Broccoli Kale Fennel Soup

It's RAINING. In California! Which means it's finally time for some comfort food. Or at least the kale-infused California version.

This soup is delicious and looks beautiful too (much more beautiful in person.) Plus its one more way to prepare kale for which I'm always on the hunt.

So turn on the oven (poor/California man's heater) and curl up with a bowl of this healthy and delicious soup. You won't even have to unbutton your pants which makes it a much more "comfortable" option.

Ingredients:
1 small – medium head of broccoli
2 medium heads of fennel
2 – 3 heads of garlic
5 lacinato kale leaves, ribs removed
2 tablespoons olive oil
few heavy pinches sea salt
few heavy pinches ground black pepper
3/4 cup raw cashews, soaked for an hour (no worries if you don't have time to soak)
3 cups filtered water
2 tablespoons fresh lemon juice
chopped fennel leaves to garnish
lemon zest to garnish

Directions:
Preheat the oven to 400 degrees + line a baking sheet with parchment paper.
Wash and cut the broccoli and fennel into medium sized florets/slices. Spread them out evenly on the baking sheet, with the cloves of garlic (leave the skin on) and drizzle with olive oil and sprinkle generously with sea salt and black pepper. Roast for about 20 minutes. flip the veggies and toss the kale leaves on top. Roast for about another 5 – 10 minutes or until golden brown. Let the cloves of garlic cool a bit and then pop them out of their skins.
Combine the raw cashews, filtered water, lemon juice and another heavy pinch of sea salt and black pepper in your blender. Blend until smooth. Then toss in the roasted broccoli, fennel, garlic + kale and blend until smooth again.*
To serve top with a dash of olive oil, chopped fennel leaves, lemon zest + black pepper.
*If your blender doesn’t have a soup setting you might want to heat the soup on the stove prior to plating and serving.

Quinoa Enchilada Bake

I'll eat just about anything with melted cheese on top. Add to that chicken, quinoa, onion and green chile and and this is one of the most scrumptous dishes I've had the pleasure of eating lately.

It's also fairly quick and easy, especially if you boil the chicken in advance. (about 15-20 minutes, then shred it with two forks.)

Enjoy!

Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
2 cups cooked quinoa, white or red
1 cooked chicken breast, shredded
1/2 can (15 oz) black beans
3 tbsp canned chopped green chiles
1 1/2 cup enchilada sauce (from 19 oz can)
1/2 cup cheddar cheese, shredded
1 cup Mozzarella cheese, shredded

Directions:
Heat over to 350 degrees
Spray 8 inch square ceramic baking dish
Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft
Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with pepper Mozzarella cheese.
Bake 10 to 15 minutes
Enjoy!

Stuffed Cabbage in Spicy Tomato Sauce

One of the highlights of the holiday season as a child was my Aunt Dolores's cabbage rolls. I never really thought about what was in them and didn't care. All that mattered is that they were delicious!
However, when I was in high school I went on a vegetarian kick and my mom informed me that I could no longer eat them because they had meat in them. What?! It's the only time I remember thinking "this whole vegetarian thing is bs." (Though I did stick it out for a few more years!)

These rolls are not the quickest or easiest thing to prepare so you may want to save them for a special occasion. The original recipe includes instructions for homemade tomato sauce but, trust me, you won't have time. If you do insist upon making your own feel free to google the recipe as I don't want to stress everyone else out!

They keep and reheat well so feel free to make the whole recipe even if you're cooking for one or two.


Ingredients:
1 large head of cabbage
12 oz ground chuck
12 oz ground pork
2 cups cooked brown rice
1/2 onion, finely chopped
1/4 cup chopped fresh flat leaf parsley
1 tbsp hot paprika
3 cups spicy tomato sauce

Directions:
Bring a large pot of salted water to a boil. Add cabbage head and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layers of leaves and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light green leaves.
Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika and 1 tbsp salt.
Working with one leaf at a time, slightly trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil and bake until cooked through and cabbage is tender, about 1 hour.

Persimmon and Cinnamon Oatmeal

"What are persimmons?" ask my friends, particularly those from Southern California. Gasp! I grew up eating them right off the tree (along with pomegranates, apricots, tangerines, walnuts etc.) This was one of benefits of living in the agriculture heartland of central California:)

Eating it like an apple may be a little intense for someone who's never tried one though I have gotten several friends hooked on the dried persimmon slices sold at Trader Joes (or made in my food dehydrator). This oatmeal recipe is another great way to ease into persimmons and it couldn't be easier. Prep and cooking took all of about ten minutes.

Enjoy!

Ingredients:
3 medium fuyu persimmons, sliced or chopped
1-2 Tablespoons butter
2 tablespoons cinnamon
1 teaspoon honey
1 cup Oats ( quick or old fashioned uncooked)
1 1/2 cups water
1/4 teaspoon salt

Directions:
For Oats: In 3-quart saucepan, bring water and salt to boil. Stir in the oats, then reduce heat to low heat, then cook for about 5 minutes or until most of liquid is absorbed. For the quick oats, cook for about 1  minute.
In frying pan, add butter. Let butter melt, then add persimmons and cinnamon. Continues sauteeing persimmons for about 10 -15 minutes or until soft. Remove from heat and stir in honey.
Dish out oatmeal in bowl, top with sauteed persimmons.

