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Recipes
Harvest Salad with Pumpkin Cider Vinaigrette
By laurenzembron
Tender greens, crisp apples, butter pecans, tart dried cranberries, and tangy goat & blue cheese are dressed in a s...
- Harvest Salad Ingredients:
- 2 big handfuls greens (I used organic baby romaine)
- 1 small crisp sweet apple, chopped (I used an organic Gala)
- 2 Tbsp chopped toasted pecans
- 2 Tbsp dried cranberries (I love Whole Foods’ apple-juice sweetened dried crans)
- 1 Tbsp crumbled soft goat cheese (or additional blue cheese)
- 1 Tbsp crumbled blue cheese (or additional goat cheese)
- 2 Tbsp Pumpkin Cider Vinaigrette, recipe follows*, divided
- Pumpkin Cider Vinaigrette Ingredients (makes 1/2 cup):
- 2 Tbsp pure pumpkin puree
- 1/2 tsp coarse ground Dijon mustard
- 1 tsp pure maple syrup
- 2 tsp apple cider vinegar
- 1 Tbsp apple cider
- 1 Tbsp extra virgin olive oil
- 1/4 tsp ground cinnamon
- Kosher salt and freshly ground black pepper, to taste
Colorful Autumn Quinoa Salad with Cider Vinaigrette
By laurenzembron
Protein-packed red quinoa is paired with nutrient-rich butternut squash and sweet potatoes in this colorful Autumn ...
- 2 cups chopped peeled butternut squash (about 1/4-inch cubes)
- 2 cups chopped peeled sweet potatoes (about 1/4-inch cubes)
- 3 1/2 Tbsp extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 cup uncooked red quinoa, well rinsed and drained
- 1 cup + 1 Tbsp apple cider, divided
- 1 cup water
- 2 tsp apple cider vinegar
- 1/2 tsp country Dijon mustard
- 1 tsp pure maple syrup
- 1/4 cup apple-juice sweetened dried cranberries (available at Whole Foods)
- red leaf lettuce, preferably organic, for serving
- chopped fresh parsley, for serving, optional
Baked Sweet Potato Chips
By laurenzembron
Crispy, salty, and sweet, these homemade baked sweet potato chips will be loved by adults and kids alike!
- 1 large sweet potato, washed and dried (keep the skin on for even more of a nutritional punch!)
- neutral-flavored vegetable oil
- Kosher salt
Crab Cake Burgers
By laurenzembron
Juicy lump crab meat burgers are topped with a light tartar sauce in this summertime favorite
- Burgers:
- 1 lb lump crabmeat, picked over and drained if necessary
- 1 Tbsp freshly squeezed lemon juice
- 1/2 cup whole wheat panko breadcrumbs
- 1 large egg, preferably organic, lightly whisked
- 3 Tbsp 2% plain Greek yogurt
- 2 Tbsp canola oil mayonnaise (I like the Spectrum brand)
- 2 scallions, thinly sliced
- 1 Tbsp country Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 Tbsp canola oil
- Tartar Sauce:
- 1 Tbsp canola oil mayonnaise (I like the Spectrum brand)
- 1/2 cup 2% plain Greek yogurt
- 1 medium Kosher dill pickle spear, finely diced
- 2 tsp pickle juice
- 2 Tbsp finely diced red onion
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp garlic powder
- Kosher salt and freshly ground black pepper, to taste
- For Serving:
- lightly toasted whole wheat burger buns
- lettuce
- thinly sliced red onion
- fresh lemon wedges
Whole Wheat Irish Soda Bread
By laurenzembron
Crumbly on the outside and soft on the inside, this traditional Irish soda bread is reminiscent of buttermilk biscu
- 2 1/2 cups whole wheat pastry flour + some for dusting
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 - 1 1/4 cups low fat buttermilk, well-shaken
Cheesy Pepperoni Pizza Quick Bread
By laurenzembron
1. Preheat oven to 350 degrees F
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 3/4 cup buttermilk
- 1/4 cup shredded Parmesan cheese
- 1 1/2 cups shredded Mozzarella cheese
- 1 cup quartered pepperoni slices, about 32 slices
- 1/2 cup marinara sauce
- 1 teaspoon Italian Seasoning
- 1/4 cup shredded Parmesan Cheese
Crunchy Chicken Fingers
By laurenzembron
For 2-24 hours, soak chicken tenders in buttermilk
- 1 lb boneless, skinless chicken tenders
- 2 cups low-fat buttermilk
- 1/2 cup whole wheat flour
- 3 cups panko bread crumbs
- 1 cup corn flake crumbs
- 1 teaspoon sea salt
- 1 teaspoon pepper
Raw Cashew Raspberry Cheesecake
By laurenzembron
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best juice of 2 lemons the seeds of 1 whole vanill...
- 1/2 cup raw almonds (pecan or walnuts will also work)
- 1/2 cup soft Medjool dates
- 1/4 ¼ tsp. sea salt
Stovetop Mardis Gras Mac & Cheese
By laurenzembron
A healthy and spicy Cajun-inspired version of the classic cheesy pasta dish
- 4 ounces, about 1 cup, uncooked whole wheat elbow macaroni or other small pasta
- 2 links cooked turkey andouille sausage, chopped
- 1/2 tablespoon butter
- 1/4 cup white or yellow onion, diced
- 1/2 cup bell pepper, diced
- 2 garlic cloves, minced
- 1/2 tablespoon flour
- 1/2 cup 1% milk, preferably organic
- 1/2 teaspoon creole or Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper hot sauce
- 1/4 teaspoon paprika
- pinch dried oregano
- pinch ground cayenne pepper
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons 1/3-less-fat neufchatel cream cheese, at room temperature
- 1/2 cup 50% reduced fat cheddar cheese, freshly shredded
ORGANIC BANANA- ZUCCHINI BREAD
By laurenzembron
1. Preheat oven to 350 degrees F
- 3 Tbsp. unsalted butter
- 3 Tbsp. coconut oil
- 2 1/2 cups whole wheat pastry flour, preferably freshly ground
- 1 cup whole cane sugar or Sucanat
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 3 very ripe bananas, mashed
- 1/2 cup grated zucchini
- 1/4 cup buttermilk
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract