If you follow Lauryn on Instagram, you already know that her assistant Katie kills it professionally and that she is an amazing home cook.

And if you follow Katie on Instagram, you know that she makes and delivers the Bossticks sourdough bread weekly, helps Lauryn and Zaza prep meals in their crockpot and has a newsletter that brings quick, easy and satisfying recipes right to your inbox.

Today, in honor of Cinco de Mayo this weekend, Katie is here to share her green chili chicken enchiladas. Think healthy, quick, minimal ingredients with a kick. You can prep this dish along with Katie’s peach habanero salsa ahead of time, so whether your celebrating at home or out with friends, you won’t have to lift a finger all day.

GREEN CHILI CHICKEN ENCHILADAS:

My mom made these for us all the time as kids, I really don’t know how to make a small batch of this LOL. Makes 8 servings.

INGREDIENTS:

1/2 a rotisserie chicken, meat pulled off the bone

1 cup “that green sauce” from HEB or a canned green enchilada sauce

1/4 white onion, roughly diced

1/2 c tomatillo salsa or any green salsa

1/4 c cilantro

1/2 c whole milk Greek yogurt

1 c shredded monterey/colby jack cheese

1 clove of garlic

corn tortillas

salt and pepper to taste

1 green onion, sliced – to garnish

more cilantro – to garnish

DIRECTIONS:

+ Preheat oven to 375F.

+ Mix chicken, green sauce, green salsa, cilantro, garlic, yogurt, 1/4 cup of cheese, onion, salt and pepper into a food processor. If you don’t have a food processor, just chop everything very small until you have a paste-texture meat mixture.

+ In a 9×13 casserole dish, dump in 1/2 c of your green sauce or enchilada sauce into the bottom and spread evenly, this will help tortillas from sticking to the pan.

+ Warm your tortillas in the microwave for 30 seconds just so they’re malleable. Scoop about 2 T of the meat mixture into each corn tortilla and roll up end to end, placing it seam side DOWN in the pan until you use all the meat filling. Just squish them all up against each other nice and tight until the pan is filled all the way up, but enchiladas are in an even single layer.

+ Mix the green salsa with remaining green sauce and pour over all the enchiladas (don’t forget the edges!) evenly.

+ Top with remaining cheese all over the top. Bake in the oven for 30min or until the cheese is melted and golden on top.

And nothing goes better with enchiladas than an ice cold skinny margarita…

LAURYN’S SPECIFIC MARGARITA:

+ 1.5 ounce blanco tequila
+ 1 ounce of Cointreau ( use Triple Sec if this is unavailable )
+ limes
+ a little lemon
+ a speck of agave (a SPECK)
+ option: 2 squeezes of a grapefruit or even pomegranates
+ half rim of salt or Tajin

+ use a lime to rim the glass & then add salt to only half the rim. In a shaker add 3/4 fresh lime juice, one squeeze of lemon, then add Cointreau (or Triple Sec), & tequila.

Rule of Thumb: when making a cocktail, start with the cheapest ingredients first & finish with the most expensive last. Add ice to the shaker last (you don’t want the ice to melt into your ingredients). Add ice to rimmed glass & shake and strain your cocktail over the ice. Garnish with a grapefruit slice or lime wedge.  Lately I prefer a Baccarat glass but the classic blue rimmed glasses are always chic.

There you have it. Like we said, prep the enchiladas ahead of time and pop it in the oven for a lovely Cinco de Mayo meal, or keep it in the freezer to use another day.

Be sure to sign up for Katie’s newsletter if you’re into food and cooking, plus follow her @hangryhobson for quick tips and recipe ideas. Plus, her ‘day in the life’s’ working for the Bossticks never disappoint.

x, The Skinny Confidential team

+ Learn about the ‘make him fall in love with you sandwich.’

++ More quick and easy meals on the go here.

CINCO DE MAYO:

The post Chicken Enchiladas For The Best Cinco De Mayo Meal Ever appeared first on The Skinny Confidential.

I know how to do a few things for my husband, just a few. One of those things is making a killer sandwich. He always loves it when I make one for him. Some say the way to a man’s heart is through his stomach. I’m not totally sure about that, but I can tell you that almost every guy on the planet will love this.

The Make Him Fall In Love With You Sandwich

INGREDIENTS:

+ premium Italian uncured salami & other deli meats

+ mashed avocado

+ Roma tomatoes

+ perfectly sliced cheddar cheese

+ shredded romaine lettuce

+ crunchy salt

+ avocado mayo

+ yellow mustard

+ pepperoncini

+ sourdough bread

DIRECTIONS:

+ Slightly toast your sourdough.

+ Add avocado mayo and mustard.

+ Top with cheese and broil for about 30 seconds to melt the cheese.

+ Then add all your other ingredients, close the sandwich, cut it in half and serve on it’s own or with chips and a cold drink.

I give this a 10/10, Michael says otherwise. Check out the entire TikTok to see the final product find out his rating.

While we’re here, you always ask about the monogrammed cutting board. It’s so chic and not only is it so useful, it’s almost like a statement piece in our kitchen. You can leave it out on your island, put your fruit bowl on it, use it as a charcuterie board, and store it upright behind your stove for a little decor. It’s from Williams Sonoma and I think it makes such a good gift. You can personalize it by having it monogrammed which gives it a special touch.

And since we’re talking Williams Sonoma, this is the best knife set. The block is minimal and holds every kind of knife you could ever need. I’ll do a whole post on them soon.

Anyway, that’s all for now. What are your favorite sandwich toppings? The weirder the better. Let me know below.

x, Lauryn

+ Learn more about our favorite non-toxic cookware.

++ Check out this post on sourdough for beginners.

SANDWICH STUFF:

The post The Make Him Fall In Love With You Sandwich appeared first on The Skinny Confidential.

Look at me, all Suzie Homemaker, making dinner for my family every single night. That might be an exaggeration, but we’ve been using our slow cooker a lot and it’s making dinnertime WAY easier and more enjoyable. Yes, I confess, Katie is helping me with this a lot when it comes to finding recipe and meal prepping for the crockpot.

Katie is such a foodie, a whiz in the kitchen and if this sounds like you too, be sure to sign up for her new newsletter and follow her on Instagram. She’s always posting ‘day-in-the-life,’ mouth-watering recipes and her favorite things that you need in your kitchen (not to mention her cute dog, Drake).

My Favorite Non-Toxic Cookware

Anyway, before we get into some of the crockpot recipes I’m obsessed with I wanted to share with you the non-toxic cookware I use. Caraway Home makes the best set of pans and Our Place’s Dream Cooker is a must. Both are so clean and non-toxic (free of forever chemicals and environmentally friendly while being non-stick). And the major bonus here is that they aren’t eyesores! They come in the chicest colors that go with any home and it’s something you don’t mind keeping on your counter or stovetop.

Zaza has been loving helping me put all the ingredients into the Dream Cooker. It helps her to eat what she’s made too. Ok, lets get into the recipes that Katie introduced me too. They’re all delicious.

5 Delicious Crockpot Recipes:

+ Pulled beef

This is a great big batch recipe to start with. Once it’s cooked you can portion it out into amounts/containers that suit your needs and store it in the freezer for other recipes.

+ Chicken tacos and fajitas

Both have been on heavy rotation.

+ Stuffed peppers

You can modify this however you want. Leave out the rice, use ground chicken or turkey instead of beef. Whatever you want.

+ Turkey chili

So good served with Siete chips.

+ Sausage and white bean soup

Really been loving this lately too. So good with grass fed butter and gluten free sourdough.

There you have it.

Just call me Martha fucking Stewart from now on.

Happy (slow) cooking.

x, Lauryn

+ check out this sourdough tutorial for beginners.

++ learn all about the beauty benefits of eggs here.

NON-TOXIC COOKWARE:

The post My Favorite Non-Toxic Cookware, Plus 5 Delicious Crockpot Recipes appeared first on The Skinny Confidential.

If you’re like me, next week you’re gonna be running around like a chicken ( or a turkey ) with your head cut off. You’re on a time crunch, but you wanna show up to Thanksgiving dinner with something super vibey. You know? Something that makes you feel like you’ve been slaving away in the kitchen to create something that everyone is going to love. This year, we’re going to Cabo and needless to say, I’m very excited.

But you know I got ya covered when things get crazy.

Today I’m sharing 5 hacks that will make all the difference. We’re going to discuss Kris Jenner’s famous lemon cake ( it’s out of a box ), homemade potpourri ( to make your house smell fucking delicious ), mulled wine ( yum ), fake cake ( yes you read that right- FAKE CAKE- it’ll look like you spent 5 hours baking but actually it only takes 5 minutes ), & cinnamon cider Brussels sprouts ( this recipe is a game-changer & makes the best side…let me tell ya ).

We’re on a bit of a time crunch ( lol ), so let’s get right to it.

THE SKINNY CONFIDENTIAL THANKSGIVING HACKS

♡ Kris Jenner’s lemon cake

We want to show up with a cake or something festive. But in reality who has time to bake 3 cakes? I sure don’t.

Well I just solved this problem for you. Eer, well actually Kris Jenner did.

Let me explain. A few years ago I was watching Keeping Up With the Kardashians. You know the one where Kris & Khloe have a bake-off? Missed that one? Oh, well it was a good one.

Anyway, they have this whole bake-off & Kris makes her famous cake. A cake she’s been making for 20 years. Actually she even is said to have made it for Lamar Odom weekly when he was married to Khloe, #TBT. AND IT’S A LEMON CAKE!

Of course you know how I love lemon so my ears perked up from my laptop. Khloe gives her so much shit because this famous cake she bakes is out of a box. Well two boxes, actually- but we’ll get to that.

Listen, I am a busy bitch so something like this is right up my alley. I like Kris’ style. She does it all & bakes an insane, delicious, famous lemon cake? I want IN.

Like I love the whole juggle of the situation.

So I investigated.

AT FIRST all I could find was Kris saying “fresh eggs & fresh oil, duh.” I LIVE. But I dug deep into the deep, dark web & found one measly article on Kris Jenner’s famous lemon cake.

On I went to make the cakes. There I was, Suzy Fucking Homemaker ready to show up to Christmas ( obviously they’re perfect for Thanksgiving too ) with my hands full of cakes for everyone. Not boring cakes either…TASTY, buttery soft lemon cakes! You know my relationship with lemon!! In fact, this is the perfect yearly tradition for me!

Who gives a shit if it’s out of the box?

Ok, Khloe does. But I sure don’t! I’m more of a Kris than a Khloe anyway. You?

Moving right along.

This is a total GET SHIT DONE CAKE. The “recipe” is so easy & no one will know.

Anyway, you don’t have all day so let’s get to the easiest recipe in the world?

Alright: first things first- it’s basically Duncan Hines Lemon Supreme Cake Mix, JELLO lemon instant pudding mix ( this is the SECRET ingredient I feel ), vegetable oil, eggs, & milk. There’s a glaze too, made with powdered sugar, & lemon juice. YESSSS.

Let’s get exact though, according to the Duncan Hines site:

KRIS JENNER’S FAMOUS LEMON CAKE

+ Makes 12-16 servings

♡ 1 package DUNCAN HINES SIGNATURE DELICIOUSLY MOIST LEMON SUPREME CAKE MIX

♡ 1 package lemon instant pudding Mix ( 4 serving size )

♡ 1/2 cup vegetable oil

♡ 1 cup water

♡ 4 cage-free eggs

+++ GLAZE: blend 1 cup powdered sugar w/ either 2 tbsp. milk or 2 tbsp. lemon juice ( use juice of 3 lemons- we like it tart )

+ directions: Preheat oven to 350 degrees. Blend all ingredients in a large bowl; then beat at medium speed for 2 minutes. Bake in a greased & floured tube pan, 10″ or fluted at 350 degree for 45-55 minutes, until center springs back when touched lightly. Cool right side up in pan for about 25 minutes, then invert onto serving plate. GLAZE: Poke holes in the cake and then drizzle.

* note: I multiplied the recipe x 4 because I made 4 cakes- my fam, Michael’s, a friend, & Michael’s aunt!

& this my friends, is how you get shit done like Kris J.

Anyone else want to be like Kris Jenner? Or are you more of a Khloe? Khloe does her shit from scratch. If you want to be even more like Kris Jenner, you stalk her bougie, chic cocktail glasses.

♡ Homemade potpourri

There’s something to be said about the phrase “home for the holidays.” This homemade potpourri, created by my step-mom, Julie, is constantly brewing at my parents’ house during the holiday season. Its spicy essence creates a warm feeling of sensory memory. It immediately transforms the ambience to a Thanksgiving & Christmas feeling. The best part? No calories– the smell of festive spirit is enough to alleviate the temptation of baked goods.

Ingredients:

+ 1.5 cups of spicy apple cider

+ 1 gala apple

+ 2 oranges

+ 8 cinnamon sticks

+ 6 whole nutmegs

+ 1 dash of ground cloves

+ 2 dashes of pumpkin spice

♡ Put everything in to a small pot. When there are people at home, turn the stove on the lowest simmer. But like, DO NOT forget to turn it off when no one is home!!!

HOT TIP: This glass pot is the chicest thing ever. It’s like decor for your stove. It’s lightweight, but sturdy and the best part, is you can see all the beautiful colors of the ingredients.

This concoction lasts for two weeks and it’s totally normal for the ingredients to shrivel up over the days. Just keep adding splashes of spicy apple cider every few days.

♡ Mulled wine

Ingredients:

♡ 1 bottle of red wine

♡ A handful of whole cloves

♡ A couple of cinnamon sticks

♡ Zest of an organic orange

+ Directions: simmer all ingredients over low-medium heat for ten minutes. Strain & pour into mugs. Then garnish with the zest of an orange. Mandatory: drink in front of a fire. K?

Cheers.

♡ Fake cake

Here are the details: go to the market, grab a frosting-less cake ( Yes. They have these. If your local market doesn’t have these, go to another one because their cake game is OFF ), & then get some pretty flowers ( I usually choose orange & yellow ), & throwback cream cheese pre-made frosting.

At home, simply cut the flowers so the stems are about one inch long. Frost your pathetic/frosting-less cake & sprinkle pomegranate seeds down the middle of the cake, adding flowers where ever it looks cute.

Of course if you have actual time to bake the cake yourself, well then aren’t you the star of show, & by all means— be my guest. Whatever floats your boat on this one. As you can see this is a hack I’ve been into for years.

This festive cutie is kind of up to you— modify it to fit your needs. GET CREATIVE. Add fresh herbs, cranberries, yellow rose petals, cinnamon, &/or pumpkin icing.

Mmmmm pumpkin icing…

♡ Cinnamon cider Brussels sprouts

A few years ago I was having a Thanksgiving meltdown, trying to think of the perfect TSC recipe for you guys. I didn’t want to skinny-fy something though, ya know? Anyways, when it was really down to the wire, I texted my friend Carly ( aka The Preggers Pantry ) who gave me this recipe. It’s become a Thanksgiving staple, & is so easy & healthy.

PLUS, it has the easiest directions ever ( makes four servings ): in a large pan over medium heat, heat oil. Cook Brusssels sprouts ( cut side down ), flipping once until browned for ten to twelve minutes. Add apple & pear; cook until soft for five minutes. Add cider & cinnamon; simmer, stirring, until all liquid cooks away.

Oh and, a serving offers about 3/4 of your daily need for Vitamin C.

So good it hurts.

Some more TSC hot tips for ya:

♡ Kombucha vodkas

♡ Hot buttered rum

♡ Pumpkin roll

Wish you all a relaxing & fun Thanksgiving with family & freinds.

I am very thankful for this community. This is our 13th year celebrating Thanksgiving together & I think that’s pretty major.

Would love to know what you’re cooking up & if you have any hacks I need to know about it.

Cheers,

x, lauryn

+ get your gifting done early with my favorite things of the year.

++ check out why I stayed sober for 70 days.

RULE THANKSGIVING:

The post 5 Ways to Hack Thanksgiving appeared first on The Skinny Confidential.

Today Larson is back to help us out with some affordable, quick Thanksgiving dishes. Just in time, too.

You might remember her from the last post she did on quick, easy meals to take on the go.  We don’t want anyone to be running around like a chicken with their head cut off, so let’s get right to it.

Affordable, Quick Thanksgiving Dishes to Please Even the Pickiest Mother-in-Law:

♡♡♡

Hi there! My name is Larson Folkerts, the creator of Let’s Love to Cook and my recipe booklets “A Month of Dinner.” I’m a twenty-something wife and mother in small-town Texas with a passion for cooking and I’m on a mission to help others love to cook at home by making cooking (dinner in particular) easy, simple, affordable and approachable.

I have two recipe booklets titled “A Month of Dinner, Vol. 1 & Vol. 2” that feature 4 weeks of dinner and dessert recipes that are healthy, easy and fast to make, budget-friendly and use simple, coordinated ingredients so none of your money or groceries go to waste.

They feature weekly grocery lists, a pantry staples list and prep tips so all the hard work is done for you, you just have to cook! The recipes are kid, toddler and husband approved (with rave reviews) and also use ingredients that are accessible to everyone. They can easily be adjusted to be gluten-free and/or dairy-free and I give instruction on how to do that.

In addition to those two booklets, I just released a ‘mini’ seasonal booklet, “Let’s Love to Cook: Fall & Winter Recipe Collection” that features seasonal soups, pastas, entrées, slow cooker meals, freezer-food, sheet pan dinners and 30-minute meals. I tell you how to make the recipes gluten-free or dairy-free, how to cook a recipe on the stove top or in the slow cooker if applicable, what recipes you can coordinate with from “A Month of Dinner, Vol. 1 & Vol. 2” to use all your groceries and tips on how to prep, cook or freeze a meal!

Each of my recipe booklets is less than $15 as I want them to be affordable for anyone to help you love to cook at home.

You can also learn more about me in my previous blog post. Since that post was published earlier this summer, my husband and I welcomed our daughter in July and we sold our log cabin to move out onto my husband’s family’s commercial tree farm (hence the change in kitchen scenes in these new photos).

Enough about me, let’s talk turkey, y’all!

As soon as the clock strikes midnight on Halloween, I am full-on holiday season mode. I have always loved the holiday season—the music, the weather, the holiday cheer, the traditions and memories, the nostalgia. Thanksgiving doesn’t have the hype Christmas does, but let me tell you what makes Thanksgiving special: THE FOOD.

We all know Thanksgiving is about the food.

We come together with loved ones, say what we’re thankful for and stuff our faces with like 12 different dishes and then either pass out in food comas, snoring to the sound of a football game or have way too much wine and have a wild night with friends and family.

So for a holiday that’s all about the food, you need to knock everyone’s socks off with your assigned dish, right? You’ve offered (maybe reluctantly) to bring something to Nana’s house for Thanksgiving and she assigns you a side dish. Or maybe you’re doing Friends-giving and everyone’s bringing something for a potluck-style smorgasbord. So I’m here to help make sure you bring a dish that has everyone asking for the recipe.

There are so many traditional Thanksgiving favorites that we all know and love: turkey, mashed potatoes, sweet potato casserole, green bean casserole, stuffing (or is it dressing?), corn casserole, gravy, cranberry sauce… y’all know them by heart, I’m sure.

I’m sharing my approach on some Thanksgiving staples.

These versions are cleaner, they’re lighter, they’re fresh and also they’re made completely from scratch with no “cream-of” soups, soggy canned vegetables or Velveeta cheese. While these recipes aren’t “healthy,” they’re cleaned-up renditions of favorites. I use milk, white wine, cheese and butter but I can assure you that these cleaner comfort foods have real ingredients that are better for you than most versions of the classics.

My husband and I have been eating Thanksgiving food for about a month as I’ve been testing and recreating these recipes to make sure they are worthy to go on your Thanksgiving tables. So be sure to tag me at @larsonfolkerts if you make any of these for your holiday, In fact, I love seeing what y’all are cooking in the kitchen from Let’s Love to Cook. You can also find more holiday content and watch me make some of the recipes below by following me on Instagram.

Happy Thanksgiving to you and your loved ones, I hope this holiday season brings joy to your table!

Affordable, Quick Thanksgiving Dishes:

♡ Glazed Orange Scones

I’m throwing in a breakfast recipe for you because A. sometimes you do a Thanksgiving brunch or you’re entertaining guests and need breakfast ideas and B. these scones are SO GOOD! These are a must-make, if not for Thanksgiving, save them for Christmas. They’re dense, they’re buttery, they’re zesty, they have a special ingredient to make them taste like the holidays…trust me when I say, make the scones.

Makes 12 scones

For the scones:

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon nutmeg (this is the holiday spice, don’t skip!)
1/2 teaspoon salt
1 tablespoon orange zest from a Naval Orange or orange of choice
1/2 cup cold butter
1 egg
1 teaspoon vanilla
1/2 cup Greek yogurt
1 tablespoon milk of choice

For the glaze:

1 cup powdered sugar
1 tablespoon butter, melted
1 teaspoon orange zest (I do closer to 1 tablespoon, I like mine zesty)
Juice from 1/2 orange

Instructions

+ In a large bowl, whisk together flour, sugar, baking powder, nutmeg and salt.
Cut in cold butter. I have a great hack for you to make this easier on my Instagram. You can use a large-hole cheese grater (then use it again for grating your cheese for the Gruyère Scalloped Potatoes).

+ In another bowl, mix together the orange zest, egg, vanilla and yogurt, Pour into the dry mixture and combine. Add 1 tablespoon milk if the dough seems too dry.

+ Place the dough on a floured surface (and flour your hands, the dough will be sticky) and work into a ball then flatten it to a rectangle about 1/4” thick. Cut out 12 scone triangles.

+ Place on parchment-lined baking sheets and refrigerate for 10 minutes. While scones are chilling, preheat your oven to 400 and wash your dishes.
Bake the scones on the lined baking sheets for 13-15 minutes until just golden-brown.

+ While the scones are baking, make the glaze by stirring together all of the glaze ingredients in a small bowl.

+ Let the scones completely cool then either dip the tops of them in the glaze or pour the glaze over all the scones.

You can make these in advance and freeze them if needed!

♡ Not Your Grandma’s Green Bean Casserole

When I was trying to decide which Thanksgiving recipes to make, I took a poll on Instagram asking what everyone’s favorite turkey day dish is and I was absolutely SHOCKED when the clear favorite was Green Bean Casserole.

This is my take on the classic side dish. While it usually features canned green beans, cream of mushroom soup and crispy fried onions, I nixed those ingredients and created a more ‘cleaned-up,’ from-scratch variation with fresh, crunchy green beans, a parmesan, white-wine cream sauce and a homemade crispy onion topping. The one vegetable we do not like in our family is mushrooms so my rendition doesn’t feature them but they’re easy to add. Don’t be intimidated by this dish; while it looks tedious, it comes together quickly!

Makes one 8×12 or 9×9 dish, double if serving a crowd

+ 1 pound fresh green beans, washed and trimmed
+ 1/2 tablespoon butter to grease baking dish

For the crispy onion topping:

+ 1 yellow onion, thinly sliced
+ 1 tablespoon olive oil
+ 1/4 cup all-purpose flour or flour of choice
+ 1/4 cup Panko (you could use gluten-free Panko as well)
+ 1/2 teaspoon salt
+ 1/2 teaspoon onion powder
+ 1/2 teaspoon garlic powder
+ 3 tablespoons grated parmesan

For the cream sauce:

+ 2 tablespoons butter
+ 2 cloves garlic, minced
+ 1/4 cup flour
+ 1 cup chicken broth
+ 1/4 cup dry white wine
+ Salt and pepper to taste
+ 1/4 cup grated parmesan
+ Thinly sliced mushrooms, optional (I didn’t use mushrooms but I know they’re ‘classic’ for green bean casserole).

Instructions

+ Blanch the green beans in boiling water for about 5 minutes until they’re bright green and still crunchy. Drain and set aside.

+ Set the oven to 400 and line a baking sheet with parchment paper. Make the onion topping by tossing your sliced onion, olive oil, flour, Panko, salt, onion powder, garlic powder and grated parmesan together in a bowl. Everything should be well coated. Transfer contents to lined baking sheet and bake for about 15 minutes. The Panko might not completely stick to the onions and that’s okay! It will still be part of the crispy topping.

+ While the crispy onion topping is baking, make the cream sauce. Melt the butter in a sauce pan. If you’re using mushrooms, add them to the butter to sauté. Next, add the garlic and cook until fragrant. Add flour, whisking to thicken, then broth and wine. Whisk together over medium-high heat so sauce thickens. Lower heat to a simmer and add parmesan, salt and pepper to taste.
Reduce oven temperature to 350 and grease baking dish with butter. Add green beans to dish then add cream sauce and toss together so green beans are coated. Add crispy onions from baking sheet to the top of the green beans so they’re well covered.

