Skinny Margarita

Skinny Margarita

When you want a refreshing margarita without all the sugar. It's a simple recipe created by someone near and dear to me who never measures, but these ingredients will get you there. - Kathy

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Skinny Margarita

Skinny Margarita

  • Author: Kathy
  • Total Time: 10 minutes
  • Yield: 2 margaritas 1x

Description

When you want a refreshing margarita without all the sugar. It’s a simple recipe created by someone near and dear to me who never measures, but these ingredients will get you there.


Scale

Ingredients

  • 4.5 ounces Reposado or Anejo tequila
  • 1/2 cup fresh squeezed lime juice (2 big limes)
  • Big splash of water (up to 1/2 cup depending on tartness desired)
  • 1 Tbsp raw Agave syrup
  • 1 cup ice
  • Light splash of Cointreau or Triple Sec (Optional)
  • Margarita salt (Optional)

Instructions

  1. Combine the ice, lime juice, tequila, water, and agave into a cocktail shaker and shake until well combined (about 10 shakes).
  2. Taste and adjust if needed (usually a tad more water or agave).
  3. Divide among ice filled (and salt rimmed if desired) glasses or serve straight up in martini glass.
  4. Add an optional splash of Cointreau or Triple Sec and stir lightly, then garnish with lime wedges.
  5. Serve immediately. Cheers!


Veggie Scramble with Sweet Potato Hash

Veggie Scramble with Sweet Potato Hash

This breakfast, brunch or breakfast for dinner ensemble (aka The Kathy Breakfast Special) is typically reserved for my overnight guests and this year as a Shelter-In-Place Mother's Day brunch for a mom who could not be with her kids. It's a healthy dish that can be served with a side of fruit salad or made more piggish by simply adding a side of bacon or sausage - an excellent complement to any meal. And of course, don't forget your favorite brunch beverage of choice. - Kathy

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Veggie Scramble with Sweet Potato Hash

Veggie Egg Scramble with Sweet Potato Hash

  • Author: Kathy
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
  • Yield: 2-3 servings 1x

Description

This breakfast, brunch or breakfast for dinner ensemble (aka The Kathy Breakfast Special) is typically reserved for my overnight guests and this year as a Shelter-In-Place Mother’s Day brunch for a mom who could not be with her kids. It’s a healthy dish that can be served with a side of fruit salad or made more piggish by simply adding a side of bacon or sausage – an excellent complement to any meal. And of course, don’t forget your favorite brunch beverage of choice.


Scale

Ingredients

  • 4 Eggs
  • 1 Zucchini (small to medium)
  • 56 White button mushrooms
  • 12 handfuls fresh spinach
  • 1 small yellow or white onion
  • 1/4 cup shredded sharp cheddar or cheese of choice
  • 1 large sweet potato or yam
  • 1 avocado
  • 1 tsp oregano or Italian seasoning
  • 1/4 tsp salt x 2 (one for eggs, one for hash)
  • 1/4 tsp black pepper x 2 (one for eggs, one for hash)
  • 1 Tbsp + 1 tsp olive oil
  • 1 small pat of butter
  • Side(s) of choice: Fruit salad of strawberries, blueberries, banana and mandarin orange with slides of toasted sourdough pictured here

Instructions

  1. Start by washing, patting dry and shredding the sweet potato (skin on) using the largest holes of the shredder – hashbrown sized. Dice or mince the onion into small pieces.
  2. Heat a large frying pan – an iron skillet is best – over medium heat and add 1 Tbsp olive oil to cover the bottom of the pan (can substitute avocado or canola oil)
  3. Add half of the cut onions and cook until clear, then add the sweet potato hash, salt, and pepper. Reduce the heat slightly and cover with a lid to steam the potatoes, turning every few minutes using a spatula to scrape off the bottom if it sticks. It takes about 12-15 mins for the potatoes to cook, but don’t let them get to the point of caramelizing. Once seem soft enough, remove the lid for the last 5 minutes of cooking to absorb any excess steam or liquid.
  4. While the potato hash is cooking, cut the zucchini into thin semi-circles and slice the mushrooms. Also cut the avocado into slices (will be an edible garnish at the end)
  5. Heat up another frying pan to medium heat adding 1 tsp of olive oil – just enough to coat the bottom of the pan.
    Cook the other half of the onion and once clear add zucchini first for a few mins, then add mushrooms, spinach, salt, pepper and oregano (to taste) and stir until veggies are cooked and soft, but not mushy. Remove from heat and place on a plate.
  6. Beat the 4 eggs in a bowl, add a tiny bit of water or milk, and then whisk rapidly by hand or use a hand mixer to create small bubbles.
  7. Using the same frying pan the vegetables were cooked in, melt the pat of butter over low to medium heat. Once the butter starts to bubble add the eggs to the pan and let them sit for a minute or so until they start to cook. Add a tad more salt and pepper. The trick here is to cook them low and slow over low to medium heat, and don’t over stir. Push the eggs gently here and there to get the liquid uncooked parts to the bottom of the pan. You want big fluffy chunks of egg not tiny little over-stirred balls.
  8. Once the eggs are almost fully cooked add the cheese and reduce the heat to low to let it melt. Don’t stir at this point. Once the cheese is melted, add the cooked veggies on top and remove from the heat.
  9. By now the sweet potato hash should be ready. Transfer both hash and eggs to plates using a spatula to get underneath and scoop out gently.
  10. Add the avocado slices and whatever other sides delight you most, such as bacon, sausage, fruit salad, and/or toast. Enjoy with a coffee, tea, hot chocolate, mimosa or just a big ‘ol glass of fresh squeezed OJ. Bon appetite!

