Macarons

Ingredients:
1 3/4 C Powdered Sugar
1 C Almond Flour, finely ground
1 tsp salt, divided
3 egg whites, at room temperature
1/4 C Sugar
1/2 tsp Vanilla
Gel Food Coloring

Vanilla Buttercream:
1 C unsalted butter, 2 sticks at room temperature
3 C Powdered Sugar
1 tsp Vanilla
3 Tbsp Heavy Cream

Macarons:

1. Separate the yolk in the eggs (use your hands) and let the egg whites come to room temperature.
2. In a food processor, combine the powered sugar, almond flour and 1/2 tsp of salt and process on low speed, until extra fine.  Sift the mixture through a fine-mesh sieve into a large bowl.
3. In a separate large bowl, beat the egg whites and the remaining 1/2 tsp of salt with an electric hand mixer until soft peaks form.  Gradually add the sugar until fully incorporated.  Continue to beat until stiff peaks form.  (You should be able to turn the bowl upside down without anything falling out.)
4. Add vanilla to the egg whites and beat until incorporated.  Add the food coloring and beat until just combined.  
5. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.  After the last addition of almond flour, continue to fold slowly (30-40 times) until the mixture is like wet sand ribbons and with the spatula you can make a figure 8. 
6. Transfer the macaron batter into a piping bag fitted with a round tip.
7. Place silicone baking mat on baking tray and pipe the macarons in 1 1/2 inch circles spacing at least 1 inch apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
10. Preheat oven to 300F.
11. Bake the macarons for 17 minutes, don't open the oven door, until the feet are well-risen and the macarons don't stick. 
12. Let them cool on the baking sheet for 15-30 minutes. Transfer the macarons to a wire rack to cool completely before filling. (They should lift right off the baking mat)

Buttercream:

1. In a large bowl add the butter and beat with a mixer for 1 minute until light and fluffy.  Sift in the powdered sugar and beat until fully incorporated.  Add the vanilla and beat to combine.  Add the cream, 1 Tbsp at a time, and beat to combine, until desired consistency is reached. Add flavoring. (Almond extract opt)
2. Transfer the buttercream to a piping bag fitted with a round tip.
3. Add a dollop of buttercream to one macaron shell top it with another macaron shell to create a sandwich.  Repeat with remaining macaron shells and buttercream.
4. Place in an airtight container for 24 hour to bloom. Enjoy!

Yield 30 Macarons
Macros: Cal 132/11F/7C/1P

See Tasty App - How to Make Macarons

Baked Ravioli

Cheese Ravioli

Spinach

Marinara Sauce

Alfredo Sauce

1/2 C Bread Crumbs

2 Tbsp Butter, Melted

Pesto Sauce

Balsamic Glaze:

1 C Balsamic Vinegar

1/4 C Brown Sugar

Balsamic Glaze:

Combine balsamic vinegar and brown sugar in a sauce pan.  Bring to a boil and simmer for 15-20 minutes until the glaze sticks onto the spoon and isn't runny.

1. Spread a thin layer of marinara or alfredo sauce in the bottom of a baking dish and layer ravioli in pan.  Top with marinara and alfredo sauce till ravioli are covered.  
2. Combine bread crumbs and melted butter then sprinkle onto of the ravioli and bake according to ravioli package.
3. Serve ravioli over fresh spinach. Put dollops of pesto on top and drizzle balsamic glaze and serve. 

Overnight Raised Waffles

Ingredients

·       3 1/2 cups milk

·       6 tablespoons butter, cut into pieces

·       4 large eggs

·       2 teaspoons vanilla

·       4 cups all-purpose or white whole wheat flour or a combination (see note)

·       2 tablespoons granulated sugar

·       1 teaspoon salt

·       1 tablespoon instant yeast

Instructions

1.      Make the batter 12-24 hours in advance and refrigerate tightly covered. Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.

2.      In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.

3.      In a large bowl, whisk together the flour, sugar, salt and yeast.

4.      Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.

5.      Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.

6.      When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.

Notes

I've made these with 100% white flour = divine. I've made these with 100% wheat flour = hearty and slightly more dense. I've made these with 50% white flour and 50% whole wheat flour = just right for us.

This recipe can easily be cut in half if needed.

Yield: 8-12 waffles

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 12 hours

Total Time: 12 hours 15 minutes

From: Mel's Kitchen Café https://www.melskitchencafe.com/overnight-raised-waffles/

Thai Chicken Cilantro Soup

4 C  Chicken Broth
3 or 4 Chicken Breast Tenderlions
1/2 C uncooked rice
1/4 C Chopped Cilantro
1 Can Coconut Milk
1/8 C Lime Juice
1/8 C Fish Sauce
2 or 3 Chopped Green Onions
1 or 2 tsp Ginger
1/2 of 15 oz can Straw Mushrooms
Roasted Red Chili or Roasted Red Curry Paste

1. Boil chicken broth and add chicken and rice and cook until rice is done. 
2. Chop chicken and return to pan. 
3. Add cilantro, coconut milk, lime juice, fish sauce, green onion, ginger, mushrooms.
4. Add roasted red chili paste or roasted red curry paste.

From Silvia

Fred's Beans

2 large cans of pork-n-beans

1 can kidney beans

1 lb hamburger

1/2 lb bacon

1 onion

1 cup Ketchup 

1/4 c brown sugar

1 Tbsp vinegar

1/4-1/2 tsp liquid smoke

Brown the hamburger, bacon, and onion together.  Mix the remaining ingredients and heat.  

