This Strawberry Cream Stuffed French Toast is everything you want in a breakfast: it’s indulgent, comforting, and perfectly balanced with the sweet tang of strawberries and the richness of cream cheese. The soft, pillowy French toast with its warm, gooey filling is a treat for the senses. Whether you’re serving it for a weekend brunch or a special holiday morning, it’s guaranteed to be a hit with everyone at the table.

Want more breakfast recipes? Try my bite-sized Mini Ham And Cheese Quiches, my fluffy Triple Chocolate Cinnamon Rolls, or my from scratch Gluten Free Blueberry Pancakes.

Why You’ll Love This Strawberry Cream Stuffed French Toast:

• Irresistible Flavor Combination: The creamy, sweet strawberry cream cheese filling paired with the warm, buttery French toast creates a perfect balance of rich and fruity flavors. It’s like having a dessert for breakfast, but without feeling overly indulgent.
• Easy to Make, Yet Impressive: Despite its gourmet taste, this dish is surprisingly easy to prepare. It’s a showstopper for brunch, and the stuffed French toast is sure to impress your guests or make your morning feel extra special.
• Customizable and Versatile: You can easily adjust this recipe to suit your preferences—swap out strawberries for other fruits like raspberries or blueberries, or add extra toppings like whipped cream and syrup to make it even more indulgent. The possibilities are endless!

INGREDIENTS

Cream Cheese- Provides the base for the filling and gives the French toast a luscious, creamy bite when you cut into it.

Powdered Sugar- It balances out the tanginess of the cream cheese, making the filling sweet and dessert-like.

Vanilla Extract- It deepens the flavor of the filling and adds a layer of complexity.

Strawberries- These pair perfectly with the creamy filling, creating a bright, fruity contrast to the richness of the cream cheese.

Eggs- Eggs are what make French toast “French toast” – they provide a delicious, eggy flavor and texture that defines this dish.

Heavy Cream or Whole Milk- This ingredient adds moisture and richness to the French toast, ensuring it’s soft and tender inside while still crispy on the outside.

Cinnamon- It adds a cozy, comforting spice to the overall flavor profile, making each bite taste even more delicious.

Sourdough Bread- The bread absorbs the custard mixture while maintaining its structure, allowing for a perfect, crispy exterior and a soft, custardy interior.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Tips for Perfecting Your French Toast:

• Choose the Right Bread: Sourdough bread works wonderfully here, but you can use any bread you prefer, such as brioche or challah, for a slightly different flavor and texture.
• Add More Strawberries: For extra strawberry goodness, feel free to add more diced strawberries to the cream cheese filling or serve them on top of the finished French toast.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

STorage:

These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.

Strawberry Cream Stuffed French Toast

---

• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6

Pin Recipe

Print Recipe

Description

Let’s face it—sometimes, breakfast deserves to be a little extra. With this Strawberry Cream Stuffed French Toast, you’ll elevate your mornings with a dessert-like experience that’s both decadent and comforting. Picture this: warm, golden-brown slices of crispy french toast, filled with a luscious strawberry cream cheese filling and topped with fresh strawberries. It’s a brunch masterpiece that will make any morning feel like a special occasion.

---

Ingredients

Strawberry Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1/2 cup diced strawberries, plus more for serving

Custard Mixture:

• 3 large eggs
• 1 /2 cup heavy cream or whole milk
• 1/2 tbsp cinnamon
• 1/4 tsp salt

Bread:

• 12 slices sourdough bread, then halved (or any preferred bread)
• 3 tbsp butter for cooking

Toppings (optional):

• Powdered sugar, butter, whipped cream, sliced strawberries, maple syrup

Cook Mode Prevent your screen from going dark

---

Instructions

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Notes

• These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

The post Strawberry Cream Stuffed French Toast appeared first on .

Get your dose of chocolate in the form of no-bake mini chocolate cheesecakes! These mini cheesecakes have a creamy chocolate filling- almost like chocolate mousse in my opinion. This personal-sized dessert is perfect for at-home date nights or whenever you’re entertaining guests. Speaking of entertaining guests, try these other quick and delicious desserts like our Peppermint Hot Chocolate Cookies or Gluten Free Pecan Pie Bars.

WHY YOU’LL LOVE THeSe No Bake Mini Chocolate Cheesecakes

• Easy to Make. This No Bake Mini Chocolate Cheesecake recipe comes together in 20 minutes or less. The longest part is chilling the cheesecakes, but everything else is quick and easy.
• Individual Size. Mini desserts are the best because they are personal size! No need to slice and serve.
• Perfect Texture. The cheesecake filling is light and creamy, which complements the thick cookie crust well.

INGREDIENTS

Cream Cheese: Use block-style cream cheese. It has less air than the tub-style. This will make a thick, stable filling.

Sour Cream: Full-fat sour cream is a must for the best-tasting cheesecake! Bring to room temperature before using. Plain Greek yogurt makes a great substitute.

Classic Cookies: For the crust, crush up some classic cream-filled cookies (including the cream filling).

Chocolate Chips: It is melted and used in the rich cheesecake filling.

Heavy Cream: To make the creamy filling and whipped topping.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

To make the crust:

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING:

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING:

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Swap the sour cream. Use plain Greek yogurt in place of sour cream. The amount used is the same.
• Add a fruity topping. Crushed raspberries or strawberries would taste delicious with these mini cheesecakes.

