What you’ll love about this recipe:

• Easy blender recipe. Mix the pancake batter up right in your blender in just a few seconds! It turns the rolled oats into oat flour for a great texture!
• Freeze for later. Perfect for breakfast on the go!
• Easily Personalizable. Tailor this recipe to your taste. Substitute raspberries for strawberries, apples, or peaches — or go classic with just butter and maple syrup. These oatmeal pancakes are the perfect blank canvas for your culinary creations!

Rise and Shine with Raspberry Oatmeal Pancakes

I first posted this recipe for blender oatmeal pancakes way back in 2014 for a Brunch Week event, and they quickly became one of my favorite breakfast options. They’re super simple to make and, even better, they freeze beautifully so you can make them ahead of time and pop one into the microwave at a moment’s notice.

The batter is enriched with buttermilk, fragrant vanilla, and just enough brown sugar to complement the earthy flavor of rolled oats. I personally prefer these oatmeal pancakes to tradition pancakes because they have a more complex flavor, but they’re kid-friendly, too.

Topped with crunchy hazelnuts, fresh raspberries, and a drizzle of maple syrup or honey, these healthy pancakes are sure to start your day on a comforting note and you’ll feel good knowing they contain whole grains. 

Ingredients You’ll Need

Rolled Oats. Compared to other grains, oats are high in protein. They also have fiber to keep you full and oxidants that help support heart health. Plus they have a delicious nutty flavor that makes these pancakes so good!

All Purpose Flour or White Whole Wheat Flour. Oats are dense, so I add some flour to make the pancakes light and fluffy. 

Buttermilk. This adds a slightly tangy flavor that helps brighten up the flavor of the oats. 

Eggs. To help bind the batter together. Eggs also help the pancakes rise! 

Vanilla Extract. For deliciousness. 

Brown Sugar. Just a touch to add some sweetness. Subtly sweetening the pancake themselves means you can use less syrup on top! 

Baking Powder. To help make them fluffy! 

Kosher Salt. For balance. 

Butter. Both for the pan and in the batter to add flavor and help those lacy edges get nice and crispy. 

Swaps and Substitutions

To make these oatmeal pancakes without buttermilk, swap in plain Greek yogurt. Depending on the brand you use and how thick it is, you might need to add a Tablespoon or two of almond milk or your favorite milk or non-dairy milk to thin the batter out. I find this is especially necessary when I use Fage yogurt, but isn’t needed when I use Chobani or Stoneyfield. 

No brown sugar? You can use maple syrup, honey, or your favorite sweetener instead. 

Try using flax egg — for this recipe, you’ll need 2 Tablespoons flaxseed meal + 5 Tablespoons water in place of the eggs. 

Pro tips for the best homemade pancakes from scratch

• Let the batter rest. Oats have the ability to absorb a lot of liquid, and giving them ample time to do that helps make them more tender so you’ll get the perfect fluffy texture (no gritty whole grain texture here!)
• Control the heat: No one likes a pancakes that’s golden brown outside by goopy and undercooked inside. For even cooking, I usually make my first few on medium heat, than once the pan is hot, i cook the rest on low. This way they cook evenly without over browning. 
• Ready to flip? It can be super tempting to flip your pancakes too soon. They’re ready when the top looks fully dry and small bubbles have formed. 



Commonly asked questions

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Raspberry Oatmeal Pancakes Recipe

Indulge in a delightful morning treat with our Raspberry Oatmeal Pancakes recipe. These pancakes blend the mild, nutty flavor of oats with the sweetness of fresh raspberries, all balanced with a hint of brown sugar.

