Happy St. Paddy’s Day!! I can’t wait for it to be Tuesday already. Well really I cannot wait for Thursday cuz I am taking the day off. Paddy’s is a HUGE BUSY day at work for me, working a British Pub all the “Irish” people come out of the woodwork for a grand ol time! We don’t serve any green beer we stick to the traditional real stuff,- Corned Beef & Cabbage, Irish Stew, Bailey’s, Tullamore Dew.. you know the real stuff.
I have been baking a lot of rich desserts lately while also trying to eat a bit healthier and workout more. I have been doing pilates and walking which seems to help me. But the other day I made Lemon Creme Brulee & Vanilla Bean Cheesecake so naturally I needed something to break up the creamy dreamy richness. Light pesto chicken salad for lunch.
I could not have dreamed this to be better. I seriously fell in love.
I even ate this on romaine lettuce leaves instead of bread because it was that AWESOME! And I would rather add parmesan cheese then sandwich bread. So this is new favorite lunch, I’ve already had it three times since I made the first batch. Obsessive much? I know.
In a frying pan over medium heat place 3 tbsp olive oil add garlic and chicken breast, season with salt and pepper, cook until no pink remains. Take off of heat and shred chicken. Place in freezer for 5 minutes to cool off quickly. Scoop garlic out of olive oil and set aside.
In a large bowl combine shredded chicken, garlic, greek yogurt, pesto, baby tomatoes, spinach and parmesan cheese. Mix until just combined, no white streaks remain. Cover and let marinate in fridge for 30 minutes.
So as of late I have been kind of obsessed with chocolate chip cookies. Okay I lied it’s not as of late, it’s as of always. But oat flour I have been interested in lately. I made some oat flour banana bread. I just poured some old fashioned oats into a blender and mixed until it was flour type mixture. And the banana bread turned out fantastic so I thought it was only right to begin experimenting in the kitchen with oat flour. And why not experiment with a classic that I love so much? Oat flour chocolate chip cookies?
I did not substitute all of the all-purpose flour for oat flour- I did half and half. I also did not blend the oats as well as I should have. Hey I was in a hurry and needed a cookie!!
I really did enjoy these cookies. The oat flavor was there but not over powering. I think I might make some monster cookies with oat flour! I also used new Hershey Baking Melts- huge chocolate discs. They worked great!
Preheat oven to 375F and if using one line your baking sheet with a silpat liner.
Whisk the flour and baking soda together and set aside.To brown the butter cook the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
Add in the brown sugar, granulated sugar, salt, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
Mix in the flour mixture until fully combined. Fold in chocolate chips.
Place dough on prepared baking sheet, I clumped my dough into 2 tbsp-ish mounds. I don’t roll the cookie dough into a ball, instead make it taller. This creates a thicker cookie
Bake for 9-12 minutes or until golden brown but still look a bit under cooked.
It’s fall here in California.. at least that’s what I keep telling myself but this damn weather here is not letting up! 85! My lord! Anyways I had some leftover pumpkin from my Pumpkin Pie Bars and decided to make some more bars.
I recently watched a documentary Forks Over Knives and so I want to be more healthy…blah blah blah. Well my idea of healthy is no added oils into the bars, I only used Chobani Greek Yogurt.
These bars were great as my sister put it ” A super, super, super amazing-ness piece heaven in your mouth”
They are so dense and moist. Almost like a pumpkin brownies spice moist bar. And there is no oil or butter in them!
I always find myself wanting to be healthy. I think most people like that thought. But then that chocolate bar and Biscoff Spread are staring at me and I find myself dunking chunks of chocolate into Biscoff Spread… terrible I know. But so delicious! 🙂 Anyways lately I have been on this Banana Bread kick and I decided to try making some with greek yogurt. You know get some protein in there and get rid of some butter and sour cream and make a Healthy Banana Bread.
I began to make my banana bread. First I emptied out my oven which stores a few extra pans. Then I turned it on. Next I whipped up the banana bread. Poured it into a pan and then went to put it in the oven. Only once I put the pan in the oven it felt cold. I didn’t get that rush of heat I normally do.
So I double checked went to turn it off and on again. (That works with almost everything else) And nothing. It wasn’t lighting and I was pissed!!!
Luckily I was going into work so I was able to bake it there.
Anyways this turned out good it was SUPPPER moist. Some even said a little too moist. Maybe it should have cooked a little longer or maybe it was acting up since it was made and didnt bake for 2 hours. Who knows? Anyways all I know is that it was devoured at work and everyone loved it. Including me. I will defo make this again and next time I might even omit some sugar! AHHH scary thought for me!
Breakfast can be one of my favorite meals of the day. Basically because it can be an overload of sugar. Who doesn’t love that? French Toast, Pancakes, Sausage dipped in maple syrup. Well most days I try to make breakfast my most “healthy” meal of the day. I find it easier to keep breakfast healthy then any other meal. Mostly breakfast I am by myself and I haven’t had a chance to crave anything so usually I can keep myself to a healthy breakfast. Unless of course the chocolate covered pretzels, Reese’s Peanut Butter Cups, Cookie Dough or anything else for that matter gives me a look in the fridge. Then all hell breaks loose!! 🙂
My current breakfast meal is Greek yogurt with almonds and fresh berries. I can’t seem to get enough! I love that the Greek yogurt is thicker and has more protein. Don’t get me wrong I don’t do plain Greek yogurt. That is just wrong. I do vanilla and then load it up with whatever fresh berries I have in the fridge.
At Trader Joe’s you can get raw sliced almonds and they are the perfect topping to my yogurt and berries. It gives me the same kind of texture/crunch that granola would but without the added sugar. And everyone always says how great almonds are so its a win win! 🙂
3/4 Cup Greek Yogurt
1 Handful of Blueberries
1 Handful of Peaches
Lots of Almonds
1. Wash and dry your fruit. Set inside a bowl. pour yogurt over and sprinkle with as many almonds as you desire. Enjoy 🙂