Apron Strings http://www.apronstringsblog.com Sat, 01 Aug 2015 14:35:40 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Campfire Foil Dinner: Apricot Dijon Chicken Breast Packets http://www.apronstringsblog.com/campfire-foil-dinner-apricot-dijon-chicken-breast-packets/ http://www.apronstringsblog.com/campfire-foil-dinner-apricot-dijon-chicken-breast-packets/#respond Sat, 01 Aug 2015 14:35:40 +0000 http://www.apronstringsblog.com/?p=9293

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campfire foil chicken

Healthy campfire recipes are often hard to come by – and, who doesn’t want a perfectly burnt hot dog cooked over a campfire when you’re in the woods?

That is why this recipe struck me – it is on the healthy side AND campfire friendly.

These foil dinners are so good – and so easy. Just slather your sauce on the chicken, wrap and throw in the fire. You have to watch these babies carefully once you put them in the fire, because chicken tends to burn. And using the sugar-free, fruit-only jam is a must. Just a minute or two on each side (depending on the heat of your fire) and It’s Dinner Time!

These are so good that we have been cooking them on our BBQ griller a quick weeknight dinner. SO yum.

Campfire Apricot Dijon Chicken Breasts
Prep time
Cook time
Total time
Recipe type: entree
Cuisine: campfire
Serves: 4 servings
  • 4 boneless chicken breasts
  • ½ cup sugarless fruit-only apricot jam (regular full-sugar jam tends to burn)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon A-1 steak sauce
  1. Use two layers of heavy-duty aluminum foil that are about 12 inches long for each chicken breast. (For regular aluminum foil, use three layers.)
  2. Place chicken breasts in prepared squares. Stir together the jam, mustard and steak sauce. Spread a thick layer on one side of each chicken breast. Turn chicken over and then spread another layer of sauce on top.
  3. Fold foil around chicken to make a secure packet. Toss on campfire (or use your barbecue grill) and cook for a few minutes on each side. Time will vary according to how hot your fire (grill) is. Check by opening one of the packets and cook longer if needed.


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Grilled Vegetable Salad with Chimichurri Sauce http://www.apronstringsblog.com/grilled-vegetable-salad-chimichurri/ http://www.apronstringsblog.com/grilled-vegetable-salad-chimichurri/#comments Thu, 30 Jul 2015 15:10:37 +0000 http://www.apronstringsblog.com/?p=9350

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Potatoes play only a supporting role in this flavor-packed grilled salad.

Grilled Vegetable Salad with Chimichurri

Grilled Vegetable (and Potato) Salad with Chimichurri

If you’re as obsessed with grilled vegetables  as I always am this time of year, this could very well be your new go-to summer salad. I originally made a version of this with potatoes only, and loving the POW of the chimichurri as I do, wanted to bring it with me to a gathering last week – only wanted to make it much less starchy. Simple solution? Throw in other summer vegetables to lighten it up (lowering the overall carbs and jacking up the nutrition while we’re at it).

You can, of course, play with the proportions, adding other veggies to the mix and so on, but the overall result is pretty much guaranteed to be a hit. Not to humblebrag, but I honestly hadn’t planned on posting this originally; just bringing a tasty dish to an evening with friends. I got enough requests for the recipe that I had no choice but to (happily) oblige. 

Note on the potato component: I chose to parboil the diced potatoes for 5 minutes before grilling them, but you could do it all on the grill if you like, with just a little more time.

Happy grilling!

