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Red White & Blue Salad with Poppy Seed Dressing

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.

I made this for Memorial Day and it was a big hit, everyone loved it.

l know most people think of a big bowl of lettuce and veggies when they hear the word salad. Here's the dictionary definition:

sal·ad

noun

a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.

"a green salad"
- a mixture containing a specified ingredient served with a dressing.
- a vegetable suitable for eating raw.

I'm a big salad eater and my salads aren't always big bowls of veggies. I love adding sweet or tart berries to greens for a salad that's extraordinary with remarkable flavor.

It's like magic in the mouth when the sweet juicy fruit mixes with the creaminess of the cheese and earthiness of the greens. And oh by the way this Poppy Seed Dressing is awesome.

This Red White & Blue Salad with Poppy Seed Dressing can be easily made ahead in jars and served individually at summer gatherings.

Simply fill the bottom of each jar with dressing, add the berries, goat cheese and top if off with the greens. When it's time to eat, give it a shake to dress the salad and enjoy!

Red White & Blue Salad with Poppy Seed Dressing

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Prep Time: 15

Total Time: 15

Servings: cups

Author: Celeste | TheWholeServing

Ingredients

½ cup vegan poppy seed dressing
2 cups sliced strawberries
1 cup crumbled goat cheese
1 cup blueberries
4 cups baby spinach or spring lettuce mix
¼ cup chopped walnuts

Instructions

To assemble salad in jars, start by pouring 2 tablespoons of dressing into bottom of jar. Add ½ cup of strawberries,¼ cup cheese, ¼ cup blueberries, 1 cup lettuce and top with 1 tablespoon nuts.
Repeat with the remaining jars.
When ready to serve, give jars a big shake to toss dressing with salad.
Eat straight from the jar of dump into a bowl and enjoy!

VARIATIONS: TRADE WATERMELON CUBES OR RASPBERRIES FOR STRAWBERRIES AND FETA FOR GOAT CHEESE.

Notes

VARIATIONS: TRADE WATERMELON CUBES OR RASPBERRIES FOR STRAWBERRIES AND FETA FOR GOAT CHEESE.

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Lemon Caper Pasta with Grape Tomatoes

Celeste 4 Comments

Delicate, delicious and oh-so easy! This Lemon Caper Pasta with Grape Tomatoes can be on the table in less than thirty minutes, perfect when you need a meal fast.

So the kids are on summer vacation and your life just got crazy busy, right?

What am I talking about it doesn't matter what time of the year, we're always busy, just a different kind of busy.

During the school year there's school, after school activities, and family get-togethers, then summer brings vacations, summer activities and loads of outdoor gatherings.

Life's just busy.

In all of that busyness it's nice when you can put a quick, easy and delicious meal on the table.

This Lemon Caper Pasta with Fresh Tomatoes is that super easy dish you can put together in minutes, light and fresh, perfect for summer.

Pasta doesn't have to loaded with heavy sauces. The combination of olive oil, lemon juice, wine and pasta water creates a delicate, delicious sauce.

By the way, if you want to cut the carbs this sauce would be great over zoodles.

Lemon Caper Pasta with Grape Tomatoes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cups

Author: Celeste | TheWholeServing

Ingredients

8 ounces of spaghetti pasta
2 shallots chopped
2 cloves garlic minced
Juice of one lemon about 2 tablespoons
¼ cup dry white wine or vegetable stock
¼ cup reserved pasta water
2 tablespoons capers rinsed and drained
salt to taste
1 pint cherry tomatoes sliced in half
2 tablespoons fresh flat leaf parsley chopped & extra for garnishing
½ teaspoon red pepper flakes

Instructions

Prepare pasta according to package directions.
While pasta is cooking heat olive oil over medium heat in a large skillet. Add shallots and garlic to skillet and sauté until fragrant, about 30 to 40 seconds.
Add lemon juice, wine or vegetable stock, reserved pasta water and capers, reduce heat and simmer until sauce starts to thicken.
Add cooked pasta to skillet and toss to coat, remove from heat and transfer to serving bowl or if you prefer serve from skillet.
Season to taste with salt.
Toss in the tomatoes, parsley and red pepper flakes.
Serve immediately.

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Lemon Ricotta Toast with Wild Blueberry Sauce

Celeste Leave a Comment

Lightly sweetened creamy lemon ricotta on toast topped with sweet juicy wild blueberry sauce, sprinkled with mint. Sumptuosity on a plate.

Need a toast upgrade?

Well I've got one for you. No fancy ingredients required.

So if you are ready to spread your toast with something a little more exciting than butter or jam, this post is for you.

I have to admit when I think of ricotta I usually think of pasta dishes like lasagna or manicotti but recently I've started using ricotta on toast. I know avocado is a popular toast topper and I love it, but ricotta is a nice change.

I made a delicious fruit sauce, using frozen wild blueberries I purchased from Trader Joe's, but feel free to use your favorite fruit. So wonderful, this sauce comes together in minutes.

While the sauce is cooking, simply mix some ricotta with lemon juice, zest and some agave or maple syrup if you like.

Now the good part, spread and enjoy!

This Lemon Ricotta Toast with Wild Blueberry Sauce is a delicious toast upgrade, don't you think? For an extra layer of goodness add some sliced strawberries.

Lemon Ricotta Toast with Wild Blueberry Sauce

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cups

Author: Celeste | TheWholeServing

Ingredients

WILD BLUEBERRY SAUCE
1 lb.wild blueberries fresh or frozen
½ cup water
¼ cup agave or maple syrup
2 teaspoons cornstarch
2 teaspoons water
LEMON RICOTTA SPREAD
1 cup Ricotta
2 tablespoons lemon juice
zest of one medium lemon
2 teaspoons agave or maple syrup optional
Toast slices
fresh mint

Instructions

Place blueberries and water in a small saucepan over medium-high heat. When berries start to boil, stir in agave or maple syrup and reduce to a simmer.
Mix cornstarch with the water until cornstarch is completely dissolved. Stir mixture into berries, continue to simmer an additional 2 to 3 minutes or until desired consistency is reached.
Transfer to serving or storage container, cover and set aside.
While berries are simmering, mix together Ricotta cheese, lemon juice, zest, and agave or syrup if using.
Spread toast with Ricotta, top with berries and garnish with mint.

Did you make this recipe?Let us know! !

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Cilantro Jalapeno Hummus

Celeste 3 Comments

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

If you like the combination of jalapeños and cilantro you are going to love this hummus. A friend of mine shared her grocery store purchased jalapeño hummus with me and I couldn't stop eating it, so delicious. ????

Inspired, I decided to make my own Cilantro Jalapeño Hummus. Traditional hummus recipes use tahini, I didn't have any so I left it out.

Let's talk about cilantro. The grocery store hummus had little or no cilantro added. I love it, so I added a great big hand full.

Cilantro is an herb many don't like, it has been described as having a soapy taste. However, I think it adds loads of flavor and complexity. If you really don't like it, simply leave it out. ????

For an extra layer of goodness I added sliced tomatoes and red onions mixed with more cilantro on top.

This tasty snack comes together in no time. It all goes into a food processor or blender and blended until smooth and creamy.

Optional add-in is an avocado, for added flavor and creaminess.

