Whenever the seasons start to change I always get excited about the new recipes I want to try. So today, I’m sharing some of my favorite Spring recipes as well as some new ones that I’ve been itching to test out. Because let’s face it, no one wants to eat a Spring salad in the middle of winter, no matter how delicious it looks!
The Super Bowl is this weekend and for the first time ever I am prepared! (lol) I’ve been working on this recipe for a healthy Super Bowl appetizer (works great as a snack too!). These Buffalo Broccoli Bites only take three ingredients! That’s right, only three ingredients. Ok so I’m not counting water, but does water really count as an ingredient? Not only are they super delicious and melt-in-your-mouth but they are also meat-free and gluten-free! Prep time is around 10 minutes and cooking time is an additional 16 minutes. You can’t beat that! The one thing I will say is that just like their normal wing counterparts, these buffalo broccoli bites do get a little messy but they’re so delicious, I promise they are worth it.
Buffalo Broccoli Bites Ingredients:
- broccoli – one large head
- 1/4 cup and 1/8 cup Bob’s Red Mill Egg Replacer
- 1/2 cup water
- 2 tbs Frank’s Red Hot Wings Buffalo Sauce*
*Make sure you get the “wing’s” sauce and not the regular buffalo sauce
For a dipping sauce I just used hummus and sprinkled it with cayenne powder
- Preheat the oven to 425′ and line a baking sheet with parchment
- Chop up your broccoli into wing sized pieces
- In a medium bowl, mix the egg replacer and water – whisk together
- In a second bowl, place the additional 1/8 cup of egg replacer – do not add water
- Add the buffalo sauce and whisk again – the mixture will start to foam
- Start to dip your broccoli cuts into the buffalo/egg replacer mixture and then dip into the second bowl with just egg replacer
- Place on the baking sheet, leaving space in between each broccoli bite
- Bake for 8 minutes, flip, and then bake an additional 8 minutes
- Add a healthy serving of additional buffalo sauce on top of the broccoli bites and serve!
Healthy Super Bowl Appetizer – Buffalo Broccoli Bites Recipe
I’m excited to share with you another Meatless Monday recipe! This pesto recipe is perfect for Summer because it’s quick and can be served warm or cold, which makes left-overs just as tasty as the night you made it. It’s also naturally gluten-free, diary-free and and carries a decent amount of protein even though there’s no meat in it! (about 11 grams per serving) Scroll down to see what’s in it:
Servings: 3 – 4
Time: 30 minutes
- 16 oz package of zoodles or 1 large zucchini per person
- 4 ears of corn or 1 per person
- 1 package of cherry tomatoes
- 2 cups fresh basil
- 1/2 cup walnuts
- 1/4 cup olive oil
- 1/2 cup water
- Salt and pepper to taste
- Start by shucking and grilling the corn. Using a high heat, turn the corn every 4 – 5 minutes until fully cooked. Set aside.
- Throw the basil, walnuts, olive oil, water, salt and pepper into the food processor and pulse. The pesto should be on the thick side.
- Steam your zoodles for 3 – 4 minutes. I used a double boiler set up. (If you purchased zucchini instead of zoodles you’ll have to spiral them first)
- While the zoodles are steaming, take a kitchen knife and stripe the kernels off the cob. Next chop up your cherry tomatoes.
- When the zoodles are finished cooking, mix everything together and dinner is ready to be served!
I really hope you enjoy this Meatless Monday recipe. I couldn’t stop eating it this past week! We had some really warm days and having this as a cold dish was the absolute best. Not to mention that you feel really healthy eating it. I also found the zoodles to be very filling, which is something I wasn’t expecting. Not to mention that the sweet smell of basil filling my kitchen every time I whipped up a batch of the pesto is perfection. I’m definitely going to be using fresh basil in a lot more of my recipes! Make sure to scroll down to the bottom of this post to check out some additional recipes.
1 ¼ cups lemonade
3 – 4 kiwis, peeled and sliced
- Blend the mangoes in a blender or food processor until pureed. Add the lemonade and blend well.
- Fill your popsicle molds ⅔ of the way full.
- Place the sliced kiwi into the molds. I fit two slices per mold.
- Freeze for about 1 ½ hours before inserting popsicle sticks
- Freeze until solid, about another 3 – 4 hours.
via A Cookie Named Desire
Three of my favorite things about Summer; fresh lemonade, watermelon and corn on the cob! Until last Summer I had no idea there are so many delicious ways to have corn on the cob. So I’ve gathered up my top 7 favorite ways and decided to share. Take a bite: