This is a very simple and quick recipe I tweaked from this one. It makes a great lunch or dinner and can be a whole meal for a vegan or vegetarian or a side dish for omnivores. Below is what you need and how to make it! It's super yummy and took me 20 minutes including the process of chopping and making the pasta! Fast, healthy, delicious-- I aim for this in each of my recipes.
This is one of my favorite recipes from a great restaurant in my area named Francesca's (Italian food, of course). For years I have been dying to create a healthier version of this recipe for my family and after some tweaking from last week, I came pretty close to perfecting it this time around! This recipe is great as a side dish or main dish depending on your dietary preferences. So cook up and enjoy!
This recipe is great for dinner and lunch and friendly towards many ways of eating. The vegetables ensure you get your nutrients while the brown rice pasta provides one with adequate carbs and a bit of protein. The olive oil is a heart healthy fat used to sauté the meal. If you are a meat eater- feel free to add in some ground meat and tomato sauce for a more bolognese type veggie dish. If you are vegan, add some sprouted cooked lentils for more protein. And if you eat dairy, some parmesan makes this dish delectable! Whatever variation you choose with this meal, it will surely be yummy!
While I was in Greece, my grandmother and I spent a few hours making stuffed tomatoes, eggplants, and zucchini. Eggplants and zucchini take a lot more time and are not as fresh here so I opted to stick to tomatoes here and change the filling around a bit. The traditional filling is rice and meat. I decided to make it more nutritious and vegan by adding quinoa and spinach. It was definitely a smart choice to use the quinoa. It added a different crunchy flavor than rice and more protein as well. Try these as a yummy side dish or main entree. PS- Cleaning the tomatoes does take awhile so it is helpful to pre-prepare the rest of the ingredients.
A delicious and easy side dish. The more onions the better! Also tastes great in omelets the next day so be sure to try that!
This is a super easy recipe. I've been working on a ton of recipes lately, like some new muffins, but I am still tweaking the taste to make the best possible batch with the best ingrdients. In the meantime, I had a lot of kale in our fridge and knowing how good kale is for the soul I whipped up some salads. Check out my other one here if this one doesn't suit your fancy.
-1 package brussel sprouts
-1 sweet onion
-Salt and Pepper to taste
1. Preheat oven to 375 F. In a skillet heat olive oil and add roughly chopped onions until translucent.
2. Once aromatic, add the brussel sprouts until bright green, but still hard.
3. Transfer to baking dish and add desired amount of sea salt and black pepper and drizzle with balsamic vinegar.
4. Stick in oven for 30-35 minutes or until golden brown and perfectly crispy. Enjoy!
This fried rice dish is, like most of my recipes, pretty easy. I love white rice, especially after a work-out because it provides glucose to replenish your muscle stores that have gotten depleted. It also has basically no sugar so it is one of those dishes that you can eat to satiety, but won't over eat on because of its sweetness (that's sweet potatoes for me!!). I am constantly getting more and more influenced by asian foods. Just the other day in the grocery store I went down the international section and found rice noodles with two ingredients-- rice and water. For me I always find those things once I become aware of them. I may have passed that a hundred times, but never thought of looking at it because it was mixed in with all the other noodles! I ended up making a yummy stir-fry with that, which I will post sometime in the future (I am doing some trial and error to get the most delicious dish). Anyways, here is the fried rice recipe...
-1 lb. fresh cranberries
-1 cinnamon stick
-1 cup raw orange juice
-1/8 to 1/4 cup raw honey (depends on your preference for sweetness)
-1/2 cup water
- Zest from one orange (*optional)
1. Put all the ingredients in a sauce pan and bring to a boil.
2. Keep on medium heat, stirring constantly, until the cranberries start to explode (10-15 minutes).
3. Simmer for 10 minutes and zest the orange over the sauce.
4. Serve, it will thicken as it cools!
Easy and delicious :)!
This recipe is my Yiayia's (Greek for grandma) that she used to make on thanksgiving, except we opted out the bread! In the future, I may be experimenting with an almond flour crumble mixed in, but for now, between my brother's nut allergy and the deliciousness this already has, I think it is fine just the way it is. This is a great recipe for the holiday season and I am definitely going to be cooking it up for my family again during Christmastime. There are so many homey recipes out there right now, it is hard to decided which I want to try to whip up! Anyways, here is the recipe, enjoy...
This is a simple easy recipe and tastes delicious. I whipped it up last night for the carnivorous men in my family and it was devoured (yes, eating your veggies is a man thing). First pre-heat your oven to 375 F. My recipe requires 1 package of organic nitrate/nitrite-free bacon (trust me, you want to buy a good brand!) and about 1.5-2lbs (sorry this isn't very specific, but I just pick 'em up at the grocery store in 2 bags. Once you are in the kitchen, get a medium pan out, dice the bacon as best as you can-- it is so hard to dice raw bacon-- I don't know why!! Maybe I got a fatty batch? Anyhow, it doesn't have to be perfect. Throw your "diced" bacon in the pan and let it cook in its own fat on medium heat. Warning: it may painfully sizzle in your eye, so watch out! In the meantime, cut the butts of your sprouts and wash 'em. By now the bacon should be cooked so ladle it out with a slotted spoon for later use. Cook your brussel sprouts on medium-heat in the bacon fat until they are slightly golden and darker green (also add your salt and pepper to taste here). Once they looked cook, transfer to a casserole dish and bake in the oven for 25 minutes. When there is about 10 minutes left, add the bacon bits and voila! You have a beautiful, yummy side dish. If no one has a nut allergy in your family, you could bake it with pecans too, but sadly my brother does. Enjoy.
From my previous post, I was able to use all the squash seeds to make a delicious and paleo-friendly snack. My Dad went crazy for these and ate most of them off the tray after they were done baking!
It's super simple. Pre-heat your oven to 400 F. Just spread out the seeds evenly on a pan. Drizzle with an adequate amount of olive oil, and top with a bunch of sea salt and pepper.
Stick the pan in the oven. Then check on the seeds every 8 minutes until brown and crispy (about 15 minutes) is when they are perfectly roasted. Remove and let cool. Then snack and enjoy!
This is such a fall recipe. It warms the soul and is so addicting to eat in the fall. My Mom and I just whipped it together after some testing with different ingredients. I love brussel sprouts and butternut squash and this dish encompasses 2 of my favorite ingredients. Here you go: