Mushroom Goat Cheese Tart

I’m excited to share an original recipe! Well I’m sure a savory vegetable and chicken tart is not really that original, but I did create this without following any recipes and had fun in the kitchen! IMG_2202I went a little overboard at the grocery store when mushrooms were on sale and I needed to figure out what to do with 16 oz of white mushrooms… if you don’t like mushrooms, that’s totally okay- this recipe is versatile and you can put almost any of your favorite combination of toppings on a puff pastry sheet and you’ll get a delicious savory tart!  IMG_2199For this tart I used…

  • about 10 oz mushrooms, roughly chopped
  • 1 tablespoon olive oil
  • 2-3 teaspoons of crumbled goat cheese (my fridge is constantly stocked with Trader Joe’s)
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 yellow bell pepper, cut into thin strips
  • 1 cup of diced grilled chicken breast
  • 1 sheet of frozen puff pastry, prepare as directed on package
  • 1 egg, beaten (for egg wash)

Tools you will need:

  • pastry brush
  • measuring cup
  • measuring spoons
  • small pan
  • fork
  • cookie sheet
  • parchment paper or a silicone mat

IMG_2180Pre-heat your oven to 400ºF.

Start by lightly cooking the chopped mushrooms in a pan with a little bit of olive oil at medium heat. Add salt and pepper to taste. Cook until mushrooms are soft, about 3-4 minutes.

Remove from heat and let it cool while you prep the pastry sheet. IMG_2182Gently roll out the thawed pastry sheet on a cookie sheet lined with a silicone mat or parchment paper.

Fold in each side about 1/2 inch in to give it a border. If you want to get fancy, you can press the tines into the edges to create a pattern. Totally optional! IMG_2184This next part is not optional, but really important for the puff pastry to not puff up in the middle. Take the fork and poke holes evenly through the center. IMG_2187Now take the cooked mushrooms and spread it evenly on the pastry sheet. IMG_2188For the next part, if you have ever built your own pizza this is not that different. Pile on other toppings in whatever pattern you want to create.

I laid down strips of bell pepper in alternating colors over the mushrooms and sprinkled spoons of crumbled goat cheese and spread the grill chicken pieces over the whole thing.IMG_2191For the final touch, dip a pastry brush into the egg and cover the edges with a light egg wash. IMG_2192IMG_2194The puff pastry box said to bake this for 20-22 minutes, but I needed to bake it for a total of 30 minutes until the edges looked golden brown and the goat cheese had a slightly toasted tinge to ensure that the whole tart was fully baked. IMG_2200Let the tart cool for about 10 minutes and cut with a knife or a pizza cutter. Serve warm with a nice side salad. IMG_2203The puff pastry was flaky and crispy along the edges and the creamy goat cheese balanced out the sweet bell peppers and the umami of the mushrooms. As a meal entree, the chicken definitely helped give it some more fullness.

I always have a pastry sheets stored in the freeze just in case I want to whip up another tart!

Healthy Protein Balls

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This is my first post as a post-grad! Blame my thesis and the race to the graduate finish line for the lack of updates. Most days I was lucky to have time to eat, much less try new recipes or write blog posts.

At the beginning of this year I did make a real effort to make time to work out and to eat healthier – which meant a lot of meal prepping and healthier snacking. I wanted to up my protein intake, but from non-meat sources.

I absolutely had to try these no-bake protein balls from The Healthy Maven. This is my first time making and eating “energy balls” and this one had all the ingredients I love. There are endless versions out there of these little protein-packed snacks in tons of flavors from carrot cake to chocolate chip. Try ’em all and find your fav!

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You’ll need:

  • mixing bowl
  • measuring spoons
  • liquid measuring cup
  • dry ingredients measuring cup
  • 1/2 cup rolled oats
  • 1/2 cup vanilla whey protein powder (*I used a vegan protein powder that I had at home)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon chia seeds
  • 1/2 cup smooth nut butter (almond, peanut, cashew, whatever you like!)
  • 3 tablespoon honey
  • 1 tsp vanilla extract
  • 1/3 cup add-in (e.g. chocolate chips raisins, etc.)
  • 2-4 tablespoons of liquid (I used almond milk, but you can use water, soy, regular milk)
  • air tight container

In your large mixing bowl add in the oats, protein powder, cinnamon, and chia seeds. Mix. 25901572902_86c4a35835_z

Next add in the nut butter, honey and vanilla. Stir, stir, stir! 25901667012_4139594f84_z

After everything is thoroughly mixed, it should be sticky but still dry and crumbly. Add in your raisins, chocolate chips, or other add-ins you desire. This gives it some extra flavor and texture.

