Gooey Sunbutter Brownies

October 1, 2012 11 Comments

I love to get my Clean Eating Magazine in the mailbox every month…I am totally guilty of immediately opening the magazine to the last page (seriously, every time.) which is cleverly titled “happy ending”…where there is always a “clean” dessert recipe.  Clean Eating Magazine has beautiful recipes that are easily adaptable to most styles of eating be it gluten, grain, dairy or refined sugar-free.  The “happy ending” in this issue uses spelt flour, peanut butter and organic evaporated cane juice which I substituted coconut flour, Sunbutter and a combination of coconut nectar and palm sugar to make it grain, legume and refined sugar-free.

Grain free, refined sugar-free brownies…sounds less than decadent, right?  Not so with this recipe that I adapted from the Peanut Butter Brownie recipe featured in this months (October 2012) Clean Eating Magazine.  These brownies have a “gooey” texture…not too dense,  eggy or cake-like.  The generous swirl of sunflower seed butter adds an extra layer of decadence to these “clean” dark chocolate brownies. Enjoy!

A decadent and guilt-free happy ending to any meal!

Sunflower Seed Butter Brownies

Ingredients:

4 oz dark chocolate (70% or greater)

4 Tbsp. butter or coconut oil

3 large eggs, room temperature

1/4 cup coconut nectar

1 Tbsp. coconut palm sugar

1 tsp. vanilla extract

1/4 cup coconut flour, sifted

2 Tbsp. cacao powder

3 Tbsp. smooth sunflower seed butter, room temperature

Directions:

Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking dish with coconut oil and line with parchment paper leaving 2 inches hanging over 2 opposing sides.

In a large microwave-safe bowl, combine chocolate and butter.  Microwave on 50% power for 30 seconds.  Stir and cook 30 more seconds; repeat until chocolate and butter melt, being careful not to overcook. (Alternatively, bring a pot of water to a very gentle simmer; place a stainless steel bowl over pot and add chocolate and butter to bowl.  Cook, stirring until melted, 2 to 3 minutes.)

Stir in eggs, coconut nectar, palm sugar and vanilla until combined.  Add flour and cacao powder and stir until just incorporated and no white streaks remain; do not over-mix.

Pour into baking dish, spreading evenly with a rubber spatula.  Working in small dollops (about 1/2 Tbsp. each), dot the surface of batter with Sunbutter.  With a butter knife or spatula, swirl Sunbutter through batter.

Bake until toothpick comes out with only a few crumbs when inserted in center, 15 to 18 minutes.  Transfer to a wire rack and let cool completely, about 20 minutes.  Remove brownies from dish by lifting parchment paper.  Slice into 12 pieces.

Recipe Variations:

  • Substitute your favorite nut butter for the Sunbutter
  • Substitute honey, maple syrup or agave for the coconut nectar
  • Add chocolate chips
  • Add chopped nuts or seeds that complement your favorite nut/seed butter
  • If you are not grain free, omit one egg and sub 1/3 cup quinoa flour for the coconut flour
  • Make in a 12 cup muffin pan, be sure to use paper liners.

This recipe is shared at:

Made From Scratch Mondays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Fill Those Jars Fridays, Allergy Free Wednesday, Fight Back Friday, Gluten-Free Monday,  Gluten-Free Wednesdays

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Chicken Wings…Spicy, Savory and Sweet!

September 23, 2012 5 Comments

Chicken Wings…

Hello Lover…

I hate to admit it but I’m hopelessly addicted.  It started innocently with a fabulous recipe from Paleo Comfort Foods for Spicy Chicken Wings and then I branched out to a second wing recipe, Garlic Parmesan and now I’ve added a third wing recipe to the mix…Honey Dijon.  Holy cow…what’s next?

This past week as my husband and I were diving into a huge plate of wings (I was still only in the two recipe mode) we commented on how long we’ve been on the path in search of the perfect “home-made” wing.  We reminisced about the countless ways we’ve tried to make them…we’ve grilled them, deep-fried them (breaded and not), shallow pan-fried them, roasted them…in glass pans, foil pans and on baking racks, we’ve steamed them, chilled them and then baked them (courtesy of Alton Brown)…Oy Vey!

