Hi Everybody!

Hi I have some pretty exciting news for everyone. It’s part of the reason you haven’t heard from me in a few weeks. I have been working on moving my blog over to self hosting so I can control everything about it! It has been a long and informative process, but I am really excited for the future.

Hopefully, Hunters Healthy Kitchen will continue to grow and you will stay apart of the process. For a little bit some things may not look right but I am in the process of fixing everything so bare with me! I am also trying to move over my wordpress.com followers to my new self hosted blog. If you would like to subscribe by email please do so on your own at www.huntershealthykitchen.com and on the right side bar enter your email address.

Again let me know if there are any problems. Can’t wait to share my next recipe with all of you!

Please visit and let me know what you think of the redesign @ my newly formatted blog.  

Thanks,

Hunter

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24 Hours in Boston – What to do and Where to Eat

Granary-Tavern-Boston
Eggs Benedict on an English Muffin @ The Granary Tavern

I recently took a weekend trip to Boston, Massachusetts with one of my friends and decided to document what we did and where we ate. We left early on a Saturday morning and returned in the late afternoon on Sunday. Before we left for the trip I found myself researching topics like: What to do in Boston for only 24 hours. Not much came up that was exactly what I was looking for so I decided it would be great to make my own itinerary for others who have the same problem.

In planning our trip I thought about what we could do that would be fun but not cost a lot of money. Going to a lot of museums and monuments that cost 30 dollars each to get in was not in our budget. We wanted a mixture of free things and paid activities. Of course I also wanted to explore the food in Boston so we tried to find a mix of different things that were not to far from where we were staying.

The first thing  you will need to figure out is where to stay. We stayed at the Westin Boston Waterfront which is located next to the convention center and in a fairly easy location. It is about a 5-10 minute drive from Quincy Market which is a big tourist destination and also has some pretty views of the water.

Here’ s what to do in Boston for 24 hours:

SATURDAY DAY 1:

  • Leave at 7 and arrive by 10 -11 am.
  • Stop for coffee and to go breakfast to eat while you are driving.
  • Arrive and park the car by 11 o’clock and begin your trip at the New England Aquarium which is located on Boston’s Central Wharf. Going early is better. *If you have the time and money go to the Whale Watching stand outside the aquarium and jump on a boat
    Cost: 25.99 without IMAX movie.

    Boston
    New England Aquarium Frogs
  • By now you’ll probably be starving so if this is a Saturday walk down to Wharf District Park where you will find a few of Boston’s Food Trucks parked. We tried Roxy’s Grilled Cheese, Bon Me, and the Cookie Monstah truck. The Park also had the streets lined with local vendors who were selling cute little goods on a Saturday.
  • After checking out the food trucks and the park walk over to Quincy Market and Faneuil Hall where you could also get lunch if you are not a Food Truck person. Go in and out of the shops and check out the huge food court.
  • If you are checking in to a hotel by now you might want to freshen up and take a break so go do that.
  • Otherwise get in the car or cab and check out Harpoon Brewery. When we were in Boston they had an event going on Harpoon Fest which was a lot of fun, so check out there website before you head over. Otherwise go to the beer hall and do beer tasting and get a tour of the brewery.
  • Next is dinner. Check out Pastoral Artisan Pizza, Kitchen & Bar. If it’s a nice summer night they have the doors open and the bar is very popular. The food is very good and not too expensive.

    Pastoral-Kitchen-Boston
    A house special pasta and classic margarita pizza.
  • If you are looking for a bar to go out at night that is huge and has a band playing check out Ned Devine’s Pub right next to Quincy Market. This place was crazy busy and charged a 10 to 20 dollar cover charge to get in depending on the night. Ned’s was suggested to us from a friend who lived in Boston, it can be a little overwhelming and crowded but also a lot of fun. There is a mixed crowd but definitely a lot of younger people. *Did not try the food here.
  • Grab a cab or try using what the local Boston people use an app called Uber to get yourself back to the hotel in one piece.
  • 2:00 a.m. SLEEP.

SUNDAY DAY 2:

  • Get up and grab coffee and a muffin from the hotel Starbucks.
  • Go back to room pack up and checkout by 11 am – where your walking shoes.
  • BRUNCH! Park the car in one of the parking garages for the day and walk to Granary Tavern which is located close to Boston’s Waterfront and the Financial District. Sit outside on the beautiful patio.

