This salad is light, refreshing and highly addictive! I’ve been working to integrate more whole grains in my diet. The best way for me is to make a big batch of something on the weekend so I can eat off of it during the week. I saw the idea for a parsley based salad from budget bytes and really liked the fresh herb as the green in it. Since fall is here in full swing, this is also great because it’s not quite so heavy. Fall often brings warm, comforting, gooey foods and I’m also trying to NOT eat those for every meal. This is perfect. I mixed chicken with it for lunches for a satisfying bite and spruced it up with more vinaigrette when it dried up a bit.
You can mix up your grains on this. From brown rice to quinoa, to bulgar, it’s up to you. You could even make this out of orzo or any kind of fun pasta. Be mindful of the amount of vinaigrette you make, you might want more. My vinaigrette recipe is BASIC (not basic like the college girls are currently using) but basic in the sense that it’s a single batch with some nice flavors but not overly heavy. Spice it up, add more salt and pepper, whatever makes you happy. I like extra garlic and extra mustard, but that’s just my taste preference.
- 1 c. cooked brown rice that’s been cooled
- 1 c. cooked quinoa that’s been cooled
- 1 bunch flat leaf parsley, clean & dry
- 1/2 cup pecans, chopped small
- 1/2 cup dried cranberries (craisins), chopped roughly
- 2 tbsp olive oil
- 2 tbsp vegetable or canola oil
- 2 tbsp red wine vinegar (apple cider vinegar works too)
- 1 clove garlic, minced
- ½ tbsp Dijon mustard
- ½ tsp sugar
- ½ tsp dried basil
- salt + freshly cracked pepper to taste
- Whisk the dressing ingredients together while the quinoa and brown rice are cooking and cooling so the flavors will marry. Put all ingredients in a small bowl and whisk with a fork or whisk until combined. Set aside.
- Rinse parsley and pat dry with paper towels or dry in a salad spinner. Finely chop the leaves and put in a bowl for mixing.
- Roughly chop the cranberries and pecans. Place in bowl with parsley.
- Top with the cooked and cooled quinoa and brown rice.
- Top with dressing and lightly toss.
- Add salt and pepper to taste.
Posted in Gluten free, Healthy dishes, Side dishes, Vegetarian
- Tagged brown rice, cranberries, parsley, pecans, quinoa, salad, side dish, vegetarian, vinaigrette recipe
Summer produce cannot be beat. The magic of a perfectly ripened peach is something that is simply divine and an almost religious experience. Paired with some creamy, smooth fresh mozzarella, and the bite of some fresh basil makes peaches my number one summer fruit right now.
No matter how food technology improves, there’s nothing better than biting into a ripe, juicy peach or a fresh ear of sweet corn. Tomatoes, cukes, berries, beans, etc…a whole plethora of goods are marching into my door to never come out 😛
I picked up some beautiful, fresh, fuzzy Virginia peaches on a visit to the farmers market and gave them a few days to ripen on the counter. Once they were firm but not soft, I dug in. Fresh mozzarella, juicy sliced peaches, and basil from my garden made the perfect triple threat. It’s filling enough to serve as the main course, classy enough to serve to company, and light enough for a summer cook out. You can cut everything into chunks for easier serving and Chiffonade basil in right before serving. Adding some olive oil or balsamic vinegar can add a nice level of acidity but it will make it get soggy faster.
- 2 ripe peaches
1 1 lb. ball of fresh mozzarella
5-6 fresh basil leaves
**optional: olive oil and balsamic vinegar
- Slice peaches and remove pit.
- Slice thin slices of mozzarella.
- Layer together however it makes you happy.
- Chiffonade the basil and sprinkle right before serving.
- Drizzle with olive oil or balsamic.
