Monday, February 18, 2019

Banana Muffins (Sugar Free, Dairy Free)

Who doesn't love a good muffin? I will tell you that I typically don't love the ingredients though. Now that Lincoln is getting bigger and we will soon be introducing more foods into her diet, I am on a mission to make some of our traditional recipes healthier. I have a feeling these Banana Muffins might just be her favorite someday!

Banana Muffins-

3 bananas
1/4 Cup Honey
1/3 Cup Coconut Oil (melted)
1/3 Cup Unsweetened Applesauce
1 Egg
1 Teaspoon Vanilla Extract
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Nutmeg
1/2 Cup Walnuts

Pre-heat oven to 350 degrees. In a large bowl mash the bananas. Mix in all other wet ingredients. In a separate bowl mix dry ingredients together. Combine wet and dry ingredients. Stir in walnuts. Fill lined baking cups 3/4 full and bake for 17- 19 minutes.


xx, Prosecco and Projects

Wednesday, February 13, 2019

Crispy Artichoke Hearts w/ Chipolte Aioli (Whole30)

Artichokes are really having a moment in my house right now. I love love love them but can I be honest... I don't love making the whole artichoke and dealing with the mess of cleaning them. I was determined to find an easier way to enjoy these little gems and these Crispy Artichoke hearts fill my heart with joy! They are so easy to make and they are a great on their own as a snack/appetizer or as a topping for your salad. The options are endless!

Crispy Artichoke Hearts w/ Chipotle Aioli-

1 Bag Frozen Artichoke Hearts
2 Tablespoons Olive Oil
Salt and Pepper

Pre-heat oven to 425 degrees. Toss artichokes in olive oil and salt and pepper. Place on a cookie sheet and bake for 45 min.

Chipotle Aioli-

1 Egg Room Temp (this is v important)
1 Cup Avocado Oil
1 or 2 Chipotle Peppers
1 Splash Red Wine Vinegar
1 Teaspoon Mustard Powder
Juice of 1/2 a Lemon

Put all ingredients in a tall mason jar (make sure that mouth of the jar is large enough for your immersion blender to fit). Put the immersion blender directly over the egg yolk. Turn immersion blender on and slowly lift it up. The liquid will quickly change consistency and become aioli.

xx, Prosecco and Projects

Monday, February 11, 2019

Pink Velvet Popcorn

It is raining pink in our house these days and I am soaking up every bit of it! Little Miss Pinkalicious has us wrapped so tight around her little finger we can barely breathe. I just know she is going to be all things girly so I am practicing my pink and sprinkle dessert skills now!

Pink Velvet Popcorn-

1 box white cake mix prepared (mix in pink food coloring prior to cooking)
8 cups popped popcorn
22 oz white chocolate chips
 1 tablespoon Crisco

Crumble cake mix and set aside. Melt white chocolate chips with Crisco in it. In a large bowl toss popcorn and melted white chocolate. Spread out onto wax paper and sprinkle with cake crumbles. Let chocolate set.

xx, Prosecco and Projects