Who doesn’t love a scone? I realized today that I actually don’t have any recipes for scones on my site. Not even one. That seems sacrilegious. How can a lover of these buttery, soft and delicate pastries not even have one recreation on her site?
So, that was immediately rectified, especially when Riondo Prosecco reached out to partner. They asked for a recipe that would pair nicely with their super crisp and bubbly Prosecco, and I knew almost instantly it had to be a scone. Even though I sip on Prosecco any time of day, it always reminds me of brunch. And despite being a definite Bellini girl, I have to say I sometimes just enjoy a simple glass of bubbles with my favorite morning meal.
What makes these scones such a perfect pair with a glass of Riondo is simple – they’re beaming with fresh summer citrus (thanks to the lemon addition) and have mouthfuls of plump, juicy raspberries in almost every bite. Pair that with a glass (or coffee mug, flute, wine glass or solo cup) of Prosecco and you’ve got the ultimate marriage of flavors.
Now, these scones aren’t low fat, and that’s because I don’t think you can really get that buttery, flakey consistency when you sub with applesauce. If you don’t mind a chewier scone, by all means, sub away! I just wanted the texture to be as close to an English bakery as humanly possible. I did add in Greek yogurt and low-fat milk, however, and used whole wheat flour instead of white.
Whether you’re hosting an outdoor brunch with your girls or simply enjoying these last dog days of summer, these scones and this Prosecco are the ultimate treat! Want more inspiration? Try these Riondo Prosecco Cocktails!
Whole Wheat Raspberry Lemon Scones
Yields about 8 – 10 scones (depending on size)
Prep time: 10 minutes
Cook time: About 14 minutes
- 2 ¼ cup whole wheat flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- Dash of salt
- 3 tablespoons lemon zest
- ½ cup (1 stick) unsalted butter, cold
- ¼ cup low-fat milk
- ¼ cup raspberry nonfat Greek yogurt
- 1 teaspoon almond extract
- ¼ cup chopped almonds
- 1 cup fresh raspberries
- Easy glaze + chopped almonds for garnish
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
- In a large bowl, mix the whole wheat flour, brown sugar, baking powder, salt and lemon zest together. Using a pastry cutter, cut in the butter until the mixture resembles sand.
- In another bowl, whisk the milk, Greek yogurt and almond extract together. Add the wet mixture to the dry mixture, alternating with the chopped almonds. Carefully stir in the raspberries.
- On a floured surface, gently knead the dough and form into a large circle (add a little more milk if too dry). Cut into 8 – 10 triangles.
- Distribute the scones onto the baking trays. Bake for about 14 minutes or until golden brown. Let chill on a wire rack.
- Once chilled, glaze and garnish with chopped almonds.
Nutritional information per scone:
Fat: 14.5 grams
Carbohydrates: 37 grams
Fiber: 2.4 grams
Protein: 6 grams
These deconstructed pulled pork carnitas plates are an easy, low carb weeknight dinner idea!
*NOTE: This recipe was made and tested before I became a vegetarian. Although I don’t eat meat anymore, I plan on sharing a few more meat-centric dishes that were made during that timeframe. Please see options in the recipe if you want to make these vegetarian!
Since taking almost a full year off food blogging, I’ve acquired *a few* recipes in my arsenal that I just never shared. Even though I wasn’t updating this little piece of the internet, I was still cooking, recipe testing and, well, eating of course. Travel, life changes, a move and a focus on my career just made it hard to share them as soon as I made them. But, lucky for you, I’ve got all of these mouthwatering recipes written up and re-tested so I can bring them to your faces IMMEDIATELY.
Like these deconstructed pulled pork plates. I originally got the idea for these after noshing on amazing pulled pork tacos from a joint in Charleston. Weighing a solid 35 pounds more than I do now, I was really trying to lose weight and be more conscience of what I was putting in my body. Which for me at the time meant low-carb. Now that I’m doing HIIT workouts 6 times a week, carbs have become my best friend. But for a girl who didn’t move and could barely run a mile a year ago, carbs were the devil’s work. Which is where these plates came to fruition.
I actually remade these last week and my family ate them EXACTLY as pictured – no tortillas or crispy taco shells in sight. Just meat and veggies with a bit of rice. My little brother, who is basically a body builder in training, demolished 3 plates of these in a sitting. And I can’t blame him! They’re loaded with protein and naturally low in carbs, things he absolutely needs for his 360 pound squat workouts.
Not only are they healthy (and good for you), they’re pretty darn beautiful, don’t you think? Even though I’m a strict vegetarian, I can still appreciate the beauty a nicely cooked collection of meat can bring to a plate. The pork was cooked so simply – in a crock pot with just a few select spices. You cook on low for 8 hours and then the meat just falls apart when you shred it with two forks. Plus, the recipe makes HEAPS – so you can easily stash some away for later and stuff into a sandwich or mix with pasta.
To round out the meal, I’d suggest pairing it with some homemade cilantro brown rice. Or just eat three plates of it like my little brother did and immediately go squat 6,000 pounds. I mean, whatever floats your boat.