Lentil Salad with Garlic Balsamic

You wouldn't think this is a "hearty" meal just by looking at it. Afterall, it's a salad. But lentils are surprisingly filling and chock full of protein with a whopping 26% of their calories attributed to it. This makes them a great protein source for vegans, vegetarians and anyone who observes "meatless monday."

Lentils are also full of fiber and complex carbohydrates which give you energy. But unlike with starchy sources of fiber like bread, pasta and pizza the energy is slow releasing and won't lead to an insulin spike. However, perhaps the best thing about lentils is they have virtually no fat and very low calories (230 per cup as in this recipe) so they're great if you're watching your weight.

If you ask Dave for his favorite part of this recipe he will say garlic, garlic and garlic. The dressing absolutely makes the salad and I'm keeping it on hand for future recipes. Enjoy!

Ingredients
1 cup dry brown lentils
3 roma tomatoes
2-3 oz. spinach
1/4 cup chives (or shallot or green onion)
2 Tbsp. capers

{For the dressing}
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. dijon mustard
1 clove garlic, minced


 

Directions
Cook lentils according to package directions, leaving firm, not mushy.
While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk.
Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.
When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach.
Add the dressing and capers and stir to combine.

Pumpkin Spice Latte

Earlier this week Dave and I did something that's very out of character for us....we woke up early but decided to skip the gym to sit on the back patio and sip coffee. It was a very peaceful, retirement-esq moment. And only about 30 years ahead of schedule ;)

Guess what Dave's cup said?

Because we rarely slow down long enough to even put milk in the coffee the Keurig brews into our to-go mugs I decided to take advantage of the moment and make a couple all natural, chemical free pumpkin spice lattes.

Totally delicious and guilt free and worth the few minutes of prep required. Enjoy!

Ingredients: (single serving)
3 Tbs pumpkin puree
1/2 - 1 cup unsweetened Vanilla almond milk
1 shot espresso
1/2 tsp vanilla
1 Tbs honey

Preparing for old age

Directions:
Turn on stove to low heat. In a sauce pan mix your almond milk and pumpkin together with a whisk. Once your pumpkin is melted your milk should turn a brown-orange color. Add in remaining ingredients and whisk for a few more seconds (or toss in a blender if you want it extra frothy.)
Pour into your espresso and top with cinnamon, nutmeg and/or pumpkin spice

Zucchini Cups

I have no idea where my zucchini obsession originated from but, when looking at labels for past blogs, I realize I have more zucchini recipes than anything else!

I guess it's because it's so versatile (I have made zucchini boats, zucchini noodles, zucchini frittatas and even zucchini pizza crust to name a few of my recipes) and also super healthy! Because zucchini has such a high water content, it's very low in calories (one medium raw zucchini with its skin on contains just 31 calories and 0 grams of fat) and contains 56 percent of your daily recommended value of vitamin C, 3 grams of fiber and 2 grams of protein.

Zucchini cups is one thing I hadn't tried so I was eager to do so. (They're just so cute!) However, you can also use this recipe to make zucchini boats like those in the above link.

This recipe is grain free unless you choose to add farro which actually gives the stuffing an interesting texture.
If you choose to add it, boil 1 cup of farro in 2 cups of water for 20 minutes. Let cool, then add to the meat mixture just before stuffing the zucchini cups.

Ingredients: (serves 6-8)
3 large zucchini
2 tsp + 2 tsp olive oil
1/2 cup finely chopped onion
2 T finely minced garlic
1 lb ground beef or turkey
2 large heirloom tomatoes
2 cups mozzarella cheese
salt and pepper

Directions:
Preheat oven to 350 degrees.
Cut zucchini into 2 inch slices, discarding ends. Use a sharp spoon or melon baller or holow out a cup in each zucchini slice leaving just over 1/4 of zucchini flesh. Finely chop flesh.
Cut the top off of each of the tomatoes and squeeze the juice into a bowl. Chop the remaining tomato and add to the chopped zucchini. 
Chop onion and combine with chopped zucchini and tomatoes. Heat 2 tsp oil in a non stick pan and saute vegetables for 3-4 minutes until just starting to soften. Add minced garlic and saute about 1 minute more being careful not to brown the garlic. Remove the mixture to a bowl
Add 2 tsp more olive oil to the pan. Crumble in the ground beer or turkey, season with salt and pepper and cook over medium until the meat is browned. Stir cooked vegetabels and garlic into the meat. Add the juice from the tomatoes and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture, then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon then mounding it a little over the top of the zucchini.
Bake zucchini for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10 more minutes until zucchini is slightly soft when pierced with a fork and cheese is melted and slightly browned.

Pumpkin Spice Parfait

Still hot as blazes (do old people still say that?) in la but, screw it! I'm ready for fall recipes and all things pumpkin including this awesome pumpkin spice parfait.

Blend the pumpkin layer in advance and keep in the fridge for best results (and faster mornings.)

Enjoy!

Ingredients:
1 large banana, sliced
healthy granola + 1 tb pumpkin seeds
1 cup pumpkin purree
4 pitted dates
splash of almond milk
1 tsp cinnamon
2 shakes pumpkin spice
1 cup greek or almond yogurt
1/2 tsp pumpkin spice
1 tb unsweetened coconut flakes (optional)

Directions:
Start by soaking pitted dates in warm water for a few minutes. Next, add dates to a food processor or blender, add a splash of almond milk, and blend to a paste. Add pumpkin purree, cinnamon and pumpkin spice and blend again.
In a separate bowl, mix yogurt, pumpkin spice and coconut flakes until well incorporated.
Layer banana slices, pumpkin spice mixture and yogurt and top with granola.

