PB2 Hummus


You would probably never guess this about me, but I absolutely hated peanut butter growing up. I’d even go as far as to hide it under the couch (sorry Mom) as a kid. It wasn’t until my 20’s that I acquired a love for this creamy gooey luscious substance. 

Now a days, I consume peanut butter or powered peanut at least a few times a day. It is a protein stable in my diet. Peanut butter is my go-to for adding calories and protein into my clients’ diets. 

However if you are trying to cut down on calories you can try using powered peanut butter instead. 

This recipe yields 14 (2 Tablespoons per serving) servings 

Ingredients: 

6 Tablespoons of PB2 

2 cups of cooked chickpeas (if using canned make sure to rinse and drain thoroughly)

1 tsp kosher salt

2 large gloves of garlic

1 Tablespoon of extra virgin olive oil 

1/8 teaspoon of paprika

3 Tablespoons of water 

1/4 cup fresh lemon juice (about 1 1/2 lemons)

Directions:

Place all the ingredients into the high tech blender. Process all the ingredients until smooth and creamy consistency is achieved with no residue of thick chunks remaining. 

Enjoy with carrots or snap peas 😋

Lucy’s Dog Bisuits


Lucy is my 17 week old English Blockhead Lab. Before I ventured back to Pa my boss in NC made Lucy treats for the road trip. She loved them! My boss was kind enough to share her recipes with me. I believe this is a combination of Gunther’s Blend, her Schnauzer.

I compiled a few recipes into one. Once these are devoured I will make another batch and post.

These have to sit overnight in the oven and Lucy girl knew it and wouldn’t stop barking at the oven. 


I did let her sneak one. After all she is a good girl!


This recipe yield 123 mini dog bone biscuits (1 1/2 inch)

Recipe:

3 cups of whole wheat flour

1 cup Oat brand

1 1/3 cup Corn Meal

1 cup natural crunchy peanut butter

1 cup chicken stock

1/2 cup skim milk

3 eggs, separated (one is for the egg wash)

Canola oil (optional for soften up the dough)

Directions:

1. Preheat oven to 350 degrees. Parchment paper line two half sheet cookie sheets. Set aside. 

2. In a large bowl mix together first three ingredients (all the grains). Set aside.

3. Place the peanut butter in a medium bowl microwave for 30 seconds stir and repeat once more. Add the milk and chicken stock to the melted peanut butter.  Lightly beat two of the eggs in small dish and add to the liquid ingredients and whisk together.  

4. Pour the liquid ingredients into the dry using a spatula mix until no dry residue remains. Cover with bowl with plastic wrap.  Let the dough rest for 15 minutes. 

5. Once the dough has rested lay a few hand fills of the dough on pastry mat or lightly floured surface. Using a rolling pin, roll out the dough into 1/4 inch thickeness and cut the biscuits out. Now I did add a teaspoon or two of the oil on my hands and worked it into the dough. The dough is dry. I added it to prevent cracking. 

6: Place the cut outs on the prepared baking dish. I was able to fit 45 per sheet pan using a 1 1/2 inch mini bone cut out. You can use any shape you want. The local dog bakery here in town uses circles. I found one antique cut-out  in the shape of a bunny I’ll use next time. 

7. Before placing in the oven brush with egg wash. The thicker you cut them the longer they need to bake. I went on the thicker side and baked mine for 20-23 minutes. 

8. Let the cookies dry on a drying rack. Once completely cooled and oven cooled as well place the biscuits back on the baking sheet and let dry out over night in oven. 

9. Next day place in airtight container and share with fur friends. 

Grandma Lee’s No-Bake Bars


Today I had my first meeting with my new clinical team. I wanted to make a sweet treat but didn’t want to turn on the oven. It was 88 degrees in my house! I haven’t turned on the air … yet. 

