No-Bake Cookie Dough Energy Bites

You are 5 ingredients away from better health

Photography By  The Eclectic Kitchen

Photography By The Eclectic Kitchen

These No-Bake Cookie Dough Energy Bites are not only vegan, gluten free and dairy free, but they legit taste like you are sneaking a bite right out of a bowl of cookie dough! With only 5 ingredients, a food processor, and about 5 minutes, you can have these delicious energy packed bites on the daily!

In full disclosure, The Eclectic Kitchen and I ate most of these just after we took this shot! We hope these cookie dough bites make snacking easier and more enjoyable!

No-Bake Cookie Dough Energy Bites

Recipe by: Skylar Edberg

Yield: 12 bites

Prep time: 10 minutes

INGREDIENTS

  • 1 cup dates, pitted, packed

  • 1  cup raw, unsalted cashews

  • ½ teaspoon kosher salt

  • 2 teaspoons maple syrup or honey

  • ¼ cup mini chocolate chips

METHOD

Process the dates, cashews, salt and maple syrup in the bowl of a food processor fitted with a chopping blade for about 2 to 3 minutes until the mixture forms a ball.Transfer the mixture to a medium sized mixing bowl and fold in the chocolate chips. Using a tablespoon measure or miniature ice cream scoop, form the mixture into 12 even balls and place on a baking sheet lined with waxed paper or parchment. Chill the dough in the refrigerator for at least 1 hour before serving. Store leftover bites in an airtight container in the refrigerator for 1 week.



Instant Pot Tortilla Soup

The Perfect One Pot Meal to feed an Army

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Here we go with another Instant Pot recipe! This tortilla soup is ridiculously easy and cooks up so quickly! The chicken is SO tender and I love serving this to the whole family because it’s packed with so many vitamin rich ingredients. I even used tortilla to thicken the soup naturally, which resulted in a beautiful rich broth. After the shoot The Eclectic Kitchen and I almost polished off the entire pot of soup with her little one! This simple recipe cooks up in 20 minutes and tastes like its been cooking for hours! Its packed with veggies, lean protein and complex carbohydrates to keep everyone feeling full and satisfied!

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Instant Pot Tortilla Soup

Recipe By: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 4-6 servings

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

  • 1 ½  boneless skinless chicken breasts, trimmed  

  • 2 teaspoons kosher salt

  • ½  teaspoon black pepper

  • 1, (20 oz.) can crushed tomatoes

  • 1, (10 oz.) can mild enchilada sauce

  • 1, (4 oz.) can mild diced green chiles

  • 1, (15.5 oz.) can black beans

  • 1, (15.5 oz.) can white beans

  • 1, (8.75oz.) can sweet corn

  • 3 corn tortillas diced

  • 3 cups low sodium chicken stock or bone broth

  • 1 large yellow onion,thinly sliced

  • 1 red bell pepper, seeds removed and sliced

  • 3 garlic cloves grated

  • 1 tablespoon ground cumin

  • 2 teaspoons chili powder

  • 1 bay leaf

  • 2 zucchinis sliced into 1/2" half moons

  • 1 (14 oz.) can coconut cream

  • Avocado, cilantro, tortilla strips*, coconut cream for garnish

Method

Season the chicken with salt and pepper and add them to the instant pot followed by remaining ingredients. Place the lid on the pot and cook on manual high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes. Remove the chicken breasts and shred them using a fork. Add them back to the soup and serve topped with your favorite garnishes.

*For the tortilla strips, I cut about 4 tortillas into 1/8 inch strips and fried them in about 2 inches of oil until golden. I drained them on a paper towel and sprinkled them with salt.



No-Bake Vegan Tartlets

You have better things to do besides waiting around by the oven.

When coming up for recipes for the blog, I wanted to create not only delicious and healthy recipes, but I wanted to make beautiful dishes too! After all, I am a food stylist at heart. These No-bake vegan tartlets are SO easy and are a total slam dunk. You can make this recipe as one large cheesecake or serve them as individual tarts like the ones pictured above! These tartlets are not nut free, but they are free of gluten, which I know many of you are either trying to avoid or simply can’t tolerate like my friend The Eclectic Kitchen . I hope you enjoy making these creamy, sweet and perfectly tart desserts! Happy “No cooking!”