Notes

  • Substitute with your favorite veggies – others I use are: asparagus, red pepper, tiny broccoli florets

Sweet Potato, Black Bean and Avocado Bowl

Sweet Potato, Black Bean, and Avocado Bowl

Nothing beats a yummy burrito - but I wanted a little less carb and a tasty Mexican dish that can feed ANYONE. So I came upon this recipe during one of my health kicks that I just love and it fits just about any diet - vegan, vegetarian, gluten-free, dairy-free - if you remove the chicken, cheese, and sour cream. The secret’s in the sauce so pick a salsa that makes you salsa! – Kathy

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Sweet Potato, Black Bean, and Avocado Bowl

  • Author: Kathy
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x

Description

Nothing beats a yummy burrito – but I wanted a little less carb and a tasty Mexican dish that can feed ANYONE. So I came upon this recipe during one of my health kicks that I just love and it fits just about any diet – vegan, vegetarian, gluten-free, dairy-free – if you remove the chicken, cheese, and sour cream. The secret’s in the sauce so pick a salsa that makes you salsa! – Kathy


Scale

Ingredients

  • 1 large sweet potato
  • 1 can black beans
  • 1 avocado
  • 1/3 cup shredded sharp cheddar or mexican blend cheese
  • 23 tbsp cilantro, chopped
  • Toppings: Salsa of choice (green or red), sour cream

Optional:

  • 1 lb of boneless/skinless chicken strips
  • 1 tsp olive oil
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp garlic powder (optional)

Instructions

  1. Rinse, pat dry and wrap sweet potato in aluminum foil and bake at 425°F for 45-60 mins (until soft and mashable).
  2. If adding meat: toss chicken, olive oil, cumin-chili-garlic powders, and salt in a bowl so chicken is evenly covered and then cook in skillet (cast iron for best flavor) over medium heat until browned/cooked.
  3. Heat beans in pan on stove or in microwave.
  4. Slice up avocado.
  5. Cut cilantro into small pieces.
  6. Shred cheese.
  7. Once sweet potato ready (meaning pretty soft) remove from foil, remove skin and mash well in a bowl with a fork or masher (like you would mashed potatoes).
  8. Depending on your appetite (and if adding chicken or not) this can make 2-3 bowls/meals. Start with a base of sweet potato in each bowl and top with everything else! Add extra cilantro and salsa to make it even yummier. And roll into a tortilla if you’d rather have a burrito vs a bowl.


Cocoroons Coconut Macaroons

Cocoroons (Coconut Macaroons)

I'm not much of a baker and macaroons are no easy feat, but I needed to make a gluten free dessert and was on the Reset Factor diet when I saw this recipe. I gave it a shot and voila - a little healthy bite of heaven! – Kathy

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Cocoroons Coconut Macaroons

Cocoroons (Coconut Macaroons)

  • Author: Kathy
  • Prep Time: 1 hour
  • Cook Time: 15 min
  • Total Time: 1 hour 15 min
  • Yield: 18-24 cookies, depending on size 1x

Description

I’m not much of a baker and macaroons are no easy feat, but I needed to make a gluten free dessert and was on the Reset Factor diet when I saw this recipe. I gave it a shot and voila – a little healthy bite of heaven!


Scale

Ingredients

  • 1 1/4 cups blanched almond flour (finely ground)
  • 1 1/4 cups unsweetened shredded coconut
  • 6 large egg whites
  • 1/4 cup honey
  • 2 tsp organic vanilla extract
  • Zest from 2 lemons
  • 1 tsp pure lemon oil
  • 3 tbsp fresh lemon juice from organic lemons
  • 2 tbsp coconut oil, melted
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F. 
  2. Melt the coconut oil.
  3. Zest 2 lemons, reserve. Juice 1 lemon, reserve.
  4. In a medium sized bowl, combine the almond flour, shredded coconut & salt. In a separate medium sized bowl, whisk the egg whites, honey, and vanilla until fluffy. Then fold in the lemon zest and lemon juice. Then fold in the dry ingredients. Lastly, fold in the coconut oil.
  5. Refrigerate the batter for at least 4-5 hours (you want the batter firm so you can scoop it with a mini ice cream scoop).
  6. When the batter is firm enough to scoop with a mini ice cream scoop, make mounds of dough and place on a lined baking sheet. (Note: these cookies do not rise or expand, so they can be closer together than normal cookies.)
  7. Bake at 350 for 15 minutes. Let cool.


Peanut Butter Human Treats

Peanut Butter Human Treats

I love anything with peanut butter and chocolate - and these lovelies are quick to make, grain free, and so delicious. This recipe is my go-to when I need to bring a dessert and don’t have much time to bake. – Kathy

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Peanut Butter Human Treats

  • Author: Kathy
  • Total Time: 20 min
  • Yield: 12-16 servings 1x

Description

I love anything with peanut butter and chocolate – and these lovelies are quick to make, grain free, and so delicious. This recipe is my go-to when I need to bring a dessert and don’t have much time to bake. – Kathy


Scale

Ingredients

  • 1 cup super-chunky peanut butter (Trader Joe’s salted preferred)
  • 1 cup coconut sugar (or a tad less)
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips (or regular size)

Instructions

  1. Preheat oven to 350°F.
  2. Beat the egg in a medium sized bowl.
  3. Add peanut butter, sugar, baking soda and vanilla and mix well.
  4. Mix in chocolate chips.
  5. Form a generous tablespoon of dough for each cookie into a ball and flatten onto pan.
  6. Arrange on two ungreased baking sheets spaced 2″ apart (using parchment paper is helpful).
  7. Bake cookies until puffed and golden on the bottom and still soft to touch in center (usually about 10-12 mins).
  8. Cool on sheets for 5 mins and enjoy!