I have been wanting to make Grandma Lee’s recipe for a while now. She used to prepare it for the school where she was employed as head cook.  I can remember growing up and going to visit her at work. She’d always sneak me a cookie and some milk when I visited with grandpa. Grandma also always stored these in the freezer as well, so when we’d go visit her at home she never let us go with a cookie for the road. 

This recipe can be made into cookies or bars. I was pressed for time; therefore, went on the safe side and made bars. 

Yields: 24 bars

Ingredients:

1/2 cup, 1 stick unsalted butter (grandma uses salted, I just used a pinch of kosher with the unsalted butter)

1/2 cup (fat free half & half) grandma uses whole milk

1 cup natural creamy peanut butter

4 Tablespoons cocoa powder ( I prefer penzeys)

1 1/2 cups quick oats

1 1/2 cup old fashioned oats (grandma uses all quick oats)

1 teaspoon pure vanilla extract

9 by 13 pan & lined with Parchment paper

Directions: 

1. Take a medium sauce pan on medium heat and add first 4 ingredients and bring to a boil.

2. Once the sauce boils, allow to boil for two minutes & then remove from heat and add oats and vanilla. 

3. Incorporate the oats into the melted mixture. Pour the batter into the prepared pan. Even out the batter with a rubber spatula. Cover with sealable container or foil. Store on the counter. Do not refrigerator. 

4. Allow to harden, I waited overnight. Use the parchment paper to pull the bars out of the pan and on a cutting board, cut the bars into even pieces. 

As pictured Recipe yields 24 bars. 

If you decide to go the cookie route, this recipe will yield 30 to 36 cookies using a size 40 scooper. I would recommend dropping them on wax paper and letting them sit before storing them in a sealable container.

Enjoy !

Quinoa and Cucumber Salad

IMG_4512

Today we are celebrating father’s day a little early since my dad has to work next weekend. I was asked to bring a salad or the vegetarian dish. As my mom would put it “something you will eat” lol. This recipe is vegan so you can be safe to make the dish for your vegan guests as well.

There are a lot of benefits to a using quinoa in dishes. I like the fact that it is a whole grain and packed with protein. I prefer using the tricolor quinoa more or less for ascetics. I know the tricolor tends to be more expensive. If you like the tricolor as well,  I will share a trick to making the pantry staple last longer. Try purchasing a large bag of the white quinoa (like the Costco size) and mixing it with a small bag of tricolor. You will be surprised how the two can extend the tricolor effect.

This recipe yields: 6 (1 cup) servings

Ingredients

1 1⁄4 cup(s )canned low sodium black beans, drained (this is one 15 oz can)
1 cup canned artichoke hearts, drained and diced
2 cup cooked tricolor quinoa, cooled
1cup English cucumber, diced (this about 1/2 a medium)
1⁄4 cup fresh lemon juice (this took about 1 and a half fresh medium lemons)
1 cup raw red bell pepper, diced (this is about one medium)
1 cup raw yellow bell pepper, diced (this is about one medium)
3 medium raw scallion(s)
4 clove(s), smallgarlic clove(s)
2Tbs Pasta Sprinkle aka Italian seasoning
1tsp kosher salt
1⁄2 tsp ground  pepper
1⁄8 cup Lime jalapeno balsamic vinegar
Instructions
1. Place all the ingredients in a resealable container and give it a good toss.  Place the lid on the container. Store in the refrigerator to marry overnight or for a solid 1-2 hours.
2. Enjoy at your next potluck!

Roasted Yellow Pepper & Garlic Hummus

Hummus is very versatile and can be made with just about any type of bean or legume. Most traditionally though it is made with chickpeas AKA garbanzo beans. 

I like to make all kinds of variations of hummus. Generally, I like to have both garlic and roasted peppers in my hummus. 

