Trout With Green Beans and Potatoes

Trout is incredibly healthy and similar to salmon in color and taste, though it’s a bit more mild of a fish. This recipe is simple and easy to prepare but uses the magical combination of butter, fresh herbs, and lemon juice to really enhance the flavor.  I also enjoy this dish with asparagus instead of green beans, especially right now while asparagus is in season.

This recipe serves two people and can be prepared in about 45-50 minutes by any beginner chef.  There’s not a whole lot of work involved and clean up is easy. Yippee!

Ingredients 

-1 lb fresh trout fillet

-1/2 lb green beans, stems removed & halved

-1 lb small red potatoes, cleaned and quartered

-Avocado oil or olive oil

-4 tbs lemon juice

-fresh herbs, finely chopped (rosemary, thyme, dill, tarragon, parsley, basil)

-1 tbsp butter, melted

 

Instructions

  1. Heat oven to 425 degrees Fahrenheit.  Heat a large pot with enough water to cover the potatoes.  Add salt and bring to a boil.  Add the potatoes and cook 10 minutes or until just tender.  Drain thoroughly.
  2. Spread the greens beans in a large pan with the potatoes.  Add salt and pepper.  Pat the trout dry and season with salt and pepper on both sides. Lay the fish skin side down on top of the greens beans and potatoes.  Drizzle the fish and vegetables in oil making sure everything is evenly coated.  Cook in the oven for 30 minutes.
  3. While the fish cooks, combine the herbs and lemon juice with melted butter. Plate your fish and veggies and pour the herbed butter over the food.  Enjoy!

Roasted Chickpea and Vegetable Pitas

I love me some fluffy, warm pita, but you don’t actually need to include it to enjoy this recipe if you’d prefer to leave it out.  The stars of this dish are the vegetables: roasted harissa cauliflower and honey carrots, crispy chickpeas, plus fresh, cooling radishes and pea shoots.  Paired with hummus, yogurt, and (optional) feta cheese and you have yourself a tasty meal filled with protein and veggies. Serve in a bowl, with whole grains or with warmed pita or naan. Don’t overcook the pita like I did in the photo above. Whoops.

 

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Roasted harissa cauliflower and honey carrots

 

 

Ingredients

(serves 4)

-1 can chickpeas, drained, rinsed & dried

-1 head cauliflower, chopped into florets

-2 carrots, thinly sliced into 1/4 inch pieces

-3 radishes, thinly sliced

-4 handfuls pea shoots

-parsley, chopped

-1 lemon, quartered

-1 tablespoon garlic powder

-2-4 tablespoons harissa paste

-2 tablespoons honey

-feta cheese (try sheep’s milk feta!  It’s easier to digest)

-1 cup Greek yogurt

-Hummus (homemade or store-bought)

-4 Pita or naan

-Olive oil

-salt, pepper

*Note — For this recipe, it is helpful if you have two sheet pans, but not necessary.  If you have sheets pans of different sizes, you can use the smaller one for the chickpeas and the larger one for the vegetables.  If you only have one sheet pan, just roast the chickpeas first then go on to roast the vegetables.

 

Instructions

  1. Heat stove to 400 F.  Line two sheet pans in foil. Wash and prep your vegetables.  In a small bowl, combine garlic powder, a squirt of harissa paste, about 1/4 cup olive oil, salt, and pepper.  In a large bowl, combine the rinsed chickpeas and half the seasoning from the smaller bowl. Toss to coat the chickpeas thoroughly.  Transfer the chickpeas to a sheet pan.  Roast 40 minutes, shaking the pan halfway through.
  2. While the chickpeas cook, add the cauliflower to the large bowl with the remaining seasoning.  Toss to coat, adding more flavoring or oil as necessary, then place on one side of the other sheet pan in an even layer.
  3. Add the carrots to the large bowl.  In the smaller bowl, whisk together olive oil and honey.  Add to the bowl of carrots and toss to combine, scraping up any leftover seasoning.  Lay the carrots out in an even layer on the sheet pan next to the cauliflower.  Once the chickpeas have cooked for 10 minutes, add the cauliflower and carrots to the oven and cook for 25-30 minutes, stirringly every 10 minutes. The vegetables should be tender and golden.
  4. While the food cooks, in another small bowl, combine the yogurt with garlic powder, chopped parsley, salt, and pepper.  Drizzle olive oil on top.
  5. Remove the chickpeas and vegetables from the oven and set aside to cool.  Sprinkle your pita with a few drops of water and add to the oven for 3 minutes.
  6. Spread hummus and yogurt on your pita, then top with the chickpeas and vegetables, radish, pea shoots, and feta. Drizzle with olive oil and divide the quartered lemons among the plates.  Enjoy!

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!

 

Umbrian Lentil Salad

Hi there!

