Roasted Fall Vegetables

Roasted Fall Vegetables

Roasted Fall Vegetables, butternut squash, brussel sprouts, and walnuts tossed in yummy browned butter.   Roasted Fall Vegetables is a staple side dish at our house! To be honest, I make Brussel sprouts at least once a week. It is our favorite veggie! A lot of times I will pan sear them with bacon for a quick side. But, now that fall is officially here and there is an abundance of fall veggies, and fall vegetable recipes, I thought I’d put a little twist on our weekly veggie. Have you ever had butternut squash before? At least, it intimidated me. It’s awkward and clunky and if you’ve never prepared one before it can seem a bit challenging. But it’s not! The easiest way I have found to cut a butternut squash is to go ahead and peel it first. Then, chop off the longer part, leaving the round part to the side. Then, this long piece is super easy to chop up into 1/2 inch cubes for this recipe. Next, cut the round portion in half, just like a pumpkin and scoop out the seeds. Now, just slice and dice… that’s it! To make these roasted autumn veggies, just cut and chop your veggies. Toss them in a yummy mixture of shallots, garlic, olive oil, and salt. Roast at 375 degrees for 20 minutes, that’s it! While the veggies are roasting, toast the walnuts over medium heat in a dry pan. Next, throw everything in a large bowl. Brown butter, pour over walnuts and veggies, toss, toss, toss! That’s it. Super easy, super delicious! I love getting a bite...
Easy Low Carb Baked Jalapeno Poppers

Easy Low Carb Baked Jalapeno Poppers

Weight loss is hard. I’ve struggled with it a lot. It’s very hard to find the balance between indulgence and discipline. It can be tricky to remain eating healthy. It takes a change in your life style to make it happen. Last year, I counted calories for a period of time, so I could control what I was eating better. And I was shocked to see how easy it is to pack in the calories. I realized sometimes I was easily eating 3000 or more calories in one day! Specially since I bake so much. Counting calories was a learning experience. It forced me to look for substitute ingredients in my recipes that would provide me with delicious food that wasn’t as caloric. It actually went beyond that, it made me understand how certain ingredients affect a recipe. For example, I found out I could use apple sauce or bananas for a good egg substitute in baking, because they act as binders. AND they add flavor as well! When you are counting calories, you pay attention to everything you eat, because you are trying to get the best out of every single ingredient. That’s when I came up with a bunch of low calorie recipes, and this low calorie jalapeño poppers recipe was one of them. I LOVE jalapeño poppers more than life itself. Everything about it is just right! And, trust me, sometimes I am just going to have a breaded and fried jalapeño popper, as it should be. But that will be my indulgence. And since the number of times I want to eat a jalapeño popper...
Corn and collard greens salsa

Corn and collard greens salsa

Corn and collard greens salsa, a unique take on a classic condiment! Salsa is just one of those condiments I can’t get enough of! Going out to my favorite local restaurant, I could just eat chips and salsa and I’d be one happy camper. But, traditional salsa can get a little boring sometimes. So, why not mix it up yourself at home?! This easy corn salsa recipe is made with the simplest ingredients but it packs a huge flavor punch! Corn. Collard Greens. Jalapeno. Red Onion. Lemon Juice. EVOO. and a touch of salt… that’s it! This recipe for corn salsa is super simple and super delicious. I personally recommend either grilling or roasting your corn first to give the salsa a nice smokey flavor, but it really isn’t necessary. If you want, you can boil your ears of corn until cooked but not overly done. You want the corn to still have a nice, crisp texture. 10 minutes max in boiling water, then take them out and let them cool completely. Or, if you are roasting them, you can do so under the broiler. Make sure to keep an eye on it, and rotate it every so often so it gets golden brown on all sides. Or, you can do what I did. I put a grilling pan on my stove top. Heated it up under medium heat and grilled it that way! You need to cut the corn off the cob first, so make sure it is nice and cool to the touch. Then, you just mix it with your chopped onion, jalapeno, collard greens and other...
Recipe For Mango Salsa