Course 15 Oatmeal and Breakfast Grain Recipes

Cuisine American

Keyword oatmeal blender pancakes, oatmeal pancakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 pancakes

Calories 235kcal

Author Lauren Keating

Ingredients

• ¼ cup hazelnuts
• 2 tablespoons brown sugar
• 1½ cups buttermilk
• 2 large eggs
• 4 tablespoons butter melted
• 2 teaspoons vanilla extract
• 1 cup rolled oats
• ¾ cup all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon butter for the pan
• 1 pint raspberries
• honey for serving

Instructions

• Heat a large, dry frying pan over high heat. Add the hazelnuts; cook, stirring frequently until light golden brown and toasted, 4-5 minutes. Chop and set aside.
• Add the buttermilk, vanilla, eggs, melted butter, oats, flour, baking powder, and salt to your blender in that order. Pulse the blender 15-20 times, until the batter is fully incorporated.
• Let the batter sit for 5 minutes.
• Heat a little butter on a griddle or in a large frying pan set over medium heat. When the butter begins to sizzle, ladle in ⅔ cups of the pancake better, being careful not to crowd the pan.
• Cook for 3 minutes, or until the tops of the pancakes look dry; flip the pancakes over, pressing down with your spatula. Cook another 1-2 minutes, or until cooked through. Transfer pancakes to a plate.
• Lower the heat to low and repeat with remaining batter.
• Serve topped with more raspberries, toasted hazelnuts, and honey.

Nutrition

Serving: 1pancake with toppings | Calories: 235kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 520mg | Potassium: 224mg | Fiber: 5g | Sugar: 8g | Vitamin A: 380IU | Vitamin C: 15mg | Calcium: 144mg | Iron: 2mg

Nothing reminds me more of carrot cake than Spring! It must have something to do with the Easter Bunny’s love of carrots. Although I don’t think I’ve ever actually had carrot cake on Easter, the two items are linked in my mind. which is fine because carrot cake is awesome and I honestly have a tendency to forget about it otherwise.

This year, winter seems never-ending, so I pulled together this collection of 20 healthy carrot cake recipes. Maybe it will entice the warmer weather to finally show up? If not, we can at least eat our feelings.

This collection of healthy carrot cake inspired recipes includes everything from breakfasts like pancakes and oatmeal, to snacks like energy bites and cookies, to cakes and muffins. With plenty of paleo, grain free, dairy free, and  low calorie options, you’re bound to find a new favorite carrot cake inspired recipe that fits into your lifestyle!

HEALTHY CARROT CAKE BREAKFASTS

Carrot Cake Granola (Gluten Free) by Healthy Delicious

Carrot Cake Oatmeal (Dairy Free) by Healthy Delicious

Carrot Cake Quinoa Flakes (Gluten Free) by Strength and Sunshine

Carrot Cake Overnight Oats (Vegan) by Vegan Heaven

Carrot Cake Pancakes (Whole Wheat) by Amy’s Healthy Baking

Carrot Cake Smoothie (Vegan + Paleo) by Wallflower Kitchen

HEALTHY CARROT CAKE BARS, BITES, COOKIES, SCONES

Carrot Cake Baked Oatmeal Breakfast Bars (Vegan) by Sweet As Honey

Carrot Cake Energy Bites (Vegan) by Trial and Eater

Carrot Cake Quinoa Breakfast Cookies (Naturally Sweetened) by Simply Quinoa

Carrot Cake Scones (Naturally Sweetened) by Caroline’s Cooking

HEALTHY CARROT CAKES

Gluten-Free Vegan Tropical Carrot Cake (Gluten Free) by Rhian’s Recipes

Classic Grain Free Carrot Cake (Grain Free) by A Clean Bake

Healthier Carrot Cake Cheesecake (Whole Grain) by Texan Erin

Paleo Curry Carrot Cake (Paleo) by The Primal Desire

HEALTHY CARROT CAKE CUPCAKES AND MUFFINS

Gaps Friendly Carrot Cake Cupcakes With Yogurt Cheese Frosting (Gluten Free) by Health Home and Happiness

Sugar Free Carrot Cake Cupcakes (Low Carb) by Low Carb Maven

Carrot Cake Zucchini Muffins (Gluten Free) by Beauty and The Foodie

Healthy Inside Out Carrot Cake Muffins (Naturally Sweetened) by To Simply Inspire

Carrot Cake Weight Watchers Muffins by Drugstore Divas

Carrot Oatmeal Greek Yogurt Muffins (Naturally Sweetened) by Running With Spoons

I created this recipe for my client, Uncommon Flavors of Europe. 

