These are absolutely delicious!!! I am going to have to quadruple the recipe next time because these will not last in our house!!! Check out the recipe here! Next I’m going to try dried cranberries, apricots and walnuts!
A few weeks ago, I asked friends through Facebook what ingredient(s) they would like to see incorporated into a recipe. I got a bunch of great responses, but one suggestion I found interesting since I had never cooked with it before was Farro. I did a little research for recipes using farro and I came up a little short. A lot of the recipes I found were for salads or soup and I wanted to make something a little more interesting. After a little bit of brainstorming, I came up with the idea to make a basic risotto using the farro. I paired that with a pan seared Chilean sea bass drizzled with a little fresh basil sauce, and the nice glass of white wine we enjoyed with it really completed the meal! Here’s the recipe…
Simple, fresh flavors. Light and satisfying. These fish tacos take no time to throw together for a really quick weeknight meal!
Combine all ingredients. Season to taste with salt.
CILANTRO SOUR CREAM:
Combine all ingredients in a blender or in a bowl and use immersion blender to puree until all ingredients are well blended.
I had planned on making this soup last weekend during the blizzard but after all the shoveling I found myself way too exhausted! However, today, was the perfect wintery day to stay in our PJ’s all day and try it out. I found this recipe on another blog, www.buenovida.com, and I made a couple of additions of my own. I stuck to the recipe until there was about 10 minutes left to simmer the soup. I had some leftover tomato sauce in the fridge so I added about a 1/4 cup. It definitely gave it just another little burst of flavor that I think it needed. My favorite part by far though was my addition of the goat cheese stirred in at the end. Anything with goat cheese has my vote! It’s a really simple soup, but filling and delicious!!!!
Lentil Soup with Parsnip & Apple
Whenever I am dieting, I literally day dream about pizza. I actually google pizza. I just down right crave pizza. I really, really love pizza. One day amidst an intense pizza craving, I googled “healthy pizza alternatives” and made an amazing discovery!
Ask yourself, do you like pizza? Do you like mushrooms? Do you like mushrooms on your pizza? How about a mushroom AS your pizza? Well then…you must try Portabello Mini Pizzas! Check out the recipe at www.slenderkitchen.com. I followed the recipe with only a couple minor tweaks. I added a little parmesan cheese under the shredded cheese before baking and I sautéed the red onions and green peppers just a little bit to soften them up before putting them on the pizza and baking. The sauce, the cheese, the toppings all really satisfied my pizza craving without the guilt of all the carbs. Mission accomplished!!!
What goes really well with pizza?
Since I didn’t want to ruin my healthy dinner with actual french fries, I decided to use up a summer squash I had in the fridge and make baked summer squash fries! They were the perfect pairing with my Portabello Mini Pizza.
Preheat oven to 400°. In a large bowl whisk the egg with just a dash of water. Add the parmesan cheese. Cut the summer squash into small matchsticks and add them to the egg mixture. Place the breadcrumbs in a large ziplock bag and add the summer squash in 3 or 4 batches so they are lightly covered with breadcrumbs. Spray a baking sheet with nonstick cooking spray and arrange the breaded summer squash in a single layer. Bake for 10-15 minutes until summer squash is tender, but crispy on the outside.
Whenever my boys don’t feel well, they always want soup. I mean, who doesn’t want soup when they are feeling under the weather? Soup really does just make you feel better!
One night, they asked for “noodle soup” so I threw together a tasty soup from whatever I could find in the fridge. This soup couldn’t be more simple – absolutely nothing fancy, but the boys loved it. I make this for them all the time now, even when they aren’t feeling sick.
We’ve been on a bit of a quinoa kick lately. It all started because Greg is sick of making and eating eggs for breakfast but still wants to get some protein in his meal. I came up with a couple ideas that have been really successful!
My first quinoa experiment was to make Quinoa Burgers to go with eggs. I thought the burger would work well with a sunny side up egg and a piece of low calorie cheese. A little texture, a little crunch, a little something different than just scrambled eggs!
Quinoa cooks very similarly to rice. It’s a 2 to 1 ratio. If you are cooking 1 cup of quinoa, you need 2 cups of water (or fat free, low sodium chicken broth). For this recipe for Quinoa Burgers you will need to cook 1 cup of quinoa. This will yield 2 cups of cooked quinoa.
Combine all ingredients (except cooking spray) in a large bowl. The consistency will be a thick and sticky. Using a 1/4 cup measuring cup, drop the mixture onto a large hot skillet sprayed with coconut spray oil (you can cook 4-5 burgers in a large skillet at once). Use the measuring cup to slightly flatten out the burger as it cooks. After 3-5 minutes over medium heat, one side should be golden brown and the burger ready to flip! Once both sides are golden brown, remove from pan and repeat with remaining mixture.
We love these burgers topped with a couple sunny side up eggs and reduced fat cheese for a really healthy, satisfying breakfast!
When I made the burgers, I made a bunch of extra quinoa to incorporate into an additional breakfast item. You wouldn’t necessarily expect quinoa to work so well for breakfast, but surprisingly…it does!
Rather than savory, this next breakfast item is on the sweeter side!
It’s a Quinoa Parfait!
Mix quinoa with agave nectar and vanilla bean paste. Layer 1/4 cup of quinoa, 3 oz green yogurt, blueberries. Repeat once more.
There you have it! Simple, healthy, delicious!!!
Nonfat Greek yogurt never tasted so good!! My kids and my husband all loved these pancakes. If you’re not a fan of yogurt, don’t worry, you would really never even know there is yogurt in them. I found the recipe at www.everydaybelle.com and I added my own special touches to it. If you love pancakes, but are looking for a healthier version, definitely give these a try!! I doubled this recipe and got 8 large pancakes. It would probably make 12-15 small pancakes.
This is one of my favorite recipes from skinnytaste.com. I swear it tastes better every time I make it. This time I added a lot more fresh cilantro than the recipe calls for and it made for really bright, fresh flavors. I ran out of cumin too, so I used paprika which was equally as tasty. A great shortcut I like to use for the rice is one bag of Steamfresh brown rice. Typically, brown rice takes an hour to cook, but 5 minutes in the microwave and the rice is done and ready to be added to the ground turkey. Huge timesaver! You can’t get much more healthy than this recipe and it’s completely satisfying on its own or with a side salad with a nice light vinaigrette.
Ready to be covered with aluminum foil and go into the oven!! Don’t forget to put about 1/2 cup of chicken stock in your baking dish. The chicken stock helps to steam the bell peppers and soften them up.
Once they come out of the oven, top with a little reduced fat shredded cheese, sprinkle with some fresh cilantro and enjoy this simple, healthy, delicious meal!!
This is a delicious snack mix I made today. I bought each ingredient separately and combined everything in a large tupperware container so that Greg and I would have something healthy to snack on this week. I like to create my own snack mixes because more often than not there are 1 or 2 things in a store bought trail mix that we don’t like. Buying each ingredient separately and making your own trail mix lets you create something specific to your taste. This mix contained dried fruit (pineapple, cranberries, strawberries), cashews, pumpkin seeds and dark chocolate covered almonds. A perfect way to sneak in a little chocolate!
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