Fresh Veggie Spring Rolls

Warm weather calls for fresh, cool foods that leave you feeling full but still okay to throw on your bathing suit (or skinny dip) and go swimming! I am pretty sure these spring rolls will rock your world and you will be rolling ’em up all summer! Not too many ingredients and shouldn’t take you more than 15 minutes overall to complete the recipe… What’s not to love about that? Go ahead, get started!!!

Ingredients

• Sesame oil
• Tofu, sliced
• Spring roll wrappers (rice paper)
• Carrots (shredded or julienned)
• Spicy sprouts
• Enoki mushrooms
• Green onion, diced
• Thai basil

Directions

1. Season the tofu with salt, pepper, garlic salt and ginger. Cook in sesame oil until brown and crispy on both sides.
2. Fill a large bowl with warm water. Soak rice papers, one at a time, in water. Lay the paper on a flat surface and place one slice of tofu, one basil leaf, carrots, sprouts, green onion and mushrooms piled in the center. Fold the sides of the wrapper inward and over, and roll tightly.

YEAH! Roll that up and smoke it! No just kidding, don’t smoke, just eat these little guys!!! They are so easy to make! You really can put anything you want in them too, so don’t ever feel limited to the ingredients I use. They would be delish with shrimp, cabbage, cucumber, rice noodles.. Really anything you can fit inside! Dipping wise, I like to use straight Sriracha! If you like sweeter sauces, try hoisin! Or you can concoct your own with peanut oil, hoisin, soy sauce, chili sauce,rice vinegar etc… Any way you eat these cute little spring rolls, you won’t feel guilty! Enjoy!

Health & Love <3

Quick Kale Chips

Do you all LOVE kale as much as I do??!! I seriously eat it almost once a day! Substituting it for lettuce in salads, sauteing it as a side dish, using it to stuff in other veggies.. The possibilities are endless! But I have to say, one of my favorite ways to prepare kale- CHIPS! They will take you no more than 20 minutes to make, but if you are anything like me, you will devour them in a quarter of the time!

Ingredients

• Kale (get a big bunch, it shrinks majorly)
• Olive oil spray
• Seasoning of choice (I use red pepper flakes, garlic salt and cumin)

Directions

1. Preheat oven to 425. Tear the leaves of kale away from the stem, but keep in decent size chunks. Spread them out on baking sheet as a single layer.
2. Spray with olive oil and season the kale leaves and bake for 10-15 minutes, or until browned. 

Ummm epitome of easy??!! YES! They are so delicious and crunchy! Perfect for a totally nutrient-packed, guiltless snack! You can play around with the seasonings too. They would be so yummy with barbecue seasoning, Chinese five spice, or simple salt and pepper! Go experiment and enjoy!

Health & Love <3

Faux-Fried Sriracha Chicken

WHAT?! FRIED CHICKEN ON A HEALTH BLOG?! Umm… notice the “faux” part! It’s baked, I swear! But your mouth and tummy would never know if you ate it blindfolded! Seriously, I know this is another somewhat “simple” recipe, but it’s a staple of my diet. Maybe I should feel guilty making this once a week, but I definitely don’t. Everything in moderation including moderation, right? Well, that’s my story and I’m stickin to it! I have a feeling once you try this recipe yourself, it will become one of those things you just keep going back to. Get ready!!!

Ingredients

• 1 lb chicken (I like using tenders)
• 1/2 cup plain breadcrumbs
• 1/2 cup cornflakes
• 1/4 cup grated Parmesan cheese
• 2 egg whites
• 1/4 cup Sriracha
• 2 Tablespoons Dijon mustard
• Olive oil spray

Directions

1. Preheat oven to 400. Prepare chicken in desired size; As mentioned above, I like using tenders but you definitely can use whole breasts or cut into small “nuggets.”
2. In a bowl, whisk together egg whites, Sriracha and mustard. If its too thick, add small amount of oil (safflower or olive).
3. In a separate bowl or plate, break the cornflakes into smaller pieces (you can put them in a food processor on pulse a few times, or do it by hand- go ahead and get some aggression out!). Mix cornflakes with bread crumbs and Parmesan cheese.
4. Dip chicken in Sriracha/mustard/egg wash and then dredge in cornflake/bread crumb/Parmesan mixture.
5. Spray baking sheet with olive oil spray and place the coated chicken on the sheet. Spray the chicken lightly as well. Bake until golden brown and crispy (usually about 25-30 minutes, but depends on the size of your chicken pieces).

