All posts tagged: healthy

Coconut Granola

My friend Marcy and I recently visited our friend Sarah in Denver, and she cooked up a storm of beautiful, healthy, and delicious dishes for us.  Many of which I’ve tried to recreate since being home.  While I might not have the same wonderful company of friends here and definitely don’t have the glorious views of the sky and mountains, I do have the memories.  One of my favorites she made was this coconut granola.  We had it each morning poured over greek yogurt, fresh fruit, and a spoonful of chia seeds.  We also dipped our hands into it throughout the day… and her supply started to become very low. I knew this was one I’d have to make straight away upon my return home. Coconut Granola Ingredients: 3 cups Old Fashion Oats ¾ cups Raw Cashews, Roughly Chopped ¾ cups Almond, Roughly Chopped 1 cup Unsweetened Shredded Coconut (I used sweetened coconut and reduced the brown sugar to 1/3 cup) 1 teaspoon Salt 1 teaspoon Cinnamon 1 stick Unsalted Butter ¼ cups Agave Nectar (or Honey) …

Smoked Salmon Toast

My favorite “sandwich” of the moment is so simple and a play on traditional lox & bagels and gravlax. Smoked salmon toast couldn’t be easier… simply toast your favorite crusty bread (I like Whole Foods’ Farmer Bread), spread with cream cheese, top with capers, thin red onion slices, smoked salmon (I like gravlax style with dill–but you can get any kind you like), and add fresh romaine leaves or tomatoes or radishes (or all three.)  I eat this “open face,” with 2 piled high-toasts ready for my tummy.  Pure bliss.  Simple.  Quick.  Healthy.

Italian Wedding Soup with Kale

  Winter, why oh why won’t you go away and come again some other day?  It’s been a brutal few months, oh so cold and covered in snow.  With another forecast in sight for MORE snow, what’s a girl to do but warm up her tummy.  Nothing ever seems more cozy to me than a hot bowl of soup.  I’ve been rotating between this recipe for Italian Wedding Soup with Kale and a super easy Split Pea with Ham Soup (might post on that later) all Winter.  My version of Italian Wedding Soup sometimes contains escarole and sometimes kale.  When using escarole, I chop up the tough dark green leaf tips to use in the soup and save the heart/lighter green leaves to be served raw in a salad.  To keep this super fast, I purchase pre-made teeny meatballs from our local Italian speciality foods market.  If you can’t find those, you can easily make your own.  Just Google it–or do your favorite mix of ground pork, dark meat turkey, or beef with egg, grated …

Escarole Salad with Chicken, Radish, Feta, and Pumpkin Seeds

My perfect equation for an entree salad is: base lettuce + veggies/fruits + protein + crunch + dressing = salad awesomeness At this time of year with the holidays quickly approaching, I try to be as healthy as I can be on weekdays, especially at lunchtime.  Following the 80/20 rule (80% eating healthy, 20% eating what you want) is always a good approach for maintaining weight and good health.  Healthy entree salads fit into the workday beautiful–either packing it up at home and bringing to work in a Tupperware (dressing on the side), hitting a local salad bar, or ordering in a restaurant.  There are so so many variations you can try, and feel good about your choices.  Look for an upcoming post soon on some of my other fave salad options. This particular combination has become my go to for lunch these days.  And I actually use (gulp) a bottled dressing I found at a local grocery store called “Pine Club” House Dressing.  It’s sold in grocery stores in the Ohio area, but you …

Whole Wheat Bread

Somehow I found myself with two 5-pound bags of whole wheat flour and not a speck of white flour in sight.  I went on the hunt for wheat bread recipes and sadly discovered most bread recipes contain a mixture of whole wheat and white flour.  Finally I found this super easy and quick recipe with only whole wheat flour and was delighted with the results.  After baked and thoroughly cooled uncovered at room temperature, the bread stayed moist stored in a large Ziploc bag on the counter (NOT in the fridge) and did not mold after a 4+ days (a rarity for homemade breads.) While you might be tempted to laugh at the exact baking time listed in the directions–don’t.  The bread baked perfectly. Turns out that 100% wheat flour recipes can be more challenging as the bread can turn out very dense and almost bitter.  By adding lovely sweetness from molasses and honey, this bread did not turn out bitter at all–rather it tastes homey and healthy.  The sweet-level is just enough, but it’s …

Grilled Zucchini + Lentil Quesadillas

When in the guts of Summer, when temperature highs are in the 90s (or 100s) and humidity is giving you a new hair-do, the real high points for me are AN OUTDOOR GRILL and OUTDOOR FARMERS MARKETS.  This week browsing the New York City Stuyvesant Farmers Market with my friend Sarah, the real stars were pit fruits (peaches, nectarines, plums,) tomatoes, and zucchini.  Nick and I stocked up on all of the above.  Inspired by the gorgeous yellow and green zucchini, I set out to make a vegetarian main course using this versatile vegetable.  Using what I had on hand (tortillas,) I decided to go for quesadillas.  For added protein and fiber, I added lentils.  The end result was so delicious.  You should see this recipe less as a “recipe” and more as a template.  You could easily substitute grilled eggplant or red/green peppers for the zucchini and your favorite cheese will work as long as it melts well.    An important tip: be SURE to cook your veggies first. If you don’t, they’ll put out …

Tartine’s Seeded Whole Grain Bread

I’ve never pretended to be a baker.  For one reason, I don’t have much of a sweet tooth.  Second reason is normally baking recipes serve an army: dozens of cookies, three layer cake, etc.  And with 2 people in my household, that’s too much for us.  Making bread, however, is different.  You can easily freeze extra loaves and/or slices.  With recent media featuring recipes from San Francisco’s Tartine and New York’s Jim Lahey, I couldn’t help but be inspired, and I felt that maybe, just maybe, I could try my hand at being a non-sweet, more savory baker. This particular recipe comes from Gwyneth Paltrow’s GOOP, courtesy of Tartine baker and co-owner Chad Roberston.  I followed the instructions exactly for the poolish pre-ferment (packaged yeast) version–including weighing all measurements.  I did not have linen-lined baskets for the last rise, so I simply lined a few wide, short ceramic bowls with clean kitchen towels–worked just fine.  This bread was so amazingly good.  The crust was crisp and dark and the inside was perfectly moist and chewy.  …