***To make these vegetarian, sub the pork for crispy baked tofu!
Deconstructed Pulled Pork Carnitas Plates
Pork yields about 12 servings. This recipe makes about 4 – 6 plates.
Prep time: 15 – 20 minutes
Cook time: 6 – 8 hours (for the pork) and 15 minutes (vegetables)
For the pork: ***
- 1 5 pound pork shoulder
- 1 large red onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeño, seeded and chopped
- 1 habanero, seeded and chopped
- 1/2 cup orange juice
- 1/4 cup water
- 2 tablespoons taco seasoning (or a Mexican spice blend)
- 2 tablespoons olive oil divided
- Salt and pepper to taste
For the blistered peppers:
- 2 large bell peppers, seeded and sliced
- 1 – 2 tablespoons olive oil
For the plates:
- 8 ounces cherry tomatoes, sliced
- 1 can diced chilis, drained
- 2 large sweet potatoes, cooked and mashed with a dash of salt & pepper
- 1 large red onion, chopped
- 2 avocados, seeded and diced
- 1 serving cilantro lime rice
- To make the pork, rub the oil all over the shoulder. Liberally coat the entire pork shoulder in Mexican spices. In the basin of the slow cooker, mix the red onion, garlic, jalapeño, habanero, orange juice and water together. Place the pork shoulder (fat side down) into the crock pot. Cook on low for about 8 – 9 hours, or until meat is tender (it will fall off the bone when you try to shred it with two forks). Reserve 1/2 cup of the liquid and skim the fat off the top.
- Remove the meat from the crock pot and place on a large cutting board. Using two forks, shred the meat. To serve, heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Add 1/4 of the meat and drizzle with juice. Heat for about 2 – 4 minutes or until slightly crispy. Repeat until all the meat is cooked.
- For the peppers, preheat the broiler. Place the peppers on a large baking sheet and drizzle with olive oil. Broil for about 10 minutes, turning after 5, or until the skin are blistered (they’ll appear blackened in spots). Remove from heat.
- To make the plates, divide the pork, cherry tomatoes, blistered peppers, sweet potatoes, onion, avocado, cilantro and rice. Serve with your favorite taco seasoning, hot sauce or just a dash of salt and pepper!
Nutritional information per serving:
Fat: 22 grams
Carbohydrates: 45 grams
Fiber: 4.2 grams
Protein: 29 grams
Craving some cozy, vegetarian comfort food? Whip up this light, easy and delicious tofu ramen!
I had such high hopes for a headline with this one. Want to hear my first option? It’s so punny I can hardly stand it. TO-PHO.
Get it? Like tofu and pho? But then I quickly realized this recipe isn’t for pho, it’s for ramen, and my heart crushed. Since I’ve been up for hours writing, I gave up quickly and stuck with easy tofu ramen.
I promise people pay me to write sometimes. I know it’s summer and you’re googling cherry recipes, zucchini noodles and all of the tomato-based dishes you can muster, but I’ve always danced to the beat of my own drum and think people – probably crazy ones – are craving a recipe for ramen when it’s 560 degrees outside.
See, for me, ramen (and pho, for that matter) aren’t seasonally sensitive. When I lived in DC, I ate pho all the time, even in the DEAD of sweat-your-face-off-hell-on-earth-month (aka August). Some foods just inspire and ignite feelings of comfort, and for me, that’s always going to be Asian soups. They’re just simple. The flavors come from the fresh ingredients – the spicy chilis that grow along the sloping hills, the veggies and herbs that you can basically pluck from the side of the road.
That’s one thing I miss so much about Southeast Asia. The freshness. It’s farm-to-fork before that concept was a buzzword in the US. It’s simply how they live. Most of the families living in the rural countryside villages of Myanmar, Indonesia, Thailand, Vietnam, Cambodia and China don’t have the resources to buy processed food from the store. I mean, most of them don’t have four walls on their homes, indoor plumbing or electricity, so the last thing they’re going to spend money on is tomatoes pumped with GMO’s. The food they eat is the food they grow. The meat they eat is raised right outside of their door.
They’ve been living the way we’ve been trying to for decades without a second thought. It’s a hard life – one that requires understanding, empathy, patience and courage – but a simple one. One I think we could all learn so much from.
But, that’s a different story for a different day. Today, we’re going to chat a bit more about this ramen. As most of you know, I’m a vegetarian now (formerly a vegan), so clearly my ramen is completely meat-free. But guess what, you don’t miss it. The spiciness of the kimchi and chilies, as well as the herbaceousness of the cilantro paired with the crispy baked tofu more than make up for the flavor (and texture) you’d get from meat.
Plus, now you can eat heaps more without the guilt. Which, honestly, is all I care about.
Easy Tofu Ramen
Serves about 4.
