon the egg salad onto lettuce leaves or between slices of your favorite bread.

Enter the $100 Visa Gift Card Giveaway

For a chance to win a $100 Visa gift card, follow the instructions in the giveaway details provided below.

Estimated Nutrition Per Serving

NutritionAmount Per Serving
Calories230 calories
Total Fat18g
– Saturated Fat5g
Cholesterol340mg
Sodium560mg
Total Carbohydrates2g
– Dietary Fiber0.5g
– Sugars1g
Protein14g

Giveaway Details

Enter our giveaway for a chance to win a $100 Visa gift card! To participate, simply share a photo of your homemade Buffalo Blue Egg Salad on social media, using the hashtag #BuffaloBlueEggSalad and tagging @NelliesCageFreeEggs. One lucky winner will be selected at random. Good luck!

Avocado & Chipotle Deviled Eggs

Christina Ross
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Avocado & Chipotle Deviled Eggs

An iconic – if not slightly outdated – party hors d’oeuvre, deviled eggs need to make a comeback… and this recipe is my contribution to that movement.

Avocado & Chipotle Deviled Eggs

Perhaps the ingredients used in these deviled eggs aren’t indicative of traditional holiday flavors, but the green cilantro and red chipotle chile powder at least go along with the color theme of the Christmas season.

If you’re hosting – or attending – a holiday party this week… or are just laying low at home with your family… why not whip up a fresh take on the classic?

Avocado & Chipotle Deviled Eggs

Creamy avocado and Greek yogurt take the place of saturated fat-rich mayonnaise, a double dose of chipotle chile (powder and hot sauce) kicks up the flavor profile a few notches, and a sprinkling of cilantro keeps things fresh. I piped the filling into the egg whites using a star tip inserted into a plastic sandwich bag with a corner cut off, but you can certainly just spoon the filling in for a more rustic look.

Two deviled egg halves are less than 90 calories, so you can feel just fine chasing them with a cookie (or three). It’s all about balance, people.

Jump on the retro bandwagon and help me bring deviled eggs back into the spotlight!

Avocado & Chipotle Deviled Eggs

Avocado & Chipotle Deviled Eggs

NameAvocado & Chipotle Deviled Eggs
CuisineAppetizer
Prep Time20 minutes
Cooking Time12 minutes (for boiling eggs)
Total Time32 minutes
Servings6 servings
Yield12 deviled egg halves

Ingredients

  • 4 large eggs, preferably organic
  • 1/2 medium-sized ripe (black skinned) avocado, peeled
  • 2 Tbsp plain 2% Greek yogurt
  • 1 tsp chipotle hot sauce, such as Tobasco, or more to taste
  • 1/2 tsp ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • small handful fresh cilantro leaves, chopped
  • chipotle chile powder, for sprinkling

Directions

  1. Place the eggs in a large saucepan with a tight-fitting lid; cover eggs with cold water.
  2. Set the filled saucepan, uncovered, over high heat until the water just begins to boil. As soon as bubbles start to break on the surface of the water, immediately cover and remove from the heat. Let sit off the heat for 15 minutes.
  3. Drain the water, shake the saucepan until the eggshells are cracked all around, and cover eggs with cold water. Drain again and peel. Chill peeled eggs in the fridge until cold, about 1 hour.
  4. Cut each egg in half lengthwise and scoop out the yolks. Reserve half of the yolks in a bowl; discard remaining yolks or save for another use. Add in the peeled avocado flesh, Greek yogurt, hot sauce, and cumin to the egg yolks. Mash until smooth. Season to taste with salt and pepper.
  5. Using a small spoon, scoop the avocado filling into the hollowed out egg whites. Alternately, you can pipe the filling into the egg whites with a plastic sandwich bag (with a corner cut off) fitted with a star tip.
  6. Garnish with chopped cilantro leaves and a sprinkling of chipotle chile powder.

Nutritional Information Per Serving (2 halves):

84.3 calories, 6 grams fat, 1.3 grams saturated fat, 1.5 grams fiber, 6.6 grams protein

Estimated Nutrition Per Serving (1 deviled egg half)

  • Calories: 96
  • Total Fat: 8g
    • Saturated Fat: 2g
    • Trans Fat: 0g
  • Cholesterol: 106mg
  • Sodium: 117mg
  • Total Carbohydrates: 2g
    • Dietary Fiber: 1g
    • Sugars: 0g
  • Protein: 4g

Please note that these nutrition estimates are approximate and can vary depending on the specific brands and quantities of ingredients used.

