Archive for ‘Sides’

February 19, 2014

January 8, 2014

Brussel Sprouts with Honey Miso Glaze

How has your week been guys?

I am having a really great start to 2014, which is nice considering that last year was just not that much fun for me overall. Some great things happened, including me moving to NYC and qutting a horrible first job, but overall it was a pretty stressful process to get acclimated. Our apartment is feeling more and more like home these days. It has come a long way from the bare bones loft it once was, even though it is still to the point where there is not an overwhelming amount of things. One of my worries was that since the apartment has so much space, there would be the possibility that we would feel the need to clutter it. My roommate and best friend has a keen eye for finding some great things for free, and that is how we scored a spice hutch for food, teas, and dry goods as well as a beautiful ornate frame that compliments the brick wall nicely. We even got a bar cart thatI made simple syrup for last night. The apartment has a lot of good memories made in it already. It is the first time that I have lived with a group of people that does not infuriate me with their cleaning habits and that I want to hang out with all the time. We all compliment each other pretty well. We go out together, have dinners together sometimes, but also have our own lives too, which is a good balance. It has made moving to a big, new city much easier. I have met new friends, and slowly but surely, my life here is one that I am growing happier and happier in. Since it is the first time that I can entertain and have people over to my place for dinner, I have taken advantage of it. When I lived at home, I used to cook or bake for the family whenever I wanted to focus on somethign else for a while. I think recipes, written in such a simplistic yet direct manner, are comforting in their predictability. You always add dry ingredients to wet ingredients. Sometimes, I wish there were a recipe for life. Too philosophical? Sorry, I get stuck in my own head and I am a part of team idealist.

I am like anyone else and there are definitely days when I do not feel like cooking, but getting everyone together for a simple yet elegant meal is really fun sometimes. I have made polenta witha  poached egg, parmesan, chives, and butter for my first dinner and even hosted a dinner party for the neighbors in our building where I made mushroom quinoa and beet salad with goat cheese and oranges. Last night was a simple girls night with plenty of veggies (green beans with a squeeze of lemon and garlic with black pepper and salt) and the classic Annie’s white cheddar made with butter and greek yogurt. I am excited the year has been so fun so far (all eight days of it). Now onto these brussells:

This honey miso glaze is awesome and flavorful. I especially like it on top of fresh green spinach salads with goat cheese, walnuts, apples, and cucumbers as well. Whip up this nice gaze for your guests and they will think you are a five star chef (or at least I like to think that is what they think).

Miso Glaze

1 tablespoon white miso paste

2 tablespoons honey

1 tablespoon extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Sea salt and pepper to taste


2 cups brussel sprouts, cut in half and roasted at 325 degrees for 15-20 minutes until crispy and brown on the sides (spray with a cooking spray, coconut oil or butter before roasting)


Combine everything for the miso glaze in a bowl and mix well. Drizzle over the roasted sprouts. Great witha couple sprinkles of goat cheese!



July 11, 2013

Parmesan and Spinach Cauliflower Rice

It’s like orzo without the gluten and you get the added benefits of the nutrients in cauliflower. This is one of my favorite vegetables because it is so versatile.


2 cups steamed cauliflower, cooled and “riced” in a blender or food processor (This means taking the steamed cauliflower and pulsing it in a blender until the consistency is that of rice, or taking raw cauliflower, “ricing” in a food processor and then steaming the cauliflower. Steam the cauliflower in a broth for more flavor, if desired)

1/3 cup parmesan cheese

1 cup spinach, diced finely

2 teaspoons chopped fresh parsley

2 teaspoons minced garlic

Pink himalayan salt, to taste

Freshly cracked black pepper, to taste


Take the steamed cauliflower and sauté with spinach and garlic on medium heat. When the spinach is wilted but still green, about 5 to 6 minutes, add the rest of the ingredients and serve.




July 11, 2013

July 9, 2013

Kale Salad with Pine Nuts, Dried Figs and Blue Cheese Crumbles

I want to thank you guys for being such great readers and listening when I need someone to rant to about my life. I wanted a place where I could share my thoughts, ideas, and passion and this has been such a rewarding and positive space. It gives me a place to be wrong, or be right, or talk about what went on in my week. I hope that my experiences and recipes help you in some small way, because you guys being here and reading this has helped me. It has helped me organize my thoughts. We all say that a year from now or years from now, we will remember what happened, but the truth is, putting your thoughts on paper is the only true way to immortalize them. I wish I had been better about blogging, but I am trying to change that now.

Anyway, I appreciate that so many of you visit here a day, and I hope you are bringing health and happiness home! This is a lovely summer salad with the power of kale and delicious pieces of blue cheese, dried figs and pine nuts on top!


