Mediterranean Savory Oatmeal

Image

There are times when nothing less than a savory, satisfying, umami breakfast will do. Yet I also have this undying devotion to all things oats.

Enter savory oatmeal. Continue reading

Advertisements

Antioxidant Cherry Berry Smoothie

Image

Another green smoothie for you! What’s exciting about this one is that it is banana-free. Don’t get me wrong…I have nothing against bananas. In fact they are a staple in my kitchen. But I love this smoothie because it’s sweetened only with the most nutrient-dense, high-fiber, low(ish) sugar fruits. (No offense, bananas. I still love you and your lower fiber, higher starch attributes). Enjoy this nutritious start to your day!

Image

Ingredients

  • 2 handfuls spinach or chard (about 2 cups)
  • 1 cup fresh or frozen pitted cherries
  • 1/2 cup fresh or frozen blueberries
  • 1 cup milk of choice (I use unsweetened almond milk)
  • 1 tbsp chia seed (optional)
  • 1 scoop vanilla protein powder (probably optional, but if you omit this, you may need to add more fruit to keep the spinach from overpowering the flavors)

Directions

Place all ingredients into a blender and blend until smooth.

Sweettart Strawberry Peach Smoothie

DSC_0213

It’s been hot around here lately. Hot, as in – my coconut oil is completely clear and liquid in my cupboard.

So, cooking up oatmeal is the last thing I want to do in the morning. Seeing as how I rarely have the forethought to make overnight oats the night before, smoothies are my go-to. This one turned out pretty darn tasty. The flavor is something between sweet and tart, reminding me a little of those SweetTart candies….hence, the name!

DSC_0214_2

Directions

Serves 2

  • 1 1/2 to 1 2/3 cups frozen peaches
  • 1 cup frozen strawberries
  • 2 tbs chia seed (optional, but really good)
  • 1 scoop vanilla protein powder (optional)
  • Just enough milk to run the blender smoothly – I used unsweetened coconut milk

Directions

Add all ingredients to a blender and blend until smooth.

Hearty Lentil Bowl with Balsamic-Roasted Pumpkin and Kale

DSC_0160

Earthy, flavorful, healthy, seasonal. This dish has got it all.

DSC_0167

It makes for the ultimate comfort food dinner and leftovers work beautifully for lunch the next day!

DSC_0166_2

You could, in a pinch, substitute sweet potatoes or butternut squash for the pumpkin, but pumpkin is really special here.

DSC_0150

Aren’t pumpkins just lovely? I love pumpkin pie as much as the next guy, but I don’t think pumpkins get enough attention in savory dishes, for sure.

DSC_0158_2      Ingredients

Serves 5-6

  • 4 cups chopped pumpkin (1 small pumpkin)
  • 1 red onion, chopped coarsely or in thick rings
  • 4 plump cloves garlic, chopped coarsely
  • 1-2 tbs olive oil (+a little extra for drizzling)
  • 1 tbs balsamic vinegar
  •  1 1/2 cups green, brown, or French lentils, rinsed
  • 3 cups water
  • 1 bay leaf
  • 1 medium head curly or dino kale, washed and chopped (or spinach, collards, or chard)
  • lemon juice or more balsamic vinegar for drizzling
  • Kosher salt and fresh ground black pepper
  • optional add-ins: sun-dried tomatoes, fresh basil, roasted parsnips, etc

Directions

Preheat the oven to 400 F.

On a baking sheet, spread the chopped pumpkin, chopped onion (reserving a couple tablespoons), and garlic. Drizzle the olive oil and balsamic vinegar over the pumpkin mixture, tossing to coat.  Sprinkle about 1/4 tsp salt over it. Bake until tender, about 25-30 min.

Meanwhile, prepare the lentils: combine the lentils, water, and bay leaf in a saucepan, bring to a boil, and then let simmer uncovered for 20 minutes.

Also, steam the kale or other greens until bright green and soft.

When everything is done, assemble using lentils as the base and adding the greens and pumpkin on top. Add the remaining red onion (finely chopped), drizzle with olive oil and lemon juice/balsamic vinegar, and add salt and pepper to taste.

DSC_0162

 

 

 

White Bean, Chard, and Cherry Tomato Stew

Here is a quick ‘n’ easy soup recipe that’s hearty, filling, healthy…oh, and crazy delicious. I stumbled upon this killer flavor combination by accident and am so pleased with how it turned out!

And, I’m trying to be more regular with my posts. Thanks for bearing with me 🙂

Ingredients

Makes 3-4 servings

Time: about 20-30 minutes

  • 2 15-oz cans white beans (or about 4 cups cooked)
  • 2 cups vegetable stock
  • 1/2 cup lemon juice
  • 1/2 cup water
  • 1 tbs oil
  • 6 cups chopped Swiss chard, kale, or other greens
  • 1 medium white onion, chopped
  • 3 cloves garlic
  • 2 cups cherry tomatoes
  • 2 tbs fresh oregano (could substitute 1-2 tsp dried oregano, or other fresh herb)
  • lemon pepper to taste

Directions

In a large pot, heat the oil and saute the onions until soft and transparent. Add the greens, stock, lemon juice, water, garlic, and oregano. Cook until the greens are soft. Add half of the beans to a food processor or blender, and add the kale from the pot and 1 cup of the liquid. Puree until smooth. Transfer the pureed bean mixture to the pot, add the tomatoes. Cook over medium-high heat until the soup is warm and the tomatoes are “popped.” Add lemon pepper to tatse, adjust seasonings, and serve with whole grain bread and a fresh green salad.

This is also fantastic spread over toast the next day!

 

Lunchbox Salad: Apple, Cheddar, and Kale Salad for One

This made a quick and lovely lunch the other day, and it was too good not to share. It’s the perfect combination of earthy, salty, tangy, and sweet.

The apple and cheddar combination remind me of something you would pack in a grade schooler’s lunchbox, for some reason…hence the title. Also, kale magically stays crispy even after being dressed, so I often pack kale as a tupperware lunch salad. The lemon juice or vinegar keeps the apple from turning brown — an added bonus.

Ingredients

Makes 1 entree-size salad

  • 2 cups kale, cut into strips or bite-size chunks
  • 1/2 red delicious red delicious, grated
  • 2 tbs sharp cheddar cheese, shredded (or more, if you like)
  • 2 tbs toasted or raw almonds, chopped
  • 1 tsp lemon juice or apple cider vinegar
  • 1 tsp extra virgin olive oil
  • 2 tbs toasted or raw almonds, chopped
  • coarse sea salt, to taste
  • lots of freshly ground black pepper, to taste (don’t be shy, this really makes the salad)

Directions

After you grate the apple and cheese, and chopped the kale and almonds, combine all three in a tupperware. Add the lemon juice/vinegar, oil, salt, and pepper. Close the tupperware lid, and give it a shake to evenly distribute the dressing. Great with a ziplock full of homemade crackers, like my favorite spelt and flax crackers!