Prep time: 15 minutes
Cook time: 20 – 30 minutes
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, sliced and chopped
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 quart low-sodium vegetable broth (homemade or store bought)
- 3 – 4 tablespoons soy sauce, divided (I used low-sodium)
- 12 ounces ramen noodles
For the tofu:
- 1 package extra-firm tofu, drained and pressed
- 2 tablespoons hoisin sauce
- 2 tablespoons spicy Asian chili sauce
- 2 tablespoons soy sauce
For the toppings:
- 2 jalapeños, seeded and sliced
- 1 cup kimchi, divided
- 1 cup bean sprouts
- Fresh cilantro
- Sriracha for garnish
For the soft boiled eggs:
- 4 eggs
- Cut the tofu into bite-size pieces. In a bowl, whisk the hoisin, spicy Asian chili sauce and soy sauce together. In a large ziplock bag, mix the tofu pieces and the marinade together. Chill for at least 1 – 2 hours.
- Once marinated, preheat oven to 400 degrees F. Scoop the tofu out of the marinade and place in the baking dish, careful to evenly distribute the tofu. Drizzle 2 – 4 tablespoons of marinade over the tofu and bake for about 25 – 30 minutes, stopping to toss the tofu after 10 minutes so it evenly bakes.
- In a large Dutch Oven over medium heat, add the olive oil. Add in the garlic and cook for about 1 minute, or until slightly fragrant. Add the onions and cook over medium-high heat for 2 – 3 minutes. Stir in the ginger, broth and soy sauce. Reduce heat to low, cover and let simmer for about 10 – 15 minutes.
- Bring another small pot (about 4 – 6 cups) of water to a rapid boil. Add the ramen noodles and cook for about 4 – 6 minutes, or until soft. Drain and set aside.
- To make the soft boiled egg, fill a saucepan with a few inches of water (enough to cover an egg) to a rapid boil. Reduce the water to a rapid simmer and gently (VERY GENTLY) lower the eggs into the water. Cook the eggs for about 5 – 6 minutes. Remove with a slotted spoon and then immediately rinse in cold water. To peel, wrap in paper towels and gently tap the egg with the back of a spoon to crack it. Gently peel.
- When ready to serve, spoon the broth into four bowls. Add in the ramen noodles and top with a few tablespoons of jalapeno, 1/4 cup kimchi, 1/4 cup bean sprouts, fresh cilantro, 2 soft boiled eggs and a heap (like 2 – 4 tablespoons) of crispy tofu.
Nutritional information per serving:
Fat: 17.5 grams
Carbohydrates: 21 grams
Fiber: 1 gram
Protein: 17.2 grams
These protein-packed, no bake almond butter protein rice krispie treats are the ultimate way to get a dose of energy and a dash of sweetness in one delicious bite!
I’ve always loved protein bars. Yes, even those really chewy, really hard to determine the actual flavor, probably filled with more chemicals than actual food kind. When I was swimming in highschool, those bars fueled me, especially during those 4am wake up calls, 6-hour long meets and long drives home. Looking back now, I want to scream at myself for not filling myself with actual food before and after such an intense workout.
Even though I still nosh on protein bars from time to time, I prefer the ones that are homemade or filled with ingredients I recognize – like Kind Bars or these all-natural, organic sprouted nut bars. Even though these are relatively good for you, they still have more sugar than I’m trying to consume right now. That’s why I’ve reverted to making my own bars at home – a task I’m whole-heartedly addicted to right now. I’ve made three different varieties, all of which were so good none of them made it to the photographing phase of the recipe development. Except these. And that’s only because my protein-obsessed brother was at work. I’m not kidding, the kid eats 450 grams of protein a day, I’m sure of it.
Now, I really didn’t have any intentions on making these a protein snack. In fact, I just set out to mix two of my favorite things together for a dessert that wasn’t as horrible as the cake I just made. However, I spotted some whey vanilla protein powder on the fridge and immediately thought “why can’t rice krispies be a post-workout snack?” And then these crispy little numbers were born and I haven’t looked back since.
I certainly am not going to advise eating an entire plate of these before an Orange Theory workout, but one will give just the right amount of protein to fuel you, carbs to give you some energy and a dash of sweetness to keep you from crying when you’re doing yet another set of burpees.
*I’ve always been a fan of a heartier rice krispie, so I made them in an 8 x 8 pan. For a bar that more resembles a granola bar, I’d suggest a 9 x 13.
No Bake Almond Butter Protein Rice Krispies Treats
Yields about 10 – 12 bars. Adapted from Making Thyme for Health.
Prep time: 5 minutes
Chill time: About an hour
- 3 cups puffed rice cereal
- 1/2 cup peanut butter
- 2 tablespoons honey
- 2 tablespoons tahini
- 1/4 cup vanilla protein powder (or your favorite)
- 1/2 cup chopped walnuts or almonds
- 1/2 cup chocolate chips
- In a large bowl, mix the cereal, peanut butter, honey, maple syrup, protein powder, chopped nuts and chocolate chips together. Mix well.
- Line an 8 x 8 glass baking dish with parchment paper. Using a spatula, spread the mixture into the dish and press it down firmly. Cover with saran wrap and chill for at least an hour.
- Once chilled, cut into bars and enjoy! Can freeze for up to 1 week.
Nutritional information per bar:
Fat: 10 grams
Carbohydrates: 20 grams
Fiber: 3 grams
Protein: 6.75 grams