Honey-roasted kabocha with ginger-lime creme fraiche

So fall is officially here.  Say bye-bye to the bins of peaches and plums (it's been real) and extend warm hello to our friends, apples and squash (charmed, I'm sure).  

I feel like sometimes people are a little afraid of squash and somewhat unsure of what to do with them.  This is an easy & awesome recipe with the beautiful kabocha (sometime called Japanese pumpkin).  It's got a delicious natural sweetness and a creamy orange flesh.  And the best part it, the skin is edible (and so tasty) so you don't even need to peel it!

This pretty pumpkin is cut into wedges & simply roasted with some honey & Indian spices.  It's served up with the most insane creme fraiche on the side...it's beyond-words amazing and a perfect tangy balance to the sweetness of the squash. I love this as a vegetarian entree and think it would be a gorgeous dish for a Thanksgiving menu.

Serves 6-8

1, 2 1/2 - 3 pound kabocha squash, well-scrubbed
2 T. olive oil
2 T. honey
2 t. garam masala
1/2 t. sea salt

8 oz. creme fraiche
zest & juice of one lime
3/4 t. grated ginger
1/4 t. sea salt

Preheat oven to 400 degrees. 

Cut kabocha squash in half.  Scoop out seeds with a spoon.  Cut each half in half again (into quarters) and then cut each quarter into 3 wedges, so you have 12 wedges in total.

In a small bowl, whisk together the olive oil, honey and garam masala until well-combined.  Generously brush kabocha wedges on all sides with spiced honey mixture. Place wedges, skin side down (so wedges are facing up), on a rimmed baking sheet that is lined with parchment or a silicone mat.  Sprinkle with sea salt.  Roast in oven 35 - 40 minutes until kabocha is beginning to brown on the edges and is very soft.

While squash is cooking, place the creme fraiche, lime juice & zest, grated ginger and sea salt in a bowl.  Whisk to combine.

Remove kabocha from oven and let cool slightly.  Serve with ginger-lime creme fraiche on the side.

Peanut butter-pretzel energy bars

This past weekend I was lucky enough to participate in the Avon Walk for Breast Cancer in beautiful Santa Barbara.  39.3 miles in 2 days...energy bars were definitely going to be necessary!!  I thought it would be fun to make some nutty, salty-sweet ones for the amazing & awesome girls on my "team" instead of buying them.

I pretty much tried to copy a few of my favorite MOJO bars, and although they were all good, the actual recipe for this one came out the best (I'll work on the others, cuz they were all delish).  They are PACKED with nuts and not too sweet at all.  I love the pretzel-peanut-almond combo.  Don't the candy thermometer and talk of the "hard ball stage" scare you...they are actually pretty easy and cost pennies on the dollar compared to the price of just one bar at the market.

Here is a visual on the powdered peanut butter that the recipe calls for.  It's really fun stuff - would be great for smoothies, other baking, etc.  It's full peanut taste with 85% less fat!  I found mine at Whole Foods in the peanut butter aisle.





 
Makes 20 bars

1/2 c. whole roasted almonds
1/2 c. sliced almonds
1 c. roasted peanuts
1/2 c. chopped roasted peanuts (it helps to have smaller pieces to bind the bars together more)
1 1/2 c. roughly-broken, salted pretzels
1 c. puffed millet or puffed rice cereal
2 T. hemp seeds
2 T. powdered peanut butter (i.e. PB2)

1/3 c. brown rice syrup
1/2 c. honey
generous pinch of salt
1 t. vanilla

Before you begin, lightly oil a large bowl, a silicone spatula, a 9 x 13 rimmed baking sheet and the bottom of something flat for pressing your bars into the pan, like a glass or mug.

Combine all the nuts, pretzels, millet, hemp seeds and powdered peanut butter in the oiled bowl and mix well to combine.

In a small saucepan (1 - 1.5 quart) combine the brown rice syrup, honey, salt & vanilla and stir until mixed.  Heat over medium heat, stirring occasionally, until a candy thermometer reads 250-260 degrees - the “hard ball” stage.  Immediately remove from the heat and pour sugar mixture over nuts, mixing with oiled spatula, until thoroughly coated (work fast here!).

Quickly pour the nut mixture onto the oiled sheet pan and press to fill evenly.  Use your oiled glass mug to pack it down firmly.  Allow to cool for about 15 minutes.

While still a little bit warm, invert your sheet pan onto a cutting board lined with parchment or wax paper (it’s a bit sticky).  Cut the whole rectangle into quarters and then cut each quarter into 5 bars.

Allow to cool completely.  Store in an airtight container with wax or parchment paper between layers (again, a bit sticky!). 

NOTE:  When taking them on the road, I’d suggest wrapping them individually in wax or parchment paper, and tying them with a cute string makes them even tastier :).