Grilled Vegetable Salad with Chimichurri
Prep time
Cook time
Total time
Potatoes play only a supporting role in this flavor-packed grilled salad.
Recipe type: Salad
Cuisine: Americanish
Serves: 6-8
  • 1 cup fresh Italian parsley, minced
  • ½ cup fresh cilantro, minced
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 5 to 6 garlic cloves, minced
  • 3 teaspoons salt, divided
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • fresh black pepper to taste (plus more for seasoning later)
  • 2-3 pounds Yukon Gold or Red Bliss potatoes, diced
  • 2-3 tablespoons olive oil
  • 2-3 zucchini, cut into ¼ inch slices or half-moons
  • 1-2 bell peppers, sliced
  • 1 red onion, halved and thinly sliced.
  1. Make the chimichurri first to let the flavors do that mingling thing. Combine the parsley, cilantro, olive oil, red wine vinegar, garlic, 1 teaspoon of salt, red pepper, cumin, oregano and black pepper. You can either just whisk it together as-is, for a more rustic texture (as I prefer), or you can blend it until smooth. Set aside in the fridge. You can do this hours or even a day or two in advance.
  2. Now parboil the potatoes if you roll that way. Preheat your grill to medium heat. Fill large stockpot with water and add 1 more teaspoon of the salt. Bring to a boil and add potatoes, cooking for approximately 5 minutes. Then, when potatoes are done boiling (just on the edge of fork-tender), drain thoroughly, then toss in oil and transfer to an grill basket and roast for about 10 minutes, turning over halfway through until golden brown. (Longer if you're not parboiling, natch.) Move to mixing bowl and set aside.
  3. Toss remaining vegetables in oil, season with salt and pepper, and add to grill basket. You'll probably want to do this in batches so it's not too crowded, depending on the size of your grill basket and your grill itself. Grill for about 5-10 minutes, turning once or twice to get nice and browned on both sides.
  4. Toss all the veggies and potatoes together with the sauce and serve.

Other adventures in chimichurri:

Chimichurri Roast Chicken from Laylita’s Recipes
Grilled Flat Iron Steak with Chimichurri from Kalyn’s Kitchen
Balsamic Chimichurri from Laylita’s Recipes
Chimichurri Meatballs from Noble Pig
Baked Halibut with Chimichurri from The Kitchn

— posted by Anne

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Campfire Foil Dinners: Meatloaf in Onion Cups http://www.apronstringsblog.com/campfire-foil-dinner-meatloaf-in-onions/ http://www.apronstringsblog.com/campfire-foil-dinner-meatloaf-in-onions/#comments Mon, 27 Jul 2015 13:21:10 +0000 http://www.apronstringsblog.com/?p=9295

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campfire meatloaf

I love making fancy and challenging food in my home kitchen, but for camping, everyone really just wants something homey and hearty. And so, I keep it simple. And any food just tastes better when you’re in the great outdoors, right?

This recipe for meatloaf in onion cups is the perfect campfire food. It is simple, homey, delicious, hearty – and best of all, so very easy.

You cut and onion in half from pole to pole.  Cut the top 1/4 off of the onion. DO NOT discard the outer skin – which you usually do. The outer skin will be inedible, but it provides great insulation to your meatloaf while it is cooking right in the fire. Once you cut the onion in half, you cut out the middle layers, leaving two layers of onion and the outside papery skin in tact.

Make your favorite meatloaf recipe, or use ours below. Fill the onion halves and press them together – don’t worry – they will hold together.  Place a slice of bacon cut to fit over the top of the onion bundles. Wrap in two layers of heavy duty foil – or three layers of regular foil.

Throw them in the fire and turn occasionally. If your fire is very hot, check in about 5 minutes by unwrapping one of your meatloaf bundles carefully. If the meatloaf is still pink, re-wrap and throw back on the fire.

This one will get you rave reviews from all your fellow campers – guaranteed!

Campfire Meatloaf in Onion Cups in Foil Packets
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: campfire
Serves: 4 servings
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon steak sauce (I used A-1)
  • 1 teaspoon cayenne pepper sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • ¾ cup rolled oats
  • 16 ounces 85 per cent lean ground beef
  • 4 large sweet onions, such as Vidalia or Walla Walla
  • 6 slices bacon
  1. In a medium mixing bowl, combine the egg, mustard, steak sauce, cayenne pepper sauce, soy sauce and garlic powder. Pulse the oats in a food processor until fine crumbs, but not powdered. Stir into bowl.
  2. Using hands, mix in the hamburger to this mixture, distributing evenly.
  3. To prepare onions, place onions root side down. Cut off top ⅓ of onion and reserve for another use. Cut the onion in half through the root end. Cutting as needed with a small knife, remove all but the outside two layers of the onion halves.
  4. Stuff the ground beef mixture into the onion halves, pressing them together (I found that the ground beef mixture helps hold the onion halves together.
  5. Make four different socks of two layers of heavy duty aluminum foil that are 12 inches in length. (If using regular aluminum foil, use three layers for each.)
  6. Place the filled onions, cut side up, on the prepared squares of aluminum foil. Form foil around the bottoms of the onions, Cut bacon slices in half lengthwise and lay them across tops of onions. Finish folding foil around onions, making sure that each packet is secure.
  7. Cook on campfire (or your barbecue grill) for about 5 to 8 minutes on each side. Remove one packet and open to check for doneness. Return to heat until packets are cooked through and bacon is browned.

