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Panzanella Salad

3 cups ciabatta or baguette, cut into 1-inch cubes

6 tablespoons extra-virgin olive oil, more to taste

¾ tsp kosher sea salt, more to taste

2 pounds tomatoes (i used 1 container of cherry tomatoes)

1 thinly sliced cucumber

6 ounces fresh mozzarella pearls

½ cup thinly sliced red onion

2 garlic cloves, grated to a paste

2 tbsp red wine vinegar, more to taste

½ tsp Dijon mustard

Black pepper, to taste

½ cup torn basil leaves

¼ cup parsley, roughly chopped

Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and golden brown at the edges, about 10 minutes. Let cool.  Cut tomatoes into bite-size pieces and transfer to a large bowl. Add cucumber, mozzarella, onions, garlic paste, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat. In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and black pepper to taste. While whisking, drizzle in the remaining 4 tablespoons olive oil until thickened. Stir in basil and parsley. Add bread, dressing mixture to the tomatoes/etc and toss well. Let sit for at least 30 minutes and up to 4 hours before serving.

[maggsbopp]

Healthy Banana Bread (one bowl)

⅓ cup melted coconut oil

½ cup honey or maple syrup (I used a little more than 1/4 honey and the rest syrup)

2 eggs

1 cup mashed ripe bananas

¼ cup milk of choice

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon ground cinnamon, plus more to swirl on top

1 ¾ cups white or whole wheat flour

Preheat oven to 325 degrees and grease a 9×5-inch loaf pan. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat, then whisk in bananas and milk. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, stir in the flour, just until combined. Some lumps are ok! Pour the batter into your greased loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

[maggsbopp]

Disney Park Churros

1 cup water

8 tablespoons butter

¼ teaspoon salt

¾ teaspoon ground cinnamon, divided

1 ¼ cups all-purpose flour

3 eggs

1 ½ cups vegetable or canola oil

½ cup sugar

Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.

Reduce heat to low.

Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.

Add eggs, one at a time, and stir until combined. Set aside.

Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.

Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.

Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer. Drain churro bites on paper towel.

Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated.

[maggsbopp]

Corn Dip

2 (15 oz) cans mexiCorn or sweet corn (really doesn’t matter)

1 (7 oz) can chopped green chiles drained

1 (6 oz)can chopped jalapeno peppers drained

1/2 cup green onion chopped

1/2 cup mayonnaise or lite mayo

1/2 cup sour cream or lite sour cream

4oz cream cheese (about 1/2 a package)

1 teaspoon pepper

1/2 teaspoon garlic powder

1 (8oz) package shredded sharp cheddar cheese

MIX and chill in fridge for a few hours before serving. Have fun at the tailgate!

[maggsbopp]

Spinach & Artichoke dip (healthier)

8oz package reduced fat cream cheese, softened 3/4 cup plain, nonfat Greek yogurt 2 cloves garlic, minced 1/4 tsp coarse salt 1/4 tsp freshly ground black pepper 1/2 tsp onion powder 1/4 tsp red pepper flakes 14oz canned artichoke hearts, drained and chopped 10oz package frozen chopped spinach, thawed and drained of excess liquid 1 1/4 cups mozzarella shredded cheese, divided 1/2 cup grated Parmesan cheese

Heat oven to 400. In a bowl, mix softened cream cheese, yogurt, garlic, salt, pepper, red pepper flakes, and onion powder until combined.  Add the artichoke hearts, spinach, 1 cup of the mozzarella cheese and mix together. Transfer the dip mixture into a 2 quart baking dish and top with the Parmesan cheese and remaining 1/4 cup of mozzarella cheese.  Bake for 25-30 minutes, until hot and bubbly. Note: heavy in veggies. 

[maggsbopp]

Cheerio Bars

4 cups cheerios

3/4 cup peanut butter

1/2 cup honey

Grease a 8x8 pan bottom and sides. In medium saucepan heat peanut butter and honey over medium heat until melted and combined. Remove from heat and stir in cheerios. Place in prepared pan and press into it... REAL GOOD. Use those muscles. Refrigerate for a few hour before cutting. Store in fridge

[maggsbopp]

Breakfast Cookies

3 bananas

2 cups old fashioned oats

1/2 cup Peanut Butter

Chocolate chips/raisins optional 

Preheat oven to 350. Grease cookie sheet. Mash bananas, then mix all the ingredients together. Break apart into 9 or so clumps on cookie sheet. Press down on each to form cookie shape. Bake for 15-20 minutes until golden brown. Refrigerate after eating. 

[maggsbopp]

Pasta w/ Spinach & Tomatoes

1 box pasta (I used penne)

Fresh spinach leaves. As much as you want. Spinach that shit up.

1 Tomato (diced)

Chicken (Optional) SAUCE

3 Tbsp butter

4 large garlic cloves, super finely chopped.

1 Tbsp flour

2/3 cup milk

Salt/pepper to taste

Bring water to a boil and cook pasta to preferred doneness. (I would hope all of you reading this know how to cook pasta by now). Strain, but do not rinse.

While pasta cooks make sauce. SAUCE: Melt butter in saucepan over medium heat (do not burn the butter). Add garlic, stir for about 2 minutes - should be simmering. Add the flour. Whisk constantly mixing together (it will be thick). Add the milk and continue to whisk until mixed (you can add more for preferred consistency). Add salt and pepper to taste. Turn off stove.

