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Quinoa Kale Chicken Salad

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A healthy salad recipe filled with all the flavors and textures. One of my favorites!

Happy Friday to you!

Readers, I bring you my new favorite salad. It’s protein packed, a smorgasbord of flavor, and some serious filling power. This was one of those recipes that my starving self threw together with what I had on hand in the refrigerator. I made it for lunch yesterday and it kept me full for hours.

But lets talk about this kale for a sec. Kale is a first for me. Seriously. While everyone jumped on the wagon last year (?), I just couldn’t get into it. It didn’t matter how it was prepared, I turned my head. That is, until I made this salad. The kale sort of breaks down and becomes tender, while soaking up all the flavor from the feta, creamy avocado and vinaigrette.

A healthy salad recipe filled with all the flavors and textures. One of my favorites! Find the recipe at runlifteatrepeat.com!

Mmmm. Flavor.

Alright. This lemon herbed vinaigrette is so simple; no need for the store-bought stuff. In a bowl (I like to use a mason jar, because.. it’s a mason jar) add the olive oil, fresh squeezed lemon juice, lemon zest, a touch of Dijon mustard, and herbs. Whisk together (or shake shake shake.) Yeah, really, that’s it.

A healthy salad recipe filled with all the flavors and textures. One of my favorites! Find the recipe at runlifteatrepeat.com!

By the way, that dressing↑↑↓↓… tastes fabulous on any salad. It’s a staple in my refrigerator.

A healthy salad recipe filled with all the flavors and textures. One of my favorites! Find the recipe at runlifteatrepeat.com!

Whoops. A little blurry. Bare with me — I’m getting used to the action shots.

This satisfying bowl has so much going on — just the way I like it! So much flavor. So much texture; each bite you get a little something different. And it’s one of those salads where just like zucchini bread and banana bread, it takes SO MUCH better the day after.

If you try it, let me know!

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Quinoa, Kale Chicken Salad.

Quinoa, Kale & Chicken Salad.

  • Author: Sandra
  • Total Time: 15 minutes
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Ingredients

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  • SALAD:2 cups chopped kale (ribs removed)
  • 3 cups cooked quinoa (1 cup dry)
  • 2 avocados, peeled and diced
  • 1/4 cup sunflower seeds
  • 1/2 cup chopped walnuts
  • 1/3 cup feta cheese
  • 2 boneless skinless chicken breast, chopped*
  • 2 tablespoons fresh parsley, chopped
  • HERBED LEMON VINAIGRETTE:1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 lemons, juiced
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fresh garlic, minced (1 clove)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes

Instructions

  1. SALAD:Combine all the salad ingredients into a large bowl. I typically use 2 large wooden spoons to ensure all the ingredients are mixed together.
  2. HERBED LEMON VINAIGRETTE:Whisk all the dressing ingredients together — or shake well in a mason jar. Pour dressing over salad and toss to coat everything evenly. Sometimes I don’t use all the dressing, but use as much based on your preference. Store leftover dressing in the refrigerator for up to 2 weeks.
  3. Serve immediately. Leftovers keep well in the refrigerator for 4 days.
  4. I typically always have chicken breasts pre-cooked in the refrigerator. However, you can also cook up 2 boneless, skinless chicken breasts or grab a rotisserie chicken and shred/chop.
  • Prep Time: 15 minutes
  • Category: Salad

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Classic Gingerbread Men Recipe

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Slightly soft in the center, crisp edges and perfectly spiced with your classic holiday flavors. This is my favorite recipe for gingerbread men that hold their shape!

Soft in the centers, slightly crisp edges and perfectly spiced with your classic holiday flavors. This is my favorite recipe for gingerbread men that hold their shape!

You’ve made it. Give yourself a pat on the back. Have any fun plans for this weekend? We’re heading up to the mountains with some friends and the dogs.

Welcome to recipe #3 of the first annual Christmas Cookie Countdown! As Christmas comes near, there’s one type of cooke that comes to mind. They are spiced just right. Their smiles light up the room. There’s just something about them. Gingerbread men. You light up Christmas.

Gingerbread men can be tricky. The recipes that are out there roughly include the same ingredients: flour, sugar, molasses, butter, eggs and spices.The key is to find the right combination of ingredients. You will see that there is a lot more flour so the cookies can keep their shape. Perfecting this recipe took quite some time, but it’s finally time to unveil it to you.

