Tag Archives: recipes

The Meat Free Monday Cookbook

Wanting to..

The Meat Free Monday Cookbook

The Meat Free Monday Cookbook

get my hands on The Meat Free Monday Cookbook. Of course, it did capture my attention because it has Stella McCartney’s name attached to it, but I have been planning to cut back on meat for some time now. The book gives guidance on how to eat meat-free one day a week and offers easy and tasty recipes. The best part about it is that you don’t have to be a vegetarian to try this one out.

Photo: Amazon

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Cashew Carrot Ginger Soup

No recipe needed..

Cashew Carrott Ginger Soup

Cashew Carrot Ginger Soup

just heat and serve. Yes, it comes from a carton, but this soup has all natural and organic ingredients and it’s an easy go to in a pinch. I have to say, the Cashew Carrot Ginger Soup really did taste like it was homemade. Even my finicky 1 1/2-year-old liked the smooth and creamy texture. And for all of you soup lovers (you know I’m down), there are a bunch of recipes under the kitchen talk section of the Pacific foods site. Good stuff.

Photo: Pacific Foods

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BBQ Spices

This summer is..

BBQ

BBQ Spices

flying by, so no better time than now to have a BBQ. I asked my dear friend Jackie from Savory Spice Shop to give us a list of 5 essentials for barbecue fare. Here are her savvy suggestions:

Pikes Peak

Pikes Peak

Pikes Peak

An incredibly versatile blend you can use on just about any kind of meat. Perfect rubbed on chicken, turkey, pork chops or steaks. Mix it in with ground beef when making burgers, meat loaf or even in stuffed green peppers.

Team Sweet Mama Kansas City Rib Rub

Team Sweet Mama

Team Sweet Mama Kansas City Rib Rub

A sweet and smoky rub that contains sugars, salt, paprika, hickory smoke salt, black pepper, mustard, onion, celery, ginger, allspice, cayenne and spices

Jamaican Jerk

Jamaican Jerk

Jamaican Jerk

A spicy hand mixed blend that is great on chicken, ribs, pork, shrimp and steak. Want to spice it up even more, try the extra hot Jamaican Jerk.

California Citrus

California Citrus

California Citrus

Add this salt-free blend to pork or chicken before grilling.

Red Rocks Hickory Smoke Seasoning

Red Rocks

Red Rocks Hickory Smoke Seasoning

A perfect combination of herbs and spices that compliment the best cut of red meat. A hand mixed blend from hickory smoke salt, Hungarian and California paprika, roasted garlic, toasted onion, black pepper, hickory smoke flavoring and Greek oregano.

Best part about it, you can get all these spices from here delivered right to your doorstep. Add some sangria to this BBQ and now we’re talking.

Photos: Hipstapotamus, Savory Spice Shop

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Chicken and Shiitake Mushroom Stir Fry

Made this..

Chicken and Shiitake Mushroom Stir Fry

Chicken and Shiitake Mushroom Stir Fry

the other night after seeing the recipe on a box of rice noodles and it will now be in my regular dinner rotation – it was that good. So fresh, healthy and easy. Stir fry that tastes like take-out, way cheaper and totally customizable – I skipped the garlic and added a ton of vegetables (celery, brocolli, carrots). So put the menu down and get going!

Ingredients:
2 tbsp oil
1/2 medium sized onion, thinly sliced
2 cloves garlic, minced
1 cup chicken breast, sliced
8-10 shiitake mushrooms, sliced
1 package of Annie Chun’s Pad Thai Rice Noodles (cooked, drained and rinsed as directed)
1 cup bean sprouts

Sauce:
3 tbsp fish sauce
4 tbsp low sodium chicken stock
2 tbsp sugar
1 tbsp light soy sauce or oyster sauce

Garnish:
2 bunches chopped scallion
2 tbsp chopped cilantro
4 lime wedges

Directions:
1. Heat oil in a wok or pan over medium high heat.
2. Add onion and garlic to pan and cook until golden.
3. Add chicken and stir fry until meat is cooked, then add mushrooms.
4. Reduce heat and stir fry for 1-2 minutes.
5. Combine all ingredients for sauce.
6. Add sauce, noodles, and bean sprouts to cooked chicken and mix well.
7. Garnish to taste.

Photo: Annie Chun

-twentyeight

Banana Ice Cream Sandwiches

If you.. 

Banana Ice Cream Sandwiches
Banana Ice Cream Sandwiches

haven’t heard of Veggie Wedgie, consider this your introduction. I have been minorly obsessed since coming across the blog – absolutely amazing photos and recipes with a healthy twist, but still totally delicous. I did a post not too long ago on the new (well, new to me) non-dairy ice cream –  chocolate-banana ice cream.   Veggie Wedgie  just made a good thing even better by sharing her recipe for Banana Ice Cream Sandwiches. They are light, dairy free and just might be the dessert of the season. Check out the recipe!

Photo: Veggie Wedgie

-twentyeight

Chile and Lime Veggie Bowls

It’s been..

Chile and Lime Veggie Bowls

Chile and Lime Veggie Bowls

 too darn hot to want to eat those hearty meals that taste so good in the winter months. Don’t get me wrong, I’m not complaining about the warm weather  (I am such a fan of summer), but meals need to be adjusted. I found this recipe for Chile and Lime Veggie Bowls from the little red house and it looks amazing! So colorful and nutrtitious. I mean, sweet potatoes, edamame, avocado.. what’s not to love? Pretty amazing, as is the entire the little red house blog!!

Ingredients:
1 tbsp soy sauce
1 tbsp lime juice
1 tsp chili powder
1 tsp fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed
1 tsp olive oil
2 medium sweet potatos, peeled and cut in 1-inch cubes
1 15-oz can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
1 cup shelled edamame
1 medium avocado, halved, seeded, peeled, and chopped
large cabbage leaves
1/4 cup thinly sliced green onions
lime wedges (optional)

 
Directions:
1. Make dressing by combining 1/2 cup plain low-fat yogurt, 2 tbs lime juice, 1 tbs soy sauce, 1 tbs chili powder, and 1 clove minced garlic, 2 tbs chopped cilantro, 1 tbs chopped chives in a small bowl. Whisk in 1/4 cup olive oil until well combined. Set aside.
2. In another bowl, stir soy sauce, lime juice, chili powder, oregano, and olive oil; add diced sweet potatoes and toss to coat. Roast at 425° for 30-40 minutes until done.
3. Serve the roasted sweet potatoes, beans, tomatoes, edamame, and avocado onto cabbage leaves and sprinkle with green onions. Add dressing & enjoy!
 
Photo: the little red house
-twentyeight

Chocolate-Banana Ice Cream

So easy..

Chocolate-Banana Ice Cream

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

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

Pizza with Fontina, Prosciutto and Arugula

Just in time..

Pizza with Fontina, Prosciutto and Arugula

Pizza with Fontina, Prosciutto and Arugula

for the weekend! A pizza recipe that’s an update to a classic and just might make it’s debut this evening. I’m a big fan of prosciutto, but it’s one of those foods that I never think to buy and  the use arugula makes a great addition as well. Healthier and faster than lots of pizza recipes out there and a good way to get my carbs before my 10k tomorrow morning.

Photo: Gourmet

-twentyeight

Whole Wheat Pumpkin Bread

I’ve never..

Whole Wheat Pumpkin Bread

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