Thursday, April 16, 2015

80--- Homemade Fajita Seasoning

Eating healthier is a lot easier when your choices have tons of FLAVOR!  Often, we rely on salt, sugar, and fat to add flavor to our foods (processed foods get much of their flavor from these culprits).  But you don't have to add those things to make food taste good!

This recipe is for my fajita seasoning- using ingredients that already exist in your cupboard!  Those seasoning "packets" are often loaded with sodium, so save yourself the moolah and make your own!

Homemade Fajita Seasoning
Enough for one batch of fajitas to serve 3-4

1 tsp cornstarch
1 tsp chili powder
1/2 tsp low sodium vegetable bouillon powder
1/2 tsp dried minced onion
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp raw sugar
Dash cayenne pepper
Dash ground cinnamon
Dash black pepper

I use this recipe in my Butter Bean and Mushroom Fajitas- check it out!  

Tuesday, April 7, 2015

20(ish)--- Buckwheat Strawberry Pistachio Crisp for Two {Gluten-Free}

I'm totally craving summer.  Sun, warm weather, green grass, and camping trips!  I guess I will just have to stick with the summery foods for the time being.

The buckwheat flour in this crisp gives it a nutty flavor- and the addition of ground pistachios doesn't hurt anything either!

Buckwheat Strawberry Pistachio Crisp for Two
Serves 2

12 strawberries, chopped
1 tsp white sugar

TOPPING
2 Tbsp GF oats
2 Tbsp buckwheat flour
1 Tbsp melted butter
1 Tbsp chopped pistachios
2 tsp brown sugar
1/4 tsp ground cinnamon

Preheat oven to 350 degrees.  Combine chopped strawberries and sugar in a bowl, then transfer to mixture to two ramekins sprayed with baking spray.

Place the topping ingredients in a small food processor and mix until just combined.

Distribute the toppings onto the ramekins evenly.  Transfer ramekins onto the middle rack of the oven and bake for 20 minutes, or until berry mixture is bubbly.

Serve warm!

Tuesday, March 31, 2015

80--- Split Pea Chicken Chili {Slow Cooker}


Do you like a thicker chili?  How about adding in some split peas?  This quick slow cooker recipe is delicous and filling- with lots of protein and fiber.

Split Pea Chicken Chili
Serves 10

1 onion, coarsely chopped
1 lb boneless skinless chicken breasts, trimmed
6 cups low sodium chicken broth
24 oz green salsa of your choice
16 oz canned green chiles
2 cans no sodium added white beans, drained and rinsed
1 lb dry split peas
2 1/2 tsp ground cumin
1 Tbsp chili powder
1 tsp smoked paprika
1/2 tsp ground black pepper

Combine all ingredients in a slow cooker (yes you add the chicken breasts uncooked and whole).  Cook on low for 10 hours.

Remove the chicken breasts, shred, then return them to the crock pot.

Serve immediately!

Nutrition info per 1 1/4 cups: 231 calories, 1 g fat, 19 g protein, 48 g carbohydrates, 12 g fiber, 574 mg sodium

Tuesday, March 24, 2015

80--- Cream of Power Greens Soup


Do you purchase the giganormous bag of organic power greens from Costco (or your local big box store)? I do. It's a deal! 

But with my last purchase, my plans for them were slightly derailed due to a busy schedule, travel, etc.  So last night I used them ALL in a delicious soup.  It was a winner!!

Whew! Food wastage averted once again.

Cream of Power Greens Soup
Serves 6-7

1/2 large yellow onion
2 tsp minced garlic
1 Tbsp olive oil
4 cups low sodium vegetable broth
2 lb fresh greens (you may use power greens or a combo of stemmed kale, collard greens, spinach, etc)
2 oz shredded Parmesan cheese
1 cup half & half
1/4 tsp ground black pepper
2 Tbsp cornstarch
2 Tbsp water

Heat olive oil in a large soup pot over medium-high heat.  Add onion and garlic and saute until fragrant and lightly brown, 3-4 minutes.  Add vegetable broth and bring to a boil.  Add in greens (yes they take up the entire pot), reduce heat to medium-low, cover and cook for 7-8 minutes, or until greens are softened. 

Use an immersion blender to puree soup mixture until smooth.  Stir in cheese, half & half, and pepper and whisk well to mix.  In a small bowl, blend cornstarch and water, the add to the soup.  Return mixture to a boil for 2-3 minutes, stirring constantly.  When soup is slightly thickened it is ready to serve!