Sweet Potato Pancakes & Poached Eggs Recipe

Christina Ross
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Sweet Potato Pancakes & Poached Eggs Recipe

Just thought I’d check in with two announcements; one of an exciting success and the other of an embarrassing failure:

  1. My first-ever poached egg came out perfectly thanks to Deb’s tutorial on Smitten Kitchen.
  2. The Dr. Praeger’s Sweet Potato Pancake I served my beautiful poached egg on was still cold in the center.
Success & Failure.

These announcements certainly beg the question of how I could perfect something renowned to be rather tricky while screwing up something so straightforward.

Your guess is as good as mine.

Oh, and Shelby feasted on the half-cooked sweet potato pancake. Food is not wasted in a house with a dog ;).

NameSweet Potato Pancakes & Poached Eggs Recipe
CuisineFusion
Prep Time15 minutes
Cooking Time20 minutes
Total Time35 minutes
Servings4
Yield8 sweet potato pancakes and 4 poached eggs

Ingredients

For Sweet Potato Pancakes

  • 2 cups grated sweet potatoes (about 2 medium sweet potatoes)
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 tbsp melted butter
  • 2 tbsp honey
  • 1 tsp vanilla extract

For Poached Eggs

  • 4 large eggs
  • Water
  • 1-2 tbsp white vinegar (optional, for poaching)

Instructions

For Sweet Potato Pancakes

Begin by peeling and grating the sweet potatoes. Use a box grater or a food processor for this task. Once grated, squeeze out any excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the grated sweet potatoes, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Mix well to evenly distribute the ingredients.

In a separate bowl, whisk together the eggs, buttermilk, melted butter, honey, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.

Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Remove the sweet potato pancakes from the skillet and keep them warm while you prepare the poached eggs.

For Poached Eggs

Fill a large, shallow saucepan with about 2-3 inches of water. Add a tablespoon or two of white vinegar if desired; this helps the egg whites coagulate more easily.

Bring the water to a gentle simmer over medium-low heat. The water should be hot but not boiling.

Carefully crack one egg into a small bowl. Create a gentle whirlpool in the simmering water by stirring it with a spoon.

Gently slide the egg into the center of the whirlpool. The swirling water will help the egg white envelop the yolk.

Poach the egg for about 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk. Use a slotted spoon to carefully lift the poached egg out of the water.

Repeat the process for the remaining eggs.

Assembly

Place a stack of sweet potato pancakes on a plate and top them with the perfectly poached eggs. Season with a pinch of salt and freshly ground black pepper.

Indulge in the delightful flavors and textures of sweet potato pancakes paired with perfectly poached eggs. This breakfast dish not only satisfies your taste buds but also provides a nutritious start to your day. Enjoy the combination of the sweet and savory, the crispy and creamy, in every delicious bite.

Estimated Nutrition Per Serving

  • Calories: 380 calories
  • Protein: 12g
  • Carbohydrates: 54g
  • Dietary Fiber: 6g
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 220mg
  • Sodium: 630mg
  • Potassium: 470mg
  • Sugar: 14g

Carrot Cupcakes with Maple Cream Cheese Frosting

Christina Ross
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Carrot Cupcakes with Maple Cream Cheese Frosting

Here it is! The post I teased you with a couple of weeks ago.

Carrot Cupcakes with Maple Cream Cheese Frosting

I’ve featured a few carrot-cake inspired recipes on the blog, but ironically haven’t posted a recipe for actual carrot cake until now. A recipe for individual carrot cakes in cupcake form, that is.

Carrot Cupcakes with Maple Cream Cheese Frosting

Drawing from a consistently solid source for healthier baked goods, I adapted Ellie Krieger’s recipe for carrot cupcakes (linked below) to suit my preferences. Specifically, I used less brown sugar and oil in – but added ground ginger to – the cupcakes, and subbed in a modest amount of maple syrup (plus a touch of maple extract) for the powdered sugar in the cream cheese frosting.

