All That Glitters: Food Love!

Hey everyone it is Kenzie here on All That Glitter’s and this week I am doing my post on food! Hope you can make and enjoy some of these recipes!

Grilled Cheese with Apple Salad Makes 2 sandwiches
4 tablespoons unsalted butter, divided 3/4 cup 1/4-inch-thick sliced shallots 1 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper 4 1/2-inch-thick slices country-style white bread 8 ounces Gruyère, (I used Comté) sliced 1/8-inch thick 2 cups arugula 1/2 apple (such as Pink Lady or Fuji), cut into 1/4-inch slices 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1. Preheat oven to 400°. Heat 2 Tbsp. butter in a small saucepan over high heat. (Note: I cooked my shallots over medium to medium-low heat.) When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously (or, if the heat is on a lower temperature, stir every so often) with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside 2. Heat a large heavy-bottomed skillet over medium heat. Working in 2 batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Add 2 slices of bread to pan and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet. Repeat with remaining butter and bread slices. Divide cheese evenly among bread slices; top cheese with reserved shallots. 3. Place baking sheet in oven and bake until cheese is melted, 7–8 minutes. 4. Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper. 5. Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices. Divide salad between plates.
Pesto, mozzarella, baby spinach, avocado grilled cheese.
2 ripe bananas, mashed until smooth & creamy 1/3 cup peanut butter ~ creamy or chunky 2/3 cup unsweetened applesauce 1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein) 1 tsp vanilla extract 1 tsp butter flavor extract ** (optional) 1 1/2 cups quick oatmeal ~ uncooked (or use old fashioned oats for more oatmeal texture) 1/4 cup chopped nuts (peanut, walnut, or your favorite) 1/4 cup carob or chocolate chips (**optional) Preheat heat oven to 350 degrees. In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined. Add in the oatmeal & nuts to the banana mixture & combine. (** add the optional carob / chocolate chips at this time if you want them mixed throughout) Let dough rest for 10 minutes. Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. (** if you just want the carob / chocolate chips on the top of the cookies, add now) Bake cookies approx. 20-30 minutes (some like their cookies less cooked, some cooked more – try it both ways to find which works best for your tastes) or until golden brown & done. Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack. (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm) When cookies are completely cool, store in a covered container. Enjoy!


1 sliced banana 1 handful of raspberries 1/2 teaspoon of un sweetened coca powder 4 ice cubes