5 Ingredient Easy Garlic Butter Roasted Mushrooms.

Garlic Butter Roasted Mushrooms are a perfect appetizer or side dish–and they’re so easy to make!

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Mmmm. Mushrooms.
They’re so polarizing.
It seems like people either fanatically love them or absolutely loathe them.
Me?
I’m on Team Mushrooms all the way.
I’m the person who actively seeks out the dish with mushrooms on the menu.
And I’m guilty of taking the mushrooms off my husband’s plate because he won’t eat them.

So, I assume if you’re still reading that you’re on Team Mushrooms as well.
In which case, YOU NEED TO MAKE THESE GARLIC BUTTER MUSHROOMS.
They’re sooooo garlick-y and butter-y and mushroom-y. Yep. I’m making up words over here.
That’s how good they are.

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There are five (count ’em!), FIVE simple ingredients to make this dish.
Two of them are salt and pepper.
Do those even count? No? So really just 3 ingredients, then.
Garlic + butter + mushrooms = magic.

The big trick with the mushrooms comes to cleaning them.
You probably already know this, but you can’t rinse them under water.
Instead, you need to use a wet paper towel and gently wipe down each one.
It’s a little time consuming, but it’s worth it in the end!

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Two more things to note about the recipe:
#1: Trim the ends of the mushrooms so they’re flat and even with the rest of the mushroom. This will help the garlic stay on top of them instead of falling in between them.
#2: You will want to mince up your garlic as tiny as you possibly can so it’ll stay on the mushrooms.

5 Ingredient Easy Garlic Butter Roasted Mushrooms

Ingredients:

  • 16 oz white or baby bella mushrooms, cleaned with a wet paper towel
  • 1/4 cup butter (I used KerryGold grass-fed butter, but you can even make them vegan by using Earth Balance!)
  • 4 cloves of garlic, minced as finely as you can
  • salt
  • pepper

1). Place a large cast iron skillet in the oven and preheat it to 400F. If you do not have a cast iron skillet, you can use a pie pan or a casserole dish, but you will not preheat the oven with either of those inside.
2). Using a small knife, trim the ends of the mushrooms so they’re flat and even with the rest of the mushroom. Remove the cast iron skillet from the oven and carefully arrange the mushrooms in it.
3). Place the butter and garlic in a microwave safe bowl and microwave for about 30 seconds or until melted. Spoon the garlic butter over each mushroom cap. Make sure to try to keep the garlic on top of the mushroom instead of letting it fall in between. Season the tops with salt and pepper.
4). Roast for about 25-30 minutes until tender, basting them about halfway through the cooking time. Serve and enjoy!

Servings: 4. Approximate Nutritional Information per Serving: Calories: 131 Carbs:5g Fat: 12g Fiber: 1g Protein: 4g Points+:4 Recipe originally from here

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Strawberry & Goat Cheese Salad with 3-Minute Strawberry Balsamic Dressing.

 Up your salad game with this restaurant-style Strawberry & Goat Cheese Salad! A quick but impressive 3-minute Strawberry Balsamic Dressing ties it all together.

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May = Strawberries!
And, also the end of the school year. Womp womp. It’s always bittersweet!
I have been creating lots of delicious recipes for you the past month, so get ready for lots of cooking and baking inspiration to come your way this summer!

Today I’m sharing TWO summer ideas with you. One is a salad, and the other is a 5-ingredient dressing that will be ready in 3-minutes or less AND will compliment the salad perfectly! I even have a bonus mini-recipe for candied almonds at the bottom of the post!

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So, this salad. Just look at it! Swoon. I love adding fruit to my salad for a little natural sweetness, and ripe strawberries are the perfect way to achieve that. This Strawberry and Goat Cheese Salad is perfect for serving company or just enjoying on a weeknight. It’s simple. Ready?

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Spring mix.
Ripe strawberries.
Sliced/slivered almonds for some fun crunchy texture.
My 3-minute strawberry balsamic dressing (recipe below).
Crumbled goat cheese aka chèvre.
The goat cheese is slightly tangy but suuuuuuuuper creamy and compliments the strawberries perfectly. SO. GOOD.

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And then there’s this strawberry balsamic dressing. I’ve been making it for about 6 years now and it never disappoints. My husband isn’t the biggest fan of strawberries but he LOVES this dressing.

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This dressing is sooo quick and easy to make (3 minutes max!). There’s absolutely no reason to buy dressing when this is so easy to make. And, unlike some pre-packaged fruit dressings, there are no food dyes here; that beautiful pink color comes straight from 5 whole strawberries! I love how naturally colorful food can be.

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You’ll have to use some sort of blender to blend the strawberries together with the other ingredients. I used to use my immersion blender, but now that we have a Vitamix, I use it instead. It cleans itself so it’s just a little more convenient! But seriously, use whatever blending appliance you’ve got. Even a food processor should work nicely here.

Along with the strawberries, you’ll add olive oil, balsamic vinegar, lemon juice, a little honey and a touch of salt. Blend it up and BOOM. Done! I like to store my homemade dressings in mason jars so I can give it a quick shake before serving, but you can store it however you want in the fridge.

3-Minute Strawberry Balsamic Dressing

Ingredients:

  • 5 large strawberries, ends cut off
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1-1 1/2 Tablespoons honey (use 1 Tablespoon unless your berries aren’t very sweet, in which case add a little more)
  • 1/4 tsp salt

1). Combine all ingredients in a food processor, immersion blender, regular blender, etc. Blend until smooth.

2). Serve immediately or store in the fridge. Enjoy!

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 46 Carbs: 4g Fat: 4g Protein: 0g Fiber: 0g Points+: 1
Recipe courtesy of Audrey’s Apron.

Strawberry and Goat Cheese Salad

Ingredients:

  • Spring mix
  • Ripe strawberries, hulled and quartered
  • Sliced or slivered almonds*
  • Crumbled goat cheese
  • Strawberry Balsamic dressing from above

1). Add all ingredients to a bowl (I eyeball the measurements depending on what size crowd I’m feeding) and toss together. Serve immediately!

*Note: If you want to get really fancy, make your own candied almonds by sprinkling 3 T brown sugar in a skillet over medium heat. Add 1 T water as it heats up to help it dissolve. Watch carefully as the sugar and water come to a boil, then, when the water burns off, you will notice a change in the bubbles. Instead of being wet, they will start to thicken and turn darker. That’s when you add 1/4 cup slivered almonds. Toss them around, let them cool, then add them to the salad!

Recipe courtesy of Audrey’s Apron.

French Dijon & Basil Potato Salad. (GF/DF)

 A simple French-inspired potato salad perfect for taking to a cookout or picnic this summer! 

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Sooooo I have a little-known fact about myself I’m going to share with you on this beautiful spring day.
Are you ready?
I really don’t care for mayonnaise-based salads.
Especially potato salads, but this also applies to pasta salads, tuna salads, etc.
I know, I know. It’s not a popular opinion. But hear me out.
One reason I don’t care for them is because they’re so heavy, but also because they aren’t conducive to al-fresco dining. You have to keep them cold and refrigerated otherwise you run the risk of making yourself or someone else sick.
Having to worry about that adds stress to what is supposed to be a stress-reducing experience!

That’s where this dijon and basil potato salad comes in. I swapped the mayo for a simple vinaigrette, and topped it off with fresh basil. You’re going to love it! I took it to a function recently and everyone went craaaazy over this simple salad.

Bonus: it happens to be gluten-free, dairy-free, egg-free, vegetarian and vegan, so hopefully everyone can enjoy it!

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Instead of mayonnaise, you’re going to make a simple vinaigrette with all the usual characters (olive oil, vinegar, dijon mustard, salt, and pepper). I add all the ingredients in a mason jar and shake it up, but you can whisk it together in a small bowl.

Quick trick I learned from my mom and grandma: pour the vinaigrette over the potatoes while they’re still warm so they absorb all the flavors. Then, you can finish it off with freshly chopped basil and it’s ready to go!

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I used baby red potatoes, but you can use yukon gold or whatever you have on hand! I hope you try this dish for your next picnic or cook out!

French Dijon and Basil Potato Salad

Ingredients:

  • 3lbs baby red potatoes, washed and quartered
  • 1 cup of fresh basil, chopped
  • sea salt and black pepper, to taste

For the vinaigrette:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt, to taste
  • 1/2 tsp freshly ground black pepper

1). Place the quartered potatoes in a large pot with water and bring to a boil over medium-high heat. Reduce heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a fork. Remove from heat and drain the water.

2). While the potatoes are boiling, place all the vinaigrette ingredients in a mason jar and shake until well combined. (You can also whisk them together in a bowl).

3). Let the potatoes cool. You want them warm, but not hot. Place them in a large bowl and season them with salt and pepper. Pour the vinaigrette over them. Add the basil and toss to combine. Taste and re-season with more salt or pepper. Enjoy!
*Note: This dish is best served warm or at room-temperature, but you will need to refrigerate any leftovers.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 201 Carbs: 27g Fat: 9g Fiber: 3g Protein: 3g Points+: 5 Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.

Grain-Free Chocolate Chip Cookies. (GF, DF)

Soft and chewy chocolate chip cookies that are gluten-free and are sweetened naturally instead of with refined sugar! All the ooey-gooey goodness of traditional chocolate chip cookies, but a little bit healthier.

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Valentine’s day is Saturday! Got any plans to make a sweet treat for your loved ones?

