Cranberry Avocado Dip (Salsa)

November 18, 2013 Arielle

There are some people in life that don't love change...

Every Holiday that requires a family gathering means that my grandma will require it of herself to make the same exact thing. Yams with marshmallows. Green Cool Whip with marshmallows. Marshmallow salad and...funeral potatoes topped with potato chips.

Along comes her rebellious granddaughter who just so happens to offer to take on the responsibility of one of the side dishes and BAM!

All of the sudden that translates to, "Well I guess you just don't like my cooking, maybe we should just hold Thanksgiving somewhere else..."

Grandmas a little spit fire.

Luckily for my grandma marshmallows are my favorite food and I really don't want to miss out on a Christmas present from her this Christmas...AND because I LOVE her!!

Unfortunately that won't stop me from bringing a little something different to the table...

It may not be your grandparents favorite dish, but I can assure that no one will complain of a little pre-holiday snack before the real dinner begins!

(And no. I'm not talking about the plate of black and green olives my grandma puts out to prepare your palate for turkey...)

Cranberry Avocado Dip (Salsa)

Ingredients

3 c. cranberries
4 avocados
1 bunch cilantro
1 jalapeno (stem removed, and seeds if wanting a mild flavor)
1/2 small red onion
juice of 1-2 small limes
2 TB. honey
salt & pepper, cumin

Instructions

In a food processor, pulse the cranberries a few times until roughly chopped.
Remove cranberries and place in a large bowl.
In the same food processor add the cilantro, halved jalepeno, and red onion that has been cut into chunks.
Pulse for a few times until roughly chopped.
Add to the cranberries.
Then add in the diced avocado chunks.
In a small bowl whisk together lime juice and honey until combined. Pour over salsa, and liberally add salt and pepper on top.
Fold ingredients together, and serve with chips!

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Disclaimer:

I have a strange love and obsession with my grandmothers marshmallow dishes and potato chip funeral potatoes. I dream about them nightly.

The end.

All About The Diva Dish (Video)

November 11, 2013 Arielle

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I'm so excited to finally share this video with all of you, it's been a long work in progress! For a while, I've been wanting to have a video to briefly let others know what this blog, The Diva Dish, is all about. After a lot of help from my incredibly talented brothers, we were able to finish it!

Thanks again friends for sharing along this journey with my family to a healthy & happier life! Much love to you all xoxo!!

Orange-Carrot Juice

November 4, 2013 Arielle

Did you know that the cuter your kids are, the better the candy they get on Halloween...

Trust me friends...When my darling two little princesses walked up to those strangers doors, every single person just fell in love. They immediately reached in their big bowl of candy, skipped past the sweet tarts and jolly ranchers, and pulled out the regular size snickers and full size bags of M&M's.

Full size M&M's!! Really?! Do they not know that M&M's are my weakness?!

Like many families during this time of year, I think we are all trying to offset the influx of holiday sweets that are just coming in on a weekly basis. Whether it's parties, holidays, etc., it's that time of year where the only thing missing is marshmallow peeps healthy food.

But if we make healthy food fun, bright, and attractive to the eyes of our little ones, than we can feel a little better about this time of year all together!

Orange-Carrot Juice

The sweetness of the carrots and oranges in this drink will satisfy any child's taste buds! And don't worry about the taste of carrots, you can't even taste it! Add a green celery stalk in a clear glass, so when you add the vibrant juice, it looks as if they are drinking a pumpkin!

Ingredients

4 large carrots
3 juice oranges (peeled)

Instructions

Juice the carrots and oranges together.
Serve in clear glasses with a celery stalk to give the appearance of a pumpkin!

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My goal was to give the appearance of a pumpkin by adding a green celery stick as the stem since we are still in pumpkin/halloween mode. In fact, according to Boo, we aren't allowed to take down ANY halloween decorations.

Including our molding carved pumpkins...Awesome.

Speaking of my kids...

Can you tell how opposite my girls are? One is in a princess dress and the other is outside playing in the dirt. Which one do you think is more like me?...

Cinnamon & Caramel Swirl Ice Cream-Made w/ Greek Yogurt

October 23, 2013 Arielle

Cinnamon & Caramel Swirl Ice Cream-Made with Greek Yogurt & sweetened with dates and Maple syrup! thediva-dish.com

I'm having major writer's block for this post...

It's 630 in the morning and Mickey Mouse is playing in the background. My right arm is cuddling Sweet Pea, and my left hand is typing.

I am not a left handed typer person...fgj hgf 6ye gss5 h77,j uggghhhhhhh

This week Boo has been begging for ice cream, so I decided to take on the challenge of using her favorite yogurt and turn it into a favorite frozen treat! Greek yogurt is amazing! It's just so thick and creamy, full of protein, and incredibly kid friendly! If you want a vegan version, you could use a plain non dairy yogurt OR a few cans of full fat coconut milk!

Add a hint of maple, caramel, and cinnamon and I'd say even if it is November Ice Cream is still an acceptable treat!

(Plus it's going to be 81 today...It's basically summer...)

Cinnamon & Caramel Swirl Ice Cream

We all crave ice cream! Why not have an indulgent treat, packed with protein, with a taste of cinnamon and a burst of caramel? Yes...That sounds about right!