From Mom

No Bake Energy Bites

3/4 cup all-natural peanut butter (if your natural peanut butter is refrigerated and is thick, try popping the measuring cup of peanut butter in the microwave for 10-15 seconds)

1 3/4 cup old-fashioned or quick-cooking oats

1/3 cup honey (or slightly more if needed to bind mixture together)

1/3 cup semisweet or dark chocolate chips (I used mini)

1.    Add peanut butter to medium microwave-safe mixing bowl. Microwave for 30 seconds, or until peanut butter is less solid. 

2.    Add the rest of the ingredients to the mixing bowl and stir for 2-3 minutes until fully combined. At this point, if the dough is very sticky, you can refrigerate it for a 1-2 hours or pop it in the freezer for 30 minutes to slightly firm up.

3.    Using a cookie scoop or spoon, form the dough into about 24 tablespoon-sized balls. Place on wax or parchment sheet or dish and refrigerate for about an hour before enjoying.

4.    To store, place energy bites in a Ziploc bag or storage container. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Notes:
Depending on the type of peanut butter you use and its thickness, you may need to add slightly more honey or peanut butter to help the energy bites come together.

From: Sierra

Balsamic Glaze

2 C Balsamic Vinegar
1/2 C Brown Sugar

Directions:

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. 
2. Bring to a boil, reduce heat to low and simmer until glaze thickens and sticks to the spoon

Coconutty Cinnamon Oats Bites

Ingredients:

½ cup Natural Peanut Butter 

½ cup OffBeat Cinnamon Bun Butter or Natural Almond Butter 

½ cup Raw Honey 

1 serving Vanilla Protein Powder 

1 tsp. Vanilla extract 

Pinch of Sea Salt 

1 ¼ cups Kodiak Cakes Cinnamon Oat Mix 

1⁄3 cup Unsweetened, Shredded Coconut

(Easily prepared in a Kitchen Aid mixer)

Directions:

1. Mix peanut butter, almond butter, honey, protein powder, vanilla extract and salt together. Mix in the Kodiak Cakes Mix and shredded coconut last.

2. Using a small cookie scoop, scoop into balls and store in the fridge or freezer.

Makes 32 servings / 1 ball per serving 

Macros: 100 calories / 5F / 10C / 4P – Clean Simple Eats

Grilled Bruschetta Pizza

4 pieces Stonefire mini naan bread (about 50g each) 

Marinara sauce (1/2 Cup)

Shredded Mozzarella Cheese (1/2 C)

Grilled/cooked chicken tender 1 per pizza (8 oz cooked (10 oz. raw)) 

Dash paprika 

Dash garlic powder 

Dash onion powder 

Bruschetta Salad:

Chopped Tomatoes (6 oz)

Chopped Cucumbers (4 oz)

1 Tbs. olive oil 

½ tsp. minced garlic 

Dash sea salt 

Dash ground black pepper 

Pinch fresh basil, chopped 

Topping:

Grated Parmesan Cheese (2 Tbsp)

Balsamic Glaze (2 Tbsp)

Directions:

1. Grill or cook chicken.

2. Heat grill to low heat.

3. Spread marinara sauce over each piece of naan bread. Add mozzarella and chopped grilled chicken to each pizza. Sprinkle with paprika, garlic powder and onion powder. Place on the grill and cook until the cheese is melted.

4. Combine the tomatoes, cucumbers, olive oil, minced garlic, sea salt, pepper and fresh basil together in a bowl. Top the pizzas with the bruschetta salad mixture, Parmesan cheese and balsamic glaze.

Makes 4 servings 

Macros: 350 calories / 12F / 33C / 27P / per serving – Clean Simple Eats

BBQ Ranch Grilled Bounty Bowl

Ingredients:

1 cup cooked White Jasmine Rice 

Dash cumin 

Dash Turmeric 

Dash sea salt 

1 Chicken Tender per person/serving (10 oz cooked (13.5 oz raw) for 4 ppl) 

Small Zucchini, sliced into wedges (7 oz)

Bell Peppers, seeded cut into strips (7 oz)

2 ears of Corn (1 cup) 

Black pepper 

1-2 avocados, chopped (120 g)

Bolthouse Farms Ranch dressing (4 Tbsp)

Stubb’s BBQ Sauce, any variety (2 Tbsp)

Shelled Sunflower Seeds (2 Tbsp)

1 Juice of a Lime

Directions:

1. Cook rice according to the directions on the package. Season with a dash of cumin, turmeric and sea salt once cooked.

2. Heat grill to medium. Place chicken, zucchini, bell peppers and corn on the grill. Spray corn liberally with cooking spray and make sure to rotate it frequently. Spray tops of other veggies with cooking spray and sprinkle sea salt, pepper and cumin over everything. Cook chicken and veggies for about 5 minutes per side or until chicken is fully cooked through and veggies are tender.

3. Cut all the corn off the cob and set aside.

4. To each bowl add grilled chicken,  zucchini, peppers, cup of corn, cup cooked rice, chopped avocado, ranch dressing, BBQ sauce, sunflower seeds and a squirt of lime juice. Enjoy warm.

Makes 4 servings

Macros:  350 calories / 12F / 34C / 27P / per serving – Clean Simple Eats