It’s been awhile since I posted something, but I was feeling inspired by another lentil salad I made today.  I say another because my last post was basically the same recipe, only this one uses a different type of lentil and mixed micro greens instead of romaine. It’s so tasty and simple, I got up this morning and was able to make this salad in 30 minutes before I had to get ready for the day. And it should allow me enough leftovers for the next 2-3 days. So that being said, I highly recommend this recipe to anyone looking for something easy, healthy, and quick to prepare.

Ingredients

For the lentils:

-1 cup lentils

-3 cups water

-1 pinch sea salt

-1 bay leaf

For the Veggies:

-1/2 red onion, small diced

-1 carrot, small diced

-salt, pepper

-2 tablespoons extra virgin olive oil

-optional: chopped parsley and basil

For the Salad:

-extra virgin olive oil

-micro greens, or your favorite greens

-feta cheese

-avocado, sliced

Instructions

  1. Search lentils for any small rocks and remove. Add lentils to a medium pot with the water, a pinch of salt and a bay leaf.  Bring to a rapid boil, then turn the heat to simmer and cook covered with a lid for 25 minutes. *Note: add more water to the pot throughout the cooking process if you notice the lentils have absorbed most of the water.
  2. Once the lentils have cooked for about 15 minutes, add olive oil to a heated pan.  When the oil is hot, add the carrots and onions and sprinkle with salt and pepper.  Cook about 5 minutes or until soft.  Add the chopped herbs and mix in.
  3. When the lentils are done, strain them if there’s excess water.  Remove and discard the bay leaf. Add the cooked vegetables to the pot of lentils and mix together. Allow the lentils to cool, then pour over a bowl of greens, drizzle with olive oil, add feta, avocado and sprinkle with salt and pepper to taste.  Enjoy!

 

 

 

 

Green Lentil Salad

Who doesn’t like an easy, mindless recipe?  That’s what this lentil salad recipe basically is, plus, it makes great leftovers, is super healthy and tastes delicious!  I think it’s perfect for this season when the weather is warmer since our bodies are looking to be nourished with more cooling foods.

It’s best to prepare your lentils within a couple months of buying them as it’ll make cooking them simpler.  Know that it is best not to add salt or any acidic ingredients to the lentils until the last 10-15 minutes of cooking, as this will result in crunchy lentils even though they’re cooked.  Also, there are different types of lentils, therefore, different cooking methods required, so this recipe specifically calls for green lentils.

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Ingredients

-1 cup green lentils

-2 cups chicken broth (or water)

-1/2 yellow onion, chopped

-2 cloves garlic, finely chopped

-1 bay leaf

-1/2 cup crumbled feta cheese

-1 avocado, cubed

-2 cups romaine lettuce, chopped

-1 tablespoon pesto

-1/2 lemon

-1/2 cup extra virgin olive oil + 1 tablespoon

-Splash of red wine vinegar

-salt and pepper

 

Instructions

  1. Rinse lentils in a mesh strainer making sure to check for pebbles (remove pebbles if you find them).  Heat a medium pot over medium heat. Add a tablespoon of olive oil to the pot.  Once hot, add the onion, garlic, salt, and pepper.  Cook for 30 seconds or until softened and aromatic.
  2. Add the lentils and bay leaf to the pot with broth or water.  Turn heat up to medium-high.  Once at a gentle boil, turn heat down and simmer for 45 minutes. Add salt to the pot the last 10 minutes of cooking.  Remove from the heat and keep covered for at least 10 minutes so lentils can soak up the rest of the water.
  3. While the lentils finish cooking, make the dressing by mixing together olive oil, red wine vinegar, lemon juice, salt, and pepper in a small cup or bowl.
  4. To a large bowl, add the chopped lettuce, lentils, feta, avocado, pesto, and the dressing.  Option to serve with a side of toasted pita bread.  Enjoy!

Nourishing Rice Bowl

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Grains, protein, and veggies all in one dish.  Serve for breakfast, lunch, or dinner.

Ingredients

-1 cup sushi rice, cooked

-1 piece salmon

-2 eggs, scrambled

-1/2 cucumber

-1 head of broccoli

-green onions with white bottoms and green tops sliced thinly and separated

-sesame seeds

-2 tablespoons tamari

-1 tablespoon honey

-1 tablespoon olive oil, coconut oil, or toasted sesame oil

-1 teaspoon garlic powder

-salt, pepper

*Note- I typically eyeball ingredients, so measurements in instructions might be a little off.

 

Instructions

  1. Set oven to 400 degrees F.  Place salmon in a zip lock bag.  In a small bowl, combine and whisk together tamari, honey, olive oil, garlic powder, salt and pepper.  Pour the sauce into the bag with the fish and let the salmon marinate for at 10 minutes.  Save any remaining sauce.
  2. Toss broccoli and the whites of the onions in a large bowl with remaining sauce.  Add salt and pepper, plus some extra olive oil if necessary so that broccoli is evenly coated.
  3. Line a baking sheet with tin foil.  Place the salmon and vegetables on the baking sheet and cook in the oven for 15-20 minutes, depending on the thickness of the salmon.
  4. Slice cucumbers.  In a small skillet, scramble the eggs.  Remove eggs and put in a serving dish along with some sushi rice and the cucumbers.  Add the salmon and broccoli when they’ve finished cooking.  Sprinkle with the green tops of the onions and sesame seeds. Enjoy!