Are you ready to meet your new favorite Brussels sprouts recipe? Good – if you’re anything like me you’re looking at it right now. You know I love easy recipes, and this one is just about as easy as it gets. Brussels sprouts and Speck roast together on one pan, then get tossed with shredded Asiago cheese and balsamic vinegar just before serving. Easy peasy.

There’s still time before Thanksgiving, so you should probably go ahead and work these Brussels sprouts into your dinner plans.

This recipe is so simple, with just 5 ingredients, and the temptation to overcomplicate it by adding cream, breadcrumbs, or nuts is real. Resist that urge – the beauty of this recipe is in its simplicity. The ingredients all play a starring role, and they complement each other perfectly. Less is definitely more.

Since the ingredient list is so short, let’s talk about each one individually:

1. Brussels sprouts, of course. Without them, there wouldn’t even be a recipe here. For the best flavor, look for small, compact sprouts. Cut them in half though the stem, and roast them in a hot oven for just a few minutes. The cut edge wil get nice and golden brown, but the rest of the sprouts should still be bright green. If the color fades, that means they’re starting to overcook and might start to taste more cabbage-y.

2. Speck Alto Adige. Speck Alto Adige is preserved ham, similar to prosciutto but smokier and with a drier, meaty texture. It’s made by rubbing pork leg with spices like garlic, juniper seeds, and rosemary and then cold smoking it for a week before aging it for several months. The result is an amazing ham with a deep savory and smoky flavor. It’s often seen on charcuterie boards, but it’s also a delicious way to add a punch of flavor to vegetable recipes like these roast Brussels sprouts. Authentic Speck always comes from the Alto Adige region on Italy’s northeast border, so be sure to look for the complete name on the package to ensure you’re getting the real deal.

3. Salt and Pepper. Normally salt and pepper wouldn’t be worth mentioning, but a generous smattering of cracked black pepper really adds a lot to this recipe. Don’t skimp! The speck and asiago both add some salt to the sprouts, so you don’t need to be as heavy handed with that. A generous pinch will do.

4. Asiago PDO. Asiago is one of my absolute favorite cheeses, and I love the nutty flavor it lends to these Brussels sprouts. There are two types of Asiago – Stagionato (aged) and Fresco (fresh). Fresh Asiago has a creamy texture and milky taste, and it melts really well. Aged Asiago is drier and has a more complex flavor ranging from sweet to nutty or even spicy, depending on how long it’s been aged. You can use either type in this recipe, but I especially love it with a nutty, medium-aged Asiago. Authentic Asiago is produced in the mountainous region of Italy just south of Alto Adige.  When you buy it, look for the word “Asiago” to be pressed into the rind (you can see an example in the photo above.)

5. Balsamic Vinegar. A splash of balsamic vinegar added to the Brussels sprouts after they come out of the oven gives them a slightly sweet, bright flavor that balances out any bitterness they might have. It also complements the flavors of the Speck and Asiago perfectly. 

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Asiago Roasted Brussels Sprouts with Crispy Speck

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 101kcal

Author Lauren Keating

Ingredients

• 1 pound Brussels sprouts halved through the stem
• 2 ounces finely diced Speck Alto Adige PGI without rind (about 1 cup)
• 1 tablespoon olive oil
• salt and pepper
• 2 ounces Asiago PDO shredded (about 1/2 cup)
• 1 tablespoon balsamic vinegar

Instructions

• Heat your oven to 425ºF.
• In a mixing bowl, combine the Brussels sprouts, speck, and olive oil. Season with a pinch of salt and lots of black pepper. Mix to combine. use your hands or a slotted spoon to transfer the Brussels sprouts to a sheet pan, leaving any extra oil in the bowl. Nudge the Brussels sprouts so that the cut side is flat on the pan.
• Bake 10-15 minutes, or until the sprouts are golden brown on the bottom but still bright green, and the speck is crispy. Remove from the oven and stir in shredded asiago and balsamic vinegar.
• Serve immediately.

Nutrition

Calories: 101kcal | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 648mg | Fiber: 3g | Sugar: 2g

I love mussels. They’re incredibly easy to make and might be one of the only foods that actually take longer to eat than they do to cook. (Am I the only one who hates spending a half hour cooking something that gets demolished in 5 minutes? No? I didn’t think so.)

