Tag: healthy

This Spaghetti Squash Lasagna answers the question, “What’s for dinner tonight”?

I was craving a fall type lasagna the other day without all the heaviness of traditional lasagna. I am also trying to be on a restricted gluten and dairy diet for personal health benefits — I am constantly learning about healthy food alternatives & trying to incorporate that into my lifestyle as much as possible. SO, cooking at home is the easiest way to achieve that! 

healthy-spaghetti-squashI had some spaghetti squash, tomatoes and tofu at home — and fresh basil still growing outside despite the cold temps we’ve been having this week in Boston. I made sure to salvage the basil and utilize it in this recipe.

This lasagna happens to be gluten-free and vegan, but you can easily add (more…)

3 ingredient peanut butter (& fluff) cookies

dsc_0567I don’t know about you, but after dinner, I crave something sweet! When they ask at the restaurant if you saved room for dessert, I always say yes! It’s this weird thing I got from my mother — I just do not feel satisfied unless my sweet tooth is taken care of.

My healthy paleo, no dairy, no gluten diet had to go on hold for these cookies! However, they are only 3-ingredients (+ the fluff) ……. (more…)

Sun-dried Tomatoes with Feta Turkey Meatloaf

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 I don’t think my mom has ever made a “meatloaf” – so I guess that’s why I don’t understand the negative perception that comes with the food – I’m almost embarrassed to tell people I’m making meatloaf and I love it (okay, I’m not embarrassed – I tell people all the time) What I mean is, a lot of people instantly go back to when they were kids and the horrors when mom told them meatloaf was for dinner… at least that’s the consensus I’ve gathered!

Here is proof— when asked random people: Why do people hate Meatloaf?— here are some responses:

  • Probably because they were subjected to the same meatloaf I was in school; hamburger with onion soup mix in it and some ketchup on top. It ruined meatloaf for me until I learned to make it myself and found out how it should really taste.
  • I always thought I didn’t like meatloaf. At a church potluck, however, it was discovered that I did not like MY MOTHER’S meatloaf… To answer your question directly, I’d say that those who don’t like meatloaf haven’t tried the right kind yet.
  •  ….because when you add the word “loaf” to a food, it just makes it so much more….appetizing. Just think! “Cabbageloaf,” or, come down to McDonald’s for our new McLoaf! Many do not know how to make a good meatloaf. It’s the kind of thing that can be good when it’s made right, but can really, really go wrong when it’s not.

So, ever since I met my fiance and had him cringe at me when I said I’m making meatloaf for dinner – I have been determined to get him to like it! And… what do you know.. he gets himself seconds whenever I make it. If you make it right – it can be delicious (not to mention SO easy)  especially for kids a great way to hide some veggies in it! I have made some with chopped carrots, kale, spinach, mushrooms…etc.

Even the doodle likes his veggies =)

Processed with VSCOcam with c1 presetThis recipe here is by far, one of our favorites. Enjoy with a side of sweet potatoes and brussel sprouts!

Turkey Meatloaf with sun-dried tomatoes and feta cheese
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. Vegetable cooking spray
  2. 1/2 cup plain bread crumbs
  3. 1/3 cup chopped fresh flat-leaf parsley
  4. 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
  5. 2 cloves garlic, minced, optional
  6. 2 eggs, at room temperature, lightly beaten
  7. 2 tablespoons whole milk
  8. 1/2 cup crumbled feta cheese
  9. 1 1/2 teaspoons kosher salt
  10. 1 teaspoon freshly ground black pepper
  11. 1 pound ground turkey, preferably dark meat
Instructions
  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  2. Spray a 9 by 5-inch loaf pan with cooking spray.
  3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  4. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Notes
  1. Recipe courtesy Giada De Laurentiis
You Bet Your Pierogi http://youbetyourpierogis.com/

The best Spinach & Artichoke Dip you can make! (go w/ the vegan option!)

Pumpkin everywhere! Trader Joe’s Edition.

