Stephanie Kirkos

Healthy Blueberry Chia Breakfast Pudding

August 30, 2019 by Stephanie Kirkos

Hello, and Happy Friday! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a healthy – yet protein packed – breakfast. Bursting with blueberries, this Blueberry Chia Breakfast Pudding is thick and hearty, yet light and refreshing for a summer morning.

If you’ve never experienced chia pudding before, I have the weekend activity for you. Chia Seeds are among the healthiest foods on the planet, packed with fiber, protein, and Omega-3 fatty acids. While chia seeds are flavorless, it’s the texture that takes some getting used to. These teeny tiny little seeds expand and swell when placed in liquid, soaking up to twelve times their dry weight. They transform into little gel-like globules, which makes consumption a bit of a slippery endeavor.

I’ll admit, chia pudding took some getting used to because of its flubber-like consistency. Now that I’ve accepted how chia pudding feels on my tongue, I can’t get enough. I’ve made a Papaya Coconut Chia Pudding and eaten it for both breakfast and dessert on the same day. This version embraces summer blueberries, ripe and plump, for a colorful and healthy start to the day.

The pudding itself is very easy and quick to put together. Simply purée almond milk, blueberries, and agave in a blender and combine with a quarter cup of chia seeds – a little bit goes a long way! You can chill the chia pudding overnight and eat it first thing in the morning, or allow it to chill the day of for 2 to 4 hours. If you don’t want to use almond milk, you can use cashew milk, soy milk, or coconut milk instead.

Once the chia pudding has chilled and thickened, divide it into bowls and top with your favorite granola and additional blueberries. While thick, the pudding is also light and refreshing – the perfect way to start the day in summer.

I would love to hear from you. Are you a chia pudding fan? What’s your favorite way to prepare it? If you try chia pudding for the first time, let me know what you think!

Print Recipe

Healthy Blueberry Chia Breakfast Pudding

Prep Time10 mins

Ingredients

1 cup unsweetened almond milk
3/4 cup + 1/2 cup ripe blueberries, divided
1 tbsp agave or other natural sweetener
1/4 cup chia seeds
Favorite granola or dry cereal for garnish

Instructions

In a blender, combine almond milk, 3/4 cup blueberries, and agave. Blend until smooth.
Pour the contents of the blender into a medium bowl. Add the chia seeds and stir until well combined. Cover and refrigerate for 2-4 hours, stirring occasionally to break up any chia clumps that may have formed. Pudding is ready when it has thickened, the chia seeds softened.
Divide the pudding into 2 bowls, for larger servings, or 4 bowls, for smaller servings. Top with additional 1/2 cup blueberries and granola, if desired. Serve immediately.

Spiralized Zucchini with Roasted Tomatoes

July 1, 2019 by Stephanie Kirkos

Just because a weeknight dinner needs to be quick and simple doesn’t mean it can’t be healthy or packed with flavor. This Spiralized Zucchini with Roasted Tomatoes is ready in under a half hour and more wholesome and healthy than traditional spaghetti and meatballs. Don’t worry, you can still twirl the noodles on your fork!

Hello, everyone! This is Stephanie from Steph in Thyme, and I’m so excited to be here sharing approachable gluten-free recipes with you as a member of the 2015 Busy Mom’s Helper Team!

Given this is my first guest post, I feel compelled to share something very personal. I’m slightly obsessed with my Spiralizer. I received a Spiralizer a year ago as a birthday gift, and it changed the way I eat vegetables. This easy-to-use kitchen tool transforms vegetables – such as zucchini, sweet potatoes, carrots, and beets – into beautiful noodles of various sizes. My vegetable intake has certainly increased thanks to this handy gadget. One of my favorite uses is fresh zucchini noodles in place of pasta, although the possibilities are endless (including hearty casseroles and sandwich wrap filling).

There’s a time for simmering homemade sauce – or gravy, depending on where you stand in the terminology debate. Like, Sunday afternoons…not busy weeknights. This short-cut recipe is one of my favorites, and frankly, I prefer it over the traditional sauce I grew up with (oh boy, hope my mom isn’t reading this). On a large rimmed baking sheet, toss grape tomatoes, thinly sliced shallots, and whole garlic cloves, then generously season with salt and pepper. After 20 minutes in the oven, the tomatoes have blistered and softened, the flavor and sweetness more concentrated.

Then, the fun part. With a fork, smash everything on the baking sheet until it forms a lovely, saucy mess. After the smashing fun, stir everything together until it forms a robust sauce. The final result evokes the essence of summer, when tomatoes are sun ripened and so sweet you could eat them raw and unseasoned. This sauce, with the sweetness of the roasted tomatoes and shallots balanced by the roasted garlic, is one I can eat straight with a fork. I sometimes do, then remember the zucchini noodles (zoodles?).

