July 31, 2014

Grocery List- Week 10

Meals for the week:
-tofu and mushrooms with szechuan brussels sprouts over rice (chicken or beef can be subbed for the tofu)
-pasta with light sweet potato cream sauce and kale chips
-lemon zested vegetables with cheesy herb grits

  • 16 stalks asparagus (green, white, or a mix)
  • 1 cup shelled edamame (you may have to check the freezer aisle)
  • 1 cup snap peas
  • 1/2 cup fresh or frozen english peas
  • 16 ounces mushrooms
  • 2 small onions 
  • 1 lemon
  • 1 package firm tofu, cubed
  • 1 pound brussels sprouts
  • 1 cup sliced scallions
  • 1 fresh red chile 
  • 2 large sweet potatoes
  • 4 garlic cloves
  • 2 bunches of kale, leaves torn from stems
  • 1 bunch cilantro
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons minced fresh tarragon leaves
  • 1 cup coarse ground grits
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons flour   
  • 1 cup olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons sweet chile sauce
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 5 tablespoons toasted sesame oil
Pasta/Rice/Beans/Canned Goods
  • 4 cups cooked rice
  • 1 pound whole wheat pasta 
  • 5 cups milk
  • 10 tablespoons butter
  • 4 ounces sharp cheddar cheese
  • 1 1/2 cups grated parmesan cheese

July 30, 2014

rosemary butternut squash lasagna

 Best version of lasagna yet! It was delicious and perfect served with some homemade crusty whole wheat bread.

July 29, 2014

lemon grilled fish with corn salad

After being gone all day and spending a fun day in the summer sun, I am tired!  I am glad that my dinner planned for tonight was something quick, easy, and needed little prep.  However, this dish has a BIG taste and will surprise you with how easy it is!:)
 I love when sockeye salmon is in season and I am constantly on the lookout for new recipes and ideas for this delicious fish.  This one is refreshingly different and perfect for summer.  The slight sweetness of the salad pairs so nicely with the salmon.

July 28, 2014

"deconstructed" eggplant parmesan

This is amazing.  Amazing.  The eggplant is wonderful this way and pairs perfectly with the creamy mozzarella, tomatoes, and basil.  This is also a really simple dish to prepare since you are only cooking one thing and has a beautiful presentation, making it a great dish for guest!!

July 27, 2014

fried rice

 This fried rice will change everything you thought you knew about fried rice.  It is a spin on the traditional dish and more of a "deconstructed" version.  The garlic and ginger are an extra step beyond what you are used to but they are worth every second, and rather than cooking the rice in tons of soy sauce and sesame oil, both are conservatively drizzled on top at the end like droplets of a pan sauce.

July 25, 2014

Grocery List- Week 9

Meals for the week:
-rosemary butternut squash lasagna
-lemon grilled fish with corn salad (tofu can be substituted for the fish)
-"deconstructed" eggplant parmesan

  • 1 medium butternut squash (about 3 pounds)
  • 3 large rip tomatoes or 3 cups cherry tomatoes
  • 8 garlic cloves
  • 2 ears of corn
  • 1 sweet red pepper
  • 1 lemon
  • 1 1/2 cups fresh blueberries 
  • 1 small red onion
  • 1 large or 2 small eggplants (about 2 1/4 pounds total)
  • 1 package fresh rosemary
  • 1 package fresh chives
  • 1 package fresh basil 

  •  6 tablespoons all purpose flour
  • 1/4 teaspoon nutmeg
  • 2 tablespoons pure maple syrup 
  • 1 teaspoon ground cumin
  • 2 cups panko breadcrumbs 
  • 5 tablespoons olive oil
Pasta/Rice/Beans/Canned Goods
  • 9 uncooked lasagna noodles
  • 4 cups milk
  • 2 1/4 cups shredded parmesan cheese
  • 12 ounces fresh mozzarella bocconcini (the small balls), cut in half
  • 2 large eggs
  • 4-6 fish fillets (I used salmon and while I think it's the best for this recipe pretty much any type of fish would be great) 

July 23, 2014

sweet buttermilk cornbread

 This cornbread is so moist and sweet.  I made it to go along with taco pasta and it was amazing!!!  I know it will be one of your favorites!

taco pasta


It is unusual that I walk into the kitchen with no idea what I am going to make for dinner.  I had just spent the past 4 days cooking planned, coordinated meals, and was feeling tired of cooking... I know I know for me that is a rarity.  I can always count on two things that sound good, Mexican and pasta.  So I created a dish that combined the two.  What started as something that I was "just throwing together" turned out to be one of my husband and I's favs!  I served it with sweet buttermilk cornbread:)

July 21, 2014

What's for dinner?