Chicken Roulades Stuffed with Roasted Peppers

Some days I look at my photos and feel like I missed my calling as a food stylist. This is not one of those days.

However, as miserably as I failed at producing beautiful chicken roulades and/or photographing them to look that way I can't resist sharing this delicious and fairly easy recipe.

To save time I prepared them in two nights. Night 1: All preparation + browning. Night 2: Baking in the oven, cooling, slicing and serving.

They are photographed with mashed cauliflower topped with dill.



Ingredients: (serves 4)
4 oz chicken breasts each cut crosswise and opened (aka "butterflied")
1/2 cup ricotta cheese
1/4 cup jarred roasted red bell peppers, drained and sliced
1/4 tsp sea salt
2 tbsp flour or arrowroot
olive oil cooking spray

Directions:
Line up filleted chicken breasts on a cutting board and spread ricotta evenly over the top of each breast. Sprinkle peppers evenly over ricotta. Roll up (like a burrito) and secure each piece with 1 to 2 toothpicks. Sprinkle 1/4 tsp salt evenly over chicken. Transfer 2 tbsp flour or arrowroot to a medium sized shallow bowl and dredge chicken in flour, shaking off excess. Mist a medium skillet with cooking spray and heat on medium. Add chicken and cook for about 6 minutes, turning over halfway until golden brown on both sides. Mist a a large baking sheet with cooking spray then carefully transfer chicken to sheet and bake until cooked through, about 10 minutes.
Slice and serve.

Chicken and Bean Quesadillas

Don't be fooled by what looks like a huge dollop of sour cream. It's actually greek yogurt! That and grain free tortillas are substitutions that make these quesadillas super clean.

Enjoy!

Ingredients: (serves 4)
8 oz ground chicken
1 15 oz can pinto beans, drained and rinsed
4 6-to-8-inch tortillas -or- homemade grain free tortillas
1/2 cup shredded Mexican-style cheese blend, Monterey Jack or cheddar cheese
1/4 cup plain Greek yogurt
olive oil cooking spray
1/2 tsp chile powder
1/4 tsp sea salt
1 tbsp unsalted tomato paste
1 tbsp raw honey

Directions:Mist a medium skillet with cooking spray and heat on medium. Add chicken, beans, chile powder and salt and saute until chicken is no longer pink and cooked through, about 6 minutes. Add tomato paste and honey abd cook for 1 more minut
On a work surface, place tortillas and divide chicken mixture amount them, spooning mixture onto one half of each tortilla. Top chicken mixture with cheese. Fold each tortilla over. Wipe out skillet, mist again and heat on medium high. Working in batches add quesadillas and cook until golden brown on both sides and cheese has melted, turning halfway, about 3 minutes per side. Serve with yogurt.

Baked Chicken with Peaches

Part of me is ready for pumpkin and squash. But with this 100+ degree heat wave it's really hard to get in the mood for fall!

There were still tons of peaches left at Trader Joes yesterday and this recipe looked (and was) so easy and perfect for the hot weather. The chicken was moist and flavorful and the ginger complemented it well without being overpowering. Oh and the peaches were, well, peachy.

Enjoy!

Ingredients:
2 skinless, boneless chicken breast halves
1/4 cup brown sugar
1 fresh peach - peeled, pitted and sliced
1/8 tsp ground ginger
1/8 tsp ground cloves
1 1/2 tsp fresh lemon juice

Directions:
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish.
Place chicken in the prepared baking dish and sprinkle with 1/8 cup of brown sugar.

Place peach slices over chicken then sprinkle with remaining 1/8 cup brown sugar, ginger, cloves and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Grilled Shrimp With Rosemary And Chives

I just returned from a vacation with my family where we ate so. much. good. food. Most of it was prepared at home so it was fairly healthy, and even the food I ate out wasn't typical "vacation eating" as evidenced by this salad :)

The prawns were so good I scoured the internet upon returning home to find a way to prepare them on the grill and I think I found it.

The marinade requires quite a few ingredients but the rest of the preparation is easy. Just be sure to refrigerate shrimp for one hour before grilling.

Ingredients:

1/4 cup dry white wine
2 tablespoon Fresh lemon juice
1 tbsp olive oil
1 tbsp chopped chives
2 tsp chopped fresh rosemary or 1 tsp dried rosemary
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried crushed thyme
1 teaspoon dijon mustard
1 tsp minced garlic
¼ teaspoon Tabasco pepper sauce
1 pinch salt
1 pinch black pepper
1 ½ lb large shrimp

Directions:
In a large bowl, combine all the marinade ingredients.

Peel and de-vein the shrimp, leaving the tails on. Place the shrimp in the marinade, cover the bowl, and refrigerate the shrimp for at least 1 hour.

Start the grill. When the grill is hot, place the shrimp on a mesh grate that has been sprayed or brushed with the vegetable oil (or thread the shrimp on skewers), and grill the shrimp for about 3 minutes on each side.

Zucchini Enchiladas

Don't be fooled... this is a Mexican dish, not an Italian dish! But since I loathe cilantro I had to find something else to top it with. And of course I have plenty of oregano :)

This recipe is a little more time consuming than it would lead you to believe. I would advise cooking this one in two nights... night 1: cooking and shredding the chicken and night 2: adding the chicken to the rest of the preparation.

