Secret Cheesy Dip

This dip is irresistible! It’s warm, cheesy, and makes your tongue tingle! It tastes amazing with tortilla chips for a crunch in every bite. Even your pickiest eaters won’t realize you’ve hidden spinach and artichokes inside all the ooey gooey cheesiness. Warning: This dip is addictive.

Base Ingredients:

1 pack frozen chopped spinach (9 oz or 10 oz)
1 can quartered artichoke hearts (14 oz)
1 tbsp minced garlic
1 packet cream cheese (8 oz)
3 tbsp mayo
3 tbsp yogurt (or sour cream)
2 tsp Italian seasoning
1/2 tsp black pepper
5 tsp crushed red pepper (or to taste)
1 tsp garlic powder
1 tsp salt
3/4 - 1 cup Mexican blend cheese (about a handful)
1 cup mozzarella

Topping ingredients:

1.5 cups mozzarella
1/2 tsp Italian
1/2 tsp crushed red pepper

Directions:

1) Preheat oven to 400.

2) Boil the spinach in a large pot of water—large enough to fit all the ingredients.

3) Cut the quartered artichoke hearts into small pieces and add to the boiling spinach. Add minced garlic as well.

4) When everything has thawed out and is boiling for a few minutes, drain out all the water. Return everything to the pot.

5) Add the remaining base ingredients and mix well. Everything should be incorporated. Taste and adjust seasonings as needed.

6) Transfer to a 9” pie plate and top with mozzarella. Sprinkle the Italian seasoning and crushed red pepper.

7) Bake for 20 - 30 minutes or until the cheese is bubbling and golden brown.

8) Enjoy hot with with tortilla chips or toasted French bread. Caution: Dip will be super hot straight out of the oven.

* To make this dip a day ahead, cover and refrigerate after sprinkling topping ingredients. Remove from the refrigerator about 30 minutes to an hour before baking in a preheated oven. If you’re using the oven for another dish, just put the dip along with it, because it can be baked anywhere from 375 to 400 degrees.

** Adapted from Alton Brown's Spinach and Artichoke Dip Recipe.

Freezy Fruit Yums

This fruity desert-snack is incredibly thick and creamy, deliciously refreshing, and packed with flavor. My children devour it like it's ice cream, and it's surprisingly simple to make. It only requires a few minutes, 2 ingredients, and a high speed blender. I use the Blendtec Twister Jar. Warning: You will be asked to make this often—especially on hot days. :-)

Ingredients:

2 cups frozen fruit
1/4 - 1/3 cup water

* Any combination of frozen fruit will work for this recipe, but my favorite mix is equal amounts of berries (generally strawberries and blueberries) and pineapple chunks. It's tart but oh so yummy!

Directions:

1) Add fruit to the blender. Add as little water as necessary to allow the blender to function.

2) Cover and blend on ice cream setting until smooth and creamy.

3) Enjoy!

Asian Noodle Soup Recipe

This soup is warm, comforting and bursting with flavor. Inspired by Malaysian noodle soup and Thai Khao Soi, its creamy coconut base and beef broth is extremely nourishing and delicious. The recipe below makes a stockpot worth of soup, so feel free to halve the recipe, or simply share with another family. :-)

Ingredients:

3 pounds beef shank (with bone)

2.5 - 3 tbsp red curry paste (I use 1/3 packet of Mae Ploy brand)

3 tsp turmeric powder

8 tsp coriander seed powder 

6 tsp cumin seed powder

6-7 cardamom pods (cracked)

1 2 inch stick cinnamon

2 dried red chilies

10-12 curry leaves

1 large bay leaf

33.8 oz coconut cream (I use 1000 mL Kara brand)

Whole wheat noodles

Sliced boiled eggs

Directions:

1) In a stock pot on medium high heat, sauté the beef shank with red curry paste.

2) Add the seasonings (not the coconut cream) and continue sautéing. Add a little water to prevent burning. Continue sautéing until all seasonings are mixed well and fragrant.

3) Add water until it’s at least 2 inches above the meat, or at most 2 inches from the top of the pot. Lower the heat, cover, and let it simmer for a few hours until the meat is tender. I let it cook 5-7 hours.

