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 →
Hey everyone, I hope you’re enjoying the weekend as much as I am!
Even though I’ve been on a health kick lately, that’s no reason to sacrifice taste. All it means is that I need to get more creative with the ingredients I’m using in the kitchen and turn to other countries for some spice inspiration. My next dish is a new twist on the classic Moroccan tagine dishes cooked in earthenware pots and full of delicious spices and curries. But don’t fear if you don’t have an actual tagine – my recipe makes good use of a crock pot instead. 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.
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.
I’m very excited to be sharing this recipe with you. It was introduced to me just a few years ago by a family friend (it’s a longstanding Thanksgiving tradition at his family’s table), and I loved it the first time I tried it. I think you will too, and find many more uses for it besides just at Thanksgiving time, so be sure to whip up a batch of cranberry fluff. Continue reading →
It’s been a while since I’ve written a post that’s paleo-friendly and low carb, and I didn’t do it on purpose, but it just sort of happened that way. I figure, with the holidays (and all their temptations) upon us, who couldn’t benefit from a great, filling meal that’s a little more figure-friendly. Once you dig into my chicken sausage and apple spaghetti squash pasta, you won’t think it’s low-calorie, it tastes so indulgent. Continue reading →
I, as I imagine you are too, am knee-deep getting ready for the holidays. Baking, shopping, wrapping and decorating – it’s all happening at once, just like always. In between this craziness though, my sweet tooth never wanes, and I’m always on the hunt for new desserts that satisfy that and don’t expand my waistline.
If you’re anything like me, and you like the ooey, gooey, goodness of bread pudding, you’ll love this lightened up version of bread pudding I whipped up recently.