Anise Scones with Cranberry and Raisin

My favorite weekend morning treat from childhood had to be these scones.

We would have them packed full of sharp cheddar cheese or cranberries or even chocolate chips and, although I stay away from the latter version, every now and then I still like to knead up an interesting batch for a breakfast treat.

My newest version uses the warm spice of anise seeds, cardamom, and coriander to complement the sweet, juicy raisins and tangy cranberries that are tucked into the layers of flaky dough.  The result is a curiously comforting flavor that is an ideal compliment to a morning cup of coffee, green smoothie, or eggs.

Mom's Scones with Anise, Cranberry, and Raisin

Ingredients:

• 1 c white flour
• 1 c whole wheat flour
• 1 T baking powder
• 1/2 t salt
• 1 T anise seeds
• 1 T sugar
• 1/2 t cardamom
• 1/2 t coriander
• 8 T butter, room temperature
• 1/4 c cranberries
• 1/4 c raisins
• 1/2 c almond milk
• 1 large egg

Combine:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or a silicon sheet.
2. In a medium bowl, stir the flour, baking powder, salt, anise, sugar, cardamom, and coriander together.
3. Break the butter into the flour with your hands or a pastry cutter until the mixture has the consistency of small crumbs.
4. Stir in the raisins and cranberries, breaking apart any clumps that form.
5. Beat the egg and milk together in a separate small bowl, then pour the liquid into the flour mixture.
6. Use a large metal spoon to fold the liquid into the flour until well combined then spoon it into a large ball.
7. Sprinkle a plastic cutting board with some flour, place the ball of dough on it and flatten into a disc, reshaping the sides as needed.  Use a sharp knife to cut the disc into 8 triangles, wetting the blade with water between each cut.
8. Space the triangles of dough evenly apart on the baking sheet and bake for 9-11 minutes until just golden brown around the bottom edges.
9. Transfer to a cooling rack for a few minutes then enjoy!

Counting Down

Now that November is here let the countdown to Thanksgiving begin!

I know all of you totally can't wait for this food-famous holiday either, and this dinner is a great way to get an early but health-conscious start to the festivities.

Start by picking your favorite turkey-day-style herbs and coating some chicken breast in them.  While the chicken is baking saute some ingredients that are reminiscent of your favorite turkey-day-sides.  My checklist includes cranberries, mushrooms, onions, greens, apples, and feta.  Put the two together, close your eyes, and sink your teeth into all of the best flavors of Thanksgiving.

This chicken dinner doesn't include the heavier dishes of cranberry sauce, mashed potatoes, or apple pie, but it does come with the satisfaction of knowing that it won't be hitting your waistline as hard as the actual big day!

Herb-Crusted Chicken and Cran-Apple Sauteed Kale

Ingredients

For the chicken:

• 1 lb chicken breasts, lightly olive oiled
• 1/2 t red pepper
• 1 t sage
• 1 t rosemary
• 1 t garlic powder
• 1/2 t salt

For the salad:

• 3 T oil
• 1 small red onion, thinly sliced
• 3 cloves garlic, chopped
• 1/2 c  mushrooms, sliced
• 6 cups of kale, chopped
• 1/4 c cranberries
• 1 T balsalmic vinegar
• 1 honey crisp apple, match-sticked
• 3 T feta, crumbled

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Trim the excess fat off the chicken, coat it with a little oil, then coat it with herbs and bake for 20 minutes or until cooked through.
3. Meanwhile, place the oil in a large skillet over medium heat and saute the onion and garlic for 2-3 minutes.
4. Add the mushrooms and saute until the mushrooms are cooked as desired: at some point during cooking you will notice that all of a sudden there is a lot of extra liquid in the pan.  This is coming from the mushrooms and it's great because it adds extra flavor to the whole dish: at this point the mushrooms will be juicy but still have a texture similar to their raw form.  I like to keep cooking so the juices get reduced and the mushrooms are browned/darkened, feel free to try one or two along the way to make sure they are too your liking!
5. Add the kale, cranberries, and vinegar and toss all of the ingredients together.
6. Cover the pan for 2-3 minutes until the kale is just wilted then toss in the apple.
7. Plate the salad, crumble on some feta, top with a piece of chicken and enjoy!

Monday Muffins

When baking I sometimes find myself thinking "how the shit is this going to come together?"

Usually if you're thinking something looks wrong while making a recipe, you are right.   Batter that is too clumpy or too runny is hard to fix but I've come up with a few guidelines that have helped me improve my baking.

First off, make sure you're measuring your flour correctly!  Reading this method from Sally's Baking Addiction completely revolutionized my baking adventures.

Although it's tempting to cut the sugar, cut the oil, add wheat flour - don't change a recipe too much the first time you try it!  Until you know what product you're manipulating, you're better off waiting until the next time you make it.  When that time comes around make sure you compare your adjustments to a recipe that is tried and true.

Know what flavors and textures you like and try to bring them into your baking.  It's the only way to make a recipe your own and you're guaranteed to like the product better - especially if it doesn't come out perfectly the first time you make it!

While making this recipe I kind of broke rule two but stuck hard to rules one and three.

I started with this recipe from Green Kitchen Stories, and compared it to my favorite blueberry muffin recipe to make sure my changes weren't going to be drastically different from a recipe I know works out.

The results were so great that I tried one, immediately ate another, then quickly froze half of the batch so I could make sure some would last for breakfast next week!

Cranberry Cacao Almond Muffins

Dry Ingredients

• 1 c almonds
• 1 c old fashioned oats
• 1/3 c cacao nibs, raw and unsweetened
• 2/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 1 t cinnamon
• 1/2 t salt
• 2 T chia seeds
• 1/2 c cranberries

Wet ingredients

• 3 medium eggs, beaten
• 1/2 c brown sugar
• 5 oz greek yogurt
• 3 oz oil
• 1 t vanilla
• 1/4 c milk

Combine

1. Preheat your oven to 350 degrees and use a towel and a dab of shortening to grease a muffin tin.
2. Drop the almonds, oats, and cacao nibs into your food processor and blend on medium speed for ~3 minutes, until mixture consists of large crumbs.
3. Remove the blade, then whisk in the flour, baking powder, baking soda, cardamom, cinnamon, salt, and chia seeds until evenly combined.  Toss in the cranberries and whisk again making sure the cranberries don't clump.
4. Beat the eggs in a separate bowl.  Whisk in the brown sugar, then gently fold in the yogurt, oil, vanilla, and milk.
5. Fold the wet and dry ingredients together.
6. Drop 1/4 cups of the batter into your muffin tin.
7. Bake for 20 minutes or until cooked through.
8. Enjoy!

The Super Swing of Things

Starting at a new job this week has had me settling back into the 9-5 grind (slowly).



Although I'm totally a routine person by nature, getting back into the swing of things is always a struggle.  It's one thing to start waking up at the same time everyday, but a completely different step to get back on track at the gym and start eating normally again.



After one too many peanut butter and banana sandwiches, having a veggie filled fridge was a very welcome change and this superfood packed salad was a great beginning to a salad-paved work week!

Surprisingly, this super salad is a "cleaned-up" version of one seen at a grocery store deli.  The kale/cabbage combo salad base is my new favorite and holds up really well when marinated in a quick balsamic vinaigrette and topped with carrots, cranberries, blueberries, flax, and walnuts.


A little sweet, a little zingy, a little nutty, and a lot of healthy.


As if all the antioxidants and vitamins crammed in this salad weren't enough - it's also a pack-able recipe so you can chop once but feel one step closer to the grind all week!

Superfood Salad

Ingredients

• 1/2 small purple cabbage, thinly sliced
• 3 small grated carrots
• 4 large kale leaves, de-ribbed and chopped
• 1 can chickpeas, washed
• 1/4 c cranberries, dried
• 1 handful walnut pieces
• 1 T flax seeds
• 1/8 c balsamic vinegar
• 1/8 cup olive oil
• Salt and Pepper as desired
• 1 pint blueberries, rinsed in vinegar and water

Combine

1. Rinse and dry the veggies, chickpeas, and blueberries.
2. Slice your cabbage, peel and grate your carrots, de-rib and chop the kale dumping them into a large mixing bowl as you go.
3. Add the chickpeas, cranberries, walnuts, flax seeds, oil, and vinegar then give everything a good toss.
4. Top with blueberries.
5. Enjoy immediately or pack up to enjoy throughout the week - it will last in the fridge for 3-5 days!

Cranberry Almond Larry Bars

What happens when you take my recipe for cocoa bites and add almonds and cranberries?

Taste buds in pure bliss.


The previous version showcased a super chocolaty product.  This recipe starts with the same chocolate base, ups the vanilla, and substitutes raw almonds to lend a mellow sweetness to the tart microdried cranberries.

What are microdried cranberries you ask?  Imagine if puffed rice was a cranberry.  Literally.


Yes, I only bought them because I was grocery shopping without a list while hungry but no, I don't regret the purchase at all!  They are great in granola and cookies, and could possibly be coaxed down a more savory path - if you can't find them try substituting regular dried cranberries for all or part of the dates and reducing the water to two tablespoons.

Cranberry Almond Larry Bars

Ingredients

• 1/2 c chopped raw almonds
• 1 c oats
• 1-2 T flax seeds
• 1/4 c unsweetened cocoa powder
• 1 c microdried cranberries
• 2 t vanilla
• ~18 medjool dates (7 oz)
• 2 T water + 2 T increments as needed

Combine

1. Line a 9x9 clear dish with plastic wrap.
2. Pulse the almonds, oats, flax seeds, and cocoa in a food processor, then run on medium speed for 2-3 minutes until fine crumbs remain.
3. Add in the cranberries and pulse twice.
4. Add the vanilla and dates, pulse a few times, then run on medium speed for 3-5 minutes.
5. Add the water then run on low speed for 1-2 minutes until the dough clings together.  If you need to add more water, do so in very small increments.
6. Use a spoon or fork t press the mixture flat into your lined dish and pop in the fridge until cooled, leaving overnight or throughout the day is fine.
7. Use the plastic wrap to lift the bars out of the dish and onto a cutting board.  Slice into evenly sized bars, cover individually with plastic wrap, then enjoy!