    Granary-Tavern-Boston
    Eggs Benedict on an English Muffin
  • Time for some historical stuff! Walk over to one of the destination’s on the Freedom Trail Walking Tour Map. Yay it’s free! Follow the red brick walking trail and checkout some of the old meeting places from the 1700’s located all over the city.

    Boston Freedom Trail - Site of Boston Massacre.
    Boston Freedom Trail – Site of Boston Massacre. Photo: Courtney Cabrera
  • Next find a beautiful street in Boston to walk and see the culture, also free. You could either do Revere St. which is really cute and takes you to the Charles River where you can walk a long and see the views of the city. Or go over to Newbury Street which is lined with beautiful trees, shopping and nice restaurants.
  • Time to go home! Your probably exhausted by now – we were! Prepare for a long drive home.

Here’s a list of things to do with 24 hours in Boston.

Of course there is so much more to see and do in Boston and many of the activities we did were not far from our hotel and close to South Boston. If you have the time go over to Harvard and see Cambridge you should try and do that also!

What’s your favorite thing to do in Boston?

Cilantro Chicken Burgers

Healthy Cilantro Chicken Burgers that are anything but boring! These are packed with flavor from the cilantro, red onion, bell pepper and cumin. Cilantro Chicken Burgers are also great on the grill and high in protein to keep you going all day long.

Cilantro Chicken Burgers

Memorial Day is around the corner and I wanted to give some BBQ inspiration to you guys instead of your traditional beef patty or hot dog. If you missed it earlier this week I posted a Quinoa Tabouleh Salad, Spicy Chipotle Ketchup and today these Chicken and Cilantro Burgers.

Chicken Burgers are relatively easy to make. You start with your protein it could be ground turkey or chicken if you want a more lean protein, then you pick your add ins! I decided to go with a Mexican inspired burger with the cumin and cilantro. For extra veggies I threw in a small green bell pepper and half a red onion as well. You do not really need a binder for these they form really easily. The mixture may be a little wet and sticky, but don’t worry about it! Let them set in the refrigerator or freezer before you grill them.  They do, however, have the tendency to stick to the grill. Spray with non-stick and you should be fine.

The picture above also has a yellow heirloom tomato, sliced avocado, my spicy chipotle ketchup and cheese on a bakery made bun! Wow so many amazing flavors… you can pick your favorite toppings!

Cilantro Chicken Burgers 

Ingredients: (Makes about 6 depending on preferred size)

  • 1 pound of ground chicken OR turkey
  • 1 small green bell pepper diced very small
  • half a red onion or 1 small red onion
  • a large handful of cilantro, about 1 cup
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • food processor to make things easier
  • toppings of choice (heirloom tomato, avocado, guacamole, lettuce, cheese, spicy chipotle ketchup)

What to do:

  1. To make things easier and to get the veggies cut small I used a food processor. Take the bell pepper and remove the seeds and the stem cut it in half and put it in food processor. Pulse until you have small pieces (not mush) remove into a bowl. Take the red onion and remove the skip cut in half and do the same, into the same bowl. Finally take the cilantro leaves and run through the food processor to get cut evenly and small, put into the mixing bowl with other ingredients. (You can do this by hand it just may take longer and not be as even). **You only need to pulse the veggies otherwise they will be mushy**
  2. To the chopped cilantro, bell pepper, and onion add the ground chicken, cumin, salt and pepper. Mix by hand until all the ingredients are incorporated.
  3. Form about 6 patties or less if you want larger ones. The ingredients may seem a little wet but it is okay. I wrapped each patty individually in plastic wrap to I could use them as needed. You can leave them on a baking tray if desired. Place in refrigerator or freezer or until ready to cook.
    Cilantro Chicken Burgers
  4. Cook on the grill or in a saute pan (I tried both) until the chicken is cooked through and the burgers are slightly browned. (About 4-5 minutes on each side).
    Cilantro Chicken Burgers
  5. Assemble your cilantro chicken burgers, you can always make this bunless by serving on a bed of greens as well!
    Cilantro Chicken Burgers

ENJOY! Have a nice Memorial Day Weekend. Happy Grilling!

