Tuesday, March 21, 2017

Mint Pots de Creme with a Strawberry Reduction & Honey Whipped Cream

Happy Tuesday! I hope your week is off to an amazing start.
These mint pots de creme are sure to make your week even more amazing! Since yesterday was the official beginning of Spring, I figured this was the most perfect recipe to share! Pots de creme, which means "pot of cream" is a classic French dessert made with cream and eggs. The texture is super creamy and light, and the mint flavor is so refreshing and flavorful! To top it off, this creamy custard is finished with a sweet strawberry mint reduction and homemade honey sweetened whipped cream. 
Onto the recipe!

Mint Pots de Creme with a Strawberry Reduction & Honey Whipped Cream (yields 6 custard pots)

For the custard;

  • 8 egg yolks
  • 1/2 cup organic cane sugar 
  • 3 cups organic heavy cream (full-fat coconut cream works too, for a dairy-free version)
  • 2 sprigs fresh mint
  • 1/2 teaspoon mint extract
For the reduction; 

  • 1 cup diced strawberries
  • 1 tablespoon minced fresh mint 
  • 1/4 cup organic cane sugar
  • 2 tablespoons water
  • 1 tablespoon water mixed with 1/2 tablespoon of cornstarch (create a slurry)
  • pinch of sea salt
For the whipped cream;

  • 2 cups organic heavy cream
  • 2 tablespoons raw honey
Preheat your oven to 320 degrees. Boil a pot of water.

In a medium size saucepan over medium heat, whisk together heavy cream, sugar, and fresh mint. Let simmer until it comes to a slight boil. Turn off heat and let mint steep for a few minutes. Strain hot milk into a bowl to get rid of the mint sprigs.  In a bowl, whisk together egg yolks until light. Slowly add hot milk to egg yolks, whisking constantly until well combined. Finish mixture with mint extract. Fill six custard pots in a baking dish about 3/4 of the way up. Pour boiling water into pan until halfway up the custard pots. Cover with foil, and bake for 30 to 35 minutes. Let cool, then move to the fridge and let cool at least 6 hours.

Now we are going to make the strawberry mint reduction! In a small saucepan over medium, combine strawberries, sugar, mint, and water. Let come to a slow boil. Add in cornstarch slurry and mix until thickened. Let cool and set aside until ready to use.

Time to make the whipped cream! Add cream to a cold stand mixer bowl. Beat on a high speed for about 3 minutes, or until peaks form. Add honey and continue whisking until fluffy.

When you are ready to serve, top the pots de creme with a dollop of the strawberry-mint reduction, as well as some whipped cream! Garnish with a mint leave, if desired. Enjoy!


Tuesday, March 14, 2017

Healthy Shrimp Burrito Bowls

Happy Tuesday! I am so excited to share this recipe with you all!
I can't speak highly enough about this amazing dish!! It is so simple to make, yet so delicious and flavorful! Not to mention it is super healthy for you as well; it is loaded with protein, healthy fats, and whole grains! This dish will surely make multiple reappearances at your dinner table! 
Let's get to cooking!

Healthy Shrimp Burrito Bowls (serves 4)
  • 2 cups brown rice
  • 4 cups water
  • 1 teaspoon sea salt
  • 1 lb shrimp (cleaned and tails removed)
  • 2 avocados, halved and sliced
  • 1 cup black beans 
  • 1 cup multicolored cherry tomatoes, halved
  • 1 cup sour cream 
  • Juice of 2 limes 
  • avocado oil, to grease pan 
  • homemade taco seasoning blend (2 teaspoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, salt to taste)
  • fresh cilantro, to garnish
  • quartered limes, to garnish 
Add brown rice, water, and sea salt to a pot over high heat. Stir and bring to a boil. Once boiling, reduce heat to low, cover, and let cook for 20 minutes. 

Whisk together sour cream, lime juice, and a pinch of sea salt in a small bowl until it turns into a sauce. Set aside.

Lightly coat a large pan with avocado oil over medium-high heat. Once hot, add in shrimp and season with seasoning blend. Cook on each side for about 2-3 minutes, or until opaque. 

Once the rice and shrimp have finished cooking, it's time to assemble the bowls! First, scoop about 1/2 cup of brown rice into a boil. Top with 1/4 cup black beans, 2 slices of avocado, handful of cherry tomatoes, shrimp, and drizzle on the lime creme sauce. Garnish with cilantro and fresh lime wedge. Serve and enjoy!


Wednesday, March 8, 2017

Gluten-Free Singapore Street Noodles

I am so excited to share this recipe with you all! When I first tried Singapore street noodles, I absolutely fell in love with all of the flavors featured in the dish. The key flavor that is so perfect in this noodle dish is curry powder! The rice vermicelli noodles not only take on the flavor of the curry powder, but the gorgeous color as well! 
Not only is this dish absolutely delicious, it has many health benefits as well!! Curry powder contains turmeric, which is a natural anti-inflammatory, as well as ginger, which promotes a healthy immune system. So many reasons to cook this delicious & healthy meal!

Let's get to cooking! 

Gluten-Free Singapore Street Noodles (serves 4-6)
  • 20 ounces rice vermicelli noodles
  • 1 bunch of scallions, sliced (both white and green parts)
  • 4 cloves of garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 yellow onion, medium diced
  • 3 large carrots, peeled and small diced
  • 1 1/2 cups red cabbage, thinly sliced
  • 3 bell peppers, small diced
  • 1/4 cup coconut aminos
  • 1 tablespoon ginger jam
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon sesame oil
  • 1 teaspoon cayenne pepper
  • 2 tablespoons curry powder
  • salt and pepper, to taste
  • avocado or coconut oil, to grease pan 
First, we are going to make the sauce! Whisk together coconut aminos, sliced scallions, ginger jam, sesame oil, rice vinegar, cayenne pepper, salt, and pepper in a small bowl. Set aside.

Bring a pot of salted water to a boil. Once boiling, add vermicelli noodles and cook for about 3-4 minutes, stirring frequently. Drain, mix in a little bit of sesame oil, and set aside.

Coat a large pan or wok with avocado oil over medium-high heat. Once hot, add in onion, garlic, and ginger. Saute until translucent. Add carrots and peppers to the pan and saute until tender. Now add in the red cabbage and cook until softened. Season with salt and pepper. Pour in the sauce and let come to a slow boil. Add cooked rice noodles to the pan and stir. Season with curry powder and mix thoroughly. Serve with sliced scallions to garnish, and enjoy!