Cilantro Jalapeno Hummus

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Prep Time: 7

Total Time: 7

Servings: ½ cups

Author: Celeste | TheWholeServing

Ingredients

Hummus
2 15 oz. cans of chickpeas rinsed and drained
2 to 3 cloves of garlic
juice of 1 lime and 1 lemon or simply use one of the same
2 to 3 jalapeño peppers diced, more if you like it really spicy
1 or 2 hand fulls of fresh cilantro
1 teaspoon cumin optional
salt to taste
Tomato Topping
1 ½ cup sliced grape tomatoes
½ cup chopped red onions
2 tablespoons chopped cilantro
Salt and pepper to taste
drizzle of avocado or olive oil

Instructions

Place all hummus ingredients into a food processor or blender and blend until smooth.
Transfer to serving bowl.
In another bowl mix together the tomato topping ingredients and spoon some of the mixture on top of the hummus.
Serve with veggie slices, tortilla chips or crackers.

This Cilantro Jalapeño Hummus is great as a sandwich or wrap spread.

Notes

This Cilantro Jalapeño Hummus is great as a sandwich or wrap spread.

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Easy Roasted Berry Mint Compote

Celeste 2 Comments

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks, desserts and so much more.

Compote, what is it?

According to Merriam Webster compote is a dessert of fruit cooked in syrup. However, for me a compote is so much more than a dessert, it's a condiment with so many possibilities. When making compote you can use one fruit or a combination of fruit. I used a combo of strawberries, blueberries and mint, but you can use whatever fruit combo you like. I didn't want to make it overly sweet with sugar, so I combined the fruit with a small amount of agave and balsamic vinegar glaze instead of sugar. This Blackberry Balsamic Glaze is a great option. I also chose to roast the fruit in the oven over boiling on stove top.

Roasting the fruit gives it bolder flavor in my opinion and it's a lot easier than standing over a boiling pot of fruit.

Typically compotes are used over pancakes, yogurt, cake, and ice cream to name a few. But I also like to use it over soft cheeses like Brie or goat cheese, so delicious.

Easy Roasted Berry Mint Compote

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Prep Time: 6

Cook Time: 25

Total Time: 31

Servings: cups

Author: Celeste | TheWholeServing

Ingredients

1 lb. of fresh strawberries
1 pint of fresh blueberries
2 tablespoons balsamic vinegar glaze or Blackberry Balsamic Glaze
2 tablespoons agave nectar or maple syrup
2 tablespoons fresh mint chopped
extra mint for garnish

Instructions

Preheat oven to 375 degrees.
After washing the fruit, hull and slice the strawberries.
Place the sliced strawberries and blueberries on a shallow baking pan, drizzle with balsamic glaze and your choice of agave or maple syrup, and sprinkle on mint, toss to coat.
Place in preheated oven and roast for 25 to 30 minutes. Remove from oven and allow to cool.
Transfer to a serving dish or storage container. Store in fridge.When serving garnish with more mint.
Serve over pancakes, waffles, yogurt, toast, soft cheeses and more, be creative and enjoy!

Did you make this recipe?Let us know! !

How do you like to use compote?

If you make this recipe tag @thewholeserving on Instagram and hashtag it #thewholeserving, I want to see how you use your compote.

How To Make Homemade Everything Bagels

Celeste 2 Comments

How to Make Homemade Everything Bagels - Making bagels is a boil and bake process that's simple and easy. These bagels are crisp on the outside, tender on the inside, and so delicious. I can't tell you the number of times I have tried and failed at making bagels, but I finally got it right, with a little help from Mark Bittman's How To Cook Everything Cookbook. This book is an awesome reference it covers just about everything whether you're a beginner or a very experienced cook it has something for everyone. It gives you the basics and once you have the basics you can experiment and make each recipe your own.

The inspiration to give bagel making another try was finding this Everything but the Bagel seasoning blend at Trader Joe's. We love everything bagels in my home and now it's so nice to make my own and not purchase them all the time.

What I like about basic recipes like this one is that it can be tweaked to meet your families needs, I used less salt, more yeast and a different sweetener. With this basic recipe I am able to make everything, cinnamon and cranberry bagels and I can make them the size I prefer, larger than a mini and smaller than a regular.

Using the food processor is the fastest way to make the dough, when it comes together it should be a tough and elastic dough. If you don't have a food processor, no problem, you can use your hands.

Allow dough to rise for 2 hours, deflate and let dough rest for 10 minutes, then divided into eight or 12 pieces.

Shape holes, cover and allow dough to rise for 30 minutes.

For the water bath I kept it simple and used water only. In some recipes honey or barley malt syrup is added to the water to aid in the caramelization of the bagels. When water comes to a boil, reduce to a soft simmer and boil bagels 2 to 3 at a time for 1 minute on each side.

Coat with toppings and bake 20 to 25 minutes.

This is a basic recipe for everything bagels, but you can easily change the toppings, add cranberries or raisins, simply make it your own. Be creative.

How To Make Homemade Everything Bagels

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Prep Time: 1 30

Cook Time: 20

Total Time: 1 50

Servings:

Author: Celeste | TheWholeServing

Ingredients

1 ¼ cups lukewarm water
1 ½ teaspoons active dry yeast
2 tablespoons brown rice syrup
3 ½ cups all-purpose flour plus more if needed
1 ½ teaspoons salt
Oil as needed
Everything but the Bagel Sesame seasoning blend from Trade Joe's
or make your own seasoning mix together
plain sesame seeds
black sesame seeds
poppy seeds
dried minced garlic
dried minced onion
sea salt

Instructions

Pour water into a large bowl or measuring cup, sprinkle yeast into the water and allow to dissolve, stir to mix completely. Add brown rice syrup and stir, set aside for 10 -15 minutes and allow yeast to proof.
Place flour and salt into bowl of food processor, with machine running, pour water through the feed tube. Process until dough forms a ball and slightly sticky, If dough is too wet, add a tablespoon or two of flour. If too dry, add water one tablespoon of water at a time.
Turn dough onto a lightly floured surface and knead for a minute or two by hand. Dough should be smooth, tough and very elastic.
Brush some oil in a large bowl, place dough into bowl, cover loosely with a damp towel. Allow dough to rise for about 2 hours, at room temperature, or until dough has doubled in bulk.
Deflate dough and allow to rest on a lightly floured surface, covered for 10 minutes.
Cut dough into 8 or 12 pieces, depending on how large or small you like your bagels.
Press your finger through the center of each ball to make a hole. Rotate bagel around your finger in a circular motion, making a hole about 2 inches.
Place shaped bagels back on lightly floured surface and cover with damp towel, allow to rise 30 minutes.
Bring a large pot of water to a boil and preheat the oven to 400. Pour the everything toppings into a shallow bowl and set aside. Lightly grease a baking sheet and set aside for later.
Drop the bagels one at a time into the boiling water, making sure not to crowd, I boiled 3 at a time. Boil 1 minute at a time on each side, remove from water with a slotted spoon, drain briefly, dip top of bagels into topping, place on a lightly greased rack to drain.
Place bagels on prepared baking sheet, bake 20 to 25 minutes, or until bagels are browned.

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Must have cookbooks.

Celebrate Cinco de Mayo Vegan Style

Celeste 4 Comments

Celebrate Cinco de Mayo Vegan Style with some or all of these Mexican inspired delicious vegan recipes.

Whether you're planning a big Cinco de Mayo party or just spending a quiet evening at home with family and a few friends, I've put together some of my favorite Mexican inspired vegan recipes that will please everyone.

Roasted Tomatillo and Tomato Salsa- Bold with flavor and so easy to make and that's a good thing, because your guest will fall in love with this salas.

Vegan Queso with Spiced Tortilla Chips - Smooth, creamy and oh-so-delicious, you just might forget it's not real cheese.

