Healthy Easter Leftover Recipes

If you're making a ham for the upcoming Easter holiday, you will undoubtedly have leftovers.  And what will you do with all of those leftover Pinterest-worthy decorated eggs?

Food waste is a weird OCD thing with me.  I must use leftovers! No matter what.  Join me........

Split Pea and Ham Sandwiches

Greens, Egg and Ham Salad

Ham and Bean Pot Pies

Yam Pizza with Caramelized Shallots and Ham

Crock Pot Split Pea Stew

The Wedge

Avocado Egg Salad

Go Green the Healthy Way

Research is uncovering more and more about the possible negative affects that artificial coloring may have on our health and children's development.

So what should you do come March 17th when you want to get your green on?  My suggestion is avoiding the dyes that you may be tempted to add to your foods throughout the day and aim for some naturally green choices.

Avocado Corn Chowder

Asparagus Cream Pasta

Cream of Power Greens Soup

Green Julius

Green Tea {Matcha} Cookies

80--- Fresh Citrus Caprese Salad

When you see blood oranges and tangerines in grocery stores in my neck of the woods, you know that it's citrus season! Vitamin C- loaded fruits such as oranges and pink grapefruit always taste best when in season.  

Even though these fruits are tasty on their own, this recipe is a special treat.  The combination of fruit and basil, along with the slight tang of vinegar, is one of my favorites.

Fresh Citrus Caprese Salad
Serves 5

2 naval oranges
2 blood oranges
2 pink grapefruit
2 tangerines
1/3 cup fresh basil chiffonade
8 oz fresh mozzarella
1 Tbsp lemon or citrus-infused olive oil
3 Tbsp white wine or champagne vinegar
1/2 tsp salt
1 tsp honey

For all citrus fruits, slice into 1/2" slices then cut off peel.  Cut each slice into 1-2" sections, carefully removing seeds.

Combine citrus chunks in a large bowl with basil.  Slice mozzarella into 1" chunks (if using small balls halve them). Gently toss mozzarella with citrus and basil.

In a small bowl, combine olive oil, vinegar, salt and honey.  Whisk until combined, then pour mixture over the other ingredients.  Toss and cover.  Place in the refrigerator for 30 minutes prior to serving.

*Note this recipe does not store well overnight.

Nutrition Info per 1/2 cup: 252 calories, 9 g fat, 13 g protein, 31 g carbohydrates, 5 g fiber, 315 mg sodium

Winter Salads

I often hear from my patients that they are much more likely to get in their vegetable servings in the summer- when salads are plentiful.

Here is a roundup of recipes to prove that salads are not just a summer time food!  All of the ingredients in these recipes are plentiful and fresh in the dead of winter.

Grapefruit Endive Salad

Roasted Greens Salad with Balsamic Drizzle

Brussels Sprouts Caesar Salad

Grilled Beet and Onion Salad

Health-ified Super Bowl Snacks

No matter whom you are rooting for this weekend, snacks are no doubt going to be part of your festivities.  Here is a roundup of a few healthier choices!

Hot Buffalo Bean Dip

Heather's Creole Shrimp

Healthy Spinach Artichoke Dip

Edamame Dip with Sea Salt and Cracked Pepper Wonton Chips

Quick and Easy 20s

This post is in honor of my not having time to create any new 20s at the moment.  These are quick and easy ideas when you're wanting to make something sweet!

Lazy Girl's Chocolate Truffles

Chocolate Chip Coconut Macaroon Dessert Dip

Dark Chocolate Blueberry Pistachio Bark

80--- Crockpot Kamut and Mushroom Pilaf

Another whole grain recipe!

Kamut is a nutty, chewy, whole grain that is very versatile.  Check out my Kamut Fruit Salad recipe of another twist.  This grain is high in fiber and B vitamins, but make note that it is NOT gluten free.  Gluten is a protein that occurs naturally in some grains, and this is one of them.

Often times, whole grains take a long time to cook.  Put your slow cooker to use to make the cooking process a lot easier!

Crockpot Kamut and Mushroom Pilaf
Serves 6

3 1/2 cups low sodium vegetable broth, divided
2 cups dry kamut, rinsed well
2 tsp butter
1/2 onion, chopped
8 oz sliced crimini mushrooms
1/4 tsp ground black pepper
1 Tbsp fresh thyme
2 tsp white truffle oil

In your crockpot, combine 3 cups broth and kamut.  Cook on low for 7-8 hours.

In a skillet, heat butter over medium-high heat.  Add chopped onion and cook until softened, 3-4 minutes.  Add mushrooms, pepper, and thyme.  Add remaining 1/2 cup broth and cook until mushrooms are softened, 7-8 minutes.

For the final hour of cooking, stir mushroom mixture (with remaining broth) into the kamut, then drizzle with truffle oil. 

*If you have remaining broth in the crockpot that did not soak into your grain, you may remove some and whisk in 2-3 tsp cornstarch, then return the mixture to the slow cooker to thicken.  All slow cookers are slightly different!

*The grain will still be chewy- don't over cook it!