The zucchini noodles only take 3-5 minutes to cook in a skillet. Faster than pasta! All you really want to do is get the zucchini noodles hot, rather than cooking through, otherwise the noodles turn wet and a bit mushy. I’ve cooked them too long way too many times, which also results in a lot of excess liquid in the pan and on the plate. We cannot have our sauce diluted! The noodles are best al dente style, softened slightly, but still with bite and texture.

Feel free to top the bowl off with some freshly grated Parmesan cheese. If it’s not Meatless Monday, it will pair nicely with grilled chicken or shrimp. Hope you enjoy!

Print Recipe

Spiralized Zucchini with Roasted Tomatoes

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Ingredients

2 pints grape tomatoes rinsed and patted dry
2 large zucchini spiralized
1 large shallot sliced thin
3 cloves garlic peeled and left whole
1 tbsp + 1 tsp extra virgin olive oil divided
Salt and pepper to taste
1/8 tsp red pepper flakes optional

Instructions

Pre-heat oven to 400 degrees F. Place the grape tomatoes, shallot slices, and whole garlic cloves on a large rimmed baking sheet. Drizzle 1 tbsp olive oil over top, then season generously with salt and pepper. Toss to coat.
Roast the tomatoes, shallots, and garlic cloves for 20 minutes, until the tomatoes blister and start to burst open.
Remove baking sheet from oven. With a fork, smash the ingredients together, including the garlic cloves, on the baking sheet. Stir together and season with 1/8 tsp red pepper flakes, if desired.
Heat remaining 1 tsp olive oil in a medium sized skillet over medium high heat. Add the spiralized zucchini noodles and cook for 3-5 minutes, until noodles are heated through but still have bite and texture (think al dente).
Divide the zucchini into four bowls, and top with the sauce. Garnish with cheese, if desired. Serve immediately.

Gluten-Free 4th of July Sugar Cookie Pizza

June 28, 2019 by Stephanie Kirkos

Hello, and Happy Summer! This is Stephanie from Steph in Thyme, and today I’m sharing a festive 4th of July recipe that you can bake and assemble with your kids, or bring along to a BBQ. This Gluten-Free 4th of July Sugar Cookie Pizza slices and serves like a savory pizza for a creative twist on a picnic dessert. (originally shared June 2015)

Over the past few years, there has been an explosion of gluten-free products in grocery stores. Every time I go to the store, I encounter a new product. My newest gluten-free find is a Gluten-Free Funfetti Sugar Cookie Mix by Pillsbury. I stumbled upon it in the baking aisle, intermingled with non-gluten-free baking mixes. Gluten-free funfetti?? What a pleasant surprise!

With 4th of July around the corner, I picked up a few boxes to create a treat fitting for the day (2 boxes for $4, I couldn’t resist). But the patriotic treat couldn’t be just simple sugar cookies – it had to be a fun, crowd-pleasing dessert people would reach across the picnic table for.

This sugar cookie pizza is really just one giant sugar cookie, but it’s fun to think of it as a large pizza, a simple crust ready for you to decorate with toppings. And what toppings are more festive for the 4th of July than bright red strawberries, deep blue blueberries, and a creamy white whipped cream?

To save time slicing the strawberries, I recommend using an egg slicer. It slices the strawberries evenly at one time to make pizza prep faster and efficient.

Keeping with the theme “fun and different,” I whipped up a dairy-free whipped cream made from chilled coconut milk instead of traditional whipped cream. This coconut whipped cream is silky smooth and simply divine, subtly flavored with coconut and a dash of almond extract.

In addition to serving as the “sauce” on this pizza, it’s also delicious dolloped over a bowl of fresh fruit or ice cream.

I arranged the blueberries and strawberries in a flower-like pattern, placing a large handful of fresh, ripe blueberries in the center then arranging the strawberries in a double-layer until I reached the edge of the sugar cookie crust, outlining the fringe of the whipped cream with more fresh blueberries.

You can serve the sugar cookie pizza immediately after you decorate it, but I found it easier to slice after it chilled in the fridge for an hour. The whipped cream sets and the fruit doesn’t move around as much when you’re slicing it like a pizza – because it’s just way more fun to eat it that way.

Print Recipe

Gluten-Free 4th of July Sugar Cookie Pizza

Prep Time20 mins

Cook Time17 mins

Servings: 8 -10 slices

Ingredients

17.5 oz box Pillsbury's Gluten-Free Funfetti Sugar Cookie Mix
1/2 cup 1 stick unsalted butter, softened
1 egg
2 tbsp water
13.5 oz can full fat coconut milk (from the can, not the carton), chilled in the fridge for 24 hours
3 tbsp confectioners sugar
1 tsp gluten-free almond extract
2 cups thinly sliced strawberries
2 cups ripe blueberries

Instructions

To prepare the cookie:

Pre-heat oven to 375 F. Spray a 12 " pizza stone, pizza pan, or baking sheet with cooking spray.
In a large bowl, combine the butter, egg, and baking mix. Beat on medium for 1-2 minutes until combined. Add the water, scrape the sides of the bowl, and mix for another minute until a soft dough forms.
Roughly shape the dough into a large ball with your hands and place on the center of your pizza stone, pan, or baking sheet. With wet hands or a damp rolling pin, gently roll out the dough into a circle about 10" in diameter. Bake for 15-17 minutes until golden brown.
Remove cookie from the oven and let cool completely. (I left the cookie on the pizza stone and served it right on the stone). With a sharp knife, gently glide it between the cookie and pan, separating any areas that may have stuck.

