The classic chocolate covered peanut butter rice krispie bars, but with minimal refined sugar thanks to a few modern swaps. It’s a peanut butter meets chocolate situation, so obviously, your people will love you.
1 cup brown rice syrup <- order on Amazon because you’re a queen and Amazon is life
1 cup peanut butter
1/4 cup real maple syrup
6 cups brown rice krispies
1 24-ounce bag of dark chocolate chips
a generous pinch of flaked sea salt <- again, may I suggest Amazon
Rice Krispie Mixture: Melt brown rice syrup, peanut butter, and maple syrup in a large pot until a smooth mixture forms. Add a pinch of sea salt and stir in the brown rice krispies. Remove from heat and press into a 9×13 pan.
Chocolate Topping: Melt chocolate chips gently and slowly (preferably in a double boiler, or, in my case, a random stainless steel bowl fitted inside a pot of simmering water, but microwave or regular saucepan works, too). Pour chocolate over the rice krispie mixture and sprinkle again – !! – with sea salt because you don’t want to hate your life. Rest at room temperature until chocolate is set and watch them disappear.
I usually get my brown rice krispies at Whole Foods (store brand), but you can also just use regular rice krispies if you can’t find the brown rice version.
I tried subbing honey in place of the brown rice syrup and/or maple syrup and did not love it. It works texturally, but it is so overwhelmingly sweet. Like, make-your-teeth-hurt sweet. This coming from someone with a pretty high tolerance for sweets. I’d highly recommend sticking with the brown rice syrup which has a nice sticky texture but a much less dramatic sweetness to it.
These travel so well! We take them everywhere with us in the summer – parties, road trips, etc.
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Here’s an original scotcheroo recipe for the sake of comparison.
This post contains affiliate links to the brown rice syrup and flaked sea salt on Amazon!
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Truly though, it is the best. Creamy, cheesy-like without cheese, velvety and rich, and just all-around delicious. Kind of like a soup that gives you a hug for lunch, when it is, in fact, A SALAD in disguise!
No? Too awkward?
In addition to being creamy and velvety and absolutely gorgeous in texture, it is super nutritious, hence the detox title. Just pause to think of the rainbow of veggies in here: sauteed onions, celery, carrots, potato, and broccoli simmered with a little bit of vegetable broth and almondmilk, pureed to smooth cheesy-like perfection. That is my kind of salad. Soup. Whatever.
Those olive oil pan fried croutons don’t hurt the cause, either. I mean, if your detox doesn’t include fried bread, who are you really?
Watch how to make our Detox Broccoli Cheese Soup (1 min):
Detox-ing isn’t really a verb in my life, but I *do* try to do some clean-eating resets after particularly fun food weekends. Wink wink.
Bjork and I try to generally eat healthy, real foods and not totally overdo it – say, 5 out of 7 days of the week? Which, when I write it out, doesn’t seem like it should be that hard, but it translates to needing food prepped and ready to go which is something that, as a food blogger, I’m strangely not very good at. I’d like to say it’s just because I’m very busy working so hard that I don’t have time to plan and prep for our “normal” healthy food, but I think there’s also that weird phenomenon of I-do-this-for-work-so-I-want-to-go-out-for-dinner kind of thing going on. Pizza tonight? Oh, wait – what about sushi? Crunchy rolls? Please? The point I’m making here: a) I have classy taste in sushi. and b) meal prep can be a challenge for me.
You know what’s really great, though? It’s soup season. ALMOST. We’re sitting right on the edge of it. And soup season, for me, is doable. I can make soup once a week – I enjoy it, actually – and that translates beautifully to “meal prep” for the week because soups are transportable, reheatable, and can easily be made healthy – with good ingredients, spices, whole foods, and lots of vegetables.
You know that feeling when it’s 10am and you have been at work for one hour and you remember that in two hours you get to eat lunch AND YOUR LUNCH IS BOSS?
That is this soup.
In addition to broccoli as the star, obvi, we’ve got a whole lotta Almond Breeze keeping this creamy and smooth for us while also staying dairy free. I am not dairy free, but when I do a healthy eating reset, or my own version of a detox, I like to press pause on dairy for a few days.
