When was the last time you had a brownie that knocked your socks off? If you can’t remember, then these salted dark chocolate brownies are for you. They’re a one-bowl wonder with a big dose of chocolate. I’m talking deeply dark and rich brownies. They will 100% change your mood, your attitude, or your motivation. Whatever you need them to be, they are it.

Why we love them

Some days only the darkest and fudgiest brownies will do, and these lil’ darlings never disappoint. We love them for so many reasons!

• These brownies are dark as sin, decadent for days, and unapologetically rich
• There’s no need to melt chocolate (honestly, baking chocolate, why are you so tempermental?)
• This recipe requires only 9 ingredients and just one bowl
• They absolutely annhiliate any brownie from a box mix (with both of their adorably chocolately hands tied behind their back)
• Cut them small to make the most adorable miniature sundaes!

You haven’t really lived, friend, til you’ve had a little coffee ice cream, a drizzle a chocolate syrup, and some salty peanuts all sitting on top of the most dense and darkly delicious brownie you’ve ever had.

Ingredients for Salted Dark Chocolate Brownies

There’s just 9 every-day ingredients and a few simple steps. Make sure you have the following on hand:

• dark cocoa powder (I only use Hershey’s Special Dark)
• granulated sugar
• salted butter
• canola or other vegetable oil
• eggs
• vanilla extract
• all-purpose flour
• dark chocolate chips (optional, but let’s be honest…you’re not here to be basic)
• salt (or flaky sea salt if you insist on being fancy)

Steps to Making the Best Brownies You’ve Ever Had

The steps are simple. FOLLOW THEM IN ORDER.

I don’t mean to shout, but I don’t want you to be tempted to throw all the ingredients into the bowl at once and whip it up. We’re not animals, for goodness sake. Stay focused, do what I tell you, and they’ll turn out just great.

First, mix together the melted butter, vegetable oil, and sugar, and beat for about a minute.

Then, add the eggs and vanilla and whisk for another minute or so. The mixture gets lighter in color.

Finally, fold in the flour, cocoa powder and salt. Mix in your chocolate chips.

Pour into your prepared pan, then bake just til the edges are done but the center is slightly jiggly**

**I get it. Jiggly in the middle seems like they’ll be underdone, right? And according to our mothers, we’ll die a thousand awful deaths from undercooked eggs.

I’m still here – alive as can be – and you can trust me. Why? Because I’ve overcooked mine multiple times, and finally had to learn to trust myself.

In my oven, it takes 22-25 minutes at 350F to get to that jiggly center/done edges point. That center cooks a little more after you take it from the oven, and will get more dense/less jiggly.

For ultimate success use your best judgement, and the tips above, to determine the exact length of time in your own oven.

More Dark Chocolate Inpsired Recipes

Dark Chocolate Peanut Butter Bites – pretzels, peanut butter, and dark chocolate. What else do you need to know? Guaranteed delish.

Dark Chocolate Chia Pudding with cinnamon and sea salt – think Mexican Hot Chocolate, but in pudding version!

Maple Dark Chocolate Avocado Mousse – a creamy, chocolatey mousse with a great boost of nutrients from avocado.

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Salted Dark Chocolate Brownies

Rich and decadent, these salted dark chocolate brownies are a one bowl wonder that will satisfy every chocolate-lover's cravings! Dark chocolate cocoa powder is the surprise ingredient that keeps this recipe super simple.

Course Dessert, Snack

Cuisine American

Keyword brownies, cocoa powder, dark chocolate

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Author Julia Robarts

Ingredients

• ½ cup butter, salted
• 1 tbsp canola oil or other vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup all-purpose flour
• ½ cup dark cocoa powder like Hershey's Special Dark Cocoa Powder
• ½ cup dark chocolate chips
• Flaky sea salt

Instructions

• Preheat oven to 350 ℉. Prepare a square 8" x 8" pan with spray oil, then line with parchment or baking paper
• In a microwave-safe medium bowl, melt the butter in the microwave (takes ~45 seconds).
• Add the vegetable oil and sugar to the bowl. Whisk vigorously (or use an electric hand mixer) for about one minute.
• Add the eggs and vanilla, and whisk again for about a minute, or longer if necessary. The mixture should be smooth and lighter in color.
• Using a mesh strainer, sift the flour and cocoa powder into the mixture. Add a pinch of salt and the chocolate chips. Gently fold the dry ingredients in just until everything is moistened.
• Pour the batter into the prepared pan and smooth out evenly. Bake for about 25 minutes. The brownies are done when a toothpick tested on the edge comes out with fudgy crumbs, but the center is still jiggly.
• Let cool in pan on a baking rack for 20 minutes before cutting. Once completely cooled, store in a sealed container. At room temperature, they'll stay fresh for 3-4 days. In the freezer, they'll stay fresh for up to 6 months.

Hey, autumn lovers! I really dig a warm bowl of goodness, don’t you? Whether it’s my morning oatmeal or a bowl full of leftovers, I love to wrap my hands around it and snuggle up.  Fill that bowl with something like this Autumn Harvest Chili, packed with brightly colored fall veggies, and I’m especially happy.

I seldom stray from our family’s favorite Super-Fast Turkey Chili. It’s so good and so ridiculously easy that it’s been a staple on our table for years. However, this version, a mildly spiced combination of ground turkey, pumpkin, carrots, sweet potatoes, and corn, is a favorite as well. The bonus? It’s bean-less. In every family, there are legume lovers and legume leavers. With this dish I can endear myself to the leavers. You know who you are

What’s the 4-1-1 on Autumn Harvest Chili?