 Yields 5 cups (20 servings; 1/4 cup)

Ingredients:

2 cans (15 oz) of reduced sodium chickpeas, drained and reserve one 1/4 cup of liquid

7 ounces of roasted yellow peppers  (packed in water NOT oil); drained
6 cloves of garlic (I love love garlic)
3 tablespoons of tahini ( essentially Sesame seed butter)

1 tablespoon of olive oil

6 tablespoons of freshly squeezed lime juice

1 teaspoon of curry powder

1/2 teaspoon of ground cumin
1 1/4 teaspoon of kosher salt

1/2 teaspoon of Penzeys Arizona seasoning
1/2 teaspoon of whole coriander seeds

Directions:

Place all the ingredients in the vitamix and place the device on liquid setting. Once mode complete, place contents into sealable container. Allow the contents to marry overnight for optimal flavor

Keep stored in refrigerator. 

My favorite combinations with this hummus recipe is tacos tacos, and fresh turnips.

Zesty Tajin Hummus

Yields 14 servings (1/4 cup)

Tools needed for the job:

Vitamix

Ingredients:

2 cans (15 oz) of chickpeas,  drained and reserve one 1/4 cup of liquid

7 ounces of roasted red peppers and yellow or combination (packed in water NOT oil) drained

7 cloves of garlic (I love love garlic)

3 tablespoons of tahini ( essentially Sesame seed butter)

1 tablespoon of olive oil

6 tablespoons of freshly squeezed lime juice

1 teaspoon reduced sodium tajin 

1 teaspoon of curry powder

1/2 teaspoon of ground cumin

1 teaspoon of kosher salt

1/2 teaspoon of freshly ground pepper

1/2 teaspoon of whole coriander seeds

Directions:

Place all the ingredients in the vitamix and place the device on liquid setting. Once mode complete, place contents into sealable container.  Allow the contents to marry overnight.

Keep stored in refrigerator. 

My favorite combinations with hummus are #1 Pizza! Other favorites are snap peas, carrots, wasa crackers, whole grain corn and quinoa cakes,  & added to kale salad! 

Canadian Bacon & Egg Bake for Two


This is a quick and easy breakfast idea for two people. I also cut a significant amount of fat out of the original recipe. Plus added a whole grain component. 

Ingredients:

2 light wheat English muffins, toasted and cut into 1/2 inch squares 

2 eggs, lightly beaten

1/2 teaspoon Penzey’s Ruth Ann’s chicken seasoning 

Cooking spray

1/2 cup Canadian Bacon, chopped

1/4- 1/2 cup 2% Shredded cheddar cheese 

Directions:

Preheat oven to 350 degrees. Prepare a 3 cup glass baking dish spray with cooking spray to coat the pan. Generously cooking spray the English muffin pieces & Canadian bacon. Now sprinkle with seasoning to coat the ingredients and give a good toss. Add the bread mix to your prepared baking dish. Evenly pour the eggs over the dry ingredients. Lastly top the dish with the cheese.

Bake the dish uncovered, at 350° for 15-18 minutes or until eggs are cooked through out. 
Yield: 2 servings 

Link


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Recipe Yields: 24 standard size cupcakes (using a Size 16 Scoop)

I never thought I would say GO Lakeview Bulldogs! No way not from growing up a Golden Flash! Go Champion Flashes!!  However, my cousin’s daughter, Meg,  graduated from Lakeview High School this year. I was asked to make cupcakes for her open house this weekend.

Luckily I moved back to the Pittsburgh area . I am am only 81 miles from home instead of 500 plus. I was able to prepare the cupcakes in my new quant 1920 home. I love baking and making cupcakes, even though I just moved back and still have boxes everywhere… How could I say no! I laughed initially because I honestly don’t think I have ever made vanilla cupcakes.

These are super fun and easy to make and don’t skimp out on not using a vanilla bean to add the little black flecks of tasty vanilla with each bite.

Of course when I made the cupcakes for the event I Quadrupled the recipe.

