A delicious, antioxidant-rich beet pesto recipe that is good for you and your wallet! If the magenta pink hue hasn’t drawn you already, I promise the taste will! Why So Shy? Just like cilantro I feel most people either love or hate beets. Some say […]
Winter is here and so is the desire for comfort food! Try this healthier casserole version of a Creamy Cauliflower Pasta Bake! Mash it up! Nope, not potatoes this time! Instead, I am talking about the nutritious and versatile cauliflower! Sneak in this cruciferous […]
This healthy version of orange cranberry bread is bursting with fresh cranberries, citrus flavors, and a hint of ginger spice! These berries are cran-tastic! Cranberries make their appearance this time of year thanks to the beautiful relish sauce on Thanksgiving, but this beneficial fruit should be […]
Curious about vegan cooking? Look no further, this new vegan
cookbook, Fuss-Free Vegan is sure to please all palates!
I am not sure where to start with this amazing new cookbook, Fuss-Free Vegan by Sam Turnbull, the genius blogger behind It Doesn’t Taste Like Chicken. It unites meat lovers and vegans into one beautiful book filled with delicious comfort foods that we can all relate to! As a flexitarian, and being married to a lifelong vegetarian, this book shows you that even the meatiest dishes can be made 100% vegan. Sam shows you her secrets to staple ingredients for vegan cooking, for example, a healthy and hearty cheese substitute (known as life-changing mozzarella) that I cannot wait to try! From her carmelized onion pizza to her tofu bolognese, I was truly salivating over every page.
If you have been curious about vegan cooking or just wanting to get into a healthier lifestyle with plantbased meals, this vegan cookbook is for you! To check out Sam’s work (she does the recipe development and photos herself by the way) visit her website, https://itdoesnttastelikechicken.com.
And if you are ready to try out these fun recipes, visit her website here for the cookbook!
Want to spice up a holiday feast this year? These tasty curry roasted carrots will make an exotic side dish to any main entrée thanks to its addition of creamy yogurt dressing and pomegranate seeds! Don’t Forget the Sides! When it comes to […]
Enjoy this Louisiana classic with a vegetarian makeover! This simple and delicious vegan gumbo uses less oil and includes heart healthy fats and proteins! Making a Dark Roux… Since this was my first time making gumbo, making a dark roux was a complete […]
Almost time for the holidays? Try a meatless main dish!
Bursting with seasonal cranberries and rosemary flavors, try
this Quinoa Mushroom Stuffed Acorn Squash at your next
Feed that Healthy Gut!
This stuffed acorn squash may be the main star in this recipe, but I want to talk about the chopped onions. These flavorful, edible bulbs are an excellent source of prebiotics. Nope, not probiotics, the trendy “good bacteria” making its way across yogurt labels and kimchi! Prebiotics, such as inulin, are non-digestible fibers (naturally found in food) that enhance the growth of probiotics. In other words, they “feed” the good bacteria. Other food sources of prebiotics? Bananas, artichokes, and even asparagus. These two gut health promoters interact together like peanut butter and jelly. For more on prebiotics and probiotics read this resourceful article by the Academy of Nutrition and Dietetics here.
More about this recipe…
This healthy Meatless Monday recipe is ready in under 40 minutes! To make your weeknight simpler, cook the quinoa ahead of time. Cooked quinoa can be stored in the refrigerator for up to three days.
Quinoa is a nutrient powerhouse thanks to its complete protein content; about one cup of cooked quinoa packs in 8 grams of protein. This grain is also an excellent gluten free option for those that are gluten sensitive or prefer gluten-free diets. If you are not on the quinoa bandwagon yet, brown rice, or other whole grains, can be a tasty alternative.
- 2 acorn squash (or other small squash for roasting), halved and seeds removed
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, sliced
- 1 medium onion, finely chopped
- 1-2 tablespoons fresh rosemary, chopped
- 1/2 cup dried cranberries
- 1 1/2 cups quinoa, cooked
- Preheat oven to 400 degrees Farenheit.