To this recipe, I increased the amount of spices (cinnamon, ginger, cloves, and allspice.) Gingerbread to me means flavor. Nobody thinks of gingerbread cookies with no flavor. Who wants a bland, boring cookie? Not me.

A FEW IMPORTANT TIPS↓↓

Room temperature butter. I probably sound like a broken record, but do not try to speed up the process by putting the butter in the microwave. Just put the butter out on a plate 2 hours before you want to bake.

Just like these cookies, the dough will be sticky. Because of this, the dough must be chilled. While most of my cookie recipes require this step, for this specific recipe, you must chill the dough. There is no way around it. If you don’t allow it to chill for at least 3 hours, the cookies won’t hold their shape. Nobody wants flat, shapeless cookies.

The easiest way to chill the dough: split the dough. Scoop half the dough onto plastic wrap, then the other half of dough on another piece and wrap tightly. The dough will chill a lot quicker this way and it’s much more easy to handle. 

IT’S TIME TO ROLL

Once the cookie dough is chilled, roll the dough out until about 1/4-inch thickness. Don’t be afraid to get dirty. If your dough gets sticky, add a little flour. Don’t worry if the dough has some flour excess on it, it will bake off.

Once the dough is rolled out, using a cookie cutter, cut out the cookies. Line them on a baking sheet 1 – 1.5 inches apart. The cookies don’t spread much, but you want them to have room.

Bake the cookies for 9-10 minutes. The cookies you see here took exactly 10 minutes. I prefer my gingerbread men on the crunchier side, but if you prefer them slightly soft, bake for 8-9 minutes until the edges are set.

THE BEST PART

It’s time to decorate. Do what you want, they are your cookies! I use a very simple icing recipe (below) that is my favorite go-to. I add some sprinkles as buttons (so cute!)

Make these with family, or yourself! Either way, you will end up with some pretty amazing cookies that your family and friends will love!

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Classic Gingerbread Men Recipe

Classic Gingerbread Men Recipe

  • Author: Sandra
  • Total Time: 4h
  • Yield: 20–24 cookies 1x
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Ingredients

Scale

1 cup unsalted butter, softened to room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 egg

1 Tablespoon vanilla extract

2 Tablespoons molasses

3 and 3/4 cups all-purpose flour

2 teaspoons baking soda

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon salt

SIMPLE ROYAL ICING

1 cup powdered sugar

1/2 teaspoon vanilla extract

2 teaspoons light corn syrup

2 Tablespoons heavy cream

1–2 Tablespoon water

Instructions

  1. In a large bowl, combine the flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Whisk together and set aside.
  2. In a stand or hand mixer with the paddle attachment, cream the buttered and sugars together until light and fluffy. After this,Add the egg, vanilla and molasses and beat until combined. Turning the mixer on low, add the dry ingredients in half cup increments. Beat together until just combined.
  3. Scoop half the cookie dough out and onto plastic wrap (likewise for the remaining half.) Press down to turn them into discs. Cover tightly and chill in the refrigerator for at least 3 hours. Do not skip this step.
  4. Preheat the oven to 375F degrees. Line 2-3 large baking sheets with parchment paper or silicone baking mats (preferred.) Set aside.
  5. Remove the chilled cookie dough from the refrigerator. Flour a work surface, along with your hands and rolling pin. If needed, continually flour the work surface if the dough becomes sticky. Roll the dough out to 1/4-inch thickness. Cut into desired shapes. Place the shapes 1 – 1.5 inches apart on the baking sheets. Re-roll the dough until all dough is gone. Repeat.
  6. Baking for 9-10 minutes. The cookies will be done when the edges are slightly crisp. These cookies took exactly 10 minutes. If you prefer a softer interior, bake for 8-9 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire rack to finish cooling. Once the cookies are completely cooled, begin decorating.
  7. SIMPLE ROYAL ICING: In a medium bowl, whisk together the powdered sugar, vanilla, corn syrup, heavy cream and water. It will be on the thicker side. But, if it’s too thick then add 1/2 Tablespoon more water. Separate into multiple bowls if using food coloring.
  8. Allow the icing to sit on the cookies for 4 hours to harden, or you can quicken the process and sit them in the refrigerator for 1 hour. If you are eating them immediately, you can skip this step.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Cookies

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Confetti Cake Batter Chocolate Chip Cookies

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These soft-baked cookies are a cross between chocolate chip cookies and your favorite cake filled with sprinkles!

I’m baaaaaaack with another cookie to add to your cookie jar! My love for classic homemade chocolate chip cookies is always there, but sometimes you want to kick it up a notch. If it isn’t the incredible chewiness of each cookie with the taste of a cake, it’s the combination of white and semi-sweet chocolate chips combined. Or maybe it’s the sprinkles. Yes. It’s definitely the sprinkles.

Sprinkles all day, every day. 

Bottom line: you need to make confetti cake batter chocolate chip cookies this week.

And today, I bring the you the one and only cookie that combines the two best flavors on the planet which also happens to be recipe #4 of the Christmas cookie countdown. Inspiration: my husband. He’s a lover of cookies and cake batter.

Alright cookie lovers, let’s do this

If you’re anything like me, thick and chewy cookies are you jam. Today I’m giving you some pointers for cookie success. Think of it as a “cookie lesson.”

KEYS TO COOKIE SUCCESS

1. Cornstarch gives cookies that thick and chewy texture.

2. Just like these, an extra egg yolk helps produce a chewy cookie.

3. Chill the dough.

Before I move any further, let me emphasize how important chilling the dough is. I cannot stress this enough. I chill the dough for nearly every single cookie I bake. If you try and bake room temperature cookies, especially when using melted butter, you will find your cookies in a single crisp on the baking sheet. The cooler the dough, the less the cookies will spread, thus producing a thicker cookie.

After you’ve chilled the dough, grab 1.5 Tablespoons of dough and roll them in “taller” balls, rather than round. Bake them for 10-12 minutes. These took exactly 11 minutes. They will look slightly under baked, but that’s what you want!

Now, grab a friend, a family member, or yourself and head on into the kitchen and get started.

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Confetti Cake Batter Chocolate Chip Cookies

Confetti Cake Batter Chocolate Chip Cookies

  • Author: Sandra
  • Total Time: 4h
  • Yield: 12–15 cookies 1x
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Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/4 cup cake mix (I used the Moist Supreme® Classic Yellow cake mix)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoon cornstarch
  • 1 and 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • One large egg + one large egg yolk
  • 3/4 cup chocolate chips (I used a combination of semi-sweet and white chocolate chips)
  • 1/4 cup sprinkles

Instructions

  1. In a large bowl, combine the flour, cake mix, baking soda and cornstarch. Whisk together and set aside.
  2. In a microwave safe bowl, melt the 1.5 sticks of butter in 30 second increments. Once melted, allow to cool slightly. Whisk in both sugars and vanilla extract. Add the egg and egg yolk and whisk together until combined.
  3. Pour in the dry ingredients and mix together using a rubber spatula or wooden spoon. Mix together until just combined. Fold in the chocolate chips and sprinkles. It may not look like either will stick because of the melted butter, but use those arms to work it in.
  4. Cover tightly and refrigerate dough for at least 2 hours, or up to 3 days. This step cannot be skipped. If this step is skipped, the cookies will spread.
  5. Preheat the oven to 350F degrees. Line two baking sheets with silicone baking mats (preferred) or parchment paper. Grab 1.5 Tablespoons of cookie dough and roll it into “taller” rather than round balls. Place 8 one a baking sheet at least 2 inches apart. Bake for 10-12 minutes. Mine took exactly 11 minutes. The cookies may look slightly under baked, but thats what you want. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
  6. Cookies stay fresh up to 7 days in an airtight container.
  7. Adapted from Best-Ever Chewy Chocolate Chip Cookies.
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Cookies

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Brown Butter Chocolate Chip Cookies

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Operation take good and make it even better. Kicking my favorite chocolate chip cookies up a notch with brown butter.

Operation take good and make it even better. Kicking my favorite chocolate chip cookies up a notch with brown butter.

Hey Wednesday! Another day, another cookie recipe.

But you see these cookies here? They are anything but ordinary. The King of all cookies. I present you a thick and chewy cookie filled with a nutty brown butter flavor that will make anyone want seconds, or thirds.

Let’s get to this cookie. Here we have recipe #5 of the Christmas Cookie Countdown. Brown Butter Chocolate Chip Cookies are making their debut.

There’s such an incredible amount of flavor in just one brown butter chocolate chip cookie. If you’ve ever browned butter before, you are surely familiar with the nutty flavors that come along with it. The flavor is 958687% better. I’m serious.

