Posts tagged ‘healthy’

August 11, 2013

Sharp Cheddar Grilled Cheese with Avocado and Spinach

A healthy update on a classic that reheats well in the microwave if you want to take it to work or school.


2 Eziekel bread slices

2 slices thin sharp cheddar, local and organic if possible

1/3 avocado, sliced thin

1/2 cup baby spinach leaves

1 teaspoon Earth Balance


Toast the bread of you would like a crispier sandwich. Spread Earth Balance on one side of bread and top with cheddar, avocado and baby spinach. Top with the other toasted bread and spread Earth Balance on top of the sandwich. In a skillet on medium heat, heat sandwich through until cheese is melted. Enjoy the amazingness that is melted cheese and buttery avocado.



July 22, 2013


May 16, 2013

Kale Chips with Truffle Oil

Truffle oil is a drizzling oil, so even though it is cut with olive oil which has some unhealthy monosaturated fats, you don’t eat much of it. Truffles are gold, and I love truffle on dishes, even though it can add up and be ridiculously expensive. This was a bottle I found on sale and I am just splashing it on everything. These are your basic kale chip recipe in paper and with a smidgen of truffle oil on top.


1 bunch kale, ripped from tough stems, washed and dried thoroughly

1 tablespoon olive oil, high quality if you can manage it or any brand will do

1 sheet parchment paper

Cooking twine/white string

1 teaspoon truffle oil, or more if desired

Pepper and salt to taste


Preheat oven to 350 degrees. Massage washed kale with salt, pepper, and olive oil. Place in parchment paper and tie with string. Place in oven and bake for 45-50 minutes or less, depending on your oven. Top with some truffle oil, fresh out of the oven, and you have the perfect crispy appetizer.



February 15, 2013

Black Quinoa Lemon Spinach Salad with Orzo and Parmesan

Light, crisp, clean and refreshing!


Serves 2

1/2 cup cooked orzo, according to package directions, whole wheat varieties are available

1/2 cup cooked black quinoa

2 cups baby spinach leaves, rinsed and dried

1/2 lemon, juice, and some zest

1 tablespoon dijon mustard

1/2 tablespoon apple cider vinegar

2 tablespoons reduced fat or regular grated parmesan cheese

Walnuts, toasted, optional


Whisk the lemon juice, zest, mustard, and apple cider vinegar together. Set aside. Toss remaining ingredients and add dressing at the end!





February 11, 2013

Zucchini Ideas

January 14, 2013

As a food blog, I appreciate a good food blog!

Check out Sprouted Kitchen!

December 25, 2012

Greek Yogurt Mac and Cheese with Veggies

I have always had a soft spot for Mac and cheese. I think it is one f those dishes that everyone has a soft spot for and it is deliciously easy, especially in this recipe. It has all that home cooked taste and half of the fat because we are using sharp cheddar cheese which is more flavorful, meaning you can use less cheese. You have the creamy tang from the Greek yogurt and the amazing breadcrumb crust. Using whole wheat macaroni and no flour also makes this dish easier on the waistline. I made my own modifications according to my tastes but feel free to take out the vegetables if you want the traditional dish with no frills. I am just a vegetable addict. Hope you love it as much as I do because I am
planning on serving this for Christmas dinner today!

Serves 2

2 cups whole wheat macaroni

3 cups vegetable broth

1 cup frozen vegetables, your favorite blend as long as they’re diced finely and steamed

1 cup sharp cheddar cheese

1/3 cup Greek nonfat yogurt

1 teaspoon garlic powder

1 teaspoon chili flakes

4 tablespoons spicy breadcrumbs

2 tablespoons Parmesan cheese


Preheat oven to 350 degrees. Boil the vegetable broth and add macaroni. Stir occasionally until cooked, which is usually about eight minutes. The dish will cook more in the oven so take out macaroni at a little bit before al dente. Spray a baking dish with a nonstick spray or flaxseed butter spread. Drain pasta and add steamed vegetables. Add garlic poser stirring well. In a separate pot, add Greek nonfat Yogurt and sharp cheddar cheese until melted. Add pepper and chili flakes. Pour over macaroni, adding more if desired. Pour mixture into a baking dish and top with Parmesan and spicy breadcrumbs for a nice, crunchy crust. Put into oven and bake for seven minutes or until the crust is cooked through.




December 24, 2012

Brown Shrimp Fried Rice

I have had this awesome dish for a couple nights in a row now. I am totally addicted and I have been on the search for a good fried rice for a while now. I am kind of lying when I say it is fried since there is minimal oil so it’s more like brown rice with salad shrimp, edamame, minimal salt, mushrooms, spinach and small florets of broccoli.


Serves 2

2 cups brown rice, cooked

1 cup edamame, steamed

1 cup sliced mushrooms

2 tablespoons olive oil

1 can canned shrimp

1/4 cup broccoli florets, chopped and steamed

1/4 cup spinach

3 tablespoons low sodium soy sauce

1 teaspoon minced garlic in water, or fresh garlic



In a shallow pan, heat oil on medium heat on the stove. Add mushrooms and garlic. Cook for three minutes and add contents of one can of shrimp. Add edamame and broccoli. Add spinach after the edamame, mushrooms, garlic, and broccoli have been heated through, about five minutes. Keep stirring. Add brown rice after the spinach leaves have wilted. Add soy sauce and pepper. Add two tabelspoons of water if you want to stretch out the soy sauce.




Merry Christmas Eve!




September 13, 2012

Sauteed Spicy Artichokes

This is always an easy staple of mine! I like serving it as a side dish.


5 artichokes, diced, in water

1 teaspoon olive oil

1/2 teaspoon minced garlic

Red pepper flake



Lemon juice


Warm pan and add the olive oil. Add garlic in a seperate bowl with the artichokes and add the red pepper flakes, cumin, cayenne and lemon juice. Add to warm olive oil in saute pan and cook till browned.


September 5, 2012

Cucumber Salad with Basil and Carrot and Goat Cheese Crumbles

I love how refreshing a cucumber salad is. These fresh mellow flavors are awesome together and even though it is a summer favorite, I am a cucumber addict.



1 English cucumber, sliced thinly and halved

1/2 cup shredded carrots

4 basil leaves, torn

1/8 cup goat cheese crumbles

2 tablespoons balsamic

1 tablespoon olive oil


Combine the first four ingredients of this recipe in a bowl. Add the balsamic and olive oil in a separate bowl and mix well. Add over salad and serve immediately.