+ Bake for 25-30 minutes. If you feel your onion topping is getting too toasted, you can cover with foil the last 10 minutes.

♡ Lightened-Up Simple Stuffing

Is it stuffing or dressing? In Texas and the South, people eat dressing and it’s made with cornbread. My recipe would definitely fall under the stuffing category, but it’s baked in a casserole dish, not in the bird. Whatever you call it, I’m calling it stuffing and this is my lightened-up, simple stuffing recipe. According to my brother-in-law this recipe is “fire.”

Makes one 9×13 dish

Ingredients

+ 1 tablespoon olive oil
+ 1 pound Italian sausage
+ 6 tablespoons butter + 1 tablespoon or so for greasing casserole dish
+ 1 large loaf French bread, STALE (let it dry out or toast it to get it dry) and cut into small 1-inch cubes
+ 1 large yellow onion, chopped
+ 4 celery stalks, thinly sliced
+ Salt and pepper to taste
+ 1 teaspoon fennel
+ 1/2 cup dry white wine
+ 2 cups chicken broth
+ 2 eggs, beaten
+ A few tablespoons of fresh herbs of choice or whatever is on hand (thyme, sage, oregano, rosemary, parsley)

Instructions

+ Preheat the oven to 375 and butter a 9×13 baking dish. Heat the olive oil in a skillet and cook the sausage until crumbled and brown. Transfer to a plate with a slotted spoon to use later.

+ In the same skillet, sauté your onion and celery with salt and pepper until tender. Add wine and fennel and simmer for a few minutes so wine is absorbed and cooked down. Transfer to a large bowl.

+ In the large bowl, add cubed bread, chicken broth, beaten eggs, sausage, herbs and any additional salt and pepper to taste. Stir everything so it’s well-mixed. Transfer to your greased baking dish and then cover with foil. Bake for 20 minutes covered then an additional 20-30 minutes uncovered until golden brown.

♡ Gruyère Scalloped Potatoes

You can’t go wrong with scalloped potatoes. This recipe uses yummy gruyère cheese to give them a little flair to upgrade your basic scalloped potatoes. They fancy!

Makes an 8×11 or 9×9 dish, double for a crowd

Ingredients

+ 4-6 Yukon gold potatoes, peeled and very thinly sliced (I suggest using a mandoline)
+ 4 tablespoons butter plus 1 tablespoon or so for greasing baking dish
+ 1/2 yellow onion, finely sliced (you can use the mandoline again)
+ 3 garlic cloves, minced
+ 2 tablespoons flour
+ 1 cup chicken broth
+ 1/4 cup white wine
+ 1 cup milk or cream
+ 1/2 teaspoon salt
+ 1/2 teaspoon pepper
+ 2 teaspoons fresh thyme leaves
+ 1 cup Gruyère cheese, grated
+ 1/3 cup grated parmesan

Instructions

+ Preheat the oven to 400 and then grease your baking dish.

+ In a saucepan over medium heat, melt the butter then add onion to sauté. Add garlic, careful not to burn, then flour. Quickly whisk so flour doesn’t burn.

+ Whisk in broth followed by wine, allowing the sauce to thicken while you whisk.

+ Slowly whisk in milk.

+ Add salt and pepper then thyme and reduce heat to a simmer, whisking so sauce thickens. Remove from heat.

+ Layer 1/2 of your thinly sliced potatoes in your baking dish then pour 1/2 your cream sauce on top of the potatoes followed by 1/2 of the Gruyère. Do another layer, using remaining potatoes followed by remaining cream sauce and Gruyère. Then add grated parmesan on top.

+ Cover dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15-20 minutes until cheese is browning and bubbly and potatoes are tender.

♡ Skinny Spicy Pomegranate Margarita

Need a new cocktail this holiday season? Give this skinny spicy pomegranate marg a try.

Ingredients

+ 4oz tequila of choice
+ 2 limes, freshly squeezed
+ 1/3 cup pomegranate juice (you can do more or less, depending on your preference)
+ 1/2 cup Topo Chico
+ 1 jalapeño, sliced (use as few or as many slices as you’d like)
+ Ice
+ Salt for rim, if desired
+ Rosemary sprig or thyme stems for garnish (great way to use your herbs from recipes).

Instructions

+ Add tequila, a handful of ice, jalapeño slices, pomegranate juice and lime juice to a cocktail shaker. Shake until well-combined and the shaker is very cold.

+ Salt the rims of cocktail glasses and then add ice. Pour drink mixture into glasses. Top off with Topo Chico.

+ Garnish drinks with rosemary sprigs or thyme stems. Then add extra jalapeño slices, if desired! Cheers!

♡♡♡

We hope you guys loved these recipes from Larson. As you can see, every recipe is so well thought-out and each one uses a lot of the same ingredients. It makes things so much easier when grocery shopping and also…no waste – which we’re always about.

Let us know below if you try any of Larson’s recipes, and be sure to check out her first post if you haven’t yet. Plus, follow her on IG @larsonfolkerts.

Happy Thanksgiving!

x, The Skinny Confidential team.

+ check out these holiday cocktails, fun for any occasion.

++ stalk Lauryn’s 5 ways to hack Thanksgiving here.

SHOP THE POST:

The post Affordable, Quick Thanksgiving Dishes to Please Even the Pickiest Mother-in-Law appeared first on The Skinny Confidential.

TA-DA!

Presenting The Skinny Confidential x DEUX Buttercream Sugar Cookie.

First off, I want to thank you all for your support with TSC x DEUX Pink Frosting. It’s because of all your support we were able to bring you another (the 2nd ever) mouthwatering, dreamy flavor: BUTTERCREAM SUGAR COOKIE.

The Skinny Confidential x DEUX Buttercream Sugar Cookie

It’s giving floral tea sets, lace doilies and erect pinkies, right?

It’s just as decadent, creamy and melt-in-your-mouth as Pink Frosting WHILE being vegan, gluten-free, and packed with healthy fats, antioxidants, and a dash of adaptogens. In addition, it’s full of plumping beauty benefits. 

And because we always want to be transparent, here’s exactly what’s inside: 

♡ organic oat flour

♡ cashew butter

♡ maple syrup

♡ cane sugar,

♡ organic golden flax 

♡ almond extract

♡ vanilla,

♡ sea salt

♡ reishi mushroom powder

♡ ginseng

♡ jasmine tea extract

♡  and our favorite ingredient of all: ALOE VERA.

Aloe vera is a fab source of antioxidants which help fight free radicals, lower oxidative stress on your body, and reduce the risk of chronic conditions such as diabetes, heart disease, and cancer. 

And like I mentioned above, it’s also topped with crunchy flamingo pink sprinkles. Yum.

We all like options so here are yours:

♡ $16 per jar of Buttercream Sugar Cookie dough, buy 3 jars for free shipping.

♡ $60 for the SHE BAKES KIT:

+ 1x jar of the BUTTERCREAM SUGAR COOKIE dough

+ 1x jar of the BIRTHDAY CAKE cookie dough

+ 1x jar of the HAZELNUT DRIP

+ 1x oven mitt

Eat them by the spoonful or bake them in the oven, they’re so creamy, dreamy, and delicious either way.

Use code PINKSUGAR for 10% off, plus free shipping when you order at least 3 jars.

Hope you all love it as much as Pink Frosting. I for one am stocked up because Zaza is such a little cookie monster when it comes to DEUX.

x, lauryn

+ for more food with beauty benefits, stalk this post.

++ if you’re also into skin, check out the latest on fermented skincare.

SHE BAKES:

The post The Skinny Confidential x DEUX Buttercream Sugar Cookie appeared first on The Skinny Confidential.

We are so excited for today’s post because we have chef Camilla Marcus sharing some incredible recipes and tips to impress your guests.

Camilla is the founder of west~bourne, an activist and a former restaurateur who is passionate about clean, sustainable ingredients. It was a no brainer to have her on to share some simple recipes and decor tips that will make your guests feel like they’re fine-dining.

With that, let’s welcome Camilla to the blog.

♡♡♡

Summer Recipes and Decor Tips to Impress Your Guests

Hi! I’m Camilla Marcus- chef, entrepreneur, activist, mother, and former restaurant owner. As the founder of west~bourne, the go-to brand for zero waste, planet positive provisions, I’m here to share how to craft a relaxed, sustainable gathering. The key to any event is the energy around us, so here are some ideas for how to make the hosting experience approachable and mindful. 

