Side Dish Sundays: Bacon Roasted Carrots.

Nothing brings in spring like bacon roasted carrots.

Aren’t you so excited too? A sweet + savory side dish is exactly what I need.
Okay guys. First, I can’t believe I am going to say this, but… this is the recipe that has made me love carrots. In fact, this is the recipe that has made me CRAVE carrots.
Second, I could eat the entire contents of this baking sheet for a meal.
They are THAT good.

While carrots seem to be the go-to for kids (they’re sweet! You can dip them in delicious stuff!), I always loathed raw carrots. If I’m being honest, I still don’t like raw carrots at ALL but I will semi-fake it for my kids. As a result, I find myself not even liking carrots in salad. Unless I spiralize or shave them.
Cooked carrots were a different story. I could handle them in soups and stews and if they were served with something else and they were roasted and warm, I was fine with it. But carrots weren’t a side dish my mom ever made for dinner (she was strictly team green beans with almonds with the occasional corn dish) and I just never grew to love them. Meanwhile, I don’t think anyone else in our house liked them either.

However! Eddie absolutely LOVES carrots – and he especially loves cooked carrots. I’m always looking for new ways to kick up a carrot side dish for dinners. Because the other thing that you probably already know is that Eddie lives for a side dish.
He might enjoy a side dish better than the entrée. He is always VERY interested in the side dish.

And that’s how these bacon roasted carrots were born! Salty, crispy bacon. Caramely, tender carrots. There is so much flavor here and so few ingredients! It’s such a winner. I even kind of want to throw these on a salad by themselves and go to town.
That would be amazing, right?!

What I love to serve with bacon roasted carrots.
This is a simple side dish with loads of flavor, so I find that it complements SO many dishes! Be it meat or veg, this is a great dish to make and one that even tastes great when it’s reheated.
Kalua Pork Sliders
Goat Cheese Roasted Chicken
The Best Lemon Roasted Chicken
Spaghetti Squash Parmesan
Bourbon Fig & Gorgonzola Pork Tenderloin
Yogurt Marinated Grilled Chicken
Pomegranate Braised Short Ribs
Crispy Rice Salad with Kale
Portobello Mushroom Galette
Herb Butter Roasted Beef Tenderloin
Veggie and Cheese Stuffed Poblano Peppers
Brown Sugar Flank Steak with Chimichurri
Crispy Brussels Sprouts Tartines

Bacon Roasted Carrots

Sweet carrots are drizzled with bacon fat and chopped bacon, then roasted until they are tender, sweet and caramely. So much flavor!

3 slices thick-cut bacon, (chopped)
2 pounds of carrots, (peeled)
pinch of salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Heat a skillet over medium heat and add the chopped bacon. Cook, stirring, often, just until the fat is rendered and the bacon starts to crisp up. Turn off the heat.
Peel the carrots and place them on the baking sheet. I like to drizzle the carrots with the bacon grease that is in the pan. Toss the carrots to cover them evenly with the bacon fat. Sprinkle a pinch of salt on the carrots, along with the pepper and garlic. Top with the bacon.
Roast the carrots for 20 minutes, or until the bacon is crisped and the carrots are fork tender.
Remove the baking sheet and sprinkle with fresh parsley. Serve immediately!

These colors give me all the heart eyes.
The post Side Dish Sundays: Bacon Roasted Carrots. appeared first on How Sweet Eats.

Nine Favorite Things.

Thanks for joining me for another Nine Favorite Things post. Happy first Sunday of April everyone! In the midst of a crazy work schedule, we’ve also been working hard to bring on some new HBH team members. I’m not sure if this is the place to talk about this type of thing, but hey, it’s […]
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Turkey Meatloaf

Turkey meatloaf is a favorite in our house! This healthy meatloaf recipe made with lean ground turkey is easy and delicious.

Turkey Meatloaf
If you like meatloaf as much as I do, you might also enjoy this Cheese Stuffed Turkey Meatloaf or this Bacon Topped BBQ Turkey Meatloaf. Serve it with garlic mashed potatoes or loaded cauliflower mash and a vegetable on the side and dinner is done!

