Oh.My.Goodness. This was perfect – the combination of these few, simple ingredients was so yummy. I love Portobello mushrooms because they are so meaty and savory, the parmesan cheese shavings were salty and nutty, the tomatoes added sweetness and the simple vinaigrette blended well with all. It tastes so fancy – sorry, I couldn’t help but admit that This is a total keeper and will be a regular in this household – well, for me anyway. Thanks for reading, enjoy!
Mixed Greens with Dijon Vinaigrette and Roasted Portobello – adapted from Annie’s Eats
For the dressing:
1 clove garlic, finely minced
1 tbsp. Dijon mustard
¼ tsp. kosher salt
Pinch ground black pepper
¼-½ cup red wine vinegar*
½ cup extra virgin olive oil
For the roasted mushrooms:
2 or 4 full-size Portobello mushroom caps, gills scraped out and wiped clean
Ground black pepper
For the salad:
Mixed greens, rinsed and dried
Shaved Parmesan cheese
Cherry or grape tomatoes
*Start with ¼ cup of vinegar and add more as desired to taste. The more tart you like your vinaigrette, the more vinegar you will want to use.
To make the dressing, combine all of the ingredients in a jar or bottle with a secure lid. Shake well so the ingredients are well combined and emulsified. Place in the refrigerator for at least 30 minutes – longer is better.
To make the mushrooms, preheat the oven to 425˚ F. Slice the Portobello caps about ½-inch thick. Add to a bowl and toss with a bit of olive oil, just enough to coat lightly (about 2 tablespoons). Season with salt and pepper. Spread in a single layer on a baking sheet. Roast, flipping halfway through baking, about 15 minutes total.
While the mushrooms are roasting, portion the mixed greens between serving plates. Top with shaved Parmesan and tomatoes. Top with the warm mushrooms and drizzle with the vinaigrette.
This was so good that I just had to have seconds. I didn’t feel guilty because this soup is super healthy and low in fat. I tweaked this recipe a bit by adding more seasoning and cooking the lentils in vegetable broth. I loved the bite of the lentils and veggies in this, the creaminess of the Greek yogurt and the herby flavor of the cilantro. As simple as this is it’s so flavorful and a definite keeper! It’s also so cheap to make – you can’t beat that Thanks for reading, enjoy!
Heat olive oil in a pan. Add the carrot, celery, onion and garlic. Stir on low heat for about 7 minutes, or till the vegetables are soft. Dont let them brown.
Add the red lentils to the vegetables, and stir for about 1 minute. Add paprika, salt, cumin, cayenne and vegetable broth. Bring to a boil. Then reduce heat to low, place a lid on the pan, and simmer for 10 minutes or till the lentils are cooked but still holding their shape. Dont let the lentils get mushy. Add more water during cooking, if needed.
When the soup is done, serve with a dollop Greek yogurt.
I picked up some quinoa from my local health food store the other day – it’s so much cheaper buying from the bulk bins. I have used quinoa once before to make a quinoa pudding – kind of like rice pudding, only slightly healthier. I remember that tasted great, so I’ll have to find another recipe to share with you – preferably a vegan version.
The first picture is the product of all those steps – it really was perfectly fluffy I used a cup of the cooked quinoa to make this quinoa breakfast bowl. It was tasty and super filling with out the bloat. I was satisfied for hours after eating this. Thanks for reading, enjoy!
Quinoa Breakfast Bowl -
1 cup cooked quinoa
unsweetened almond milk (or milk of your choice)
raisins, walnuts, cinnamon, maple syrup
1. Spoon your cooked quinoa in a bowl, top with your desired amount of milk and microwave for 1 to 2 minutes to heat through. Add your desired toppings and enjoy!
I’ve been kind of obsessed with finding a carrot soup recipe because I’m on the lookout for healthy, vegetarian lunches and dinners. I’ll admit it doesn’t look appetizing at all – but it’s the taste that counts! This is a mix of a few different recipes I found – but it’s mostly a huge experiment of flavors. I added a little of this, and a little of that which resulted in a peppery, thick soup. I know it’s not my most favorite thing I’ve ever made, but it’s pretty good. I’m not the best at whipping up meals off the top of my head, but I’m getting more adventurous. Thanks for reading
fresh orange juice ( I used about 1/4 of one orange), to taste, optional
kosher salt and fresh cracked pepper, to taste
4 cups vegetable stock
1. Preheat the oven to 400 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with the salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in bite-sized chunks.
2. Heat up a large soup pot over medium, add the carrot-and-onion mixture, cilantro leaves and the dry seasonings. Cook, stirring, for 1 minute, then stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Squeeze in your orange juice, add more cilantro and check for seasoning and serve.
Tonight was my chance to make a meal that I know my husband would not appreciate, and I haven’t made a dish like this since March. It makes a lot of food and it’s so cheap and a great meal for using up my pantry staples. This time I used organic ground turkey instead of the usual lean ground beef. The turkey wasn’t much more expensive than the beef, but I knew I wanted to make this as lean and healthy; so I chose it. The texture of the turkey is less dense than beef when cooked and I didn’t need to drain any fat off. I forgot to add the brown sugar to offset some of the acidity of the tomato, but we remedied that by adding ketchup to our bowl of chili mac. Personally, I love to add ketchup to any macaroni and cheese recipe because it gives a subtle sweetness and tang to the meal. M doesn’t get it, but the kids appreciate a healthy squeeze of ketchup too Thanks for reading, enjoy!
