Author: Allison Hudson
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Homemade Snickers Bars
These homemade Snickers bars will delight one and all who tried them. They happen to be vegan, and have no refined sugar. The recipe is originally from the blog Livia’s Kitchen, and is by Olivia Wallenberg. I duplicated the recipe using a kitchen scale to help translate the original recipe, as several ingredients were listed by […]
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Mediterranean Fish Tacos
These are the best fish tacos I’ve ever had, period. I first came across this recipe on Food52.com, however it is originally by a woman named Emily, of FiveandSpice.com / @fiveandspice. I did not make any modifications to @fiveandspice’s original recipe.
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Mushroom Ragu
To make this mushroom ragu, I turned to a Bolognese recipe from the Epicurious bookazine Italy and made educated adaptations. Rosemary and red wine create a warmth and depth of flavor and the fresh cooked mushrooms combined with finely diced carrots make a hearty texture.
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Chocolate Cake Recipe Makeover
I adapted this recipe from from the Guittard Chocolate Cookbook. The key update is that I substituted olive oil for butter. I haven’t noticed an actual olive oil flavor, the chocolate remains center stage. There are several other healthy ingredients – whole wheat flour, pumpkin puree and yogurt. Using chocolate shavings, instead of chocolate chips, […]
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Turkey Meatballs with Fresh Oregano and Basil
Thanks to fresh herbs and garlic, these turkey meatballs would be delicious as a stand-along anchor of a well rounded meal, accompanied by greens and potatoes – actually a more authentically Italian take than the Americanized version featuring tomato sauce. I’ll take one of each! These are light, quick to make and great for a […]
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Recipe Makeover: Skillet Cornbread
Here’s a reliable skillet cornbread recipe makeover. It has olive oil instead of shortening, which gives a richness of flavor in addition to moisture.
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Triple Berry Hybrid
The best Summer dessert in the known universe. I think there were a few forces at work. Re the filling: I kept the berries to room temperature before beginning to work with them, so that there was no ‘sweat’ on the surface of the berries (as there would have been had they been refrigerated). But, […]
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Make Ahead: Rolled Oats with Greek Yogurt & Mixed Berries
This is a really delicious and satisfying breakfast, especially in hot weather.
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Sesame Crusted Salmon w. Baby Bok Choy
This dish comes together super easily, and is a great week-night one-pot meal. Taking care to prep all of the ingredients ahead of time helps ensure success. I hope you enjoy, let me know!
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Make-Ahead: Mixed Berry Scones
I love these because they truly use half the butter I’ve seen in most scones recipes, and just two tablespoons – or an eighth of a cup – of sugar. A heads up that the dough must be chilled for at least 30 minutes, better if a bit longer. This recipe also requires a few […]
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Mushroom & Swiss-Chard Quesadillas
These quesadillas are perfect – not overly cheesy, pick-upable (thanks to cooking the filling separately, to avoid a floppy, soppy mess), veggie packed and topped with lean protein via Greek yogurt. Plus they are really easy to make and clean up is easily completed as the quesadillas are finished in the oven. Note: This recipe […]
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End of Winter Pasta with Fennel & Lemon
This dish is ready in twenty minutes and transports you to the Adriatic Coast!
fromtheathleteskitchen.com 