Today, I’m so excited to share with you 3 simple recipes that will impress your guests and some tried and true decor/vibe tips. 

5 Decor Tips For That Restaurant Touch

♡ Keep it simple

Don’t overdo it with decorations. A few carefully chosen items can make a stronger impact. 

♡ Use natural elements

Bring in the outdoors by incorporating plants, flowers, and branches into your decor. Whether you source them at a farmers’ market or your own backyard, these natural elements are a simple way to add color and texture to your space. You can also use various fruits and veggies as the centerpiece, and encourage guests to take some home with them.

♡ Set the mood with lighting

Soft, ambient lighting can make a big difference in creating a welcoming atmosphere. Try using tea lights, candles, moody candelabras, or lanterns. 

♡ Mix and match

Embrace the eclectic, varying color palette and a varied mix of linens of different tones and textures for a more lived-in feel.

♡ Get creative with serving ware

Instead of traditional plates and bowls, try using unique vessels like wooden boards, ceramic bowls, or glass jars. It’s a fun way to add personality to your table. 

Entertaining can and should be fun. With a little bit of planning, creativity, and curation of what you already have on hand, memorable gatherings feel seamless.

3 Summer Recipes to Impress Your Guests

Simple Summer Grilled Carrots 

Elevate the humble carrot with this delicious recipe. Toss whole carrots, including the stems, with avocado oil, salt, and pepper. Grill until charred and tender. Serve with a sprinkle of fresh herbs and a squeeze of lemon juice

Ingredients: 

+ 12 whole medium carrots, scrubbed with skin and stems on (skins on for this recipe —not only do the thin skins pack lots of nutrients, but you’ll also get a better char and crispy-edged texture).

+ 3 tbsp avocado oil for coating carrots 

+ 1 tbsp smoked paprika, to finish 

+ 1 tbsp EVOO to finish 

+ ½ cup crème fraîche 

+ dash of sea salt to taste 

Directions:

Prepare a grill for medium heat. Toss to coat carrots with avocado oil and season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, about 15 minutes.

Plate: Transfer carrots to a wood board. Spoon crème fraîche at the side, top with a drizzle of EVOO and a dash of smoked paprika. Serve carrots warm or at room temperature. Enjoy. 

Bright Fresh Pea Gazpacho 

This refreshing soup is perfect for a summer gathering. Blend fresh peas, cucumber, mint, and lemon juice in a blender until smooth. Chill for at least an hour before serving. Top with a drizzle of avocado oil and breadcrumbs or dukkah for crunch. 

Ingredients: 

Soup: 

+ 2 ½ cups of fresh peas 

+ ½ onion, chopped 

+ 1 small garlic clove 

+ 1 ½ tsp avocado oil 

+ ¾ cup water 

+ 2 ½ tsp salt 

Herb Chive Oil: 

+ 1 bunch of chives, cut into 2-inch batons 

+ ⅓ cup picked mint 

+ ⅓ cup picked Thai basil 

+ ¾ cup of avocado oil

+ Sprinkle of breadcrumbs, to top 

Directions: 

Soup: 

Sweat the onions and garlic in avocado oil until soft. While the onions and garlic are sautéing, bring a small saucepan of water to simmer and drop in your peas. Cook just until the peas are tender, 6 – 8 minutes. Once cooked, drain and set aside to cool. Once cooled, purée the onion stock, add ice, and stir to continue. Add peas and puréed onion stock to a blender. Blending from low to high, until smooth. 

Herb Chive Oil: 

Combine the herbs and blanch in boiling water until leaves turn bright green, about 30 seconds. Use a strainer to pull the herbs from the water and immediately shock in an ice water bath. Once completely cooled, squeeze the herbs dry as much as possible. Combine the herbs and oil in a blender and blend on high until you get a fine puree. Be careful not to over blend, as that can leave the oil a less vibrant green. Strain the oil into a container. Let the oil strain for a couple of hours until the solids feel dry and most of the oil has passed through to the container. Store your herb chive oil in an airtight container. 

Pea Tendril Salad: 

In a small metal bowl, toss pea tendrils and radish with avocado oil, salt, and lemon juice. Build the salad on a plate in the mound you envision it will be plated in the middle of the bowl. 

Plate: Portion your soup between 4 bowls. Gently place the salad in the middle of the soup, garnish soup with dressed pea tendril radish salad, drizzle herb oil, and sprinkle with breadcrumbs.

Grilled Caramelized Pears 

This simple yet elegant dish is perfect for any occasion. Cut ripe pears in half, brush with honey and avocado oil, then grill until caramelized. Serve with a dollop of crème fraîche and a sprinkle of toasted hazelnuts for added texture.

Ingredients: 

(4 servings) 

+ 6 golden beets 

+ 2 pears 

+ 2 cups kosher salt 

+ 1/2 cup crème fraîche or Greek yogurt 

+ 1/2 cup honey (softened with hot water, if needed) 

+ 4 tbsp avocado oil

+ drizzle of EVOO

+ pinch of Maldon sea salt 

Directions: 

Salt Roast Beets: 

Salt roasting beets preserve their color and nutrients. Preheat the oven to 425 F. Prepare salt with enough water to have the moldable texture of snow. Cover the bottom of a cast iron pan with the salt, about 1/2 inch thick. Place scrubbed clean beets on top and then bury them entirely in salt and pack it down. Bake for 1 hour. Remove beets from the oven (insert a paring knife through the salt crust and into a beet to check if done, and if not, re-cover and bake for another 10 minutes). Crack the crust with a spoon, remove beets and scrape the salt off them. Rinse to remove excess salt (salt can be refrozen in an airtight container for future use). Allow to cool and then peel carefully with a spoon and cut into quarters. Coat gently in avocado oil.

Pears: 

When the beets are nearly done, remove stems and cut pears in half, and scoop out seeds. Grill or sear cut side down until golden brown and flip. Fruit should be charred and softened but not burnt or broken down. Spoon crème fraîche into a bowl and arrange cut beets and pears atop. Drizzle with honey, avocado oil, and a pinch of Maldon sea salt, to finish.

I hope you all love these simple recipes.

They will totally give your guests that restaurant experience in the comfort of your own home.

Be sure to check out west~bourne, the go-to partner for entertaining; our avocado oils can be used as a rich and flavorful substitute for butter or seed oils, Tograshi Crunch is the perfect treat for guests to snack on, and our Omakase Berry Butter is a sweet addition to warm, toasted bread and cheeses.

If you’re looking for a quick dessert, our House Pie Crust Mix can be whipped up in a matter of minutes, and our House Muffin Mix can be used to make a perfect, tasty cake. You simply can’t go wrong with fresh, whole, flavorful ingredients, and we give you the added peace of mind that everything inside the package has been sustainably sourced, and the package itself can be composted (aside from our glass bottles, of course, which are recyclable). 

If you want to learn more about sustainable living and cooking, you can find me on Instagram at @camilla.marcus or at westbourne.com.

♡♡♡

Be sure to follow Camilla on Instagram. Her feed is beautifully curated and gives us so much inspiration to live a more sustainably.

x, The Skinny Confidential team.

+ check out this post for more quick & easy meals on the go.

++ if you’re planning a girls night, this post is a must-read.

DINNER PARTY ESSENTIALS:

The post 3 Summer Recipes and Decor Tips to Impress Your Guests appeared first on The Skinny Confidential.

Literally, we have the most delicious post for you today. Katie, Lauryn and Michael’s Executive Assistant is here to share the sourdough recipe she bakes for the Bossticks WEEKLY. Lauryn is obsessed. Everyone is.

Katie is such a whiz in the kitchen (and the office) and if you follow her on IG or read her blog post on peach habanero salsa, well, then you already know this.

♡♡♡

Sourdough for Beginners

Hi! You’ve seen my sourdough on Lauryn’s stories and on our Tiktok, but I’m here to give the full deets on the technique and recipe that I am obsessed with.

It’s a pretty decent beginner recipe, but just know it will take some practice to perfect. Here’s the original recipe that I started with and stick to about 80% now that I’ve gotten comfortable with the process. My edits to this recipe are only to add 100g of sourdough starter instead of 50g, and up the bread flour to 520g to account for the extra starter. It also makes a slightly larger loaf too, which nobody complains about lol. 

Before we get any further, let’s talk SOURDOUGH STARTER.