Apple cider and cream is one of my favorite fall flavors and, together, they make a delicious broth for these mussels. The sweet, briny flavor will make you feel like you’ve travelled to Northern France or the Canadian coast. Make sure you have plenty of crusty bread or oven fries on hand for dunking into the sauce!

If you’re as obsessed with the cider + cream combo as I am, be sure to check out my Creamy Apple Cider Slush and Pork Chops with Cider Pan Sauce, too!

How to cook mussels:

A lot of people are intimidated by cooking mussels at home, but it’s really easy – I promise!

First things first, you want to start with mussels that are as fresh as possible. I always buy them from a reputable seafood market the same day I plan to eat them, and I recommend that you do the same.

When you get the mussels home, give them a good scrub to make sure they’re clean. If the mussels have a beard (it looks like string or seaweed stuck between the shells) you’ll want to scrub that away too. While you wash them, look for any shells that are open. Give them a solid tap – if they snap closed, you’re good to go; if they stay open, throw them away.

My favorite way to cook mussels is to steam them in a flavorful broth or sauce, so you’ll want to start that next. For this recipe, I sautéed some shallots and leeks, then cooked them in wine and apple cider until they were soft. Bring the broth to a simmer then carefully add the mussels, making sure you don’t break the shells. Cover the pan and let the mussels steam for 5-7 minutes, or until the shells pop open. That means they’re cooked and ready to eat!

I finish the sauce by stirring in some cream and fresh thyme. Cream can curdle if it’s exposed to a drastic temperature change, so I take the mussels off the burner and let them cook for a minute before stirring in some gently warmed cream. (If your sauce does curdle a little, it’s still ok to eat – it’ll just look a little funky.)

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Creamy Apple Cider Mussels

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 315kcal

Author Lauren Keating

Ingredients

• 1 shallot minced
• 1 leek white and light green parts thinly sliced
• ¼ cup dry white wine
• 1-1/2 cups apple cider
• 2 pounds mussels scrubbed
• ¼ cup light cream gently warmed
• 2 sprigs fresh thyme

Instructions

• Spray a large, deep pan with cooking spray and set it over medium heat. Add the shallot and cook, stirring frequently, for 1-2 minutes, or until it begins to soften. Add the leeks and cook another 1-2 minutes. Stir in the wine; cook until nearly evaporated. Pour in the cider and bring to a rapid simmer.
• Carefully add the mussels to the pan. Cover and cook 5-7 minutes, or until the shells open.
• Remove the pan from the heat. Stir in the cream and thyme. Season to taste with salt and pepper.
• Serve immediately.

Nutrition

Calories: 315kcal | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 664mg | Fiber: 1g | Sugar: 12g

I don’t usually make “cute” food but a few months ago I decided I wanted to make homemade raspberry hibiscus marshmallows. When I penciled them onto my calendar and saw that I’d be posting them in February, I figured it would be fun to cut them into hearts for Valentine’s Day.

I finally made them last weekend and the timing couldn’t have been better. I really needed some pink, sugary, heart-shaped goodness in my life. A lot of people do right now.

These last few weeks have been hard. Everyone is on edge. Stressed out. Fighting. It’s emotionally draining.  (For those of us who have been marching and protesting it’s also physically draining.)

But these marshmallows? It’s almost impossible to feel stressed out when you’re eating them. They’re bouncy, fluffy, and have a great sweet-tart flavor. They’re deliciously pink and, cut into hearts, they’re a great reminder that, above all else, we need to love each other. Because we can all use a little more love right now.

Homemade marshmallows might seem intimidating, but they’re really easy to make. Promise! All you need is an electric mixer (a stand mixer or a hand mixer will work) and a candy thermometer. Check out my recipe for chocolate hazelnut marshmallows for some helpful marshmallow-making tips.

These raspberry hibiscus marshmallows have a ton of flavor, so they’re delicious on their own for a quick sweet treat. They also add a great pop of flavor to a mug of hot cocoa. If you really feel like getting fancy, they’d be amazing dipped in dark chocolate or melted s’mores style between two chocolate graham crackers.

