Category Archives: Recipes

Sugar Snap Pea Salad

Food, Recipes, Salads, Sides, Vegetarian, , , , , ,

Happy Earth Day! The sun is shining and it’s finally starting to feel like spring here in Pennsylvania. So yesterday I tackled my gardens.

After carrying bucket after bucket of debris to the compost pile, which is all the way at the end of my yard, I worked up an appetite.

snap pea salad

Since the weather is slowly getting nicer I am craving salads. Sugar snap peas are in season and they are so delicious.

Paired with radishes and fresh mint, this combo makes a great spring or summer salad. You could even add some quinoa or pasta to make it more of a meal. I served these with a piece of grilled salmon.

snap pea salad

Ingredients

Recipe adapted from The Parley Thief

  • 1 pound sugar snap peas, trimmed with strings removed and cut in half
  • 3 tablespoons olive oil
  • 1/2 of a lemon, juiced 1 teaspoon white vinegar
  • 1/2 bunch of radishes slice thinly
  • 1 tablespoon fresh mint leaves, thinly chopped (if you don’t have fresh mint, I am sure dried dill would taste good too)
  • Salt and pepper to taste
  • 4 ounces or crumbled feta or goat cheese (optional, I did not add any cheese to keep the recipe Paleo and it was delish)

Directions

  1. In a bowl prepare and ice bath with some cold water and ice cubes and set aside.
  2. Bring a pot of water to a boil, and blanch the snap peas for 2 minutes. Drain and transfer to ice bath to stop the cooking. Once the peas are cold dry them with a kitchen towel. Transfer into a dry bowl and add radishes.
  3. In a small bowl whisk together the olive oil, lemon juice, vinegar, and mint. Pour over peas and radishes and toss. Add salt and pepper. If using, top with cheese.
  4. This recipe can be made ahead of time and stored in the fridge. Just keep dressing separate and add right before serving.

Enjoy!

Spinach & Artichoke Grilled Cheese

Food, Main Dishes, Recipes, Sandwiches, Vegetarian, , , , ,

In honor of National Grilled Cheese month I made this awesome sandwich for lunch.

spinach artichoke grilled cheese

This was the first sandwich I had posted on my facebook page and I just realized it was not on my blog. How could I have kept this sandwich hidden? It’s just too darn yummy!  The cheese melts perfectly into the spinach and artichokes which makes it so juicy and delicious.

spinach artichoke grilled cheese

did-you-knowDid you know spinach can help fight wrinkles?  It’s high amount of vitamin A promotes healthy skin by allowing for proper moisture retention in the epidermis.  This helps to fight wrinkles, psoriasis and more.  Click here for more healthy benefits from eating spinach.

spinach artichoke grilled cheese

Ingredients

  • 1 clove of garlic, minced
  • 3-4 cups of fresh baby spinach leaves
  • 4 artichoke hearts, diced
  • 2 tablespoons of greek yogurt
  • slices of cheese of your choice, I like swiss (or no cheese if you don’t eat dairy)
  • 4 slices of whole grain bread
  • 1 tablespoon of coconut oil (or oil of your choice)

Directions

  1. Saute garlic for 1 minute in a hot skillet with a little oil.  
  2. Add spinach and stir until wilted. About 4 minutes and the add artichokes and stir until heated through.
  3. Remove from heat and drain any liquid from the pan.  Mix in greek yogurt.
  4. Heat a clean skillet (I like cast iron) on medium  low heat.
  5. Spread coconut oil on one side of each slice of bread. Place the bread, oiled side down, on heated skillet and add cheese and spinach mixture. Place remaining slice of bread on top (oiled side up) and cooked for about 3-5 minutes on each side, or until the bread is nice and brown.

Enjoy!