Ingredients

4 c. plain greek yogurt
3/4 c. maple syrup
2 TB. cinnamon
(For the Caramel Swirl)
10 pitted dates
1/4 c. maple syrup
1 TB. vanilla
water (roughly 1/2 cup)

Instructions

In a bowl, whisk together yogurt, syrup, and cinnamon.
Add ingredients to an ice cream maker, and make ice cream according to directions.
While the ice cream is churning, make the caramel swirl.
In a small bowl add dates, and then water. Make sure there is enough water in the bowl/cup to completely cover the dates.
Let the dates soak for about 10 minutes.
In a blender, add soaked dates, plus 3 TB. of the date water. Then add the syrup and vanilla.
Blend together until combined, thick and creamy. (No date chunks.)
When the ice cream is done, remove from the ice cream make and place ice cream in a freezer safe container. Add caramel layer to ice cream and swirl it in.
Place in the freezer to harden, at least 30 minutes. (This is optional, otherwise the ice cream will be more soft serve like.)
Enjoy!

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Now my right arm is numb...I'm sure some ice cream could fix that.

Overnight Apple Cider Quinoa Breakfast Cereal (Protein Packed!)

October 21, 2013 Arielle

Overnight Apple Cider Quinoa Cereal from The Diva Dish

I soooo look forward to breakfast.

It's my absolute favorite meal of.the.day.hands.down.

For as long as I can remember, every morning I would chow down 3-4 bowls of cereal. No problem.

Lucky charms were like eating AIR to me. And fruity pebbles?! Holy crap, you don't even KNOW....

But then I grew up and realized a massive sugar crash and a 6th month pregnant looking bloated belly just wasn't worth it, no matter how incredibly delicious dried marshmallows in milk taste.

Since saying goodbye to sugary cereals I've tried my fair share of favorite breakfast, such as Green Smoothies, Waffles, etc., but some days I really do miss cereal.

Especially since my husband makes me buy him Reeses Pieces Cereal on a weekly basis...And he eats it in front of me. And he weighs like 110 pounds. Don't you hate him?

So I knew if I was going to create my own kind of 'cereal', it had to be easy, fast, flavorful, mom and kid approved! Not to mention, full of protein! Something that will keep you full, without giving you that 10 a.m. sugar crash.

The best thing about this cereal is that it can be made the night before, so all you have to do in the morning is add milk. Then have your kiddos add their favorite fruit/toppings and viola! You could also easily eat this as a parfait with maple sweetened greek yogurt! Or you could add dried marshmallows shaped like rainbows to it as well...

The possibilites are endless!

Protein Packed Overnight Apple Cider Quinoa Bowl/Cereal

Serves:

Need a quick ready made breakfast for the morning? Want something to look forward to when you wake up? This Breakfast Quinoa Bowl can either be dressed up in a cereal with cold almond milk, topped with your favorite toppings. OR you could warm it up with warm milk and toppings. OR you could mix it with greek yogurt sweetened with a little maple syrup!

Ingredients

1/2 c. quinoa
1 c. apple cider
1 c. almond milk
1 TB. maple syrup
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
(Toppings)
Almond milk, greek yogurt, diced apples, diced fruit, slivered almonds/nuts, extra cinnamon, maple syrup, etc.

Instructions

In a sauce pan add quinoa, cider, milk, syrup, and spices. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or when the quinoa is mostly cooked and there is still a little liquid left.There is more liquid to make it nice and creamy. (Note: Depending on the apple cider you use, you may have to add 1/4-1/2 c. more liquid.)
Add quinoa to a bowl, let cool a little bit, cover, and place in the fridge.
Technically you don't have to let this sit in the fridge overnight, but it's nice to have a ready made breakfast for you waiting in the morning!
In the morning top with cold milk, and your favorite toppings. OR you can heat up the quinoa with some added milk. OR you can mix it with maple sweetened greek yogurt! There are so many possibilities!

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Maybe a drizzle of nut butter would even make this taste like...Reeses Pieces?

Maybe...just maybe...

Pretzel Crusted Chicken

October 16, 2013 Arielle

So our local grocery store carries these mini kid shopping carts. Oh.Boy.

When I first noticed them I excitingly told my three year old, "Oh my gosh Boo!! Looooooookkk!" Her eyes popped open as she did this funky jump and ran over to the carts, excited to start shoppin' like her mama.

Little did I know...

A three year old can't push a shopping cart.

My heels have bruses.

Cereal boxes fall over easily when ran into.

Don't walk by isle with marshmallows. Ever.

Apparently we need multiple bags of pretzels. Multiple.

Want to know what's worse?

The fact that I loaded those groceries so fast on the conveyer belt that I didn't notice said multiple bags of marshmallows OR pretzels.

Hence, Pretzel Crusted Chicken.

Pretzel Crusted Chicken

Pretzels are a common favorite kid food! Have your kids help crush the pretzels, and have them watch you dip the chickens in their favorite snack. Not only is this baked, but serve with your kiddos favorite dip and your basically the best mom. Ever.

