Tag Archives: Healthy

Guest Post! Baked Sweet Potato with Kale & Goat Cheese

1 Dec

Happy post-Thanksgiving!!  I don’t know about you all, but I am a solid five lbs heavier from all the deliciousness, and don’t regret it for a second.  However, my aging metabolism dictates that I should probably relax on the extra creamy garlic mashed potatoes for at least these next few days.  Good thing we have today’s Guest Post! You know who you are :). They are super quick, healthy, and only three cheap ingredients.  I give you, baked sweet potato bites with kale and goat cheese!

Sweet Potatoes with Kale and Goat Cheese

Check out the recipe here and enjoy!

 

Petite Pizzas

9 Sep

Happy Monday eve!  This is going to be a quick one because I’m exhausted.  But before beauty rest comes this post– quick, simple, healthy, and creative.  Have 20 minutes on a weeknight?  Make petite pizzas! You’ll need some basics, and then can have some fun with whatever ingredients you have around.  I used whole wheat English Muffins, some leftover tomato sauce, and Mozzarella and Colby Jack cheese for my basics.  Then made two kinds of petite pizzas because variety is the spice of life, amirite?  One was prosciutto, mozzarella, and sauteed garlic spinach.  The second was a fried runny egg, cherry tomatoes, Colby Jack cheese, and chives.  DELISH.

Things you need to cook before the oven toaster: tomatoes, spinach, and egg

Cherry tomatoes

Assembly line!

Assembly line

NOM!

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I’m not usually a fan of the runny egg, but oy was it just the right amount of gooey to soak up into the muffin.  Pair with some white wine, a candle, and Monday Night Football, and you have yourself a treat.

Carb-Free Cuisine: Mashed Cauliflower and Marinated Lamb

5 Aug

So as I noted in my previous post, August is birthday month!! I turn the ominous 25, and my roommate bestie turns the mature 26.  To ease the potentially anxiety-ridden stage of my quarterlife crisis, I have decided that August is going to be treat yo’self month.  I am going to be good to myself,  mind, body, and soul.  Plus I want to look kickass in my birthday outfit, obviously.  As a kickoff, I made a delicious carb-free dinner chalk full of protein and veggies.  The marinated lamb is a give-in favorite of mine, and I tricked my body into thinking it was consuming creamy mashed potatoes when in fact it was crazy-good mashed cauliflower! Tehe I’m so sneaky.

You can Google a decent Mashed Cauliflower recipe, but after making several variations, running out of ingredients, and having different flavor profiles, I think I’ve settled on my own fave version.  You’ll need:

  • Head of cauliflower
  • Two cloves of garlic
  • Olive oil
  • Low fat veggie cream cheese
  • Grated Parmesan cheese
  • Green onions or chives (optional)

Put a big pot of water on the stove to boil.  While it heats up, break up the cauliflower into smaller sections.  You can basically just tear off the little trees one by one, like so:

Cauliflower Trees

Once the water is boiling, put in cauliflower for 5-7 minutes or until soft.  In the meantime, start cooking up your pre-marinated lamb.  I had to go to Whole Foods to get my fix, but the lamb is super reasonably priced (proof below)

Whole Foods leg of lamb

TWO for $10.  Definitely beats the $28 that a restaurant would charge for an equally delectable lamb dish.  Buy the pre-marinated version to save yourself some time and money.  Throw into a pan that’s on high heat, coated with cooking spray and some melted butter.

Leg of Lamb

The butter will sear the lamb, sealing all the flavor into the meat.  Normally I would grill these, but alas, we have run out of propane. Be careful when you’re cooking in the pan, as the lamb can go from bloody to medium in a matter of minutes if left unsupervised.  It’s also super steamy so turn on your microwave fan or open a window.  Cook about five minutes on each side, and cut open to gauge the temperature.  Reduce heat if necessary.  If the meat is right on the brink of your desired done-ness, remove from heat immediately and cover with a lid, as the lamb will continue to cook internally for a few minutes.  Another option is to pan sear for a few minutes on each side, and then bake in the oven for the remainder.

Remember that while this is going on, you need to put your cauliflower into a food processor with the rest of the ingredients.  I would do this while the lamb’s first side is cooking.  Pile in the cauliflower with two garlic cloves (chopped), a heaping spoonful of the cream cheese, two tablespoons of Parmesan cheese, a tablespoon of olive oil, and your green onions/chives if you decided to go that route.

