Lemon Raspberry Cupcakes

Ingredients

Cupcakes:

– 2 sticks (8 ounces) unsalted butter, at room temperature

– 1 teaspoon vanilla extract

– 1/2 teaspoon lemon extract

– 2 cups granulated sugar

– 4 large eggs, at room temperature

– 1 cup full fat sour cream

– 1/2 cup whole milk

– 3 and 1/4 cups plus 3 tablespoons flour, divided

– 1 and 1/2 teaspoons baking soda

– 3/4 teaspoon salt

– 1 and 1/2 cups fresh raspberries

Lemon Cream Cheese Frosting:

– 12 ounces cream cheese (soft)

– 1/2 cup unsalted butter (soft)

– 1/2 teaspoon lemon extract

– 4 and 1/2 cups confectioner’s sugar, sifted, more if needed

– 2 tablespoons fresh lemon juice

– 1 teaspoon fresh lemon zest

Recipe

Cupcakes:

1) Preheat oven to 350 degrees, and line 2 cupcake tins with paper liners

2) In a bowl with an electric mixer (or handheld beater), beat the butter, vanilla extract, lemon extract, sugar, and lemon zest on medium-speed until light and fluffy

3) Add the eggs to the bowl one at a time, beating well after each addition. Beat in the sour cream, and the milk

4) Add 2 and 1/4 cups flour, baking powder, baking soda, and salt to the bowl and beat on low until dry ingredients are just combined

5) In a separate, small bowl, combine the remaining 3 tablespoons of flour with the raspberries until raspberries are lightly coated in flour. Gently fold the raspberries into the batter, until just combined

6) Spoon the batter into the prepared cupcake tins and bake for about 25 minutes or until cupcake tester inserted in the center of a cupcake comes out clean

7) Cool cupcakes completely before frosting!

Lemon Cream Cheese Frosting:

1) In a bowl with an electric mixer (or handheld beater), beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth

2) Reduce the speed of the mixer to low, and gradually add the sifted confectioner’s sugar. Add in the lemon juice and zest and increase speed to medium-high and beat for 1-2 minutes

3) Once the cupcakes have completely cooled, spread the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice!

Pulled Pork Carnita Bowls

Ingredients

  • Carnitas
    • 2 pounds pork butt, cut into 4-inch cubes (pork shoulder will work too!)
    • 2 tablespoons butter
    • 1/2 white (or yellow) onion, chopped
    • 3 cloves garlic, minced
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon cinnamon
    • 1/4 cup sliced scallions
    • 1/2 lime, juiced
    • Salt & Pepper
  • For Serving
    • Kale
    • Chunky salsa
    • Guacamole
    • Mexican cheese

Instructions

  • Preheat oven to 350
  • Season the pork generously with salt & pepper
  • In a large pot (preferably a dutch oven) melt the butter over medium heat, covering the bottom of the pan
  • Add the pork and brown all sides, about 4 minutes. Remove the pork from the pot, and set aside
  • In the same pot, add the onion and cook until translucent, about 5 minutes on medium-low. Add the garlic, and cook for 1 minutes, stirring vigorously (so it doesn’t burn!)
  •  Add 1 cup of water, chili powder, and cinnamon to the pot and stir. Increase the heat to medium high, return the pork to the pot, and bring to a boil
  • Cover the pot with a lid, transfer to the oven and bake for 2 1/2 hours (if you do not have a lid that can go in the oven, cover the pot tightly with foil), turning the meat after each hour
  • Once the pork is cooked through, transfer to a bowl and shred with two forks, add the scallions and lime juice
  • To make the carnitas into bowl, add kale to a single serving bowl, top with the carnitas, chunky salsa, guacamole, and Mexican cheese

Charred Cauliflower Brown Rice Pasta

Ingredients

  • Approx 1 cup chopped cauliflower
  • 1/2 cup frozen peas
  • Brown rice penne pasta
  • Trader Joe’s Everything but the Bagel Seasoning
  • Olive oil
  • Salt & Pepper