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Homemade Raspberry Hibiscus Marshmallows

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 30

Calories 41kcal

Author Lauren Keating

Equipment

• Knox Gelatine Unflavored, 4 Count (Net Wt. 1 Ounce)
• Tazo Passion Herbal Tea, 20 ct

Ingredients

• ¼ cup powdered sugar divided
• 2 envelopes unflavored gelatine
• 1 cup frozen raspberries thawed
• 1 teaspoon vanilla extract
• 1 cup water
• 2 hibiscus tea bags ex. Tazo passion
• 1 cup sugar
• ¼ cup light corn syrup or tapioca syrup

Instructions

• Lightly cost the bottom of a 9 inch by 13 inch pan with powdered sugar. Set the rest of the powdered sugar aside.
• In a blender or food processor, puree the raspberries and vanilla until smooth. Pour into a mixing bowl. Sprinkle the gelatin over the raspberry puree; stir to combine.
• Add the water and tea bags to a medium pot and bring to a boil. Remove from hit and let sit 5 minutes. Remove and discard the tea bags.
• Return the pan to the stove and add the sugar and syrup. Heat to 240ºF (this will take 15-20 minutes), then pour over the fruit puree.
• Use an electric mixer to beat the mixture until tripled in size, about 10 minutes.
• Pour the marshmallow into the prepared pan. Sift a thin coat of powdered sugar over the marshmallows. Let sit at least 4 hours.
• Lightly coat a knife with cooking spray, then cut around the edge of the pan, then invert over a cutting board to remove the marshmallows. Cut into squares or use an oiled cookie cutter to cut into fun shapes.
  

Nutrition

Calories: 41kcal | Sodium: 2mg | Sugar: 9g

This Spring, I’m partnering with Anolon to create a few recipes perfect for sharing at springtime celebrations. Last month, I shared lemon-berry popovers that would be perfect for bridal showers, Mother’s Day, or any other excuse for brunch with friends. Today, I’m focusing on date night at home.

Mussels make a great date-night meal because they’re elegant and seem fancy, but they’re super simple to cook – this recipe only calls for 5 ingredients! You can dish them out in individual bowls or share them straight from the pot. Plus since they take a while to eat, which means more time for conversation.  before we go our separate ways or plant ourselves in front of the tv.

Mussels have a lot of flavor on their own, so you don’t need to do much to them to transform them into a delicious meal. For these basil-butter mussels, I cooked them in a simple butter sauce known as beurre monté . It’s essentially melted butter emulsified with a little water to form a rich, velvety sauce. Add a little bit of lemon zest for acidity (don’t use juice, which causes the sauce to break) and tons of fresh basil to round things out. Serve the mussels with fresh baguette – perfect for sopping up any extra butter sauce – and a crisp white wine for an impressive date night meal.

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Mussels with Basil-Butter Sauce for Two

Author Lauren Keating

Ingredients

• 1 tablespoons water
• 4 tablespoons salted butter cut into 8 pieces
• 2 pounds mussels scrubbed well
• ½ lemon zested
• ¼ cup fresh basil chopped

Instructions

• Visit Anolon's web site for full preparation instructions.

I made these mussels in Anolon’s Nouvelle Copper 12″ Covered Skillet. It’s the perfect size for cooking two pounds of mussels and the cover fits nice and snugly so the mussels steam quickly. The pot itself is a gorgeous, heavy stainless steel with a copper bottom that helps it heat quickly and evenly, preventing hot spots. It retails for $89.99 but I’m giving one away to a lucky reader for free! Enter via the form below (if you’re reading this on mobile, you might need to click through to the desktop site.)

Labor Day is right around the corner, but I refuse to say good-bye to summer just yet. The weather has been gorgeous, and even though this weekend marks the unofficial end of summer I bet we still have a few great weekends ahead of us.

As long as the sun is shining, I’ll be outside soaking it in with a glass of this frozen peach and mixed berry sangria in my hand.

Barefoot sent me a few bottles of their Refresh line of spritzers to try out. The spritzers are light-bodied, sweet, and slightly bubbly. They’re meant to be served over ice, and are great for casual summertime occasions, like cookouts or afternoons by the pool.

