Red Quinoa With Vegetables, Almonds, and Cheese

If you’ve been reading my blog for awhile (thank you to those who have!), you’ve already heard me discuss the importance of listening to your body’s cravings and eating with the seasons.  Last night was a perfect example of this.  I had bought all the ingredients to make this recipe for a red quinoa salad for dinner, but when dinnertime rolled around, my body wasn’t craving a salad at all, but instead a hot meal.  This is completely natural to experience as the warmer months transition to the colder Fall and Winter months. Our bodies crave cooling foods in the Spring and Summer (think salads and fresh fruit), and warmer foods in the Fall and Winter (stews, soups, and hearty meals). So I took the red quinoa and scavenged through my fridge to come up with this delicious recipe.  I hope you enjoy it!

 

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Ingredients  (2 servings)

-1 cup red quinoa, rinsed thoroughly under cold water.  Use your fingers to lightly rub the grains together.

-3 cups water

-1/2 bouillon cube

-2 carrots, thinly sliced

-6 oz. shitake mushrooms, thinly sliced

-1 large shallot, thinly sliced

-6 asparagus stalks, chopped into 1/2 inch pieces

-Garlic powder or 2 cloves fresh garlic, minced

-2 handfuls unsalted almonds, chopped

-Ricotta salata cheese to top (or other favorite cheese)

-salt, pepper

 

Instructions

  1. Turn oven to 425 degrees F.  Add the rinsed quinoa to a medium-sized pot with the water, salt, and the bouillion half.  Stir to mix in.  Bring to a boil, then cover and reduce to a simmer.  Cook for 20 minutes or until water is absorbed.  Drain water in a strainer if necessary at the end of cooking then add the quinoa back to the pot.  Fluff with a fork.
  2. While the quinoa cooks, heat a large skillet over medium-high heat.  Add olive oil. When the oil is hot, add all the vegetables to the pan to saute.  Add pepper and the garlic powder, but no salt yet.  Add more oil if necessary.  Cook for about 5-8 minutes, stirring occasionally, or until browned and softened. Add salt the last couple minutes of cooking.
  3. Place the chopped almonds on a piece of tin foil and toast in the oven for 2-3 minutes. Remove and turn off the oven.
  4. Combine the quinoa, vegetables, almonds, and top with ricotta salata.  Serve in bowls.  Enjoy!

 

Smoky Bacon Potato Leek Soup

Dear bacon lovers,

I have found your new favorite soup.  This dish is one I will long for all Spring and Summer as I wait for the return of soup season. The combination of seasonal vegetables with the smoky spices and bacon create a heavenly aroma that’s equally as delicious.  I guarantee you’ll be hooked.  Serve to your whole family or dinner guests this holiday season.

Ingredients

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-3 pieces bacon, chopped

-1/2 yellow onion, diced

-1 large russet potato, peeled and chopped into medium-size pieces

-1 large leek or two small leeks, tops removed, white parts sliced width-wise

-4 cloves garlic, minced

-2 dried bay leaves

-1-2 teaspoons paprika (I eyeball it)

-1-2 teaspoons smoked paprika (I eyeball it)

-1-2 teaspoons salt and pepper

-1 teaspoon extra virgin olive oil

-1 teaspoon thyme leaves

-4 cups low-sodium chicken broth

-1 tablespoon heavy cream

-chives for garnish (optional)

-croutons or crushed cheesy crackers for garnish (optional)

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I crumbled these on top and they were delicious

Instructions

  1. Heat large stock pot over medium-high heat.  Add olive oil.  When hot, add onions and bacon, and cook until browned. Add some paprika, smoked paprika, and pepper.

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2. Add the leeks, potato, garlic and thyme.  Sprinkle with more paprika, smoked paprika, pepper, and this time some salt.  Cook five minutes.

 

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3. Pour broth into the pot and add bay leaves.  Cover and simmer for 20 minutes or until  the vegetables are soft.  Remove the bay leaves and let the soup cool for at five minutes.

