This is a wonderful quick dessert if you are really craving something sweet and filling! It's also a much healthier option instead of buying dessert out, or reaching for that ice cream carton.  And did I mention that it only takes 5 minutes to make!

The juicy blueberries and coconut sugar give this dessert a perfectly sweet caramel flavor. Also, using coconut oil is what helps make this cake super moist and fluffy. 

You have probably already figured out why this dessert is called a Blueberry "Cup" Cake. It's because it literally cooks in a cup! Pretty awesome right?  After only a couple of minutes in the microwave, this clean and simple dessert transforms into a warm berry-bursting moist cake ready for spoon- diving, yum! 

    Here is a fun math equation that I think you should try at home.  

Ground chicken + Hummus = Flavorful Protein-Packed Burgers 

    Don't think these two ingredients add up correctly?  Well, you do the math and let me know if this equation makes sense to you.  

    Happy cooking mathematicians! 

Greek Chicken Hummus Burgers

Ingredients:

• 2 lbs ground chicken
• 1/2 cup hummus (I used Sabra Roasted Pine Nut Hummus) 
• 1/2 cup crushed pita chips (I used Stacy's Whole Grain Pita Chips)
• 1 large egg, whisked
• 1/2 cup fresh basil, chopped
• 1 tsp salt
• 1 tsp ground pepper
• burger buns

Hummus Sauce:

• 1/2 cup hummus (Pine Nut Hummus) 
• 1 lemon, juiced
• 14 fresh basil leaves, chopped
• 1 tsp fresh ground pepper

Recommended toppings: 

• 12 cucumber slices
• 1 roasted red pepper, sliced (put 1 whole red pepper in a 400 degrees oven for about 20 minutes) 

1. Preheat oven to 400 degrees.  When oven is heated, place your red pepper in the oven on a baking tray to roast.  Then, heat your grill or large pan to prepare for cooking the burgers. 
 
2.  In a large bowl, combine chicken and other ingredients.  The mixture will be wet and gooey!  Form this mixture into either 12 small slider size patties or 8 regular size patties. 

3.  Cover and refrigerate patties for about 30 mins.(If you don't have time for this part, that's okay). 

4.  On a grill or large skillet, cook the patties on medium heat.  About 4-5 mins on each side, or until cooked through.  Toast your burger buns too! 

5.  While burgers are cooking, prepare your hummus sauce by mixing hummus, lemon juice, basil and ground pepper together.

6.  Serve your delicious burgers on a toasted bun, with a large spoonful of hummus sauce. Add your roasted red pepper and cucumber slices for added flavor and crunch.  

I hope you enjoyed doing the math with this recipe.  Enjoy this filling protein-packed burger! 

           Always craving good food,
                          Jillian 

Potato salad has been an "All American" cookout side dish for many years now. Both my grandmother and my mother would make it using either a ton of Mayo or Miracle Whip. Unfortunately, too much of those ingredients do not agree with my body, and are not the healthiest condiments to use when making salads.  

That's when I decided to create a healthier, but still delicious, version of potato salad. The potatoes retain a deliciously deep garlic flavor, by roasting the two ingredients together until slightly crispy and brown.  And, the dressing combination of Dijon and maple syrup make a smooth and sweet dressing you can't get enough of! If you are feeling really adventurous, you could even add bacon crumbles to it as well! 

Here is my clean and simple twist on your traditional potato salad.  Enjoy!

Roasted Garlic Potato Salad with Maple Dijon Dressing
serves 5-6

Ingredients:

• 2-3 pounds Yukon gold potatoes or red skin potatoes, unpeeled and cut into wedges (or cubes)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cloves garlic, chopped
• 1/4 onion, chopped
• 3 stalks celery, chopped
• 4 tbsp Dijon mustard
• 3 tbsp pure maple syrup 
• 1 tbsp apple cider vinegar 
• 1/4 cup Fresh parsley, finely chopped
• Cooked bacon, crumbled (optional) 

1.  Preheat oven to 400 degrees. 

2.  Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of salt and black pepper (about 1/4 teaspoon each).

3.  Place the potatoes on the baking sheet (cover pan in aluminum foil for quicker clean up) in a single layer.  Sprinkle potatoes with chopped garlic.

4. Bake for 20 minutes. After 20 mins., then put the oven on broil for 2-3 more minutes or until potatoes are slightly browned (see picture). 

5.  While the potatoes are baking, make the dressing.  Whisk together the Dijon, maple syrup and apple cider vinegar in a small bowl.

6.  When the potatoes are finished baking, let them cool for 5 minutes.  Then scrape them into a large bowl. Drizzle the dressing over the potatoes and add the fresh parsley.  Toss it gently to combine.

7.  Serve this tangy and delicious potato salad warm or at room temperature. You may garnish with bacon crumbles if you so desire! 

               Always craving good food,
                            Jillian