I paired the Perfectly Pink Spritzer with peaches (they’ve been amazing these past few weeks!), mixed berries, and lime juice to make a super simple frozen sangria that goes with everything from tapas to pizza and burgers.

Since the fruit is blended right into this sangria, it can be whipped up in just a few minutes – unlike more traditional sangrias that need to sit for hours to allow the flavor of sliced fruit to infuse into the liquid. That means it’s perfect for spur-of-the-moment entertaining.

(Pro Tip: If you’re serving these at a backyard barbecue, storing the fruit garnishes in a flip-top jar will look great and will protect them from bugs!)

If you want something a little different, this sangria also freezes up into deliciously refreshing ice pops! Instead of blending it with ice, pour the fruit + spritzer mixture into ice pop molds and freeze until firm.

Whatever way you choose to serve it – as a frozen drink or frozen into pops – this fruity sangria is sure to be a hit on those last few gorgeous days of summer.

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Frozen Peach and Mixed Berry Sangria

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Lauren Keating

Ingredients

• 1 ½ cups Barefoot Refresh Perfectly Pink Spritzer
• ⅓ cup elderflower liqueur optional
• 1 peach pit removed
• 1 lime peeled
• ½ cup mixed blueberries blackberries, and raspberries
• 2-3 cups ice
• Additional peach lime, and berries for garnishing

Instructions

• In a blender, combine the spritzer, elderflower liqueur (if using), and fruit. Clover and blend on high until smooth, 20-30 seconds.
• Add the ice. Cover and blend on high 15-20 seconds, using the tamper to press the ice down into the blades.
• For the garnish, cut the peach and lime into thin slices. Thread a peach slice, a lime slice, and several berries onto a toothpick.

This is a sponsored post written by me on behalf of Barefoot Refresh®. Content for 21+. Thank you for supporting the brands that keep me inspired in the kitchen. 

This pie. is. everything.

Seriously, there are so many thins to tout about it that I don’t even know where to start. It’s no bake. Loaded with protein. Low in sugar. Dairy free. Vegan. And so incredibly rich and delicious that you won’t believe any of that unless you’re the one who made it. I’m obsessed – you should definitely give it a try!

The secret to the luxuriously creamy mousse-like filling in this pie? Silken tofu! I know – this is the second time this month that I’ve gotten a little adventurous with my dessert ingredients (hummus blondies, anyone?). I’m not sorry, because you would NEVER guess this chocolate cream pie was healthy if you didn’t know.

To make the filling, you combine the silken tofu with vanilla, warm spices, and melted chocolate chips (I used Lily’s baking chips, which are sweetened with stevia. I’m linking to them on Amazon, but they’re much cheaper if you can find them in the store.) Straight from the blender, the filling has the consistency of pudding, but when you chill it it takes on a texture closer to chocolate mousse. If you’e not in the mood for pie, it would be amazing as a pudding alternative (top it with coconut cream and fresh berries!) or in the middle of a layer cake.

The crust of this chocolate cream pie is equally as easy to make:  just pecans, maple sugar, coconut oil, and salt. Easy as… pie.

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Mexican Chocolate Cream Pie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Author Lauren Keating

Ingredients

• 2 cups raw pecans
• ¼ cup date sugar or maple sugar
• 1 ½ tablespoon coconut oil
• ½ teaspoon sea salt
• 2 ½ cups stevia-sweetened dark chocolate chips
• 2 packages organic firm silken tofu 500-600 grams total
• 1 teaspoon vanilla extract or 1 vanilla bean scraped
• 1 teaspoon ground cinnamon
• ¼ teaspoon chipotle powder
• pinch of sea salt

Instructions

• In a food processor or high-speed blender (I used my Vitamix), pulse the pecans and sugar into a fine meal. Add the coconut oil and sea salt; pulse to combine well. Press the mixture into the bottom of a 9-inch pie plate.
• Melt the chocolate chips in a double-boiler. When the chocolate is melted, add it to your blender, along with the tofu, vanilla, and spices. Blend until smooth. Pour into the pie plate, smoothing with a rubber spatula as needed.
• Chill at least 20 minutes. Serve cold.

