Jerk Salmon Bowl with Avocado-Mango Salsa

Is it just me, or does it feel like it’s really trendy to eat things in bowls right now? Poke bowls, burrito bowls, Buddha bowls (what even IS a Buddha bowl?) Taco Bell has “Power Menu Bowl,” while KFC offers a mashed potato-chicken bowl, which has the dubious honor of making Time Magazine’s 10 Worst Fast Food Meals). Burrrrn.

The take-home message of the Bowl Movement (don’t think too hard about that phrase) seems to be that you can throw a wide variety of foods together in a bowl and watch them play nice as a one-dish meal. I don’t really care about being trendy, but I can definitely get behind the idea of protein, starch, fruits, and/or veggies all mixed up in one tasty package. Kinda like some other recipes I like.

This bowl I’m featuring today combines jerk-seasoned salmon, black beans, rice, and a zesty mango salsa for a refreshing, healthy catch-all dinner or lunch. The pan-frying method of cooking the salmon in this recipe gives it a restaurant-quality, almost-but-not-quite crispy on the outside texture that complements the cool sweetness and tender texture of the avocado-mango salsa. Sturdy staples of black beans and rice round out the equation. When serving, separate it into sections (as pictured), or stir it all together. There’s no wrong way to eat a bowl.

Especially if you’re observing Lent, this is a great one for meat-free days, or any time you’re looking for a light meal packed with nutrition.


Print Recipe
Jerk Salmon Bowl with Mango Salsa
This one-dish meal of salmon, beans, rice and mango salsa is packed with nutrition!
Course Main Dish, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Course Main Dish, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Instructions
Make the salsa:
  1. In a medium bowl, stir together avocado, mango, red onion, and cilantro. Squeeze juice of 1/2 lime onto mixture and stir again. Season with salt to taste. Set aside.
Cook the salmon:
  1. In a small bowl, combine spices (curry powder through cumin). Rub over both sides of salmon. Heat olive oil over medium-high in a large non-stick skillet. Add salmon and cook 3-5 minutes per side. Break salmon into chunks and continue to cook until no longer translucent. Remove from heat.
Assemble the bowls:
  1. Divide rice, beans, salmon, and salsa between four bowls. Serve immediately.
Recipe Notes

Adapted from Pinch of Yum.

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Cinnamon Sweet Potato Muffins

I’ll be honest and say I had pretty low expectations when I decided to make sweet potato muffins. In terms of baking, sweet potatoes have always seemed to me like pumpkin’s stringy-haired, less charming step-sister. I have no evidence to back up this notion. Maybe it’s just that in this country, in all the months that end in -ber, pumpkin gets all the glory in baked goods, while sweet potatoes dutifully play side dish. Probably there’s a Pumpkin Baking Lobby at work beneath this phenomenon.

At any rate, sometimes it’s good to get out of a rut, even if it’s just a pumpkin baking rut. So when I realized I had a heaping helping of leftover cooked sweet potatoes nobody in my family was chomping at the bit to consume, I went hunting for a recipe to repurpose them as breakfast. Am I glad I did? Well, I’ll just say, Cinnamon Sweet Potato Muffins, that…

These muffins come out with flavor as bright as their color. A hint of orange zest in the recipe adds just the right counterpoint to the heartier tubers’ taste. And despite the heft of sweet potatoes’ texture, these are light, moist, and even–dare I say–fluffy? With a dusting of cinnamon sugar on top, I’m kind of sad I only made about a dozen.

So there you have it. I’m a sweet potato baking convert. Are you? Next time you have extra cooked sweet potatoes leftover, remember to try out this recipe, and I think you will be in no time!

