I feel like we’ve officially reached the point where there’s nothing the internet hasn’t tried making with cottage cheese. Pasta sauce, bagels, pancakes, pudding and, of course, ice cream.

I held out on this one for a while. I love cottage cheese and clearly have no problem putting it in places it traditionally doesn’t belong, but I had questions about freezing it. Would it get icy? Would it freeze into a solid brick? Would that cottage cheese tang suddenly become VERY obvious once it was frozen?

Thankfully, none of those things actually came to fruition with this recipe. Using full-fat cottage cheese, blending it completely smooth and giving it a few minutes to soften before scooping makes a huge difference. And once I decided to put peanut butter and chopped dark chocolate in this version, there really wasn’t much left to be skeptical about.

But Can You Taste the Cottage Cheese?

This was my biggest question before making it too.

Once cottage cheese is blended until completely smooth, the curds disappear and the flavor becomes much milder. Honey and vanilla balance its natural tangy flavor so it tastes more like a frozen dairy dessert than a bowl of cottage cheese you stuck in the freezer.

The peanut butter and dark chocolate help here too. Since they’re layered throughout the container, almost every bite gets a little of one or both.

I’m also not going to tell you it’s indistinguishable from traditional ice cream because it isn’t. Cottage cheese ice cream is denser and freezes firmer because it doesn’t have the same amount of fat or incorporated air as churned ice cream. That’s normal for this type of recipe. But if you like healthier, higher-protein desserts, I think you’ll be pleasantly surprised by this one.

Ingredients You’ll Need

One of the best things about this recipe is how short the ingredient list is.

Full-fat cottage cheese: Use 4% cottage cheese if you can. This is one recipe where the extra fat matters because it helps create a creamier texture once frozen.

Honey: I use three tablespoons to sweeten the base. You can also use maple syrup or another sweetener you like.

Vanilla extract: A teaspoon is enough to round out the cottage cheese base and give it more of that classic ice cream flavor. If you like to see vanilla flecks in your ice cream, use vanilla bean paste instead.

Peanut butter: Rather than blending this into the cottage cheese, it gets layered and swirled throughout so you get pockets of peanut butter in every scoop.

Dark chocolate: I use chopped 70% dark chocolate (go darker if you like!). Chopping a bar gives you a mix of tiny chocolate flecks and bigger pieces, but chocolate chips will work too.

How to Make Cottage Cheese Ice Cream

This is about as low-effort as homemade ice cream gets. The food processor does most of the work, then it’s just a matter of layering everything together before freezing. Exact amounts and complete instructions are in the recipe card below.

1. Start with the base: add the cottage cheese, honey and vanilla to your food processor or blender.

2. Get it really smooth: let the machine run long enough that you can’t see any trace of the cottage cheese curds. The mixture should look silky and almost pourable.

3. Build the first layer: spread some of the cottage cheese mixture into your container, then scatter chocolate and spoon peanut butter over the top.

4. Cover it up: add the rest of the cottage cheese mixture, spreading it across the first layer.

5. Get those swirls: finish with more peanut butter and chocolate, then drag a knife through the mixture a few times.

6. Into the freezer: once it’s firm enough to scoop, give it a few minutes on the counter to soften before serving.

Why It Freezes Firmer

This is probably the biggest difference between cottage cheese ice cream and the regular stuff. Traditional ice cream has more fat and sugar and gets churned to incorporate air, which helps keep it soft and scoopable. You can see that more traditional process in my sweet potato ice cream recipe, which uses an ice cream maker and a higher-fat dairy base.

Cottage cheese has a higher water content and this recipe skips the churning, so a firmer texture is to be expected once it’s frozen. It’s still creamy, but don’t expect it to scoop straight from the freezer quite like a traditional pint of ice cream.

Adding Protein Powder

You can add protein powder if you want to bump up the protein even more, but I don’t think this recipe needs it. The cottage cheese is already doing that job on its own. I prefer to save the protein powder for desserts like my chocolate protein mug cake where it plays a bigger role in the recipe.

If you do add some, vanilla would be my choice. Just keep in mind that protein powder absorbs moisture and can make the base thicker, so you may need a splash of milk to get everything blending smoothly. Depending on which type of protein powder you use, it can also add grittiness to the base, so choose wisely!

Storing Cottage Cheese Ice Cream

Keep any leftovers covered in an airtight container in the freezer. The texture will get harder the longer it’s stored, so you’ll need to account for that when you’re ready for another scoop.

I prefer eating this within the first few days when the texture is at its best. It’s such a small batch and takes so little effort to make that there’s really no reason to have it hanging around in the freezer for weeks.

If frozen desserts are your thing year-round, there are plenty more ice creams, popsicles and frozen treats in my frozen dessert recipes to browse.

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Cottage Cheese Ice Cream

This easy cottage cheese ice cream is made with just five ingredients and no churning. Peanut butter swirls and chopped dark chocolate make it a higher-protein dessert worth keeping in the freezer.

Course Dessert

Cuisine American

Keyword cottage cheese ice cream

Prep Time 10 minutes minutes

Chilling time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 servings

Calories 262kcal

Author Gina Matsoukas

Ingredients

• 2 cups cottage cheese full fat is best (4%)
• 1/4 cups chopped 70% dark chocolate or chocolate chips
• 2 tablespoons peanut butter
• 3 tablespoons honey syrup or another sweetener of choice
• 1 teaspoon vanilla extract

Instructions

• Add the cottage cheese, honey and vanilla extract to a blender or food processor.
• Blend the mixture for a minute or two until creamy and smooth.
• Transfer half of the mixture to a freezer-safe container or loaf pan (5×7 inches).
• Sprinkle some chopped chocolate over the mixture and add 1 tablespoon of peanut butter.
• Pour in the remaining ice cream mixture on top and sprinkle the remaining chocolate and the second tablespoon of peanut butter. Use a knife to gently swirl the peanut butter into the mixture if desired.
• Place in the freezer for 2-3 hours or refrigerate overnight until firm.
• Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften for the creamiest texture.

Notes

Adjust sweetness: Taste the mixture after it’s blended and adjust the sweetness depending on your preference.

Protein boost: Add a scoop of vanilla protein powder before blending for a higher-protein version.

Nutrition

Serving: 1SERVING | Calories: 262kcal | Carbohydrates: 25g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 378mg | Potassium: 235mg | Fiber: 1g | Sugar: 21g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 126mg | Iron: 0.4mg

The post Cottage Cheese Ice Cream (No-Churn) appeared first on Running to the Kitchen®.

I realize cottage cheese has been shoved into basically everything at this point, and I’m sorta guilty with recipes like cottage cheese chocolate mousse and cottage cheese Alfredo, but this is one place where I think it makes SO much sense.

Mostly because I hate mayo.

I can tolerate small amounts of it in certain things, but traditional egg salad where the eggs are basically swimming in mayo? No thanks. Cottage cheese gives you the creaminess egg salad needs without turning the whole thing into a gloopy mayo situation, and you get some extra protein out of the deal which is much appreciated because while eggs are great, two of them (12g of protein) aren’t enough protein for a meal, at least for me.

And before anyone asks, no, I don’t blend it.

There are plenty of cottage cheese recipes where I understand breaking out the blender (like for 3-ingredient cottage cheese bagels), but this isn’t one of them. Once everything gets mixed with the chopped eggs and yolks, the curds pretty much disappear into the egg salad anyway.