Late-summer salad with salmon & dill

So, I know I just posted a salmon recipe not that long ago (grilled salmon tacos with peach & cucumber salsa), but the local, wild-caught stuff is just so GOOD & FRESH & ABUNDANT right now, I can't resist it whenever I look at it.  I'm taking full advantage of it's season and will not apologize for it.  Plus, one can never really have enough simple, heart- & whole body-healthy recipe options, right?

I love using fresh dill with fish and I can't say enough about the cherry tomatoes overflowing everywhere & the perfect late-season corn.  I'm really wishing summer produce would never go away.  This is the end, this is the end, my friend.

I made this for dinner the other night and my husband & kiddos unanimously decided that this meal should go on the blog.   So, DONE...as requested, dear family.  Enjoy!

Serves 4

2 ears corn, kernels cut from cob (about 1 1/2 cups)
1 cup halved cherry tomatoes
1/2 c. diced cucumber
2 green green onions - greens and whites thinly sliced
3 T. dill - chopped
2 T. white wine vinegar
1 T. olive oil
3 oz. crumbled sheep’s milk Feta (about 3/4 cup)
sea salt & fresh ground pepper, to taste

1 1/2 pounds center-cut salmon (about 1 inch thick), cut into 4 pieces
olive oil
sea salt & fresh ground pepper

In a medium saucepan, heat water until boiling.  Add corn and blanch 2 minutes.  Drain and place in an ice bath to cool completely.  Drain well and place in a medium bowl.

To the corn, add the tomatoes, cucumber, green onions, dill, vinegar, oil, feta and salt & pepper.  Mix gently to combine.

Preheat grill on medium-high for at least 10 minutes.  Drizzle salmon pieces on both sides with olive oil and season with salt & pepper.

Oil grill grates and place salmon, skin side down, on grill.  Close lid and cook for 4 minutes.  Flip, close lid and cook 4 more minutes.  Remove from grill and let rest a few minutes. 

Remove skin, if desired, or leave it on and eat it crispy :).  Serve salmon along with salad.

Butter lettuce salad with chicken, pickled currants, feta and croutons

Who doesn't love a big salad for dinner in the summer?  Big salads are one of may favorite thangs - you feel good about eating them and there are endless combinations of deliciousness.

This one is a keeper of a recipe - it's completely dinner-time satisfying with the grilled chicken and homemade croutons (I mean...homemade croutons make everything pretty amazing) and has a nice, tangy zing with the pickled currants & feta.  And I highly recommend the homemade dressing.  It takes literally minutes to make and takes your salads to a whole, new level (this one goes on ANY salad you give it).

Stay cool out there, people!!

Serves 4

pickled currants:
1/2 c. water
1 T. sugar
1/4 c white wine vinegar
1/2 c. dried currants

dressing:
1 medium shallot - minced
2 t. Dijon mustard
1/4 c. white wine vinegar
pinch of kosher salt & fresh ground pepper
1/4 c. olive oil

homemade croutons:
1/2 pound firm bread - ripped into 1-1 1/2 in pieces (about 6 cups)
3 T. olive oil
fleur de sel

2 boneless, skinless chicken breasts
1 T. olive oil
2 t. dried herbs de Provence
kosher salt & fresh ground pepper

1 head butter lettuce - torn into bite size pieces
2 handfuls arugula
1/2 c. crumbled sheep’s milk feta
1/2 c. basil leaves, roughly torn

Combine water, sugar, white wine vinegar & dried currants in a small pan.  Bring to a boil.  Turn heat to low and simmer 5 minutes.  Turn off heat and allow currants to cool to room temperature in their liquid.  Drain liquid before serving.

Preheat oven to 375 degrees.  Toss bread with olive oil and place in a single layer on a rimmed baking sheet.  Sprinkle lightly with flour de sel.  Bake about 20 minutes, stirring halfway through, until crisp & browned.  Remove and let cool.

Combine shallot, Dijon, white wine vinegar and salt & pepper in a small bowl.  Wisk to combine. Add olive oil in a slow steady stream, whisking constantly, until combined.

Preheat grill for 10 minutes on medium-high heat.  Slice chicken breasts in half horizontally to create two thinner pieces (these cook quicker and more evenly and won’t dry out).  Coat the 4 chicken pieces with olive oil.  Season with salt & pepper and herbs de Provence.  

Grill chicken until just cooked through and an instant read thermometer reads 160 degrees - about 3 minutes per side (they cook really fast when they are this thin!).  Remove from grill, cover with foil and let rest for 10 minutes.  Dice chicken.
 
In a large bowl, combine butter lettuce, arugula, pickled currants, croutons, feta, basil and diced chicken.  Toss with dressing and serve.

