Salt Lake Tribune Home & Garden Show RECIPES
Hey! Here’s the recipes from my class this weekend at the Mountain America Expo Center. They were so delicious….. a favorite chocolate avocado muffins….. from Core 7 Fueled and some new recipes….. with Lemon. LEMON everything is my theme for spring.
Happy baking, and dinnertime! XO
Chocolate Avocado Muffins
Fat 8 || Carbs 13 || Protein 4 || Calories 133
3 eggs or flax eggs
½ cup unrefined coconut sugar
1 tsp. vanilla extract
1 medium avocado, smashed
½ cup dark cocoa
1 ½ cups GF flour or all-purpose flour
16 oz. coconut milk
1 tbsp. baking powder
1/2 cup dark chocolate chips
Cream together your eggs, sugar, vanilla and avocado. Sift cocoa and flour into your mixing bowl, and gently start to combine. Add the milk, baking powder and chocolate chips and gently stir until batter comes together. Don’t over mix this batter. Scoop batter into paper muffin liners, filling ¾ full.
Bake at 350 degrees for 13-15 minutes. Until the cake springs back when lightly touched. Remove from the oven. Cool on a wire rack. These muffins freeze really well! Makes 20-22 muffins.
(NEW) Lemon Quinoa Salad
Fat 12 || Carbs 23 || Protein 14 || Calories 328
2 cups cooked quinoa
1 small zucchini, diced
1- 12 oz. can garbanzo beans, drained
2 breakfast radishes
8 oz. feta
4 oz. sliced roasted almonds
5 oz. arugula
½ cup fresh basil
1 lemon, more for garnish if desired
3 tbsp. olive oil
1 tsp. kosher salt
½ tsp. dried basil
In a large bowl, combine the cooked and cooled quinoa. Rinse and drain the garbanzo beans, and place in the bowl. Slice the radishes and zucchini thin. Place in the bowl. Add the cheese, arugula. Sliced the basil fine, and add to the bowl.
In a small bowl, whisk together the juiced lemons, olive oil and kosher salt and dried basil. Pour the marinade over the salad, and stir to combine. Sprinkle the salad with roasted sliced almonds and serve.
(NEW) Chicken Piccata Meatballs
2 lbs. ground chicken
1 tsp. dried basil
½ cup breadcrumbs
1 tsp. Badia complete seasoning
1/3 cup Parmesan cheese, grated
2 lemons plus the zest of 1 lemon
1 tbsp. capers
2-3 tbsp. butter
1 cup chicken broth
Fresh basil for garnish
Combine in a bowl, the ground chicken, egg, basil, breadcrumbs, Badia, Parmesan, lemon zest, and stir until combined gently.
Preheat a large skillet over medium heat. Use a cookie scoop to shape the meatballs and make them the same size. Brown the meatballs in a skillet over medium heat until golden on all sides. Probably for 3-4 minutes on all sides. Being careful not to crowd the pan, or it will steam the meatballs. Once the meatballs are golden and cooked through, remove the meatballs to a plate. Make the sauce.
In the same skillet, add the chicken broth, and 1 lemon sliced. Simmer for 5-6 minutes, and add the butter. Simmer for just a few more minutes. Add the capers. Place the meatballs back into the sauce, and heat through. Serve over noodles, quinoa or rice.
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