Ingredients You’ll Need

You only need a handful of ingredients for this egg salad and most are probably already in your kitchen.

Eggs: Six large hard-boiled eggs make up the base of the salad. You can cook them using the method in the recipe or use whatever hard-boiled egg method you swear by.

Cottage cheese: This replaces the mayo, adding creaminess and extra protein. I like using a small-curd cottage cheese here since it mixes right into the chopped eggs without any need for blending.

Dijon mustard: A teaspoon gives the egg salad some tang without overpowering everything else.

Fresh dill: This is one ingredient I wouldn’t skip if you can help it. Fresh dill and eggs are just really good together.

Red onion: Two tablespoons give you a little crunch and sharpness without making the entire bowl taste like onion. If you’re super sensitive to raw onion (I am too, I get it), use pickled red onion instead.

Lemon juice: Adds some acidity and keeps the cottage cheese and eggs from tasting flat.

Salt and pepper: Simple and all that’s needed to finish it off.

How to Make Cottage Cheese Egg Salad

Once your eggs are hard boiled, this comes together in about five minutes. Chop, add everything to a bowl and mix. That’s pretty much it.

1. Peel the hard-boiled eggs and roughly chop them into bite-sized pieces.

2. Add the chopped eggs to a large bowl with the cottage cheese, Dijon, fresh dill, finely chopped red onion, lemon juice, salt and pepper.

3. Gently stir until everything is well combined and the cottage cheese and yolks create a creamy coating around the chopped eggs.

4. Spoon onto toasted bread, make a sandwich, serve with crackers or eat it straight from the bowl.

What to Eat with Cottage Cheese Egg Salad

My first choice is toasted sourdough. If I want to turn it into a more protein-focused meal, I’ll add a few slices of turkey bacon and either eat it open-faced or make it into a sandwich.

You could also pile it into a high-protein wrap or tortillas, stuff it into a pita or serve it with crackers and edamame as a snack plate.

For toppings, avocado, pickled onions or sliced jalapeños all work well. A little extra fresh dill and black pepper is great if you want to keep things simple.

Can I Make It Ahead?

Yes. Egg salad is an easy one to make ahead for lunch, although the cottage cheese can release a little liquid as it sits.

Store it in an airtight container in the refrigerator and give it a stir before serving if you notice any separation.

I also prefer it cold, so if you make it right after boiling the eggs, give it some time in the fridge to chill out, literally.

More Ways to Use Hard-Boiled Eggs

If you meal prep hard-boiled eggs, I have plenty of ways to keep them from getting boring. My creamy Dijon egg salad uses Greek yogurt instead of mayo with green olives, cabbage and pepitas for lots of crunch.

For something with a little heat, this avocado egg salad combines avocado, Greek yogurt and sriracha and is great served in lettuce cups.

My Korean marinated eggs are probably my favorite way to meal prep them. They sit in a sweet, savory and spicy soy marinade and I usually eat them over rice with ground meat.

And if you’re willing to get a little weird with your hard-boiled eggs, the chocolate egg pudding is still the biggest surprise of the bunch. Six eggs somehow turn into thick chocolate pudding and I swear you can’t taste the eggs once it’s chilled. The whole thing is wild, but you have to try it!

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Cottage Cheese Egg Salad

This cottage cheese egg salad swaps mayo for cottage cheese to create a creamy, protein-packed version of the classic. Fresh dill, Dijon, lemon and red onion keep the flavors simple and fresh.

Course Salads

Cuisine American

Keyword cottage cheese egg salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 124kcal

Author Gina Matsoukas

Ingredients

• 6 eggs
• 1/2 cup cottage cheese
• 1 teaspoon dijon mustard
• 2 tablespoons fresh dill chopped
• 2 tablespoons red onion diced
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

• Place the eggs in a single layer in a saucepan and cover them with cold water by an inch. Turn the burner to high and bring the water to a rolling boil. Once boiling, reduce the heat slightly and cook the eggs for 8 to 10 minutes depending on how firm you like the yolks.
• Once eggs are cooked, use a slotted spoon to transfer them to a mixing bowl.
• Run cold water over eggs until they’re cool enough to work with.
• Peel each egg carefully under running water and place onto a cutting board.
• Dice eggs into bite sized pieces. Add chopped eggs to a medium sized mixing bowl.
• Add remaining ingredients in with the eggs (cottage cheese, dijon mustard, dill, red onion, lemon juice, sea salt and black pepper).
• Gently toss ingredients until well combined.

Nutrition

Serving: 1SERVING | Calories: 124kcal | Carbohydrates: 2g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 250mg | Sodium: 481mg | Potassium: 135mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

The post Cottage Cheese Egg Salad appeared first on Running to the Kitchen®.

I really didn’t expect hard-boiled eggs to win the chocolate pudding competition, but here we are.

At this point, I’ve made all three of the high-protein chocolate puddings that have made their rounds on social media: chocolate cottage cheese pudding, silken tofu chocolate pudding (I’ll have to get that recipe up soon) and now this hard-boiled egg chocolate pudding. Of the three, this is easily my favorite.

And yes, I realize how ridiculous that sounds.

The cottage cheese version is creamy and the tofu version is incredibly smooth, but this one tastes the most like actual chocolate pudding to me. It’s richer, thicker and has that almost custardy texture I remember from the little pudding cups we ate growing up. If you gave it to me without telling me there were six hard-boiled eggs hiding in the blender, I don’t think I’d ever guess. In fact, my husband didn’t.

I resisted this trend for a while because unlike cottage cheese or tofu, eggs seemed like an ingredient that would be pretty hard to disguise in dessert, but apparently, I was wrong. I guess cacao, honey and vanilla are more than capable of doing exactly that.

Why Hard-boiled Eggs Work in Chocolate Pudding

The whole thing sounds a lot less strange when you think about what eggs already do in desserts.

Eggs, and particularly egg yolks, are used to create the rich texture in custards, pastry creams and plenty of traditional puddings. We’re taking a very unconventional route to get there by hard-boiling them first, but once they’re completely blended, the yolks give the pudding a richness that cottage cheese and tofu can’t really replicate.

That’s probably why this version surprised me so much.

You also don’t get pieces of egg white floating around in your dessert, which would be gross. A high-powered blender completely breaks everything down into a thick, smooth consistency.

Ingredient Highlights

There are only six total ingredients, all of which are in the recipe card below. Let’s go over a few of them and some questions you might have:

Hard-boiled eggs: You’ll need six for this recipe. If hard-boiled eggs are already part of your weekly meal prep, my Korean marinated eggs are another way I use them that couldn’t be more different from this pudding.

Milk: Any kind will work. I usually make this with unsweetened coconut milk from the carton to keep it dairy-free, but I’ve also used A2 2% milk and it’s great with that as well. You can also adjust the amount slightly depending on how thick you like your pudding.

Honey: This provides the sweetness and works really well with the cacao. Maple syrup would likely work too, although I prefer the flavor of honey here.

Cacao powder: I use cacao rather than cocoa powder for a deep chocolate flavor. Navitas is my go-to brand.

Chocolate protein powder: This isn’t in every version of the viral recipe, but I wanted more protein per serving and an even stronger chocolate flavor. I use Equip chocolate beef-isolate protein powder (their stevia version). Use a chocolate protein powder you already know you like because its flavor will come through in the finished pudding. This will also affect the amount of sweetener you use. If your protein powder is sweet already (like mine), 70g of honey should be fine. If yours isn’t, you may want to use more. Taste the pudding after it’s blended and adjust the sweetener at that point. I also use this protein powder in my chocolate protein mug cake, another one of my go-to higher-protein chocolate desserts.