Spaghetti squash with tomatoes, olives & feta

This is somewhat unexpectedly great vegetarian dish.  It seems so simple and maybe not all that exciting on the surface, but try it out...it good!  Like, really, tasty, satisfying good.

Plus, spaghetti squash is worth making just for the fun of scraping the long, noodle-like strands off the skin when cooked...it's amazing every time.   Don't think of it as a direct substitute for pasta...it's definitely it's own thing...but it is a great alternative if you are watching your carbs, eating gluten-free, or simply trying to get more veggies.

serves 8 as a side dish, 6 as a main course

1 medium spaghetti squash - about 3 pounds
1 T. olive oil
4 cloves garlic - chopped
2, 15-ounce cans fire-roasted, diced tomatoes (with juice)
2 t. fresh chopped oregano (or 1 t. dried oregano)
1 c. roughly chopped Kalamata olives
1/4 t. red chili flakes

2 T. butter
1/4 c. grated Parmesan
3/4 t. salt
fresh ground pepper to taste

1/4 c. toasted pine nuts
1/2 c. crumbled sheep’s milk Feta

Preheat oven to 375 degrees.  Halve spaghetti squash lengthwise using a large, sharp knife & your muscles!  Scrape seeds and stringy bits from the middle of each squash half with a spoon.  Place each half, cut side down, in a roasting pan with a 1/2 inch of water in the bottom (you may need 2 pans).  Place in oven & cook 40 minutes.

Remove from the oven.  Carefully flip squash halves over and allow them to cool a bit while making your tomato-olive sauce.

Heat the olive oil over medium heat in a large skillet.  Add chopped garlic & cook one minute.  Add the fire-roasted tomatoes, oregano, Kalamata olives & red chili flakes.  Allow to simmer rapidly for 5-10 minutes, stirring frequently, until most of the tomato liquid has cooked off.  Turn off the heat, add the parley & stir to combine.

Gently scrape the spaghetti squash from the skin into long strands with a fork (scrape crosswise so it pulls off naturally & easily).  You may want to use a hot pad to hold the squash as it will still be quite warm.  Place strands in a large bowl and add the butter, grated Parmesan, salt & pepper.  Gently mix to melt the butter and combine flavors. 

Add the tomato-olive mixture to the squash and toss.  Top with toasted pine nuts and crumbled Feta & enjoy!

Beet and orange salad with herbs & walnuts

This bright & beautiful salad is a real show-stopper. The colors are obviously incredible...I recommend using multiple varieties of both beets (red, yellow, pink, candycane/chioggia) and oranges (navel, blood, cara cara, mandarins) for a maximum color & flavor experience.

Oranges & beets are delicious together and they are especially tasty topped with a simple vinagrette, fresh herbs and crunchy, toasted walnuts.  I used chervil & chives in the recipe, but feel free to get creative with your herb choices...you really can't go wrong.  Plus this salad is totally healthy & 100% vegan, so you can feel great about eating it!

Serves 6

1 1/2 pounds medium beets
3 oranges

1 shallot, minced
1/4 c. white wine vinegar
1/8 c. olive oil
1/8 c. blood orange olive oil
large pinch kosher salt
fresh ground pepper

1/4 c. toasted red (or regular) walnuts - chopped
2 T. chervil - chopped
2 T. chives - chopped

Preheat oven to 400 degrees.  Wash beets and wrap in aluminum foil.  Roast beets for 45-60 minutes - until tender when pierced with a paring knife.  Remove from oven and foil and cool to room temperature. (Beets can be roasted up to 2 days ahead - store in refrigerator until ready to assemble).

Using a sharp knife, cut skin & pith away from the entire orange. Cut orange crosswise into 1/4 inch thick round slices.

Combine shallot, white wine vinegar, olive oils and salt and pepper in a small bowl.  Whisk to combine.

To assemble, peel beets and cut into 1/4 inch slices.  Place orange and beet slices on a serving platter, or individual salad plates, a single layer, slightly overlapping each other on the edges.   There will probably have more beets than oranges, so space out the oranges evenly among the beets.

Spoon dressing over salad.  Sprinkle with chopped herbs & toasted, chopped walnuts.

Banana-coconut almond bread

This is a slightly modern interpretation of a tried-and-true classic.  I love swapping in almond flour for part of the regular flour in baking.  It's a nutritious addition that creates a subtle change in flavor and texture without tasting too "healthy" or heavy or bland.  You could also sub in gluten-free flour for the all-purpose flour if you are eating sans gluten these days.

I'm a huge lover of the coconut so this recipe uses coconut oil & some shredded, unsweetened coconut in the batter.  The flavor is there but it's super mellow & not overpowering at all (my son, Brando, claims he hates coconut didn't even know it was in there).  I love the walnuts in this recipe because they are slightly bitter and balance out the sweetness of everything else!

