You can’t skip over that title can you?!
I’m a cheese hound and I just happen to love veggies too. Here’s one of my favorite ways to enjoy cauliflower. I have to credit my neighbor, Camille, for introducing me to this tasty combo! If you’re thinking about leaving off the cheese because you’re trying to cut fat or you’re lactose intolerant, think again. The small amount of fat per serving adds flavor and satiety of your meal (along with the bonus protein). And, cheddar cheese is very low in lactose.
-One head cauliflower, whole, cleaned and trimmed
-2 tbsp water
-1/4 c Greek yogurt, mayonnaise or sour cream (your choice)
-1-2 tsp mustard (any you like plain or fancy)
-Salt & Pepper to taste
-1 cup shredded cheddar cheese
Place the cauliflower in a microwave-safe glass dish with cover. Add water and cook on high for about 10 minutes or until cauliflower is soft. While the cauliflower is cooking, mix the yogurt (or mayo/sour cream) with the mustard, salt and pepper. When cauliflower is cooked and soft, carefully remove from microwave, drain water in dish, spread yogurt, mustard mixture over the cauliflower and then sprinkle with cheese. Cook 2 more minutes. Remove from microwave and let set for about 5 minutes. Cut slices like a pie.
Don’t you leave any cheese in the bottom of that bowl!
You all know I’m a fan of eggs–like an eat them everyday fan. If you’re in a hurry you can still get a delish egg dish by cooking it up the night before. So the “flash” is your reheated slice you can serve or even take with you in the morning. We made one tonight. Enjoy!
Leslie’s Favorite Frittata
2 T Butter
6 whole eggs
½-1 c any cheese you like, shredded or sliced
Any flavors you like even leftover stuff (tonight I used leftover ham, cubed with cheddar cheese)
Salt and pepper to taste
Preheat oven to 350 degrees. Melt butter in ovenproof medium skillet over medium heat. Pour beaten eggs into skillet. Top with cheese. Cook on stovetop about 10 minutes until bottom is firm. Transfer to oven for 10-12 minutes (until middle is not runny). Enjoy by reheating (~30-45 seconds to start) in the microwave for breakfast. You can also serve with a mixed green salad at lunch, brunch or dinner!
Eggcellent, I know.
Believe it or not, I learned this fabulous recipe during my time at the CIA. If I tell you about it, I’ll have to kill you. Actually, I’m talking about the Culinary Institute of America in the Napa Valley. This recipe has been a staple since I went to the Healthy Kitchens, Healthy Lives event a couple of years ago. This simple recipe is fabulous for a crowd, cost-effective and wonderful leftover. And, since I aspire to be Italian, it’s one of my favorite go-to recipes for family meals and entertaining. This serves approximately 6 people unless you’re feeding serious meatatarians, then it’s more like 4 to 5 portions.Here’s what you’ll need.
2, ~1 lb flat iron steaks
2 large lemons
¼+ high quality, extra virgin olive oil
Coarse salt of choice like Kosher
Fresh Ground Pepper
4 tbsp, fresh rosemary sprigs
Here’s what you do.
Remove flat irons from packaging and place in a 9 x 13 inch dish. Note that you’ll reserve some lemon juice, olive oil and rosemary for after cooking. Juice one lemon and coat the steaks, drizzle the olive oil over the steaks, add salt and pepper to taste, and then sprinkle with 3 tbsp of the rosemary.
Let steaks sit at room temperature for 30 minutes. During this time you can preheat your grill or grill pan.
Place on grill at medium to high heat. Grill approximately 6-8 minutes per side turning only once. The thickness of the steak varies so cook to your desired level of doneness. (Click here for grilling tips). Once you remove from the grill let sit for 5 minutes covered with foil. Slice and top with remaining lemon juice, olive oil and rosemary.
Here’s how you serve and serve leftover.
This is great served with roasted potatoes and a side salad. For leftovers, I usually throw it on top of salad or make a chopped steak & cheese quesadilla for little C to take for lunch.
A zoodle? What’s a zoodle? Well, it just happens to be a noodle made from zucchini, therefore aptly named a “zoodle.” I’ve made zoodles by hand on many occasions however, they don’t always turn out uniform in size. That can impact their texture and cooking time. Since I found the the spiral vegetable slicer, zoodles have been fantastic!
First make the zoodles. Wash and dry 1 small to medium zucchini per person. Cut the ends off the zucchini and, using the directions that come with the slicer, cut the zoodles. Set zoodles aside.
Start browning the meat for your meat sauce. Sometimes, I use a pound+ of ground beef and sometimes I add Italian sausage too. It depends on how spicy I feel. Once the meat is done add a jar of your preferred tomato sauce. If you make your own sauce yay for you (feel free to send me some). Let sauce simmer while you finish the zoodles. (TIP–make lots of sauce and freeze to make this in a snap later on).
Using a large saute pan on the the stove top, heat olive oil (amount to taste) to medium heat. Add oregano, salt and pepper to taste. Cook, stirring frequently, for 5-10 minutes until zoodles are tender.