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Homemade Spicy Chipotle Ketchup

Spicy Chipotle Ketchup

Spice up your traditional ketchup this summer with a semi home made spicy chipotle ketchup. You can put this on anything you would use with ketchup: french fries, veggie fries, hamburgers, chicken burgers, vegetable burgers, or even meatloaf!

This recipe for Spicy Chipotle Ketchup uses adobe chili peppers and some spices to kick up the flavor and heat. Although this uses some store bought ketchup to only enhance the flavors you could also go the one step further and make your own bottled ketchup.

Spicy Chipotle Ketchup

Either way you will have a spicy ketchup that will elevate any outdoor barbecue burger. Home-made chipotle ketchup is another one of my recipes I am sharing with you for Memorial Day Weekend.  You could also continue to use this all summer as BBQ’s often happen every weekend in my house. If you missed my first recipe for Memorial Day Weekend – Quinoa Tabbouleh Salad don’t forget to check it out.

What’s great is the fact you can store this for up to one month in the refrigerator in cute little mason jars or even give it away as a house warming gift as you enter someone’s house! Make sure they like spicy foods first. 🙂 It’s funny though because I really don’t like spicy foods that much but I really liked the flavor this spicy ketchup added to my chicken burgers!

Spicy Chipotle Ketchup

Ingredients

  • 3-4 canned chipotle chiles in adobe sauce, chopped
  • 1 jalapeño, seeded and diced
  • 1 Tbs. olive oil
  • half a red onion chopped, or 1 small red onion
  • 2 garlic cloves
  • 1 cup tomato ketchup
  • 2 tablespoons light agave nectar or 1 tablespoon sugar
  • 1 tsp. cumin
  • 1 tsp. chili powder

What to do:

  1. In a small sauce pan over medium heat warm the olive oil. Add the chopped onion and jalapeno, cook 2 minutes. Next add the garlic and roughly chopped canned chipotle chiles. Cook, stirring occasionally, about 5-7 minutes.
    Spicy Chipotle Ketchup
  2. Reduce heat to low and stir in the ketchup, cumin, chili powder, and agave nectar – let simmer 15 minutes, until it is deep in color.
    Spicy Chipotle Ketchup
  3. Let cool slightly and pour into a food processor, blend until smooth. Store in a mason jar in refrigerator until ready to use.

Recipe adapted from William Sonoma Home.

Enjoy your Chipotle Ketchup at your Summer BBQ’s.

Also coming this week is Cilantro Chicken Burgers as the final Memorial Day Celebration Recipe!

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Quinoa Tabbouleh Salad

A lemony Middle Eastern salad that uses quinoa instead of traditional bulgur to put a twist on a classic. Quinoa Tabbouleh Salad is a great picnic or BBQ side dish that gives you a boost of protein with the quinoa and a bite of freshness with the mint and parsley.

Quinoa Tabbouleh Salad Recipe

Over the next week I am going to put out some Memorial Day weekend inspiration! Many of us will be barbecuing over the weekend and you shouldn’t neglect your side dishes people. Especially when they are this easy.

Quinoa Tabbouleh Salad

Quinoa is a grain that is very rich in protein and one of the healthier options when it comes to grains. It makes great cold salads like this Quinoa Tabbouleh Salad or could be used in place of white rice in a hot dish. If you think quinoa is bitter than you probably aren’t rinsing it well enough before you cook it. You have to rinse your quinoa and then cook it to get that taste away. Also quinoa will take on any flavor you give it! In this case a lemony herb dressing covers the quinoa to make this healthy side dish or even lunch.

Here is the first of my Memorial Day Weekend Party Ideas!

What makes this Quinoa Tabbouleh Salad even better is the fact that you can make it a head of time. Either put the dressing on before you serve it or you can dress it up to one day in advance, any longer and it will loose it’s texture.