3 ripe bananas - mashed
2 eggs - beaten
1/2 c. coconut oil - melted
1 t. vanilla
1/2 c. sugar
1/4 c. packed brown sugar

1 c. almond flour
1 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
 3/4 c. shredded, unsweetened coconut
1 c. walnuts - roughly chopped

Preheat oven to 325 degrees.  Lightly grease a 9 x 3 x 5 loaf pan with butter or oil.

In a bowl, whisk together mashed bananas, beaten eggs, coconut oil, and vanilla until all the coconut oil is well incorporated.  Add the sugar and brown sugar and whisk to combine.

In a separate bowl, add the almond flour, all-purpose flour, baking soda, baking powder, salt & cinnamon.  Whisk to combine. 

Pour the wet ingredients into the dry ingredients and stir.  Fold in the coconut and walnuts until well incorporated. 

Pour batter into your prepared loaf pan.  Bake on the middle rack of your oven for 1 hour to 1 hour & 10 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven & cool 15 minutes in the pan.  Invert onto a cooling rack and cool completely.

Ruby red grapefruit, avocado & jicama salad

Who says a salad has to involve lettuce?  

I'm a huge fan of combining raw veggies & fruits (or nuts...herbs...whatever!) into non-traditional salads.  This one is an especially vibrant mix of flavors & textures - tart, tangy grapefruit combined with creamy, decadent avocado & a pop of crunchy jicama.  Yum!

It's a refreshing, bright little dish that would pair great with simple grilled fish or chicken.  Plus, it is the prettiest palette of color...you're bound to impress if you serve this at a dinner party :)

Serves 4

2 ruby red grapefruits
1 avocado - ripe but slightly firm
1/2 medium bulb of jicama

dressing:
1 shallot - minced
1 T. white wine or champagne vinegar
2 T. blood orange olive oil
a pinch of salt
fresh ground pepper

a pinch of cayenne or togarashi (optional)

Cut peel from grapefruit with a knife and carefully remove sections from between the membranes.  Place in a bowl.

Remove peel of jicama with a knife.  Cut jicama crosswise into 1/4 inch slices.  Stack slices and cut into 1/4 inch batons.  Make about one cup. Place in bowl with grapefruit.

Quarter the avocado and slice crosswise. Place in bowl with grapefruit & jicama.

To make dressing, whisk together the shallot, vinegar, blood orange olive oil, and salt & pepper. Pour dressing over grapefruit, avocado, & jicama. VERY GENTLY stir to combine.

Serve with a sprinkle of cayenne or togarashi if desired.

Click HERE or on the video screen below to check out the cute video I made with Kin Community:

Pappardelle with braised kale & chard

This dish is an excellent way to make a meal out of those nutrient-packed, dark, leafy greens everyone is always taking about.  Combined with delicate, buttery egg pappardelle, this is a satisfying, soul-warming comfort food with max veggie benefits.  I love this as a vegetarian entree but it also would be a great side dish to roasted chicken dinner...yum!

I used cavalo nero kale (aka, dinosaur or lacinato kale) instead of curly kale in this recipe because I love it's texture when braised, but if you can't find it, regular kale is totally fine.  

I also use my newest obsession - Swiss chard - in combination with the kale.  To be honest, sometimes I feel a little "kale-d out" and I'm loving the chard these days.  Feel free to add whatever greens strike your fancy...collards, beets greens, broccoli rabe...you can't really go wrong :).

Serves 4

2 T. olive oil
1 onion, sliced
2 carrots, peeled & roughly chopped
4 cloves garlic, chopped
1 bunch cavalo nero kale
1 bunch chard
1/4 t. red pepper flakes
a couple large pinches kosher salt & fresh ground pepper
1/4 c. water
8.8 oz package egg pappardelle
3 T. butter
1/4 c. grated Parmesan + more for serving

To prep greens:

Wash kale.  Tear leaves to remove from the tough middle stems.  Discard stems and roughly rip leaves into approximately 2 inch pieces.

Wash chard.  Tear leaves from stems into approximately 2 inch pieces and combine with kale.  Thinly slice chard stems (yes, they are edible!) and set aside.

Heat olive oil in a large pot that had a lid (for braising) over medium heat.  Add onion and cook 5-7 minutes, until translucent.  Add chopped carrot, stir and cook 2 minutes.  Add garlic, sliced chard stems, salt & pepper and red chili flakes and stir.  Cook for 1 minute.

Add your big heap o’ greens and 1/4 c. water.  Cover and turn heat to low.  Braise greens 10 minutes, stirring occasionally.

Remove lid, turn heat to high and boil off any excess water in the pot.  Season with salt & pepper.