Ingredients

6 thin sliced boneless skinless chicken breasts
1 c. flour
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1 egg
4 TB. dijon
4 TB. honey
1/4 c. cold water
1 c. salted pretzels
2 slices whole wheat bread
Olive oil/melted coconut oil

Instructions

Get three shallow bowls out. In the first bowl mix the flour, salt, garlic, and pepper.
In the second bowl whisk together the egg, dijon, honey, and water.
In a food processor, blend pretzels and whole wheat bread until fine crumbs. Place crumbs in the third bowl.
Preheat oven to 350 degrees and grease a large baking dish. (13x 9)
Dip chicken, both sides, in the flour. Dust off excess, and dip chicken in the egg, both sides.
Next coat chicken in the bread/pretzel crumbs, both sides.
Place chicken in the baking dish.
Continue coating the rest of the chicken.
Drizzle melted coconut oil or olive oil on top of the chicken through out until somewhat coated.
Bake chicken for 30 minutes, or until chicken has reached an internal temperature of 165 degrees.

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Up next :

Marshmallow Chicken! You probably are going to want to PIN that one!

Creamy Butternut Squash Spaghetti Sauce

October 9, 2013 Arielle

I can't even tell you how long it took me to find a butternut squash here in Nevada...

Ever since September, I've searched all the local grocery stores for SOME TYPE OF SQUASH! Every time they would tell me they don't have any all I would say was, "I'm sorry...All I heard was Bla Bla Bla I'm a dirty tramp..." (Name that movie?!)

Finally this past week I spotted a teeny tiny box full of tiny little butternuts just waiting for me at the grocery store! I've had a harsh reality this year with produce since moving to this deathly hot dessert...Pretty sure I'm gonna hide produce from California in my trunk next time I visit.

Don't tell the produce check point.

Creamy Butternut Squash Pasta Sauce

Ingredients

1 medium butternut squash, peeled and diced, seeds removed
2 TB. olive oil/ coconut oil
1/2 sweet onion
3-4 cloves garlic chopped
2 small carrots, diced
2 small celery sticks, diced
1 TB. tomato paste
roughly 2 cups coconut milk, or other non dairy milk,
salt, pepper, preferred spices
freshly chopped italian herbs; basil, thyme, oregano, etc.
1-2 TB. melted butter/coconut olive oil
Freshly grated parmesan cheese
1 lb. pasta of choice

Instructions

First thing you need to do is cook your butternut squash. You can either roast it or boil it. To boil, place diced butternut into salted boiling water, and boil until tender, roughly 15 minutes. If roasted, preheat oven to 400 degrees and add diced butternut to baking sheet. Toss with 1-2 TB. olive oil and a generous amount of salt and pepper. Roast for about 45 minutes or until tender.
While the butternut cooking, grab a large pan and add oil and onion. Cook for a few minutes until onion is clear, then add diced garlic. Cook for an additional 1-2 minutes.
Next start cooking your pasta according to package directions.
Add in carrots and celery and cover pan with a sheet of tinfoil. Toss every so often, and cook for about 5-7 minutes, until vegetables are somewhat tender.
Next add in Tomato paste and cooked butternut squash. Toss and coat, then remove from heat.
Add ingredients to blender, along with coconut milk. Blend until creamy. You might have to add more or less liquid depending on the butternut you used, and if it's more dry or not.
Pour sauce back into pan and turn on low heat. Add spices, such as salt, pepper, few red pepper flakes, etc. It's really versatile!
Add in your cooked and drained pasta, toss until coated. Add in the 1-2 TB of butter/oil, and toss. (I didn't use all of the sauce that this recipe makes! I actually only used half. So make sure to watch how much sauce you actually need. Save extra sauce for leftovers or for pizza sauce!)
Toss pasta with fresh herbs and a generous helping of fresh parmesan cheese.
Serve immediately and enjoy!

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My main goal in making this pasta was to please the kids, while giving them nice helping of one of my favorite vegetables! It's so creamy and orange like regular boxed mac n' cheese, so it's somewhat of an easy transition.

It's also more of a sweeter sauce, which I think appeals to a lot of kids palates...or maybe just mine. Either way I was happy to see them gobbling it up!

If anyone would like to trade produce for an abundance of rocks....You know where to contact me...

Homemade Hamburger Buns

September 30, 2013 Arielle

I never thought I would be the kind of person to make homemade hamburger buns.

But since I'm in the works with lowering my grocery budget, (the posts are coming soon!), I've been making more things from scratch to save some money.

I've noticed that the foods we go through the most like milk, cheese, eggs, bread, etc. are the most expensive. One of our favorite loaves of bread is roughly FIVE to SIX dollars! Ain't nobody got money for that!

Unless you're like rich. Then most likely your funds are sufficient for your bread needs.

This was my first experience at making these buns, and I honestly thought It would be the most difficult thing in the entire world, and I would have the hardest time convincing you guys to try it. I will say that there are a few steps, and it takes some time, BUT....

My husband told me it was the BEST burger i've ever made! This is huge my friends! I don't consider myself a very good 'manly meat' cooker. I've tried to make steak and burgers for my husband, but he's very particular and doesn't like his steak like a leather wallet.

That picky man.