Strawberry Citrus Salsa - Sweet strawberries, juicy citrus, and a bit of mango make this salsa unforgettable

The Best Vegan Sour Cream - Smooth creamy and oh-so-good. Spread on the goodness.

Skip the shell and just use the Avocado to hold all of the taco goodness in these Vegan Stuffed Avocados, and let me tell you, they are so stinking delicious!

Easy and delicious, Raw Gluten-Free Tacos, made with walnuts and almonds, a great way to lighten things up for Spring.

If you are celebrating Cinco de Mayo, make it a delicious celebration!!!

If you make any of these recipes, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of these Mexican inspired vegan recipes.

Chocolate Covered Nut Butter Stuffed Dates

Celeste 9 Comments

Chocolate Covered Nut Butter Stuffed Dates - Dates stuffed with nut butter, dipped in chocolate and drizzled with smooth, creamy vegan white chocolate. Pure Deliciousiness.

If you love the taste of caramel dipped in chocolate, you are going to love these little goodies.

I have to admit I have a sweet tooth, but filling it with loads of processed sugar isn't the answer. But these Chocolate Covered Nut Butter Stuffed Dates is one way I like to fulfill my sweet craving.

Dates are amazing! For the longest time I wouldn't eat them, not sure why, but I'm so glad I finally gave them a try. I first started using dates to sweeten smoothies and now I reach for them sometimes when I need a carb boost or to simply satisfy my sweet cravings.

Dates can do more than just fill your sweet tooth, they are a good source of fiber, potassium, manganese and the antioxidant polyphenol.

Dates have a long shelf life and the best way to store them is at room temperature in an airtight container for several months, if they last that long, or in the fridge for up to a year. Learn more about dates at The California Date Commission.

I'm not a big candy eater, so when I do it has to be worth the indulgence, truffles or caramels. But now I just reach for these Chocolate Covered Nut Butter Stuffed Dates because they are so decadent. One or two of these is all I need to satisfy my sweet craving.

Decadent deliciousness!

Chocolate Covered Nut Butter Stuffed Dates

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Prep Time: 15

Total Time: 15

Author: Celeste | TheWholeServing

Ingredients

1 cup nut butter I used Cashew butter
¼ cup dried coconut flakes optional
25 or more dates pitted
1 cup dark chocolate chips
1 tablespoon coconut oil
½ cup vegan white chocolate chips

Instructions

In a medium bowl, combine nut butter and dried coconut flakes, set aside.
With clean hands, open one side of dates and carefully remove pits.
Gently fill dates with 1 to 1 ½ teaspoon of nut butter mixture and place on a parchment lined baking sheet.
Melt chocolate and coconut oil together using the double boiler method. Stir as chocolate melts to combine.
Dip stuffed dates into melted chocolate, place chocolate covered dates back on parchment lined baking sheet. Place in fridge and allow chocolate to harden.
While chocolate hardens in dates melt the vegan white chocolate chips, using the double boiler method.
Transfer melted white chocolate to a zip-lock bag, cut a small bit off a corner of the bag. Remove dates from the fridge, using a zig-zag motion, pipe the white chocolate over the dates, the drizzle should harden immediately because the dates are cold.
Serve immediately or transfer to an airtight container and store in fridge.

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If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of Chocolate Coved Nut Butter Stuffed Dates.

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5 Delicious Bowl Meals You Must Try

Celeste 5 Comments

Grab your bowl and spoon for 5 Delicious Bowl Meals You Must Try, full of flavor and texture. One bowl meals are brilliant and the perfect way to simple and healthy meals.

SUPER EASY HOISIN TOFU

Sweet and spicy, this Super Easy Hoisin Tofu served over a bed of soft tender farro is absolutely delicious and super satisfying.

ASIAN WHEAT BERRY SALAD

Energizing and satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

VEGAN TERIYAKI TOFU STIR FRY

Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

SPICY RAMEN VEGETABLE STIR-FRY

Loaded with hearty Portobello, peppers, onions and broccoli, this Spicy Ramen Vegetable Stir-Fry is quick and easy and comes together in under 30-Minutes.

SOFRITAS BOWL-VEGAN OR VEGETARIAN

Chipotle peppers, roasted poblanos, aromatic spices, this delicious Sofritas Bowl will please vegans, vegetarians and even the carnivores. It's that good.

If you make any of these recipes or a version of them, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of one or all of these 5 Delicious Bowl Meals You Must Try.

How To Make Amazing Whipped Aquafaba

Celeste 15 Comments

How to make Amazing Whipped Aquafaba - Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.

Making aquafaba has been on my must-make list for sometime now. The first time I became aware of Aquqfaba was over a year ago, well, I finally got around to whipping up a batch for myself, and it's amazing.

What is aquafaba?

It's the juice from cooked chickpeas. You can cook your own or use canned chickpeas. I prefer to use canned, its consistency is more reliable, making it a time saver. Goya chickpeas are my favorite, they're so tender and great in recipes like this one, Pear-Brussels Sprout Salad or this one, Chickpea Jalapeno Salad, so that's the brand I use to make my whipped aquafaba.

Whipping aquafaba is easy. Simply drain and use a hand or stand mixer and whip until the desired consistency has been reached. You can whip by hand, but it will take much longer.

I like to use soft whipped aquafaba as an egg substitute, semi-soft peak as egg white substitute in recipes or as a topping, and stiff-peaks to make meringues for pie toppers or baked for delicious meringue cookies.

Today's recipe is slightly sweetened semi-soft peaks that I like to serve over fruit.

How To Make Amazing Whipped Aquafaba

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Prep Time: 16

Total Time: 16

Servings: cups

Author: Celeste | TheWholeServing

Ingredients

1 15 oz. can of chickpeas drained
¼ cup maple syrup or sugar
⅛ teaspoon cream of tartar

Instructions

Drain your chickpeas, store the peas to use in another recipe. You may like this one, Pear-Brussels Sprout Salad.
Place liquid in a large bowl or bowl of a stand mixer along with the other ingredients. Whip until desired consistency has been reached.
Store any leftovers in an airtight container. It separates after sitting a while but rebeating works wonders.

Did you make this recipe?Let us know! !

There are so many ways to use this amazing liquid and I'm looking forward to exploring them and yes I will share.

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about how you make Amazing Whipped Aquafaba and how you use it.

Herb Green Bean & Pea Pasta

Celeste 9 Comments

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings Spring.

The weather has been all over the place here in Texas lately. One day it's sunny and near 80, the next we need coats and scarves. We're lucky we are not to knee-deep in snow, I guess. One thing for sure, I'm looking forward to the start of Spring. Life has been super busy for me, but I just had to share this quick, easy, fresh and delicious recipe you. Just may put you in a Springtime frame of mind.

This Herb Green Bean and Pea Pasta is one of my springtime favorites.

What a combination of fresh green beans, peas and pasta.

Add a mix of fresh tarragon, thyme and flat leaf parsley for explosive flavor.

The fresh flavors and textures make this dish a win for any spring brunch.

It comes together in under 30 minutes, leaving you more time to spend with your guest. Don't want pasta, serve the veggies as a side dish.

Start with fresh green beans and peas, sauté, add fresh herbs and seasonings, toss with pasta, sprinkle with a bit of lemon juice and that's it.

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herbed Green Bean and Pea Pasta sings spring.