 


Print Recipe
Cinnamon Sweet Potato Muffins
These Cinnamon Sweet Potato Muffins will make you a sweet potato baking convert! They're surprisingly light, not too sweet, and only 150 calories each.
Course breakfast
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
muffins
Course breakfast
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
muffins
Instructions
  1. In a small bowl, combine 1 Tbsp. sugar and 1 tsp. cinnamon. Set aside.
  2. Preheat oven to 400 degrees. Grease 14 muffin cups with cooking spray.
  3. In a small bowl, combine whole wheat flour, all-purpose flour, salt, 1/2 tsp. cinnamon, nutmeg, and baking powder.
  4. In a large bowl, mix eggs, sugar, orange extract or zest, oil, and milk. Add the sweet potatoes and mix until thoroughly combined.
  5. Add dry ingredients to wet ingredients and mix. Spoon batter into prepared muffin cups. Sprinkle tops with cinnamon-sugar mixture.
  6. Bake 20-25 minutes or until the tops spring back when touched. Store in an airtight container.
Recipe Notes

Adapted from Williams Sonoma.

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Apple Pie Truffles

How has it been since August that this blog has featured a dessert recipe? I’ll be honest, the gap in blogging about desserts is certainly not for lack of eating them! Halloween and our Stranger Things Party made sure of that. But now that Thanksgiving is upon us, leading (obviously) straight into the Christmas season, I say we can interrupt our regularly scheduled mostly healthy programming to bring you these Apple Pie Truffles.

Why Apple Pie Truffles? Doesn’t regular pie stand on its own as the top choice of discriminating holiday dessert eaters everywhere? Why would you mess with greatness? Well, pie and truffles are like religion and science: they don’t have to be in opposition! There’s room at the table–literally–for both.

These decadent truffles are like individual apple pies in poppable bite form–oh, and did I mention they’re covered in white chocolate? Apple pie + white chocolate is the flavor combination you didn’t know was missing from your life. The use of shortbread cookies to achieve the buttery texture of crust adds to the sensory experience…and of course the taste.

I’m thinking these need to make an appearance at our annual Christmas party…and maybe at a cookie exchange…and heck, let’s throw in Thanksgiving dinner, too. I don’t think anyone will mind.


Print Recipe
Apple Pie Truffles
These decadent truffles are like apple pie in poppable bite form!
Course Dessert
Servings
truffles
Ingredients
Course Dessert
Servings
truffles
Ingredients
Instructions
  1. Peel apple and dice fine into ~ 1/4 square cubes. Place in a small saucepan with 1-2 Tbsp. of water, cover, and heat over medium heat about 5 minutes or until apple has just softened. Remove from heat, drain if any water remains, and set aside to cool.
  2. Crush shortbread cookies into crumbs. In a large mixing bowl, combine cookie crumbs, powdered sugar, cream cheese, 1/2 tsp. cinnamon, and melted white chocolate. Form into a ball as best you can, cover, and refrigerate for 1 hour.
  3. Line a flat platter or baking sheet with wax paper. Remove truffle mixture from fridge and form into 12-14 balls, about 1 inch in diameter, placing them on wax paper. Return to the fridge for another 30 minutes to 1 hour of chilling.
  4. In a small bowl, melt white chocolate in the microwave (30 second intervals tends to work well). Carefully dip each ball in the melted chocolate, rolling to cover the exterior and allowing excess chocolate to drip off. Place balls on wax paper. Sprinkle with cinnamon to finish.
  5. Return to the refrigerator for storing.
Recipe Notes

Adapted from Kitchen Sanctuary.

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Pumpkin Hummus + Fall Tortilla Chips

I realize Halloween is over, but can you handle one more pumpkin recipe? I know I can, but then again, I could eat pumpkin pie every day whole year round. For others less out of their gourd for gourds, now that it’s November, pumpkin fatigue may have set in. Understandable. But I hope you’ll make an exception for this Pumpkin Hummus recipe, because not only is it easy, unique, and tasty, it’s also super fun to make with DIY fall-shard tortilla chips.

Aren’t they cute?