Grilled Cilantro Chicken Kabobs

Food, Game Day Recipes, Grilling, Main Dishes, Mexican, Recipes, , , , , ,

My husband and I love to entertain, especially in the summer. Making kabobs is one my favorite things to make for guests. They are easy, look pretty, and you can please just about any type of eater. And let’s face it, who doesn’t like eating food from a stick!

chicken kabobs

Kabobs also make a quick and easy week night dinner and paired with this marinade you can’t go wrong. This marinade would also taste great with beef, pork, shrimp, fish, or veggies.

chicken kabobs

tips&tricksWhen getting ready to juice a lime put it in the microwave for about 15-20 seconds. The heat helps the citrus juice flow out of the lime much easier.

chicken kabobs

Ingredients

  • 1 pound chicken breasts, cut into small pieces
  • 1 cup of fresh cilantro leaves
  • 1 jalapeño pepper (optional)
  • 1 lime, juiced
  • 1/2 teaspoon lime zest
  • 1 tablespoon olive oil
  • dash of rice wine vinegar, or any white vinegar

Directions

  1. Prepare grill over high heat.  
  2. Place cut up chicken pieces in a medium sized bowl and set to the side.
  3. In a blender or food processor add cilantro, jalapeno, lime, lime zest, oil, and vinegar and puree until nicely blended.
  4. Pour marinade over chicken and marinade for at least 20 minutes. The longer it marinade the better it tastes.  
  5. Place marinaded chicken on skewers and grill for about 5-8 minutes on each side, or until no longer pink.  Remember to soak wooden skewers before adding the chicken, so they don’t catch on fire!

Enjoy!

Quinoa Black Bean Quesadillas

Food, Main Dishes, Mexican, Recipes, Snacks & Appetizers, Vegetarian, , , , , , , ,

I totally made this recipe by accident and I’m so glad I did! I was originally planning on making tacos with this recipe but I couldn’t get the tortillas to cooperate for the photos. Hmmm, what to do? Then it struck me… Quesadillas!

quinoa black bean quesadilla

It was Sunday afternoon and we had a day full of projects, so this made the perfect quick and healthy lunch. My 5 year old loved them and ended up eating more of these than I did.

quinoa black bean quesadilla

tips&tricks

Super busy during the week? Make the quinoa mixture ahead of time and then assemble the quesadillas for a quick week night dinner. The mixture also works with tacos or a burrito if you prefer.

quinoa black bean quesadilla

Ingredients

  • ½ cup quinoa, cooked
  • ¼ cup onion, diced
  • ½ jalapeno pepper, diced or more for added heat
  • 2 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 can diced tomatoes
  • ½  teaspoon chili powder Package of whole wheat flour tortillas
  • Fresh cilantro, Greek yogurt, sliced avocado, salsa, shredded cheese, or any of your favorite toppings!

Directions

  1. Cook quinoa according to package directions.  
  2. Heat 1 tablespoon of oil in a large skillet. Sauté onion and jalapeno pepper for 3 minutes.  
  3. Add minced garlic and sauté for 1 minute.  Add cooked quinoa, black beans, diced tomatoes, and chili powder to the sautéed veggies. Cook for about 10 minutes, stirring occasionally.  Set aside  
  4. Heat ½ tablespoon of oil in another skillet, preferably cast iron, over medium high heat.  
  5. Place tortilla in the skillet and spread about a ¼ cup of the quinoa mixture over the tortilla. Sprinkle with cheese, optional, and top with another tortilla.   Cook for about 5 minutes, or until brown, and flip.
  6. Cook for a few more minutes, until that side is brown.  
  7. Cut into pieces and serve with your favorite quesadilla toppings. 

Enjoy!

Grilled Asparagus with Lemon Vinaigrette

Food, Grilling, Recipes, Sides, Vegetarian, , , , , ,

Spring is in the air! It’s time to get out the grill. Grilling is one of my favorite ways to prepare veggies, or anything really. It makes food taste great and there’s so much less to clean up.

Asparagus is a great vegetable for the grill.  You can wrap them in tin foil or just throw them right on. Skewing the asparagus makes it easier to flip and prevents them from falling down into the grill.

asparagus

tips&tricksWhen removing the woody ends of the asparagus, hold the spear firmly in each hand.  Bend the asparagus and it will naturally snap at the perfect spot.

asparagus

Vinaigrette Ingredients

  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • ½ teaspoon rice wine vinegar, or any white vinegar
  • ½ teaspoon dried tarragon

Ingredients

  • 1 pound fresh asparagus with stems removed (see tip)
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

Directions

  1. Heat grill over high heat.  
  2. In a bowl, coat asparagus with olive oil and salt and pepper. Skewer asparagus on metal or wooden skewers.  If using wooden skewers, make sure you soak them first so they don’t catch on fire.  
  3. Place skewered asparagus on the grill and cook on each side for about 3 minutes or until desired tenderness. They will start to caramelize and turn brown.  

