The only thing traditional about my meatballs and sauce is the meat – it’s beef. While Italian spices are nice, southwestern spices like cumin are ground chipotle pepper are twice as nice. And, rather than slaving away all day in the kitchen with a slow-simmer, I’ve cut the cook time into a tiny fraction of old-school recipes thanks to the Instant Pot. Check out my recipe for Beef Enchilada Instant Pot Meatballs because, yee-haw, it’s what’s for dinner in 30 minutes.
You know you need this easy Instant Pot dinner recipe in your life, read on! Continue reading →
Whew, I’ve been too busy to blog, and am still playing catch-up with life since coming back from Lake Tahoe where I did that little “thing” – ya know, run in the Spartan World Championships in elite coin heat! More on that insanity later, now I just want to share an easy recipe that I made for dinner this week in an effort to bring life back into balance with some simple, nourishing foods that weren’t complicated to make!
No-Noodle Lasagna Stuffed Peppers come together in 15 minutes and provides 32 grams of protein for only 312 calories – only 12 grams of fat yet so cheesy, creamy and delicious! Plus, no pasta, noodles or other grains are used keeping it gluten-free and paleo-ish (if you do cheese). Read on to get this easy, 15-minute recipe. Continue reading →
Seeing as June is National Steak Month and I’m a bona fide beef-grilling mama, I knew I had to share my Molasses Pepper Crusted Steak as soon as possible. I originally made this super-easy, mouth-watering hunk of meat for Beef Loving Texans, it was an act of love that involved one of my favorite cuts of beef – Flat Iron.
Flat Iron steaks are super tender, second only to tenderloin – yet cost half or two-thirds the price per pound. Plus, this now-trending cut of beef has yet to fail me on the grill thanks to the uniform rectangular shape. You may have passed up a Flat Iron, as they look a little thin on the meat tray, however, due to the method of the cut, they actually puff up on the grill to become surprisingly thick and hearty. If you don’t see this must-try steak cut in the meat case, just ask the butcher and he should be able to hook you up! Read on to get more details about this 30-minute grill recipe and to learn the nutritional benefits of blackstrap molasses. Continue reading →
Gasp, I didn’t care for mushrooms until my mid-thirties. The simple suggestion of mushrooms sent shivers down my spine as a kid and I think I stubbornly carried that childhood aversion over into middle age. Well, that goodness I tried mushrooms again, over a decade ago. Mushrooms are super healthy, low calorie and high in important nutrients like b vitamins, selenium, copper, niacin, potassium, iron and phosphorous. It’s fine for taste purposes to put raw mushrooms on your salad, but the nutrients are best accessed through the heat of cooking!
So today, I’m sharing my easy side dish recipe for Truffle Mushroom and Thyme Quinoa that features sautéed mushrooms with a sprinkle of truffle salt. It’s hard to believe that such a super simple recipe can have such big flavor, but that’s the beauty of mushrooms – they marry with and magnify the flavor of whatever dish they are in. Continue reading →
I love me the soups. Nourishing, comforting, satisfying and life-simplifying, a bowl of soup really hits the spot. Unlike baking, soup making is so forgiving – just throw in what you’ve got! Plus, leftovers never get stale, in fact, they get better! My recipe for Lemon Ginger Chicken Noodle Soup makes a great meal for lunch, a light dinner or even on-the-go!
In addition to the directions for making a big pot full at once, I’ve also shared bonus instructions and hacks on how to shortcut the process if you are meal-prepping for enjoyment later. You don’t even have to cook the noodles!
Today, I am bringing you tidings of comfort (food) and joy in honor of National Comfort Food Day (December 5th). I believe it’s no coincidence that this feel-good food holiday is falling on a Monday. And, not just any Monday, but the day after I struggled through a cold, windy and rainy marathon.
Honestly, I’m still feeling a little chilled to the bone, depleted, and licking battle wounds, and embracing the opportunity to take a MAJOR rest day, hang out in my PJs and fuzzy slippers, and make comfort food my new best friend.
Y’all know I typically eat reasonably, mostly clean . . . but I’m never going to deny myself food I’m craving for comfort every now and then. Sometimes your body is telling you to eat these things for a reason, other times it’s strictly soul satisfying. Regardless, when you let go of the guilt and give your food worries a rest day, it tastes even better!
Bacon & Blue Cheese Mac – Ahh, most any pasta dish is comforting, but mac and cheese is a like coming home after being away from loved ones for too long. The addition of blue cheese and bacon makes the reunion even better!
Comforting Chicken & Rice Soup – When it’s drafty and cold, and your feeling run down and even under-the-weather, this easy chicken and rice soup comes to the rescue in a snap. And, while slurping up a big bowl is comforting to the core, it’s also a healthy choice!
Root Beer Float Fudge – Imagine if you could have the yummy flavor of root beer and vanilla ice cream in fudge format? Well, you can thanks to this recipe I develop a few years back for the magazine Simple & Delicious. While, I wouldn’t eat the whole pan at once, I certainly say CHEERS to a piece for a sweet treat.
Pre-make chimichurri by adding all ingredients to small blender or food processor. Pulse on and off in 10 second increments to break up ingredients into coarse sauce. Set aside.
Heat large skilled to medium-high. Add sliced sirloin and cook, stirring constantly, for 3 to 4 minutes. Beef will be ready to remove from pan once lightly browned on edges and pink has been just taken off center. Remove from skillet and drain on paper towels.
n same skillet (reserved with a tiny bit of beef fat and bits) add onion slices and cook over medium high, stirring as need, for about 6 to 8 minutes or until softened and beginning to caramelize. Add beef back into skillet with onions along with tomatoes, salt and red pepper flakes; stir to combine.
Meanwhile, heat Panini press or clean skillet to medium-high heat.
Butter outer sides of two slices of bread and layer each side with mozzarella. Place slice of bread, butter side down, on pan and top with ¼ of beef mixture. Add top piece of cheese and bread.
Cook for approximately 3 to 4 minutes per side until bread turning golden brown and cheese melting. Repeat for remaining sandwiches.
To serve, lift up tops of sandwiches and drizzle with chimichurri. Serve hot.
Ahi Tuna, a fish so nice they named it twice! Yup, “ahi” is simply the loosely translated name for “tuna” in Hawaiian. If you love fish, but aren’t familiar with Ahi, you need to make its acquaintance soon – and the Seared Ahi Tuna from the line of Bumble Bee SuperFresh® seafood is a quick, convenient way to make waves and earn raves at the dinner table.
With colder weather just around the corner, I tossed together some of my favorite hearty and vibrantly-hued veggies into a simple yet stunning side dish – Winter Rainbow Veggie Toss with Gingered Lemon Glaze. This healthy vegetable recipe of finely diced purple sweet potato, butternut squash and cauliflower makes a colorful sidekick to the beautiful pink center of seared Ahi but it would also be totally on fleek with other fish or lean proteins. In the summer, this no-cook tuna is the perfect protein to top a crisp, fresh salad and is sure to elevate any lunchbox and get co-worker’s tongues wagging!
I really appreciate that Bumble Bee SuperFresh® Seared Ahi Tuna is wild caught and harvested from sources managed to promote healthy fish stocks for future generations – that’s important to the values held by me and my family. A more selfish benefit however is the lack of nasty fish smell. Thanks to prepping straight from the freezer, there is no off-putting “fishy smell” that sometimes comes with thawing and cooking fish and seafood at home – it’s amazingly fresh tasting and fresh smelling! None of my kids has ever walked in the house and said “ewwwwww”!
So, let’s get this Ahi party started! To “prepare” the Bumble Bee SuperFresh® Seared Ahi Tuna, simply remove from the finely sliced fish from the freezer and vacuum pack wrapping and allow to defrost in the refrigerator for 3 hours. That’s it! The wild caught, premium grade fish is already encrusted with a garlic peppercorn rub and pre-seared to enhance taste and texture. That’s it, that’s all!
While the tuna is thawing, you can prep the veggies for the Winter Rainbow Veggies with Gingered Lemon Glaze. The recipe is super simple to heat up, but there is some elbow grease required to chop all the veggies. For speed, I suggest using an official potato ricer or even a spiralizer on the squash and purple potato, dicing down the spirals afterward. Head down to the recipe below for the full detail!
Are you ready to impress your family and friends with Bumble Bee SuperFresh® products, they’ll naturally assume a lot of time and trouble went into preparing a such fine dining holiday experience. No need to mention that the Bumble Bee SuperFresh® Seared Ahi Tuna is simply “thaw and serve,” that will be our little secret. Head over to the Store Locator or Amazon Fresh to get your hands in this convenient, high quality product that is perfect for both special celebrations and everyday dining. If tuna isn’t your thing, the line of Bumble Bee SuperFresh® also includes Tilapia with Lemon, Pepper & Herbs, Tilapia with Garlic and Extra Virgin Olive Oil, Salmon with Garlicky Black Pepper and Extra Virgin Olive Oil, and Salmon with Garden Pesto.
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.
Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally.
Preheat gas, charcoal grill or indoor grill pan to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste.
Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak
Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite-sized pieces.
Meanwhile, add chopped squash and carrots to microwave safe container and add ½ cup water. Loosely place lid on container or vent with plastic wrap and microwave on high for approximately 4 to 5 minutes or until vegetables softened. Drain water and set aside.
In large skillet, add 2 tablespoons coconut oil and bring to medium high heat. Add diced onion and cook for several, stirring constantly, until onions translucent and turning golden brown on edges.
Transfer cooked squash, carrots, and onion with garlic to blender. Add ginger, salt, pepper, and turmeric.
Pour in 2 cups of coconut milk and pulse until finely pureed. If needed, add up to another ½ cup of coconut milk a splash at a time to achieve desired consistency.
Boil pasta according to manufacturer’s directions on box. Drain but do not rinse. Set aside.
Transfer pureed mixture back to skillet to reheat gently over medium-low heat. Stir in chopped spinach and cooked noodles, stirring until combined for about 2 to 3 minutes.
Transfer to individual bowls or serve family style on a platter. Top with sliced beef. Garnish with chopped parsley and unsweetened, shredded coconut.