The Best Vegetarian Sloppy Joes

I’ve never actually eaten a “real” Sloppy Joe. In the years before I stopped eating meat, they were never on our dinner table. I didn’t feel like I was missing anything because, honestly, their name and appearance kind of turned me off. But when a friend tells me that I absolutely have to try a recipe, I listen. And now I’m telling you, they may not look pretty but you absolutely have to try this recipe for Chickpea Sloppy Joes:
Squeaky Green Machine chickpea sloppy joe with tater tots

Continue reading

Spinach Artichoke Quinoa Casserole

Who says eating healthy can’t taste good? This week’s recipe includes quinoa, a superfood that is both high in fiber and high-quality protein. Quinoa (KEEN-wah) is 100% whole grain, but is technically the ancient seed of a leafy plant related to spinach. It’s also gluten-free!

Without further ado, I would like to introduce you to Artichoke Spinach Dip’s healthy cousin, Spinach Artichoke Quinoa Casserole:
spinach artichoke quinoa casserole

Continue reading

Just Desserts: Peanut Butter

Peanut Butter Cookie Bars

I like to tell myself that when treats include healthy ingredients, they are actually good for me. This attitude has helped me justify eating entire pumpkin pies, scores of Oatmeal Raisin Cookies, and now these tasty Peanut Butter Bars for breakfast. Packed with protein, these bars will power you through your day, right?

peanut butter bars

Continue reading

Power Foods: A Healthy Pizza Recipe

If your house is anything like mine, you eat more pizza than you like to admit. While I really love pizza, I often find myself ordering delivery because I’m strapped for time or just can’t fathom coming up with yet another dinner plan. So what if there was an easy fallback recipe that doesn’t make you feel guilty? When I came across this simple and healthy pizza recipe in the Power Foods cookbook, I had to try it. Topped with nutritious ingredients and a snap to make, after taking a bite of this pizza you might reconsider calling for delivery too.

homemade pizza with ricotta, tomato and basil

Continue reading

Valentine’s Day Brownie Cookies

I love Valentine’s Day. In my younger years, I would carry a bag of Hershey’s Kisses to work and leave chocolates on desks and in mailboxes while no one was watching. When I realized how much I loved baking, the Hershey’s Kisses evolved into a homemade treat that would be delivered to friends and families. Each year I try to come up with a new idea that will add a touch of sweetness to the day; this year I found the perfect recipe through one of my favorite bloggers, Shutterbean.

brownie cookies

Continue reading

Waking Up With Breakfast Barley

I’ve been in a food rut lately and desperately needed to try something new. There were caveats though. Since I haven’t been to the grocery store this week, the recipe had to be made with ingredients in my pantry and it had to be easy. It sounded like it was time to drag out the crockpot! After flipping through my cookbooks, I landed on the perfect recipe to try – I had everything but the pecans!

Orange-Flavored Breakfast Barley with Cranberries and Pecans

breakfast barley with coconut milk

Breakfast Barley with Vanilla Coconut Milk

Continue reading

Halloween Treats from the Kitchen

HAPPY HALLOWEEN!! Our final post in celebration of Five Days of Halloween is for tasty homemade treats!

This cookie recipe attracted my attention because it looked like a little pumpkin. When mine came out of the oven, there was nothing pumpkinish about them. In hindsight, I should have been skeptical of a cookie image linking me to a recipe that did not have a picture of its own, but who knew the internet could be misleading?

My initial disappointment over these cookies did not end with my first taste. While very moist and tender, the flavor was lackluster. I was ready to chalk them up as a #fail, but decided to give them one last chance and added the glaze. HELLO!
cookies

The secret to these Tangerine-Glazed Pumpkin Cookies is the glaze and to serve them at room temperature. The mild pumpkin and spice cookie is a vehicle for the citrusy glaze that bursts with flavor. I loaded on the glaze and couldn’t stop myself from licking the bowl when I was done.

The recipe from Health calls for tangerines but my grocery store didn’t have any, so I used oranges instead. I also substituted five-spice powder with pumpkin pie spices.

Here’s how their recipe:

Ingredients

Cookies:
Cooking spray
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon five-spice powder (I used pumpkin pie spice)
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, softened
1/2 teaspoon finely grated tangerine zest (I used orange zest)
1/2 cup canned pumpkin
1 large egg
1/2 teaspoon vanilla extract
Glaze:
2 cups powdered sugar
2 tablespoons fresh tangerine juice (I used orange juice)
2 1/2 tablespoons fresh lemon juice
Preparation

1. Preheat oven to 375°, and spray 2 large baking sheets with cooking spray.

2. For cookies: Whisk together flour, baking powder, baking soda, five-spice powder, and salt in a medium bowl.

3. Beat sugar, butter, and zest with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in pumpkin, egg, and vanilla until blended. Reduce speed to low, and beat in the flour mixture just until blended.

4. Drop cookie dough by rounded teaspoonfuls onto baking sheets. Bake for 12 minutes, or until cookies are lightly browned. Cool 10 minutes on cooling racks.

5. For glaze: Whisk together all in-gredients in a large bowl until sugar is dissolved. Drizzle glaze evenly over cookies. Let cool until glaze is set.