• First, let’s chat flavor. The chili powder and cumin meld with the sweetness of the veggies for a smoky/sweet flavor that’s warming and satisfying. Add a dollop of plain yogurt and cubes of ripe avocado for a warm bowl of good times and happiness.
• Second, it is packing a huge dose of carotene and Vitamin A from the sweet potato, carrots, and pumpkin. I swear, even your children’s children will see better after eating this chili!
• Finally, the cooking method is flexible. This is a one-pot wonder if you need it to be, on the table in under an hour. Or, invoke the powers of your slow cooker. Simply add the prepped ingredients and skip away la-la-la for hours while it works it’s magic under the dome. I include instructions for both cooking methods!

Recipe Tips

• Substitute vegan crumbles, ground beef, or ground pork for the turkey, or try a combination of these!
• Try raw, cubed winter squash (like butternut or acorn) in place of the sweet potato. Also, cooked winter squash is a nice substitue for the canned pumpkin.
• For more intense heat from the spice, add 1/4-1/2 teaspooon of cayenne. In my family, anything over 1/8 or so is too much! You do you.
• Toppings perfect for this chili include creamy plain yogurt, ripe avocado, sharp cheddar, or a dash of Frank’s Original hot sauce.

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Autumn Harvest Chili

Everyone loves this no-bean Autumn Harvest Chili. It's a smoky/sweet combo of ground turkey, spices, and fall veggies like pumpkin and sweet potato.

Course Dinner, Main, Slow Cooker

Keyword chili

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author Julia Robarts

Ingredients

• 1 tbsp olive oil or canola oil
• 1 lb lean ground turkey
• 1 small onion, diced about ½ cup
• 1 large carrot, grated about ¾ cup
• 1 large sweet potato, peeled and cut into 1" cubes
• 1 15 oz can corn, drained and rinsed
• 1 cup canned pumpkin puree (NOT pumpkin pie mix)
• 2 14.5 oz cans diced tomatoes, no salt added – undrained
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp sea salt or to taste
• ¼ tsp cayenne pepper optional

Instructions

Stovetop Method

• Add the 1 tbsp of oil to a large soup pot or sauce pan (2 qt or 3 qt) and heat over medium-high heat. Add the ground turkey and cook until no longer pink, breaking up large chunks as you go. Add the diced onion and saute for 3-4 minutes, until onions are translucent.
• Add the carrots, sweet potato, corn, pumpkin, and diced tomatoes and mix well. Stir in the chili powder, cumin, salt, and cayenne (if using).
• Continue cooking on medium-high until mixture starts to bubble. Lower heat to low-medium, cover, and allow to simmer for 30 minutes.
• Serve hot topped with any combination of plain yogurt, sour cream, ripe avocado, lime juice, hot sauce, and/or sharp cheddar.

Slow Cooker Method

• In a large skillet, heat the 1 tbsp of oil over medium-high heat. Add the turkey, and cook until no longer pink, breaking up large chunks as you go. Add the diced onion and saute for 3-4 minutes, until onions are translucent.
• Transfer the mixture to the slow cooker. Add the remaining ingredients (carrots, sweet potato, corn, pumpkin, diced tomatoes, chili powder, cumin, salt, and cayenne). Stir well, cover, and cook on High for 2-3 hours, or Low for 6-8 hours. Serve as above.

It is a rare thing to find a 3-ingredient recipe that truly seems complete. And I doubt you’ll come up with one more satisfying than this. Coconut chia pudding is cool and creamy, lightly sweet, and deliciously filling. That’s huge payout for the investment of 3 simple ingredients – coconut milk, chia seeds, and honey – and just 5 minutes of effort.

One of the reasons we find this unique pudding so appealing is because it’s utterly toppable. While it’s delicious on its own, it is absolutely amazing layered with ripe mango and strawberries, with nectarines and blackberries, or just with some bits of candied ginger (my fave). My son tops it with granola, or even peanut butter! You truly can’t go wrong here (which is why there’s always a batch hanging in our fridge).

How do chia seeds work?

Chia seeds, known scientifically as Salvia hispanica L., have been in the food supply for thousands of years. The seed has a delicate shell easily penetrated by moisture, and can absorb up to 10x its weight in liquid. This allows chia seeds, when mixed with a liquid such as milk, to thicken it to a pudding consistency. The seeds provide a texture a bit like tapioca pudding.

And in addition to the the gel factor, chia seeds come packed with protein, fiber, omega-3 fatty acids, and antioxidants. Totally worth adding to your pantry. Then you can try them in other easy recipes, like spiced strawberry chia jam or vanilla latte overnight oats.

