Category: travel

Easy Slow Cooker Black Bean Soup

Published on by Alissa2 Comments

Easy Slow Cooker Black Bean Soup // Big Eats Tiny Kitchen

I recently brought this easy Black Bean Soup to a pot luck lunch party at my office.  It was a breeze. I actually threw all of the ingredients in the slow cooker in the morning in my office and let it cook there until lunch time. The big problem was that I let it cook in my office next to my desk. I nearly ate my arm off trying to not dive head first into the slow cooker and devour the entire thing.

But thankfully I had enough self control to hold off until it was time to serve so that everyone could try it. You’re welcome people!

I recommend this recipe for anyone looking for something super easy and cheap during the weeknight, weekend, or even for entertaining. This is an all around great soup! If you are going on a ski vacation and want to come home to something hearty and wholesome… this is your soup.  If you are just coming home from a long work week, this is your soup.  If you are having some friends over for game night, this is your soup.

I promise it to be a winner. It will satisfy both meat eaters and veggie eaters! It also will be easy on your pocket book and be super stress free.

Easy Slow Cooker Black Bean Soup // Big Eats Tiny Kitchen

Easy Black Bean Soup // Big Eats Tiny Kitchen

Slow Cooker Black Bean Soup

  • Servings: 6 to 8
  • Difficulty: Easy
  • Print

  • 4 cans of black beans (undrained)*
  • 1 large onion, diced
  • 6 cloves of garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 cup salsa of choice (I use Trader Joe’s salsa)
  • 1 bunch of cilantro, chopped (reserve half of cilantro for topping)
  • Juice of 1 lime
  • salt and pepper
  • Toppings: greek yogurt, chopped scallions, lime wedges

Instructions

  1. Place two of the four cans of black beans (with liquid) in the bowl of a food processor or in a blender. Puree for about 15 seconds. Add pureed black beans and remaining ingredients through salsa into a slow cooker. Cook on low for at least 6 hours or high for 3 hours.
  2. Just before serving, stir in half of cilantro and juice of 1 lime. Taste and season with salt and pepper as needed.  Serve with greek yogurt (or sour cream), chopped scallions, lime wedges, and additional cilantro.

*Note – this recipe can definitely be made with dried black beans but will take about 2 hours longer to cook.   Rinse and soak them overnight. Drain them and then puree half of them (about 4 cups) with 2 cups of water. Add all ingredients to slow cooker as mentioned above.  Cooking time will increase by 2 hours, with it taking 8 hours on low and 5 hours on high.

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Gluten Free Carrot-Apple Muffins

Published on by Alissa4 Comments

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

My man and I just celebrated our 9th wedding anniversary last month.

Nine! Where did time go?

I am utterly surprised that my husband still looks at me with amazingly bright eyes and is still in love with me. For some reason he likes being married to a neurotic woman with an obsession for ketchup and oatmeal. Not together…separate. Anyways I digress, I really think I got the better end of the deal. He is definitely the best thing that has ever happened to me. Well, except at 5am when he sings random songs like “Highway to Hell” or “Baby Got Back”. (Really…we should have no singing rules until well after 8am, right? Right? or at LEAST after coffee!)

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

But honestly, anniversaries like this remind me that time is passing so quickly. I hope that I can breathe in as many details of my life and not take things for granted.  I want to laugh more and not take things so seriously. (Except the singing before 8am…I take that very seriously.)

For our anniversary, my husband got me a Vitamix (the ridiculously amazing and over-the-top blender that does everything that you ever imagined, including make creamy nut butter, process ice cream, puree smooooooth soups, grind fine flours, clean your house, complement your hair, and check your email). This blender is sheer madness!!!!  She’s like a personal assistant…that is also your best friend and doesn’t annoy you…ever.

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

What was one of the first things I did with my Vitamix? No smoothies. I made oat flour and then made carrot and apple muffins. Ya, you heard me…muffins. Real muffins, not smoothie muffins. Well…I didn’t bake the muffins in the Vitamix.  C’mon! Ridiculous. That’s the next version…the easy bake Vitamix.