Enjoy!
Ingredients:
4 medium zucchinis, cut in half lengthwise
1 tablespoon oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 tablespoon chipotle chili powder or to taste
1 cup cooked and shredded chicken
1/2 cup corn
1 teaspoon oregano
1 1/2 cups enchilada sauce
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded
Directions:
Place the zucchini halves in boiling water for a minute, remove and let cool.
Hollow out the zucchini halves with a small spoon reserving the removed flesh.
Heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic, cumin and chili powder and saute until fragrant, about a minute.
Add the reserved zucchini flesh, chicken, corn, oregano, 1/2 cup of enchiladas sauce and cilantro, cook for a few minutes and remove from heat.
Spread 1/4 cup of the enchilada sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the remaining enchilada sauce and the cheese.
Bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.

Zucchini Noodles with Lobster

Still loving my vegetable spiraler! Especially now that the weather has warmed up and cool, light dishes are more appetizing than warm heavy ones.

If you've missed my previous posts about zucchini noodles here's a quick primer. If you don't have a spiraler you can also use a Julienne peeler and it doesn't take too much longer.

Now for the really fun part....the lobster! Depending on how many you're serving you may want to use imitation lobster as the real thing can be pricey (around $13 for one tail at my grocery store!) Imitation lobster is mostly Alaskan Pollack which is very sustainable so not to worry:) And as the garlic sauce is very flavorful you could probably substitute just about any white fish.

Enjoy!

Ingredients:
4 zucchini, trimmed
1/4 tsp sea salt
1 lemon, zested and juiced
1 clove garlic, minced
1/2 cup lightly packed coarsely chopped fresh dill
1/2 cup lightly packed coarsely chopped parsley
3 tbsp olive oil
Fresh found black pepper, to taste
2 cups multicolored baby tomatoes, halved
2 cups coarsely copped cooked and cooled lobster meat (about 10 oz)

Directions: (serves 4)
Working 1 piece at a time, secure zucchini into a spiraler and crank long strands that resemble spaghetti noodles. In a bowl toss noodles with 1/4 tsp salt and transfer to a colander for about 15 to 20 mins to drain excess water.
Meanwhile, in a large bowl, combine lemon zest, garlic, dill and parsley. Add oil and lemon juice and mix until combined.
Arrange noodles on a large tray lined with a clean, dry towel. Cover with a second towel and gently pat to absorb any excess water. Add noodles to bowl with herb mixture and toss gently to combine. Season with pepper and additional salt. Transfer to a serving bowl and top with tomatoes and lobster.

Grilled Island Chicken Kabobs

I've been craving something like this lately with the surprisingly good weather (June in SoCal is usually a real bummer) and even though I'm not a fan of hot pineapple it was too pretty to forego! Plus Dave likes it so he got the skewers with hot pineapple and I got all the pieces that fell off on the way to the grill ;)

One thing to note is that the chicken should be marinated for several hours if not all day.  So please don't do what I did and excitedly return from the grocery store with all of the below ingredients expecting to make these kabobs for dinner an hour later. Also, wooden skewers should be soaked for 15-30 minutes.

Ingredients:
2-4 chicken breasts, cut into large bite-size pieces
1/3 cup vegetable oil
1/4 cup lemon juice (from about 1-2 lemons if want want to use fresh juice)
2 tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 large red onion and 1 large green pepper, cut into large chunks
1 pineapple, cut into large chunks


Directions:
Combine vegetable oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper in a large ziploc bag. Place chicken in bag and make sure all pieces are covered. Put chicken in fridge and let marinate for at least 3 hours but as many as 8-12 hours
If using wooden skewers, let your skewers soak in water for at 15-30 minutes to prevent burning. Skewer chicken, onions, peppers, and pineapple on your sticks until you run out of ingredients.
Turn on grill to medium heat. Place skewers on grill and cook for 7-8 minutes per side or until chicken is no longer pink in the middle (if using a meat thermometer, make sure it registers 165 degrees).
Remove from grill and serve!

Pizza Fish

It's always hard coming home from vacation. But especially when that vacation was a total carbfest involving endless pizza and pasta (and I don't mean the zucchini crust and spaghetti squash types.) I'm not going to beat myself up over all the wine because 1) I was in ITALY and 2) It's part of my regular lifestyle. Hehe. However, I can certainly eliminate or at least significantly cut back on starch and grain.

That said I am still craving Italian style dishes so I searched for something reminiscent of the food I was eating on vacation but that wouldn't leave me feeling heavy and bloated. Which is a perfectly acceptable and even welcomed feeling when you're, say, sailing to Capri with a Peroni in hand but not so much when you're back to your "real life." Sigh.

