Maddie Augustin

the diary of a mad food scientist

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Pumpkin Pie Dip

Pumpkin Pie Dip

November 24, 2015June 21, 2018

Are you sick of Pumpkin spice yet? We sure aren’t – okay, but we may be crazy, who knows. If you’re not sick of Pumpkin Spice, whip this Pumpkin Pie Dip up in just a few simple steps with just a couple of ingredients. It’s delicious with some fresh apple slices, juicy strawberries or sweet pears.

Here’s what you’ll need:

1 1/2 cup plain Greek yogurt
1 cup pumpkin puree
1 1/2 tsp stevia
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon

Directions:

Combine the ingredients and enjoy as a dip with sliced fresh fruit, or just by itself!

Nutrition Facts:

Total Servings: 5
Calories: 54
Protein: 7.3g
Carbs: 5.9g
Fat: 0.1g

If you’re feeling fancy…

Add some pureed dates for a rich, caramel-like flavor

or

Add some of your favorite nut butter because, let’s face it, nut butter makes just about everything better!

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Chopped Broccoli Salad with Curry Dressing This C

Chopped Broccoli Salad with Curry Dressing

This Chopped Broccoli Salad with Curry Dressing is sooo fab. It’s loaded with fibrous veggies, crunchy and healthy fat-filled cashews, and a creamy and rich in protein Greek yogurt dressing. This salad is perfect for meal prep, simply toss it and store it for a simple grab-and-go lunch! Add grilled chicken for a boost of protein, or keep it vegetarian, and enjoy it as is!

Ingredients
2 green onions
4 cups chopped broccoli, about one medium head
½ cup golden raisins
½ cup shredded carrots
½ cashews

Dressing
½ cup Greek yogurt
2 tbsp curry powder
1 tbsp honey
½ tsp sea salt

Directions:
Finely chop broccoli, and slice the green onions into disks.
Prepare curry dressing. Add Greek yogurt, curry powder, honey, and sea salt to a bowl and stir to combine.
In a large mixing bowl, add green onions, broccoli, golden raisins, carrots, cashews, and dressings. Mix until well combined and enjoy within four days!
#recipeideas #healthyrecipes

Happy Spring, loves 🌷 This Angel Food Trifle f

Happy Spring, loves 🌷

This Angel Food Trifle for Two is layered with fresh flavors to welcome sunshine, fresh flowers, rainy evenings, light jacket weather, and all things spring. It’s three layers: first, a light and airy angel food cake (store bought, box mix, or homemade, the choice is yours), fresh strawberries, and a lemon scented whipped yogurt. Dig in.

Ingredients:
2 cup angel food cake, cut into cubes or rounds
1 cup strawberries, chopped

Lemon Scented Yogurt
3/4 cup Greek yogurt
3/4 cup heavy cream
1/4 cup honey
1 tsp vanilla extract
1/2 tsp lemon zest

Directions:
Add Greek yogurt, heavy cream, honey, vanilla extract, and lemon zest to a stand mixer. Whisk on low for 30 seconds, then increase the speed to high and whip for 3-4 minutes, or until light and fluffy. Refrigerate for at least an hour to set.
Assemble the trifle. Layer angel food cake, strawberries, and whipped yogurt into two serving glasses. Enjoy!

This Chopped Couscous Salad with Creamy Feta Dress

This Chopped Couscous Salad with Creamy Feta Dressing is a follow-up from my previous chopped salad that you all loved. This one features nearly 20 grams of protein per serving! This one features toasted couscous, fresh cucumber, bright red onion, and zippy pepperoncini all deliciously cradled in a creamy feta dressing.

Simply chop your ingredients, blend together your dressing, toss, and enjoy!

Ingredients
1 (15.5 oz) can chickpeas, drained and rinsed
1 cup pearl couscous, cooked
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup spinach, chopped
¼ cup red onion, diced
¼ cup pepperoncini, chopped

Creamy Feta Dressing
1 cup Greek yogurt
½ cup crumbled feta
3 tbsp fresh dill, packed
Directions:
Add greek yogurt, feta, and dill to a food processor, and blend until smooth.
Prepare salad. Drain and rinse chickpeas, cook couscous according to package directions, dice cucumber, halve cherry tomatoes, chop spinach, finely dice red onion, and chop pepperoncini.
Toss everything together until evenly mixed and dressed. Enjoy within four days.