Quinoa Tabbouleh Salad 

What you need (Serves 6-8):

Ingredients

  • 1 cup of rinsed and cooked quinoa according to package, cooled
  • 1 1/2 cups of cherry tomatoes halved or quartered
  • 1 hot house or Persian cucumber, seeded, unpeeled, and diced small
  • 2 scallions (aka green onions), white and green parts, thinly sliced
  • 1/2 cup of chopped fresh mint leaves
  • 1/2 cup of chopped fresh flat-leaf parsley leaves
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon ground black pepper

What to do:

  1. Cook quinoa according to package, don’t forget to rinse. *If the quinoa is cooked and there is excess water in the pot drain it. Once the quinoa is cooked and slightly cooled add the lemon juice, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  2. While quinoa is cooking prepare your vegetables into small uniform cuts: tomatoes and cucumber. Next, chop your herbs.
  3. In a large bowl combine scallions, mint, parsley, cucumber, and tomatoes. Season with salt and pepper to taste.
  4. Add the quinoa into the large bowl and mix well. Can be made up to one day in advance. You can also leave the oil and lemon juice off until right before serving if making a few days in advance. Serve at room temperature or refrigerate and serve cold.

Quinoa Tabbouleh Salad Recipe

Enjoy your Quinoa Tabbouleh Salad!

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Simple Grilled Shrimp with Vegetables

I am so excited to start grilling this summer and one of my favorite things has to be the simplicity of these perfectly grilled shrimp with vegetables. All you need is some lemon juice, dried or fresh herbs, red pepper flakes and good quality shrimp! Skewering the shrimp helps keep the shrimp in together and also cook evenly. Memorial Day is coming up and here is some inspiration for your backyard BBQ’s!

How to Perfectly Grill Shrimp
How to Perfectly Grill Shrimp

I’m starting the season off slow with grilled shrimp and I have to say I missed the amazing flavor that grilling adds to food!

My family loves to eat shrimp but  I was never sure the best way to grill it. I have a grill basket which works wonderfully for vegetables on the grill – not so much shrimp. You could put the shrimp directly on the grill but they may fall through – or if you have a lot of shrimp it can be difficult to manage. You could use a tinfoil pouch but you may not get those grill marks I crave…

The best way to cook Simple Grilled Shrimp with Vegetables is to skewer your shrimp then rub them with seasoned olive oil and cook them on the grill. The skewer keeps all the shrimp in place, they cook evenly, and makes it so easy to cook for a large crowd. If you are just starting your grilling season try these super easy grilled shrimp with lemon juice, it will be perfect.

Summertime Grillling
Grilling Shrimp

Serve your simple grilled shrimp with a grill basket stir-fry of green beans and mushrooms as well as some quartered bell peppers seasoned with salt and pepper. This meal could not be any easier, and that’s why I love it.

How to Grill Shrimp Perfectly

What you need:

  • 1 pound of cleaned and deveined large shrimp (tails on)
  • 1/4 cup of extra virgin olive oil
  • 1/2 teaspoon of garlic powder
  • 1/8 teaspoon red pepper flake
  • 1 tablespoon dried parsley
  • half a juice of a lemon
  • salt and pepper to taste
  • 1 pound of trimmed green beans
  • a couple mushrooms sliced
  • 2 bell peppers cut into fourths

What to do:

  1. Wash and pat dry your shrimp and begin to skewer them by placing 4 shrimp per skewer in the same direction. (I did not soak my skewers because the shrimp only cook for a few minutes on each side – if you cook them longer they will be black and burn).  Makes about 6 skewers.
  2.  Season shrimp with salt and pepper both sides. Whisk together the olive oil, lemon juice, parsley, red pepper flake and garlic powder. Use a basting brush and baste both sides of the shrimp liberally with olive oil mixture. If preparing a head of time then you can cover these and refrigerate for up to 1 hour.

    Summertime Grilling
    Grilled Shrimp
  3. Preheat grill to 400 degrees and prepare your vegetables. Toss the green beans and mushrooms with 2 tablespoons olive oil, salt and pepper. (I like to keep it simple)
  4. Quarter your bell peppers and brush with the remaining olive oil mixture that was on the shrimp.
  5. Leave the grill basket on the grill while it’s preheating and once hot place the green beans and mushrooms in the basket. Next place the bell peppers skin side down to get charred.  Put the other half of the lemon on the grill flesh side down.
  6. After about 5 minutes put the shrimp on the hot grill. Grill shrimp about 2 minutes on each side or until cooked through.
  7. Remove the shrimp on to a serving platter and place the bell peppers and green bean mixture on the same plate. Squeeze grilled lemon on top of the shrimp and serve.
Grilled Shrimp and Vegetable Platter
Grilled Shrimp and Vegetable Platter

Happy Grilling!

~Hunter

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Brioche French Toast with Berry Compote

FrenchToastBerryCompote

Surprise your mom this Mother’s Day and make her breakfast in bed. Skip your usual breakfast destination and make it yourself with this Brioche French Toast and Mixed Berry Compote. I love to make breakfast at home and am always in search of ways to make it a little more exciting – and restaurant like.

There are so many variations you can do french toast, it’s a really great vehicle to your favorite toppings or fruit. I love fresh berries so I decided to try and make a compote on the stove top with strawberries, blackberries, raspberries, fresh orange juice, and a pinch of sugar. Berries have a lot of natural sweetness and one way to make this recipe a tiny bit healthier is to use less sugar in your compote. I have seen recipes with a whole cup! That is just way too sweet – agave or honey would be great as well.

For the bread: I decided to make this special and use challah because I could not find brioche in the store. They are similar and made with a lot of eggs. If you wanted to use whole wheat toast you could use that as well. Any white bread, whole wheat, challah or brioche would work. Since this is Mother’s Day you can make it extra special with a nice loaf of brioche.

Some other great toppings could be bananas, shredded coconut, chia seeds, walnuts, or even pure maple syrup! You don’t have to stick to this recipe, be creative!

Brioche French Toast with Berry Compote 

Ingredients:

  • 3 eggs
  • 1 cup of low fat milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 challah or brioche loaf cut into 1/2-1 inch thick slices – not including end piece (1 piece per person – cut in half when cooked)
  • 3 tablespoons unsalted butter
  • 3 cups fresh mixed berries (blackberries, blueberries, raspberries, strawberries)
  • a pinch of sugar OR agave OR honey (use what you have)
  • 2 tablespoon fresh orange juice + 1 teaspoon of orange zest
  • Garnish: confectioner’s sugar for dusting

What to do:

  1. Prepare French Toast: Preheat oven to 300 degrees. Whisk together eggs, milk, cinnamon, vanilla, and salt. Pour into a large baking pan and place bread slices in pan for a few minutes on each side (do not over soak might fall apart).
    BriocheFrenchToast
  2. While bread is soaking preheat your pan with 1 1/2 tablespoons of butter over medium heat.
  3. Prepare the berry compote: In a small sauce pan place the 3 cups of berries,  orange  juice, zest and sweetener of choice. Over low-medium heat let berries reduce stir every couple minutes. Berries should form a sauce with a little bit of thickness to it.
    BerryCompote
  4. When butter is melted in pan carefully transfer soaked bread into skillet and cook until golden brown (about 4 minutes on each side may take longer). Transfer to a baking pan and move to oven to keep warm while you cook the rest of the bread in batches. Add more butter as needed. May take several batches – do not overcrowd.
    BriocheFrenchToast
  5. Once all batches are done remove french toast from the oven cut in half and stack on top of each other, spoon berry compote over top and garnish with confectioner’s sugar and a few pieces of fresh fruit.BriocheFrenchToast

Serve with fresh squeezes orange juice and enjoy!!!

Happy Mother’s Day! 

~Hunter

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Pork Carnitas Tacos with Salsa Verde and Pico De Gallo

Pork Carnitas

Happy Cinco De Mayo! Celebrate May 5th with Pork Carnitas, Salsa Verde and Pico De Gallo that is perfect for your Healthy Mexican Fiesta.

This Pork Carnitas recipe works perfectly in tacos. Let the pork cook for a few hours in the oven with yummy aromatics like oranges, bay leaves, lime juice, cumin, and oregano. The result is pork that absorbs all that flavor and then is browned under the broiler for that crispy texture.

Pork CarnitasPork Carnitas

I also served this pork with a Salsa Verde that was inspired by a Mexican Restaurant that I frequently visit. They serve this green salsa on the table so you can add it to your dishes as you please. Salsa Verde is green and just uses tomatillo tomatoes to give it the green color along with fresh cilantro and jalapeno to adds some heat! I grilled the ingredients to add a nice smoky flavor.

Healthy Salsa Verde Salsa Verde

Pico De GalloTo add some freshness you can make my Pico De Gallo which helps brighten up your Pork Carnitas Taco! This Pico De Gallo is basically just roma tomates, red onion, cilantro, and jalapeno which can be added to any of your favorite proteins.

