Sunday, April 14, 2019

20--- Carrot Ginger Mimosas

Looking for something special for your brunch table? These springtime mimosas are just the thing.

Carrot Ginger Mimosas
Serves 4

2 cups 100% carrot juice
1 cup 100% apple juice
2 tsp minced ginger (from a jar works best)
1/4 tsp salt
16 oz extra dry champagne
Parsley for garnish

Combine juices, ginger, and salt in a blender.  Mix until combined.  Pour through a fine mesh strainer into a spouted bowl or pitcher.

Pour 4 oz of juice into a serving glass and top with 4 oz of champagne. Garnish with a sprig of parsley.

Thursday, April 11, 2019

80--- Easter Brunch Ideas

Maybe you're trying to continue with those healthy eating resolutions............

Maybe you're saving some room for chocolate eggs and bunnies...........

Regardless of your reason, here are a few HEALTHY recipes for your Easter brunch!

Saturday, March 30, 2019

80--- Turkey Sausage and Zucchini Meatballs {Macro Friendly}

These delicious meatballs have the added surprise of veggies.....and along with that comes fiber, vitamins, and minerals!  Don't "hide" your vegetable additions: boast about them! Let your family, kiddos, co-workers, etc know how fantastic veggies can be!

This recipe makes large meatballs- or a large quantity of smaller meatballs- which makes them great for freezing (on a sheet pan in the freezer, then transfer to a gallon size freezer bag) and reheating for meals or lunches later.

Turkey Sausage and Zucchini Meatballs
Makes 24 large meatballs

1 yellow onion, finely chopped (I used my food processor)
3 cloves garlic, finely chopped
1 lb ground Italian turkey sausage
1 1/2 lb lean ground turkey burger
2 Tbsp balsamic vinegar
2 Tbsp finely chopped fresh oregano
2 Tbsp finely chopped fresh basil
2 small zucchini (1/2 finely shredded, 1/2 grated)
1/2 cup cornmeal
1 egg
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp smoked paprika

Combine all ingredients (by hand works best) in a large mixing bowl. Cover and refrigerate for 1 hour (or up to one day).  

Preheat oven to 400 degrees.  Spray a muffin pan (regular size) with olive oil spray.  Use a 4 Tbsp cookie scoop (or measuring cup) to scoop out mixture and use your hands to roll into balls.  Place balls into the muffin pan.  Note: you may also use a smaller muffin tin for making smaller meatballs; yield will be ~36.

Bake for 20-25 minutes, flipping meatballs halfway.

Serve with your favorite sauce, on pasta, or on a salad, or in sandwich, or wrap.............

Nutrition info per 1 meatball: 83 calories, 3.5 g fat, 10 g protein, 2.5 g carbohydrates, 0.5 g fiber

Monday, March 11, 2019

St. Patricks' Day Avocado Tribute

Green food is so trendy right now.... and hopefully will be forever.

This green fruit is full of healthy fats, in season year round (in Mexico), and has a multitude of uses!

Avoid the artificially green-dyed food and go green in the best way possible for your St. Patricks' Day celebration this year- with avocados!  Here is a round-up of some of my favorite recipes:

Not green but absolutely worth a mention

Also not green, also worth the mention

Thursday, February 21, 2019

80--- Butternut Breakfast Bisque

It seems that the whole country has been in some sort of cold spell for the month.  Which leaves me thinking.........soup for breakfast? 

This bisque is a marriage of sorts.  It has the sweetness that many crave in the morning, but the warm comfort of a soup.  The combination leaves you satisfied all morning long!

Butternut Breakfast Bisque
Serves 2

14 oz cubed butternut squash
2 cups unsweetened vanilla almond milk
2 scoops vanilla whey protein powder
8 oz plain greek yogurt
1.5 Tbsp honey
1 tsp ground cinnamon
Granola of your choice (optional)
Chopped walnuts (optional)

Bring almond milk to a boil in a medium saucepan.  Add butternut squash, reduce heat to medium, and cook for 15 minutes or until soft.  Use an immersion blender to puree.

In a small blender, combine yogurt, whey powder, honey, and  cinnamon.  Whip for one minute.

Serve bisque warm, topped with yogurt mixture, granola of your choice and chopped walnuts (optional).

Nutrition info per 1 serving (without granola): 298 calories, 3.5 g fat, 26 g protein, 45 g carbohydrates, 5 g fiber

Monday, February 4, 2019

80--- Vegan Cheddar and Roasted Broccoli Soup with Popcorn Croutons

Sometimes, you have to get a little weird to keep things fresh in the kitchen.  Hence my popcorn croutons, which by the way are fun and delicious.  I used Pop Zero {in Guilt-Free Cinema}, which is a great option if you're looking for a delicious and healthy option! 