2 cups kale. rinsed and dried

1/8 cup reduced fat blue cheese crumbles or regular blue cheese crumbles

4 dried figs, diced

1/4 cup pine nuts, toasted

2 tablespoons olive oil

Juice of 1/2 lemon

Pink Himalayan salt, to taste

Freshly cracked black pepper

**Any protein if you want to make this a meal! 


In a big salad bowl, mix kale greens and dried fig. Mix the olive oil and lemon in a separate bowl. Pour dressing over kale or on the side (warning: this salad will be tough without dressing because kale is a tough green, so the longer this salad sits, the better!). Top with pine nuts and blue cheese.






May 28, 2013

Steamed Shrimp with Simple Mango Salsa

Steamed shrimp with a sweet and spicy mango salsa on top. An easy, light summer meal that is a pinch to put together. Would be great with some grilled shrimp too.



8 or 10 jumbo shrimp, about a pound

1 ripe mango, cubed

1/4 cup thinly sliced red onion

1 teaspoon red pepper flakes, or more to taste

Juice of one lime, freshly squeezed

1 jalepeno, thinly sliced, to taste

Cilantro, to taste


Steam shrimp and set aside. I used a microwave steamer but you could use a bamboo one or whatever you have. In a separate bowl, add all ingredients except the lime juice. Top the mango salsa with lime juice and toss lightly. Serve with steamed shrimp.




Happy light meals!


May 28, 2013

Berry Minty Salad with Mixed Berries, Neem Honey Drizzle, and Pink Himalayan Salt

Hello happy healthy readers,

I hope everyone had a good Memorial Day Weekend! I know I did, and it was that much harder coming in to work today. But a day off in the beginning of the week means the weekend is that much closer. I meant to send a package of goodies over to my friend, and I did a great job with her letter but I am still figuring out the perfect dessert that flies well. Let me know what you guys think and if you have any suggestions!

The perfect summer berry salad with pink himalayan salt and neem honey drizzle. I am sure that I am not the first one to combine salt and fruit together, but the ingredients were on my shelf and I knew there was no going back.

Salt makes sweet taste sweeter. I guess you could apply that to life as well. I am sure This was also a hit at the BBQ I went to yesterday with some old friends and a good catch up session. I tried veggie hot dogs for the first time and I was very impressed. There was great company and there was good wine.

Try to use organic honey and organic berries.


2 cups mixed berries, I used blackberries, blueberries and strawberries because it is what I had on hand but you can use your favorite mix

1 tsp pink Himalayan salt

1 tablespoon neem honey

1/4 cup mint leaves, or more to taste


Wash berries and pat dry. Add honey to taste and mix, top with mint leaves and salt. Mix well and serve. This salad gets better the longer you let the salt break down the berries. Good for a day or two.

Can be made vegan if you sub agave for the honey.




May 14, 2013

Quinoa Protein Bowl

Complete proteins, a rainbow of veggies, and the perfect post workout meal. I promise.With an array of fresh herbs and mouthwatering cheese, it satisfies everyone’s warm, salty gooey craving.


1 cup cooked quinoa, warm (1/4cup cooked) 

1 hardboiled egg, diced

1/2 cup black beans

1/4 cup white corn

1/2 avocado. diced 

1/4 cup shredded low fat or sharp cheddar, or your favorite cheese

1 cup spinach

4 cherry tomatoes, sliced

1/2 cup cooked mushrooms

1/2 red bell pepper, sliced

Pink Himalyan Salt

Freshly cracked black pepper


Assemble all ingredients together and mix well. Top with salt and pepper as desired!



April 17, 2013

Truest of Words

March 17, 2013

Buckwheat Soba Noodles with Baby Corn, Shrimp and Mushrooms

Have you guys discovered buckwheat soba noodles yet? I am such a fan of these fun noodle guys! The color is a tad off putting maybe for some people but the consistency is perfect when you want to make a healthy lo mein, which is what this is! I love a good noodle and making my own take out and dressing up an unhealthy dish to be healthy is one of my favorite things to do!

Hope you guys like this one as much as I did!


1 serving organic buckwheat soba noodles, this can be found in most health stores or the international section of your supermarket

1/2 can baby corn

1/2 can baby shrimp

2 tablespoons tamari or low sodium  soy sauce

1 teaspoon red pepper flakes

1 cup spinach

1 teaspoon minced garlic

1 cup sliced mushrooms

2 teaspoons olive oil


Prepare two servings of the buckwheat soba noodles according to package directions. In a separate pot, add the baby shrimp, mushrooms, garlic, and olive oil. Cook through and add spinach and red pepper flakes, to taste. This recipe can easily be made vegetarian by substituting tofu for the protein in this dish. Combine sauteed vegetables with drained buckwheat noodles and add tamari or soy sauce and serve!

Reheats fabulously.