Green Beans with Garlic

Green Beans with GarlicI love green beans and so does my husband.  If it were up to my husband, we would be having them steamed with butter (lots of butter for him) because that is his favorite way.  But not for me.  I like to experiment and do them different ways.  Like
these Green Beans Gremolata or these Garlicky Lemon Green Beans with Pine Nuts.

Garlicky Lemon Green Beans with Pine Nuts

Green Beans with Garlic

Ingredients:
1 1/2 pounds green beans, both ends trimmed
1 Tablespoon unsalted butter
1 Tablespoon extra virgin olive oil
3 to 4 garlic cloves, minced
Freshly ground black pepper
Sea salt

Directions:
Blanch the green beans in a large pot of boiling salted water for 3 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 minute. Add the string beans, sprinkle with salt and pepper, and toss together. Keep tossing until green beans are heated through.

Plate and serve.

Baked Quail Egg Avocado Baskets

Baked Quail Egg Avocado Baskets

Lately I’ve been seeing images for Baked Egg Avocados appear all over Facebook and on some of my favorite food blogs. I decided to try it out for myself, but with a bit of a twist. I’m using quail eggs. We had these for breakfast this morning with uncured bacon and gluten free toast.

Some of you make think bake avocados??? I say yes! I’ve actually make baked avocado fries before and they are quite delicious, as are these. This recipe is also super easy

Baked Quail Egg Avocado Baskets
Yields: 2 servings

Ingredients:
1 avocado
6 quail eggs
Dash of salt, pepper, and red pepper flakes

Directions:
Preheat the oven to 350 degrees.
Slice the avocado lengthwise, twist the two sides, and pull apart. Remove the pit.
Lay the avocado halves skin-side down in a baking dish.
Crack 3 quail eggs in small bowl. Season with salt and pepper. Pour eggs into avocado’s hole. Repeat for other avocado half.
Place the baking dish in the oven for 15-18 minutes, or until the egg is cooked to your liking.

Note: If you are using regular eggs, you will need to make the hole in the middle of each half of the fruit a bit bigger by scraping out some of the meat with a spoon. This is so that the hole can accommodate the whole eggs!

 

Baked Quail Egg Avocado Baskets

Purple Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Walnuts

Purple Carrot Cake Pancakes
It’s Easter!  And it’s Sunday which means pancakes in the Roisum household.  In order to keep things fun and festive, I decided to put a twist to our Sunday pancake repertoire and up the ante with the wonderful flavors of carrot cake.

Classic carrot cake spices like cinnamon, nutmeg, and ginger are shining alongside grated carrots and walnuts transforming these pancakes into an indulgence you have got to try for yourself.

Topped with a pat of butter, a drizzle of cream cheese frosting and dripping with maple syrup. Oh and don’t forget the walnuts!

I am pretty sure you and your family won’t be able to resist having stack of these. Nope, there’s not a doubt in my mind.

You may want to make a double batch, especially if you’re feeding a crowd. These pancakes freeze well, just in case you do have some leftovers.

Purple Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Walnuts
Yields: approximately 10-12 pancakes

Ingredients
For the Pancakes:
1 1/2 cups gluten free all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon finely grated orange zest, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup milk
2 egg, separated
1 teaspoon vanilla extract
3 tablespoons butter, melted
3 medium purple carrots, grated patted dry on paper towels (if you can’t find purple carrots use orange carrots)
1/4 cup finely chopped toasted walnuts, plus more for garnish
For the Maple-Cream Drizzle:
8 ounces softened cream cheese
1/2 cup pure maple syrup
4 tablespoons butter

Directions
For the pancakes:
In a large bowl, sift flour. Add baking powder, baking soda, sugar, salt, cinnamon, ginger, and nutmeg. Whisk dry ingredients to incorporate.

Separate egg whites and yolks. To a medium bowl add egg yolks and stir. Add milk, vanilla, cooled melted butter. Whisk to incorporate.

In separate bowl, whisk egg whites until frothy.

Pour your wet ingredients (except egg white) into your dry ingredients and mix until just combined. Fold in grated carrots and walnuts. Fold in egg whites.

Purple Carrots

Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the batter on the griddle in 1/4 cup measures.

Flip when “the bubbles” appear on the surface. Cook until nice and golden brown on both sides. Continue until all of your batter is used up.

For the Maple-Cream Drizzle:
Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.

To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts. Enjoy!

Purple Carrot Cake Pancakes 2

Garlicky Lemon Green Beans with Pine Nuts

Garlicky Lemon Green Beans with Pine Nuts

Garlicky Lemon Green Beans with Pine Nuts
Yields: 6-8 servings

Ingredients:
2 pounds fresh green beans, both ends trimmed
4-6 cloves garlic, peeled and thinly sliced lengthwise
2 Tablespoons extra virgin olive oil
1 lemon, zested and juiced
Sea Salt
Freshly ground black pepper
2 Tablespoons flat leaf parsley, chopped
1/3 cup pine nuts

Directions:
Put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes. Set aside.

