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Healthy Pork Tenderloin Buddha Bowl

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Are you looking for new Buddha bowl ideas? This Healthy Pork Tenderloin Buddha Bowl has so many interesting textures and flavors, you will love it! It is an Asian-Style bowl loaded with goodness.

Healthy Pork Tenderloin Buddha Bowl

A Healthy Buddha Bowl Recipe

If you are wondering what there is to love about this Healthy Pork Tenderloin Buddha Bowl, let me tell you. First, it is really simple to put together. Making it a great meal for busy nights.

Second, the flavors are incredible. The marinated pork pairs perfectly with the veggies, Asian-style dressing, and warm einkorn.

Third, it is really healthy. Not only did I use an ancient grain for the base, but piled it high with veggies and lean pork tenderloin. It is a great meal if you are clean eating.

Components Of The Healthy Pork Tenderloin Buddha Bowl

  1. Einkorn Base- I will explain more about the einkorn below, but just know it is an ancient grain that is incredibly healthy.
  2. Marinated pork tenderloin
  3. Veggies- and a lot of them! I used carrots, edamame, radish, cucumbers, and purple cabbage.
  4. Asian-Style Dressing

Marinating The Pork Tenderloin

I love to use pork tenderloin in this recipe as it is so…tender. You can also use a loin, but tenderloin really is pretty inexpensive, so go for it.

The tenderloin is sliced thinly, then placed in a bowl or bag to marinate. The nice thing about this marinade is it is a quick marinade. So, 30 minutes and it is ready.

I leave it at room temp when it is marinating, as the meat cooks best when it is all room temp.

Einkorn Grain

Whole grains are always used in my kitchen, so they pop in most meals. Einkorn is my favorite though. It is an ancient grain that is super healthy for you. It is a non-GMO grain and recently gaining in popularity.

Many people with mild grain intolerances, respond better to einkorn than most gluten-containing grains.

It used to be a tricky grain to purchase, but it is much easier to find now as it is gaining popularity. We have several farms here in Idaho that grow it. Einkorn is the one I purchase from most often. I also buy it frequently from Azure Standard.

Now, for cooking it. On the cooktop was how I always used to cook it, but recently I discovered the Instant Pot for cooking my grains and there is no looking back! It is so much easier and so much quicker in the Instant Pot!

instant pot cooking einkorn grain

Fresh Veggies

This recipe is designed to use a ton of fresh veggies- just as many as you can fit into your bowl. It is easy to get most of my recommended 3-5 veggie servings all in one dish!

I like to thinly slice my veggies- purple cabbage, carrots, radish, edamame, and cucumbers. These are my favorites, but feel free to sub in whatever you like to use!

vegetables chopped on a salad bowl

Cooking The Tenderloin

I love to cook my pork tenderloin in a cast-iron skillet. I love the way the skillet holds heat and cooks evenly. If you don’t have a cast iron, a nonstick works well.

The key is remembering not to overcook. With the pork sliced as thin as it is, it really only takes about 1-2 minutes per side.

asian-style pork tenderloin

The Finished Healthy Pork Tenderloin Buddha Bowl

Here is what you can expect when you make this bowl. Look at all that healthy goodness!

Healthy Pork Tenderloin Buddha Bowl

Last up, drizzle generously with the most amazing Asian-style dressing! If you are using this for meal prep, hold off on the dressing until serving. You don’t want the veggies to get mushy.

Healthy Pork Tenderloin Buddha Bowl

More Buddha Bowl Ideas

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Healthy Pork Tenderloin Buddha Bowl

If you are wondering why Buddha Bowls are so popular, let this Healthy Pork Tenderloin Buddha Bowl show you why. It is simple to make and even perfect for meal prep!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: buddha bowl, einkorn, pork tenderloin, Whole grain
Servings: 4
Author: Amy- A Red Spatula

Equipment

  • pressure cooker, skillet

Ingredients

  • 1 pork tenderloin sliced in 1/4 inch pieces

Marinade Ingredients

  • 1/3 cup olive oil or other neutral oil of choice
  • 3 tablespoons soy sauce
  • 1/4 cup honey
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons chili sauce
  • 2 teaspoons minced garlic

Buddha Bowl Ingredients

  • 4 cups cooked einkorn or other grain of choice
  • 6 cups veggies of choice thinly slices. I used purple cabbage, carrots, cucumbers, edamame, and radish.

Asian-Style Dressing

  • 1/2 cup olive oil
  • 1 teaspoon sesame oil
  • 3 tablespoons rice vinegar
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • 3 teaspoons chili sauce you can use less of this if you don't like spicy dressing
  • 2 tablespoons soy sauce

Instructions

  • Combine marinade ingredients. Pour over the sliced tenderloin either in a bag, bowl or container. I do this while the einkorn is cooking.
  • Allow this to marinate for at least 30 minutes at room temp.
  • Heat your cast iron, or nonstick skillet on medium heat until good and hot. Add in 2 tablespoons olive oil or other oil of choice.
  • Add your pork tenderloin slices to the pan in a single layer. Unless you have a really big pan, you will have to do this in batches.
  • Cook for 2 minutes on each side, then place on a plate.
  • Once the pork and einkorn are cooked, you are ready to go!!
  • Mix your dressing ingredients until well combined.
  • Make your bowl how you want. Then drizzle generously with dressing
  • If you are using this for meal prep. Just cook and cut everything to get it ready. Right before serving, drizzle with the dressing.
  • Everything holds well for at least 5-7 days!
  • Now, sit back and enjoy. You deserve it!
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Cooked einkorn in the pressure cooker

Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Course: grains
Cuisine: American
Keyword: ancient grains, cooked einkorn, einkorn
Servings: 6 servings
Author: Amy- A Red Spatula

Equipment

  • pressure cooker

Ingredients

  • 1 cup einkorn
  • 2 cups water or vegetable stock
  • 1/2 teaspoon salt

Instructions

  • Place all ingredients in the pressure cooker. Close lid, set for pressure high. Make sure the lid is secured for pressure.
  • Cook for 25 minutes. Do a quick release. If there is still liquid in the grains, move setting to saute.
  • Once it is cooked, serve. What you don't use holds well in the fridge for up to 7 days. Reheat in the microwave.
  • Now, sit back and enjoy. You deserve it!

How To Sprout Whole Grains

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If you are curious about how to sprout whole grains, I am here to help you. I have been sprouting for quite some time, you might even say it is a passion of mine, and I am ready to share what I know with you!

What Is A Sprouted Grain?

Simply put, they are grains that have been soaked in water and given time to germinate. As part of the germination process, the whole grains will sprout.

To still be considered a whole grain, according to the Whole Grain Council, the sprout cannot be longer than the grain itself.

I generally sprout mine to about 1/4 inch long. This is just a personal preference though, you can always sprout longer if you prefer.

So, the difference between a sprouted grain and whole grain is the sprouted grain is a whole grain that has germinated.

Sprouted whole grains in a mason jar

The Health Benefits Of Sprouted Grains Grains

You might be wondering if sprouted grains are better for you? This question is common! The main reason people go through the trouble of sprouting is for the health benefits. I will name a few below, but there are so many!

  • Germination breaks down phytate, a form of phytic acid that normally decreases the absorption of vitamins and minerals in the body. These nutrients include iron, folate, zinc, magnesium, etc.
  • Carbohydrates are converted into simple sugars, proteins are broken down into amino acids, and fats are broken into the component fatty acids. These conversions make the food easier for the plant and humans to digest.
  • A 2012 study in the Journal of the Science of Food and Agriculture found that wheat sprouts had higher levels of fiber, amino acids, and antioxidants after 48 hours of sprouting when compared to unsprouted wheat
  • They reduce glycemic levels. They break down slowly, preventing the rise and fall of blood sugar
  • Sprouted grains have many health benefits. It’s the result of catching the sprouts during the germination process.

The American Heart Association has a great article on whole grains, which holds true for sprouted as well. I also love this article from Harvard Health.

What Grains Can You Sprout?

Okay, one of the first things to learn is- you cannot sprout every whole grain. The grains need to be whole, I will explain below Here are the stipulations:

  •  In order to sprout, grain needs to be whole. Meaning we need the bran, germ, and endosperm intact
  • The grains that are rolled, flaked, or cut will not sprout, these have been modified and it will not sprout
  • You also need to be mindful of grains that have been “hulled” and “pearled”.
  • Pearled means the grains have the hard outer layer is taken off, but also the bran. Hulled is also a term you need to be aware of. Hulled should only have the bran taken off. I have found, however, that many times, the bran is also removed in the process.

Where Do I Buy My Whole Grains?

I always prefer to shop local and use local farmers. If you don’t have that option for buying your grains, let me share a few of my favorites.

Azure Standard is a coop I am loving lately. They carry just about any grain you can imagine! They deliver to most areas in the US. Farm Fresh Wheat is my source for Einkorn Wheat is a great farm for einkorn. Bluebird Grain Farms carries several varieties as well. Barton Springs Mill is a great company out of Texas that carries some cool varieties of heritage grains. They are new to me, but have loved them so far!

What Tools Do I need To Sprout?

Sprouting actually requires very little from you! I will list what you need below.

  1. Whole Grains– This is a given. Go by the lists above and make sure your grain is whole. Some of my personal favorites to sprout are- spelt, rye, einkorn, white wheat, oat groats, and soft winter wheat.
  2. Sprouting container– This can be anything really. I prefer using quart mason jars as I love to see the grains sprouting.
  3. Perforated Lid- You can use 2 different things for this. The first is just basic cheesecloth. If you’re using a mason jar, cut a square of cheesecloth to fit over the jar with a 2-3 inch overhang. You can secure it on the jar with a screw ring for the jar, or a rubber band. The second is an actual sprouting lid. This is what I use and love. They are pretty inexpensive. If you want to make a habit out of sprouting, they are worth the investment.

Safety When It Comes To Sprouted Grains

It is important to note a few things when it comes to safely sprout grains. 

First, the environment you sprout in is an environment bacteria thrive in. Don’t panic. Here is what you need to know.

Start with clean utensils, jars, lids, etc. Once your sprouts have sprouted, move them to the fridge. Get them in a cooler space to stop any chance of bacterial growth. 

Don’t be scared, but be mindful

How To Sprout Grains- A Step-By-Step Guide

Let’s get into How To Sprout Whole Grains!

  1. Rinse ½- 1 cup wheat berries in lukewarm water. Give them a good rinse. Make sure and remove any rocks or debris. Most grains are well rinsed, but it is always good to check. 
  2. Place kernels or seeds in a quart mason jar or sprouting containers.
  3. Cover the grains with a few inches of lukewarm water, then place a sprouting lid or cheesecloth covering over the jar. 
  4. Place in a dark location and allow it to sit for about 2-4  hours. Drain all water off the kernels. Rinse well again. Germination has begun!
  5. Replace the lid and tip upside down at an angle to drain. I place mine in a bowl. Make sure if you are using cheesecloth, it is secured with a rubberband or screw lid.
  6. Rinse and drain again before going to bed. Return it upside down. 
  7. The following morning you could see sprouts popping out! If it hasn’t sprouted by the following morning, don’t panic. Some grains and seeds take a little longer.
  8. At this point, the grain is technically sprouted.
  9. The second day you may need to rinse and drain a few more times to get those seeds sprouted, so if you don’t see a sprout in the morning, rinse and drain. Let it wait about 1-3 hours, then repeat again.
  10. Continue this process until you get the length you want.

I Have Sprouted, Now What?

Now the fun begins! There are so many great ways to use sprouted whole grains.

You can add the sprouted grains to your salads, this is my favorite way. You can eat them on a sandwich or wrap. They are also really good thrown in a smoothie. If you are making energy balls, you can throw them in there as well.

Another way to use the sprouted grains is cooking them and using them as you would any other grain.

The last thing I like to do with the sprouted grains is dry them out and grind them for flour. If you haven’t tried baking with sprouted grains, you are missing out! The photo below shows sprouted rye berries that have been dried.

So, if you have always wanted to learn How To Sprout Whole Grains, now you know and now you are ready!!

Sprouted Rye Berries in a metal bowl

Sprouted Grain Recipes

Instant Pot Peanut Butter Cheesecake

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Instant Pot Peanut Butter Cheesecake. Are you looking for a creamy peanut butter cheesecake, I have just the recipe. If you haven’t made a cheesecake in your instant pot before, you need to! It is so simple to make and comes out perfect every time.

Why Do You Need This Instant Pot Peanut Butter Cheesecake?

If you love peanut butter and chocolate, the answer is simple- it’s the ultimate combo. This cheesecake is also really simple to make, and turns out perfect every single time!

Layers Of The Cheesecake

  • Oreo Crust- This is so easy to make and comes together in minutes.
  • The creamy peanut butter filling- If you are into peanut butter, you will love this.
  • Ganache- The creamy filling pairs perfectly with the creamy ganache.
  • Candy bar topping- You can choose any peanut butter/chocolate combo you prefer.

Recommended Equipment

I used the Instant Pot 6-quart Duo. It is a great pressure cooker, and I totally recommend it. You can either use a trivet to set your pan on or make a tinfoil one.

The second appliance I love to use is my Cuisinart Food Processor. I use it for the Oreo crust and it makes light work of it! The Oreos can always be put into a bag and rolled with a rolling pin if preferred.

You will also need a springform pan, a regular cake pan will work as well, but springform is so much easier to use. A pan that pulls away easily from the cheesecake. I love my 7-inch Nordicware Pan.

How To Make The Oreo Cheesecake Crust

If you have never made an Oreo crust, you will be surprised at just how simple it is. Crush the Oreos and add in melted butter. Mix well, and press into your pan!

The Peanut Butter Filling

The peanut butter filling is really simple to make. Simply blend all your ingredients together and pour over the crust.

Baking The Cheesecake In The Instant Pot

Here are a few notes on baking a cheesecake in the instant pot.

  1. Cover your springform pan with tinfoil. It is really humid in the instant pot and you don’t want it dripping onto the cheesecake top.
  2. You will need some way to easily remove the cheesecake from the instant pot. I used my trivet that came with it, but they also sell tall trivets for easier removal. That trivet is on my wishlist!
  3. You can also create a tinfoil sling if you don’t have the tall trivet. This is an inexpensive way to solve the solution.
  4. Your cheesecake might crack a little, don’t stress about this, the top is covered in ganache, then candy bars, so no one will see that anyway!

The Baked

Here is the top of my finished cheesecake. See the cracks? Once it was finished, no one even knew!

Candy Bar Topping Recommendations

This is a peanut butter cheesecake with chocolate crust. I like to use a peanut butter and chocolate candy bar for topping. I used Take 5 as I love them! But there are tons of options out there.

  • Reese’s is a classic of course- There are a lot of variations of this candy bar.
  • Snickers Peanut Butter
  • M&Ms Peanut butter
  • Clark Bar
  • Reese’s pieces
  • Dove Chocolate Peanut Butter
  • Plus many , many others

Other Instant Pot Dishes

Does my pressure cooker need to be an Instant Pot?

No! You can use any pressure cooker. Cooking time and instructions are the same.

Can I use natural peanut butter?

I wouldn’t recommend it, it is so much oiler. If you do try it, I would love to hear in the comments.

Can I skip the ganache? That is too much chocolate.

Yes! I love chocolate, so I add it in wherever I can. You can easily leave it off. Just press the candy bars gently on the top to get them to stick.

Does this cheesecake freeze well?

Yes! Wrap it well before freezing. It will hold well for up to a month in the freezer. Bring to room temp before eating. Just know too, the candy bars might be a little soggy when you bring them back to room temp. If you are able, freeze without the candy bars. You can add them later.

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Instant Pot Peanut Butter Cheesecake

Are you looking for a simple, creamy peanut butter cheesecake? This is the recipe for you!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: instant pot, instant pot cheesecake, peanut butter cheesecake
Servings: 6

Equipment

  • pressure cooker, 7-inch springform pan

Ingredients

  • 1 cup crushed oreos
  • 3 tablespoons butter melted
  • 16 ounces cream cheese softened
  • 3/4 cup creamy peanut butter You can use crunchy if you prefer
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 cup sour cream
  • 1 1/2-2 cups peanut butter candy bars chopped for topping.