Enter: creamy, unsweetened, original nutty almondmilk.
It’s perfect in non-dairy savory dishes like this red pepper pasta and this summer corn chowder that is still the object of my dreams.
A word about a newish ingredient we have on the loose in this soup: nutritional yeast. Have you heard of it?
It’s a deactivated yeast that is sold at health food stores. It looks like flakes. Borderline like fish food. Wait! Mom, don’t hang up.
It is yellow in color and it’s known for having a cheesy, creamy, nutty flavor to it, which makes it the perfect complement to our already-nutty Almond Breeze and also gives us a boost of cheese flavor without needing dairy-cheese. It’s got lots of vitamins and stuff (google) and it is YUM CITY but if you can’t find it, not a big deal. I made this soup at home the other night without nutritional yeast and it was still creamy and luscious and cheesy in the best non-cheesy possible way.
Hey you over there, wearing the cozy sweater even though it’s slightly too warm for that in August – yes, you! I made this one for you. Let’s embrace the soup season!
And this soup in return will love you back with all its veggie, nutritious, almost-cheesy goodness. ❤️
One last thing for ya. Almond Breeze wants to hear from YOU SPECIFICALLY – yes, you – our Pinch of Yum readers! They’ve put together this quick survey to learn a little more about you guys, who you grocery shop for, and what you do or don’t like about almond milk. It’s like speed dating, but better. ALSO there’s cash money to be had: when you fill out the survey, you’ll be entered in a giveaway for a chance to win one (1) $100 VISA gift card. ?
How to enter:
Click here to take the survey. Then leave a comment saying “I took the survey!” We’ll pick the winner from the comments on this post.
That’s all. Too easy. I did not need a bulleted list.
Survey/Giveaway is open to US residents only. Giveaway will close on Thursday, August 31 at 11:59 PM CST and we will contact the winner via email.This giveaway has closed.
The Best Detox Broccoli Cheese Soup
★★★★★ 4.9 from 77 reviews
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:5 servings (2-ish cups each)
This creamy, “cheesy”, detox broccoli cheese soup has silky smooth texture and classic broccoli cheese flavor with exactly zero ingredients out of a can. Real food meets comfort food.
1/4 cup olive oil
2 cloves garlic, minced
1/2 an onion, chopped
1-2 stalks celery, chopped
4-5 large carrots, chopped
1 large potato, peeled and chopped
2-3 cups broccoliflorets, in large pieces for easy removal
2-3 cups vegetable broth
2 cups Almond Breeze Original Almondmilk
1/4 cup nutritional yeast – optional, see notes
1 1/2 – 2 teaspoons sea salt
croutons – see notes
Make Soup Base: Heat the olive oil over medium high heat. Add the mirepoix, garlic, and potatoes. Saute until softened, about 10 minutes.
Add Broccoli: Add broccoli, vegetable broth, and almond milk. Simmer until bubbly and broccoli is bright green, about 5 minutes.
Blend Blend Blend: Using tongs, pull out most of the broccoli pieces and set aside. Blend the soup, sans broccoli, to a suuuper creamy, cheesy-looking consistency, and then add the broccoli and just pulse a few times to mix it in. This will likely need to be done in batches. Return to pot; stir in nutritional yeast and salt. Taste and adjust and serve!
HERE’S HOW TO MAKE THEMOST AMAZING CROUTONS: Heat 1/4 cup olive oil (more as needed) in a skillet over medium high heat. Add a clove of smashed garlic and let it hang out (WITHOUT browning) for a few minutes. Remove garlic. Add cubed bread (about 6 thick slices cut into chunks) and toss around in the pan until golden brown and chewy/crispy. Drain on paper towels. Season with salt.
FYI, I’ve also casually thrown a spoonful of pesto in there for good measure – it was Level 900 Awesome. Just saying.
If the blended soup looks too thick for you, just add an additional 1/2 cup or so of liquid.
Nutritional yeast is not necessary for texture, but it adds a yummy, salty, cheesy flavor and some extra vitamins, too.