Blanch the string beans in a large pot of boiling salted water for 3 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Heat olive oil in a very large saute pan over medium heat and cook the garlic for 1 minute. Add the string beans, sprinkle with salt, pepper, lemon zest and juice. Just before plating, add parsley and pine nuts.

Serve with additional lemon wedges, if desired.

Garlicky Lemon Green Beans with Pine Nuts

Pear Pancakes Two Ways

Pear Pancakes ~ Two Ways | Project Healthy Ever After

I love pears. While I was at Trader Joe’s yesterday, I saw these lovely pears so I thought would experiment making pear pancakes ~ two different ways. And since I’m still experimenting with the Norbu monk fruit sweetener, I thought I would use it as well.

My thought is to make Pear, Walnut and Blue Cheese pancakes reminiscent of my Pear and Olive Oil Cupcakes with Blue Cheese Frosting, Port Wine Reduction and Candied Walnuts and also Pear and Chocolate Chip Pancakes.

Here’s a photo of those babies.

Pear Cupcakes with Blue Cheese Frosting and Walnuts

Boy were they good! Sorry guys, this recipe will be in an upcoming Ecookbook.

Our first task is to make the pancake batter.

Pancake Batter

Ingredients:
1 1/2 cups all purpose gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (or nut milk of your choice)
2 eggs, separated
1 Tablespoon Norbu monk fruit sweetener (or sweetener of your choice)
1 Tablespoon olive oil
1 teaspoon vanilla

Directions:
Sift flour, baking powder, baking soda and salt together in a large bowl. Whisk in cinnamon and cacao.

In a separate bowl, beat together your wet ingredients, except egg whites. Stir in Norbu.

In separate bowl, whisk egg whites until frothy.

Pour your wet ingredients into your dry ingredients and mix until just combined. Fold in egg whites.

Pear Walnut and Blue Cheese Pancakes

Pear Walnut and Blue Cheese Pancakes | Project Healthy Ever After
Ingredients:
Take half of the batter from above and add the following:
1/4 cup blue cheese, crumbled
1/3 cup walnuts, chopped

Directions:
To pancake batter, fold in blue cheese and walnuts. Follow directions to cook pancakes below.

Pear and Chocolate Chunk Pancakes

Pear and Chocolate Pancakes | Project Healthy Ever After
Ingredients:
1/2 dark chocolate bar, chopped (or chocolate chips)

Directions:
To pancake batter, fold in blue cheese and walnuts. Follow directions to cook pancakes below.

Directions to cook pancakes:
Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the batter on the griddle in 1/4 cup measures.

Flip when “the bubbles” appear on the surface. Cook until nice and golden brown on both sides. Continue until all of your batter is used up.

Plate and serve with your favorite syrup. Enjoy!

Chocolate Orange Norbu Walnut Pancakes with fresh Strawberries

Chocolate Orange Norbu Walnut Pancakes | Project Healthy Ever After

 

Recently I was asked to try Norbu monk fruit and NatVia natural sweeteners. So lately I’ve been playing around with both of them in my recipes…and this is the first one I’m posting.

So what is month fruit, anyway? Monk fruit has been used by the ancient Chinese as a sugar alternative for hundreds of years. It is fructose free, low in calorie, and 100% natural.

Chocolate Orange Norbu Walnut Pancakes with fresh Strawberries
Yields: Approximately 12-16 pancakes

Ingredients:
1 1/2 cups all purpose gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon cacao powder
1 teaspoon cinnamon
1 cup orange juice
2 eggs, separated
1 Tablespoon Norbu monk fruit sweetener (or sweetener of your choice)
2 Tablespoons melted butter (cooled to avoid scrambling your eggs)
1/2 teaspoon orange blossom extract
1/3 cup walnuts, chopped
Strawberries, quartered

Directions:
Sift flour, baking powder, baking soda and salt together in a large bowl. Whisk in cinnamon and cacao.

In a separate bowl, beat together your wet ingredients, except egg whites and Norbu.

In separate bowl, whisk egg whites until frothy.

Pour your wet ingredients into your dry ingredients and mix until just combined. Fold in walnuts. Fold in egg whites.

Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the batter on the griddle in 1/4 cup measures.

Flip when “the bubbles” appear on the surface. Cook until nice and golden brown on both sides. Continue until all of your batter is used up.

Serve with powdered sugar, hot buttery maple syrup and strawberries.

Chocolate Orange Norbu Walnut Pancakes | Project Healthy Ever After

Pumpkin Spice Yogurt Muffins

Pumpkin Spice Yogurt Muffins | Project Healthy Ever After

Pumpkin Spice Yogurt Muffins
Yields: 18 muffins

Ingredients:
2 cups all purpose gluten free flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/3 cup lemon olive oil
1 teaspoon lemon juice
1 cup pumpkin puree
1 cup organic cane sugar
3 large eggs
1 1/4 cups organic whole milk yogurt (I used Stoneyfield)

Directions:
Preheat oven to 350 degrees F. Spray muffin pan with olive oil or coconut oil spray or use silicone liners and set aside.

