12 Days of Christmas|Day 9- Cozy Winter Recipes |2018

Hi everyone and happy day 9! I can’t believe we’re only a week out from Christmas, it’s going by so fast. I hope you’re all enjoying (or looking forward to enjoying) the holiday season with all of your loved ones. Today’s post is going to be two of my favorite cozy recipes for a cold winter evening. First is going to be an updated version of my smoky-ranch meatballs, and second will be my fresh pappardelle pasta with meat sauce. Hope you enjoy these and see you for day 10!

Smokey-Ranch Meatballs:

Ingredients:

Minced beef and pork mix

1 or 2 (depending on amount of meat) packet of ranch seasoning

3 tablespoons liquid smoke

2 tablespoons hot sauce

1 tablespoon soy sauce

Good squeeze of ketchup

1/4 cup of spring onions, chopped

6 cloves of garlic, minced

1 egg

1 jar tomato sauce

Basil and other desired spices.

1/4 cup mozzarella cheese

Salt and pepper to taste

 

Directions:

  1. Mix all the ingredients in a large bowl until well combined. Form meat into balls, about 2 tablespoons per meatball, and set aside.
  2. In a pot, heat up the tomato sauce over medium heat and mix with spices.
  3. Get another pan and heat it up with olive oil on high heat. When hot, begin cooking meatballs. Cook until browned, then set aside.
  4. Put meatballs into the pot of tomato sauce and simmer for 10 minutes.
  5. Right before serving, sprinkle with mozzarella cheese and cover to melt.
  6. Serve hot.

 

Fresh Beetroot Pappardelle with Meat Sauce:

Ingredients:

For the pasta-

3 cups all-purpose flour

3 eggs

1 beetroot

For the sauce-

1 pack of minced beef

3/4 jar of tomato sauce

2 zucchinis, chopped

1 onion, chopped

4 cloves of garlic, minced

Basil, chopped

Chilli powder

Salt and pepper to taste

Pecorino cheese

 

Directions:

For the pasta-

  1. Chop the beetroot and put it in a small pan over high heat with a little bit of olive oil and water. Cover and let sit for 5 minutes.
  2. Pour out liquid into a small bowl and set aside. Use muslin cloth or an old dish towel to squeeze all the liquid (and coloring) out of the beets.
  3. While cooking the beets, put the flour in a large bowl and form a small well in the middle. Crack the eggs into the middle and begin to knead the dough while slowly adding the beed juice. Knead for about 5 minutes.
  4. Once well knead, flour well and pass through a pasta machine (roll it out as thin as it will go).
  5. It’s meant to be a rustic pappardelle, so hand-cut it as thick or thin as you want.
  6. When ready to cook, cook in boiling water for 4-5 minutes.

For the sauce-

  1. Start by sautéing the meat, onions, zucchini and garlic with a little bit of olive oil.
  2. Once cooked, add the tomato sauce and half of the basil (and any other desired herbs and spices) and simmer for 20 minutes.
  3. Once pasta is cooked slowly fold it into the sauce.
  4. Serve hot and topped with fresh basil and pecorino cheese.

Happy cooking! xx

12 Days of Christmas|Day 8- The Ultimate Christmas Cocktail|2018

Happy Saturday lovelies!! I’m sitting here writing this from Tokyo, back with my family to celebrate the holidays. Since I’m now back home, I tried making a new Christmassy cocktail last night that I’ve been dying to try for a while. So for day 8 I thought I’d share the recipe with you all. I’ll link the recipe I used for inspo down below as well.

Ingredients:

1 cup silver Jose Cuervo (or any other silver tequila)

2/3 cup Malibu (coconut rum)

1/3 cup Cointreau

1 cup lime juice

1 cup+ coconut water

1/2 cup canned coconut milk

Mint leaves

 

Directions:

Mix all ingredients well in a large punch bowl or pitcher with lots of large ice cubes.

Add extra coconut water or lime juice if it’s too strong.

Right before serving, add some sprigs of mint leaves.

Serve chilled with adorable Christmas glasses (the one’s in the photo are from Target).

 

https://www.howsweeteats.com/2015/12/white-christmas-margarita-punch/

Cheers!!

Prosciutto Wrapped Grilled Figs- Recipe

This recipe is one of my favorites to make during the summer. It’s everything you want in a few bites. Salty, sweet, bitter, sour. All you need are some good figs, honey, prosciutto, balsamic vinegar and pepper. Read more down below to find out how to make this super easy yet delicious summer dish. Enjoy!