Herbed Green Bean & Pea Pasta

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Prep Time: 10

Cook Time: 17

Total Time: 27

Servings: to 6 cups

Author: Celeste|TheWholeServing

Ingredients

12 ozs. of uncooked spaghetti pasta
1 ½ tablespoons extra virgin olive oil
2 tablespoons chopped shallots
2 cloves garlic
1 lb. fresh green beans cut into 1 to 2 inch size
1 lb. fresh green peas
2 teaspoons chopped tarragon
2 teaspoons chopped thyme
1 tablespoon chopped flat leaf parsley
1 ⅓ cup vegetable stock
salt to taste
¼ to ½ teaspoon red pepper flakes
shredded parmesan cheese
Fresh lemon

Instructions

Cook pasta until all dente according to package directions. Drain and set aside.
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 1 to 2 minutes, add garlic to the pan and continue to sauté until fragrant, about one minute.
Add green beans, peas, herbs and a dash of salt to skillet and continue to sauté 1 to 2 minutes, add additional oil to pan if needed.
Pour vegetable stock over veggies, stir and continue to cook, stirring occasionally, until veggies are tender.
Toss veggies and pasta together in a large bowl, taste, add more salt as needed. Sprinkle with red pepper flakes and toss once more.
Garnish with grated Parmesan cheese and additional herbs, serve while hot.

Did you make this recipe?Let us know! !

Nut Butter Oatmeal Cookies Drizzled with Chocolate

Celeste 5 Comments

Hearty, wholesome, not overly sweet Nut Butter Oatmeal Cookies drizzled with Chocolate, oh-so-delicious!

As a child peanut butter cookies and oatmeal cookies were two of my favorites, and I can remember learning how to make them both at 4-H camp. There were a few left to take home along with a recipe booklet with hand drawn pictures of step by step instructions of the cookie recipes and a few other kid friendly recipes. I put that little booklet to good use, I made those recipes over and over again.

Fast forward to today and I'm still making those cookies with a few exceptions. I use any nut butter except peanut butter due to my daughter's peanut allergy, and sometimes I add oatmeal, to make these oh-so-delicious cookies.

These cookies are a big hit in my home, even my child who will not eat cooked oatmeal, loves these cookies. However, eliminating peanut butter wasn't the only change. Flax egg replaced the egg and coconut sugar and maple syrup was used instead of white and brown sugar.

I made these cookies because sometimes I want cookies and I don't want them overly sweet.

Ok I know there are some of you reading this thinking no way you will make these, but before you make that decision I'll tell you everyone of my friends who tried these cookies, loved them.

These cookies are hearty, delicious, wholesome, delicious, not overly sweet, delicious. Did I say they are delicious? I'll say it again, these cookies are delicious and they're great before or after a workout.

Nut Butter Oatmeal Cookies Drizzled with Chocolate

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Author: Celeste | TheWholeServing

Ingredients

2 tablespoons ground flax seed
5 tablespoons warm water
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine grind sea salt
½ cup room softened Earth Balance vegan butter
1 cup coconut sugar
¼ cup maple syrup
½ cup cashew or almond butter or nut butter of your choice
1 ½ teaspoons vanilla extract
3 cups rolled oats
½ cup dark chocolate chips
½ teaspoon solid coconut oil

Instructions

Pre-heat oven to 350 degrees and line a shallow baking pan with parchment paper leaving enough on the ends to help transfer cookies when done.
In a small bowl mix ground flax seed with the warm water until completely combined, set aside.
In a medium size bowl whisk together the flour, baking powder, baking soda and salt, set aside.
With a stand mixer or hand mixer, mix together the Earth Balance, coconut sugar and maple syrup until well combined and no dry ingredients remain.
Add the flax egg, nut butter and vanilla, mix until well combined. Slowly add flour mixture and mix until no dry flour remains.
Gradually fold add in the oats until well combined.
Roll about 1 and ½ tablespoons of into a ball and place on parchment lined baking sheet, 2 inches apart. Or you can use a melon scoop and scoop 1 ½ tablespoons of dough onto baking sheet.
Bake 8 to 10 minutes for a softer cookie, a few minutes longer for harder cookies.
When cookies have cooled slightly use the ends of the parchment paper to pick up the cookies and transfer them to a wire rack to cool.
While cookies are cooling, melt chocolate and coconut oil together using the double boiler method. Stir as chocolate melts to combine.
Transfer melted chocolate to a zip-lock bag, cut a small bit off a corner of the bag. Using a zig-zag motion, pipe the chocolate over the cooled cookies. Allow chocolate to harden or not if you’re like me and just can’t wait, before sharing or enjoying

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One-Pot Pasta with Burrata

Celeste 2 Comments

No mess, no fuss One-Pot Pasta with Burrata, uncomplicated and simply delicious.

It's official, the holidays are really over. January is over, February is here, and life is getting back to its busy pace. With everything on my to-do list, preparing delicious meals shouldn't be complicated. This recipe One-Pot Pasta with Buratta is the definition of uncomplicated. Everything goes into on pot, no large mess to clean, and for me that's a time saver.

Start with pasta sauce purchased or you can make this Fire Roasted 20-Minute Pasta Sauce.

Throw in the pasta, I used linguine pasta, but you are free to use whatever pasta you have on hand.

Add the other ingredients, reserving the Burrata cheese until the final few minutes.

Everything comes together deliciously.

You can customize by adding in your favorite veggies and herbs, The possibilities are limitless. I had some northern beans on hand so I added them for extra fiber, which makes it more filling.

One-Pot Pasta with Buratta

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: cups

Author: Celeste | TheWholeServing

Ingredients

3 cups pasta sauce
3 ½ cups water or more if needed
Dash of sea salt
3 cloves of garlic minced
2 teaspoons Italian seasonings
3 tablespoons fresh chopped basil
1 pound of pasta of your choice
1 15 oz. can of northern beans
dash of red pepper flakes optional
8 ounces of burrata cheese
extra basil of garnishing

Instructions

In a large pot add your sauce, water, salt, garlic, Italian seasoning, chopped basil and pasta.
Bring to a boil, stirring occasionally. Once boiling reduce heat cover and simmer stirring occasionally. As water is absorbed check pasta, add in more water as needed to prevent pasta from sticking and provide enough liquid for pasta to be cooked to al dente.
Taste and adjust seasonings as needed and add the red pepper flakes.
When pasta is almost done stir in the northern beans. Slice the burrata and place cut side down on top of pasta, allow cheese to heat and melt, about 3 to 5 minutes.
Remove from heat, sprinkle on fresh chopped basil, serve immediately.

Did you make this recipe?Let us know! !

Spicy Lentil Sweet Potato Stew

Celeste 7 Comments

Hearty, comforting and delicious, this Spicy Lentil Sweet Potato Stew with a touch of jalapeño heat is perfect for those cold winter days.

Two bowls of Spicy Lentil Sweet Potato Stew with sliced avocado, jalapenos and cilantro on top.

Picture it, it's cold outside, you have on your coziest loungewear all curled up in front of a warm fire, watching your favorite Netflix or Lifetime movie, while enjoying a big hearty bowl of Spicy Lentil Sweet Potato Stew.

Raw onion, red lentils, rainbow carrots and sweet potato on marble counter.

This is a perfect dish for those cold winter days and it's so easy, everything goes into one pot and no complicated ingredients required. It's loaded with hearty root vegetables and red lentils. The combination of multi-colored carrots and sweet potatoes is simply delicious with the subtle heat of the added jalapeño.

Spicy Lentil Sweet Potato Stew with wooden spoon.

Serve it up with cilantro leaves, sliced jalapeño and avocado and get ready for over-the-top mouth-watering deliciousness!

Pot of Spicy Lentil Sweet Potato Stew with a bunch of cilantro, sliced jalapenos and half of a sliced avocado beside pot of stew.

