Mr. FBBQ and I went all out for Father’s Day! We both have amazing dads! They are so worth it!
Rosemary Garlic Biscuits
So, these biscuits are so good! I’ve made them a few times and I think they get better each time!
To make these, we will need a muffin pan. Ours is a huge pain in the keester to get out of the cupboard. Unknowingly, Mr. FBBQ needed it as well. Of course, after I washed it, I put it back away (also a pain in the keester to put away). He had to go through the whole process again. Pain. In the keester.
In addition to a muffin pan, we need potatoes (just plain old Idaho Russet Potatoes will do), plant-based milk, lemon juice, rosemary, garlic, whole wheat flour, regular flour, almond flour, baking soda and baking powder, sea salt and pepper.
To start, chop the potatoes up and steam them. The smaller the bits, the quicker the steam. Sadly, my trusty vegetable steamer steamed it’s final vegetable. We had a good run! I’ve had that thing for so many years! We ordered a new one, but it didn’t arrive in time to steam our Father’s Day potatoes, so I opted for the old fashioned way of boiling them.
While the potatoes are softening, combine the milk, lemon juice, finely chopped rosemary, and finely chopped garlic in a bowl. I used our fresh rosemary from our garden. Love it!
In a different bowl, combine the flours, baking powder, baking soda, and salt and pepper.
Once the potatoes are done, mash them. Add the mashed potatoes to the milk, lemon juice, rosemary, garlic bowl. Mix it all together.
Add the liquid mixture to the dry mixture. Spoon into the baking tin. Bake at 425 degrees for about 35 minutes!
Cucumber Cilantro Pasta Salad
This turned out so good and was hugely popular!
This is so super easy to make!! People think eating healthy is difficult. It’s really not. For this pasta salad, I opted for whole wheat rotini. We will also need cucumbers, tomatoes, red onion, lime juice, cilantro, sugar, salt, and pepper.
Cook the pasta and allow it to cool. As it cools, chop the onion, cucumbers, and tomatoes. In a bowl, combine the lime juice, finely chopped cilantro, sugar, salt, and pepper. Whisk it together. Coat the vegetables, add the pasta, and mix everything together well. Serve chilled!!!
Rainbow Salad
This being Pride Month in addition to Father’s day, I had to do a Rainbow Salad!!!!
There are a lot of ingredients for this salad. You’ll see in the first picture below orange juice, maple syrup, lemon juice, balsamic vinegar, sea salt and pepper. Those are for the dressing that I didn’t end up making because we had a lot of salad dressing options already.
This makes our salad super simple! For the base, I chose my favorite, baby spinach. I chopped peppers (red, green, yellow, and orange of course. This is a Rainbow salad after all!) I also chopped red onion, cucumber, and little tomatoes. I added red kidney beans, shaved almonds, pepitas, and sunflower seeds. Lastly, I cooked some tri-color couscous and added that to the salad!
It was a huge hit!
Zucchini Oat Cookies
These were actually titled as breakfast cookies, so I ate them accordingly! They did not disappoint! These “cookies” are actually super healthy!
For these cookies, we need rolled oats, sea salt, vanilla, zucchini, almond butter, flaxseed, maple syrup, cinnamon, and baking soda.
Simply made, mix all the ingredients, grating the zucchini. Roll them into loosely shaped balls, put them on a baking sheet, bake at 375 degrees for 12 to 14 minutes! At the end I added a few little chocolate chips for some sweetness. You can opt out of this if you so choose.
