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Cinnamon and Honey Broiled Grapefruit

  I enjoy having grapefruit in the mornings.  It is one of my favorites. So you can imagine how much I I am enjoying this Cinnamon and Honey Broiled Grapefruit.

My parents citrus trees tumble over with fruit every winter.  This week I was able to reap some of the fruit of their labor.  The boys and I had a blast enjoying the beautiful outdoor weather.

 My parents have a lemon, orange and grapefruit trees that a loaded with fruit right now.

When you have this many grapefruit you have to get creative.  This is my current favorite way to enjoy them.

Ingredients

1 grapefruit

1/4 teaspoon cinnamon

pinch of salt

1 teaspoon of honey

Directions

Cut the grapefruit in half.

Use a small paring knife to cut around the outer edge to separate the flesh of the grapefruit from the outer skin.

Place the grapefruit halves in a shallow broiler-safe pan.

I like to cut a bit off the bottom of the grapefruit so it sits flat and gets cooked evenly.

Sprinkle the cinnamon and salt over both halves and then drizzle the honey over the top.

Broil until the fruit is bubbling and browned 4-6 minutes.

Remove from the oven and let cool slightly.  Serve warm or at room temperature.

 

4.8 from 4 reviews
Cinnamon and Honey Broiled Grapefruit
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
I love when my parents citrus trees are tumbling over with fruit.  This week I was able to go and reap some of the fruit of their labor.  The boys and I had a blast enjoying the beautiful outdoor weather. My parents have a lemon, orange and grapefruit trees that a loaded with fruit right now. When you have this many grapefruit you have to get creative.  This is my current favorite way to enjoy them.
Ingredients
  • 1 grapefruit
  • ¼ teaspoon cinnamon
  • pinch of salt
  • 1 teaspoon of honey
Instructions
  1. Cut the grapefruit in half.
  2. Use a small paring knife to cut around the outer edge to separate the flesh of the grapefruit from the outer skin.
  3. Place the grapefruit halves in a shallow broiler-safe pan.
  4. I like to cut a bit off the bottom of the grapefruit so it sits flat and gets cooked evenly.
  5. Sprinkle the cinnamon and salt over both halves and then drizzle the honey over the top.
  6. Broil until the fruit is bubbling and browned 4-6 minutes.
  7. Remove from the oven and let cool slightly.  Serve warm or at room temperature.

Dark Chocolate Pecan And Cashew Tassies

  

  I love pecan pie. The gooey, sugary, nutty confection that results from the culmination of less than 5 ingredients. 

Truth be told when I was pregnant with the triplets, I pretty much ate an entire pecan pie (I actually ate) all by myself and justified that I had three little men I was growing. I still make a pecan pie once a year for Thanksgiving and enjoy every and savor bite.

 So you can imagine my excitement when I found this recipe in the Eating Well web site.

 Imagine, a healthy-fixed pecan pie. 

Count me in. 

  I made a few changes to the original recipe. I made it gluten free by using coconut flour in place of whole wheat flour. 

The Dark chocolate chips are optional. 

Quite honestly I had a jones-en for some dark chocolate. 😉 

You can not add them and end up with a more traditional pecan pie taste.  

    Ingredients 

Gluten free crust

1 cup pecans

1/2 cup brown sugar

6 tablepoons coconut flour

1 tablespoon butter

2 tablespoon Coconut oil
     

  
Filling

8 oz dates 

1 1/2 cup water

1/2 cup brown sugar

4 oz cream cheese

1 teaspoon vanilla

2 tablespoon dark chocolate

   
Directions

Preheat oven to 375°F. Coat 24 mini muffin cups with cooking spray.

To prepare crust: 

Pulse coconut flour, brown sugar,pecans, 2 tablespoons butter, coconut oil and salt in a food processor until the mixture resembles a smooth cookie dough. 

Scoop the mixture into the prepared mini muffin cups and press evenly into the bottoms. I used about 2 teaspoons. 

Filling Prep: 

Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until majority of the liquid has cooked away, 8 to 12 minutes. 

Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans and cashews. Divide the date-nut filling among muffin cups like 1 heaping teaspoon, use top of teaspoon to level filling evenly. 

Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes.

 Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners’ sugar or serve with homemade whipped cream. That is how my husband eats them. 😊

 

  
  

Warm Sriracha Cashews

Warm Sriracha Cashews

Sriracha Cashews on Cookie Sheet
Sriracha Cashews Ready for the Oven

I am embarrassed to say how quickly we go through a Costco container of cashews. But in my defense we are a family of NINE. ;0 I should say we are a happy family of nine since research shows cashews make you happy. 🙂
To be quite honest, I don’t think I ever tasted a cashew until I married my husband and his relationship with cashews is borderline…
Well, I will save that for another post. 😉
Anywho, as a child we only got nuts that were still in the shell and the cashew took too much effort to crack so I stuck with the pecans. That was as exotic as I got unless I branched out of my comfort zone and tried to crack a walnut.

Close up of Sriracha Cashews
Close up of Sriracha Cashews

That all changed when I met my husband.  He has childhood memories of visiting the original Nuts On Clark with his dad and buying the best cashews know to a little boy in Chicago.  Today, all of my children have an uncanny love for cashews and my husband often complains that all of “his” cashews are gone.  I can’t help but laugh to myself because he truly believes he is the only one who eats the cashews.

I have made cinnamon almonds before but never played with “The Cashews” so I decided to try and play with the buttery nuts.

If you have followed for any length of time you know I have a slight obsession with Sriracha, so what better way to celebrate my 16 year anniversary than with a union of his favorite and my favorite item.

Ingredients

2 teaspoons coconut oil

2 teaspoons brown sugar

2 teaspoons Sriracha

2 teaspoons Chipotle Tabasco

1 teaspoon chili powder

1/4 teaspoon pepper

1 cup roasted cashews, unsalted

1/2 teaspoon salt

Directions

Preheat oven to 350 and line a large cookie sheet with parchment paper

Heat coconut oil in a medium saucepan over heat and add brown sugar, Sriracha, Chipotle Tabasco, Chili Powder, and pepper.

Stir until sugar dissolves and mixture begins to bubble.

Add in cashews and coat with mixture.

Cook for 2-3 minutes stirring constantly.

Spread cashews evenly on prepared baking sheet.

Use a spatula to spread into an even layer and separate cashews.

Sprinkle nuts with salt and bake for 7-8 minutes.

Cool on the pan and then serve.

 

Sriracha Cashews in bowl
Sriracha Cashews

What is your favorite nut?

 

4.6 from 5 reviews
Warm Sriracha Cashews
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
A slightly spicy treat perfect for snack or your next holiday party
Ingredients
  • 2 teaspoons coconut oil
  • 2 teaspoons brown sugar
  • 2 teaspoons Sriracha
  • 2 teaspoons Chipotle Tabasco
  • 1 teaspoon chili powder
  • ¼ teaspoon pepper
  • 1 cup roasted cashews, unsalted
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350 and line a large cookie sheet with parchment paper
  2. Heat coconut oil in a medium saucepan over heat and add brown sugar, Sriracha, Chipotle Tabasco, Chili Powder, and pepper.
  3. Stir until sugar dissolves and mixture begins to bubble.
  4. Add in cashews and coat with mixture.
  5. Cook for 2-3 minutes stirring constantly.
  6. Spread cashews evenly on prepared baking sheet.
  7. Use a spatula to spread into an even layer and separate cashews.
  8. Sprinkle nuts with salt and bake for 7-8 minutes.
  9. Cool on the pan and then serve.

Whole Wheat Pizza Dough

Whole Wheat Pizza Dough

Pizza dough with mozzarella and basil

Ingredients

  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1/2  teaspoon salt
  • 1 teaspoon garlic salt
  • 3 cups whole wheat bread flour2 tablespoons olive oil
Dough Rising
Dough Rising In Bowl
  • Directions
    1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
    2. Stir the salt, garlic salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
    3. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
    4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
    5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Whole Wheat Pizza Dough
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
 
An Easy Pizza Dough that will make you second guess calling your delivery guy.
Ingredients
  • 2¼ teaspoons active dry yeast
  • ½ teaspoon brown sugar
  • 1½ cups warm water (110 degrees F/45 degrees C)
  • ½ teaspoon salt
  • 1 teaspoon garlic salt
  • 3 cups whole wheat bread flour2 tablespoons olive oil
Instructions
  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  2. Stir the salt, garlic salt and oil into the yeast solution. Mix in 2½ cups of the flour.
  3. Turn dough out onto a clean, surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
  4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.