In large bowl, sift flour, baking powder, baking soda and salt together. Whisk in cinnamon, ginger and nutmeg.

In a separate bowl, whisk together olive oil and sugar. Add the eggs, one at a time. Add lemon zest and juice, yogurt and pumpkin puree. Whisk to combine.

Gradually stir in flour mixture.

Using ice cream scoop, fill muffin tins three-quarters full and bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Pumpkin Apple Cider Pancakes

Pumpkin Apple Cider Pancakes | Project Healthy Ever After
Pumpkin Apple Cider Pancakes
Yields: Approximately 12-16 pancakes

Ingredients:
1 1/2 cups all purpose gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup apple cider
1 cup pumpkin puree
2 eggs, separated
2 Tablespoons of brown sugar
2 Tablespoons melted butter (cooled to avoid scrambling your eggs)
2 Tablespoons of apple cider vinegar

Directions:
Sift flour, baking powder, baking soda and salt together in a large bowl. Whisk in cinnamon, ginger and nutmeg.

In a separate bowl, beat together your wet ingredients, except egg whites.
In separate bowl, whisk egg whites until frothy.

Pour your wet ingredients into your dry ingredients and mix until just combined. Fold in egg whites.

Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the batter on the griddle in 1/4 cup measures.

Flip when “the bubbles” appear on the surface. Cook until nice and golden brown on both sides. Continue until all of your batter is used up.

Serve with powdered sugar, or hot buttery maple syrup….and of course with a nice glass of cider.

Pumpkin Apple Cider Pancakes | Project Healthy Ever After

Enjoy!

Eggnog Bundt Cake with Eggnog Glaze

Eggnog Bundt Cake with Eggnog Glaze | Project Healthy Ever After
Eggnog Bundt Cake with Eggnog Glaze
Yields: 8-16 servings (depending on how big your like your slice)

Ingredients:
2 eggs
1 1/2 cups eggnog
1 cup organic cane sugar
1 teaspoon vanilla extract
1/2 cup butter, melted (cool to avoid scrambling eggs)
2 1/4 cup all purpose gluten free flour
1 cup organic whole milk yogurt
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Glaze:
1 cup confectioners sugar, sifted
3 Tablespoons eggnog (may need to add a little more depending on thickness)
2 teaspoons Armagnac (or you could even use Rum extract)
1/8 teaspoon of ground nutmeg

Directions:
Preheat over to 350 degrees F. Spray bundt pan with olive oil or coconut spray.

Sift flour, baking powder, salt and nutmeg in medium bowl. Set aside.

Using the paddle attachment on your stand mixer, mix eggs, eggnog, yogurt, sugar, vanilla and butter.

Add dry ingredients to your mixer in thirds and blend together. Your butter might be clumpy and that is ok. It will melt as it cooks.
Pour ingredients into bundt pan. Bake for 45-55 minutes. A toothpick inserted into center should come out clean.

Whisk together glaze ingredients and pour over cooled cake.

Eggnog Bundt Cake with Eggnog Glaze | Project Healthy Ever After

Enjoy!

Eggnog Bundt Cake with Eggnog Glaze | Project Healthy Ever After

Cardamom Almond Pistachio Pancakes with Orange Blossom Syrup

Cardamon Almond Pistachio Pancakes
Cardamom Almond Pistachio Pancakes with Orange Blossom Syrup
Yields: approximately 16 pancakes

Ingredients
For the pancakes:
1 cup gluten free all purpose flour
1/4 cup almond meal
1/4 cup pistachio meal (from ground pistachios)
1 cup milk
2 large eggs
2 Tablespoons grass fed butter, melted
2 Tablespoons of organic cane sugar
2 teaspoons of baking powder
1 teaspoon salt
1/4 teaspoon cardamom
handful of pistachios for topping (optional)

For the syrup:
1/2 cup of water
1 cup organic cane sugar
juice and zest of one lemon
1 Tablespoon orange blossom water

Directions:
Place enough pistachios in food processor (to yield 1/4 cup ground meal) and pulse.

In a bowl sift together dry ingredients: flour, almond meal, pistachio meal, baking powder, sugar, salt & cardamom powder.

In a large bowl whisk together all the wet ingredients; butter, milk and eggs.

Add dry ingredients in thirds to wet ingredients and whisk until incorporated. Try not to over mix. Set mixture aside for 15 minutes to rest.

In the meantime, place saucepan over medium heat. Add sugar, water, orange blossom water and lemon zest and juice and bring to a gentle boil.

Once mixture comes to a boil, reduce heat to a simmer for about 20 minutes, stirring often. Remove from heat and set aside.

Once pancakes have rested, brush the hot griddle with coconut oil or butter or combo.

For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Cardamon Pancakes

To assemble: Take desired amount of pancakes (I usually start with 4). Add butter, drizzle with the orange blossom syrup, sprinkle with the pistachios and enjoy!

Cardmon Pistachio Pancakes