I created these quick gluten-free carrot and apple muffins by placing chunks of carrots and apples in the bottom of the high-speed blender and slowly processing them until they were finely shredded. It took 15 seconds! SECONDS! And you save your fingers! This step could also be done in a food processor, or with a grater.  But it won’t take 15 seconds….maybe 1 minute more. Not bad at all.

The resulting muffins are moist and delicate. They are perfect for breakfast. You could even top them with a cream cheese frosting and serve them as cupcakes for dessert. I will definitely be turning this recipe into a cake soon. Especially since I can cut down the prep time with my blender!

Gluten Free Carrot-Apple Muffins / Big Eats Tiny Kitchen

Needless to say, although I thought that these high-speed blenders were a bit over the top, I’m not complaining that this beauty is now sitting on my counter waiting for me to make my next magical concoction.

Gluten Free Carrot-Apple Muffins

  • Servings: 9
  • Difficulty: Medium
  • Print

Ingredients

  • 2 medium carrots, cut into 1/2-inch pieces
  • 2 medium apples, cored and cut into eighths
  • 2 eggs, room temperature
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil (or butter), melted
  • 1/3 cup greek yogurt
  • 1 teaspoon vanilla
  • 1 cup oat flour (from ground gluten-free rolled oats)
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup walnut pieces

Instruction

  1. Preheat oven to 350F. Place muffin liners in 9 cups of a muffin tin. Set aside.
  2. Place carrots and apples in the bowl of a food processor or high-speed blender. Process on low until carrot and apple are diced into fine pieces. Add eggs, maple syrup, coconut oil, greek yogurt, and vanilla to food processor or blender. Process or pulse until everything is well mixed.
  3. Place all dry ingredients (except walnuts) in a separate large bowl and whisk together.  Pour wet ingredients into dry ingredients in the large bowl. Stir all together until just mixed and no dry ingredients remain. Stir in walnuts.
  4. Spoon about 1/4-cup portions into each muffin tin liner. Bake for 30 to 40 minutes at 350F, or until a toothpick comes out clean when stuck into the center of a muffin. Allow to cool on a wire rack for 10 minutes. Store in a sealed container in the refrigerator for 3 days. May be frozen for up to 3 months.

Note – Recipe adapted from Edible Perspectives.

Cranberry, Ginger, and Maple Granola (Gluten Free)

Published on by Alissa2 Comments

Cranberry, Ginger, and Maple Granola (Gluten Free) / Big Eats Tiny Kitchen

Granola is where it’s at people! I’m in deep smit with this stuff…. but first let me tell you about my week!

My life was relaxing and simple this past week. I spent four gloriously relaxing days in Boothbay Harbor, Maine with friends in a seaside house that my amazing friend Lisa rented. It’s her favorite happy place and I’m eternally grateful that she shared the experience.

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I would wake up to a crisp breeze and the smell of the ocean. I would meander downstairs to the side room where light poured in through the million windows that faced the ocean and side yard.  I relaxed with fresh coffee, cool air, and great company. Breakfast consisted of greek yogurt, fresh fruit, and a friend’s homemade granola. This was perfectly light and fresh and served as the perfect fuel for each day. Then we would begin our days with long and beautiful walks along the seaside, over the ocean-worn rocks, and through forested trails. We would end the days sitting on a seaside dock with cool breeze, fresh lobstahs, wine, and plenty of laughter. It was perfect.

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It’s ok to be jealous… I’m jealous of my memories. I want more of it. Four days wasn’t enough!

I was so thankful that my friend Susan brought her granola along to share! Everyone needs a great granola recipe in their pocket. It’s the perfect topping for yogurt and also a great portable snack to bring along hikes or…. to Maine! Never leave home without it. It should on the top of a list of the 10 essentials to bring on a trip….right up there with your compass. Am I right?