Tips for Perfect Chia Pudding

• Whisk the mixture well for about one minute. Chia seeds have a strong affinity for each other and for the sticky honey. If you don’t take care to mix it well, there will be a few large clumps of seeds, rather than cute little seeds dispersed throughout. I learned this the hard way so that you don’t have to. You’re welcome

  

• Liquid sweeteners such as maple syrup or agave will work just as well as honey.
• Can you make coconut chia pudding without honey? Absolutely! It’s creamy and delicious, with or without the honey. This allows, too, for you to take your chia pudding in a savory direction if you choose.
• The general ratio of milk-to-chia is about 3:1. This creates a consistency a little thicker than regular yogurt. However, you can alter the thickness of the pudding by upping the chia seeds (for thicker pudding) or decreasing the chia seeds (for thinner pudding). Going two tablespoons in either direction will be enough to alter the consistency. Play around with it.
• While coconut milk gives this pudding a subtle coconut flavor, you can use whatever milk you have on hand (cow’s milk, soy, almond, rice, oat). The magic of the chia seed works on all kinds of liquids.
• When it comes to toppings, truly the sky is the limit, but here are a few of our faves:
  • Ripe mango, strawberry slices, and coconut flakes
  • Slivers of candied ginger and a bit more drizzled honey
  • Granola and banana slices
  • Mixed berries and peanut butter drizzle

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Coconut Chia Pudding with Honey

A 3-ingredient, no-fail coconut chia pudding recipe, lightly sweetened with honey.

Course Breakfast, Dessert

Keyword chia seeds

Prep Time 5 minutes minutes

3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 190kcal

Author Julia Robarts

Ingredients

• 1 14 oz can coconut milk
• 2 tablespoons honey
• 5 tablespoons chia seeds

Instructions

• Whisk the coconut milk and honey together until well blended. Add the chia seeds and whisk again for about 60 seconds (this is important!). Allow it to sit for one minute, then whisk again briefly to make sure no clumps are forming. Cover and refrigerate. The pudding will set in 3-4 hours.
• Serve topped with fresh fruit, granola, nuts, candied ginger or your favorite toppings. Coconut chia pudding will keep for 3-4 days covered in the refrigerator.

If you’ve got 20 minutes, I’ve got your new favorite go-to salad. This savory Asian sesame chicken salad is the perfect quick lunch or light supper. With common ingredients and super simple prep, it’s easy to make and easier to eat. Skip the take out! Panera has got nothing on you.

Our take on a classic Asian chicken salad combines cabbage, chicken, peppers, and scallions, along with an easy soy sauce-infused sesame dressing. It’s crunchy, savory, and a tiny bit sweet. In other words, it’s utterly fantastic in every way!

Keep it simple, or make it your own

In addition to being ultra flavorful and easy to make, you can customize Asian sesame chicken salad to what you have on hand, or the tastes of your family.

Leftover chicken? Any leftover roast/grilled chicken will work. You could also use rotisserie chicken or – my favorite – this easy teriyaki chicken.
Don’t have rice vinegar ? Apple cider or white vinegar work just fine.
Bell pepper not a favorite? Add something else crunchy like cukes or celery. Love your salads loaded? Add water chestnuts, sprouts, cranberries.
Nuts about nuts? Throw in cashews, almonds, or walnuts for an additional punch of flavor, nutrition, and crunch.

That sesame dressing, though…

While everyone loves a tasty salad packed with good stuff, the rockstar here is really the sesame dressing. Don’t skip the sesame oil here. Even in the mere tablespoon called for, it adds a distinct nuttiness that differentiates this dressing from your typical vinaigrette. That, along with the soy sauce and a bit of sugar, makes for a sweet/savory combo that goes perfectly with the crunchy cabbage, peppers, and chicken.

The sesame seeds themselves aren’t absolutely critical to the flavor, but use them if you’ve got them. I happened to have some on hand*, so I did!

*Unlike a normal person, I store my sesame seeds on the tops of my everything bagels. Super handy. When I need some, I just grab a bagel and some tweezers and – voila! – in about 45 minutes I’ve got a teaspoonful. Simple!

(Just kidding. So not simple. I just forgot to set aside some sesame seeds while making a batch of my sweet and salty maple chai granola! Next time I’ll know better.)

Recipe Tips for Asian Sesame Chicken Salad

If you don’t have sesame oil on hand, you can substitute with additional olive oil. Yes, it will change the flavor somewhat, but the soy/sugar combo will still give you that Asian flair you’re looking for here. However, if you have the chance to add sesame oil to your pantry, I highly recommend it! You’ll love the flavor so much, you’ll be making this dressing again and again.

You can fast-track the veggie prep if necessary by replacing the cabbage, peppers, and scallions with a bag of pre-prepped slaw vegetables. Not quite the same, but will do alright in a pinch especially because of that sesame dressing.

Speaking of veggie prep, if you’ve got your food processor handy, that can speed things up as well. Just add the slicing blade and shoot the cabbage, peppers, and scallions through that. You’ll be done in 3.2 seconds. Hey, not everybody finds hand-slicing 6 cups’ worth of veggies as relaxing as I do.

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Asian Sesame Chicken Salad

This delish Asian sesame chicken salad comes together easily with an irresistable sesame dressing. Absolutely worth the addition of sesame oil to your pantry!

Course Dinner, Main Course, Salad

Cuisine Asian

Keyword cabbage, chinese chicken salad, oriental chicken salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Author Julia Robarts

Ingredients

• 4 cups thinly sliced cabbage
• 2 cups cooked chicken sliced or shredded
• 1 med orange bell pepper diced (about 1 cup)
• 1 cup scallions (mostly green tops) sliced or snipped with scissors

Sesame Dressing

• 3 tablespoons extra virgin olive oil
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or apple cider vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1 teaspoon sesame seeds

Instructions

• In a medium bowl, toss together the cabbage, chicken, bell peppers, and scallions. Set aside or refrigerate until ready to serve.
  
