One More Bite Catering and Events

Category: Healthy

  • Keto Avocado Brownies

    Keto Avocado Brownies

    One of the biggest hallmarks of the Keto Diet is that sugar is a big no no. This means that most sweets and baked goods are off the table unless they’re specially made to be keto-friendly.

    These brownies are pretty tasty too, not nearly as sweet as regular brownies with the texture of fudge. The avocado makes the brownies very creamy, and if you’re not an avocado lover, then you’re in luck because you cannot even taste it in the brownies!

    I like using stevia for this recipe, but you can use any sweetener substitute you like! There are tons of sweetener conversion charts on the internet, so feel free to use those! Also, feel free to add whatever mix-ins make you happy, whether it be nuts, keto friendly chocolate chips, or sugar free frosting (we like cream cheese!).

    And just so you can make sure you’re not going over your net carbs for the day, these brownies have 2.8 net carbs per brownie!

    Get the recipe here.

  • Red Velvet Gnocchi: Cookbook Review

    Red Velvet Gnocchi: Cookbook Review

    Zoe’s Take
    3/10

    I did NOT like these gnocchi at all. While the color was absolutely beautiful, they did not taste good at all. The texture was almost cake like, you could taste the semolina in the dough easily and they just didn’t have any flavor. I had to cover them in cheese in order to eat them. I definitely think that you should stick to regular gnocchi. Do NOT recommend.

    Eric’s Take
    3/10

    This recipe is the perfect example of something that is great in theory, but not in practice. I agreed with Zoe on every point. The taste was overwhelming beet flavored. The texture was very odd, and they desperately needed a sauce, like a beurre blanc or even a gremolata. This would balance out the flavor and lift the overly earthy gnocchi. I’m willing to give the benefit of the doubt that I might not have made them correctly. But both Zoe and I had very similar outcomes. This is at least a problem with the instructions. My dough was very dry, but not knowing what to base it off of, I had to assume correct. Overall, there were too many issues and questions for us to give this more than a 3.

  • Vietnamese Spring Rolls with Peanut Dipping Sauce

    Vietnamese Spring Rolls with Peanut Dipping Sauce

    While I am not providing your a recipe for these spring rolls this time around, rest assured they are fairly easy to make. They require rice wrappers that you must soften yourself in a bowl of water prior to using.

    The reason that I am not giving you a recipe for these is because I plan on making more (lots more) with less traditional filling. I’ve never been one for doing something the classic way, so, if I’m going to give you a recipe, it’s going to be my take on it.

    Classically, these spring rolls have prawns (or shrimp), vegetables, pork and rice vermicelli in them. These are served fresh and cold.

    The ones I made here are entirely vegetarian (no pork or shrimp). Consisting of mango, avocado, vermicelli, red onion, carrots, green onions and cucumbers, these spring rolls are perfect to eat on a warm day, or when you just need something light.

  • Cookbook Review: Energy Bites

    Cookbook Review: Energy Bites

    Zoe’s Take:

    7.5/10

    I like these energy bites. They actually taste pretty good. I’m generally not a fan of dates, but i think pairing them with a variety of mix-ins created a homogeneous product that tasted good and didn’t throw my taste buds in any weird directions. The biggest problem I had with these are that they are incredibly messy to make (dates are crazy sticky) and more time consuming to make then what they actually are.  They are pretty healthy and very sweet, so they work for a dessert if you’re trying to watch your sugar intake.

    Eric’s Take

    9/10

    This was a fun recipe and tasted much better than I expected. I ended up making these for a party and they went very quickly. The only problem is they’re VERY heavy. I could only eat three on an empty stomach before I was full. I take this as a good thing. It’s a great and tasty way to get some energy without too much added sugar. They are incredibly messy to make, but you can utilize all the ingredients without much waste. The proportions were also well measured. This made it easy to half the recipe. Overall this was one of the best thought-out recipe we looked at this month.

  • Butternut Squash “Confit” with Wild Mushrooms and Winter Greens

    Butternut Squash “Confit” with Wild Mushrooms and Winter Greens

    In case you didn’t already know, the term confit is usually applied to meat, especially to duck. It means that the item being cooked is being cooked in its own fat. The meat is cooked very slowly, and is seasoned while it cooks. The meat is then preserved by letting it cool down and stored in its own fat.

    You may be thinking, “How can I make a confit from butternut squash? It doesn’t have its own fat!” Well, if you’re a really traditional chef, you can’t. But if you know me, you already know that I am not in any way a traditional chef. In recent years, the term “confit” has been used as both descriptive of the food and an action.

    To be frank, to confit is to Cook a food in fat until it is incredibly tender and delicious.

    So that’s what we did here. But combining a long used technique with a new definition, we’ve created a crazy tender, highly flavored butternut squash topping that you can use for whatever suits your needs. Just make it. It’s worth it. Trust me.

    Find the recipe here!

  • Vegan Sweet Potato Gnocchi with Pine Nuts, Wilted Spinach & Chive Oil

    Vegan Sweet Potato Gnocchi with Pine Nuts, Wilted Spinach & Chive Oil

    I love all things pasta.

    Gnocchi, despite being made of potatoes and flour instead of semolina and flour is no exception to that rules. I like to have gnocchi in my house at all times, I make it fresh, and then I freeze it to use later. Normally, the gnocchi I make has eggs in it, but since it’s World Vegan Month, I made fresh gnocchi without eggs. The biggest difference between the gnocchi with eggs and the gnocchi without eggs is the softness. Without eggs, the gnocchi is soft. Don’t let this freak you out though, because once they’re par-boiled they’re just fine.

    Just so you know, the chive oil is fantastic. I added extra chives after the oil was finished, because it added extra flavor plus I definitely think it looks better. I also added red pepper flakes to mine, but if you don’t like that sort of thing, feel free to omit it.

    While this dish is technically an hors d’oeuvre, it’s easy to scale it up to make it an entree.

    Find the recipe here.

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