Turkey Chili Mac -
1 tablespoon olive oil
1 pounds lean ground turkey
Salt and pepper to season the turkey
1 onion, diced
4 or 5 mini bell peppers (*or one large bell pepper)
1 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon onion powder
1 teaspoon coriander
1/2 teaspoon Mexican oregano
1 teaspoon salt
3 garlic cloves, minced
1 TBSP brown sugar (*I forgot to add this)
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
8 ounces (2 cups) elbow macaroni
2 cups water
½ cup cheddar cheese
1. Heat oil in a 12-inch non-stick skillet over medium heat and add ground turkey. Season with a dash of salt, pepper, onion powder. Once the meat is no longer pink, pour into a bowl and set aside.
2. Saute the peppers, onions and garlic until tender, about 5 minutes. Add chili powder, cumin, onion powder, coriander, oregano, 1 teaspoon salt, and brown sugar and cook over medium heat for 1 to 2 minutes until fragrant.
3. Stir in tomato sauce, diced tomatoes with garlic, elbow macaroni, and 2 cups water. Stir to combine, cover and keep at a high simmer for about 10 – 14 minutes or until juices are absorbed and macaroni is tender.
4. Stir in cheddar and season with freshly ground pepper. Taste for salt and add if needed.
Quick Post: I just had to try this when I saw it. I’ve been looking for creative ways to make healthier breakfasts lately and I thought this would be a fun one to try. This recipe has it all – protein, fiber, healthy carbs, healthy fats – there is so much going on. I might even convince the kids to try this because it’s so different and I would feel good about giving them something that’s not their preferred sugary cereal. Thanks for reading, enjoy!
Other options: add nut or seed butter or in place of the preserves, shredded coconut, replace cottage cheese with high-protein Greek yogurt, sprinkle with cinnamon, raisins, other fresh fruit, goji berries etc!
1. Place two banana halves in serving dish or bowl. Add scoops of cottage cheese on top of banana. Drizzle with fruit preserves and garnish with flax, chia and chopped nuts.
Lunch…I’m not always great at lunch. It’s usually leftovers, sandwiches or salads. This is more work, but I get at least 3 meals out of it. I chopped up some zucchini, summer squash, cremini mushrooms, tossed a handful of baby carrots and grape tomatoes on a baking sheet. Use whatever veggies you love to roast, drizzle lightly with olive oil and sprinkle kosher salt and fresh cracked pepper over all. Bulgur cooks really quickly and by the time all the vegetables were finished roasting I had a really healthy lunch ready to be enjoyed. This was surprisingly good! I knew I would love the roasted vegetables, but the bulgur was cooked in plain ‘ol water with a pinch of kosher salt added. It has a nutty flavor and a meaty texture and keeps you feeling full longer because of all the fiber and protein. I felt full for hours but didn’t feel bloated. Thanks for reading, enjoy!
Roasted Vegetables Over Bulgur -
1 small zucchini
1 small summer squash
5-6 cremini mushrooms
handful of grape tomatoes
handful of baby carrots
kosher salt and freshly ground black pepper
1 cup of bulgur wheat, cooked to package directions
handful of baby spinach
zest of one lemon
1. Preheat oven to 400 degrees. Line a baking sheet with heavy duty aluminum foil. Clean and prepare your vegetables – slice zucchini and summer squash into coins, slice cremini mushrooms in half and discard stems. Toss baby carrots with a drizzle of olive oil, kosher salt and pepper. Roast for 15 minutes. Take the pan out, toss the carrots and add seasoned squash and mushrooms to the baking sheet, roast for another 10-15 minutes. Toss in the grape tomatoes during the last 5 minutes. Serve 1 cup of roasted veggies over one cooked up of bulgur tossed with baby spinach leaves for good measure, and sprinkle lemon zest over top of all. Enjoy!
Quick Post: Ranch dressing mix isn’t something I use often enough to warrant making, but I’ve become a bit of a food snob! When I think of the junk that is in that packet (like MSG for instance) my skin crawls. Now, yes it would have been much more cost-effective to just use the packet that I have (it’s at least four years old…no expiration date) but I decided to look for a recipe instead. A few bucks, and a flat of Mason jars later I have a mix full of flavor and no MSG! It smells fresh and I’m not afraid to use it!;) More on what I’m using this for later this week! Thanks for reading, enjoy:)
This is so good, super simple but oh, so flavorful. While looking through Publix’s online ad, I discovered that boneless, skinless thighs were on sale this week and immediately I thought of this recipe. It’s marinated in some of my favorite flavors – lime, cumin and chili powder.
I’m serving these grilled with tortillas, this salsa (I was craving it) and my “orange” rice. I’m pretty plain when it comes to taco night because there is always rice, cheese and pico de gallo, or in this case salsa. My family is (thankfully) easy to please most times:) Thanks for reading, enjoy!
1. Combine all ingredients minus the chicken. Place the chicken in a gallon size Ziploc bag and pour the marinade over top. Mush the bag to coat all the chicken well. Place the plastic bag in another container to protect the rest of the fridge in case the bag leaks. Marinade for 4 but no longer than 8 hours.
2. Preheat outdoor grill and cook the chicken pieces for 7 minutes a side. Take off grill, cover with foil and let rest for about 5 minutes. Enjoy!