Cranberry, Ginger, and Maple Granola (Gluten Free) / Big Eats Tiny Kitchen

I decided to share my person granola recipe that I have tweaked and twisted around through the years. I really like adding as many goodies in my granola as possible.  From batch to batch, they taste different depending on what I have on hand in my cupboards.  This recipe is an adaptation of many many many recipes that I have used over the years. The main twist is that I use a trick from the Smitten Kitchen Cookbook, where an egg white is used to retain large clusters in the granola. The protein in the egg white are a great binding agent and cut down on the amount of oil needed.

Also, I like to kick up the nuts and seeds ratio and lower the amount of sweetener. Nuts and seeds increase the protein content of the granola which helps keep you satiated and controls blood sugar spikes. This recipe also only has 1/2 cup of sweetener.  I prefer to use maple syrup as the sweetener because it adds a great warming aroma and flavor to the granola, while being a 100%-natural sweetener.  You could also use honey or coconut palm sugar.

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And let’s NOT forget about the spices! Cinnamon, nutmeg, ground ginger and crystallized ginger are great additions, providing a warm punch of autumnal love to this healthy granola.  I added a handful of dried cranberries to the end mixture for great tart/sweet combo.  Dried cherries and/or dried apple chunks would also be great additions.

Cranberry, Ginger, and Maple Granola (Gluten Free) / Big Eats Tiny Kitchen

I love this granola in fist fulls or sprinkled on top of greek yogurt with fresh fruit or applesauce. I have also eaten it as homemade cereal.  It’s also an easy and quick dessert option sprinkled on baked fruit.

Cranberry, Ginger, and Maple Granola (Gluten Free)

  • Difficulty: Easy
  • Print

Ingredients

  • 3 cups gluten free rolled oats
  • 2 cups assorted nuts and seeds (I like a variation/mixture of different nuts and seeds such as pistachios, pumpkin seeds, slivered almonds, sunflower seeds, sesame seeds, and walnuts)
  • 1/2 cup ground flax seed
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 2 tablespoon coconut oil
  • 1 egg white
  • 1/2 cup dried cranberries
  • 1/4 cup diced candied ginger

Instructions

  1. Preheat oven to 275 F. Spray a rimmed baking sheet with nonstick spray. Set aside.
  2. Place all ingredients except egg white, cranberries, and candied ginger in a large bowl and mix well. Whisk the egg white in a separate small bowl until lightly frothy. Pour over granola and mix well.
  3. Spread out the granola mixture evenly onto prepared baking sheet. Place on middle rack in oven for 20 minutes.
  4. Remove from oven, lightly mix and try to not break up too many of the yummy granola clusters. Return to oven and bake an additional 20 minutes. Remove from oven and allow to cool completely.  Mix in cranberries and candied ginger. Place in an airtight container and keep tasty for up to 3 weeks!

Gluten Free Chocolate Chip Zucchini Muffins

Published on by AlissaLeave a comment

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Remember that time that you thought you tasted the best zucchini bread ever?

I think you were wrong. I’m so sorry to bust your bubble… but….

THIS gluten free zucchini bread recipe that I am presenting to you today is literally the best zucchini bread I have eeeever had. literally.

Ever. Had.

I’m serious. And I sort of think of my self as a zucchini bread expert. Not to brag, but I’m a bit of a big deal in the zucchini world. Just saying.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

But back to these muffins. These are soooooo good. And they are gluten free and only made with two types of flour: oat flour and almond flour. Ya. Gettyup!

After my first bite of these gluten free zucchini and chocolate chip studded muffins that are sweetened with pure maple syrup…I had to sit down, regain composure, and do a double take…and then shove the rest of it in my mouth. Gluten free eaters and gluten lovers alike will be amazed. They are moist, light, and fluffy.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

I was really really really sad when I was finished with my muffin. It was the “watch your childhood best friend move away and all you could do is run to your room and write a letter as soon as possible so that she had it waiting for her when she got to her new home” kind of sad. And then I realized how thankful I was that there were 11 muffins left…shhhhhhh! I can’t say it too loud, or others will here and come steal my little precious precious precious zucchini muffins and their melty delicious chocolate chip bitsies.

Snack time just got a HUGE boost. You are welcome!

