My craving for citrus-y fruits have been through the roof lately for no apparent reason. If I can make a nutritious snack that feeds the craving though, I go for it. Key lime pie has been on my mind lately but I don’t want all the extra sugar. Plus, with school being right around the corner I am spending some much-needed time in the kitchen prepping for snacks and yummies that I can make quickly throughout the week. The result? Key Lime Pie Bars. Deeeee-licious! Also…five ingredients? Easy as pie! (Except pie isn’t quite this easy). 😉
1 cup unsalted cashews
1 cup almonds
16 dates (cut in half or more)
Juice of 3 limes
1/2 cup shredded coconut
What to do:
Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.
Somewhere between having people over for dinner, my late night snack cravings, and trying to keep almost all my recipes healthy, I have completely fallen in love with salsa. Peach salsa, garden salsa, black bean salsa, or geeeeez, really any of them is always something I find myself devouring. When we have people over for dinner, it’s one of the easiest and tastiest appetizers to serve. When sweets are calling my name at 8:30 p.m., salsa wins in the clean-eating department rather than copious amounts of chocolate. When I want something easy to make but that is equally appetizing, salsa it is.
I’m a big fan of consistency but sometimes I surprise myself and like throwing in curveballs. Hence, this, “out-of-my-norm” salsa. (Which clearly isn’t very daring and I’m calling myself out on playing it safe). 😉 The balance of all the flavors is sheer perfection! Around here, you can find it paired with tortilla chips, (the hint of lime tortilla chips are a weakness of mine in itself) or one my other weaknesses is dipping these plantain chips into the corn salsa. Whether it’s a picnic, party, or pure indulgence, you won’t regret making this! Serve it with chips, on a southwest salad, or on tacos! (Which one of my faaaavorite taco recipes with this salsa will be coming to you soon!)
1 cup fresh corn
1 medium jalapeno, chopped (seeds removed first)
1 Tbsp EVOO
2 Tbsp fresh cilantro, chopped
3 Tbsp red onion, chopped
2 Tbsp lime juice
Salt to taste
What to do:
In a medium-sized bowl, combine all ingredients and stir. Serve! 🙂
Game Day is right around the corner! And since I feel like I am STILL detoxing from Christmas, New Years, the whole nine yards, a lean and clean version of fries and a sauce is just what I need. They are the tastiest treat for Game Day, a side to any meal, or as a hearty snack. They’re the ideal balance of sweet and spicy. The crowd will go wild! 😉
4 sweet potatoes, peeled and cut to your desired size
EVOO to coat fries
1 tsp Simply Organic Cumin
1 tsp Simply Organic Paprika
1/2 tsp Simply Organic Adobo Seasoning
1/2 tsp Simply Organic Chili Powder
S&P to sprinkle
1 cup Stonyfield Organic Plain Double Cream Yogurt
2 Tbsp Sriracha
What to do:
Preheat oven to 400 degrees F. In a large bowl place cut sweet potatoes. Drizzle with EVOO and mix until all are lightly coated. Set aside. In a small bowl, combine all spices and mix with a spoon. Sprinkle half of the spice mixture over the sweet potatoes. Pour sweet potatoes onto a baking pan. Use the remaining spice mixture to sprinkle on top of the sweet potatoes. Place in the oven for one and a half to two hours or until crispy. Let cool. For the sauce, mix the ingredients together and dip your fries!
*As a Stonyfield blogger ambassador, I am being compensated for this post. However, the thoughts and opinions are 100% my own. Thank you!*
We made it to Friday only because I’ve been drinking A LOT of this lately. 😉
Banana Republic earrings are a favorite and something I went shopping for this week.
Two.On Monday it was extremely cold all day so we had my Easy Tomato Soup for dinner. Except this time, I made some homemade croutons to pair with it. I debated about sharing this because it’s nothing fancy or mind-blowing. But I will tell you, it added just the perfect amount of crunch and topping to an already tasty soup.
EVOO (enough to coat the bottom of a pan)
What to do:
In a large pan, lightly coat the bottom with EVOO on medium to medium-low heat. Cut the baguette into one inch pieces. Stir occasionally to avoid burning. Remove from heat and place desired amount on top of soup! 🙂
Three.On Wednesday, I mentioned how one of my New Years Goals is for some, “me” time and I want books as a part of that time. I need some recommendations though! I’ve talked about some of my favorite books here and here. I also mentioned a modge-podge here. Leave a comment and fill me in on your favorites! 🙂
Did someone say three day weekend? Thank you, Martin Luther King Jr. 🙂
You can find the winner of the $25 gift card to JORD watches, here!
Happy Friday everyone! I hope your weekend is relaxing and cozy!
The holidays encompass so many things in my mind. I cherish the extra time with family that falls through the cracks throughout the year. I love seeing friends from near and far, coming together under one roof for one party or another. I crave the food that is hearty and rich and should only be enjoyed among the ones you love. It’s the epitome of holidays to me.
To kick off the season in eatable fashion, a cheese board is the staple of it all. The conversation starter. A piece of art. A mix of flavors that pairs the best with wine. From Thanksgiving to Christmas my heart bursts at the seams with all that’s in store. Cheese boards are the beginning of memories to be made. Here’s to the combinations on one small board that will have your heart singing from Thanksgiving to Christmas and beyond!