Tips/STORAGE

For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.

Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

Storage: keep refrigerated, in an airtight container, for up to 5 days. 

Freeze: You can freeze them without whipped cream topping. Cool them at room temperature completely, then in the refrigerator for at least 4 hours. After that, transfer them to the freezer. Store them in a container with parchment paper between layers, for up to 30 days.  Thaw them in the fridge overnight and top with whipped cream.

No Bake Mini Chocolate Cheesecakes

---

• Author: Michelle Powell
• Total Time: 6 hours 20 minutes
• Yield: 12 mini cheesecakes

Pin Recipe

Print Recipe

Description

Craving something sweet? These creamy No Bake Mini Chocolate Cheesecakes are the perfect solution and easy to whip up in less than 20 minutes. They are so deliciously rich, cool, and creamy. Plus, they’re super simple to make since these are no-bake, you can make them ahead of time until you’re ready to enjoy or share at your next gathering!

---

Ingredients

CRUST

• 16 organic classic cream-filled cookies, whole
• 4 tbsp unsalted butter, melted 

CHOCOLATE CHEESECAKE

• 16 ounces cream cheese, full fat, room temperature 
• 2 tbsp sour cream
• 1 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

TOPPING

• 3/4 cup heavy whipping cream
• 3 tbsp powdered sugar
• grated chocolate, optional

Cook Mode Prevent your screen from going dark

---

Instructions

TO MAKE CRUST

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

Notes

• For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.
• Use organic classic cream-filled cookies to avoid bioengineered ingredients found in most non-organic cream-filled cookies. 
• Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

• Prep Time: 20 minutes
• Chill Time: 6 hours

The post No Bake Mini Chocolate Cheesecakes appeared first on .

Indulge in the cheesy, crispy delight of homemade Jalapeno Mozzarella Sticks. These golden-brown treats are perfect for a snack, appetizer, or party food. Made with simple ingredients, they are easy to prepare and guaranteed to be a hit with everyone. Serve them with your favorite marinara sauce for a classic combination that’s hard to resist. These pair deliciously with other quick appetizers like our savory Air Fryer Bacon Wrapped Dates or for a sweet appetizer try, No Bake Mini Chocolate Cheesecakes.

There never seems to be enough of these…addictive, savory, and perfect for entertaining!

WHY YOU’LL LOVE THeSe Jalapeno Mozzarella Sticks

• Easy to Make. This Jalapeno Mozzarella Sticks recipe comes together in 20 minutes or less. The longest part is freezing the sticks, but everything else is quick and easy.
• Flavorful. These Jalapeno Mozzarella Sticks are packed with flavor from the spicy jalapeno to the crispy breading to the gooey cheesy inside. The savory flavor packs a punch in every bite.
• Crowd favorite. Fact- these homemade Jalapeno Mozzarella sticks are addicting! They are going to be a crowd-pleaser and won’t last long.

INGREDIENTS

String Cheese- The star of the show!

All-Purpose Flour- The flour helps the egg adhere to the cheese stick.

Egg- The eggs build a crunchy layer for the breadcrumbs to stick to.

Panko Bread Crumbs– The crunch in the mozzarella sticks.

Jalapeños- I like spicy so the finely diced jalapeno on each stick offers a mild tasty spice to the savory appetizer.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set it aside. 
2. To three shallow plates, distribute the flour, panko, and eggs on each plate. Add the seasonings to the panko breadcrumbs and combine. 
3. Cut each string cheese in half and place them evenly on a baking sheet lined with parchment paper.
4. Mix the finely diced jalapenos into the panko crumbs.
5. Dip each cheese stick into the flour, then using a fork toss it in the beaten eggs. Finally, use the fork to transfer the cheese stick to the jalapeno panko crumb mixture and coat it evenly. Make sure each cheese stick is fully coated.
6. Place the coated cheese sticks on the lined baking sheet and freeze them for about 30 minutes. This will prevent the cheese from melting when frying.
7. Heat the oil in a deep large pan to 375°F. An easy way to test the temperature is to sprinkle a pinch of breadcrumbs into the oil. If the crumbs sizzle, the oil is at the right temperature for frying.
8. Without crowding, fry the cheese sticks in 4-5 batches until the outside is crisped and golden, about 60-90 seconds. These will cook fast so keep an eye on them and turn them over carefully to fry the other side.
9. Remove the cheese sticks from the oil and drain on a paper towel-lined plate.
10. Serve warm alone or with a dipping sauce like marinara, or avocado ranch. Enjoy!

SUBSTITUTIONS/VARIATIONS for Jalapeno Mozzarella Sticks

• Switch up the breadcrumbs. Instead of plain panko breadcrumbs, try Italian panko breadcrumbs or add your favorite seasoning blend to the panko breadcrumbs.
• Skip the spice. To reduce that spicy flavor, leave out the diced jalapeno. These mozzarella sticks will still be delicious.

Tips/STORAGing Jalapeno Mozzarella Sticks

For best results, freeze the breaded cheese sticks for at least 30 minutes before frying.

Storage/Reheating: Store leftovers in a glass container for up to two days. To get the insides of your cooked mozzarella sticks gooey again, microwave them for 15-20 seconds until the cheese starts to peek through the crust.

Batch Freeze: Arrange on a baking sheet, cover with plastic wrap, and freeze for 2 hours, until solid. Transfer to a freezer-safe zip-top bag, squeeze out the excess air, and freeze for up to 3 months. You can cook them straight from frozen.