Blend until smooth, tasting along the way and adding more of any ingredient.  Hint: more cream cheese makes them more creamy!

Try not to let this process interfere with monitoring the lamb.  When lamb is done, scoop the mashed cauliflower onto your plate and sprinkle additional Parmesan cheese and some oregano for added flavah.

Done! And if you didn’t share, you’ll have plenty of leftovers.  The mashed cauliflower keeps surprisingly well for a day or two.  Enjoy!

Spinach & Goat Cheese Turkey Burgers

22 Jul

Happy Monday! Thank god it’s essentially over.  Per usual, I returned from a weekend trip and had zero food for the week.  I worked from home today and managed to find some peanut butter and a sweet potato to consume.  Talk about LAME.  I mean, I’m supposed to be running a food blog here.  So this evening, I did my usual Target run and decided for a super lean and fantastically filling dinner- Spinach & Goat Cheese Turkey Burgers!  These babies are super easy and cheap.

You’ll need:

  • 1 package of lean ground turkey (1 1/3 lb)
  • 10 oz box of frozen chopped spinach, thawed and all excess water squeezed out
  • 4 oz goat cheese (the garlic & herb variety rules for this)
  • Any kind of bread

This totaled to $15 for me and made three individual patties. Sounds like work lunch leftovers!

Additional toppings if you so choose

  • red onion, uniformly sliced to about 1/4 inch\
  • half an avocado

Additional meal component

  • grilled romaine salad!!

The first thing you’ll have to do is thaw your package of frozen spinach.  Takes roughly 8 minutes, and all you have to do is f0llow the simple instructions on the package.  Then combine turkey meat, goat cheese, and cooled spinach in a bowl and thoroughly combine all ingredients with your hands.  Make patties, like so:

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Pop them on the grill, roughly 7 minutes per side for roughly 15 minutes total.  Remove, and keep grill on high heat.  Take your romaine leaves, spray each side with Pam, and grill for 4 minutes or until charred and wilted.

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While all this is happening, have a partner in crime prepare any and all toppings.  Get creative! That’s the beauty of burgers, they can go in SO many different directions.  I like a very eclectic flavor profile personally.  Below are sauteed onions on the burger, and goat cheese and mustard for the condiments.  We topped the grilled salad with mushrooms, edamame, and hearts of palm.

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Celeb closeup:

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What did you have for dinner??

Summertime Salmon Burgers

1 Jun
Well we’re officially post-Memorial Day! Coupled with 80 to 90 degree daily weather, I think it’s safe to assume we have approached the summer season! Despite the impending humidity and overheating in pencil skirts, I am definitely looking forward to spending time outside on my deck, grilling up delicious meals for friends and family.  My usual go-to meal is some sort of delectable burger, mixing and matching fresh ingredients to jazz up my red meat.  But as we know, too much of anything isn’t a good thing.  So in an attempt to take a healthier, less fatty route,  I whipped up this salmon burger recipe last week- gotta love my girl Martha Stewart’s culinary insights! It takes less than 30 minutes and serves four.  Pair it with these awesome grilled stuffed zucchini boats for a nutritious, flavor-packed meal!
You’ll need:
Salmon Burgers with Yogurt Dill Sauce
  • 1 pound skinless salmon fillet, finely diced
  • 1 tablespoon prepared white horseradish
  • 1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 large egg, lightly beaten
  • 3 scallions, thinly sliced
  • 2 tablespoons plain dried breadcrumbs
  • Coarse salt and ground pepper
  • 1/2 cup plain low-fat yogurt
  • 1 tablespoon chopped fresh dill
  • 4 whole-wheat hamburger buns, split and toasted (I used whole-wheat Naan bread)
  • Romaine lettuce, for serving
Stuffed Zucchini
  • 2 zucchini
  • 1 cup garbanzo beans
  • 2 small tomatoes
  • small handful chopped kalamata olives
  • small handful of chopped green onions
  • small handful of goat cheese
  • about 1/4c basil pesto
To make the burgers, start by dicing the salmon filet.  The best way to do this is to use a sharp knife and slice the salmon lengthwise in 1 inch strips, then cut crosswise to make 1 inch by 1 inch cubes.  It’ll be easy to make the patties without crushing the fish.
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In a medium bowl, combine the salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
photo 3
Turn on the grill to high heat.  Grab handfuls of the salmon mixture and make four even patties.
photo 1-1
Almost ready for the grill!  But first, let’s make the zucchini boats.  Cut each zucchini in half the long way.  Take a spoon and scoop out the insides, leaving 1/4 inch perimeter around the skin so the boats keep their shape.  Then cut across in half.
photo 1
In another medium bowl, combine the garbanzo beans, chopped tomatoes, chopped kalamata olives, green onions, goat cheese, and pesto.  Mix together and taste to your liking.  In a smaller bowl, mix together the chopped fresh dill and yogurt and set aside.
photo 4
Now, place the salmon patties on the high heat, and grill for 5-7 minutes on each side or until done. Simultaneously grill the zucchini boats by placing them scooped-side down for 5 minutes, then flip over for an additional 5 minutes or until tender.  As burgers come close to being done, halve the Naan bread and place on the grill to heat up.  Remove the zucchini boats from the grill and fill in with your goat cheese veggie mix.  Remove patties from the grill, place on Naan bread with romaine lettuce and a huge dollop of the dill yogurt mix.
photo 3-1 photo 4-1
HOW GOOD do these look?! And I have to say, the salmon burger was equally as delicious as its red meat counterparts. Now get to grillin’!

Guest Post: Sunday Cooking!

31 Mar

Alo alo again! I know, I’ve been a baddd blogger.  It’s been quite some time since my last post, but I have good excuses I promise.  I’ve been traveling a ton this past month, and was lucky enough to visit San Francisco, Spain, and Richmond, Virginia all in the past four weeks.  The trips were individually amazing and collectively helped define the best March ever.  Due to these distractions, my creative cooking game has been slacking to say the least.  That’s why today’s entry is a Guest Post!! I’m going to start Guest Post as a new series, much like the Nommin’ Out Edition.  I have some seriously talented friends when it comes to cuisine, so why not share their creations as well?  Today’s Guest Post is brought to you by my beautiful roommates, who get all the credit.  The recipes are perfect to make on a casual Sunday and are cheap, super healthy, and scrumptious.

Step one on a Sunday is of course to try to arise at a reasonable hour.  This is a weekly challenge for me.  But one Sunday I woke up to these:

Photo (5)

There are a total of four ingredients and take 15 minutes to make.  Pure protein and a surefire way to energize your Sunday for whatever activities you have scheduled.  Check out the recipe here: http://thesimpledelights.com/100-calorie-pack/

The next recipe is definitely best made on a Sunday evening.  It’s a healthy version of a classic comfort food, but the preparation does require more time than you may want to allot on a weekday.  Helloooo leftovers for work week lunch!

Photo (3) Photo (2)

Recipe link: http://www.skinnytaste.com/2009/02/zucchini-lasagna.html

I am one lucky roommate.  And now I’m hungry again.

Prosciutto-Wrapped Chicken Breasts

1 Nov

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Happy Friday slash Post-Halloween slash First Day of November! I hope you all enjoyed a candy-filled Hallowed eve and are currently still in a sugar hangover.  Today’s recipe features a protein-packed dish that may help assuage any chocolate guilt: prosciutto-wrapped chicken breasts!  These are healthy, flavorful, and combine two of my faves in the carnivorous world.

Your grocery list:

1 pack 6oz chicken breasts (usually come with 2-3 breasts)

1 package Prosciutto slices ($5 at Target)

Garlic/Oregano

A scrumptious side (I went with steamed Edamame in Picture 1 and homemade Caprese salad with Spanish olives in Picture 2).

Directions:

Preheat oven to 350 degrees and cover a baking sheet in cooking spray.  Sprinkle oregano and garlic on each side of the chicken breasts.  Next take 1 slice of prosciutto and wrap around the middle of the first chicken breast.  If you have enough prosciutto, feel free to take a second and wrap around the same breast, either doubling over the first layer or wrap at an angle so the prosciutto covers more of the entire breast.  Repeat with remaining chicken breasts and prosciutto slices.  If desired, sprinkle another layer of oregano over the breasts and place on baking sheet.  Bake for 20 minutes and check.  The first time I did this, I baked three breasts and upon checking at the 20 minute mark, had to bake for an additional 10 minutes.  Remember, the prosciutto is insulating the chicken and while keeping it SUPER moist, also prolongs the baking process.  When appropriate, remove from the oven, pair with that healthy side and enjoy.  These will smell AMAZING so you may get some scavengers if anyone else is around.  You’ve been forewarned.

thewinelifestyle

So close to wine

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Discovering new Foodventures with each bite

A Stairway To Fashion

contact: ralucastoica23@gmail.com

Madison Sheffer

a creative communicator

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