Ingredients:
1lb white flaky fish (cod, haddock, halibut, bluefish)
4 tbsp tomato paste
1 tbsp fresh basil
1 tbsp fresh oregano
1 tbsp fresh rosemary
2 cloves garlic
4 oz fresh mozzarella, sliced (or 1/2 cup shredded)
1/4 cup grated parmesan
black pepper

red pepper flakes

Directions:

Preheat oven to 350
Place fish in a pre-greased glass baking dish
In a food processor, blend tomato paste, garlic, basil, oregano and rosemary. Add water to create the desired consistency.
Spread tomato sauce over fish evenly
Top with fresh mozzarella and parmesan
Bake for 10-12 minutes, until fish is flaky

Top with black pepper and red pepper flakes

Banana Pecan Waffles

This was a little labor intensive but completely worth it for an indulgent holiday weekend breakfast :)

Ingredients:
1 3/4 cup flour (I used Bob's Red Mill gluten free)
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 small banana
2 eggs
3 tablespoons butter, melted
1 cup buttermilk
1 teaspoon vanilla
1/2 cup finely chopped pecans
Toppings (optional): Butter, maple syrup, honey, sliced bananas, chopped pecans

Directions:
Heat nonstick Belgian or standard waffle iron.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl.
Beat together banana and eggs in medium-size bowl. Beat in butter, buttermilk, vanilla and pecans.
Make well in center of flour mixture. Add banana mixture to well, stirring quickly, just until blended
Coat waffle iron with cooking spray. Spoon slightly rounded 1/3 cup batter for each 4-inch waffle onto hot iron, quickly spreading to cover entire surface. Cook following manufacturer's instructions.
Serve waffles hot with an assortment of desired toppings.

Baked Pork Chops with Tomato and Rosemary

One of the many perks I expected when I started my new job was more free time. For the gym, cooking and, I don't know, sleeping?! While I still expect this to be the case eventually I got thrown right into the middle of a full blown production a week into the job and have been busier than I've ever been even working an overnight shift a couple days ago.

This being the case I've been sticking to quick and easy recipes which I know many of you appreciate for your own busy lives. The great thing about this one is it keeps well. I was even able to take it to set for dinner, er, whatever the meal is that you eat at 1am while working and completely sober :)

Ingredients:

pork chops, about 9oz each
rosemary and thyme sprigs
1/2 head of garlic separated into cloves (unpeeled)
sea salt and black pepper
olive oil
1 large onion (peeled and minced)
1 red bell pepper (seeded and minced)
1 red chili (seeded and minced)
7oz cremini mushrooms, sliced
14oz can chopped tomatoes
1 tsp sugar


Chops:
Heat your oven to 400 F. Place the pork chops in a large, lightly oiled baking dish and scatter the thyme sprigs, rosemary leaves, garlic cloves, and salt over the top. Drizzle with a little olive oil and bake for 20 minutes or until pork chops are cooked through. Make the sauce while your waiting.

Sauce:
Heat the olive oil in a wide pan and add the onion, red bell pepper, chile, and mushrooms. Stir over high heat for 3-4 minutes until the vegetables begin to soften. Tip in the tomatoes. Season with salt and pepper and add the sugar and a splash of water. Simmer for 10-12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust the seasoning.

Putting it all together:
Take the pork chops out of the oven and let rest in a warm place for 5 minutes. Pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops to serve.

Turkey, Pear and Provolone Salad

I know I can get a little fancy with my time consuming recipes. Funny considering how little time I have to cook. But as I know that parents have even less and tend to resort to such things as microwaving "chicken" nuggets I thought I'd throw you a bone :)

Purchasing turkey breast filets will make this recipe even easier so I highly recommend it.

Enjoy!

Ingredients
1 pound turkey tenderloin
  Salt and ground black pepper
1 tablespoon honey mustard
1/4 cup olive oil
2 pears, cored (optional) and sliced
4 slices provolone cheese, halved
5 ounces arugula (8 cups)
2 tablespoons cider vinegar

Directions
Slice turkey crosswise in eight 1-inch slices. Flatten slightly with palm of hand, then season with salt and pepper. Brush with half of the honey mustard.
In a 12-inch skillet heat 2 tablespoons of the oil over medium-high heat. Cook turkey in even layer in hot oil for 2 to 3 minutes on each side or until browned. Layer pears on turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and cook for 3 to 4 minutes or until cheese is melted and pears are warm.
Divide arugula among serving dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook for 30 seconds. Drizzle sauce on each serving. Sprinkle with additional pepper.

Flank Steak with Balsamic Tomato Sauce

I was really excited to try this recipe and especially flank steak until I realized how hard it is to find! If you have the same problem skirt steak or top sirloin steak make great substitutes. And if you don't know how to "cut against the grain" it's easy to look up on the internet :)

Ingredients:
1 tbsp extra virgin olive oil
1 (1 lb) flank steak, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper, divided
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1/4 cup balsamic vinegar
2 tomatoes, quartered
1/3 cup torn fresh basil, divided
1/3 cup green onions, thinly sliced and divided

Directions:
Heat a large skillet over medium high heat. Add olive oil, swirl to coat. Sprinkle steak with salt and 1/4 tsp pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board, let stand 5 minutes. Cut against the grain into thin slices.
Add garlic and shallot to pan; saute 1 1/2 minutes or until lightly browned.
Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. Add tomatoes, 1/4 cup basil, 1/4 cup green onions and remaining 1/4 tsp pepper.
Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally.
Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.

Kale, Chicken and Beet Salad

The kale fairy aka my coworker Alicia made another appearance at the office! I've now made kale chips, kale smoothies, and kale latkes and have come full circle back to kale salads.

I'll warn you that this one is a little time consuming so you may want to save it for a special occasion. (I should have known that it would be based on that "one time" I made chicken noodle soup and vowed never to do it again!)

However, if you have the time and patience to boil chicken, cook quinoa and chop kale leaves (I bought my beets precooked, something had to give) this is a fantastic choice.

Enjoy!