Jalapeno Mozzarella Sticks

---

• Author: Michelle Powell
• Total Time: 50 minutes
• Yield: 24 sticks

Pin Recipe

Print Recipe

Description

Homemade Jalapeno Mozzarella Cheese Sticks are irresistibly crispy on the outside with gooey, melty centers that pull apart with delicious strings of cheese. Dip them in your favorite marinara sauce or avocado ranch for the ultimate snack or easy party appetizer. Enjoy the perfect mix of mild spicy and cheesy goodness!

---

Ingredients

• 12 string cheese, halved
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko bread crumbs
• 1 /2 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1 tsp fine sea salt
• 1 jalapeno, seeds removed and finely chopped
• olive oil, for frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line a baking sheet with parchment paper and set it aside. 
2. To three shallow plates, distribute the flour, panko, and eggs on each plate. Add the seasonings to the panko breadcrumbs and combine. 
3. Cut each string cheese in half and place them evenly on a baking sheet lined with parchment paper.
4. Mix the finely diced jalapenos into the panko crumbs.
5. Dip each cheese stick into the flour, then using a fork toss it in the beaten eggs. Finally, use the fork to transfer the cheese stick to the jalapeno panko crumb mixture and coat it evenly. Make sure each cheese stick is fully coated.
6. Place the coated cheese sticks on the lined baking sheet and freeze them for about 30 minutes. This will prevent the cheese from melting when frying.
7. Heat the oil in a deep large pan to 375°F. An easy way to test the temperature is to sprinkle a pinch of breadcrumbs into the oil. If the crumbs sizzle, the oil is at the right temperature for frying.
8. Without crowding, fry the cheese sticks in 4-5 batches until the outside is crisped and golden, about 60-90 seconds. These will cook fast so keep an eye on them and turn them over carefully to fry the other side.
9. Remove the cheese sticks from the oil and drain on a paper towel-lined plate.
10. Serve warm alone or with a dipping sauce like marinara, or avocado ranch. Enjoy!

Notes

• For best results, freeze the breaded cheese sticks for at least 30 minutes before frying.
• Storage/Reheating: Store leftovers in a glass container for up to two days. To get the insides of your cooked mozzarella sticks gooey again, microwave them for 15-20 seconds until the cheese starts to peek through the crust.
• Batch Freeze: Arrange on a baking sheet, cover with plastic wrap, and freeze for 2 hours, until solid. Transfer to a freezer-safe zip-top bag, squeeze out the excess air, and freeze for up to 3 months. You can cook them straight from frozen.

• Prep Time: 10 minutes
• Freeze Time: 30 minutes
• Cook Time: 10 minutes

The post Homemade Jalapeno Mozzarella Sticks appeared first on .

If you’re a fan of dessert recipes, such as Brown Butter Sourdough Chocolate Chip Cookies and Easy Sourdough Cinnamon Rolls, you’re going to love this Easy Paleo Apple Crisp Recipe.

Fruit crisps and crumbles are some of my favorite fall desserts. They’re easy to make with whatever fruit happens to be in season. I love the delightful combination of tastes and textures: tangy stewed fruit, salty-sweet crumble, and scoops of melty ice cream.

I encourage you to give this apple crisp a try on one of these cold winter nights. It is an excellent way to use up those apples or any fruit crisps you have hanging around on your countertop.

WHY YOU’LL LOVE THIS Easy Paleo Apple Crisp

• Easy to Make. This apple crisp comes together in under 20 minutes. The longest part is cooking down the apples, but then everything else is easy to put together. This apple crisp is so delectable and requires simple ingredients.
• Flavorful. This Easy Paleo Apple Crisp checks all the dessert boxes. The sweet-tart apples, bright cinnamon flavors, fresh lemon juice, and a flavorful crumble topping are tasty with every bite.
• Healthy Dessert. A delicious dessert that’s also made with healthy ingredients? That’s a win in my book. It’s grain-free, paleo, dairy-free, and made with simple ingredients.

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crumble come together and makes the topping clumpy.

Walnuts/Pecans- Gives the topping its crunchy texture. You swap out the type of nuts for your favorite nut mixture.

Ground Cinnamon– Adds flavor and spicy goodness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Butter- Brings the crumble together, making it rich and streusel-like.

Apples- The star of the show. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.

Lemon/Salt- Fresh lemon juice and salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

SUBSTITUTIONS/VARIATIONS

• Switch up the apple. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.
• Change the nuts. Use your favorite nuts in this recipe like almonds, instead of pecans.
• Use one pan. This recipe is made as an individual apple crisp, but you can use a 9-inch round baking dish for one large paleo apple crisp. The baking temperature can stay the same, but the baking time will be 15- 20 minutes, so keep an eye on it.

STORAGE

This apple crisp is best within a few hours of baking, but leftovers keep well covered and refrigerated for up to 3 days, or frozen for up to 2 months. I love eating cold leftovers for breakfast with a scoop of plain yogurt. Or you can reheat them in a 350º oven, for about 10 minutes, or longer if frozen.

Easy Paleo Apple Crisp

---

• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 4

Pin Recipe

Print Recipe

Description

This Easy Paleo Apple Crisp with crumble topping is a perfect fall treat! With tender sweet-tart apples and a crunchy spiced topping, this recipe makes for a cozy fall (or anytime!) dessert. It’s grain-free, paleo, dairy-free, and made with simple ingredients, which makes it a healthy treat!