My all-time favorite dessert is chocolate chip cookies. So, you can imagine my frustration when I found out about my wheat allergy over the summer and realized I would no longer be able to enjoy my beloved chocolate chip cookie recipe. I had to find a replacement. Stat.

This recipe is an excellent alternative to my aforementioned traditional wheat-filled chocolate chip cookie recipe. The first time I made it, I was seriously skeptical. I mean, look at the ingredients! Can almond flour really work here? Can honey bind it all without even using an egg?

The answer: yes.

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These cookies are super chewy, which is exactly the way I love them.
And they’re soft.
Really soft. In fact, don’t even think about attempting to eat one as soon as you take the pan out of the oven because they will appear underbaked. This worried me at first, but sure enough, after they cooled for a while they firmed up and could be held just fine. (By the way, underbaking is one of the tricks for making my original chocolate chip cookies amazing, and it works here too!)

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Obviously if you’re making cookies you realize there’s going to be some serious sugar-intake happening, but I do appreciate that these cookies use honey instead of refined sugar. Honey is still a form of sugar, but if you buy good quality, raw, local honey, you are at least also getting some nutrients from the sweetener. The flavor of the honey does come through a little bit, but I love honey so that did not bother me at all. If you don’t like honey (is that possible?), then these might not be the cookies for you!

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A note on the almond flour–I used Trader Joe’s almond meal/flour. I am not sure how well any other brand would work. Almond flour can vary greatly depending on what brand you purchase, so just be aware!

Grain-Free Chocolate Chip Cookies

Ingredients:

  • 1 3/4 cups almond flour
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips (use enjoy life for dairy free)
  • 1/4 cup softened butter (coconut oil for dairy free)
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda

1). Preheat the oven to 350F. Line a cookie sheet with silpat liner or parchment paper.

2). In a large bowl, mix all ingredients except chocolate chips together until well-incorporated. Add in the chocolate chips.

3). Scoop about 1 tablespoon of cookie dough and place on the prepared baking sheet. Keep 2-3 inches of space between cookies. Gently press down on the cookie dough to flatten each cookie slightly.

4). Bake for 6-10 minutes, depending on your oven. The cookie should be slightly golden on the bottom and will appear underbaked, but they will finish baking as they cool.

5). Important: cool for 10-15 minutes on the cookie sheet before enjoying! You absolutely must let them cool or else they will be too soft to handle. Enjoy!

Yield: about 19 cookies. Approximate Nutritional Information per cookie: Calories: 135 Carbs: 11g Fat: 10g Fiber: 1g Protein: 2g Sugar: 9g Points+: 4. Recipe originally from here.

Coconut Key Lime Energy Bites + 2 Year Blog Anniversary! (GF, DF, Paleo)

Slightly tangy but sweet, these coconut lime energy bites are a perfect light dessert or healthy on-the-go snack option!

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My blog turns 2 today, and I’m celebrating with a healthy little sweet treat: coconut key lime energy bites! If you’ve been reading Audrey’s Apron from the beginning, you know this blog idea had been a long-time dream of mine since college and I finally put it into motion 2 years ago today. A lot has changed in the 2 years that I’ve been blogging. I’m thrilled that so many of you follow this little cooking journey of mine. And it really does make my day when you comment that you made a recipe and loved it!

The biggest change on the blog this year? Probably my photography skills! It’s still a work in progress, for sure, but at least I’m not taking pictures with my phone camera anymore! OH the horrors! My ever-supportive husband got me a real, legit DSLR camera for my birthday this year and it has been so fun using it!

So, I just want to say THANK YOU for following, reading, commenting, tweeting, etc. I love sharing our culinary successes together!

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Back to this yummy recipe. I found these to be a perfectly delicious paleo substitute for key lime pie. They’re much healthier, and bite-sized, so that’s a win!

The coconut is totally optional, by the way.
I just love how it makes them look sort of like little snowballs.
Or truffles.
Yum!
So for all you coconut-averse readers, just know it’s more for aesthetics and you can definitely leave it off.

A word of wisdom: make sure that your dates are in fact pitted before you throw them in your food processor and turn it on.
Otherwise it will begin to jump wildly all over the counter while making an AWFUL noise.
Don’t ask me how I know, just promise me you’ll double check, ok? Ok.
P.S. The dates I bought from Costco most definitely did have pits in them. #IwishIwouldhavedoublechecked.

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So the great thing about this recipe is that the food processor does all the work for you! Throw in some cashews, almonds, dates (pitted!), lime zest & juice, and turn it on! Then all you have to do is form the mixture into little balls and roll them into coconut if you so choose.

Pack them in your lunch, serve them as dessert, or keep a few in your purse for emergencies–these chewy energy bites are perfect for whenever you need a quick boost!