And because I know everyone is wondering: no, I don’t think it tastes like eggs. If I taste it straight from the blender and really look for it, I can sometimes pick up the faintest hint because I know they’re in there. Once it’s thoroughly chilled though, I don’t taste egg at all.

How I Serve It

This pudding is pretty rich, so I like serving it with fresh berries and/or a little whipped cream to balance that out. Raspberries and strawberries are especially good with the deep chocolate flavor. A few chocolate shavings on top are fun too for the true chocolate lovers.

Storage

Store the pudding covered in the refrigerator for up to 5 days.

It will thicken as it sits. If it becomes thicker than you’d like, stir in a small splash of milk before serving.

I portion mine into individual jars or containers after blending so I can grab one straight from the fridge.

Hard-boiled Egg Pudding vs. Cottage Cheese vs. Tofu

I’ve now tried all three, and this is how they compare.

Cottage cheese chocolate mousse: Probably the easiest sell if the idea of eggs in dessert is still too much for you. It’s creamy, high in protein and I’ve made it plenty of times. A magic shell on top is a must. If cottage cheese is more your speed, these chocolate cottage cheese muffins are another way I use it with chocolate and protein powder.

Silken tofu chocolate pudding: The smoothest of the three and a great option if you want a plant-based treat. Tofu has such a neutral flavor that chocolate works really well with it.

Hard-boiled egg chocolate pudding: My winner. It’s the richest and the closest to the chocolate pudding I remember eating as a kid. The yolks give it a texture and richness the other two don’t have.

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Chocolate Egg Pudding

Rich and creamy chocolate pudding made with hard-boiled eggs, cacao and chocolate protein powder. Six simple ingredients blend into a thick, smooth high-protein dessert that tastes surprisingly close to classic chocolate pudding.

Course Dessert

Cuisine American

Keyword egg pudding

Prep Time 10 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4 servings

Calories 257kcal

Author Gina Matsoukas

Ingredients

• 6 hard-boiled eggs peeled
• 120 grams milk any kind, I like unsweetened coconut milk from the carton
• 70 grams honey
• 35 grams cacao powder
• 50 grams chocolate protein powder (2 scoops) I use Equip chocolate beef-isolate protein
• 1 tablespoon vanilla extract

Instructions

• Starting with the eggs, add all the ingredients to the blender.
• Blend for 15 seconds, scrape down the sides and bottom, and blend for another 15 seconds before scraping the blender down one more time. Blend for 40 more seconds.
• You can technically eat the pudding right away, but it tastes the best if you let it rest in the fridge until chilled, or overnight.
• Serve with your choice of whipped cream, shaved dark chocolate or berries if desired.

Video

Nutrition

Serving: 1SERVING | Calories: 257kcal | Carbohydrates: 25g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 298mg | Sodium: 159mg | Potassium: 382mg | Fiber: 5g | Sugar: 18g | Vitamin A: 439IU | Vitamin C: 0.1mg | Calcium: 172mg | Iron: 2mg

The post Hard-boiled Egg Chocolate Pudding appeared first on Running to the Kitchen®.

I’ve been on a mission lately to figure out where I can add a little extra protein to recipes without making them taste like “protein recipes.” Because we’ve all had those baked goods that are dry, weirdly spongy and taste more like vanilla chemicals than whatever they’re supposed to be.

Peaches seemed like a good place to put all that testing to work. They’re one of my favorite parts of summer and when they’re perfectly ripe, they really don’t need much help. I wanted to see if I could make a version I’d happily eat for breakfast or an afternoon snack without turning it into something that tasted aggressively “healthy.”

After playing around with the batter, I landed on my favorite protein powder for a little boost and left the sweetening entirely up to the peaches. The coconut butter drizzle on top makes them feel enough like a real fritter without undoing everything I was going for.

Why Baked Peach Fritters?

Traditional peach fritters are usually dropped into hot oil and fried until crisp and golden. They’re great, but I wanted something I could make with fresh peaches that felt a little more like an everyday breakfast or snack. Plus, I legit can’t handle the smell of lingering deep fried food in my house for days.

So these are baked instead. There’s no pot of oil to deal with, which makes the whole process a lot simpler. And while I was rethinking the traditional fritter, I skipped the sugar in the batter too. Ripe summer peaches (the kind where the juice drips down your chin) bring plenty of sweetness on their own.

They’re definitely not trying to impersonate a bakery fritter. The texture is a bit softer and more cake-like, but you still get golden edges, juicy pieces of peach and that icing drizzle on top.

A Little Extra Protein

Instead of making these with all flour, I replace some of it with vanilla protein powder. Eggs add more protein while oat flour helps give the fritters structure.

I’ve tested a LOT of protein powders in baked goods at this point and really honed in on what works. Promix vegan vanilla protein powder has become my go-to for baking. The vanilla flavor is natural without that weird artificial taste, it adds just the right amount of sweetness and, most importantly, it gives baked goods structure. For these peach fritters, it’s a big part of how they’re able to deliver 9g of protein in each one.

I use beef isolate and bone broth protein for other things, but they don’t behave the same way when you bake with them. The plant-based protein in Promix absorbs moisture and works almost like part of the flour, which is especially helpful in a recipe like this with juicy fresh peaches.

Ingredients You’ll Need

These aren’t your typical flour, sugar and deep-fried fritters. The ingredient list is simple, with fresh peaches front and center and a few strategic swaps to add protein and keep the batter naturally sweet. Full details are in the recipe card below. This is a quick overview of the main ingredients.

• Fresh peaches: Use ripe but still firm peaches for the best flavor and texture. My guide to peaches can help if you’re standing in the produce section squeezing peaches and hoping for the best. Dice them relatively small so they’re evenly distributed throughout the fritters and don’t bother peeling them. Frozen peaches will work in a pinch if they’re thawed and well drained, but fresh summer peaches are definitely the way to go here. My air fryer peaches are another one to make when you’ve got a few perfectly ripe ones sitting on the counter.
• Oat flour: Adds structure while keeping the fritters soft. You can buy oat flour or make your own by finely blending rolled oats.
• Gluten-free flour: I use King Arthur Measure for Measure. Regular all-purpose flour can be used if you don’t need the fritters to be gluten-free.
• Vanilla protein powder: I use Promix vegan vanilla protein powder. You can replace it with additional flour if you don’t want to use protein powder.
• Coconut oil: Just one tablespoon goes into the entire batch.
• Coconut butter: This is my shortcut to an icing-like drizzle without making a traditional powdered sugar glaze. Thin it with a little milk or water until it’s pourable.

The Easiest Coconut Butter Icing

Instead of the typical powdered sugar glaze, these peach fritters get a drizzle of coconut butter. It’s naturally a little sweet and creamy, so there’s no need to mix up an icing with cups of powdered sugar.

Warm it just enough to make it runny then drizzle it over the fritters. As it cools, it firms back up and creates a thin shell on top that gives you some of that glazed fritter effect.

The subtle coconut flavor also works really well with fresh peaches without overpowering them. It’s the same pairing I use in my creamy peach popsicles and one I come back to every summer.

How to Store Peach Fritters

These are best the day they’re baked, especially while the edges still have some texture. That’s why this is a small batch recipe that makes four fritters.

