Roast Vegetable Salad

Roast Vegetable Salad

Try this delicious roasted vegetable salad with the avocado lime dressing and you’ll want to go back for seconds and thirds! I love roasting veggies! Some of my favorites to roast are broccoli (until its blackened and crunchy!) eggplant and butternut squash. This roasted veggie salad has two of my favorites so it’s kind of a winner in my opinion. When making this you will have a ton of leftover veggies- which is awesome! They make for a great quick snack anytime of the day and if you have any of the dressing left over- oh my goodness- use it as dip! I like to put the butternut squash around the outer portion of the baking sheet because they definitely take the longest to cook through. You could bake each different veggie on their own baking sheets but it sure looks super pretty if you arrange it with the squash on the outside and the brussel sprouts on the inside and topped with the eggplant. Regardless how you arrange your veggies, the end result will be delicious! The dressing is super tasty and you might want to add a little extra olive oil if it’s too think for your liking. I find that I like the dressing even more on the second day, so you can make it ahead if you want! When everything is baked to your satisfaction (I like my veggies cooked a lot- probably overcooked for some) add them to your salad, top with the dressing and a little bit of feta and viola! You now have a delicious roast vegetable salad! Yum!   To take this...
Candy Corn Panna Cotta

Candy Corn Panna Cotta

Fall is here! If you are the type of person that dreams about this time of the year, you are the type of person I can be friends with. Everything is magical: pumpkins everywhere, the chill and crisp air, the gloomy mood, comforting aromas: warm vanilla, spicy cinnamon, the sweaters and bonfires. Makes me all giddy just thinking about it.     And this time of the year also means one thing: Halloween! Loved by many, misunderstood by some. I actually have a friend who said she hates Halloween. I mean, I HAD a friend who hates Halloween. She said the worst part about it is the CANDY CORN! I was shocked!     Then I went to find out my husband also can’t stand Candy Corn. The only thing I could think of was: Why didn’t you both tell me this when we first met? “Hi, my name is John and I hate Candy Corn”. And I would say: “Bye, John”. Either way, even if you don’t like Candy Corn, I can assure you this recipe I bring to you today tastes nothing like Candy Corn (well, except for the little candy corns I put on the top as garnish, just pluck them away).     This is a recipe for a layered pannacotta. The bottom layer is a Pineapple Panacotta, the middle layer is a Mango Panacotta and the final layer, a Vanilla Panacotta. This pannacotta is fancy and will be a hit at your dinner parties this year! You should give it a try! It will convince even your most candy-corn-skeptical friends!   Print Layered Panna...
Easy Low Carb Baked Jalapeno Poppers

Easy Low Carb Baked Jalapeno Poppers

Weight loss is hard. I’ve struggled with it a lot. It’s very hard to find the balance between indulgence and discipline. It can be tricky to remain eating healthy. It takes a change in your life style to make it happen. Last year, I counted calories for a period of time, so I could control what I was eating better. And I was shocked to see how easy it is to pack in the calories. I realized sometimes I was easily eating 3000 or more calories in one day! Specially since I bake so much. Counting calories was a learning experience. It forced me to look for substitute ingredients in my recipes that would provide me with delicious food that wasn’t as caloric. It actually went beyond that, it made me understand how certain ingredients affect a recipe. For example, I found out I could use apple sauce or bananas for a good egg substitute in baking, because they act as binders. AND they add flavor as well! When you are counting calories, you pay attention to everything you eat, because you are trying to get the best out of every single ingredient. That’s when I came up with a bunch of low calorie recipes, and this low calorie jalapeño poppers recipe was one of them. I LOVE jalapeño poppers more than life itself. Everything about it is just right! And, trust me, sometimes I am just going to have a breaded and fried jalapeño popper, as it should be. But that will be my indulgence. And since the number of times I want to eat a jalapeño popper...
Pumpkin Ricotta Cheesecake

Pumpkin Ricotta Cheesecake

Make this pumpkin ricotta cheesecake and fall in love with the smell as it bakes! You will hardly be able to wait for it to cool! It is so delicious; you won’t regret making it! When making this you can make your own home-made ricotta and you can make your own pumpkin puree. When making your own puree you can scrape out the seeds, rinse them and then bake them for a healthy and delicious treat later. It’s always so fun to make things from scratch! Now, this pumpkin ricotta recipe is unique because it uses ricotta! The ricotta adds a creamy texture that is out of this world! A friend called this cheesecake a super creamy pumpkin pie. Sounds amazing to me! The crust is made of nuts and adds to the richness of the dessert. It’s crumbly and nutty and just plain delicious! You will definitely want to give this a try! This week my husband and I are going to Colorado to watch our dear friends get married!!!! Not only am I excited to go to a wedding and see lots of friends from college, but we get to go to Colorado! I’ve been to Colorado several times, to go rafting, to speak at a conference, I’ve experienced Denver and its large amounts of delicious foods, and I’ve experienced the Black Canyon of the Gunnison but I’ve never been to the Boulder area and that’s where we are headed next week! (PS Everyone should check out the Black Canyon of the Gunnison- it is amazing!) Where are your favorite places to go in Colorado? I’m going to take...
Brazilian Gluten Free Cheese Bread or Pão de Queijo

Brazilian Gluten Free Cheese Bread or Pão de Queijo

Pão de queijo is very traditional in Brazil, where I come from. It’s a gluten free cheese bread. Pão means bread and queijo means cheese. We eat it for breakfast, as a snack during the day or with our afternoon coffee. It’s everywhere. At every bakery, supermarket, coffee shop, at the table at your grandma’s house. There’s even a fast-food chain dedicated to it. Hot and freshly baked is how you want to enjoy these babies. They can be eaten a few hours after baking as well, but they start to lose quality as they sit. If you’re eating a day old pão-de-queijo you should probably toast it first but honestly, you will hardly ever have that problem as your leftovers will probably be nonexistent. I’ve been living in America for over 5 years and pão-de-queijo is still one of the things I miss the most about Brazil, right after my family. It goes: 1)my family 2) pão-de-queijo 3) my friends (sorry, guys!). I can still have pão-de-queijo here in the US, I make it all the time, since I can’t just walk into any establishment and buy it. I make a big batch and freeze them so anytime I want some, or have company coming over, I throw some in the oven for a quick and delicious snack. It’s gluten free because it’s made with manioc flour- sour or sweet, though I prefer the sour. Sometimes I buy the manioc flour on amazon, we call it polvilho azedo and amazon sells a Brazilian brand. But in all reality, tapioca flour does the trick just fine and it’s easier...

Pin It on Pinterest