While most cookies typically have either creamed or just plain old melted butter, adding browned butter kicks it up a notch. And, browning butter is extremely simple. All you’re doing is browning butter on the stovetop.

Just like these cookies, swapping melted or creamed butter with browned butter isn’t always a direct swap. As you brown the butter, it loses moisture and less moisture in a cookie is not a good thing. But, with trial and error comes success.

Extra brown sugar + extra egg yolk + browned butter = party in your mouth.

CHILLING QUEEN

Once the cookie dough is mixed up, chill the dough. I know I always talk about this but this is the secret to thicker, chewier cookies. And, since we’re using browned butter, it gives time for the dough to absorb flavors.

This dough requires a minimum of 3 hours to chill, but it can be chilled up to 3 days. The longer the cookie dough chills, the more flavor that develops. (And the flavor that develops is unreal.)

IT’S TIME TO GET BAKING! And, to eating.

 
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Brown Butter Chocolate Chip Cookies – Run Lift Eat Repeat

Brown Butter Chocolate Chip Cookies

  • Author: Sandra
  • Total Time: 3h 30 minutes
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Ingredients

Scale
  • 3/4 cup (1 and 1/2 sticks) unsalted butter, browned and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1 Tablespoon vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 2 1/4 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Cut the butter into slices (roughly Tablespoon slices.) It doesn’t have to be perfect. Over medium-low heat, in preferably a a light-colored bottom (so you can see the butter brown), start melting the butter.
  2. Stir occasionally to ensure that the butter is browning evenly. Once the butter is melted, you’ll see that it will start to foam up. You’ll see that light brown specks begin to form at the bottom of the pan. Once the butter begins to turn tan, remove from the heat and place on a cool surface. If your butter is extremely dark, it is burnt. You’ll need to start over.
  3. The time typically takes around 6-7 minutes, but that depends on your pan and stove. For me, it took 5 minutes. Once browned, allow the butter to slightly cool before moving on.
  4. After this,In a medium bowl, combine the flour, cornstarch, salt and baking soda. Set aside.
  5. In a large bowl, combine the sugars and whisk in the slightly cooled butter. Add in the egg and egg yolk, making sure they are whisked in before adding the next. Next, add the vanilla. Using a wooden spoon or spatula, slowly mix in the flour mixture until just combined. Fold in the chocolate chips.
  6. Mandatory step: chill the dough for at least 3 hours or up to 3 days. Do not skip this step. I chilled these cookies you see here for 24 hours. The more time you allow it to chill, the more flavor that develops.
  7. Once chilled, take the dough out of the refrigerator and allow to slightly soften for 10-15 minutes.
  8. Preheat the oven to 325F degrees. Line two baking sheets with silicone baking mats (preferred) or parchment paper. Set aside.
  9. Roll the dough into balls, about 2 Tablespoons of dough for each. Place 8 total cookie dough balls on each sheet evenly apart. Now Bake for 11 minutes or until the edges are slightly browned. The cookies will look under baked, but that’s OK. After this,Allow the cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
  10. Store in an airtight container for up to 7 days (if they last that long.)
  11. Christina’s Tip: You can make cookie dough in advance and can be left in the refrigerator for up to 3 days. Or, you can freeze pre-rolled balls and bake directly from the freezer. The bake time for this is an extra minute.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Cookies

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Nutella Swirl Chocolate Chip Cookies

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Nutella lovers, today we unite!

Nutella lovers, today we unite!

Why hello there, beautiful.

These are a new favorite. I mean, I say that for a lot of my cookies, but these are reallllly a new favorite. From the chewy edges, to the soft centers, to alllllll the Nutella swirled throughout. Nutella lovers, we unite!

Today, I bring you the final cookie recipe of the Christmas cookie countdown to add to your cookie jar. Nutella Swirled Chocolate Chip Cookies, aren’t they just the prettiest cookies you’ve ever seen? Ohhh merr gawddd

It’s funny. I have never been a fan of hazelnuts, but I love hazelnut coffee. And I really love Nutella. As I sat in my kitchen this weekend, I felt it was a must to merge together my two favorite things: chocolate chip cookies and Nutella.

This cookie recipe is easy as pie. You will find your basic cookie ingredients for these: flour, sugars, baking soda, cornstarch, butter and eggs. But, I’ve removed some butter and added in Nutella. Best idea ever.

A few things to note:

You’ll notice that the oil from the Nutella floats to the top of the jar. Because of this, you must, must MUST stir the Nutella vigorously before using. If you don’t, your cookies will not turn out the same.

