Easy Pesto, Mozzarella, Tomato Panini!

Hi Loves!

I took a quick jaunt over to my local Target and picked up a panini press! Can I just say, I don't know how I gone so long without one! I got the Bella Chrome Panini Maker on sale for about $25 and so far I love it. Lately my favorite panini to make is an easy pesto, mozzarella, tomato panini on sourdough or ciabatta bread.

To start off, I like to choose my bread. For paninis, thicker breads work best so it doesn't get soggy with the cheese and pesto. I prefer ciabatta bread or rolls, but I also like sourdough! To create this delicious masterpiece, I start off with Trader Joe's Fresh Pesto on both sides of the bread. Then I drizzle a little balsamic vinegar on one side of the pesto bread and added a slice or two of the Trader Joe's Fresh Mozzarella Log. Add a slice of tomato then top with the other slice of bread with pesto and put in panini press for a few minutes until bread is toasted and cheese is melted.

Two Ingredient Cupcakes!

Two ingredients...did I read that right? Yes, yes you did. I didn't say that these were healthy, but they are delicious and so easy it's ridiculous.

For the cupcakes I took a box of Pillsbury Funfetti Cake mix and added a 12-ounce can of Sprite. Mix up and spoon about a 1/4 cup of the mixture into cupcake liners. Bake at 360 degrees Fahrenheit for about 15 minutes. So easy right?!

To make them a little prettier and (extra tasty,) I picked up some store-bought frosting then seperated it into two bowls. I then dyed one lavender and another light blue then put each into a ziplock bag, cut off a corner and piped icing onto each little cake.

They turned out so yummy, light and fluffy–not to mention, I couldn't believe how easy it was.

Delicious Baked Zucchini Fries Recipe!

 I am completely obsessed with these. Once on my plate, these deliciously crunchy & flavorful morsels only lasted about five minutes. If only I could eat all of my vegetables this way!

You Will Need:

-1 to 2 Zucchinis
-Almond Milk
-Italian Breadcrumbs (If you want to make your own, blend up stale bread and add Italian seasonings)

To Make:

Preheat over to 450F. Cut zucchini into fairly thin strips (the thinner, the crispier). Dip into almond milk, then into the breadcrumbs. (I found it easiest to shake the zucchini in the breadcrumbs to get a thicker coating.)

Set on a greased baking sheet, I used coconut oil spray. If you want it extra crispy, dip into almond milk again then shake in breadcrumbs for a second coat. Bake for 8 min, turn over and bake another 8 min. Let cool then serve!


Let me know if you try this out!!

xoxo Jess

Sweet Corn & Scallion Quinoa Recipe

Fall in love February is all about loving yourself and treating yourself (and others!) well. This recipe is not only delicious, but also healthy because you deserve to be healthy!!

 

 

Roasted Sweet Corn & Scallion Quinoa

Yields about 2 servings

You will need:

-1/2 c dry quinoa
-1 cup roasted sweet corn (I buy it frozen from Trader Joes or you can roast your own corn)
-2 tbsp butter (to make it vegan, I like to use Earth Balance)
-1/2 tbsp crushed garlic
-2 scallions chopped
-1 tbsp lemon juice
-Salt & pepper to taste

The How-To:

Cook the quinoa according to the packages directions. In a saute pan, melt butter then add garlic and corn. Saute until warm then add scallions, lemon juice, and salt and pepper, remove from heat. Once quinoa is done, add corn scallion mixture and combine.


Note: I also steamed some broccoli to eat alongside, but that's completely optional. You could sub the broccoli with your favorite veggies.

Check out the adorable Valentine's Day-themed bowl I served it in here.

Let me know in the comments below if you try this out and if you like it!!

xoxo Jess

Fall in Love with: Vegan Mac & Cheese!!

We're kicking off Fall in Love February with the delicious and healthy Vegan Mac & Cheese!! I love mac and cheese, but have been looking for healthier alternatives (as I am trying to cut back on my dairy intake) and this mac & cheese fits the bill! Check out the recipe below!

You Will Need: 

-1/4 c Nutritional Yeast (Find at health food stores)
-3 t Fresh Lemon Juice
-1 1/2 c Raw Cashews
-1/2 Clove Garlic
-Pinch Tumeric
-Pinch Cayenne Pepper
-1/2 tsp Chili Powder
-1/2 tsp Dijon Mustard
-3/4 c Water or Almond Milk
-1 1/2 tsp Sea Salt
-8 oz of pasta (I used organic brown rice pasta from Trader Joes)
-Breadcrumbs to bake on top (optional)


Directions:

Start by cooking your pasta according to the package directions. Then add all ingredients (except for breadcrumbs) into a high-powered blender or food processor and mix until it's a creamy sauce texture. Drain cooked pasta and add sauce. Mix well then place in a baking dish and sprinkle breadcrumbs on top–this step is completely optional, you can eat the pasta as it but I thought toasted breadcrumbs would be yummy. Place under broiler for a few minutes until golden brown. Enjoy!!

Let me know if you want more recipes for Fall in Love February in the comments below!!

*Disclaimer: I didn't create this recipe, I found it online then changed a couple of things to make it my own.

Also, can we just talk about how cute this apron is?! It was only $12 at Homegoods and I had to have it! I mean, it will encourage me to cook more right?



xoxo Jess

The Best Chocolate Chip Cookie Recipe

So I am not normally a huge fan of sweets, but I do have a soft spot for a good chocolate chip cookie. I'm talking soft on the inside, slightly crunchy on the outside and packed with gooey chocolate chips. These will be the hit of any holiday party you take them to. Sure they may not be fancy, but there is something amazing about a classic cookie that is done well. Enough talk, let's get baking!

The Best Chocolate Chip Cookie Recipe

Ingredients:
2 1/4 c all-purpose flour
1/2 tsp baking soda
1 c (2 sticks) unsalted butter at room temperature (trust me, make sure it's room temp.)
1/2 c granulated sugar
1 c packed light-brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
2 c semisweet or milk chocolate chips


Directions:
Preheat oven to 350 degrees Fahrenheit. In a small bowl, whisk the flour and baking soda and set aside. In a larger bowl, combine the butter with both the granulated and brown sugar and beat with electric mixer on a medium speed until light and fluffy. Lower speed to low and add the salt, vanilla and eggs. Beat until mixed, about one minute. Add flour to mixture and mix until combined. Stir in chocolate chips. Place heaping tablespoon-size balls of dough about two inches apart on baking sheets. Bake until cookies are golden around the edges, yet still soft in the center (8-10 minutes). Remove from oven and let cool.

*Note: I halved this recipe and it makes about 24 cookies.

DISCLAIMER: I did not create this recipe, I found it online a while back and have just adapted it a bit to make it my own. :)

xoxo Jess