Archive for the ‘healthy’ Category
I’m often inspired by recipes that lend themselves to improvisation if you don’t have exactly everything on the ingredients list. For me, Vegetarian Times is one of those publications. It gives me inspiration or an idea to work from. Such was the case a couple of nights ago. || Read more
Cooking for one or two is something I talk about a lot but this recipe adapted from livebetteramerica.com is something I refer to a lot when I’m looking for something easy and to switch up the weekly norm.
Not a fan of Sriracha or spicy? Don’t worry… this recipe is easily adaptable. You can use rice that’s not instant but you should precook it to make sure it gets fully cooked when the chicken + veggies are done. You can also use the microwaveable packets of rice you can find in the stores. Just dump the rice in a bowl with the water and let it sit for 5 minutes before draining and mixing with your vegetables. || Read more
A few days ago I made some kale + basil pesto and decided I’d use it again in a quick dish for dinner. I’m a huge fan of seeing what form of pasta is in my pantry and what leftover veggies I have in my fridge and making a meal out of them, especially when I’ve just come home from work and I’m starving!
This combo is a good one, so if you’re feeling like a trip to the store is needed, stick to the recipe. The 1 full cup of kale may seem like a lot but the nutritional benefits would tell you the more the merrier. Otherwise, send me your versions! I’d love to share them on my blog.
This makes about 2 servings, perfect leftovers for lunch at work the next day! || Read more
I shared a fried green tomato recipe a while back… this is the perfect addition to that dish. Honestly, as much as I love pesto, making this with half kale + half basil was a good combo. You’ll need a good food processor to make this really work. I’m still in love with my Ninja.
I should also note that basil, unless you grow your own, is stupid expensive especially when you need a lot of it to make the full packed cup. Instead I used the Gourmet Garden Basil you can find in the produce aisle. I used two of the bigger tubes of the basil for this recipe.
What you’ll need:
- ¼ cup sunflower nuts (roasted, unsalted is good)
- 1 cup basil – chopped + packed tight into 1 cup measuring cup
- 1 cup kale – chopped + packed tight into 1 cup measuring cup
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon (about 1)
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
Mix all of the above ingredients in your food processor until smooth in consistency.
I’m allowing myself one hour to make myself dinner, eat it and I guess write this post before I go back to work. I’ve written about orzo a few times now and it remains a staple in my kitchen.
It cooks up quick, and when you boil it in your favorite broth it cuts time on having to season things, especially when you’re using fresh vegetables. I used what I had in my fridge for this one pot dish. || Read more
This! Probably my quickest dish I’ve put together yet and oh so good. So good in fact, I’m eating it right now as I type this up for ya’ll. A vegetarian delight but meat lovers this would be amazing with just about anything from shrimp, chicken or sausage. I had some left over cremini mushrooms I needed to use up and decided I’d whip up some pasta to go with. || Read more
This dish was a good start and I thought I’d share the recipe along with some mix-in options (meat lovers rejoice!) because honestly, there’s always room for improvement especially with a quick-fix dish like this one.
The sweet mini peppers are usually found in a package or bag but you could substitute them for a favorite bell pepper if you wanted. Honestly these little guys pack a nice, sweet contrast in this dish. They’re worth a try! || Read more