Ingredients:
2/3 cup quinoa, rinsed
3 beets (precooked)
1 16 oz boneless, skinless chix breast
1/4 tsp course sea salt, divided
Juice of two lemons
4 tsp extra virgin olive oil
2 tsp honey
1 large bunch kale, ribs removed and leaves roughly chopped
2 oz goat cheese, crumbled
1/4 cup roasted, unsalted hazelnuts, chopped

Directions:
Cook quinoa according to package directions
Meanwhile fill a large pot with water. Add chicken and 1/8 tsp salt and bring to a boil. Reduce heat to a gentle simmer, cover and cook for 5 minutes. Turn off heat and let stand, covered, until chicken is cooked through, 12 to 14 minutes. Remove chicken and let cool slightly. With two forks shred chicken.
In a small bowl, whisk lemon juice, oil, honey, 1 tsp water and remaining 1/8 tsp salt until combined, set aside.
Fill a large, deep skillet with 1/2 inch water and bring to a simmer. Reduce heat to medium, add kale and cook, stirring until bright green and wilted, about 5 minutes.
In a large bowl, combine quinoa, chicken, kale, and beets. Drizzle lemon mixture over top and toss to coat. Garnish with goat cheese and hazelnuts.

Indian Enchiladas

When I came across this recipe my first thought was how can an enchilada be Indian? But after tasting these delicious creations I'm wondering exactly what is Mexican about them?! They taste just like samosas but a baked, and therefore much healthier, version. If you're grain free you can use coconut flour tortillas.
Ingredients:
Nonstick cooking spray
/12 tbsp canola oil
1 medium onion, chopped
1 medium potato, peeled and cut into 1/4-inch cubes
1/4 tsp salt
1 16 ounce bag frozen, chopped spinach defrosted*
1 1/2 cups light coconut milk
2 tsp curry powder
6 ounces feta cheese crumbles
8 flour tortillas
2 tsp cornstarch
1 1/2 ounces shredded monterey jack (about 1/2 cup)
2 tbsp finely chopped cilantro (optional)

Directions:
Preheat the oven to 375 degrees F. Spray a 9 by 13 inch baking dish with cooking spray and set aside. Heat oil in a large skillet over high heat, add potato, onion and salt and cook, stirring occasionally until onion is soft and translucent, about 8 minutes.
Stir in spinach, 1/2 cup coconut milk and curry powder and saute 2 minutes. Remove from heat and gently fold in feta.
Lay a tortilla on a clean surface. Scoop 1 loosely packed cup filling mixture in center of tortilla. Fold in sides, top and bottom and place tortilla seam side down in prepared baking dish. Repeat with remaining tortillas, packing them tightly.
In a small bowl, whisk together remaining coconut milk and cornstarch, stir in monterey Jack and pour mixture over enchiladas
Bake 30 minutes or until golden brown. Remove from oven and let sit 3 minutes. Garnish with cilantro if you must(!)

* I loathe frozen spinach so I used steamed kale

Brussels Sprouts and Butternut Squash Frittata

Ok, I get it that it's officially spring but as I made this one a couple days please humor me with one more squash recipe. This will serve four or make for some tasty leftovers the following day:)

Ingredients:
5 large whole eggs
1/2 cup egg whites
1/2 tsp sea salt, divided
1/8 tsp tsp fresh ground black pepper
1 1/2 tsp olive oil
4 oz Brussels sprouts, trimmed and quartered
2 1/2 oz white button mushrooms, thinly sliced
1 cup peeled and diced butternut squash (1/4 inch cubes)
1 large shallot, minced
1 spring fresh rosemary,  leaves minced
1 large clove garlic, minced
1 oz goat cheese, crumbled
2 tbsp grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F.
In a medium bowl, whisk eggs, egg whites, 1/4 tsp salt and pepper, set aside.
In a 10 inch nonstick ovenproof skillet, heat oil on medium. Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining 1/4 tsp salt. Saute, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes. Add garlic and sauté for 1 more minute. Arrange vegetables in an even layer in skillet.
Pour egg mixture over top and gently shake pan to distribute evenly. Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes. Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes. To serve, carefully invert into a plate.

Spaghetti Squash Pad Thai

Dave and I have a lot in common when it comes to food. We are both very adventurous about trying new things and share some of the same favorites including Indian, Japanese and Italian. However, there is one glaring difference in our preferences... my least favorite type of food is his most favorite... THAI!

I have surprised him by cooking it a couple times before though, I admit, the last time was shortly after we were married in 2012. So when I saw this recipe combining his favorite with one of mine (spaghetti squash!) I knew I had found a winner. And.....it was delicious! The best "Thai food" I've ever had.

Ingredients: (Serves 4)
1 large spaghetti squash
7 tablespoons oil
3 eggs
Two chicken breasts. cubed
1 large red onion, diced
6 cloves garlic, finely minced
2 cups carrots, cut into matchsticks
2 cups bean sprouts
1 bunch scallions, diced
6-8 tablespoons Pad Thai sauce (can be found in the "ethnic food" aisle at the supermarket)
3/4 cup peanuts, chopped
1 lime, cut into wedges

Directions:
Preheat the oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of oil. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands.
Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat. Once oil is nice and hot, add chicken and cook, stirring frequently, for 3-4 minutes. Remove from wok and set aside.
Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Return the cooked chicken to the pan with 6 tablespoons of the Pad Thai sauce and stir.
Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture.
Add cooked spaghetti squash and gently toss everything together and cook for 1-2 minutes. Taste and if Pad Thai needs more flavor, stir in the other 2 tablespoons of sauce.
Serve Pad Thai immediately with lime wedges and chopped peanuts.

