I don't always have a solid plan going into dinner. I do a lot of meal planning and prepping on the weekends. I peruse the internet for new ideas, I do a whole lot of chopping, and I stand over a stove for a majority of my Saturday & Sunday to make sure there's plenty to grab during the week. It's great, but it makes cooking entire meals for dinner a little harder during the week. More often than not, we're eating leftovers or mostly leftovers with one or two fresh cooked additions. Believe me, there's nothing wrong with that, it gets the job done, it gets the people fed, but every once in a while you need a whole meal where none of the parts have been reheated.Read More
Sometimes I just can't wait until Tuesday for Tacos. I know Taco Tuesday is fun to say and hashtag on instagram, but I've never been one to enjoy being told when to or not to eat one of my favorite foods. The rule breaker inside me just needs to have Tacos on a Wednesday or a Friday or maybe even a monday ;PRead More
My current obsession: Balsamic Chicken Burgers.
I know exactly what you're thinking... "Those sound excellent, but ain't nobody got time for that!" Well, I'm here to tell you that you do have time and these lovely burgers can be a part of your weekly routine.Read More
Sometimes what we really need is not a recipe, not a health & nutrition fact, or a wellness incentive. Instead, what we need, is some inspiration.
Today's breakfast inspiration got a little help from last night's dinner. It's also the kind of breakfast that you could eat for any meal in a pinch. It's chicken hash with veggies & taters all topped with runny fried eggs. Yes chicken hash is a thing, yes there's bacon, yes it's delicious...
- CHICKEN HASH: Cook some chopped bacon and chopped onions until fat has rendered & bacon is beginning to crisp up. Add in shredded leftover rotisserie chicken and cook until golden brown.
- VEGGIES: I used a mix of bell peppers, zucchini, and chopped cherry tomatoes sauteed until tender.
- TATERS: Super thin sliced yellow, red, and purple potatoes cooked on the stove in a little butter, covered until tender and then uncovered until golden & crisped.
- EGGS: Fried in a little grassfed butter until over easy.
- COFFEE: Iced, cause summer's not over just yet.
I LOVE a good stir fry. Something about that mix of fresh veggies, peppers with snap peas, broccoli & zucchini side by side, the beautiful assortment of colors that ends up on your plate. It's everything I want in an anytime dish. HOWEVER, most stir fry's are weighed down with overly processed, heavy, salt filled, sugar laden sauces that almost negate the beautiful arrangement of veggies in your dish.Read More
Earlier this week I had a hankering for pizza. (A hankering is a strong desire for something for those of you unfamiliar with my folksy dialect on this fine Friday morning).Read More
Not all lasagna roll ups have to be filled with cheese. These nutty little rolls sub in a walnut and pine nut spread for traditional ricotta and boy are we mad that we never thought of that before! Not only that, but meaty eggplant adds flavor and substance to your new favorite roll up.
Nutty Eggplant Rolls
- 8 whole wheat or quinoa flour lasagna noodles
- 1 eggplant
- olive oil
- salt and black pepper
- 2+ cups marinara sauce or gravy
FOR NUTTY SPREAD
- 2/3 cup walnuts
- 1/2 cup pine nuts
- 1 tbsp water
- 1/2 tsp white wine vinegar
- juice of 1/2 lemon
- pinch of salt
- handful of fresh basil
- hearty pinch of dried italian herbs
Boil your noodles in salted water until al dente. Drain them and lay them out on a cookie sheet then spray with some oil to prevent them from sticking. Set this aside.
Stand up your eggplant and slice into long, thin vertical slices. Then slice each of these in half again vertically. Sprinkle with salt and pepper. Brown the eggplant strips in olive oil in a large skillet. When tender and browned set aside. In the same hot skillet toast the walnuts and pine nuts over medium low heat until golden brown.
Add the nuts to a food processor, or blender and grind. Add the rest of the spread ingredients and process until well combined. (you can add some olive oil if the spread is too thick or will not process well)
Preheat that oven to 400 degrees F because it’s time to assemble. Spread the walnut and pine nut mixture onto each noodle. Lay eggplant slices on top of that and then roll them up. Place them in a baking dish and scoop over a good amount of marinara to bake in.
Bake them for 20 minutes. Take them out when they are nice and hot. I topped mine with some mozzarella and basil (because I do love me some cheese), but you can keep these vegan and leave that off. The flavors are amazing and honestly don’t need anything else. Grab a friend and chow down. You won’t regret it and you’ll never look at lasagna the same way again. (It’s a good thing, trust me.)
- adapted from veganyumyum.com
Fall is the season of soups. Soups come in all flavors and textures. There are sweet soups and savory soups, chunky soups and smooth soups, different soups for different moods and different occasions. Vegetables are plentiful and the air is crisp. A smooth, hot soup is the perfect companion on these cool autumn nights warming you from head to toe. There isn’t much else one needs on a November night except a group of good friends and maybe a crispy grilled cheese.Read More
Mushrooms are so under appreciated. That's why they get the spotlight in this chicken dish. Instead of heavy creams, we use a puree of toasted almonds to give the mushroom sauce some texture and delicious nutty flavor. Healthy fats to the rescue!Read More
Sundays are for gravy. Grandmom's sweet gravy, cooked with homemade meatballs, sausage, and beef cubes, low and slow for hours with hints of basil and oregano. For as long as I can remember, Sundays have been for gravy, but that doesn't mean we have to serve our gravy with plain old pasta and miss out on an opportunity to up the healthy every once in awhile! Here's a recipe for lasagna roll ups. Made with whole wheat or brown rice flour lasagna noodles, veggies, and that same great gravy, these are sure to be a crowd pleaser and come preportioned!Read More