So knowing that he had 2 large chicken burgers made me feel like I was on cloud nine! But don't worry...

My two year old threw that confidence feeling right out the window when she told me she wouldn't eat bread that had little bugs on it...while chucking it across the kitchen table.

GEEZE! Haters gonna HATE!

Well, more carbs for me.

Homemade Hamburger Buns

Serves: 12 buns

Ingredients

2 1/4 tsp. yeast
2 TB. warm water
4 TB. melted butter or coconut oil
1 TB. honey
1 1/2 c. milk room temperature, whole milk or full fat coconut milk
1 egg, room temperature
2 cups (+) bread flour
2 cups (+) whole wheat pastry flour
1 tsp. salt
olive oil
(For the egg wash)
1 egg + 1 tsp. water
sesame seeds, or other preferred toppings

Instructions

In a small bowl whisk together yeast and water. Let sit until it becomes frothy and bubbly. I usually let mine sit for a good 10-15 minutes.
Using a kitchen aid mixer bowl, whisk together butter/oil, honey, milk, and egg. Whisk together until combined. Add in yeast mixture and combine.
Next, attach the bread hook and add bread flour and whole wheat pastry flour. Knead the dough together, and slowly add more flour if needed. Only 1/8 cup at a time. You know the dough is ready when it doesn't stick to your hands or the side of the bowl.
Continue to let the dough knead for about 5 minutes.
Next coat the dough in a little olive oil, then the bowl. Add the dough to the bowl and cover with plastic wrap.
Let the dough sit in a warm place and let it rise until it's double in size. This took about 3 hours for me. (I know this is a long time, but in my house there aren't very many windows and the sun wasn't shinning!)
Once it has doubled in size, remove dough onto a floured surface.
Cut the dough into 12 pieces, and roll them into tight balls.
Place balls on a baking sheet fitted with parchment paper. Cover w/ greased plastic wrap and let rise for about an hour.
Preheat oven to 410. Brush tops of buns with egg wash and sprinkle with topping.
Bake for 15 minutes.
Remove from oven and let cool. Cut into buns and serve!

Adapted from Food For My Family

One thing I've learned with making yeast bread is to take your time and not rush. I usually start my bread after breakfast and let it rise for multiple hours, and usually by the afternoon it's ready to go, (when I'm about to make dinner.)

This was a perfect Sunday activity since we are mostly home all day, besides church. But if you had to go to work, you could let it rise the first time overnight, and then let the rolls rise while you are at work the next day!

And just so you know, if you are making homemade bread, watch your carb intake during the day. Most likely when that fresh bread comes out of the oven you will will consume 4-7 rolls...

Have you ever made homemade hamburger buns, or your own homemade bread?!

Did your two year old chuck it across the dinner table?

Discuss amongst yourselves...

Pumpkin Spice Roasted Almonds // Pumpkin Spice Roasted Almond Butter

September 26, 2013 Arielle

"It's beginning to look like fall in blog land!" (Sung to the tune of "It's beginning to look a lot like Christmas..." if It wasn't obvi...)

I've brought out my boots, unpacked my leggings, and took the kids apple pickin'! I'm doing my best to scream, "Oh Faaaalllll! I'm READY!!" But unfortunately if I put on boots & leggings, I'd probably pass out from heat exhaustion since it basically feels like the middle of July still...

I'm ready to sip on hot cocoa & apple cider, while I cover up my whole body with an oversized coat and frilly scarf. I'm also ready to put on sweat pants. Oversized and extra comfy with long fluffy socks.

I'm ready to be unattractive.

So if the weather isn't going to act it's month, then I'll just do my best to bring other aspects of Fall to our life.

Like food. Pumpkin everything. Apples galore. And the smell of cinnamon...

And maybe, just maybe...If I do just that, I will FINALLY get to put on my sweat pants...

Pumpkin Spice Almonds // Pumpkin Spice Almond Butter

Prep time:

5 mins

Cook time:

20 mins

Total time:

25 mins

The smell that fills your home while toasting these almonds is everything fall! Eat the almonds one by one, or puree them for a great spread on whatever your heart desires! (That includes your finger!)

Ingredients

(For the Almonds)
2 cups raw almonds
1 TB. pumpkin spice
3 TB. honey
1TB. coconut sugar (opt. or add more honey)
(For the Almond Butter)
2 cups Pumpkin Spice Almonds (recipe below)
1 tsp. honey
1/4 tsp. pumpkin spice
1/2 tsp. molasses
1 TB. melted coconut oil (opt.)

Instructions

(To Make the Almonds)
Preheat oven to 400 degrees
Prepare a baking sheet with parchment paper and spray with cooking spray.
Place almonds on tray, toss a little, and cook for 10 minutes.
Remove from oven and sprinkle spice, then toss to coat.
Next add honey & sugar and toss to coat.
Return back to the oven and cook for an additional 5-7 minutes.
Remove from oven and place almonds on a covered plate. Let cool, then eat!
(To Make the Almond Butter)
Add almonds to a food processor and process until creamy. (This will take a few minutes. Just let it run completely until its creamy. You can scrape down the sides if you need to.)
Once almond butter is creamy, then add honey, spice, and molasses. It's important to do this step AFTER the almond butter is creamy because it will ruin the almond butter if you do it before it becomes creamy.
Blend until combined and creamy.
If it the almond butter becomes thick after adding the other ingredients, add coconut oil and blend.
Keep in air tight container in cool place.