To prepare the coconut whipped cream:

Chill a large bowl or bowl of a stand mixer in the freezer for 10 minutes. Take the chilled canned of coconut milk and flip it upside down, opening it from the bottom. Pour off the liquid, either setting aside for smoothies or discarding.
Remove the cold bowl from the freezer and scoop the solidified coconut milk into the bowl. Beat with a stand mixer or hand mixer for 2-3 minutes until fluffy and peaks form. Add the confectioners sugar and almond extract, beat for additional minute until well combined.

To assemble the cookie pizza:

Spoon the coconut whipped cream over the cooled sugar cookie crust, spreading in an even layer over the cookie.
Trace the outline of the outer edge of the coconut whipped cream with a single line of blueberries. Add a handful of blueberries to the center of the pizza. Arrange the strawberries around the blueberries in a circle, adding another layer of strawberries on top, if desired. Continue adding an alternating ring of strawberries and blueberries until you reach the outer ring of blueberries.
Serve immediately, or chill in the fridge for an hour (ideal). Slice the pizza into 8 to 10 slices with a sharp knife or pizza slicer.

Notes

You can use your favorite gluten-free sugar cookie baking mix in place of Pillsbury, adjusting the butter/water content if the mix isn't a comparable size.
If making the coconut whipped cream ahead, refrigerate in an airtight container. Remove from fridge and allow to warm up to a chill temperature - not cold or room temperature. Beat for 1-2 minutes until fluffy again.
Depending on how you decorate the pizza, you can use more or less fresh fruit.

Gluten-Free Summer Quinoa Salad

June 17, 2019 by Stephanie Kirkos

Happy Monday! This is Stephanie from Steph in Thyme, and today I am sharing a healthy side dish for your next supper or picnic. This Gluten-Free Summer Quinoa Salad is filled with sweet and savory flavors for a light, refreshing, and healthy summer side.

My aunt made a variation of this quinoa salad a few years ago at a Labor Day picnic. I’ve never been the biggest fan of fruit in salads, preferring a purely savory plate. Load up the veggies, but add in fruit? Heavens, no!

Well, all that changed with this Summer Quinoa Salad. I was pleasantly surprised how much I loved the sweet and savory flavors together in one bite. The sweetness of the seedless grapes and ripe blueberries contrast nicely against the tangy crumbled feta, crisp cucumber, and savory vinaigrette.

The fresh fruit also adds color and texture to the dish, each bite chock full of ripe fruit and creamy feta. For a bit of crunch, I recommend adding a few tablespoons of pine nuts or walnuts.

Quinoa, the base of this salad, is one of the healthiest foods on the planet, first cultivated over 5,000 years ago by the Incas who considered it “the Mother of all Grains.” Quinoa is naturally gluten-free, rich in fiber, and high in protein (in addition to numerous other health benefits).

Red and white quinoa have slightly different textures – white quinoa creamier and softer, red quinoa maintaining more of a bite after cooking. I often combine the two together for a blend of textures and colors. For added flavor, I always cook the quinoa in broth versus water.

The vinaigrette is oh so simple – red wine vinegar and dijon mustard whisked together with olive oil, salt, and pepper. That’s it!

(If you’re following a gluten-free diet, check to make sure that the mustard you are using is gluten-free. The vinegar in mustard may have been distilled from gluten grains, posing a reaction risk).

This salad is delicious served chilled or slightly warm (my preference). So healthy and simple, but rich with flavor and texture. Grab a fork and dig in!

Print Recipe

Gluten-Free Summer Quinoa Salad

A delicious and refreshing quinoa salad with crumbled feta, fresh grapes, blueberries, and cucumbers tossed in a simple vinaigrette.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings: 6 -8 servings

Ingredients

Quinoa Salad

1/2 cup uncooked red quinoa
1/2 cup uncooked white quinoa
2 cups vegetable or chicken broth
1/2 cup crumbled feta
1 cup fresh blueberries
1/2 cup halved green seedless grapes
1/2 cup halved red seedless grapes
1/2 cup seeded diced cucumber
3-4 tbsp pine nuts optional

Vinaigrette

2 tbsp red wine vinegar
1 tsp dijon mustard gluten-free, if needed
1/4 cup extra virgin olive oil
salt and pepper to taste

Instructions

In a medium saucepan, combine the quinoa and broth. Heat over medium and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, or until liquid is absorbed. Transfer quinoa to a bowl and fluff with a fork. Set aside to cool.
In a small bowl, whisk the red wine vinegar and mustard together. Slowly pour in the olive oil, whisking vigorously as you do. Season vinaigrette to taste with salt and pepper.
Place the blueberries, feta, cucumber, and grapes in a large bowl. Pour the cooled quinoa over top. Add the vinaigrette and toss gently to coat and combine the ingredients. Season to taste with additional salt and pepper.
Serve immediately, or cover and chill in the refrigerator prior to serving.