 

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4. Transfer to a blender (in batches if necessary) and add the cream.  Blend until smooth. Serve in bowls and garnish.

 

Healthy Wings Two Ways!

It’s nearly Fall again, which means it’s time for layers, pumpkin spiced everything and football.  With NFL season gearing up, I thought it would be appropriate to share a chicken wing recipe.  But not just one recipe, two recipes!

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My wings are no fry with no breading, and they’re ridiculously flavorful, mouthwatering and healthy.  I’m definitely proud of myself for these, as I just experimented in the kitchen and came out with something my friends loved.  I hope you enjoy these as much as I do!

Asian-Style Wings (aka, honey, garlic, five spice wings)

 

Ingredients

-6 organic chicken wings

-1 teaspoon sea salt

-1 teaspoon pepper

-1.5 teaspoons garlic powder

-1.5 teaspoons Chinese five spice

-1 teaspoon onion powder

-honey (preferably raw and locally-sourced)

-1 tablespoon melted ghee or butter

 

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Instructions

1- Heat oven to 450 degrees F.  Line a baking sheet with tin foil and preheat the baking sheet.  Rinse chicken and pat completely dry with paper towels.  Place in a large plastic ziplock bag.

2- In a bowl, combine the spices and mix together.  Add the spices, about a tablespoon of honey and melted ghee/butter to the bag of chicken and shake to fully coat the chicken. Remove the baking sheet from the oven.  Place the chicken on the sheet and place in the oven for 20 minutes.  After 20 minutes, flip the chicken and cook for another 20 minutes.

3- Remove from the oven.  Lightly drizzle honey over the wings and serve.

 

 

Indian-Style Wings (aka, Crispy Wings)

 

Ingredients

-6 organic chicken wings

-1 teaspoon turmeric powder

-1 teaspoon curry powder

-1 teaspoon garam masala

-1 teaspoon coriander powder

-1 teaspoon garlic powder

-1 teaspoon onion powder

-1 teaspoon cumin

-1 teaspoon sea salt

-1 teaspoon pepper

-1 tablespoon melted ghee or butter

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Instructions

1) Heat oven to 450 degrees F.  Line a baking sheet with tin foil and preheat the baking sheet.  Rinse chicken and pat completely dry with paper towels.  Place in a large plastic ziplock bag.

2) In a bowl, combine the spices and mix together.  Add the spices and melted ghee/butter to the bag of chicken and shake to fully coat the chicken. Remove the baking sheet from the oven.  Place the chicken on the sheet and place in the oven for 20 minutes.  After 20 minutes, flip the chicken and cook for another 20 minutes.

3- Remove from the oven and serve.

 

Looking for more recipes?  Check out all my other recipes on my blog, or reach me on my website.

Three Healthy Meals and One Dessert To Impress Your Guests This Holiday

It’s important to eat with the seasons, and with the cold winter months rolling in, it’s time to start eating warmer, more grounding foods. Below are four simple holiday recipes (also budget-friendly!) that should keep meal prep and cook times to a minimum so that you can fully enjoy your holiday season with friends and family. These dishes could either be served together as one delicious four course meal, or perhaps separately before the big Thanksgiving or holiday meal. I would serve the salad first, then serve the soup and vegetable galette together. Obviously save the dessert for last… or don’t!

Winter Salad

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-1 bag fresh spinach

-1 container of pomegranate arils

-1-2 handfuls of dried cranberries

-chopped pecans

-1 pear, diced

-feta cheese

-balsamic

1. Wash the spinach, pat dry and put into large salad bowl.

2. Add the pomegranate arils, cranberries, chopped nuts, pear and feta cheese. I like to add the juice from the pomegranate container.