• In a jar with tight-fitting lid, add the dressing ingredients (olive oil, sesame oil, soy sauce, vinegar, sugar, pepper, sesame seeds). Secure the lid, and shake vigorously until well combined.
  
• Pour the desired amount of dressing over the salad, toss to combine, and serve immediately.
• Leftover dressed salad will stay fresh for 1-2 days in the refrigerator. Any leftover dressing can be kept, refrigerated, for up to 2 weeks.

Notes

If you don’t have sesame oil on hand, substitute with additional olive oil. 

While this salad doesn’t take long to prep, you can skip the slicing and dicing if necessary and replace the veggies with a bag of pre-prepped slaw vegetables.

Boost the salad with your favorite nuts, dried fruit, or other veggies for an additional punch of flavor, nutrition and crunch. 

Simple is always the name of the game in our house, so easy recipes like Lentil Rice Salad with Goat Cheese are a must. Even though we’ve shipped 2 of our 3 kids off to college, theoretically reducing by two-thirds the number of daily activities we’re dealing with, that’s not quite what has happened.

The first law of thermodynamics states energy can neither be created nor destroyed. In our house, it has just been…re-routed. We took all that energy we’d been spending on our boys’ extracurriculars, and diverted it towards a couple of new/old activities. After a 25-year hiatus, my husband has returned to refereeing high school basketball, and I got back into coaching volleyball. While it adds more responsibilities to our days, the resulting joy is obvious

That said, our busy life requires that I be a devotee of quick and hearty sides. Cue the ever-reliable grain salad. Any kind of grain (brown rice, farro, or pasta) combined with veggies, maybe nuts and/or cheese, and a drizzle of oil and vinegar makes for an easy do-ahead side when your main focus is on the entree. My fave combo often includes brown rice, a legume (black beans, lentils, edamame), cheese, and a crunchy raw vegetable like bell pepper, celery, or diced carrot. (Check out all my go-to salads! )

What makes this particular Lentil Rice Salad so ‘simple’?

First, I’ll forever tout the virtues of frozen brown rice. It’s partially pre-cooked, and only requires about 3 minutes in your microwave. A brilliant hack for the whole grain lover who doesn’t necessarily have the mental capacity to plan 45 minutes ahead

Second, can we all agree that canned beans make plant-forward eating so accessible? Again, it’s that planning thing. The high-maintenance nature of dried beans just doesn’t work for me most days. The soaking, the waiting, the draining, the cooking. They’re just so needy compared to their canned counterparts

Third, save even more time by using pre-prepped veggies here. While I find chopping vegetables weirdly relaxing, I understand that may be unique to me You by no means need to add that chore to your list if you a) hate doing it, b) don’t have adequately sharp knives, or c) don’t own a cutting board LOL. This salad is meant to solve your problems, not create new ones, so take the short-cuts where you can!

Finally, you literally throw everything into a bowl. Just give it a stir and your d-o-n-e. It’s your perfect side dish, and even a one-bowl meal when necessary. A light meal, granted, but I swear to you, it’s all there. You’ve got your veggies, your grains, and a plant-based protein to round it out. And of course FLAVOR The simple red wine vinegar and olive oil does the trick. Though not as trendy as apple cider vinegar or sophisticated as balsamic vinegar, RWV gets the job nicely done, tying together the flavors of the rice, veggies, lentils and cheese.

So, that’s how our energy’s flowing these days. What about yours?

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Simple Lentil Rice Salad with Goat Cheese

This easy Lentil Rice Salad with Goat Cheese is wholesome, whole grain, and wholly delish! Canned lentils and frozen brown rice make this a breeze to make.

Course Side Dish

Keyword brown rice, goat cheese, lentils

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Author Julia Robarts

Ingredients

• 2 cups cooked brown rice cooled
• 1 15 oz can lentils rinsed and drained
• 2 med sweet bell peppers, diced about 1 cup
• 10 grape tomatoes, halved
• 1/2 cup crumbled goat cheese
• 2 tablespoons snipped fresh chives
• 3 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• In a medium bowl, add the rice, lentils, bell pepper, tomatoes, goat cheese, and snipped chives. Drizzle the vinegar and olive oil over the top, then add the salt and pepper. Toss gently to combine.
• Serve cold or at room temperature. Store leftovers in tightly sealed container in refrigerator for up to 4 days.

Notes

Speedy short cuts:
*Frozen white or brown rice takes just  a few minutes in the microwave; a great substitution for a 20- or 40- minute rice made from scratch.
*Canned lentils just need to be drained and rinse and are ready to use.
*Pre-cut diced bell peppers require no prep

It’s the dead of winter, I know, but berries have been on my mind. Grains and berries. Grains and berries together with fun salad friends. Grains and berries and friends finished with a lightly sweet dressing. Doesn’t that sound lovely? In fact it is. Berry Quinoa Salad with Honey Lemon Dressing wins in the category of ‘loveliest salad of them all’ at the breakfast table.

Wait, breakfast?! But of course it wins; there’s no competition. That’s cuz FOLKS DON’T EAT SALAD FOR BREAKFAST, DO THEY? When was the last time you saw a breakfast buffet with a salad bar? But, seriously, boosting your breakfast with all the good stuff in Berry Quinoa Salad is a fantastically tasty way to kick off your day on the right foot. 

You can eat Berry Quinoa Salad any time of day…

…not just for breakfast! But, seriously, can you imagine waking up to something this beautiful?