NOM NOM NOM NOM… Sorry what did you say??? I was too busy shoving this crunchy chicken in my mouth. YEAH, it’s that good! If you read my blog, you know I usually offer substitutions for the ingredients that I list in my recipes. For this one, I really don’t know what would be better than what is already perfected! I encourage you to try this recipe “as-is,” but if you think of something, then leave me a comment and let me know! I’d love your feedback :) ENJOY!

Health & Love <3

Orange & Beet Spring Salad

WOW! I am averaging one post per month since February! How horrible! Not to excuse my neglect, but the past month has been quite a transition period for me. I moved into my very own solo apartment and have been slowly but surely settling in… Oh and I currently bum internet off of nearby restaurants. AWESOME! Not. Ha! Regardless, my kitchen is fully functional so I really have no reason not to be posting, and so here we are :)

I know a lot of you are probably thinking my first post back is going to be some crazy recipe, but sometimes you just gotta go back to basics! With spring in full force, I have been on a salad BINGE! This salad not only full of every flavor profile you can think of, but also extremely beautiful. Go get your paper and pen and start writing down the ingredients! I promise, you won’t be underwhelmed….

Ingredients

• 2 beets
• 1 orange
• Your choice of greens (I used kale)
• Herbed goat cheese
• Avocado
• Kalamata olives
• Salt & Pepper

Directions

1. Heat oven to 350 degrees. Clean beets thoroughly and pat dry. Place beets on baking sheet and drizzle with olive oil. Cover with foil and bake for about 45 minutes.
2. Once your beets are finished baking, let them cool and then peel the skin off. Slice into medallions or cubes. Rinse your choice of greens and pay dry. Slice oranges into medallions or cubes, prepare avocado into slices/cubes, crumble goat cheese, and add olives. Season with salt and pepper.

ET VOILA! So easy! Great as a side salad, but you can also make it into a meal by adding some meat (rotisserie chicken anyone?!) or nuts (walnuts would be phenomenal!). Also, I know not everyone enjoys salad without dressing like I do, so if you are in need of dressing try something simple like a lemon vinaigrette (3 parts olive oil; 1 part lemon juice; lemon zest; touch of Dijon mustard). The components of the salad really are so flavorful that the dressing should just highlight that, not overwhelm. Try swapping kale for watercress, arugula or spinach – YUM!

I sincerely hope you all are excited to have me back up and running!

Health & Love <3

Mushroom Stuffed Zucchini

It has been a little bit since my last post, I know.. Hope you all didn’t miss me too much- ha! Regardless, I’m back at it with nothing other than another stuffing recipe! I told you all I have a stuffing problem :) How can you not love eating veggies that taste comforting, filling AND fresh?! Well, what are you waiting for?! Get to preppin!

Ingredients:

• 2 Zucchinis
• 2 large/3 medium Mushrooms
• 4 cloves of fresh Garlic, minced
• Olive oil (about 2 Tablespoons)
• 1 Tablespoon fresh Thyme
• 1 Tablespoon fresh Parsley
• 3 Tablespoons of Goat cheese
• 1/4 cup homemade breadcrumbs
• Juice of 1 Lemon
• Salt
• Pepper
• Olive oil spray

1. Preheat oven to 375. Slice zucchinis in half, lengthwise; scoop out insides with a spoon. Place zucchinis on baking sheet and set aside.
2. Roughly chop mushrooms into desired size (I like to keep the chunks varying in size for texture, but whatever floats your boat!) Add minced garlic, thyme, parsley, homemade bread crumbs (or store-bought if you want) and goat cheese to chopped mushrooms. Salt and pepper as desired.
3. Add olive oil and lemon juice to stuffing mixture. Fill the zucchinis with stuffing, then spray with olive oil spray.
4. Bake in the oven for about 20 minutes, or until stuffing is lightly toasted/browned.

As always.. Gluten free? Omit the breadcrumbs, or substitute for almond meal! Don’t like goat cheese? Try bleu or Parmesan! Add sauteed spinach or kale to the stuffing for some extra veggie action! Ditch zucchini altogether and use squash instead! The possibilities are endless in the kitchen, you just have to dare to be creative! Enjoy :)

Health & Love <3

Quinoa Cakes with Parsley and Lemon Zest

Nom nom nom.. YEP that’s what you’re going to be saying once you pop these bad boys in your mouth! The quinoa is light but hunger-satisfying, and the lemon zest really makes the simple, fresh flavors pop! These cakes would be great as a side dish at a BBQ or the main squeeze of a vegetarian meal. Any way you decide to enjoy them, you probably need the recipe don’t ya?

What you will need:

• Quinoa, 1 cup
• 2 cups water
• 1 egg + 1 egg white
• 1/4 cup Parmesan cheese
• 1/2 cup fresh parsley, chopped
• 1 medium shallot, minced
• 1 lemon, zested and juiced
• Salt
• Pepper
• Safflower oil (about 3 tablespoons)

1. Place 1 cup of quinoa in 2 cups of water; let boil, reduce to simmer, and cook until all liquids are absorbed. Remove quinoa from heat and let it cool completely.
2. Once the quinoa is cooled, add egg and egg white, Parmesan, parsley, shallot and lemon juice/zest, salt and pepper (as desired); Mix ingredients by hand for best results.
3. Form mixture into patties, should make 8 cakes, but you can make them any size you please! It is best if you allow them to chill in the fridge for an hour or so because they will hold a little stronger. You can definitely cook them right away, just be extra gentle!
4. Heat 1 1/2 tablespoons of safflower oil in a skillet over medium-high heat. Add cakes and allow them to brown and form a crust (about 3 minutes), then flip.

Easy as pie! Or I guess easy as cake? Whatever! I like to top mine with avocado, mmm! You know what’s coming next.. Ingredient swaps! Try blue cheese instead of Parmesan; add pureed garbanzo beans for a thicker quinoa cake with more substance; try orange or lime zest/juice instead of lemon; add Sriracha or cayenne pepper for some heat. The possibilities are endless, as always! Do what makes your tummy smile!

Health & Love <3

Asian-Inspired Veggie Salad

Sesame, ginger, lime, garlic… Asian flavors are my fav! I love how much freshness and depth you can get by using very minimal ingredients. The spiciness, sweetness and savoriness… Mmmm! This quick and fresh salad is perfectly balanced.. whip out your cutting board and get chopping!

You will need:

• Half red bell pepper
• Half green bell pepper
• Half medium-sized cucumber
• 2 medium carrots
• 1 small crown of broccoli
• 2 green onions
• 1 lime
• 1 inch cube of fresh ginger
• 1 1/2 tablespoons of Rice vinegar
• 1 tablespoon of Sesame oil
• 2 teaspoons of Agave syrup
• Salt
• Red pepper flakes

1. Chop up the veggies (both bell peppers, cucumber, carrots, and broccoli) into bite-size pieces; Mix altogether in a big bowl.
2. In a smaller bowl, whisk together the juice of one lime, sesame oil, rice vinegar and agave syrup. Mince the ginger, slice the green onions and add to the dressing.
3. Pour the dressing over the veggies, mixing well. Add salt and red pepper as desired.

I like to let the veggies sit in the dressing for a little bit (maybe 30 min or so) to let the flavors marinade. I bet you won’t be able to resist having a few bites before the 30 minutes are up! Add grilled shrimp or chicken to make this salad into a summery meal. You all know I like to offer alternate ingredient ideas as well.. so don’t be afraid to try peanut oil instead of sesame oil; use different veggies like asparagus, radish, or zucchini; add sliced almonds or peanuts on top for some extra crunch. Anything goes in the kitchen! Enjoy :)

 

Health & Love <3

Fresh Pesto

To this day, one of my all time favorite meals is pesto with pasta. When I moved to San Diego, I would have to call my mom every time I made pesto to ask her for the recipe. How much garlic do I put in? How much olive oil? She never gave me exact measurements just estimates, so I had to play with it many times until I finally got it down. It is so easy to make fresh! I promise once you try this recipe, you will never again buy pre-made pesto.