Cook pappardelle according to directions on the package.  Drain and return to cooking pot.  Add braised greens, 2 T. of butter and parmesan.  Mix gently (this pasta is delicate) and season with more salt & pepper to taste.

Serve in bowls with more Parmesan sprinkled on top!

Shrimp with fire-roasted tomatoes & cannellini beans over pearl couscous

This is a really tasty dinner that comes together in minutes.  It's light & healthy & tangy but still satisfying and heart-warming all at the same time.

The 2 things to remember when cooking this dish is: 1 ) get your pan super smokin' hot to sear the shrimp (a cast iron pan is best) and 2) do not overcook the shrimp!  3-4 minutes in your hot skillet, tops.  Rubbery, overcooked shrimp = no bueno.

I love to serve this over toasted Israeli (aka pearl) couscous - it's got such a great consistency.  If you can't find this at your market, regular couscous or some rice would be delish as well.

serves 4

1 T. olive oil
6.3 ounce box of Israeli or pearl couscous
2 c. chicken broth

1 pound large shrimp - peeled & deveined, tails removed & patted dry
2 T. olive oil
3 cloves garlic - chopped, divided
zest of one lemon
1/2 t. kosher salt
fresh ground pepper

1 T. olive oil
15 oz. can fire-roasted tomatoes, drained
15 oz. can cannellini beans, drained and rinsed
1 8 oz. can tomato sauce
1 t. dried oregano
1/4 t. red pepper flakes
1/4 c. chopped parsley

Heat 1 T. olive oil in a saucepan over medium heat.  Add dry couscous and toast, stirring occasionally, until lightly browned - about 5 minutes.  Add 2 c. chicken broth, bring to a boil & cover.  Turn heat to a simmer and cook 10-12 minutes or until broth is absorbed.

In a bowl, combine shrimp, 2 T. olive oil, half of the chopped garlic, the lemon zest, salt & pepper.  Allow flavors to combine for 10 minutes.

In a saucepan heat, 1 T. olive oil over medium-low heat.  Add remaining garlic and cook one minute. Add fire-roasted tomatoes, cannellini beans, tomato sauce, oregano & red chili flakes.  Increase to medium heat and let flavors simmer together for 10 minutes, stirring occasionally.

Heat oil in a large heavy bottom skillet (preferable cast iron) over medium high heat - it should be smoking hot!  Add shrimp in a single layer and cook 1-2 minutes per side.  Do not overcook!  Pour the tomato & beans over the shrimp & stir to combine.  Salt & pepper to taste.  Add the parsley at the very end.

Ladle shrimp, tomato & bean mixture over couscous in bowls.  Serve steaming hot.

Mediterranean artichoke dip (Go Broncos!)

SU-PER-BOWL!  One week til' go-time, football fans.  My beloved Denver Broncos are contenders (and obvious favorites - duh!) in this year's national championship...be-YOND excited.

Now, I love a heaping mound of buffalo wings, ultra-cheesy nachos and loaded potato skins as much as the next screaming, drooling, beer-guzzling football fanatic, but sometimes it's ok to have something on the buffet table that will balance out the grease & carbs.  

This is a great, do-ahead dip for any gathering...it works in all seasons and is a great, completely vegan alternative to the gloppy, mayonnaise-y artichoke dip we usually indulge in.  Serve it with warm, toasty pita triangles or crunchy veggies...it's packed with bright flavors and has a delicious, creamy consistency.  Enjoy it without an ounce of guilt...you won't feel like you are missing out on a thing!

oh, and...GO BRONCOS!!!

Makes about 2 1/2 cups

1, 15-oz. can artichoke hearts, drained, rinsed & patted dry
2 small cloves garlic - peeled & roughly chopped
1/2 c. cooked cannellini beans - drained and rinsed
1/2 c. olive oil
zest of 1 lemon
1 T. lemon juice
2 T. capers - drained & roughly chopped
1/4 c. roasted red bell pepper - patted dry & roughly chopped
2 T. parsley - chopped
2 T. basil - chopped salt & pepper to taste
paprika - for garnish

In a food processor, combine the artichoke hearts, garlic, cannellini beans & olive oil. Puree until very smooth.

Add the lemon zest, lemon juice, capers, roasted red peppers, parsley and basil. Pulse the mixture in several one-second intervals until ingredients are well incorporated and red peppers are finely chopped but not totally smooth. Season with salt & pepper to taste.
Serve immediately or let flavors mingle for several hours or overnight in the refrigerator.

Sprinkle sprinkled with paprika and serve with warm pita trianlges or veggies for dipping - I love persian cucumber slices, bell pepper strips, & jicama spears.

.....................................................................................................................................................................