Notes

Recipe adapted from Rouxbe cooking school

After the coldest winter I can remember, it seems like spring is finally on its way. The temperatures rose to above freezing for the first time in what feels like forever, and I heard birds chirping this morning! I was flipping through my planner this morning when I noticed a theme to the recipes I plan to share in March. Quinoa and sausage stuffed mushrooms, roasted red pepper dip, potato cakes – it was completely coincidental; apparently I’m in the mood for snacks and small plates.

I made these stuffed mushrooms a few weeks ago and Shawn and I both loved them. They’re stuffed with a creamy mixture of mild chicken sausage, kale, and a splash of balsamic vinegar. I mixed quinoa to the stuffing instead of using bread crumbs – the quinoa adds protein to the recipe and gives the filling a great texture.

These stuffed mushrooms are pretty filling, so they work as either a heavy snack or as a component of a light meal.

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Quinoa and Sausage Stuffed Mushrooms

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 164kcal

Author Lauren Keating

Ingredients

• ½ cup quinoa rinsed
• 1 cup water
• 40 crimini baby bella mushrooms
• 2 mild chicken sausages finely chopped
• 2 kale leaves finely chopped
• ¼ cup cream cheese
• 1 tablespoon balsamic vinegar
• 1 cup part-skim mozzarella shredded
• 1 generous pinch crushed red pepper flakes

Instructions

• Heat your oven to 350F.
• Combine the quinoa and water in a small pot. Bring to a boil; cook 10-15 minutes or until the water has absorbed.
• Remove from heat and mix in the sausage, kale, cream cheese, and balsamic vinegar. Let cool slightly. Stir in the mozzarella and red pepper flakes.
• Use a paring knife to remove the mushroom stems and hollow out the caps. Arrange cut-side up on a baking sheet. Stuff about 1 heaping teaspoon of filling into each mushroom.
• Bake 20 minutes, or until the filling is bubbly and begins to brown.
• Serve warm or at room temperature.

Notes

1 serving = 5 mushrooms

Nutrition

Calories: 164kcal | Protein: 10g | Fat: 9g | Fiber: 1g

For Valentine’s Day, we like to stay in and have a cozy meal at home. We save going out for another night when our favorite restaurants aren’t as crowded.

When I was brainstorming ideas for this year’s meal, my thoughts turned to ham steaks. Ham steak probably isn’t the first thing that comes to mind when you want a romantic meal, but I’ve never seen Shawn as excited as he gets when I pull a ham out of the oven. Pork is definitely the key to his heart.

I still have some of our Christmas ham in the freezer, so making a whole ham is out of the question. Thankfully, Jones Dairy Farm makes twin-pack ham steaks that are perfect for a dinner for two without tons of leftovers. (I buy them locally at Hannaford; you can use this store locator to find them near you!)

I did a test run of my recipe this weekend, and it was everything I hoped it would be. The cherry-balsamic sauce is based loosely on the raisin sauce that be both love at Easter, but it’s not as sweet. The vinegar gives it a nice acidity that pairs really well with the sweet pork. A pinch of five-spice powder gives the sauce a hint of earthiness. I served the ham steaks with mashed sweet potatoes and roast broccolini.

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Ham Steaks with Cherry-Balsamic Sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 369kcal

Author Lauren Keating

Ingredients

• ½ cup balsamic vinegar
• 1 cup frozen cherries
• 2 teaspoons sugar
• 1 pinch five-spice powder
• 1 pinch salt
• 1 tablespoons olive oil
• 2 Jones Dairy Farm ham steaks from 10-ounce twin pack

Instructions

• Combine the first 4 ingredients in a small saucepan over medium heat. Bring to a simmer, stirring frequently to help the cherries break down. Cook for 10-15 minutes, or until reduced by half. Season with salt. Keep warm.
• Heat the olive oil in a grill pan. Cook the ham steaks, turning frequently, for 5 minutes or until heated through.
• Serve the ham steaks with cherry-balsamic sauce.

Nutrition

Calories: 369kcal | Protein: 31g | Fat: 14g | Fiber: 1g

I created this recipe for my client, Jones Dairy Farm. I truly love their products, and I hope you do too. Thank you fo supporting the brands that keep me inspired in the kitchen and help make Healthy Delicious possible!