---

Ingredients

• 1 tbsp maple syrup
• 1 tbsp blanched almond flour
• 1 cup raw walnuts, chopped
• 1/2 cup raw pecans, chopped
• 1 1/2 tbsp ground cinnamon, divided
• 4 tbsp coconut sugar, divided
• 3 tbsp softened butter, divided
• 3 medium apples, peeled, cored, and thinly sliced
• juice of 1 lemon
• pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

Notes

• This dessert is best served after baking but can be prepped ahead of time to save on time. For example, slicing the apples and creating the crumble topping.
• The ingredients are made to follow paleo guidelines, but you can swap ingredients out if needed like coconut sugar for brown sugar or almonds instead of pecans.
• The type of apple can be easily swapped with your favorite apple crisp choice.
• Another great paleo topping besides dairy-free vanilla ice cream is coconut whipped topping. It pairs well with this dessert. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes

The post Easy Paleo Apple Crisp appeared first on .

These delicious Pumpkin Pancakes With Pumpkin Pie Spice are a must on your breakfast table this fall. They come together very easily using many pantry staple ingredients. Topped with whipped cream and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my cottage cheese egg cups making a fantastically filling breakfast or brunch on the weekends. 

Speaking of weekends, we are usually very busy during the fall months and these pancakes make great grab-and-go snacks just like these gluten free blueberry lemon poppy seed muffins or these banana oatmeal blueberry muffins. They store so easily making them a great option before heading out or taking them with us. 

WHY YOU’LL LOVE THESE Pumpkin Pancakes With Pumpkin Pie Spice

Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

Delicious Flavor. These Pumpkin Pancakes are perfect for fall mornings. They taste just like a fresh slice of pumpkin pie. The soft and fluffy texture along with the golden-brown edges bursting with pumpkin pie spice flavors is to die for.

Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out or add to the recipe. Want to add a handful of nuts? Go ahead. Want to use whipped topping instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.

INGREDIENTS

All-Purpose Flour- The base of these delicious Pumpkin Pancakes With Pumpkin Pie Spice.

Baking Soda and Baking Powder- Helps the pancakes rise and enhance their soft texture.

Pumpkin Pie Spice- cinnamon, nutmeg, ginger, and cloves bring the flavor to these pancakes.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of these pumpkin pancakes.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to these moist pumpkin pancakes.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat a pan or griddle to medium heat. 
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
3. Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
4. Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

SUBSTITUTIONS/VARIATIONS for Pumpkin Pancakes With Pumpkin Pie Spice

• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Add a topping. Butter and maple syrup are staple toppings for pancakes but there are also a variety of other options too. Whipped cream, powdered sugar, honey, cream cheese, or even flavored syrup makes delicious toppings.
• Use milk. This recipe calls for milk, but you can use any milk of choice in place. Just note there will be a slight texture and taste change when using buttermilk as it lends to a richer-tasting pancake.
• Make these dairy-free pancakes. To make this recipe dairy-free, you would use plant-based milk in place of milk along with using vegan butter or coconut oil in place of the butter.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add in 1-4 tablespoons of milk to thin it out.
• Use a well-greased pan or skillet. Cook the pancakes in medium-low heat as too not burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.

STORAGing Pumpkin Pancakes With Pumpkin Pie Spice

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Pumpkin Pancakes With Pumpkin Pie Spice

---

• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 10-12 pancakes

Pin Recipe

Print Recipe

Description

Enjoy a cozy fall morning with these easy Pumpkin Pancakes With Pumpkin Pie Spice! Made with wholesome ingredients, these easy pumpkin pancakes are fluffy, delicious, and perfect for a weekend brunch or any time you’re craving the fall season on your plate! 

---

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp brown sugar
• 2 tbsp organic cane sugar
• 1 1/2 tsp pumpkin spice
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 whole egg
• 2 tbsp butter, melted and cooled
• 3/4 cup milk
• 3 tbsp pumpkin puree
• 1/2 tsp pure vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat a pan or griddle to medium heat. 
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
3. Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
4. Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

Notes

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-4 tablespoons of milk to thin it out.
• Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.
• To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.
• To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

The post Pumpkin Pancakes With Pumpkin Pie Spice appeared first on .

If your heart is weary and your faith is drifting, pray this prayer today, friend:

God, you are perfect and worthy of our praise, above all else.

There is no other God like you, before you, or after you.

You alone are the Creator of this world.

Thank you, Lord, for intricately forming me and placing me here at this exact moment in time.

You, alone, always know what is best for me in all seasons.

Lead me today, Lord.

As I go about my days, I pray to be gentle, kind, slow to anger, and quick to forgive.

Lord, help me walk in the fruit of the spirit, and may I remember to rest my worries at your feet first.

I love you, Lord, and need you all the days of my life.

Help me follow your voice today.

In your holy and powerful name, I pray. Amen.

Psalm 141:2 says, “Let my prayer be counted as incense before you, and the lifting up of my hands as the evening sacrifice!” (ESV)

It is through prayer that we grow closer to the Lord. Throughout scripture, Jesus is seen praying to the Lord because He understands that His Heavenly Father is listening. This same God is still here listening to your prayers, too. While times may feel silent before Him, never stop praying to Him. He is there in our presence, making a way. Let us lift our hands in the abundance of prayer this week.