This recipe was part of a great collaboration for a healthy, 3-course dinner with myself & Kin Community, Beth from  Entertaining with Beth and Sarah Carey from Everyday Food.  Click HERE or on the video screen below for the step-by-step video of my Mediterranean Artichoke Dip and links to Beth & Sarah's videos...you will love their recipes!

Vietnamese noodle salad

 

The crazy, confusing summer-like temperatures here in LA have had me craving lighter foods like this flavorful Asian noodle salad.  

This dish is also great option for those of us who are still on our New Year's clean-eating kick...it's packed with veggies & lean protein, and the dressing has very little oil but is still full-o-flava (you could use this sauce so many ways - it's delish).

This one is a keeper for any time of year - hope you give it a try!

Serves 4

Dressing
1/3 c. lime juice
2 T. water
3 T. sugar
2 T. fish sauce
1 clove garlic - minced
1 t. lemongrass - tough outer leaves discarded, minced (about one stalk)
1 T. chili-garlic sauce
2 T. vegetable oil

8 oz. Pad Thai style rice noodles
1/2 c. chopped cucumber
2 green onions - white & green parts chopped
1/2 c. chopped red pepper
2 T. each - chopped basil, chopped mint, chopped cilantro
3 c. baby lettuce
3 c. cooked chicken, shredded (about 1 rotisserie chicken)
1/2 c. roasted, salted peanuts - chopped

For dressing, combine lime juice, water and sugar in a bowl.  Whisk until sugar is dissolved.  Add remaining ingredients and whisk well.

Cook rice noodles according to directions on the package.  Drain and rinse thoroughly under cold water.  When drained and cool pour 1/3 of the dressing over the noodles and toss to combine.

In a separate bowl, toss shredded chicken with 1/3 of the dressing.

In large bowl, combine cucumber, green onion, red pepper, herbs and lettuce.  Toss with remaining dressing.  Add noodles and chicken to veggies and toss it again!

Garnish with chopped peanuts.  Yum!!!!!

Click HERE or on the video screen below for the step-by-step recipe video brought to you by Kin Community & yours truly:

clean & simple salmon with lemon-yogurt sauce

Here is the perfect recipe to get your system back on track after the holidays.  It's a simple seared salmon (superfood!) with one of the most verastile toppings you can dream up.  I use this sauce for tons of different things - on chicken, potatoes, or as a dip with pita. You name it, this yogurt would probably be good on it.

Serve this with my roasted sweet potatoes, kale & quinoa recipe...Super superfood trio ... and your body will immediately thank you!

It's clean and simple eating at it's easiest, people.  No excuses :)

Serves 4

4 six-ounce, center-cut salmon fillets, skin removed
kosher salt & pepper
3 T. olive oil
1 c. greek yogurt
zest of one lemon
one small garlic clove - minced
1 T. finely chopped dill
2 green onions - white & some green finely chopped
 
Season salmon with kosher salt & fresh ground pepper. Heat olive oil in a heavy bottom skillet and sear until crispy & well-browned -- about 4 minutes per side.
 
Stir remaining ingredients together. Top seared salmon with a dollop of herbed yogurt. Garnish with dill sprigs and lemon wedges.

Click HERE or on the video below for the link to the recipe video from me & Kin Community: 
 

power breakfast (or lunch) (or dinner) bowl

This bowl has it all...whole grains, protein, fresh veggies and a whole lotta deliciousness.  I love to start my day with something healthy and filling so I'm not starving my 10:00.  And because this bowl uses frozen brown rice (or quinoa), it takes just a few minutes to bust out in the morning.

Of course, this combo would be great any time of day. It's kind of like the California version of the Korean bibimbap and would make a perfect lunch or a light, healthy dinner.  Use whatever veggies you have on hand, but I highly recommend the avocado in there...it's so creamy and a great combo with the eggs & rice.

I also love to give it a little kick of spice.  I've used togarashi which is a Japanese chili & spice blend, but feel free to use your favorite hot sauce or some cayenne.

serves 1

1/2 c. frozen brown rice or frozen quinoa
1 egg - cooked to your liking
kosher salt & pepper
1 c. baby spinach
1 T. green onion - sliced
1 T. red pepper - finely diced
1/4 of an avocado - sliced
fresh cilantro leaves
a sprinkle of togarashi or cayenne pepper (or hot sauce)

Heat frozen brown rice or quinoa in a bowl according to directions on the package.

Cook your egg as you like it in a small skillet, seasoning with salt & pepper. Remove egg and place in your bowl on top of the rice.  Then throw your baby spinach into the already hot skillet and let it cook until slightly wilted - about 1 minute.

Add spinach to rice & egg bowl.  Top with green onion, red pepper. avocado & cilantro.

Sprinkle with togarashi, cayenne or hot sauce.