Nutrition doesn’t include croutons.
1713.3 g1100.7 mg10.7 g15.9 g4.9 g0 mg
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Thank you to Almond Breeze for sponsoring this post!
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And then comes the part where I post a salad recipe using a bagged salad mix. Modern times have given us modern salad mixes, and I could not be more happy about it.
Friends, meet my Cheater’s Power Salad.
First, let me give you the perks of dis lil power salad.
Shredded chicken (or your choice of protein).
Tortilla strips and crispy onions.
BBQ ranch dressing.
UM, YAH. Are you all over this or what? Because I AM ALL OVER THIS.
I’ve been having this salad for lunch, like, all of the days of the week. I tell everyone about it. I love talking to people about what they eat in real life, and spoiler: 99% of the time, what people tell me they eat in real life is so simple – grilled chicken, pastas, five ingredient recipes, crockpot soups, tacos and burritos and fried eggs and roasted veggies – that it always brings me back down from the world of glamourous-nutso-instagrammers who are trying to tell us that cordyceps are (or is? is it plural?) normal, and doesn’t everyone have that in their pantry? fridge? what do you even keep cordyceps in? don’t even get me started on ashwagandha.
You know I am passionate about good food, but I am BIG TIME PASSIONATE about good food that people (including myself) will actually make and eat.
So hi, Cheater’s Power Salad! Hello. Get right up in there.
Okay. Now that we’ve established the deliciousness of this crunchy, nutritious, totally versatile power salad, let me give you the other perks.
Easy to shop for.
Easy to make throughout the week.
Zero prep time. Or maybe, like, five minutes. YOU CAN DO THIS.
No leftover salad ingredients hanging out in your fridge for six months afterwards. I’m looking at you, half-used head of red cabbage.
THANK YOU SALAD MIX. What is my life.
But salad mix has a few buddies that are very necessary for taking this salad to the blog-worthy level.
Just let a simple can of black beans, and a fresh, buttery avocado do their thing, okay? It’s not a huge party. We don’t have to get complicated here.
And like that, a star is born.
A kale, cabbage, cilantro, green onion, black bean, avocado, chicken if you want (or maybe some quinoa), tortilla strip, crispy onion, BBQ ranch, full-blown STAR. God bless the simple power lunches of this world.
Cheater’s Power Salad
★★★★★ 4.9 from 11 reviews
1 bag southwestern salad mix – Dole Chopped BBQ Ranch Salad Kit is THE BEST. Hands down.
1 can black beans, drained and rinsed
1 avocado, cubed
shredded chicken, quinoa, or other protein of choice
Cook the chicken (or other protein). I like shredded chicken, so I usually opt for cooking one pound of chicken breasts in the Instant Pot (15 minutes) or slow cooker (3-4 hours) with a jar of salsa or some taco seasoning.
Toss your salad ingredients together. YUM YUM YUM.
The salad mix I use has lots of cabbage, carrots, kale, cilantro, green onions, as well as crispy onions, tortilla strips, and BBQ Ranch dressing. A good salad mix (like this one) is very important for making this cheater’s salad worth your while. This is not an iceberg lettuce situation. It is fresh, nutritious veggies pre-chopped with some yummy extras to boot. Well done, Dole.
Chicken can be hot or cold – I’ve enjoyed it both ways in this salad! You can easily sub a different protein if you’re not into chicken. Nuts, sofritas tofu, or even just some cooked quinoa would be equally as delicious.
I don’t recommend making this all at once for one person – I just cook all of the chicken, keep it in the fridge, and then assemble salads throughout the week as I’m ready to eat them.
4167.1 g725 mg20.4 g36.5 g22.9 g46.4 mg
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Jakarta Indonesia , we can buy Fried Chicken ,rice , chilly sauce , a cup of mineral water , only costs Rp.12.000 ( 1 USD and 22 Cents ) . the taste is so good .
Columbus Fried Chicken Mawar Merah Raya Street No : 41 B Malaka Jaya Duren Sawit East Jakarta phone ; 021 86616036 .
Special Thanks to :
Management Columbus Fried Chicken .
Bpk.Rangga Supervisor .