Notes

You can certainly adjust the quantities of fruit, adding more or less according to preference and taste.

Picnic Perfect Pasta Salad

April 15, 2019 by Stephanie Kirkos

Happy Wednesday! This is Stephanie from Steph in Thyme.
Today, I’m sharing a simple, yet crazy delicious pasta salad that’s perfect for a summer picnic.
So perfect, I have no other choice but to call it Picnic Perfect Pasta Salad.

After the long weekend, I still have picnics on the brain. All I want to eat is food fresh from the grill along with an array of diverse sides running along the length of an outdoor table. That’s not too much to ask, right?

I love summer not for the warm days or trips to the beach, but for the large potluck gatherings and picnics. I love exploring recipes I wouldn’t ordinarily make at home for CJ (the husband) and myself. Cooking and baking for a crowd is so much more fun.

All picnics need a pasta salad, a scoop of carby goodness on the side of the plate (or, my entire plate) to energize the lawn games and activity until the sun sets. Creamy mayo-based pasta salads, glorious as they are, can feel so heavy. It’s also tricky to keep them chilled outdoors, especially on a warm day.

A tangy peanut dressing lightly coats the pasta, giving it that “must have more” essence – but without the guilt. This dressing isn’t loaded with lots of peanut butter or even added oil. It consists of creamy peanut butter (only three tablespoons for the entire pasta salad), gluten-free soy sauce, lime juice, unseasoned rice vinegar, water, and red pepper flakes. Blended until smooth, it’s a flavorful and mayo-less way to mix things up at your next picnic.

If you’re attending a picnic with gluten-free guests, this pasta salad is an excellent addition to the buffet table because everyone can eat it. And those who aren’t gluten-free won’t notice a difference.

I prefer to use Fusilli pasta for this salad because I find it easier to eat. In addition to holding the sauce better, preventing it from pooling at the bottom of the bowl, the spirals and ridges make it easier to piece the Fusilli with your fork. And the pasta stays on the fork, too! Penne, with its smooth surface, tends to slide or fall off the fork, especially with sauce coating it. Elbows and smaller pasta will work, as long as you have spoons on hand.

I mentioned that gluten-free soy sauce is used in the peanut dressing. Soy sauce actually contains wheat and is one of those hidden dangers for those following a gluten-free diet. Now, if you’re going to a picnic where gluten isn’t an issue for any of the guests, you can certainly use regular soy sauce as well as regular pasta.

The peanut sauce adds tang, but the medley of fresh veggies bring color and texture. Red bell pepper and cucumber, thinly sliced scallions, shredded carrots, cubed avocado, and shelled edamame.

I love the contrast between the crunchy vegetables and the creamy soft avocado, especially when it’s perfectly ripe. The edamame give this salad a boost of protein, so if all you want to eat at the picnic is this pasta salad, it’s at least a well rounded meal.

I would love to hear from you! What’s your favorite picnic dish? Are you known for any particular potluck recipe?

Print Recipe

Picnic Perfect Pasta Salad

Ingredients

For the salad:

12 oz gluten-free or regular Fusilli pasta cooked and rinsed
1 red bell pepper seeded and diced
1 cucumber seeded and diced
2 scallions both white and green parts, thinly sliced
1 cup shredded carrots
1 cup shelled edamame
1 avocado seeded and cut into 1/2 " cubes

For the peanut dressing:

3 tbsp creamy peanut butter
2 tbsp lime juice
1 tbsp gluten-free or regular soy sauce
1 tbsp unseasoned rice vinegar
1/4 cup water
1/4 tsp red pepper flakes
salt and pepper to taste

Instructions

Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the bell pepper, cucumber, scallions, carrots, edamame, and avocado. Set aside.
Add the peanut dressing ingredients to a blender, blending until smooth.
Add the rinsed and drained pasta to the bowl with the vegetables. Pour the peanut dressing over top. Toss to combine, adding additional salt and pepper, if needed.
Serve immediately, or store in the fridge for a few hours prior to serving.

Gluten-Free Sugar Christmas Cookies

June 25, 2018 by Stephanie Kirkos

Hello, and Happy Holidays! This is Stephanie from Steph in Thyme, and today I’m sharing a classic Christmas cookie recipe my family has been baking since I can remember…but modified gluten-free.

This recipe is barely adapted from the Super Spritz Cookie recipe that came with my mom’s Super Spritz electronic cookie press she’s had as long as I can remember (we’re talking 20+ years).

Simple, buttery sugar cookies pressed into a flower design, the centers filled with raspberry jam (with the seeds!). Such a lovely and festive addition to a holiday cookie tray or gift plate. My sisters and I had the job of carefully placing a bit of jam in the center of each cookie, cautious not to overfill as the jam will spill over and fill the cracks of the petals.