Recipe For Mango Salsa

This is a very easy mango salsa recipe! The easiest! But don’t be fooled by its simplicity, because this fresh mango salsa is absolutely delicious! I love me some salsa. Tomato, mango, peach, collard greens, pineapple, jalapeno, avocado, corn, you name it, I’ve turned it into salsa! I love eating salsa with my tacos, pita pocket sandwiches, enchiladas, or simply with tortilla chips. Anytime I have some leftover tortillas from a taco feast, I like to turn them into chips. I cut the tortillas into triangles, toss them with a bit of olive oil and whatever spices I’m in the mood for that day, salt, pepper, garlic powder, cayenne, italian seasoning and then I bake them at 375ºF for 5-8 minutes until crispy. And to me, there’s no better way to eat delicious homemade tortilla chips than with salsa!   I really like to pair this mango salsa with pork tacos or fish tacos. They compliment each other so well. The mango makes the pork or fish shine and vice-versa. I like to use habanero for this salsa, but if you don’t like a lot of heat, sub in any other pepper, even sweet ones.   This recipe takes about 10 minutes to put together, so I recommend assembling it close to the time you are planning on eating it. Leftovers will be fine in the refrigerator for a day or two, but fresh is best. And that’s what this recipe for mango salsa is all about: freshness. You don’t even need the ripest of all mangoes to make this, slightly under ripe mangoes will do just fine.  ...
Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps, stuffed with wilted arugula, tomatoes, and lots of melty mozzarella cheese! Hi all! My hubby LOVES stuffed mushrooms. But, often times traditional recipes can be a bit on the heavy side. I wanted to come up with a yummy, satisfying recipe that was a little lighter but still full of flavor! I scoured the internet for baked stuffed portobello mushroom recipes and I ended up making this version myself. Loaded with fresh arugula, garlic, juicy tomatoes, mozzarella and Parmigiano-Reggiano cheese. This recipe for stuffed portobello mushrooms is full of flavor, tender, and juicy. I love to serve them as appetizers, as a side dish, or even as a quick lunch idea with a side salad. Print Stuffed Portobello Mushroom Caps Ingredients 4 large Portobello mushroom caps stems and gills removed and cleaned 2 tablespoons olive oil 1 garlic clove minced 2 cups arugula packed 4 ounces mozzarella sliced thin or shredded 3/4 cup tomatoes diced ½ teaspoon oregano 1/4 cup parmigiano-reggiano cheese grated salt and pepper to taste Instructions Pre-heat oven to 375 F. Line a baking sheet with parchment paper. Brush mushroom caps lightly with olive oil. Place caps gill side up on parchment and sprinkle salt and freshly ground pepper over them to taste. Roast caps in preheated oven for 15 minutes. Add 1 teaspoon olive oil to a medium skillet over medium heat. Add garlic and cook briefly. Add arugula and cook until wilted. Add salt to taste. Remove caps from the oven. Divide the cooked arugula and place an even amount in each mushroom cap. Top with 1 ounce of mozzarella and...
Edamame Hummus

Edamame Hummus

I forget it’s not normal for 3 year olds to love things like edamame and hummus.  My daughter was pretending to eat with my brother-in-law and when he asked what she was eating, she shouted ‘hummus!’   Nothing puts a bigger smile on my face than creating healthy recipes craved by my family.   Healthy eating can be fulfilling, satisfying, and indulging.  Trust me… I love food and eating way too much to torture myself with flavorless eats.  Also, go ahead and snack!  If you’re hungry (legitimately hungry not bored), eat away!  I eat frequently throughout the day and never waste time counting calories because I choose to eat nutrition packed options like this Edamame Hummus.   Deliciously flavored ground up garbanzo beans, otherwise known as hummus, is becoming more and more popular.  It’s great with veggies and chips or even spread on sandwiches instead of mayo.  A main ingredient for traditional hummus is tahini.  It’s ground sesame seeds with consistency of peanut butter and has a similar nutty taste. I’m not a huge fan of the flavor so I make my hummus without it.  I make my Basic Hummus without tahini also.   Since we’re talking about ingredients, let’s talk about my obsession with garbanzo beans!  They are mild in flavor, but add rockin’ nutrients and great texture.  Word of caution… garbanzo beans are addicting in my Peanut Butter Chocolate Chip Cookies or my Flourless Chocolate Cookies.  You’ll actually be encouraging your kids to sneak one of these cookies before dinner.  Anyway, stock up on garbanzo beans.  You’ll want extra on hand after you try these recipes.     Crunchy and creamy...

Pin It on Pinterest