Let’s dig deeper

Resources made just for you…

one

Bible Reading Plan

---

Grab our chronological one-year Bible reading plan and find out who God is.

Get the plan

Two

Christian Resources

---

Shop my favs! I’ve compiled all my favorite Bibles, journals, and studies to Christian art, jewelry, and sweatshirts. All in one simple place!

shop now

three

Lockscreens

---

I am so excited to offer you free downloadable lock screens! I hope you will use them in two ways: first, as a regular reminder of His truth, and second, as a Scripture memorization tool.

view all

The post I Love You, Lord appeared first on .

WHY YOU’LL LOVE THESE Crispy Potato Tacos

Skin On Mashed Potatoes. The fresh mashed potatoes are the star of this show from the garlic seasoning to the creamy texture of the potato. We keep the skin on for a delicious texture and makes for a good potato taco.

Crispy Tortillas. The crispy tortilla is topped with sea salt and lime juices immediately after frying and it takes these tacos to another level.

Toppings. Mix in all kinds of toppings, like freshly shredded cheese, lettuce, pico de Gallo, juice from fresh limes, and cilantro.

INGREDIENTS

Yukon Gold Potatoes- The creaminess of these potatoes makes these tacos so delicious.

Corn Tortillas- The corn tortilla gets a beautiful crispy shell in the olive oil.

Olive Oil- The olive oil can withstand high heat and gives a crisp brown color.

Sea Salt/Ground Cumin/Garlic Powder– This spice combo brings the mashed potatoes to another flavor level.

Shredded Cheddar Cheese- The melted cheese pairs well with the creamy potatoes and crispy taco shell.

Limes- The start of a good taco bite and a fresh squeeze is placed on the taco shell right after frying.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
2. Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny. 
3. Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
4. Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
5.  Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
6. Top the crispy potato tacos as desired and serve warm!

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.

STORAGE

These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.

Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

Crispy Potato Tacos

---

• Author: Michelle Powell
• Total Time: 45 minutes
• Yield: 12 tacos
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Crispy Potato Tacos are an easy weeknight dinner recipe that takes 30 minutes to make! These mouth-watering tacos are crispy on the outside, and seasoned mashed potatoes with melted cheese on the inside. Crunchy, delicious, and easy to make, these are always crowd-pleasers.

---

Ingredients

POTATO TACOS

• 1 1/2 lbs Yukon gold potatoes, skin-on/halved
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• olive oil, for frying
• sea salt, for after frying
• 3 sliced limes, for after frying

TOPPINGS

• 2 cups shredded cheddar lettuce
• 1/4 cup chopped cilantro, optional
• sour cream, optional
• diced tomatoes, optional

Cook Mode Prevent your screen from going dark

---

Instructions

1. Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
2. Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny. 
3. Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
4. Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
5.  Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
6. Top the crispy potato tacos as desired and serve warm!

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.
• These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.
• Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

The post Crispy Potato Tacos appeared first on .

Summertime is the best time of year for healthy and delicious salads. They are cool and refreshing to the taste like my Goat Cheese Strawberry Salad and this Lemon Garlic Kale Salad. Salads can be a delightful treat on a hot day and this Peach, Tomato, Burrata salad is no exception. 

The fresh juicy peaches and cherries are so sweet. While the tomatoes are bursting with flavor then add the decadent burrata cheese that is so creamy, and you have yourself a mouthwatering salad. 

I must also add the vinegarette doesn’t disappoint either. It is infused with olive oil, garlic, honey, balsamic vinegar and herbs to give this amazing summer salad a zing.

I love how the fresh produce is so abundant and available, this time of year making it the perfect season to enjoy this nutritious salad.

WHAT YOU WILL LOVE ABOUT THIS SALAD

• Taste like Summer. Biting into a summer peach is heavenly. The natural sweetness from the juicy peaches and cherries combines so well with the acidity from the fresh tomatoes. The buttery and creamy texture of the Burrata cheese compliments all the fresh herbs making for a delicious salad.
• Easy to Assemble. This salad comes together with a few ingredients plus the dressing. It is simple to assemble and have on the table in a short amount of time.
• Fresh Vegetables and Fruit. A summer salad boosting with fresh vegetables and fruits of the summer. This salad is a perfect way to use up fresh produce from your local farmers market or your own garden.

INGREDIENTS

For the Vinegarette:

Extra Virgin Olive Oil- The base of the salad dressing.

Balsamic Vinegar- Adds tangy sweetness when combined with the olive oil.

Honey- A splash of sweet to the dressing.

Shallots- Finely chopped.

Garlic- Freshly pressed cloves.

Lemon Zest- Hints of citrus in the dressing.

Fresh Herbs- Fresh dill, thyme and basil that are finely chopped.

Red Pepper Flakes- Adds a hint of spice against the cool salad.

Salt + Black Pepper- To taste

For the Salad:

Cherry Tomatoes- Halved without blemishes.

Peaches- Fresh, juicy and ripe to be sliced into wedges.

Cherries- Fresh, then pitted and halved.

Burrata Cheese- An Italian cheese that’s broken up on top of the salad.

Pumpkin Seeds- Toasted to add a bit of crunch to the salad.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. To make the vinaigrette: combine all ingredients in a bowl and whisk until smooth. Taste and adjust the chili flakes, salt and pepper. Set it aside.
2. In a mixing bowl, toss the tomatoes, peaches and cherries with 1/3 of the dressing. Let sit for 15 minutes at room temperature.
3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.

SUBSTITUTIONS/VARIATIONS

• Peaches. Use nectarines instead.
• Cherry Tomatoes- Grape tomatoes halved, or heirloom tomatoes sliced can be used.
• Cherries- Any small berry such as blueberries, blackberries or raspberries can be used in place.
• Burrata Cheese- Mozzarella or Ricotta.
• Pumpkin Seeds- Any favorite nut or seed- sunflower seeds, pine nuts, walnuts, pecans or pistachios.
• Add meat- Craving a little meat? Sliced prosciutto, grilled chicken or shrimp goes great with the fresh vegetables and fruit.

TIPS

• Prepare vegetables and fruit. Before assembling the salad, the peaches must be sliced and tomatoes and cherries halved to help save on time putting the salad together.
• Quality ingredients. Using high quality ingredients ensures a more flavorful and tasty salad. Local sourcing is best but nice ripe vegetables and fruit from the store can be sourced well too.
• Fresh herbs. The fresher the better when it comes to herbs. I highly recommend fresh herbs from a garden or local market. If you don’t have access to fresh, dried can be used in the dressing too.
• Season dressing to taste. With the red pepper flakes included as one of the ingredients in the dressing, it is best to season to your taste buds. If you want spicier, you can always add more.
• Room temperature burrata. For the burrata to ooze out and be the creamiest, let it sit out 30 minutes before serving.
• Don’t mix burrata with salad ingredients. After you have prepared the salad, then tear off pieces of the burrata and place around the salad.

STORAGE

Store remaining ingredients separately in airtight containers in the refrigerator for up to a day. Separately storing them will help ensure they do not get soggy.

FAQ

What is burrata cheese?

Burrata is an Italian cheese made from cream and Mozzarella. The outer shell is mozzarella while the inside contains cream and stracciatella which gives it the soft and creamy texture like butter.

Can I make this salad ahead of time?

The individual ingredients can be prepped ahead of time and stored in the refrigerator. To maintain freshness of the salad, it is best to assemble right before serving. The dressing can be made a day or two in advance and stored in the refrigerator in a jar with a sealed lid.

What can I serve with this salad?

This Peach, Tomato, Burrata Salad is a great side dish or light lunch. It pairs well with toasted bread, any grilled meat or a summery pasta dish.

The Best Peach, Tomato, and Burrata Salad

---

• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Summer is here and this salad is a must on your menu to enjoy. Fresh juicy peaches, cherries and tomatoes topped with creamy burrata cheese, and a garlicky honey infused vinegarette is a taste of summer in every bite.

---

Ingredients

Vinegarette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1/2 shallot, finely chopped
• 1 clove garlic, pressed
• 1 teaspoon lemon zest
• 1/4 cup fresh basil, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon red pepper flakes
• kosher salt and black pepper, to taste

Salad

• 1 1/2 –2 cups cherry tomatoes, halved
• 3 peaches, sliced into wedges
• 1 cup fresh cherries, pitted and halved
• 4–8 ounces burrata cheese, at room temperature
• 1/4 cup toasted pumpkin seeds

 

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. To make the vinaigrette: combine all ingredients in a bowl and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper. Set it aside.
2. In a mixing bowl, toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit for 15 minutes at room temperature.
3. Using a large platter, spread the tomatoes, peaches, and cherries mixture onto the platter. Then, break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.

 

Notes

• The salad is best enjoyed the day it’s prepared.
• The pumpkin seeds can be swapped with your favorite seed or nut.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: salads
• Cuisine: American

The post The Best Peach Tomato and Burrata Salad appeared first on .

Sometimes some of the simplest salads are so delicious. This lemon garlic kale salad is one of them. With just a few pantry staple ingredients, this salad comes together in under 15 minutes and is so good for you.

The lemon infused garlicky dressing coats every inch of the kale giving the salad a tangy taste that compliments the kale. Topped with croutons and freshly grated parmesan cheese to be a mouthwatering delight.

I enjoy this salad as a great side for Sunday dinners and sometimes during the week for lunch. It also would work wonderful for any holiday gathering since it can be made ahead just like this No Mayo Potato Salad with Bacon.

If you like salads as much as I do, I highly recommend trying my Goat Cheese Strawberry Salad. The fresh berries this time of year are amazing!

WHY I LOVE THIS LEMON GARLIC KALE SALAD

• Versatile Salad. This salad works great as a side salad for dinner, quick lunch or as a dish at a party. It also can be made into a full meal especially if you decide to add to it. See the variation section for suggestions of add-ins to the salad.
• Basic Ingredients. Most of the ingredients in this salad you probably have in your pantry or refrigerator. If not, they are very easily sourced at your local grocery store. This salad comes together using a total of 8 ingredients.
• Bold Flavor. This salad has it all! Crunchy, tangy, garlicky, and salty. The dressing melds so well throughout the kale leaving every bite bursting with these flavors. The crunch of the croutons and sharpness of the cheese bring a wonderful addition to the mix.

INGREDIENTS

Kale- Pre-washed bagged or fresh is fine to use.

Gluten Free Croutons- Adds an amazing crunch to the salad. If not worried about being gluten free, use regular croutons.

Parmesan Cheese- Freshly grated to top salad is recommended. Pre-shredded cheese can contain excess starches which can change the flavor.