I’ve reduced the amount of the butter most of my cookie recipes have and replaced it with Nutella. Dare I say these are somewhat healthier???

Unlike most cookie recipes, there is more salt in this one. That’s because there is so much sweetness going on from the sugars and Nutella that it needs to be balanced out.

And, one of the best parts of this recipe: minimal dough chilling! Only 30 minutes!

Now grab your Nutella, and get your baking shoes on! 

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Nutella Swirl Chocolate Chip Cookies

Nutella Swirl Chocolate Chip Cookies

  • Author: Sandra
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Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup Nutella, divided*
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 and 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl, whisk together the flour, cornstarch, baking soda and salt together. Set aside.
  2. Using a hand or stand mixer with the paddle attachment, on medium-high speed beat the butter and 1/4 cup of Nutella together until completely smooth. Add in both sugars and mix until fluffy. Beat in the egg, egg yolk, and vanilla until combine. Scrap down the sides as needed. Turning the mixer on low speed, add the dry ingredients in 1/4 cup increments. Add the chocolate chips until combined. Beat in the remaining 1/4 cup Nutella for 5-10 seconds so it doesn’t fully mix.
  3. Cover the dough and chill for 30 minutes. This gives the chance for the butter to firm up slightly.
  4. Preheat the oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (preferred.)
  5. Scoop 1 Tablespoon of dough and roll into taller balls. Bake the cookies for 10 minutes, until slightly golden around the edges. The cookies may look under baked, but that’s OK. Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
  6. Cookies stay fresh in an air tight container for up to a week.
  7. Christina’s Tip: Cookie dough can be made up to 3 days in advance. Allow dough to come to room temperature before baking.
  8. *The first 1/4 cup of the Nutella is to be mixed in at the beginning. The second 1/4 cup will be mixed in at the end.
  • Category: Cookies

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Very Vanilla Almond Granola

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Simple, crunchy granola exploding with vanilla flavor. Ditch the store-bough and make this “feel good” granola ASAP!

Simple, crunchy granola exploding with vanilla flavor. Ditch the store-bough and make this

Another week, another chance to spice up your breakfast routine.

I don’t know about you but I need variety when it comes to breakfast. And lately, I’ve been a little granola obsessed. Can’t get enough of it.

Let’s get a quick reality check when it comes to store-bought granola: have you ever read the ingredient list?! Half the time I can barely understand the ingredients. Whyyyyyyy. No thank you. When I make homemade granola I like to stick to ingredients that I understand — 7 of them to be exact! Oh and it’s done in one bowl.

Simple, crunchy granola exploding with vanilla flavor. Ditch the store-bough and make this

You’ll start with some cinnamon, oats and almonds. Then whisk together the wet ingredients… aka the GOOD stuff. A little pure maples syrup to sweeten things up, melted coconut oil for the crunch and tons of vanilla for flavor. I’m a sucker for anything vanilla which makes this quite dangerous…

So much crunch.

Simple, crunchy granola exploding with vanilla flavor. Ditch the store-bough and make this

Perfect for breakfast, pre-workout, post-workout, added to yogurt, sprinkled on a smoothie bowl. The possibilities are endless with this stuff.

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Very Vanilla Almond Granola

Very Vanilla Almond Granola

  • Author: Sandra
  • Total Time: 55 minutes
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Ingredients

Scale
  • 3 cups old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups slivered almonds
  • 3/4 cup whole/rough chopped almonds*
  • 3/4 cup pure maple syrup
  • 1/2 cup coconut oil, melted
  • 2 tablespoons vanilla extract (you read that right!)

Instructions

  1. Preheat oven to 300°F (148°C). After this,Line a baking sheet with a silpat mat or parchment paper. Set aside.
  2. Toss the oats, almonds, cinnamon and salt together in a large bowl. Set aside. Now Whisk together the maple syrup, coconut oil and vanilla. After this,Pour over the oats and toss to coat. Make sure all the oats and almonds are coated.
  3. Spread onto the prepared baking sheet and bake for 45 minutes total, stirring every 15 minutes. I don’t stir vigorously as I like to have some chunks left. Allow granola to cool completely – the air will help the granola become crunchy.
  4. Make ahead: Granola is PERFECT to make ahead because it stays fresh for up to 3 weeks when stored in an airtight container at room temperature.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, snacks

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