Here are some of my thoughts on the train ride home one evening from work…
“What should I make for dinner?”
“We don’t really have anything fresh at home, should I go to the grocery store?”
“Which grocery store is the most convenient and on the way?”
“Nah, I don’t really want to make an extra stop.”
“I think I have some sweet potatoes and a couple of pork chops in the fridge… Maybe I can make pasta out of the sweet potato, similar to zucchini? Would that work??”
As I got off the train, I sped walked to my car, rushed home (don’t worry, I stayed within the speed limit), walked into the house and started on dinner right away. I had a mission and I was excited to try it!
Well, needless to say, sweet potato gets two thumbs up as a pasta alternative in my book! It’s great to just eat on its own since it’s already so flavorful. No need to add tomato sauce or any other sauce, but that’s my personal preference.
Sweet Potato “Pasta”
2 medium sized sweet potatoes, skin removed
1 tablespoon coconut butter
Sea salt and black pepper
Using a mandoline, select the appropriate julienne blade insert. You want the strips to be thin, but not too thin and flimsy. Julienne both sweet potatoes, set aside.
In a large skillet over medium heat, add coconut butter.
Add julienned sweet potatoes and saute for 5 minutes, or until tender.
Season with sea salt and black pepper.
Serve with a protein of your choice. I did grilled pork chops topped with a runny egg.
Another wonderful meal made out of just vegetables. I love the layering technique since you are able to jam so many flavors into one little bite. I also included a lot of ingredients because I was skeptical about the kale. I’ve been trying to get into it and am not a fan of raw kale. Cooked, however, tastes divine! Saute it with some olive oil, garlic, and onions, and this is easily one of my new favorite vegetables!
I’ve also been working on my plating skills. I’m not professional, but I try to have fun with it!
4 slices of eggplant
2 oz. kale, chopped
1 roasted red pepper, chopped
2 oz. sundried tomatoes
2 oz. goat cheese, crumbled (can forego this to make it Paleo or Vegan friendly)
1 basil leaf, chopped
1/2 onion, chopped
4 cloves of garlic, minced
In a medium sized pan over medium heat, drizzle olive oil. Place eggplant on pan and cook each side for 4 minutes. Remove from pan and set aside.
In the same pan, drizzle olive oil, add garlic and onions. Add in kale. Saute for 5 minutes or until kale is cooked through. Remove from pan and set aside.
Place one slice of eggplant on the plate, then a layer of kale, roasted red peppers, sundried tomatoes, and goat cheese. Repeat until all ingredients are used up. Top with chopped basil.
91 degrees today. Humid. Hot. Sweaty. Need to cool off. Started out the day with a green smoothie and ended the day with delicious almond butter “ice cream”. The Nutribullet comes to the rescue again. I can’t believe this delicious treat consists of only 3 wonderful ingredients. So easy and very satisfying after tonight’s gym class.
Almond Butter “Ice Cream”
1 banana, cut into 1″ pieces, frozen
1 tablespoon, almond butter (or any nut butter of your choice)
2 oz. almond milk
Place all ingredients into Nutribullet. Blend until you achieve a smooth, creamy consistency.
Enjoy! I suppose you can place in an airtight container and freeze for a later date, but why wouldn’t you want to consume ALL OF THIS right now?!
An apple a day keeps the doctor away. Well, how about an apple, spinach, strawberries, blueberries, cherries, raspberries, pomegranate seeds, ginger, and chia seeds? That’s right – this cup of goodness holds so many nutrients and antioxidants. A perfect way to cool down on this beautiful summer day.
Seafood is so tasty… If it wasn’t so expensive, we would be eating it every night. It’s awesome when these salmon steaks go on sale at H-Mart for only $5.99/lb!! We buy several packs and store some in the freezer for future use.
Honey Dijon Glazed Salmon
2 salmon steaks
4 garlic cloves, minced
1/2 lemon, juiced
2 tablespoons, honey
2 tablespoons, dijon mustard
Mix all ingredients (except for salmon) in a small bowl.
Brush over salmon steaks.
Wrap steaks in parchment paper. Bake at 425 degrees for 15-20 minutes.
Serve with a side of vegetables (photo showcases parisian carrots and peas).
If there’s one thing I’ve learned in my culinary adventures, it’s this…. Food should be real. This is your body and the last time I checked, you only get one – so love it and treat it right by nourishing it with natural and nutritious foods. Next time, read the label of your next boxed meal and let me know if you can explain what each and every ingredient is and how it’s produced. When you cook with real food, the ingredients are simple. Zucchini pasta is made out of, well, zucchini. Mashed cauliflower is made out of cauliflower, garlic, and butter. Bacon is meat from the side of a pig, but who knows what turkey bacon is? I could go on and on, but I think you get my point.
I stopped buying bottled salad dressing once I started to cook Paleo. I read the label one day of my Trader Joe’s fat-free balsamic vinaigrette and was perplexed. Vinegars (Red wine, balsamic, cider, white distilled) – fine. Water – fine. Xantham gum – what?? Caramel color – why? I’ve switched to balsamic vinegar and olive oil and have never looked back.
