Berry Frozen Yogurt Cake

Happy Sunday!  It's that time of year where the days still feel as hot as the summer months, but it gets busier and busier with school, work, and family.  The last thing I want to do is get stuck in a hot kitchen baking a cake for dessert, so I came up with this deliciously easy Berry Frozen Yogurt Cake!

In about five minutes, with no special equipment or fancy techniques, you can throw this dessert in the freezer lickety-split.  However, the final product looks like it took a lot of time and effort, even though it is super easy.  :)  The cake is easy enough for a weeknight dinner, but so pretty that you could serve it to party guests.

It is light and refreshing, like an ice cream cake, but made with tangy frozen yogurt instead!  So it is sweet, but not too sweet, especially with the addition of tart raspberries.  The blueberries are my personal favorite, but you could add blackberries or boysenberries instead.  Add to that a crust made with crushed ice cream cones, and you have a pretty dessert that is both colorful and delicious.

The bonus is that these are ingredients you can keep on hand all year round in the freezer and pantry.  Yes, only 5 simple ingredients, and you have a lovely dessert!  Just two flavors of my favorite protein-packed yogurt, ProYo, two kinds of berries, ice cream cones, and that's it!  By the way, you could use fresh berries, but I used frozen ones since I already had them on hand.

Basically, this is a dessert that requires no prep, a handful of ingredients, looks gorgeous, and can be made from ingredients available in your freezer or pantry year-round.  You're welcome!  :)

Disclosure: This is a sponsored post on behalf of ProYo.  All opinions are mine alone.

Berry Frozen Yogurt Cake
A Vintage Zest original recipe

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Tip: 5 Easy Ways to Maintain a Healthy Meal Plan During the Week

This year, I am getting a lot of things back on track including my meal plan!  As you know, I have a food blog that keeps me busy with events out and about almost every day.  Recently, I decided to scale back because I want to take care of myself better, and eat better too!  That means a lot more eating at home and making sure that I have a well-thought out plan.

Today, I have five simple tips that will help you keep your meal plan on track, even if you are a busy bee like me!

Five Easy Ways to Maintain a Healthy Meal Plan During the Week

1.  Meal Plan!

A plan isn't a plan until you write it down.  Scout out recipes that you want to eat during the week that fit into your goals.  Plan out every breakfast, lunch, dinner, and snack for the week.  Then, go ahead and write down all the ingredients you need, so you are fully stocked up at home with everything you need!  A bonus is that you will not be tempted to overbuy or pick up something extra, if you stick to your list.

2. Schedule "Off" Days

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Roasted Tomato & Pesto Toast

Today's second recipe is a hearty toast with roasted tomatoes and pesto that I make for a quick lunch or snack.  From start to finish, it takes less than 10 minutes, and you have something warm, satisfying, and fresh.  Actually, I think it looks pretty gourmet if you ask me, so you can even make it for a party appetizer as well!

Also, you may have come over from my California Fresh Avocado Toast recipe that I eat for breakfast.  Basically, every meal can be made on toast, don't you think?  ;)

Once again, I used one of my favorite San Luis Sourdough® Bread varieties because it is perfect to top with all the different ingredients and still hold up!  Their Sourdough Cracked Wheat Sliced Bread has the perfect flavor to go with all the pesto, tomatoes, and delicious seasonings!

Now are we ready for the recipe?  Scroll down for more!

Roasted Tomato & Pesto Toast
A Vintage Zest original recipe

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California Fresh Avocado Toast

I love being in California where so many food trends get their start before making a splash on the rest of the world!  Just to name a few, there are the gourmet food trucks, juicing, and (my current favorite) avocado toast.  :)  Today for you, I decided to put together one of my fave easy, fresh, and tasty dishes.  It is totally a copycat from a popular local deli here, so now all of you out there can enjoy it!

This California Fresh Avocado Toast is super simple and delicious for either breakfast or snack, and I think it is pretty gorgeous if you ask me!  It's so simple, it takes about 15 seconds with TV magic...  See the video here or below!  :)

Speaking of California, I used one of theSan Luis Sourdough® Bread varieties because they have been a California favorite since 1983.  Totally delish!  In particular, I used the Sourdough Cracked Wheat Sliced Bread to build my creation on, because it is hearty and the texture is absolutely perfect to withstand all the avocado-y goodness.