Although I’ll be the first to admit that I have a persistent sweet tooth, I have adjusted my palate over the years to be satisfied with less sugar.  If you prefer a level of sweetness closer on par with bakery cupcakes, you may want to stick with Ellie’s original sugar measurements. If, however, you’re looking for a cupcake that is still plenty sweet – but lower in sugar – then I think you will be pleased with my recipe adjustments.

Carrot Cupcakes with Maple Cream Cheese Frosting

When it comes to ingredient additions to carrot cake, there are a few camps of thought:

  1. The spiced carrot cake flavor is best left unadulterated.
  2. The more add-ins, the better (i.e. raisins, pineapple, walnuts, coconut etc.).
  3. Some add-ins are welcomed, others are not.

Personally, I don’t fit exactly into any of the above categories. I’ve made carrot cake bars with all of the ingredient additions in #2, carrot muffins with just raisins and walnuts, and most recently these cupcakes without any of the additional flavor & texture elements. This recipe is a great canvas onto which you can add anything you’d like… or, keep as is. The warm autumnal spices, slight molasses undertone of the brown sugar, and double maple flavor in the frosting combine to create a cupcake that is scrumptious all on its own; but a few – or all – of the ingredients additions listed above would be delicious as well.

Carrot Cupcakes with Maple Cream Cheese Frosting

Regardless of how you decide to personalize these carrot cupcakes, I’m certain that you will enjoy the tender cake and rich frosting… you might even want to make double the amount of maple cream cheese frosting if, like me, you can’t help but steal [clean, of course] finger swipes straight from the bowl ;).

Carrot Cupcakes with Maple Cream Cheese Frosting

The frosted cupcakes will remain fresh in the fridge for a few days; store unfrosted cupcakes in the freezer, tightly wrapped in plastic and sealed in a freezer-safe container or bag. The maple cream cheese frosting can be kept in a sealed container in the refrigerator for a week or so.

Carrot Cupcakes with Maple Cream Cheese Frosting

Carrot Cupcakes with Maple Cream Cheese Frosting

NameCarrot Cupcakes with Maple Cream Cheese Frosting
CuisineFusion
Prep Time20 minutes
Cooking Time20 minutes
Total Time40 minutes
Servings12
Yield12

Ingredients

  • 3/4 cup whole wheat pastry flour, sifted
  • 1/2 cup unbleached all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 2 Tbsp neutral-flavored oil, such as canola
  • 1/2 cup Sucanat or firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup + 2 Tbsp unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cup finely grated peeled carrots, about 2 medium (A microplane grater works best)
  • 4 oz 1/3-less-fat neufchatel cream cheese, at room temperature
  • 2-4 Tbsp pure maple syrup (2 was sweet enough for me, but adjust according to your palate)
  • 1/8 tsp pure maple extract

Directions

  1. Preheat oven to 350 degrees F.
  2. Line 12 muffin cups with paper liners or coat with canola oil cooking spray.
  3. In a medium bowl, whisk together the first 7 ingredients (through ground ginger).
  4. In a large bowl, whisk together the oil, brown sugar, and eggs. Whisk in the applesauce and vanilla extract. Stir in the grated carrots.
  5. Add the dry ingredients into the wet and stir just until fully incorporated.
  6. Using an ice cream scoop or large spoon, divide the batter between the prepared muffin cups.
  7. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
  8. Allow cupcakes to cool in muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. In a medium bowl, beat together the cream cheese, maple syrup, and maple extract using an electric mixer, until smooth.
  10. Frost cupcakes once they have completely cooled.

Estimated Nutrition Per Serving

Please note that these are approximate values and can vary based on specific ingredients and portion sizes:

  • Calories: 330 kcal
  • Total Fat: 18g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 260mg
  • Total Carbohydrates: 41g
    • Dietary Fiber: 1g
    • Sugars: 29g
  • Protein: 3g

Nutrition values may vary depending on the specific brands of ingredients used and any optional add-ins like nuts. It’s always a good idea to check the labels on your ingredients and adjust the nutritional information accordingly if you have specific dietary requirements or restrictions. Enjoy your carrot cupcakes in moderation as part of a balanced diet!