Kale and Leek Latkes

A coworker brought an entire crate of home grown kale to work last week and judging by the excitement you would think it was either Christmas day or that our entire department got a pay raise!

We began discussing what we would do with our kale - kale chips, smoothies etc. and I decided that as I've done each of those things dozens of times I would try to find a "unique" way to prepare it. A way that both Dave and my coworkers would enjoy so I could bring them samples.

On the same day I happened to get my produce delivery which included leeks and a potato and combining the three yielded the below. I can say I've never before had kale prepared this way... or a "hashbrown" with so many nutritional benefits:)

Ingredients: (makes 6) 

5 cups, tightly packed, grated potatoes (I used the shredding disc on my food processor)
2 large leeks, halved lengthwise, cleaned and sliced very thin
1/2 pound kale, stemmed, washed, dried and finely chopped or cut in thin slivers* (about 3 cups, tightly packed)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground
1/4 cup chopped chives
1/4 cup all-purpose flour or cornstarch
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Directions:
In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take a heaped tablespoon of the mixture in one hand and, using both hands, squeeze all the moisture out of the mixture, then place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Place on a drying rack to cool slightly.

* A quick and easy way to cut whole kale leaves into "slivers" is to slice lengthwise on each side of the thick stem to remove it. Then, stacking several leaves on top of each, other roll the leaves into a "burrito" and slice the burrito thinly. When the leaves unfurl you will have long slivers that you can cut one or several more times for shorter slivers. (This also works great for mint and basil leaves!)

Zucchini "Fettucine" with Tomato Sauce

Zucchini noodles aren't new to me but the vegetable spiraler is! A friend posted about hers recently and as much as I wanted one I had to remind myself that I have more cooking gadgets than I can fit in my kitchen cabinets.

Then I happened to see one at William Sonoma when I was shopping for a bridal shower gift last weekend and - oops - it somehow ended up coming home with me.



If you aren't ready to invest in a vegetable spiraler you can purchase a Julianne peeler for much less and create zucchini noodles as described here.

Ingredients: (serves 4-6)
4 large zucchini or yellow squash
5 vine ripened tomatoes
1/4 cup extra virgin olive oil
1/2 clove garlic, chopped
1 tsp chopped jalapeño pepper
1/4 cup pine nuts
1/4 cup chopped fresh basil
1 tsp chopped fresh oregano

Directions:
Trim and peel the zucchini, then use a vegetable spiraler or Julianne peeler to create "noodles". Transfer to a colander and toss with 3/4 tsp salt; let drain in the sink. If serving cold remove and pat dry. If serving hot steam for several minutes and, this step is very important, press moisture out with a towel.
Meanwhile, peel the tomatoes using a sharp vegetable peeler. Puree 1 tomato with the olive oil, garlic, jalapeño, and 1/4 tsp each salt and pepper in a food processor or blender.
Roughly chop the remaining 4 tomatoes and combine with puree in a mixing bowl. If serving hot combine in a saucepan and simmer for several minutes.
Divide the zucchini among bowls and top with the tomato sauce + pine nuts, basil, oregano and salt to taste.

Chia Seed Pudding

I discovered chia seeds a couple years ago but wasn't quite sure what to do with them. From time to time I would put them in my smoothies but it seemed like a hassel and not worth what I assumed was a very minimal benefit.

However, after doing some research I've learned that chia seeds are packed with vitamins, minerals, and fabulous antioxidants that protect your body against free radicals and fight aging. They also contain significantly more protein than whole grains, and have an extremely high fiber content. Two tablespoons of chia seeds contain 11 grams of fiber (40% of your daily value!), which will keep you feeling full and satisfied while improving digestion. Just be sure to drink LOTS of water or they will have the opposite digestive effect ;)

Ingredients: (makes two)
4 tablespoons chia seeds, 1 cup coconut milk, 1/4 teaspoon vanilla extract, a pinch of salt
2 tablespoons honey/agave

In a small bowl or jar combine the first four ingredients. Give it a good stir and refrigerate for at least one hour. After the first thirty minutes give the mixture a stir, so it doesn't clump together. Once you're ready to eat, stir in the honey (add more if you don't think it's sweet enough) and top with your favorite fruit or chopped nuts.

Super Green Frittata

I love vegetables. And not in the I-just-discovered-them-and-they're-actually-not-that-bad or the I-can-choke-down-green-juice-if-I'm-on-a-cleanse kind of way. I genuinely love them and have since childhood. My mom was never able to explain why, while my younger brother was requesting meatloaf and chicken fingers for dinner, I was asking for brussels sprouts and artichoke hearts. Ha. Strange child. Healthy, but strange.

Of course all these years later I'm glad I developed a taste for vegetables early in life. I have many friends who either turn their nose up at them or are open to eating them but have no idea how to cook them.

The vegetables in this recipe include a ton of vitamins, nutrients and insoluble fiber (good for digestion!) plus protein from the eggs. It's basically the perfect meal. And if you're dining solo you will have plenty leftover.

Ingredients:
3 small zucchini, thinly sliced
1 small stalk broccoli, stems
trimmed, finely chopped
1 large spring onion (scallion), finely sliced
1 bunch parsley, finely chopped
1/2 cup fresh basil, julienned
8 large organic eggs
1 cup almond milk
Olive oil to drizzle
Salt and ground black pepper to taste
Serving SuggestionServe with macadamia pesto and a drizzle of maple-balsamic dressing.