When it comes to making hummus, the main thing that usually stands in my way is that I suffer from what I think of as Tahini Block. As in, I really, really don’t want to spend eleven bucks on a jar of ground sesame seeds  when all I’ll use is a couple of tablespoons at the most. Therefore, I generally refrain from homemade hummus unless I can use a tahini-free recipe. This one fits that description! Though tahini adds a signature flavor, as a general rule hummus is extremely adaptable. As long as it starts with beans and ends up with a nice consistency, I say you’re safe to call it authentic even if no tahini is involved.

Now let’s talk tortilla. DIY fall shaped tortilla chips, to be exact. Of course you could buy tortilla chips at the store–I mean, who really needs to make their own chips?–but once you’ve cut your own shapes with delightful fall-themed cookie cutters, there’s no going back. Pumpkin and leaf-shaped dippers add a whole extra layer of seasonal character alongside this pumpkin hummus.

So for your next play date, Thanksgiving potluck, or Tahini Avoiders Anonymous meeting, give this fun combination a try!


Print Recipe
Pumpkin Hummus + Fall Tortilla Chips
A savory, tahini-free pumpkin hummus paired with fun DIY tortilla chips!
Course Appetizer
Prep Time 10 minutes
Servings
Course Appetizer
Prep Time 10 minutes
Servings
Instructions
To make the hummus:
  1. Place garlic clove in the bowl of a food processor and run on low briefly to mince. Add all remaining ingredients and process until smooth. Serve garnished with pepitas, if desired.
To make the chips:
  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
  2. Using fall-themed cookie cutters, cut shapes out of tortillas. (You can either discard the remaining tortilla scraps or include them for other, funky-shaped chips.) Spray both sides of cutouts lightly with olive oil cooking spray, then sprinkle to taste with herbs and spices. (Or for sweet chips, try sprinkling with cinnamon and sugar.)
  3. Place on prepared baking sheet and bake 7 minutes, then flip chips and bake another 7 minutes. Serve with pumpkin hummus.
Recipe Notes

A Love Letter to Food Original Recipe

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Pumpkin Butter Muffins

Fall may not technically start until tomorrow, but I’m calling it. My fall decorations are going up and I am ready to go Full Throttle Pumpkin. Are you?

I must say, however, that this year I am learning from previous pumpkin mistakes. Last fall, I made numerous batches of pumpkin butter and sold it to friends, family, and my husband’s co-workers. Major pumpkin love! When I circled back to see if anyone wanted to purchase a second round, though, the response was almost always the same: “We love it, but we haven’t used it up yet.”

That’s where these Pumpkin Butter Muffins come in. As far as I know, pumpkin butter is a beloved seasonal treat, but most people don’t eat enough toast to use up a whole jar of it as a spread. That means it’s time to get a little creative, because the last thing you want is for this pumpkin-y deliciousness to go to waste.

Swirling creamy pumpkin butter into tender muffins is a great way to use that extra bit of it hanging around in your fridge–and makes for a colorful breakfast that screams autumnal goodness. And hey, who’s to stop you from slathering more pumpkin butter on top of these after they come out of the oven? Not I!

 


Print Recipe
Pumpkin Butter Muffins
Who's ready for fall? These pumpkin butter muffins are a great way to use everyone's favorite seasonal spread!
Course breakfast
Servings
muffins
Ingredients
Course breakfast
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a 12-cup muffin tin.
  2. In a large bowl, combine flours, sugar, baking powder, cinnamon, and salt.
  3. In a smaller bowl or large measuring cup, combine egg, milk, and vegetable oil. Pour wet ingredients into dry and stir until just combined.
  4. Divide batter evenly between muffin cups. Dollop a bit of pumpkin butter into each and swirl into batter using a knife or toothpick.
  5. Bake 20 minutes or until a tester inserted in the middle of muffins comes out clean. Store in an airtight container.
Recipe Notes

A Love Letter to Food Original Recipe.

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