Southwestern Bean & Corn Salad

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First off, Happy New Years!  One of my new years resolutions is to eat and be healthy–just like every other year. So of course the first thing I think of is all the “healthy” recipes I will be making!  The holiday season and food seemed like it was never coming to an end so I decided to do a 14 day detox challenge.. BUT that doesn’t mean starving yourself. I am just staying away from all kinds of white breads/starches, processed foods, dairy products, and alcohol. Also, I will be eating extremely “clean”. I will be positing all kinds of healthy, delicious, and satisfying dishes Stay tuned!

Yield: 3

Ingredients:
1 can Kidney beans; rinsed & drained
1/2 can sweet corn; rinsed & drained
1/2 medium red onion; chopped
1/2 cup red bell pepper (about 1/4 of large pepper); chopped
1/4 cup cilantro; chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp olive oil
1 tsp basalmic vinegar
1/2 lemon

Steps:
1. Rinse and drain corn and beans. Mix in bowl with bell pepper, cilantro, salt, pepper, garlic powder, olive oil, and vinegar. Mix until combined and then squeeze in 1/2 of lemon.

Hot Chocolate Cupcakes

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Cupcakes are my favorite dessert to bake because you can come up with so many different ideas–they are completely endless! So… thanks to Betty Crocker, I got the idea to bake hot chocolate cupcakes plus its the perfect season for it.. I also finally came up with a great frosting that is fluffy and won’t drip or lose its form. They are so cute you won’t want to bite into them!

Yield: 24

Ingredients:
1 box of Betty Crocker’s French Vanilla cake mix
3 packets of Swiss Miss hot chocolate
1/2 cup vegetable oil
3 whole eggs
3/4 cup water
1/2 cup mini chocolate chips
1/2 cup mini marshmallows
Red straws cut in thirds (I bought mine at Target)

Fluffy Whipped Cream Frosting:
1/2 cup heavy whipping cream
4-5 cups powdered sugar
1/4 cup butter; room temperature
1 tsp vanilla extract

Steps:
1. Preheat oven to 350 degrees F. Mix in all ingredients with a mixer until combined. With a spoon or large ice cream scoop, scoop out batter and put into lined cupcake tins. Bake for 20 minutes or until golden brown.

2. Time for the frosting! In a mixing bowl, add whipping cream, and slowly add in powdered sugar 1 cup at a time. (Otherwise, you will have a disaster and a mess!) Add in butter and vanilla and mix for 3 minutes or until peaks start to form. Frosting can sometimes be tricky to make so if you feel that the mixture is too thick or too thin, don’t be afraid to add more sugar or cream.

3. Once cupcakes are cooled, place frosting in pipping bag with a french tip and swirl about 1 1/2 Tbsp of frosting per cupcake, or until cupcake is covered. Sprinkle chocolate chips and add 3 mini marshmallows on top. I think these toppings give it the ultimate “hot chocolate” look!

*I recommend frosting 5 cupcakes at a time and then adding the toppings because the frosting will get hard fast!

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Old Fashioned Iced Oatmeal Cookies

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Oatmeal cookies are one of my favorites and this recipe tastes just like the store bought ones–except its homemade! My icing recipe is just perfect for this because it is very simple, light, and dries almost instantly. I always prefer to make “too much” icing because there is nothing more annoying than running out in the middle of frosting cookies! So I included a little extra to be on the safe side 🙂

Yield: 12

Ingredients:
2 cup flour
2 1/2 cups rolled oats
1 cup butter
1 Tbsp baking soda
1/2 tsp baking powder
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups brown sugar
2 eggs
1 tsp vanilla extract

Icing:
2 cups powdered sugar
2-3 Tbsp milk

Steps:
1. Preheat oven to 350 degrees F. In a mixing bowl, cream together butter, vanilla, and sugar. Then add in flour, oats, baking soda, baking powder, cinnamon, and nutmeg. Mix until dough is formed.

2. Line 2 baking sheets with parchment paper. For a dough ball with hands (about 1 1/2 Tbsp) and place on sheet 1 1/2 inch apart. With a spoon, gently press down on dough ball. Bake for 10-12 minutes until golden brown.

3. While cookies are baking, in a mixer add powdered sugar and milk and mix for a good 3 minutes until well combined. The icing should be slightly runny. Put icing in a sandwich plastic bag and cut the tip to make a hole. Be sure to cut it VERY small..almost as small as possible! Once cookies are cooled, gently drizzle icing on cookies and let cool for 15 minutes or until icing is set.

Open-Faced Kale & Asparagus Omelet

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If you’re looking for a hearty, nutritious breakfast that will satisfy you until lunch, then you would love this nutrient-packed breakfast!

Yield: 1

Ingredients:
1 tsp olive oil
1 egg
1 egg white
1/4 avocado; sliced
2 asparagus spears; washes and sliced
1 cup baby kale
1 Tbsp low-fat sharp cheddar cheese
Salsa or chopped tomato (optional)
Salt and Pepper to taste

Steps:
1. In a small frying pan on medium heat, add olive oil and asparagus spears. Season lightly with salt and pepper. Cook for 5 minutes and then add baby kale until wilted. In a small bowl, whisk egg and egg white and season lightly with salt and pepper.

2. Add egg batter and with the pan swirl around so egg is evenly coated the pan. Let cook for 3 minutes or until mixture is well set but still wet. The easiest way to flip omelet is to get two spatulas on both sides of omelet and quickly flip. Only cook for 1-2 minutes and slide omelet off of pan and onto plate. Add avocado, cheese, and salsa (or chopped tomatoes). Delicious & nutritious!