Tag Archives: recipes
In case you don’t know this about me already, I am a major foodie. I love good food, I love great restaurants, and I love desserts. I’ll be the first to admit though, I’m not the greatest cook in the world. Baking – I love. Cooking – not my strong suit. I’m trying to get better though & find more recipes that are healthy and easy!
I recently found this turkey burger recipe (from The Pioneer Woman) and thought it looked simple and delicious. I tried it last night and both my husband and I loved it! The goat cheese/pesto spread was amazing, and the entire meal took less than 30 mins to make. (The Pioneer Woman recipe has the turkey burger on a toasted everything bagel. My husband had his on a toasted bun, and I did mine just on a bed of spinach! She also put more butter in her’s than I used. So, the recipe below is my version of her original) Enjoy!
Ingredients (This is for 8 servings – if you have a big family or just want lots of leftovers!)
- 8 whole Everything Bagels (Again, I used a bun for my husband, just spinach for me!)
- 4 Tablespoons Butter
- 4 ounces, weight Goat Cheese (chevre)
- 2 Tablespoons Pesto
- 2 pounds Ground Turkey
- 1 teaspoon Kosher Salt (more To Taste)
- Plenty Of Black Pepper
- 8 dashes Worcestershire Sauce
- 1 whole Egg Yolk (optional)
- 1 Tablespoon Canola Oil
- 1 Tablespoon Butter
- 4 whole Roma Tomatoes, Sliced
- 3 whole Avocados, Sliced
- 16 whole Large Basil Leaves
Melt butter in a skillet over medium heat and grill the cut side of the bagels until golden brown and slightly crisp. Set aside.
Stir together the goat cheese (or cream cheese) and the pesto until smooth. Add more pesto if you’d like!
Combine turkey, salt, pepper, Worcestershire sauce, and egg yolk (if using) in a large bowl. Stir or knead together with your hands, then form into patties.
Heat canola oil and 1 tablespoon of butter in a skillet over medium-high heat. Cook the patties on both sides until totally done, with no sign of pink in the middle, at least 4-5 minutes per side.
To serve, spread a good amount of the pesto spread on each bagel half. Place the burgers on the bottom half, then top with tomato slices and basil leaves. Lay avocado slices on the top half, using the spread to make them stay put. Sprinkle a little salt and pepper on the avocados, then place the top half on the bottom half, smush it together…and dig in!
Remember those super cute painted shoes called Merry Janes? To refresh your memory go here! Well, the founder of this company, Jane Alvarado, was kind enough to share her breakfast secret with me a few weeks ago, and it’s definitely one for the recipe archive. This bowl of spiced oats is such a warming breakfast on those cold weather mornings, and it is easy to whip up in no time! Plus, it’s a great mixture of protein, carbs, and fiber.
What You’ll Need:
1/4 C steel cut oats
1tsp baking powder
1/4 C skim milk
1 egg white
3 TBSP unsweetened applesauce
Pinch of salt
1/4 tsp cinnamon
1 tsp brown sugar
1/4 C. dried cranberries
3 TBSP chopped walnuts
1 tsp honey
1/4 tsp cinnamon
1 tsp brown sugar
Preheat oven to 350 degrees. Spray a ramekin with fat free cooking spray. Combine all of the above ingredients in the ramekin stirring well to mix thoroughly.
Bake for 10 minutes until top is lightly browned and lightly set around the edges.
While the souffle is baking, combine all indgredients for the topping.
Top souffle with the cranberry mixture when it is finished baking.
Drizzle with a TBSP of skim milk
Photo styled by Lisa Kasberg and photographed by Lora Winkle
Not only is she the manager at one of Dallas’ favorite boutiques, Cotton Island, but Rachel Gutierrez is a lady of many well-rounded talents and passions, which include but are not limited to health, new out-of-the-box recipes, and creative cooking methods. Her excitement about the purpose of food in relation to the health of our body is contagious, and today she has shared with us one of her favorite recent recipes!
Quinoa Pizza Crust
Makes 2 thin 8 inch crusts
What You’ll Need:
1 1/2c. quinoa, soaked overnight and drained
1/2 – 3/4 c. pure water
1 tsp. celtic sea salt
1/4c. olive oil
(of course you are using organic ingredients!)
Preheat oven to 450º F. Place the quinoa, water, and salt in a blender and blend until creamy. The consistency will be thick ( like pancake batter). Start with 1/2c. water and see if you need more.
Divide the olive oil and cover the bottom of 2 8-inch cake pans. Place the pans in the oven until they are shimmering hot (not smoking). Remove from the oven. At this point, you can add some minced garlic and/or herbs if you would like. Divide the quinoa mixture evenly. Bake for 20 minutes. Flip the crusts over and return to bake another 10 minutes. They should be brown and crispy.