Directions:
Preheat oven to 325 degrees F
Mix all the greens and vegetables -- except for the zucchini -- in a large bowl then transfer them to a baking dish and arrange them in a single layer.
Beat the eggs with the almond milk and pour over the ingredients in the baking dish. You may need to press the vegetables down with your hands so that they are evenly soaked with the egg.
Arrange the zucchini slices over the top of the frittata and drizzle with olive oil, season with salt and pepper. Bake in the hot oven until firm, about 20 to 25 minutes.

Pumpkin Chili with Ground Beef

I'm still on my squash kick. Funny given that, aside from two or three days back in December, it has been neither cold nor "wintery" in la.

Of course this recipe is brought to you by the girl who made a special trip to Starbucks to get a pumpkin spice latte on this year's season opener. Even though that day was about 80 degrees and she had to get it over ice.

The same girl will also take any opportunity she can get to smoother something in cheese. So there you have it....pumpkin chili. With cheese.

Ingredients:
olive oil
1 lb ground beef
1 medium onion, diced
1 tbsp minced garlic
1 tbsp ground cumin1 tbsp chili pepper
1 tsp dried oregano
3 cups beef stock
1 15oz can red kidney beans
2 15oz can black beans
1 15oz can pumpkin puree
2 14.5oz cans diced tomatos with juice
grated cheese for serving
low fat sour cream or greek yogurt for serving

Directions:
Heat a small amount of oil in a large heavy frying pan. Add ground beef, season with salt and pepper, and cook until the beef is well browned.
Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, cumin, chili powder, oregano and saute a couple minutes more. Set aside.
Drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. Add bean sto the mixture. Add canned pumpkin, diced tomatoes with juice & beef stock.
Stir the mixture to combine the ingredients, then return to heat. Once the mixture begins to simmer lower heat and cover. Cook for about one hour on low.
Serve hot, topped with grated cheese and sour cream if desired.

Butternut Squash Enchiladas

If you follow my blog you know I love tortillas. So much so that I scoured the internet for a grain/gluten free recipe so I could continue to eat and cook with them. Of course you can use store bought tortillas which is much easier and requires less ingredients. They key here is the butternut squash (and the fact that they're meatless which vegetarians will appreciate:)
Enjoy!

Ingredients:
1 cup red enchilada sauce
1 tsp olive oil
2 1/2 cups peeled and diced butternut squash
1 small onion, 3 cloves garlic diced
1 jalapeno, seeded and diced
10 oz can tomatoes + green chilies
1 1/2 cups reduced sodium canned black beans, rinsed and drained
1/4 cup cilantro (optional)
1 tsp cumin
1/2 tsp chili powder
8 medium flour tortillas


1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions, for garnish
reduced-fat sour cream or greek yogurt, for serving (optional)

Directions:
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and sour cream/greek yogurt.

The Year(s) in Fitness....

If it's possible to set a "PR" for fitness & athletic endeavors 2013 is definitely the year my record was set!

I started the year by becoming a group fitness instructor at a Los Angeles studio gym called Elliptifit and helped many reach their fitness goals (while having fun doing it:) I wish there were more locations so I could recommend a class but if you have access to a machine you can create your own elliptical workout.

I also became an active member of the LA Tri Club and it has been an incredibly rewarding experience. Never did I imagine I would wake up at the crack of dawn to swim in the freezing cold ocean or bike hill repeats until I was so exhausted I could hardly keep my bike upright (and one time failed to do so - oops). But these are activities I not only engaged in but looked forward to every week for weeks on end. Proof that a workout buddy or buddies can sometimes motivate you far more than you could have or would have motivated yourself. 

Other 2013 highlights included learning to stand up paddleboard, or, SUP (and eventually combining SUP with yoga), investing in a surfboard and improving my surf skills and (finally) learning to ride the toe edge of my snowboard. 

My immediate fitness goal for 2014 is to train for and race my longest triathlon to date - the Wildflower Long Course. I will be racing two legs of the course - the 1.5 mi swim and 13.1 mi run (and passing the baton to my dad for the 56 mi bike ride.) Beyond that I will look to the list below for inspiration and hope you will too:)

New sports/activities to try in 2014:

Stand Up Paddleboarding (SUP) - if you don't live near the water combine this one with a vacation! California and Hawaii are two great SUP destinations.

Hiking - though the idea of hiking usually conjures images of dirt paths and babbling brooks this is one you can do almost anywhere from a hilly residential neighborhood to the stairs of a metropolitan city. I'm excited to try "urban hiking" as it has become increasingly popular Los Angeles. 

Surfing/ Snowboard - it's never too late to learn! There are adult lessons available for both sports. Beginner lessons are so easy you start by learning to keep your balance on the board (before the board is moving!)

Studio gyms - Large chain gyms can be overwhelming and intimidating. Instead try one of these small gyms that provide group instruction focusing on a particular activity such as kettlebell, TRX, or spin. I found this gym just before the new year and it's a killer ->

Racing - if you enjoy running, or even if you don't, consider training for a 5k. Races like mud runs, color runs, and electric runs are so fun that they will keep your mind off the fact that you're running three miles. If you are a seasoned runner consider adding a a second or third sport (duathlon/triathlon.) If the idea of an open water swim terrifies you start with a pool swim:)

Happy New Year! Hope you all achieve your fitness goals!