Extra Virgin Olive Oil- The base of this delicious salad dressing.

Lemon Juice- The perfect touch of acidity and lemon flavoring to the dressing. Fresh over bottled is recommended for best flavors.

Garlic- Pressed cloves that will infuse into the salad dressing.

Black Pepper- Added flavor to dressing.

Sea Salt- To massage into the kale to soften.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it begins to soften. About 1-2 minutes. Set aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to fully combine.
4. Add the gluten free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

VARIATIONS

• Use a different green. Spinach, Swiss Chard, and Arugula can all be used instead of kale.
• Add a protein. To make this a more well-rounded salad, you can add grilled shrimp, scallops, chicken, chickpeas or quinoa to boost the protein.
• Add chopped fruit. Add a hint of sweetness with some diced apples, cherries, pomegranate, or cranberries.
• Add crunchy nuts. Sliced almonds, walnuts or even pine nuts go well with this type of salad.
• Add vegetables. Bulk up your vegetables by adding cherry tomatoes, sliced cucumbers, avocado, bell peppers or roasted sweet potatoes to the mix.
• Change up the cheese. You can use goat or feta cheese in place of the parmesan.
• If going dairy free, you can omit the parmesan or use your favorite dairy free brand. 

TIPS

• Pre-wash salad greens. This will help get off any excess residue or dirt that maybe on it especially if you are using fresh.
• Massage salt into the kale. This helps the kale begin to soften and lessen in bitterness.
• Use homemade or store bought croutons. Gluten free croutons are available in most grocery stores. You can also make your own by using day old gluten free bread that has sat out to make them at home.
• To save time, make the dressing ahead of time and refrigerate in a mason jar with a sealed lid until ready to use.
• Use freshly grated parmesan cheese, if possible. The quality and flavor is preferred over the pre-shredded package ones.

STORAGE

Store leftover salad in an airtight container in the refrigerator for up to 2 days.

FAQ’S

Can this salad be made ahead of time?

Yes, this is a great salad that can be made ahead. In fact, this gives the dressing more time to meld and the kale to get softer.

How long should you massage kale for the salad?

Only about 1-2 minutes. It doesn’t need to be massaged for long. Just long enough to get the salt in.

What is the best type of kale for the salad?

There are a few varieties such as curly kale, dinosaur kale and red Russian kale. Each type has its own texture and flavor but it’s totally up to your preference and what is available to you.

Can I use anything in place of the lemon juice?

Apple cider vinegar, lime juice, and even balsamic vinegar could be used in place. It will definitely change the flavor profile but still should taste amazing. Let me know if you tried this.

Simple Lemon Garlic Kale Salad

---

• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Fresh, easy and flavorful, this simple Lemon Garlic Kale Salad is a must to try. Packed with garlicky lemon flavor and a little bit of crunch, it’s sure to be a crowd pleaser at any gathering or a quick lunch option.

---

Ingredients

• 3 cups of prewashed kale
• 1 cup gluten-free croutons
• 1/2 cup freshly grated parmesan cheese, optional
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, pressed
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it softens. About 1-2 minutes. Set it aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic, and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to combine fully.
4. Add the gluten-free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

 

Notes

• The grated parmesan cheese can be excluded for a dairy-free option. The salad will still taste delicious.
• Store salad in an airtight container in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: salads

The post Simple Lemon Garlic Kale Salad appeared first on .

As summer is right around the corner, that can only mean one thing…blueberry season! Blueberries are one of my favorite fruits to enjoy this time of year. Our family goes through them like crazy. I love making different baked goods from all the blueberries that we pick and that is exactly how this recipe came about. 

These blueberry lemon poppy seed muffins combine all the fun flavors of summer in one muffin. The plump, juicy blueberries with the fresh lemon flavors from the lemon zest and juices just radiate summertime goodness. The poppy seeds add a nice little crunch to the muffins and blends well with the lemon flavors. Lastly, the lemon glaze tastes heavenly overtop the muffins. They are great by themselves for breakfast or a mid-afternoon snack. You can also be sure to enjoy them with my chicken and hashbrown casserole for a filling weekend breakfast.

If you love these muffins and blueberries which I know you will, check out my banana oatmeal blueberry muffins. These muffins are just as delightful and wonderful to have in the meal rotation!

WHY YOU’LL LOVE THIS RECIPE

• Amazing Texture- Soft, moist and fluffy. These muffins will melt in your mouth. The 1 tablespoon of baking powder will lend to a nice tall muffin. Greek yogurt helps give the muffins that soft and fluffy texture.
• Loaded with Blueberries- The recipe calls for 1 full cup of blueberries and more to top the muffins with before baking. They will be bursting with the sweet goodness of yummy blueberries. Fresh are the best to use and a great way to use up those blueberries you have picked this season.
• Great for Entertaining or Meal Prep- These blueberry lemon poppy seed muffins are perfect to take to a brunch, playdate or just enjoying with a friend over coffee. They are also easy to whip up on a Sunday to have throughout the work week for a great grab and go breakfast or snack.

INGREDIENTS

Dry Ingredients:

Gluten Free All-Purpose Flour- One of the base ingredients for the muffins that offers structure.

Gluten Free Oat Flour- The second flour used in this recipe that helps the muffins be soft and fluffy.

Baking Powder- This helps the muffins rise and lends to a nice tall muffin.

Poppy Seeds– Provides an excellent bite and crunch to the muffins.