Tonight I'm making one of my favorite dishes, mushroom and herb spaghetti squash.  Since I have family in town, that aren't vegetarians :), we will also be having salmon with a savory rub.  Yum!!! 


cauliflower and potato curry with coconut rice

 This dish is delicious and so simple!  You could serve it with chicken or lamb if you prefer a meat.  I also chose a garlic nan bread to serve on the side.  Yum!!!

July 20, 2014

pasta with creamed spinach and tomatoes

 This pasta has fresh mozzarella slices alongside tomatoes, mushroom, and creamed spinach.  It is an adult version of macaroni and cheese plus some veggies.  It's delicious!

Like I have mentioned before, pasta being one of my favorite foods (as if you couldn't tell),  I love pasta shapes and I am always looking for one I have yet to try.  For this dish I found a fun one... welcome, trottole. 

July 15, 2014

sauteed greens and crispy sage with polenta

 This is the epitome of wholesome comfort food.  The creamy polenta is satisfying like pasta but more nutritious, and the sauteed greens are packed full of vitamins.  The fried sage leaves are light and crunchy and make the perfect topping.  PS... We had this as leftovers for lunch the next day and it may have been even better!;)  Awesome dish!!

July 14, 2014

soba noodles with bok choy in sesame dressing

 At the farmer's market you are likely to see a lot of bok choy and other cabbages.  This dish is perfect for that hearty green.  The bok choy sweetens as it cooks, with the leaves becoming tender while the ribs keep a bit of crunch giving it some depth.  This dish is delicious at any temperature, making it perfect for leftovers.

Coming soon...

Tonight I'll be making soba noodles with bok choy in sesame dressing and Tuesday night sauteed greens and crispy sage with polenta.  Don't miss either one, I know you will love them as much as I do:)

July 11, 2014

chilled summer soup

 My favorite comfort food is soup and grilled cheese.  However, there is something about eating hot soup in the middle of the summer.  I have always thought of making a chilled soup, but something about it seemed odd since soup is ALWAYS hot... or is it?  This recipe is amazing and a great way to use those extra tomatoes from your garden. Plus, it can be made ahead of time since it is served chilled.  This would also be a great appetizer served in small cups during a summer cookout or shower garnished with a basil leaf.

If you don't have garden tomatoes available Pomi tomatoes are a great option.  They don't have any additives, are all natural, GMO free, and come in a BPA free box! 

July 10, 2014

cucumber, onion, and feta salad with yogurt dressing

 I love dill in the summer and since I had some left over from another recipe... figured I put it to good use.  I love the creamy yogurt with the cucumber and onion... the feta?  That's my favorite part... it adds a new flavor to a salad that some of you my have had before. 

Grocery List- Week 8

Meals for the week:
-cucumber, onion, and feta salad with yogurt dressing served with your choice of grilled meat/seafood/tofu
-soba noodles with bok choy in sesame dressing
-sauteed greens and crispy sage with polenta

  • 1 medium onion
  • 1 small red onion
  • 1 large head bok choy
  • 4 green onions
  • 2 cups sugar snap peas
  • 2 bunches (about 2 pounds total) chard, spinach, or other leafy greens
  • 3 cloves garlic
  • 1 lemon 
  • 40ish sage leaves
  • 2 long seedless cucumbers (or 4 regular cucumbers)
  • 3/4 cup finely chopped fresh dill  
  • 2 teaspoons honey (or sugar)
  • 1/4 cup sesame seeds
  • 1 1/2 cups stone-ground cornmeal (look for Bob's Red Mill or something similar)
  • 1 cup (8 ounces) olive oil
  • a few dashed hot sauce
  • 9 ounces of soba noodles  
  • 2 teaspoons rice vinegar
  • 4 teaspoons soy sauce (or tamari)
  • 2 teaspoons toasted sesame oil
Pasta/Rice/Beans/Canned Goods
  • 6 cups of vegetable broth or water
  • 4 1/2 tablespoons butter
  • 1 1/3 cup fresh grated parmesan cheese, plus some for serving
  • 1/2 cup plain yogurt 
  • 1/2 cup crumbled feta cheese

Guess what I'm doing?

I'm creating this coming weeks meals... and I am so EXCITED about some new recipes that I'll be sharing with you! 

Wanting to start trying new foods or cooking using fresh ingredients?  Feel like you are in a rut with what you make for dinner?  Check out the grocery list I'll be posting later today or click on the tab WEEKLY DINNER PLANS to see previous weeks.  The work is done for you!

July 09, 2014

arugula salad with carrots and garlic chips

 Tonight I made one of my favorite salads.  Three years ago I made this arugula salad with carrots and garlic chips.  It was love!  I had to share it with someone... so on our family vacation, with my side of the family, my sister and I made this salad and she loved it!  Now I'm sharing it with you.  It is simple and yet bursting with flavor, I know you will love it also:)

July 08, 2014

tofu with asparagus and quinoa

 This recipe is so easy that even someone learning to cook can attempt this:)  The sauce is made with only a few ingredients, but the taste is unbelievable and will make this dish one of your favorites!  Not a vegetarian?  This would go great with your favorite meat or seafood.

