Grilled Peach Caprese

Grilled Peach Caprese

In addition to having an ingredient theme each week, this week being peaches, there seems to be another theme you may have recognized. That is an endless discussion of ingredients that I hate… and won’t budge on, and one of those that has come up again and again are tomatoes. But have no fear, I had found a much better replacement for tomatoes for my caprese – grilled peaches! Once you try my version, I am guessing you will have no reason to ever look back!

Grilled Peach Caprese

And if I may pat myself on the back one more time, look at those grill marks! This year I bought a small grill pan from Target and it was 100% worth it! If you don’t have an actual grill at home, I highly recommend it!

Grilled peach Caprese Grilled Peach Caprese

Grilled Peach Caprese
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Grilled Peach Caprese

a simple caprese salad recipe that features grilled peaches instead of tomatoes 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients

  • 2 peaches
  • Cooking Spray
  • 4 oz fresh mozzarella
  • 8-14 basil leaves

optional

  • balsamic glaze

Instructions

  1. Wash the peaches and basil.

  2. Slice peaches. I got about 4 slice per peach

  3. Spray a grill pan with cooking spray. Put on medium heat. 

  4. Add the peach slices. Cook for 4 minutes, than rotate each slice slightly to get cross marks. Cook for another 4 minutes

  5. Slice the mozzarella into thin slices. 

  6. Rotate the peaches, mozzarella and basil into a pattern of your choosing. 

  7. Serve with balsamic glaze if desired. 

Grilled Peach Caprese

Grilled Peach Caprese Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Healthy Hummingbird Muffins

Healthy Hummingbird Muffins

Have you ever had hummingbird cake before? I think you can consider it a sister to carrot cake or zucchini bread?

Healthy Hummingbird Muffins

The great thing about this recipe is that the recipe calls for bananas and applesauce, two ingredients that can be used in baking to reduce fat already. So instead of feeling like you are replacing oil or butter for a healthier swap, the swaps are truly part of the recipe.

I created this recipe with half of the mashed banana than most of the other versions I reviewed. Personally, I am not at all a fan of bananas, I think they over power everything they are in. I think this ratio lets all the ingredients shine rather than banana bread with pineapple pieces…

Healthy Hummingbird Muffins

Lastly, this recipe can be made as muffins or a bread loaf,  all you need to do is alter your cook time!

Healthy Hummingbird Muffins

Healthy Hummingbird Muffins

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Healthy Hummingbird Muffins

applesauce and bananas lighten up this hummingbird recipe that can easily be made as a loaf or muffins 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 banana mashed
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup pineapple chunks
  • 1/4 cup walnut pieces
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1 1/2 cups AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 1/4 cup unsweetened almond milk

For the cream cheese glaze (optional):

  • 4 oz light cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp almond milk

Instructions

  1. Preheat oven to 350 degrees Farenheit.  Line a muffin tin with 12 cupcake liners or use a loaf pan and spray the inside of the liners with non-stick cooking spray. 

  2. If you are using a fresh pineapple, cut 1/2 a cup of pineapple into bite size pieces. 

  3. In medium bowl, combine banana, applesauce, pineapple, walnut pieces, both sugars, egg, oil, and vanilla, whisk together; set aside.

  4. In a separate large bowl, coconut, whisk together flour, baking soda, baking powder, cinnamon and salt. 

  5. Slowly add the wet ingredients in with the dry. Alternate between the dry ingredients, wet ingredients, and almond milk. Stir until just combined; do not overmix!

  6. Fill cupcakes almost 2/3 full or 1 loaf pan. 

  7. Bake muffins for 16-20 minutes or loaf 40-50 minutes or until toothpick inserted into center comes out clean. 

  8. Cool pan on wire rack for 10 minutes then remove from pan and transfer to wire rack to finish cooling.

For the cream cheese glaze (optional):

  1. Beat cream cheese, powdered sugar and almond bowl in a large bowl with a mixer. Add more almond milk until the glaze is the consistency you are looking for. It needs to be somewhat thin if you are trying to achieve the drips! 

  2. Drizzle the glaze over the loaf or muffins. 

Recipe Notes

  • You could sub half of the AP flour with whole wheat flour without modifying the taste too much. 
  • You can also use canned pineapple, but make sure its canned in 100% fruit juice and not syrup! 
  • Make sure the center of your loaf is cooked all the way through, this takes time! 

