Archive for July 31, 2016

Mushroom Pesto Caps

Mushroom Pesto Caps

Oh my gosh. This recipe is so good! When I made it I wish that I had made enough to have leftovers. The chicken makes the dish super filling and the mushroom adds to the meaty texture of the dish without adding the calories or cholesterol.


12 Oz Shredded Chicken

1 Small Red Onion

1/3 Cup Pesto

1 Tsp Oil

1/2 Tsp Salt

1/4 Tsp Pepper

4 Large Portobello Mushroom Caps

3 Oz Shredded Mozzarella

Ok so it’s super easy because you take 1/2 of a store bought rotisserie chicken and hand shred it. Leave that to the side for now. I would also suggest turning your oven on to broil at this point. I know my oven takes a while to come up to broil temperature.

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Slice your red onion.


On the stove heat a grill pan to medium heat and spray with cooking spray. Start grilling the onions.

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While your onions are cooking you want to finish your chicken and prep your mushroom caps. Combine the chicken, pesto, oil, salt, and pepper. Mix to combine.

Prep your mushroom caps by washing them, removing the stems, and scrapping out the gills on the underside of the mushrooms.

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When the onions have finished cooking transfer them to the cutting board and chop. Combine the onions into the chicken mix.

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Whip down the grill pan and spray with cooking spray again. Place the mushroom caps upside down on the pan.

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Divide the chicken mix between the 4 mushrooms and cook for 3-5 minutes on medium heat.


You can use shredded mozzarella I just had fresh on hand. Carefully top the mushroom caps with the mozzarella.

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Move the pan into the oven with the broiler on and bake for around 3-5 minutes until the cheese is melted and brown.

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Enjoy hot. I liked mine with hot sauce.


Serves 4

Serving 1 Mushroom

Calories 350

Fat 18.4 g

Sat Fat 5.9 g

Cholest 90 mg

Sodium 549 mg

Carb 8 g

Fiber 2 g

Sugar 4 g

Protein 38 g

Goat Cheese Toast

Goat Cheese Toast

This appetizer is the perfect summer appetizer. It’s light, it’s easy, and it is very season appropriate. It is the perfect combination of sweet and savory using fresh juicy nectarines.


4 Oz French Bread

6 Tsp Spreadable Goat Cheese

1 Nectarine

4 Tsp Honey

2 Tsp Balsamic Vinegar

Ok so I only made a half recipe because it was just for me and my mom. A full recipe is for four people. My bread slices where each 1/2 ounce.

For every ounce of bread spread 1 1/2 tsp of of goat cheese over the bread.

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Slice the nectarine and lay 1/4 of the nectarine over each ounce of bread.


Toast for 2-3 minutes until the fruit is warmed and the toast is crispy.


Drizzle with the honey and balsamic. Enjoy immediately.

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Serves 4

Serving 1 Oz Toast

Calories 120

Fat 1.3 g

Sat Fat .7 g

Cholest 5 mg

Sodium 182.9 mg

Carb 24.2 g

Fiber .9 g

Sugar 9.2 g

Protein 3.7 g

Israeli Breakfast Bake

Israeli Breakfast Bake

So I found this really yummy looking recipe for an Israeli breakfast, I only slightly modified it to be more to my tastes. It’s spicy and fresh and you can make it into a vegetarian dish if you wish. Plus it’s easy to make ahead.


Tomato Base (Makes 2 portions; Premake)

28 Oz Fresh Tomatoes

1 (16 Oz) Jar Roasted Red Peppers

1 (6 Oz) Can Tomato Paste

1 Onion

2 Tbs Smoked Paprika

  • This makes the dish very spicy, spicier than most people like. You can cut out 1/2 without compromising the taste but I wouldn’t suggest cutting out more than that.

2 Tsp Minced Garlic

1 Tsp Salt

1 Tbs Oil

Remaining Ingredients (1 Portion)

1 (15 Oz) Can White Beans

4 Eggs

  • For vegetarian option remove eggs and add an additional can of beans

2 Tbs Shredded Parmesan

Naan (Optional)

So you can premake this yummy tomato base and it makes two dishes (4 servings) of sauce. I do not like chunks of tomatoes or onions so I pureed mine but you don’t have to if you like your sauce chunky you can dice everything instead.

Combine all base ingredients in a blender and blend for 3-5 minutes until smooth. Or you can pulse for an easy chunky sauce.

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When preparing the dish turn the oven on to 400 degrees Fahrenheit. On the stove combine 1 (2 for vegetarian) can of beans and 1/2 of tomato base (roughly 2 1/2 cups) in a cast iron skillet. Heat thoroughly on medium until the oven is heated.

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When the oven is heated carefully crack eggs into a small dish and pour into the tomato base.

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Bake for 10-15 minutes or until the white of the eggs are set. Scoop out 1/4 of the dish and top with 1/2 tbs of cheese.

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Serve with warm naan, my grocery store was out so I just had sourdough toast. Enjoy this wonderfully spicy dish for breakfast, lunch, or dinner.


Nutrition information doesn’t include naan and is for version with eggs.

Makes 4 Servings

Serving 1/4 Dish

Calories 225

Fat 8.6 g

Sat Fat 3 g

Cholest 190.3 mg

Sodium 1033 mg

Carb 27.3 g

Fiber 8.6 g

Sugar 6.3 g

Protein 14.6 g

Velvet Tuxedos

Velvet Tuxedos 

Black and white velvet cupcakes that I have lovingly named velvet tuxedos. It was honestly a coloring mistake that I had to fix luckily it was easy. Velvet cupcakes can be an multitude of colors I just happened to make black by running out of green and then mixing in blue to try and fix it lol.



1 Cup Butter

1 1/3 Cup Sugar

4 Eggs

1 Cup Greek Yogurt

1/2 Cup Buttermilk

2 Tsp Vanilla

1 Oz Chosen Food Color

1 Cup Flour

1 1/2 Cup Whole Wheat Flour

1/2 Cup Cocoa Powder

1 Tsp Baking Soda

1/2 Tsp Salt


6 Oz Cream Cheese

16 Oz Powdered Sugar

1 1/2 Tsp Clear Vanilla

Allow your butter and eggs to come to room temperature. Once softened cream together the butter and sugar.

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Start adding in you eggs in one at a time creaming together completely before adding in the next egg.



I was using organic eggs and I had one that was a double yolk. Only add in 4 eggs.

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Next you want to add in your yogurt, milk, vanilla, and food coloring.

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In a small bowl sift together your two flours, cocoa powder, baking soda, and salt.

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Slowly mix in the dry ingredients until it’s fully combined. You only want the coloring to be slightly visible. We don’t want radically artificial looking desserts here lol.

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Scoop into mini cupcake pans lined with baking liners. Fill 1/2 – 3/4 of the way full. Bake at 350 degrees Fahrenheit for 8-12 minutes. Mine took around 10 minutes.


Allow these to cool in the pan for just a minute before removing to a cooling rack.


While the cupcakes are cooling allow your cream cheese to come to room temperature. Once softened cream together your cream cheese and the vanilla. I used clear vanilla to keep the white color.

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Slowly start adding in powdered sugar a bit at a time until everything is fully incorporated.

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Pipe the frosting onto the cupcakes however you want to decorate them. I topped mine with some silver sanding sugar to go with the tuxedo theme I was playing up.

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Make 96 Mini Cupcakes

Serving 3 Cupcakes

Calories 175

Fat 8.5 g

Sat Fat 4.9 g

Cholest 44.8 mg

Sodium 123.7 mg

Carb 22.7 g

Fiber 1.1 g

Sugar 15.1 g

Protein 3.4 g

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