Sarah

Honey Peanut Butter Coconut Cream Dip

November 17, 2019 by Sarah Leave a Comment

Honey Peanut Butter Coconut Cream Dip is a light and simple party snack!! Ready in minutes served with a side of Lesser Evil Honey Roasted Paleo Puffs for the win. The best part about this dip is it has 4 simple and clean ingredients!!

Okay, lets talk Coconut Milk… you all know I am a huge fan of canned Coconut Milk (full fat) and when it’s whipped with an electric hand mixer it creates a soft creamy base. I added in peanut butter here to help give the dip a little depth and protein! Remember to save some honey to drizzle on top before serving. This dip sure is sweet, simple, and fun for your next snacking moment!

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Honey Peanut Butter Coconut Cream Dip

Honey Peanut Butter Coconut Cream Dip is a light and simple party snack. Ready in minutes, served with a side of Lesser Evil Honey Roasted Paleo Puffs for the win.

Prep Time15

Total Time15

Course: Appetizer, dip, Snack

Cuisine: American

Keyword: coconutmilk, dip, peanut butter

Servings: 6 people

Author: Sarah Ricci

Equipment

Electric Hand Mixer

Ingredients

13.5 oz Coconut Milk 365 Everyday Value Organic Full Fat Coconut Milk Can (refrigerated overnight)
1/4 cup Peanut Butter creamy
2 Tbsp Honey + extra for drizzle on top
1 tsp Cinnamon ground
1 bag Lesser Evil Honey Roasted Paleo Puffs

Instructions

Refrigerate the coconut milk can overnight so the cream hardens on top. When ready to make the dip, only scoop out the cold cream from the top. (Note: you can save the liquid at the bottom for smoothies, etc.)
In a large glass bowl using an electric hand mixer, whip the coconut cream until thick and creamy, almost like the consistency of frosting. Add in the peanut butter, honey, and cinnamon. Whip until well blended and smooth.
Drizzle honey on top and serve with Lesser Evil Honey Roasted Paleo Puffs.

Notes

Is your coconut whipped cream is too stiff when whipping? Add some of the reserved liquid from the can to help it blend smoother. This will help to soften the mixture and create more air.

My recommendation for coconut milk – 365 Everyday Value Organic Coconut Milk Full Fat can.

Dip can be made in advance and stored in the fridge.

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Lesser Evil Snacks! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Roasted Rainbow Carrot Salad

November 13, 2019 by Sarah 3 Comments

Make it a weeknight meal or a beautiful side dish for holiday entertaining. This rustic plate brings great texture and flavor to the table. Plus how pretty does this look!?!?

For the Carrots:

Scrub clean 1 lb of Rainbow Carrots. I like to leave them unpeeled and the tops on because it gives a little rustic charm. Pat them dry after cleaning well and toss in 2 tablespoons of avocado oil + 1 teaspoon cumin + 3 cloves garlic (minced) + S&P. Roast on 425 degrees for 30 minutes until you can pierce with a fork at the thickest part. If you have ‘skinny carrots’ you may need to take them out earlier.

For the “Salad”:

Prepare 1 cup dry Farro or favorite whole grain such as barley, brown rice, etc. Once you have the prepared grain, in a saucepan combine the cooked grain + 1 (15 oz) can drained chickpeas + 3 tablespoons butter + 2 tablespoons lemon juice + S&P. Toss on medium heat for a few minutes until the mixture is warm.

Garnish:

Make a bed on a large platter of the warm salad mixture and lay carrots on top. Drizzle w/ 1/3 cup Crème Fraiche (cut w/2 tablespoons of almond milk to make the drizzle happen). Top with chopped fresh parsley + S&P + another squeeze of lemon!

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Roasted Rainbow Carrot Salad

Roasted rainbow carrots over a warm bed of whole grains and chickpeas.