4) Lower the heat to the lowest setting and stir in the coconut cream.

5) In a separate pot, boil the noodles to desired firmness.

6) Ladle the soup over the noodles. Serve with sliced boiled eggs. 

Crunchy Cereal/Granola Recipe

This granola is perfectly crunchy and full of wholesome goodness with just the right amount of sweetness. It’s an amazing substitute for cereal when paired with milk. For a snack, its crunchy sweetness balances out the tart creaminess on a bowl of homemade yogurt. This recipe is so easy my kids make a double batch (without my help) to keep on hand for busy days. 

Ingredients:

2 c rolled oats

1/2 c sunflower seeds (or pumpkin seeds)

2 Tbsp sesame seeds

3/4 c sliced almonds

1/4 c coconut oil

1/4 c honey

Optional: 1/2 cup raisins or other dried fruit

Directions:

1) Preheat oven to 275 degrees.

2) Line a large baking sheet with parchment paper.

3) Put the oats, seeds and almonds on the parchment paper.

4) Melt the coconut oil and honey together. I use a glass measuring cup and microwave for 30-60 seconds until the coconut oil is melted.

5) Stir and pour the honey/oil mixture onto the dry ingredients on the parchment paper.

6) Mix until everything is coated with the oil and honey mixture, and spread it all out evenly on the parchment lined baking sheet.

7) Bake for 45 minutes to 1 hour until golden brown, stirring 1-2 times to ensure even browning.

8) Let cool completely before adding optional raisins or other dried fruit.

9) Enjoy with milk or yogurt. Store in an airtight container.

Instant Pot Yogurt Recipe

My family LOVES yogurt! We eat it plain, add berries, cook with it, or use it as a replacement for sour cream! This yogurt is deliciously thick and creamy while having just the right amount of tartness to it. Yogurt is already simple to make, but the instant pot shortens the hands on time and ensures consistent results.

Equipment:

Instant pot

Steaming rack

Glass container to fit on the steaming rack inside the instant pot

Funnel

Ingredients:

Whole Milk - enough to fill the glass container almost to the top.

2 tbsp yogurt

Water from your tap at the hottest setting 

Directions:

1) BOIL: Pour the milk into the instant pot and close the lid. Put the glass container on the steaming rack. Put the vent in the sealed position. Press yogurt; then press adjust so the display reads boil.

2) STERILIZE: When the milk boils (in about 30 minutes), open the lid and pour the milk back into the glass container. If you have a thermometer, put it in the milk, but you don’t need one. 

3) COOL: Wait until the temperature is between 110 F to 115 F (about 50 minutes to an hour). My thermometer broke, so I wash my hands and use my finger to measure the temperature—If I can keep my finger in the milk, it’s ready for the starter yogurt. If it’s a comfortable temperature, it’s too cold. 

4) STARTER: In a bowl, mix 2 tablespoons of yogurt and a couple of tablespoons of the cooled down milk from the glass container. Mix gently and pour the mixture back into the glass container. Mix it all up gently (don’t blend).

5) WATER BATH: Turn your tap water on to its hottest setting. Put the steaming rack with the glass container into the instant pot. Use the tap water to create a water bath around the glass container, filling water all around it. Use a funnel to ensure water does not get inside the glass container.

6) INCUBATE: Close the instant pot and press yogurt. The display should show 8:00. The instant pot will maintain incubation temperature for 8 hours.

7) REFRIGERATE: After 8 hours, remove the glass container from the instant pot, place the lid on it, and place in the refrigerator.

8) ENJOY: your fresh homemade yogurt!

* I use whole milk, but skim, reduced fat, and even cream will work.
* For more tart yogurt, incubate for a longer time. For less tart yogurt, incubate for a shorter time.