  1. Wash your figs lightly and then cut them in half, longways.
  2. Brush the inside of the halves with a little bit of honey, just enough to cover it all.
  3. Put the figs in a pan with a little bit of butter and cook on medium for about 8 minutes, or until the honey begins to caramelize.
  4. Once the figs are cooked, let them cool for about 10 minutes then wrap each half in one piece of prosciutto.
  5. Right before serving, drizzle a tad of balsamic and crack a bit of pepper over the top and your summer appetizer is all good to go.

Coconut Oil Waffles- Recipe

One of the reasons I love the morning (I am such a morning person, haha) is because breakfast is hands down my favorite meal of the day (with brunch coming in a very close second). I love waking up after a good nights sleep and walking into the kitchen to see what we have. One of my favorite breakfast foods are waffles (with eggs, yum!), but I always find that regular waffles always weigh me down throughout the morning and don’t make me feel as nourished. After getting our waffle maker about a year and a half ago, we’ve been experimenting with all sorts of recipes, trying to find one that worked the best. In the end, the recipe that I fell in love with was one that mixed a bunch of different recipes together, and used coconut oil instead of any other oils or butter. My favorite breakfast at home would consist of these waffles, an over easy egg, some fresh fruit and an iced coffee. If you try this recipe out, let me know how you like it in the comments below! Happy eating:)

Ingredients:

2 eggs

1 1/2 cup low-fat milk or unsweetened almond milk

3/4 cup coconut oil

2 cups whole-wheat flour

2 tsp. baking soda

pinch of salt

1 tsp. vanilla extract (optional; this depends on whether you want your waffles more sweet or savory)

Directions:

  1. In a large bowl, beat the eggs until light and fluffy. Add the milk, and coconut oil (and vanilla if you choose) to the eggs and continue to beat for another 2 minutes.
  2. Gradually add the flour, baking soda and salt to the wet mixture while continuously beating.
  3. Cook waffles in waffle maker according to instructions (each waffle maker works a little differently).
  4. Serve warm with a little bit of maple syrup and fruit or with an egg for a delicious breakfast!

Avocado Brownies- Recipe

Ingredients:

1/3 cup dark chocolate chips

1 tbsp. coconut oil

1 avocado

1 ripe banana

1/4 cup zero calorie sugar substitute

1 tbsp. sugar

1 tsp. vanilla extract

1/4 tsp. baking powder

1/4 tsp. salt

1/4 cup flour

1/2 cup whole wheat flour

Directions:

  1. Melt the dark chocolate chips and coconut oil either in the microwave or over a double boiler. Set aside.
  2. In a large bowl, smash the avocado and banana. Add the sugar substitute, sugar and vanilla and beat on medium speed for 1 minute. Add the melted chocolate and beat on medium for 1 more minute.
  3. In a medium bowl, combine the baking powder, salt, flour and whole wheat flour.
  4. Add the flour mixture to the chocolate mixture in three batches while continually beating until fully incorporated.
  5. Pour batter into a lined square tin and bake at 180 c for 22-25 minutes (brownies will be stickier than normal).
  6. Serve warm (maybe even add a little Halo Top ice cream if you’re feeling special:).
Avocado brownies on the bottom (the darker ones) and regular brownies on the top.

12 Days of Christmas Day 11- The Ultimate Christmas Dinner

We’re almost there! If you are anything like me, the food during Christmas is one of the best part about celebrating. Whether you have your big meal on Christmas Eve or on Christmas Day, here is the guide to planning the ultimate Christmas dinner.

*If there’s a particular recipe I use I’ll link it in parentheses:

Munchies:

Mains:

Desserts:

Drinks:

Gyoza Meatballs- Quick and Easy Recipe

This recipe is all the goodness of gyoza, with no carbs!

Ingredients: (serves 6)

600 grams minced pork

1 egg

5 cloves garlic, minced

1/3 knob ginger, grated

3/4 cup chives, chopped

4 tbsp. soy sauce

1 tbsp. yakitori sauce

2 tsp. chili oil

garlic salt, to taste

1 tbsp. sesame oil + 2 tbsp. for frying

Directions:

  1. Mix all the ingredients together in a large bowl.
  2. Form meatballs.
  3. Fry with sesame oil on medium heat for 5 minutes on each side.
  4. Eat and be happy:)

 

Mother’s Day Treats

This year, I was struggling to come up with a fun dessert to make for my mom on Mother’s Day. I had already done a flip-flop cake as well as a flower bouquet of cupcakes, and my creative juices weren’t able to come up with something new. After watching a video on The Scran Line (http://www.thescranline.com/baileys-truffle-cupcakes) I was inspired to create a fun flavored cupcake instead of making something that was visually different. I settled on vanilla angel food cupcakes with pink Prosecco buttercream frosting, topped with a Kahlua truffle. I thought it was different, fun, and super delicious…oh and my mom loved it too!