Carrot Cupcakes with Maple Cream Cheese Frosting

Cinnamon Raisin Peanut Butter Recipe

Christina Ross
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Cinnamon Raisin Peanut Butter Recipe

It’s been a few months since I polished off my stash of PB & Co. peanut butters that had overtaken our pantry during my recipe development for the All-Star Recipe Blog.

Cinnamon Raisin Peanut Butter

I think the flavor I miss the most is Cinnamon Raisin Swirl (although White Chocolate Wonderful and Dark Chocolate Dreams are also favorites of mine – look for homemade versions of both of these in the near future!).

Cinnamon Raisin Peanut Butter

I took it upon myself to attempt to recreate the delicious cinnamon-laced, raisin-studded peanut butter at home, and was more than pleased with the result.

Cinnamon Raisin Peanut Butter
Cinnamon Raisin Peanut Butter

Roasted unsalted peanuts are first ground into a paste, until a ball forms in the bowl of a food processor.

Cinnamon Raisin Peanut Butter

A touch of canola oil helps the paste break down into a smooth and creamy peanut butter.

Cinnamon Raisin Peanut Butter

A whole tablespoonful of ground cinnamon – along with a bit of evaporated cane juice and a kiss of Kosher salt – is processed into the fresh peanut butter.

Cinnamon Raisin Peanut Butter

It’s a lot of cinnamon, yes… but you want that to be the predominant flavor!

Cinnamon Raisin Peanut Butter

The last step is to fold in some plump sweet raisins.

Cinnamon Raisin Peanut Butter

I have to say, the flavor is an almost spot-on replica of the original… maybe a tiny bit less sweet, but I was conservative with the amount of sugar I added.

Cinnamon Raisin Peanut Butter

As for the consistency, this peanut butter turned out smooth and perfectly drippy – ideal for slathering onto a piece of whole wheat cinnamon raisin toast, dolloping on top of oatmeal, and/or drizzling over yogurt.

Cinnamon Raisin Peanut Butter

If you can, seek out organic peanuts, as the non-organic legumes are commonly sprayed with pesticides while growing. I found some at Whole Foods, but wish Trader Joe’s carried them as well (they have the best prices on nuts around here).

I bet this would also be quite delicious using cashews or almonds as the nut base, if you are allergic to peanuts.

Cinnamon Raisin Peanut Butter

Lightly sweetened and full of warm cinnamon flavor, this peanut butter doesn’t stand a chance of hanging around for too long.

Cinnamon Raisin Peanut Butter

I give it about a week ;).

Cinnamon Raisin Peanut Butter
NameCinnamon Raisin Peanut Butter Recipe
CuisineHomemade
Prep Time15 minutes
Cooking Time10-12 minutes (roasting peanuts)
Total Time25-30 minutes
ServingsVaries, makes about 1.5 cups
Yield1.5 cups

Ingredients

  • 1 1/2 cups roasted, unsalted peanuts, preferably organic
  • 1 Tbsp ground cinnamon
  • 1/4 tsp Kosher salt
  • 2 tsp evaporated cane juice
  • 1 1/2 tsp canola oil, divided
  • 1/4 cup raisins, preferably organic

Directions

Place peanuts into the bowl of a food processor. Process until peanuts break down into a paste and a ball forms, scraping down the sides as necessary, about 5 minutes.

With the motor running, stream in 1 tsp oil and process until a smooth butter forms.

Add in the cinnamon, salt, and evaporated cane juice and puree until well-combined. Stream in the remaining 1/2 tsp canola oil if needed. Remove blade from food processor bowl and stir in the raisins by hand.

Nutrition per Serving

  • Calories: 160 calories
  • Total Fat: 12 grams
    • Saturated Fat: 2 grams
    • Trans Fat: 0 grams
  • Cholesterol: 0 milligrams
  • Sodium: 25 milligrams (optional, based on added salt)
  • Total Carbohydrates: 8 grams
    • Dietary Fiber: 2 grams
    • Sugars: 4 grams
  • Protein: 6 grams

Clean Eating Cocktail Party (Raw Pumpkin Pie Cups)

Christina Ross
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Clean Eating Cocktail Party (Raw Pumpkin Pie Cups)

My friend Cara is hosting a Clean Eating Cocktail Party for the entire month of November, and my contribution is being featured today!

Raw Pumpkin Pie Cups

Head on over to Cara’s Cravings for the recipe for these Raw Pumpkin Pie Cups.