For the vinaigrette  

  1. Mix all ingredients in a small bowl with a whisk and set aside.  
  2. Place grilled asparagus in serving bowl and top with vinaigrette.  

Enjoy!

Easy Homemade Applesauce

Food, Recipes, Sides, Snacks & Appetizers, Vegetarian, , , ,

My daughter just loves applesauce. So I decided to try making my own since the store stuff contains so much sugar and yucky high fructose corn syrup. No need to add sugar to homemade applesauce. The apples are sweet all on their own!  Next time I may throw some pears or strawberries in there to change it up.

Applesauce

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Swiss Chard Lasagna Rollups

Food, Main Dishes, Recipes, Vegetarian, , , , , ,

Lasagna roll ups…Why on earth have I not made these before? This is my new favorite way to make lasagna. They are so easy and yummy! I used beautiful swiss chard from my Door to Door Organics Tristate delivery. You could also use fresh spinach leaves, but the swiss chard was just delicious and has so many health great benefits!

swiss chard lasagna rollup

I really like how you can use any veggie or meat combination per roll to satisfy any eater. Now my husband doesn’t have to pick out the extra mushrooms I just love. And my daughter, who’s currently on a “not eating anything green” kick had shredded carrots and cheese in hers. Go ahead and get creative!

swiss chard lasagna rollup

swiss chard lasagna rollup

did-you-know

Did you know Swiss chard is one of the most antioxidant-rich foods on the planet. It contains beta-carotene, vitamin E, vitamin C, zinc, lutein, zeaxanthin, quercetin, kaempferol, and many other disease fighting antioxidants.  Click here to learn more great health benefits about Swiss Chard.

swiss chard lasagna rollup

Ingredients

  • 6-8 cooked and drained lasagna noodles, depending on many people you will be serving
  • 1 small onion, diced
  • 2 cloves garlic, pressed
  • 1 small bunch swiss chard, chopped
  • 1 cup ricotta cheese
  • 1 egg, beaten
  • Handful fresh basil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh grated mozzarella or parmesan cheese for topping
  • Your favorite tomato sauce

Directions

  1. Pre heat oven to 350 degrees.
  2. Place drained lasagna on parchment paper and lay out flat.
  3. In a skillet heat a tablespoon of oil and saute the onions for about 3 minutes and then add garlic and cook for another minute.
  4. Add chopped swiss chard and cook until wilted, about 4 minutes.
  5. Place ricotta cheese in large mixing bowl and add beaten egg, swiss chard mixture, herbs, and salt and pepper. Mix until combined.
  6. Spread cheese mixture onto the lasagna noodles and roll up.
  7. Place rolled up noodles in a baking dish coated with about a cup of tomato sauce. Once roll ups are in the dish top with additional sauce and cheese.
  8. Bake, covered for 30-35 minutes or until hot and bubbly.

Enjoy!

Sweet Potato Cakes

Food, Recipes, Sides, Snacks & Appetizers, Vegetarian, , , ,

I just received my box of veggies from Door to Door Organics and suddenly felt like I was on the food network show, Chopped.  A box full of beautiful fresh veggies…Now what to do with them?

sweet potato cakes

I decided the first item I pull out of the box will be my main ingredient. So sweet potatoes it is!  Since I have never really loved sweet potatoes it was time for me to get creative. I refuse to believe there is a food I don’t like. Well I think I’ve changed my mind about sweet potatoes.  I just love these sweet potato cakes!

