Culinary Adventures
Childhood Bree would have never thought Adult Bree would eat hardboiled eggs, let alone pickled eggs. But give these Red Onion Pickled Eggs a try and I swear you’ll thank me. They make a great high-protein snack. You could use them to top your mixed green salads, add to chicken or tuna salad, or spice… Continue reading Red Onion Pickled Eggs
This recipe follows the same premise of my Dulce de Leche “Ice Cream” - very easy! Only 5 ingredients and a hand or stand mixer! Please, enjoy the newest addition to our “ice cream” collection - Cookies and Cream “Ice Cream” Ingredients: 2 cups heavy whipping cream, chilled 14oz fat free sweetened condensed milk 2 tsp vanilla… Continue reading Cookies and Cream “Ice Cream”
Yes, your dreams are coming true! Finally someone has made a Low Fat Lasagna with Meat Sauce! 416 calories per serving with only 11g of fat, 38g of carbs, and a whopping 40g of protein per serving! See nutritional details below. The main way we reduce fat is by using the leanest ground beef, fat… Continue reading Low Fat Lasagna
Creamy Zucchini and Potato Gratin feels indulgent without the full, heavy feeling of typical cream and cheese based dishes. I think the secret is finely slicing the zucchini and potatoes using a mandolin. Make sure to have the potatoes slightly thinner than the zucchini so everything cooks evenly. Choice of shredded cheese is up to… Continue reading Zucchini and Potato Gratin
This simple recipe packs a punch with the addition of homemade chimichurri sauce. Extra chimichurri goes well with any meat, served with eggs for breakfast, or over roasted vegetables. A fine chop on the potatoes and carrots will help keep the filling bite size. See images below to guide removing tops of peppers, seeds, and… Continue reading Stuffed Peppers with Chimichurri
Get all the wonderful smoky flavor in this easy Hot Smoked Salmon, but without all the fuss! Let the liquid smoke do all the work for you tonight. Prepare the marinade in the morning (marinates for 6-10 hours), then pop it in the oven when you’re ready for dinner! The salmon comes right off the… Continue reading Oven Baked Hot Smoked Salmon
So simple and creamy, this Vegan Coconut Mango Ice Cream uses only 3 ingredients and a stand or hand mixer. But there is one catch... I wish I could whip up this decadent dessert on a whim, but planning is KEY for this vegan ice cream. The process takes at least 36 hours - so… Continue reading Vegan Coconut Mango “Ice Cream”
Nick and I went vegan for a whole week back in January for Vegan Month! On the menu was a wonderful combination that we have made before (with some minor substitutions in order to keep vegan)... Puttanesca Soup with a Mediterranean Veggie and Hummus Wrap! ∇Note: You can purchase jarred bruschetta or make your own.… Continue reading Puttanesca Soup with Mediterranean Veggie and Hummus Wraps
One of my favorite go-to ingredients to keep it light but indulgent is fat free cream cheese. It can be found in most grocery stores, but feel free to substitute reduced fat cream cheese instead. You won't miss the fat in this delicious stuffed chicken roulade. Make sure your stuffing mixture is thick and tight… Continue reading Mushroom and Spinach Chicken Roulade with Gravy
The meaty portobello mushrooms in this hearty take on risotto will have you saying, "What meat?" Going vegan has never been more delicious. For this recipe I recommend scooping out the insides and removing the stem. I opt to save the stems, chop, and add to my “risotto” for more mushroom goodness. When it comes… Continue reading Vegan Balsamic Mushrooms with Spinach and Barley Risotto
What's In Bree's Belly 