Healthy Hummingbird Muffins

My department at works “tries” to bring in breakfast for the staff every Friday. In theory, a different staff member signs up every week, in practice, we may be lucky once a month! Anyways, today I am bringing in these muffins, so let us know what you think!

Healthy Hummingbird Muffins

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Healthy Hummingbird Muffins

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Doesn’t everything just look more delicious when its served inside a pineapple?

Pineapple Cauliflower Fried Rice

And speaking of pineapple’s, I went to a truly amazing event hosted by Pineapple DC last week. Samin Nosrat author of Salt, Fat, Acid, Heat shared how she fell in love with Cooking at Chez Panisse and worked from busser to chef and everything she learned about cooking. She also taught us how to make Ceaser Salad dressing which was amazing! Her new book, which I can’t wait to get, is about breaking all the rules when it comes to cooking. And rather than relying on recipes that detail specific amounts and cooking time, you should trust your palette to tell you how much or little of each ingredient to add. Furthermore, she said that she believes everyone can cook! Yes, we are looking at you! You are born with a sense of taste and you should always trust your palette to guide you in your cooking. I have been thinking a lot about this over the past few days. And while I agree to some extent, I think there are a whole host of factors to consider. First of all, not everyone wants to be a cook. I think a lot of people just have no desire to learn (you are missing out). Second, not everyone has time to cook. The reason a lot of people don’t cook is because they lack time. For me, I only can cook because I prioritize it over other activities. A third point is that when it comes to food safety, everyone should learn thing or too and always ensure they are cooking their food enough so that they do not get sick. And last but not least, learning how to cook healthy may not be intuitive. Of course, everything tastes better with butter (fat) and salt, but learning how to cook with those ingredients sparingly. And for that, I hope you continue to try my recipes!

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice
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Pineapple Cauliflower Fried Rice

a quick and easy one pan meal ready in 30 minutes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 4 shrimps defrosted if frozen
  • 2 tsp olive oil divided
  • 1 clove garlic
  • 1/2 cup pineapple chunk
  • 1 cups cauliflower fried rice
  • 1/4 cup edamame
  • 1/2 cup zucchini
  • 1 egg
  • 1 tbsp soy sauce (or use a gluten free version)
  • 1 tsp sesame oil
  • 1 small purple ninja radish
  • 1 red scallion
  • 1 tbsp cilantro

Instructions

  1. In a large pan, add the olive oil and shrimp. Cook for about 4 minutes on each side. 

  2. Meanwhile, cut the pineapple. If you want to use the pineapple as a serving dish, you have to scoop/cut out the pineapple. Either way, you want the pineapple to be cut into small 1 inch cubes. 

  3. Cut the zucchini into small 1/2 inch cubes. 

  4. Once the shrimp is done, place them to the side. In the same pan, add the tsp of olive oil and minced garlic clove, cauliflower, edamame, and zucchini. Cook for about 5 minutes. 

  5. After 5 minutes, add the egg, soy sauce and sesame oil and cook for another 5 minutes. 

  6. Add the shrimp and incorporate them into the dish. 

  7. Put the pineapple cauliflower fried rice into a bowl or the pineapple. 

  8. Use a mandolin to slice the radish.

  9. Thinly slice the red scallion.

  10. Chop up the fresh cilantro. 

  11. Garnish with the radish, scallion, and cilantro. 

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice `

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie

I am typically not the biggest fan of pineapples. To me, like bananas, the flavor of pineapple overpowers everything else you put with it. So when I set out to make a tropical smoothie, I wanted to use pineapple sparingly, in order to bring out the mango and kiwi flavors, and I think this ratio was a success, at least I drank the entire thing! Smoothies are also a great way to use the core of the pineapple, that is often discarded.  The core of the pineapple contains the substance Bromelin, which may help reduce inflammation.

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie

And now this… personally, I prefer to put whole foods in my smoothie and skip the extra like protein powder and collagen etc. I know everyone has a different view on this but everything I have learned in school and from what I understand of evidence based science, you can get all the nutrients you need from whole foods, so I prefer to stick with that. And as a side note. who else is absolutely loving Last Week Tonight this season? Why is it only on once a week!