This is the origin of the entire process. You can buy a sourdough starter from a lot of bread shops or at a farmer’s market (The Sourdough Project in Austin is where I got mine).

This is an active, living, breathing “pet” that will make your loaf bubbly, airy and have that distinct flavor of sourdough that we all love. It consists of water and all-purpose flour, that’s IT. To start your own starter. It takes many days of “feeding” which is adding more flour and water repeatedly until you see bubbles and lots of fun activity – you’ll know when you see it. Here’s the how-to on creating your own and maintaining it so its ALIVE and ACTIVE to create the perfect sourdough loaf.

Next important part is to address the vessel you choose to bake your dough in. I have a super cute bougie dutch oven that my besties, Alston and Oscar, bought me as a gift. Using a cast iron dutch oven allows for optimal heating above 400F degrees and the ability to retain that heat during the baking process. A loaf needs to be steamed first. And this happens by starting it with the lid ON. Then removing the lid to get that crunchy and golden brown crust you see on all the prettiest sourdough loaves. You can also use any kind of deep dutch oven with a lid. Here’s another one that’s affordable as a good starting point.

Baking is a science.

I wish I would’ve paid more attention in chemistry to be honest because bread really is all about the right ratios and temperatures of all your ingredients and time to ferment and rise. I could get reaaaallly in the weeds with some nerdy bread facts, but this is the easiest way to explain the process. You add a leavening agent (sourdough starter or even packets of yeast if you are really wanting an easy route to a loaf) to flour and water, season it with salt, let it all acclimate to each other through time in a slightly warm environment, and bake it. 

Before we get into the step by step, here are some other items you might need once you fall in love with the process, but really all you need is a dutch oven and a sourdough starter.

♡ Food scale to measure in grams instead of using measuring cups

♡ Bread razor to score (cut) the dough before baking

♡ Bread baskets that don’t stick to the dough 

♡ Parchment paper to make an easy trip from your bowl to your dutch oven

Alright – you’ve got your materials and your active sourdough starter, let’s get to making some delicious sourdough.

*QUICK HACK* To quickly make sure your sourdough starter is ready to rock, get a glass of water, take a small scoop of your starter, and plop it into the water. If if floats, you’re good to continue. If it sinks, you need to keep feeding your starter and try this test again later.

BEGINNER SOURDOUGH RECIPE STEP BY STEP

Step 1

Add 350g (about 1 ⅓ cups + 2 tablespoons) of water to a big bowl

Step 2

Add 100g (about 1/2 cup) of your active sourdough starter to the bowl with the water, stir until it dissolves. The water will be white and bubbly.

Step 3

Add 520g (about 4 cups + 3 tablespoons) of bread flour and 10g of sea salt (about 2 teaspoons) to the water/starter mixture.

Step 4

Mix until a shaggy dough forms into a rough ball. Then let it sit for 1 hour at room temp, covered with a kitchen towel.

Step 5

Remove the towel and begin a series of stretch and folds (pulling one side of the ball up, and fold it over the dough ball, quarter turn the bowl, repeat – until you’ve gone all the way around the dough ball – about 4 folds total). Cover with a towel again and let it sit for 30min at room temp.

Step 6

Repeat step 5, then let dough sit at room temp, covered with a towel, for 8-10 hours to do it’s bulk ferment.

Step 7

Dough should look slightly bigger and fluffier than when you saw it last, woo! Dump it upside down onto a floured surface and begin to shape it into a round loaf. Pull the dough towards you from the bottom to create a tight “skin” across the top of the loaf. Do this about 10 times, or until the dough starts to hold its shape.

Step 8

Place your dough onto a sheet of parchment paper, and pop it back into your bowl, covered with a towel, at room temp, for 1-2 hours.

Step 9

At about the 1 hour mark, set your oven to 450F and place your dutch oven with lid into the oven to preheat as well. 

Step 10

When the oven reaches temp, CAREFULLY remove the VERY HOT dutch oven from the oven and onto a heat-protected surface. Make a slit in the top of the dough about a 1/2″ deep and across the length of your dough ball. Use the parchment paper to sling it from the bowl to the hot dutch oven. Return the lid to the dutch oven and CAREFULLY place it back in the oven for 20min.

Step 11

Remove the lid and continue baking for 20-25min or until it’s golden brown and crackly. 

Step 12

Remove the whole dutch oven from the oven (VERY HOT BE CAREFUL PLEASE!) and let loaf cool for 2 hours, this is the hardest part lol.

Step 13

Slice & serve up with some grass-fed salted butter (the best IMO). You can store this in a bread box or wrapped in butcher paper for 3-5 days, if you haven’t devoured it quicker than that. But I bet you will.

*Be sure to check out the original recipe for a more visual step by step guide if you need it.

Breadmaking is a lot of trial and error. You’ll learn the quirks of the process and develop your own methods, but trust the process here and get your hands dirty with this recipe. I love it. Lauryn loves it, Zaza and Michael love it – who doesn’t love sourdough!? Try it and tag me in your loaf pics! @HANGRYHOBSON on Instagram. 

x Happy Baking!

♡♡♡

Let us know if you try it out. What’s better than a warm piece of fresh sourdough with a big slab of butter. Yum.

x, The Skinny Confidential team

+ check out this post for healthy Mediterranean recipes.

++ make Lauryn’s Erewhon pink drink at home. 

SHOP SOURDOUGH ESSENTIALS:

The post Sourdough for Beginners appeared first on The Skinny Confidential.

We are in for such a treat today because Neda Varbanova is here to talk about her new cookbook and give us a taste with FOUR of her favorite recipes from it. (Did you spot the two puns?)

Anyway, you may know Neda as @healthywithnedi on Instagram where she shares tons of healthy cooking ideas, easy recipes, the cutest ever trips with her Grandma and also her super cute outfits too.

Lauryn and her met years ago in New York City over cucumber martinis (Nedi’s specialty), and since then Neda has come on the blog twice, here and here, to share healthy recipes with The Skinny Confidential community. She is a bright light in the influencer space, meaning she is so positive & encouraging. We’re so happy to welcome her back to the blog today.

Let’s let Neda take over to talk about The Mediterranean Meal Plan Cookbook.

The Mediterranean Meal Plan Cookbook with Neda Varbanova

♡♡♡

♡ Tell us about The Mediterranean Meal Plan Cookbook – who is the audience?

Neda Varbanova: I’m so excited to have published The Mediterranean Meal Plan Cookbook. The book is a culmination of an entire lifetime of cooking Mediterranean-inspired recipes in the kitchen with my mother and grandmother from Bulgaria to Athens and New York City, and my work creating Healthy with Nedi – my healthy lifestyle and nutrition brand.

The recipes aren’t just salads and smoothies (though it does include a few), rather a collection of hearty, delicious, Mediterranean-inspired recipes that also happen to be healthy. Some recipes are low-carb, some are gluten-free, and all of the recipes are made from fresh and wholesome foods. In addition, the recipes are easy to follow and could truly please anyone. 

I created the book so that anyone can enjoy it — from the everyday healthy eater to people who simply love good food. If you’re trying to eat healthier in 2023, this book is perfect for you. The recipes are healthy without sacrificing flavor and the benefits are tremendous. In fact, I’ve seen people who shift to a Mediterranean-inspired lifestyle to experience all sorts of benefits, including feeling happier, becoming more energized, getting better sleep, experiencing radiant skin, and improving digestion and weight loss efforts. 

♡ What if we want to eat healthy, but find it difficult?

NV: Just start cooking one wholesome meal a day or even once per week. Once you start eating healthy meals, you’ll start to feel more energized and will also be encouraged to start incorporating healthy meals into all parts of your day. The Mediterranean Meal Plan Cookbook also includes a thirty-day meal plan to help guide you through creating habits around good food choices for people who like to have their meals scheduled. 

♡ What’s your top recommendation for eating healthier in 2023?

NV: Buy my book! Lol, but in all seriousness, for me it comes down to eating real food, spending more time in the kitchen and sharing meals with people that you love. Eating a Mediterranean-style diet is one of the best things you can do for your health. Year after year The Mediterranean Diet is voted one of the-if not the– healthiest diet and the best thing about it is all you need to do is eat real food.

Eating a Mediterranean-inspired diet includes eating meals that are full of fresh vegetables, whole grains, nuts and seeds, and lean meats, as well as a bit of indulgence. This style of eating is less about counting calories and more about enjoying the abundance of fresh food. So if you start eating fresh, wholesome food for every meal, it is almost guaranteed that you’ll feel more satisfied and full of energy. 

