The Kindest Kitchen

[wabisabikitchen]

Brown Butter Banana Chocolate Chip Sheet Cake

This brown butter banana chocolate chip sheet cake with cream cheese frosting has us in heaven. Have you heard of a better flavor combo. I'l

Delicious, great way to use up 5 bananas

[wabisabikitchen]

more like 15 min prep time and definitely need to peel w a knife to get all the pith from the orange but really yummy and fresh! salmon was perfect with 3 min skin side down and 2 min after flipping

[wabisabikitchen]

Best Anytime Baked Chicken Meatballs

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they're meal-prep friendly

I used a version of this- doubled it and served with pesto for friends when hosting. I’ve also made them and frozen them cooked for friends postpartum

[wabisabikitchen]

Peach tomato bean salad

Yum! I used sumac pickled onions (red onion, lemon juice and sumac) I had on hand from another recipe. People loved it

[wabisabikitchen]

Blackberry and feta checkerboard

Just cubes of feta alternated w fruit. Olive oil and balsamic vinegar at the bottom. Thyme leaves for cuteness on top. Adorable and fun for hosting

[wabisabikitchen]

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Used this for general directions then baked at 395F convection for 25-30 min until golden brown. Delish and fun summer dish for hosting!

Did on parchment paper then slid off onto cutting board to serve. Crowd pleaser :)

[wabisabikitchen]

Pavlova Recipe (with Video)

My easy Mini Pavlova Recipe is crisp on the outside and marshmallow-soft inside. Top with cream and fruit for the perfect party dessert.

Mine only got to soft peaks even adding cream of tartar and lemon juice but they came out perfect anyways! Otherwise followed recipe times and temp exactly. Didn’t have piping bag so used spoon and that was fine. Crispy edge and marshmallowy center. I used a little less than 3/4 c egg whites from a carton and did straight from fridge (so they were still cold) which may have messed w getting to stiff peaks

[wabisabikitchen]

Bakery Style Chocolate Chip Cafe Cookies - Elle & Pear

Bakery Style Chocolate Chip Cafe Cookies are oversized with a crispy edge, soft middle, full of chocolate chunks, topped with flaky sea salt

Good but not THE ONE. A bit too soft tho they got a mild crispy edge at 12 min.

[wabisabikitchen]

Tomato & ricotta tart with basil oil

A beautiful summer tart

Stunning and delicious!! Used 2 pastries loosely pressed together w a fork in the middle

[wabisabikitchen]

Omg yum so good! Did it w frozen mango and it was great. It made 3 jars this size

[wabisabikitchen]

Snickers Protein Squares (Makes 16)

These were very yummy but I think I did the proportions maybe slightly wrong because they were not like a dough so hard to slice but deeelicious! Make again!

Ingredients:

75g maple syrup or runny honey

210ml milk or dairy-free alternative

200g smooth peanut butter

100g protein powder (vanilla/plain)

200g porridge oats

100g shelled hemp seeds

100g dark chocolate

1 tsp coconut oil

25g chopped peanuts

Sea salt flakes

Method:

1️⃣ In a large bowl, mix maple syrup, milk, and peanut butter until combined.

2️⃣ Add protein powder, oats, and hemp seeds. Mix until dough-like (use hands if needed). Add a little extra milk if dry.

3️⃣ Press mixture firmly into a lined square baking tin.

4️⃣ Melt the chocolate with 1 tsp coconut oil and pour over the base, add peanuts and sea salt. Pop in the fridge for 1 hour to set

5️⃣ Remove from the fridge and cut into 16 squares.

[wabisabikitchen]

I’d like to try this again with 1.5 c flour and chilling the dough. I think the texture would be better. And 9 min bake time. It was just a smidge too thin for my liking but I love the idea of the cookie.