Serve zoodles immediately with meat sauce on top. Don’t forget the parmesan for added flavor and garnish. Molto Bene!
Disclosure: Special thanks to the folks at World-Cuisine for generously sending me the spiral slicer. It can be purchased here. I was not compensated for this post. All opinions are my own.
If your family is like mine, they get tired of plain old grilled chicken. This tasty meal serves 6-8 people. Honestly, I’ve tried to make traditional enchilada but I break the tortillas every time and it ends up looking like this recipe anyway.
Here’s what you’ll need.
3 lbs boneless skinless chicken breast, cubed
2 tbsp, extra virgin olive oil
12-16 taco-sized corn tortillas
1 8 oz package cream cheese
1 cup sour cream
4 roma tomatoes, chopped
1 tbsp salsa seasoning or similar chili powder, dried cilantro, etc…
Salt & Pepper, to taste
One jar enchilada sauce (this time I used fire-roasted sauce)
8 oz cheese of choice, shredded, I use Colby Jack
Small can sliced black olives (optional & sometimes I forget)
Dry cilantro, ½ tbsp for garnish (optional)
Here’s what you need to do.
Preheat oven to 350 degrees. Heat olive oil in large skillet, add the cubed chicken and cook completely. While the chicken is cooking, spray a 9 x 13 dish with non-stick spray. Using a pizza cutter, cut tortillas in half and then in half again. They should be quartered. Use half the tortillas to cover the bottom of the pan. When the chicken is cooked, remove from heat and add cream cheese, sour cream, salt, pepper, spices and chopped tomatoes. Stir thoroughly until the cream cheese and sour cream have been completely mixed. Pour over tortillas. Use the remaining tortillas to layer over the chicken mixture. Pour all of the enchilada sauce evenly over the top. Cover with shredded cheese then garnish with olives and cilantro. Cook uncovered for 25-30 minutes. Remove from oven and let set 5-10 minutes.
You may be thinking there’s a lot of fat in this recipe. You’re right. There is a decent amount of fat in this dish—I simply don’t have an issue with fat. Fat is a part of food, particularly less processed food.
It also makes about 8 servings. Put a nice spatula-sized portion on half your plate and fill the other half with a nice green side salad. Boom, you’ve got balance. This makes a tasty leftover lunch.
Now that’s some yummy in your tummy!
Don’t be a hater, cabbage can be really tasty. If you have ever eaten the braised red cabbage at Houston’s Restaurant you know what I mean. So, I decided to review a few recipes and reproduce it myself. Want to know what braising is? Click here.
Come on people, put on your I’m going to try new foods pants and braise some cabbage. Here’s what you’ll need.
1/2 c water
1/4 c white wine vinegar
2-3 tbsp butter
2 tbsp honey (you can use sugar)
1/2 tsp salt
1 small to medium red cabbage, shredded or chopped
If you have a dutch oven pot, use it. If you don’t you can use a stainless steel pan with a lid and cover with foil and the lid. I used my small French oven–it’s super cute but it was a little small for a whole head of cabbage. Some people (my husband) call putting too much stuff in container that is a little too small “pulling a Leslie.” If you can avoid pulling a Leslie, you should. However, I obviously pulled a Leslie and made it work.
Preheat your oven to 325 degrees. Get your first 5 ingredients in your pot and bring to a boil.
The add your cabbage and mix. Put in the oven.
Take out and mix/stir every 30 minutes for approximately 1.5 hours. Your house won’t smell the best but it’s very tasty.
You can top with a little feta or goat cheese for garnish if you like. My 16 month old killed it! Enjoy.
To bring you this post today, I woke up early and got cooking in the kitchen. We won’t mention that I could have done this post before now. Procrastination? Never. But, I will tell you that it helped me have one antioxidant rich, health laden-breakfast! See, veggies aren’t just for lunches and dinners
Enough about me, I know you are dying to hear about beets. They are a powerhouse when it comes to nutrition. You can just look at their beautiful, dark color and know that they are chock full of phytochemicals and nutrients that our bodies love! They get their red color predominantly from betalains, which are very anti-inflammatory phytonutrients. They are also a very good source of other nutrients including folate and manganese.
So, how do you make beets? Well, you can roast them in the oven (to decrease the amount of nutrients lost roast for less than 1 hour) or you could steam them in the microwave (think <15 minutes). In either case, you will want to remove the skin at some point because it is what causes the beets to have a bitter, earthy flavor.
Delicious Roasted Beets Recipe
- 1 Tablespoon Olive Oil
- 1 Tablespoon butter (this is optional but it does add extra flavor. My favorite is Kerrygold)
- Salt (optional)
- Preheat oven to 400 F.
- Peel beets and cube them into ½” to 1” sections.
- Drizzle with 1 Tablespoon olive oil and sprinkle with sea salt if desired.
- Roast in oven for 45 minutes, stirring every 15 minutes. If you want them softer/sweeter, you can roast them longer. After they are done roasting, add the butter if desired. I feel it helps bring out their sweet flavor!
- Enjoy! You can eat them as a side dish, put them on a yummy salad, or you can even have them with breakfast if you are feeling adventurous
Have you tried beets? Let us know if you try this recipe in the comments sections!
***Special thanks to Janet Zimmerman, a dietitian a Schilling Nutrition Therapy , for creating this new “Don’t Blame the Veggie” series.
Guess what?!! It’s National Kale Day! Please contain your excitement :-) Kale is taking the stage as more and more research comes out to support all of its health benefits. It has tons of vitamins, minerals, and
In honor of National Kale Day, I recommend you make either the Kinky Kale Salad or this Caprese Kale Salad.
Caprese Kale Salad:
2 bunches of Kale, destemmed, and chopped
1/4 cup of apple cider vinegar
8 oz of mozzarella cheese, chopped into 1/2″ cubes
1 cup cherry tomatoes chopped
1/2 cup balsamic vinegar
1/2 cup high-quality extra virgin olive oil
1/2 Tablespoon dried basil or 1-1/2 Tablespoons fresh, chopped basil
1/4 teaspoon salt (optional)
1. Massage kale in the apple cider vinegar until the color brightens.
2. Rinse the kale with water and pat dry.
3. Add the chopped tomatoes and mozzarella.
4. Drizzle with balsamic vinaigrette and enjoy!
Do you have a good kale recipe? Please let us know what you think if you try this recipe!
Few people can jazz up kale (and make it sound sexy) like Wendy Jo Peterson. Thank you WJ for allowing us to repost your fabulous post & recipe!
Well, not that kinky, but my twitter friends were all over the fact that you have to massage the kale! ;o) So “dirty!” This is a short post, because I really just want to share this fabulous recipe with all of you. I’ll admit, this recipe will be a new mainstay at my house. I absolutely love how easy it is and that it combines some powerful foods: kale, miso, almonds. Can’t get better than that! Hope you try it out…like right now!
Kinky Kale Salad
Prep time: 5 minutes
4 cups kale, stems removed & chopped small
1/4 cup apple cider vinegar
1/4 – 1/2 cup almonds (whole or chopped)
1 Tbsp miso paste (prefer yellow, mild miso)
1/2 lemon, juiced
1 tsp Bragg Amino Acids or Light Soy Sauce
2 tsp Canola Oil
1 tsp Sesame oil (optional)
1. Place kale into a serving bowl and drizzle with apple cider vinegar. Massage (yes, I said that) the kale and watch as the color brightens!
2. Mix together the miso vinaigrette, top on the salad & serve with almonds!
Yes, it’s that simple and that wonderful!
**Thanks to Registered Dietitian Wendy Jo Peterson for sharing this post with us! You can find more of her delicious creations at www.justwendjo.com.
Stay tuned for another kale recipe tomorrow in honor of National Kale Day!
That’s right! Don’t Blame the Brussels Sprouts. Blame the Glucosinolates and learn to outsmart them!
First, I wanted to send a little love the Brussels sprouts’ way. I am biased because they are one of my favorite vegetables, but I often find that people are Brussels sprout haters. This was sadly confirmed in a 2008 survey conducted by Heinz, which revealed that Brussels sprouts are the most-hated vegetable in America. Warning, I hope to convert some of you Brussels sprout haters!
So, let’s take a look at what health benefits they provide us with and then how we can make them taste good!
Brussel sprouts contain phytonutrients called sulforaphane and glucosinolates, which are linked to decreased cancer risk. Sadly, these great glucosinolates are the chemicals that can give off the sulfur smell when they are over-cooked or boiled… Soooooo, we aren’t boiling them!
Did you know that…
- Brussels sprouts contain 90% of your daily vitamin C needs (more than an orange). Vitamin C helps with immunity and decreases oxidation in your body?
- Brussels sprouts contain many other nutrients that support health and metabolism including vitamin A, vitamin K, folic acid, iron, and magnesium?
Try following these 5 Steps to make delicious, simply roasted Brussel sprouts.
- Preheat oven to 400 degrees F.
- Take the outer leaf off of the Brussel sprouts as these leaves are the most bitter. Then, slice the stems off and cut the sprouts in half.
- Toss the Brussels sprouts in ¼ cup of high quality olive oil and then sprinkle with freshly ground pepper and sea salt.
- Bake for 35-40 minutes. When they are done, the Brussels sprouts will be soft and the bottoms should be caramelized. Roasting helps the decrease the bitterness and smell. Just make sure they get cooked all the way through.
- Sprinkle bacon on top for extra crunch and flavor if desired (You know I do :)).
I hope you enjoy the recipe. Let us know if you try them, if you like them or not, and if we converted you. Stay tuned for the next don’t blame the veggie post!
***Special thanks to Janet Zimmerman, a dietitian a Schilling Nutrition Therapy, for creating this new “Don’t Blame the Veggie” series.