Ganache

  • 8 ounces chocolate chips I used dark chocolate, but use semi sweet or milk chocolate if you prefer.
  • 3/4 cup heavy cream

Instructions

  • Mix oreos and melted butter. Pat into springform pan.
  • Mix the cream cheese, peanut butter, eggs, sugar, vanilla, and sour cream together until smooth. Pour over crust.
  • Cover the pan carefully with tinfoil.
  • Place trivet in instant pot. Add in about 3/4 cup water to the bottom of the pan. Set pan carefully on the trivet.
  • Secure the lid on the instant pot, set to pressure cook high for 45 minutes. Make sure your lid is sealed.
  • Once the cooking time is up, do a quick release. Then, carefully remove the cheesecake.
  • Set on a cooling rack, remove the tinfoil, and cool for several hours.
  • Then move to the fridge. I like to chill at least 4 hours.
  • Now, heat your heavy cream in the microwave until it is really hot, about a minute.
  • Pour over the chocolate chips and let it sit about 2-3 minutes. Stir until smooth. If your house is cool, you might need to throw this in the microwave another 30 seconds.
  • Spoon the ganache over the peanut butter cheesecake.
  • Top with your chopped candy bars.
  • This cheesecake will stay good for up to 4 days in the fridge! Once everything has set, wrap in saran wrap.
  • Now, sit back and enjoy. You deserve it.

Quick And Healthy Breakfast Hash

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Are you looking for a hearty and healthy breakfast option? One that can easily be used for meal prep? This Quick and Healthy Breakfast Hash is the meal for you!

What Makes This Hash So Good?

This skillet hash is both filling and healthy. It comes together quickly and is customizable, is perfect for meal prep, and counts as a clean eating meal.

Ingredients

  • Red potatoes- you really can use any potato you want, but my recommendation is red. I love the flavor, texture, how well it holds together, and the beautiful color.
  • Bell peppers
  • Zucchini
  • Asparagus
  • Red onions
  • Olive oil
  • Salt and pepper

Notes For Making The Breakfast Skillet Hash

  1. I like to par boil my potatoes. What I mean by that is I boil them in salted water for about 7-10 minutes until they are very slightly tender. You don’t want them to be cooked all the way because they will finish cooking in the pan. I do this is so that the potatoes can cook at the same time as the other vegetables.
  2. If you put the potatoes in raw they take a lot longer to cook than the other veggies, so par boiling reduces the cooking time substantially. By doing this the meal becomes a very quick breakfast that’s easy to make on a busy day.
  3. You can use any vegetables you choose in this hash, just make sure they are fairly uniformly cut so they will cook at the same time.
  4. Make sure not to overcook the vegetables in the hash. You want them to hold their shape and texture without being too mushy.
  5. If you choose to add meat into the hash, you won’t need to add the oil. As the meat cooks it releases enough oil for the hash.
  6. This hash makes for great meal prep. It’s easy to grab in the morning, throw it on a plate, and put it in the microwave, and you’re ready to go.

Options For The Quick And Healthy Breakfast Hash

You have a ton of different vegetable options to put in this meal. There are plenty of different potatoes that work really well with this hash. Root vegetables in general are a great addition. You could also throw in some squash, pumpkins, or asparagus. If you want to add meat you could definitely throw in any type of breakfast meat like ham, sausage, or bacon. One thing I would not recommend adding to this is tomatoes unless you are adding them at the very end after everything has been cooked.

Meal Prep

We are all looking for simple meal-prep ideas. This hash makes a perfect vegetarian breakfast meal prep. There are two different options when it comes to meal prep on this.

The first option is to cook the hash entirely ahead of time, and then reheat it. The second option for this meal is to parboil all your potatoes as recommended, cut up your vegetables, and then on the day that you make the hash all you have to do is cook it, which should take about 10 minutes.

Cooking Suggestions For The Breakfast Hash

I love to use cast iron for my pan when I cook this breakfast hash. I love it because it holds heat well and also distributes that heat evenly across the pan, giving the vegetables that perfect sear. Again, make sure not to overcook your vegetables, I mentioned this earlier but you don’t want the hash to be so mushy, so just be careful of that.

Do I have to Par boil the potatoes?

You don’t. If you decide not to, add the potatoes in first and let them cook at least 10 minutes before adding in the rest of the veggies.

How do I make this recipe using breakfast meats?

Simple. Add them in first, cooking them for a bit, this will start to render the fat. Then, add in the remaining and cook as shown above.

What is the best way to reheat if I am using this for meal prep?

I love to throw it in the microwave. All the veggies hold up really well and taste so good reheated.

Can you freeze the breakfast hash?

I don’t recommend it. I find the veggies get too mushy when they are reheated.

Other Breakfast Recipes

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Quick and Easy Breakfast Hash

Are you looking for a healthy but hearty breakfast idea? I have just the hash you are looking for!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast hash, hash, potato hash, vegetarian breakfast
Servings: 4
Author: Amy- A Red Spatula

Equipment

  • 10-inch skillet

Ingredients

  • 4 cups chopped red potatoes I used baby potatoes cut in half
  • 3 tablespoons olive oil
  • 4 cups vegetables I used bell peppers, onions, asparagus, zucchini, and mushrooms. Choose what you like
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Bring 6 cups water and 1 teaspoon of salt to a boil. Add potatoes and boil until slightly tender.
  • Drain potatoes and set aside to cool. This can also be done the night before and stored in the fridge.
  • Heat olive oil over medium heat in your skillet. Once it is hot, add in your potatoes and veggies. Sprinnkle with salt and pepper.
  • Cook, turning once or twice until the veggies are browned. Add in mince garlic and cook another minute.
  • You can top with cheese if you like.
  • This is delicious eaten right away, but also really good used as meal prep. Simply reheat in the microwave.
  • Now, sit back and enjoy. You deserve it!

Notes

  1. I like to par boil my potatoes. What I mean by that is I boil them in salted water for about 7-10 minutes until they are very slightly tender. You don’t want them to be cooked all the way because they will finish cooking in the pan. I do this is so that the potatoes can cook at the same time as the other vegetables.
  2. If you put the potatoes in raw they take a lot longer to cook than the other veggies, so par boiling reduces the cooking time substantially. By doing this the meal becomes a very quick breakfast that’s easy to make on a busy day.
  3. You can use any vegetables you choose in this hash, just make sure they are fairly uniformly cut so they will cook at the same time.
  4. Make sure not to overcook the vegetables in the hash. You want them to hold their shape and texture without being too mushy.
  5. If you choose to add meat into the hash, you won’t need to add the oil. As the meat cooks it releases enough oil for the hash.
  6. This hash makes for great meal prep. It’s easy to grab in the morning, throw it on a plate, and put it in the microwave, and you’re ready to go.

Easy Steak Bites and Mushrooms

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Easy Steak Bites and Mushrooms. These tender steak bites are perfect for your next meal or even an appetizer. They are also ready in under 30 minutes, so perfect when you are short on time.

What Makes This Recipe So Great?

There are so many great things about this recipe, but let me tell you a few. First, it is so quick to make. I seasoned them simply and cut out the marinating time. This dish is ready in under 30 minutes! Next, it is a great source of protein! Last, the flavor is incredible. It is good cuts of meat, plus minimal seasoning.

Ingredients

  • Beef- I used filet mignon (beef tenderloin) for mine. It is my favorite cut of steak as it is so tender! It is an expensive cut of meat though, so let me give a few other options. Ribeye is another tender, delicious option. Sirloin is a great bargain cut, as is flank or skirt steak.
  • Mushrooms– You can use any type of mushrooms you want here, I went with a classic white button.
  • Back of the Yards seasoning– I cannot recommend this seasoning enough, if you have never tried it, you need to! I use it for all my meat dishes these days
  • Butter– A little pat of butter goes a long way for flavor
  • Minced Garlic– This is the only extra seasoning I use

Making The Easy Steak Bites and Mushrooms

  1. Cut your beef into 1-2 inch chunks.
  2. Cut your mushroom in quarters
  3. Season your steak with seasoning.
  4. Heat your cast iron skillet, then add oil
  5. Add in your steak and cook a few minutes, then add in mushrooms.
  6. Add in your butter and minced garlic last. These cook for just a few minutes.
  7. That is it! Done and done!

Skillet Recommendations

A good cast iron skillet is always my recommendation for cooking these steak bites. I love the way it holds the heat and gives these a great sear. You can also use nonstick if you prefer or even stainless steel. My only issue with stainless steel is you need to use a lot of oil to keep the beef from sticking.

Notes For The Steak Bites

  • Whatever cut of beef you choose to use, make sure you don’t overcook it. These little chunks are really small and will cook quickly. Don’t walk away and forget them. Otherwise, you will be chewing on a tough piece of beef!
  • I used the Back of the Yard seasoning, but you can use any steak seasoning you like.
  • If you are serving these as an appetizer, simply thread them through a toothpick for serving once they are cooked. You can do the same with mushrooms.
  • Don’t skip the butter- unless you have a dairy intolerance. If not, it really makes the beef!

Serving The Easy Steak Bites and Mushrooms

I served our steak bites with some cooked Einkorn. This is an ancient grain that I just love. If you haven’t heard of it, you need to try it. I cook it in the Instant Pot and it is done in 30 minutes.

If you want a side dish that is a little more traditional, go for creamy mashed potatoes or roasted potatoes. Or if you want something lighter, how about an awesome salad?

Side Dish Recommendations

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Steak Bites

Are you looking for an easy dinner or appetizer? These steak bites are it, they are so simple to make!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: cast iron filet mignon, filet, filet mignon appetizer, mushrooms, steak
Servings: 4
Author: Amy- A Red Spatula

Equipment

  • Cast iron skillet

Ingredients

  • 1.5 pounds steak I used filet mignon, but you can also ribeye, sirloin, flank, or skirt steak
  • 2-3 tablespoons Back of the Yard Seasoning You can also use your favorite steak seasoning
  • 1/2 teaspoon salt you might need more than this depending on how salty your seasoning is
  • 2 teaspoons canola oil
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 2 cups mushrooms cut in half or quarters

Instructions

  • Heat your cast iron skillet over medium heat. You will want it to be pretty hot, just under smoking. Add your oil, swirling it to heat it in the pan.
  • Cut your steak into 1-2 inch chunks. Season with the seasoning and salt.
  • Add you steak chunks to the pan. Cook, turning once for about 5 minutes.
  • Next, add in butter and garlic. Cook, stirring occasionally for another 2 minutes. Remove the beef from the pan.
  • Add your mushrooms to the pan and cook for 2-3 minutes. Add back in your beef and continue to cook another few minutes. That is it!
  • Now, sit back and enjoy. You deserve it!

Notes

  • Whatever cut of beef you choose to use, make sure you don’t overcook it. These little chunks are really small and will cook quickly. Don’t walk away and forget them. Otherwise, you will be chewing on a tough piece of beef!
  • I used the Back of the Yard seasoning, but you can use any steak seasoning you like.
  • If you are serving these as an appetizer, simply thread them through a toothpick for serving once they are cooked. You can do the same with mushrooms.
  • Don’t skip the butter- unless you have a dairy intolerance. If not, it really makes the beef!
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Cooked einkorn in the pressure cooker

Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Course: grains
Cuisine: American
Keyword: ancient grains, cooked einkorn, einkorn
Servings: 6 servings
Author: Amy- A Red Spatula

Equipment

  • pressure cooker

Ingredients

  • 1 cup einkorn
  • 2 cups water or vegetable stock
  • 1/2 teaspoon salt

Instructions

  • Place all ingredients in the pressure cooker. Close lid, set for pressure high. Make sure the lid is secured for pressure.
  • Cook for 25 minutes. Do a quick release. If there is still liquid in the grains, move setting to saute.
  • Once it is cooked, serve. What you don't use holds well in the fridge for up to 7 days. Reheat in the microwave.
  • Now, sit back and enjoy. You deserve it!
Can we use any other meats in this recipe?

Yes! While beef is my favorite, you can also use pork tenderloin, pork loin, or even chicken thighs or breasts. Do the same thing, cut into chunks, season, and cook.

If I don’t have steak seasoning, what can I use?

I would use a mix of 1 tablespoon salt, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon dehydrated onions. Mix well and sprinkle on as needed.

Can this be used as meal prep?

Yes. This is perfect on salads. It is also good reheated, just make sure not to overheat.

Why use cast iron?

Cast iron has long been a favorite of mine. Not only do I feel it is one of the safest cookware pans to use, but also one of the best. They hold heat well and distribute it well. And if they are cared for, the pans will last your lifetime.

Simple Shrimp And Avocado Crostini

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If you are looking for an easy shrimp appetizer, let me share one you are going to love! These Simple Shrimp And Avocado Crostini are it! They come together with minimal ingredients, are ready in under 30 minutes, and are the perfect tasty little bite! What are you waiting for? Keep on reading or skip ahead to the recipe.

Simple Shrimp and Avocado Crostini

What Is To Love About This Appetizer?

There are so many things to love about this simple appetizer? Oh, there are just so many things!

For starters, it is light and refreshing- it feels like summer in a tropical climate. Also, the crostini is so simple to make- it comes together in under 30 minutes. There are also minimal ingredients needed. Once you make this once, you will want to make it again and again.

Ingredient List For Simple Shrimp And Avocado Crostini

  • Shrimp– You knew that was coming, right? I like a larger shrimp, then there is only one needed for each crostini. I like to purchase mine peeled and deveined, but not cooked.
  • Baguette– You really can use any bread you choose, but the size of a baguette is perfect for this appetizer and keeps them bite-sized.
  • Avocado– Shrimp and avocado are a match made in heaven! Make sure it is ripe and ready to go.
  • Tomato– This is optional, but also really good if you are into tomatoes.
  • Spices– I used chili powder, cayenne, cumin, garlic salt, and salt.
  • Cilantro– not necessary, I used it for topping

Recipe Notes

  1. These really are best served and eaten within an hour or so. If it goes longer, the bread gets soggy and isn’t as good.
  2. You can add other ingredients to the crostini as well- think red onions, jalapenos, etc. It is up to you and the sky is the limit.
  3. Your shrimp can be made ahead of time and refrigerated. This will save time before serving. I personally prefer cooking it before serving, but chilled is tasty too.
  4. If you do not like this as spicy as we do, reduce the cayenne pepper, or take it out altogether.
  5. We all know avocados are finicky creatures, so I like to make my avocado mix not any more than an hour so before serving. Then it won’t brown. Even though there is lime juice in it, it will still brown eventually.

Cooking The Shrimp

The most important thing to note about shrimp is NOT TO OVERCOOK. Rubbery shrimp is the worst! To avoid this, cook it hot and fast. I will explain below.

My cast iron griddle gives the best sear, so it is the one I always use. If you don’t have cast iron, you can always use any other non-stick pan you might have.

Sprinkle with your spices, and add the shrimp to you heated pan. Sear quickly- about 1-2 minutes per side. Then remove immediately.

shrimp cooking on a cast iron griddle

FAQ About Shrimp Crostini

Can I make the shrimp crostini ahead of time?

I would be really careful about doing this. The bread will get soggy with the avocado mixture, so I like to assemble at the last minute. You can however, make all the components ahead of time.

Why cast iron for cooking the shrimp?

Cast iron cookware is my favorite for getting a good sear. I love it as it holds the heat well and really even. If you don’t have cast iron, and aren’t ready to make the investment, nonstick is good as well. I would avoid stainless steel for the simple reason that without a lot of oil, the shrimp will stick.

What about vegetarian options as well?

If you are looking for vegetarian options for the crostini, you can always marinate tofu in lime juice and the spices listed above. Fry it until crispy and add it on top.

avocados in a ceramic bowl for topping appetizer.

When I plate my platter, I also like to add on extra lime wedges. We love to give an extra squeeze right before eating.

Simple Shrimp and Avocado Crostini

Can I Make These Ahead Of Time?

Well, these are actually best assembled right before eating. Let me tell you what you can do to do prep ahead of time. Slice your bread and have it ready to go. Slice your tomatoes. You can also mix your avocado mixture about 1-2 hours beforehand. The shrimp can also be cooked about 30 minutes before serving. Then it is just a matter of putting it all together.

Other Appetizer Ideas

If you have a get-together coming up and are looking for more great appetizer recipes, let me help you out. I have tons I think you will love!