I’m happy to report that I have finally settled on the best way to make chicken wings…OFTEN.  But, in all seriousness, I have found that my favorite way is to pat them dry (this is necessary for a crispy skin so don’t skip it!) and bake them at a high temp on a parchment lined baking sheet for about 30 minutes…they are juicy and crispy with very little mess!

Classic Hot Wings…my current favorite.

Spicy Chicken Wings

1 pound chicken wings

salt

2 Tbsp. butter

1/4 cup hot sauce (I like Franks Red Hot)

1 Tbsp. apple cider vinegar

1/2 tsp. paprika

1/2 tsp cayenne

1/2 tsp white pepper

1/4 tsp garlic powder

1/4 tsp celery seed

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Rinse the wings and then transfer to paper towels and pat them dry.   Sprinkle with salt and place skin side up onto the lined baking sheet.  Bake for 25-30 minutes, until golden brown and crispy.  While the wings are baking combine the remaining ingredients in a large sauce pan and heat over low heat until butter is melted and sauce is combined.  Remove the wings from the oven and toss in the sauce to coat.  Serve immediately.

A perfect compliment to the hot wing…

Garlic Parmesan Wings

1 pound chicken wings

1 tsp. Mexican oregano

1 tsp. rosemary

1 tsp. salt

1/2 tsp. cumin

2 Tbsp. olive oil

1 Tbsp. basil

1 Tbsp. chopped garlic

1/4 cup Parmesan cheese, grated

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Rinse the wings and then transfer them to paper towels and pat them dry.  In large bowl, whisk together oregano, rosemary, cumin and salt. Add chicken wings and toss to coat, making sure that all wings get some of the herb mixture.  Place skin side up onto the parchment lined baking sheet and bake for 25-30 minutes, until golden brown and crispy.  In another large bowl, whisk together the olive oil, basil, chopped garlic and Parmesan cheese. Add cooked wings and toss well to coat.  Serve warm.

The newest addition…we call this one “dessert”

Honey Dijon Chicken Wings

1 pound chicken wings

salt

2 Tbsp. butter

2 Tbsp. Dijon mustard

1/4 cup honey

dash of cayenne

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Rinse the wings and then transfer to paper towels and pat them dry.   Sprinkle with salt and place skin side up onto the lined baking sheet.  Bake for 25-30 minutes, until golden brown and crispy.  While the wings are baking combine the remaining ingredients in a large sauce pan and heat over low heat until butter is melted and sauce is combined.  Remove the wings from the oven and toss in the sauce to coat.  Serve immediately.

Serve wings with ranch or blue cheese for dipping along with a nice side of raw carrot and celery sticks for good measure!

This recipe is shared at:

 Tasty Tuesday, Slightly Indulgent Tuesdays, Fat Tuesday, Whole Food Wednesday, Allergy-Free Wednesdays, Fight Back Friday, Fill Those Jars Fridays

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Texas Sheet Cake – Gluten and Refined Sugar-Free

September 16, 2012 29 Comments

Texas Sheet Cake…just like I remember it.

Have you ever heard of a Texas Sheet Cake? Yeah, me neither.  When I grew up we just called it Sheet Cake…of course we lived in Texas so maybe that’s why we didn’t need to include the “Texas” part.  I have very fond memories of this moist, intensely chocolatey (almost brownie like…but not) cake with a super sweet icing that looked almost crackle-y (is that even a word?) on top when you cut into it.   I remember this cake being a part of just about every family celebration we had and after much research on this heavenly cake so do a lot of other southerners!  No one really knows the origin of the “Texas Sheet Cake” that may date back as far as the 1900’s but almost every recipe I came across has a slightly different name (Aunt Velma’s Chocolate Cake, Texas Sheet Cake, Cocoa Sheath Cake, Mexican Chocolate Cake, Chocolate Cookie Sheet Cake…) but nearly identical ingredients.  The most information I found as to why it’s called “Texas Sheet Cake” can be found here, you can follow the links in the post for some fun information on this wonderful traditional southern dessert.