NameClean Eating Cocktail Party Raw Pumpkin Pie Cups
CuisineFusion
Prep Time20 minutes
Cooking Time2 hours
Total Time2 hours 20 minutes
Servings12 servings
Yield12 Raw Pumpkin Pie Cups
Raw Pumpkin Pie Cups

Ingredients

For the Crust

  • 1 cup raw almonds
  • 1 cup Medjool dates, pitted
  • 1/2 teaspoon ground cinnamon
  • A pinch of sea salt

For the Filling

  • 1 cup raw cashews, soaked for at least 4 hours or overnight
  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup or agave nectar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • A pinch of sea salt

For Garnish

  • Coconut whipped cream (optional)
  • Ground cinnamon

Instructions

Prepare the Crust

Place the raw almonds in a food processor and pulse until they resemble fine crumbs.

Add the pitted Medjool dates, ground cinnamon, and a pinch of sea salt to the almonds in the food processor.

Process the mixture until it starts to come together and can be easily pressed between your fingers.

Form the Crust Cups

Line a mini muffin tin with paper liners.

Scoop about a tablespoon of the almond-date mixture into each muffin cup.

Use your fingers or the back of a spoon to press the mixture down firmly and create a mini crust for each cup.

Place the muffin tin in the freezer while you prepare the filling.

Prepare the Filling

Drain and rinse the soaked cashews.

In a high-speed blender, combine the soaked cashews, pumpkin puree, maple syrup or agave nectar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and a pinch of sea salt.

Blend until the mixture is smooth and creamy, scraping down the sides of the blender as needed.

Assemble the Pumpkin Pie Cups

Remove the muffin tin from the freezer.

Carefully spoon the pumpkin pie filling into each crust cup, filling them almost to the top.

Chill and Serve

Return the muffin tin to the freezer and let the pumpkin pie cups set for at least 2 hours, or until they are firm.

Garnish and Enjoy

Just before serving, top each pumpkin pie cup with a dollop of coconut whipped cream (if desired) and a sprinkle of ground cinnamon.

These Raw Pumpkin Pie Cups are a delightful and guilt-free treat that will impress your guests at any cocktail party. They are packed with wholesome ingredients and the warm, comforting flavors of pumpkin pie. Enjoy and savor every bite while staying true to your clean eating goals!

Estimated Nutrition Per Serving

(Note: Nutrition values are approximate and may vary based on specific ingredients used.)

  • Calories: 168 kcal
  • Fat: 9.6g
    • Saturated Fat: 1.5g
    • Monounsaturated Fat: 5.8g
    • Polyunsaturated Fat: 1.7g
  • Cholesterol: 0mg
  • Sodium: 24mg
  • Potassium: 247mg
  • Carbohydrates: 19.3g
    • Dietary Fiber: 3.5g
    • Sugars: 13.4g
  • Protein: 4.4g
  • Vitamin A: 94%
  • Vitamin C: 1%
  • Calcium: 6%
  • Iron: 10%

Please note that these nutrition values are estimates and can vary based on the specific brands and types of ingredients you use. It’s always a good practice to calculate nutrition information based on the exact ingredients you use if you have specific dietary requirements. Enjoy your Clean Eating Raw Pumpkin Pie Cups!

Cookies & Cream Cheesecake Bars

Christina Ross
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Cookies & Cream Cheesecake Bars

I may have mentioned this on the blog before, but I like to make treats for each of my students on their birthdays. Some students request a specific type of cookie, brownie, or bar, and others ask to be surprised.

Cookies & Cream Cheesecake Bars

Regardless of what type of goodie I bring in, it is rarely a “healthified” (or “Laurenified”) version. Although I wish more of my students were interested in eating healthfully, a well-rounded diet of whole foods doesn’t seem to be on many of their radars. Most of the baked goods and desserts I make for myself are probably not the kind of birthday treats the typical high schooler is interested in.