My sisters and I had the job of carefully placing a bit of jam in the center of each cookie, cautious not to overfill as the jam will spill over and fill the cracks of the petals.

In place of regular flour, I used King Arthur’s Gluten-Free Multi-Purpose Flour. Bob’s Red Mill 1:1 Gluten-Free Baking Flour is another great gluten-free baking mix. When I use these gluten-free flour mixes in my Christmas cookies, I can’t notice the difference.

I used a cookie press by OXO Good Grips to create the little flower designs. Simple to assemble, use, and clean. A great find at Bed Bath & Beyond.

These gluten-free Christmas sugar cookies are a fun wintery activity with kids. Have fun, and Happy Holidays!

Print Recipe

Gluten-Free Sugar Christmas Cookies

Prep Time30 mins

Cook Time8 mins

Ingredients

1 cup unsalted butter softened
3/4 cup sugar
3 egg yolks
1 tsp vanilla bean extract or vanilla bean paste, if you have it
1/8 tsp salt
2 1/4 cups gluten-free baking flour I prefer King Arthur Gluten-Free Multi Purpose Flour or Bob's Red Mill 1:1 Baking Flour
1 cup raspberry jam

Instructions

Preheat oven to 400 F.
Cream the butter with an electric stand mixer or hand mixer. Add the sugar a little bit at a time as you continue to run the mixer, beating until creamed, fluffy, and light.
Add the egg yolks one at a time, followed by the vanilla and salt. Mix well to combine.
Add the flour 1/3 at a time, mixing well in between until a stiff dough forms.
Assemble and fill the cookie press. Press floral design cookies onto an ungreased cookie sheet about 2 inches apart. Using a chopstick or something similar, create a small hole in the center of each cookie. Fill the hole with about 1/8 tsp raspberry jam.
Bake cookies for 8-10 minutes until very lightly golden brown. They overbake and turn brown quickly, so keep a close eye at the 7 minute mark!
Remove cookies from oven and let cool completely on a wire rack.

Savory Oatmeal with Butternut Squash and Kale

June 25, 2018 by Stephanie Kirkos

Hello, Friends! This is Steph from Steph in Thyme, and today I’m sharing a delicious – yet different – kind of breakfast recipe. This gluten-free Savory Fall Oatmeal is a bowl of cozy goodness featuring roasted butternut squash and sautéed dinosaur kale. Start your day in a new way with this deliciously healthy breakfast recipe.

A bowl of oatmeal filled with fruit, cinnamon, and a touch of milk is a dreamy breakfast. But have you ever had a bowl of oatmeal with savory flavors instead? It’s certainly different, but still a treat.

Cubes of butternut squash are roasted until fork tender and seasoned simply with olive oil, salt and pepper. Simple, clean, scrumptious fall flavors.

While the butternut squash is roasting, minced shallot and olive oil are simmered in a skillet. Coarsely chopped Dinosaur Kale is cooked with a touch of vegetable broth until wilted.

Dinosaur Kale is also known as Tuscan Kale or Lacinato Kale. I love calling it by its dinosaur name because the leaves look like the wrinkled, dimpled skin of a dinosaur.

Gluten-free old fashioned rolled oats are cooked in the microwave until creamy (if you aren’t gluten-free, you can use regular oats).

Divide the cooked oats, kale, and butternut squash between two bowls and enjoy immediately.

This recipe serves as a delicious base for additional toppings.

Poach an egg and place it on top of the veggie mound for a protein-packed breakfast. You could also add a fried egg with Parmesan cheese. Or, why not add some creamy, tangy goat cheese on top?

So many ways to take up this savory oatmeal up a notch. Which will you try first?

Print Recipe

Savory Oatmeal with Butternut Squash and Kale

Cozy bowl of savory breakfast goodness, this oatmeal is full of fall vegetables and gluten-free.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 2 servings

Ingredients

2 cups butternut squash cubed
1/2 tbsp extra virgin olive oil
1 cup gluten-free old fashioned rolled oats
2 cups water
1 tsp extra virgin olive oil
1 shallot minced
3 cups dinosaur kale ribs removed and coarsely chopped (otherwise known as lacinato kale)
1 tbsp vegetable broth

Instructions

Preheat to 425 F. Place two cups of cubed raw butternut squash on a rimmed baking sheet. Drizzle olive oil over top and season generously with salt and pepper. Toss to coat and arrange squash in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until squash can be pierced with a fork.
While the squash is roasting, prepare the other ingredients. Heat remaining olive oil in a medium-sized skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the kale and toss to coat. Season generously with salt and pepper. Add the vegetable broth and cook until wilted, about 5 minutes.
When you add the kale to the skillet, place 1 cup of oats and 2 cups of water in a large microwave safe bowl. Cover and cook for 5-6 minutes until water is absorbed. Let sit covered for 1 minute.
Stir oatmeal and divide between two bowls. Layer sautéed kale over top, followed by roasted butternut squash. Serve immediately.