Prep Time30

Cook Time30

Total Time1

Course: Salad, Side Dish

Cuisine: American

Keyword: carrots, chickpeas, entertaining, feast, holiday, salad, sidedish, thanksgiving, vegetarian

Servings: 6

Author: Sarah Ricci

Ingredients

1 pound Rainbow Carrots Roasted
2 tbsp Oil olive or avocado
1 tsp Ground Cumin
3 cloves Garlic minced
1 cup Farro dry
15 oz Chickpeas drained
3 tbsp Butter
2 tbsp Fresh Lemon Juice
1 pinch Pepper to taste
1 pinch Salt to taste
1/3 cup Creme Fraiche
2 tbsp Almond Milk
1 bunch Fresh Parsley chopped

Instructions

For the Carrots:
Scrub clean 1 lb of Rainbow Carrots. I like to leave them unpeeled and the tops on because it gives a little rustic charm. Pat them dry after cleaning well and toss in oil with cumin and minced garlic. Salt and pepper to taste. Roast on 425 degrees for 30 minutes until you can pierce with a fork at the thickest part. If you have ‘skinny carrots’ you may need to take them out earlier.
For the “Salad”:
Prepare 1 cup dry Farro or favorite whole grain such as barley, brown rice, etc. Once you have the prepared grain, in a saucepan combine the cooked grain with the can of drained chickpeas, butter, lemon juice. Toss on medium heat for a few minutes until the mixture is warm. Salt and pepper to taste.
Garnish:
Make a bed on a large platter of the warm salad mixture and lay carrots on top. Whisk the Crème Fraiche (cut w/2 tablespoons of almond milk to make the drizzle happen). Drizzle the mixture over the carrots and top off with chopped fresh parsley and another squeeze of lemon!

Notes

Any favorite whole grain such as barley, brown rice, quinoa, will all work well in this dish. I have also tried this with whole wheat cous cous and it was a winner.

Dark Chocolate Popcorn Cups

November 6, 2019 by Sarah Leave a Comment

Sweet or salty snack … let’s have both shall we?! For when you can’t decide which way to go these Dark Chocolate Popcorn Cups are absolutely the right answer. Dark chocolate cups topped with salty organic popcorn, crunchy marcona almonds, and dried pitted tart cherries.

Individual portions only take a few minutes to prep and are perfect entertaining sized treat! Serve them right in the wrapper to allow guests ease for mingling at your next gathering.

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Dark Chocolate Popcorn Cups

Sweet or salty snack?? Let's have both! Dark chocolate cups topped with salty popcorn, crunchy Marcona almonds, and dried pitted tart cherries!

Course: Dessert, Snack

Cuisine: American

Servings: 24 cups

Author: Sarah Ricci

Equipment

Cupcake Pan
24 Cupcake Liners

Ingredients

12 oz Bag Dark Chocolate Chips
1/4 cup Marcona Almonds medium chopped
1/2 cup Lesser Evil Organic Popcorn Himalayan Pink Salt or other favorite flavor
1/4 cup Dried Pitted Tart Cherries
1/4 tsp Sea Salt Flakes

Instructions

Line two cupcake pans with 24 cupcake liners and set aside.
In a double boiler, melt the dark chocolate chips over medium heat, stirring often, until just a few chips remain un-melted. Remove from the heat and continue to stir until fully melted.
Scoop 2 spoonfuls of melted chocolate into each cupcake liner. This should give you thin layer across 24 cups. Sprinkle with the almonds, popcorn, cherries and salt flakes. Press lightly to make sure the items stick.
Place the chocolate in the refrigerator until fully set, at least 2 hours.

Pumpkin Pecan Granola

October 28, 2019 by Sarah Leave a Comment

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices! I’m taking a timeout to enjoy the flavors of fall. Lightly sweetened homemade granola topped on yogurt or with my favorite milk as a cereal, is a wonderful way to-do so!

Crunchy bits of oatmeal loaded with pumpkin seeds and pecans. Once the granola turns golden brown, remove it from the oven and let cool completely. During the cooling process it will crisp up making it a lovely snack or breakfast topper! The kids enjoy it as is, and I enjoy topping it on yogurt or in a bowl with our favorite milk.

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Pumpkin Pecan Granola

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices!

Prep Time5

Cook Time25

Course: Snack

Cuisine: American

Author: Sarah Ricci

Ingredients

2 cups Organic Old Fashioned Rolled Oats
1/3 cup Raw Pecans
2/3 cup Raw Pumpkin Seeds (pepitas)
1/4 cup Coconut Oil
1/2 cup Maple Syrup
3 tsp Organic Pumpkin Puree
1 tsp Cinnamon
2 tsp Pumpkin Spice
1 tsp Pink Salt

Instructions

Preheat oven to 325 degrees.
In a large bowl combine together the oats, pecans, seeds, spices and salt.
In a small glass dish warm the coconut oil in the microwave until melted. Whisk in the maple syrup, and pumpkin puree. Pour wet ingredients over the dry ingredients and quickly mix with spatula.
Spread the mixture evenly onto a baking sheet and bake for 25-30 minutes, stirring at the halfway point.
Once the granola turns golden brown, remove from oven and let cool completely. During the cooling process it will crisp up.
Enjoy by topping on yogurt or in a bowl with favorite milk.

Hot Fried Chicken Sandwich with Blue Cheese Slaw

October 11, 2019 by Sarah Leave a Comment

Teaming up with my friends at Spiceology to create the perfect fried chicken sandwich!! Golden buttermilk fry with a kick of heat from a blend of perfect spices in Spiceology’s, Nashville Blend. Topped with cool and creamy blue cheese slaw for the ultimate Hot Fried Chicken Sandwich!!

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Hot Fried Chicken Sandwich with Blue Cheese Slaw

Prep Time4

Cook Time50

Servings: 4 people

Author: Sarah Ricci

Ingredients

Wet Ingredients for Fried Chicken

4 Chicken Breasts
2 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend
1-2 cups Buttermilk

Dry Ingredients for Fried Chicken

1 1/2 cup Flour
2 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend
4-5 cups Canola Oil for shallow frying

Blue Cheese Slaw

4 cups Green or Red Cabbage shredded
2 Carrots shredded
2 cups Blue Cheese Dressing favorite brand; Maries All Natural

Nashville Hot Aioli

1/2 cup Mayonnaise
2 tsp Lime Juice
1 Tbsp Spiceology Nashville Hot Seasoning or other favorite seasoning blend

Extras

4 Brioche Buns
Pickles, Jalapenos, Cucumber Slices, etc.

Instructions

Wet Ingredients for Fried Chicken: In a large glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours or overnight.
Dry Ingredients for Fried Chicken: Remove chicken from fridge and in a shallow bowl, combine all the dry ingredients except the oil. Using tongs, shake excess liquid off the chicken pieces and coat each piece in the dry flour mix.
Fry: Heat the canola oil in a cast-iron skillet or frying pan. Using tongs add each piece of chicken to the hot oil. Fry for 5-6 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a little more salt to help the skin crisp up + add taste.
Blue Cheese Slaw: Toss all your ingredients together.
Aioli: Mix all your ingredients together.
Build: Pile that golden fried chicken on top a brioche bun loaded with creamy aioli, all your fixings, and enjoy!

Creamy Tomato Soup

September 23, 2019 by Sarah Leave a Comment

We say TOMATO!! It’s beginning to feel like fall in Connecticut and I’m feeling all the comforts of the season with a warm creamy bowl of tomato soup served with a side of grilled cheese sandwiches!! The kids are also happy with this pairing because a simple classic is always a classic!! This recipe is perfect to pull together on the weekend giving you leftovers all week long!

What makes this soup extra rich? High quality heavy cream helps give it a smooth and creamy flavor! Who’s ready for warm soup season?! I’m ready for the leaves to change colors, warm bonfires, and the cozy aromas of fall to fill my home!