Store leftovers in an airtight container in the refrigerator for up to three days. I’d reheat them briefly in the toaster oven or air fryer rather than the microwave if you want to bring back some of the texture.

If you’ve still got peaches to use up, my peach tart with streusel topping is the move when you want a more traditional dessert. Or keep things simple with grilled peaches if you don’t want to turn on the oven.

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Peach Fritters

A healthier spin on classic peach fritters with juicy fresh peaches, a soft cake-like center and golden edges. No frying, no added sugar in the batter and 9g of protein each.

Course Dessert

Cuisine American

Keyword peach fritters

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 179kcal

Author Gina Matsoukas

Ingredients

• 150 g peaches diced, about 1 large or 2 small
• 1 teaspoon cinnamon
• 2 eggs
• 1/2 teaspoon vanilla bean paste or extract
• 15 g coconut oil 1 tablespoon
• 30 g oat flour 1/4 cup
• 30 g gluten-free flour 1/4 cup, or all-purpose
• 20 g Promix vegan vanilla protein powder 1 scoop, or sub with additional flours or other plant-based vanilla protein
• 1 teaspoon baking powder
• generous pinch of salt
• 1/2 teaspoon turbinado sugar for sprinkling on top, *optional

For icing drizzle

• 1 tablespoon coconut butter + milk or water to thin 1 tablespoon, *optional

Instructions

• Preheat oven to 375°F convection bake.
• Combine the peaches, eggs, coconut oil, cinnamon and vanilla in a bowl and stir to combine.
• Add the oat flour, gluten-free flour, protein powder, baking powder and salt to the bowl and stir to combine.
• Scoop the batter into four equal amounts and place on a parchment lined baking sheet. Sprinkle with some turbinado sugar on top (optional) and bake for about 15 minutes until edges are golden brown.
• While the fritters cool for a few minutes, mix together the coconut butter and milk (or water). Heat in the microwave in short burst until warmed. Add liquid until you get an icing-like consistency. Spoon the icing over the fritters.

Video

Notes

*If omitting the protein powder, just increase either the oat flour or gluten-free flour by 20g to compensate.

**I’m partial to Promix vegan vanilla protein powder for baking, but most other plant-based pea proteins will also work well. I do not recommend using other types of protein powder (like whey or beef isolate), they affect the consistency of baked goods too much.

Nutrition

Serving: 1SERVING | Calories: 179kcal | Carbohydrates: 16g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 195mg | Potassium: 107mg | Fiber: 3g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg

The post Peach Fritters appeared first on Running to the Kitchen®.

The first year I planted a garden, I grew 4 zucchini plants. If you’ve grown zucchini before, you know. If you haven’t, let’s just say that amount of plants can feed a small army for practically an entire year.

I scaled back the following year which was a wise choice both from the squash bug perspective (a garden pest of the utmost annoyance) and our 2-person household’s ability to keep up with the harvest.

So this year, with a reasonable amount of zucchini, I decided on pancakes as a way to use up some of the bounty. The fun thing about this zucchini pancake recipe, though, is unlike every single other recipe I’ve seen, it keeps the zucchini intact. That means no grating required.

I’ll pause for a moment of silent appreciation with that statement.

Zucchini bread, muffins, cookies, bars and almost any other zucchini baked good I can think of, always require grating and then most likely, squeezing out excess water too. It’s always 1 – shocking to see how much comes out, but also 2 – a gross and annoying endeavor where you’re either picking paper towel bits out of the squeezed zucchini or dirtying a dish cloth. These pancakes skip all that fuss.

Let’s Talk Ingredients

There’s not much to a simple recipe like this but here’s a rundown of some of the important elements. The full recipe can be found below in the recipe card.

• Zucchini – you can make these pancakes any time of year, but they’re especially great with summer-fresh zucchini. I like to choose a medium-large zucchini to use up the entirety of the batter.
• Pancake mix – we’re keeping it simple by using your favorite pancake mix. My favorite is Birch Benders gluten-free pancake and waffle mix.
• Cottage cheese – this is what gives the pancakes a protein boost without protein powder and it makes the batter super light and fluffy. You’ll be blending the batter so any size curd is fine. I used 4% milk-fat, but 2% will also work.
• Seasonings – you’ll want to use a generous amount of salt in the batter for some flavor as zucchini can be kind of bland on its own. When making these as a snack rather than breakfast, I also like to throw in some additional seasonings or fresh herbs.

The Feta Dip

The pancakes are fun, but the protein-forward herby feta dip might be my favorite part. If you’re into savory breakfasts (like these hummus waffles), it’s also a great pancake topper.

The dip comes together with:

• cottage cheese
• feta
• yogurt
• lemon zest
• lemon juice
• seasonings/herbs

Serving Ideas

For breakfast, I’d absolutely go with a fried or poached egg on top (here’s some inspiration on these avocado pancakes). The runny yolk with the crispy pancake edges is hard to beat. Add a spoonful of the herby feta dip underneath or on top for even more protein. You could also add sliced avocado or some smoked salmon to make it more of a meal.

For a snack or appetizer, serve them with the herby feta dip. They’d also work with a little marinara if you want to take them in a completely different direction. Check out these air fryer zucchini chips for more dip ideas.

Storage & Reheating

These are best right out of the pan when the edges are crisp, but leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

To reheat, I’d skip the microwave. A few minutes in a skillet, toaster oven or air fryer will bring the outside back to life much better.

More Zucchini Recipes

If you want more out-of-the-box zucchini ideas, I’ve got a bunch! Try this zucchini pesto and then use it on this zucchini pizza. Make crispy zucchini fries as another option that doesn’t require grating or slice into rounds and make this lasagna-esque zucchini ricotta bake.

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Zucchini Pancakes

Skip the grater and turn summer zucchini into savory pancakes instead. The cottage cheese batter adds extra protein, while the zucchini stays tender inside crisp, golden edges.

Course Breakfast

Cuisine American

Keyword zucchini pancakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 servings

Calories 205kcal

Author Gina Matsoukas

Ingredients

• 350 grams zucchini sliced on the bias about 1/4" thick, 1 large zucchini
• 110 grams cottage cheese 1/2 cup
• 1/2 cup pancake mix I use Birch Benders gluten-free pancake mix
• 2 eggs
• generous pinch of salt
• milk only as needed to thin out batter (*see note)
• 1 teaspoon seasonings such as garlic powder, onion powder, herbs (optional)

For the dip

• 90 grams plain yogurt or Greek yogurt, 1/3 cup
• 35 grams cottage cheese 2 tablespoons
• 28 grams feta 1 ounce
• 1/2 lemon, zested
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• salt & pepper to taste

Instructions

• Combine the cottage cheese, pancake mix, eggs, baking powder, salt and seasonings in a bowl and use an immersion blender to blend until smooth. You can also do this in a regular blender.
• Place a large skillet over medium-low heat. Once hot, grease generously.
• Dip each zucchini slice in the pancake batter so the batter coats the zucchini thickly but allowing any excess to drip off. Place the battered zucchini slice into the hot pan and cook until golden brown. Flip and do the same on the other side. Repeat with remaining zucchini slices. If there's any excess batter once the zucchini is used up, pour it into the pan and cook like a regular pancake.

For the dip

• Stir all the ingredients together in a small bowl.
• Use as a topping or dip to serve with the pancakes.