Cinnamon Parsnip Chips

June 25, 2018 by Stephanie Kirkos

Hello, and Happy Weekend! This is Stephanie from Steph in Thyme, and today I’m sharing another recipe for healthy homemade veggie chips. Subtly sweet but also savory, these Cinnamon Parsnip Chips are a healthy gluten-free grab-and-go snack.

Last week, I shared a recipe for Truffle and Garlic Kale Chips. So easy, tasty, and healthy, homemade veggie chips are a refreshing take on everyday snacking.

Start by peeling a large parsnip and then using a mandoline slicer to thinly slice a little larger than paper thin. Using a mandoline slices ensures that the slices are thin and even. It’s also super quick to slice with this handy kitchen tool, much easier than slicing by hand!. And when sliced super thin, they get all curly and pretty.

Arrange the parsnip chips in a single layer on a rimmed baking sheet lined with parchment paper.

Lightly spray the chips with non-stick cooking spray, then sprinkle with a light dusting of cinnamon. To dust lightly, hold the ground cinnamon container up high – I mean a good foot to foot and a half above the baking chips. Lightly tap your finger on the bottle to shake out just a bit of ground cinnamon. A light dusting is all you need.

Flip the chips and repeat so both sides are coated.

Bake until light, dry and crispy…and voila!

The parsnip has that light earthy flavor of a root vegetable, with just a hint of subtle sweetness. The dusting of cinnamon seasons them to spiced perfection for fall.

Pair with your favorite dip, or munch on plain. Store in an airtight container to keep the chips fresh if you don’t eat them all right away.

Print Recipe

Cinnamon Parsnip Chips

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Ingredients

1 large parsnip peeled and sliced paper thin
canola or olive oil cooking spray
dusting of cinnamon

Instructions

Pre-heat oven to 275 F. Line 2-3 large rimmed baking sheets with parchment paper.
Peel the parsnip and trim the tough ends. Using a mandoline slicer or a sharp knife, slice the parsnip into paper thin chips.
Arrange the chips in a single layer on the baking sheets. Spray lightly with canola or olive oil cooking spray. Lightly dust with cinnamon. Flip chips and repeat.
Bake chips, one baking sheet at a time, for 25-35 minutes or until dry and crispy. Flip halfway through.
Remove from oven and scoop chips into a large bowl. Enjoy immediately, or store in an airtight container for 2-5 days.

Truffle & Garlic Kale Chips

June 25, 2018 by Stephanie Kirkos

Hello! This is Stephanie from Steph in Thyme, and today I’m sharing a healthy snack recipe with a simple, yet gourmet twist. These Truffle & Garlic Kale Chips are super easy to prepare but rich with flavor. Pour a big bowl, they’ll go fast!

One of my favorite ways to eat kale is baked into chips. Crispy, light as air, and much healthier than your corn or potato-based chips.

The curly variety of kale with its tight leafy folds creates delicious chips full of texture and crunch.

Simply slice away the stems and tough inner ribs of the kale and tear the leaves into a little larger than bite-sized pieces (they’ll shrink down as they cook). Add the kale pieces to a large mixing bowl and drizzle a teaspoon of olive oil over top.

Use your hands to massage the oil into the kale. And I mean really massage the kale – it sounds odd, but use your whole hand and pretend you’re giving someone a shoulder rub. This motion thoroughly coats the kale pieces with the oil all the way into the curly crevices.

Finish the kale chips with a dusting of garlic powder and sprinkle of black truffle salt.

This salt is one of my favorite ingredients. A little container seems expensive, but that little container goes a long way. Just a hint of truffle salt adds such a huge flavor boost to a wide array of foods. Popcorn, roasted vegetables, soup, mac & cheese. So many possibilities. Even if you use the salt often (like me), you won’t run out of it quickly because you only use a teensy bit at a time.

I bought my truffle salt at a boutique olive oil store in Saratoga Springs, but specialty stores like Sur La Table sell truffle salt. You can also purchase it on Amazon. I highly recommend – it is DIVINE.

Once the kale chips are oiled and seasoned, arrange the pieces in a single layer on a baking sheet lined with either parchment paper or a silicone mat.

Bake at a low heat, 250 F, for 25-30 minutes until the chips are dried out and crispy, but not browned.

Enjoy the chips right away, or store in an air-tight container to munch on later.

These chips are addicting, so full of crispy crunch. Light as air, melting in your mouth. The flavors of garlic and truffle are rich but not overpowering, cultivating a craving that urges your hand to reach for more.

I bet you can’t eat just one…but unlike potato chips, you won’t have the guilt if you eat the whole bag!