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie
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Pineapple Mango Green Smoothie

transport yourself to a tropical island

Prep Time 10 minutes
Servings 1

Ingredients

  • 3/4 cup pineapple chunks fresh or frozen
  • 3/4 cup frozen mango
  • 1 cup spinach
  • 2 kiwis skin removed

optional

  • pineapple, mango, and kiwi to garnish

Instructions

  1. Cut the fresh pineapple. If you want to use the skin to hold the smoothie, carefully cut the pineapple out of the center. (I have no advice on how to do this...I just cut small pieced out). 

  2. In a food processor or a blender, add the pineapple chunks, mango, spinach and kiwi. 

  3. Pulse until smooth. 

  4. Pour into the hollowed out pineapple, bowl, or glass. 

  5. Optional: Top with extra fruit. 

Pineapple Mango Green Smoothie

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Pineapple Mango Green Smoothie

Pineapple Mango Green Smoothie

Ingredient of the week: Pineapple

Ingredient of the week: Pineapple

I am often asked whether I only cook and feature ingredients that I like. For the most part, the answer is always yes, I do have to try and eat all the leftovers! However, pineapples are not one of my favorites. I typically shy away from eating pineapples in fruit salads or choosing pineapple dishes at restaurants, but for you my readers, and my sister, a pineapple enthusiast, this week I am all about the pineapple.

Ingredient of the week: Pineapple

Did you know that pineapple are a symbol of hospitality? In my department at work, we give each new staff member a pineapple at the first staff meeting. (however, pineapples are certainly not the most fun item to carry home from work or take on the metro). Has anyone every used a pineapple as a sign of hospitality?

Four Facts about Pineapple Nutrition

  1. One cup of pineapple chunks has 100 percent of your daily need of Vitamin C.
  2. Vitamin C is associated with boosting your immune system by stimulating white blood cells to act against free radicals.
  3. Additionally, Vitamin C plays a role in building collagen and collagen is the essential protein base of blood vessel walls, skin and organs
  4. Bromelain is a substance found in the core of the pineapple they may help reduce inflammation and excessive blood coagulation. However, if you are on blood thinning medication, stay away from the pineapple core.

Ingredient of the week: Pineapple

Ingredient of the week: Pineapple

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

We can’t talk about artichokes without bringing spinach into the mix, right? But let’s create something better than spinach and artichoke dip, ok. (no matter how good it is). So today I am sharing some delicious spinach & artichoke flatbread pizzas topped with spinach and artichokes (duh) but also fresh watercress and creamy fontina cheese.

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

It’s been said, every pizza is a personal pizza if you try hard enough. But I do not want to give myself that option. These pizzas are truly personal pizza’s made from flatbreads so you can feel good about eating one by yourself. And if you make enough to have leftovers, might I recommend frying an egg on top and eating it for breakfast? (now, I’ve got your attention.)

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza
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Spinach & Artichoke Pizza

because you cannot talk about artichokes without talking about spinach at least once! 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1-2 artichokes
  • 1.5 tbsp olive oil
  • 2 cups spinach
  • 1 clove garlic
  • 4 individual whole wheat flatbreads
  • 4 oz fontina cheese
  • 1 cup watercress

Instructions

  1. Cook the artichokes to your liking. (I cooked all my artichokes at once and used them throughout the week.)

  2. Preheat the oven to 350 degrees. Place tinfoil on top of a baking sheet. Add the 4 flatbreads to the baking sheet. 

  3. In a small sautée pan, add 1/2 a tbsp of olive oil into the pan and the 2 cups of spinach. Heat on medium until the spinach is wilted. 

  4. Add the remaining 1 tbsp of olive oil to a small mixing bowl and mince the garlic. Mix the garlic and olive oil together and lightly spread on the flatbreads. 

  5. Add the spinach to each of the 4 flatbreads.

  6. Shred the fontina cheese. Add one ounce to each of the flatbreads. 

  7. Add cooked artichoke hearts to the tops of each flatbread. 

  8. Place the flatbreads in the oven for 5 to 8 minutes. 

  9. After the flatbreads come out of the oven top with fresh watercress. 

Recipe Notes

If you prefer, you can use store-bought artichokes or check out this recipe for how to cook fresh ones. 

 

Spinach & Artichoke Flatbread Pizza

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Spinach & Artichoke Flatbread Pizza