Skinnytaste Meal Plan (April 8-April 14)

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Happy weekend everyone! Just a quick reminder, I will be doing a book signing tomorrow (Sunday) April 7th, hosted by Le Creuset at Woodbury Common Premium Outlets, from 2 PM – 3:30 PM at 869 Adirondack Way, Central Valley, NY. If you’re in the area stop by and say hello and bring your cookbooks (they will be selling cookbooks there too)! I will also have book signings at their Mohegan Sun location the following Saturday, April 13th 2 PM – 3:30 PM and at their Massachusetts location in Wrentham the following Sunday, April 14th 2 PM – 3:30 PM. Save the date!
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (4/8)
B: ½ cup dry quick oats cooked with water (4) with 1 teaspoon honey (1), ½ cup blackberries (0), 1 tablespoon skim
milk (0), 2 teaspoons chopped pecans (1), pinch salt.
L: Chicken Shawarma Salad* (6)
D: Best Skinny Eggplant Rollatini with Spinach (5) with a green salad (2)*
Totals: Freestyle™ SP 19, Calories 871**
B: 2 hard-boiled eggs and 1 cup grapes (0)
L: Chicken Shawarma Salad (6)
D: Madison’s Favorite Beef Tacos (9) with 1 ounce avocado (1)
Totals: Freestyle™ SP 16, Calories 959**
B: ½ cup dry quick oats cooked with water (4) with 1 teaspoon honey (1), ½ cup blackberries (0), 1 tablespoon
skim milk (0), 2 teaspoons chopped pecans (1), pinch salt.
L: Chicken Shawarma Salad (6)
D: LEFTOVER Madison’s Favorite Beef Tacos (9) with 1 ounce avocado (1)
Totals: Freestyle™ SP 22, Calories 951**
B: 2 hard-boiled eggs and 1 cup grapes (0)
L: Chicken Shawarma Salad (6)
D: Cilantro Lime Shrimp (1) with Quick and Delicioso Cuban Style Black Beans (1) and Chipotle’s Cilantro Lime Rice
Totals: Freestyle™ SP 14, Calories 959**
FRIDAY (4/12)
B: PB + J Yogurt (6)
L: Egg Tomato and Scallion Sandwich (4) and an apple (0)
D: Asian Farro Medley with Salmon (7)
Totals: Freestyle™ SP 17, Calories 968**
B: Strawberry Peanut Butter Swirl Smoothie Bowls (7) (Recipe x 2)
L: BBQ Chicken Quesadilla (5) (Recipe x 4)
Totals: Freestyle™ SP 12, Calories 585**
SUNDAY (4/14)
B: Spinach Ricotta Quiche (5) with ½ cup strawberries (0)
L: Greek Nachos (5) (Recipe x 2) with 8 baby carrots (0)
D: Turkey Meatloaf (3) with Loaded Cauliflower “Mash” Bake (2)
Totals: Freestyle™ SP 15, Calories 821**
*Prep Chicken Salad Sun night, if desired. Freeze any leftover Rollatini you/your family won’t eat. Green salad
includes 4 cups romaine, 2 scallions, ½ cup each: tomatoes, cucumber, chickpeas and 2 tablespoons light
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.

Currently Crushing On.

Hellllo weekend! I hope you get to enjoy alllll the cupcakes.
This week, I shared a delicious and quickly-going-out-of-season Chicken Taco Soup with Cheese Quesadilla Croutons. You’ve gotta try it! I also made a fun Easter Brunch Board and the BEST Southwest Salmon Salad. Rounding things out with this Dark Chocolate Dragon Fruit Cake that we loved so much! I can’t wait to make it again for Easter.
I also shared the rest of my march favorites last week! Can’t believe we are already into April. Woohoo!
What are you guys up to this weekend?! xo
What I’m loving this week:
This butternut banh mi pizza looks so good.
I need this copycat starbucks coffee cake!
Everything bagel whipped goat cheese? Very into it.
Loving on this perfect angel food cake.
Craving this creamy chipotle sauce.
Lemon poppy seed cake. So pretty.
Whoa, baked coconut shrimp!
The prettiest vegan and GF carrot cake.
Roasted carrot ginger potstickers? OMG.
Super easy broccoli rice stir fry.
Gorgeous lemon blueberry cake. Wowza.
And the most adorable bunny sugar cookies!
Asparagus curry naan pizza. This sounds so good!
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Dark Chocolate Dragon Fruit Cake.

Hiiii. I made you cake! Chocolate dragon fruit cake, to be exact.

Chocolate dragon fruit cake that is as delicious as it is pretty. I promise you.
We can make a neon-glazed cake and eat it too!