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5 from 1 vote

Creamy Tomato Soup

Course: Soup

Cuisine: American

Keyword: tomato

Equipment

Countertop Blender or Immersion Blender

Ingredients

1/4 cup Butter
1 Tbsp Thyme fresh leaves
1 Yellow Onion chopped
2 cloves Garlic minced
1/4 cup Tomato Paste
2 28 oz. can Diced Tomatoes
1/4 cup Heavy Cream
8 cups Water
Salt + Pepper to taste

Instructions

Melt butter in a large pot over medium heat. Add thyme, onion, and
garlic. Cook until onion is completely soft and translucent, 10–12
minutes. Increase heat to medium-high; add tomato paste. Continue
cooking, stirring often, for about 6 more minutes.
Add tomatoes and 8 cups water to pot. Bring to a simmer for about, 50
minutes. Remove soup from heat; let cool slightly.
Working in small batches, purée soup in a blender until smooth. You can also use an Immersion blender right in the pot if you have one!
Stir in ¼ cup cream. Simmer soup until flavors meld, about 15 more minutes. Season to taste with salt, pepper. Add more cream, if desired for extra creamy texture.

Cashew Coconut Balls

September 11, 2019 by Sarah Leave a Comment

A quick and healthier sweet snack or lunch treat to keep Mama and the kids happy. I love snacking balls and these are one of my top favorites because they are made with cashew butter and unsweetened shredded coconut – whats not to love here, really?! Plus, this recipe only uses 4 simple ingredients and makes about 16 balls. We love them best cold and you can stash them in a freezer for up to 3 months!

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Cashew Coconut Balls

Cashew Coconut Balls are perfect for when you want something sweet and satisfying fast! This so simple 4-ingredient recipe is a perfect snack or lunch treat!

Course: Snack

Equipment

Food Processor or Blender

Ingredients

1 1/2 cup Organic Oatmeal
1/2 cup Honey
1/2 cup Cashew Butter or Peanut Butter
1/2 cup Unsweetened Shredded Coconut plus an additional 1/4 cup for rolling

Instructions

Place the oats in a food processor or blender and pulse until finely ground.
In a medium mixing bowl, stir together the cashew butter and honey until well combined. Add in the ground oats and coconut.
Use a spoon to scoop about a tablespoon of the mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 16 balls.
Place the coconut in a separate bowl or plate and roll the balls in the coconut to completely cover.
Store balls covered in the fridge for up to a week, or in the freezer for up to 3 months.

Sesame Soba Noodle Salad

September 7, 2019 by Sarah Leave a Comment

Thinking beyond the lunchbox sandwich, this sesame soba noodle salad is a refreshing alternative side with a nice source of protein and some complex carbs! Tiny diced rainbow peppers and carrots add a pop of color to a dish that shines with sweet sesame flavor! We had purple bell peppers growing in our garden this summer so tossed them in this dish, but this side is so versatile you can even swap out for other veggies you love or add in fun additions like tofu or edamame. Get creative for a dish that works as well for a summer party as it does for a back to school lunch option!

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Sesame Soba Noodle Salad

Sesame Soba Noodle Salad is a refreshing alternative side with a nice source of
protein and complex carbs! Tiny diced rainbow peppers and carrots add a
pop of color to a dish that shines with sweet sesame flavor!

Ingredients

Noodle Salad

1 Package Soba Noodles (8.8 oz package)
2 Carrots grated
1/2 cup Rainbow Peppers diced
3 Scallions cut on a bias

Dressing

1/4 cup Honey
1/4 cup Liquid Aminos or Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Sesame Oil
2 inch piece Ginger grated
1 clove Garlic minced
1/3 cup Olive Oil
2 Tbsp Sesame Seeds

Instructions

Cook Soba noodles as instructed on package.
In a large bowl whisk together the honey, liquid aminos, rice vinegar, sesame oil, ginger and garlic until well combined.
Add the carrots, rainbow peppers, scallions, and soba to the bowl and toss to combine with the dressing. Garnish with the sesame seeds and serve cold.