Other genius Campfire foil dinners:

100 per cent foolproof Tin Foil Dinners, Kalyn’s Kitchen
Sausage and Veggies in Foil, Simple Bites
Campfire Salmon in Foil, This Mama Cooks

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BLT Salad with Avocado and Creamy Lemon Mayo Dressing http://www.apronstringsblog.com/blt-salad-with-avocado-and-creamy-lemon-mayo-dressing/ http://www.apronstringsblog.com/blt-salad-with-avocado-and-creamy-lemon-mayo-dressing/#respond Thu, 23 Jul 2015 15:00:59 +0000 http://www.apronstringsblog.com/?p=8995

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Time to celebrate Peak Tomato with this simple salad version of the classic BLT.

BLT Salad with Creamy Lemon Mayo Dressing

BLT Salad with Creamy Lemon Mayo Dressing (Undressed here, of course. The Before Shot.)

The tomatoes are getting really good here. Is it happening in your area too? Ratatouilles and sauces and other tomato adventures are also assuredly coming, but right now, I just want them in their freshest possible form. And nothing like a good BLT for featuring exactly that.  It was a total rediscovery when I needed to transition from over a decade of vegetarianism. What a masterpiece of minimalism the BLT is: the three star ingredients (the acronym itself) balanced perfectly; the supporting players (bread, mayonnaise) there only to serve the greater purpose.

So if you’re avoiding grains/gluten/starch/carbs, what to do? In this instance, the equation was simple as the original. Leave out the bread, and you have? Salad. Why not run with that? I decided I wanted a touch of softness in the texture, for which the avocado served nicely (along with the goodness its nutritional pedigree contributes). On the bacon, my favorite source is Niman Ranch, for their quality as well as their ethics. And finally, the mayo – I didn’t want it to weigh the salad down, but I gotta say, I definitely do like a little in the mix. Stretching it out with lemon juice and a touch of pepper was all it needed to both lighten the mayo and brighten the whole salad.

Add this to your summer after you load up at the farmer’s market tomato stand this weekend. 

BLT Salad
Prep time
Cook time
Total time
The classic sandwich in salad form. All the best flavors, none of the starchy grains.
Recipe type: Salad
Cuisine: American
Serves: 2-3 salads
  • 6 ounces bacon of your choice (Niman Ranch is my favorite)
  • 1 cup cherry or grape tomatoes, halved
  • ½ large avocado, cubed
  • 2 cups lettuce of your choice (I like a mic of baby lettuces)
  • ¼ cup mayonnaise
  • 1 tablespoon lemon juice
  • freshly ground black pepper to taste
  1. Cook those bacon slices up in a large heavy bottomed skillet, until browned and crisp. Set aside to cool a bit on a paper towel.
  2. Toss together all the vegetables, cutting the lettuce into bite-sized pieces if you're not using baby lettuce.
  3. Whisk the mayonnaise and lemon juice in a small bowl, adding pepper to taste.
  4. Once bacon has cooled, break it up into approximately one-inch pieces, then toss with the vegetables. Drizzle with dressing.
  5. *ALL INGREDIENTS ARE APPROXIMATE: Use more or less of any element to your liking.

BLT Salad with Creamy Lemon Mayo Dressing

BLT Salad with Creamy Lemon Mayo Dressing (the After shot).