[wabisabikitchen]

White Chicken Chili  Recipe • 5★

This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on

Lauren Blau made and it was sooo good

[wabisabikitchen]

Banana Bread Oats

Ingredients:

1 medium ripe banana (120 g), mashed

1 cup + 2 tbsp (280 mL) 1% skim milk (or I used soy)

1 cup + 2 tbsp (120 g) organic sprouted rolled oats

1/2 cup (135 g) egg whites**If you do not wish to consume raw egg, you may substitute 1/3 cup + 1 tbsp (100 mL) milk of choice.

1/2 cup (115 g) 0% Greek yogurt

1/4 cup (40 g) organic chia seeds

1 1/2 tsp (8 mL) vanilla extract

1 tsp cinnamon

3 tbsp (20 g) chopped pecans, divided (optional; to top)

extra yogurt and cinnamon and banana to top

mash banana in a medium bowl until smooth. Once smooth, add milk, oats, egg whites, yogurt, sugar substitute, chia seeds, vanilla extract, and cinnamon, stirring until well-combined.

Pour mixture into a large sealable container, or divide between smaller meal prep jars or containers. Top with (optional) chopped pecans, hemp seeds, banana, yogurt, cinnamon then seal and refrigerate.

[wabisabikitchen]

Whole wheat protein muffins -I made mine w dark chocolate and fresh raspberry

anthea's notes:

I baked these berry protein muffins right before I had Navah and stored them in my freezer for an easy, one-handed breastfeeding snack. I just made them again & dropped them off for my sister, who welcomed a perfect baby girl (!!!!) into the world last week.

I love this recipe because it’s flexy af. I’ve made them with AP flour, whole wheat flour, almond flour, or a mix of all three, depending on what I had in my pantry, and they’ve always turned out great.

I use avocado oil in place of coconut oil to lower the saturated fat content (because I’m in that high CVD risk population mentioned above) and double the amount of berries it calls for because no one’s mad about a bite bursting with summer fruit every time.

Healthy Protein Blueberry Muffins with Greek Yogurt — Emily DiDonato

These high-protein blueberry muffins are made with Greek yogurt, whole wheat flour, and maple syrup. Perfect for healthy breakfasts or snack

[wabisabikitchen]

Thai Noodle Salad

I made this using store bought pulled chicken and that worked well to make it easier. the peanut dressing was not flavorful enoguh even after i made two batches and added chili sauce, and it wasn't satiating because it was missing the fat from the PB. I think it's better to use real peanut butter and do the peanut sauce from the spring rolls + water to thin it. but otherwise this is an amazing staple recipe! easy, veg forward, delicious!!

Ingredients for Chicken:

14 oz chicken breast fillets

1 tbsp (15 mL) extra virgin olive oil (optional)

1 tbsp onion powder

1 tsp: paprika, garlic powder

1/2 tsp salt

1/4 tsp cumin

Ingredients for Peanut Dressing:

1/2 cup + 1 tbsp (70 g) powdered peanut butter + 3 1/2 tbsp (55 mL) water (prepared according to package instructions)

3 tbsp (45 mL) low-sodium soy sauce

2 tbsp (30 mL) rice vinegar

1 tbsp (15 mL) sesame oil

Ingredients for Noodle Salad:

200 g dried rice noodles, boiled & strained

Chicken, shredded

1 medium carrot (260 g), shredded

1/2 cucumber (300 g), julienned

1/2 cup fresh cilantro, roughly chopped (to top)

2 green onions (6 g), green stems finely chopped (to top)

1/4 cup (20 g) roasted peanuts (optional; to top)

sesame seeds (optional; to top)

What to do…

Place chicken on prepared air fryer rack previously used for bacon. Drizzle chicken with (optional) olive oil and coat with seasonings, carefully rubbing into all sides. Air fry for ~12-14 minutes at 375°F.

While chicken is cooking, bring a pot of water to a boil and add rice noodles. Boil noodles for ~4-6 minutes, or until chewy and tender. Drain and rinse thoroughly under cold water. Set aside.

Once chicken is cooked, set aside to rest for ~5 minutes. Chop cilantro, green onions, and peanuts. Shred carrots and julienne cucumber.

