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healthy eating

Butterscotch Sage, Suite Dreams
Chickpea Fries
April 29, 2016 at 10:42 pm 0
It's FRY-DAY. And my life is now complete. Seriously, chickpea fries are among one of the best things I've made recently. And I can't believe I've been living without these my entire life! Here's making up for lost time! Ingredients: 2 cups water 1 cup chickpea flour A dash of salt and pepper A dash of celery salt Instructions: 1.Grease a square baking pan and set aside. 2.Bring 2 cups of water to a boil and remove from heat. 3.Add in the chickpea flour, celery salt, salt and pepper and whisk together. You may have lumps and that's ok. 3.Next, transfer the mixture to the pan while it's still hot. Allow this to cool, 30 minutes - an hour. 4.Once cooled, cut up into small fry like pieces. 5. Coat a large skillet with vegetable olive oil. Once heated add in the chickpea fries, cooking a few minutes on each side until golden brown.    
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Butterscotch Sage
Healthy Appetizers for the Super Bowl – Avocado Deviled Eggs
February 3, 2016 at 12:00 am 0
Love deviled eggs? Trying to eat healthy? I've created the perfect solution. Try these Avocado Deviled Eggs at your Super Bowl party this weekend! And I promise, everyone will go crazy for them! photo Avocado Deviled Eggs Ingredients: 12 hard-boiled eggs 1 avocado ¼ cup of mayonnaise 2 tsp. mustard 2 tsp. lemon juice Dash of salt, pepper and paprika Dash of cayenne pepper optional Directions: 1.After peeling the hard-boiled eggs, cut in half and gently scoop out the yolks. Place the yolks in a small bowl and place the egg whites on a serving tray. 2.Next, add avocado, mayonnaise, mustard and mix together with the yolks, lemon juice, salt and pepper to taste. If you want a little extra spice add a pinch of cayenne pepper. 3.Using a small spoon, take the avocado and yolk mixture and carefully stuff the egg whites. Sprinkle with paprika and serve.
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Butterscotch Sage
Egg-Tastic Egg Salad with Shaved Brussels Sprouts
July 25, 2015 at 6:11 pm 0
photo-146 If you love egg salad like me, but always feel guilty after eating it, this egg salad is for you. My recipe transforms the traditional egg salad, making it light and perfect for summer. Plus it's packed with tons of protein and fiber. I'm pretty much obsessed. Serves 2 Ingredients: 6 hard boiled eggs 3 cups shredded brussels sprouts 1/4 cup mayonnaise A pinch of salt and pepper 1/4 cup chopped red onion: optional A pinch of celery salt: optional Instructions: 1. Dice the hard boiled eggs in a large bowl and combine mayonnaise, salt, pepper. Optional ingredients include celery salt and red onion. The crowd I made this for preferred it without the red onion and celery salt. It tastes great both ways, so use whatever you have in your pantry. 2. I usually prepare the Brussels sprouts ahead of time so they have time to cool down. Once cooled just shred about 3 cups and add into the egg salad mixture. And it's ready to serve. In this recipe I served over crackers, but this salad is great on a sandwich or by itself.
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Butterscotch Sage
Strawberry & Parmesan Arugula Salad
June 16, 2015 at 1:55 pm 1
Strawberry & Parmesan Arugula Salad Ingredients: Serves 4 I love making this salad all year long, but I particularly love making this refreshing salad during the warm summer months. This salad only has 5 ingredients and will certainly be a hit at your next summer gathering. 2 cups sliced strawberries 2 cups orange flavored dried cranberries 2 cups shaved parmesan cheese 1 bag of arugula Toss all of the ingredients together and drizzle with olive oil and add a dash of salt and pepper. Image
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