A simply gorgeous dish no matter the hour. Have it for lunch! Or, bring it to your next pot luck with friends. (Not that it’s a competition, but you’ll totally win.) And if you want to win dinnertime, too, serve up Berry Quinoa Salad with Indian grilled chicken or barbecue rubbed salmon for an easy-peasy, balanced meal that’s ready in under 30 minutes. BOOM.

And it tastes out of this world. The berries burst in your mouth, and mingle with the lemon and honey, while the almonds and quinoa add crunch and texture. The spinach, I’ll be honest, is just there for color. (I love you spinach, but this just isn’t about you.) As a side dish, it’s surprisingly simple and diverse (you’re hitting like 5 food groups!), and it just screams, “I’M SO GOOD FOR YOU!”

Where’d this craving for grains and berries come from?

I think I’ve been seeking something a little different at breakfast. Different how? Like, different from the monkey bread and gingerbread and mashed potato bread (by which I mean donuts, specifically the deliciosity that is Maine-made mashed potato donuts by The Holy Donut).

December brought a neverending parade of seasonal treats, and I enjoyed it all. But now it’s time for fiber and antioxidants and immune-boosting vitamin C. And for the love of all that is wholesome, can we get a green vegetable over here, please?

Here you go. And check out the nutrition highlights!
→It’s naturally sweet and low in added sugar (just 1 tsp)
→Delivers decently on protein (about 4 g per serving)
→Provides a good dose of fiber (about 5 g per serving)

And the best part? It takes just 15 minutes to put together. Thanks to very convenient heat-and-serve quinoa, which required just 90 seconds in the microwave, I was whisking the dressing while the washed berries were draining, and – suddenly – it was done!

I feel so accomplished. 2020 and this new decade are starting off quite well, don’t ya think?

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Berry Quinoa Salad with Lemon Honey Dressing

Give any meal a boost with this easy Berry Quinoa Salad with Lemon Honey Dressing. Ready in just 15 minutes, and a gorgeous side dish, too!

Course Breakfast, Salad, Side Dish

Keyword berry quinoa salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Author Julia Robarts

Ingredients

• 2 cups prepared quinoa cooled
• 3 cups mixed fresh berries blackberries, raspberries, blueberries
• 1 cup baby spinach
• 1/3 cup fresh goat cheese crumbled
• 1/3 cup almonds crushed or slivered

Lemon Honey Dressing

• Juice of one lemon about 4 tablespoons
• 4 tablespoons extra virgin olive oil
• 2 tablespoons honey
• generous pinch of salt

Instructions

• If using ready-to-cook quinoa, follow package directions, then set aside to cool.
  
• Rinse and drain berries, and set aside. Rough chop the spinach.
  
• Combine, quinoa, berries, spinach, goat cheese and almonds in bowl.
  
• Whisk the dressing ingredients together (lemon juice, olive oil, honey, salt). Pour the dressing over the salad ingredients and gently combine.
  
• Store the salad in the refrigerator for up to 3 days.
  

Notes

*This salad is especially easy with ready-to-cook quinoa, like the Nature’s Promise brand shown in step 1 above

*Any combination of your favorite fresh berries works well here – strawberries, cherries, etc. Just 3 cups total. 

Today’s delight, this beautifully simple Orange and Olive Salad, came from an inspired conversation with a mere acquaintance.

Up close and personal interactions with my fellow food lovers are, in fact, my favorite source of new recipe ideas. Sure, you can hunt down recipes on the Internet, thumb through cookbooks, or scroll the apps. But that’s all so one-dimensional. For me, there is nothing better than an enthusiastic description, complete with hand gestures, expressive eyes, and exclamations of undying love, to convince me a dish is worth exploring.

Especially a dish as weird as this one.

I’ll admit, my brain hit the breaks hard when the words ‘orange’ and ‘olive’ rolled out in the same sentence, never mind when she suggested to leave the orange peel ON. That’s a hard pass, I thought to myself. But as she started talking about the delicious sweet and salty combo heightened by the pop! of citrus, I became captivated. Could this salad of oranges, onions, olives, oregano and olive oil really work? Five seemingly incompatible ingredients?

AND THEY ALL START WITH THE LETTER ‘O’?!? It was beyond believable to my bumbling brain.

The 5 O’s of this Orange and Olive Salad

Oranges. Olives. Onions. Oregano. Olive oil. It is literally that straight-forward. Nothing else, not even salt+pepper. And, at my friend’s suggestion, I left the peel on.

Wait, really? Orange peel? Yes, really! Sliced thinly, the peel is mellowed and tenderized by both its own juices as well as the olive oil. You can certainly make this salad without the peel, but I really loved the extra citrus zing! it gave the whole thing.

Knowing that my opinion could maybe be a little biased, I also shared the orange and olive salad with my built-in food critics (AKA book club pals). Yes, ma’am, there’s no more discerning and diversified group of palates out there.

They all weighed in. Before the tasting, there were a lot of doubtful looks. But, afterwards there were many an approving nod. Foodie Janet, who can dish out some amazing nosh herelf, was skeptical at first, then dubbed it ‘very unusual and absolutely delicious!’

Let’s chat a bit about what makes this salad so special.

First, it’s simple. Five ingredients and 10 minutes is all it takes to put this together!

Next, it’s versatile. While it’s delicious on its own as a stand-alone side dish, I picture it being the perfect accompaniment to top grilled fish or chicken. I’ve been wanting to make this orange miso salmon for quite a while – now may be the time!