Bpk.Nur Iksan Kasir .
Bpk.Eman Kitchen .
Bpk.Hendry S whaiter.
Learn more about Cerulean: http://www.ceruleanrestaurant.com/ – Cerulean has both an Indianapolis and a Winona Lake, IN location. Chefs Alan Sternberg and Chef Owner Caleb France create seasonally inspired items using as much local product as possible. Dig IN is proud to partner with them and appreciates their respect for Indiana farmers.
Learn more about Dig Indiana at http://www.digindiana.org – Dig IN demonstrates that investment in Indiana food and agriculture, through education, experiences and conversation, benefits our community and economy. The organization provides educational resources for agricultural, culinary arts and local food sectors in Indiana. It increases awareness of Indiana’s diversity in agriculture and culinary arts, and Dig IN facilitate connections within the Indiana food community to enhance economic development opportunities.
Discover Boulevard, “San Francisco’s Favorite Restaurant” according to the Zagat Survey for 7 consecutive years. Also, Ed Levine introduces us to famed restaurant designer David Rockwell.
Reserve Channel provides once-in-a-lifetime access to some of the more extraordinary people and places life has to offer. Whether it’s traveling to exotic locales, getting inside the studio with iconic artists, or cooking alongside culinary legends, Reserve Channel has you on the list. This is where the content appetite of the cultural creatives is satisfied.
Reserve Channel Social Media:
FOLLOW US TWITTER: http://bit.ly/XCWQS4
LIKE US ON FACEBOOK: http://on.fb.me/YY9cBp
*CHECK OUT OUR OTHER SHOWS*
HOOKED UP w/ Tom Colicchio: http://bit.ly/12buwej
ACROSS THE BOARD with Joy Bryant: http://bit.ly/VO08l9
ARTST TLK with Pharrell Williams: http://bit.ly/13lgLcr
BE WELL WEEK with Dr. Lipman: http://bit.ly/12buF1h
ON THE TABLE with Eric Ripert: http://bit.ly/12buHWT
CAPTURE with Mark Seliger: http://bit.ly/XCXlvI
ROUND THREE: DINNER
09. East Side Show Room — http://goo.gl/qcJqle
08. Via 313 Pizza — http://goo.gl/EKJxMM
07. Bangers Sausage House & Beer Garden — http://goo.gl/9p1pK7
06. El Naranjo — http://goo.gl/xJ1Ywy
05. Peché — http://goo.gl/nIWChO
04. Frank Restaurant — http://goo.gl/y2II81
03. Whisler’s — http://goo.gl/zIKZPg
02. Half Step — http://goo.gl/Z2pdEe
01. The White Horse — http://goo.gl/6bdL4j
Host: Harry Yuan (https://www.youtube.com/harryhyuan)
Host: Bruce Aguirre
Executive Producer: Harry Yuan
Producer: Jennifer Yuan Martin
Producer: Melinda Lee
Associate Producer: Jamie Dore
Produced by: Double H Production (http://doublehproduction.com/)
Concept By/Directed By: Harry Yuan
DOP: Carlo Silvio
2nd Camera: Blake Brown
Sound Tech: William Short
Sound Tech: John Clark
PA: Craig Newsum
PA: Hatley Moore
Editor: Justin Smith
Editor: Jacob Metiva
Kara Kroeger @ Dai Due
Ricky Thomas @ Weather Up
Jacob Villanueva @ Frank
Mom of four, television host and cookbook author Melissa d’Arabian shares her top picks for breakfast, lunch and dinner in San Diego.
Tell us where you like to dine in San Diego.
Get more City Guides on Food Network: http://www.foodnetwork.com/cityguides.html
Melissa on Twitter: @MelissadArabian
Where to go in San Diego:
The Donut Bar – http://www.foodnetwork.com/restaurants/ca/san-diego/donut-bar-restaurant.html
Puesto – http://www.foodnetwork.com/restaurants/ca/san-diego/puesto-restaurant.html
Juniper and Ivy – http://www.foodnetwork.com/restaurants/ca/san-diego/juniper-ivy-restaurant.html