Make a big pot and enjoy the leftovers. This Spicy Lentil Sweet Potato Stew is even better the next day and the next day after the next day.

Spicy Lentil Sweet Potato Stew

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: cups

Author: Celeste - TheWholeServing

Ingredients

1 tablespoon olive oil
1 cup chopped sweet onion
2 cups sliced multi-colored carrots or orange carrots about 4 medium
pinch of salt and pepper
3 to 4 cloves of finely chopped or minced garlic
2 cups diced sweet potatoes
3 to 4 tablespoon chopped jalapeño about one large one
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon each dried oregano basil and thyme
5 cups vegetable stock
2 tablespoon tomato paste
1 cup red lentils
For Garnishing
fresh cilantro leaves
sliced jalapeños
sliced avocado

Instructions

Heat oil in a large stock pot over medium high heat add onions and carrots to pot, season with a pinch of sea salt and black pepper, sauté until onions are soft and translucent.
Add garlic, sweet potatoes, jalapeños and seasonings, sauté until fragrant, about a minute.
Pour in vegetable stock and add tomato paste, stir until paste is completely combined.
Add lentils, stir, bring to a boil over medium heat once boiling, reduce heat to low, cover and simmer until potatoes and lentils are tender about 20 to 25 minutes.
Taste and season with desired amount of salt and pepper.
Serve stew with fresh cilantro sliced avocado and jalapeños.

Did you make this recipe?Let us know! !

Top 12 Recipes of 2016

Celeste 2 Comments

Delicious and Healthy Top 12 recipes of 2016, give them a try and they might become one of your favorites.

Happy New Year and welcome to 2017, but before we forget about 2016 entirely, I want to share 12 of the top recipes of 2016. These were some of the most shared and made recipes in 2016 and they can be favorites in 2017.

Pear-Brussels Sprout Salad

Shaved brussels sprouts thinly sliced pears with a mix of parsley. This simple Pear-Brussels Sprout Salad is fresh, crisp and full of flavor.

Un-Cheesy Potato Broccoli Soup

Rich and hearty, this Un-Cheesy Potato Broccoli Soup is full of flavor and comes together in minutes!

Strawberry Basil Farro Salad

The tender bite of Farro, sweetness of Strawberries and the earthiness of fresh basil makes this Strawberry Basil Farro Salad the perfect combination of sweet and savory.

My Dukkah Recipe with Homemade Herb Bread

A delicious, aromatic blend of nuts, seeds and spices. Perfect for snacking or cooking. I served my Dukkah recipe with my Homemade Herb Bread as a bread dip.

Roasted Grapes With Burrata Cheese Toast

Simple and simply delicious, this Roasted Grapes with Burrata Cheese Toast recipe is perfect for those impromptu gatherings. Toast, softly melted Burrata, roasted grapes and a drizzle of agave or honey, so easy.

Apple Cinnamon Baked Oatmeal

Apples, cinnamon and brown sugar! Flavors that filled my favorite childhood breakfast, stove-top oatmeal. Today these same flavors are part of my new favorite make ahead breakfast, Apple Cinnamon Baked Oatmeal.

Roasted Tomato Avocado Toast

Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

Sparkling Strawberry Shrub

Sparkling Strawberry Shrub - Sweet, tart and delicious combination of strawberries, turbinado sugar and apple cider vinegar. If you like fermented drinks like Kombucha you're going to love Shrubs.

Blackberry Balsamic Glaze

This Blackberry Balsamic Glaze is rich, smooth and creamy, lightly sweetened with maple syrup and loaded with plump juicy blackberries. Delicious on just about anything

Healing Turmeric Golden Juice

Healing Turmeric Golden Juice - A healthy anti-inflammatory drink you and your body deserves. Turmerics anti-inflammatory properties are amazing and can help in healing a long list of nagging health problems.

Almond Butter Apple Cinnamon Toast

Think Cinnamon toast, but with almond butter, apple slices a touch of sweetness from an almond date crumble and a final drizzle of agave. Almond Butter Apple Cinnamon Toast is my twist on an old after-school favorite.

Spicy Ramen Vegetable Stir-Fry

Loaded with hearty portobello, peppers, onions and broccoli, this Spicy Ramen Vegetable Stir-Fry is quick and easy and comes together in under 30-Minutes.

Enjoy these Top 12 recipes of 2016 and have a wonderful, tasty 2017!

Stress-Free Crostini Appetizer Party

Celeste 12 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasyHolidayEats #CollectiveBias.

Entertain stress-free and spend more time enjoying your guest this holiday season, host a make-it-yourself Crostini Appetizer Party.

Holiday gatherings will be in full swing soon, so if you are planning a party and want to keep it stress-free, how about throwing a Crostini Appetizer Party.

Instead of planning a big dinner and worrying about everything coming together at the same time, you can simply provide various toppings and spreads and let your guest make their own tasty crostini appetizers. Trust me, it is so much fun.

The key is to choose toppings of various textures and flavors from savory to sweet and I try my best to keep the sweet naturally sweet, not a lot of added sugar.

The categories for my toppings are fruits and veggies, spreads, herbs, and extra finishes like basil pesto and olive tapenade. I like to keep it real with my toppings, however, I don't always have time to make everything, like my own fruit spread, that’s when I use Smucker’s Fruit & Honey Fruit Spread, it’s my go-to spread because it doesn't have a lot of extra sugar or ingredients I can't pronounce. It’s sweetened with honey. Warning, never feed honey to children under a year old, their little bodies can't process it so it can harm them.

I grew up using Smucker’s jams on my PB&J sandwiches but the latest addition to their line of jams, Fruit & Honey Fruit Spread is by far my favorite and it makes putting together my Crostini Appetizer Party so much easier. For this gathering I used Smucker’s Fruit & Honey Triple Berry Fruit Spread and Strawberry Jalapeno Fruit Spread.

Set up is so easy, just set out platters of your toppings and let your guest have fun mixing and matching toppings. To make it easier, have your guest bring the toppings!

Slice the veggies and fruits and place them on platters. Add herbs and the other toppings to your platters. Transfer spreads to serving bowls.

Slice and toast your bread and add the jams to the table and everything is set for fun. A stress-free Crostini Appetizer Party to share the holiday with friends.

You can find Smucker's Fruit & Honey Fruit Spread line of jams at Walmart in the bread and jelly aisle.

Stress-Free Crostini Appetizer Party

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Prep Time: 15

Cook Time: 12

Total Time: 27

Author: Celeste | TheWholeServing

Ingredients

2 baguettes sliced on the diagonal
olive oil
Smucker's Fruit & Honey Fruit Spread of your choice
SPREADS
basil pesto
hummus
goat cheese
HERBS
fresh basil
fresh mint
FRUIT & VEGGIES
sliced apples
sliced pears
sliced cherry tomatoes
sliced cucumbers
sliced radish
sliced grapes
EXTRAS
sliced cheese
red pepper flakes
sea salt

Instructions

Preheat oven to 375 degrees. Place baguette on a shallow baking pan and brush with a olive oil.
Place pan in oven and toast until bread starts to brown.
Assemble crostini ingredients, serve and have fun!

Did you make this recipe?Let us know! !

If you haven't you should really check out the other Fruit & Honey varieties, Strawberry, Blueberry Lemon, and Concord Grape Fruit Spread, you can do that here. I've tried them all and my favorites are Triple Berry and Strawberry Jalapeno.

Which one is your favorite?

Guess what, you can earn $1.00 off your favorite Smucker's Fruit & Honey Fruit Spread if you use the Ibotta app. Love this app, I've been using the app for a while now and I love earning money for things I'm going to buy anyway.