July 07, 2014

cilantro lime dressing

 After a day full of sunshine and pool fun I'm worn out!  Salad sounded amazing for dinner and I decided on  cilantro lime dressing over a Mexican salad with mini crispy cheese quesadillas.  Cilantro taste refreshing and is one of my favorite herbs in the summer.  This would also be a good dip for quesadillas or drizzled on tacos!

dandelion greens...

This week we are adding dandelion greens to our juice!  Below are some fun facts on this summer green...

Dandelion greens are very good for the liver, which is the main organ of detoxification of the blood. By strengthening the liver cells, they helping remove bile and waste out by having an astringent and bitter property.  They are loaded with lutein and zeaxanthin, two nutrients important for healthy eyesight. Consuming at least 12 milligrams combined of lutein and zeaxanthin daily lowers your risk of cataracts and age-related macular degeneration.

Dandelion greens also provide considerable amounts of vitamins A and K. Both nutrients affect your blood. Vitamin K regulates the formation of blood clots, while vitamin A supports new blood cell growth. Vitamin A also plays a role in eye function and supports your immune system, while vitamin K helps maintain healthy bones. Each serving of dandelion greens boasts a vitamin A content of 11,177 international units and a vitamin K content of 856 micrograms. This provides your entire recommended daily intake of both nutrients, according to the Institute of Medicine.

Incorporate dandelion greens into your diet as an excellent source of vitamin C, as well as a vegetarian-friendly source of calcium. Vitamin C and calcium both positively affect your bones -- you need calcium to maintain bone density and rely on vitamin C to produce collagen, which makes your bones resistant to damage. Both nutrients also support nerve cell communication and contribute to nervous system function.

Have a great week!!

July 06, 2014

yogurt mushrooms with tomatoes over rice

Like I said before... I love curry.  My mom came to visit and loves Indian food so I had an excuse to make it:)  This is definitely one of my favorites!!!  I also learned the difference between Indian curry and Thai curry... usually Indian curry is made with garam masala (a jarred spice) and turmeric, while Thai curry is made using a paste (green, yellow, or red).  

Fun facts... turmeric is thought to be one of the most effective nutritional supplements in existence.  Curcumin is the main active ingredient in turmeric, it has powerful anti-inflammatory effects and is a very strong antioxidant.  

berry lemon cake

 This cake, bursting with berries and a light lemon taste, is perfect for a picnic or after dinner.

July 04, 2014

cucumber and feta salad

This salad is super easy and perfect for summer.  The mint and dill together give this salad a fantastic fresh flavor and the feta cheese just tops it all off!

July 03, 2014

Grocery List- Week 7

Meals for the week:
-tofu with asparagus and quinoa
-arugula salad with carrots and garlic chips (can be a vegetarian salad or as a side for your favorite meat/seafood)
-yogurt mushrooms with tomatoes over rice

  • 10 garlic cloves
  • 2 small carrots
  • 8 medium carrots (about 1 1/4 pounds)
  • 1 pound asparagus
  • 10 ounces arugula
  • 2 large onions
  • 2 medium tomatoes
  • 1 pound mushrooms, thickly sliced
  • 1 bunch fresh cilantro
  • 1 tablespoon fresh thyme
  • 1 bunch flat-leaf parsley 
  • 1 package extra firm cubed tofu
  • 1 tablespoon sugar
  • sesame seeds for garnish
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 16 ounces olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon rice vinegar
  • 3 tablespoons soy sauce/tamari  
  • 1 teaspoon toasted sesame oil 
Pasta/Rice/Beans/Canned Goods
  • 2 cups quinoa 
  • 1 cup rice
  •  6 ounces BĂ»cheron or similar goat cheese, crumbled
  • 1/2 cup plain whole milk yogurt

July 02, 2014

french rice salad with olives and lemon herb dressing


I usually think of rice as being an Asian dish, however as it turns out... even the French eat rice. I came across this recipe and after making some changes to it... here it is.  This rice dish is so healthy, full of flavor, and you won't be able to help but love the texture.  The crunch of the green beans is delicious with the rice and the zip of the lemony parsley olive oil dressing.  This dish would go perfect alongside poultry or fish, or just as a vegetarian salad.

One great thing about this dish... most of it can be made hours ahead of time (during nap time vs when the little ones are on your pant legs).  Since it's served at room temperature you can make the rice earlier in the day and let it be cooling while you are making the dressing:)  

July 01, 2014

How did you start your day?

This morning I juiced carrots, celery, cucumber, apple, and lemons... it was delicious!  Plus a little vitamin D and Kari Jobe... it's going to be a good day!:)