Wednesday, November 15, 2017

White Bean and Arugula Salad

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Oh my goodness. This salad, you guys. It's really yummy and isn't it just so pretty? I made a ton of shortcuts which made it come together in no time at all. We ate it as a side dish, but it could easily be a main course or hearty lunch since it's packed with protein. Enjoy!

Printable Recipe

Ingredients
  • 2 (15 oz.) cans cannellini beans, drained and rinsed
  • 2 tbsp. olive oil
  • 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
  • 4 oz. sun-dried tomatoes in oil, drained and small-diced
  • 4 tsp. minced garlic (4 cloves)
  • 2 tsp. minced fresh rosemary leaves
  • 1/4 tsp. crushed red pepper flakes
  • 4 oz. thinly sliced prosciutto or pancetta, small-diced
  • Kosher salt and freshly ground black pepper
  • 2 ounces baby arugula
Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. 

Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 

Add the beans and water and cook for 2-3 minutes, until heated through.

Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Source: Adapted from Food Network

Wednesday, November 8, 2017

Banana Chia Seed Pudding

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I originally tried this recipe over the summer when I was doing the Whole 30 diet (ugh), and even though thinking about the diet plan still makes me gag, there are a handful of recipes that I'm hooked on and will continue to make.

This chia seed pudding doesn't use any starch or grain, but after sitting in the fridge all night still gets thick and creamy to resemble a pudding. It's great if you have a sweet tooth in the morning or are trying to stay healthy but want a little dessert.


Printable Recipe

Ingredients
  • 1 large banana, mashed
  • 1 cup unsweetened almond milk
  • 3 tbsp. chia seeds
  • Dash of cinnamon
  • Pinch of salt
Combine all ingredients in a mason jar and shake to combine. Refrigerate overnight. Enjoy!

Source: SK Original

Wednesday, August 2, 2017

Chicken Parmesan Stuffed Bell Peppers

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This recipe is a keeper not only because it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!
Printable Recipe

Ingredients
  • 3 cups Mozzarella, shredded, divided
  • 1/2 cup Parmesan, grated, plus more for serving
  • 3 tsp. garlic, minced
  • 1 1/2 cups marinara sauce, homemade or store-bought
  • 1 tbsp. parsley, chopped, plus more for garnish
  • Pinch of crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 (12 oz.) package breaded chicken, cooked according to package instructions and diced
  • 4 bell peppers, halved and seeds removed
  • 1/2 cup low-sodium chicken broth
Preheat oven to 400 degrees F. 

In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley and more Parmesan and serve.
Source: Delish

Wednesday, July 26, 2017

Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!


Printable Recipe

Ingredients

Avocado Dressing:

  • 1 avocado, pitted and peeled
  • 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
  • 3 tbsp. olive oil
  • 1/4 cup water
  • 1 packed cup fresh cilantro
  • 1 clove of garlic, peeled
  • 1/2 lime, juiced
  • 1/4 tsp. salt
  • Pinch black pepper
  • 1/4 tsp. chili powder
  • Extra water, for thinning
Taco Meat:
  • 2 tsp. chili powder
  • 1 tsp. cumin powder
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 lb. ground meat
  • 2 tbsp. water
Salad:
  • 1 large head of romaine lettuce, chopped
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup green onions, chopped
  • 1 bell pepper, diced
To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.


For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Wednesday, July 19, 2017

Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

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This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

  • 1.5-2 lbs. ribeye steak
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • Romaine lettuce, for serving
  • Fresh salsa, for serving
For Sweet Pepper Guacamole:
  • 3 ripe avocados
  • 1/2 cup red onion, chopped
  • 1 small tomato, seeded and chopped
  • 2 small sweet peppers, seeded and chopped
  • 2 tbsp. fresh cilantro leaves, chopped
  • 1/2 tsp. salt
  • 1 lime, juiced
For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original