If you make this, I really want to see, take a picture and tag it in Instagram. Make your holiday entertaining naturally sweet, check these great recipes and entertaining ideas.

Brussels Sprout Linguine with White Wine

Celeste 8 Comments

Shaved Brussels Sprout, tossed with shaved parmesan, red pepper flakes and toasted pine nuts. Serve with a bold white wine, perfect for a no-fuss, chaos-free dinner party. This quick and easy Brussels Sprout Linguine with White Wine will help you spend more time with friends during the busy holiday season.

The holidays can be filled with hectic chaos. Fighting through crowds at the malls, baking a zillion holiday cookies, breads, and deciding what gift to buy for your Secret Santa. Having dinner with friends doesn't have to be a part of that crazy chaos.

This simple and easy Brussels Sprout Linguine with White Wine makes putting together an elegant Friday night dinner with friends a breeze.

This not-so-ordinary pasta dish pairs perfectly with a bottle of Wente Chardonnay. One of my favorites, I love big and bold Chardonnays, by the way Wente Vineyards Morning Fog Chardonnay received Wine Enthusiast score of 90 Points for 2014.

Planning and prep are key for chaos-free dinner parties that you the host will also enjoy. The morning of your dinner remember to place a few bottles of your wine in the fridge before leaving for work.

This dish comes together so quickly, especially if you slice the brussels sprouts a day ahead and place them in a bowl of cold water and store them in the fridge. A spin in the salad spinner helps to remove as much of the water as possible before cooking.

The day of your dinner party, start by preparing your linguine. Cook pasta according to package directions until al dente.

While the water is boiling for the pasta, heat the olive oil in a large skillet over medium heat. Add the shallots and cook until soft, add the garlic, wine and brussels sprout.

When sprouts have softened a bit remove from heat and toss in the cheese, transfer sprouts to the bowl of pasta and add the pepper flakes.

Sprinkle on some toasted pine nuts and grated parmesan cheese before serving.

Serve with some crusty bread, a fresh shaving of parmesan, a sprinkling of toasted pint nuts and a nice glass of full-bodied Wente Riva Ranch Chardonnay. A perfect way to end a busy week with a simple and elegant dinner party with friends during this busy holiday season.

Purchase a few bottles of Wente Wines on line to have on hand for easy entertaining or to give as hostess gifts during the holiday season.

Shaved Brussels Sprout, tossed with shaved parmesan, red pepper flakes and toasted pine nuts. Serve with a bold white wine, perfect for a no-fuss, chaos-free dinner party.

Brussels Sprout Linguine with White Wine

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Author: Celeste | TheWholeServing

Ingredients

½ cup pine nuts
1 8 oz. box linguine
1 tablespoon extra virgin olive oil
2 tablespoond chopped shallots
2 cloves crushed garlic
pinch of salt
¼ cup Wente Riva Ranch Chardonnay
1 pound of fresh brussels sprouts
⅓ cup shaved Parmesan cheese
¼ to ½ teaspoon red pepper flakes
crusty baguette

Instructions

Drain and spin the sliced brussels sprout to remove the water, place in a bowl and set aside.
In a small dry skillet over medium heat, toast the pine nuts, when toasted, set aside.
Cook pasta according to package directions until al dente, then scoop it out of the water and place in a big bowl.
While the water is boiling for the pasta, heat the olive oil in a large skillet over medium heat. Add the shallots and cook until soft, about 1 ½ minutes. Add the garlic and pinch of salt, saute until fragrant, about 30 to 40 seconds.
Add the wine and brussels sprouts to the pan and cook until sprouts start to soften.
Remove from heat and toss in the shaved parmesan.
Transfer sprouts to the bowl with the pasta, toss in the red pepper flakes, taste and season with more salt if needed.

Did you make this recipe?Let us know! !

10 Delicious Vegetarian and Vegan Soups

Celeste 2 Comments

Whether you like it hearty or smooth and creamy these 10 Delicious Vegetarian and Vegan Soups are the prefect fix for warming you when you are chilled to the bone.

The temps are falling and the best thing for cold temperature is a big bowl of hearty or smooth and creamy delicious soup. Here is a list of some of my favorite vegetarian and vegan soups. Go ahead make a pot full and cozy up with a big bowl of goodness.

Un-Cheesy Potato Broccoli Soup | The Whole Serving

Carrot Ginger Soup | Bowl of Delicious

Black-Eyed Pea and Collard Soup | The Whole Serving

Creamy Tomato Basil Soup | The Whole Serving for This Grandma Is Fun!

Healing Carrot Soup with Turmeric and Ginger | Hello Glow

Sweet Potato Lentil Stew | The Whole Serving

Cilantro and Sweet Corn Soup | Eat Healthy, Eat Happy

Vegetarian Taco Soup | The Whole Serving

Italian Lentil Soup | Gimme Some Oven

Northern Bean Cauliflower Soup | The Whole Serving

What kind of soup eater are you?

Black Friday Brunch-Easy Mushroom Green Bean Tart

Celeste 12 Comments

Rustic and savory Easy Mushroom Green Bean Tart. Great dish for a Black Friday brunch, perfect way to use Thanksgiving leftovers.

Thanksgiving is an amazing holiday, sharing wonderful food with friends and family who gather from near and far. Then there is Black Friday shopping, which can be fun as well as a workout, leaving everyone ready for Thanksgiving leftovers.

But instead of serving plain old leftovers I like to jazz them up a bit and Pepperidge Farm® Puff Pastry makes that easy.

I started using Pepperidge Farm® Puff Pastry many years ago to make quick and easy appetizers and mini sweet tarts, but now I use it for so much more. I like to keep a box in my freezer for making things like herbed breadsticks, popovers, pizza, and hand pies. For our Black Friday brunch last year I used leftover green beans and Puff Pastry Sheets to make a delicious Easy Mushroom Green Bean Tart that was so quick and easy to put together, which is a requirement during the holidays.

After rolling out a Puff Pastry Sheet, place it on a parchment lined baking pan and fold over the edges as seen below. Using a fork, poke hole in the bottom of the crust before baking.

While the crust is baking, saute the onions and mushrooms over medium high heat.

Toss in the green beans or you can use broccoli.

Arrange the mushrooms and green beans over the crust, top with cheese and bake in the oven once more until cheese starts to melt. I was lucky enough to find a peppered Romano cheese.

When the cheese has melted, get ready to dig in and enjoy.

This Easy Mushroom Green Bean Tart is perfect with a side of salad. Using Pepperidge Farm® Puff Pastry Sheets helps to make holiday entertaining easy.

Rustic and savory Easy Mushroom Green Bean Tart. Great dish for a Black Friday brunch, perfect way to use Thanksgiving leftovers.

Black Friday Brunch-Easy Mushroom Green Bean Tart

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Author: Celeste | TheWholeServing

Ingredients

1 Pepperidge Farm® Puff Pastry Sheet
olive oil
half of a medium onion chopped
8 oz. package of whole crimini or baby bella mushrooms sliced
2 to 3 cloves garlic minced
2 teaspoons fresh thyme
salt and pepper to taste
6 to 8 ounces of green beans
⅓ cup shredded Parmesan or Romano cheese
2 teaspoon fresh thyme leaves

Instructions

Pre-heat oven to 400 degrees.
Line a shallow 8.5 x 11.5 baking pan with parchment paper.
Roll out the pastry sheet and place in the parchment lines baking pan, folding over the sides. Poke holes in the crust with a fork and brush with olive oil. Bake 10 to 12 minutes or until crust starts to brown. Remove from oven and reduce heat to 350.
While crust is baking, saute onions until translucent, about one minute. Add the mushrooms, garlic and thyme to the pan and continue to saute 2 to 3 minutes. Season to taste with salt and pepper.
Remove pan from heat and toss the green beans with the mushrooms.
Spread 3 tablespoons of cheese over the crust.
Arrange mushrooms and green beans over the cheese, be sure to drain any liquid from mushroom mixture.
Sprinkle the remaining cheese over the top of the mushrooms and green beans.
Place in oven and heat until cheese starts to melt. When cheese has melted, remove from oven and sprinkle 2 teaspoons of thyme leaves over the tart.
Allow to cool slightly, slice and serve with a salad.