This creamy vegan soup is high in protein and is super healthy!  I don't always use tofu, but when I do it's to boost the plant-based protein content of my recipes.  That gives this soup extra staying power.

Vegan Cheddar and Roasted Broccoli Soup with Popcorn Croutons
Serves 4

4 cups broccoli florets, trimmed of large stems
2 Tbsp olive oil, divided
1/2 tsp vegetable seasoning (or other seasoning salt mixture of your choice)
1 yellow onion, chopped
1 Tbsp minced garlic
2 Tbsp Worcestershire sauce
1 lb crumbled cauliflower (in your grocery store's bagged produce section)
2 cups unsweetened plain almond milk (or other plant milk)
16 oz silken tofu, drained of liquid
2 cups vegetable broth
2 Tbsp red miso
3/4 cup nutritional yeast
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp ground black pepper (more to taste)
2 cups popped popcorn

Preheat oven to 425 degrees.  Toss broccoli with 1 Tbsp olive oil, then spread on a sheet pan lined with parchment paper.  Sprinkle with seasoning salt and pepper.

In a large stock pot heat remaining 1 Tbsp olive oil over medium high heat. Add onion and garlic and saute until fragrant, ~3 minutes.  Add Worcestershire sauce and cauliflower crumbles and saute for 2-3 minutes.  Stir in remaining ingredients and bring to a boil.  Reduce heat and cook for 8-10 minutes, or until cauliflower is completely softened.

While soup cooks, place broccoli into the preheated oven and roast for 8-10 minutes, or until lightly browned.  

Use an immersion blender to puree soup.  If you desire a thicker consistency, continue to cook on a low boil for 5-6 additional minutes.

Serve in soup bowls topped with 1/2 cup roasted broccoli, then popcorn.  Sprinkle with additional nutritional yeast and ground black pepper if desired.

Nutrition info per 1 serving with toppings: 256 calories, 9.5 g fat, 26 g protein, 19 g carbohydrates, 6 g fiber

Saturday, January 26, 2019

80--- SUPER Simple Socca Sheet Pan Pizza {Gluten-Free} with Simple Cauliflower Cream Sauce {Dairy-Free}

Do you have some food sensitive friends and family coming to your Super Bowl party? This is an easy recipe that everyone will enjoy.  Feel free to top your pizza with your desired meats and/or veggies-- I used crumbled turkey Italian sausage, sautéed mushrooms, and arugula.

Socca is an unleavened bread or pancake made from garbanzo bean {chickpea} flour.  It is high in protein and SUPER SIMPLE.

The photo does not do this one justice {short daytime hours mid-winter in Montana make food photography challenging}.

Simple Socca Sheet Pan Pizza Crust
Makes one 12x18" pizza crust

1 1/2 cups garbanzo bean flour (Bob's Red Mill is a good one)
1 1/2 cups water
1 Tbsp high quality olive oil (I love Pomora)
1/2 Tbsp Italian seasoning blend

Preheat oven to 475 degrees.  Line a 12x18" rimmed sheet pan with parchment paper, then spray lightly with olive oil spray.  

Combine ingredients in a spouted bowl, and whisk to mix well.  Pour batter into the pan, spreading evenly with a spatula.

Bake for 12 minutes.  Remove from oven and top with sauce of your choice and toppings.  Bake for additional 5-6 minutes.

Cut into even slices and serve!

Nutrition info per 1/4 pizza crust: 195 calories, 6.5 g fat, 9 g protein, 27 g carbohydrates, 7.5 g fiber

Simple Cauliflower Cream Sauce
Makes ~1 cup

1/2 cup chopped yellow onion (~1/4 large onion)
1 Tbsp minced garlic
1 tsp olive oil
1 1/4 cup crumbled/riced cauliflower
1/4 cup vegetable broth
2 Tbsp nutritional yeast
1 tsp worcestershire sauce
1/2 cup unsweetened plain almond milk (or other plant milk)
Salt and pepper to taste

In a nonstick skillet, heat olive oil over medium high heat.  Add garlic and chopped onions and sauce until golden brown, ~5 minutes.  While onions cook, microwave cauliflower for ~4 minutes covered, or until softened.

Add cooked onion mixture, cauliflower, and remaining ingredients into a high speed blender.  Mix until a smooth puree is formed.  Season with salt and pepper to taste, and continue to blend until mixed.  Add more vegetable broth if you desire a thinner consistency.

Nutrition info per 1/4 cup: 36 calories, 2 g fat, 2.5 g protein, 2.5 g carbohydrates, 1.5 g fiber