The Final Touches
At this point, let your imagination take over. Top with classic pizza ingredients, or try something new. I have recently renewed my love of pesto, but not your typical pesto. This one is made of arugula, parsley, walnuts, olive oil, hemp oil, and garlic. Delicious! Pesto is a nutrient dense food that assists the liver in detoxifying the body and helps lower blood fats. So, on went a hearty layer of pesto. I topped this with some caramelized onions and sauteed red chard, mixed with some pine nuts. Lots of vegetables! That deep red color is so good for us.
The “icing on the cake” is a few dollops of kefir cheese. I strained some goat’s milk kefir to get the liquid whey for some fermenting that I am doing this week. What is left is a thick sour cream like substance that is delicious! AND it contains lots of good bacteria/probiotics.
Rachel’s Personal Review
I tried this recipe over the weekend, and it’s so insanely easy and DELICIOUS!! I split the recipe in half to make just one pizza crust, and it came out perfectly. I only had a 9″ round cake pan, and it was a really good size. After I flipped the crust I cooked it for about 5-8 minutes, put on the toppings and stuck it back in the oven for a few minutes. I have had it twice now, once with a pesto topping and the other Margherita-style.
It has been a few months since I incorporated this leafy green into my eating habits, and now I can’t imagine my diet without this extraordinary veggie. What’s better: it is a powerfully healthy food. So, why is kale such a necessary addition to your lifestyle? Read on to find out why you should become a fan. P.S. Whether it’s kale chips, kale salad, or black bean kale soup, it’s hard to get bored with this versatile power plant. Don’t miss the finale of recipes to try!
The Art of Digestion
One cup of kale has only 36 calories and zero grams of fat, which makes it a great weight loss helper. In addition, one cup contains nearly 20% of the RDA of dietary fiber, which promotes regular digestion, prevents constipation, lowers blood sugar and curbs overeating. Now for the medical jargon: kale contains the glucosinolate isothiocyanate (ITC) that fights the formation of H. pylori (Helicobacter pylori), a bacterial growth in the stomach lining that can lead to gastric cancer.
A Bowl Full of Antioxidants
Kale is a superstar when it come to carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals that cause oxidative stress. The key flavonoids kaempferol and quercitin (not to dismiss the 45 other distinctive flavonoids in kale) have also been shown to specifically fight against the formation of cancerous cells. With the addition of high doses of well-known antioxidants like vitamin C, vitamin A, and manganese, kale is without-a-doubt a smart choice in the battle against cellular oxidation.
The Anti-Inflammatory Agent
One cup of kale provides about 10% of the RDA of omega-3 fatty acids that helps regulate the body’s inflammatory process. A megadose of vitamin K further aids to fight against excessive inflammatory-related problems, such as arthritis, autoimmune disorders, and asthma.
A Shield Against Cancer
Not only do kale’s antioxidant and anti-inflammatory qualities work together to prevent and even combat cancer, a healthy diet of kale also provides glucosinolates, which have been shown to prevent colon, breast, bladder, prostate, ovarian cancers, as well as gastric cancer.
A Top Cardiovascular Supporter
The high fiber content of kale lowers cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. Because many of these bile acids are coupled with fiber, the liver is charged with producing more bile acid to digest fat, and therefore requires more cholesterol to do so, ultimately lowering the amount of cholesterol within our bodies.
A Natural Detox
The isothiocyanates (ITC) from glucosinolates found in kale aid in both phases I and II of the body’s detoxification process. The high sulfur content of kale has further been shown essential for phase II of detoxification. It aids in clearing out toxic build-up!
A Strong Dose of Vitamin K
Kale provides a whopping dose of vitamin K (providing 1327% of the RDA in one cup), which is necessary for the synthesis of osteocalcin, a protein that strengthens the composition of our bones. Vitamin K also prevents calcium build-up in our tissue that can lead to atherosclerosis, cardiovascular disease and stroke. Finally, vitamin K is essential for synthesizing sphingolipid, the fat needed to maintain the myelin sheath around our nerves, and therefore our nervous system as a whole.
A Boost of Vitamin A
With over 192% of the RDA of vitamin A, one cup of kale is an effective antioxidant, boosts immunity, maintains healthy bones and teeth, prevents urinary stones, and is essential to our reproductive organs.
A Dose of Vitamin C
Vitamin C, which one cup of kale heartily provides (over 88% of our RDA), is not only a powerful antioxidant, but also lowers blood pressure, ensures a healthy immune system, and fights against age-related ocular diseases, such as cataracts and macular degeneration.
Kale Salad with Raisins and Pumpkin Seeds
What You’ll Need:
Kale (preferred amount)
1/2 cup raw pumkpin seeds
1/2 cup unprocessed, fresh raisins
1 Tbsp. fresh goat cheese
Homemade dressing, see LOLO suggestions here!