You can also use this pork recipe for a Mexican Salad Bowl by putting the Pork Carnitas on top of a greens and adding the Salsa Verde, Pico De Gallo, Avocado, and whatever add-ins you like!

Pico De Gallo

Here’s How to Make the Photos Above:

Ingredients:

Corn Tortillas

For the Pork Carnitas:

1 4-5 pound bone in or boneless pork butt, fat trimmed and cut into 2 inch cubes
1 onion, peeled and halved
1 orange juice and peel
juice of 1 lime (throwout the peel)
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 cups of water

For the Salsa Verde:
4-5 tomatillos (outer layer removed and rinsed)
1 jalapeno (this adds heat unless you remove the seeds)
1 medium onion peeled and sliced in half
1 teaspoon cumin
1/2 cup of packed cilantro, 2 cloves of garlic
Salt and Pepper to taste

For the Pico De Gallo
4-5 Roma Tomates
1 Small Red Onion
1/2 a Jalapeno, seeds removed
2 cups of chopped cilantro
1 lime
Salt and Pepper to taste

What to do:

  1. Preheat oven to 300 degrees. In a dutch oven or large pot that can go in the oven place the cubed pork, and all the other ingredients in the pot. Heat on burner over medium-high heat until the pork mixture begins to simmer. Cover and move to oven for 2 hours or until pork is tender enough to be pulled with fork. *If you bought a bone in pork butt and cut it off the bone put the bone in the pot also to add flavor*
  2. While pork is cooking heat grill over high heat and place the tomatillos, jalapeno, and onion on the grill. Let grill until they become blistered and slightly blackened. Put right into a blender with cilantro, 1 teaspoon cumin, 2 cloves of garlic, 1 teaspoon of salt, and 1/4 cup of water. Move to a serving bowl and refrigerate until ready to serve.
  3. Next make the Pico De Gallo by dicing the roma tomatoes into small uniform pieces (remove some of the tomato seeds if it has a lot), the red onion the same size, half a seeded jalapeno, and finally fold in the chopped cilantro. Add the lime juice, salt and pepper. Put to the side.
  4. Remove pork from oven and use a slotted spoon to move pork to a cutting board. Remove the orange peel, onion and bay leaf into garbage. When just the cooking broth is left heat over high heat to a rapid boil until the liquid has reduced by half and become syrupy (20-30 minutes).
  5. While sauce is reducing shred meat if the pieces are still big and spread out evenly on a baking sheet. Heat broiler to high and place rack in the middle of the oven. Spoon the reduced sauce evenly over the meat and toss to evenly coat. Flatten the meat out.
  6. Put under broiler for 5-7 minutes until the meat becomes browned. Remove from oven and flip the pork carnitas over, broil for another 5-7 minutes. Remove from oven.
  7. Warm taco shells in the oven while the meat is broiling and assemble taco with the salsa verde and Pico De Gallo!

It may seem like a lot of steps for the pork but it is so worth it! Do not skip boiling the liquid that the pork cooked in to pour over before you broil it. And definitely do not skip broiling the meat to get the crispy texture.

Enjoy your Cinco De Mayo with Pork Carnitas Tacos 

The Pork Carnitas recipe is from Pinterest and was originally posted on MyKitchenEsapades.com 

4 Ingredient – Steel Cut Oatmeal Chocolate Chip Cookies

A Steel Cut Oatmeal Chocolate Chip Cookie that only has 4 ingredients. Will keep your sweet tooth satisfied but is sugarless, flour-less, and butter-less!

Oatmealcookies
4 Ingredient Steel Cut Oatmeal Chocolate Chip Cookies

I usually make my quick oatmeal chocolate chip cookies with quick cooking oats but I had a container of steel cut oats that were going unused. If you want you can make this recipe with traditional quick cooking oats it will be great. The steel cut oats add more chew to the cookie and have to be baked a little bit longer because the Steel Cut Oats take longer to cook.

These cookies are about as healthy as a cookie gets. They have 2 ripe bananas, chia seeds, dark chocolate chips, and steel cut oats. That means no flour, no sugar, no butter, and no other ingredients. The banana acts as a binder and keeps the cookie together while also very moist.