<I have discussed my approach to eating and cooking with a few students, but I don’t feel it is my place to push it on them – they are old enough to make their own food choices, which will most likely mature as they do.>

That said, I decided to lighten the recipe for this double batch of Cookies & Cream Cheesecake Bars for my four students with summer birthdays. I knew from the Individual Cookies & Cream Cheesecakes I made a while back that this recipe could easily be made a bit healthier (without sacrificing flavor!) by subbing in 1/3-less-fat neufchatel cheese for full-fat cream cheese and replacing the sour cream with 2% plain Greek yogurt. I also stuck with no-junk-added Newman-O’s (linked below) in place of artificially flavored and high fructose corn syrup-sweetened Oreos. I highly doubt these ingredient substitutions can be detected – even by the most discerning teenage palate.

Cookies & Cream Cheesecake Bars

I divvied up most of the bars evenly between the three birthday boys and one birthday girl, and the rest were packaged up for John to bring in to work.

I think I’m going to need to make a smaller batch sometime soon for us to enjoy at home! The creamy cheesecake filling, which is dotted with pieces of sandwich cookie, sits atop a crumbly crust comprised of crushed cookies and heart-healthy canola oil (a fine substitute for melted butter). If cookies & cream is a flavor combination you like, I guarantee that you will love these bars.

John to bring
Cookies & Cream Cheesecake Bars

Cookies & Cream Cheesecake Bars

NameCookies & Cream Cheesecake Bars
CuisineFusion
Prep Time20 minutes
Cooking Time35 minutes
Total Time3 hours (including chilling time)
Servings12 squares
Yield1 8×8-inch pan

Ingredients

  • 1 (16 oz) package cream-filled chocolate sandwich cookies, such as Newman-Os
  • 4 Tbsp canola oil
  • 24 oz neufchatel (1/3 less fat) cream cheese, softened to room temperature
  • 3/4 cup evaporated cane juice or granulated sugar
  • 3/4 cup 2% plain Greek yogurt, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 large eggs, at room temperature

Directions

  1. Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with parchment paper, allowing the sides to hang over the edges.
  2. Place 28 sandwich cookies in a food processor and process until finely ground. Transfer cookie crumbs to a large bowl, add in the canola oil, and stir until ingredients are well mixed.
  3. Spoon the mixture into the prepared baking pan and spread the cookie crumbs evenly, using either your fingers or the back of a spoon.
  4. Bake for 10 minutes, then remove to a wire cooling rack.
  5. Place the remaining cookies (about 5 or 6) into the food processor and pulse a few times until the cookies are roughly chopped. Set aside.
  6. In a large bowl, beat the neufchatel and evaporated cane juice with an electric mixer until well combined, scraping down sides of bowl as necessary. Beat in the Greek yogurt, vanilla, and salt. Beat in the eggs, one at a time. Beat the mixture until smooth. Fold in chopped sandwich cookies.
  7. Pour the neufchatel mixture evenly over the baked cookie crust, and bake for 40 minutes, rotating pan once. Remove the pan to a wire rack to cool to room temperature, about 1 hour. Chill in the refrigerator, covered, at least 3 hours, or overnight.
  8. When ready to cut the cheesecake into bars, remove the contents of the pan by lifting up the sides of the parchment paper and transferring to a cutting board.
  9. Serve chilled.

Estimated Nutrition per Serving

Please note that the nutrition information provided here is approximate and may vary depending on the specific ingredients and brands used. These values are based on a standard serving size of one square of Cookies & Cream Cheesecake Bars.

  • Calories: 320 kcal
  • Total Fat: 24g
    • Saturated Fat: 13g
    • Trans Fat: 0g
  • Cholesterol: 85mg
  • Sodium: 280mg
  • Total Carbohydrates: 23g
    • Dietary Fiber: 1g
    • Sugars: 15g
  • Protein: 4g

These nutrition values are approximate and may vary based on specific ingredients and portion sizes. Be sure to adjust the values accordingly if you have dietary restrictions or are using different brands of ingredients. Enjoy your delicious Cookies & Cream Cheesecake Bars!

Cookies & Cream Cheesecake Bars

Creamy No-Cook Salsa Verde Recipe

Christina Ross
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Creamy No-Cook Salsa Verde Recipe

This recipe prompted the following self-posed question: why don’t I make salsa more often?

Creamy No-Cook Salsa Verde

It couldn’t be easier, and the finished product is leagues beyond the jarred stuff… both in freshness and taste. I have my favorite brands, (Mrs. Renfro’s is a front runner), but I’ve realized that I really should go the homemade route more frequently!