No-Bake Vegan Vanilla Tartlets

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 2 servings

Prep time: 20 minutes

Cook time: inactive 2 hours

INGREDIENTS

for the crust:

  • ½ cup raw cashews

  • ½ cup chopped pistachios

  • ¼ cup flax meal

  • ¼  teaspoon kosher salt

  • 10 medjool dates, pits removed and chopped

  • ¼ cup freeze dried raspberries

  • 3 tablespoons coconut oil, melted

  • 2 tablespoons maple syrup or agave

    For the filling:

  • 2 cups raw cashews soaked in hot water for 2 hours or overnight

  • ½  cup full fat coconut cream

  • ⅓  cup maple syrup or agave nectar

  • ¼  cup coconut oil, firm (not liquid, chilled if necessary)

  • ⅛ teaspoon kosher salt

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 1 tablespoon vanilla bean paste or extract

  • ½  teaspoon freshly ground nutmeg

METHOD

For the crust:

In a the bowl of a food processor, pulse cashews, chopped pistachios, flax meal, salt and dates until well combined and finely chopped. Next, add the freeze dried raspberries, coconut oil and maple syrup and pulse until the mixture resembles wet sand, about 30 seconds.

Firmly press the mixture into the bottom of a springform pan or into the bottoms of 6, 4-inch tartlet pans. Make sure the filling is evenly displaced in the pan/pans. Place in the refrigerator or freezer while you prepare the filling.

For the filling:

In the same food processor bowl (no need to wash), Add the cashews, coconut cream, maple syrup, coconut oil, salt, lemon juice, vanilla and nutmeg. Process the ingredients on high until completely smooth. About 5 minutes. Pour the filling evenly over the crust and freeze the tartlets until completely firm, about 1 hour for mini tartlets and 2 hours if using a larger pan.

Top the tartlets with anything you like! I used fresh fruit, nuts, bee pollen and a drizzle of honey.



Flourless Chocolate Chip Muffins

You’ll never guess the power packed superfood hiding in these chocolate gems.

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

When I started this blog I orginally asked my Instagram audience what types of recipes they’d like to see. “Hidden Veggie” recipes were among the popular responses. As much as I feel victorious when my child eats a leaf of spinach willingly, it does feel great to know that I’m secretly packing extra nutrition into unlikely places. NOW, that being said, I do strongly believe that kids will eat when they are hungry. If you continue to serve those veggies and demonstrate eating them by modeling, eventually your toddler or even teen, could come around, Don’t give up introducing healthy fresh veggies to your kids! In the meantime. Make these muffins…You’ll feel real good about yourself when you do.

Flourless Chocolate Chip Muffins

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 24 mini muffins

Prep time: 5 minutes

Cook time: 12 minutes

INGREDIENTS

  • 2 large eggs, beaten**

  • 1 large banana, mashed

  • ½  cup unsalted almond butter

  • ½ cup maple syrup

  • 1 cup pure canned pumpkin

  • ½ cup unsweetened cocoa powder

  • 1 tablespoon ground flax meal

  • 1 ½ teaspoons baking powder  

  • ⅛ teaspoon kosher salt

  • 2 teaspoons vanilla extract (try espresso powder for a grown up version!)

  • ½ cup mini semi sweet or dark chocolate chips, plus more for topping.

METHOD

Preheat oven to 350 F and grease a mini muffin tin with non-stick cooking spray. Line the cups with mini paper liners if desired.

In a large bowl, using a whisk or rubber spatula, stir together the eggs, almond butter, maple syrup, pumpkin, cocoa powder, flax seed, baking powder, salt and vanilla extract. Stir until completely combined and smooth. Fold in the chocolate chips until incorporated.

Using a tablespoon measure or mini ice cream scoop, drop 1 tablespoon mounds into each well of the prepared muffin tin. Each cavity should be filled to ¾ of the way up.

Sprinkle each muffin with about a teaspoon of additional chocolate chips and bake for 12-15 minutes until the muffins spring back slightly when touched.

Store muffins in an airtight container at room temperature for 4-6 days, or in the freezer for up to 3 months.


** For an egg free version, substitute with flax egg

Instant-Pot Pulled Chicken Lettuce Cups

You asked, we delivered. Here is a pressure cooker recipe worth drooling over.