Did you make this recipe?Let us know! !

Black Friday brunch is now a tradition for my family and a great way to use those Thanksgiving leftovers. This Easy Mushroom Green Bean Tart is one of my favorites, I hope after giving it a try it will become one of your favorites.

What are some ways you like to use Puff Pastry Sheets? For more great ideas visit the Pepperidge Farm® website, you may be surprised at the many creative ways to use Pepperidge Farm® Puff Pastry Sheets to help make holiday entertaining easier.

How To Optimize Your Images For Pinterest

Celeste 16 Comments

Are your images working for you? If not let me show you how to optimize your images for Pinterest.

Optimizing your images for Pinterest is one of the best things you can do to improve your Pinterest reach. This is an area a lot of bloggers and business owners do not put enough focus. Your content is great, your images are pretty and they get pinned but if they aren't optimized, you may not be found on Pinterest. It only takes a few extra minutes to optimize and have your images work wonders for your site.

Let me show you how to get more out of your pretty images.

Step One: Open your post in the edit post mode.

Step Two: Click on the image, when the edit box appears, click on the pencil icon.

Step Three: The image details box will open. This is where you want to have a description to increase your click thru rate. You will insert the description in the alternative box near the top of the page and the image title attribute box near the middle of the page. I like to use the post title followed by a catchy description with keywords, and I end it with the link to my blog. Before exiting the image details box, copy the text you just entered, hit update and exit the box. Take the copied text and paste it in the rest of the images in your post and update or make each description different if you like.

Step Four: When everything has been updated, click the preview button. Once the preview of your site had loaded, click your Pin It button as if you are going to Pin an image. When the collection of your post images are loaded there should be a description on every image.

Step Five: Now check to be sure the images have the description you entered. This description with your keywords will help your Pinterest and Google SEO.

If you choose you can add your description to the images when uploading to your image library. Another great tip: if you have Yoast SEO plugin installed, you should have a green circle next to the image analysis statement.

Embedding Imaged For Pinterest Sharing: Long Pins get noticed on Pinterest, but I don't like them in my post. So I hide them but they will show as an option for pinning. Let me show you how.

Embedding or hiding pins: Insert your long pin in your post while in the visual mode of your text editor, click on the text tab to switch to text mode. Locate the code for your image and insert the style code directly in front of it. The style code for hiding your image is: <div style="display: none;"> Insert </div> at the end of the image code if your pin image is not the final item in you post so you don't hide the next image of sentence. I generally insert my long pin at the very end of my post. Save everything and click back to the visual mode. Your pin image will be hidden and will only be visible when someone clicks the Pinterest icon. Click to preview changes as you did in step four to be sure your image is there.

I hope you find all of this information valuable and it helps you improve your Pinterest SEO as well as your Google SEO. Click the image below to grab your guide.

Kale & Farro Stuffed Peppers

Celeste 8 Comments

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

What do you do when you have peppers to use and you don't want to have another stir fry dish?

Stuff them!

I had some peppers in the fridge that needed to be used but I didn't want to make another stir fry dish, so I decided it was time to have stuffed peppers. It had been years since I had eaten stuffed peppers, and back then I was still eating meat, so I always filled them with ground beef.

Now as a meatless eater I had to decide what stuffing to use. Quinoa or couscous would be nice but I decided to use farro because it's a bit heartier with a meaty bite and it's oh-so-delicious and filling.

Sautéed mushrooms onions and garlic seasoned with oregano and thyme, add chopped kale mixed with the farro and you have the perfect stuffing.To be perfectly honest with you the farro stuffing almost didn't make in to the peppers, it's just that good all by itself. Melt some mozzarella cheese on top and you’ll have the most delectable, delicious dish, perfect with a big salad.

Who says you have to have meat filling to make delicious and tasty stuffed peppers? Whole grains are great to use for replacing meat fillings, they’re loaded with protein and fiber.

Kale & Farro Stuffed Peppers

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Author: Celeste | TheWholeServing

Ingredients

1 ½ cups uncooked farro
4 assorted bell peppers and a drizzle of olive oil
1 ½ tablespoon olive oil
½ medium onion chopped
2 cups sliced mushrooms
2 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and pepper to taste
2 cups chopped kale
1 ½ cups shredded mozzarella cheese

Instructions

Preheat oven to 400 degrees for roasting peppers.
Rinse the farro with cold water, add 4 cups of water and farro to a large stock pot, cover and bring to a boil over high heat.
Reduce heat, cover and cook 20 to 25 minutes or until tender and chewy. Drain any remaining water from farro.
Wash peppers, slice vertically, remove the seeds and membrane.
Place on a baking pan and drizzle with olive oil and sprinkle with salt and black pepper. Bake peppers 20 minutes or until peppers have softened a bit
While farro and peppers are cooking heat 1 ½ tablespoons of olive oil in a large skillet over medium heat. Add the onions to the skillet and sauté about one minute, minute, add the mushrooms and continue to sauté two more minutes. Onions should be translucent and mushrooms will be softened.
Add in the garlic, oregano, thyme and a dash of salt and black pepper, cook for a minute or two more.
Toss in the kale, stir to mix and transfer everything to a large bowl.
Add drained farro to the kale mixture, taste and season with more salt and pepper if needed.
Fill pepper halves with the farro mixture, top with the mozzarella cheese, place in oven for 5 more minutes or until cheese is melted.
Remove from oven, allow to cool slightly before serving.

Nutrition

Did you make this recipe?Let us know! !

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Kale & Farro Stuffed Peppers.

Pumpkin Apple Cinnamon Granola

Celeste 5 Comments

Pumpkin Apple Cinnamon Granola-Crunchy and delicious flavors of fall, sweetened with maple syrup and packed with nutritious goodness.

I'm so bummed, it still doesn't feel like fall with temps in the 90’s, but I'm not gonna let that stop me from enjoying the flavors of fall. Apples and pumpkins are two of my favorites right now and I put both of them in this super delicious Pumpkin Apple Cinnamon Granola recipe.

I became obsessed with granola when I was in high school and all through college, it was my go-to snack during long hours of studying. It can be eaten so many ways, straight from the container, as a cereal with milk, over yogurt, ice cream or over fruit. Before a workout, after a workout, it's the perfect energy food.

I love that granola can be personalized to your own individual taste and I was craving for that fall feeling, I chose dried apples, walnuts, white raisins and my favorite pumpkin, with those warm pumpkin pie spices.

Unfortunately it still feels like summer where I live. The local weather man predicts cooler temperatures for the weekend, but only in the 70’s. I'm ready for it to be in the 50’s and 60’s, that's when it really feels like fall and I can pull out my boots.

So it may not feel like fall, but it's tasting like fall with this tasty and addicting Pumpkin Apple Cinnamon Granola. The smell of pumpkin throughout the house is so wonderful, puts everyone in the fall mood.