And here is the breakfast bowl play-by-play from Kin Community & me...click HERE or on the video screen below to watch :)

arugula pesto fettucini with oven-roasted tomatoes

This recipe is a perfect weeknight dinner...it's fast, nutritious, super flavorful and easy-as-pie.  It literally comes together in minutes and is packed with healthy greens.  It's one of my favorite vegetarian dinners and something I keep in my permanent rotation of pasta recipes.  Give it a try and let me know what you think!

 Serves 4-6

5 oz. arugula, (about 5 c. firmly packed)
2 medium cloves garlic, peeled and roughly chopped
1 c. pine nuts, toasted & cooled
1/2 t. kosher salt
1/2c. + 3T. extra virgin olive oil, divided
1/2 c. Parmesan, freshly grated, + more for serving
one pint cherry tomatoes
1 pound pasta - your choice

Preheat oven to 450 degrees. Put a large pot of salted water on to boil for cooking pasta.

In a blender or food processor, combine arugula, garlic, pine nuts, salt and 1/2 c. olive oil.  Process until a coarse paste forms, scraping sides when necessary.  Transfer to a bowl and fold in grated Parmesan.  Season with more salt & pepper to taste.

Place tomatoes on a rimmed baking sheet.  Drizzle with 1 T. olive oil and sprinkle with salt & pepper.  Place in oven and roast for about 6-8 minutes until skins begin to split.

Cook pasta in a large pot of salted water according to directions on package for al dente.  Remove 1/2 c. of pasta cooking water just before draining.

Drain pasta and return to pot.  Toss pasta with arugula pesto, a little cooking water (start with a 1/4. c.) and remaining 2 T. olive oil.  Season to taste with more salt and pepper if necessary.  Gently fold in roasted tomatoes.  Serve in bowls and top with more grated Parmesan if desired.


Click HERE or on the video screen below to watch the step-by-step recipe video I made with Kin Community!

banana-nut protein pancakes

My kids have a spectacular love of pancakes…and who can blame them – they are delicious!  I love them, too, but they are not necessarily the most nutrition-packed breakfast in the world.  As a mom, I am always going on and on about how “we need to get protein in the morning so we have energy and stay full and can concentrate...blah, blah, blah.”  Well, this recipe is the perfect solution because these pancakes are naturally sweetened with banana and packed with nut & egg protein!  

I like to make a big batch of them on Sunday and wrap the leftovers up to reheat before school during the week.  You can easily halve this recipe if it's too many flapjacks for ya'.

Makes about 20 pancakes

4 eggs
2 bananas – mashed
1 c. milk
2 t. vanilla

1 c. flour
2 c. almond flour

1 t. salt

2 t. baking powder

1 t. cinnamon

1 c. chopped walnuts

Mix eggs, banana, milk, and vanilla together in a bowl.  In a separate bowl, combine flour, almond flour, salt, baking soda and cinnamon.  Combine wet & dry ingredients.  

Grind chopped walnuts in food processor until finely minced.  Add to batter.

Heat butter or coconut oil in a large skillet or on a griddle and drop batter by ¼ cupfuls.  Cook 3-4 minutes or until browned, flip, and cook 1-2 minutes longer.  Repeat with remaining batter.

Top with maple syrup or sliced bananas, or both!

Click HERE or on the video below, to view the step-by-step video instructions from me & Kin Community.

coconut-cashew granola with dried cherries

If you've never made homemade granola before, don't be daunted.  It's soooo easy.  And surprisingly cheap.  I got most of these ingredients in the bulk food section, and when you compare it to commercial granola (which can be loaded with bad sugars and random ingredients) it's super inexpensive and way less processed.  

My recipe uses healthy & delicious coconut oil.  Coconut oil is a solid at room temp, so pop it in the microwave for a few seconds or melt it on the stove when mixing it with the honey.

This makes a pretty big batch, so try baking some this weekend and eat it up throughout the week.  It's incredibly satisfying and sticks to your ribs - you definitely won't have a growling tummy 2 hours after breakfast.  Enjoy!


Makes 8 cups

4 c. rolled oats - not quick cook
1 t. cinnamon
1/2 t. cardamon
1/4 t. salt

1/2 c. honey or maple syrup
1/3 c. coconut oil
1 t. vanilla

1 1/2 c. unsweetened, dried coconut flakes/chips
1 1/2 c. roasted, salted cashews - roughly chopped (i love the salty-sweet combo)
1 c. dried tart cherries (or you can sub in cranberries)

Preheat oven to 325 degrees.

In a large bowl, combine oats, cinnamon, cardamon & salt.  Stir to combine.

In another bowl, whisk honey (or syrup), coconut oil & vanilla together.  Pour over oat mixture & stir well until oats are thoroughly coated.  Spread onto a rimmed baking sheet and place in the oven.

Bake for 15 minutes, then stir.  Bake for another 15 minutes.