Thirdly, it’s seasonal. In the winter months, adding citrus to your diet is one of the best ways to eat seasonally. Pack in that immune-boosting vitamin C!

Finally, you can’t deny it’s gorgeous. With virtually no time or effort, you’ve got something so glamorous, it’s runway-ready with absolutely no waiting.

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Orange and Olive Salad

Orange and olive salad is a simple way to incorporate seasonal citrus into your day. Just five ingredients and ten minutes, and you've got a gorgeous side dish for your table.

Course Salad

Cuisine Mediterranean

Keyword citrus salad, orange and olive, winter salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Author Julia Robarts

Ingredients

• 1 med navel orange
• 1/2 med sweet onion like vidalia
• 14 kalamata olives, pitted
• 1/2 teaspoon dried oregano
• 1/2 tablespoon extra-virgin olive oil

Instructions

• Wash and dry orange. Cut a 1/8" thick slice off each end and discard. Cut the orange crosswise into very thin slices (< 1/8") then cut each slice into wedges. Add to small bowl.
• Cut the kalamata olives in halves (or quarters if they are extra big) and add to bowl.
• Peel the onion half, and slice off the end. Cut it in half in half again, so that you have two separate onion quarters. Slice each piece vertically in very thin slices. Add to the bowl.
• Add oregano and extra virgin olive oil, and toss gently to combine. Serve at room temperature or chilled. The salad will keep in the refrigerator covered, for 3-4 days.
• Serve as a side salad or as a topping for grilled fish or chicken.

Notes

If you don’t think you can eat orange peel, it’s 100% okay to make this salad without it. To peel the orange, cut off both ends of the orange as per the recipe. Then, sitting the orange on one of its flat ends, use the (very sharp) knife blade to slice from top to bottom just under the skin, following the curve of the orange. This will remove the skin and pith, without (hopefully) removing the flesh. Then continue with slicing the orange cross-wise and into wedges. 

Use high quality extra-virgin olive oil that tastes good! Don’t skimp on quality here.

Mix up the type of olives you use – this salad is meant to be a bit flexible.

Potential variations include using red onion instead of sweet, or adding a bit of feta, or trying it with fresh oregano.

Want to know what I’ve been dreaming about baking for weeks? Here it is! Old-fashioned bran muffins, rich with molasses flavor and bursting with walnuts and plump raisins.

A little different than my usual baking expeditions, agreed. Let me explain…

The fixation started when I bought a bran muffin in the cafeteria where I work. And then another. And then another. It became a daily habit I knew I needed to quit. I mean, ‘Yay!’ for fiber and flavor, of course. But it’s definitely a ‘Boo!’ for spending too much money on something I *knew* I could make better, and for way less coin, on my own.

I started my quest by searching through a million bran muffin recipes online. I was looking for an authentic recipe, the kind that uses wheat bran, not All-Bran cereal or a similar imposter. Finally, I came upon a basic bran muffin recipe I could work from, and work I did.

Making four batches in the past few weeks, I tweaked this and that, working hard to get texture and flavor just right. I wanted it to be hearty but not heavy; sweet but not sickeningly so. There was a lot of taste-testing. And boy did it work!

I tell you – I’ve never been more regular.

About my breakfast habits, I mean. Now my daily wake-up includes not just my beloved cold-brewed coffee, but these killer bran muffins. It’s a beautiful, flavorful morning every day!

What’s the big whoop about bran muffins?

Bran muffins reside in a category all their own, their popularity spanning decades. They were the darling of the breakfast set long before microwaved egg sandwiches, enormous chocolate chip muffins, and $4 coffees were the norm. They even pre-date the invention of chocolate chips!

More importantly, bran muffins are from an era when treasured recipes came from your grandmother, not from some (clever, chatty, and sassy) stranger on the Internet And today these little treats still have a following. Why? Maybe it’s the deeply satisfying molasses flavor or the fact that they’re so filling. But maybe it’s because they simply test like nothing else.

So, back to my quest. In the end, did I make a bran muffin that was IMHO better, and for less money? Absolutely yes! They’re light yet hearty, packed with molasses flavor, and deliver big on nutrition. (Update: this bran muffin is so fabulous, it was featured on a popular website!)

While I don’t usually crunch the specific numbers for my recipes (it’s time consuming!), I did in this case, as I was curious.

Dietitians are just mathematicians who love food.

Each muffin has 240 calories, 5 grams fiber, and 5 grams protein. That’s a mighty fine nutrition profile that I’d gladly pit against ANY store-bought muffin anywhere!

They also have just 2 teaspoons of added sugar. How do I know that? Because I know there’s 16 tablespoons in a cup, and there are 3 teaspoons in a tablespoon. There was only 1/2 cup of added sugar (=>8 tablespoons => 24 teaspoons) of total added sugar in the recipe, thus divided by 12 muffins, that’s just 2 teaspoons per.

OK, math class is over 🙂 If you’re thinking now it’s time to add bran muffins to your own daily wake-up, scroll down to the recipe. Be sure to check out my recipe tips, too, for a couple of short cuts and variations.

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Old-Fashioned Bran Muffins

These old-fashioned bran muffins make for a great breakfast or snack. The molasses and spices come through for great flavor in a hearty muffin with a suprisingly tender crumb.

