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1 large head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
2 tsp plus 1 Tbsp olive oil
4 slices bacon, thinly sliced
1 medium onion, small dice
4 medium carrots, small dice
5 medium stalks celery, small dice
4 large cloves garlic, minced
1 1/2 cups green lentils
3 1/2 cups chicken stock (vegetable stock or water would also work)
Soft goat cheese, at room temperature, for serving (optional)

1. Preheat oven to 425 degrees F. Toss cauliflower florets with 1 Tbsp olive oil, salt, and pepper and spread out on a baking sheet.
2. Roast cauliflower for 15 minutes until dark brown in spots, stirring halfway. Decrease oven temperature to 350 degrees F and roast for another 15 minutes to finish cooking through. Set aside.
3. In a medium pot over medium-high heat, heat the remaining 2 tsp olive oil. Add bacon and cook, stirring often, for about 5 minutes.
4. Add onion, carrots, and celery to the pot. Season with salt and pepper and cook until vegetables are tender, about 8-10 minutes, stirring occasionally.
5. Add garlic and cook for another 2 minutes.
6. Add lentils and stock to the pot, cover, and bring to a boil. Reduce heat to low and cook for about 30 minutes, or until lentils are cooked through. Adjust seasoning as necessary.
7. Spoon lentils into bowls and top with roasted cauliflower. Top with goat’s cheese, if desired.

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Man-o-Meter*: 8/10
Man Comment: “There’s bacon in it.”

*A new tool in which my S.S. rates each dish based on its appeal to the general male audience. He is a Midwestern, salt-of-the-earth type, and is easy to please while, at the same time, provides polite feedback. Though not a chef or cook, but an eater of most everything (less mushrooms, calamari, raw onions, and offal), his opinions matter because, well, they do to me (awWwWwWw).

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Another dish that’s “just an idea” and follows no particular recipe. I should really work on that. But I promise: just throw this stuff together in any ratio you prefer and it will come out just as lovely as you are.

Tuscan kale, rough chop
Lemon juice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pomegranate seeds
Almonds, toasted, chopped
Cauliflower, pickled

Massage the kale with lemon juice, oil, salt, and black pepper. Garnish with pomegranate, almonds, and cauliflower (I made my own, but feel free to purchase, or pick through jarred giardiniera). Great as a starter or side dish, but also enjoyed in copious amounts to qualify as an entree.

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I know, I know–I need to be focusing on recording ingredient quantities, but this one really doesn’t need much more than a list of ingredients. Crunchy raw vegetables are highlighted by a tart lemon vinaigrette, and the whole thing is soothed by creamy, gooey burrata. I love summer.

snap or snow peas, julienne
celery, thinly sliced on a bias
lemon vinaigrette (lemon juice, minced garlic or shallots, evoo, kosher salt, freshly ground black pepper)
burrata
freshly ground black pepper

Toss the snap or snow peas and celery with the vinaigrette and plate. Tear burrata and arrange on top of the vegetables. Drizzle with more vinaigrette and garnish with black pepper. Consume ferociously and with fervor, either as a starter, a side, or main dish.

snap peas and celery with burrata

The restaurant I used to work for created a Tunisian-inspired savory oatmeal. I completely fell in love, and have been making my own version ever since (first blogged here). This one is a perfect springtime recipe that takes advantage of asparagus and sweet green peas, and pairs them with a spicy harissa oil.

1 1/2 c steel-cut oats (use certified gluten-free oats if gluten is an issue)
Kosher salt and freshly ground black pepper
1 c fresh or frozen green peas
2 Tbsp harissa paste
2 Tbsp extra-virgin olive oil
6 stalks medium asparagus, trimmed and thinly sliced on a bias
5 scallions, thinly sliced on a bias
4 Tbsp pine nuts, toasted
Lemon juice, for garnish
Pecorino or Parmesan cheese, for garnish (optional–omit for a vegan and dairy-free recipe)

1. Prepare oats according to package directions; season with salt and pepper.
2. If using fresh peas, blanch for 2 minutes and place under cold running water to cool. If using frozen, thaw.
3. Combine harissa and oil and set aside.
4. Spoon oatmeal into bowls and top each with asparagus, peas, scallions, pine nuts, lemon juice, harissa oil, and cheese (optional).

Serves 4.

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High in fiber, low in fat, and completely adaptable to your taste, this soup is great for all seasons. Serve as an entree for a healthy, satisfying meal that comes together quickly for an easy weeknight meal.