I had a hankering for this dessert today but I didn’t feel like messing around with the recipe to come up with a grain-free version…mostly because I really wanted it to taste, look and feel like the chocolate cake I remember having at my grandmother’s house.  I opted to make a gluten and refined sugar-free version using quinoa flour and coconut palm sugar, all the other ingredients are the same as the original recipe.  Now, one theory on the name “Texas Sheet Cake” is because it makes a cake the size of Texas since it is traditionally baked in an 12×18 half sheet pan, which is HUGE.  I cut the original recipe in half to make a 9×12 quarter sheet cake, which still yields 12 generous servings!

Gluten-Free Texas Sheet Cake

Ingredients:

1 cup quinoa flour

1 cup palm sugar

1/8 tsp. salt

2 Tbsp. cocoa, heaping

1 stick butter

1/2 cup boiling water

1/4 cup buttermilk

 1 egg beaten

1/2 tsp. baking soda

1/2 tsp. vanilla

Icing:

1/4 cup pecans, chopped

7 Tbsp. butter

2 Tbsp. cocoa, heaping

3 Tbsp. milk

1/2 tsp. vanilla

8 ounces coconut palm sugar, powdered**

**Powder the coconut palm sugar by placing it in a high-speed blender or food processor and blend on high until it reaches the consistency of finely powdered sugar.

Directions:

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat and enjoy!

Just a few thoughts…

This cake turned out just as I remembered it.  I was completely thrilled with this recipe and how well the quinoa flour and coconut palm sugar didn’t change the texture or taste of the original recipe.  With that said…this cake was WAY too sweet for my taste now!!!! Did I love it? Yes.  Did it satisfy the craving I was having for a childhood memory? Yes.  Will I make it again? Yes.  Will I play around with the recipe to make it grain-free and less sweet? Probably not…This will be one of those recipes that is pulled out on a special occasion or when in need of a comfort food fix, anything different would defeat the purpose of this recipe!

Moist and dense…but not too much of either one…

the perfect combination.

See…crackle-y!

The best way to eat it is warm with a scoop of homemade vanilla bean ice cream!

This post is shared at:

Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesday, Whole Foods Wednesday, Fill Those Jars Friday, Fresh Bites Fridays, Tasty Tuesday, Fight Back Fridays, Allergy Free Wednesdays

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Italian Bacon~Spinach~Tomato Mini Frittatas

September 7, 2012 1 Comment

This a simple recipe that uses fresh and flavorful ingredients and it’s easy to put together.  I used raw milk cheese in mine but if you are dairy-free you can simply leave it out.  Enjoy this high protein, low carb dish for breakfast, lunch or dinner with a nice side salad or even some oven-roasted sweet potatoes.

Pastured eggs, nitrate-free bacon, vine ripe tomatoes, baby spinach and raw milk cheese…beautiful!

Italian Bacon~Spinach~Tomato Mini Frittatas

This recipe makes two servings (the photo above was for one).

Ingredients:

4 pastured eggs

4 strips bacon, cooked and crumbled

2 ounces mozzarella cheese, shredded

2 large tomatoes, sliced thin and seeded

1 ounce baby spinach

2 tsp. grated Parmesan cheese

2 tsp. Italian seasoning

salt and pepper

Directions:

Preheat oven to 350 degrees F.  Grease 4 ramekins or 2 individual size serving dishes, set aside.

In a small bowl whisk together eggs and Italian seasoning.

In each dish layer tomatoes, spinach, cheese and bacon…depending on the size of your dish you should have enough room to repeat the layers.

Pour the whisked eggs over the layered ingredients evenly (about 1/4 cup in each ramekin).

Sprinkle with 1/2 tsp. Parmesan cheese.