Other salads featuring bacon from bloggers:

Arugula Corn Salad with Bacon from Simply Recipes
Better Broccoli Salad from Food Renegade
Asparagus, Egg and Bacon Salad with Dijon Vinaigrette from Skinnytaste
Warm Red Cabbage Salad with Bacon and Goat Cheese from Kalyn’s Kitchen
Raw Kale Salad with Warm Bacon Vinaigrette from Just a Taste

— posted by Anne

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Spiralized Waldorf Salad with Ginger Walnut Cream #WaldorfSaladRefresh http://www.apronstringsblog.com/waldorf-salad-ginger-walnut-cream/ http://www.apronstringsblog.com/waldorf-salad-ginger-walnut-cream/#comments Sun, 19 Jul 2015 18:48:28 +0000 http://www.apronstringsblog.com/?p=9226

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Spiralized Waldorf Salad with Ginger Walnut Cream #WaldorfSaladRefresh

Spiralized Waldorf Salad with Ginger Walnut Cream #WaldorfSaladRefresh

Waldorf Salad is one dish that takes me straight back to my childhood at my grandma’s house. She served simple food with love – like sliced tomatoes sprinkled with black pepper and peach slices drizzled with a little cream. And Waldorf Salad.

This apple, walnut and celery salad was actually one of her fancy dishes, served on a lettuce leaf. She said she felt like Lady Astor dining at the Waldorf Hotel whenever we ate it.

It made her happy, and so I loved it, too.

The California Walnut folks are having a contest to do an update on the classic Waldorf salad. #WaldorfSaladRefresh. I knew I had to join in on this in honor of my grandma.

The first thing to go was the mayonnaise. For me, it just seemed to heavy and fatty for this light crunchy salad. So, I used Greek yogurt. I blended the yogurt with some toasted walnuts to give the sauce a deep, rich walnut flavor throughout, with lemon juice and zest to brighten it up.

I thought of adding dried cranberries, but they didn’t add enough of a kick. So I added minced crystallized ginger – WOW does this wake up this salad with a zing!

And one more thing – I spiralized an apple and tossed it in the creamy walnut sauce to finish with a pretty presentation.

Waldorf Salad for the 21st Century!

 #WaldorfSaladRefresh @CAWalnuts

Spiralized Waldorf Salad with Zesty Ginger Walnut Cream #WaldorfSaladRefresh

4.0 from 1 reviews
Spiralized Waldorf Salad with Ginger Walnut Cream Sauce
Prep time
Cook time
Total time
A fresh take on the iconic Waldorf Salad with spiraled apples and a toasted walnut cream sauce.
Recipe type: Salad
Cuisine: American
Serves: 4 servings
  • 1 cup diced California walnuts
  • 1 tablespoon olive oil
  • 1 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon lemon juice + 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • 2 large Fuji apples (16 ounces total), divided
  • 1 cup diced celery
  • ¼ cup diced celery leaves
  • ¾ cup halved red seedless grapes
  • ¼ cup minced crystallized ginger
  • 2 tablespoons diced flat leaf parsley, plus a few leaves for garnish
  1. Preheat oven to 350 degrees.
  2. Toss walnuts in oil and spread on a baking sheet and bake for 10 minutes. Let cool to room temperature.
  3. Place half of walnuts in a blender with yogurt, honey, lemon juice, zest, and salt. Blend until very smooth, about 60 seconds.
  4. Cut one apple into long thin spirals with a spiralizer. Apple pieces should be a little bigger in width than spaghetti noodles. (NOTE: A spiralizer is preferred for cutting the apple – it makes a beautiful presentation. If there is no spiralizer available, cut apple into julienne strips that are ¼ inch thick.) Toss the cut apple spiral pieces in half of the walnut cream blender mixture and set aside.
  5. Core the remaining apple and cut into ½ inch chunks. Toss together the remaining walnuts, apple chunks, celery, celery leaves, halved grapes, crystallized ginger and parsley. Stir in the remaining walnut cream blender mixture.
  6. Using a 4-inch wide ring mold, spoon this mixture onto center of four salad plates, pressing down with a spoon so that the salads are solid and hold the round shape when the ring molds are removed. Divide the coated spiral apple pieces into four parts and place one part on top of each salad, arranging so that the pieces are piled high so that the spirals make a dramatic presentation. Garnish with parsley leaves.


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Homemade Marzipan Honeybees http://www.apronstringsblog.com/marzipan-honeybees/ http://www.apronstringsblog.com/marzipan-honeybees/#comments Fri, 17 Jul 2015 15:10:44 +0000 http://www.apronstringsblog.com/?p=9229

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An easy, wholesomely sweet snack that’s fun to make with kids.

