Killer Artichoke Cheese Bread

If you love artichoke dip, you will for sure looooove this bread! It’s the perfect combination of garlic bread, cheese bread, and cheesy artichoke dip. There is something ever so perfect about bread when it comes straight from the oven. The crunchy-ness of the outer crust–and then the warm and fluffy soft middle. This is such a favorite because how could you go wrong with this amazing combination!? You can’t!

1 ciabatta loaf
1/2 cup melted butter
1/2 cup fat-free sour cream
1 can of artichoke hearts; drained and chopped
1 tsp salt
1/2 tsp pepper
3 cloves of garlic; finely chopped
1/2 cup mozzarella cheese
1/4 cup monterey jack jack cheese
1/4 cup cheddar cheese
Chives; finely chopped to sprinkle on top

1. Preheat oven to 400 degrees F. Slice bread in half and lay out on baking sheet lined with foil.

2. Melt butter for 30 seconds in microwave. In a medium sized bowl, add butter, sour cream, artichoke hearts, salt, pepper, garlic, and cheeses until well combined. Spread evenly on each half of bread and bake for 15 minutes until melted. Switch oven to broil and broil bread for 3 minutes until bubbly. Let cool for 5 minutes, slice, sprinkle chives, and enjoy!


Tomato Caprese Toasted French Bread


Well I tried going gluten-free for a day until I made this..How can anyone resist toasted bread!? Not only does it taste good but the aroma of bread in the oven is heavenly. Bread is definitely something I can consider one of my favorite indulgences and I’m sure it has something to do with being Italian. I came up with this recipe one night when I was originally going to make me and my fiance’s favorite, caprese salad.  I also felt like making garlic bread for us but instead I combined the two. Sometimes the easiest and simplest recipes end up being the most delicious.

Yield: 6

1 fresh loaf of fresh bread
2 ripe tomatoes; thinly sliced
2 cloves of garlic; chopped
2 Tbsp of extra virgin olive oil
2 Tbsp Fresh Pesto
10-12 slices of fresh mozzarella cheese
1 tsp garlic salt
1/2 tsp pepper
Fresh basil; chopped

1. Preheat oven to 350. Slice bread in half; lengthways
2. Drizzle olive oil and spread pesto on both slices of bread evenly.
3. Sprinkle chopped fresh garlic on both sides. Season with garlic salt and pepper and place cheese and tomato slices on accordingly. Top with fresh basil.
3. Bake for 10 minutes and then turn the broil on to high and broil for 4 minutes of until cheese is completely melted or a light brown toasted color. Let cool, cut, and serve!

*For extra flavor, you can drizzle basalmic vinegar before cutting into slices.

Healthy Pumpkin Oat Bread

Yield: 12


1 cups whole-wheat flour
½ cup oat flour
¼ cup rolled oats
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup apple sauce
½ cup honey
¼ cup almond milk
½ teaspoon vanilla
1 cup pumpkin puree

1. Preheat oven to 350 degrees.

2. In a large bowel mix together the dry ingredients (oat flour, oats, cinnamon, ginger, nutmeg, cinnamon, cloves, baking soda, baking powder, and salt.

3. In a separate bowel lightly mix the wet ingredients (egg, apple sauce, honey almond milk, and vanilla)

4. Make a hole in the center of the dry ingredients and pour in the wet ingredients and fold with a spatula. Do not over mix!

5. Fold in the pumpkin puree until everything is combined.

6. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter. (I like to use loaf pans for this recipe but you can use cupcake pans as well!)

For a loaf bake for approximately 35– 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check to see if done by making sure a toothpick inserted comes out clean.