Perfectly Plated

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Weekday Wonders

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Hello, hello!

It’s Wednesday which means it’s time for “Perfectly Plated”. I did a poll on Instagram a while back asking you what you wanted to see more of : Fast Recipes, Kitchen Hacks, Hosting, and Food How-To’s. They were ranked:

Fast Recipes

Food How-To’s

Kitchen Hacks

Hosting

I’ll be doing it all but since Fast Recipes were the most requested I made a super delicious, healthy, and most importantly a fast weekday dinner. Not only is it fast but it’s versitile too. Great for entertaining or just for a weeknight meal.

Chicken Caprese

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What you need:

Chicken breast

Pesto (homemade or bought)

Tomatoes

Mozzarella (I use fresh but it doesn’t really matter)

What you do:

All you do for this one is preheat the oven at 375, put the desired amount of chicken in a baking dish, cover in garlic and whatever spices you love. For me it’s Italian, Oregano, and more garlic. Then, top with pesto, cheese, and then tomato. If you’re a right side of the dish person that is. MK all about the side with zero tomato. That’s it! Then just let it cook for about 35-40 minutes. So easy. This is so great because you can throw it in the oven on a random Wednesday night or make it for company and look a little fancy for not a lot of effort.

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Let’s face the facts.

It isn’t Tuesday and we are closer to Friday, right?

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It’s Pumpkin Time!

If you were to ask me what an idyllic weekend day looks like then I’d answer a pumpkin candle burning, cool temps outside, Gossip Girl returns on my tv, Sesame Street on in the sunroom, and baking something that also involves pumpkin.

Now that it’s Fall we can really emerse ourselves in all things pumpkin, fall, and everything else that this amazing season holds. And let me tell you I have never, ever, been more excited to see a fall come. It’s Baby Season! T minus nine weeks!

Like many of you, I’m all in for Fall and what’s one of the best parts of it? BAKING!!! Theo and I made you not one but two pumpkin recipes that are also Keto friendly.

Pumpkin Cheesecake

Almond Flour Crust:

1 1/2 cup almond flour

2 egg whites

1/3 cup butter (melted)

1 tsp vanilla extract

1/2 cup mini chocolate chips

Cheesecake Filling:

16 oz cream cheese

1 cup pumpkin puree

1 1/4 cup powdered erythritol (linked under photo)

3 large eggs

1 1/2 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla extract

Preheat oven to 350 and grease a 9 inch springform pan. Mix together crust ingredients and press into the pan and bake for around 15 minutes. While that bakes, beat cream cheese and sweetener together on low until fluffy. Then mix in pumpkin purée, spice, vanilla, and cinnamon. Next, beat in eggs one at a time. Add batter to pan over crust and bake for around 50 minutes or until the middle isn’t jiggly. Let it cool to room temperature in the pan and for good measure, throw it in the fridge for a couple hours even overnight. Serve with cinnamon or cool whip!

Chocolate Chip Pumpkin Cookies

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1/2 cup softened butter

3/4 cup Stevia

1 tsp vanilla extract

1/2 cup pumpkin puree

1tsp pumpkin spice

1 1/2 cup almond flour

1/2 baking powder

1/2 tsp xanthan gum

1/4 tsp salt

3/4 cup chocolate chips

1/4 cup white chocolate chips

Preheat oven to 350, mix in butter, sugar, egg, and vanilla until creamy. Then mix in pumpkin purée and spice. Then, add in almond flour, baking powder, xanthan gum, and salt. Add in chips. Divide up the dough into balls and flatten because the dough won’t spread much. Bake for about 15 minutes, let cool, and enjoy!

Happy Friday!

I hope you’re enjoying these sort of fall temps and making everything pumpkin!

Thanks for stopping by and have a fantastic weekend!

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My Summer Slice

I wish I were talking about pizza but sadly I’m not…

Expect my posts to get a lot more inconsistent as I endure the last three months of my pregnancy. Especially “My Martini Moment” which I’m putting on hold until baby girl is here. But I’m very excited because there are big plans for that part of my blog in the new year. There will be plenty of delicious drink recipes coming your way for the roaring 20’s.

This summer there have been an abundance of zucchini’s in my Dad’s garden and as you may know I’ve been making things with them like crazy. But nothing more than this amazing zucchini bread!! I’ve been making it over and over! Also it’s on the more healthy side. I just couldn’t let summer come to an end without sharing this with you guys!

Healthyish Zucchini Bread

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what you need:

  • 2 eggs, 1 egg white

  • 1/2 cup applesauce

  • 1/2 cup melted butter

  • 2 cups shredded zucchini

  • 3/4 cup Truvia

  • 1 tsp baking powder

  • 1 tap baking soda

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • 1/2 tsp salt

  • 2 tsp vanilla extract

  • 2 cups wheat flour

  • 1 cup chocolate chips

    what you do:

Preheat oven to 350 and grease a loaf pan, mix egg, sugar, applesauce, and butter. Then, add baking power, baking soda, cinnamon, nutmeg, salt, and vanilla. Slowly add in flour and then zucchini and chocolate chips. Bake for 45 minutes. Enjoy!

I hope the rest of your week is fast, your coffee strong, and the weekend is here soon!

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