Creamy No-Cook Salsa Verde

There’s something to be said for roasted salsa – the flavor of charred peppers, onions, and tomatoes is fantastic – but I have little interest in turning on the oven in 85° weather… you? If you’re in the same boat as I am, then this no-cook salsa is the way to go.

Creamy No-Cook Salsa Verde

Tart tomatillos, rich avocados, herby cilantro, and spicy jalapeno peppers are pulsed together until a creamy salsa forms.

Voila! Raw salsa verde made in about 3 minutes. Can’t beat that.

Creamy No-Cook Salsa Verde
Name:Creamy No-Cook Salsa Verde Recipe
CuisineMexican
Prep Time15 minutes
Cooking Time0 minutes (no cooking required)
Total Time15 minutes
ServingsMakes 2 cups
YieldVaries

Ingredients

  • 3 tomatillos, husked, rinsed, & coarsely chopped
  • 1/2 ripe but firm medium-sized avocado, peeled
  • 1/4 cup cilantro leaves
  • 1/2 medium-sized  jalapeno pepper
  • 1/2 lime, juiced
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

1. Prepare the Tomatillos

Remove the husks from the tomatillos and rinse them under cold water to remove any stickiness.

2. Blend the Ingredients

In a blender or food processor, combine the tomatillos, ripe avocado, fresh cilantro leaves, jalapeño pepper, garlic cloves, and the juice of one lime.

3. Blend until Smooth

Blend the ingredients until the mixture is smooth and creamy. If you prefer a spicier salsa, you can add more jalapeño pepper or leave the seeds in.

4. Season to Taste

Taste the salsa and season it with salt and pepper to your liking. The lime juice should add a nice tangy kick, but adjust it according to your taste preference.

5. Chill and Serve

Transfer the creamy salsa verde to a serving bowl. If time allows, refrigerate it for about 30 minutes to allow the flavors to meld together. However, you can also enjoy it immediately.

Nutrition Per Serving

  • Calories: 50
  • Total Fat: 4g
    • Saturated Fat: 1g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 5g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 1g
  • Vitamin D: 0%
  • Calcium: 1%
  • Iron: 1%
  • Potassium: 120mg

Crunchy Spiced Latte Granola Clusters

Christina Ross
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Crunchy Spiced Latte Granola Clusters

If you dig around packaged granola boxes in search of the crunchy clusters, then this recipe is for you.

Crunchy Spiced Latte Granola Clusters

nspired by the ever increasingly popular Starbucks beverage, these granola clusters are bursting with warm fall spices and rich espresso accents. Just like the Pumpkin Spice Latte, there’s no actual pumpkin puree in this granola; but unlike the seasonal drink, these clusters are devoid of any junk.

The clusters are also relatively low in sugar for a granola recipe; although they are sweet enough to satisfy a dessert craving.

Crunchy Spiced Latte Granola Clusters

Don’t you just wanna reach a hand into that jar and take a big handful?!

Crunchy Spiced Latte Granola Clusters
NameCrunchy Spiced Latte Granola Clusters
CuisineFusion
Prep Time10 minutes
Cooking Time25-30 minutes
Total Time35-40 minutes
Servings12
Yield6 cups of granola clusters

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup ground coffee (choose your favorite blend)
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

Instructions

Preheat Your Oven

Start by preheating your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

In a large mixing bowl, combine the oats, sliced almonds, chopped walnuts, shredded coconut, and ground coffee.

Prepare the Spiced Latte Mixture

In a separate microwave-safe bowl, mix the brown sugar, honey, vegetable oil, ground cinnamon, ground nutmeg, and salt. Microwave this mixture for about 30 seconds or until it’s warm and the sugar has dissolved. Stir in the vanilla extract.

Combine Wet and Dry Ingredients

Pour the spiced latte mixture over the dry ingredients and stir well until everything is evenly coated.

Form Clusters

Spread the mixture evenly onto the prepared baking sheet. Press it down gently to create clusters or clusters of your desired size. This is where the magic happens, as the clusters will hold together as they bake.

Bake

Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the granola clusters turn golden brown. Be sure to stir the mixture halfway through to ensure even baking.

Cool and Enjoy

Once out of the oven, allow the granola clusters to cool completely on the baking sheet. They will continue to crisp up as they cool down.