Bake for 20-25 minutes or until the eggs are set.

Baked to perfection!

You can pop these easily out of the ramekins or serve them directly in the baking dish.  Either way…Delish!

This recipe is shared at:

Fill Those Jars Fridays, Fresh Bites Fridays, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays, Made From Scratch Mondays

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Stuffed Ricotta Omelet with Fresh Berries

August 16, 2012 10 Comments

Peanut Butter Stuffed French Toast has long been one of my favorite comfort food breakfasts.  Since going grain and legume free that breakfast treat has been off the menu…until now.  The recipe I’m sharing includes my favorite fillings and toppings but, of course, the options are endless…so substitute your favorites.  This recipe also includes dairy but would probably work with substituting coconut milk for the ricotta, although I haven’t tried it.

My new comfort food breakfast…or dessert.
This is a pic of my dad’s birthday breakfast so for an extra treat
I added a few dark chocolate chips to the omelet before flipping it! Oh my…

Sweet Ricotta Omelet (Serves 1)

2 eggs

2 Tbsp. ricotta cheese

1/4 tsp vanilla

1/4 tsp cinnamon

8 drops liquid stevia (1 Tbsp. sweetener of your choice)

1/16 tsp. baking soda

Filling:

1-2 Tbsp. almond butter

1/2 banana, sliced

Topping:

1/2 cup berries

1 Tbsp. maple syrup

fresh whipped cream

Directions:

Heat a lightly greased 8″ omelet pan over medium heat. Whisk together eggs, ricotta, vanilla, cinnamon, stevia and baking soda until smooth.  Place berries in a small bowl, heat maple syrup (I microwave it for about 15 seconds) and then pour it over the berries and set aside.  Pour egg mixture into the omelet pan and cook until the eggs are almost set.  Turn off the heat, carefully flip omelet and leave in the pan until cooked through (only about one minute or so more).  Slide omelet onto a plate, spread almond butter on one half of the omelet and top with sliced banana, fold the other side over.  Pour berries and maple syrup over the folded omelet and top with fresh whipped cream.  Enjoy!

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Gluten Free Friday

Tastetastic Thursday

Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Tasty Tuesday

Fill Those Jars Fridays

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Grilled Pineapple-Pepper Pork Chops

August 7, 2012 5 Comments

Grilled Pineapple-Pepper Pork Chops with Squash Chips

This is a super simple recipe (adapted from here) that can be prepped ahead of time and stored in the fridge or freezer.  When you are ready to eat just pull them out and pop them on the grill, voila…dinner!  I used to make these all the time using a store-bought teriyaki sauce but once I cut sugar and soy from my diet that wasn’t really an option.  I finally found a great recipe for a homemade teriyaki sauce (adapted from here) that I substituted pineapple juice for the sugar and coconut aminos for the soy sauce…I have to say, it came out great!  So, these will definitely be back on our menu rotation!

Grilled Pineapple-Pepper Pork Chops

 1 boneless pork chop per person

1 slice red onion per person

1 bell pepper ring per person

1/4 cup unsweetened pineapple chunks per person

1 1/2 Tbsp teriyaki sauce per person (recipe follows)

1 Tbsp butter, ghee or coconut oil per person

salt and pepper

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil.  Sprinkle generously with salt and pepper.

Top each chop with onion, pepper and pineapple chunks.

Drizzle with the pineapple-pepper teriyaki sauce and top with butter, ghee or coconut oil.

Wrap tightly in the foil, rolling ends to completely seal the package.

At this point you can freeze or refrigerate the packets.

When ready to eat, place the packets directly on a preheated grill for 15-20 minutes.  Check to see if the pork chop is cooked through; re-wrap and cook a little longer, if necessary.  Let rest for 5 minutes before serving.