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This is the perfect spread for those fresh picked apples that I know many of you will go pick! But of coarse my favorite way to eat homemade almond butter is with my hand a spoon. :)

Happy Fall Everyone! Bring on the oversized sweat pants!

Soft and Chewy Baby Mini Cinnamon Cookies

September 23, 2013 Arielle

Sisters fight. A lot.

I never had sisters, so I really never had a problem with my younger brothers wanting to play with my polly pockets. It was more along the lines of ME taking their GI Joes for Barbies new husband. He came with a hummer and a camo uniform. So hot.

Around here, the fighting can become intense. One see's toy that one wants, and then BAM! Light bulb moment, and the other decides they want the SAME exact toy...

Sadly for Sweet Pea, she usually is the one getting pushed around by her older sister, and too often she's on the ground in tears because Boo hip chucked her away from the toys.

My mom told me a story of how my older brother was the same way to my younger brother. Than one day the younger shoved a pencil in the older's back, and well...I don't really know how to end that story...

Luckily for Sweet Pea Boo has preschool during the week, which gives lil sis a few hours at home with all the things she "isn't allowed to play with." She will run up to me in excitement holding her sisters favorite toy. Then she slobbers all over it, and chews on Sleeping Beauty's head. Sisterly revenge at its finest.

Not only does Sweet Pea miss out on some, scratch that, all of the toys...But she also misses out on a lot of food. Her teeth are slowly coming in, so it's still hard for her to chew some solids. I decided I wanted to make a soft and chewy cookie just for Sweet Pea! Something she could hold in her hand, and eat on her own.

These are the perfect cookies for little babies! They are so soft and melt right in your mouth, so you don't have to worry about big chunky pieces.

Soft and Chewy Mini Cinnamon Cookies-Perfect for littles

Soft & Chewy Mini Cinnamon Cookies

Prep time:

15 mins

Cook time:

4 mins

Total time:

19 mins

Wholesome & perfect finger food snacks for your little ones. They melt right in your mouth, so you don't have to worry about large dangerous chunks!

Ingredients

1/2 oats
2 1/2 cups flour-whole wheat, spelt, white-wheat, etc.
1 1/2 tsp. baking soda
1 TB. cinnamon
1/4 tsp. nutmeg
1/2 c. chilled or solid coconut oil
1/4 c. honey(note:for babies under 1 use maple syrup)
1/2 c. water

Instructions

Using a food processor, process oats until it turns into a fine flour, or most of the oats have been processed.
Add in flour, baking soda, and spices and process for about a minute.
Add coconut oil and pulse until fine crumbs appear.
Next add honey and water and process until a thick and sticky dough comes about.
Preheat oven to 350, and prepare a baking dish with parchment paper.
Get two more pieces of parchment/wax paper and place dough between the sheets.
Roll out dough until about 1/4 of an inch thick. (You can roll out sections of dough since this makes alot!)
Remove top sheet and sprinkle top with a little flour. Using a cookie cutter, cut out desired shapes.
Dip a thin metal spatula in flour and remove cut outs and place on a baking sheet.
Bake in oven for 4-6 minutes. Remove and let sit on baking sheet to cool.
(For a softer cookie do 4 minutes, and for more crispy do 6)
(Note: You can also use bigger cookie cutters, but the cooking time may vary.)
TO FREEZE:
If you want to freeze dough to make at a later time, place uncooked dough cut outs onto baking sheet and freeze in the freezer for 20 minutes. Then place them in a container and store in the freezer until needed. Add 1-2 minutes to cooking time.

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I could not keep Sweet Pea's hands from grabbing them while I took pictures! She was so excited, especially since they were so easy for her to eat!

One of the things I love about this recipe is that you can make some and freeze the rest for later, especially since this recipe makes A TON of mini cookies! Of coarse you can always make bigger shapes too!

And guess who had a bright idea that little sister needed to learn how to share her cookies...

Well...At least i've got 5 dozen others, so there is plenty to go around! :)

Pumpkin Spice Bars

September 21, 2013 Arielle

I caved...

I told myself that I would wait until at least October until I purchased my first can of Pumpkin Puree. But of coarse down at the end of practically every isle at the store sits a tower of Libby's puree of Gold...

And then it seems like every time I'm on Pinterest there is either some incredible fall decor, painted and styled up pumpkins, or a recipe like this...Hello canoli, screw spinach!

So when it came to choosing what type of Pumpkin Recipe I wanted to try first, I decided started simple was best. Something easy with one bowl, one pan, and a crowd pleaser. One that you could bring to a fall or halloween party, and be like, "Yea...I made that. AND it's healthy!"

And most likely people won't like that it's healthy, and go for that King Size Snicker Bar that the Smith family brought to the party, and then you are pissed.

So, moral of the story...Egg the Smith's house.

(**For the buttermilk: You can use cows buttermilk, but to make your own dairy free kind just mix 2/3 c. coconut milk + 1 TB. Vinegar**)

Since my first Pumpkin Puree purchase, I've not stocked up at Costco...So I've got October through March covered...

Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce

September 16, 2013 Arielle

I've been asked a few times where I get inspiration to create some of my recipes. I wish I could say that it just pops in my head as I'm scrubbing the kitchen...(Scrubbing=Chocolate Crumbs=Chocolates Good= But Veggies are Good Too- CHOCOLATE ZUCCHINI MUFFINS!!) Nope. Not that brilliant. Honestly a lot of the food that's published on this site has to do with memories.

Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce from The Diva Dish

There are moments in my life that I specifically remember the way a type of meal/food had tasted. I'm talking some of my earliest memories are triggered by my taste buds, like lemonade at my grandparents house.

Or throwing up a corn dog from Hot Dog on a Stick at 3 years of age...

I'm not sure if that means I was meant to be a food blogger all along, or if that I just had to learn early on that hot dogs are the nastiest thing on the planet. Either way, food and the way it tastes has always left an impression on me. Good OR bad.

This summer we took our, what felt like, first vacation in forever to the beautiful Hawaiin Islands. While there I ate a lot of food.

The end.

A lot of our time was spent relaxing by this beautiful pool at the hotel. By the pool was this restaurant that you could order drinks and food pool side. They had this milkshake there....

Every time we ordered food there I got these Chicken Spring Rolls. I've had spring rolls before, but these were so memorable. They were so refreshing with a touch of mint and super light, which made it nice when you are eating in your bathing suit.

IChicken Spring Rolls with Crunchy Almond Butter Dipping Sauce from The Diva Dish

Ever since then I've wanted to make them at home, but I HAVE NOT been able to find rice paper. I don't know if the city of Las Vegas in anti-rice paper, but it just hasn't happened. So in desperation I used egg rolls, but if you are lucky enough to live in a pro rice paper community then by all means, use it! It definitely adds to the 'lightness' of the dish.

Chicken Spring Rolls w/ Crunchy Almond Butter Dipping Sauce from The Diva Dish

(Note: If you use rice paper, don't bake them! Just fill and enjoy!)

Printable Recipe Here: Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce

My husband and I fought over these, along with who could get more of the dipping sauce. I love when he approves of the food I make!

My picky three year old wasn't thrilled about trying them since she has a problem with food that is touching, but she did love dipping her chicken in the sauce!

Now if only I could recreate the situation in which I first ate these spring rolls, well then...That would be awesome.

Stove Top Potato & Kale Dish

September 11, 2013 Arielle

Ok...I know potatoes aren't necessarily the type of food that makes you excited and eager to make ASAP...But i'm on a mission in my household, and in a few weeks I'll disclose all the details of what I've been working on. But to get you somewhat excited, you should know that it's all about healthy grocery shopping each week on a LOW budget. It's about stretching food, using the ingredients you have on hand, and not over spending each week at the grocery store!

Normally during the week I visit the grocery store 2-3 times. Eeeeeee!! Partly because my girls eat a flat of berries a day, and partly because I'm a food blogger. Sadly, I buy A LOT of food to go along with my long lists of ideas that I have planned for this 3rd child of mine (the blog), but I usually don't get to most of them.

HENCE I buy more than I need which equals...I spend more.

It's really a simple fix, but I've never been a simple person. Ever. Ask my husband. And my parents. I'm fantastic.

Near the end of the week I start to notice that the few things I have left in my kitchen are no where near what I want to eat, so at that point I head to the grocery store and buy what we would rather have...

But I'm changing.

So what happens when I open my fridge and see some rotting potatoes, a handful of kale, and a lemon? As my good friend Tim Gunn once said..."Make it work."

So I saved the lemon for the baby, and made a potato dish that was flavorful, comforting, and surprisingly didn't taste anything like 'the end of the week.'

*I love this dish because it contains a great variety of vegetables, which is always a plus! Feel free to jazz these up as a breakfast side dish, or top them like you would a baked potato!*

Stove Top Potato & Kale Dish

Ingredients

3 TB. coconut oil
2 TB. chopped garlic
1/2 sweet onion, diced
2 large carrots, shredded
1 green bell pepper diced
4-5 golden potatoes, peeled and diced
1 bunch curly kale, stems removed, leaves chopped
opt: a little veggie broth to add while the potatoes are cooking, about 1/4 cup
salt and pepper to taste
preferred seasonings (We like a sprinkle of paprika, garlic, hot sauce, and cumin)

Instructions

Heat your coconut oil in a pan on low/medium heat.
Cook your onions and garlic until onions become translucent, about 3-5 minutes.
Next add in your carrots and bell pepper. Toss and cook for 2-3 minutes.
Add in your potatoes, toss, and cover the pan with foil. Add a little broth if you want the potatoes softer more than crispy. Cook for 15-20 minutes, stirring occasionally.
Once the potatoes are cooked to your liking, add your seasonings to taste.
Fold in the kale, cook for a minutes to warm kale.
Serve immediately and enjoy!

3.5.3208

These would be perfect with tons of toppings as if you were loading a baked potato, such as:

Eggs, cheese, greek yogurt, salsa, beans, hot sauce, etc...