Here’s the fun, messy part. Start with 1 tablespoon of the liquid and mix everything with your hands. If the mixture is still pretty crumbly and not holding shape, then add another tablespoon of liquid. Repeat this until it is the desired texture and you feel like you can shape it into balls. If it’s too dry, it will fall apart, if there’s too much liquid it will be very messy and won’t hold it’s shape. 25393375863_90d61dd5ca_z

Roll into bite-size balls and place in a container. Put it in the fridge for 30 minutes to set.

The 30 minutes felt like such a long time, I couldn’t want to try it! When I finally did, I was so excited to find a recipe for a delicious, healthy, super-filling, and protein-packed snack! These are easy to take anywhere, great for a mid-afternoon snack to carry you over to dinner. The energy balls look small but are so dense with nut butter and oats that just one will make you feel pretty full. I added raisins and they were the perfect touch of sweetness! These should keep for about 2 weeks in the fridge. 25393600673_b87260bc89_zNow that school’s out (forever!), I hope I have more time to try and share new recipes. Don’t worry, I may be trying to eat healthier, but that does not mean the end of desserts and decadent sweets for Sweet Therapy.

Mango Lassi

photo 1Lassi is a traditional yogurt drink really popular in India and Southeast Asian countries. It is absolutely delicious, refreshing and (sorta) healthy! Every time I eat Indian food I can’t help but order one. This is my own simple recipe I based on recipe research from Mango Lassi II and Veg Recipes of India

IMG_0575Makes 1 serving (~12 oz). You’ll need:

  • 1 ripe mango
  • 1 cup yogurt (greek or regular) -any flavor is fine
  • 1/2 cup milk (or your own preference of milk substitute)

Some recipes will suggest sugar or honey but since my greek yogurt is already honey flavored and the mango was very ripe- it was already very sweet.

IMG_0577  IMG_0579 IMG_0580Chop up the mango. I found a neat trick for cutting mangos, stand the mango up, slice off the sides and carefully score a grid without cutting through the skin, push it inside out, and cut off the cubes.

IMG_0581 IMG_0583Blend up the mango chunks first and add the yogurt and the milk and blend again. Add more milk if you’d like a more liquid consistency.

And just like that – a mango lassi drink! I was so excited to be able to make lassi at home and drink it whenever I want. With the warm summer weather, a lassi is a great alternative to smoothies!

Lassis can come in all flavors, you can use papaya, rose, or any flavor you want to try! photo 1

 

Browned Butternut Squash Warm Quinoa Salad

Welcome to 2015! While we are all embracing our resolutions to eat healthier, it doesn’t mean we have to sacrifice taste and a full belly. Let’s kick off the new year with this recipe that I adapted from Chow’s Browned Butternut Squash Couscous recipeCHOW is one of my favorite foodie/recipe websites!

2014-11-27 16.35.41You’ll need:

  • 1 butternut squash (about 1.5 lbs)
  • 2 teaspoon of cumin
  • Kosher salt
  • black pepper
  • 2 1/4 cups of vegetable broth or water
  • 1 cup quinoa
  • 3 medium scallions

1/2 cup sliced or chopped toasted almondsphoto

Cook the quinoa and broth (or water) according to package instructions or with a rice cooker. Keep warm.

It might be a little tough but peel the skin of the squash with a vegetable peeler. Trim the top and bottom off and cut it open in half, then scrape out the seeds with a metal spoon (this was so much easier said than done). Cut into 1/4 cubes and set aside about 3 cups in a large bowl. Coat the squash in the cumin, salt, and pepper and toss.

2014-11-27 15.29.10Heat coconut or vegetable oil in a shallow pan at medium heat and cook the squash for about 30 minutes until the cubes are golden brown and tender.

2014-11-27 15.31.44In a heatproof bowl mix the warm quinoa, butternut squash, toasted almonds, and scallions together.

2014-11-27 16.28.48This recipe makes a great side dish or small meal that uses one of my favorite Fall/Winter vegetables: butternut squash. It’s full of textures from the crunchy toasted almonds, the “pop” of the quinoa, and the rich softness of the butternut.

2014-11-27 16.36.02The cumin spice in the recipe gives it a great savory flavor and has awesome healthy benefits (*fist pump*) it’s a powerful antioxidant that does all sorts of great things for your body such as boost immunity, lower blood pressure, fight colds- with the chilly winter we need all the help we can get right?

Stir Fried Cabbage with Creamy Peanut Sauce

Here’s a holiday health break between all the holiday baked goods, peppermint mochas, and parties we’ve been indulging in. This awesome recipe from Fiterazzi Magazine will keep you eating your veggies all year long.

Whoever thought the bland boring (and inexpensive) cabbage could be transformed into such a delectable side dish! Break out the wok or sauté pan!