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Simple Shrimp and Avocado Crostini

If you are looking for a delicious shrimp appetizer, let me tell you about this avocado and shrimp crostini. It is simple to make and so tasty!
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Appetizer
Cuisine: Italian
Keyword: avocado and shrimp appetizer, avocado and shrimp crostini, shrimp and avocado crostini, shrimp crostini
Servings: 12

Equipment

  • cast iron or non stick skillet, baking sheet

Ingredients

  • 12 large shrimp
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper you can use less if you prefer it less spicy
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 large avocado mine was a good size, once I cut it out and cubed it, it was a little over a cup
  • 2 tablespoons lime juice fresh squeezed
  • 1 baguette
  • 1 tomato thinly sliced and slices cut in half to fit the bread
  • 1-2 tablespoons olive oil for tasting baguettes.
  • 2 tablespoons cilantro finely chopped

Instructions

  • Combine all spices. Spice generously over over the shrimp. Heat your skillet over medium heat until it is hot. Add your olive oil to the pan and swirl it around. Then add in your shrimp. Cook for about 1-3 minutes per side. You do not want to overcook. For mine, I cooked just a little over a minute on each side. Once they are cooked on both sides, remove from pan and set aside.
    Mix your avocado and lime juice. Season with salt and pepper as desired.
    Next, brush your sliced baguette with olive oil. I also like to sprinkle with a touch of salt as well. Place the slices on your baking sheet and bake until the bread is golden brown.
    Next, start assembling! Add a tablespoon or 2 of the avocado mix to the bread. Then lay on your sliced tomato. Next up is the shrimp, and lastly sprinkle with a little chopped cilantro.
    That is it and your done! These are best made, served, and eaten within 2 hours. Otherwise the bread gets a little soggy!
    Now, sit back and enjoy. You deserve it.

Fresh Strawberry Lemon Scones

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Fresh Strawberry Lemon Scones. What makes scones such great food? Maybe it is the tender, flaky texture? Or the way you can customize them to whatever your taste preferences are? Whatever it is, we love them! If you have always wondered how to get those light fluffy scones with wonderful rise, let me show you how! It is going to be so much easier to make scones from scratch than you might think!

Fresh Strawberry Lemon Scones

Are Scones Hard To Make?

No! There are a few simple steps, tricks, and tips you should know to make the perfect scones, but they are definitely not hard to make! Once you master these techniques you are going to want to be making scones all the time! I promise you will be addicted to that light flaky texture and that perfect flavor in a good scone.

Secrets For The Perfect Scones

  • Work quickly with cold ingredients. You want to make sure that everything stays chilled through the process. To do this, it is important to have all of your ingredients ready to use before you start making these scones. I cut up my butter into chunks and put them into the freezer beforehand, I keep my buttermilk chilled in the freezer as well.
  • Make sure your oven is well heated before you ever put the scones in. I bake these at 400 degrees, and you want to make sure your oven is every bit as hot as that before you get going.
  • For a beautiful golden-brown top I like to brush the top of the scones with either an egg wash or heavy cream as I did in this recipe. Sprinkle it with a tiny bit of sugar. That sugar will caramelize and create a beautiful coloring on the scones’ top.
  • There are two methods for creating the scones. You can make them in a food processor as I show in the video, or you can grate the frozen butter and then mix it by hand that way. Either method created great results!
  • Make sure your fruit pieces are cut up fairly small. You don’t want to have huge chunks of strawberries in the middle of your scones.

Ingredients In The Tender Strawberry Lemon Scones

  • All-purpose flour- I love to use a blend of all-purpose flour and whole wheat pastry flour in this recipe.
  • Whole wheat pastry flour- whole wheat flour has less protein, which helps it to yield a more tender baked crust. I buy my soft wheat berries from Farm Fresh Wheat, and then grind them in my Nutrimill grain mill. If you don’t have a grain mill you can also buy whole wheat pastry flour from your local grocery store or even online.
  • Granulated sugar- you could also sub this in for either coconut sugar or dark brown sugar if you prefer. I do not recommend liquid sweeteners in this recipe as it completely changes the texture.
  • Baking Powder- You want to give these scones a good rise, so I like to use baking powder for this recipe.
  • Salt- You won’t use very much salt in this recipe, but it is essential for bringing out flavors.
  • Butter- Make sure the butter is absolutely chilled before you start adding it in. I like to cut mine into 1/2 inch chunks and put them into the freezer until I am ready to use them. Also, If you don’t have a food processor and are planning on making these by hand, You will want to grate frozen butter and then return to the freezer until you are ready to use it.
  • Buttermilk- You can also use normal milk in this recipe, but I prefer the rise and flavor that the buttermilk gives. If you prefer, for a more decadent scone, you can also use heavy cream
  • Fresh strawberries- The nice thing about this recipe is that you can use strawberries that are a little past their prime, they don’t have to be perfect for this recipe. Don’t let them go too far, however, but they can be a little bit past their peak.
  • Egg- I love the richness that an egg adds to the scone dough.
  • Heavy cream- I use this for brushing on the scone right before it is baked.

Steps To Making The Tender Strawberry Lemon Scones

First, combine the dry ingredients in the food processor or bowl, depending on how you are mixing them. The next step is to add in your butter. If you are using a food processor, pulse it until the chunks are roughly pea-sized. If you are using the grated butter, just mix it directly in. Once the butter is incorporated but not overmixed, add in your buttermilk and egg. You want to just barely mix them in. Don’t overmix this as it will produce a tough scone instead of a tender flaky one. Finally, add in your strawberries. I like to fold the dough on my countertop so I add them in. Fold your strawberries until they are well incorporated, and then cut your scones.

I always cut my scones in triangles. When I worked in a bakery, all of the scones that we made were triangular, and so I have kept doing that my whole life.

Fresh Strawberry Lemon Scones

Why Whole Wheat Pastry Flour?

A question I get a lot is why and when to use whole wheat pastry flour. Whole wheat pastry flour has less protein than other types of flour, which changes both the texture and the flavor of what you are baking. I prefer the lower protein in whole wheat pastry flour for all of my cookies, cakes, scones, muffins, etc. If you have never used whole wheat pastry flour before, I recommend giving it a try. I think that you will be very surprised, and so will your friends and family.

Fresh Strawberry Lemon Scones

Other Baked Goods For Brunch

If you are looking for some more baked goods to serve with your brunch, try some of these delicious recipes! I recommend these Sprouted Grain Pecan Muffins, Mini Strawberry Donuts, and Cranberry Orange Muffins. These Gingerbread Cupcakes with Orange Buttercream are also a great idea! Whole Wheat Popovers are a hit on our brunch table.

Fresh Strawberry Lemon Scones

If you love strawberry baked goods, how about these Strawberry Sugar Cookie Bars? Pineapple Agua Fresca is also a really delicious treat. Strawberry Basil Salad. Strawberry Mini Donuts.

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Strawberry Lemon Scones

Are you looking for the best flaky strawberry lemon scone recipe? You just found it. Add this to your to-do list soon!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: fluffy scones, scones with buttermilk, strawberry scones, whole wheat baked goods, whole wheat pastry flour
Servings: 12 scones
Author: Amy- A Red Spatula

Equipment

  • food processor or pastry cutter, baking sheet

Ingredients

  • 1 1/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chilled butter cut in 1/2 inch pieces. Remember you need this butter to be chilled the whole time. Then mix quickly and get stright into the hot oven.
  • 1/3 cup buttermilk chilled
  • 1 cup chopped strawberries
  • 1 egg
  • 1/3 cup heavy cream

Lemon Glaze

  • 2 cups powdered sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla
  • fresh lemon juice You will use as much as you need to get it to the consistency you are looking for. I used about 3 tablespoons

Instructions

  • Preheat Oven to 400 degrees.
    Line a baking sheet with parchment, if you are using. It isn't necessary, but makes for easy cleanup.
    Place your all-purpose flour, whole wheat pastry flour, baking powder, sugar, and salt. Blend well. If you do not have a food processor, no problem, use a pastry cutter.
    Add in your chilled butter and pulse 2 or 3 times. If you are using the pastry cutter, cut in until is resembles large peas. Next add in your egg and the buttermilk. Again, pulse or cut until it is well incorporated. When you add in the strawberries, I like to remove it from the food processot, onto the countertop and gently knead them in. You can cut your scones however you like, but I will tell you how I cut mine. Divide the dough in half. Gently press each half into a 6 inch circle. Then cut in half, and each half into thirds. Place the 12 pieces on your baking sheet. Brush gently with the heavy cream and sprinkle with sugar. Move immediately into the hot oven.
    Bake until they are a beauitful golden brown and risen. Remove from the oven.
    Now on to the drizzle. Add your powdered sugar, lemon zest, vanilla, and 3 tablespoons fresh lemon quice to a boil. With a hand mixer or whisk, mix well. Check for consistency. If you need it more thin, add more lemon juice. Thicker? Add a little more powdered sugar.
    Drizzle over your scones.
    These are best eaten the day you make them. The fresh berries will make the scones too most after more than a day.
    Now, sit back and enjoy. You deserve it!

Filet and Burrata Crostini

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Filet and Burrata Crostini. If you are looking for a simple appetizer or even a light meal featuring filet mignon, this should definitely be up for consideration. With only 4 ingredients, you barely have to give it a thought! Plus, this steak and cheese crostini comes together in under 10 minutes!

Why You Need This Appetizer

First is the obvious answer- it is really good!! Then of course there is the fact that it uses minimal ingredients and takes hardly any time at all. Next, while I am calling this an appetizer, it is certainly hardly enough for a meal.

Ingredients Of The Filet And Burrata Crostini

There is no need to go over the top with seasonings or anything else when you use quality ingredients. Which is the beauty of this simple dish!

  • Good Crusty French Bread -or other crusty bread of choice.
  • Filet Mignon. The beauty of this recipe is in the simplicity, however, it is important to buy quality ingredients. my filets are from Bingham Beef, a generational company out of Oregon. I always think it is good to find a local source for beef, one that you can trust, if not order online!
  • Good quality olive oil. I use Moires life. Extra virgin is the purest and the type I recommend. You can also use avocado oil, I know it is really popular right now.
  • Fresh burrata. Burrata is made from mozzarella and cream and has the perfect texture for this recipe. It might be a little harder to find, but check a specialty grocery and you should be able to find it there.
  • *Optional* If you like, you can also add salt, pepper, and crushed red pepper.

Cooking The Filet

Cooking the filet is the most important part of this recipe, so let’s go over it in depth. First off, bring your steak to room temperature, as it cooks best at this temp. Second, season the steaks, but make sure to wait until right before searing to do this. This step is a little controversial, but I prefer to season right before.

Next, heat the pan. My method of choice is a cast-iron skillet or griddle, it holds heat and gives such a great sear. It is important to heat it almost to smoking before you put the steak on. After this is done, add a little bit of oil. When the oil has heated, you are ready to add the meat. Make sure to sear on both sides, I did mine for about 3 minutes each. However, you can cook them for up to 5-6 minutes depending on how rare you would like your meat. Now, set the meat aside and cover with tinfoil while you assemble the rest of the crostini.

Assembling The Filet And Burrata Crostini

This will come together quickly, so let me give you a quick step-by-step.

  1. Brush your bread slices with olive oil and broil until crispy. This shouldn’t take long.
  2. Cut the burrata in half and spread on the toasted bread. You can heat the cheese up a touch if you want.
  3. Thinly slice your filet and place it on top.
  4. You can drizzle again with a touch of olive oil if you want, or leave it as it is.
  5. I like to sprinkle with salt, pepper, and crushed red pepper. If you don’t like that, skip this step
  6. These are best served right away. They are still good cooled, but not as good cold.

I love this creative way to use filet mignon in appetizers. You can use other steak, of course, but filet is so tender, it is always a favorite. You can also grill a ribeye, flank steak, or even sirloin if you prefer. This is a recipe that can also be done with pork tenderloin as well. Now the pork is a milder flavor though, so I prefer the beef over pork.

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Filet and Burrata Crostini

If you are looking for an awesome appetizer that uses filet mignon, this is it. It comes together quickly and with minimal ingredients. What more could we ask for??
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Appetizer
Cuisine: American
Keyword: burrata appetizer, filet and burrata appetizer, filet appetizer, filet mignon appetizer, steak and cheese appetizer
Servings: 12
Author: Amy- A Red Spatula

Equipment

  • Cast iron skillet or griddle, sharp knife

Ingredients

  • 1 loaf French Bread sliced into about 1/2-1 inch slices. I sliced mine slightly on the diagonal.
  • 6-8 balls burrata
  • 3 4-6 ounce filet mignon make sure these are at room temp before you start.
  • 2 tablespoons canola or other neutral flavored oil
  • olive oil to brush on bread. I used about 2 tablespoons
  • salt, pepper, and crushed red pepper

Rub for filet

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • dash cayenne powder

Instructions

  • Combine the ingredients for the rub. Sprinkle over the steaks and press gently. Heat your skillet over medium heat until it is just under smoking. Add your canola oil to the pan, swirl it around. Add your steaks. I only like to turn my steaks once, so make sure it is ready to turn when you do. I let mine go about 3 minutes per side. If you want it more well done than that, go for about 5-6 minutes per side. Remove from the pan when it is cooked on both sides. Cover and allow it to rest while you are finishing the rest.
    Place your french bread slices on a sheet pan and brush with olive oil. Broil them until they are lightly toasted. Remove from the oven.
    Cut each burrata in half or thirds, depending on the size. Press each half over a toasted bread slice. When they are all topped, slice your filet. You can slice as thick or thin as you like, I went pretty thin. Layer it on top of the cheese.
    The last step is to sprinkle with salt, pepper, and crushed red pepper. The crushed red pepper is optional, but I love that kick!
    This appetizer (or light meal) is best served right away. It is still good cooled, but not so good after it has set for awhile. Thankfully, it is simple to make and can be pulled together quickly!
    Now, sit back and enjoy. You deserve it!
What other types of meat can I use?

If you are a beef eater, stick with a ribeye, flank, or even sirloin. Cook them all the same way as I showed with the filet mignon. If you are wanting to go for pork, you can always use a pork tenderloin too, just know it is a much more mild flavor.

What other cheese can I use?

Any soft cheese works well! You can use fresh mozzarella or ricotta. You can also use a grueyere or even bleu cheese if you like.

Can this be made ahead of time?

I don’t recommend it. This dish really is best served right after assembling.

The Best Strawberry Sugar Cookie Bars

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The Best Strawberry Sugar Cookie Bars. Do you love sugar cookies, but don’t want the mess of rolling, cutting, and icing? You have got to try sugar cookie bars! The bars are easy to make and a one-bowl recipe. They are also topped with the most delicious strawberry icing and fresh strawberries!

Sugar Cookies have always been a favorite in our house, so these bars are a hit of course!! I promise your friends and family will love these. These bars also have added lemon zest and juice, giving them the perfect lemon undertones that pair so well with strawberries. I also created this recipe for an 8×8 or 9×9 pan, so it is a slightly smaller recipe. Which is good for me as these are a cookie I cannot resist and needed a smaller batch!

The Best Strawberry Sugar Cookie Bars

Ingredients For The Best Strawberry Sugar Cookie Bars

  • Butter- the most important thing to note is to have the butter softened. this recipe won’t turn out the same if it is refrigerated butter, so make sure that it is softened before you use it.
  • Granulated sugar- I found that this works the best. You can use brown sugar if that’s what you have, but it will change the flavor and color slightly.
  • Egg- eggs are vital in this recipe as they provide some structure within the cookie as you’re mixing and baking
  • Vanilla- I use pure vanilla in this, which helps to bring out the flavor.
  • Almond extract- this isn’t a necessary ingredient, but I love the flavor combination of the strawberry with the almonds. I use quite a bit in this recipe, and I do it so that the flavor will stand out and stand side by side with the strawberry flavor.
  • All-purpose flour- All-purpose flour is a good middle of the road flour to use for cakes and cookies
  • Whole wheat pastry flour- I love to use this when I am making cakes or cookies, especially when I want it to have a lighter softer texture. The whole wheat flour has less protein, which helps it to become a more tender baked product. I buy my soft wheat berries from Farm Fresh Wheat, and then grind them in my Nutrimill grain mill. If you don’t have a grain mill you can also buy whole wheat pastry flour from your local grocery store or even online
  • Salt- it is important to not use a lot of salt, but salt is very important in the flavor of these cookies so you don’t want to leave it out
  • Lemon zest- The lemon zest adds another dimension to the almonds and strawberries, and they pair well together and leave the sugar cookie bars feeling light and summery.
  • Powdered Sugar– A must for a creamy icing.
  • Freeze-Dried Strawberries– They will give your icing the absolute best flavor! They are becoming more and more popular, so you should be able to find them easily in your local area, if you not, order them online.
  • Fresh Strawberries– These aren’t necessary, but I love to add them on top.