Trader Joe’s has gone wild with pumpkin! I walked in there the other day to get some more cookie butter (I’m addicted) and walked out with about 9 different pumpkin type items – I actually forgot to get the cookie butter! shocker! Does that ever  happen to anyone else? You go to a store with one thing in mind and come out with everything else EXCEPT that 1 thing – something tells me I’m not alone with that 😉

I sampled some Honey Roasted Pumpkin raviolis – so naturally I had to get a pack to take home. I also tried the pumpkin coffee, which is the only coffee I drink in the Fall. I got pumpkin butter, pumpkin seed and cranberry pita chips, pumpkin ice cream, pumpkin dog treats, pumpkin bread mix, pumpkin rolls (can’t wait to make these!!) and pumpkin macaroons!

I’m really not pumpkin-ed-out… yet…although, I didn’t buy the pumpkin pie because Nico makes one every year from a pumpkin we get at the farm and its SO good, I cant get myself to ever buy one at the store.

So, everyone head to your nearest Trader Joe’s because these items are limited and actually run out quickly – especially the pumpkin butter and raviolis!

Oh I made the pumpkin bar (in cupcake tins) last night and improvised to make it healthier (also Vegan)

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Instead of 2 eggs – I used 1 tbsp of homemade apple sauce and 1 tbsp flax/chia seed with 3 tbsp water.

Instead of 2 sticks butter – I used 8 tbsp of Earth Balance organic “butter”

unnamed (5)This Pumpkin Bar is different than the Pumpkin Bread they also carry. It has chocolate chips in it 🙂 wooo

unnamed (4) unnamed (2) unnamed (3)Bon appétit!! 

and to make your day that much better:

My favorite homemade cookies. healthy too!

Okay, I cant get enough of these cookies!! I just can’t – I actually ate two along with my hazelnut coffee on my ride into work this AM.

Rosemary Chocolate chip cookies Original recipe: Isa Chandra Moskowitz

Isa Does it photo credit
Isa Does it (photo credit) I wish I could take pics like this!! After my photograph class? 🙂 SOON
Rosemary Chocolate Chip Cookies
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Cook Time
12 min
Cook Time
12 min
Ingredients
  1. • 1/2 cup refined coconut oil, softened
  2. • 2 tablespoons lightly packed, fresh rosemary, chopped (from my garden <3 )
  3. • 1/4 cup granulated sugar
  4. • 1/3 cup light brown sugar
  5. • 1/4 cup almond milk (or your favorite non-dairy milk)
  6. • 1 tablespoon ground flax seeds (golden preferred)
  7. • 2 teaspoons pure vanilla extract
  8. • 1 1/3 cups all-purpose flour
  9. • 1/2 teaspoon salt** Be careful- I once did a 1/2 tablespoon and they were just tooo salty. (I still ate them!- but be careful with what spoon you use!)
  10. • 1/2 teaspoon baking soda
  11. • 1/2 cup chocolate semisweet chips (I like to mix in Trader Joe peanut butter chips and some Cocoa Nibs for a health kick)
Instructions
  1. Preheat oven to 350°F. Lightly grease two large baking sheets.
  2. In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth. Add the sugar and beat for about a minute.
  3. Add the non-dairy milk and flax seeds and beat once again, for 30 seconds or so. Mix in the vanilla.
  4. Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like, well, cookie dough.
  5. Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown.
  6. Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.
Notes
  1. * I simply use a fork to mix most of the cookie recipes in this book. True, it takes a little more elbow grease and time to beat the oils and sugars adequately, but for me it’s somehow worth it not to have to break out the hand mixer. If you don’t see the logic in this (because there really isn’t any) then feel free to use your hand mixer!
  2. * I also use a cookie disher, which is a small ice cream scooper. For years I relied on nothing but a tablespoon and my eyeballs to make sure my cookies were the same size, so you can do that, too.
  3. * Make sure that your coconut oil is at room temperature. It shouldn’t be clear and melted, just somewhat creamy without any large lumps.
Adapted from Isa Does It cookbook
Adapted from Isa Does It cookbook
You Bet Your Pierogi http://youbetyourpierogis.com/