Proof Is in the Pie: Mini Key Lime Pies


I grew up in the Florida Keys eating my fair share of key lime pie. And I’m pretty particular when it comes to this tart treat — no green pie filling for me, thank you. It’s sometimes difficult to find a recipe that delivers the perfect sweet-tart mixture. And while this one adds its own twist (read: cream cheese), these mini pie-lets hit that ideal sweet-citrus spot in a creamy, unique way. I suppose breaking tradition every now and again can have its perks.


Mini Key Lime Pies
Makes about 24

1 ½ cups graham cracker crumbs (about 10 full sheets)
6 tablespoons unsalted butter, melted
1/3 cup granulated sugar

4 ounces cream cheese, softened
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
½ cup key lime juice (I use Nellie & Joe’s Famous Key West Lime Juice)
Garnishes: lime slices and whipped cream


Preheat oven to 300 degrees. Line two 12-count muffin pans with liners.

To make the crust, put graham cracker sheets in a food processor/blender to make crumbs, or crush them in a Ziploc bag using a rolling pin. Mix the graham cracker crumbs, melted butter and sugar together in a bowl with a rubber spatula until you get a coarse, sandy mixture. Press a tablespoon of the mixture into each muffin liner, pressing down to compact the crust. Then pre-bake crusts for 5 minutes and remove from oven.

To make the filling, use a large bowl and a handheld/stand mixer fitted with a whisk attachment. Beat the cream cheese on high until smooth, about 1 minute. On medium-high speed, beat the egg yolks, scraping down the sides of the bowl occasionally. Then on high speed, beat the condensed milk and lime juice until it’s all combined.

Use a tablespoon to pour the filling evenly over each crust. Bake 15-16 minutes until the centers of the pies slightly jiggle. Cool the pies on wire racks until completely cool and then refrigerate for at least 2 hours and up to 1 day. Serve chilled pies with whipped cream.


Wok It Out: Chicken Cauliflower Rice Stir Fry Bowls

Here’s a low-carb, guilt-free option for when you have a hankering for Asian food. A wok works really well, but you can feel free to sub it out for a large skillet. This is one of those recipes that I just threw together one night without measuring everything. It’s a go with the flow … add your favorite ingredients … type of recipe. And it’s altogether super tasty.

Chicken Cauliflower Rice Stir Fry Bowls
Serves 2-4

1 tablespoon sesame oil
2-3 tablespoons sunflower oil
2-3 eggs, lightly beaten
1 tablespoon garlic, minced
½ tablespoon ginger, minced
½ small white onion, chopped
1 cup baby portabella mushrooms, sliced
2 carrots, chopped
7-ounce package fully cooked grilled chicken strips, chopped into bite-size pieces
1 batch broccolini, stems removed
10-ounce bag riced cauliflower
2-3 tablespoons soy sauce, or to taste
1 tablespoon rice wine vinegar
green onions, sliced for garnish
Sriracha hot chili sauce, to taste

Heat sesame and sunflower oils in wok over high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 60 seconds. Add eggs and cook, stirring constantly, until just set. Remove eggs and set aside in a bowl.

Add a bit more oil to the hot pan, if needed. Add onion, mushrooms and carrots to the wok. Stir constantly, cooking about 3-5 minutes until tender. Add cooked chicken, broccolini and cauliflower rice. Sprinkle soy sauce and rice wine vinegar over mixture, stirring until combined. Cover and cook, shaking the pan occasionally, for about 5-8 minutes until the broccolini is crisp-tender.

Separate mixture into bowls, top with green onion slices and Sriracha before serving.

Good Morning: Strawberry Chia Seed Pudding Breakfast Bowls

chia seed pudding

Breakfast is a tricky meal to plan. I’m always looking for recipes that are quick, healthy and filling … and this chia seed pudding satisfies all three. I prep the pudding on a Sunday night, let it set overnight, and then enjoy these fruity bowls all week long. The best part: you choose all your favorite toppings and can even mix them up each morning.


Strawberry Chia Seed Pudding Breakfast Bowls
Serves 4-6

2 cups almond milk
1 (16-ounce) package fresh strawberries, hulled
½ cups chia seeds
¼ cups honey
1 teaspoon vanilla extract
Toppings of your choice: diced mangos, blueberries, pomegranate seeds, dried fruit, slivered almonds, flaxseed, shredded coconut, granola, cacao nibs, muesli, hemp seeds, etc.

Puree almond milk and chopped strawberries in a blender until smooth and then pour into a large bowl. Stir in chia seeds, honey and vanilla extract. Cover bowl with plastic wrap and refrigerate until set, at least 4 hours.

Spoon pudding into a small bowl, sprinkle on your favorite toppings and enjoy!