Method For Mixing

This is kind of like your standard cookie recipe.

Start by creaming your butter and sugar together. Then add in your egg, vanilla, lemon zest, and almond. Mix only to combine and add in your all-purpose flour, whole wheat pastry flour, and salt. Again, mix only to combine.

Next, pour the batter into a parchment-lined baking pan. You only want to bake these bars until they are very lightly golden around the edges, don’t overbake them.

Notes For Making The Sugar Cookie Bars.

  • Don’t overmix. it is very important that other than when you are creaming your butter and sugar, you do not overmix these bars. Even creaming the butter and sugar you don’t want to mix it too much, these cookies are dense, not light, and fluffy. After you add in the other ingredients, you only want to mix just to combine. While we want the bar dense, we don’t want it tough!
  • When you use whole wheat flour, I highly recommend whole wheat pastry flour. You can use other whole wheat flours, but the texture might change a little bit as well as the flavor.
  • I love to bake my cookie bars in a metal pan. It offers a more even heating surface than glass, and it bakes a lot faster.
  • These cookies have a short baking time. Make sure not to overbake them, or else they will be dry and crumbly. They should be almost underbaked when you bake them.

Making The Strawberry Icing

One of my favorite things about this recipe is the strawberry icing. It perfectly offsets the almond sugar cookie bars and gives this dessert a spring-like flavor that you will absolutely love.

I use freeze-dried strawberries in this icing recipe. Grinding them in my food processor is my favorite method, but you can roll and crush them in the bag they came in. I use freeze-dried strawberries because they have a more intense flavor, they don’t add extra moisture, and they hold really well. They also give the icing such a great flavor and a beautiful color. The next ingredient is butter. Remember to use softened butter. The last ingredients are powdered sugar and fresh lemon juice.

Woman adding freeze-dried raspberries to icing mix for sugar cookie bars

FAQ About Sugar Cookie Bars

How do you store sugar cookie bars?

Well, if they last longer than a few hours, which they rarely do in my house, they need to be refrigerated. I like storing them in an airtight container in the fridge. They can also be frozen, just remember airtight in there as well.

Can I make these without frosting?

Yes!! The bars are delicious even on their own. I prefer the icing, but it is a personal preference for sure!

Can I use other freeze-dried fruit for the icing?

Yes!! I have used raspberry. You can also use blueberry, but I find the flavor is a little too mellow for what I am looking for.

The Best Strawberry Sugar Cookie Bars

Serving Suggestions

These sugar cookie bars are perfect when served right away. You can also refrigerate them if you want, but if you aren’t planning on eating them within 6-8 hours I do not recommend putting the fresh strawberries on yet until you are ready to serve. You can keep them in an airtight container and they will hold well for up to 24 hours. Again, just remember that if you aren’t going to be serving them fairly quickly, do not put the fresh strawberries on right away.

Other Cookie Ideas

If you love these sugar cookie bars, I also have other cookie suggestions that you should try! A couple of must-have recipes are my These Raspberry Almond Shortbread Bites have been hugely popular on the blog and for good reason! They are delicious. They are also made with those yummy freeze-dried raspberries. lemon cookies with drizzle, blood orange shortbread cookies, chocolate chips with caramel and pretzel, and peanut butter chocolate chunk cookies.

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The Best Strawberry Sugar Cookie Bars

If you love sugar cookies, but want an easier method, you have got to try these sugar cookies bars! They are so much simpler to make.
Prep Time15 mins
Cook Time20 mins
cooling time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: strawberry lemon sugar cookie bars, strawberry sugar cookie bars, sugar cookie bars
Servings: 16
Author: Amy- A Red Spatula

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract I know it might seem like a lot, but I lot the way it matches taste with the lemon and strawberrries.
  • 2 teaspoons lemon zest
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • dash salt that is actually 1/8 teaspoon if you want to measure

Strawberry Icing

  • 1/2 cup softened butter
  • 2 cups powdered sugar
  • 2 teaspoons lemon zest
  • 1/3 cup ground freeze-dried strawberries I do this in my food processor or your can roll them out.
  • Fresh lemon juice I use this as a variable to get the icing to the consistency I am looking for. I used about 2 tablespoons for mine.

Instructions

  • Preheat oven to 300 degrees.
    Line a 9×9 baking pan with parchment and set aside.
    In a small bowl, combine the all-purpose flour, whole wheat pastry flour, and salt. Set aside. Cream the butter and granulated sugar for the cookie bars together. This should only take a minute. Add in your egg, vanilla, almond extract, and lemon zest. Mix to combine. Add in your flour mixture and again, mix to combine.
    Put it into your parchment-lined pan and press to even out.
    Place in the oven and bake for about 20 minutes. These should not be baked until they browned, you will overbake them. Mine was baked to VERY, VERY lightly browned just around the edges.
    Remove from the oven and allow it to cool for 5 minutes. Then, using the parchment paper, remove from the pan and set on a cooling rack. Cool them for another 25-30 minutes.
    While they are cooling, mix your icing. I add all the ingredients with about 1 tablespoon fresh lemon juice. Mix well and add more lemon juice to get the consistency you are looking for. Mine was a little stiff, but you can always make it a little thinner if you want.
    These are delicious served right away, but they also hold really well in the refrigerator for up to 3 days! Just make sure she they are wrapped well or stored in an airtight container.
    Now, sit back and enjoy. You deserve it!

Notes

  • Don’t overmix. it is very important that other than when you are creaming your butter and sugar, you do not overmix these bars. Even creaming the butter and sugar you don’t want to mix it too much, these cookies are dense, not light, and fluffy. After you add in the other ingredients, you only want to mix just to combine. While we want the bar dense, we don’t want it tough!
  • When you use whole wheat flour, I highly recommend whole wheat pastry flour. You can use other whole wheat flours, but the texture might change a little bit as well as the flavor.
  • I love to bake my cookie bars in a metal pan. It offers a more even heating surface than glass, and it bakes a lot faster.
  • These cookies have a short baking time. Make sure not to overbake them, or else they will be dry and crumbly. They should be almost underbaked when you bake them.

Creamy Lemon Mascarpone Fruit Dip

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Creamy Lemon Mascarpone Fruit Dip. How about this 4-ingredient dip that takes 5 minutes at the most to put together? It is so simple and uses minimal ingredients. Really, what could be better? You will thank me when you see how easy it is, and when you taste it, you will want to make it over and over! Featured on South Your Mouth Weekend Potluck.

Creamy Lemon Mascarpone Fruit Dip

Ingredients In The Creamy Lemon Mascarpone Fruit Dip

One of the best things about this simple fruit dip is that it contains only 4 easy-to-find ingredients. Here they are!

  • Mascarpone- Mascarpone is rich Italian cream cheese. If you have never tried it, you really need to. The tang is just perfect in this dip!
  • Heavy cream- I use heavy cream because of its higher fat content and it helps make the dip light, fluffy and rich. Make sure to not overmix, however, or else the heavy cream will curdle.
  • Lemons- We will be using a combination of lemon zest and lemon juice for the perfect flavoring of this dip.
  • Honey- I went for refined sugar-free, so I used honey instead of powdered sugar. the lemon pairs beautifully with the honey and really brings together this recipe.
ingredients for mascarpone dip

How To Make The Dip?

This dip comes together in under 5 minutes. I like to mix with a hand or stand mixer, although it can be mixed with a whisk if you don’t have those or do not want to get them out. Simply add all of your ingredients to a bowl and mix until it is creamy, light, and fluffy. I wouldn’t make it more than 4 hours in advance. The reason it can only be prepped so far in advance is you want it to be very creamy when served, so I like to make it as close to when serving time as possible.

mascarpone, lemon zest, honey and heavy cream in bowl

Ways To Serve The Cream Lemon Mascarpone Dip

This simple, delicious dip is very versatile and can be served in a variety of different ways. You could serve it on a fruit and cookie tray as I did, or with crepes, or as a filling for cookies for a less sweet option, it is also a good filling for cakes.

Creamy Lemon Mascarpone Fruit Dip

Tips

  1. I always make sure that it is well mixed and combined.
  2. My preference is to serve this Dip right away if possible for the best texture. The longer it sits the more it will set up.
  3. Make sure not to overmix or else the heavy cream will curdle and separate.
  4. You could substitute limes for lemons, or if you want more or less of the lemon taste. Make sure to taste it as you are making it and adjust accordingly.
  5. For a vegan option simply swap the honey for powdered sugar.
Creamy Lemon Mascarpone Fruit Dip

This delicious mascarpone dip is a definite crowd-pleaser, but without wasting a lot of prep time! I love this recipe as it is simple and can be made easily with only four ingredients. If you are looking for some other simple dip recipes, let me give you a few suggestions- This Mediterranean Hummus is so good! This Caramel date is also really yummy! This spring pea dip is also so yummy!!

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Creamy Lemon Mascarpone Dip

If you are looking for a really simple sweetened dip for cookies, fruits, etc. This dip is it!
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Italian
Keyword: easy fruit dip, mascarpone and fruit, mascarpone dip, simple fruit dip
Servings: 4 servings
Author: Amy- A Red Spatula

Ingredients

  • 8 ounces mascarpone cream cheese
  • 1/4 cup honey
  • 2 teaspoons lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/4 cup heavy cream

Instructions

  • Place all ingredients in a bowl. Blend until smooth and creamty.You don't want to overmix it as the heavy cream will curdle. Mine took about 2 minutes to be creamed and light and fluffy.
    Serve with your favorite fruits and cookies. It is a simple appetizer tray, or even a tray at your next brunch. You will love how simple it is to make!

Simple Green Goddess Pasta Salad

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Simple Green Goddess Pasta Salad.

If you are looking for a healthier pasta salad option, how about this Green Goddess salad? It comes together quickly, is loaded with a lot of healthy green veggies, and has a dressing made of fresh herbs and Greek yogurt. I promise you do not want to miss this salad!

Simple Green Goddess Pasta Salad

Why Do Vegetables Matter In Our Diets?

Vegetables are an important part of our diets, but why exactly is that? All vegetables provide nutrients that help with maintaining a healthy body. I included asparagus, green peas, and spinach in this salad, which are all great for your body. Asparagus has many nutrients, such as vitamins A, C, K, and E, potassium, and fiber. Spinach is full of carotenoids, iron, fiber, and calcium. Green peas contain fiber and antioxidants, and some research from PubMed Central has proved they reduce the risk for heart disease and cancer.

Ingredients In The Simple Green Goddess Pasta Salad

  • Pasta– any variety would work well with this. I used spirals because they were so beautiful against the green veggies
  • Green vegetables of choice– I went with spinach, cucumber, broccoli, asparagus, green peas, and artichokes
  • Green goddess dressing– this dressing is healthy, made with mainly nonfat plain Greek yogurt which is high in protein, olive oil, and filled with a variety of fresh healthy herbs.

Prepping The Vegetables

The most time-consuming part of this recipe is preparing the vegetables. I lightly roasted the asparagus for this. cut it into sections, drizzle with olive oil, sprinkle some salt and pepper on it, and put it in a hot oven for about 5 minutes. I like to blanch my broccoli, which isn’t necessary but it makes the broccoli beautiful and vibrant. Simply drop the florets into boiling water for a minute or two, and then put them immediately into ice water. The reason for blanching is to help to give them that beautiful green color.

cut asparagus on wood cutting board
blanched broccoli

Cooking The Pasta

Start by dropping the pasta of choice into lightly salted boiling water. Mix the pasta to make sure doesn’t stick together as the pasta releases starches. if it isn’t mixed, especially in the beginning, it tends to stick together. Make sure to not overcook the pasta. You want the pasta to be al dente, firm to the taste.

woman adding pasta to boiling pot of water.

Green Goddess Salad Dressing

The simplest way to make this dressing is to throw all of the ingredients into a food processor or blender. Pulse until it is smooth, you don’t want chunks of herbs in this. This dressing is very simple to put together, and I like to use it for a variety of different salads.

ingredients for green goddess dressing in food processor

Assembling The Simple Green Goddess Salad

You have finished all the hard work, assembling the salad now will be easy. Put all of your ingredients into a bowl and drizzle it generously with the green goddess dressing. Now, mix to make sure everything is coated. I use a rubber spatula so I don’t break up the vegetables or the pasta. One of the best parts about this salad is its ease of assembly!

ingredients for green goddess salad in large ceramic bowl
woman pouring green goddess dressing on salad

This salad is a great recipe to save for days when you don’t feel like cooking a lot or want a quick delicious meal. This is a great summertime salad or picnic addition, or just a side for a family dinner.

Simple Green Goddess Pasta Salad

I also posted a Green Goddess Sandwich I recommend you try. It is another simple recipe loaded with healthy goods. If you are a salad person- which I certainly am, how about this yummy Fruit Salad With Microgreens? It is so fresh and so good! If you have never tried sprouted lentils, you could try them and make this Asian Slaw with them. Or if you are looking for another simple, pasta-type salad, how about this Couscous Salad with fresh veggies?

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Green Goddess Pasta Salad

If you are looking for a healthier pasta salad, this is it! It is simple to make and comes together quickly.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: green goddess pasta salad, green goddess salad, healthy pasta salad, pasta salad
Servings: 6 servings
Author: Amy- A Red Spatula

Ingredients

  • 1/2-3/4 cup dry pasta of choice
  • 6 cups vegetables of choice I used asparagus, broccoli, cucumbers,green peas, spinach, and artichoke hearts. Cut into bite-sized pieces. Read below for prepping ideas.

Dressing

  • 1 cup nonfat plain greek yogurt, or full fat
  • 2 tablespoons mayo This isn't a must, but I think it makes the dressing so much creamier
  • 1- 1 1/4 cup fresh herbs of choice I used a mix of basil, thyme, and parsley
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees and bring 8 cups of water to a boil.
    Add you pasta and 1 teaspoon of salt to the boiling water. Mix occasionally until the pasta is cooked al dente- you don't want mushy pasta.
    While the pasta is cooking, cut asparagus unto 2-3 inch pieces, making sure to cut off the tough ends. Drizzle with a touch of olive oil and sprinkle with salt. Place the asparagus on a baking sheet and into the oven for about 5 minutes.
    Drain your pasta and rinse with cold water. Set aside.
    I like to blanch my broccoli, but it isn't necessary. If you want to blanch, read along, if not, skip this part. Bring 3 cups of water to a boil. Fill another medium sized-bowl with about 4 cups with about 1/2 cup ice. Add your broccoli florets to the boiling water for about 2 minutes. Drain and quickly place in the ice water for about 5 minutes. Drain well. and maybe even pat dry if you need to.
    Add you ingredients for the dressing in a food processor or blender. Blend until smooth. Taste and add salt and pepper as needed. Just a note- if you like a lot of dressing on your salad, you may want to double this. I go fairly light.
    Place all your ingredients in a large bowl, and mix well. This salad is delicious served right away, but also holds well for up to 2 days in an airtight container in the fridge.
    Now, sit back and enjoy. You deserve it!

Choux au Craquelin Recipe

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Choux au Craquelin Recipe. Have you ever seen those cream puffs with the crackly tops and wondered what it was? It’s a topping called craquelin, and is kind of like a crinkly thin cookie. Don’t let the weird name deter you though, it is a blend of 3 ingredients you probably have around the house and comes together quickly. Let me show you how!

Choux au Craquelin Recipe

Components Of The Choux au Craquelin Recipe

  • Craquelin Topping– This is a blend of brown sugar, butter, and flour. That is it!
  • Cream Puffs– I use a pretty standard cream puff recipe here.
  • Fillings– I was looking for a lighter Choux au craquelin, so I went with lemon curd and fresh raspberries. So simple! You can fill with whatever you like though- mousse, pastry cream, fruit puree, and many other options.

