Archive for the ‘Good Eats and Treats’ Category
I love the word deliciousness b/c sometimes I just can’t describe food in any other way. I L.O.V.E. food and while I have always loved to eat food, the preparation hasn’t always been in my top 5 favorite things to do but it’s starting to make its way there. So when I prepare things that I think are well deliciousness I figure it is a good idea to share right?!
So with that being said, I wanted to share a dinner I had that incorporated nachos. That’s right nachos. But what is a crossfit, running, and hopeful healthy eater doing eating nachos? Well, answer is simple.
I made them out of zucchini.
Recipe originally adapted from here.
It’s actually a REALLY simple recipe. You just have to slice up zucchini, grill it, and then top it with all of your favorite nacho ingredients. In my case that meant black beans, avocados, tomatoes, cilantro, and of course some cheese.
So I first just sliced up my zucchinis and I cooked them on foil because I figured they would just stick to my grill (I used an outdoor girl)
So while those were cooking for about 3-4 minutes on each side, I was mixing up my toppings!! I could have just ate this with a spoon, check it out!
Need a closer look! This was so simple! Some black beans, tomatoes, avocado, lime, cilantro, and some green onion. You can change this to include ANYTHING you want to put on top of these nachos!
Take the zucchini it out top then with cheese (I put them cheese on while they were still on the grill but I don’t recommend doing it that way- it was a mess and unnecessary) and then top with your deliciousness toppings. And then your NACHOS turn out looking like this and tasting DELICIOUS.
I ate these next to a salmon burger that my cousin introduced me to from Giant Eagle. These are so great to have around and in this case, since I was eating alone while Tim was out, it was a perfect meal choice!
So you might remember that I made the decision to health reasons to head toward a meatless lifestyle. I’m about 2 months in now and still going strong and while I really really miss cheeseburgers and well bacon of course things are going really well. Plus, I still believe one of the greatest benefits of going meatless is how it challenges yourself to think of meals with lots of vegetables and just outside of the box.
So with that being said, I want to share two of my favorite recipes with you! One is a meal and the other is dessert (because EVERYONE needs a good healthy version of a dessert). The key to 99% of the dinners I make is this…
Put everything you need to get rid of in your fridge into one meal. Cook it. Eat It. Love It.
So one of my favorite meals thus far has been this STUFFED PEPPER.
Like I said, I took everything I had in my pantry and fridge and put it into one meal. So my peppers consisted of this…
- Green Peppers
- Mozzarella Cheese
- Frozen mixed veggies
- Black Beans
- Prepare and cook your pepper(s)- I cut off the top and take the “guts” out and then just boil the pepper for about 7-10 minutes. Enough time to get it a little soft BUT still a crunchy pepper
- Prepare the risotto- I just made it per the instructions and then add in any kind of cheese you have/you like.
- Prepare the mixed veggies- Mine were frozen so a quick few minutes in the microwave and BAM they are ready
- Put the filling together- add the veggies & black beans to the risotto mix
- Fill the pepper- add the guts mix to the inside of the pepper
- Cook it- cook the pepper(s) in the oven at 350 degrees for about 20 minutes
And that is it! Seriously, make this. It is SOOOO good and is one meal I didn’t even think about the lack of meat.
And then what can you finish off this meal with? DESSERT of course! I actually found this recipe here but of course had to tweak it a but because as usual I didn’t have the same ingredients and wasn’t willing to go to the store. So here is what I used…
- Plain Greek Yogurt
- Pure Vanilla
- 1 Small Carton of Strawberries
- 1 Banana
- Milk Chocolate Chips
**the silicone cups are a necessity! The mix won’t stick at all and Bed, Bath, and Beyond has some silicone cups**
- Make the yogurt mix- I just made it to taste so I took pure vanilla and just poured it into the plain greek yogurt until it tasted right (turned out I didn’t do it enough so next time- I will go to the store to get the vanilla yogurt!)
- Pour the yogurt to the 1/2 point of the baking cups
- Puree the strawberries and banana… I used our food processor BUT any blender will do
- Pour the fruit mixture on top of the yogurt in the baking cups
- Put another dab of yogurt on top of the fruit
- Top with a few chocolate cups
- Freeze (the hardest part because you have to wait!)
- EAT and ENJOY!
**next time I’m going to do more fruit and a little less yogurt and like I said, vanilla yogurt**
Time to Talk…
What did you have for dinner last night?!
I was going to title this post “Recipe Download” since I am going to do a summary post of some of the awesome food I have been trying but then I realized that technically it is a recipe upload since it is online.