Homemade Marzipan Honeybees

Homemade Marzipan Honeybees made with almond flour and honey.

About 8 years ago, I made an extra-special cake for a friend who shares an all-time-favorite comedian with me: The inimitable Eddie Izzard.  Anyone who’s already a fan will recognize the statement “I’m COVERED IN BEES,” but for the uninitiated, I share this here. You’re welcome.

Anyway, the cake was a jelly-roll, styled as Yule Log despite the summer heat, decorated with flowers and (surely you guessed it) COVERED IN BEES. At the time, I used pre-packaged marzipan to roll the little bee-body shapes, and fashioned them just like you see in this recipe’s version, with the sliced almonds as wings.

I was reminded of that cake a few weeks ago, when I finally got to see Eddie live after being an avid fangirl all these years. In homage, I thought I’d recreate the bees all on their own in a homemade whole food version, thinking they’d be a sweet little bite for kids, and a perfect treat for us paleo/whole food types, with no refined sugar, grains, or dairy.

Bonus: they were indeed fun to make with a young helper, too – though be warned, after consuming a mere handful, my assistant was literally doing laps around the house, and at one point even hopped on the elliptical in the living room to burn off her energy. True story. I have witnesses. I can’t promise everyone will get that much of a buzz (see what I did there?) from them, but I will totally vouch for their tastiness.

Homemade Marzipan Honeybees
Prep time
Cook time
Total time
An easy, wholesomely sweet snack that's fun to make with kids, with no refined sugar, grains, or dairy.
Recipe type: Snack
Cuisine: Paleo
  • 1⅛ cup honey
  • 4 cups almond flour
  • 2 egg whites
  • ½ teaspoon almond extract
  • ¼ teaspoon turmeric
  • ¼ cup dark chocolate
  • ¼ cup sliced almonds
  1. Fill a large mixing bowl with ice water.
  2. Attach a candy thermometer to a heavy-bottomed saucepan. Add honey. Heat over medium- heat for 10-15 minutes, stirring occasionally (I prefer using a silicone spoon) until temperature reaches 240.
  3. Remove from heat (but leave the element on the stove on, and turn up to medium-low if you had it on low) and place pot in the prepared cold water bath. Stir honey until very creamy and thick (about 5 minutes).
  4. Place back on the burner, turn up heat to medium and add the egg whites, almond flour, almond extract, and turmeric. Stir constantly for another 3-4 minutes.
  5. Pour mixture into the bowl of a Kitchen Aid or other standing mixer. Turn mixer to lowest setting with paddle attachment and allow to mix until cooled to room temperature (about half an hour).
  6. Once cooled, place in tupperware or other container and chill in refrigerator for about an hour.
  7. When you're ready to roll your bees, melt the chocolate in a small saucepan (I use medium heat for just a few minutes, then once the chocolate starts to melt, remove from heat and beat with a silicone whisk until smooth). Set aside and let cool a bit, as it's going to be piped from a ziploc in a few.
  8. Lay out some wax or parchment paper. Working quickly (so the mixture doesn't get too warm and thus sticky) roll about a heaping tablespoon of the marzipan into adorably oblong bumblebee shapes.
  9. Once they're all laid out, pour the chocolate into a ziploc baggie and cut a TINY hole in one corner, for piping. Drizzle stripes onto the bees - 2 or 3 stripes, your choice.
  10. Finish by placing two sliced almond wings into each.

— posted by Anne

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Savory Fiesta Salad Parfait with Creamy Avocado Sauce http://www.apronstringsblog.com/savory-fiesta-parfait-avocado-cream-sauce/ http://www.apronstringsblog.com/savory-fiesta-parfait-avocado-cream-sauce/#comments Mon, 13 Jul 2015 19:13:01 +0000 http://www.apronstringsblog.com/?p=9267

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fiesta salad parfait

Have you ever discovered a dish by accident? That’s how this savory parfait came to be.

I was making our family  favorite Fiesta Salad that I have been making for at least 30 years, when I decided to drizzle avocado cream on top. And then I thought – why not in layers, like a sweet parfait – with a crunchy topping? Food just seems fancier in individual servings, and the way you plate these like a parfait makes this salad something extraordinary.