When you cook your own food and share it with your loved ones, not only can you pay attention to what’s going into your meals, you can also find more joy and connection in what you eat.

♡ What are the most common ingredients in The Mediterranean Meal Plan Cookbook?

NV: The most common ingredients in the book are probably high-quality extra-virgin olive oil (look into high phenol olive oil for health btw — the benefits are incredible), leeks, spinach, feta cheese and lemons. These ingredients are simply the foods that I use the most in my kitchen at home and so of course they made their way into all of my favorite dishes.

To say that I am a feta cheese lover is an understatement, lol. In fact, I can have feta anytime of the day and I actually love to mix it with sweet and savory dishes. Try the Orange French Toast from my cookbook and sprinkle feta cheese over it. It’s so heavenly! 

One of my favorite portions of The Mediterranean Meal Plan Cookbook is a chart that helps you make healthier swaps for common ingredients such as refined white bread, white sugar and dairy products, just to name a few. I really wanted to give the readers all the tools that they need to eat well, feel great and also look fabulous. 

Recipes from The Mediterranean Meal Plan Cookbook

I’m so excited to share a few recipes from the cookbook with you. Here are recipes for a low-carb breakfast, a heartwarming starter (the stew), a vegan entrée and a gluten-free dessert that could get you through a whole day of eating the Mediterranean way! Try them out and let me know how it goes — I love to hear about people’s favorite Healthy with Nedi recipes.

Greek Style Eggs with Spinach and Leeks 

{Image credit: Oksana Pali}

These eggs are the perfect dish for breakfast, brunch or a light dinner. There is no better taste than creamy feta with spinach and leeks. It reminds me of spanakopita, but without the extra calories or carbs. This dish is also packed with antioxidants and fiber and may reduce inflammation and aid weight loss. When you cook the eggs, watch them carefully, as they are easy to overcook. Turn off the heat when the whites are firm and the yolks are tender and runny. But if you prefer the eggs well done, cook them for a few extra minutes.

Makes 6 servings

+ 3 tbsp (45 ml) extra virgin olive oil

+ 3 leeks (white and light green parts), chopped

+ ¼ cup (60 ml) water

+ 1 lb (454 g) fresh baby spinach

+ 3 tbsp (12 g) chopped fresh parsley

+ 2 tbsp (7 g) chopped fresh dill, plus more for garnish if desired

+ Sea salt and pepper to taste

+ 6 eggs

+ ⅓ cup (50 g) crumbled feta cheese, plus more for garnish if desired

+ 1 tsp dried oregano

+ ¼ tsp chili flakes

+ Lemon zest, for garnish, optional

DIRECTIONS:

+ Heat the olive oil in a large skillet over medium heat. Add the leeks and cook for 1 minute, covered. Then add the water and continue cooking for 5 to 6 minutes, stirring occasionally, until the leeks are soft. Add the spinach, parsley and dill, and season with salt and pepper. Turn the heat to high and cook for 5 minutes, until the water starts to evaporate. Then bring the heat back down to medium.

+ Using a large spoon, form six nests in the mixture and crack one egg into each nest. Sprinkle the feta around the eggs, then do the same with the oregano and chili flakes.

+ Cover the pan and cook for 3 to 5 minutes, until the egg whites are cooked but the yolks are soft. (Cook for longer if you prefer the eggs well done.) Serve hot, topped with lemon zest, feta and chopped dill.

Nedi’s Tip:

♡ Frozen spinach can be used in place of the fresh spinach if needed. Thaw it in a bowl or colander and squeeze it with paper towels or your hands over a strainer to remove excess water before using in this dish.

Yiayia’s Meatball Stew with Artichokes

{Image credit: Oksana Pali}

I’ve been dreaming about this stew since I had it last year. I had spent an entire day at the airport in Greece, trying to get on my flight back to New York City. The flight kept getting delayed and finally was canceled in the evening. So I headed back to my grandma’s house and she had just finished cooking this meatball stew. I was starving and it felt like the most comforting meal one could have. The next time I visited my yiayia we made the stew together and I’m so glad I got to learn her technique. Cooking together creates so many special memories for me that I know I will treasure forever. So I hope you enjoy this dish as much as I do.

Makes 6 servings

+ 2 tbsp (30 ml) extra virgin olive oil

+ 1 leek (white and light green part), chopped

+ 1 medium yellow onion, chopped

+ 1 large carrot, chopped

+ 1 red cubanelle or bell pepper, chopped

+ 8 artichoke bottoms, cut in half (see Nedi’s Tips)

+ 1 large russet potato, peeled and chopped

+ 2 qt (1.9 L) low sodium vegetable broth

+ 2 cups (480 ml) hot water

+ 1 lb 2 oz (500 g) ground beef

+ ½ cup (90 g) dry chickpea rice or regular dry rice (see Nedi’s Tips)

+ 1 tsp cumin

+ 1 tsp pepper

+ ½ tsp turmeric

+ ½ tsp cinnamon

+ ½ tsp smoked paprika

+ ½ tsp oregano

+ ¼ tsp chili flakes

+ Sea salt to taste

+ ½ cup (75 g) gluten-free all-purpose flour blend

+ 3 tbsp (12 g) chopped parsley

DIRECTIONS:

+ Heat the olive oil in a large pot over medium heat and add the leek, onion, carrot and pepper. Sauté for a few minutes, until tender. Then add the artichoke bottoms and potato and sauté for another 2 minutes. Pour in the vegetable broth and water.

+ In a large bowl, add the ground beef, chickpea rice, cumin, pepper, turmeric, cinnamon, paprika, oregano, chili flakes and salt. Mix well and form small meatballs, about 1 tablespoon (15 g) each. Spread the flour on a plate and then lightly roll each meatball in the flour to prevent them from falling apart.

+ Gently toss the meatballs into the stew. Bring to a boil then lower the heat to medium. Cook for an hour, lightly covered. Garnish with the chopped parsley at the end and turn off the heat. Serve while hot and enjoy!

Nedi’s Tips:

♡ Artichoke bottoms can be purchased in cans from Amazon. I always have my pantry stocked with them. They are packed with fiber and nutrients and also make a great low-carb substitute for potatoes. If you can’t find artichoke bottoms, one or two additional russet potatoes can be used instead.

♡ Chickpea rice can be found from the brand Banza. I also like to use it as it has more protein and fiber than regular rice.

Spaghetti Squash with Lentil Bolognese 

{Image credit: Oksana Pali}

This lentil Bolognese sauce is packed with nutritious ingredients such as onion, garlic, carrots, mushrooms and lentils. The meatless sauce is tasty, hearty and also meaty enough that a meat lover won’t complain that anything seems missing. Spaghetti squash is a nutritious winter vegetable that offers lots of fiber, beta carotene and folate. 

Makes 4 servings

+ 1 large spaghetti squash

+ Sea salt and pepper, to taste

+ 4 tbsp (60 ml) extra virgin olive oil, divided

+ 1 medium white onion, finely chopped

+ 1 carrot, finely chopped

+ 3 cloves garlic, minced

+ 2 cups (140 g) cremini mushrooms, chopped

+ 1 (14-oz [397-g]) can cooked lentils, drained and rinsed

+ 1 (14-oz [397-g]) can fire-roasted diced tomatoes

+ 1 cup (240 ml) tomato sauce

+ 2 tsp (8 g) coconut sugar

+ 1 tsp dried oregano

+ 1 tsp dried basil

+ ¼ tsp chili flakes

+ ¼ cup (10 g) chopped fresh basil, plus more for garnish

+ ½ cup (56 g) shredded plant-based mozzarella (I used Daiya)

DIRECTIONS:

+ Preheat the oven to 400°F (205°C).

+ Cut the spaghetti squash in half, lengthwise, and scoop out the seeds. Season with a light pinch of salt and pepper, and then drizzle with 2 tablespoons (30 ml) of the olive oil. Place the halves cut-side down on a large, rimmed baking sheet, and bake for 40 to 50 minutes, until tender. (Smaller squash will be done sooner than larger squash.) Set the squash aside to cool. When cool enough to handle, use two forks to break up the squash into noodles and then place the noodles on a serving plate.