All you need is …

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/3 cup pine nuts
• 2 Tablespoons of minced garlic
• Salt
• Pepper

1. Put basil leaves in food processor/blender and pulse until the leaves are fully chopped. Add garlic and pulse again. Add pine nuts and pulse some more.
2. Alternate adding olive oil and Parmesan cheese 1/4 cup at a time. I like to keep the pesto at a thick consistency because I will add a little bit of the pasta water to it once the pasta has cooked. Salt and pepper to your liking!

As I said above, I love pesto with pasta but don’t limit yourself! It’s so delish on brown rice or quinoa as a side dish! Also, you can get sneaky and add spinach or kale with the basil to get some hidden veggies into your dish. Don’t want to spend all of your allowance on pine nuts? Switch ’em out for walnuts or cashews! Always remember to keep your cooking creative! Enjoy!

Health & Love <3

Rosemary Parmesan Stuffed Mushrooms

Two words: Stuffed. Mushrooms. I don’t know about you all, but stuffed ANYTHING sounds pretty delish to me. Yeah I like to stuff, I got a stuffing problem. No but really…

I know I have said this about almost every recipe I’ve posted, but these mushrooms really are so simple to make. The majority of the ingredients needed for this recipe you should have on hand. Did I mention they are super yummy and practically guiltless??!

All you need is:

• Mushrooms
• Garlic (1 1/2 tablespoons)
• Olive oil
• Rosemary (1 tablespoon fresh, 1 teaspoon if dried)
• Green onions (2)
• Parmesan (1/4 cup, grated)
• Salt
• Pepper
• Olive oil spray

1. Twist the stems off of the mushrooms; place empty mushrooms on baking sheet and set aside. Chop the stems coarsely. I like to leave them in variable sizes for texture.
2. Mince garlic, rosemary and green onion; add to chopped mushroom stems and parmesan. Coat mixture with olive oil enough so that it is cohesive (about 2 tablespoons). Season with salt and pepper as needed.
3. Spoon mixture back into the hollow mushrooms (I love making them overflow a little bit). *IMPORTANT* Spray with olive oil, otherwise they will majorly shrink in the oven! Bake at 350 for 20-25 minutes, or until stuffing is light brown.

Don’t be afraid to add other herbs like sage, parsley or basil or swap out parm for bleu cheese or feta.. GET CREATIVE! You can make any recipe your own with a little imagination. Go ahead, get to it! :)

Health & Love <3

White Fish in Tomato-Saffron Stew

Before I get too far ahead of myself, I have to let you all know this is not my recipe. I made a couple of alterations, but the overall concept is from the book “Power Foods” by the editors of one of my favorite magazines, Whole Living.

It’s super light, but filling enough for a full meal. Really simple, but totally flavorful. TRUST ME, you NEED to try this ASAP! It’s a great dish to impress someone with-they will never know how effortless it was to make (hint, hint Valentine’s Day).

All you need is…

•  Olive oil (about 2 tablespoons)
• 2 cloves garlic
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds
• 1/8 teaspoon saffron threads
• 1 28-ounce can of whole, peeled tomatoes
• Salt
• Pepper
• 1 pound of (your choice of) white fish (I used cod)
• 1 tablespoon capers
• 1/4 cup cliced almonds, toasted
• 2 scallions

Directions

1. Heat oil in pot or big flat pan.  Slice garlic thinly and cook in heated oil with red pepper flakes, fennel seeds, and saffron. Cook until fragrant (about 2 minutes).
2. Add tomatoes and lightly salt (about 1 teaspoon). Stir/crush the tomatoes into smaller chunks. Bring the “broth” to a simmer and cook on low for about 15 minutes (or until it has thickened a bit).
3. Chop fish into small cubes (I like mine bite size) and season with salt and pepper. Add fish and capers to tomato broth, cover, and cook for about 5 minutes. Stir the stew carefully (you don’t want to break the fish down) and cook for another 5 minutes.
4. Serve and top with almonds and sliced scallions.

The only ingredient I switched out from the original recipe was using capers instead of dried currants. I wanted to stay salty instead of adding little sweet notes like currants. Try the original if you don’t trust my judgement, I mean I am no Martha Stewart! One thing you should trust me on is serving with a glass of wine and some homemade garlic bread… Mmmmm!!!! Go on, live a little!

Health & Love <3