Are you ready to get the recipe?  Let's go!

California Fresh Avocado Toast
A Vintage Zest original recipe

Ingredients

• 2 slices of San Luis Sourdough Cracked Wheat Sliced Bread
• 1 avocado
• 5 - 6 grape tomatoes, sliced in half
• 2 Tbsp. crumbled goat cheese
• Salt, to taste
• Pepper, to taste
• 2 Tbsp. Watercress or arugula
• Drizzle, balsamic vinegar

Directions

1.  Toast bread to desired toastiness!

2.  Top each slice with an avocado half and smash with a fork.

3.  Top with grape tomatoes, then goat cheese, salt and pepper to taste, and a few leaves of watercress.

4.  Finish with a drizzle of balsamic vinegar.

And that's it!  Like I said, it is really simple and the results are beautiful!  I even whipped up a second toast more hearty toast with roasted tomatoes and pesto at the same time (get that recipe here), and the whole thing took me less than 10 minutes.

In fact, take a look at how quick everything comes together with this mini video I put together.  :)  Easy peasy, right?

Just remember to pick up the Sourdough Cracked Wheat Sliced Bread for that authentic sourdough flavor, and crisp, bubbly crust.  I love the Sheepherder's Bread as well, which is much softer and absolutely delicious for so many other recipes!  Recently, a number of San Luis Sourdough Bread varieties were officially Non-GMO Project Verified*, so you know that you are getting the best quality product out there.  :)

I absolutely love this recipe and I hope you do too.  Let me know what you think!

Happy toasting!

*What does it mean to be Non-GMO Project Verified? 

The Non-GMO Project offers North America’s only independent verification for products made according to rigorous best practices for GMO avoidance. For more information, visit  the Non-GMO Project website: http://www.nongmoproject.org/

Disclosure: This post was sponsored by San Luis Sourdough. All opinions are mine alone.

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Yogurt Panna Cotta (dairy-free)

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SilkDairyFree #CollectiveBias

Every holiday season, I get busy with holiday parties making dessert after dessert spending a TON of time measuring, baking, and hovering around my oven.  Well, this time I decided to try a different recipe that would save me a lot of time and would result in an unexpectedly light treat: Yogurt Panna Cotta!  Just a few minutes of prep and you get this gorgeously smooth and creamy dessert.  It tastes rich and indulgent, but it does not leave you feeling heavy.  Absolutely delicious!

I went one step further and made it dairy-free because I have a few family members that do not handle lactose well.  That means that absolutely everyone can enjoy this dessert by using Silk Dairy-Free Yogurt!  My panna cotta recipe is also gluten-free, egg-free, low in sugar, and (with a couple of simple swaps) can be vegan.  Like I said, this recipe can satisfy nearly everyone, even with a special diet.  With my huge family, that is a feat in itself!

You would think it would be difficult to find a dairy-free yogurt, right?  WRONG!  At my local Walmart, it was literally right underneath the yogurt sign in the display.  Ha!  It cannot get any easier than that!

Also, before we get into the recipe, I made two versions of the recipe with the Vanilla and the Peach & Mango flavors.  At first, I was a bit hesitant to use one of the flavored varieties, because it has bits of real fruit in it and I didn't want the dessert to be anything less than silky and smooth.  Actually, I loved it!  My favorite flavor for an everyday breakfast or dessert is black cherry, so next time I am definitely making a Black Cherry Panna Cotta.  It even sounds fabulous!

Yogurt Panna Cotta
A Vintage Zest original recipe

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Easy Sweet Potato Pie (without a crust!)

One of my favorite holidays is coming up... Thanksgiving!  You all know about my sweet tooth by now and that I used to live in Nashville, so there's only one dessert I make every year and that's the traditional Southern Sweet Potato Pie!  You might be thinking, "don't you already make a fantastic sweet potato casserole?"  Yes, I do!

There's quite a few differences between the two, so I end up making both for my family.  First of all, the casserole is much sweeter with all the brown sugar and marshmallow topping.  It's a bit healthier for sure!  Also, I tend to make the souffle just a bit chunkier while the pie is silkier in texture.

Now here's something that might turn you off: the pie has no crust.  Wait, wait, hear me out!  At the end of a Thanksgiving meal, my family always wants something sweet but not super heavy.  It's my way of making sure we don't completely overdo it by making up this delicious, lightened-up version! Of course, you can make the same easy filling and pour into pie crusts as well.  It's great either way!