I also love these 4 Ingredient – Steel Cut Oatmeal Chocolate Chip Cookies because I am indulging in a cookie yet they also keep me full. 1/4 cup of Steel-Cut Oats only has 140 calories, 5 grams of protein, 27 carbs, 4 grams of fiber, and 0 grams of sugar!

Steelcut Oatmeal Cookies

These 4 Ingredient Cookies are also fun because you can subsitute whatever you have on hand! Use walnuts, vanilla or even cinnamon.

Here’s what you need!

  • 1 cup of steel cut oatmeal OR quick cooking oats
  • 2 ripe bananas
  • 1 tablespoon chia seeds
  • 1/4 cup of dark chocolate chip or semi sweet chips

What to do:

  1. Preheat oven to 350 degrees. Mash banana with a fork until soft, fold in the 1 cup of oats, chia seeds, and dark chocolate chips last.
  2. Use a cookie scoop to form 1 inch round balls and flatten down with top of cookie scoop. If using steel oats you will need to cook for 20-25 minutes or the oatmeal will still be hard and crunchy. If using quick cooking oats reduce cooking time and check to make sure they don’t burn.
Oatmealcookies
4 Ingredient Steel Cut Oatmeal Cookies

I love how simple these cookies are. You don’t need to add any other ingredients to get a great and healthy cookie! The chocolate chips help if you are feeding them to kids! My nephew loves anything that involves chocolate.

If the steel cut oats do not seem like they have softened enough, keep baking. If you’re not sure about the texture – use quick regular oats!

Enjoy!

~Hunter

Asian Pasta Salad with Very Teriyaki

An Asian Pasta Salad with edamame, red cabbage, shredded carrots, and very teriyaki dressing!

Asian Pasta Salad - Very Teriyaki

It’s Spring and that means finding cold salad dishes that can be made in advance that are healthy and so easy to make.

I first had this pasta salad last summer and have been literally been thinking about it ever since. I really do not like pasta salads that are based with mayo – I find them so heavy! This can be a problem when all summer long you go to BBQ’s and people serve pasta salad that is made with mayonnaise! You are much better off making your own pasta salads as you can control what ingredients go into it.
Asian-Pasta-Salad-Very-Teriyaki

I love anything that is teriyaki and asian inspired. One of my favorite marinades is Soy Vay’s Very Teriyaki Marinade and Dressing. It is great to marinate your proteins in over the summer before you throw it on the grill. Of course making your own fresh marinade is always a great option, but sometimes we need easy meals, and this sauce does just that.

This asian pasta salad would be great with whole wheat pasta, brown rice pasta, traditional bow ties pasta, and possibly even zoodles. You can also pick your favorite “add-ins” to customize this pasta salad. I went with edamame, red cabbage, and shredded carrots. But green peas, bell peppers, and peanuts would make a great addition as well.

Edamame, Carrots, Shredded Red Cabbage
Edamame, Carrots, Shredded Red Cabbage

I hate having half a box of pasta that just sits in the pantry so I used the whole thing. It makes a lot, which is great for leftover night!

Serves 4-6

Asian Pasta Salad with Very Teriyaki 

Here’s what you need:

  • 1 box of bow tie pasta (12 ounces)
  • 1 bag of frozen shelled edamame cooked according to package
  • half a head of red cabbage shredded thin (about 3 cups)
  • 1 cup of shredded carrots
  • 3/4 cup of Soy Vay Very Teriyaki Marinade and Dressing
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon hot chili oil (optional)
  • 1 tablespoon sesame seeds

What to do: 

  1. Cook the pasta according to package, al dente, and let cool to room temperature.
  2. While pasta is cooking whisk together the Soy Vay Very Teriyaki Dressing, rice wine vinegar, and chili oil in a large bowl. Put to the side.
  3. Add the shredded cabbage, carrots, and edamame to the dressing mixture. Toss in the cooked pasta until well mixed. Garnish with sesame seeds.
  4. Eat at room temperature or put in the refrigerator until you are ready to eat!
    Asian Pasta Salad

It’s that easy.

This asian pasta salad would also make a great lunch, picnic item, side dish at dinner, or to have at at BBQ.

Let me know what your favorite pasta salad recipe is!

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~Hunter