Place coconut flakes and cashews on a separate rimmed baking sheet.  Bake the coconut & cashews in the oven with your oat mixture for the last 10  minutes of it's cooking time (it should be smelling amazing by now!). 

Remove from oven - oats should be golden and the coconut lightly toasted and lightly browned.  Let cool completely.  Toss coconut and cashews into oat mixture.  Stir in dried cherries.  Store in an airtight container.

watermelon & cucumber salad with lime & basil

Cold, crunchy, refreshing and tangy - this is a super tasty & unique way to serve watermelon at a party.

If you can't find ricotta salata at your market, sub in feta...it's just as delish.   Or try my recipe for herb-marinated feta!

Serves 8

6 cups cold/refrigerated seedless watermelon - cut into 1/2 inch cubes
3 cold/refrigerated persian cucumbers (2 cups) - cut into 1/2 inch pieces
4 T. lime juice
2 t. lime zest
1/3 cup basil chiffonade
1/2 ricotta salata - coarsely crumbled

Combine cucumber, watermelon & lime juice and zest and gently stir.  Keep in very cold in refrigerator until ready to serve.  Just before serving add basil and ricotta salata and stir again. 

Lemon-y asparagus pasta

This pasta recipe is unique in that you actually make a smooth, velvety sauce by pureeing the asparagus.  The result is bright, delicious and spring-y...and the most beautiful green color.  It seems like a cream sauce in consistency, but the only dairy is the small amount of Parmesan cheese you add at the end.  

This pasta is great as a side dish or as a vegetarian main course.

1 pound asparagus, trimmed
zest of one lemon
1/4 cup olive oil
1 t. kosher salt
fresh ground pepper
1 pound fusilli
1/2 c. Parmesan cheese, plus more for garnishing
garnish with chopped mint (optional)

fresh ground pepper

Bring large pot of water to a boil with a few generous pinches of salt.

Coarsely chop asparagus into 1 inch pieces.  Add asparagus to boiling water and cook for 6-8 minutes, until soft.  Remove with a slotted spoon (do not drain pot!) to a colander and run under cold water.  Place in a blender.
 
Remove 1/2 c. of asparagus cooking water from the pot.  Add cooking water, lemon zest, salt & pepper and olive oil to blender.  Puree with asparagus until smooth.

Cook pasta in the asparagus cooking water.  Cook pasta until just shy of al dente and drain, reserving approximately 1 c. of cooking water.

Return pasta, asparagus puree and 1/2 c. pasta water to the pot.  Cook over high heat 3-4 minutes, stirring, until pasta is al dente and sauce thickens slightly and coats pasta.  Add more cooking water if necessary.

Turn off heat, add Parmesan to pasta and stir until incorporated.  Garnish with a generous sprinkle of chopped mint and more cheese.

Now see how it's done in this recipe video from KIN Community:

 

super superfood trio - roasted sweet potatoes, quinoa & kale

It sounds too healthy to be delicious, but I guarantee you, you will love this recipe - it’s my new obsession.  It has it all -  a wonderful combo of flavors & textures and maximum health benefits.  

It’s also incredibly versatile...it’s a great vegetarian (or vegan) main course (i topped it with a poached egg for dinner and it was delish!) or a beautiful side dish that pairs really nicely with roast chicken.  I also made an egg-white scramble with of the leftovers for breakfast...amaze balls.

In this photo, I used a medley of red, white & black quinoa that I had picked up at the market, but plain quinoa works juuust fine.
 
Serves 6 as a main course, 8 as a side dish.

3 medium sweet potatoes/orange-fleshed yams, cut into 1/2 inch dice
3 T. olive oil - divided
kosher salt & fresh ground pepper

1 c. dry quinoa

4 c. roughly chopped kale, tough stems removed
1 T. butter
1/4 c. water

Preheat oven to 425 degrees.  Toss diced sweet potatoes with 2 T. olive oil and season with kosher salt & pepper.  Place on a rimmed baking sheet and roast about 45-55 minutes, stirring once after 20 minutes and again after 30 minutes.  Remove when potatoes are slightly caramelized.

About 20 minutes before your potatoes are done roasting, rinse quinoa & cook according to the instructions on the package.  Once cooked, fluff with a fork.  You will end up with about 3 cups cooked quinoa.

In a large skillet with lid or large pot, heat remaining 1 T. of olive oil & 1 T. butter over medium high heat.  Add chopped kale and saute about 2 minutes, until bright green.  Add 1/4 c. water, cover & lower heat to medium low.  Braise for 2-3 minutes.  Remove lid and cook a couple minutes more until water is evaporated. 

Add roasted sweet potatoes & quinoa to kale and stir to combine.  Season with kosher salt and fresh ground pepper.