Classic Tomato, Mozzarella, and Basil Salad
The easiest (but possible most tasty) vegetarian recipe of the bunch! This can vary in a million different ways but here is what I used
– 2 large tomatoes (most people use cherry tomatoes)
– Mozzarella chunks (I buy mine from Sam’s Club- SO MUCH CHEAPER)
– Fresh Basil (fresh is critical here)
– Little splash of Olive Oil
– Balsamic Vinegar
– Pretty simple. Put it all in a bowl and mix it up! Let sit for just a bit before you eat (maybe an hour)
Tomato, Mozzarella, Basil PIZZA
You are probably seeing a trend? I love tomatoes. I love mozzarella cheese. I love basil. Oh and I LOVE pizza. So this is one of my all time favorites!
– Pita (I use 100% Whole Wheat)
– Tomatoes (I just used 1 large tomato and cut into slices)
– Fresh basil (again the fresh is KEY)
– Olive Oil
– Garlic Salt
– Salt and Pepper
– Brush your pita with a little bit of olive oil and put some salt and pepper on top. Stick is in the oven at 350 degrees for about 5-7 minutes just to give it a little cooking. Slice your tomatoes, basil, and mozzarella and put on the pizza. Bake it for about 15 minutes at 350 (A little longer if it is not quite crisp enough) and TADA. Delicious better for you pizza.
Quinoa, Kale, and Veggie Salad
I adapted this recipe from here and of course I found the recipe on Pinterest. Because where else would you go for recipes now a days?
– 1 bunch Kale
– 2/3 cups White Quinoa (you could use red but I like the regular better)
– Avocado (I used a whole one)
– Cucumber (I used 1 small one)
– 1/2 Red Peppers
– 1 tablespoon feta
– 1/4 cup olive oil
– 2 Tablespoons lemon juice (I squeezed)
– 1.5 tablespoons dijon mustard
– Salt and Pepper to taste (it’s always to taste for me)
– First steam your kale. I used an actually steamer but you could do it on the stove or in the microwave. It softens the kale and takes the bitterness and the bite that a lot of people don’t like about raw kale out. But only do it for like 5 minutes. Soften but don’t make it floppy and gross.
- Whisk the olive oil, lemon juice, mustard, and salt and pepper in a bowl until it all becomes one dressing.
– Put the veggies on top of the kale and the dressing on top of that and then you have a mouth watering meal.
Seriously… this is SO GOOD. Even the hubby LOVED it!
And that is about it. Put shrimp with ANYTHING.
– Shrimp (I use frozen from Sam’s Club- cheapest there) and just thaw out about 2 handfuls for dinner for 2
– Seasonings- I use whatever we are feeling like but my favorite is usually the lemon pepper seasoning
– Saute shrimp in the pan on low heat. You don’t really need oil because the water from the shrimp will help cook it. After the shrimp is cooked through add the seasoning. If it starts to clump a bit add a dash of olive oil.
– Then the best thing about this is that you can throw it with anything. Salads. Pastas. Or just eat it by itself which is what Tim and I did!
I adapted this recipe from here and gosh it was easy and delicious. Oh and that link also has some GREAT tips for storing vegetables so check it out even if you don’t want or like eggplant. This recipe only takes a few ingredients.
1 large onion, peeled & diced
2 large eggplant, sliced into rounds about 1.5cm (1/2in) thick
2 x 400g (140z) can tomatoes
1 bunch basil, leaves picked
2 large handfuls freshly grated parmesan cheese + extra to serve
– Cook the onion on the stove and while those are cooking until they are translucent sprinkle some salt on the eggplant (but not too much because we overdid it a bit). Add some tomatoes and some basil to the onions and simmer for 30 minutes (get all of those tomatoes all broken up!)
- Preheat the oven to 425 and oil a baking tray. Pat the eggplant dry to remove that excess salt and place the eggplant in a single layer on the tray and drizzle with more olive oil. Bake for 20-30 minutes turning over the eggplant once or twice.
- After that is done, just lay the sauce and the eggplant and cheese and bake for 20-30 minutes.
- Serve and eat! ENJOY!
**the key is really to get that salt off and the moisture out as much as you possibly can**
Tofu Stir Fry
My inspiration for this recipe came from here and this was my first go at tofu! But here is what I did!
- 1 package firm tofu (I recommend extra firm)
- Lo mein noodles
- Red Peppers
- Green Onions
- Soy Sauce
- Olive Oil
- REALLY squeeze out the tofu. Wrap it in a paper towel and then set a really heavy pan on it to get all of the water out. This is key.
- Put it on the stove with some olive oil and cook until brown and firmed up
- Cook the lo mein noodles according to the package
- Cook all of the veggies (onions first) on the stove and cook them up!
- Add the veggies and tofu together. Add them to the noodles. Put some soy sauce on stop and BAM. Easy and delicious.
**the recipe linked has A LOT of other steps. I didn’t have the ingredients so I had to just make it work but the full recipe also sounds delicious**
Stay tuned for 2 more recipes in the next few days that are show-stoppers! Or at least really good dinners!