Ingredients:

1 1/2 cup of sugar

1 vanilla bean, vanilla seeds scrapped

12 Tablespoons of unsalted butter,  (1 1/2 sticks of butter (room temperature))

4 large eggs, (room temperature)

3/4 teaspoon salt, kosher

3 cups of all purpose floor

11/2 teaspoon of baking powder

1 1/4 cup of buttermilk,(room temperature)

1 teaspoon vanilla extract

Buttercream Frosting I used this one and had to make 2.5 recipes of the batter! It really does pipe beautifully

Directions:

1. Preheat oven to 350 degrees. Line with paper liners 24 light in color muffin tins. Set aside.

2. In a stand mixer, cream together the butter, vanilla bean seeds, and sugar until pale, light and fluffy. Add one egg at a time, mix after each addition.

3. In a medium bowl sift together the baking powder, salt, and flour. Set aside.

4. Start incorporate on a low speed some of the flour mixture, alternate and gradually add some of the buttermilk in three parts, swapping between buttermilk and flour until all the mixture is incorporated. Be cautious not to over mix.

5. Portion out the batter using a size 16 scoop into prelined muffin tins. Bake for 8 minutes and rotate in the oven and bake for another 8 minutes. All the cupcakes to cool in tin for 5 minutes and remove from tin and allow to cool on wire rack for the remainder of the time frame. Prior to frosting.

6. Once cupcakes have cooled completely, frosting using buttercream recipe link. Or your favorite go to frosting.

Enjoy!

Sweet & Salty Whole Grain Bars

I planned a very big trip this weekend. I went to Georgia to pick up my baby girl Lucy. My second cousin breeds Labs and I have wanted one of her’s for years. 

I am starting a new chapter in my life, and I am looking forward to the road ahead with her. She already has stolen my heart. 

I made these bars to take on my adventure to Georgia. I never like to go anywhere empty handed. These tasty treats turned out delicious. Even my Cousin said they taste really good for looking like bird food. 😂

Yields:

24 bars 

Ingredients:

9 by 13 glass Pyrex pan 

Parchment paper

3/4 cup honey

1 cup crunchy peanut butter

1 1/4 steel oats

1 cup pretzels pieces (crumbs)

1 1/3 cup Millet

1 cup dark chocolate chips

1 1/2 cups Puffed barley cereal

Pre directions:

  • Preheat oven to 350 degrees. 
  • Parchment paper line 9 by 13 glass pan. Set aside 

Directions:

1. In a large bowl mix the honey and peanut butter. Microwave in 30 second intervals. Until the batter is very smooth and easy to mix. It only took me 1 minute to reach the consistency I was going for. 

2. In a separate bowl while the peanut butter softens. Place all the remaining ingredients into a medium bowl mix well. Add the dry ingredients to the honey/peanut butter blend. Stir until combine. 

3. Pour the batter into the parchment paper lined baking dish. Spread the batter evenly. I like to use another piece of parchment paper to do this. 

4. Place in preheated oven for 17-20 minutes. 

5. Remove from oven allow to cool and cover place in refrigerator over night with lid. 

6. In the morning remove the bars using the parchment. Place them on a cutting board. Cut into 24 bars using sharp knife. Place in snack size ziplock bags or place back in the glass dish and store in refrigerator. 

Enjoy

Cashew Lover’s Trail Mix

Any trail mix connoisseur will love.. love this blend of nuts, seeds, and everything in between. Especially all you cashew lovers in the crowd. 

Ingredients: 

71 oz sealable container 

1 cup pepita seeds

1 cup cocoa almonds

1 1/4 cup mixed dried fruit, no added sugar (blueberries, cherries & cranberries)
1 1/2 cup roasted salted sunflower seeds

2 1/2 cups unsalted whole cashews

1 3/4 cup of dark chocolate pretzels nibs ( I found at Marshall’s♥️)

1 cup of lightly salted peanuts 

Directions:

1. Layer the ingredients separately in the container. Make sure to leave some room at the top. 

2. Secure the lid on top of the container and give it a good shake. Gently shake until all nuts, seeds, and everything in between is well incorporated throughout. 

Yields: 71 oz of trail mix and saves you $. Just say NO to store bought and your wallet will be smiling 😁