Last week, I grilled cantaloupe and today it’s avocados! I’ve been getting my fruit freak on by firing up whatever pretty produce catches my eye. This isn’t big news at my house. When it comes to backyard cooking, I’m always in beta mode and, thankfully, it’s nearly impossible to mess up a simple, fresh meal on the grill.
Ready to wake up and tackle the day or refuel after a long hard one with a healthy meal but feel too rushed or worn down to be in the kitchen? I have a delicious 30-minute dish that uses only five ingredients (salt, pepper and olive oil are freebies) and has a happy balance of protein, carbs and leafy greens to give you that boost of good nutrition your body craves.
My recipe for Brisket, Sweet Potato & Kale Frittata is destined to become a favorite in your busy workweek repertoire. It’s also a smart solution for any type of leftover beef and ideal for meal prepping, just pop individual slices in the freezer for a blazing-fast meal later. Continue reading
I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver.
With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing
Disclosure: This post is sponsored by Farmer Direct Co-op, however all opinions, content and enthusiasm are my own.
Spiralizing zucchini is trend that will never grow old, but every now and then I like to turn the tide and unleash deliciously stuffed zucchini boats for dinner. I’m not talking about the old-school stuffed squash my mama used to make with our backyard garden bumper crop, it might have been a bit mushy, bland, and hard to swallow (sorry mom). Instead, my recipe for Carnitas & Street Corn Stuffed Zucchini Boats with “Ole Frijoles” Pinto Bean Sauce is totally crave-worthy and turns supper-time with spicy south-of-the-border fiesta.
With pre-shredded pork roast and pinto beans cooked overnight, this family favorite recipe can be made in just 30 minutes – making it perfect for a busy weeknight meal. It can also be prepped the night before and popped in the oven 20 minutes before dinner. I’ve used pinto beans from Farmer Direct Co-op and, at the end of this post, you can grab the zucchini recipe and also enter to win a giveaway prize pack that includes an assortment of their top-selling organic, non-GMO and fair-trade products packaged in 1lb. bags.
Now that I have eaten #AllTheThings this past month leading up to Christmas, I’m planning a lighter menu for New Year’s Eve. A whole side of salmon is a showy (and amazingly simple) celebratory meal that will make waves with your family and friends ringing in 2017. Wow your crowd with my recipe for Slow-Baked Raspberry Dill Salmon, it’s just as delicious as it is dazzling. Slow is the way to go!
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® & La Moderna but all my opinions are my own. #pmedia #MyExceptionalPasta #GoldenHarvest http://my-disclosur.es/OBsstV
Noodle night has been a “thing” at my house ever since my boys were toddlers who dared venture only as far as plain buttered pasta. Now all three are teens (one’s nearly 20) with taste buds much more adventurous and welcoming to new ingredients at our noodle nights. Since this mama is a healthy foodie, my family has come to expect my pasta recipes to be packed with as much nutrition and flavor as possible to optimize our active lifestyle. Food is fuel, but it should taste good too!
My healthy pasta recipe today is Butternut-Carrot-Coconut Cream Noodle Bowls with Molasses Steak. For most of us, pasta equates “comfort” and eating it out of a big bowl packed with fresh, flavorful and fit-focused ingredients is not only an edible hug of happiness, but also one of health! I’ve been one to cut carbs here and there, but I always come back to pasta when I need to fuel my long runs, intense workouts or even just jump out of a brain fog. La Moderna Golden Harvest is a brand I’ve been going back to time and time again for my pasta creations. Not only is the consistency, texture and flavor of this 100% Durum Wheat product on point, it’s also a good source of protein (8 grams per serving) thanks to the special selection of high protein wheat that is harvested from desert valleys on Mexico bordering California.
The main protein source for my pasta bowl is sirloin steak that has been soaked in a mollassas marinade, grilled indoors or out, and sliced thinly into bite-sized pieces. While I’ve used lean top sirloin, you could also use any other steak cut that you prefer (such as strip or flat iron) or even heat up leftover roast or brisket. Spinach beefs up this recipe with even more iron in addition to my steak, it’s a must-have mineral this runner girl always needs to cure her fatiuge!
The sauce is super creamy and rich, but surprisingly healthy made of wholesome ingredients including pureed butternut squash, carrots, coconut butter and coconut milk – there is no cheese or traditional milk, so this recipe remains dairy-free. It’s so creamy and rich tasting, it has the texture of an alfredo sauce, but my version it’s so much more sensible for an athlete’s diet. Plus, it’s seasoned with turmeric and ginger which have a host of health benefits to support optimal wellness.