3. Personally I find that the salad doesn’t need much dressing if you add juice from the pomegranate arils, but balsamic would be a good choice too. Serve and enjoy!

original recipe: autumn chopped salad

Roasted Carrot Soup

-6 organic carrots
-1 potato
-1 yellow onion
-4 cloves garlic
-chicken stock (I used veggie stock or you can just use water. You can also add a bullion cube or Italian seasoning for flavor)
-extra virgin olive oil
-salt and pepper
   1. Heat oven to 425 F. Peel the carrots and cut them into bite-size chunks. Cut the potato and onion into smaller chunks. Place the carrots, potato, onion and garlic in a baking dish with olive oil, Italian seasoning, salt and pepper and roast for 10-15 minutes, until it starts to smell delicious.
    2. Remove dish and place the roasted veggies in a pot. Fill the pot with the chicken stock until it just covers the vegetables. Throw in a bullion cube if desired. Bring to a boil then reduce temperature to a simmer and cover with a lid for an hour.
    3. Place contents of pot in a blender and blend until it’s a smooth soup. Enjoy!
Vegetable Galette
(serves 2, or serves 4 as appetizer)
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-1 puff pastry sheet, thawed
-2 small, yellow squash cut into thin circles
-3 tablespoons pesto
-1/3 cup ricotta cheese
-extra virgin olive oil
-salt and pepper
-flour or whole wheat flour (could also use a GF flour, like coconut flour)
   1. Preheat oven to 400 degrees F.
   2. Sprinkle some flour on the counter or on a cutting board. Lay puff pastry sheet out on top of the flour. Use a rolling pin to spread the sheet out a bit.
   3. Spread ricotta over the puff pastry sheet. Then the pesto.
   4. Lay the thinly cut squash circles on top of the ricotta and pesto. Fold up the sides of the puff pastry.
   5. Drizzle with olive oil. Salt and pepper the squash.
   6. Put in the oven for 15-20 minutes. Serve and enjoy!
original recipe: The Forest Feast, by Erin Gleeson
And finally, for dessert…
Black Bean Brownies
(boyfriend approved!)
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-1 15oz. can beans, drained, rinsed well and patted dry
-2 large eggs
-3 tablespoons coconut oil
-3/4 cups cacao powder
-1/4 teaspoon sea salt
-1 teaspoon vanilla extract
-1/2 cup raw sugar
-1 1/2 teaspoons baking power
-optional: chocolate chips or crushed nuts
   1. Preheat oven to 350 degrees F.
   2. Lightly grease a baking dish (8×8 works)
   3. Add beans to a food processor and puree. Then add the remaining ingredients, except the optional chocolate chips and nuts.
   4. If the batter seems too thick, then add a little water and pulse again. The batter should not be too runny.
   5. Distribute the batter into the greased dish and add optional chocolate chips and nuts.
   6. Bake for 20-25 minutes. Remove from oven and let cool for about 10 minutes. Your brownies are ready to serve!  I poured a little unsweetened almond milk over mine to give them a little moisture. Enjoy!
original recipe: black bean brownies

Please Join Me For Some Health Talks

This Fall I’m excited to announce I will be hosting some health talks!  If you live in or around the Bay Area, then please join me for the following events:

1. Health Coaching: A Tool To Optimize Your Health

Learn how health coaching can help you reach your health and nutrition goals. We’ll discuss what health coaches do, what outcomes can be achieved and whether working with a health coach is right for you.

When: Tuesday, September 8 from 6:00pm-7:00pm

Where: Jewish Community Center, 3200 California Street, San Francisco

Price: Free

Heart-Health

2. Wellness For Women: A Three-Part Series for Overall Health

Week 1: Creating Balance In Your Life

Learn how to nourish your body and create balance in your life by focusing on the importance of quality relationships, career, spirituality, physical exercise, and nutrition.

Week 2: Choosing the Best Foods For Your Health

The foods we eat affect our mental and physical wellbeing. Welcome to Whole Food School 101, where you’ll learn how to choose the best foods for your health.

Week 3: Dealing With Food Cravings Caused By Emotional Eating

Learn about the effects of sugar on the body, how to deconstruct your sugar cravings, and how to reduce sugar intake to improve health and longevity.