Print Recipe

Truffle & Garlic Kale Chips

Ingredients

4 cups curly kale stems and ribs removed, cut into larger than bite-sized pieces
1 tsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp black truffle salt plus additional for garnish

Instructions

Preheat oven to 250 F. Line a large rimmed baking sheet with a silicone mat or parchment paper.
Place the trimmed kale pieces in a large mixing bowl. Drizzle olive oil over the kale then massage with your hands until pieces are completely coated.
Sprinkle salt and garlic powder over the kale and toss lightly to coat.
Arrange the kale pieces in a single layer on the baking sheet.
Bake for 25-30 minutes until the kale pieces have dried out and are crispy, but not browned.
Remove baking sheet from the oven and pour kale chips into a serving bowl. Sprinkle additional truffle salt on top, if desired.
Serve immediately or store in an airtight container for 3-5 days.

Kale, Cabbage, and Carrot Fall Slaw

June 25, 2018 by Stephanie Kirkos

Hello! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a hearty slaw perfect for fall. Loaded with kale, purple cabbage, carrots and tossed in a tangy shallot vinaigrette, this easy Kale, Cabbage, and Carrot Fall Slaw is a nutrient dense and colorful side dish.

Just because fall is here doesn’t mean we have to bid adieu to slaw. One of my favorite fall/winter variations embraces deep colors and flavors of seasonal vegetables – curly kale, carrots, and purple cabbage.

To save time and whip up this side dish quickly, I turn to my food processor to finely chop all the ingredients. A few pulses does the trick to evenly chop the vegetables while also leaving enough texture so the slaw isn’t mushy.

I have found that one bunch of curly kale, one small head of purple cabbage, and 4-6 medium carrots are a good ratio of both color and flavor. Of course, you can tweak the ratios per your taste preference and according to the size veggies you purchase.

The shallot vinaigrette is light and tangy, adding a zippy flavor to the deep and earthy flavors of the vegetables.

1/3 cup of olive oil seems like a lot, but this is a dense salad. 1/3 cup stretches the vinaigrette enough to completely coat the ingredients without drowning them.

I chill this slaw in the fridge for 1-2 hours before serving to allow all the flavors to meld. This slaw is tasty as a side to pretty much anything and is even delicious added to salads for additional texture and flavor.

Bon Appétit!

Print Recipe

Kale, Cabbage, and Carrot Fall Slaw

Prep Time20 mins

Servings: 8 -10 servings

Ingredients

For the slaw

1 bunch curly kale ribs removed, finely chopped
1 small head purple cabbage core removed, finely chopped
4-6 medium carrots peeled and finely chopped

For the dressing

1 shallot minced
2 tsp gluten-free dijon mustard
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
salt and pepper to taste

Instructions

Rinse the kale and shake/pat dry or dry using a salad spinner. Remove the tough inner ribs. Working in batches, pulse a few times in a food processor until finely chopped (not minced into super tiny pieces, enough to have texture). Pour the chopped kale into a large bowl.
Remove the tough outer leaves of the head of cabbage. Slice in half and trim away the white, tough inner core. Slice into chunks and load into a food processor, working in batches depending on the size of your food processor. Pulse until finely chopped. Add chopped cabbage to the bowl of kale.
Peel the carrots and trim the ends. Slice into 1" pieces and pulse in a food processor until finely chopped. Add the carrots to the bowl of cabbage and kale.
In a small mixing bowl, combine the minced shallots and dijon mustard. Add the red wine vinegar and whisk to combine. Very slowly pour in the olive oil, whisking vigorously as you do so, to emulsify the vinaigrette. Season to taste with salt and pepper. Pour over the slaw.
Toss slaw and dressing until combined and well coated. Cover and chill in the refrigerator for 1-2 hours to allow all the flavors to meld. Toss and adjust salt and pepper seasoning before serving.

Game-Day Smoky Eggplant Dip

June 25, 2018 by Stephanie Kirkos

Hello, and Happy Fall! This is Steph from Steph in Thyme, and today I’m sharing a healthy, yet still super delicious, approach to Game-Day snacking. This Smoky Eggplant Dip is hearty and rich in flavor, perfect for the change in seasons and when the munchies strike watching weekend football.

Another name for this dip is Baba Ganoush, a traditional Levantine dish. The base is eggplant baked, boiled, or grilled whole so the inside “meat” is soft with a deep smoky flavor.

I prefer to grill the eggplant, first pricking it all over with a fork. Set both eggplant on the grill, close the lid, and let them cook for about 30-40 minutes, rotating with tongs occasionally. You want the eggplant to blacken and collapse, like it’s about to fall apart. Once completely collapsed, open up the eggplant and scoop out the soft and tender meaty innards.

No grill? No problem. You can cook the eggplant under the broiler instead, rotating occasionally with tongs until they look like this below.

Tahini (aka sesame paste), lots of lemon juice, even more garlic, and salt and pepper finish off the dip. The result is an appetizer with a very hearty texture and rich, deep flavors.

The dip tastes best after it chills for several hours, the flavors melding and opening up to a whole new level.

Garnish the dip with chopped fresh parsley and a drizzle of olive oil and serve with warm pita triangles, fresh veggies, or hearty crackers. It goes quickly, so you may want to make a double batch!

