snack

Baked Parmesan Zucchini Bites

I love zucchini. It’s a green vegetable with a creamy, almost buttery, texture when baked. Top it with a little pepper and salty Parmesan, and well you’ve got yourself a tasty treat. But let’s take this one step further and serve it with a side of marinara dipping sauce. Oh my goodness! Guiltless indulgence is like an oxymoron when it comes to healthy eating… but it does exist!

As organic as possible:

Snack serves 2 (or a hungry 1) 

Olive oil cooking spray

2 Medium Zucchini, washed, dried and sliced into 1/4 inch rounds

3 oz. Freshly grated Parmesan cheese

Coarse Kosher salt

Freshly ground Black pepper

Preheat the oven to 425°F. Line a baking sheet with parchment paper, lightly sprayed with olive oil. Place zucchini rounds on the oil-misted parchment paper, not touching eachother. Sprinkle with salt and freshly ground black pepper. Pinch a tiny mound of Parmesan cheese to top each slice of zucchini. Place baking sheet in the preheated oven and bake for 15 to 20 minutes, until Parmesan turns golden brown. Serve warm with a side of marinara. (And maybe an iced glass of S.Pellegrino?) Indulge.

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Chocolate Chip-Cinnamon Muffins

It’s a well publicized fact (on my personal blog) that I am a breakfast person. I am also a coffee person, a baked good person, a chocolate person… I really enjoy a freshly baked muffin in the morning with my cup of joe. This hits the mark on a number of levels. And it’s so easy to whip up- to appease the craving. Please note: it’s very satisfying eating this warm, while the chocolate is still soft… The cinnamon adding just another little hint of depth. (It’s really like eating a cupcake. But don’t tell anyone.) So sit back and relax. You have my permission to take in the moment.

As organic as possible:

1/2 cup Butter, melted

3/4 cup Milk

2 Eggs, beaten

1 Tbsp Vanilla

2 cups Flour

3/4 cup Sugar

1 Tbsp baking powder

1/2 tsp Salt

1/4 tsp Cinnamon

11.5 oz Milk Chocolate Chips

 

Preheat the oven to 350°. Using non-stick spray or butter, grease a 12 cup muffin pan. (Or line with pretty papers)

In a large bowl, whisk the flour, sugar, baking powder, salt and cinnamon. Remove about 3 tablespoons of the dry mixture and in a small bowl toss with the chocolate chips. Set aside.

In a medium bowl, whisk the butter, milk, eggs, and vanilla. Slowly add the dry flour mixture and stir until combined. Gently fold in the chocolate chips.

Spoon the mixture into the prepared muffin pan, filling to the brim. Bake for 20-25 minutes until a toothpick comes out clean. Allow to cool slightly before indulgence.

Pour yourself a cup of coffee (or tea, or milk… or whatever you like to drink) and serve. Enjoy!

 

Parmesan Kale Chips

I don’t know what you may or may not be thinking, so let me just clarify… These are Delicious! They are crispy and salty, with more an earthier flavor than you could ever get from a potato chip. I think they would be a great side dish for any meal. But they are really just good on their own, a very easy starter, appetizer or snack.  They are perfect finger foods! (But check your teeth when you’re finished.) Only four ingredients and completely guilt free.

As found in Barefoot Contessa’s Make it Ahead:

1 Large bunch of flat-leaf kale

Good olive oil

Course salt

Plenty of freshly grated Parmesan cheese

Preheat the oven to 375°. Line 2 sheet pans with parchment paper.

With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves. Place them on the sheet pans, drizzle or brush them with olive oil. Sprinkle with salt and bake for about 10 minutes, until crispy. Sprinkle with Parmesan cheese and bake for another 5-7 minutes. Cool and serve.

  • I like to brush them with the oil for even coverage. And yes, baking kale gives off a peculiar aroma (like many leafy greens and broccoli.)