Fudgesicles, Quinoa "Mac", Muffins & Pasta Salad...oh my!
Things are pretty busy right now, as I'm sure most of you can relate to -- with the end of summer and start to the back-to-school chaos. What makes my back-to-school chaos particularly chaotic, is that I WORK at a school... so I have to go back 2 weeks earlier than most, scramble for additional childcare, and oh, publish an e-cookbook somewhere in the middle of all that chaos :) It's all getting done, slowly but surely. In addition, if you haven't yet heard -- I'm teaching a cooking class this fall!! It is a middle school elective called: "Nourishing Snacks and Desserts" and starts on Aug. 26. Because of all that chaos, this past week I posted 4 recipes in Facebook links only, that I finally have time to add to the blog officially.
4 recipes, 1 post
L to R, clockwise: 1) Health(ier) Banana Chocolate Chip Muffins, 2) Quinoa "Mac" & Cheese, 3) Creamy Pasta Salad w/honey yogurt ranch dressing, and 4) White Peach Fudgesicles:
Let's start with the fudgesicles, shall we??? These were inspired by the success of my first creamsicles: Vanilla Raspberry. But I have to be honest here, these fudgesicles are like 1010 times better!!! OMG. YUM. And as you can see, Babycakes loved them too!
Next up is this Quinoa "Mac" & Cheese. Also inspired by an earlier creation of mine: Butternut Squash Mac & Cheese. This quinoa was perfectly creamy, with many italian flavors -- parmesan, mozzarella, and basil. It was a perfect side dish to baked salmon...but could also just be eaten on its own.
Then comes these Health(ier) Banana Chocolate Chip muffins with nourishing add-ins like chickpeas and coconut oil. Perfect for an afternoon snack, or breakfast, or dessert, or ALL THREE!!!
And last but not least... the creamy pasta salad I made for Babycakes' third birthday party. Instead of traditional mayo (which I hate), I used a ranch dip dressing made with plain and honey yogurt. Add veggies, bacon, and pasta... and you've got yourself one heck of a side dish!!
- How do you stay sane during this back-to-school chaos?
White Peach Fudgesicles
White Peach Fudgesicles w/nourishing add-ins!! // @noshandnourish
- In a small saucepan, combine diced white peach, water, and coconut sugar.
- Simmer for 5 minutes, until softened and thickened. Let cool.
- Combine all other ingredients in a mixing bowl: peach yogurt, mashed chickpeas, almond milk, and cocoa powder.
- Stir in cooled peach compote.
- Pour into 8 popsicle forms.
- Freeze for at least 2 hours.
Yields 8 Popsicles
Quinoa "Mac" & Cheese
Quinoa "Mac" & Cheese with nourishing add-ins like white beans, peas, and basil. // @noshandnourish
- Cook your quinoa -- subbing 1/4 cup apple cider vinegar for some of the water required. My quinoa stated 1 cup quinoa to 2 cups water, so I used 1/4 cup ACV and 1 3/4 cup water. Bring to a boil, then cover for 8 minutes.
- Remove from heat, uncover, and allow to "fluff"
- In a separate pan, combine white beans (rinsed & mashed), cheese, butter, milk, and basil.
- Melt over medium heat, stirring frequently.
- Once melted, add cooked quinoa in and peas.
- Serve as a side dish or on its own!
Yields 6 Servings
Health(ier) Banana Chocolate Chip Muffins
Health(ier) Banana Chocolate Chip Muffins with nourishing add-ins!! // @noshandnourish
- Preheat oven to 350 degrees.
- Mash bananas in a medium mixing bowl.
- Mash chickpeas in a separate measuring cup. (I microwaved mine for a minute to soften them up for easier mashing!!)
- Combine all ingredients in the medium mixing bowl.
- Use non-stick spray on muffin-tin (I also used paper baking liners).
- Bake for 30 minutes, or until lightly browned.
- Dig in!!
Yields 12 Muffins
Creamy Pasta Salad
Creamy Pasta Salad w/a honey yogurt ranch dressing // @noshandnourish
- Boil pasta... approximately 8 min, until cooked through.
- Drain, then cool pasta in the fridge.
- Blanche broccoli, then dice.
- Combine broccoli, peas, crumbled bacon, cheese, and carrots in a medium mixing bowl.
- Stir in cooled pasta.
- In a separate small bowl, create the dressing by combining the dry ranch packet with the yogurt.
- Slowly add in the yogurt ranch sauce into the pasta mixture...until desired creaminess. (I used about 2/3 of the dressing mixture)
- Serve cold.
Yields 8 Servings