These delicious little cakes make a great side dish or appetizer. They can easily be made Paleo by using coconut flour.

sweet potato cakes

sweet potato cakes

did-you-knowSweet potatoes contain almost twice as much fiber as other types of potatoes. That’s right.  They contribute almost 7 grams of fiber per serving. The high fiber content gives them a “slow burning” quality. This basically means their caloric energy is used more slowly and efficiently than a low-fiber carbohydrate. Click here to find out more great health benefits about sweet potatoes.

sweet potato cakes

Sweet Potato Cakes
Serves 6
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Total Time
15 min
Total Time
15 min
Nutrition Facts
Serving Size
58g
Amount Per Serving
Calories 137
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg
21%
Sodium 62mg
3%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 1g
Protein 3g
Vitamin A
63%
Vitamin C
2%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 medium sweet potatoes, peeled and shredded
  2. 2 tablespoons flour of your choice, (I used spelt, but whole wheat, almond, or coconut flour will work)
  3. 1/4 cup finely chopped onion
  4. 1 clove garlic, pressed
  5. 1/2 teaspoon dried tarragon
  6. 1/2 dried parsley (next time I make these, I am using fresh herbs)
  7. 2 eggs, beaten
  8. Salt and pepper to taste
  9. 2 tablespoons of oil for frying, I used coconut oil
Instructions
  1. In a large bowl add shredded potatoes and mix in the flour, onion, garlic, herbs, eggs, salt and pepper. Mix well, until sweet potatoes are coated.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Form a small cake with the mix and add to hot skillet. Mixture will be wet, but will stay together once it is cooked. I made the cakes as I was ready to add to hot skillet. Add more oil as needed (when skillet dries out).
  3. Cook for about 5 minutes on each side until nice and brown.
Kim's Healthy Eats https://www.kimshealthyeats.com/
 

Thai Lettuce Wraps

Game Day Recipes, Main Dishes, Recipes, Snacks & Appetizers, , , , ,

I recently had some friends ask me to make some Paleo recipes. This is a great idea for me, since I am into crossfit and that’s the diet many crossfitters try to follow. So I had to do some research on what the heck the Paleo diet was and what they ate.

I came up with lettuce wraps! Quick, easy, and can be made with just about any meat and veggie combo you like. Or they could just be easily made vegetarian… mushrooms instead of meat. Works great as both an appetizer or a meal.

thai lettuce wraps

Sauce Ingredients

  • 2 tablespoons apple cider vinegar or rice wine vinegar
  • 2 tablespoons oil of choice, I used sesame oil
  • 2 tablespoons raw honey
  • 2 tablespoons hoisin sauce
  • 2 tablespoons tamari for gluten free, or soy sauce
  • 1 tablespoon of garlic chili sauce, or more if you like spicy
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced

Ingredients

  • 1 pound ground chicken, turkey, or pork 
  • 1 small zucchini, shredded
  • 1 medium carrot, shredded
  • 1/2 small cabbage head, shredded, or half a bag coleslaw mix to save time
  • 1/3 cup green onion, chopped
  • 1 handful of chopped cilantro for topping, if desired
  • 1 head of lettuce to use for wrap, I used Boston bib, but I think romaine would work great too

Directions

  1. Mix all ingredients for the sauce in a medium bowl and set aside.
  2. Cook ground chicken until no longer pink. Add veggies and sauce and simmer for about 5 minutes. Stir occasionally.
  3. Add mixture to lettuce leaves, roll up and serve. They are a little messy to eat, but they are so good!

Enjoy!

Avocado Egg Salad

Food, Game Day Recipes, Recipes, Salads, Sandwiches, Sides, Vegetarian, , , , , ,

What to do with all of those hard boiled eggs? My friend from the gym told me she made egg salad using an avocado and they loved it so of course, I had to give it a try. Who would have thought pairing an avocado with eggs would taste so yummy? It’s also much healthier than using traditional mayo.

Just make sure you only make what you will be eating right away, since the avocado will brown if it sits in the fridge for too long. This egg salad comes together so easily, you won’t mind.

Avocado Egg Salad

tips&tricksWhen buying a ripe avocado make sure it is almost black in color and it should give a little bit when you gently squeeze it. Also, you can pop off the stem at the top, if it green on the inside then it is ripe.

Ingredients

  • 4 hard boiled eggs, peeled
  • 1/2 ripe avocado
  • 1 celery stalk, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh squeezed lemon
  • 1-2 tablespoons of greek yogurt (optional, this makes it a little more creamy)
  • salt and pepper to taste

Directions

  1. Remove yolk from egg and place in a bowl with avocado and mash together. 
  2. Chop egg white and add all ingredients to the bowl. Mix well until coated.