Add spinach to the pasta pot. Add about 1/4 cup water (less is always more) and mix until spinach is wilted. Add salt and pepper to taste. After spinach is wilted, add in diced tomatoes and sauce.. mix together. Add pasta back in and mix. Top with cheese.

[maggsbopp]

Healthy Carrot Cake

2 large eggs

1 cup plain Greek yogurt (I used oikos triple zero vanilla)

1/3 cup oil (vegetable or coconut or avocado)

2/3 cup maple syrup or honey

1/2 cup milk (I used skim)

1 tbsp vanilla extract

2 cups flour (reg or whole wheat)

1 tbsp cinnamon

3 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 cups carrots, finely grated

Note: this is just for the cake - you can use your own icing recipe.  Preheat oven to 350, spray large 9 x 13 baking dish with cooking spray and set aside. In one large bowl, whisk the eggs then add yogurt, oil, maple syrup, milk and vanilla extract; whisk and set aside. In another bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any lumps. Set aside. Grate carrots. Add dry ingredients to the bowl with wet, stir gently until combined (do not over mix). Add carrots, stir gently just enough to combine. Pour into previously prepared baking dish and bake for 40 minutes. Remove from the oven and cool off completely (about 4-5 hours) before icing.

[maggsbopp]

Protein Pancake Bites

1 cup Kodiak Cake pancake mix

2/3 cup milk (any kind)

1 egg

1 cup berries, chocolate chips (optional)

Peanut butter, syrup, jam for topping

Preheat the oven to 350. Grease mini muffin pan. In a bowl mix together pancake mix, milk and egg. Spoon 1 heaping tablespoon of batter into each cup in muffin pan. Top pancake batter with toppings of choice. Bake for 12-14 minutes until lightly browned. 

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Maple Crusted Salmon

Salmon Fillet(s)

1 tbsp chili powder

1 tbsp paprika

1 tbsp brown sugar

1/2 tsp kosher salt

3 tablespoons pure maple syrup

Preheat oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. In a bowl, mix together chili powder, paprika, sugar, and salt. Pour powder mixture evenly over the top of the salmon. Place salmon on the prepared baking sheet and broil for 6-9 minutes (depending on how thick your fillets are and how crispy you prefer the crust) Remove salmon from the oven and brush the maple syrup over the top to coat. Return to oven and broil for an additional 2 minutes until the maple syrup is bubbling and has formed a crust. Serve.

[maggsbopp]

Snack Tip

Bake your own tortilla chips. My favorite tortilla is Mission: Carb Balance

1 tortilla

Olive Oil

Seasoning

Preheat the oven to 350. Brush olive oil on each side of tortilla, add your favorite seasoning. Put tortilla directly on oven rack, bake for about 5 minutes each side or until edge is light brown. slice, break apart or eat as is. You know what you’re getting.

[maggsbopp]

5 Minute Sangria

1 Bottle red wine

1/2 cup Brandy

Dash of sugar/sugar replacement

Fruit: 2 lemons, 2 oranges, handful of strawberries (fresh or frozen), mango (fresh or frozen), peaches (fresh or frozen)

Sprite zero or ginger ale or club soda

Put fruit into pitch/container and muddle for 1 minute. Add sweetner, brandy and wine. Chill in fridge. Add ice and choice of soda right before serving. 

[maggsbopp]

My deepest darkest secret.

[maggsbopp]

3(ish) Ingredient Brownies

3 large bananas ripe/extra ripe

1/2 cup creamy peanut or almond butter

1/2 cup unsweetened cocoa powder

Dash of vanilla extract (optional)

Chocolate chips (optional)

Heat oven to 350. In mixing bowl or blender, mash bananas until lump-free. Add in nut butter, cocoa powder, dash of vanilla (optional) mix/blend. Fold in chocolate chips (optional) Grease a 9x9 or 8x8 baking sheet/glass pyrex, and evenly distribute the batter into the pan. Bake 20ish minutes. (note: if using a smaller pan the brownies will need extra time in the oven)  Use a toothpick to determine if they're done.  Let the brownies chill in the refrigerator for 45-minutes. Store in the refrigerator.

[maggsbopp]

Roasted Sweet Potatoes and Brussels Sprouts

I eat a lot of sides.

1 lb Brussels sprouts, trimmed

1-2 large sweet potato

2 cloves garlic, smashed

Olive oil

Spices of choice. Ideas: cumin, garlic salt

Salt and pepper to taste

Red wine or apple cider vinegar to taste

Preheat your oven to 400. Line a sheet pan with foil and spray well with nonstick spray. Trim brussels sprouts - cut off the end and cut any large ones in half. Add to a bowl. Peel sweet potato and chop into 1-2 inch pieces. Add to brussels sprouts. Smash 2 cloves of garlic and add it to the bowl. Pour olive oil over the vegetables to coat (not too much). Add seasoning of choice, mix. Pour the veggies onto the pan. Roast at 400 for about 40 minutes OR until the veggies are brown and a fork slides into them. Toss with 1-2 tablespoons red wine vinegar to taste.

[maggsbopp]

Halo Top Milkshake

1/2 pint Peanut Butter Cup Halo Top or any flavor

1-3 tbsp milk to preferred consistency

1/2 banana (optional)

Whipped cream, for topping (optional)

Blend ice cream and milk together. Add more milk for your preferred consistency. Add whipped cream on top.