La Moderna comes in many familiar past shapes including spaghetti, elbow, rigate and rotini and you can find them at your local Walmart, that’s where I shop for mine. Check out the product locator before you head out shopping! Also, learn more about the brand and stay up to date on their latest products and promotions by following their social media – La Moderna Facebook, La Moderna Twitter, La Moderna Instagram, and La Moderna Pinterest
What is your favorite pasta shape? What is your favorite sauce or toppings? Do you use pasta to “carb-load” ? Please share in the comment below – XOXO, Jennifer
I’m all about keeping things simple in the kitchen, my life is already complicated enough! On busy week nights, a one-dish dinner can really lessen mealtime stress — especially a quick-to-clean-up recipe that is made with seasonal ingredients in 20 minutes or less.
Everyone in my family loves seafood; it’s often hard to decide what variety to cook! However, my recipe for Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous keeps everyone happy with a trio of gulf shrimp, sea scallops and haddock fish. Ancho chili powder (from the milder poblano pepper), bourbon and real maple syrup get friendly together for a smoky sweet flavor that is “kid-approved” spicy without being a tongue torcher.
After blackening the seafood in my Swiss Diamond Fry Pan (more about that practical luxury in a second), seasonal vegetables such as butternut squash and Brussels sprouts get a quick searing and then finish alongside the whole grain pearl couscous as it cooks with Better Than Bouillon® Seasoned Vegetable Base.
I’ve been a fan of Better Than Bouillon® blendable bases for years and use them in so many recipes ranging from soups, sauces, pasta and anywhere you would use a stock. Available in a range of flavors made from real ingredients including beef, chicken, vegetable and more, each jar of “flavor magic” as I like to say, punches up the flavor intensity so quickly and conveniently. I just stir a teaspoon into a quart of water to use as a traditional stock or use as much or as little as my creation of the day dictates. I love that I can just make what I need, no wasteful half-full cans of broth sitting around to spoil.
So back to the fry pan! While I mentioned I like things simple, I don’t like to skimp on quality. I always use the freshest, most beautiful produce and best cuts of meat and seafood selections that I can afford – eating well is my deserved splurge in life! I would not risk ruining my perishable investments in anything less than high-end cookware that delivers results. Even though nicer pots and pans may cost a touch more, it keeps from burning or otherwise ruining my food and having to routinely replace cheap pots and pans that can’t keep up with my tasks. Chef quality cookware from Swiss Diamond suits my tastes and makes it easy to create my kitchen masterpieces with confidence.
The 11” Non-stick Fry Pan with Lid I used to make my skillet dinner has been called the “Rolls Royce of Non-stick Fry Pans” by the Wall Street Journal! When I blackened the seafood and cooked couscous in it, I was sure that there was going to be some elbow grease involved in getting off the crispy bits and goo – but no, it just swipes clean with a dish towel or brush. So, how does this magic happen? The pots and pans are made with cast aluminum and treated (three times!) in a proprietary non-sticking coating that includes REAL diamond particles. I learned that diamonds “are a chef’s best friend” because they are durable, non-stick and are excellent conductors of heat! I also loved how this fry pan has an ergonomic handle that that is cool-to-the touch but can go in the oven up to 500F degrees and comes with clear view lid with an adjustable vent to keep steam in or out!
So, I hope you find 30 minutes tonight to make my delicious, autumn-inspired Ancho Blackened Seafood Skillet with Bourbon Maple Veggie Couscous. Creative, convenient and easy to clean up!
How do you #MakeMealsBetter ? Please share your favorite one dish dinner or time-saving meal prep tip in the comments. XOXO – Jennifer
I’ve had 99 problems this week, but at least getting a quick healthy dinner on the table wasn’t one of them thanks to this Sheet Pan Ginger-Honey Chicken with Sweet Potatoes, Apple & Fennel. This dish is so simple to prepare, just a couple minutes of chopping, tossing on a cookie sheet and drizzling with a quick sauce to keep everything moist white it to roast for 30 minutes – and only one pan to clean up!
A bed of fresh, seasonal vegetables make a “lift” for the chicken breasts, ensuring they cook up nice and evenly – plus, I butterflied each massive breast to make a more reasonable-sized portion and speed up cooking time. I originally developed this recipe for Litehouse Foods using their Organic Ginger with Honey Dressing which marries all my ingredients with just a touch of sweetness and the brightness of ginger. In case you can’t find this dressing in the refrigerated section of your produce department, I’ve adapted the recipe (and noted how to do the bottled dressing swap).
Fennel is one of the ingredients in this dish, and one I should definitely use more often. The scent of fresh fennel is amazing. It smells like black licorice but the cooked bulb has a very mild taste, you can use it as you would an onion. The crunchy raw bulbs and feathery stems can be used in salads, dips, and such to add an herby, aromatic effect.
In other news, I jumped into my first 5k since the spring and was thrilled to come in 2nd overall female despite the hills, humidity and feeling slightly off my game at the start (in training and sleep). Had the lead until halfway when a girl about half my age made her move and I just could never muster up a surge. But, anyway, it’s all good and gets my head and heart back into the game for the Fall season.
So, what non-cookie recipe have you made on a baking sheet? Have you ever tried fennel? Are you running this fall — 5ks, marathons, or around the neighborhood? Please share in the comments below – XOXO, Jennifer