Sunday, June 9, 2013
Apples and Peanut Butter
Just a quite note on a great after-dinner snack. If you ever find yourself hungry after dinner, but don't want to eat something so sweet, try cutting up apples with some Maranatha peanut butter! The dessert is healthy, allergy free, filling and delicious!
Eggwhite Pizza
Always trying to inventive with lunch options, we discovered this allergy-free "pizza" and didn't wait to try it! The easy recipe is quick and can be varied.
Ingredients:
4-6 egg whites (depending on how big you want the pizza)
Salt and Pepper
Fresh Oregano
Basic Marinara Sauce
Mixed Vegetables
Directions:
1) Pre-Heat Oven to 375
2) Separate eggs placing whites in a large bowl. Add salt, pepper, and oregano to taste. Blend with a hand mixer until foamy. (There should be peaks when you remove the mixer blades). About 5 minutes.
3) Spray a small pan with non-stick spray – and add the egg mixture to the pan.
4) In a separate pan on the stove add the mixed vegetables and some olive oil, salt, pepper and oregano on medium heat. Stir every few minutes while the egg whites are in the oven. Let them sit until they are soft- almost like a stir fry.
5) Place the pan in the oven for about 10 minutes.
6) Take the pan out, spread on the marinara sauce and add the stir-fried vegetables on the pizza.
7) Change the oven to broil and put the pan with the eggwhites, marinara and vegetables back in for 5-10 minutes or until they get crispy brown.
8) Serve!
Love,
The Dishing Duo
Ingredients:
4-6 egg whites (depending on how big you want the pizza)
Salt and Pepper
Fresh Oregano
Basic Marinara Sauce
Mixed Vegetables
Directions:
1) Pre-Heat Oven to 375
2) Separate eggs placing whites in a large bowl. Add salt, pepper, and oregano to taste. Blend with a hand mixer until foamy. (There should be peaks when you remove the mixer blades). About 5 minutes.
3) Spray a small pan with non-stick spray – and add the egg mixture to the pan.
4) In a separate pan on the stove add the mixed vegetables and some olive oil, salt, pepper and oregano on medium heat. Stir every few minutes while the egg whites are in the oven. Let them sit until they are soft- almost like a stir fry.
5) Place the pan in the oven for about 10 minutes.
6) Take the pan out, spread on the marinara sauce and add the stir-fried vegetables on the pizza.
7) Change the oven to broil and put the pan with the eggwhites, marinara and vegetables back in for 5-10 minutes or until they get crispy brown.
8) Serve!
Love,
The Dishing Duo
Chocolate Covered Peanut Butter Filled Banana "Sandwiches"
Our sisters and us are always trying to make sweet desserts that are both healthy and allergy free. So when Gabs (our older sister) found a recipe for chocolate peanut butter filled banana "sandwiches" on instagram, we knew we had to try it!
Ingredients:
1 cups Enjoy Life Dark Chocolate Chips
1 bananas
2 tablespoons of Maranatha creamy peanut butter
Directions:
1) Take a small pan and place on the oven on low heat. Pour the cup of dark chocolate chips into the pan.
2) Keep stirring the chips until they are completely melted but NOT burnt!
3) While the chocolate is melting, cut up the banana into small pieces.
4) Place peanut butter on every other banana and then place another banana on top of the peanut butter.
5) Dip the banana and peanut butter sandwiches into the chocolate sauce and place on plates.
6) Place in the freezer for an hour and enjoy!
Love,
The Dishing Duo
Ingredients:
1 cups Enjoy Life Dark Chocolate Chips
1 bananas
2 tablespoons of Maranatha creamy peanut butter
Directions:
1) Take a small pan and place on the oven on low heat. Pour the cup of dark chocolate chips into the pan.
2) Keep stirring the chips until they are completely melted but NOT burnt!
3) While the chocolate is melting, cut up the banana into small pieces.
4) Place peanut butter on every other banana and then place another banana on top of the peanut butter.
5) Dip the banana and peanut butter sandwiches into the chocolate sauce and place on plates.
6) Place in the freezer for an hour and enjoy!
Love,
The Dishing Duo
Yummy Brown Fried Rice
Having sides is hard with all of Niki's allergies. So finding out that she could have brown rice gave us the idea of making brown fried rice (without any soy sauce). This side goes great with the salmon in our last post!
Ingredients:
2 cups long grain brown rice
1 carrot
1/2 small white onion
2 tablespoons olive oil
6 egg whites and 3 whole eggs
salt and pepper to taste
Directions:
1) Fill up a pot halfway with water.
2) Let the water come to a boil and then add the two cups of brown rice.
3) Dice up the carrots and onions.
4) Let the brown rice sit for 40 minutes until soft, but about 15 minutes in add the diced carrots and onions and a little bit of salt and pepper.
5) While the rice is cooking, crack the eggs and whip them for about two minutes until frothy.
6) After 40 minutes when the rice is soft, turn the oven on medium heat.
7) Turn another oven on medium/high and in a separate large pan, add the oil.
8) Pour the eggs into the pan and begin scrambling right away. (the eggs will cook quickly on high so you need to move them around so they don't burn)
9) Once the eggs are cooked let them sit for a few minutes so they get slightly golden brown, then place on medium heat.
10) Take the pot of rice and pour it into the large pan. Mix around so the eggs are spread evenly throughout the rice.
11) Add a little bit of olive oil, salt and pepper to make the rice softer and tastier.
12) Remove from the pan and serve!
Enjoy the delicious and allergy free brown rice!
Love,
The Dishing Duo
Ingredients:
2 cups long grain brown rice
1 carrot
1/2 small white onion
2 tablespoons olive oil
6 egg whites and 3 whole eggs
salt and pepper to taste
Directions:
1) Fill up a pot halfway with water.