This bright summer salad takes about 20 minutes of prepping, and is oven- free. Just dice the veggies, toss them in a little vinaigrette and then blend the avocado cream and you’re set. Perfect for a Meatless Monday!

American style parfaits are typically some combination of ice cream, gelatin cubes, fruit cubes and nuts. The magic of a parfait is its beauty – so pretty all layered into individual servings.

So what’s your favorite chopped salad? Yes, you can turn that into a savory parfait!

5.0 from 1 reviews
Savory Fiesta Salad Parfait with Creamy Avocado Sauce
Prep time
Total time
Why should sweet parfaits have all the fun? Try this pretty way to serve up a chopped salad in a parfait glass for rave reviews!
Recipe type: Side ish
Cuisine: American
Serves: 4 to 6 servings
  • ½ cup diced red bell pepper
  • 3 green onions, thinly sliced
  • 1 cup corn kernels
  • 1 can black beans, drained and rinsed
  • 2 tablespoons favorite vinaigrette
  • 1 cup Greek yogurt
  • 1 teaspoon cayenne pepper sauce
  • ½ teaspoon salt
  • Flesh of one ripe Haas avocado
  • Sliced toasted almonds for garnish
  1. Toss the bell pepper, onions, corn and beans wit the vinaigrette.
  2. Blend in blender the yogurt, cayenne pepper sauce, salt and avocado.
  3. Spoon into serving cups or glasses the vegetables and the avocado cream, making a few layers.
  4. Top with sliced almonds.

Fabulous chopped salads that I must try turning into a parfait:

Greek Chopped Salad, A Farm Girl Dabbles
BBQ Chicken Chopped Salad, How Sweet it Is
Chopped Thai Salad, The Wicked Noodle
Italian Chopped Salad, Taste and Tell
Summertime Chopped Salad, How Sweet It Is
Chopped Salad, The Vintage Mixer

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My “Healthier Me” Quest and Hat Tip to Kalyn’s Kitchen http://www.apronstringsblog.com/my-healthier-me-quest-and-hat-tip-to-kalyns-kitchen/ http://www.apronstringsblog.com/my-healthier-me-quest-and-hat-tip-to-kalyns-kitchen/#comments Fri, 10 Jul 2015 18:04:38 +0000 http://www.apronstringsblog.com/?p=9260

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baked eggs and asparagus

So today I went to the doctor and instead of dreading that moment when you get on the scale, I had high hopes. For the last several months I have been approaching weight loss, my eternal quest, in a unique way. You see, I am the person who has always tried fad diets and done well for the short term. You name it, I tried it. Eggs and grapefruit. Atkins. HCG. Weight loss injections. Diet Centers.

But a few months ago I took a new approach. I decided to try to just be reasonable – to just try and eat food that is healthier and more nutrient-dense and lower in bad carbs. I turned to Kalyn’s Kitchen, a blog I have loved for years. I have made Kalyn’s recipes occasionally and have loved every single one. But I never made these recipes a mainstay. Until now.

Kalyn’s recipes are so flavorful and fun and delicious that I forget how good they are for my body. And her recipes are low in carbs – but many are veggie-centric and not just heavy on meat and cheese, as low carb recipes often are. I love that.

Take the photo above for example. This Baked Eggs and Asparagus with Parmesan as a perfect “Kalyn recipe.” It is full of flavor and so delicious with very little fat or carbs. And no meat. I have made this recipe so many times, and have switched it up with other veggies as well. SO easy and delicious!

I know this is not a huge success story yet, but as of today I have lost 12 pounds! All the while I have been losing, I have not felt deprived even once, due in large part to recipes just like this one. I am at the – “Gee, my clothes are fitting better” stage of my journey, where no one notices yet, but I feel so much better already. I am committed to continuing on this path, and plan to double that number by the end of this year.

Thank you, Kalyn.

Most of us food bloggers make fun and delicious food. But your food is also helping people to live better, healthier lives.

Here are some other Kalyn’s Kitchen favorites that frequent my kitchen. DO try!