When: Tuesday, October 6, 13, 20th from 6:00pm-7:15pm

Where: Jewish Community Center, 3200 California St., San Francisco 

Price: $75 for members and $90 for non-members

About Me

unnamed-2Jessica Kleid is a native San Franciscan who’s always been passionate about food, fitness and living well. She received her training as a health coach from the Institute for Integrative Nutrition, where she studied over one hundred dietary theories and was trained in a variety of practical lifestyle coaching methods. Drawing on this knowledge, Jessica completely personalizes a “roadmap to health” that suits your unique body, lifestyle, preferences and goals.

5 Healthy Breakfast Recipes Your Kids Will Love!

breakfastIt’s so important to have a nutritious breakfast.  You want your kids to start the morning with something that’ll fuel them for a large portion of their day.  I believe superfoods, protein, complex carbohydrates, healthy fats, vitamins, and fiber are all vital for energy, sharp focus, growth, a strong immune system, vibrant skin, and healthy digestion.

BEWARE

Steer clear of sugary breakfast foods and beware of misleading labels.  Sugar is addictive and horrible for your health, so power your kids with something nutritious in the morning instead! Juice also has a lot of sugar in it and lacks the fiber that fruit provides. Your kids may show symptoms of an intolerance too (milk is a common one), so for a morning beverage, try a healthy smoothie or fruit-infused waters. Lemon, cucumber, berries…any combination that tastes good in your water. I keep a large container of infused water in my fridge so it’s convenient at any time.  If you have fizzy water you can add fruit to that too.

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EAT THIS

Here are five breakfast recipes that will taste like a treat!

  • chia seed pudding – Chia seeds are packed with protein, omega-3s, fiber, calcium, and antioxidants. When the chia seeds expand in liquid they become gelatinous, and that actually helps cleanse your digestive system. I love chia seed pudding too because there are so many ways to have it! Chocolate, strawberry, almond, coconut, etc… If your kids are up for trying this I think they might like it!
  • banana peanut butter open face sandwich  Bananas are great. They offer fiber, a ton of potassium, and lots of vitamins. They sustain blood sugar and boost energy. Add some peanut butter and nuts on top for protein, healthy fat, and fiber among other vitamins which will all naturally provide energy for longer periods of time without a huge crash like you get after eating sugar.
  • Bacon, Eggs, and Apple Slices – Believe it or not, if you buy quality bacon and pastured eggs and you add some apple, you got a well balanced meal. There are so many ways to quickly make eggs. If you can get your kid to do a scramble one day and add some vegetables that would be awesome! Look for nitrate free, or uncured, bacon. It doesn’t have added chemicals. This meal will give your kid protein and fiber, and if you cook the eggs in a healthier oil like extra virgin olive oil or a little quality organic butter, then your kid will also get brain-fueling, healthy fat. I recommend using one egg yolk for every two egg whites. The whites have all the protein, and the yolk contains the healthy fat.
  • french toast with berries – French toast was always one of my childhood favorites. However, I remember always feeling sick after eating it (especially after drenching the toast in Aunt Jemima syrup). This recipe uses healthier substitutes like cottage cheese and almond milk, which eliminates some of the dairy that many kids are intolerant to.
  • Jessica’s superfood smoothie (serves 2) – I love starting my morning off with this energizing smoothie. It’s full of antioxidants, fiber, vitamins, protein, and omegas. I add a handful of spinach to my drink, but that’s totally optional. I blend:

1 cup unsweetened almond milk

1/2 cup organic strawberries

1 banana

1/2 cup blueberries

1/2 cup raspberries

1 tablespoon chia seeds, 1 tablespoon flaxseed, 1 tablespoon hemp seed (I eyeball it for all the seeds)

1 scoop maca powder (amazing health benefits)

2 teaspoons bee pollen (high in protein!)

1 tablespoon cacao nibs

Blend everything and enjoy this energy drink. Serve alongside some avocado toast.

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FYI- some of the seeds and maca powder can be found for a better price in the bulk bins at Whole Foods.