2) Let the water come to a boil and then add the two cups of brown rice.
3) Dice up the carrots and onions.
4) Let the brown rice sit for 40 minutes until soft, but about 15 minutes in add the diced carrots and onions and a little bit of salt and pepper.
5) While the rice is cooking, crack the eggs and whip them for about two minutes until frothy.
6) After 40 minutes when the rice is soft, turn the oven on medium heat.
7) Turn another oven on medium/high and in a separate large pan, add the oil.
8) Pour the eggs into the pan and begin scrambling right away. (the eggs will cook quickly on high so you need to move them around so they don't burn)
9) Once the eggs are cooked let them sit for a few minutes so they get slightly golden brown, then place on medium heat.
10) Take the pot of rice and pour it into the large pan. Mix around so the eggs are spread evenly throughout the rice.
11) Add a little bit of olive oil, salt and pepper to make the rice softer and tastier.
12) Remove from the pan and serve!
Enjoy the delicious and allergy free brown rice!
Love,
The Dishing Duo
Salmon Dinner
With a limited amount of dinner options, it's always hard to keep things tasty. Even though we all love fish, we never liked salmon because we could never figure out how to get rid of the unwanted fishy taste. When Niki found this incredible recipe, we just couldn't resist.
Ingredients:
2 scallion heads
Half of a white onion
3 leaves of basil
3 tablespoons of crushed dill
4 parsley leaves
2 cloves of garlic
Handful of salt
Handful of pepper
1/4 cup of oil
1/4 cup of fresh squeezed lemon juice
1/4 cup of white wine
4 pieces of wild salmon cut 3 inches wide
Directions:
1)Set the oven to 375 degrees.
2) Dice all the scallions, onions, basil, dill, parsley and place in a small mixing bowl.
3) Add the salt, pepper and minced garlic to the bowl.
4) Slice the wild salmon into 3 inch pieces and place in a glass dish.
5) Use the dry ingredients from the mixing bowl and spread even on the salmon and in between the pieces. Make sure all the pieces are covered. If there is not enough, cut up more parsley and onions and finish dressing the salmon.
5) Pour the oil, lemon and white wine individually on the salmon. Make sure the salmon is wet as it cooks better and is more moist when there is more liquid ingredients.
6) Let the salmon sit and marinate for about 30 minutes.
7) Place in the bottom shelf of the oven for about 35 minutes or until cooked all the way through.
8)Turn the oven on broil and transfer the salmon to the top shelf so it gets crispy on the top.
9)Let the salmon crisp for about 10 minutes.
10)Take out of the oven and serve!
Enjoy this healthy and allergy free dinner!
Love,
The Dishing Duo
Ingredients:
2 scallion heads
Half of a white onion
3 leaves of basil
3 tablespoons of crushed dill
4 parsley leaves
2 cloves of garlic
Handful of salt
Handful of pepper
1/4 cup of oil
1/4 cup of fresh squeezed lemon juice
1/4 cup of white wine
4 pieces of wild salmon cut 3 inches wide
Directions:
1)Set the oven to 375 degrees.
2) Dice all the scallions, onions, basil, dill, parsley and place in a small mixing bowl.
3) Add the salt, pepper and minced garlic to the bowl.
4) Slice the wild salmon into 3 inch pieces and place in a glass dish.
5) Use the dry ingredients from the mixing bowl and spread even on the salmon and in between the pieces. Make sure all the pieces are covered. If there is not enough, cut up more parsley and onions and finish dressing the salmon.
5) Pour the oil, lemon and white wine individually on the salmon. Make sure the salmon is wet as it cooks better and is more moist when there is more liquid ingredients.
6) Let the salmon sit and marinate for about 30 minutes.
7) Place in the bottom shelf of the oven for about 35 minutes or until cooked all the way through.
8)Turn the oven on broil and transfer the salmon to the top shelf so it gets crispy on the top.
9)Let the salmon crisp for about 10 minutes.
10)Take out of the oven and serve!
Enjoy this healthy and allergy free dinner!
Love,
The Dishing Duo
Saturday, June 8, 2013
Cookie Crush
Who would think that a small farm stand in the middle of Old Brookville would make amazing cookies and pies? Even more surprising is that this small barn makes the most incredible peanut butter chocolate chip gluten free AND dairy free cookies.
You can imagine how happy Niki was when she saw the package of cookies sitting in one of the baskets that hold millions of sweet treats. She was even more excited when she realized that the cookies (while a little crumbly because of the lack of any butter) were the best allergy free cookies she has ever tasted!
Now we buy a package every couple of days and she literally can not stay away! So for all of those allergy free sweet lovers out there, or any normal sweet lovers who love a good, rich cookie stop by Young's Farm off Hegeman's lane and ask for the gluten free desserts!
Love,
The Dishing Duo
You can imagine how happy Niki was when she saw the package of cookies sitting in one of the baskets that hold millions of sweet treats. She was even more excited when she realized that the cookies (while a little crumbly because of the lack of any butter) were the best allergy free cookies she has ever tasted!
Now we buy a package every couple of days and she literally can not stay away! So for all of those allergy free sweet lovers out there, or any normal sweet lovers who love a good, rich cookie stop by Young's Farm off Hegeman's lane and ask for the gluten free desserts!
Love,
The Dishing Duo
Thursday, June 6, 2013
The Perfect Sweets
Looking for a sweet treat that fills you up but doesn't make you feel guilty? Check out our favorite nutritionist Keri Glassman's nutritious life blog post about the right things to eat when your craving something sweet!
http://www.nutritiouslife.com/nlts/sweet-sweets-for-your-waistline/
http://www.nutritiouslife.com/nlts/sweet-sweets-for-your-waistline/
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