You’ll need:

  • 1/2 head cabbage, thinly sliced
  • 3 large carrots, julienned
  • 2 tablespoons soy sauce (I like the low-sodium version)
  • 3 cloves of garlic, minced
  • 2 tablespoons of oil
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of peanut butter (try crunchy or smooth!)
  • (optional) sesame seeds
  • (optional) lime juice or hot sauce

2014-07-21 18.48.48Instead of julienning the carrots, I actually took a vegetable peeler and “peeled” the carrots to get noodle-like thin strips.

Start off by making the sauce: mix the soy sauce, rice vinegar, peanut better and red pepper flakes together in a small bowl. Put aside.

Heat the oil in a large sauté pan over medium or high heat. Then add the minced garlic and stir. Add in the cabbage and carrots and toss until cooked thoroughly and just slightly wilted.

Pour in the sauce and turn off the heat- mix well until the vegetables are coated with sauce.

Sprinkle with sesame seeds and garish with lime juice or hot sauce, if desired.
2014-07-21 18.53.41-1Add in a meat or tofu and you got a main dish, serve with brown rice or noodles. I pretty much just stood there and ate the whole dish!

Spinach Dip Mini Bread Bowls- Tailgate Snacks

I’m still learning a lot about my new home city, first thing I learned: Seattle loves the Seahawks. When professors walk into class wearing blue and green jerseys- you know this is serious. I was invited to my first tailgate party (well semi-tailgate, we watched the game from the comfort of the warm indoors). My first thought was “what should I bring?!”

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When it comes to football, I’m pretty clueless, but at least knew that tailgating entailed a specific type of food. This isn’t a fancy-chocolate-ganache-fruit-tart kinda thing, this is a nachos-chips-and-dip-burgers kinda thing.

I admit, I enlisted the help of Google: “tailgate appetizers”

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I found Picky Palate’s Baked Spinach Dip Mini Bread Bowls and I was excited to try it out.

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  • 13.3 oz roll of refrigerated french bread loaf (Pillsbury is a good choice)
  • 2 tablespoons extra virgin olive oil
  • 2 cups baby spinach, coarsely chopped
  • 1 clove fresh garlic, minced (or 1/2 teaspoon of Trader Joe’s minced garlic)
  • 3 oz softened cream cheese
  • 1/2 cup light sour cream
  • 2 tablespoons fresh shredded parmesan cheese
  • 1/8 teaspoon chili pepper powder
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup shredded mozzarella cheese

Start off by preheating the oven to 350°F and spraying your mini muffin pan with cooking spray. Pop open the french bread dough package.

Anyone else get really freaked out when it *pops*?

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Slice the whole roll into about 1 inch thick pieces. The recipe said it only makes 10 but I managed to make about 1 1/2 dozen minis. Re-roll, flatten, and press the dough into each muffin cup.

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In a medium bowl: add the cream cheese, sour cream, parmesan cheese, chili powder, garlic salt, salt and pepper. 2014-12-14 10.49.48

Add about 1 tablespoon of olive oil to a pan and heat to medium. Cook the spinach for about 2 minutes and add the garlic then cook for another 1 minute. The spinach cooks very quickly so be careful not to overcook.

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Add the cooked spinach to the mixture- stir and mix until well combined. If the cream cheese was not quite softened it’s okay the hot cooked spinach helps melts it. Spoon the dip mixture into the dough cups.

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Sprinkle some shredded mozzarella cheese on each and bake for 16-18 minutes until the tops and edges just start turing brown.2014-12-14 10.58.35

I had a problem stopping myself from “taste testing” more than 1 because they were so yummy!! The creamy cheese and spinach was a perfect balance for the warm fluffy french bread.

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I made these for the first time so I stuck with the basic recipe but imagine the possibilities of adding sausage, artichoke, jalapeños, or bacon! 2014-12-14 11.34.21

These were a hit and redeemed me as a San Franciscan among hard-core Seahawks fans.

Baked Avocado Egg

Been seeing this really simply recipe on a lot of health fitness blogs and decided to try it. This combines two of my favorite foods: eggs and avocados! Google “baked avocado egg” and you get tons of different versions, but I decided to use PopSugar’s Paleo Powered Breakfast: Eggs Baked in Avocado– just to make sure I get the temp right and all that.

You’ll need:

  • 1 large ripe avocado
  • 2 eggs
  • pinch of black pepper
  • 1 spoon
  • 2 small ramekins/oven-proof bowls

1. Cut the avocado in half, scoop out the pit.

2. Scoop out some avocado flesh to make room for the egg- about 2 tablespoons

3. Place the avocado halves in ramekins with flesh side up, the small ramekins helps hold the raw egg in place without spilling.

4. Crack an egg into each of the avocado halves. Add a pinch of sea salt or pepper.

5. Bake in the oven at 425°F for 151-20 minutes until the egg looks solid.

6. Season with herbs, salsa, tabasco sauce, or whatever you’d like and ENJOY!

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