Flourless Egg and Cottage Cheese Breakfast Muffins
Cheesy Low Carb Broccoli and Cauliflower Soup (a favorite of my husband)
Very Greek Grilled Chicken
Julia Child’s Eggplant Pizzas
Green Chile Mock Enchilada Casserole
Layered Mexican Casserole

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Mushrooms and Sugar Snap Peas with Maple Miso Vinaigrette http://www.apronstringsblog.com/mushrooms-and-sugar-snap-peas-with-maple-miso-vinaigrette/ http://www.apronstringsblog.com/mushrooms-and-sugar-snap-peas-with-maple-miso-vinaigrette/#comments Mon, 06 Jul 2015 19:36:52 +0000 http://www.apronstringsblog.com/?p=8192

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Sauteed Snap Peas and Mushrooms

Don’t you just love farmer’s markets? I love strolling around the tables piled high with produce.  I love seeing the faces of the people who grew the food. I love how fresh and good everything tastes. I love the idea of going with no shopping list and just picking out whatever looks yummy.

Last week I came home with my arms full of snap peas. I love the sweetness and crunch of these babies, and so I decided to do a saute to balance them with more earthy ingredients. Mushroom came to mind, and I had some white miso paste in my fridge that was just screaming out “Pick me! Pick me!” like a kid suited up and ready to run out on the field. Just so you know, this miso vinaigrette is so yummy you will want to drink it with a straw. The earthiness of the miso is perfect with rich sweet maple syrup. And this coats the peas with a shiny coat of deliciousness.

This quick saute is ready in just minutes and looks great on the plate next to your most recent BBQ’ed entree.

Happy Farmer’s Market season, everyone!

Farmer's Market Saute: Mushrooms and Sugar Snap Peas with Miso Vinaigrette
Prep time
Cook time
Total time
When you find crunchy fresh sugar snap peas at the farmer's market, this delicious sauce is inevitable!
Serves: 4 to 6 servings
  • 1 tablespoon coconut oil
  • ¼ teaspoon chili flakes
  • 8 ounces sugar snap peas, ends and string removed
  • 8 ounces mushrooms, in ¼ inch slices
  • 3 cloves garlic, minced
  • Sesame seeds for garnish
  • Miso Vinaigrette:
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon pure maple syrup
  • 2 tablespoons white miso paste
  • 2 teaspoons sesame oil
  1. Heat a large skillet to medium high heat. Add oil, chili flakes and peas and sauce for about 3 minutes. Add mushrooms and sauce another 3 minutes.Add in garlic and cook another minute.
  2. Whisk together the Miso Vinaigrette and stir into skillet. Cook for a few minutes until most of liquid has evaporated and sauce clings to vegetables.
  3. Serve sprinkled with sesame seeds.


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Firecracker Fruit Skewers http://www.apronstringsblog.com/firecracker-fruit-skewers/ http://www.apronstringsblog.com/firecracker-fruit-skewers/#respond Mon, 29 Jun 2015 15:12:57 +0000 http://www.apronstringsblog.com/?p=9202

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Firecracker Fruit Skewers

Fruit kebabs made with watermelon, jicama and blueberries make a festive holiday appetizer. Just in time for the Fourth of July. Just cut watermelon and jicama into small circles with cookie cutters and then hold together with skewers and a few blueberries. Oh, and spread a little blueberry jam on the serving platter. Instant festiveness!

Yes, I know. Cute food is frowned upon by many in the food world. But in my defense I must say that there are some holidays that just cry out for fun food. Take the Fourth of July for example. A holiday that has parades, fireworks and watermelon seed spitting contests really should have festive food, I say.

Fruit appetizers

And these little festive appetizers come together in just minutes. Even tiny kids can help make these. (Shameless grandchild bragging ahead) Like my BFF and darling granddaughter, Ruby, dressed in holiday attire below. I know. You’re welcome.

Ruby Fourth of JulyWe are no strangers here at Apron Stings to festive food, and so we continue the tradition of Fun on the Fourth.

Last year we did Flag Skewers with Easy Lemon Curd.

Fruit Skewers 3And, remember those easy festive Red White and Blueberry Cookie Tarts?

Berry cookies

We wish you water balloons, sparklers and all things festive for fun on the fourth!

— posted by Donna

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