Pineapple-Pepper Teriyaki Sauce

1 jalapeno pepper, seeded and finely chopped

1/4 cup unsweetened pineapple juice (reserved from can of chunks)

2 1/2 Tbsp. water

2 Tbsp. apple cider vinegar (balsamic would be nice as well!)

2 Tbsp. coconut aminos

2 tsp. arrowroot

2 tsp. minced fresh ginger

In a small saucepan, combine jalapeno, pineapple juice, water, vinegar, coconut aminos and arrowroot.  Heat on medium-high and bring to a boil.  Cook for 1 minute, stirring constantly, until thickened.  Remove from heat and stir in ginger.

This recipe is shared at:

Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Made From Scratch Mondays

Real Food Wednesdays, Whole Foods Wednesday

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Mini Chocolate Chip Pecan Cookies

July 31, 2012 13 Comments

My very first job ever was at The Chocolate Chip Cookie Factory in Collin Creek Mall when I was 14 years old.  One of my favorite things to bake (and eat) when I worked there were the mini varieties of our most popular cookies.  We sold them by the half and bakers dozens and served them in a fun parchment paper cone to eat on the go!  What a treat to recreate this fond memory with much healthier ingredients…I loved cookies then and I love cookies now, especially ones that are gluten, grain and refined sugar-free.

Mini cookies in a paper cone…just like I remember them!

Mini Chocolate Chip Pecan Cookies

1 1/4 cup blanched almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/4 cup coconut oil or butter, melted

1/4 cup coconut nectar, maple syrup or honey

1 1/2 tsp vanilla

1/4 cup chocolate chips

1/4 cup chopped pecans

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.  In a large mixing bowl sift together almond flour, sea salt and baking soda.  In a smaller bowl whisk together coconut oil, coconut nectar and vanilla.  Combine wet ingredients into dry ingredients and stir in chocolate chips and pecans.  Drop by 1/2 Tbsp measure onto parchment and slightly flatten.  Bake 10-12 minutes or until lightly golden.  Remove to a wire rack to cool.  Enjoy!

Makes 24 bite-sized cookies.

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

Fight Back Friday, Fresh Bites Friday

Made From Scratch Monday

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Easy Summer Salads Series…Carnitas Ensalada

July 19, 2012 Leave a Comment

I love salads.  Summer is the perfect time of year for them, too.  I live in Colorado and I do not have air conditioner in my home (when we built the house the builders assured us we didn’t need it, they were wrong!!!)  so there are several weeks during the hot months that I just don’t want to turn on the oven… A refreshing summer salad is just the way to go!

Here is the next summer salad I am loving, how can you go wrong with pulled pork (my favorite recipe coming soon!)…

Carnitas Ensalada

This recipe is adapted from Paleo Periodical.

Ingredients for 4 salads:

1 lime, juiced

1/4 cup olive oil

1 garlic clove, minced

1/4 cup pickled jalapenos, chopped (optional)

salt and pepper, to taste

6-8 ounces mixed green salad

4 ounces red cabbage, finely shredded

1/2 cup cilantro, chopped

12-16 ounces shredded pulled pork (3-4 ounces per salad)

2 avocados, sliced

1/2 cup pumpkin seeds, lightly toasted

  • In bottom of large salad bowl, whisk together lime juice, olive oil, garlic, jalapenos and S&P. Add lettuce greens, cabbage, and cilantro. Toss to combine.
  • Divide the tossed salad evenly between 4 salad bowls or plates, top with warmed shredded pork, avocado and pumpkin seeds.  Enjoy!

This recipe is shared at:

Fight Back Friday, Summer Salad Sundays

Slightly Indulgent Tuesdays, Fat Tuesday

Tasty Tuesday, Gluten-Free Wednesdays

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Almond Butter Brownie Bites

July 9, 2012 8 Comments

I love chocolate.  My dad loves chocolate.  We both admittedly have a little problem with chocolate portion control…so we love any recipe for a treat that is small and bite-sized (and therefore “naturally” portion controlled) but still packs a satisfying punch!

