Food!!

Healthy Roasted Veggie bowl with Cauliflower rice

I’m really excited to share this recipe with you. A lot of vegan and vegetarian meals get a bad rep.  People say it doesn’t have flavor and that it’s bland. Well I’m here to tell you that the rumors aren’t true. Seasoning, herbs and Extra virgin olive oil are your friend when preparing a veggie meal. 

I have done a cauliflower pizza crust but I wanted to make cauliflower rice with my roasted veggies for dinner. The flavors in this dish didn’t even make me miss meat (don’t worry I’m still a carnivore, but love a good healthy shake up now and again). I have said this before but by roasting veggies you are bringing out the sweetness in veggies which is a great way to get kids to eat them. 
I hope you enjoy this dish as much as my family did. 
Cauliflower Rice ingredients: 
1 medium head of cauliflower cut into florets and add it to the food processor pulse until the size of grains or you can buy cauliflower crumbles already done for you. 
2 tablespoons of EVOO 
Salt & pepper, to taste 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1/2 teaspoon paprika 
Parmesan cheese, optional 
Parsley, roughly chopped for garnish 
Preparation: 
In a large saucepan add evoo, garlic powder, onion powder on medium to high heat. Season with S&P sauté for 5 minutes. Top with Parmesan cheese and parsley. 
 
Roasted veggies ingredients: 
1 1/2 pounds of Brussels sprouts
1 small butternut squash, cubed
1 can chickpeas, drained and rinsed 
Salt & pepper, to taste
3-4 tablespoons of extra virgin olive oil
1 teaspoon Garlic powder 
1-2 sprigs of rosemary or thyme, finely chopped, optional (both if desired)
 
Preparation: 

Preheat oven to 375 degrees F.

Cut off buttons of Brussels sprouts and cut in half. Place in a large bowl.

Next cut up butternut squash into cubes (you can also buy cubed and prepped butternut squash at supermarket). Place in the bowl with Brussels sprouts. Drain and rinse chickpeas and add to bowl.

Toss veggies with seasonings, olive oil and herbs. Place all the veggies on baking sheet (don’t over crowd the veggies this will steam them instead of roasting) and roast for 35 to 40 minutes until tender and golden crisp color.  Move veggies around about half way through. Serve on top of cauliflower rice and top with pepitas and parsley. 

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Food!!

Green overnight oats

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You’re probably thinking this is another overnight oats recipe, but don’t judge too soon. It’s so nutritious that your body will thank you. I know having greens in the morning may make some of you turn green, but after you try this I promise you that you will want more greens for breakfast. Enjoy!

Ingredients:
1/2 cup oats
1 cup unsweetened almond milk
1 cup spinach or kale
1 tablespoon chia seeds
1/2 ripe banana
1/2 cup frozen mixed berries

Preparation:
Blend milk, chia, banana, spinach and berries for 1 minute. Add oats into a mason jar or bowl with lid, then pour blended mixture on top of oats. Refrigerate overnight.

Food!!

Golden Milk

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This recipe has been requested on my social media ever since I posted a photo of my overnight oats using golden milk.  Golden milk’s main ingredient is Turmeric. That’s what gives it that beautiful golden color.  Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.  Try adding this to oats, cereal, tea, coffee and smoothies.  We are all looking to have a healthy start to the new year and this is the perfect recipe.

Ingredients:

1 TBSP Turmeric

1/4 TBSP Ginger

1/4 TBSP Cinnamon

1 TBSP Honey, more if desired

2 TBSP Hot water

2 cups Milk, Cashew, Almond, Coconut or regular Cows milk

Preparation:

Place ingredients in a bowl. Mix Turmeric, ginger, cinnamon and honey until incorporated. Next add hot water, stir. Now add Milk, stir.  Finally take Mason jar and pour milk, close and refrigerate.

Food!!

Avocado Bread

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Avocados have become the new craze on the Internet.  I had appearances on the Dr.Oz show and Fox 29 here in Philadelphia and they wanted me to prepare different avocado recipes for each.  Being that my dad is a baker I wanted to try what I’d been taught since a child and resorted to baking an avocado bread.   I know it sounds weird but why let all the other fruits and veggies have fun being bread?  Avocados are so versatile and I promise this recipe will not disappoint.

Avocado bread
Ingredients:
 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup unsalted butter, room temp
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 1/2 cup mashed avocado*
  • 1 teaspoon lemon juice
Preparation:
 Preheat the oven to 325°F and line a small loaf pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla throughly and then the mashed avocado and lemon juice.
Gently fold in the flour mix, being careful not to over mix.
Spoon the batter (it is very thick) into the prepared pan and bake for 35-45 minutes or until an inserted wooden skewer is clean with a few crumbs clinging. Cool completely, slice and enjoy.

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Food!!

Tuna and Avocado Patty

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I love to make different kinds of patties from black bean to fish patties. This recipe is awesome especially if you’re on a health kick, gluten free or dairy free diet. This tuna  patty consists of all healthy alternatives. The patty is super moist because of the avocados.  It’s another great meal if you’re on the run. Now let’s get started.

Ingredients:
2 cans tuna, in water
1/3 cup almond meal
1/2 cup flaxseed meal
1 avocado, chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
Pinch black pepper
Zest of 1 lemon
1/3 cup parsley, chopped
1/4 cup chives, chopped
1-2 tablespoons coconut oil, for frying

Preparation:

In a large bowl combined all of the above ingredients until well incorporated. Next make the desired size patty.

In a medium skillet on medium to high heat add coconut oil. Now place the patties on the skillet. Cook for about 3-4 minutes per side until golden brown and crispy. Serve with a cabbage salad and a tomatillo salsa.

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Food!!

Cauliflower Pizza Crust

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I think this is such a fun pizza crust to make especially with the kids.  Not only is it simple; but it’s gluten-free and healthy.  You can make any topping for this pizza.  My kids only wanted plain and I was fine with that because they were getting the veggie part from the crust.  The seasonings that go into the crust really make it delicious.  The crust is thin. It’s very satisfying. This will make 2 small size pizzas or one large. I hope you enjoy and treat yourself to a glass of wine with it.

This recipe can be found in my new cookbook.  Purchase your copy here: http://www.lulu.com/shop/search.ep?keyWords=Homemade+Delish&categoryId=107107 or if you have any questions please feel free to email me.

 

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Food!!

Champagne Kumquat Compote with Seared Cod

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If you still have some fizzy bubbly left, here is a great dish for you.   It was one of our 7 fish dishes.  This is great for a first course or as a main course with a salad.  Keeping it healthy for the new year, this is a great recipe to try.  The aroma, earthy and citrus tastes will keep your taste buds interested.  It’s a super easy dish to make and entertain with.  I hope you enjoy.

Ingredients:

1 1/2 of Cod Fish

Salt, to taste

1 Teaspoon of Black Pepper corns

1 sprig of Rosemary

1/2 cup of Orange marmalade

1/4 cup of Honey

10 kumquats, cut in half

1 Cinnamon Stick

1 Cup of Champagne

2 Tablespoons of Extra Virgin Olive Oil

1/4 cup of fresh Lemon Juice

Preparation:

In a medium saucepan on medium heat. Pour champagne, marmalade, kumquats, honey, rosemary, peppercorns, pinch of salt and cinnamon stick in pot and stir.  Let this reduce down for about 5 to 8 minutes lower the heat and cook for another 2 minutes. Place to the side.

Season cod with lemon and salt. Then on a skillet pan on medium to high heat add the olive oil.  Then  place the cod on skillet and cook for about 4 minutes on each side.

When finished, layout cod on a dish and pour some of the kumquat compote over the cod. Enjoy

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Food!!

No Noodle Veggie Lasagna

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This is a favorite to all my vegetarian friends and carb watchers too.  Sometimes on the weekend we tend to indulge on food and drinking. During the week I like to eat light; or at least try too.  This recipe is great.  You get some many nutrients in 1 dish.  My kids loved it so that made me happy, and of course the husband approved too.  Everything in this recipe except for the baby kale and cheese are from my garden. I know a lot of people who make a ricotta mix with spinach but I wanted to bump up the nutrients and use baby kale. I hope you enjoy.  

Ingredients:

3 to 4 Zucchini’s, cut into strips (thin or thick it’s up to you)

12 to 14 oz bag of Baby Kale, sautéed

Italian seasoning, to taste

1 teaspoon of Garlic Powder

15 oz of ricotta cheese

5 oz of shredded Asiago cheese

24 oz of Homemade crushed Tomato sauce or Store bought

3 Portbella mushrooms, sliced

Extra Virgin Olive oil

Basil for garnish

Preparation

Preheat oven to 375 to 400 degrees

In a large grill pan add some olive oil to medium heat.  Add the baby kale and cook that down.  Should take about 5 minutes. Stir occasionally . If need, add a bit of water to steam it, so the kale can wilt.  When down place aside to cool. 

Next, place some paper towels in a large dish next to your stove; when you cook the veggies, transfer them to the paper towels to drain all that moisture.

In the same large grill pan on medium-high heat add about 1 tablespoon of olive oil.  Add zucchini, and portabella mushroom, and cook until softened, about 2 minutes per side. Set aside.

In a large bowl, combine the kale and ricotta cheese with garlic powder, Italian seasoning. Mix well and place to the side

 Evenly coat the bottom of a baking dish with some olive oil and about half of the crushed tomato sauce. Evenly layer some of the Zucchini strips than add the ricotta mix, then mushrooms, Asiago cheese and crushed tomatoes; repeat.  For final layer, reverse the asiago cheese and crushed tomatoes layers so that the cheese is on top.

 Bake in the oven until lasagna is hot and the cheese melted, about 30 minutes.

 Let cool slightly, cut into pieces, and enjoy!

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Food!!

Asian Smoked Salmon Salad

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In our summer months a lot of us don’t feel like cooking.  It’s just too hot; So we turn our attention to salads. I know people think that salads are boring after a while.  Well here is a great salad that will keep your taste buds bursting.  This can also be done with chicken breast or tofu if you prefer.  Have fun with your salads and get creative. I hope you enjoy this refreshing salad.

This recipe can be found in my new cookbook.  Purchase your copy here: http://www.lulu.com/shop/search.ep?keyWords=Homemade+Delish&categoryId=107107 or if you have any questions please feel free to email me.

 

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