Add all vegetables and cooled noodles to a large bowl. Then, shred chicken and add to salad. Drizzle with peanut sauce and top with cilantro, green onion, peanuts, and sesame seeds. Toss until everything is evenly coated.

Divide noodle salad between meal prep containers, then seal and refrigerate.

[wabisabikitchen]

Taco Skillet - a new staple! I added black beans and next time might add bell pepper slices into this too for extra veg. Remo said it would be great on top of potatoes too instead of the rice

Loaded Taco Rice Skillet

Serves 4 — Macros: 527 calories | 54.3 g P | 43 g C | 12.9 g F

Ingredients:

Rice:

1 cup (180 g) raw jasmine rice, rinsed & drained

2 cups (475 mL) water

Taco Rice Skillet:

600 g extra lean ground beef

1/4 cup (60 mL) low-sodium soy sauce

3 tbsp Taco Seasoning (*I use my own homemade blend from my cookbook!)

1 tsp salt

1 1/2 cups (150 g) cherry tomatoes, finely diced

1/2 medium yellow onion (60 g), finely diced

2 cloves garlic (10 g), finely minced

2 cups (400–450 g) cooked jasmine rice (from Step 1)*Cooked leftover rice or microwaved packaged rice also works if you’re in a pinch for time and cannot make fresh rice.

2 cups (200 g) low-fat cheddar cheese, shredded

I added a can of black beans too!

To Assemble:

1/2 cup (120 g) Greek yogurt

1/2 jalapeño (20 g), sliced (optional; to top)

Fresh cilantro, chopped (optional; to top)

Extra taco seasoning (optional; to top)

Loaded Taco Rice Skillet

The easiest way to turn taco night into leftovers you’ll actually want to eat every day.

Serves 4 — Macros: 527 calories | 54.3 g P | 43 g C | 12.9 g F

Ingredients:

Rice:

1 cup (180 g) raw jasmine rice, rinsed & drained

2 cups (475 mL) water

Taco Rice Skillet:

600 g extra lean ground beef

1/4 cup (60 mL) low-sodium soy sauce

3 tbsp Taco Seasoning (*I use my own homemade blend from my cookbook!)

1 tsp salt

1 1/2 cups (150 g) cherry tomatoes, finely diced

1/2 medium yellow onion (60 g), finely diced

2 cloves garlic (10 g), finely minced

2 cups (400–450 g) cooked jasmine rice (from Step 1)*Cooked leftover rice or microwaved packaged rice also works if you’re in a pinch for time and cannot make fresh rice.

2 cups (200 g) low-fat cheddar cheese, shredded

To Assemble:

1/2 cup (120 g) Greek yogurt

1/2 jalapeño (20 g), sliced (optional; to top)

Fresh cilantro, chopped (optional; to top)

Extra taco seasoning (optional; to top)

Directions:

Prep rice, veggies & cheese: Rinse and drain rice until water comes out clear. Cook rice according to package instructions.* While rice cooks, preheat a large cast iron skillet (or stainless steel pan) over medium-high heat. Shred cheese. Mince garlic, then dice tomatoes and onion. Set all aside.*I use a multi-cooker with a “White Rice” function. It takes ~20 minutes to cook specified weight of raw rice for this recipe.

Cook beef: Add beef to skillet and cook for ~1-2 minutes, breaking it apart with a spatula as it browns. Once beef is fully crumbled, stir in soy sauce and seasonings. Cook for ~2-4 minutes, then push to one side of pan and add garlic, onions, and tomatoes.

Cook veggies: Let veggies cook down, stirring occasionally for ~2-4 minutes, until tomatoes are softened and onions and garlic are browned and fragrant. Added the beans here.

Load it up: Add cooked rice and stir until everything is evenly coated and heated through. Reduce heat to low and top with shredded cheese, then cover and simmer for ~2-4 minutes, or until cheese is fully melted and bubbly. Enjoy!