Why The Craquelin Topping?

This is a fun twist on classic cream puff if you are looking for ways to dress up a favorite recipe. It is very easy to make as well. The actual translation of craquelin is cracker, but in this case, it is a sweet and crunchy cookie topping.

How To Make The Craquelin Topping

This simple recipe involves only three ingredients. Softened butter, brown sugar, and flour are all it takes to make this delicious cookie topping. You can use granulated if you want, but brown sugar gives the color, texture, and flavor you are looking for. I used dark brown sugar and loved the way they turned out.

  • Blend butter and brown sugar together. I used a hand mixer, but you could use a spatula if you prefer, which would be quite the arm workout. Blend this for 1 minute
  • Add in flour. I recommend all-purpose for this recipe. Usually, I use a blend of whole wheat and refined flours, but I couldn’t get the whole wheat to come together quite right so this one is all refined. Once this is added blend until it comes together, which is about 30 seconds to a minute.
  • Next, place the craquelin topping on a piece of parchment paper, and another sheet on top. Then, with a rolling pin, roll it until it is about 1-5 mm thick. You will want it fairly thin. Peel off the top layer and put in the freezer for 10-15 minutes. Once that layer has been chilled until it is sufficiently stiff, cut it with a biscuit cutter so it is in round circles. mine were 1.5-inch circles.
  • Move back to the freezer until the choux dough is ready.

Don’t Overcomplicate Things

I have seen a lot of recipes that complicate the steps to make pate a choux dough, but I prefer to take an easier approach.

Start by adding water, milk, butter, salt, and sugar to a saucepan and heating on medium heat. Add in your flour. Continue cooking for several minutes. Remove from heat and move the dough to a bowl. Cool slightly and start adding your eggs, one at a time. Mix well with each addition. You want to fully incorporate each egg before you put the next one in. On the last egg make sure it is mixed well. Then, fill it into a piping or Ziploc bag and pipe it onto the baking sheet. Make sure to give these several inches between each one because they will spread. Pull crauquelin discs out of the freezer and place them on top. Bake for the time shown in the recipe below. Cool and fill.

Filling The Choux au Craquelin

Make sure the choux is cooled before you start filling. I chose a lemon curd and raspberry stabilized whip cream. Both are pretty simple to make and instructions are below. I made lemon curd from The Preppy Kitchen. There wasn’t time to test my own recipe, and I have used this one before and love it. The stabilized whip cream is made by blooming gelatin, then mixing it with your sweetened heavy cream and freeze-dried raspberries. Once it’s cooled, cut off the top half and fill with about 2 tablespoons of lemon curd, then pipe in your whipped cream. Then sprinkle with more crushed freeze-dried raspberries. One thing I love about the stabilized whip cream is it holds its shape well and is so pretty to pipe.

Serving The Choux au Craquelin

It is best to serve these fairly soon after making them, as the choux will get soggy with the lemon curd. You can place them in a fridge after you made them, just know they are best eaten within 12 hours or so. Although, my boys still enjoy these even 2 days later. So, I guess it really depends on how picky you are. This recipe is a fun twist on a classic cream puff, your friends and family will be impressed by your French baking skills and are sure to come back for more!

Choux au Craquelin Recipe

If desserts are your thing, let me make a few suggestions- How about these fudgy and delicious brownies? They are so good! I recently published these Raspberry Shortbread Bites and they have been hot on the blog! For good reason, they are awesome! This Chocolate Lover’s Baked Alaska is also really good!! Another good dessert is these Dark Chocolate Rye Cookies. Yum…

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Choux au Craquelin

Are you looking for a fun way to level up your cream puffs? How about adding a craquelin topping? It is simple to make and is such a pretty effect.
Prep Time20 mins
Cook Time40 mins
cooling time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: French
Keyword: choux ay craquelin, choux dough, craquelin, cream puffs, pate a choux
Servings: 20 choux au craquelin
Author: Amy- A Red Spatula

Equipment

  • 2- baking sheets, piping baker, 1.5 inch biscuit cutter.

Ingredients

Craquelin

  • 1/2 cup brown sugar
  • 1/2 cup softened butter
  • 1 cup all-purpose flour

Pate a choux (cream puff)

  • 1/2 cup milk
  • 1/2 cup water
  • 6 ounces butter
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup all-purpose flour
  • 4 eggs

Stabilized Raspberry Cream

  • 2 teaspoons gelatin
  • 3 tablespoon water
  • 2 cups heavy cream Make sure it stays good and chilled until you are ready to use it.
  • 1 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup crushed freeze-dried raspberries plus more for sprinkling on finished puffs

Lemon Curd

  • Recipe link in post from Preppy Kitchen

Instructions

Craquelin Topping

  • Blend the butter and brown sugar. Add in flour and mix until blended. Place the craquelin on a piece of parchment. Place another piece of parchment on top. Roll the craquelin between teh 2 layers until it is pretty thin, mybe a rectanglish shape, about 8inchesx12 inches. Slide it onto a sheet pan and place in the freezer. Once it has frozen for about 10 minutes, remove and pull back the top parchment. Cut the craquelin into 1.5 inch circle. Move it back to the freezer and leave it until the cream puffs are ready.

Pate a choux

  • Heat oven to 400 degrees while you are making the dough.
    Line baking sheet with parchment paper.
    Add water, milk, butter, salt, and sugar in a medium sized pan and heat until is just under a bowl and the butter is melted. Remove from heat and stir in the flour. Once it is mixed in, return to a medium heat and stir continuously for about 3-4 minutes. Pull from heat and add it to your stand mixer bowl or a bowl for mixing in. Let it cool for about 5 minutes. Then with the mixer turned on (stand or hand), add one egg at a time. Make sure and mix completely between each addition. Once you have added in the last egg, and it is mixed well, it is time to pipe.
    On the baking sheet, with about 3 inches between each one, pipe your cream puffs. You can see in the photos about what they should look like. Pipe them about 1.5 inches wide and about 1.5-2 inches tall. Then remove your craquelin topping from freezer and add one to top of each cream puff.
    When they are finished, move to the preheated oven and bake for 15 minutes. Reduce heat to 325 and bake another 20 minutes.
    When they have finished baking, remove from the oven and allow them to cool for filling.

Stabilized Raspberry Whipping Cream

  • Place the water in a small-ish, microwave-safe bowl. Sprinkle the gelatin over the top and allow to sit about 2-3 minutes. Place in the microwave for about 5-10 seconds. You want to heat the gelatin, but not get it too hot. You just want to dissolve the gelatin slightly, but not get it too warm.
    Add the chilled heavy cream to a medium-sized bowl and beat on high for about 1 minute. I like to use a hand or stand mixer, but this can also be done by hand for a good arm workout. Then add in the powdered sugar, vanilla, and freeze-dried raspberries. Blend again on high until it forms soft peaks. At the same time your beating it, pour in the gelatin. Continue mixing on high until it forms stiff peaks. Remember to not overmix it, it will curdle if you do.

Putting it all together

  • Carefully cut each choux in half.
    If you are using it, spoon about 1-2 tablespoons lemon curd in the bottom of the choux. The pipe in the stabilized cream.
    Continue this process until you have filled all the puffs.
    They are delicious eaten immediately, and are best this way.
    You can also store them in the fridge and they are good up to 24 hours.
    Now, sit back enjoy. You deserve it!

The Best Marinated Mozzarella

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The Best Marinated Mozzarella. We are cheese lovers in this house and are always looking for new ways to try our favorites. This marinated fresh mozzarella is such a great way to dress up fresh mozzarella. It comes together quickly and not only is a great addition to any charcuterie board, appetizer, or salad but also makes the prettiest gift as well! As this requires a marinating time, it is also perfect to make ahead, saving you time before serving.

The Best Marinated Mozzarella

What Do You Need To Make Marinated Mozzarella Balls?

  • Fresh mozzarella– I used mozzarella pearls for this recipe.
  • Good quality olive oil– Quality counts in something like this because it’s a raw product. I always use Moire’s Life, it is a great quality brand that comes from Kalamata, Greece
  • Green olives– you could also use kalamata is you prefer.
  • Garlic Cloves-Fresh, peeled
  • Variety of herbs– I used fresh rosemary, thyme, and basil.
  • Black peppercorns– you can use other peppercorn varieties if you prefer.
  • Crushed red pepper
ingredients laid out on quart countertop for marinating mozzarella

What Is The Difference Between Fresh Mozzarella And Regular Mozzarella?

One major difference is in the making. Fresh mozzarella is typically made in smaller, handcrafted batches from whole milk. Regular mozzarella, also known as low-moisture mozzarella, is soured for longer and then dried so that it has a longer shelf life. Because of this, it might taste saltier. In most baked dishes that have mozzarella, you want to go with regular mozzarella. However, fresh mozzarella is delicious served cold on a salad or marinated like this!

How To Make The Marinated Mozzarella

I promise, this is going to be so easy! Are you ready, here we go….

To make the marinated mozzarella, simply layer ingredients in a mason jar as shown. If this is going to be a gift watch the arrangement to make it beautiful. When all your ingredients are in there, pour olive oil to fill up the rest of the jar and put on the lid to seal. This will be ready in about 5 hours, but if you want you could leave it in the jar for up to 3 days.

The Best Marinated Mozzarella

Gifting Ideas

If you are looking for a gift for friends and fam, but you’re not sure what to get, or maybe you’re for a gift for the foodie in your life, this would be perfect. It comes together quickly and is very easy to make. There are several types of canning jars that you could get, like decorative jars on amazon or something like that. The jars would look so pretty tied with a bow or wrapping paper. You don’t want to wrap it completely with paper, of course, as you want people to see what you are giving them.

The Best Marinated Mozzarella

Suggestions For Serving The Best Marinated Mozzarella

This is a super versatile dish! Some ways I like to serve this is as an appetizer, part of a charcuterie board, threaded through skewers to make tapas, as a topping on salads, as an addition to wraps or sandwiches, or to eat on its own. I do not recommend throwing away the olive oil after eating the mozzarella and olives, it has the perfect flavor to cook with and would be great to cook meat or eggs with, or to drizzle over salads.

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The Best Marinated Mozzarella

Are you looking for a really good and simple appetizer? The Best Marinated Mozzarella are it! It comes together quicky and is so delicious!
Prep Time5 mins
Marinating Time5 hrs
Total Time5 hrs 5 mins
Course: Appetizer
Cuisine: Italian
Keyword: fresh mozzarella appetizers, marinated mozzarella, simple appetizers
Servings: 6 servings
Author: Amy- A Red Spatula

Ingredients

  • 8 ounces mozzarella pearls
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 tablespoons thinly sliced basil leaves
  • 6-10 cloves garlic peeled
  • 1 tablespoon black peppercorns
  • 1-2 teaspoons crushed red pepper
  • 1/2-3/4 cups green olives
  • 1- 1/2 cup quality olive oil

Instructions

  • Layer all ingredients in a pint mason jar. Make sure to mix up your ingredients as you layer. When is it is almost to the top of the jar, stop filling. Pour olive oil over all until it fills the jar.
    Marinate for at least 5 hours or up to 3 days.
    Serve as an appetizer, on a charcuterie board, on salads, sandwiches, etc.
    Now, sit back and enjoy. You deserve it!

Simplest Fruit And Microgreen Salad

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Simplest Fruit And Microgreen Salad. Spring and summer are the best times for simple dishes that utilize in-season fruits and veggies at their peak. This beautiful salad is one of those amazing recipes. I took fruits that were in season and perfect, paired them with healthy microgreens, and created this beautiful salad! Fruit Salads are a favorite of mine! Take this Strawberry Basil Salad I recently posted. Love it! Did you know there are also a lot of really delicious fall fruits as well, this salad showcases them.

Simplest Fruit and Microgreen Salad

Growing The Microgreens

I learned how to grow micro-grains last year from Sarah @afoodloverslife. She has a great tutorial and video on her website that I am linking. Her husband is an incredible gardener and willing to share his knowledge with us! 

  1. Spread your Potting Soil into your Sprouting tray/container
  2. Moisten the soil with a water bottle. You don’t ever want to use a watering can when it comes to sprouting, always use a bottle as you only want it to mist your sprouts.
  3. Sprinkle your seeds over the top. The seeds I used in this recipe were broccoli sprouts. Sprinkle them fairly close together in a single layer across the top of the soil. 
  4. Sprinkle a tiny bit of soil over the top of the seeds.
  5. Spritz the top again with water.
  6. Repeat this process every hour to 3 hours depending on the humidity in your home.
  7. Either cover your seeds with another sprouting tray/ put them into a dark place. Sprouts do best in darker places.
  8. Keep the soil moist over the next 24-48 hours. 
  9. Once the seeds begin to sprout, take your tray off your container. It is beat to continue to sprout them in the dark for 3-5 days until they reach your preferred height. Sprouts are generally 1-4 inches long.
  10. On the final day, about 12 hours before you use the micro-grains, move them into sunlight to turn them that beautiful bright green color. 

There are a lot of options for growing seeds into micro-grains. Depending on the flavor and colors you are looking for these things will differ. I buy my sprouting seeds from Azure Standard; I will link them as well.

Fresh Ingredients For The Simplest Fruit And Microgreen Salad

I chose fruits that are in season for the salad. 

  • Strawberries– These are in season right now so make sure your strawberries are beautiful and red all around with no white or pink spots unless that is the variety that you are looking for. 
  • Blackberries– Also, I season, make sure your blackberries feel tender to the touch and are not hard.
  • Pineapple– Usually always in season.
  • Mandarin Oranges– These are heading out of season, but you can still find some really good and juicy ones.
  • Bananas– You will want bananas that are not overly ripe, while that is perfect for baking it won’t do for a fresh salad. 
  • Freshest Micro-grains you can get– You can grow or buy them, just make sure they are as fresh as possible. Most areas have micro-grain growers, so I would recommend finding those near you. 
  • White Balsamic Vinegar– I love using this with fresh fruit salad as it gives it a kick, but maintains the lightness.
woman cutting up strawberries on a wooden cutting board.

What Is A White Balsamic?

I have been a White Balsamic lover for the longest time! It is a sweet thicker balsamic. I used a peach variation for this salad, but you can use lemon if you prefer. White balsamic is made by crushing white grapes and pressure cooking them at low temperatures. With a white balsamic you can expect to get a sort of cleaner aftertaste than your regular balsamic. The flavoring is subtle but sweet with a nice clean color. I buy mine from The Milled Olive. I know they ship nationwide if you don’t have a taproom or resources in your area.

woman pouring white balsamic into a small glass serving jar

Simple Dressing For The Simplest Fruit And Microgreen Salad

I mixed 2 parts of white balsamic to 1-part quality olive oil. I use Moirés Life Olive Oil. When cooking with Olive Oil you might not notice much of a difference, but when using it fresh, like we are here, you want to get the highest quality that you can afford. The combination of the white balsamic and the Moirés Olive Oil leaves you with a light and fresh-tasting dressing. Just toss your dressing into your salad after mixed. 

Simplest Fruit and Microgreen Salad

Serving Recommendations For Simplest Fruit and Microgreen Salad

Best tossed and then served right away. If you want, you can cut your fruits ahead of time. Feel free to go ahead and cut your strawberries and pineapple before. However, your bananas, dressing, and micro-grains will need to go on at the last minute. No need to stress, this comes together very easily and quickly.

This is something your friends and family will love for its freshness and nutrients. It is very healthy and can even be vegan or dairy-free. For this, leave out the fresh mozzarella or substitute it for a vegan cheese. If you are looking for even more texture, you could even add nuts or other veggies. 

Simplest Fruit And Microgreen Salad

Physical And Mental Health Benefits Of Healthy Eating

Healthy eating affects your physical health in a plethora of ways. For starters, did you know it is possible to prevent up to 80% of premature heart disease just by having a well-rounded diet? Important foods like fruits, vegetables, whole grains, and foods high in fiber are all major supporters of heart health. Getting good doses of antioxidants can also reduce your risk of developing cancer. Foods high in antioxidants include berries, dark leafy greens, pumpkin, carrots, nuts, and seeds. 

