Do you ever have those days where your brain just seems to be somewhere else? I had one of those recently while I was going to the grocery store. Just a day or two before, Sean and I had decided we were going to try making a big batch of healthy baked ziti for the week, but somehow I’d managed to leave off half the necessary ingredients for the ziti from the grocery list. A senior moment if ever I’ve had one. So the next day after work, I made a second trip to the grocery store for just three ingredients (few yes, but unfortunately very necessary), and I’m glad I did; our healthy baked ziti turned out great.
If you celebrate Easter, happy pre-Easter, as well! I don’t know about you, but I loved Easter growing up. The egg hunts, the chocolates and candies, my aunt’s traditional “find the dollar” hunt. I’ll fill you in on it later in the post. But for now, what you’ve been waiting for; my most recent recipe creation: a one pot meal of Creole chicken and pasta. Continue reading →
If you’re anything like me, you may really enjoy a leisurely, more indulgent breakfast on the weekends. I’m a big fan of pancakes, French toast or an omelette. One thing I’m not such a fan of: the amount of fat and calories that tend to come along with these delicacies. Eggs Benedict is great, until after you’ve scooped up the last bit of hollandaise and the food coma begins to set in.
To avoid this feeling, my fiance, Sean came up with a much better solution to the indulgent, yet still healthier breakfast we crave on the weekends: the healthier open-faced breakfast sandwich. Continue reading →
Time to get back to normal, so to speak (or as normal as you can feel while trying to start wedding planning, it’s overwhelming, believe me). Are you ready for some new recipes after my fantastic cruise to the Caribbean? Me too.
So I’ll start you off with an old favorite of mine. It doesn’t take much time to make, it’s a one pot meal and it’s perfect to make ahead and store in the refrigerator or even freeze, plus the yellow curry adds a nice kick. It’s my chicken, artichoke and curry casserole. Continue reading →
Today’s post is going to be short, sweet and to the point, just like the recipe itself. This is one of those recipes you can throw together when you’re short on time, ingredients and the will power to put much effort into dinner. Another bonus is that it’s pretty light and won’t leave you feeling lethargic afterwards. Winning all around. Try my new shrimp wraps recipe the next time you need a quick go-to lunch or dinner.
Hey everyone! Happy Sunday and happy Superbowl (if you’re a fan of that). I don’t know the first thing about football, but I love getting together with my friends, eating some good food and watching the commercials.
Today’s blog post is actually sparked by a company called ALOHA – a place to say hello to good health and happiness. They inspired me to share some tips I have for staying healthy during the winter time months, and especially with all the cold and flu bugs going around, I was more than happy to list some of my favorite ways to incorporate more super foods into my diet to stay strong and healthy year round. So I’m sharing a super healthy version of the classic meatloaf guaranteed to warm you up and keeping you going strong. Continue reading →
As part of my continuation of my last blog post about healthy eating, I’m going to keep going and post some more recipes, hopefully some that will help you put together your own healthy eating plan. Along with high quality, low-fat protein sources (one of my main focuses at every meal, as of now), you need some good veggies that are low carb and high in nutrients to help fill up the plate.
While salad (without the heavy dressing, croutons and cheese) is always a good choice to get lots of veggies and volume to fill you up, especially during the winter, I want warm food, comfort food, not usually healthy food. Time to get creative and start roasting!
Lucky for me, I grew up eating broccoli with dinner almost every night (for a while it was one of the few green vegetables I would tolerate), and later on I learned of the joys of roasted cauliflower too (so much tastier than steamed). So when I was putting together my meals for this week, I decided to combine my cauliflower and broccoli florets and roast them up with some tangy balsamic vinegar, mustard and garlic. Voila! Veggies taken from boring and bland to flavorful and bold in no time.
Let me know what other meats or veggies you’d recommend I experiment with next to keep eating healthy while not going crazy craving comfort foods.
Balsamic Roasted Broccoli and Cauliflower
Serves: 3 – 4
1 (12 oz.) bag of cauliflower and broccoli florets
3 tbsp. of balsamic vinegar, divided
1.5 tbsp. olive oil
1.5 tbsp. Dijon or stone ground mustard
2 tsp. minced garlic
Salt and pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, mix together 2 tbsp. of balsamic vinegar, olive oil, mustard and garlic with a whisk or fork.
Pour the cauliflower and broccoli florets into a medium mixing bowl, add the olive oil mixture and toss to coat everything evenly.
Spread the florets a onto a rimmed baking sheet or glass baking dish lined with aluminum foil.
Place in the oven for 45 minutes, stirring and adding the remaining tbsp. of balsamic vinegar halfway through the cooking process.
Remove from oven and let rest 2 minutes to cool off sufficiently before serving. Sprinkle with salt and pepper to taste.
My balsamic roasted broccoli and cauliflower is ready to go to work in its airtight container.