While our plant based January has officially ended, the obsession with whole foods and lots of veggies continues over here with this Healthy Lentil Vegetable Soup.…
Although I’ve been hearing this everywhere, it took me awhile to figure out what exactly this meant! I mean it’s not necessarily vegetarian or vegan…
Finally, I realized it is as simple as making plants the star of the show. Now that is nutrition advice we should ALL get behind.
Let me show you one way to make it not only simple-but delicious as well! It’s so, so easy with these Roasted Carrots with Easy Thai Peanut Sauce. (and as I had just published a peanut sauce recipe a few weeks ago, these roasted carrots are quite timely-now you’ll have a great way to use that sauce!)
This post is sponsored in conjunction with the publicity team for Tex-Mex Diabetes Cooking. We received this cookbook in exchange for an honest review. Of course all opinions are ours alone because we wouldn’t have it any other way!
As most of you already know I have started the Whole 30 this month so obviously health is going to be important to me in 2019. But what some of you don’t know is that I was recently diagnosed with insulin resistance which is the precursor to diabetes. So when the publicity team for Tex-Mex Diabetes Cooking approached us about a possible review of their new cookbook, I couldn’t say no. But I won’t say I had high hopes. I mean diabetes friendly Tex-Mex food? Really? Luckily I was about to be proven so very wrong. In the very best way. This book is a winner and we were lucky enough to be able to share one of the recipes with you! (And chances are good you know someone with diabetes who could benefit from this book too!)
Are you looking for a new one pot meal? Love farro? One Pot Farro with Chicken and Tomatoes is going to be calling your name!
Warmth, umami, comfort food. Healthy whole grains and lean proteins. All of that and more in this One Pot Farro with Chicken and Tomatoes. Need a vegetarian option? No problem, a few tweaks, listed in the recipe itself, will get you there! Keep on reading for your new favorite 30 minute meal….
First and Foremost HAPPY NEW YEAR! We are so looking forward to 2017! Secondly, if you are looking for a salad you can eat with a spoon, look no further. Roasted Squash and Quinoa Salad will fill you up while keeping your New Year’s resolutions intact! Read on for the recipe and for my resolutions…maybe you can help hold me to them!…
Let’s just get this out of the way: I am not a morning person. While having a toddler has certainly forced me to be an early riser, mornings are still not my most productive time. I much prefer a slow wake up, a lazy cup of coffee, and a leisurely breakfast. Unfortunately for me, being a full time working mama doesn’t mean that I can indulge in mornings MY way very often. So, I try and keep some healthy breakfast options on hand to ease the way. These Healthy Egg White Breakfast Muffins are a staple around here. They take less than 10 minutes to put together and freeze beautifully, all while being full of fresh veggies and tangy cheese. Paired with a lovely breakfast sausage or a glass of vegetable juice and it’s a filling, easy way to start the day.
The best thing about these egg muffins really is how versatile they are. I love to make mine with egg whites (to allow more calories for cheese!), bell peppers, and spinach. They are amazing with bacon, goat cheese and sundried tomatoes, too. Frequently, they are filled with whatever needs to be used up from the vegetable drawer….
Happy New Year! 2016 is going to be the year of great eating. To start us off right, here is a poached egg and beet salad that I discovered by mistake, but what a fabulous mistake it was! I tossed together a few things from my refrigerator which came together to create perfection!
My love of beets only goes back a few years, but it is an intense love. I find beets to be a beautiful food-perfect for the addition to salads, bruschetta, or even to eat on their own. In my quest to share beets with the world, I served them to some friends while on a girls weekend. Despite their loud protesting, they happily ate their beets (and a kale salad also, although that is a post for another time!). Although neither of them will admit that they were converted to beet lovers, I know that they were, and the mantra for the rest of the weekend was “beets and kale”!
I made some roasted beets for a Christmas celebration, however there were some left over. Chopping and combining them with some mixed greens, parmesan cheese and pistachios made a great salad. Going one step further and adding a poached egg, made the salad perfect! Poaching eggs is much easier when you use silicone egg poaching cups (I do), but if you don’t have these, the recipe below is for poaching eggs without any special equipment. The runny yolk creates a great dressing and provides some additional protein. Here is also a link to help you troubleshoot if you are having difficulty poaching eggs.
I used a simple drizzle of Siracha to complete this salad, but a balsamic glaze would have worked perfectly as well. Simple, healthy, beautiful, the way all food should be (well, maybe not always the healthy part…)! Enjoy!
Poached Egg and Beet Salad
- 4 Small to Medium Beets I use a mixture of red and gold, but you could use all one color,
- 4 Eggs
- 1 Teaspoon White Vinegar
- 4 Cups Mixed Greens
- 4 Tablespoons Pistachios
- Shaved Parmesan
- Salt and Pepper to taste
- Siracha or Balsalmic Glaze for Dressing
Preheat oven to 425ºF.
Drizzle beets with olive oil and wrap with aluminum foil to form a tight foil packet (I place each color in a separate foil packet to keep the colors from bleeding together).
Place packets into preheated oven and roast for 1 hour or until fork tender (start checking them at 45 minutes as each oven is slightly different).
Cool beets, peel and dice into small bite sized pieces.
While beets are roasting in the oven, boil water with 1 teaspoon of vinegar in a medium sized pot.
Crack each egg into a separate ramekin or separate small bowl.
After water is boiling, turn down to a fast simmer, swirl water and slowly pour in each egg, while water continues to swirl.
Simmer for 2-3 minutes or until egg whites are set (you can simmer longer if you like your yolks firmer).
(if you are using egg poaching cups, please use the directions that came with them, as you will need to cover your pot and the cooking times will be longer)
Remove eggs from water with a slotted spoon and cool on a paper towel lined plate.
Place 1 cup of mixed greens into each of 4 bowls.
Top each bowl with an equal mixture of the red and gold roasted beets.
Add 1 tablespoon of pistachios to each bowl.
Top each bowl with a poached egg.
Garnish with shaved parmesan cheese, salt and pepper to taste and your preferred dressing.