I have lots of ideas for serving this cake. If I was into Game of Thrones, I’d probably tell you that you could serve it for the premier, considering it’s chocolate DRAGONfruit cake. Which instantly proves to you that I know nothing about GoT. All of my apologies.
But I did walk near the red carpet press event in NYC the other day which should give me some GoT clout?

SO. This picture above would be pink pitaya powder.
!!!! Cue all the exclamation points.
Otherwise known as, my new favorite ingredient. Are you even surprised?

Let’s talk about this GORGEOUS pan. It’s a magnolia bundt pan and the minute I saw it, I had to have it. Order it instantly. I love some of the other fancy bundt pans that I have and this looked like it would be so pretty. Really, I thought it would be great for some sort of Easter cake.
Did not disappoint!
It would be even more stunning in a lighter shade of cake.

Okay, so the pitaya powder!! I just about died when I found this too. So super excited.
I love to make pitaya bowls (my favorite version is in The Pretty Dish!!) and it’s no secret that it’s probably because of… the color.
But this hot pink makes me want to consume everything. It’s just so pretty!
You also get a peek here at how blue the lighting can be as it comes through my kitchen window. I didn’t want to do a lot of color correcting on these photos because I wanted you to see just how brilliant this color is. Just cannot get enough.

I mostly use this pitaya powder for smoothies, but it’s also fun to stir into yogurt! And chia pudding… just wait for that recipe. It’s so good for breakfasts and snacks.
But I knew that a glaze or frosting using the powder would be stunning. And I was craving dark chocolate cake. It’s rare that we see dark chocolate cake make an appearance for spring, you know? I figured this was the perfect way.

The dark chocolate cake itself is not too sweet. It has a very deep chocolate-y flavor and while the pitaya is subtle (especially mixed into a sugary glaze), it makes for a great topping. I crushed a few edible culinary rose petals on top for something extra – a little more seasonal, if you will.
To say that I am so ready for this sunshine… would be an understatement.

I’d also be lying if I said I didn’t want to cover this cake in a dark chocolate ganache! I bet it would be a show stopper – this glossy, shiny big magnolia cake.
Might just be my weekend project.
Or yours? Please try it and report back!

Dark Chocolate Dragon Fruit Cake

Dark Chocolate Dragonfruit Cake

The prettiest dark chocolate dragonfruit cake! This is a rich dark chocolate bundt cake drizzled with vibrant dragonfruit glaze.

Dark chocolate cake

1  cup  brewed coffee
3/4  cup  Dutch process cocoa powder
2  tablespoons  espresso powder
2 1/4  cups  sugar
1  teaspoon  salt
2 1/2  teaspoons  baking soda
2  large eggs
1  large egg yolk
1 1/4  cups  buttermilk
1  cup  canola oil
2  teaspoons  vanilla extract
2 1/2  cups  all-purpose flour, ( sifted)
dried culinary rose petals, (optional)

Dragonfruit Glaze

1 1/2  cups  powdered sugar
1 tablespoon pink pitaya powder
3 to 4 ounces milk

Dark chocolate cake

Preheat the oven to 350 degrees F. Butter and flour and 10-cup bundt cake pan.
Place the coffee, cocoa and espresso powder in a saucepan and heat over medium heat. Bring the mixture to a boil, whisking often, and then set it aside and let it come to room temperature.
In the bowl of your stand mixer, beat the sugar, salt, baking soda and eggs together with the whisk attachment until combined. Add in the buttermilk and oil and beat for another 1 to 2 minutes, scraping the sides or the bottom if needed.
Add the flour and beat on medium speed for 2 minutes. Beat in the cooled coffee cocoa mixture and beat for another 3 minutes. Pour the batter into the bundt pan. Bake for 60 minutes, or until the cake is set and a toothpick inserted into the cake comes out clean. Remove and let cool completely. Once cool, turn the cake out onto a plate or cutting board and drizzle the dragonfruit glaze on top. If desired, you can crush some culinary rose petals on too!

Dragonfruit Glaze

Whisk all the ingredients together until a smooth glaze forms. Pour it over the cake once it has cooled.

If I had to have a signature cake, this would be it.
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Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta.

Starting the weekend off on a sweet note with this Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta. Extra light and airy, this olive oil cake is moister than any butter cake out there. Hinted throughout with sweet lemon and vanilla. This cake is topped with lemony whipped ricotta plus fresh strawberries tossed in chamomile […]
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