Let's get to the recipe!  (P.S. - For more Thanksgiving recipes, check out my menu & tips post!)

Sweet Potato Pie (without a crust!)
slightly adapted from SparkPeople

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"Fa-Cheat-as" - Easy Grilled Chicken Fajitas!

This post is sponsored by Foster Farms®, the opinions expressed are my own.

This summer, I have so many plans back to back!  It can get crazy bouncing from place to place, but I am still making it a point to cook at home and eat healthy to both keep up my energy and make sure I fit into my maid of honor dress!  Since I'm constantly on the go, I have a few quick recipes that take about 10 minutes to prep, are still delicious and are sure to satisfy everyone at home.

Today, I'm sharing with you my "Fa-Cheat-as," which I cheekily named because they are so easy to make, it's almost like cheating.  :)

To make sure I have a quick and easy source of protein, I keep Foster Farms Refrigerated Grilled Chicken Strips on hand because they are so versatile and perfect for a quick meal!  They are basically ready to eat right out of the package, but I love to dress up what would normally be a quick vegetarian meal and add it right in!  Seriously, you don't have to wait for defrosting or for the grill to heat.  SUPER easy!

The ingredients that I chose for my Fa-Cheat-as are ones that I almost always have on hand, which makes the easiest dish ever.  I didn't even need to hit the grocery store, so this dish really did take me only 10 minutes to make.  I think it took longer for me to write this post up!  So without further ado, my easy grilled chicken fajitas... "Fa-Cheat-as!"

Fa-Cheat-as
A Vintage Zest original

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Sausage & Veggie Deep Dish "Pizza Pies"

 I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

As you know by now, I definitely consider myself a food explorer!  I totally love trying new foods all around the world when I travel, and then recreating them when I get back home.  The month before I began Vintage Zest, I was in South America where I have traveled a few times.  Right now, I'm working on my perfect arepa recipe, but today I am sharing one of my absolute favorite recipes that I make from time to time, using the same base ingredient: cornmeal!  Cornmeal is such a versatile ingredient that I use it as the base of my deep dish "pizza pies!"  There are several types of cornmeal, but I used the 100% white corn meal from P.A.N. Cornmeal, the number one brand in South America.  It looks almost identical to a regular crust from far away, which is a fun surprise for guests when they cut into it!

I love making this dish because unlike making a traditional pizza crust, the cornmeal version is quick and easy, plus it is gluten-free!  Also, you can customize the toppings to accommodate any dietary restrictions.  That means it is wonderful for a party... plus you could even make mini versions!  You'll just have to adjust the cook time depending on how small you make them because they'll bake up MUCH quicker!

After I made the three versions below, I asked which was the favorite of the bunch.  The feedback was that each one was good... so they couldn't pick!  Initially, I was worried because I had a pizza purist in the taste-testing bunch, but it passed the test.  This is not a direct substitution for a traditional deep dish crust, but everyone always thinks it's really delicious.  Whew!  In all honesty, I couldn't decide if I should call these cornmeal tarts, deep dish "pizzas," or something else instead, but I just know this dish is a crowd pleaser.  :)

Now, let's get to the recipe!

Sausage & Veggie Deep Dish "Pizza Pies"
A Vintage Zest original

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Chicken & Veggie Coconut Curry

This post is sponsored by Foster Farms®, the opinions expressed are my own.

I cannot believe it is already June, which means summer is right around the corner!  I have another beautiful, healthy, easy, and delicious recipe for you today, which takes minutes to prepare and will be a fresh addition to your summer menu.

As you know, I enjoy cooking simple and healthy dishes and this Chicken & Veggie Coconut Curry is one of my favorites!  The colors are vibrant, the curry is slightly sweet and spicy, and the ingredients are fresh.  Perfect for summer!

Although I usually talk about how I love cooking healthy recipes, sometimes I skip the actual ingredients themselves.  In this curry recipe, I used the new Simply Raised fresh chicken from Foster Farms®, which is already in stores throughout California, Oregon, and Washington.  Along with the Fresh & Natural and Organic lines, the chickens are American Humane Certified, 100% natural, and locally grown.  Simply Raised also means no antibiotics are ever used and the chickens are given 100% vegetarian feed.

