Cassie DeNisco

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My Iced Matcha Recipe!

As I mentioned in my last week’s post, I have been loving this Iced Match Recipe! I look forward to it each and every morning! Matcha is so great for me because it doesn’t leave me anxious and jittery like coffee or chai does so this is a great alternative.

Before you start making matcha, you definitely want a few things on hand to make your life easier! I’ll link my go to matcha essentials below! They’re affiliate links so I do make a small commission if you purchase through me!

iced matcha recipe

Ingredients

Chamberlain Coffee Matcha

Milk of choice (i love almond)

Ice

Sweetener of Choice (I go between sugar free vanilla or caramel)

Directions

  1. Start by boiling water. Grab a glass cup and pour 1 tsp matcha into it. Mix in the hot water and use your mini electric blender to blend. (can use a regular whisk too but electric one works better)
  2. Prep the cup you’re actually going to drink out of by adding ice, 1-2 pumps sweetener, and 1 cup of milk.
  3. Pour the hot matcha over the iced cup and stir with a straw to combine!
  4. Enjoy!!

Matcha Must Haves

Electric blender- shop here

Chamberlain Matcha- shop here

Cute Cups- shop here

Sweeteners- shop here

I hope you loved my iced matcha recipe! It’s so simple and I highly recommend giving it a try if caffeine makes you too jittery! This gets my day going but in a more natural way that doesn’t give me crazy highs and lows!

If you liked this post, be sure to let me know below and check out more posts here!

My Zucchini Pasta Recipe!

I stumbled upon this recipe when I unused Zucchini in my fridge. I was craving pasta and ended up with this delicious summer zucchini pasta recipe.

This pasta is so light and tastes so fresh because you’re really using in season veggies. You can also swap out the protein to your liking but I found the sausage just really makes this great!

zucchini pasta recipe

Ingredients

1 pound rigatoni pasta

2-3 small zucchini diced

1 cup grape tomatoes diced

4 Italian sausages (I slice them open and discard the casing)

olive oil

1 tbsp garlic

red pepper flakes

salt/pepper

parmesan cheese (I used vegan)

Directions

  1. Fill a large pot of with water and boil it to cook your pasta. Follow the directions on the pasta box to cook.
  2. In a sauté pan, add a little olive oil then the ground sausage. Cook until lightly browned (no pink).
  3. Add in minced garlic, diced zucchini and diced tomatoes. Cook until zucchini is soft and tomatoes start to burst open. Sometimes I put the lid on my pan to help steam everything quicker.
  4. Once the veggies are soft, drain your pasta but save 1 cup of the water. Add pasta and pasta water to the veggie pot.
  5. Mix well and add salt and pepper to taste.
  6. Plate pasta and top with cheese and red pepper flakes.

I hope you’ll give this zucchini pasta recipe a try! I absolutely love making this once a week with the in season veggies. It’s literally so delicious and has become a staple in my house. You can even make it without the sausage and it’ll be just as good!

Be sure to check out my other recipes here! And check out my pinterest here for more content!

My Go To WeekNight Dinner!

There’s nothing I love more than an easy dinner! This recipe is sure to become a staple in your house because of how easy it is! I love the flavor combo and honestly stumbled upon it after trying to just use what I had! This has seriously become my go to weeknight dinner

A major theme in my recipes these days is using what I have on hand. I’ve found that I really feel better when I eat at home so I’ve been raiding my fridge and pantry each week to make sure I’m using what I have!

go to weeknight dinner

Ingredients- feeds 4

16 oz package of Brussel Sprouts

16oz package of Ground Turkey

2 1/3 Cups cooked white rice (I use a rice cooker but make it however you like)

1 tbsp Soy Sauce

2 tsp sriracha

garlic powder

onion powder

paprika

salt & pepper

olive oil

sesame seeds to garnish

Directions

  1. Start by preheating your oven to 425 for the brussel sprouts. Quarter then by slicing them down the middle and then down each middle again.
  2. Add them to a parchment lined baking sheet and drizzle with olive oil & salt/pepper to your liking. Bake for 12-15 minutes or until crisp and brown.
  3. Cook your ground turkey in a sauté pan over medium heat and add in soy sauce, sriracha, garlic powder, onion powder, and paprika. Cook until browned!
  4. Once everything is finished cooking assemble your plate by putting the cooked white rice, ground turkey, and then Brussel sprouts. Sprinkle with sesame seeds and enjoy!

My other recipe this month also had Brussel sprouts in it so as you can see that what I have as a leftover. It saves you money using what you have but it’s also much healthier than ordering out!

This recipe literally takes like 20 minutes tops and is a really good weeknight meal. You can make it even healthier by doing brown rice or a grain but I just prefer white rice! If you liked this go to weeknight dinner, you can read more here! You can also follow me on pinterest where I get all my recipe inspo!

Brussel Sprout Pasta Salad Recipe!

Summer for me is all about a good pasta salad. I live for it at BBQs and just weeknight dinners in general. Lately I’ve been trying to really use up all the produce in my fridge and I found myself making this Brussel Sprout Pasta Salad!

This combines some of my favorite summer flavors and does well on its own or as a side! You’ll be obsessed with the flavor combo once you give it a try!

brussel sprout pasta salad

Ingredients

1 can chickpeas rinsed and drained

7-8 Brussel sprouts thinly chopped

1 package cooked orzo

1 tsp oregano

diced walnuts

feta or parmesan cheese (I used vegan)

1 tsp parsley

1 tbsp lemon juice

salt & pepper

1/2 cup olive oil

Directions

  1. Sauté your Brussel sprouts in a pan with a drop of olive oil. You just want them to be soft and not too crispy!
  2. Assemble the dressing by combining olive oil, lemon juice, oregano, parsley, and salt & pepper. Mix well and set aside.
  3. Mix together the cooked orzo, Brussel sprouts, and chickpeas then add in the dressing and mix well.
  4. Garnish with diced walnuts and cheese!

This is the most delicious pasta salad. It gives you a little more than a normal one would with the protein from the chickpeas and nuts and then the greens from the Brussel sprouts.

I also love the light dressing. Sometimes people get a little too crazy with the flavors and I’ve found this really compliments these well! If you loved this recipe, you can check out my others here! You can also follow me on pinterest @cassiedenisco for more recipes!!

My Homemade Salad Pizza Recipe!

I’ve been on a serious pizza kick after learning to make really great dough! Being dairy free has left me somewhat limited my pizza choices these days. I’ve been making this homemade salad pizza recipe on repeat because it’s so good!

This recipe is great for a leftover night when you have salad and veggies you’re just trying to finish up. I’m excited to make this over the summer once my veggies are ready to harvest from my garden. It’s going to be so fresh and delicious!

Ingredients for Dough:

1 packet active yeast

2 cups water

5 cups flour

2 tbsp salt

olive oil

Ingredients for Pizza:

Pizza sauce

Mixed Greens

1 diced red onion

1 diced tomato

1 large shredded carrot

1 diced cucumber

Directions:

  1. The dough is going to take the longest so make sure you leave ample amount of time for it. Start with your 2 cups of lukewarm water and slowly mix in active yeast packet. Let sit for about 5 minutes.
  2. Add in your flour, salt and knead. Let this sit for about 2 hours and then kneed again and place in a clean bowl with a little bit of olive oil. I let it sit for another 3 hours just to make sure it’s set. Next I roll it out with just a sprinkle of flour!
  3. Preheat the oven to 425 and leave your pizza pan in the oven while it preheats. This is a pro tip to get the bottom crisp.
  4. After you roll out the pizza and form the crust, place your sauce on top and bake for about 10 minutes until everything is golden brown.
  5. While it’s baking, prep your veggies! Layer down the mixed greens first and then any toppings you love! I listed my favorites above!