- On a greased or foil-lined sheetpan, place squash cut side down on pan. Roast for 30 or until browning achieved.
- While the squash roasts, in a large skillet or pan, heat olive oil on medium high heat. Add the onions and mushrooms and cook for 5-7 minutes (until slightly both mushrooms and onions slightly browned).
- Stir in the rosemary and cook an additional 2-3 minutes. Turn off the heat.
- Transfer the onion mixture to a large mixing bowl. Combine the quinoa and cranberries. Stir well to combine. Set aside.
- Once the squash is soft (by piercing with a fork) remove from the oven and slowly scoop the onion and quinoa mixture into the squash, fill to the top.
- Optional: Return the stuffed squash to the oven to heat the stuffing for an additional 2 minutes.
- Turn off the oven. Serve with a side salad or other non-starchy vegetables for a delicious meal!
The fall season is finally here! Why not cozy up with a warm cup of this naturally gluten-free and vegetarian Creamy Roasted Broccoli Soup? With hints of lemon and topped with parmesan cheese, this healthy version of a broccoli soup classic is sure to […]
Dinner in under 30 minutes with little to no
cleanup? Try this tasty and simple Pesto Baked
Tilapia Sheetpan Dinner for your next
Mealtime is Key
September is National Family Meals Month! Not only is preparing meals at home better for your wallet, it’s also better for your health! Click here for more on Family Meals Month and the health benefits of eating more at home.
Tips for Easier (and fun) Ways to Make Meals at Home:
- Keep your pantry nicely stocked with healthy non-perishable items such as: dried or low sodium canned beans, canned tomatoes, tomato sauces, whole grains (pasta, brown rice)
- Don’t have the time for homemade meals every night? Try batch cooking or meal prep on a day you have time before the busy work week. For more on batch cooking and meal prep click here.
- Pick seasonal items! This makes it fun for families to try a new produce item during its peak time.
- Get everyone involved. Not only is eating a meal together more enjoyable, so is having extra help in the kitchen!
Tilapia Sheetpan Dinner Recipe
This sheetpan dinner could not be easier. Just like a crockpot, there is very little cleanup and only one cooking method used. In this recipe, simply make the pesto ahead of time, arrange your ingredients, and bake. Leftover pesto can be freezed for up to 6 months in an airtight (freezer-safe) container. Use leftover pesto in your favorite pasta, salads, as a spread, and marinades for other meats, fish, or tofu.
If you prefer other fish or meat items for this recipe, make sure to have the proper cooking time and temperature. The fennel can easily be roasted longer, just continue checking the meal at least halfway through cooking time. For this recipe, I turned over the vegetables halfway to allow even cooking and browning.
This sheetpan dinner involves very little cleanup! Serve with whole grains or a mixed greens salad.
- Chive and Walnut Pesto:
- 4 cups arugula (or other leafy greens)
- 2-3 tablespoons fresh chives, chopped
- 3 cloves garlic, peeled
- 1/3 cup unsalted walnuts
- 1/4 ot 1/3 cup olive oil
- 2-4 6 ounce Tilapia fillets
- 1-2 fennel bulbs, sliced (stems removed)
- 3/4 - 1 cup corn kernels (equivalent to 1 ear of corn)
- Preheat oven to 400 degrees Farenheit.
- In a large food processor or high powered blender, combine the ingredients for the pesto and pulse until a paste consistency is achieved. Set aside.
- Arrange fish, fennel, and corn evenly on a greased or parchment paper lined sheetpan.
- Spread pesto (one tablespoon at a time) on fish fillets.
- Optional: Toss fennel and corn with pesto
- Bake tilapia 15-20 minutes until fish easily flakes. Turn vegetables over halfway through cooking time.
As apple season arrives, it’s time to get out those cozy sweaters! If it isn’t obvious enough, my favorite season is fall, and yes I am a fan of anything pumpkin-flavored! With the colder weather approaching, hot cereals are the go-to breakfast routine, so why not change it up with muffins! Using a seasonal favorite combined with the uniqueness of lavender, these apple muffins will not dissapoint!