Grapefruit Poppy Seed Loaf

This is bread is just delicious. It has such a nice flavorful zing from the grapefruit but it isn’t bitter. It’s summer in one bite- a delightful summer that is!

The glaze is a must! It’s perfect on it’s own but the glaze kicks it up a notch. Give this one a go! My husband loves it so much he asked for more after the loaf was finished. Ha!

• Servings: 5
• Time: 45 minutes
• Difficulty: easy
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Yields 6 slices

INGREDIENTS:

• 1/2 cup softened butter
• 3/4 cup white sugar
• 1 large egg
• 1 large egg white
• 1/3 cup greek yogurt
• 1 tablespoon poppy seeds
• 1 tablespoon grated grapefruit zest
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• juice of 1 1/2 grapefruit

For the glaze

• Juice of 1/2 grapefruit + zest (optional but extra yummy!)
• 1/2 cup confectioners (powdered) sugar

DIRECTIONS:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
• Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
• Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.

*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.

I hope you enjoy this lovely summer recipe!

Cheers ❤

Hilda

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Apple Crumble Tart

Hands up if you want the recipe for the easiest, coziest, summer dessert! Warm apples with a luscious caramel sauce on a bed of buttery flaky crust.

Top it off with some vanilla ice cream, or eat it warm. It’s sure to please any crowd!

Please note- If you prefer store bought pie dough- that works perfectly fine! However, I’d still bake the crust before putting the filling inside. This is not a traditional pie or tart recipe since the filling and crust are baked before the crumb topping but I promise it’s delicious!

• Servings: 6
• Time: 45 minutes
• Difficulty: easy
• Print

Yields 6 slices

INGREDIENTS:

For The Crust:

• 1 1/3 cup white all purpose flour
• 3/4-1 teaspoon salt
• 1 stick butter or 1/2 cup
• 3 tablespoons vegetable shortening
• 3 tablespoons iced cold water

For The Filling:

• 2 apples cored and sliced into cubes
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/2 stick of butter or 1/4 cup
• 1/4 teaspoon corn starch
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 2 tablespoons half and half milk

For The Crumble:

• 3 tablespoons butter cubed
• 2 tablespoons canola or vegetable oil
• 1/4 cup rolled oats
• 1/2 teaspoon cinnamon
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 cup brown sugar

DIRECTIONS:

For the crust:

• Start by preheating the oven to 450 degrees F and making the crust.
• Mix the flour and salt together, then add the cold cubes of butter, and vegetable shortening and mix everything together with a pastry cutter or fork until you have pea sized pieces in the dough.
• Add the cold water and mix with your hands until you form a the dough. Add extra flour if the dough is too sticky or extra water if the dough is too stiff.
• Cut the dough into 2 equal pieces and save one half in a plastic bag in the freezer! You can use it for another time or use it to make empanadas 🙂
• Roll the dough into a circle and place it on a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much.
• Bake the crust for 16 minutes- it should be golden in color.

For the filling:

• Grab a frying pan and melt the butter at medium high heat, add the apples and brown them up, add the cinnamon, sugar, salt, corn starch, and milk and mix everything together. The apples will soften up and the sauce will get nice and thick and caramel like.
• Turn off the heat, and pour the apple filling onto the prepared crust.

For the crumble topping:

• Mix all of the crumble ingredients together until it forms a crumbly dough. Then pour it on top of the tart.
• Bake the tart for 16 minutes or until the top is golden brown, and the crumble topping is cooked through.
• Allow the tart to cool 15 minutes, then slice and serve with vanilla ice cream! It stores well in the fridge for 5-6 days.

-Enjoy!

Hilda ❤

Sweet Potato Buddha Bowl

This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.

You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.

• Servings: 1
• Time: 15 minutes
• Difficulty: easy
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Recipe: Yields 1 Buddha Bowl

INGREDIENTS:

• 4-6 Cups Baby Spinach
• 1/4 Chopped Avocado
• Micro Greens * (optional but helps boost nutrients)
• 4 oz. Ground Turkey
• 1/2 Cup Roasted Sweet Potato
• 2 Tablespoons Hummus
• Coconut or Olive Oil for Cooking

DIRECTIONS:

• Start by heating a non-stick skillet, and adding a little bit of oil.
• Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
• Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
• If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.

*Note – this recipe stores well in the fridge for about 3-4 days!*

Bon apettite!

Hilda ❤

Oatmeal Cookie Bites

Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.

Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.

• Servings: 20
• Time: 10 mins
• Difficulty: easy
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Yields 20 1-inch Cookie Balls

Ingredients:

• 1 Large Banana Mashed
• 2 Cups Rolled Oats
• 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
• 1/2 Cup Almond Butter
• 2 Tablespoons Coconut Flakes
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Vanilla Extract
• 1/4 Teaspoon Granulated Salt

Directions:

• Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
• In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
• Using a cookie scoop or 2 teaspoons form your 1- inch balls.
• Bake the cookies for 10-12 minutes until the tops get nice and golden.
• Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!

*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).

Enjoy! 🙂

-Hilda

BBQ Pork Tenderloin Pizza

This is a favorite around the Huth house! My husband raves about this pizza, and he’s very particular about his pizza ;). I know you’ll love this recipe, and it’s very versatile., and easy to make. You can use any kind of grilled or shredded meat here! You can even skip the meat and make it vegetarian by substituting black beans, and roasted corn -yum! Tweak this recipe and make it your own, or make it just as it is because honestly…it’s amazing!

• Servings: 1-2
• Time: 30 mins
• Difficulty: easy
• Print

Recipe: Yields 1 12 inch Pizza

INGREDIENTS:

• 1/2 recipe of my Pizza Crust or store bought is fine
• 1 Clove of Garlic Crushed
• 1 Tablespoon Olive Oil
• 1/2 Cup of BBQ Sauce
• 1/2 Lb Grilled Pork Tenderloin cut into slices (Can also use shredded chicken, steak, or any other meat!)
• 2/3 Cup Shredded Mozzarella Cheese or Fresh Mozzarella Slices
• 2/3 Cup Pepper Jack Cheese or Smoked Gouda cheese
• 3 Strips Cooked Bacon Pieces
• 1/4 Cup Onion Slices
• 1 Small Can of Sliced Black Olives (optional)
• Pickled Jalapeno Slices
• Diced Fresh Cilantro

DIRECTIONS:

• Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
• Flour and sprinkle corn meal on your surface- I use a silicone baking mat or parchment paper.
• Roll out the pizza dough, and sprinkle the top with the crushed garlic and drizzle it with the tablespoon of olive oil and massage all over the pizza.
• Pour the BBQ sauce over the pizza and with a spoon spread it around in a circular motion until the pizza is covered in the sauce.
• Next, top the pizza with the cheese, pork, bacon, onion slices, black olives, jalapeno slices (as many as you can handle), and cilantro. You can drizzle the bacon fat on top at the end, or some olive oil, or extra BBQ sauce.
• Carefully open the oven ( it will be very hot so use oven mitts).
• Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
• Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
• Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!

-Hilda