But out of the above toppings, only one thing was in my fridge...Salsa. :)

Pink Guava Smoothie and Pre School Lunch // First Day of School Meal Ideas

September 5, 2013 Arielle

I now have had a glimpse of what it's like mornings before the kiddos run off to school...

Let's not mention the fact that I didn't shower, I was still gross from my workout, and sweet pea had a rats nest in her hair. And let's forget about the 10 minute melt down that occurred when a certain someone realized her princess high heels could not be worn to school. I just love mornings.

Which is why I've realized mornings for our little fam bam have to kind of be fun, because otherwise we will focus too much on the lack of sleep and "MOM WHERE IS MY LIPGLOSS!" And trust me, trying to find a tiny pink lipgloss container at 630 in the morning is...horrible.

So usually starting off the morning with our favorite color is a step in the right direction. Followed by a matching pink straw and all feels right in the world...

Printable Recipe Here: Strawberry Guava Smoothie

And nothing makes eating lunch at Pre School more exciting than having a pink lunch box!

Pretzels // Chocolate Banana Zucchini Muffins // Grapes //Almond Butter Princess Crown Sandwich

Our first morning before school was full of excitement and a little bit of tears, from both sides. But I'm excited for this next chapter in life and can't wait for all the fun things that come with it!

Except for the whole liking boys thing...For some reason I feel like that's going to happen sooner than later...

Mini Chocolate Banana Zucchini Muffins

September 3, 2013 Arielle

Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com

Let's talk about life.

How come life can be so incredibly fast at one moment, and insanely slow the next?

For example...A workout on a tired day seems like an ETERNITY. Running errands with two babies seems like a lifetime. And trying to make my husbands 11 hour work days go quickly is practically impossible...

Then I realize that in just ONE day my sweet Boo will be attending Preschool three times a week for THREE hours. What? 3 days...3 hours...But she's only a baby! If there's anything that I wish could slow down it would be the rate my babies are growing up!

Sometimes I feel like the most amazing moments in life go by so quickly, and if we aren't careful, we miss them. Which is why I've decided to put boo back in diapers and start feeding her bottles. It's the only way to keep her young...

Or I could just make her chocolate muffins for her little pink lunch pail that fits neatly in her tiny pink backpack...And as I send her off to school I will make sure to hold on to that moment forever. Because before I know it I won't be packing a tiny pink lunch pail anymore...Instead she will be asking for 20 bucks to go get Starbucks with her girl friends.

On second thought...Diapers and bottles sound a lot better to me.

Mini Chocolate Banana Zucchini Muffins from The Diva Dish, http://thediva-dish.com

Recipe adapted from :HowSweetItIs

Printable Version:Chocolate Banana Zucchini Muffins

Now If you'll excuse me, I'm going to go wrap my three year old in a blanket and rock her to sleep like she's 3 months old. :)

Diva Adventures: Las Vegas House of Blues Gospel Brunch

September 2, 2013 Arielle

This past Sunday our little family was invited to The House of Blues for the Kirk Franklin's Gospel Brunch!

We've never done something like this, so I knew immediately that this would be a fun opportunity and experience. Vegas has proven to not be the most kid friendly place, but this was definitely something that both the girls enjoyed.

We were treated to an amazing Southern Buffet of biscuits and gravy, chicken and waffles, eggs, fruit, salads, shrimp, fresh juice...Oh and did I mention biscuits?? I think my husband had 8. I will not divulge on how many I had...

I must also add that the staff was amazing! They were the nicest to my crazy kids, which doesn't happen often at restaurants and shows :).

After the buffet brunch we listened to an incredibly talented gospel choir! Honestly, I've heard gospel music before, but never seen a choir perform in person! Holy amazing voices! Half the time I kept looking at my husband and saying, "Ok..she's good!" On the way home I kept practicing my gospel choir voice and kept trying to prove to my husband I could do it. :)

Overall it was such a fun and exciting experience, especially since it was so family friendly. I took a quick video of Boo dancing, because I've honestly NEVER seen her move that way! So many people kept coming up to me talking about how much they loved her. I guess she really was moved by the music!

I'm so glad my family had the opportunity to attend this event! If you are near a House of Blues, check out the Gospel Brunch! It's such a fun experience, especially if you have little kids that love music and dance :)!

*I was not paid to write this post, but was given complimentary tickets to attend this event. All opinions are my own.

The BEST (Healthier) Vegan Chocolate Chip Cookies

August 27, 2013 Arielle

Saying something is "The Best" basically makes me think...really??!! I mean, is it truly THE BEST or are you just saying that to rope me in and entice me? Are you a liar liar pants on fire, because if it's honestly THE BEST well, that's big. Huge. Crazy.

With that being said, these cookies really are...The Best.(I know..Really??) Let me just preface it by saying that The Best to me could be THE ultimate worst to someone else, and then you really will believe that I'm a big fat liar just trying to make friends. But if we have different levels of what taste good then maybe we should keep our relationship strictly frienemies. (Friends/Enemies). That's probably best.

You see, my idea of the perfect cookie is soft and chewy with barely any bite or crispy-ness. But others might like a little crisp. I've just always loved that certain brand of tiny cookies that you can buy from the grocery store that are so soft and melt in your mouth perfect. After 7-8 of those, I swear all my problems go away.