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Note – I made these muffins with a white skinned zucchini that I bought at the farmers market. Although the white skinned version was easier to shred, I missed the green flecks of zucchini skin in my muffins. But if you have pick eaters in your family, removing the skin of the zucchini or using a white skinned zucchini is a great way to add this vegetable to muffins without them knowing. Muahahha.

Gluten Free Chocolate Chip Zucchini Muffins // Big Eats Tiny Kitchen

Gluten Free Chocolate Chip Zucchini Muffins (Gluten Free and Dairy Free Option)

  • Servings: 12
  • Difficulty: Easy/Medium
  • Print

Ingredients

  • 2 cups grated zucchini meat (try to avoid the seeds)
  • 2 cups GF oat flour (grind 2 cups of GF rolled oats in a food processor to a fine oat flour)
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4 eggs, at room temperature
  • 1/2 cup maple syrup (or honey)
  • 6 Tablespoons butter, softened (or melted and cooled coconut oil)
  • 1/4 cup plain greek yogurt (or applesauce)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Remove items from refrigerator to come to room temperature.
  2. Preheat oven to 350 F. Place paper liners in 12-cup muffin tin. Set aside.
  3. Shred zucchini (with or without skin) in a bowl. Press with a clean towel to remove excess moisture. Set aside covered and allowing to drain.
  4. Place oat flour and almond flour, baking powder, salt, and cinnamon in a large bowl. Whisk together and set aside.
  5. In the bowl of a food processor or mixer, beat eggs for 1 to 2 minutes or until frothy. Add maple syrup and butter and process an additional minute until well incorporated. Add greek yogurt and vanilla. Pulse until combined.
  6. Add wet ingredients to dry ingredients. Mix together until just combined (don’t over mix). Gently stir in shredded zucchini and chocolate chips. Allow to rest for 1 minute.
  7. Fill muffin tins to 3/4 full. Place muffin tin on middle rack in preheated oven. Back for 35 to 40 minutes, or until tops are browned and slightly cracked. Remove from oven and allow to cool on cooling rack for at least 30 minutes (if you can!). Get ready for zucchini muffin heaven!

Note –

1. This recipe was inspired and adapted from Edible Perspectives Zucchini Chocolate Chip Cake.

2. Dairy Free – sub out the greek yogurt for applesauce and use coconut oil instead of butter. Dairy free chocolate chips can also be used in place of the regular chocolate chips.

3. These muffins will freeze well for up to 3 months. To thaw, place in microwave for 30 second intervals. Makes a quick and easy breakfast or after school/work snack.

Margarita Sherbet Popsicles

Published on by AlissaLeave a comment

Margarita Sherbet Popsicles // Big Eats Tiny Kitchen

Summer colds are the worst. I guess a cold is never great to have, but it feels especially terrible when the weather is great outside but all you want to do is roll up in a ball of sheets and kleenex and NyQuil and watch The Notebook over and over and over.

Margarita Sherbet Popsicles // Big Eats Tiny Kitchen

Margarita Sherbet Popsicles

Recently I was knocked out with a cold virus that lasted over TWO weeks. I couldn’t shake it.  Just when I thought that I was getting better, it knocked me back down with a terrible hacking cough, or a sore throat from hell, or a migraine that felt like my head was run over by a ’64 Gran Turino.

When I’m sick there are a few “prescriptions” that I do religiously:

1. Saltwater gargle (it’s awful…but works)

2. Tea with honey

3. Lime popsicles

I decided to amp up my old store-bought lime popsicles and make my own…because OBVIOUSLY that is going to make me better. Why would going to a doctor or actually getting help do me any good?

Nope, I need the healing powers of lime juice, honey, and tequila…of course.

Margarita Sherbet Popsicles

Margarita Sherbet Popsicles

And these are sherbet popsicles…or sherbERRRT as I pronounce it. I used whole milk, but full fat coconut milk would work wonderfully to make these both dairy free and paleo-friendly treats. Also, the tequila is optional (why?), especially if these will be snacked on my some tiny tots.