Serve

Once the clusters are completely cool, break them into your desired snack-sized pieces. You can enjoy them as a snack on their own, as a topping for yogurt, or with a splash of milk for a latte-inspired breakfast.

Crunchy Spiced Latte Granola Clusters are a delightful and satisfying treat that combines the rich flavors of coffee with the wholesome goodness of granola. They’re perfect for coffee lovers and snack enthusiasts alike. Plus, they’re incredibly easy to make, allowing you to enjoy the taste of your favorite latte in a whole new way. Give this recipe a try, and you’ll have a new favorite snack in no time!

Estimated Nutrition Per Serving

  • Calories: 200 kcal
  • Total Fat: 13g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 70mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 3g
  • Sugars: 9g
  • Protein: 4g

Curried Wild Rice Salad

Christina Ross
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Curried Wild Rice Salad

My adoration of wild rice is a rather recent development, but it has quickly become one of my favorite varieties of rice.  Nutty, chewy, and flavorful, it is a rice that you should definitely try if you haven’t already! If any grain were to be labeled as sexy, wild rice would – without a doubt – win the title.

Not only is it gorgeous and delicious, but healthy as well. Wild rice (which is technically a grass) boasts more fiber and protein, yet less calories and fat, than brown rice. The cooking method also differs from that of other types of rice: the sleek & slender grains of black rice do not absorb all of the liquid they are cooked in, but rather simmer until they become fluffy and chewy.

What wild rice does have in common with its fellow grains is that it works beautifully with pretty much any flavor profile you wish to assign it to.

NameCurried Wild Rice Salad
CuisineFusion
Prep Time15 minutes
Cooking Time45 minutes
Total Time1 hour
Servings4
Yield4 servings
Curried Wild Rice Salad

This particular wild rice was destined to marry the heady and aromatic king of spices: curry.

Curried Wild Rice Salad

Do you like the flavor of curry powder?

I, for one, absolutely adore it… and I don’t believe it should be designated only to Indian dishes. I’ve seen recipes ranging from quiche to chicken salad to soup to pudding (and other desserts) that all call for curry powder. It’s a fun seasoning to play around with.

The spice mixture that comprises curry powder can vary from one brand to another, but every variety I’ve tried has been tasty. I used an Indian curry powder for this recipe, but any kind you prefer would work as well.

Curried Wild Rice Salad

Regardless of what type you use, the vibrant orange seasoning just begs for a sweet accompaniment. I obliged by adding warm cinnamon and succulent honey to the savory dressing mixture, as well as both raisins and dried cranberries to the salad.

Scallions lend a mild onion flavor, and lemon juice adds a bright note of freshness.

Curried Wild Rice Salad

This rice salad would be a unique addition to any 4th of July party spread, and can be served either chilled or at room temperature… rendering it more warm-weather worthy than mayo-laden potato or pasta salads. It keeps well in the fridge for a day or two, so it’s a great choice for a make-ahead side dish.

So, what are you waiting for?

Go get your curry on.

Curried Wild Rice Salad

Ingredients

  • 1 cup dry (uncooked) wild rice, rinsed well
  • 2 Tbsp freshly squeezed lemon juice (from about 1/2 large lemon)
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp honey
  • 2 tsp country-style (course ground) Dijon mustard
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 cup thinly sliced green onions/scallions
  • 1/4 cup raisins
  • 1/4 cup dried cranberries (I like the apple-juiced sweetened dried cranberries from Whole Foods)
  • Kosher salt and freshly cracked black pepper, to taste

Nutrition Facts (Per Serving)

  • Calories: 300
  • Total Fat: 15g
    • Saturated Fat: 2g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 38g
    • Dietary Fiber: 5g
    • Sugars: 12g
  • Protein: 6g

Directions

  1. Prepare rice according to package directions. Drain, and set aside.
  2. Meanwhile, in a large mixing bowl, whisk together the lemon juice, olive oil, honey, mustard, curry powder, garam masala, cumin, cinnamon, and cayenne. Stir in the cooked & drained wild rice, sliced green onions, raisins, and dried cranberries. Season to taste with salt and pepper.
  3. For best flavor, chill in the refrigerator for at least 2 hours, and up to overnight, so as to allow flavors to meld. Serve cold or at room temperature.
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