Mental health can also improve with a positively disciplined diet. It has been found that diets with a high glycemic load can trigger depression and fatigue. What does a glycemic diet look like? Avoiding things like soft drinks, cakes, and white bread decrease your chances of developing feelings of depression. Healthful diets can also maintain cognition, who doesn’t want to keep their memory, right? The Mediterranean diet helps to protect against dementia and cognitive decline. This looks like more vitamin D, vitamin C, vitamin E, omega-3 fatty acids, and fish. 

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Fruit and Microgreen Salad

This simple to make microgreen salad is just so delicious and healthy. You will love this!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: fruit salad, fruit salad with microgreens, low calorie salads, microgreen salads, vegan salads, vegetarian salads
Servings: 4 servings
Author: Amy- A Red Spatula

Ingredients

  • 4 cups various fruits, cut in bite-size pieces
  • 1 cup microgreens if you don't have them, you can always use sprouts of some sort
  • 2 tablespoon white balsamic
  • 4 tablespoons olive oil

Instructions

  • Add all fruit to a medium-sized bowl. Combine the olive oil and balsamic, pour over the fruit.
    This salad is best served within a few hours.
    Now, sit back and enjoy. You deserve it!

Easy Raspberry Almond Shortbread Bites

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Easy Raspberry Almond Shortbread Bites. These little treats are super cute and so simple to make. These bite-sized goodies are also really hard to resist. Once you start popping, it is hard to stop! They are also easy to make ahead, which makes them perfect for a brunch or other get-together.

Why You Should Make The Easy Raspberry Almond Shortbread Bites

Well, there are quite a few reasons, but let me give you my favorites. Let’s start with the flavor. Raspberry, Almond, and shortbread were meant to be together. The flavors just play so well together. Next, the texture. I love the texture of a shortbread cookie. It can hold its own but is also surprisingly tender. Next, the cuteness factor. I mean, how adorable are these bite-sized treats? Really adorable. Another thing, they freeze well. I froze this batch I photographed and snacked on them throughout the next week. They are really hard to resist. **Featured On South Your Mouth Link Party**.

Easy Raspberry Almond Shortbread Bites

Ingredients

  • Butter—make sure to soften before using. Room temp butter mixes well with the sugar for little air pockets that will lighten the finished cookies. Trust me, you want this.
  • Granulated Sugar– You can also use brown sugar or coconut sugar, but I prefer the texture and flavor the granulated gives. I do not recommend liquid sweeteners as it changes the texture and consistency completely.
  • Almond Extract—you can leave this out if you prefer, however, it complements the raspberry flavor and gives dimension to your bites.
  • All-purpose flour– Myy favorite bakes are always a combination of all-purpose flour and whole wheat flour. I love to add a healthier touch with the addition of whole-grain flours. I find my family and friends prefer the mix of both types of flour.
  • Whole wheat pastry flour – You can use any type of flour you want here, but let me just recommend whole wheat pastry. It is a lower protein flour and will produce a much lighter texture and crumb. I almost always use it for my cookie recipes.
  • Freeze-dried Raspberries—this is where the main flavor comes from in these cookies. The freeze-dried berries have an intense flavor that is so perfect for these cookies!!
  • Corn starch—I love to use cornstarch as it gives a “melt in your mouth” kind of texture to your bites. I use it for a lot of cookies and if you haven’t tried it yet, you need to!
  • Salt– Just a pinch, but even that pinch brings out flavors.

Why Freeze-Dried Raspberries?

When you freeze dry any fruit, it intensifies its flavor. Along with more flavor, you end up with more nutrients as well. Freeze-dried fruits hold up to 90% of their original nutritional value. Freeze-dried fruit is ideal for baking as it does not add any excess moisture to your batter. Your freeze-dried raspberries will even plump a little, in baking, and be delightfully chewy. In this recipe, you will grind up the freeze-dried raspberries and use the powder for your bites.

Ways To Mix Your Shortbread

There are several ways you can mix your shortbread. I chose to mix mine in a food processor just because I had already used it to grind up the raspberries. You could use a hand or stand mixer; you might even be so ambitious to use a wooden spoon to hand mix it. Just make sure to evenly distribute your ingredients. 

butter and sugar in food processor for shortbread cookies

Mixing In The Freeze-Dried Raspberry Powder

Even though I mixed my shortbread dough in my food processor, I chose to move it to a bowl for mixing in the raspberry powder. While the food processor mixes it evenly, I wanted more of a marbled look to my bites. After putting the dough into a bowl, I sprinkled the powder on top and hand mixed it in, making sure there were swirls in my dough. 

woman adding freeze-dried raspberry powder to shortbread cookie dough

Bite-Sized Raspberry Almond Shortbread

There are tons of different ways you can shape/bake your shortbread. You may roll it out and cut it into shapes, I chose to make mine into bites. To do this, you line a 9×13 pan with parchment paper pressing the shortbread dough into the pan. I then took a bench knife and cut the dough into 1” squares. Leave them pressed together in your pan and put into your fridge for 30 minutes to an hour to set up and harden. 

scored raspberry shortbread scored and in a baking sheet

Baking The Raspberry Almond Shortbread Bites

Take the pan out of the fridge and grab the parchment to pull it out. Separate the bites and put them onto your parchment-lined baking sheet. You do not want to bake shortbread at more than 300 degrees. You will want to stay away from too much browning, the lighter color the better. 

cut shortbread bites on a baking sheet for baking

Freezing And Prepping Beforehand

One of the nice things about these bites is you can make the dough up to 24 hours in advance keeping it in your fridge. If you choose to make your dough ahead of time, you may also freeze it. If you do this, make sure to bring the dough out ahead of time to thaw and pull apart before baking. 

Easy Raspberry Almond Shortbread Bites

Serving The Raspberry Almond Shortbread Bites

These are great for a quick on-the-go treat, to serve after a meal or a quick snack. The bites are ideal for a brunch or dessert bar as they are sweet but not too sweet and pleasing to the eye. 

These cute little bites are delicious and adorable. Wrap them in a dainty ribbon and cellophane or a tiny tin! Whichever you choose, they are sure to bring a smile to your friend or coworker’s face! 

Are you interested in more recipes using freeze-dried berries? How about these strawberry donuts? Or these raspberry coconut bites are some of my favorites!

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4.72 from 7 votes

Easy Raspberry Almond Shortbread Bites

These simple to make raspberry shortbread bites are simple to make and so delicious! They are perfect for your next get together or food gift, anyone would love these!
Prep Time10 mins
Cook Time7 mins
chill time1 hr
Total Time1 hr 17 mins
Course: Dessert
Cuisine: American
Keyword: raspberry shortbread, raspberry shortbread bites, shortbread bites
Servings: 70 bites
Author: Amy- A Red Spatula

Equipment

  • mixer, 2 baking sheets

Ingredients

  • 1 cup softened butter
  • 2/3 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1.25 ounces freeze-dried raspberries I pulse these in my food processor to make a powder.

Instructions

  • Line a 9×13 pan with parchment. You won't bake it in this pan, but this will form your cookies for chilling.
    Combine the all-purpose flour, whole wheat pastry flour, cornstarch, and salt. Mix and set aside.
    Cream butter and sugar with a hand or stand mixer for about 2- 3 minutes until it is light and fluffy. You can also do this by hand, just know you will really be working your arm muscles! Add in the dry ingredients and mix to combine. Now, when you add in the freeze-dried raspberry powder, I like to mix it in by hand. This gives it a marbled effect that I think is so pretty.
    Once it is mixed in, press it into your 9×13 pan. Once it is in the pan, cut it into the size of bites you want. Mine were a little bigger than an inch. These do not need to be perfect, so don't stress. I used a bench knife to cut mine, it really is so easy. Place it in the fridge and chill for an hour.
    While it is chilling, line 2 baking sheets with parchment paper.
    Preheat oven to 300 degrees.
    Now, when you remove it from the fridge. Remove the parchment paper from your 9×13 pan and the cookies with it. Pull the bites apart and place them on your baking sheets. These will spread just a little bit, so give them a bit of space. Not much, but a little bit.
    Place in oven and bake for about 7-10 minutes until the edges are a VERY light golden brown. You don't want to overbake these.
    Remove them from the oven and set on a cooling rack. These cookies can be eaten right away, cooled, or even saved for later. They are good at room temp for up to 3 days. They are good in the fridge in an airtight container for up to a week. Or if you want to freeze them, place them in a ziplock bag and they hold well for up to 3 weeks!
    Now, sit back and enjoy. You deserve it!!
Do I have to use freeze-dried raspberries?

Yes. I designed this recipe around them and fresh just won’t work here.

Can I use other freeze-fried fruit?

For sure!! I love strawberry and blueberry, but I am sure other flavors will work as well.

Can I make these ahead of time and bake when I am ready?

You can! I like to freeze them as bites, then store in an airtight container. When you are ready to bake, pull them out and thaw them slightly. Bake as directed.

Healthy Loaded Mediterranean Hummus Dip

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Healthy Loaded Mediterranean Hummus Dip. If you are looking for the perfect healthy dip, you just found it!! This is such a great, flavorful dip that comes together quickly. It can also be made ahead of time, so it makes serving simple!

Healthy Loaded Mediterranean Hummus Dip

How To Make A Meditteranean Hummus

The process for making this dip really is so so easy, let me give you the rundown. Start with hummus, I am including my recipe here if you want to make it from scratch. If you want to save time, but it. There are a lot of great options out there! So, spread the hummus on your servings tray. Drizzle generously with good quality olive oil. I used Moires Life. It is important to use quality, especially when it is eaten raw! Then simply top the hummus. Cucumbers, tomatoes, feta, and green olives were my choice, but of course, you can use what you want.

Ingredients

As this is eaten fresh, make sure and look for good, quality ingredients.

  • Hummus- or you can make your own. I will include the recipe here. As there are so many flavors in the toppings, I went with neutral-flavored hummus.
  • Olive oil- A good quality is a must here. When you are cooking with it, it doesn’t matter as much, but fresh it really does. I love Moires Life.
  • Cucumbers- they go hand-in-hand with Meditteranean foods.
  • Tomatoes- Find the best tomatoes you can. They add so much flavor to the hummus.
  • Feta- Can you really have a Meditteranean dish without it?
  • Green olives- You can also use kalamata or even black olives if you prefer.

Making Creamy Hummus

I made my hummus and even cooked the chickpeas myself. You can also buy them canned and the process is the same. But, if you choose, cooking them in a pressure cooker really is so simple! Add the chickpeas to the pressure cooker with water and salt. Cook for about 45 minutes and you are good to go! I use an Instant Pot that I really love!

chickpeas cooked in the pressure cooker

Here is the slightly tedious part. It only takes about 5 minutes, but it really makes a difference in creaminess. Remove the chickpeas from the pressure cookers, drain, and add them to ice water. Gently rub to remove the skins. Then remove the skins from the water.

woman peeling the skins off chickpeas

This takes time, as I noted above. You don’t have to remove them all, but a good portion really helps! Then drain your water from the chickpeas. Add them to your food processor- I use a Cuisinart and love it!

peeling the skins off chickpeas to make hummus

Add them to the food processor with olive oil, garlic, and salt. As I was using so many flavors for topping, I kept the hummus really neutral. Blend until very smooth.

hummus being made in the food processor

Topping The Healthy Loaded Mediterranean Hummus Dip

Spread your hummus on your serving dish. These can also be made on smaller dishes for individual servings. Drizzle generously with olive oil. Then top with your toppings. I only spread mine over half the hummus, this gives everyone an option. They can take it with or without the toppings.

woman pouting olive oil over hummus

What To Dip With The Healthy Loaded Mediterranean Hummus Dip

There are so many great options to dip with. I used Kibo Foods Himalayan sea salt chips. They are made with chickpeas and super healthy. Other options would be a pita, pita chips, pretzels, your favorite cracker, or flatbread. It is really so good with so many things!

Healthy Loaded Mediterranean Hummus Dip

Healthy Loaded Mediterranean Hummus Dip

This really is the simplest dip you can imagine and oh-so delicious! If you are looking for you next appetizer idea, or light meal, you found it!

Healthy Loaded Mediterranean Hummus Dip

Do you like Mediterranean recipes? Let me share a few more I love! How about some Marinated Feta? It is such a great, simple dish. Roasted Tomato Caprese is also to die for!! I love this Greek Buddha Bowl too!! These spinach roti and Labneh are a really healthy, delicious dish as well.

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Healthy Loaded Mediterranean Hummus Dip

Are you looking for the perfect healthy dip for your next get together? This Healthy Loaded Mediterranean Hummus Dip is it! I am telling you, it is so awesome!
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: Hummus Appetizer, loaded hummus, Meditteranean Hummus
Servings: 4 servings
Author: Amy- A Red Spatula

Ingredients

Hummus

  • 10 ounces dried chickpeas
  • 6 cups water
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 1 teaspoon minced garlic

Loaded Hummus

  • 1 cup chopped cucumbers
  • 1 cup chopped tomatoes
  • 1/2 cup feta crumbles
  • 1/2 cup sliced green olives You can also use kalamata or even black olives if you prefer
  • olive oil
  • 1 1/2-2 cups hummus Make your own as I will show, or simply buy it

Instructions

Hummus in the pressure cooker

  • Add the dried chickpeas, water, and salt to the pressure cooker. Seal the lid and set it to cook for 45 minutes. Once it is finished, do the quick release. Drain the chickpeas and add them to 4 cups of ice water. Gently rub the chickpeas between your fingers to release the skins. Skim out the skin from the water and remove. Once you have quite a few out, I wouldn't spend more than 5 minutes on this. Drain and place the chickpeas in a food processor or blender. Add in the olive oil, garlic, and about 1/2 teaspoon salt. Blend really, really well. Add in more olive oil and salt as needed. That's it! Done!

Healthy Loaded Mediterranean Hummus Dip

  • Spread your hummus on the serving plate. Top with cucumbers, tomatoes, olives, and feta. Give it a good drizzle with olive oil and sprinkle with salt. You can also sprinkle with paprika if you want.
    This can easily be made beforehand. Then serving is a breeze.
    Now, sit back and enjoy. You deserve it!

Asian-Style Slaw With Sprouted Lentils

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Asian-Style Slaw With Sprouted Lentils. Are you looking for a quick and easy light meal for dinner? This fresh asian-style slaw is what you’re looking for! This is a perfect blend of crunchy vegetables, sprouted lentils, and a spicy ginger dressing that is sure to make a great meal for any occasion.

How Do You Make The Asian-Style Slaw With Sprouted Lentils

To start, prep all of your veggies. I sliced my cabbage into thin strips, grated the carrots. You can add bell peppers if you want, but I did not this time. put all of the ingredients in a bowl and then top with a spicy ginger dressing. It is really so simple. Once you make this, it will quickly become a favorite in your house as well!

Tips For An Awesome Slaw

A huge part of making an awesome slaw is your vegetables. Fresh veggies will always taste better. Some people like to buy the slaw straight from a bag, which is fine, but I prefer to slice my own vegetables. Something to remember is to make sure the vegetables are in peak season. I love the variety of colors in my slaw, so I went with both purple and green cabbage, as well as carrots for those beautiful vibrant colors. One last thing is on your dressing I prefer to use fresh ginger, not ground. This will give your dressing a much better flavor.

Why Use Sprouted Lentils?

The simple answer? Health. Sprouted lentils are so much healthier, easier to digest, and make vitamins and minerals more easily accessible for use in our bodies. Think higher amounts of Vitamin C and other vitamins. Access to enzymes that weren’t available before sprouting. Plus so much more. If you have not tried sprouts, I highly recommend adding them to your diet!

How To Sprout Lentils

Here are some simple steps to sprout at home! As a note- green lentils have been the easiest to sprout so far and the ones I recommend. You will need 1 cup of lentils, 2-quart mason jars, water, and a sprouting lid or cheesecloth.