Ingredients:

Angel Food Cupcakes:

1/2 cup sugar

1/2 cup white flour

6 egg whites

1 tsp. vanilla essence

1/2 tsp. salt

1 1/2 tsp. cream of tartar

Prosecco Buttercream Frosting:

1/2 cup softened, unsalted butter

1 cup powdered/icing sugar

4 tbsp. Prosecco

4 drops red food coloring

Kahlua Truffles:

3/4 cup dark chocolate chips

1 tbsp. Nutella

4 tbsp. Kahlua

To top:

Dark Chocolate shavings

Directions:

  1. Start by making the truffles. Put all the ingredients in a microwave safe bowl and microwave for 40 seconds. Take it out and let it cool for 1 minute, then roll into balls and leave to set in refrigerator.
  2. For the cupcakes, start by sifting half the sugar and flour into a medium bowl. In a large bowl, whip the egg whites, vanilla, salt, cream of tartar and remaining sugar until medium to stiff peaks form.
  3. Gently fold the flour and sugar mixture into the egg whites one spoon full at a time.
  4. Scoop into a lined cupcake tray and bake at 350f for 17 minutes. Once done, set aside to completely cool.
  5. For the frosting, whip the butter on high speed for 90 seconds or until light and fluffy. Slowly add in powdered sugar and Prosecco and continue to whip on medium speed.
  6. To assemble, pipe the frosting on to cooled cupcakes and place one truffle on top. Finish with dark chocolate shavings.

I hope you enjoy this, and happy mother’s day to all you amazing mothers out there!

Bacon-Ranch Meatballs- Recipe

This recipe may not be the healthiest, but it’s awesome if you’re looking for hearty comfort food!

Ingredients (Serves 4):

400 grams ground lean beef

4 slices of bacon, grilled and cut into bits

1 stalk spring onion, chopped

4 cloves garlic, minced

1 egg

1 packet ranch seasoning

3 tbs. ketchup

2 tbs. hot sauce (I like Frank’s)

1 tbs. soy sauce

pepper, to taste

1 cup tomato sauce

1/2 cup mozzarella cheese

Directions:

  1. Mix the ground beef, bacon bits, spring onions, and garlic in a bowl.
  2. Add the egg, ranch seasoning, ketchup, hot sauce, soy sauce and pepper and mix well until combined.
  3. Make into balls and line on a lightly sprayed tray.
  4. Put pan onto medium heat and start to cook the meatballs. Once you flip them over, add the tomato sauce and cheese and cover for 5 minutes to finish cooking.
  5. Recommended: Serve hot with good bread:)

Buddha Bowl: Garlic-Soy Chicken and Grilled Veggies

One of this year’s hottest food trends is the Buddha Bowl. It’s basically like an Acai Bowl, but for dinner. The idea is to pack a bowl full of complex carbs, healthy fats, proteins, and tons of veggies. Last night I made this Asian inspired Buddha Bowl, and I have to say it was quite a hit!

Ingredients: (Serves 4)

1 1/2 cups brown rice, cooked

4 chicken breasts

miso paste

spring onions

sesame oil

garlic

soy sauce

ginger

1 green pepper, cut into chunks

1 red pepper, cut into chunks

1 onion, cut into chunks

1 cup green beans, cut into thirds

8 cloves of garlic, halved

salt and pepper, to taste

garlic powder, to taste

herbs, to taste

spring onion, to garnish

sesame seeds, to garnish

For the sauce:

1 tbsp. miso paste

1 tbsp. peanut butter

1 tbsp. sesame oil

1 tbsp. soy sauce

1 tbsp. dashi

1 tbsp. water

Directions:

  1. Heat the oven to 200 celsius and boil water to cook your brown rice.
  2. With a mortar and pestle, grind the miso paste, spring onions, sesame oil, garlic, soy sauce and ginger to make a paste. Spread on top of chicken breasts and let it sit for 30 minutes.
  3. Cut up all of your veggies and put in on a lined baking tray. Drizzle with olive oil, salt, pepper, garlic powder and herbs. Cook in oven for 20-25 minutes
  4. For the sauce, put the peanut butter and miso paste in a heat-proof bowl and microwave for 40 seconds. Add the sesame oil, soy sauce, dashi and water and mix thoroughly.
  5. Grill the chicken over medium heat until cooked, then cut into chunks.
  6. Now it’s time to prepare your bowl. Start by putting the rice on the bottom. Then top one half with the grilled chicken and the other half with the veggies. Use the spring onion, sesame seeds and halved garlic as garnish. Drizzle with the sauce and it’s ready to serve.

I hope you guys enjoy this recipe! Don’t forget to comment a picture of your own Buddha Bowl:)