This year for Father’s Day I made a variation of this recipe from All Day I Dream About Food and it was a huge hit.  It’s rich and chocolatey and one (ok, maybe two) will satisfy even the biggest sweet tooth.  We have had an unusual few weeks here in Colorado Springs with the Waldo Canyon Fire and my parents have been staying with me due to the evacuations…we decided we needed a sweet treat and these babies fit the bill perfectly…we could enjoy without over-indulging!

Now, when I say “naturally” portion-controlled…that statement can only be true if you don’t eat all of them in one sitting…I’m proud to say that I made these on June 30th and we still have four in the fridge!

Almond Butter Brownie Bites (makes 16)

Brownies:

1/4 cup butter

1/4 cup almond butter

3 oz unsweetened chocolate, chopped

1/4 tsp. liquid stevia

1/2 tsp vanilla extract

1/4 cup coconut flour

2 Tbsp. coconut palm sugar

2 Tbsp. cacao powder

2 eggs

1/2 cup coconut milk

Frosting:

1 oz cream cheese, softened

3 Tbsp. almond butter

2 Tbsp. heavy cream

2 packets stevia (or 2 Tbsp. maple syrup or coconut sugar)

1/4 tsp. vanilla extract

For the cakes, preheat the oven to 280F and grease 16 cups of a mini-muffin pan.

In a medium saucepan, melt butter, almond butter and chocolate together over low heat and stir until smooth. Add stevia and vanilla extracts and stir until thoroughly combined. Set aside.

In a medium bowl, sift together coconut flour, coconut palm sugar and cocoa, breaking up clumps with the back of a fork. Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then coconut milk until mixture thins out somewhat and becomes a smooth batter.

Spoon batter into prepared muffin tins. Because the batter is quite thick, you will need to press the batter into the cups using the back of a spoon. Smooth the tops.

Bake for 20 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins.

For the frosting, beat cream cheese, almond butter and cream together until smooth. Stir in vanilla and stevia. Pipe or spread onto brownie bites.

Bet you can’t eat just one…

This recipe is shared at:

Slightly Indulgent Tuesday, Fight Back Friday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays

Filed Under: Desserts, Recipes Tagged With: , , , , , ,

Easy Summer Salads Series…Spinach Salad with Warm Bacon Dressing

June 29, 2012 3 Comments

I love salads.  Summer is the perfect time of year for them, too.  I live in Colorado and I do not have air conditioner in my home (when we built the house the builders assured us we didn’t need it, they were wrong!!!)  so there are several weeks during the hot months that I just don’t want to turn on the oven… A refreshing summer salad is just the way to go!

Here is the second salad that I am LOVING this summer…

Spinach Salad with Warm Bacon Dressing

This recipe adapted from Prevention Magazine.

Ingredients for 4 salads:

6 strips of nitrate and sugar-free bacon, cut into 1/2″ pieces

1 red onion, sliced thin

1 cup sliced mushrooms

2 T. pine nuts, toasted

6 ounces baby spinach

2 hard-boiled eggs, sliced

8 ounces shrimp, peeled and de-veined (or 8 ounces other protein)

3 Tbsp. apple cider vinegar

1 Tbsp. Dijon mustard

  • Heat a large skillet over medium heat, cook bacon pieces until crisp, remove with a slotted spoon (leaving drippings in pan) and drain on a paper towel
  • Add onions and mushrooms to hot skillet and cook until onions begin to brown
  • Add shrimp (or other protein), salt and pepper to taste and pine nuts.
  • When the protein is cooked thru remove from heat and stir in vinegar and Dijon mustard.  If the skillet becomes too dry add additional fat (bacon grease, coconut oil, or avocado oil).
  • Divide spinach among 4 plates or bowls, evenly top each bed of spinach with onion, mushroom and shrimp.
  • Garnish with sliced eggs and crumbled bacon.

In the salad pictured above I substituted green olives for the pine nuts and left out the additional protein and add more eggs, feel free to adapt the recipe to suit your taste and pantry ingredients!

This recipe is shared at:

Fight Back Friday, Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Summer Salad Sundays

Filed Under: Main Dishes, Recipes Tagged With: , , , , , ,
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