1 Tbsp canola oil
1 medium onion, medium dice
3 medium carrots, medium dice
3 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 jalapeno, minced
2 Tbsp tomato paste
2 Tbsp cumin
1 Tbsp smoked paprika
1/2 cup white wine
1 28-oz can peeled whole tomatoes, crushed by hand
2 cups chicken broth (or vegetable broth to make it vegan)
3 15-oz cans black beans, drained
1 bay leaf
10 sprigs fresh thyme
Fresh cilantro (or parsley), rough chop, for garnish
Avocado, diced, for garnish
Lime juice, for garnish
Greek yogurt, for garnish (omit to make it vegan and dairy-free)

1. In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery to the pot, season with salt and pepper, and saute until tender, about 5-7 minutes.
2. Add garlic and jalapeno and cook for another minute.
3. Stir in tomato paste, cumin, and smoked paprika and cook for another 2-3 minutes.
4. Deglaze the pan with wine, scraping the bottom of the pot to loosen any stuck-on bits; reduce by half.
5. Add tomatoes, chicken broth, 1 cup water, beans, bay leaf, and thyme; bring to a boil, reduce to simmer and cook for 30 minutes, stirring occasionally.
6. Remove bay leaf and thyme and roughly puree with an immersion blender or regular blender (it should still be very chunky; alternately, you could eliminate this step completely and leave it as is).
7. Adjust seasoning and serve with cilantro (or parsley), avocado, lime juice, and yogurt (all optional).

Initially posted without a photo on account of a stolen phone, photo below was retrieved from the magical cloud!
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Featuring spring carrots, these muffins are a healthy alternative to sweet morning confections. I started with a Carrot Apple Muffin recipe from Whole Foods, and tweaked it a good bit to make them vegan. The whole wheat pastry flour makes the muffins tender, applesauce keeps them moist, and coconut oil gently perfumes the end result.

1 1/4 cup whole wheat pastry flour
1/4 cup sugar
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup grated carrots (from about 3 medium carrots)
1/2 cup unsweetened applesauce
2 Tbsp flax meal, soaked in 6 Tbsp water
1/4 cup almond milk (or any other milk alternative)
1/4 cup coconut oil, melted
1 tsp vanilla extract

1. Preheat oven to 350°F.
2. “Butter” (with coconut oil) and flour a 12-cup standard muffin tin or use muffin papers. Set aside. (I used a non-stick muffin tin and omitted this step with great results.)
3. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt.
4. In a separate bowl, combine carrots, applesauce, soaked flax meal mixture, almond milk, coconut oil and vanilla.
5. Add half the carrot mixture to the flour mixture, stir until blended then add the rest of the carrot mixture.
6. Spoon batter into muffin cups and bake about 15-17 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

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Notes from attempt #1: (Baking time: 20 minutes) Delicious, tender, moist, lovely! The only problem is the muffins are tiny tiny tiny–they barely rose in the oven. Definitely worth re-doing again (and again and again) to figure out what went wrong, because they are that delicious!

Notes from attempt #2: (Baking time 16 minutes) The muffins are still very small, but a tad bit larger than the previous attempt–but I’m okay with that! It’s a great guilt-free treat that compliments breakfast or completes a mid-afternoon snack.

Estimated nutrition facts: 130 calories, 6 g fat, 16 g carbohydrates (2 g fiber, 6 g sugar), 2 g protein, vitamin A 30%

I’ve been wanting to make this chilled soup for a while, but wasn’t expecting anything earth-shattering. This recipe, however, is pretty spectacular. Rich, luscious, and creamy, it is a meal in itself. A garnish of the soup’s main ingredients gives texture to the final dish, which looks like it came straight from a restaurant kitchen.

1 3/4 cups diced cucumber (1/2 large hothouse), plus more for garnish
1 cup green grapes, plus more for garnish
1 cup slivered or sliced almonds, plus more for garnish
1 clove garlic
1 cups cubed baguette (1/2 a demi-baguette)
2 Tbsp apple cider vinegar
2/3 cups extra-virgin olive oil, plus more for garnish
Kosher salt, to taste

1. Combine all ingredients in a blender.
2. Add 2 cups water to the blender and whirl until smooth.
3. Divide evenly among bowls and garnish with diced cucumber, green grapes (halved), almonds, and a drizzle of extra-virgin olive oil.

Serves 2-4

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