Homemade Liquid Hand Soap

August 30, 2019 by Sarah Leave a Comment

Are you a label reader? Are you that person standing in the store aisle reading the back of a new package label before you buy it? Like an investigative reporter, do you research and dissect a new product before you take it home with you? I am 100% with you!! Yes, I’m a label reader and that Mama standing in the aisle right next to you!!!! The top questions I ask a product before purchasing: What are the ingredients or materials used? Where did it come from? and…. Do I really need this??? I check all labels before bringing something into my home and I’m not just talking about food here! I’m talking household cleaning products, beauty products, personal care products, home and textile products. Everything from my kids toys, the pans in my kitchen, the shampoo in my bathroom, the paint on my bedroom walls…. everything!!! My home is by no means 100% green or toxic free, but I try hard to make sure not only the food we eat, but the home we live in is healthy, friendly for the environment, and as less toxic as it can be.

If you live in my house you will hear me yell “wash your hands” about 100 times a day to my kids. Sadly, there are so many unnecessary chemicals found in liquid hand soap. Top chemicals in hand soap you want to avoid are any fragrances, parabens, Sodium Laureth Sulfate, Sodium Lauryl Sulfate, Methylisothiazolinone & Methylchloroisothiazolinone, Cocamidopropyl Betaine and Triclosan to name a few.

Making your own toxic free liquid hand soap has never been so easy and you can avoid all the bad stuff here!! The base is made with pure Castile soap. Castile soap is a concentrated natural vegetable-based “soap” that greatly differs from the toxic soaps we are accustomed to from the store. You can find Castile soap here on Amazon or at Target. I also found these Amber glass pump bottles on Amazon here. Also, you can check out my recipe below for toxic-free hand soap! Now go “wash your hands” and be carefree!

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Homemade Liquid Hand Soap

Homemade Liquid Hand Soap to keep everyone's hands clean and chemical free.

Equipment

Amber Glass Pump Bottles

Ingredients

1/2 cup Castile Soap Liquid
1/2 cup Distilled Water
1 Tbsp Vitamin E Oil
1 Tbsp Olive Oil
10 drops Favorite Essential Oil We Love Lavendar and Sweet Orange

Instructions

In a glass pump bottle or recycled soap dispenser, add the water first, then the liquid castile soap, followed by the oils. Shake all the ingredients together.
Shake the soap dispenser each time before using, then squirt a small amount on your hands as needed, rinsing with water.

Notes

The oil and vitamin E are added to moisturize the skin. The oil won’t blend with the water, so you’ll need to gently shake the soap before each use.

Sheet Pan Breakfast Egg Sandwich

August 13, 2019 by Sarah Leave a Comment

All things Back to School include meal prep that still allows my kids to have a hot breakfast packed with protein before we all head out the door! Darren is changing the morning breakfast game with his “pizza” sheet pan eggs loaded with garden veggies and uncured ham. Perfect served on an English muffin with smashed avocado and a slice of tomato or just plain out of the pan. Make a pan on Sunday and store leftovers to get you though the rush of the week!

Check out all our fun making them here on Better Connecticut!

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Sheet Pan Breakfast Egg Sandwich

Darren is changing the morning breakfast game with his sheet pan eggs loaded with garden veggies and uncured ham.

Prep Time7

Cook Time13

Total Time20

Servings: 4

Equipment

Half Sheet Pan

Ingredients

6 Eggs large
1/4 cup Milk whole or cream
4 oz Colby Jack Cheese shredded
1/4 cup Diced Ham uncured
1/4 cup Green Bell Peppers diced
2 Tbsp Chives
Non Stick Spray olive oil
English Muffins
Butter

Instructions

Preheat oven to 375 degrees. Spray half sheet pan with non stick spray.
In a medium bowl whisk together eggs and milk for about 2 minutes until well combined.
Pour egg mixture into half sheet pan and sprinkle with ham, peppers and chives. Do NOT add in the cheese (yet).
Bake in oven for 11 minutes. Now remove from oven and add cheese to top and bake for an additional 2 minutes until cheese melts evenly.
Remove from oven and when cooled, cut into squares. Serve with toasted and buttered english muffins.

Notes

You can make this with a full sheet pan if you don’t have a half sheet pan – just double the recipe! You can store leftovers in an airtight container in fridge for 4 days. Nice optional additions include smashed avocado + fresh tomato slices!