Farfalle with Mushrooms and Spinach

Another..

Farfalle with Mushrooms and Spinach

one of those meals that’s healthy, quick, inexpensive, and easy to tweak by adding a little more of this and a little less of that. This recipe for Farfalle with Mushrooms and Spinach claims to be ready in 20 minutes flat. Full of everyday ingredients, vegetarian and it’s got a combo I love – portobello mushroom and Parmesan.. perfect to whip up midweek!

Ingredients:
6 ounces dried farfalle (bow-tie pasta)
1 tbsp. olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 tsp. snipped fresh thyme
1/8 tps. pepper
2 tbsp. shredded Parmesan cheese

Directions:
1. Cook pasta as normal and drain.
2. Heat oil in a large.
3.  Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
4. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
5. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.

Photo: Better Homes and Gardens

-twentyeight

Good Habit Cookies

Too good..

Good Habit Cookies

to be bad is Cailfornia company, Good Habit’s motto. The company makes gluten free cookies that are packed with wholesome ingredients. All goods are baked by hand at a gluten free facility in small batches using natural and organic ingredients.  Since being founded in 2009, the company has grown and Good Habit cookies are sold across the country (see store listing), but if there isn’t a shop that carries them in your neck of the words, you can order online. They look totally delicious and just might be the healthiest cookie in town.

Good Habit Cookies

Photos: Good Habit

-twentyeight

Kale-Apple Smoothie

Okay..

Kale-Apple Smoothie

so maybe smoothie season has come and gone and hot cider is sounding more delicious by the day, but recently I’ve been thinking about new ways to incorporate more fresh fruits and veggies into my diet. These recipes from Real Simple for Kale-Apple, Banana-Cashew, Carrot-Pineapple smoothies could be the answer. Nothing complicated, whole foods from everyday ingredients. Real Simple and really delicious.

Photo: Real Simple

-twentyeight

Frozen Grapes

Such a simple..

Frozen Grapes

and delicious snack but often overlooked. I need something sweet after dinner and frozen grapes are my preferred treat when I am trying to eat healthy. I wash the fruit, put them in a bowl, stick it in the freezer, (usually forget about them) and find an unexpected snack later on. It’s almost like having a bite size grape ice-pop, without all of the added sugar. Good stuff!

Photo: Stylish Cuisine

-three

Grilled Sweet Potatoes with Lime and Cilantro

Kind of..

Grilled Sweet Potatoes with Lime and Cilantro

of my dream side right here. This Bobby Flay recipe for Grilled Sweet Potatoes is rated by Food Networkas “easy”; it’s made from less than 10 common ingredients and is quite healthy. Perfect with steak, chicken or pork meals; not to mention sweet potatoes are a great change from rice (which has been my appearing on the dinner menu way too frequently).    These guys only take 20 minutes, so definitely one to try during the work week.

Ingredients:
3 sweet potatoes, unpeeled
Kosher salt
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions:
1. Place potatoes in a pot of water and boil until tender.
2. Drain and let cool.
3. Slice each potato lengthwise into eighths.
4. Heat a grill to medium (or place a cast-iron grill pan over medium heat).
5. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
6. Brush the potato wedges with the oil and season with salt and pepper.
7. Grill until golden brown on all sides  cooked through.
8. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Photo: Food Network

-twentyeight

Chocolate-Banana Ice Cream

So easy..

Chocolate-Banana Ice Cream

why not whip this up? It’s ICE CREAM without the cream and is made from 1 ingredient (well, maybe 2 or 3 – depending on how creative you want to be). Rumor has it, this banana-based ice cream is super delicious, nutritious and the ideal dessert for summertime! I’ve seen several variations since being introduced to the concept – some with vanilla (2 teaspoons to be exact), brown sugar & cinnamon – no fancy machine required, so the options really are endless. Here’s one with cocoa from hilaroux. One, two, three – it’s that easy!

1) Freeze a banana
2) Combine with 2 tbsp cocoa powder
3) Blend until smooth and creamy.

Photo: hilaroux

-twentyeight

Healthy Granola Bars

Nutritious..

Granola Bars

and delicious. A recipe for granola bars from Fitness Mag that doesn’t seem too complicated. It uses such good ingredients – walnuts, dark chocolate and flaxseeds. These guys are totally customizable by adding a little more of this or a little less of that. A great snack, made in under an hour and not processed.  Homemade, so they don’t come individually packaged – which means they’re good for the environment too.. really there’s no excuse for not trying them, right?!

Ingredients:
Nonstick cooking spray
1 cup quick-cooking rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons ground flaxseeds
1/2 cup Grape-Nuts cereal
1/2 teaspoon ground ginger
1 beaten egg
1/3 cup unsweetened applesauce
1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons canola oil
1 16-ounce package mixed dried-fruit bits
2 tablespoons sunflower seeds
1/2 cup chopped walnuts
1/4 cup dark-chocolate chips

Directions:
1. Preheat oven to 325 degrees. Line an 8-by-8-inch pan with aluminum foil and coat with cooking spray. Set pan aside.
2. In a large bowl, combine oats, both flours, ground flaxseeds, Grape-Nuts, and ginger. Add egg, applesauce, honey, brown sugar, and oil; mix well. Stir in fruit bits, sunflower seeds, walnuts, and chocolate chips.
3. Spread mixture evenly in prepared pan. Bake for 30 to 35 minutes or until lightly browned around edges. Cool completely on a wire rack. Use edges of foil to lift cooked granola from pan, and cut into bars.

Photo: Fitness Magazine

-twentyeight

Brown Paper Bag Microwave Popcorn

The perfect pair..

Brown Paper Bag Microwave Popcorn

is popcorn and a movie. I’ve got the flick picked out for this potentially rainy weekend, and I’m excited to try microwave popcorn in a brown paper bag. It’s healthier than the store bought version, which is always a plus. Add a little hot sauce, and I’ll be good to go!

Photo: Café Zupas

-three

Whole Wheat Pumpkin Bread

I’ve never..

Whole Wheat Pumpkin Bread

been much of a baker, but I’ve always been a fan of pumpkin bread and since coming across this recipe on Eating Clean, it’s been on my radar (and my to-do list). Like all of the recipes on Eating Clean, she uses healthy, fresh ingredients to a ton of delicious treats that I’m really exited about.. hopefully it’ll happen this weekend!

Photo: Eating Clean

-twentyeight

Meyer Lemon Yogurt Squares

It’s hard..

Meyer Lemon Yogurt Squares

to not be a fan of Salad in a Jar and the recipes Paula shares when she brings us healthy twists on delicious treats that aren’t normally associated with wholesome goodness – like powdered donuts, homemade pop-tarts and now lemon yogurt squares. They are the perfect treat for the warmer weather and recipe I can’t wait to try.

Ingredients:
Shortbread Base
1 cup flour
1/4 cup powdered sugar
1/4 cup butter
1/4 teaspoon salt
1/2 cup shredded coconut

Lemon Layer
1 whole Meyer lemon (may substitute a medium-size regular lemon)
1 tablespoon flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup sugar
2 eggs
1/3 cup plain Greek yogurt

Directions:
1. Line 8-inch square pan with non-stick foil. (The foil is highly recommended because the lemon filling can leak under the base and make the finished bars difficult to remove.)

2. Melt butter in microwave for 50 seconds on HIGH in 4 cup or more glass measure. Add flour, powdered sugar, salt, and coconut. Lightly mix with a fork just until all ingredients are moistened. Pat into prepared pan. Bake in oven preheated to 350 degrees for 20 minutes.

3. Quarter washed and dried Meyer lemon. Slice off center portion and remove ALL seeds. Place in blender with sugar and pulse on high until mixed throughout, cleaning the sides often. Add flour, salt, and baking powder, pulsing until mixed. Add eggs and yogurt pulsing only 3-4 times or until batter is just mixed but smooth. Pour lemon mixture over warm crust immediately after removing crust from the oven. Put back into the oven and bake at 300 degrees for 20 minutes or until middle is set.

4. When cool, place in refrigerator to chill for at least 2 hours. Pull bars out of pan with foil still attached. Peel foil away and cut into squares while cold. Sprinkle with powdered sugar just before serving. Serve chilled. Store leftovers in refrigerator.

Photo:  Salad in a Jar

-twentyeight