Blueberries- Fresh blueberries are the best and a great way to use them up in the summer. You can always use frozen too.

Salt- Balances out the sugar in the muffins.

Wet Ingredients:

Butter- Unsalted and fully melted was used in this recipe.

Sugar- Granulated white sugar is used for sweetness and pairs well with the lemon flavors.

Eggs- Binds everything together to create these wonderful muffins.

Greek Yogurt- Greek yogurt adds moisture. You can also use sour cream in place.

Lemon Juice and Zest- Lends to the amazing lemon flavors throughout the whole muffins.

Vanilla Extract– Adds a hint of vanilla to the muffins.

Lemon Glaze:

Powdered Sugar- Adds the sweetness to the glaze.

Lemon Juice- Adds tartness and moisture to the glaze.

Scroll down to the recipe card for quantities used in the recipe.

INSTRUCTIONS ON HOW TO MAKE 

1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
2. Whisk together all wet ingredients in a large mixing bowl. Then whisk in the all-purpose flour, oat flour, baking powder and salt.
3. Using a spatula, fold in the poppy seeds and blueberries.
4. Spoon into the prepared muffin tray, filling each to the top. If preferred, top with a few extra blueberries.
5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the tray for about 15 minutes, then carefully remove onto a wire rack to finish cooling.
6. Whisk together the powdered sugar and lemon juice for the glaze until a silky consistency is created. Drizzle on top of the muffins once cooled and enjoy!

SUBSTITUTIONS/VARIATIONS

• If not worried about being gluten free, you can use regular all-purpose flour instead of gluten free all- purpose flour, but still use the oat flour in the recipe.
• Sour cream can be used in place of the Greek yogurt.
• Use different berries. I absolutely love fresh blueberries, but you can also try this recipe using strawberries, raspberries, or blackberries. You can even do a mixed berry variety.
• Use almond extract. Instead of vanilla extract, switch it up using almond extract if you want a little nutty flavoring mixed in.

TIPS

• Line a 12-cup muffin tin with liners or heavily grease a muffin tin so the muffins do not stick.
• Don’t overmix the batter. The muffins can become too dense and tough if it is overmixed. Make sure the ingredients are blended together until incorporated.
• Use fresh lemon juice and zest. This is where the delicious lemon flavors come from.
• Remember to zest the lemon before juicing it. It is so much easier to zest the lemon then cut in half to juice it.
• Use fresh blueberries, frozen blueberries are fine to use too.
• Before folding in the blueberries, sprinkle them with a tablespoon of the all-purpose flour. This will help prevent them from sinking.
• Gently fold in the blueberries and poppy seeds with a spatula. You want to be gentle with them, so they do not get mushed.
• Fill the muffin tins to the top with the batter. Most recipe call for only filling half or a quarter of the way but if you want tall muffins, fill them to the brim.
• Glaze the muffins after they have cooled but right before serving.

STORAGE

Place the leftover muffins in an airtight container for 1-2 days to maintain freshness on the countertop.

If longer than 1-2 days, place in an airtight container and store in the refrigerator up to 1 week.

For freezing, individually wrap muffins in plastic wrap and place in a freezer safe bag or freezer safe airtight container for up to 3 months.

FAQ’S

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure they are not thawed out before placing them into the batter or the excess juices will make the muffins soggy. You can also lightly dust them with flour before placing in the batter too so they will not sink and it will also take up any excess moisture.

How do I zest and juice a lemon?

You will want to zest the lemon first using a cheese grater. Just rub the lemon against the grater and watch the peel come off. Then cut the lemon in half and squeeze the juice out. You can also use a mini juicer if you desire.

Do I have to add in the poppy seeds?

You don’t have to add them in. They make a great addition to the muffins and offer a nice crunch and flavor.

How do I know the muffins are done?

Insert a toothpick into the muffins to see if it comes out clean. If it is still wet, place back in the oven for more time.

 Blueberry Lemon Poppy Seed Muffins (Gluten Free) 

---

5 from 1 review

• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 12 muffins
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

These bakery-style blueberry lemon poppy seed muffins are tall, fluffy, moist, and loaded with fresh blueberries and lemon flavor. They are perfect for breakfast or a delicious snack on the go.

---

Ingredients

Wet:

• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1/2 cup plain greek yogurt
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Dry:

• 1 3/4 cups gluten-free all-purpose baking flour
• 3/4 cup gluten-free oat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• 1 cup blueberries

Lemon glaze:

• 1 cup powdered sugar
• 1 1/2 tablespoons lemon juice

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with liners and set aside.
2. Whisk together all wet ingredients in a large mixing bowl. Then whisk in the all-purpose flour, oat flour, baking powder, and salt.
3. Using a spatula, fold in the poppy seeds and blueberries.
4. Spoon into the prepped muffin tray, filling each to the top. If preferred, top with a few extra blueberries.
5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the tray for about 15 minutes, then carefully remove onto a wire rack to finish cooling.
6. Whisk together the powdered sugar and lemon juice for the glaze until a silky consistency is created. Drizzle on top of the muffins once cooled and enjoy!

Notes

• If you are not gluten-free, you can substitute the GF all-purpose flour for regular all-purpose flour, but still use the oat flour.
• Store muffins in an air-tight container for 1-2 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: American

The post Gluten-Free Blueberry Lemon Poppy Seed Muffins appeared first on .