Tonight’s dinner was a simple salad with a really easy homemade dressing.
Lemon Dijon Dressing
1 lemon, juiced
2 tablespoons, dijon mustard
1 tablespoon, olive oil
Add all ingredients into a mixing bowl. Using a whisk, mix well. Adjust taste to your liking (if it is too sour, add more dijon).
Store in air tight container in fridge for up to one week.
I’m such a sucker for Trader Joe’s marketing. I was grocery shopping over the weekend and picked up a bag of their seafood blend in the frozen section. Right above the price tag, in a bright neon yellow sign says, “Try it with our Arrabiata Sauce!” Without hesitation, I grab the sauce that is so brilliantly placed right above the seafood blend and go on my merry way. A few aisles later, I’ve tossed a bunch of other things into my cart (not on my shopping list) and end up spending way more than expected.
So, what else do I need to purchase to serve with this seafood blend and Arrabiata sauce? Pasta, of course!! But, how can I make this a more nutritious meal? Zucchini pasta! I bought this amazing julienne peeler from Home Goods for only $2.99. It’s the perfect tool (small and easy to use) to make zucchini pasta instead of spending money on another clunky tool to add to the mix of kitchen appliances.
Tonight’s dinner features 3 main ingredients, with a few additional spices to enhance the flavors. It does take some time to prepare, so I wouldn’t call it an easy and quick weeknight dinner, but something to try if you have ~45 mins in the kitchen!
It’s always interesting when you go into work on Monday and everyone asks “How was your weekend?” Isn’t the answer always “IT WAS AWESOME!!!!!”?!? No need to wake up early, drive 20 minutes to the train station, park, walk 5 minutes to get the train platform, spend another 5 minutes (sometimes more if it’s running late, which it always is) on the platform to wait for the train, try to find a seat and be somewhat comfortable on a ~27 minute train ride, fight the other commuters to get downstairs to catch the work shuttle, pile into a crammed vehicle with your other commuter colleagues to get from the train station to the office, and finally arrive at work 1+ hours later. So yeah, since I don’t have to get up and do that on Saturday and Sunday, then yes, my weekends end up being pretty awesome.
We’re starting to experience Spring-like weather, so I was out and about this weekend. I went to cardio boxing on Saturday, hot yoga on Sunday, and did some shopping and cooking in between. We picked up some fresh cod fillets which paired really well with the vegetables we had on hand. Light and flavorful – the perfect meal to end a great weekend.
Pan Fried Cod with Roasted Red Peppers and Sundried Tomatoes
2 cod fillets
4 asparagus spears
For the breading:
1/2 cup, almond meal
1 teaspoon, Old Bay seasoning
For the topping:
1 roasted red pepper (jarred), chopped
2 tablespoons, sundried tomatoes (jarred, in olive oil), chopped
4 basil leaves, chopped
In a small bowl, whisk the egg.
In another small bowl, mix the almond meal and seasonings.
In a medium skillet over low to medium heat, drizzle olive oil. Meanwhile, pat cod dry with paper towels. Dip in egg, dredge in almond meal mixture on both sides.
Add cod to the skillet, cooking for 7 minutes on each side. Remove from heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper. Place in skillet for 2-3 minutes.
Plate by placing the cod first, then two asparagus spears. Top with 2-3 heaping spoonfuls of roasted red pepper, sundried tomato, and basil mixture.
I guess another reason why I love the snow is because I’m forced to stay in the house, which is sometimes a good thing. I finally cleaned off the dining room table (scattered papers and mail everywhere), organized, and spent lots of time in the kitchen.
Soup for lunch and baked chicken for dinner. No empty bellies here!
Honey Roasted Chicken
1 lb boneless chicken thighs
1/4 cup honey
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
Preheat oven to 400 degrees (F).
Mix all ingredients (except for the chicken) in a bowl.
Place chicken thighs on baking tray. Brush with marinade.
Bake for 15 minutes. Brush the remaining marinade and bake for an additional 15 minutes.
We woke up at 6:45 am today. It was 51 degrees. Autumn has officially arrived. 🙂
Chilly early in the morning and late at night, but beautiful and comfortable throughout the day. Our favorite time of year.
As I prepare the meals for the week, I think this short rib slow cooker dish will be perfect and comforting on a chilly night. Plus, it’s nice and easy, cooks during the day (without supervision), which means dinner is ready right when we walk through the door. More family and cuddle time with the puppy!
Now, off to get my first Pumpkin Spice Latte of the season….!
Short Ribs with Tomato Sauce
1 lb short ribs
1 can of diced tomatoes
1 onion, sliced
Season short ribs with salt and pepper.
In a large skillet, over high heat, drizzle olive oil and cook each side of the short rib for about 3-4 minutes. You want the edges to have a nice golden color before placing in the slow cooker. This helps seal in the flavors.
Add diced tomatoes and sliced onions to the bottom of the slow cooker. Top with short ribs. Cover and cook on low for 8 hours.
Serve with rice, pasta, or a vegetable. Or enjoy alone. The meat just falls right off of the bone. Effortless cooking and effortless eating.