*Adapted from: https://trinaholden.com/easiest-yogurt-recipe-ever/ and https://instantpot.com/wp-content/uploads/2018/06/DUO-Series-Manual-English-January-24-2018-web.pdf

Choc-oat-late Truffles Recipe

These truffles taste like delectable, chocolatey, crunchy bites of heaven in your mouth. They are sweetened with nothing but dates, and use only wholesome ingredients.  When your sweet tooth strikes, whip up a batch of these and enjoy them guilt-free! Be warned: One truffle is never enough...at least for my family ;-p

Ingredients:

1 packed cup pitted medjool dates
1 cup rolled oats
1 tbsp vanilla essence
2 heaping tbsp cocoa powder
1-2 tbsp coconut oil
1/2 to 2/3 cup sliced almonds

Directions: 

1) Put all the ingredients except the almonds in food processor. Blend until the mixture turns into a ball. If the mixture isn't sticky enough, add more coconut oil and keep blending.

2) Add sliced almonds and pulse until just mixed, or mix them in by hand. The more almonds you add, the crunchier the truffle will be.

3) Roll into small balls.

4) Refrigerate (if you have the patience to wait).

5) Enjoy!

The BEST Chocolate Chip Cookies EVER

These cookies are hands down, the best I have ever tasted in my entire life...EVER. NO exceptions!! They are slightly crispy on the outside, while being soft on the inside with just the right amount of gooey chocolate chips. Their wholesome yet addictively delicious taste makes it just about impossible to stop eating them!! The best part: My 7 and 10 year old daughters make them without me even stepping foot in the kitchen...In fact, I had to ask them for the recipe! Hint: Don't make the mistake of making single batch. ;-p

Ingredients:

1 1/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup coconut sugar
1/2 cup softened butter--NOT melted (around 30 seconds in the microwave)
1 egg
1 1/2 tsp vanilla
1 T milk
1 cup rolled oats
1 cup semisweet chocolate chips (preferable Ghirardelli)

Directions:

1) Preheat the oven to 350 degrees.

2) Mix the flour, baking soda, baking powder and salt in a medium bowl. Set aside.

3) Using a mixer, cream the sugar with the softened butter for about a minute. Add the egg and mix for another minute. Add the vanilla and milk and mix again.

5) Slowly add the dry ingredients into the wet ingredients, with the mixer on low. Mix just until the flour disappears. Don't overmix.

6) Add the oats and mix. Add chocolate chips and mix.

7) Form rounded cookie dough balls using about 1 T of dough. Don't make them too dense. Place dough balls on a baking sheet lined with parchment paper or a silpat.

8) Bake cookies for 13 minutes or until lightly golden around the edges. They should be "puffy" when they come out. Let cookies sit on the baking sheet for a couple of minutes to set up. Then move to a cooling rack. Makes around 16 cookies.

* Adapted from: https://www.twopeasandtheirpod.com/whole-wheat-chocolate-chip-oatmeal-cookies/

Vanilla Ice Cream Recipe

 This ice cream is deliciously satisfying, has the perfect texture and is ridiculously simple to make (if you have an ice cream maker). It tastes better than any store bought vanilla ice cream, and I have yet to find someone who doesn't love it!

Ingredients:

2 cups whipping cream
2 cups milk
1/2 cup maple syrup
1 tbsp vanilla
a pinch of salt

Directions:

1) Mix all ingredients until completely smooth.

2) Pour mixture into an ice cream maker and follow the manufacturer's directions. I use a Kitchen Aid attachment.

3) Transfer to a container. One batch fits well in an 8x8 Pyrex pan. Freeze for several hours or overnight until it firms up.

4) Scoop into bowls and enjoy! :-)

*  A double batch of this ice cream fills a 9x13 Pyrex pan. Make it a couple of days ahead of time to feed a crowd. If your ice cream maker is small, make a single batch and spread it in the pan, then layer the second batch on top.

Apple Cake Recipe

This apple cake is warm and comforting with just the right amount of crunch and sweetness in every bite. The apple and cinnamon overtones in it make it reminiscent of apple pie. It tastes amazing paired with vanilla ice cream, it's extremely easy to make, and it feeds a crowd. To make it a day ahead, leave it loosely covered overnight and reheat it in a 350 degree oven for 10-15 minutes before serving.

Ingredients:

Cake:

2/3 cup melted butter

1 cup honey

1/2 cup apple sauce

2 eggs

2 teaspoon vanilla extract

2 1/4 teaspoon baking soda

1 teaspoon salt

2 teaspoon ground cinnamon, plus more to swirl on top

2 cups white whole wheat flour or regular whole wheat flour

4 cups cored and chopped apples

Toppings:

1 cup crushed almonds

1/4 cup melted butter

1 tsp cinnamon

1-2 tbsp coconut sugar

Directions:

1) Preheat oven to 350 degrees Fahrenheit and grease a 9×13 pyrex pan.