Video

Notes

* You may not need any milk at all. This will depend on your pancake mix. Batter should be thick enough to coat zucchini slices but thin enough to be able for excess to drip off.

 

Nutrition

Serving: 1SERVING | Calories: 205kcal | Carbohydrates: 15g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 504mg | Potassium: 514mg | Fiber: 2g | Sugar: 6g | Vitamin A: 611IU | Vitamin C: 21mg | Calcium: 270mg | Iron: 2mg

The post Zucchini Pancakes appeared first on Running to the Kitchen®.

15 years ago, in my second month blogging, I made parmesan lime corn on the cob (click that with some compassion for how horrible everything is about that post, please) after having tried Mexican street corn for the first time a few weeks prior. It was my attempt at giving it my own spin and not wanting to slather mayo all over everything.

A lot has changed in the last 15 years, but my overall dislike of mayo is something that stands the test of time. I love the flavors of Mexican street corn, but I just do not love the amount of mayo involved. That’s where this soup shines.

When you turn the elotes into soup form, you ditch the mayo while keeping all the other signature flavors like lime, smoked paprika, chili powder and cilantro. Fresh and sweet summer corn kernels shine through, but also get paired with the creaminess of potatoes and milk. It vibes like a lighter chowder and it’s a really wonderful hybrid soup for summer.

Plus, it’s a great way to enjoy seasonal corn without having to gnaw on it like an animal and getting it stuck on your teeth. I know, you know.

What You’ll Need

Details on every ingredient are in the recipe card below, but I’ve included some extra tips and potential substitutions here.

• Corn – This recipe was built for summer corn, but if you’re craving it in the winter, I like to use frozen charred corn. Canned corn can work too.
• Onions, garlic, peppers – This veggie base builds flavor. Feel free to swap out the bell pepper for a poblano or add a charred jalapeño if you like extra spice.
• Spices – We’re using smoked paprika, chili powder, cumin, salt and pepper just like street corn would.
• Potatoes – This is what gives the soup some body. Yukon Golds are what you’ll want here for their creaminess. Chop them small so they cook quickly as the soup simmers.
• Broth – Any quality broth will do. I like using chicken broth for added flavor but you can keep it vegetarian with a vegetable broth if preferred. Bone broth will add a nice protein boost if you’re looking for that.
• Milk – A lot of street corn soup recipes call for heavy cream, but I just don’t keep that on hand. I prefer using whole milk in the soup and it still comes out plenty decadent. For dairy-free, full-fat canned coconut milk works great with the flavors in this soup.
• Toppings – It could be argued the toppings of this soup are the best part and it’d be a strong case. Use any or all of the following: cilantro, fresh lime wedges, charred corn, sliced jalapeños, crumbled cotija (or feta) and Mexican crema (or sour cream/Greek yogurt). This avocado crema would also be a great option. I highly recommend at least cilantro and lime juice.

How to Make Mexican Street Corn Soup

Here’s a quick visual walk-through of making the soup. Detailed directions are in the recipe card at the bottom of the post.

1. Cook the aromatics: Sauté the onion, garlic and bell pepper in a pot over medium heat until softened.
2. Build flavor: Add the seasonings and stir to combine, cooking another couple of minutes.
3. Simmer the vegetables: Add the potatoes, corn and broth. Stir and bring the mixture to a boil. Reduce the heat and simmer for about 25 minutes until the potatoes are fork tender.
4. Blend: Use an immersion blender (see recipe card below for alternatives) to blend about 1/3 of the soup directly in the pot.
5. Make it creamy: Add the milk and lime juice.
6. Adjust: Stir to combine, taste and adjust any seasonings as necessary before serving and adding garnishes.

Serving Ideas

This soup honestly needs nothing but a spoon. However, here are some fun ways to enjoy it:

• crusty bread or sourdough
• tortilla chips
• rotisserie or grilled chicken stirred in
• dip a summer quesadilla into it

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits in the refrigerator. Potatoes naturally continue to absorb liquid as they sit. You’ll likely want to add a splash of broth or milk to loosen it up when you reheat it.

You can freeze the soup without the toppings for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, it’s best to warm up gently in a pot on the stovetop over medium-low heat. Stir occasionally and add a bit of broth to thin out the soup a little.

More Summer Soup Ideas

If the heat doesn’t deter you from eating soup in the summer, try one of these:
Creamy tortellini soup
Escarole and beans
Sweet corn egg drop soup

For refreshing cold soup options, try these:
Cucumber gazpacho
Mango melon soup
Cold avocado soup

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Mexican Street Corn Soup

This street corn soup is everything you love about Mexican street corn transformed into a creamy, satisfying meal. Sweet corn, smoky spices, tender potatoes, and a swirl of tangy lime come together in a soup that feels comforting enough for a chillyevening but bright enough for warmer days.

Course Soups + Stews

Cuisine Mexican

Keyword Mexican street corn soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 300kcal

Author Gina Matsoukas

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 4 garlic cloves minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 pound Yukon gold potatoes peeled and diced
• 6 cups corn kernels fresh, frozen, or canned & drained
• 6 cups chicken broth
• 1 cup whole milk
• Juice of 2 limes

Topping Options:

• ½ cup crumbled cotija cheese
• ¼ cup chopped cilantro
• 1 jalapeño thinly sliced
• extra lime wedges
• chili powder for sprinkling
• drizzle of Mexican crema sour cream or Greek yogurt

Instructions

• Pour the olive oil into a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes until softened. Stir in garlic, chili powder, smoked paprika, cumin, salt, and pepper. Cook for another minute.
• Add the diced potatoes, corn, and chicken broth. Give everything a good stir and bring the soup to a gentle boil.
• Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender.
• Using an immersion blender, blend about one-third of the soup directly in the pot. If you don’t have an immersion blender, transfer a few cups of soup to a blender, blend until smooth, and return it to the pot.
• Reduce heat to the lowest setting then stir in the milk and fresh lime juice. Allow the soup to warm through for 2 to 3 minutes. Taste and adjust seasoning as needed.
• Ladle into bowls and top with cotija cheese, cilantro, jalapeño slices, a drizzle of Mexican crema and an extra squeeze of lime as desired.

Notes

Slow Cooker Option:

Add everything to the slow cooker except the milk and lime juice. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend a portion of the soup, then stir in the cream and lime juice during the last 15 minutes of cooking.

Nutrition

Serving: 1SERVING | Calories: 300kcal | Carbohydrates: 44g | Protein: 11g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 1573mg | Potassium: 750mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1156IU | Vitamin C: 48mg | Calcium: 149mg | Iron: 2mg

The post Mexican Street Corn Soup appeared first on Running to the Kitchen®.

This recipe was created in partnership with Trimona. Thanks for supporting the brands that make Running to the Kitchen possible. All thoughts and opinions are my own.

No respectable summer BBQ spread is lacking the giant Tupperware of someone’s homemade pasta salad. It’s pretty much as expected as mashed potatoes at Thanksgiving dinner.

If you roll up with this creamy buffalo chicken pasta salad though, people will go from just scooping onto their plate next to the burger, to asking “who made the pasta salad?” with that kind of “I need the recipe” type of energy. It’s that good.

It’s also sneakily healthier than the ones doused in oil or, worse, coated in mayo. Gag.