Margarita Sherbet Popsicles // Big Eats Tiny Kitchen

Margarita Sherbet Popsicles

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 3 limes, zested and juiced (1/2 cup lime juice and 1 Tablespoon lime zest)
  • 1/3 cup honey
  • 2 cups whole milk (or full fat coconut milk for dairy free)
  • 2 to 4 tablespoons silver tequila (optional)
  • 1/8 teaspoon salt

Instructions

  1. Whisk lime juice, lime zest, honey, and milk in a medium bowl until completely combined. Add tequila and salt to taste.
  2. Pour into popsicle molds, leaving 1/4 inch of space at the top for expansion.  Freeze for at least 4 hours. **See note below about molds.
  3. When ready to eat, run a bit of hot water over the popsicle mold and the popsicles will release!

**Note about popsicle molds – I have a simple popsicle mold that I bought at target. It comes with its own handles for each popsicle. However, this time I decided to use sticks and see how it would work for those of you without specific molds. I put the filled mold in the freezer for 1.5 hours until it began to firm up. Then I stuck the popsicle sticks into the mold. No need to soak the sticks ahead of time. 

Gluten Free Corn Fritters

Published on by Alissa3 Comments

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

Shhhhhh…I broke my “don’t remove corn kernels from the cob” vow…again! I know I had previously posted that I wouldn’t do it again…but really, this should be okay too because I’m making corn FRITTERS which are like corn pancakes. Yeah! You can eat them at breakfast, lunch, or dinner. Sooo…what’s not to celebrate here? Who’s got two thumbs and loves fritters? This gal! Everyone loves a fritter!

These corn fritters are adapted from the most recent Bon Appetit issue which features Jalapeno-Corn Fritters plus other great recipe ideas for fresh corn. However, my recipe for corn fritters is gluten-free by  using 100% stone-ground yellow cornmeal. I also can’t stop myself from adding cilantro to everything in the summer, so that happened too. If you don’t dig cilantro, replace it with chives or scallions.

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

These corn fritters are very very very simple to whip up. Kids adore them! I promise. They are great as a base for fried eggs and garlicky greens for breakfast or with a dollop of greek yogurt and paprika as a snack. They also are really good alongside grilled salmon for dinner or spread with butter and honey for anytime of day.  ERMERGERD!

So get on it! Whip up some corn fritters now and make your mouth happy.

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

Gluten Free Corn Cakes // Big Eats Tiny Kitchen

Gluten Free Corn Fritters

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

  • 2 eggs
  • 1/4 cup cornmeal or corn flour
  • 1/3 cup chopped cilantro (stems and leaves)
  • 1 garlic clove
  • 2 ears of corn, kernels removed (about 2 cups of fresh corn kernels)
  • 1/2 teaspoon salt
  • Oil or butter for cooking

Instructions

  1. Place eggs, cornmeal, cilantro, and garlic into the bowl of a food processor. Processes until well combined and cilantro is finely chopped. Add fresh corn kernels and salt. Pulse about 10 to 15 seconds until corn is chopped consistently but do not puree.
  2. Heat oil or butter in a nonstick or cast iron skillet. Spoon about 1/4 cup of batter into heated skillet. Cook corn fritters on each side for about 4 minutes or until well browned on both sides.

Fresh Corn, Tomato, and Quinoa Salad (Gluten Free)

Published on by Alissa1 Comment

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

I want to begin with an apology to my 8 year old self for this post because I’m breaking a BIG commandment with myself.

Thou shall NOT cut corn OFF the cob…ever.

My kid self would be appalled. I mean…WHY would anyone ever cut corn OFF of the cob. They are taking ALL of the fun out of eating corn.