Nutrition Info per 1 1/2 cups: 152 calories, 8 g fat, 8 g protein, 11 g carbohydrates, 5 g fiber, 345 mg sodium

Thursday, March 19, 2015

80--- Warm Sweet Potato and Basil Vegetable Wraps


This is a copycat recipe from a great little restaurant in Canmore, Canada called Harvest.  The minute I tried this wrap I knew that I had to recreate it.

Warm Sweet Potato and Basil Vegetable Wraps
Serves 4

4 flour tortillas (12" are best)
1 large yam, sliced into 1/4" thick slices
Olive oil spray
Dashes of salt and pepper
1 cup cherry tomatoes, halved
2 Tbsp balsamic vinegar
3 shallots, thinly sliced
20-25 large fresh basil leaves
3 oz crumbled feta cheese
1 Tbsp milk
1 Tbsp maple syrup

Preheat oven to 400 degrees.  Place sliced yams on to a baking sheet lined with parchment paper.  Spray lightly with olive oil, then sprinkle with a dash of salt and pepper.  Bake on the center rack for 30 minutes, or until soft and lightly golden brown.

When yams have 10 minutes left to cook, combine cherry tomato halves and balsamic vinegar in a small oven-safe bowl.  Place the bowl on the top rack of the oven and cook for 10 minutes.

While yams and tomatoes are cooking, spray a nonstick skillet with olive oil spray, then add sliced shallots.  Cook over medium-high heat, or until cooked through and lightly golden.

Combine feta, milk, and maple syrup in a small food processor and mix until smooth.

To assemble; spread 1/4 of the feta mixture onto each tortilla, concentrating the spread in the center.  In the center of the tortilla (leaving enough room for the short edges to fold over), layer 2-3 slices of yam, 4-5 basil leaves, 1/4 of the sauteed shallots, and several cherry tomatoes.  Wrap the tortilla as you would a burrito (fold ends over, then fold the long-sides over the ingredients). 

I chose to reheat my wraps in a nonstick skillet over medium heat until golden brown (optional but TOTALLY worth it).  Slice wraps in half and serve!

Nutrition Info per 1 wrap: 294 calories, 10 g fat, 10 g protein, 42 g carbohydrate, 16 g fiber, 432 mg sodium

Monday, March 16, 2015

20--- Blarney Cake


This recipe is inspired by Blarney Stones- a more time-intensive St. Patrick's Day dessert.  With a toddler at my feet, I'm all for the quick and easy version these days.

Blarney Cake
Serves 8

CAKE
1 cup butter, softened
1 cup sugar
4 eggs
1 tsp almond extract
2 cups flour, sifted

FROSTING
1/2 cup butter, softened
2 cups powdered sugar
1 tsp pure vanilla extract
1/3 cup whole milk
1 cup roasted peanuts, chopped

Preheat oven to 350 degrees.  Use a mixer to combine butter and sugar until fluffy.  Add in eggs, one at a time, then add almond extract and mix well.  With mixer running, add in flour gradually and mix until just combined.

Pour batter into a loaf pan sprayed with baking spray.  Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.  Note you may need to place an aluminum foil tent over the top of the pan if the cake is browning too quickly.  Remove the cake from the oven, allow to cool for 15 minutes prior to loosening the edges with a knife and transferring cake to a cooling rack.

Once cake is room temperature, mix the frosting.  Use a mixture to whip the butter, then gradually add powdered sugar until well mixed.  Add in vanilla extract and milk as you continue to mix.  When frosting is light and fluffy it is done!

Frost the top and sides of the cake, then sprinkle with chopped peanuts and press gently to get them to adhere to the frosting.  Refrigerate until ready to serve, then bring to room temperature for 20 minutes prior to slicing and serving.

Tuesday, March 10, 2015

Spring Recipe Roundup

I apologize if you are reading this post and you live on the east coast.

Spring has sprung in Montana!

The 60 degree temperatures and budding trees are making me think of all of the soon-to-be spring vegetables that will be available and FRESH very soon.

Here are a few of my favorite springtime recipes to get us ready!


 http://www.eat8020.com/2013/03/80-spring-bisque-with-asparagus-peas.html 


  http://www.eat8020.com/2012/03/80-st-patricks-day-asparagus-cream.html 



 http://www.eat8020.com/2013/03/80-spring-salad-with-pistachio.html 


http://www.eat8020.com/2011/08/80ish-pistachio-meringues.html