Print Recipe

Game-Day Smoky Eggplant Dip

Prep Time10 mins

Cook Time40 mins

Servings: 6 -8 servings

Ingredients

2 medium eggplant 4 lbs total
1/4 cup tahini
Juice of 1 lemon
2 cloves garlic crushed
sea salt and pepper to taste
2 tbsp chopped parsley
drizzle olive oil as garnish

Instructions

Rinse both eggplant and pat dry. Prick each eggplant all over with a fork.
Pre-heat grill over medium-high heat. Place the eggplant whole on the grill and close the lid. Cook for 30-40 minutes, rotating occasionally with tongs to eggplant cooks evenly, or until eggplant are blackened and collapsed.
Remove eggplant from grill and let sit for 15-20 minutes until cool enough to handle.
With your fingers, open the eggplant and scoop all the soft insides into a bowl. Mash the cooked eggplant "meat" with a fork until mashed and no large chunks remain.
Add the tahini, crushed garlic, lemon juice, and salt and pepper to the eggplant and stir until well combined. Make sure to season well with salt, adjusting amount to taste.
Cover the dip and chill for several hours to let the flavors come together and open up. Adjust seasoning as needed after it chills, i.e. add more lemon, tahini, salt and pepper. Some like this dip more lemony, some with more tahini (me!) Adjust to your particular taste.
To serve, scoop the dip into a serving dish. Sprinkle topped parsley over top and a drizzle of olive oil.
Serve with warm pita bread, fresh veggies, or hearty crackers.

Healthy Spiralized Zucchini Noodles with Mushroom Marinara

June 25, 2018 by Stephanie Kirkos

Hello, Friends! This is Stephanie from Steph in Thyme, and today I’m sharing another of my favorite spiralized recipes – Spiralized Zucchini Noodles with a Mushroom Marinara. It’s a healthy, gluten-free, delicious Meatless Monday meal ready in less than a half hour. Who is ready to spiralize??

A few months ago, I shared a recipe for Spiralized Zucchini Noodles with a Simple Roasted Tomato Sauce. Quick and light, this easy spiralized recipe was perfect for hot days as we moved into the summer months.

With fall on the horizon, a slight chill fringing the air, the simple roasted tomato sauce is swapped for a heartier, “meatier” sauce. Chock full of fresh mushrooms, this warm and filling meal is a tasty transition meal between summer and fall.

A full pound of cremini mushrooms are used in this tomato sauce, the meaty nature of the mushrooms creating an earthy sauce thick and filling, but still healthy and delicious.

Zucchini noodles, created with a handy kitchen gadget called a Spiralizer, are a creative and very healthy (and sneaky) way to increase your vegetable intake. If you’re curious about spiralizing and want to learn more, I have lots of spiralizing resources and recipes for you.

This quick and easy meatless meal is very customizable. Looking for a richer sauce? Add a 1/4 cup of red wine to the simmering pot. Craving a spicier kick? Add a 1/2 teaspoon of crushed red pepper. In the mood for something slightly more creamy? Add Parmesan cheese, both to the sauce and on top of your bowl of zucchini noodles. Whatever you’re craving, it’s a meal you can make your way.

Healthy Spiralized Zucchini Noodles with Mushroom Marinara

Print Recipe

Spiralized Zucchini Noodles with Hearty Mushroom Marinara Sauce

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings: 4 servings

Ingredients

4 medium zucchini spiralized into spaghetti noodles
1 tbsp olive oil divided
1/2 yellow onion diced
2 cloves garlic minced
16 oz sliced cremini mushrooms
24 oz jar of your favorite marinara sauce
1/2 tsp crushed red pepper optional, for heat
1/4 cup red wine optional, for richness
salt and pepper to taste

Instructions

Wash and trim the ends off all zucchini. Spiralize each zucchini into spaghetti size noodles (Blade C for most spiralizers). If you don't have a spiralizer, peel the zucchini with a julienne peeler.
Heat half the olive oil in a medium-sized saucepan over medium-high heat. Add the onion and cook for 2-3 minutes, until softened. Add half of the minced garlic and cook until fragrant, about 1 minute.
Add all of the sliced mushrooms and toss lightly to coat. Cover and cook for 5 minutes, until the mushrooms soften, but still have texture.
Remove lid and pour in the marinara sauce. Cook for another 5 minutes, until the sauce begins to boil and is heated through. Add red wine and crushed red pepper, if desired. Reduce heat to simmer as you prepare the zucchini noodles.
In a separate saucepan or skillet, heat the remaining olive oil over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add in all the zucchini and toss with tongs to coat. Season generously with salt and pepper. Cook for 1-2 minutes, until zucchini begins to soften but still has texture and bite (they overcook and turn soft fast!) Remove from heat.
Divide the zucchini noodles amongst four bowls. Top each bowl with a hearty servings of mushroom marinara. Garnish with Parmesan cheese, if desired. Serve immediately.