As you can see, this is the easiest homemade salad pizza recipe ever. You get a delicious and healthier pizza in like no time. I’ve found that making my own dough is so rewarding and honestly just tastes so good. You’ll be just as obsessed as me if you make this!

Be sure to follow my blog and check out my pinterest so you don’t miss anything from me!! You can check out more summer recipes here!

My Go To Greek Salad Bowl

As the weather gets warmer, I become more obsessed with salads and bowls. I’ve been making this Greek salad bowl on repeat and I just had to share it with you. The flavors are so fresh and I feel like everyone has these ingredients on hand in the warmer months!

Often salads can be so daunting because they’re just not filling but I make sure to hit all my bases with a salad that is well balanced. From protein to fiber and carbs, this salad will have you wanting it for dinner all week long!

greek salad bowl

Ingredients:

pickled red onions

canned chickpeas drained & rinsed

diced cucumber

diced tomatoes

dill

lemon

tzaziki

pita

cooked farro or couscous

greens of choice (I like a 50/50 blend)

Directions:

  1. Add diced cucumbers, tomatoes, chopped dill, and the juice of half a lemon to a bowl and let set for about 30 minutes.
  2. Warm your pita by preheating oven to 350 and baking until brown on each side but not too crisp.
  3. Assemble your salad with greens, cooked couscous, tzatziki for the dressing, cucumber tomato mix, chick peas, and picked red onions!
  4. Enjoy!

Salads like this really keep you full because they have the greens but they have the the grains that do the heavy lifting. I used to avoid salads because I knew I’d be so hungry after eating one but looking at one like this has changed the game for me.

This greek salad bowl is honestly my new obsession! I have a few other salad recipes here on the blog or you can check our my pinterest for even more recipes!

Homemade Crunch Wrap Recipe

Looking to spice up your taco night? I have you covered with this homemade crunch wrap recipe. I seriously love this recipe when you’re not in the mood for just a regular taco night.

This is essentially a taco bell copycat recipe and it was an instant hit for dinner here. Obsessed with how easy this recipe was and how seriously yummy it is too!

crunch wrap recipe

Ingredients:

1 pound ground turkey or beef

2 tbsp taco seasoning

soft tortillas in wrap size

crunchy circular tortillas

diced yellow onion

1 diced tomato

chopped romaine lettuce

jalepeño

hot sauce

Directions:

  1. Cook your meat and add taco seasoning.
  2. Microwave your soft tortilla for 10 seconds so you can easily mold it.
  3. Assemble your crunch wrap with your favorite filling with the soft tortilla down first. I love ground turkey, tomatoes, lettuce, vegan cheese, jalepeños, onions, and some hot sauce.
  4. Warm a frying pan with a little bit of butter.
  5. Place the crunchy circular tortilla on top then fold your soft tortilla over. This is the hardest part because it’s so tricky. As soon as it’s all assembled place it seam side down in the pan. This will seal it so it doesn’t explode.
  6. Flip after about 2-3 minutes to crisp the other side and then enjoy!!

I cannot tell you how badly I want to remake this as I’m writing this. It just elevates your taco night and creates something so filling and yummy. I am huge on making sure your dinner hits all the points to fill you up and this combo definitely does!

If you loved this homemade crunch wrap recipe be sure to check out some of my other recipes here! You can also check out my pinterest as I am super active on it here!

My Chicken Roaster Recipe!

This is definitely a newer recipe for me! I love this chicken roaster recipe because it’s not only good the day of but I love the leftovers. Chicken is just about the only meat I’ll eat and making a roaster like this ensures I’ll have leftovers to use in so many ways!