  1. You will need a sprouting jar, usually a quart mason jar for me, a sprouting lid or cheesecloth, green lentils, and water.
  2. Start by putting 1 cup of the lentils into your quart mason jar.
  3. Rinse the lentils well.
  4. Fill the jar the rest of the way with cool water. You would be surprised how much water the lentils absorb!
  5. Now cover with your sprouting lid or cheesecloth, whatever you decided to use. Place the jar in a dark spot. For example, I put mine in the back corner of my pantry.
  6. Let the lentils sit for 4 hours, then you will drain the water out of the jar, rinse, and drain again.
  7. If you are using a sprouting lid, flip the jar upside down so the lid is facing down on a plate. If you are using a cheesecloth, put it diagonally in a bowl so that any excess water can still drain out.
  8. Repeat this process of rinsing and draining throughout the rest of the day, once every 2-4 hours.
  9. Leave the lentils overnight in that dark corner, and that is it! By the morning you should see sprouts coming out of your lentils.
  10. Now, you can use them at this point, but I like to continue to let them sprout for about another 24 hours. To do this, simply repeat the rinse drain process through that time. Make sure they stay in a dark place and you will have the sprouts the size you want them in no time!

For food safety make sure your jars, lids, and hands are all clean. After your sprouts reach the desired length, put them in the fridge to store. Make sure to use them within 2-3 days.

Photo Step-By-Step

Once your lentils are sprouted, the hardest part is over. Now it is a matter of cutting up the veggies and making the dressing. I like to make sure my veggies are sliced very thin. It just makes the salad easier to eat.

You can either grate the carrots, like I did, or cut them into a julienne. Not sure what that is? A matchstick. If you prefer, you can always buy the carrots and even the cabbage precut in bags at the store too.

Put all your ingredients into a big bowl, ready for the dressing.

Spicy Ginger Dressing

To make the dressing you will need olive oil, (I used moire’s life) sesame oil, rice wine vinegar, honey, soy sauce, minced garlic, crushed grated ginger, chili paste. My family likes spicy, so I add in lots of chili paste but add whatever you are comfortable with.

Pour over the salad and mix well to coat. This will take a little time, but worth the effort to make sure it is evenly distributed.

This is a fantastic salad to use for meal prep as it holds for 3 days. It is crispy, crunchy, healthy, easy, and comes together quickly!

Asian-Style Slaw With Sprouted Lentils

More Sprouted Recipes

Are you looking for other sprouted recipes? Let me share a few I love! These Sprouted Grain Green Onion Biscuits are so good! They are light, flaky, and the perfect flavor! I also love these Sprouted Oat Pancakes. They are such a great gluten-free breakfast option that is awesome! Sprouted Quinoa Salad is another simple salad idea I think you will love.

Asian-Style Slaw With Sprouted Lentils
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Asian-Style Slaw With Sprouted Lentils

This simple to make slaw is the perfect addition to any meal. It is also super healthy with the addition of sprouted lentils!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Thai
Keyword: asian slaw, sprouted lentil salad, sprouted lentils
Servings: 6 servings
Author: Amy- A Red Spatula

Ingredients

  • 2 cups sprouted lentil
  • 4 cups thinly sliced cabbage I used a mix of purple and green cabbage
  • 1 cup grated carrots
  • 1/2 cup thinly sliced red onions
  • 3/4 cup fresh cilantro minced

Dressing

  • 1/3 cup olive oil
  • 3 tablespoons rice wine vinegar
  • 1/4 cup honey
  • 2-4 teaspoons chili paste I used 4 for ours, as we love it spicy!
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce

Instructions

  • Combine all salad ingredients in a large bowl.
    Mix dressing ingredients in a bowl or mason jar. Mix well to combine.
    Drizzle over salad and mix in gently to cover all.
    This is best served right away but is also really good as meal prep. It holds well for at least 3 days in the fridge!
    Now, sit back and enjoy. You deserve it!!
Can I sprout other types of lentils?

Yes!! As long as they are whole and not split, they sprout well.

Why sprout lentils?

There are so many great reasons to sprout. Let me just name a few. Sprouted foods are easier to digest. Sprouting neutralizes the phytic acid in foods, making them more absorbable. Vitamin C is produced in large forms, as are other vitamins and minerals. Enzymes previously not available, become available for consumption through sprouting.

What other ways can you use sprouts?

My favorite way it to throw them on any salad. They are also really good on wraps, sandwiches etc.

Can I use other sprouts in this salad?

For sure! I like to use larger sprouts better though, they just seem to hold better than a thin alfalfa sprout or even broccoli. I like mung bean sprouts as well.

Epic Roasted Veggie Sandwich

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Epic Roasted Veggie Sandwich. Are you looking for the perfect refreshing vegetarian sandwich? You just found it! This low-calorie Veggie Sandwich is healthy and perfect for meal prep.

Why Eat Vegetables?

The USDA recommends adults eating anywhere from 5-13 servings of vegetables per day. From the USDA “People who eat more vegetables and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases, such as heart disease, including heart attack and stroke and certain types of cancers. Eating foods such as vegetables that are lower in calories instead of higher-calorie food may be useful in helping to lower calorie intake. Vegetables provide nutrients vital for health and maintenance of your body, such as vitamins A and C, fiber, folate, and potassium. For a list of the health benefits associated with vegetables”. Do you need more reasons? Let’s get to the sandwich!

Things to love about the Epic Roasted Veggie Sandwich

  1. Flavor, flavor, flavor! Roasting vegetables enhances the flavor in many vegetables, particularly the ones included in this sandwich.
  2. Simple and easy for meal prep. You can roast it ahead of time and then throw the sandwich together quickly when you are ready to eat it. 
  3. You can use veggies that are a little past their peak, this reduces food waste.
  4. This veggie sandwich is very healthy, low-calorie, vegetarian, and perfect if you are trying to find ways to fit more veggies into your diet!
Epic Roasted Veggie Sandwich

What Veggies to Roast

*You will need hearty vegetables that can stand up to roasting

  • Zucchini
  • Portobellos
  • Onions
  • Bell Pepper
  • Eggplant 
  • Beets
  • Tomatoes
  • Any squash
  • Potatoe

Roasting the Veggies

  1. Begin by slicing your veggies however you want. Most of mine were about ¼ inches thick. 
  2. Then you will brush your veggies with oil, I used olive oil. 
  3. Next, sprinkle your veggies with salt and pepper. You won’t need to add much seasoning, allow your veggies to shine!
  4. Roast your veggies at 400-degrees for 7-10 minutes. You want your veggies to be tender, but not turn to mush. 
woman slicing zucchini for roasting

I love using Moires Life for my olive oil. It is incredible Greek olive oil.

woman brushing olive oil on veggies for roasting with a red brush

Bread Suggestions

*when you roast the veggies, a lot of moisture will come out, so you will want a heartier bread. I used Ciabatta rolls for Costco.

  • Ciabatta
  • Sourdough
  • French Bread 
  • Hearty-grained bread 

Sandwich Spread

You can use your favorite spread for your veggie sandwich, I did a goat cheese basil spread on mine. It is basically a mixture of goat cheese, basil, cream cheese, garlic, and a little salt and pepper. Other options could be:

  • Pesto
  • Sun-dried tomato mayo
  • Aioli 
  • Hummus
  • Plain ol’ mayo
woman spreading goat cheese spread on ciabatta bun with an offset spatula
woman adding roasted zucchini to sandwich
Epic Roasted Veggie Sandwich

Fresh Add-ons:

I always love adding hand artichoke hearts to any type of veggie sandwiches or pizzas. I also enjoy using home-grown microgreens. You can use any type of lettuce, sprouts, or microgreens from the store. 

Epic Roasted Veggie Sandwich

Get all your veggie servings in while still satisfying your appetite with this Epic Roasted Veggie Sandwich. It is perfect for on-the-go outings, picnics, or your afternoon boating trip!

Drink Options

I think every good sandwich needs an awesome drink to go with it. Let me give you a few options I love:

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Epic Roasted Veggie Sandwich

Are you ready for an awesome sandwich that is both hearty and healthy? This epic roasted veggie sandwich is for you!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: roasted vegetable sandwich, roasted veggie sandwich, vegetable sandwich
Servings: 4 sandwiches
Author: Amy- A Red Spatula

Ingredients

  • 2 portabello mushrooms sliced in 1/4-inch pieces
  • 1 medium-sized zucchini end cut off and sliced in 1/4-inch strips
  • 1 bell pepper sliced
  • 1/2 medium onion sliced
  • 1/4 cup olive oil
  • salt and pepper
  • 6 artichoke hearts
  • 1 cup microgreens or other sprouts of choice

Goat Cheese Basil Spread

  • 4 ounces softened cream cheese
  • 1/4 cup goat cheese
  • 1/4 cup fresh basil
  • 1 tablespoon minced garlic
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees.
    Place prepped zucchini, portabellos, onions, and peppers on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Move the baking sheet to the oven and bake for about 5-7 minutes. Just enough to soften the veggies, but not turn them to mush.
    While they are cooking, quarter your artichoke hearts.
    Now add your spread ingredients to a bowl and mix well.
    When the veggies are done roasting, remove them from the oven and allow them to cool slightly before assembling your sandwich.
    Spread your bread with the spread, then start layering on the veggies.
    That is it! Done! So simple and so delicious!
    Now, sit back and enjoy. You sure deserve it!
Can I use this for meal prep?

Yes!! Roast those veggies at the begging of the week, then store them in an airtight container and they will be ready when you are ready to throw together your sandwich!

Can these be made into a wrap?

Yes. Prep all your veggies as you did for the sandwich. When you assemble, brush the wrap with the spread, then add in your veggies. Roll it up and it is ready to go!

Can this be made vegan?

A simple swap on the spread and this is certainly vegan!

Cooling Strawberry Pineapple Agua Fresca

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Cooling Strawberry Pineapple Agua Fresca. Are you looking for the perfect, light fruit drink? How about an incredible aqua fresca loaded with fresh pineapple and strawberries? This drink is so simple to make and comes together in under 10 minutes easily. I promise you are going to love this!

cooling Strawberry Pineapple Agua Fresca

What Is Agua Fresca?

Simply put, it is fresh waters. Or most people would translate it to “Cool Waters”. I love that translation. They are a popular drink in Mexico and South America, with the tropical climate, I understand why! It is a great cooling drink, making it a good choice for hydrating on a hot summer day. Once you try this, you are going to be hooked. You can make aquas frescas from a variety of fruits and even veggies, but I chose my 2 favorite fruits to blend for mine- pineapple and strawberries. Most recipes are fruit, water, and some type of sweetener. That is it!

Steps For Making Agua Frescas

  1. Choose your fruit and give it a rough chop, don’t stress about perfection here, it will all be blended together and strained. I went with pineapple, strawberries, and blood orange.
  2. Place fruits in blender with water and sweetener. I used granulated sugar, but you can also use honey, agave nectar, or coconut sugar.
  3. Blend really well, and get it as smooth as you can. It will be frothy, but that is no big deal.
  4. Strain. Not everyone does, but I prefer mine strained so the juice is pretty smooth.
  5. Add in a little more water and serve chilled.

Photo Guide

Choosing a good pineapple is always tricky here in the continental United States where there aren’t really pineapple growers to speak of. Let me give you a few tips for choosing the right pineapple. Color is not always the best indicator, but squeezing gently will give you a good idea. You want it to have a slight give, but not be soft. Some people recommend smelling the pineapple. This was true when I lived in Brasil, but it does not work as well here. When you have hundreds of pineapples all shipped together, they start to all smell like each other. Another tip is to make sure the fruit feels heavy.

Peel the pineapple and cut the tops off your strawberries. Add the pineapple first to the blender as it takes longer than the berries to blend up nicely.

woman cutting up a pineapple with a sharp knife on a white cutting board.

I have a Ninja Blender that my family just got me for Christmas, I love it and use it all the time! If you are in the market, let me recommend this one.

woman adding pineapple and water to a blender for making agua fresca

Add in your strawberries, sugar, and blood orange juice. Traditionally agua fresca has lime juice in it, but I love the orange juice with pineapple.

woman squeezing bloood orange juice to a blender for agua fresca

To Strain Or Not To Strain

I learned about making agua fresca from my SIL, a proud Mexican, to strain the agua fresca. This seems to be up for debate though, many recipes I have found through the years don’t strain. So, you decide! The pulp contains plenty of fiber, so I can see why you would keep it.

woman straining agua fresca through a strainer

The Finished Cooling Strawberry Pineapple Agua Fresca

That is it and you are done!! I told you it was so simple. There are so many great variations you can use to make other agua frescas, I will list those below. Until then, here is the final beautiful photo. I promise you, it tastes just as good as it looks! The perfect cooling drink for a hot day!

cooling Strawberry Pineapple Agua Fresca

Other Options For Aguas Frescas

If you are wondering what other flavors you can do for aguas frescas, let me just say, the sky is the limit!! There are so many great choices, but let me list a few:

  • Cantaloupe
  • Honeydew
  • Watermelon
  • Cucumbers
  • Tamarind
  • Cucumber Mint
  • Peach
  • Blackberry
  • Hibiscus

Food Options

Maybe you would like to serve this drink with a meal? Let me share a few ideas I think would go really well with this!

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Cooling Strawberry Pineapple Agua Fresca

Are you looking for a perfect drink to cool off with this summer? How about a delicious and light pineapple and strawberry agua fresca? Yes, please!!
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: Mexican
Keyword: agua fresca, healthy fruit drinks, pineapple agua fresca, pineapple strawberry agua fresca
Servings: 6 servings
Author: Amy- A Red Spatula

Ingredients

  • 1 ripe pineapple Peeled and cut into 2-inch chunks.
  • 2 cups strawberries tops cut off
  • 1 juice from one blood orange you can also use a regular navel orange if you prefer or even lime juice. Just make sure it is fresh
  • 3 tablespoons sugar
  • 6 cups water

Instructions

  • Add pineapple and 2 cups of water to a blender. Blend until it is fairly smooth. Add in the strawberries, orange juice, sugar, and 2 cups of water. Blend until smooth.
    Strain the juice, pressing through with a spoon as needed.
    Check for flavor and add in more sugar and water as needed. I ended up adding in another 2 cups, but that will be up to you.
    This is best served within 24 hours and chilled.
    Now, sit back and enjoy. You deserve it!!
How long is the agua fresca good for?

This really is not a drink that will last a long time. With the fresh fruits, it is only good for about 24 hours. You can stretch that out, but I think it is at its peak within 24 hours.

What other sweeteners can I use?

Honey is really good in this, as is agave nectar. You can also use coconut sugar or even brown sugar if you want.

Do I have to use blood orange?

No, I mainly used it for color. The flavor of orange is so good with pineapple and strawberry, so I recommend it, but it does not need to be a blood orange.

Is this gluten-free?

Yes!!

Is it vegan?

It is a great vegan drink!

Is it a healthy drink?

I really think it is! Using the whole fruit gives you tons of fiber on top of the nutrients you are already getting from the fruits. It does have added sugar, but not too much!

Easy Fresh Mango Salsa

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Easy Fresh Mango Salsa. Do you love salsas with fruit in them? I used to think it was really weird, but over the years have developed a strong love for anything with a sweet and spicy kick to it. I am sure this has to do with being married to a man who is obsessed with spice. I have created dishes out of just about everything spicy you can imagine, but the sweet and spicy always draws us in!

Mango Salsa Ingredients

One of the things that makes this salsa so simple to throw together is it has minimal ingredients. Let me just show you!

  • Mangoes– I know, obvious right. I used champagne mangos for mine. The key is making sure those mangoes are ripe. There are a few ways to tell. The mango should have turned from green to orange, yellow, or red, depending on the variety. It should also give a little when you press gently on it. Not too much, otherwise, it is overly ripe. Those are perfect for smoothies though.
  • Jalapenos– Make sure and seed these, not because of the heat, but because I hate biting into seeds in a fruit salsa. Another option for hot peppers is serranos. These are some of my favorite hot pepper and have a little more heat than the jalapeno. The flavor is so good too!
  • Red onions– I like to chop these pretty fine for the salsa. I generally don’t mind a good chunk of onion, but not here.
  • Fresh-Squeezed Lime Juice– Really though, the juice from a bottle just isn’t the same.
  • Cayenne Pepper– This salsa gets its heat from 2 sources, the fresh jalapenos, and the cayenne powder. I love the cayenne pepper as it comes on a little after the initial heat. It is the perfect complement to the mangos too!
  • Salt– You don’t use much, but it is really important to use at least a little.