Serving Up Sunchokes Two Ways

It’s always a treat to come across an unrecognizable fruit or vegetable at the farmers market.  The last time I was out I spotted these small, ginger-like nubs I had never seen. Those little nubs turned out to be sunchokes, which are also called Jerusalem Artichokes. I’m not sure how common sunchokes are, but I highly recommend experimenting with them if you can find them.

If I had to describe a sunchoke, I can easily say it’s like a cross between an artichoke and a potato, but it looks a lot more like ginger as I mentioned before. Here is a photo:

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These babies are flavorful and hearty, and a vegetable I honestly think most people would enjoy, even skeptics and picky eaters.  Sunchokes can be served as a side dish to a meal, but I enjoyed them in these two recipes:

 

Sunchoke and Roasted Garlic Soup

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Ingredients

-1 lb sunchokes, scrubbed, cut into 1/4 inch pieces

-1 russet potato, medium

-1 yellow onion, sliced

-6 cloves garlic, peeled

-1 teaspoon ground nutmeg

-2 teaspoons crushed red pepper flakes (adjust if you prefer more mild)

-1 tablespoon olive oil

-6 cups chicken broth or water (use bouillon cube for flavoring if using water)

 

Instructions

  1. Preheat oven to 400 degrees F.  Toast garlic cloves in the oven for 5 minutes. Remove.
  2. Heat olive oil over medium-high heat in large pot.  When hot, add the sunchokes, potato, onion, crushed red pepper flakes,  nutmeg, salt, and pepper. Saute about 10 minutes, stirring occasionally until vegetables are lightly browned and softened. Add the garlic.
  3. Add the water or broth, more salt, and bring to a boil. Once boiling, reduce heat to a simmer and cook for 30 minutes minimum.  I prefer to keep it cooking for a few hours for an extra flavorful soup.
  4. Process the soup in a blender or with an immersion blender either until smooth or almost smooth, depending on whether you like some chunks of veggies.  Check for seasoning and serve.

 

 

Broccoli di Ciccio and Warm Sunchoke Salad

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Ingredients

-1/4 lb sunchokes, scrubbed, cut into 1/4 inch pieces

-Three handfuls of broccoli di Ciccio

– Pomegranate seeds

-Honey goat cheese (or other favorite goat cheese)

-Handful of almonds, chopped

-Lemon slice

-2 cloves garlic, minced

-2 tbs extra virgin olive oil

-salt and pepper

 

Instructions

  1. Heat oven to 425 degrees F. Mix broccoli di Ciccio in a large salad bowl with the seeds, almonds, cheese, lemon, remaining olive oil, garlic, salt, and pepper. Toss and put in the fridge covered.
  2. Line a baking sheet with tin foil. In a bowl, mix sunchokes with about 1 tbsp olive oil, salt, and pepper.  Roast for 15-20 minutes.
  3. Remove salad from the fridge and combine with the sunchokes. Serve.

Roasted Butternut Squash and Apple Soup

Stay warm this Fall with my new favorite soup!

butternut-squash

Ingredients:

(Serves 4)

-1 butternut squash

-1 yellow onion, chopped

-1 small Granny Smith apple, chopped

-1 small Gala apple, chopped

-5 thyme sprigs

-2 tablespoons butter, melted

-1 tablespoon extra virgin olive oil

-1 teaspoon sugar (optional)

-1/2 teaspoon nutmeg

-1 teaspoon cayenne (optional)

-salt and pepper

-4 cups chicken broth

Instructions:

1.  Heat oven to 400 degrees F.  Line a baking sheet with foil.  

2.  Place squash in the microwave for about 4-5 minutes so that it’s softened and easier/safer to cut.  Remove both ends of the squash, then cut in half lengthwise.  Peel the tough, outer skin and remove the “guts” from the inside of the squash.  Continue to cut the squash into smaller, bite-size pieces.

3.  Place the squash in a bowl with the melted butter and thyme leaves, then generously salt and pepper.  Place on the lined baking sheet and cook in the oven for 40 minutes, flipping halfway through.  The squash should be tender enough to pierce with a fork at the end of cooking.

4.  When the squash has cooked for 20 minutes, heat a large stockpot over medium-high heat, and add the olive oil.  When the oil is hot, add the onions and optional sugar (generally I wouldn’t recommend sugar, but since this is a lot of soup, it’s hardly any sugar per serving).  Add the apples, nutmeg, salt, and pepper.  Cook for about 20 minutes, or until soft and fragrant. 

5.  In batches, add the cooked squash and onion/apple mixture to the blender along with a cup of chicken broth with each batch.  Blend until smooth.  Continue to add the squash, onions, apples and broth.  Season with salt and pepper to taste and garnish with thyme.  Enjoy!

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