Warming Butternut Squash Fennel Soup

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‘Tis the season for soup, and some of my friends have requested the recipe for my butternut squash and fennel soup.  I didn’t have any experience making soups before this holiday season, but I’ve made a few different types so far, and have found making soup from scratch it pretty simple and turns out great if you have fresh ingredients.

For this recipe, roast the veggies first, and then blend them in a blender together with chicken stock and cream (optional).

This recipe makes about 6 servings.

Ingredients:

-1 yellow onion, sliced or chopped

-1 fennel, cored and sliced (for instructions, click here)

-1 butternut squash, sliced and cubed (instructions on cutting below)**

-1 tbsp extra virgin olive oil

-4 cups chicken stock

-1/2 cup heavy cream or creme fraiche (optional)

-salt and pepper

**Butternut squash can be tough to cut unless you soften it first.  To soften, puncture the squash with a fork and stab about 20-30 holes in it. Place the squash on a plate and stick in the microwave for three minutes.  Once it’s cooled to the touch, cut off the ends, and skin the outside before slicing the squash.

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I’m not the best food photographer, but here is my delicious soup!

Instructions:

1. Preheat oven to 400 degrees F.  Pour oil on 9″ by 13″ baking dish and add fennel, onion and squash. Salt and pepper. Roast for 30-40 minutes, or until soft.

2. Remove baking dish and put roasted vegetables in a large pot.  Pour in chicken stock, cover pot, and simmer for 10 minutes.

3.  Using a slotted spoon, remove vegetables from pot and place in blender.  Blend.  Return vegetables to chicken broth, add heavy cream, and stir.  Add more salt and pepper if necessary.  Garnish with fennel fronds.

See, three easy steps!  There’s your lunch and dinner for the next few days. You’re welcome 🙂

Original Recipe: Cafe Johnsonia

Roasted Chicken Recipe

roasted chicken

I was shocked to learn how easy it is to roast a whole chicken.  Cooking that much bird might seem scary, but the key to a quality chicken, in my opinion, are fresh herbs, garlic, and butter.  It’s best to marinate the chicken a day before cooking (or at least an hour before!) to really let it soak up the flavors of the herbs, lemon, and garlic.  Also, make sure before cooking the chicken that you take the chicken out of the fridge and let it sit out for an hour to get to room temperature.

Items you’ll need for roasting a chicken:

-Roasting pan

-Kitchen string

Serves 3-4 people

Ingredients:

-2-3 lb whole chicken

-2 garlic cloves, diced

-1-2 lemon slices

-Fresh herbs (parsley, rosemary, oregano, thyme)

-salt and pepper

-butter

-2-3 tablespoons extra virgin olive oil

1. Preheat oven to 425 degrees F.

2. Rinse chicken well and scoop out giblets (if any) from the cavity.  Pat chicken dry with paper towels.

3. Liberally salt and pepper the cavity.  Then salt and pepper the outside of the chicken.  Stuff cavity with the herbs, garlic, and lemon slices.  You can tie up the legs of the bird with cooking twine if you have it.

4. Evenly coat the outside of the chicken with olive oil and stick some butter in the cavity.

6. Place chicken in the pan breast side up.  Cook for 1 hour and 15 minutes, using a spoon to baste the bird every 30 minutes with the juices in the pan.

8. Remove the chicken from the oven and let sit for 10 minutes before cutting and serving.  Discard the string and pour the juices from the pan over the sliced meat.

Mmm, Easy Applesauce!

Applesauce

Last night I made the best applesauce and it only involved four ingredients and a slow cooker!  Ya’ll need to try this recipe this Fall.

Ingredients:

-6 Apples(I chose organic Fuji apples)

-3/4 tsp cinnamon

-1/2 cup sugar

-1/3 cup water

1. Cut apples into bite size pieces.

2. Toss all ingredients in slow cooker/crock pot and cook on low for 8 hours, or on high for 4 hours.  When it’s done you made need to mash the apples a bit.

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Enjoy!