This flavorful combination uses Trimona Bulgarian style yogurt for the perfect creaminess without the heaviness of mayonnaise. Its inherent tangy flavor is also the exact counterbalance the buffalo sauce’s spicy ways. If you’re a stickler for texture in your pasta salad, this is also your ideal recipe with tons of fresh crunchy veggies in the mix that keep each bite interesting.

Ingredient Spotlight

• Chicken – You can use already cooked (leftover) chicken for this recipe or cook the chicken specifically for it. I like to use boneless skinless chicken breasts and if I’m cooking it as I make the recipe, I simply season with salt, pepper, garlic powder, onion powder, a splash of buffalo sauce and brown it in cubes in a skillet. Feel free to use rotisserie chicken for this recipe, it’s perfect and a great time saving option.
• Pasta – Any pasta shape works in pasta salad but my ideal option for this and most others is a smaller, short shape like these mini shells, orecchiette, elbows or rotini. Just choose whichever you have on hand and don’t overcook it. Al dente only in pasta salads!
• Yogurt – This is where my buffalo chicken pasta salad recipe outshines the others. I use plain yogurt by Trimona to balance the spiciness of the buffalo sauce and create a creamy sauce that coats all the veggies, chicken and pasta.

• Buffalo sauce – You can use a homemade sauce here or your favorite store-bought one. I’m partial to Primal Kitchen’s buffalo sauce for the higher quality ingredient list and its spice level.
• Veggies – This is where you can ad-lib a bit. Like a good basket of buffalo wings, of course this pasta salad is going to have celery and carrots. Beyond that, choose what’s in your fridge or what you like. I opted for red onion, bell pepper and thinly sliced radish for lots of crunch. Just make sure to finely chop the veggies so no bite is too overwhelming.
• Garnish – Green onion or cilantro both complement the buffalo chicken pasta salad flavors well, choose your favorite before serving.

Make This Buffalo Chicken Pasta Salad in Minutes

This recipe is really as easy as whisking the sauce together in a large bowl, chopping the vegetables and cooking some pasta. Everything is simply tossed together in the serving bowl.

If you’re using pre-cooked chicken you’ll have this prepped and ready to go in about 15-20 minutes. It’s such a simple recipe that really packs in the flavor and it keeps so incredibly well in the fridge if you want to meal prep this for yourself and have ready to go lunches for the week which I’ve done twice now and haven’t gotten tired of.

More Buffalo Sauced Goodness

Anything with buffalo sauce is a straight throwback to my college days and many weeknights spent in bars eating as much of it as I possibly could. These days, I get my fix through healthier variations, but they all hit that buffalo sauce goodness vibe.

• Buffalo chicken tenders – love this easy air fryer recipe. It’s crispy, crunchy and GF!
• Buffalo chicken nachos – the quintessential game day recipe.
• Buffalo chicken orzo soup – a creamy buffalo sauce broth with hearty pasta and chicken. It’s comfort food in a bowl.
• Buffalo cauliflower steaks – complete with a blue cheese coleslaw topping. THIS is how you make healthier twists still taste great.

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Buffalo Chicken Pasta Salad

This healthier buffalo chicken pasta salad combines tangy yogurt, buffalo sauce, crunchy vegetables and chicken into a creamy side that's great for summer.

Course Salads

Cuisine American

Keyword buffalo chicken pasta salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 343kcal

Author Gina Matsoukas

Ingredients

• 1 pound chicken breasts cubed and cooked (*see note)
• 6 ounces dry small shell pasta or any small shape
• 1/2 red onion finely chopped, about 75g
• 3 stalks celery finely chopped, about 100g
• 2 carrots finely chopped, about 175g
• 1/2 green bell pepper finely chopped, about 115g
• 3 radishes thinly sliced, about 60g
• 3/4 cup plain yogurt 170g
• 3/4 cup buffalo wing sauce 90g
• 2 green onions chopped for garnish, about 20g
• salt and pepper to taste

Instructions

• Cook the chicken (*see note below) if starting with raw chicken instead of pre-cooked chicken.
• Cook the pasta according to package directions. I like to leave it al dente by about 1 minute for this salad.
• Whisk together the yogurt and buffalo wing sauce in a large bowl that you'll be preparing and storing or serving the salad in.
• Add the cooked chicken, cooked pasta and all the remaining ingredients to the bowl.
• Toss to thoroughly combine and season to taste with salt and pepper.

Video

Notes

* If you’re cooking the chicken for this recipe, chop into cubes, season with salt, pepper, garlic powder, onion powder and a splash of buffalo wing sauce and cook in a pan. Otherwise, you can use previously cooked chicken. Rotisserie chicken is great for this. The chicken can also be shredded instead of cubed if preferred.

Nutrition

Serving: 1SERVING | Calories: 343kcal | Carbohydrates: 40g | Protein: 32g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 1583mg | Potassium: 831mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5425IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 1mg

The post Buffalo Chicken Pasta Salad appeared first on Running to the Kitchen®.

I sort of have a love/hate relationship with watermelon. See, it’s my husband’s absolute favorite fruit. I like it (although not as much as him, summer peaches win top spot for me) but I absolutely loathe cutting it and how much space it takes up whether it’s on my counter or in my fridge.

By the end of September, I’m ready to not see another one for a solid nine months. That said, nothing even comes close to its naturally quenching and refreshing ability on a hot summer day. So, I do understand the appeal.

This watermelon ice cream was born in the recent heat wave we had when our poor air conditioner was on the struggle bus trying to keep our living room/kitchen area at 74 degrees with our 26 foot ceilings and floor to ceiling windows.

I made it in my Ninja CREAMi because I honestly haven’t taken my real ice cream maker out since buying that thing. If you don’t own one, I have to say it’s one of the few countertop appliances worth the kitchen clutter. I adore the thing.

The finished texture lands somewhere between frozen yogurt and sorbet. It’s creamy enough to scoop but still light, with bright watermelon flavor and fresh lime in every bite.

Ingredient Rundown

With just five ingredients, the watermelon really shines in this ice cream recipe.

• Watermelon – pick a juicy, ripe one and chop it into small cubes.
• Yogurt – I guess this is technically watermelon frozen yogurt, not ice cream, but the recipe uses full fat yogurt which allows it to come out creamy and very ice cream-like instead of freezing into an icy block like homemade frozen yogurt often does.
• Lime – we’re juicing an entire lime into the base to really complement the hydrating and refreshing taste of the watermelon. You can zest it ahead of time and save that as garnish for the ice cream once blended or add it right into the base as well.
• Cucumber – this might sound weird but cucumbers taste like barely anything and just a small amount adds so much to the thirst-quenching vibe of this ice cream. It makes it a little sorbet-like too.
• Protein powder – this is optional and I’ll talk more about it below. For me, I’m adding protein powder to pretty much everything that comes out of my CREAMi machine.

How To Make It Protein Packed

I included the option to add protein powder to the ice cream because it’s made in the Ninja CREAMi. This machine was essentially made for this type of thing. There’s some sort of magic in the way it works that allows the protein powder to seamlessly blend in. Traditional ice cream makers don’t have the same force and capabilities.

So if you’re using your CREAMi, feel free to add your favorite unflavored protein powder. The unflavored part is important because you don’t want it to overpower the naturally refreshing watermelon taste. If you have a subtly flavored vanilla protein you like, you could try that. But even then, I’d probably do half unflavored and half vanilla. The idea is for the watermelon to shine here, not the protein powder.

You can absolutely make this ice cream without the protein powder!