Course Breakfast

Cuisine American

Keyword bran

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 240kcal

Author Julia Robarts

Equipment

• muffin pan
• Oven

Ingredients

• 1/4 cup light brown sugar packed
• 1/4 cup blackstrap molasses
• 1/2 cup unsweetened applesauce
• 3/4 cup milk cow's milk, soy, almond – any variety of milk will do
• 2 large eggs lightly beaten
• 7 tablespoons canola oil about 1/3 cup plus 1 tablespoon
• 1 cup wheat bran
• 1 1/2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 teaspoon ground cloves
• 1/2 cup raisins optional
• 1/2 cup chopped walnuts optional

Instructions

• Preheat oven to 400 degrees Fahrenheit. Position the rack in the center of the oven. Prepare a standard muffin tin either by 1) coating each well with a generous layer of spray oil, or 2) lining each well with a cupcake liner. Set aside.
• In a medium bowl, add the brown sugar, molasses, applesauce, milk, eggs, and oil. Stir with a whisk or large spoon until well combined.
• In a separate bowl, combine the wheat bran, pastry flour, baking powder, baking soda, salt, cinnamon and cloves. Stir with a fork until well combined. Pour the dry ingredients into the wet ingredients. If you are using raisins and walnuts, add them at this point as well. Stir together everything just until all dry ingredients are incorporated. Do not overmix.
• Fill each well nearly full (about 80% full). Dot the tops with a few raisins and walnuts, if desired. Bake for 18-20 minutes.
• The muffins are done when the top is no longer wet and is set. Be sure to check their doneness by touch (Hot! Be careful!) as the batter is dark brown and, thus, it's difficult to tell doneness by sight. Allow the muffins to rest in the pan for a few minutes, before removing them to continue cooling on a rack.
• Once they're completely cool, store in an airtight container. They're best eaten in the first few days, but will stay fresh for up to a week. You can also freeze them for up to 6 months.

Notes

*You may substitute all-purpose flour or whole wheat flour for the pastry flour called for in the recipe. The texture will be slightly different with each, but not noticeably so.

*Consider keeping individual servings (I call them ‘snack packs’) of unsweetened applesauce in your pantry for baking purposes. They have a long shelf life, and prevents you from needing to buy a jar of applesauce which, uneaten, will turn moldy in the refrigerator in just a matter of weeks.

*Try adding fresh or frozen blueberries in place of the raisins and walnuts for a delicious twist!

Roasting veggies can be every parent’s superpower. Or, at the very least, it’s MY superpower. This recipe for Parmesan Roasted Cauliflower is just another in a long list of veggie wins here at Juggling with Julia HQ.

There was the Brussel Sprouts Miracle of 2012, a story I’ll never tire of retelling. Then, we have my daughter’s repeated request for salty kale chips. But another notable win, and perfect for this upcoming season, is probably the roasted butternut squash salad with brown rice and candied walnuts and that yummy citrus dressing. That recipe definitely needs a new photo shoot!

How’s does one obtain this super power? Today, in addition to sharing my recipe for the delectably delicious parmesan roasted cauliflower, I’ll also share my tips for roasted veggie success. Then you, too, can start increasing the tally marks in the win column.

What qualifies as a win at my table?

-> when the serving on every plate disappears
-> when the college kid, whose only veggie for two months has been lettuce, goes for seconds
-> and especially when there is none left at the end of the meal

{This past weekend, the disappearing act was largely thanks to my sister, who stopped by and happened to park her hungry self right in front of the serving bowl!}

So, Parmesan Roasted Cauliflower was a win here. Empty plates and happy faces don’t lie.

Wait, isn’t cauliflower just white broccoli?

Oh no no no no no. Dear heart, if that’s what you’ve been thinking, let me set you straight. Sure, they both grow in ‘heads’ and are both of the cruciferous family. There’s lots of nutrition to boast of, too, especially vitamin C, B-6, and calcium.

When it comes to texture and taste, though, they part ways. While broccoli stays a little fibrous (dare I say tough) after roasting, cauliflower softens just right. And broccoli, though wayyy tastier when roasted, still seems to retain some of its sulfur-ish nature. Cauliflower, on the other hand, morphs into a mild flavor that pairs well with herbs, salty Parmesan, and other everyday seasonings.

I’m not dissing broccoli, no ma’am. I’m just giving props to its quieter, less intrusive cousin.

Tips for roasting veggies everyone will love

What does it take to get to Expert level at the veggie roasting game? Well-roasted veggies are golden to dark brown in color, and take on a deep, rich flavor compared to their raw counterpart. Getting there takes 4 key components:

#1 HEAT – You need a ripping hot oven to roast well; we’re taking 400-450 F in most cases. Sometimes, if I think of it, I even pre-heat the pan prior to adding the veggies. Maximum browning!

#2 SIZE – Make the cut pieces as similar in size as possible so they all cook at generally the same pace; otherwise some will be burnt while you wait for the larger pieces to finish cooking.

#3 SPACE – each piece needs its own acreage on the pan, with with as much surface area touching the pan as possible. Otherwise, the moisture that the veggies give off will provide a steaming effect – a different and less delicious way to cook vegetables.

#4 OIL – You will need a light coating of oil on each piece; not dripping in oil, just a very light coating. I find 2-3 tablespoons of oil to be adequate for a big bowlful (~5-6 cups) of veggie pieces. What kind of oil? While it does have a lower smoke-point, I often use extra-virgin olive oil because that’s what I always have on hand. It works fine for my short roasting times, but there are better oils to use. You can read more about that from the experts.