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

It’s tangy, warm, comforting and a breeze to put together. As moms, The Eclectic Kitchen and I are always on the hunt for easy one pot meals that can feed a small army for a few days! This bbq pulled chicken is SO beyond easy and versatile. In this recipe we used the chicken to make lettuce cups, The combination of the crisp cool lettuce and the warm zesty chicken topped with creamy bleu cheese and pickled onions is like a party in your mouth! It would also be awesome on a salad or hamburger buns as a bbq chicken sandwich. I hope you have fun with this recipe! please leave a comment below to tell us what you think!

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Instant-Pot Pulled Chicken Lettuce Cups

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 6-8 servings  

Prep time: 20 minutes

Cook time: 30 minutes for chicken, Overnight for onions

INGREDIENTS

For the pickled onions:

  • 2 small red onions, very thinly sliced

  • 1 cup hot water

  • 1 cup white wine vinegar

  • 3 tablespoons granulated cane sugar, raw preferably

  • 2 teaspoons kosher salt

  • ½  teaspoon dried thyme leaves

    For the Chicken:

  • 1 tablespoon garlic powder

  • 2 tablespoons onion powder

  • 1 tablespoon sweet red paprika

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 3 pounds boneless, skinless chicken thighs, trimmed (Breast can be substituted)

  • 2 tablespoons olive oil, divided

  • 1 medium onion, halved and sliced into ¼ inch strips

  • 2 garlic cloves, minced

  • 2 tablespoon tomato paste

  • ½ cup broth of choice

Method

For the pickled onions:

Place the onion slices in a large mason jar, use two if necessary. In a separate bowl or large liquid measuring cup, whisk together the hot water, vinegar, sugar, salt and dried thyme leaves until sugar and salt are dissolved, about 1 minute. Pour the mixture over the onions, tightly seal the lid to the jar/jars and allow the onions to pickle in the refrigerator for at least 2 hours or overnight for best results.

For the chicken:

In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Season the trimmed chicken thighs with the spice mixture and rub the spices into the meat to ensure an even coating.

Remove the lid from the Instant Pot, push the sauté button and heat the olive oil for about 2 minutes until it shimmers in the bottom of the pot. Sauté the onion slices for about 5 minutes until softened. Next add the garlic and tomato paste and cook for 1 minute longer to allow it to caramelize. Cancel the sauté function, add the broth and scrape the bottom of the pot well to prevent burning.

Add the seasoned chicken thighs on top of the onion then pour 1 cup of bbq sauce over the chicken.

Secure the instant pot lid and lock the steam valve. Cook on manual high pressure for 20 minutes

When the pot has finished its timer, wait 10 minutes to allow the steam to naturally release.

Using two forks carefully shred the chicken thighs and add extra BBQ sauce if desired.

Serve the Chicken in lettuce cups topped with the pickled onions, bleu cheese and bacon crumbles or serve on hawaiian slider rolls alongside sweet potato fries or tater tots! This chicken is meant to be versatile for all types of occasions!



Overnight Quinoa Porridge

Slay the day with this totally customizable breakfast staple.

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

The Eclectic Kitchen and I LOVE this overnight quinoa porridge because it’s 1. super easy 2. super yummy 3. super customizable so you don’t get bored and 4. super full of delicious and insanely nutritious ingredients to get your mommy morning going full-tilt. So basically you may have noticed it’s just all kinds of delicious!

We’ve made two versions here, the first is a rich berry and almond butter porridge bowl for a hearty start to your day. The second is a tropical porridge bowl to transport you to a warm island on a chilly Monday morning. I love serving this to my son as a protein packed alternative to rolled oats. Its worth the mess knowing he’s taking in so many important nutrients for his development. Take this porridge wherever you want to go by customizing your own toppings!

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Overnight Quinoa Porridge

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 2 servings

Prep time: 10 minute

Cook time: 5 minutes

INGREDIENTS

  • ½  cup quick oats

  • ¼  cup uncooked quinoa, rinsed well

  • 2 cups unsweetened almond milk

  • 1 teaspoon vanilla bean paste or extract

  • 2 tablespoons maple syrup or agave nectar

  • ⅛ teaspoon kosher salt

  • Fresh fruit, nut butter and granola for topping

Topping Ideas

Berries

Almond butter

Bananas

Super seeds and ancient grains

Raw honey

Cubed mango

Kiwi

Unsweetened Coconut flakes

Cacao nibs

Raw honey

METHOD

  • In a small saucepan over medium heat, combine quick oats, quinoa, almond milk, vanilla, maple syrup and salt. Bring mixture to a boil, reduce heat and simmer for about 3 minutes, stirring occasionally.