Alternative Ideas

• If you’re someone who loves tajin on watermelon, use it as a garnish on this ice cream. That would be wildly delicious!
• Mint and basil both complement watermelon really well (if you haven’t made this watermelon bacon salad with basil, it’s the perfect example). Feel free to incorporate either herb in the base or as a garnish.
• If you want to keep this dairy-free, use carton coconut milk instead of yogurt. It’s got the fat to keep it creamy and is more subtly flavored than canned coconut milk.

Storage & Leftovers

Since this is a CREAMi recipe, if you have any leftovers, just put it back in the container, smooth the top and return it to the freezer. When you’re ready to eat it again, spin it on the lite ice cream setting again. You may or may not need to add a splash of liquid and re-spin.

Need More Frozen Watermelon Ideas For Summer?

This watermelon lime slushie is the drink version of this ice cream. I could drink a gallon of it in hot weather!

The watermelon frosty is slightly different, a little more smoothie-like but also wonderful this time of year.

If you want some booze involved, jalapeño watermelon margaritas are a fun choice!

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Watermelon Ice Cream

Fresh watermelon, lime, yogurt and cucumber blend into a light, creamy Ninja CREAMi ice cream that's refreshing, easy to make and perfect for hot summer days.

Course Dessert

Cuisine American

Keyword watermelon ice cream

Prep Time 5 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 2 servings

Calories 122kcal

Author Gina Matsoukas

Ingredients

• 255 grams watermelon
• 115 grams plain yogurt
• 1 lime, juiced
• 20 grams unflavored protein powder of choice or vanilla if it's not too overpowering (*optional)
• 75 grams cucumber

Instructions

• Add all the ingredients to a Ninja CREAMi container and blend using an immersion blender.
• Freeze the container for at least 8 hours.
• Blend on the sorbet setting. Remove cover, add a splash of milk or coconut water and respin. Repeat process until desired consistency is achieved.
• Scoop into bowls and serve with lime zest garnish.

Video

Notes

• The protein powder is optional. I use an unflavored beef isolate protein powder in this. A subtle vanilla protein is a good option too but you don’t want the vanilla flavor to be too strong and overpower the freshness of the watermelon.

Nutrition

Serving: 1SERVING | Calories: 122kcal | Carbohydrates: 15g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 44mg | Potassium: 330mg | Fiber: 1g | Sugar: 12g | Vitamin A: 844IU | Vitamin C: 16mg | Calcium: 119mg | Iron: 1mg

The post Watermelon Ice Cream appeared first on Running to the Kitchen®.

I used to be the person who came home from vacation, dropped my suitcase on the floor and immediately regretted opening the refrigerator. There’d be spinach that turned into green sludge, mystery leftovers I couldn’t even identify anymore and berries that somehow managed to grow an entire science experiment while I was gone.

Now I spend about 20 minutes dealing with the fridge before every trip. It’s one of those things I never want to do, but I’m always glad I did when we get home. Walking into a clean kitchen instead of a smelly one makes jumping back into reality a whole lot easier.

Is this really necessary?

A messy fridge after a trip goes past unpleasant and usually turns into a total waste. Coming home to spoiled produce or fuzzy leftovers means you’re just throwing out money.

Hard-earned money rotting quietly in the fridge is what post vacation nightmares are all about. A quick sort now will mean less waste and a smoother return back into reality.

What to do with all that food

Opening the fridge the week before a trip and seeing it packed with food can be overwhelming. You might be tempted to slam the door and ignore, but instead, let’s take a deep breath and know there’s a simple way to break it down and take action.

Make a plan

Plan a week or so before your trip. Look at what’s still good and think about your meals for the time you have remaining at home. Eggs, dairy and fresh produce are great to use up in quick meals before you leave.

Some items can be stored in the freezer to use later, while others will last until you return from your trip.

This is also a great week to stop buying groceries like you normally would. Instead of planning four or five new recipes, build meals around what’s already in the refrigerator. That random zucchini, half an onion, leftover rotisserie chicken and handful of spinach can all become dinner with a little creativity.

I also avoid buying anything highly perishable during the last few days before we leave unless I know exactly when I’m using it. It might not make for the most exciting grocery trip, but it saves throwing away food a week later.

Toss it

Sadly, some things can’t be saved. Think of little bits of leftovers, open containers you won’t use or items already past their prime. It’s okay to let those go; they probably should have been tossed a while ago if they’re already past their prime. 

Share it

If you have unopened items or extras in the fridge that you won’t get to, such as opened milk, yogurt and soft cheeses, offer them to a friend, neighbor or relative. If you’re not going to use fresh fruits, berries or vegetables, consider donating them to a food bank. They take all sorts of produce and are always grateful to have it.

Store it

Longer-lasting items such as condiments and butter can often stay put in the fridge. Just check the dates on commercially made condiments and make sure everything is sealed up.

Likewise, root vegetables like beets or carrots will be just fine, but fresh fruits just won’t last. Many cruciferous veggies like cabbage or cauliflower can keep in the fridge for several weeks.

Use it up

If you’re staring at a refrigerator full of odds and ends, try building meals around ingredients instead of recipes.

• Toss vegetables into an omelet or frittata.
• Make a big salad using leftover produce and cooked chicken.
• Blend overripe fruit into smoothies.
• Turn vegetables into soup.
• Use herbs in pesto or freeze them in olive oil cubes.
• Throw nearly any vegetables into fried rice, tacos or pasta.

You don’t need to create gourmet meals during the week before vacation. The goal is simply to eat what you’ve already paid for.

Get to work

Once you’ve gone through the fridge and sorted everything, it’s time to do the work. Make the meal plan, toss what’s going bad, freeze what you can and pass along the rest. The sooner you start, the less gets wasted.

While you’re at it, wipe out the fridge since you’ve probably been meaning to do that for awhile now anyway. If you’ve emptied most of the shelves anyway, take an extra five minutes to pull out the produce drawers and give them a quick wash with warm soapy water. Wipe down any sticky shelves, toss expired condiments you found hiding in the back and replace your box of baking soda if you keep one in the fridge for odors.

It doesn’t have to be a deep clean but it’ll make you feel much better when you open those doors for the first time after a week away.

Don’t forget the freezer

Your freezer is your best friend before vacation.

Freeze bread, shredded cheese, cooked meat, stock and even milk if you won’t finish them before leaving. Many fruits are also perfect candidates for freezing if they’re starting to soften. Bananas, berries, peaches, nectarines, mangoes and pineapple all freeze well and can be used later in smoothies, baked goods or desserts.

Just remember to label anything you freeze. Future you probably won’t remember what that unlabeled container is a month from now.

A quick checklist before you leave

Not sure what needs your attention before you leave? Use this simple checklist as a guide. While storage times vary depending on freshness and how long you’ll be away, these are good rules of thumb.

Foods that usually survive vacation

• Butter
• Mustard
• Ketchup
• Pickles
• Jam
• Hard cheeses
• Carrots
• Beets
• Cabbage
• Cauliflower

Foods to use up first

• Berries
• Leafy greens
• Fresh herbs
• Cucumbers
• Mushrooms
• Milk
• Leftovers
• Cut fruit
• Avocados

I’ll never claim cleaning out the fridge is the most exciting part of getting ready for vacation, but it’s one of those chores I’m always glad I did. Coming home to a clean fridge instead of a science experiment is a pretty nice way to end a trip.

The post How to Clean Out Your Fridge Before Vacation appeared first on Running to the Kitchen®.