So as I was playing around in the kitchen, trying to find a cookie that had whole grains, minimal (natural) sugar, healthy fats, and VEGAN, I almost screamed out loud as I took my first bite.

And lucky You (and me), my beloved camera is broken and I don't have drool worthy pictures to convince you...(Insert sucky face here...)

But I filmed a VLOG for now, and as soon as my camera comes back I will do a post with drool worthy pictures!

I just couldn't wait to share...

The Best (Healthy) Vegan Chocolate Chip Cookies from The Diva Dish

Pink Princess Party Part 2-The who, what, when, where, and how-to

August 19, 2013 Arielle

As promised I gathered all the how-to info from the girls Pink Princess Party! I will start off by saying I am a hoarder...I love to go thrift store shopping, and a lot of times I buy a lot of crap for no reason what so ever. BUT when a party rolls around I am able to put all the crap to use :). So I would say 90% of the stuff I used for the party was bought either at a thrift store or on clearance! Otherwise my kids would be eating canned beans for the next 6 months due to party expenses... :)

I think it goes with out saying that my goal for this party was to make it pink PiNk PINK! That was including the food :)!

So here it is! If there is anything I missed or anything you would like to know just comment below or email me! :)

Sweet Pea's Frilly Dress: I found this at a kids boutique in Las Vegas // Boo's Lace Dress // Matching Headbands

A lot of my decorations were either re-used from last years birthday, OR I bought them on clearance or at thrift stores. For example, the pink crystal circles in the vases were only 50 cents on clearance at Hobby Lobby :). The sticks were a house decor item that was in my garage not being used. I spray painted them pink and used them for the center pieces.

I also used $1 store table clothes and draped them from the ceiling. Note: if you use a staple gun...it will make holes! ;)

The chandeliers were made from lampshade that I bought at the thrift store. You just take off the fabric from the lampshade, and wrap ribbon around the wires.

I also tied beads that I stranded, ribbon, and tulle bows.

These candy filled jars I originally saw on Pink Pistachio. I of coarse gave them a pink makeover! :) I used old baby food jars that I had been saving, spray painted the lids pink, and glued silver crowns on top.// Silver Crowns from Party City.

The pink drink table was thrifted, and I seriously contemplated whether or not to paint it because I loved the original! We spray painted it pink and my mom dressed it up in fancy tulle!

The mason jar cups were tied with a piece of tulle and a strip of burlap. We then made tags to go along with it.

Princess Crown Stamps // White Tags // Pink Stripped Straws (I found them at marshalls, 100 for $5!)

Cinderella Stamp // Princess Cookie Cutters

Princess Cake Mold //

Princess Wands from the $1 store // Fruit Princess Wands

Strawberry Basil Chicken Salad: I didn't really measure but I added chicken, strawberries, dried cranberries, grapes, chopped basil, and strawberry puree to make the dressing pink. I also added mayo and a little honey and dijon.

Goat Cheese Bruschetta

Wood boards from Michaels // Paint Pen from Michaels // Wood Stain from Home Depot // Yard Sticks from Home Depot

I think my princesses, included me, are all partied out for a while! Maybe when they are 16 right?? :) I have to give a special thanks to my wonderful family that helped a lot, especially taking care of the kids while I turned my parents house into party central. And I'm sorry dad that I used a staple gun in your walls to hang almost everything. I'm such an awesome daughter... :)

Now...Let's get back to some healthy living shall we??

Pink Princess Party!!

August 12, 2013 Arielle

Time truly has gone by too fast and I now have precious 1 AND 3 year old little girls! I'm blessed beyond measure, and I love spoiling my girls in every way! This years birthday was all about the color pink and princesses. My oldest is obsessed, (to say the least) with princesses, and she had been asking for a princess party for months. So I did my best to create any princesses dream party...I may have gone overboard...and next year's party will probably be at chuckie-cheese...

But in the end it was all worth it! And now I hope you are ready for a photo dump of pictures!

(I also plan on doing a part 2 of this party with all the food recipes, and some how-to info on some of the decorations! So for now, just enjoy the pictures! :) )

Pink Princess Party from thediva-dish.com

Pink Princess Party from thediva-dish.com

Three

August 8, 2013 Arielle

I couldn't be more blessed to have this little THREE year old princess in my life! We spent the first part of the day with a house full of balloons & streamers. Followed by a walk to the donut shop for, you guess it...PINK donuts! Then we took a trip to every Princess' dream store...The Disney Store! Stories were read, dresses were admired, and birthday songs were sung. Of coarse a new princess dress came home with us! Next we rode the train and all the quarter machine rides!

Once we got home, the little princess decorated her Pink cake with all of her favorite things, Spirnkles & Chocolate Candies. Followed by singing Happy Birthday, blowing out candles, and making wishes.

And the day ended the best way possible for this little princess, which was a trip to Grandmothers house...In California! Now she's sitting on the grass, playing Tea Party, and getting ready for her Princess Party this weekend!

I Love you Boo! Thanks for making these past THREE years the greatest that I could have ever experienced!

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Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...