When I was little and we had corn on the cob for dinner, it felt like a holiday. I would ask for more corn over a slice of pie any day. Weird child, I know. There was also a period in my young life when I think I didn’t have front teeth for over a year, but continued to gnaw down ear after ear of corn, while projecting kernel after kernel into the air in front of me like a machine gun.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Plus, when I was a kid and corn wasn’t on a cob, that it meant it came in a can…*shudder*. I haaaate canned corn. Sorry to all you canned corn eaters. But if you have ever had FRESH FRESH FRESH corn straight from the cob, it will change your life. So I feel like my childhood self might forgive me if she had ever had fresh corn directly from the farm.  To satisfy my inner child, I bought 12 ears so that most of them could be eaten directly from the cob.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

A lesson in cutting corn from the cob. Place the cob slightly angled up and down OVER a bowl. Cut the kernels off with the blade of the knife pointed awaaaay from you, allowing the kernels to fall lovingly into the bowl. Otherwise, your kernels will catapult off of a plate onto the ground. We can’t let those kernels go to waste! All kernels need a home…a.k.a my belly!

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Next thing about this salad is that it is a substantial and gluten free feast. It has quinoa which is a super food, or so I’ve been told. I love that bit of crunch that the cooled quinoa and fresh corn provide to this lush herby and fresh salad. It’s perfect for a gluten free and vegetarian option at a picnic lunch or a cool weeknight meal. You can make the quinoa ahead of time and just throw everything together prior to serving. Easy peasy. It also would be good with some grilled chicken on top, for those meat lovers like my dear hubby.

P.S. One or two or three things about the dressing! It is VERY good….like hide in a closet and drink it good. I was going for a type of green goddess style of herbaciousness. Feel free to mix up the herbs…cilantro, mint, tarragon, basil..whatevs. If you don’t have yogurt on hand, I think half an avocado would do well in this dressing. Aaaaand if you don’t have yogurt OR an avocado, throw in some soaked and drained nuts or sunflower seeds instead and give them a whirl in the food processor. You will just need to add water to make it the desired consistency.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Fresh Corn, Tomato, and Quinoa Salad (gluten free)

  • Servings: 4 as a main dish, 8 as a side dish
  • Difficulty: Easy/Medium
  • Print

Salad Ingredients

  • 1/2 cup quinoa, rinsed and drained (I used mixed quinoa, but any color would work here)
  • 2 ears of fresh corn, kernels removed from cob (about 2 cups)
  • 1 pint of cherry tomatoes, cut in half (I also added a big heirloom tomato because I loooove tomatoes)
  • 1 sweet bell pepper, thinly chopped
  • 1 medium carrot, thinly sliced
  • 2 cups of assorted greens (spinach, baby kale)
  • feta crumbles
  • Fresh basil and cilantro
  • salt and pepper to taste

Dressing Ingredients

  • 1/3 fresh basil and cilantro
  • 1/4 cup fresh chives
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 2 tablespoons greek yogurt
  • pinch of salt

Instructions

  1. Place rinsed quinoa and 1 cup of water in a small pot over medium heat. Allow to come to a boil. Cover, reduce heat, and cook for 10 to 15 minutes until water is fully absorbed. Remove quinoa from heat. Place cooked quinoa in a covered dish and refrigerate until cooled. Can be made several days ahead of time.
  2. In a medium bowl combine corn kernels, halved cherry tomatoes, carrot, sweet bell pepper, and greens.
  3. In a small food processor, add all dressing ingredients and process until desired consistency is achieved. Place dressing in a jar and refrigerate until ready to use.
  4. After the quinoa is cooled, add the quinoa and the dressing to the corn and tomato salad. Toss well. Sprinkle with feta, additional basil and cilantro. Season with additional salt and pepper to taste.

Fresh and Easy Salsa

Published on by Alissa2 Comments

Fresh and Easy Salsa / Big Eats Tiny Kitchen

Put me in front of a bowl of chips and salsa, and it would take the strength of ten mules on steroids to pull me away. I’m serious. Chips and salsa are my go to snack…

Not saying it’s a good thing. Just sayin that your hand maaaaaay get gnawed on if you go for a chip or scoop of salsa while I’m diving in. Seriously. I can’t stop this dipping train!

And now that tomatoes are so prevalent in my garden, it’s time to get this crazy SALSA train started!!!