I like to think of this recipe as my own at home rotisserie chicken. It’s essentially the same thing but I can season it how I want and it gets so fresh and delicious! You can serve with potatoes and gravy or really however you want to! It’s so easy it’s become a staple in my meal rotation!

chicken roaster recipe

Ingredients

Whole Chicken Roaster

1 tsp thyme

4 tbsp melted butter

2 tbsp minced garlic

1 tsp garlic powder

1 tsp rosemary

Directions

  1. Preheat your oven to 425 and decide what pan you’re going to use. Sometimes I use my dutch oven and others I’ll use a throw away aluminum foil.
  2. Prep your chicken by patting it dry from the extra liquids.
  3. Melt butter and then mix in minced garlic, garlic powder, thyme, and rosemary. Pour mixture over chicken in pan and make sure it coats completely. (sometimes I add more, sometimes I need less)
  4. Cooking time will depend on weight of your roaster.. typically it’s 2-3 hours for a young chicken and sometimes you can even get the one with the pop up timer!
  5. While it’s cooking, baste with the drippings occasionally to keep it moist!
  6. Carve & enjoy!

This is the easiest chicken roaster recipe to make for dinners! If you loved this recipe, be sure to check out more recipes like this here! You can follow me on Pinterest @cassiedenisco for even more content!

My Chickpea Orzo Salad Recipe!

I definitely have summer on my mind after these really cold days! There’s truly nothing I love more than a pasta salad in the summer so this recipe is getting me in my feels. I turned chickpea orzo salad recipe into a summer staple and really it became and instant hit.

Pasta salads can get really receptive and seem all the same after awhile but this one pairs chickpeas with a lemon vinaigrette and is just so yummy! You could even turn this into a meal and just pair some protein like grilled chicken with it on top!

chickpea orzo salad

Ingredients

1 lb orzo

1 can chickpea

1/2 red onion diced finely

2 tomatoes diced

2-3 mini cucumbers diced finely

1 tbsp nutritional yeast

1 tsp basil

1/4 c olive oil

juice from 1 full lemon

1 tbsp balsamic vinegar

2 tbsp balsamic vinegar

1 tbsp fresh minced garlic

1 tsp oregano

salt & pepper

red pepper flakes

Directions

  1. Cook orzo according to package. Once cooked, drain and then put in a big bowl.
  2. Mix in chickpeas, cucumbers, tomatoes, onion, nutritional yeast, basil & parsley.
  3. Assemble vinaigrette by wishing together olive oil, lemon juice, balsamic, garlic, oregano & salt + pepper.
  4. Combine bowl with dressing and mix thoroughly. Let cool and serve with red pepper flakes on top!

I love a good pasta salad and this chickpea orzo salad is delicious! Its so refreshing with the lemon juice in the dressing! The protein from the chickpeas helps to elevate this and make it even more filling!

Let me know if you loved this recipe and check out more recipes from me here! Be sure to follow me on Pinterest @cassiedenisco for even more content!

Holiday Cocktail Recipe!!

I struggled a bit with what type of recipe I wanted to share this month. I decided it would be so fun to share one of my favorite holiday cocktail recipe to get you in the holiday spirit! Recently I’ve gotten really into making cocktails and it’s actually so much fun.

Even if you aren’t hosting a big party, this cocktail is so yummy that you’ll want to make it on your nights in too! I am big on just using what you have at home and this recipe seriously is things you probably already have in your home!

holiday cocktail recipe

Ingredients:

Vodka

Cranberry Juice (I prefer low/sugar free recipes)

Limes

Lime Juice

Shaker bottle

Directions:

  1. Pour 1/2 cup cranberry juice, 2 cap fulls of Vodka, and 2 squeezes of lime into a shaker with ice. Shake well.
  2. Pour into a cute cocktail glass and garnish with a lime!

I probably didn’t have to give you the written out directions but hey you never know! This recipe is so easy and I love how easily you can control the sugar content. I worry about how much sugar is in those crazy cocktails you get out and about so I love making it at home. I’m not a huge drinker but I love something sweet for the holidays!

This recipe was a hit on Thanksgiving and I feel like it’s going to be just as good for Christmas! The sweet cranberry with the tart lime is soooo good and you have to give it a try! Let me know if you love this holiday cocktail recipe and if you’re interested in more like this!

Shop here for my shaker bottle

Shop here for my cute plastic cocktail glass

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