Chopped Quinoa Salad with Green Goddess Dressing

Chopped Quinoa Salad with Green Goddess Dressing

Every salad is better when everything is chopped up nice and small, right? The perfect bite every single time! This salad is delivering the perfect bite every time with a scrumptious Green Goddess-inspired dressing holding it all together!

Ingredients
Green Goddess Dressing
1 small garlic clove, peeled
½ lemon, juiced
½ cup Greek yogurt
¼ cup packed parsley leaves
2 tbsp chopped chives or scallions
2 tbsp packed basil leaves
2 tbsp packed tarragon leaves
2 tbsp olive oil
2 tsp soy sauce
Salt and freshly cracked black pepper

Salad
1 cup quinoa, cooked in broth
1 medium shallot, finely diced
2 cup chopped broccolini, finely chopped
1 cup cabbage slaw, chopped

Directions:
Prepare quinoa. Bring quinoa and broth to a boil, cover, and reduce heat to low. Cook for 15 minutes, or until the liquid is absorbed fully, and the quinoa is tender and fluffy.
Meanwhile, prepare the Green Goddess Dressing. Add all of the dressing ingredients except for the olive oil to a food processor. Blend until smooth. Slowly add the oil to the dressing and pulse until just combined.
Finely dice the shallot, finely chop the broccolini, and chop the cabbage slaw.
Assemble the salad. Add the quinoa, veggies, and dressing to a large bowl and toss to combine. Enjoy within 4 days.

30 Grams of Protein?! Try this Lemon Ricotta Prote

30 Grams of Protein?! Try this Lemon Ricotta Protein Pasta

Would you believe me if I told you this recipe has OVER 30 grams of protein per serving?! This vegetarian dish is absolutely packed with protein, so it’s guaranteed to leave you satiated and nourished.

Ingredients
12 oz short chickpea pasta of choice
12 oz silken tofu
4 oz parmesan cheese, freshly grated
4 cup spinach, heaping
1 cup whole milk ricotta cheese
2 tbsp lemon juice
2 tsp lemon zest
2 pinches of sea salt, plus more for pasta water
For Garnish
10-12 fresh basil leaves
2 tbsp chives
Black pepper, freshly grated

Directions:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes, or according to package directions.
Meanwhile, prepare the sauce. Thoroughly wash the lemon. Add the tofu, parmesan, ricotta, lemon juice and zest, and a pinch of sea salt to a blender or food processor. Blend until smooth.
Just before straining, set aside ½ cup of pasta water. Strain and rinse the pasta.
Return the pot to the burner over low heat. Add the olive oil, spinach, and a pinch of sea salt. Cook until wilted, about 1-2 minutes. Add the ricotta sauce and whisk in a splash of pasta water. Add the pasta and stir to coat evenly. Add additional pasta water as needed.
Chiffonade the basil leaves, and finely chop chives
Serve the pasta and garnish with fresh basil, chives, and freshly grated black pepper.

Are you a measure with your heart kind of home coo

Are you a measure with your heart kind of home cook?

slow cooker turkey ragù this slow cooker turkey

slow cooker turkey ragù

this slow cooker turkey ragù is everything. nothing beats a cozy, decadent bowl of starchy carbs paired with a decadent, complex sauce that is layered with flavors and textures.

this recipe was originally published alongside FOUR other slow cooker recipes that are nourishing, delicious, and worth the wait! find them through the link in my bio.

Ingredients
6 cloves garlic
3 large Carrot
3 stalks Celery
1 large Onion
1 lb Ground turkey
28 oz can plum tomatoes
10 oz mushrooms
1 tsp baking soda

½ cup red wine
2 tbsp tomato paste
1 tbsp olive oil
1 ½ tsp oregano
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes

Serve with:
Parmesan
Polenta or pasta of choice

Directions:
Add baking soda to ground turkey, mix, and set aside for fifteen minutes. Meanwhile, finely chop mushrooms, onion, carrots, and celery, mince the garlic, and crush the tomatoes.
Note: we recommend dumping the tomatoes into the slow cooker, and crushing them by hand or with a wooden spoon for a mostly mess-free method.
Preheat a large skillet with oil to medium heat. Add the ground turkey, and a generous pinch of salt and pepper. Cook, stirring occasionally until the turkey is browned through.
Remove the turkey from the pan, and transfer to the slow cooker. Return the pan to the heat, add oregano, red pepper flakes, tomato paste, and caramelize for 1-2 minutes, or until darkened in color. Add mushrooms, and cook, stirring occasionally, until the moisture is released, and they begin to brown, about 6-8 minutes. Remove from the skillet add add to the slow cooker. Return the pan to the heat, and add wine, scraping any browned bits that may be stuck to the bottom. Simmer the wine until halved in volume, about 1-2 minutes.
Add the wine and remaining ingredients to the slow cooker, and cook on low for 3 hours or high for 6 hours, or until the vegetables are ultra tender. Enjoy over pasta or polenta, and serve with freshly grated Parmesan cheese.

this recipe was originally published for @experiencelifemagazine

Do you have a go-to meal rotation? Recipe | Spicy

Do you have a go-to meal rotation?

Recipe | Spicy Peanut Noodle Bowl

This Spicy Peanut Noodle Bowl has a permanent spot in my meal rotation! This dish is loaded with a rainbow of fresh veggies and doused in a sweet, salty, and a little bit spicy peanut dressing that I could practically drink 🤤

Ingredients
Bowl
3 green onions
1 red bell pepper
4 oz pad thai brown rice noodles
2 oz peanuts
1 cup shelled edamame, frozen
1 cup shredded purple cabbage
1⁄2 cup shredded carrots
Spicy Peanut Sauce
1 clove garlic
1/3 cup water
3 tbsp peanut butter
2 tbsp coconut aminos or tamari
1 tbsp honey
2 tsp chili garlic paste
1 tsp ginger
1⁄2 tsp toasted sesame oil
1⁄2 tsp red pepper flakes
Directions:
1. Mince garlic and ginger. In a small bowl, whisk together garlic, water, peanut butter, coconut aminos, honey, chili garlic paste, ginger, toasted sesame oil, and red pepper flakes until a smooth sauce forms.
a. Note: if your peanut butter or honey is solid or sticky, set the jars in a warm water bath for five minutes to soften before mixing the sauce.
2. Prepare the vegetables. Slice green onions, discarding the roots and dice the red bell pepper, discarding the seeds and stem. Submerge the edamame in hot water for 5 minutes to thaw.

3. Bring a large pot of water to a boil, and boil the rice noodles according to package directions. Strain and rinse the noodles thoroughly in cold water. Set aside.
4. In a large mixing bowl, toss the rice noodles with the peanut sauce, bell pepper, shelled edamame, purple cabbage, and shredded carrots.
5. Just before serving, garnish with peanuts and sliced green onions. Enjoy within five days.
a. Note: we recommend serving this dish with pan-fried tofu

Easy Peel Eggs EVERY TIME! Not even being dramati

Easy Peel Eggs EVERY TIME!

Not even being dramatic here... but hard-to-peel eggs can ruin your day.

So, I dove deep into egg science to come up with an actually fool-proof way to easy-peel boiled eggs. This method works for me every single time! If you’d like to read more on the full research, follow the link in my bio to the original article with @experiencelifemagazine

Ingredients
10–12 large ice cubes
6 large eggs, room temperature
3 quarts water, plus more for the ice bath

Directions
- Bring a large pot of water to a rolling boil. Once boiling, use a slotted spoon to carefully lower the eggs into the boiling water.
- Allow the eggs to boil for 30 seconds, then reduce the heat to a low simmer, cover, and cook to desired doneness: 6 minutes for a runny yolk, 8 minutes for a jammy yolk, and 13 minutes for a hard yolk.
- While the eggs are cooking, prepare an ice bath. Fill a large bowl or a clean sink with enough cold water and ice to fully submerge all of your eggs.
- Remove the eggs from the water with a slotted spoon and submerge them in the ice bath for at least 15 minutes to cool completely. Refrigerate and store in the shell.
- Enjoy within a week and peel just before eating by gently cracking the shell on a solid surface until the egg has a small web of cracks around the entire surface. Peel under running water, starting at the large base of the egg.

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