Before I get to the recipe, I wanted to mention that these ingredients are readily available, so you do not have to worry about finding an obscure ingredient at a specialty store.  Also, no special equipment is needed at all.  Try it once and you'll see how easy it is!

You'll thank me later once you taste how wonderful the chicken is, how succulent the vegetables are, and how aromatic the entire dish is.  Enjoy!

Chicken & Veggie Coconut Curry
Adapted from Real Simple

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Roasted Butternut Squash & Spinach

For this week's recipe, I have an interesting flavor combination for you that came about when there were limited ingredients on hand, and I wanted to keep things healthy.  As you know, I am a complete carb addict, so if there isn't pasta, bread, or rice involved, it's hard to keep me satisfied.  However, this dinner was surprisingly filling for this girl, so I knew that I had to share!

Personally, I love the sweetness of the caramelized butternut squash and onions, contrasted with the savory spinach and nuttiness of the toasted pinenuts.  Not only is the dish healthy, but I think it's pretty gorgeous with how colorful it turned out!

By the way, I obviously was not in my kitchen for this recipe, so I didn't include my normal step-by-step pictures.  However, it is so easy to make that you will have no problem doing this on your own without the photos.  Let's get to it!

Roasted Butternut Squash & Spinach
A Vintage Zest original

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Korean Bean Sprouts Salad (Sukju Namul Muchim)

This week, I am bringing you another healthy side dish, perfect for summer time!  I don't know about you, but when I eat Korean BBQ, I am all about the side dishes.  I already shared this pickled radish recipe, and this one is another favorite!

I searched everywhere for a good bean sprout (AKA mung bean sprout) salad recipe that did not use too many specialty ingredients, which would require a trip to the grocery store.  Initially, I wanted to make a Japanese bean sprout salad to accompany my sushi, but each one had an unusual ingredient.  Instead, I ended up with Sukju Namul Muchim (숙주나물 무침), which is pretty similar and uses only the most basic ingredients.

As I said before, I didn't need an extra trip to the grocery store because I already bought the bean sprouts on sale earlier that week.  It is possible to find them in a regular grocery store, but they will most likely be a little pricy.

My suggestion is to either grab them when they go on sale, or visit your local Korean/Asian market.  They sell huge bags there for an insanely cheap price.  Believe me, once you try the recipe, you will want more than a few sprouts for your second go around.

Now, let's get cooking!

Korean Bean Sprouts Salad (Sukju Namul Muchim)
Adapted from My Korean Kitchen

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Açaí Bowl Recipe & Tips

Have you heard of an açaí bowl?  Maybe you haven't, so if you are not familiar, açai bowls use the superfood açaí berries to make something truly nutritious and delicious!  Besides the health benefits (seriously look them up!) they are a gorgeous breakfast or snack.  In fact, you may have seen some beautiful versions on Instagram.

The best part of these bowls are that they are completely customizable!  I made my bowl using Silk soymilk, in honor of last month's National Soyfoods month, when I shared a savory lasagna recipe.    Of course, I topped mine with some gorgeous fresh fruit for some color, flavor, and nutrition!

Lastly, I always use a few sprinklings of chia seeds, granola, and whatever strikes my fancy!  For this bowl, I used the Vanilla Pecan Granola from Boulder Granola because it is just the right amount of sweet with a super low sugar content.  It's the perfect sweet crunch to complement the creamy, tangy açaí bowl.  Yum!

Just a couple things before digging in.  The recipe itself is super easy and anyone can make this.  Probably the hardest part will be finding the açaí berry pulp.  The easy option in my area was in the freezer section of Whole Foods.  I have also heard that the açaí powder is a great option when buying online, but I have not tried it yet myself.  I'll give it a try next time!

Now, are you ready to dig in!

Açaí Bowl Recipe & Tips
Adapted from here

Ingredients

• 100g (3.5 oz) pack frozen unsweetened açaí berry pulp
• 1/2 banana
• 1 cup frozen fruit  (I used a three berry blend and dark cherries)
• 1/2 cup milk  (I used Silk unsweetened soymilk)
• Fruity Toppings!  (I used strawberries, blueberries, banana & kiwi)
• Crunchy Toppings!  (I used chia seeds & Boulder granola.  Sometimes I use the roasted coconut chips picture too)
• Honey for sweetness, to taste  (optional)

Directions

1.  Thaw your açaí puree by running under water for a few seconds.

2.  In a blender, add the banana, açaí pulp, frozen fruit, and a splash of milk.

3.  Blend on low until larger chunks are broken down, then gradually increase speed.

4.  Adding the milk a little at a time, stopping to scrape down sides of blender if needed.

5.  Stop when the mixture is the desired consistency of a thick smoothie, then blend on high for an additional 15 to 20 seconds.