When we moved to this house and the 20 acres it sits on, my husband made it his mission to start a mini fruit orchard. I’ll spare you the details but suffice it to say, we now have over 25 fruit trees and hedges of berry bushes that refuse to produce anywhere near the capacity they should be.

The only thing producing any fruit is the blueberries.

Thank goodness for those blueberry bushes because otherwise it’s just too depressing to think about all the money, time and effort spent on trying to grow fruit that refuses to grow.

He claims it’ll maybe be a selling feature of the house in a few years when we move, but for now, I’ll just bury my head in the sand and happily make this blueberry cobbler with the one fruitful (pun intended) planting we have.

✶ Recipe Highlights ✶

Classic and simple: Cobblers, like crisps, are one of the easiest desserts you can make, but they still have a wonderful wow factor with the jammy, glistening fruit filling and golden brown comforting cake-like crust. They let the fruit shine more than a pie and there’s no fussy crust to deal with either.

Easily adaptable: If you’re gluten-free or dairy-free, cobblers are a wonderful go-to dessert because they adapt with ease. In fact, this blueberry cobbler, like our apricot cobbler recipe, is naturally gluten-free, made with almond flour. To make it dairy-free, use your favorite plant-based butter for the topping.

Leftovers shine: The blueberry filling actually sets up more after it sits thanks to the cornstarch and a serving is just as wonderful a day or two after it’s baked as freshly out of the oven.

Use fresh or frozen: A berry crisp like this is wonderful with fresh summer blueberries, but can just as easily be made with frozen ones if it’s the middle of winter.

Key Ingredients

The full list of ingredients can be found in the recipe card below, but I want to highlight some of the main ones.

• Blueberries: You can use fresh or frozen. Regular blueberries are preferable over wild blueberries if you’re using frozen. They’re much smaller and while a nutritional powerhouse, they don’t have the same structure as the regular berries. If using frozen, I personally like to thaw them and drain off any excess liquid, but you don’t have to. The filling will just be a little more saucy.
• Lemon: Both lemon zest and lemon juice are used and really brighten up the taste of the filling. Don’t skip the zest, it’s probably my favorite part of the whole recipe.
• Sweetener: I like using a liquid sweetener for the filling and either maple syrup or honey work well. Choose your favorite, don’t overthink this ingredient. If you’re using out of season fresh blueberries that aren’t as sweet, you may want to increase the sweetener amount. You can also increase this for a sweeter recipe in general depending on your preferences.
• Cornstarch: This is crucial in the filling to help it gel up and set a bit, otherwise you’ll have an overly loose berry mixture that resembles soup after it bakes. Tapioca starch and arrowroot powder can be substituted for the cornstarch. Take a look at our cornstarch substitution guide for more details.
• Cobbler batter: This batter uses almond flour exclusively. You can also mix half almond flour and half regular (or gluten-free) flour for a more traditional cake-like cobbler topping. Using grated butter to work into the flour mixture is my favorite tip for recipes like this. It makes it much easier to incorporate and you don’t end up overworking the dough.

How to Make Blueberry Cobbler

Here’s a visual overview of the process, but again, the full recipe card below has all the details you’ll need. I love the simplicity of a berry cobbler. That’s one of the main highlights of blueberries — there’s no chopping or hulling needed with this fruit!

1. I like to start by combining the blueberries with the liquid sweetener directly in the baking dish. There’s no need for a separate bowl, just toss everything together to coat the berries.

2. Then I add the remaining filling ingredients.

3. Make sure to toss everything together well.

4. Bake the filling for about 20 minutes while you assemble the cobbler topping.

5. In a medium bowl, mix together all the dry ingredients for the topping and then work the grated butter into the mixture until it’s crumbly.

6. Add the whisked egg and mix until just incorporated.

7. The dough should look like this, not overworked, but holding together.

8. Scoop the batter over the baked filling in mounds. Leave some space uncovered by the topping so the berries bubble through.

9. Bake again until the topping is golden and let it rest before serving so it has some time to set.

Storage

The leftover cobbler can be kept covered and stored in the fridge for up to 4-5 days. If you think you’ll finish it off within a day (easy to do!), it’s fine to leave out on the counter.

To reheat, I do so on a lower power mode in the microwave or in the oven at about 300°F.

Serving

Blueberry cobbler, like any cobbler, is delicious with a scoop of vanilla ice cream on top. The warm cobbler lets the ice cream melt into it and it’s absolutely fabulous.

If you don’t have ice cream on hand, a dollop of yogurt is a great substitute and honestly, a great excuse to enjoy some leftovers for breakfast.

I love a fresh sprig of mint on berry cobblers and sometimes even squeeze a touch more fresh lemon juice on top.

Craving More?

Looking for more cobblers and crisps? Almost every cobbler and crisp recipe can be swapped out with another fruit. Their flexibility is part of their charm. But here are some other recipes to try as well:

• Pecan cobbler – If you thought cobbler could only be made with fruit, think again! Pecans (weirdly?) can do cobbler just as well as pie.
• Sour cherry crisp – We planted 4 of these trees — ask me how much fruit we’ve actually gotten from them…
• Pear crisp – Apple tends to get all the love in the fall, but this pear crisp has a special place in my heart.
• Strawberry ginger crisp – I might love this combination even more than rhubarb. It’s a subtly spicy and sweet pairing that makes its presence known.

Print

Blueberry Cobbler

This easy blueberry cobbler pairs a bright lemon blueberry filling with a buttery almond flour topping. Use fresh or frozen berries for a simple dessert that's naturally gluten free.

Course Dessert

Cuisine American

Keyword blueberry cobbler

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 409kcal

Author Gina Matsoukas

Ingredients

For the topping:

• 2 cups almond flour
• 1 egg
• 1/4 cup cold butter grated
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

For the filling:

• 4 cups fresh blueberries
• 3 tablespoons honey or maple syrup
• 1 tablespoon cornstarch
• 1 lemon zested
• 1/2 lemon juiced

Instructions

• Preheat the oven to 350°F .
• In an oven-safe baking dish (9×13 inch), combine the blueberries, cornstarch, honey (or maple syrup), lemon zest and lemon juice. Stir gently until the blueberries are evenly coated.
• Bake for 20 minutes.
• In a large bowl, combine the almond flour, sugar, salt, and baking powder. Then, add the cold grated butter and work it into the dry ingredients using your fingertips or a fork until the mixture resembles coarse crumbs.
• Next, add the beaten egg and gently mix until the ingredients are evenly moistened and the mixture comes together. Do not overmix.
• Remove the blueberries from the oven and give them a gentle stir.
• Spoon the topping over the blueberry filling in rustic mounds, leaving some gaps for fruit to bubble through.
• Return to the oven and bake for an additional 25 minutes, or until the topping is golden brown.
• Remove from the oven and let cool for at least 10 minutes (preferably longer) before serving so the filling has time to set. Serve warm with a scoop of vanilla ice cream or topped with toasted sliced almonds for extra crunch.

Video

Notes

-This makes 6 generous servings or can easily be stretched to 8. Nutritional information assumes 6 servings.

Nutrition

Serving: 1SERVING | Calories: 409kcal | Carbohydrates: 39g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 277mg | Potassium: 149mg | Fiber: 7g | Sugar: 24g | Vitamin A: 335IU | Vitamin C: 24mg | Calcium: 168mg | Iron: 2mg

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