Beet & Tomato Salad
Balsamic Green Beans with Tomatoes
Posted in Appetizers, Gluten free, Main Course, Side dishes, Uncategorized, Vegetarian
- Tagged appetizer, basil, caprese, fresh mozzarella, mozzarella, peaches, ripe peaches, salad
It’s banana’s and you’ll go banana’s over it! Fake out ice cream is an excellent sub for when you want something cold, creamy, and quite frankly-delicious, without the level of guilt after you’ve consumed more than the typical 1/2 cup serving that’s on the nutrition label. Letsbehonest, who eats 1/2 cup of ice cream ONLY over the age of about 2? NO ONE (amiright?) so, as long as you’ll be wanting some cool summer treats, you might as well allow yourself more than a measly 1/2 cup serving. With this, you can!
I love summer and ice cream. Unfortunately, too much ice cream (like err’yday) leads to my pants all being too tight and me resorting to elasto-waist for the rest of summer. In a vain attempt to cut down on my elasto-wait pile of clothes this summer, I resorted to some ripe banana’s and my food processor. The addition of peanut butter was an afterthought that was a 100% “win” and added to the curb appeal of this frozen treat. Trust me.
- 3 ripe bananas
- 2-3 TBS cocoa powder
- peanut butter (optional)
- Peel those ripe old banana’s and put them all in the food processor with the blade in it
- Add the cocoa powder (you may want to sift it if you have a fine mesh strainer or sifter)
- Pop the lid on that sucker and whiz it up until it’s smooth.
- Pour into a container for the freezer.
- Dollop some peanut butter on it.
- Freeze that thing and enjoy!
Low Fat Strawberry Cheesecake Ice Cream
These veggie “noodles” are hearty enough to hold sauce, super easy to make, and can add some extra servings of veggies in your diet! Spring is here, produce is showing back up at the farmers market and we’re all eating lighter, a bit healthier, and enjoying the longer days with endless sunshine.
I had seen Skinnytaste making some amazing veggie noodles with her fancy gadget. A search on the all knowing Internet revealed I had several choices in gadget and I chose to buy the $10 solution–I’m not that hardcore and who knows what else I can do with it?
I bought the OXO Good Grips Julienne Peeler and hit the grocery store for some carrots and zucchini for noodle magic. To put this in one word: IMPRESSED. This gadget made me beautiful noodles in no time flat. Two standard sized carrots and one small zucchini yielded about two cups of noodles. I blanched them for about two min. to heat them through and put some of my favorite healthy sauce on them.
yields about 2 cups noodles
- 2 medium to large carrots, peeled
- 1 medium zucchini, washed
- Using the Julienne peeler, hold the veggie down on a cutting board and fun the length of it with the peeler. Remove the noodles, breaking them up if they’re attached to each other.
- In boiling water, blanch for two minutes (maybe three at most) to soften the noodles and heat through.
- Strain in a colander to remove water.
- Serve hot with your favorite sauce!
- Tip: I made a large batch and also cooked 1/4 lb of spaghetti, cooking the veggie noodles with the pasta the last few minutes. I ate less of the real pasta, more vegetables and didn’t notice what I was missing: carbs and cals!
Healthy Alfredo Sauce
Spinach Cilantro Alfredo Sauce
DID YOU OVERDO THE SNACKS YESTERDAY? Like a lot of folks, I’m sure yesterday was DELICIOUS!!! But, not so awesome today….You’ll love this because it’s as simple as it gets, it’s full of protein, and last time I heard, black cherries were no slouch either. There’s some much needed calcium in this and lots of protein from the greek yogurt. This makes a great snack, breakfast, or sweet treat at the end of the day without ruining your hard work. I do love me some cho…all day, every day…in light of their recent “omigod you use gmo” crap, I’m just going to say it:
WHO FREAKIN’ CARES???
My rant about where our food comes from is brought to you by “common sense.” Please look it up….The food we eat: has been modified. Almost all of it–particularly anything that comes in a ‘package’ from your local store.
Corn: #1 on the list and corn is in everything. Most of the produce we enjoy has been hybridized and modified so we can eat it. The strawberry didn’t even exist until humans got ahold of it….
Check your facts folks before you wreck yourselves. That’s all I’m going to say. You can tell me chobani is the devil, but you’re sadly misinformed. Go find something else to do while you complain about your food with YOUR MOUTH FULL.
You can argue, say bad things about this post, whatever but it won’t dismiss several things:
- our food has been modified since man
- this smoothie is awesome
- you don’t have to use chobani if you have an epistemological problem with them. however, most other yogurt companies are probably also guilty of a bunch of stuff too, it’s just not on your radar yet.
- 1 standard container (like a single serving) of Coconut Chobani (plain is also fine or whatever you like)
- 1/2 cup milk
- 1/2 cup frozen black cherries (fresh is fine too)
- palmful of chocolate chips and/or a heaping spoon of hazelnut spread
- optional: a handful of spinach or greens, a spoonful of peanut butter (more protein), etc…
- Throw this all in the blender, put the lid on and hit the button….
- Your day is officially better. Trust me.
Greek Yogurt Fruit Dip
Citrus Syrup Fruit Salad
Posted in Dairy, Desserts, Gluten free, Healthy dishes, Vegetarian
- Tagged black cherries, chobani, dairy, dessert, greek yogurt, protein, smoothie, snack
Nutella and peanut butter met non-fat greek yogurt and it’s been a beautiful relationship ever since…You’ll love this because you still get lots of hazelnut and peanut buttery flavor without eating it straight from the spoon and adding in some protein packed non-fat greek yogurt. Think: slightly less guilt. This is a great dip to add to any tailgate or potluck to offset all of the amazing fatty snacks and can double as dessert in a pinch.
I love these two variations because they’re smooth, creamy, and not too heavy tasting. Don’t get me wrong, eating peanut butter out of the jar is a favorite past time of mine, but it’s not always the healthiest choice I make. This helps me eat some of my favorite indulgences without feeling so bad about it later. I also love anything that’s smooth and creamy (har-dee-har-har….i’m 12 on the inside) including: pudding’s, ice cream, milk shakes, etc… so this satisfies that mouth feel.
- 1 cup non-fat greek yogurt
- 1/2 cup peanut butter
- 1/2 cup hazelnut spread (nutella)
- This recipe is simply a 2:1 ratio.
- Put greek yogurt in a bowl.
- Add in the peanut butter or the hazelnut spread.
- Mix well.
- Serve chilled with cut fruit.
- You can mix both the peanut butter and hazelnut spread together with the yogurt. It’s up to you!
Mini Spinach Dip Cups
Crock Pot Crab Dip
You’ll love this cranberry relish because it’s super simple to make, uses fresh ingredients, and you can control how much sugar goes into it–the can is good for somethings but serious cranberry relish is right here! My mema used to make this every year and while I usually steered clear of it when it was on the table, I found that it made its’ way to my plate on leftovers. This cranberry relish is REALLY GOOD on turkey & stuffing sandwiches, as a spread, and most of all: inside a fatty grilled cheese. Yeah, I said it, FATTY….like a fat kid fatty…..
I’d like to have a serious conversation. About cheese. And cranberry sauce. And how they really go very well together. If you’re skeptical, please just try it. ONCE. If you don’t like it, email me. I’ll make you a new grilled cheese. 🙂
- 1 12 oz. package of fresh cranberries
- 1 cup water
- 1/2 cup orange juice
- the zest of one orange
- sugar (to taste)
- Put all of this into a saucepan and bring to a boil.
- Wait for it…..
- Pop, pop, pop, your cranberries will burst b/c cranberries are filled with air and it’s gotta go somewhere….
- Simmer for about 15 minutes until everything is cooked down.
- Add sugar to taste, some like it more tart, some like it less…
- Cool. It will get much thicker.
Put on bread with brie and brown that sucker up.
Put on leftover turkey and stuffing sandwiches.
Spread it like jelly.
Eat with spoon.
Die and go to foodie heaven….
Horseradish Cheddar Mashed Potatoes
No Knead Garlic Parmesan Cheese Knots