6.  Add toppings! Arrange the fruit and crunchy toppings any way you would like!

7.  Enjoy your gorgeous açaí bowl!

I absolutely love the deep purple of the açaí bowl, and it always feels like I'm having a luscious sweet treat in the morning... even though it is super healthy!  Give it a try since it is super easy and it's fun to see how everyone decorates their individual bowls.  A little bit of craftiness is a good way to start every day, right?

What will you top your açaí bowl with?

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Homemade Kale Chips

This post contains affiliate links, meaning that if you make a purchase using one of the links, a small commission will go to support Vintage Zest.  I will only recommend sites with products that I think you will love and enjoy!

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Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles

Did you know it is National Soyfoods Month?  Well, it is and I have a couple of recipes for you to celebrate!  As you know, I usually cook with lots of veggies and whole foods, so I sometimes end up skimping on the protein.  Well, lucky for me there are wonderful swaps with soy foods that bring on the protein, flavor, and nutrition!

I love a beautiful slice of veggie lasagna, but if I'm ever in the mood for a meatier version, I have this recipe to share with you today.  The trick is, there is absolutely no meat at all!  Don't tell your carnivore friends and family until after they have tasted it, and they'll be totally surprised.  Seriously!

In this recipe, I swapped out the typical ground beef for the MorningStar Farms grillers crumbles and it makes the entire recipe even easier and quicker.  You don't have to cook it nearly as long as beef requires and it's super convenient to have this on hand in the freezer!

Now, let's get to the recipe!

Vegetarian Lasagna with Spinach, Mushrooms & Soy Crumbles
Adapted from here

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Homemade Raisins

For the past two weeks, I shared two of my favorite savory snacks with you that I like to make in my dehydrator: Spicy Turnip Chips & Homemade Kale Chips.  Today, I have my favorite sweet snack!  You might be thinking... raisins?  Really?  The little dried out things that come in tiny boxes for my kids?

Yes!

Freshly made raisins are ridiculously delicious and so simple too!  They are juicy and tender, and the dehydrating process really brings out the natural sweetness of the grapes.  Once again, there is very little preparation and hands-on time to make a huge amount of snacks.

I like to buy grapes on sale and make several batches because they keep so well.  Even better, I like to experiment with all kinds of grapes: red, green, black, white, and champagne.  They're all different and amazing, so you can find your favorite version.  Let's get to it!

Homemade Raisins
Adapted from my dehydrator product manual

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Spicy Turnip Chips

I am officially addicted to my dehydrator!  After last week's Homemade Kale Chips, I thought you might like this equally easy, delicious, and healthy snack: Spicy Turnip Chips!

Seriously, I am in love with this snack and it is even quicker and easier to prep than the kale chips.  Not only that, but one huge turnip made a ton of chips but it cost less than a dollar.  Yes, it's budget-friendly too!

Now for the taste.  For me, raw turnips are like a cross between a radish, potato, and jicama in both texture and flavor.  They are naturally a bit spicy, so you need just a few items to complement the flavor.  Once you dehydrate the turnips, first of all, they look absolutely gorgeous, and the flavor becomes concentrated and absolutely addicting.  They are just a little different than your ordinary potato chip, and you'll definitely thank me later!

Spicy Turnip Chips
Adapted from About.com

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Homemade Kale Chips

This week, I am sharing a new favorite recipe!  I have tried time and time again to make kale chips in the oven, which was so tricky to find the right balance.  Why are the centers always soggy?  How does the kale get nice and crispy without burning the edges?  So how did I make the perfect kale chip?  I used a dehydrator!

So why kale chips?  They are much healthier than your typical deep-fried potato chips, and are even crispier.  Seriously, they are pretty hard to stop eating once you start...  Yum!

Also, for those of you who don't have a dehydrator, it's a great purchase!  I love throwing in all kinds of fruit, veggies, and even meats to see what turns up. It's like a surprise every time.  :)

Now, let's get to the Kale Chips!


Homemade Kale Chips
From About.com

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