by Dana | Oct 11, 2017 | Appetizers, Easy Recipe, Healthy Foods, Recipes, Vegetarian
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...
by Camila | Sep 4, 2017 | Recipes, Side Dishes, Vegan, Vegetarian
This recipe for stuffed peppers without rice features farro, mushrooms and spinach. Farro is a beautiful grain and if you haven’t tried it yet, you should make it happen! Soon! Grab some next time you are at the store. There are three kinds of farro: whole, semi-pearled and pearled. In most grocery stores in the United States, you will find the pearled kind, which requires less cooking time and no need for soaking. If the brand you find doesn’t specify what kind of farro they are offering, it’s probably the pearled kind. Farro is very hearty, it hits nutty tones and has a chewy texture. It’s quite addictive. First time I cooked it was a recipe by Michele Scicolone, Farro with Brussel Sprouts, Sage, and Garlic. I was sold! After that, I’ve made dozens of other dishes with this grain. There are many ways you can cook farro. You will find dozens of farro recipes online, since it has becoming more popular between homecooks.You can eat it as risotto, in a salad (warm or cold), in soups, and even desserts. Laura B. Weiss from the Kitchen Window, recommends to layer cooked farro with roasted fruit and yogurt! Swoon! Such a classy dessert! No matter how you enjoy your farro, it will soon become a staple ingredient in your pantry, if it already isn’t! And if you want to know, Farro is a high-fiber grain, rich in iron, protein and B vitamins, among other nutrients. Here we provide just one of the ways you can cook farro, by making stuffed peppers! First, we toast the farro and then cook it...
by Kami | Sep 2, 2017 | Dairy Free, Desserts, Gluten-Free, Recipes, Smoothies, Vegan, Vegetarian
If you haven’t guessed by now, I’m a fan of creating my own Jamba Juice recipes. With a blend of mango, banana, and kale, this Jamba Juice Kale-ribbean breeze recipe will provide both your mouth and body with a creamy, citrusy nutritious boost. I recently moved to Austin, Texas and have loved spending my warm summer days by the pool with my family. I wasn’t sure what to expect since friends and family warned me about the brutality of the Texas sun. However, it’s been quite enjoyable! Maybe it’s been the pool OR maybe it’s been because we have daily smoothies to combat the heat. I have two small kiddos and any mom with young kids understands the constant worry over getting enough veggies and the proper nutrients into their cute little bellies. Finding, creating, and feeding our kids healthy options can feel like a full-time job! This is one of the many many reasons I’m in love with my Vitamix. That powerful blender can blend anything into pure creaminess! My kids get most of their vegetables in smoothies such as this Kale-ribbean Breeze copycat recipe. Want to find an affordable Vitamix? Purchase a refurbished Vitamix on Amazon (affiliate link). Since kale is a pretty tough little green vegetable, make sure to remove the stem and only use the leaves in the smoothie. Also, I’m a BIG advocate for properly washing your fruits and vegetables. I’ve tried numerous of vegetable washes, but I always keep coming back to my most favorite…. FIT vegetable wash. You will tangibly feel the waxes and dirt wash off your produce. It’s SO worth the...
by Camila | Aug 31, 2017 | Appetizers, Recipes, Salads, Side Dishes, Uncategorized, Vegan, Vegetarian
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. ...
by Dana | Aug 29, 2017 | Dressings and Sauces, Healthy Foods, Recipes, Vegetarian
Roasted Red Pepper Tomato Sauce, an easy and hearty roasted red pepper sauce! Some of my favorite meals end up being just simple, hearty, and well… comforting! Comfort food is where it’s at, my friends. Give me a bowl of noodles with this red pepper sauce and I’m in heaven! (And, a side of whole wheat bread doesn’t hurt either!) When you think of a classic marinara you probably wouldn’t think of a roasted red pepper sauce. But, you HAVE to try this version. Roasting the red bell peppers gives this sauce such a unique flavor. I love to use it as is over pasta, in a lasagna or even as a dipping sauce! Our family has a long history of good spaghetti sauce. Normally it takes hours to cook. But, this version of roasted red pepper sauce is just as flavorful from those amazing charred peppers! If you’re in a pinch and can’t wait long enough for the peppers to char in the oven you can use store bought roasted red peppers. Or, another alternative is to use the broiler. Prepare the peppers the exact same way as the recipe states but just place them under the broiler on high. Be sure to keep a close eye on them, they char pretty quickly! Then, just go about the recipe as is! I really hope you enjoyed this red pepper tomato sauce. What are your favorite roasted red pepper recipes? For even more yummies, please visit my blog This Silly Girl’s Kitchen! See you there! Print Roasted Red Pepper Tomato Sauce Ingredients 2 red peppers halved length-wise, stemmed and...
by Camila | Aug 25, 2017 | Breakfast, Desserts, Gluten-Free, Recipes, Vegetarian
This recipe for grilled peaches makes for a quick, yet rather impressive breakfast meal. And I say breakfast, but I could eat these all day. The good thing about this is that you don’t always need the juiciest and sweetest peaches. I actually prefer the firmer ones because they soften up as you cook them. Start by grilling some yellow peaches. If you don’t have a grill, you can always use a skillet over medium-low heat and cook the peaches for 10 minutes or so. While the peaches cook, make the sauce. This maple balsamic reduction may sound fancy-schmancy but it’s the easiest thing you’ll ever cook. And a great recipe to have under your sleeve. Throw some balsamic and maple syrup in a small sauce pan, bring to a boil and then reduce the heat and let it simmer for 10 minutes until it’s thickened. You can put this on everything, not just on grilled balsamic peaches. For a savory dish option, reduce the amount of maple syrup and up the amount of balsamic and drizzle over crusty bread topped with roasted vegetables. Throw a dollop of ricotta on top of the grilled peaches and drizzle with a maple balsamic vinegar reduction and you will wow your guests and most likely yourself as well! For an even bigger wow factor, make the ricotta from scratch. You can make it a couple days ahead. There’s nothing quite like homemade ricotta. The flavor is unlike anything you will find packaged at a store and the best part is, you can...