Pumpkin Apple Cinnamon Granola

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: ½ cups

Author: Celeste | TheWholeServing

Ingredients

2 cups oats
1 cup coconut flakes
½ cup walnut pieces
½ cup raw pepita seeds pumpkin seeds
½ teaspoon sea salt
1 cup pumpkin puree
½ cup maple syrup
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
1 cup dried apples chopped
1 cup golden raisins

Instructions

Preheat oven to 350 degrees and line a large shallow baking pan with a silpat baking sheet or parchment paper, set aside.
In a large mixing bowl combine the oats, coconut flakes, walnuts, pepitas and sea salt.
In a smaller bowl mix together the pumpkin puree, maple syrup, vanilla, and cinnamon or pumpkin pie spice.
Transfer the pumpkin mixture to the oats, toss to coat, if you think it's too wet, add in a bit more oats.
Spread evenly on the prepared baking pan and bake 20 minutes, tossing halfway through baking. After 20 minutes if it's not brown enough continue to bake until golden brown.
Remove from the oven and toss a bit. Allow to cool.
Transfer to storage container and toss in the dried apples and raisins.
Enjoy with your favorite plant-based milk, with yogurt, over ice cream or just eat as a snack.

Nutrition

Did you make this recipe?Let us know! !

Gluten-Free Pumpkin Apple Crisp

Celeste 13 Comments

Gluten-Free Pumpkin Apple Crisp - Sliced and diced Granny Smith apples tossed in a pumpkin molasses mixture, topped with a lightly sweetened crumb topping. A new take on an old fall classic.

Apple crisp was on my favorite list as a child and we always had it with vanilla ice cream on top. This is a new take on that old classic. In the spirit of the season I added pumpkin in the mix, perfect for Thanksgiving. Another change to the recipe is the use of molasses instead of white or brown sugar.

Let's talk about molasses for a moment. What is molasses exactly?

Molasses is the by product of the sugar cane refining process in which sugar cane is boiled and mashed. There are three types, light molasses is produced after the first boiling, dark after the second, and blackstrap after the third. It's important to note that although molasses is a by product of the refining process for sugar cane it is not a refined product and there are no chemicals added.

Light: Some brands of light molasses have sulphur dioxide added because young sugar cane is used and it requires a preservative. I highly recommend you use one that is unsulphured to avoid any allergic reactions, because some people are allergic to sulphur.
Dark: Produced after the second boiling is dark molasses and because more of the sugar is removed it is less sweet than light molasses. Dark is popular and most commonly used in baking and cooking.
Blackstrap: It's produced after the third boiling and is the least sweet but has the most nutrients and minerals. However, doesn't work well in most recipes, but is a great plant source of iron and sometimes used to treat anemia. It can be used as a remedy for constipation as well. Simply mix 1 to 2 tablespoons in warm water and drink daily. Blackstrap is also high in magnesium and makes a nice deep conditioner for your hair and skin. For a skin treatment simply smooth over face, after 15 minutes or so wash off. To use on your hair mix with warm water to make less thick, massage through your hair, leave on 10 to 15 minutes or longer, then rinse. May darken the color of your hair, even those gray strands.

It's amazing what we can do with what God has given us on this earth. When using molasses as a sweetener if you are one who likes a sweeter taste you may want to use it in combination with maple syrup (50/50 or mixed to your liking) to make your recipe sweeter. That way it will still be free of refined sweeteners.

I still serve mine with a scoop of ice cream, except the ice cream is now dairy free. I like to use So Delicious Dairy Free Cashewmilk Frozen Dessert. And don't you love these cute little apple ramekins, I got them from Crate & Barrel.

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes that are perfect for Fall.

Gluten-Free Pumpkin Apple Crisp

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: Celeste | TheWholeServing

Ingredients

Apple Filling
4 cups sliced and diced Granny Smith apples about 3 medium apples
½ cup pumpkin puree
1 teaspoon ground cinnamon
2 tablespoon gluten-free flour blend
juice of one lemon about 2 tablespoons
¼ cup dark molasses or 50/50 molasses and maple syrup
1 teaspoon vanilla
½ teaspoon sea salt
Crumb Topping
1 ½ cup gluten-free oats
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 tablespoon gluten-free flour blend
3 tablespoons solid coconut oil
3 tablespoons dark molasses or maple syrup

Instructions

Lightly oil the bottom and side of a 9 x 9 baking dish, set aside. and pre-heat the oven to 350 degrees.
In a large bowl, toss the all of the apple filling ingredients together.
In a smaller bowl combine the oats, salt, cinnamon, flour together.
Add the coconut oil and molasses to the mixture and combine with your fingers of the back of a fork.
Transfer the apples to the baking dish and spread the crumb mixture over the apples.
Bake for 20 to 25 minutes or until golden brown.
Remove from oven and allow to cool slightly before serving.

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f you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I'd love to see or hear about your version of this delicious Gluten-Free Pumpkin Apple Crisp.

Items used to make this delicious recipe.

Gluten-Free Pumpkin Apple Crisp - Sliced and diced Granny Smith apples tossed in a pumpkin molasses mixture, topped with a lightly sweetened crumb topping. A new take on an old fall classic.

Blueberry Glazed Watermelon

Celeste 15 Comments

Summer may be over but there's still summer fruit to enjoy. This Blueberry Glazed Watermelon is a perfect way to enjoy the last fruits of summer.

I walked into the grocery last week and up front and center was a big box of watermelons. Yes, it's officially fall but still warm here in Texas, and I am enjoying the final fruits of summer.

Growing up we would eat cool crisp watermelon with a little sprinkling of salt. I've decided to forgo the salt and drizzle my watermelon slices with a sweet, smooth blueberry glaze instead. I had made the glaze earlier in the week to use over ice cream and decided to give it a try over the watermelon. So delicious!

How could you pass on a snack like this? Not only is it delicious, it's healthy. The blueberries are loaded with fiber, potassium, vitamin C, B6 and it helps lower cholesterol. Watermelon is mostly water but it's filled with vitamin A, B6, C lycopene, antioxidants and amino acids. It's nice when healthy and delicious come together.

Fall and winter is my favorite time of the year, and I'm looking forward to the cooler weather but I'm going to enjoy the sweet fruits of summer until they're all gone.

Blueberry Glazed Watermelon

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: ½ cups

Author: Celeste | TheWholeServing

Ingredients

2 cups fresh blueberries
½ cup water
½ cup maple syrup
sliced watermelon
fresh blueberries for garnishing

Instructions

Place washed blueberries in a medium saucepan along the the water and syrup and bring to a boil and reduce to medium low.
Simmer, stirring occasionally to prevent sticking. When blueberries burst and sauce has reduced by half, it should coat the back of a spoon. Remove from heat and allow to cool slightly.
To separate the fruit from the sauce pour over a fine mesh strainer. For a thicker sauce place in a blender and blend until smooth.
Serve sauce over the sliced watermelon with fresh blueberries.

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Step One: Open your post in the edit post mode.

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Step Four: When everything has been updated, click the preview button. Once the preview of your site had loaded, click your Pin It button as if you are going to Pin an image. When the collection of your post images are loaded there should be a description on every image.

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If you choose you can add your description to the images when uploading to your image library. Another great tip: if you have Yoast SEO plugin installed, you should have a green circle next to the image analysis statement.

Embedding Imaged For Pinterest Sharing: Long Pins get noticed on Pinterest, but I don't like them in my post. So I hide them but they will show as an option for pinning. Let me show you how.

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Blueberry Glazed Watermelon

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Instructions