Although not vegetarians, my family’s diet consists of tomato based meals on a regular basis…ESPECIALLY in the summer. I’m always looking for new ways to prepare this delicious food, and luckily I found two that taste as delicious as they look :)
It’s the middle of January, and many of us have new years resolutions at stake. “This is going to be the year I eat healthy!” And while I agree with the girls from Tone It Up that, “Abs are made in the kitchen,” who wants a bowl of refrigerated baby carrots to snack on when a heaping serving of warm calorie packed mashed potatoes is the only logical food choice to protect you from the harsh winter cold? That being said, if the food is prepared right you’ll be left with an unbelievable satisfying meal that won’t leave you with a feeling of remorse after eating. Case and point: Winter Fruit Salad.
It’s gray outdoors, the summer heat has officially passed, and the night is creeping in earlier and earlier as the winter nears. Our bodies crave hearty, warm foods as the cold weather settles in, so why not make a classic comfort food for dinner tonight…soup! This Pasta Fagioli recipe has the thickness of a chili, but consist of more Italian flavors. Serve with thinly sliced whole grain garlic bread or a simple spinach salad, and dinner is done! P.S. Also great the second day :)
I don’t use Pinterest very often. I find what seems to be an unending amount of information a bit disorienting; however, Pinterest in mild doses can pay off. This recipe is the perfect example. I have been in a lunch rut the past few weeks (I’ve lost count of how many tomato sandwiches I’ve made), and was looking for something new and easy (with a seven month old son at home anything complicated is off the menu). Well this Portobello Mushroom Wrap was perfect in both the convenience and health categories. It has simple ingredients, which more often than not equals a healthier food choice, and the wrap has such big flavor. Let me know what you think, or leave some of your favorite wrap recipes below.
Okay, okay…this isn’t so much a recipe, but rather some cooking advice. I have been cooking with spaghetti squash since I married my husband, and started preparing meals for someone other than myself. (A banana and peanut butter no longer seemed “appropriate” for dinner;). I felt like I had discovered gold when first cooking with this wonderful vegetable, for it was both delicious and a calorie cutter when substituted for pasta or rice. Here is the prep work laid out: http://homecooking.about.com/od/vegetablerecipes/ss/spagsquashsbs.htm
It’s the middle of January, and many of us have new years resolutions at stake. “This is going to be the year I eat healthy!” And while I agree with the girls from Tone It Up that, “Abs are made in the kitchen,” who wants a bowl of refrigerated baby carrots to snack on when a heaping serving of warm calorie packed mashed potatoes is the only logical food choice to protect you from the harsh winter cold? That being said, if the food is prepared right you’ll be left with an unbelievable satisfying meal that won’t leave you with a feeling of remorse after eating. Case and point: Winter Fruit Salad.
It’s gray outdoors, the summer heat has officially passed, and the night is creeping in earlier and earlier as the winter nears. Our bodies crave hearty, warm foods as the cold weather settles in, so why not make a classic comfort food for dinner tonight…soup! This Pasta Fagioli recipe has the thickness of a chili, but consist of more Italian flavors. Serve with thinly sliced whole grain garlic bread or a simple spinach salad, and dinner is done! P.S. Also great the second day :)
I don’t use Pinterest very often. I find what seems to be an unending amount of information a bit disorienting; however, Pinterest in mild doses can pay off. This recipe is the perfect example. I have been in a lunch rut the past few weeks (I’ve lost count of how many tomato sandwiches I’ve made), and was looking for something new and easy (with a seven month old son at home anything complicated is off the menu). Well this Portobello Mushroom Wrap was perfect in both the convenience and health categories. It has simple ingredients, which more often than not equals a healthier food choice, and the wrap has such big flavor. Let me know what you think, or leave some of your favorite wrap recipes below.
Okay, okay…this isn’t so much a recipe, but rather some cooking advice. I have been cooking with spaghetti squash since I married my husband, and started preparing meals for someone other than myself. (A banana and peanut butter no longer seemed “appropriate” for dinner;). I felt like I had discovered gold when first cooking with this wonderful vegetable, for it was both delicious and a calorie cutter when substituted for pasta or rice. Here is the prep work laid out: http://homecooking.about.com/od/vegetablerecipes/ss/spagsquashsbs.htm
It’s football season, and what’s better than having a big delicious burger on game day? Not much :). But sometimes we need a little variety, right? Well, why not try this delicious black bean burger from allrecipes.com. It has tons of flavor, and is excellent topped off with a slice of provolone cheese. Also, if you are calorie conscious, skip the bun!
Salads can be just as fattening as food on the “eat in moderation” list all due to one thing…the dressing! So, why not make your own? This is a salad and dressing recipe I came across on the “Steven and Chris” show on the LiveWell Network, and it now has become a staple at the dinner table. It includes simple ingredients; however, should satisfy even the most mature of palates. Try it for yourself: Baby Kale Salad
Who said vegetables can’t be hearty? If you are looking for a vegetarian meal to satisfy even the biggest of appetites this recipe is absolutely perfect, and smells oh so good!
First, preheat oven to 450 degrees Fahrenheit. Take a small bowl and mix ¼ cup of
olive oil, 3tbsp of balsamic vinegar, 1tbsp of thyme, 2tbsp of rosemary, and
salt and pepper to taste. Set bowl
aside.
In a large bowl add 1 potato cubed, 1 sweet potato cubed, 1
sliced green pepper, 8oz of baby bella mushrooms, a handful of grape tomatoes,
and any other veggies of your liking J.
After all of your veggies are cut, pour the olive oil
dressing on top and stir to coat.
Pour in a 9x13 greased baking sheet and bake for 40 minutes stirring the
veggies once or twice while cooking.
Makes an excellent dinner served with wild rice! Enjoy.
In more cases than not the simpler the ingredients used in a recipe the healthier the recipe tends to be. This tomato avocado salad makes my case and point. Although predominantly only tomatoes and avocados, your taste buds are pleasantly surprised by the tangy balsamic dressing. Try this as a side at your next family gathering, or have it all on it’s own! http://allrecipes.com/recipe/tomato-and-avocado-salad/detail.aspx
Here is something easy for all of you yogis constantly on the go! Tomato cucumber feta salad has simple ingredients, can be made a day or two ahead of time, and is easily customizable. Need I say more?! For one serving size you need: One cup of grape tomatoes (halved), two baby cucumbers (sliced in bite sized pieces), one fourth cup of fat free feta cheese, a tablespoon of olive oil, and salt/pepper to taste. First, place cucumbers and tomatoes in a glass bowl, and coat with olive oil. Add feta and salt/pepper, and.....YOU ARE DONE! For dinner I like to pair the salad with a nice piece of naan bread. Let me know what you think, and please feel free to share other easy salad recipes in the comments below.
Do you have a food that you have such a strong distaste for, yet can’t remember if you’ve ever tried it? I was guilty of this very act when regarding brussels sprouts. I think it just became a habit to say I didn’t like them that I developed as a kid, and someone believed it to be true entering adulthood. Well, I ended my prejudice against this innocent vegetable, and tried this surprisingly delicious recipe from the girls at toneitup.com! Try it for dinner tonight! I promise it won’t be a disappointment, and it is an extremely easy dish to prepare :) Let me know what you think, and always feel free to share healthy recipes that you enjoy!
I have a sweet tooth that has an impressive amount of perseverance. The more I try to ignore it, the more it tries to convince me to scan my kitchen cabinets for something loaded with sugar. However, I've found a healthy alternative that is great for an after workout snack that won't leave you feeling guilty: http://www.gimmesomeoven.com/no-bake-energy-bites/ .
I have tried these and they are awesome!
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