+ Meanwhile, make the lentil Bolognese. Heat the remaining 2 tablespoons (30 ml) of olive oil in a skillet over medium heat. Sauté the onion, carrot and garlic for 4 minutes, stirring occasionally. Then add the mushrooms and sauté until they begin to soften. Add the lentils, tomatoes and tomato sauce. Stir to combine.

+ Stir in the coconut sugar, oregano, basil and chili flakes. Simmer the sauce for 15 minutes, until it thickens, and all the vegetables are tender. Then season to taste with salt and pepper. Turn the heat off and add the fresh basil. Stir and set aside.

+ Spoon the lentil Bolognese over the spaghetti squash noodles and then sprinkle with the mozzarella cheese. Garnish with more fresh basil and enjoy.

Nedi’s Tip:

♡ Try this lentil Bolognese over zucchini noodles, gluten-free spaghetti or in a lasagna.

Flourless Chocolate Cake with Walnuts

{Image credit: Oksana Pali}

This is the most delicious, decadent, flourless chocolate cake that you will ever taste. My mom used to make this cake for birthdays and special family gatherings all the time. In fact, we have made the perfect tweaks to make sure it can be enjoyed in this Mediterranean meal guide. The ingredients consist mainly of chocolate, walnuts, eggs, butter and coconut oil. After all, there is no better combination than chocolate and coconut. Chocolate lovers will love this dessert!

Makes 8 servings

+ 6 eggs, at room temperature

+ Pinch of sea salt

+ ½ tsp fresh lemon juice

+ 1½ cups (180 g) walnuts, finely chopped

+ ½ cup (1 stick/114 g) soft butter, plus more to grease the pan

+ ¼ cup (60 ml) coconut oil

+ ½ cup (96 g) coconut sugar

+ 2 tbsp (30 ml) honey

+ 2 tbsp (10 g) cacao powder

+ 1 oz (50 g) dark chocolate

+ Sliced strawberries, for serving, optional

DIRECTIONS:

+ Preheat the oven to 350°F (175°C). Grease an 8-inch (20-cm) cake pan with butter and then place a piece of parchment paper on the bottom. Cut the paper to fit exactly in the pan.

+ Separate the yolks from the egg whites and then place each in separate bowls.

+ In a large mixing bowl, beat the egg whites with a pinch of salt and the lemon juice using a mixer until they become white and fluffy, about 2 minutes. Then add the walnuts to the bowl with the egg whites.

+ In a smaller bowl, beat the soft butter, coconut oil, coconut sugar and honey with a mixer. Add the egg yolks and cacao powder and beat until mixed well.

+ Take half of the mixture from the egg yolk bowl and add it to the bowl of egg whites and walnuts. Set aside the other half of the egg yolk mixture.

+ Add the egg white mixture to the prepared pan and bake for 15 to 20 minutes. Insert a toothpick in the cake; if it comes out with no crumbs, the cake is ready.

+ Let the cake cool completely then transfer to a serving platter. When completely cool, spread the remaining egg yolk mixture on top and over the sides. Then grate the dark chocolate on top and serve with sliced strawberries if you like.

Nedi’s Tip:

♡ If the walnuts are not already chopped, then add them into a small food processor and pulse until they become finely chopped.

♡ These sound amazing, where can we buy the book?

NV: You can purchase The Mediterranean Meal Plan Cookbook: Simple, Nutritious Recipes to Eat Well, Feel Great and Look Fabulous in most bookstores nationwide.

 I’ll also be hosting a few book signing events in the coming months, follow me on @healthywithnedi to stay updated on new happenings. I’m so excited for everyone to try my recipes and find new favorite meals to eat well, feel great and look fabulous. xo

♡♡♡

Mouth. is. watering. That chocolate cake anyone? To die for. We are just so excited to try some of Nedi’s recipes from her brand new cookbook. Be sure to follow Nedi on IG where she shares so many fun cooking videos, and our favorite… grocery store hauls! She finds the coolest stuff.

And keep in mind, try to support your local bookstore if you can! If they don’t carry The Mediterranean Meal Plan Cookbook: Simple, Nutritious Recipes to Eat Well, Feel Great and Look Fabulous you can ask them to order it in.

x, The Skinny Confidential team.

+ checkout Nedi’s favorite recipes for colder weather here.

++ if you’re into cooking, stalk this strawberry cake recipe.

+ Reprinted with permission from The Mediterranean Meal Plan Cookbook by Neda Varbanova. Page Street Publishing Co. 2022. Photo credit: Oksana Pali.

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The post Let’s Talk About The Mediterranean Meal Plan Cookbook with Neda Varbanova appeared first on The Skinny Confidential.

Did you hear the latest? There’s a new Suzie Homemaker in town.

Are you ready for the most delicious, good-for-you, vegan & gluten-free cookie dough of your life?

The Skinny Confidential has teamed up with DEUX to bring you the hottest flavor ever: Pink Frosting~ a treat that you can eat straight out of the jar or bake into cookies. It’ll bring back all the nostalgic feels of your childhood: Think: birthday sleepovers, pillow fights & Easy Bake Ovens, but like, with beauty benefits.

The Best Gluten Free Cookie Dough

THE SKINNY CONFIDENTIAL X DEUX CO-BRAND

If you haven’t heard of DEUX, let me introduce you. It is THE good-for-you cookie dough company. They believe in healthy, high quality ingredients to produce healthy & high quality products that taste damn good. In fact, to create their flavors they teamed up with a naturopathic doctor to help them choose the most healthful, impactful ingredients for all their DEUX. Some of the ingredients they use across their range of flavors are pea protein, ashwagandha, zinc, elderberry, aloe vera, Vitamin C & Maca.

They really want you to feel good about what you’re eating so it was no brainer to create this magical, nostalgic PINK FROSTING DEUX together. 

It’s so decadent & made with only clean ingredients like organic oat flour, coconut sugar, maple syrup, cashew & almond butter. PLUS it’s made with pomegranate & dragon fruit powder which are just so anti-inflammatory. We want you to always be chiseled, even when stuffing your face with pink cookie dough. It’s all just so TSC-esque.

So, just like your cheeky wristlet bag says…Hunny, these are mommy’s cookies.

YES, of course you can purchase only the DEUX ($15), but if you’re into:

♡ 3 jars of delicious pink frosting cookie dough

♡ TSC ICE QUEEN FACE OIL (with raspberry & pomegranate oil to depuff)

♡ An iconic, matte pink spoon specifically for eating dough

We got you. Purchase THE PINK ERA KIT to get it all for $85.

We’re also offering 10% off your order with the code SKINNYDEUX. Does it get any better?

The best part about this HEALTHY cookie dough, is that you can eat it DEUX ways:

♡ Eat it straight from the jar with your iconic pink spoon.

♡ Bake cookies: roll it into balls, flatten, place on a cookie sheet then bake for 8-9 minutes at 350F.

YUM.

Sabeena, the founder of DEUX, was on the HIM & HER podcast recently so go check it out if you haven’t listened yet. She’s a powerhouse who made DEUX skyrocket to success. In the podcast she talks about how she disrupted a very well established category, changed career paths & identified a niche (and how you can too).

Anyway, here’s the full ingredient list for you, so really know what you’re putting in your body:

+ organic oat flour

+ cashew butter

+ organic maple syrup

+ organic cane sugar

+ water

+ sprinkles (made with sustainable certified palm oil & palm kernel oil)

+ organic flaxseed

+ vanilla extract

+ baking soda

+ organic natural coloring (organic carrot, organic apple, water, citric acid)

+ pomegranate powder

+ dragon fruit powder

+ salt

+ jasmine tea extract

Beauty tools & cookie dough are the hottest new way to depuff. Bake, ice roll, repeat.

To enter our fun giveaway be sure to head to @theskinnyconfidential before September 29 and our Tiktok before September 28 (tomorrow – eek) for a chance to win The Skinny Confidential x DEUX PINK ERA kit. While you’re at it, be sure to tag us @theskinnyconfidential so we can stalk you in all your Suzie Homemaker glory. 

As always this delicious, decadent, PINK, healthy cookie dough was made with you in mind & wouldn’t even be possible without all of your support. Forever so grateful for this amazing community. 

x, lauryn

+ stalk everything you need to know about the PINK BALLS face massager.

++ listen to Sabeena, founder of DEUX on the podcast.

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The post The Best Gluten Free Cookie Dough: The Skinny Confidential x DEUX Pink Frosting  appeared first on The Skinny Confidential.