Coconut Key Lime Energy Bites

Ingredients:

  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1 1/2 cups medjool dates, pitted
  • Zest and juice from 2 limes
  • 1/4 cup unsweetened shredded coconut for rolling, optional

1). In a food processor, add the cashews and almonds. Pulse until the nuts are finely chopped.

2). Add the dates and lime zest and juice. Pulse until the dates are finely chopped and the mixture begins to clump together.

3). Scoop about a tablespoon of the mixture out and roll it into a ball. Roll in shredded coconut if desired, then repeat with remaining mixture. Store in an airtight container on the counter for up to 4 days, or in the fridge. Enjoy!

Servings: about 15. Approximate Nutritional Information per Serving: Calories: 74 Carbs: 9g Fat: 4g Protein: 2g Fiber: 1g Points+: 2 Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.

Roasted Red and Sweet Potatoes with Rosemary. (GF)

Red potatoes and sweet potatoes roasted together with rosemary make a simple, easy side dish perfect for any meal.

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I recently fell in love with the flavor combination of rosemary and sweet potatoes. There’s something so earth-y and wonderful about the two that make them go together so well. It’s a simple combination, really, but not one that I made at home before, and this dish lived up to all of my expectations. It’s hard to go wrong with potatoes though, am I right?

Even though I 110% adore sweet potatoes, for whatever reason I equally wanted red potatoes when I made this dish, hence the decision to mix them together. This also made my husband happy since he typically prefers red potatoes over sweet any day. All that to say, every potato lover in your family will be happy when you serve them these! You can also use regular white potatoes if you prefer, or even use only sweet potatoes!

Reason #274 why I love this dish: I love any excuse to gather fresh rosemary from our back yard. If you’ve ever wondered if you should plant a rosemary bush, the answer is a resounding yes! It’s so convenient to never worry about running out.

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These potatoes roast low and slow in the oven, leaving you with plenty of time to focus on the main dish while they do their thing in the oven. It’s brutally cold and windy out, and this side dish screams warm and cozy, which is exactly what I want in my life right now! I hope you enjoy it!

Roasted Red and Sweet Potatoes with Rosemary (GF)

Ingredients:

  • 1 Tbsp grass-fed butter (or olive oil for dairy-free/vegan)
  • 2 Tbsp olive oil
  • 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 1 1/2 lbs red potatoes, cut into 1 inch cubes
  • 1 1/2-2 Tbsp fresh rosemary, chopped
  • 1 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper, or more to taste

1). Preheat the oven to 350F. Place the butter in a 9×13 pan and put it in the oven for a couple minutes to melt the butter. Remove from oven and add the remaining ingredients, tossing well to ensure even seasoning.

2). Roast for about an hour, stirring 2-3 times, until the potatoes are golden and tender.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 159 Carbs: 26g Fat: 5g Protein: 3g Fiber: 3g Sugar: 4g Points+: 4. Recipe adapted from here.

Spinach and Goat Cheese Mashed Sweet Potatoes. (GF)

 5 simple ingredients come together to create a comforting side dish perfect for holidays, guests, or just a weeknight meal!

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It’s the week of Thanksgiving!!! The last month has been an absolute WHIRLWIND and I’m so thankful for a week off to catch up on every area of my life. You too? I thought so.

All you need is a scoop of creamy, lusciously savory spinach & goat cheese mashed sweet potatoes to know holiday time is here. Not that you couldn’t make it year-round (guilty!), but it’s the type of dish that looks and tastes fancy. I mean spinach + goat cheese + sweet potatoes? That could definitely be on a restaurant menu.

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So, if you’re looking for a really unique side to bring to impress all your foodie friends, or you just want to step up your weeknight dinner game, you’ve got to make this dish.

Also–feel free to swap out the spinach for kale depending on what you have on hand! Enjoy!

Spinach and Goat Cheese Mashed Sweet Potato

Ingredients:

  • 2 lbs sweet potatoes (I used 1 large and 2 medium)
  • 4 cups chopped spinach
  • 3/4-1 cup milk (I used non-fat)
  • 4 oz goat cheese
  • Freshly cracked pepper and sea salt

1). Bring a large pot of water to a boil Peel the sweet potatoes and cut into 1-2 inch cubes. Add the sweet potatoes to the boiling water and cook for about 15 minutes or until softened.

2). Drain the sweet potatoes. To the now empty pot, add the spinach, milk, and goat cheese and cook over medium heat for a few minutes, until the spinach has wilted. Turn off the heat and add salt and pepper.

3). Add the sweet potatoes back to the pot. Mash until you reach your preferred consistency. Add more milk if necessary. Enjoy!

Servings: about 4. Nutritional Information per Serving: Calories: 181 Carbs: 22g Fat: 6g Protein: 10g Fiber: 3g Points+: 5 
Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.