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Fall for foods that are good for you – with recipes

Image result for fall foodsFall is one of our favorite times to eat. When the weather cools off, nothing is cozier than a hot pot of soup of a nice casserole to accompany your snuggling.

Here we’ve got a few of our favorite fall foods that pack some nutritional punch with some recipes to make them even tastier.

Squash Casserole

This simple casserole is actually pretty decadent, with a cracker crust and a cheesy sauce to offset the earthiness of this root veggie.

Ingredients

  • 4 cups sliced yellow squash
  • 1/2 cup chopped onion
  • 35 buttery round crackers, crushed
  • 1 cup shredded cheddar cheese
  • 2 eggs, beaten
  • 3/4 cups milk
  • 1/4 cup butter, melted
  • 1 tsp salt
  • black pepper to taste
  • 2 tbsp butter

This one-pot dish comes together in a snap. See some photos and get the instructions.

Apple-Almond Farro Salad

We love this recipe because it’s super versatile and doesn’t have to be followed exactly. You can substitute any cheese, fresh herbs or vinegar that you prefer over what’s on the ingredient list. And, this keeps really well for lunches the next day.

Ingredients

  • 10 garlic cloves
  • 1 tbsp honey
  • Splash of white wine
  • 1 cup farro
  • 1 tsp salt
  • 1/2 cup blanched, chopped almonds
  • 2 apples
  • Juice of 1 lemon
  • 1 cup craisins
  • 1/3 fresh parsley
  • 6 oz. smoked mozzarella, cubed
  • 1/3 cup extra-virgin olive oil
  • 2 1/2 tbsp balsamic vinegar
  • Salt and pepper

This list might look lengthy, but keep in mind that you can substitute just about any of these ingredients. Learn the technique here.

Brussels Sprout and Hazelnut Salad with Goat Cheese

This salad uses the technique of “salt wilting” –  mixing raw sprouts with salt to soften them – to make this salad full of great textures and flavors. Combine that with tangy goat cheese, toasted hazelnuts and a tangy vinaigrette, and this will become a favorite around your house.

Plus it’s our favorite fall veggies – Brussels sprouts!

Ingredients

  • 1 3/4 Brussels sprouts, sliced thinly
  • 2 tsp salt
  • 1 tangerine
  • 1/2 shallot
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp extra-virgin olive oil
  • Black pepper
  • 3/4 cup skin-on hazelnuts
  • 4 oz. fresh crumbled goat cheese

Learn all about the salt-wilting technique and get the full list of instructions here.

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Bon Appétit! Three holiday brunch ideas that are comforting and healthy

Image result for holiday brunch

Your holiday brunch can be tasty, simple and healthy while still being fun and festive.

Our favorite time of year for food continues as the year-end holidays roll in. Potatoes, gravy, sugar and sweets, it’s all so good yet all so bad all at the same time. There are so many options for comforting holiday sides and snacks that won’t upset your stomach but won’t leave you wanting more.

We found three of them for you to enjoy this holiday season.

Parmesan-Roasted Cauliflower

If you’re one who doesn’t care much for cruciferous vegetables – kale, broccoli, cauliflower – this simple recipe might change your mind. When you roast cauliflower, it becomes sweet, meaty and wonderfully caramelized. Plus, you roast it with onions, fresh garlic and thyme, and finish the oven time with some salty, nutty Parmesan cheese. Perfect to pair with some egg sandwiches and fresh berries.

Ingredients

  • 1 head cauliflower, cut into florets
  • 1 medium onion, sliced
  • 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated Parmesan

Just toss everything together but the cheese, roast at 425 for about 35 minutes, mix in the cheese, and roast for another ten minutes.

If you don’t like cauliflower or have another veggie on hand, you can swap it out. Carrots, broccoli or potatoes would all work well, but you’ll have to adjust the cooking time based on the size you cut the veggies.

Sweet Potato and Broccoli Toasts

These bites are a little more work than the cauliflower, but the flavor is perfect for a holiday brunch on a cold winter morning. There are a lot of ingredients, but most of them are optional or swap-able. Use whatever fresh herbs you like or have in the fridge, and garnish with sunflower kernels, pumpkin seeds or sesame seeds. Serve with a mimosa and you’ve got yourself a party.