Instructions

  • Preheat oven to 350 degrees
  • Place chopped cauliflower onto a baking sheet, drizzle with olive oil and sprinkle with salt & pepper. Bake for 30 minutes, or until they appear charred.
  • Half way into the cauliflower cooking, boil water for the pasta. Once water is boiled, add pasta (serving size up to you!), and cook per package instructions.
  • Once cooked, drain the pasta and return to the pot. Add the charred cauliflower, frozen peas (they will cook quickly from the heat of the pasta and cauliflower), Trader Joe’s Everything but the Bagel Seasoning, and combine.
  • Drizzle pasta with olive oil before serving
  • Eat as is, or serve with turkey meatballs (as pictured above)

Oatmeal Peanut Butter Pancakes

Ingredients

– 1 cup old fashioned oats

– 1/2 cup creamy peanut butter

– 2 tablespoons flax seed

– 1 egg

– 1/2 cup almond milk

– 1 tablespoon honey

Recipe

1) Combine all ingredients in a bowl, and stir until combined (if batter seems too thick, add more almond milk … it should resemblance normal pancake batter consistency)

2) Grease pan with butter until pan is hot and well coated, pour batter into pan, flip once bottom side is crispy and cook through (make as many pancakes as batter allows, typically 2 larger pancakes)

2) Top with melted peanut butter and cocoa nibs!

Sauteed Veggie Bowl

This might be one of the easiest weekday lunch ideas, perfect to bring to the office! I didn’t really measure the ingredients, but serving sizes can vary based on the ingredients you like best!

Instructions

  • Pierce a sweet potato with a fork, place on a microwavable plate and cook into the microwave for 6-8 minutes (the easiest way to cook a potato!)
  • Coat a large pan with olive oil, and saute kale, and sliced portobello mushrooms until soft
  • In a separate pan, cook chicken sausage until desired doneness
  • When sweet potato is finished cooking, cut in half, and slice into cubes
  • Cut chicken sausage into bite sized pieces
  • Combine sweet potato, kale, mushrooms, and sausage
    • If your’e bringing this to work, simply place ingredients in the microwave until warm!

Smoked Salmon Scramble

Recipe

1) Crack 2 eggs in a bowl, and a tablespoon of water, and whisk together

2) Add 1/2 tablespoon butter to hot pan, and coat bottom of pan until butter is melted

3) Pour egg mixture into pan, and scramble eggs (do not over scramble! I like to let the egg mixture sit, and then fold gently with a spatula until eggs are just cooked)

4) Top eggs with sliced avocado, smoked salmon, and Everything but the Bagel Seasoning (from Trader Joe’s!)

Baked Mustard Chicken & Feta Green Bean Salad

Ingredients

  • Mustard Chicken
    • 2 chicken breasts
    • 1 cup panko bread crumbs
    • Trader Joe’s Everything but the Bagel Seasoning
    • 1/3 cup dijon mustrad
    • 1/2 olive oil
  • Feta Green Bean Salad
    • 1 package microwavable green beans (because it’s just easier this way…!)
    • 1/2 cup Feta cheese
    • 1/4 cup cherry tomatoes, halved
    • 1/4 cup red onion, chopped
    • Olive oil
    • *serving sizes are only suggestions, they can vary based on preference

Instructions

  • Preheat oven to 400
  • In a small bowl, combine 1/2 cup olive oil, and 1/3 cup dijon mustard
  • Pour the panko bread crumbs into a separate bowl, and mix in a generous shake of Trader Joe’s Everything but the Bagel Seasoning (you will be dipping the chicken into both bowls, one at a time)
  • Begin by dipping a chicken breast into the panko bread crumbs until fairly coated (do not skip this step, it’s important to start with the panko!), then dip the chicken into the mustard/olive oil mixture, then back into the panko (so it is 2x panko, and 1x mustard/olive oil). Repeat this step with the second chicken breast.
  • Place the chicken on a baking sheet, and bake for approximately 30 minutes (I recommend keeping an eye on the chicken, as cooking times may vary)
  • While chicken is cooking, prep the salad. Cook green beans per package instructions, mix with feta, cherry tomatoes, and red onion. Toss with olive oil.