Now, go put these veggie roasting techniques to practice with the below recipe and see how easy it can be. Then you’ll be a roasting fool, where no vegetable is safe from your scheming plans! , Won’t that be grand?

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Parmesan Roasted Cauliflower

Everyday cauliflower gets a little pick-me-up from parmesan, thyme, and garlic in this easy Parmesan Roasted Cauliflower recipe. Even your most discerning veggie eaters will love this savory treat!

Course Side Dish, Vegetables

Keyword roasted cauliflower

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Author Julia Robarts

Equipment

• Oven

Ingredients

• 1/2 head cauliflower ~5 cups of florets
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 2 tablespoons grated Parmesan cheese

Instructions

• Preheat the oven to 425 degrees Fahrenheit. Position a rack on the lowest level of the oven.
• Cut the cauliflower into florets. Rinse the florets and pat dry, removing as much moisture as possible. Slice each floret into 3 pieces by cutting down vertically through the top. They'll be about 1/4" thick. Add pieces to a large mixing bowl.
• Toss the florets with the olive oil. Sprinkle the thyme and garlic powder over the top and toss again. Arrange on an oiled baking sheet, cut sides down. Make sure the pieces are not overlapping. You want as much surface area of the cauliflower touching the baking sheet as possible for maximum browning.
• Put the cauliflower in the preheated oven on the lower-most rack. Roast for about 15 minutes, then turn each piece over and roast for another 10 minutes. The pieces should be at least fork tender by now. Remove the tray from the oven, sprinkle the cauliflower with the Parmesan and return to the oven for 5 additional minutes. Serve hot or at room temperature.

Notes

You want to roast these on the lower-most rack to ensure excellent browning (the heat comes from the bottom of the oven).

If you want to roast the whole head of cauliflower, you will need two baking sheets so you don’t crowd the pieces. You can either roast them in 2 batches (ie., 1 tray at a time), or, at the 15 minute mark, swap the trays so each tray gets a chance on the lower rack.

Don’t be tempted to just add the Parmesan when you add the oil and spices to make it easier. Parmesan burns quickly in a hot oven, so just add it for the final 5 minutes.

 

There are 199 million smoothie recipes on the internet. That’s a fact. And I’m about to make it 199 million +1 with my fave Chocolate Peanut Butter Banana Smoothie recipe.

Why would I bother sharing this recipe when clearly there are plenty of options out there? It’s pretty simple, really. When I come up with a recipe that I …

1) love
2) rely on regularly
3) and is fast, friendly, and easy

then I am profesionally, ethically, and gustatorily obligated to share with my friends, fans, and followers. Aren’t you the lucky ones?

All aboard the smoothie bandwagon!

There’s so much to love with this Chocolate Peanut Butter Smoothie. So, if you’re not already on the smoothie bandwagon, let me lay it out for you!

First of all, in the #realfoodrealfast category, we’re talking FIVE MINUTES of your time. That’s just 300 seconds that stands between you and this velvety dream of a beverage. I keep ripe frozen banana chunks in the freezer, so I literally just throw a handful of those in the blender along the with yogurt, PB, cocoa powder and milk and hit the button.

Second, it’s so filling, it makes a great meal-on-the-go.

Yes you heard that right. Sometimes this is my meal. And why not? It’s got 3 major food groups (dairy, fruit, and nuts), it’s mostly plant-based, and filled with protein from three different sources. There’s calcium and fiber, folate and potassium, and more!

And all of that matters not a whit if it doesn’t taste FANTASTIC…

Obviously it does. I swear it’s like drinking melted soft serve. I love the creamy texture so much, I usually skip the straw. It’s smooth as velvet, and tastes of equal parts chocolate and peanut butter with just a hint of banana. It’s magical and there’s no wondering why it’s been my go-to for the last year.

I simply love it

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Chocolate Peanut Butter Smoothie with Banana

A Chocolate Peanut Butter Smoothie dream at your fingertips whenever you want it – because it's simple and you already have everything you need. Real ingredients, real fast, the real deal.

Course Breakfast

Keyword smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large smoothie

Author Julia Robarts

Equipment

• blender

Ingredients

• 1 1/2 large frozen bananas, cut in chunks about 1 cup of chunks
• 1/4 cup vanilla Greek yogurt
• 2 tablespoons natural peanut butter
• 1 1/2 tablespoons cocoa powder
• 1 1/4 cups unsweetened soy milk or lowfat 1% milk more as needed

Instructions

• Add ingredients to the blender in the order they appear in the list. The milk goes in last and should cover all the ingredients, so use as much as is needed. Otherwise, it may be too thick to blend. Process on high until the mixture is smooth and no chunks are present. Serve immediately.

Notes

*Frozen banana gives this smoothie its trademark creamy texture and sweetness. Slice ripe bananas in chunks, and freeze in a single layer on a tray until solid (about 30 minutes); then transfer to a re-sealable bag or covered container for easy freezer storage and access.

*Smoothies can be made with any milk of choice. I’ve made this with soy, cow’s, and almond milk and all worked just great. You could also use rice milk, coconut milk, or any of the other alternative milks available. Your call!

*This smoothie recipe uses almost no added sugar, except for the small amount found in the vanilla yogurt. I’ve also made this with plain yogurt, and added just a touch of maple syrup for sweetener.