Fresh and Easy Salsa / Big Eats Tiny Kitchen

Fresh and Easy Salsa / Big Eats Tiny Kitchen

I used fresh roma tomatoes, but other varieties are juuuust fine. Plus, I’ll tell you a secret. This recipe can even be made in the winter with (gasp) canned tomatoes.  I have used some that I canned from my garden, but if you only have store-bought, go for the good kind! Muir Glen is my fave. The secret to this salsa is definitely good tomatoes AND lime juice.

I whip up my salsa using a food processor but if you love to chop chop chop, then feel free to dice away. I like to reserve my energy for diving head first into the salsa bowl. If you do end up chopping up the ingredients, your salsa will just be more chunky….which is what I’m going to be if I don’t get my face out of this bowl of chips and salsa soon!

Give me more!

Fresh and Easy Salsa / Big Eats Tiny Kitchen

Fresh and Easy Salsa

  • Servings: 4 Cups
  • Difficulty: Easy
  • Print

Ingredients

  • 4 cups diced fresh tomatoes (about 15 roma tomatoes)
  • 1 small onion, chopped
  • 3 cloves of garlic
  • 2 jalapeños (chopped and seeds removed if you want mild salsa)
  • 1/4 bunch of cilantro
  • juice of 2 limes
  • 2 teaspoons salt (or to taste)

Instructions

  1. Place tomatoes in bowl of food processor and pulse a few times until tomatoes are fine diced. Transfer tomatoes to a medium-sized bowl.
  2. Place chopped onion, garlic, jalapeños, cilantro, and lime juice to bowl of food processor. Pulse for 15 seconds or until everything is chopped fine. Transfer contents to the medium bowl with the tomatoes. Stir well and add salt to taste. Cover and refrigerate until ready to serve. Can be made ahead of time.

Picnic Perfect Herby Deviled Eggs

Published on by Alissa5 Comments

Picnic Perfect Herby Deviled Eggs / Big Eats Tiny Kitchen

I’m constantly looking for easier and more efficient ways to do things. Must be the engineer in me. Well today, I have an amazing genius picnic tip.

Use an egg carton to transport deviled eggs. Genius!

This weekend we had a tasty picnic with friends to celebrate the 4th of July. My hubby and I rode our bikes to the park and brought along some snacks, including deviled eggs. My solution to transport the deviled eggs was to use the egg carton as the perfect transport container.

I placed separate muffin liners in the carton to make these a less messy picnic dish. I also decided to use nearly the whole egg instead of cutting them in half. I cut the top third of the egg off and scooped out the yolk. The yolks were then mixed with greek yogurt (instead of mayo), herbs, salt, and Dijon mustard. I then scooped the yolk mixture into a baggy, cut off the edge, and pipetted the mixture into each egg white. Fancy pants picnic dish!

Picnic Perfect Herby Deviled Eggs / Big Eats Tiny Kitchen

I unfortunately do not have very many pictures of these puppies since I was running behind and had to rush to get these beauties loaded up in the egg carton and then head out on my bike to the picnic. But I will tell you that I will definitely be repeating this process for future deviled eggs that will be accompanying me to potlucks and picnics.

The only downside to this recipe is that deviled eggs go waaaay too fast. Womp Womp.

Herby Deviled Eggs (Grain Free, Gluten Free)

  • Servings: 12
  • Difficulty: Easy
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Ingredients

  • 12 eggs
  • 1/3 cup greek yogurt
  • 1/4 teaspoon sea salt
  • 1 teaspoon minced chives (some reserved to sprinkle on top)
  • 1 teaspoon minced parsley
  • 1 teaspoon Dijon mustard

Instructions

  1. Place eggs in a medium saucepan and add cold water until the eggs are covered by 1 inch of water. Bring to a rolling boil. Remove saucepan from heat, cover, and then let stand for 11 minutes. Drain the pot and run cod water over the boiled to cool them.
  2. Meanwhile, place remaining ingredients into the bowl of a food processor and mix together. Reserve some chives and parsley for sprinkling on top.
  3. Peel all of the eggs. To transport easily to a picnic, make whole deviled eggs by cutting off the top third of the egg. Remove yolks carefully with small spoon or butter knife, leaving the whites fully intact. Transfer yolks to bowl of food processor with greek yogurt mixture. Process until smooth.
  4. For easy picnic transport, line egg carton with individual muffin liners. Place intact egg whites into each separate muffin tin liner. Place egg yolk mixture into a sealable plastic back (like a ziplock). Cut the corner tip off of the bag for easy pipetting into each egg white. Sprinkle with remaining herbs. Place plastic wrap on top of filled eggs and refrigerate up to 8 hours.

Paleo Curried Pumpkin Seed Crusted Chicken

Published on by Alissa18 Comments

Paleo Curried Pumpkin Seed Crusted Chicken

Things have been pretty busy for me lately. We recently traveled to Pittsburgh to see two of our dearest friends and our twin godsons that are 16 months old! So adorable. It was a fun-filled weekend that had me taking naps EVERY day. Twin boys…whoooosh. Then I was in Omaha for work. THEN my two awesome kid sisters came and visited me.

When I’m running around full steam, on the road, and on air planes, I need a good snack. I recently tried SuperSeedz, gourmet pumpkin seeds, and I absolutely LOVE them. I took them on the road with me and shared my new addiction with everyone. They are so delicious and have tons of different flavors. They are one of the best gluten free and paleo-friendly treats on the market.

Paleo Curried Pumpkin Seed Crusted Chicken

I’m typically not a big person on doing giveaways, but I am completely in deep smit with these pumpkin seeds.  So if you are looking for a tasty snack that is loaded with protein and nutrients, you have to try these!

Paleo Curried Pumpkin Seed Crusted Chicken

Paleo Curried Pumpkin Seed Crusted Chicken

For a sweet treat, try the chocolate flavored Cocoa Joe! ERHMERGERD! Or spice it up with the Curry Flavored seeds. I really liked these seeds so much that I used the curry flavored pumpkin seeds as a nut crust for a paleo version of chicken fingers! Super kid friendly and easy for the whole family to help prepare.

SuperSeedz and I are giving away a FREE box of all of the delicious flavors that SuperSeedz offers! It’s an amazing snack box full of tasty treats.  There are two different ways to enter this giveaway.

Receive up to 2 entries if you:

  1. Subscribe to Big Eats Tiny Kitchen blog by email. 
  2. Leave a comment below about your favorite way to use pumpkin seeds. Extra points for creativity!

The fine print: You have until midnight CST on Sunday, July 6th, 2014, to leave a comment or subscribe to my blog for chances to win the box of tasty treats. I will notify the winner by email on Monday, July 7th, 2014. To claim the prize, the winner must reply within 7 days with a valid mailing address or another winner will be selected at random. Good luck!

Paleo Curried Pumpkin Seed Crusted Chicken (Grain Free, Gluten Free, Paleo-Friendly)

  • Servings: 4
  • Difficulty: Easy
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Note – A food processor or blender is necessary for this recipe.

Ingredients

  • 2 lbs of chicken breasts or thighs, boneless and skinless
  • 1/2 cup roasted and salted pumpkin seeds (I used Super Seedz Curry Flavor)
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon curry powder (or any seasoning that you prefer)
  • 1/4 teaspoon kosher salt
  • 2 eggs

Instructions

  1. Preheat oven to 400 F. Spray a roasting pan with nonstick spray or line with parchment paper. Set aside.
  2. Process 1/2 cup pumpkin seeds in a food processor for 1 minute or until seeds resemble bread crumbs. Add coconut, curry powder, and salt and pulse until combined. Pour pumpkin seed mixture onto a large plate.
  3. Whisk two eggs in a medium bowl. Dredge chicken in egg to fully coat. Take egg-coated chicken and lay onto plate with pumpkin seed mixture. Coat chicken on both sides with pumpkin seed mixture thoroughly. Place coated chicken onto roasting pan.
  4. Cook chicken for 35 to 45 minutes at 400 F (until chicken is cooked through), flipping halfway through cooking time. Remove from oven when cooked through and allow to cool for 5 minutes.