  • Remove from heat and place the lid on the pot. Allow porridge to cool completely and store in the fridge overnight. Enjoy cold with warm almond milk and toppings or warm in the pot on the stove over low heat until warmed through.






Slow Roasted Citrus Salmon

Perfectly cooked, moist and delicate salmon every time.

Photography by  The Eclectic Kitchen.

Photography by The Eclectic Kitchen.

Salmon sone of my all time favorite sources of protein. I love it hot, I love it cold and sometimes I run out of ideas as to how to cook it. This slow roasted version uses a slow oil poaching method that locks in moisture and a bright citrus flavor. this salmon is perfect for lunch or dinner and is delicious cold served on salad or sandwiches.

The eclectic kitchen and I hope you enjoy this fantastic recipe!

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

Slow Roasted Citrus Salmon

Recipe by Skylar Edberg in collaboration with The Eclectic Kitchen

Prep time: 10 minutes

Cook Time: 30 minutes

Ingredients

  • 1 blood orange, thinly sliced, seeds removed

  • 1 navel orange, thinly slice, seeds removed

  • 1 lemon,  thinly sliced, seeds removed

  • 4 sprigs fresh dill, plus more for serving

  • 4 sprigs fresh tarragon, plus more for serving  

  • 2 lb. salmon filet, skin removed

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 cup extra virgin olive oil

  • Flaky sea salt for serving

    Method

    Preheat oven to 300F. Evenly arrange half of the orange and lemon slices and half of the herbs on the bottom of a 9x13 roasting pan. Season the salmon filet with salt and pepper and place it on top of the citrus slices and herbs. Place the remaining citrus slices and herbs on top of the salmon and drizzle with olive oil. Bake for 30–40 minutes for medium-rare. Serve with fresh herbs along side a salad or root vegetable puree.




Slow cooker tomato braised brisket

Tender, melt in your mouth brisket that will impress any crowd.

crystal-cartier-passover-brisket-8624.jpeg

A tender, melt-in-your-mouth brisket is a beautiful thing. Classy enough for a holiday (like Passover), yet simple enough for any night’s dinner. When you add the ease of the slow cooker to the equation life couldn’t get much better. The only hard part of it all is having to smell this amazingness hours before you can dive in!

The veggies end up perfectly tender and flavorful and you’re left with a delicious, thin tomato “jus” style gravy to pour over it all. Whether it’s the main event at a Passover seder or your favorite Wednesday night dinner, this tomato braised slow cooker brisket is a total winner!

Slow-Cooker Tomato Braised Brisket

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen
Prep Time: 15 minutes

Cook Time: 6 hours

Serving Size: Brisket 8 - 10

Ingredients:

2 yellow onions, thinly sliced

4 large carrots, peeled and halved lengthwise

4 Celery ribs, sliced crosswise

4 garlic cloves minced

2 tablespoons tomato paste

1/2 cup sweet red wine (manischewitz)

2 tablespoons apple cider vinegar

1 28 ounce can crushed tomatoes

1/4 cup dark brown sugar

¼ cup dried dates, pitted and roughly chopped

1 Bay leaf

5-6 lb. brisket

2 tablespoons kosher salt

1 tablespoon coarse ground black pepper

2 teaspoons sweet paprika

2 cups unsalted beef stock, divided

Method:

In a 5- to 6-quart slow cooker, combine onions, carrots, celery, garlic, tomato paste, red wine, vinegar, tomatoes, brown sugar, dates bay leaf and beef stock. Season brisket with salt, pepper and paprika and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender,about 6 hours,(flipping half-way through) . Remove brisket and refrigerate overnight for best results or thinly slice against the grain and serve with the vegetablesand cooking liquid over the top.


*I suggest making this brisket ahead of time and refrigerating it for 24 hours before slicing as you will get more flavor and even slices. Reheat the brisket at 300 degrees for about 1 hour.