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Recipes
Walnut Chicken Strips with Rosemary Cider Sauce
By laurenzembron
Directions: To make the chicken strips, heat oven to 350˚F
- Walnut Chicken Strips:
- 1 1/2 cups walnuts, pulsed in the food processor until finely ground
- 3/4 cup bread crumbs
- 3/4 teaspoon salt
- 1/3 cup all-purpose flour
- 4 boneless, skinless, chicken breasts, cut into strips (I had 4-5 per chicken breast)
- 3 eggs, beaten
- Rosemary Cider Sauce:
- 1 cup apple cider
- 1 small sprig of rosemary
- 1/3 cup mascarpone cheese
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Fruit Cobbler Bread Pudding
By laurenzembron
Place bread in a square Pyrex pan, 8″ or 9″, overlapping bread as best as possible
- Six slices of gluten-free bread at room temperature.
- 4 large eggs.
- 1/4 cup unsweetened almond milk.
- Honey, maple syrup or both to make 1/4 cup.
- 1 tsp cinnamon.
- 1 tsp vanilla extract.
- 1/4 tsp lemon extract.
- 1/4 tsp hazelnut extract (or almond).
- 1/4 cup chopped nuts (I used slivered almonds).
- 3 small peaches or plums.
- 1 pint blueberries.
- 1/4 cup chopped dried fruit (I used apricots).
- 1 tsp fresh, chopped mint.
Chunky but Chubless Fro-Yo {Made Without an Ice Cream Maker!}
By laurenzembron
Mix together the banana, yogurt, maple syrup and vanilla; transfer to a freezer safe bowl, place plastic wrap direc...
- 2 very ripe medium bananas, mashed
- 1 1/2 cups Greek yogurt (I use Fage)
- 2 tablespoons pure maple syrup or honey (or other natural sweetener of your choice)*
- 1 teaspoon pure vanilla extract
- 1/4 cup semisweet chocolate chips
- 1/3 cup small pretzels, crushed a bit in your hand
- 2 tablespoons peanut butter
Lemon Summer Pasta Salad
By laurenzembron
A light pasta salad packed with summer veggies
- 1/2 lb whole wheat pasta (any shape you like – I used classic macaroni)
- 1 Tbsp extra virgin olive oil
- 1 zucchini, preferably organic, washed and chopped (about 1 cup)
- 1 summer squash, preferably organic, washed and chopped (about 1 cup)
- kernels from 1 ear fresh corn
- 2 large garlic cloves, minced
- 1/2 cup halved grape tomatoes, preferably organic
- 1/4 cup 2% plain Greek yogurt
- 2 Tbsp canola oil mayonnaise
- 2 tsp country-style (course ground) Dijon mustard
- 2 Tbsp lemon zest (from about 1 large lemon)
- 2 Tbsp freshly squeezed lemon juice (from about 1/2 of a large lemon)
- Kosher salt and freshly ground black pepper, to taste
Egg Salad
By laurenzembron
A basic healthy egg salad recipe
- (I eyeball most of the ingredients; feel free to change it up according to your taste preferences)
- 2 large eggs, preferably organic and about 1 week old (the fresher the eggs, the more difficult they will be to peel)
- 2 Tbsp plain 2% Greek yogurt
- 1/2 tsp canola oil mayonnaise
- 1/4 tsp country Dijon mustard
- 1/4 tsp white wine vinegar
- 1 small green onion, thinly sliced
- Kosher salt and freshly ground black pepper
The Gobbler
By laurenzembron
Thanksgiving leftovers are piled between two slices of bread for the ultimate Gobbler sandwich
- Optional Additions:
- 2 slices of whole wheat bread (bonus points for dried fruit & nut-studded bread!) OR 1 whole wheat tortilla/wrap
- 1-2 Tbsp leftover whole berry cranberry sauce (depending on size of bread)
- 2-4 Tbsp leftover mashed sweet potatoes (depending on size of bread)
- 2 thick slices leftover turkey breast meat (you can also use chicken), preferably organic
- handful of torn romaine, green leaf, or red leaf lettuce, preferably organic
- leftover stuffing
- leftover gravy
- leftover Brussels sprouts, green beans, or other veggies
Crispy Baked Chicken Tenders
By laurenzembron
Perfectly crisp chicken tenders…baked, not fried! If you don't have chicken tenderloins, you can cut up chicken b...
- Ingredients for Crispy Chicken Tenders:
- 2 medium/large-sized chicken breasts, (about 1/2 – 3/4 lb total) preferably organic, each cut lengthwise into three or four long pieces
- 2 cups low fat buttermilk
- 1 cup flour (I used whole wheat pastry)
- 1 cup whole grain flaked cereal, such as Nature’s Path Organic Heritage Heirloom Whole Grains, pulsed in a food processor until crumbs form (alternately, you can place the cereal in a plastic bag and use a rolling pin to smash into crumbs)
- 1 cup homemade whole wheat breadcrumbs, recipe follows* (alternately, you could use 1 cup whole wheat panko breadcrumbs)
- 1 egg, whisked
- Kosher salt and freshly ground black pepper
- olive oil cooking spray (I used a misto)
Roasted Brussels Sprouts with Apples and Bacon
By laurenzembron
Crisp Brussels sprouts are roasted with sweet apples and topped with smoky bacon
- 2 slices thickly-cut applewood smoked bacon
- 1 lb Brussels sprouts, trimmed and halved
- 1 large apple, peeled, cored, and chopped (I used Honeycrisp)
- 1 Tbsp extra virgin olive oil
- 1/2 Tbsp pure maple syrup
- 1 tsp apple cider vinegar
- Kosher salt and freshly ground black pepper, to taste
Mango, Avocado, & Toasted Coconut Salad with Lime Vinaigrette
By laurenzembron
A light and flavorful salad that will transport you to the tropics!
- 1/4 cup unsweetened coconut flakes
- 1 Tbsp extra virgin olive oil
- 2 tsp agave nectar
- zest from 1/2 lime
- 1/2 lime, juiced
- Kosher salt
- freshly ground black pepper
- 4 cups mixed greens, washed and dried, preferably organic
- 1 ripe but not overly soft mango, peeled and diced (I used a champagne mango, but red blush would work as well)
- 1/2 ripe but firm avocado, peeled and diced
Pumpkin Pie Polenta
By laurenzembron
Pumpkin pie-flavored breakfast polenta
- 1 Tbsp salted butter
- 1 cup water
- 1 cup 1% milk, preferably organic
- 1/4 tsp Kosher salt
- 1/2 cup stone-ground corn grits/polenta, such as Bob’s Red Mill
- 1/2 cup pure pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 Tbsp brown sugar
- 1/2 tsp pure vanilla extract
- maple syrup, for serving
- chopped toasted pecans, for serving, optional