Sweet Potato Mash

  • 1 large sweet potato (about 12 oz.), peeled, cut into 1” pieces
  • 1 red Thai chile (optional), halved, some seeds removed
  • ½ cup fresh orange juice
  • Kosher salt and freshly ground black pepper

Broccoli

  • 1 large head broccoli, stem removed, cut into large florets
  • 8 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 slices ¾”-thick crusty bread
  • 2 tablespoons chopped raw pistachios
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon chopped fresh basil, divided
  • 1 tablespoon chopped fresh mint, divided
  • Flaky sea salt (such as Maldon)

Boil the sweet potatoes to create the mash, roast the broccoli in the meantime, then assemble your toasts and garnish as you like.

Herb-Infused Shrimp with Cocktail Sauce

Seafood can be intimidating, but these instructions make poaching shrimp pretty straightforward. You add herbs, onion and lemon to water, bring to a boil, then add the shrimp. Then cool the little guys in an ice bath and serve with cocktail sauce and lemon wedges.

Ingredients

  • 1½ pound shell-on large shrimp
  • Kosher salt
  • 1 onion, quartered
  • ½ bunch fresh flat-leaf parsley
  • 1 celery stalk
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 tablespoon black peppercorns
  • 2 lemons, halved
  • Cocktail sauce and lemon wedges

Short on time? Get de-veined, shell-off shrimp and you’ll cut your prep time in half.

Happy brunching!

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Three cozy fall recipes that are good for your gut

Image result for fall foodFall is a wonderful time of year for food. Apples, pumpkins, squash – and the better news is that
all of these are great for your digestive health. In honor of the cooler weather calling for slippers and the couch, we found three great recipes that will make you feel indulgent without throwing off your tummy.

Baked Pumpkin Pie Oatmeal

This oatmeal removes the effort of the stove top and the mess of the microwave. You mix the ingredients together and throw it in a warm oven, and in less than an hour, you’ve got a seasonal treat. Plus, the pumpkin, banana and oats are great for digestion.

You can top with walnuts, toasted pumpkin seeds or flaked coconut for a little extra crunch.

Ingredients:

  • 3 cups old fashioned oatmeal
  • 1 15 oz. can pumpkin puree
  • 1 tsp. pumpkin spice
  • 1 tsp. cinnamon
  • ¼ cup egg whites (around 2 large eggs)
  • 1 mashed ripe banana
  • ½ cup Truvia
  • 2 tsp vanilla
  • 1 scoop of whey protein powder unsweetened
  • 1 cup almond milk

Apple, Bacon, Butternut Squash Hash

Just a handful of ingredients come together for this warm and satisfying one-pot meal. The fussiest part of the recipe is preparing the squash, but most grocery stores sell pre-cut squash if you don’t want the mess. You can also substitute turkey bacon, chicken sausage, or your favorite autumn protein to make this meal even healthier without losing the hardiness.

Warm up these leftovers and crack an egg in it for a quick and delicious breakfast on a cold day.

 

Ingredients:

  • About 2 cups peeled and diced butternut squash (fresh not frozen)
  • 1 cup diced tart apples (about 1 large apple)
  • 4-5 strips Bacon
  • 1/4 cup or more chopped green onions
  • 1/2 tsp coarse ground salt (or to taste)
  • fresh cracked pepper to taste

Autumn Fruit Salad with Maple Dressing

This salad is y-u-m-m-y! You can vary the fruit based on what you have in the house, what’s in season, or what looks good at the store. The dressing looks like a lot of ingredients, but they’re fairly simple, with some staples from your spice cabinet and fresh lemon juice to punch it up. You can top it with your favorite chopped nuts for added crunch at the end.

Ingredients:

  • 2 medium Bartlett pears (or other ripe but firm pears), diced
  • 2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best), diced
  • 1 cup red grapes, halved

For the dressing:

  • 1/3 cup Greek yogurt
  • 2 teaspoons freshly grated lemon zest (from 1 medium lemon)
  • 1 tablespoon fresh lemon juice (from the zested lemon)
  • 2 tablespoons pure maple syrup (can substitute honey)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoons ground nutmeg
  • 1/3 cup pecans, chopped
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