Making The Salsa

Making the salsa is really simple. I mean, it takes a little time to cut up the mangos and peppers. After that is comes together quickly. So, start with your mangos. I cut in half around the pit. Then with a spoon, I scoop out the mango. Then cut it into pieces. You can do this in reverse if you prefer. Cut into pieces while the skin is still on then scoop it out. To me, it doesn’t really matter.

Just as a note- if you have never worked with hot peppers before, be mindful. You can wear gloves if you prefer. Or just wash your hands really, really well when you are done. Also, don’t touch your eyes with the juice on your hands. On a personal note too, make sure your contacts are in before cutting peppers. Even after washing my hands several times, my contacts burned going in the day I made this salsa. Rookie mistake!

Now, throw it all together in a bowl and mix well. Your dry ingredients will be the variable in the recipe. So, after it is all mixed together, adjust the cayenne pepper and salt as needed.

Ways To Serve The Mango Salsa

We ate this batch just with tortilla chips, but there are a lot of other options as well!

  • Served over grilled or baked fish. Fish is generally so neutral, it is the perfect base for this salsa.
  • What over your favorite Lime-Cilantro Grilled Chicken? I am here for that!
  • With your favorite tacos. No brainer, right? How about over these Chicken Tostadas? Yes, please!
  • Over your favorite salad. I make plenty of taco salads here and this is an awesome addition.
  • With your favorite Buddha Bowl. Buddha bowls are a hit in our house as you can customize. This salsa is a great addition to your Buddha Bowl of choice. It would be perfect over this Shrimp Buddha Bowl we love. Or even this Blackened Halibut Bowl. Yum!!

Other Mix-In Options

If you are looking for other ways to mix this up, let me share a few:

  • You can always use another tropical fruit in the mix. Pineapple is one of our favorites. I also made a Peach Jalapeno Salsa that is so good! As soon as they come in season it is on the menu!
  • If you want to try out different peppers, here are a few recommendations. If you do not like spice, switch the jalapenos out for bell peppers. If you do like heat and want other options, how about serranos. These are a personal favorite. My hubby also LOVES habanero with his sweet and spicy dishes.
  • How about mixing in some avocados? They add in a pleasant creaminess that I am really into!
  • You can also swap out the lime juice for lemon if you prefer. This is an easy swap.
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Easy Fresh Mango Salsa

Are you looking for a sweet and spicy salsa recipe? This mango jalapeno recipe is it! It is simple to make and perfect for so many uses! You will love how quickly this comes together!
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: homemade salsa, mango jalapeno salsa, mango salsa, sweet and spicy salsa
Servings: 2.5 cups
Author: Amy-A Red Spatula

Ingredients

  • 2 cups diced mangos
  • 1/4 cup minced jalapenos If you like it milder, reduce this to 1 tablespoon, and add in 1/4 cup diced bell peppers instead
  • 1/3 cup minced red onion
  • 2 tablespoons fresh-squeezed lime juice
  • 1/4 cup chopped cilantro
  • 1-2 teaspoons cayenne pepper we like it spicy, so I used 2. If you are not into heat, you can leave this out or reduce it.
  • salt to taste

Instructions

  • Combine all ingredients and mix well. Taste and adjust cayenne pepper and salt as needed.
    This salsa can be made ahead of time, like up to 8-10 hours. Just know though, it only stays good, in the fridge in an airtight container for about 2 days at the most. It really is best eaten within 24 hours.
    Now, sit back and enjoy. You deserve it!

Cream Cheese Stuffed French Toast Recipe

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Cream Cheese Stuffed French Toast Recipe. This is a classic French toast with a twist, get ready to upgrade this delectable breakfast! Stuffed French toast is basically thick slices of bread filled with sweetened cream cheese, perfect for brunch or breakfast on the weekends. Everyone will love this sweet and filling plate.

How To Make The Cream Cheese Stuffed French Toast

  1. Make the cream cheese filling using softened cream cheese, powdered sugar, and vanilla. Very simple and easy.
  2. Make your cinnamon sugar.
  3. Combine your eggs, milk, and vanilla onto a dinner plate for the easiest dipping. 
  4. Spread your Texas Toast with cream cheese, trying not to overstuff it, and topping it off with another slice of toast.
  5. Dip both sides of your toast in your egg wash.
  6. Sprinkle with your cinnamon sugar.
  7. Place your toast on a buttered skillet or griddle. Be generous with your butter.
  8. Grill your toast until it is golden brown.
  9. Garnish and enjoy

Recipe Notes

  • A thick bread is a million times better than thin bread as thinner bread tends to get soggy. I use Texas Toast, but you could use Brioche or French bread. I always love hearty whole-grain bread, but for this recipe, thick white bread is what you want! 
  • These are best served fresh. Make and serve the day of. If you plan on serving a lot of people, start cooking your French toast and them into a 250-degree oven to hold them.
  • Do not soak your bread for too long, or It will become soggy.
  • Drain off the excess eggs after dipping your toast.
  • Grill your French toast on a fairly hot griddle.

Step-By-Step Photos And Videos For The Cream Cheese Stuffed French Toast

Let me show you with photos and videos how the process goes. Start by mixing your sweetened cream cheese. I used powdered sugar, but you could also use granulated, brown sugar, or even coconut sugar. I prefer powdered sugar as it blends better. The granulated sugars will be…well, granular. You can also use honey or maple syrup to sweeten. It will change the consistency but is still delicious.

Next prepare your egg mixture to be used for dipping. Many people like to use heavy cream here, but I prefer milk. So, mix the eggs, milk, vanilla, and cinnamon together. Make sure and mix them well, you don’t want chunks of yolks or whites, it is much better if they are blended.

Next, spread on your sweetened cream cheese filling. I used about 2 tablespoons per slice of bread. You can see this in the video below. Place the other slice on top of the filled slice of bread.

Dip your stuffed French toast in your egg mixture. Then sprinkle with cinnamon sugar.

Make sure your griddle with well buttered. With the cinnamon sugar, you want it to caramelize, but not stick. This requires plenty of butter.

cream cheese french toast on a griddle

Serving/Garnish Suggestions

  • Maple Syrup 
  • Granola 
  • Whipped Cream
  • Fresh Berries
  • Bananas
  • Favorite Nuts
  • Yogurt
Cream Cheese Stuffed French Toast

Variations For Stuffed French Toast

This version is perfect as the sweet cream cheese blends exquisitely with the thick Texas Toast. If you are looking for something different for a certain brunch you might be planning, you could always use Nutella, peanut butter, or marshmallow cream as a filling. 

Other Brunch Ideas

If you are planning a brunch and want a few more ideas, let me share a few I love.

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Cream Cheese Stuffed French Toast

Are you looking for the perfect brunch item? Let me just share this cream cheese stuffed french toast. It is simple to make and everyone loves it!!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: cream cheese stuffed french toast, french toast variations, perfect french toast, stuffed french toast
Servings: 4 servings
Author: Amy- A Red Spatula

Equipment

  • griddle or pan to cook the french toast in

Ingredients

Cream Cheese Filling

  • 4 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla

Egg Dip

  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Cinnamon Sugar

  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon

French Toast

  • 8 slices bread I used Texas Toast, as I like the thick-cut slices. You can use whatever you prefer.
  • Butter for griddle
  • maple syrup for topping
  • Sliced strawberries for topping

Instructions

  • Combine the cream cheese filling ingredients and mix well. Set aside.
    Mix the cinnamon sugar and set aside.
    Mix the egg dip ingredients on a dinner plate and set aside.
    Divide the cream cheese filling between 4 slices of bread. Spread evenly, but try not to let it run over the side. Top with another slice of bread and press gently to close.
    Preheat your griddle to 375 degrees. Brush generously with butter.
    Dip your stuffed french toast on both sides in the egg mixture. Sprinkle with cinnamon sugar, yes this is messy, then place on the griddle.

Simple Strawberry Basil Salad

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Simple Strawberry Basil Salad. Are you looking for a simple salad to dress up your summer meal? What about one that has a unique flavor combo? Or a salad that is very simple and quick to throw together? This salad is for you. It is super healthy and really delicious! **Featured On South Your Mouth Weekend Potluck**.

strawberries on a surface for a salad

Ingredients In The Simple Strawberry Basil Salad

Ingredients: 

  • Fresh Strawberries; I use strawberries for the sweet, light texture they add to this salad. 
  • Sliced Cucumbers; I add cucumbers to get my veggies in and for their crunch.
  • Chopped Walnuts; The crunch of the walnuts complements this salad so well. 
  • Thinly Sliced Basil; Basil is the perfect combination with the strawberries, if you have never tried a strawberry basil lemonade, you are in for a pleasant surprise!
  • Fresh Mozzarella
  • Very simple Peach White Balsamic Vinegar

Why Does Freshness Matter?

This is a summer salad, so it is best to use fruits and vegetables when they are at their peak as they will not be cook or changed in any form. Try finding the best fruits and veggies you can get. For strawberries, look for a beautiful red color all the way around. Try to avoid white patches or pink colors, don’t be embarrassed to look through all of the boxes to find the best strawberries. When looking for your cucumbers, make sure they do not have any soft spots on them, green all the way around and are firm, but not too hard. Next, when you are hunting for basil, make sure you do not see any brown spots on the leaves. You can grow it yourself or buy it in the store. I bought mine as it is not in season in our area. The leaves should look firm, if available you might even buy your own basil plant to ensure the freshest greens.

Simple Strawberry Basil Salad

What Is A White Balsamic?

I have been a White Balsamic lover for the longest time! It is a sweet thicker balsamic. I used a peach variation for this salad, but you can use lemon if you prefer. White balsamic is made by crushing white grapes and pressure cooking them at low temperatures. With a white balsamic you can expect to get a sort of cleaner aftertaste than your regular balsamic. The flavoring is subtle but sweet with a nice clean color. 

Simple Strawberry Basil Salad being poured with a white balsamic

Lighter Salads For Warmer Weather

People crave lighter foods during warmer weather. If you are anything like me, you will avoid turning on your oven during the warmer months. Salads are one of my favorite things and on rotation around our house during the Spring and Summer. The reason we crave lighter foods during this time is due to thermoregulation. To put it plainly, body heat regulation. The more food we eat, the more heat our body creates turning that food into energy. During the winter months, we are colder and eat heavier foods that heat us up more, vice versa in the Spring and Summer. 

Simple Strawberry Basil Salad

Variations Of This Salad

Other fruits that you might consider using could be peaches, nectarines, blueberries, and blackberries. Any of these would be delightful, particularly the blackberries paired with basil, these two are a delicious combo. If you are looking to add veggies to this salad, try avocados, celery, or carrots. You can also spruce your salad up with nuts. Nuts like pecans, almonds, macadamia nuts, hazelnuts, or pine nuts. For the cheese, you can try fresh ricotta, feta, white sharp cheddar, or burrata. 

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Simple Strawberry Basil Salad

Are you looking for a fun salad variation for your next brunch, lunch, or even for a snack? This simpel strawberry basil salad is for you!!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: strawberry basil, strawberry basil salad
Servings: 4 servings
Author: Amy- A Red Spatula

Ingredients

  • 4 cups fresh strawberries, half or quartered
  • 1/3 cup thinly sliced basil
  • 1 1/2 cup thinly sliced cucumber
  • 1/3-1/2 cup white balsamic I used a peach white balsamic, but use the flavor you prefer!
  • 8 ounces fresh mozzarella or cheese of choice

Instructions

  • Combine all ingredients, then drizzle with the balsamic. Mix gently to coat with the white balsamic.
    This salad is best enjoyed within a few hours, so not good for meal prep. But, the nice part of it is, the salad is so simple to make it comes together in minutes!
    Now, sit back and enjoy. You deserve it!

Best Strawberries And Cream Porridge

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If you are looking for a delicious and healthy breakfast, start your day off with this Best Strawberries and Cream Porridge. It has complex carbohydrates that are excellent sources of energy and fuel. This porridge is made with Einkorn, an ancient grain that has made a comeback within the last couple of years! 

Best Strawberries And Cream Porridge

Why Should You Use Ancient Grains?

Wondering what Einkorn is? It is also known as farro piccolo, and is considered the oldest form of available wheat. It is a small kernel, with amazing flavor, and texture. I use it for baking, but also love it for breakfast porridge as shown here. Nutritionally, Ancient Grains are far superior. Today’s grains are genetically modified, this recipe takes us back to those original grains which are healthier for our bodies. Ancient grains have not been refined with white rice/flour, so they tend to be higher in protein, vitamins, and zinc.

No problem, you can use Emmer or Kamut. These two options are both healthy options and ones I love to use for breakfast porridge.

I have a source here in Idaho that I love called Ancient Grains. They are an amazing family-owned farm. You can also find these grains on Amazon or Azure Standard, I ordered from them frequently as well.

Cooking Ancient Grains in a Pressure Cooker- A Simple Solution

I used to cook my grains over the cooktop, but the past year I have started to cook them, almost exclusively, in my pressure cooker. It is so much easier as you do not have to babysit your grains, you can walk away, and it is faster. Einkorn would normally take about 60 minutes to cook, but I can cook it in my pressure cooker in around 25 without the hassle of worrying about it boiling over! I use the Instant Pot 6-quart and LOVE it!

woman pouring einkorn berries into a a pressure cooker for porridge

No Pressure Cooker? No Worries! The best thing to do would be to soak the grains overnight, this reduces the cook time by almost half. Then put them in the water on your stove top for about 30 minutes. Watch to make sure your water does not boil over. 

einkorn cooking in an instant pot

Serving Suggestions For Best Strawberries And Cream Porridge

I mix mine with milk and maple syrup to begin. To keep this breakfast healthy, I try to keep granulated sugar out. The pure maple syrup works as the perfect sweetener. I top my porridge; I drizzle it with 1-2 tablespoons of heavy cream and a good number of strawberries.

Best Strawberries And Cream Porridge

If you have dairy allergies or are avoiding dairy, full-fat coconut milk is a really great substitute. I love the flavor with the strawberries.

Best Strawberries and Cream Porridge

Other Topping Idea For Breakfast Porridge

This porridge is the perfect base for so many toppings. If you are looking for some other ideas, let me share a few I love and use often. Other topping options:

  • Bananas
  • Nuts
  • Cinnamon-sugar
  • Dried fruits
  • Any other fruits you love
  • Coconut

Simple Breakfast Meal Prep

This is a perfect make-ahead breakfast as you can cook a large batch of grains at one time. Once your grains are cooked all you must do is throw it into your microwave with a little milk and maple syrup, topping with heavy cream and strawberries after pulling it out. 

Breakfast is a vital part of your day, why not add this simple and healthy porridge to your daily routine? Perfect for meal prep, this Strawberries and Cream Porridge will put a smile on your face. 

Best Strawberries And Cream Porridge

Other Whole Grain Breakfast Options:

If you are looking for other whole grain breakfast ideas, let me share a few I love:

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Best Strawberries and Cream Porridge

Are you looking for a really delicious, and healthy breakfast porridge? You have found it!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: ancient grain porridge, einkorn, einkorn porridge, wheat porridge
Servings: 4 servings
Author: Amy- A Red Spatula

Ingredients

  • 2 cups Einkorn Wheat
  • 4 cups water
  • 1/2 teaspoon salt
  • maple syrup for topping I use about 1-2 tablespoons per bowl
  • milk for after it is cooked. I use about 1/2 cup per bowl. This will be personal though.
  • heavy cream I use about 1-2 tablespoons per bowl
  • 2-3 cups Chopped Strawberries

Instructions

  • Place einkorn, water, and salt into the pressure cooker. Seal and start pressure cook for 20 minutes. Once it is finished, do the quick release. Remove the lid and check the grains. If there is still quite a bit of liquid, there never is in mine, but might be in yours. If there is still liquid, you can turn the pressure cooker back to saute and let it cook out a little. This will make enough for 4 servings with some leftover.
    Next, divide the einkorn into your serving bowls. I like to add the milk and maple syrup and mix it in. Then add in your heavy cream and top with the berries.
    If you are using this as meal prep, when it is finished cooking, allow it to cool, then pack in airtight containers and store it in the fridge for up to 7 days.
    Now, sit back and enjoy. You deserve it!
Can I use wheat for the porridge?

Yes!! I love using spelt, white winter wheat, emmer and kamut. They can be cooked the same way.