Directions: Combine all ingredients, and enjoy!
Toasted Kale and Coconut Salad with Sesame Oil
As printed in Super Natural Every day by Heidi Swanson.
What You’ll Need:
1/3 cup extra-virgin olive oil
1 TSP toasted sesame oil
2 TBL shoyu, tamari, or soy sauce
3 ½ lightly packed cups of chopped kale, stems trimmed, large ribs removed
1 ½ cups of unsweetened large-flake coconut
2 cups cooked farro or other whole grain (optional)
Preheat the oven to 350°F with two racks in the top third of the oven.
In a small bowl, whisk together the olive oil, sesame oil, and shoyu. Put the kale and the coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you need a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale.
Kale. Let’s talk about kale. It’s one of the most nutritious and easily digested greens out there, yet it is one of the most untouched. Don’t be scared of it, but rather embrace it. It’s not just for health nuts. Fabulous recipes using this leafy green are scattered galore, and Heather Crosby from the wonderful YumUniverse, has come to share one of the best and easiest ways to eat it. Incorporate this delicious veggie into your snacking regime with these oh-so-yummy Almond Crunch Kale Chips.
Grilled Sweet Potatoes and Maple Vinaigrette
Why I like it: They are a little sweeter than my normal sweet potato regime, but they are not loaded with unnecessary processed marshmallows and loads of brown sugar. With the perfect amount of pure maple syrup and a hint of lovely cinnamon, this dessert-like veggie with have you all running back for seconds (with no shame!).
- 2 large sweet potatoes, peeled
- 1/4 cup olive oil
For the vinaigrette
- 1 clove garlic, minced
- 2 Tbsp creole mustard (or any spicy brown mustard)
- 1 Tbsp apple cider vinegar
- Dash of cinnamon
- 2 Tbsp maple syrup
- 2 Tbsp olive oil
- Small handful of fresh parsley, chopped
- Preheat grill to medium.
- Toss potato rounds with olive oil and season with salt and pepper.
- Grill 8-10 minutes on each side, until the potato is lightly grilled and fork-tender.
- Whisk together the garlic, mustard, vinegar, cinnamon, and maple syrup.
- Slowly stream in the olive oil while whisking.
- Salt and pepper to taste.
- Drizzle the vinaigrette over the sweet potato slices and top with parsley.
Yields: 4 servings
Estimated time: 25 minutes
Roasted Brussel Sprouts
Why I like it: Brussel Sprouts could be called the epitome of a fall dish! These veggies seem to have a bad rap, but now with modern creativity in cooking, they don’t have to be one of those nutritious superfoods that sacrifice flavor for health benefits. Now you can enjoy all of their advantages! Start with this recipe to see what I mean. LOLO Note: I like to use coconut oil instead of olive oil. They are delicious with a little lemon juice too!
- 1 pound brussel sprouts
- 3 Tbsp of extra virgin olive oil
- 3/4 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees.
- Prepare Brussels sprouts by cutting off the brown ends and peeling off the yellow outer leaves.
- Place Brussels sprouts in a bowl with the olive oil, salt and pepper. Mix all of these ingredients together.
- Pour Brussels sprouts on a sheet pan and roast for 35 to 40 minutes or until crisp on the outside and tender on the inside. It helps to shake the pan every 10 minutes or so to ensure even browning.
- Remove from the oven, pour into a bowl, sprinkle a little more kosher salt over the Brussels sprouts and serve warm.
Maple Infused Butternut Squash and Apples
Why I like it: Apples and butternut squash are each loaded with antioxidants, so when they are blended together, not only do they taste glorious, but they become a power-side! The combination of this fruit and veggie is such a fall delight!
Makes: 3-4 cups
Prep Time: 10 minutes
Cook Time: 3-4 hours
- 1 small (~3 pounds) butternut squash, peeled and cut into 1 inch chunks
- 3 apples (I used tart – granny smith)
- 2 tbsp. Earth Balance (or any other vegan margarine)
- 3 tbsp. maple syrup
- 1 tsp. vanilla extract
- 1 tbsp. cinnamon
- 1 tsp. nutmeg
Start by peeling your butternut squash before you cut it. Once your butternut squash is peeled, cut it in half lengthwise and scoop the seeds out. Then proceed to cut into smaller portions and cube in 1 inch pieces. Spray the bottom of a slow cooker with cooking spray and add your squash and margarine. Set to high for 2 hours before adding the apples. After two hours have passed, dice or slice your apples and add them to the slow cooker with 3 tbsp. maple syrup, vanilla, cinnamon and nutmeg. Stir the ingredients and lower the slow cooker to “low”. Cook for an additional 1-2 hours or until the squash and apples can be easily mashed.
Serve as a side dish, on top of yogurt or ice cream, or alone!