2) In a large bowl, beat the butter and honey together together with a whisk.

3) Add the apple sauce, eggs and vanilla. Beat well.

4) Add the baking soda, salt and cinnamon and mix well.

5) Add the whole wheat flour and mix until just combined.

6) Stir in the chopped apples.

7) Pour the batter into the greased pan.

8) Sprinkle crushed almonds on the surface and press down.

9) Mix the butter and and cinnamon and drizzle all over the cake.

10) Sprinkle coconut sugar all over the cake.

11) Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.

* To make this recipe in an 8x8 pan, cut all the ingredients in half and reduce baking soda to 1 tsp.

Banana Bread Recipe

Banana bread is a family favorite in my home. My husband loves it with his tea, and my kids love to munch on it throughout the day. This banana bread is delectably soft and moist, with tones of warm cinnamon-coconut sweetness and just the right amount of crunch in every bite. Full of wholesome goodness, it is made with whole wheat flour and coconut oil, sweetened with honey, and topped with crushed almonds and shredded coconut. 

Ingredients:

⅓ cup melted coconut oil

½ cup honey

1/2 cup apple sauce

2-3 large bananas

¼ cup milk

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon, plus more to swirl on top

1 ¾ cups white whole wheat flour or regular whole wheat flour

Optional toppings: ½ cup crushed or sliced almonds, shredded coconut, etc.

Directions:

1) Preheat oven to 325 degrees Fahrenheit and grease a 9×9 inch square pan.

2) In a large bowl, beat the oil and honey together together with a whisk.

3) Add the apple sauce and beat well.

4) Mash 1 cup of bananas and add to the bowl along with milk and vanilla. Whisk.

5) Add the baking soda, salt and cinnamon and mix well.

6) Add the whole wheat flour and mix until just combined. Some lumps are ok.

7) Pour the batter into the greased pan. Sprinkle all over with cinnamon. To get a swirled effect, run the tip of knife across the batter in a zig-zag pattern.

8) Sprinkle toppings evenly on the surface. Our favorite is 1/2 cup almonds followed by shredded coconut. Gently pat down the toppings.

9) Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

* Adapted from this recipe by Cookie and Kate.

Hot Cocoa Recipe

My kids and I have always loved hot cocoa, but we try to avoid processed sugar. I knew I could prepare hot cocoa for them which was delicious enough to satisfy them, but still nutritious enough for me to feel happy about it. This hot cocoa is rich, creamy, chocolatey, lusciously soothing, and ridiculously simple to make. 

Ingredients:

3 cups milk

3-6 medjool dates

3 tablespoons unsweetened cocoa powder 

Directions:

1) Blend all the ingredients in a high speed blender on the soup setting until smooth and hot. Taste and add dates or cocoa powder as needed.

2) Ladle into mugs and enjoy!

* If you don't have a high speed blender, transfer the mixture to a pot and heat to desired temperature. Keep stirring to ensure none is stuck to the bottom. Return to the blender to get a smooth consistency.

Baked Salmon Recipe

Baked salmon is one of my favorite weekly dishes. It is juicy, simple, easy, and light. It only requires a few ingredients but packs a ton of flavor. My family loves it paired with rice and salad.

Ingredients:

1 to 1.5 lb Salmon Fillet

1 tbsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp salt

1 tbsp olive oil

juice of 1 lime or lemon

1 tbsp minced garlic

1 serrano pepper finely sliced

Directions:

1) Preheat oven to 400 degrees Fahrenheit.

2) In a small bowl, mix paprika, cayenne, garlic powder and salt. Set aside.

3) Rub olive oil all in a 9 x 13 pyrex pan. Place salmon skin side down. Rub olive oil all over the top of the salmon.

4) Sprinkle dry spices all over the salmon. Top with minced garlic and serrano pepper slices. Drizzle lime juice all over.

7) Bake for 15-18 minutes. Let sit for 2 minutes before serving.