Friday, June 20, 2014

Chimichurri dip or marinade - either way, delicioso!

We were off to another party this past weekend and went out of our normal routine of bring some homemade goodies and ordered some empanadas (seemed fitting during the World Cup!). Tom was insistent that we needed to make some chimichurri - so searched for a recipe and finally agreed on this one.
The only change we made was to add a little lemon (juice from half did the trick) and instead of mixing the oil/vinegar in separate, Tom threw it all in the blender so the oil would be more mixed. PERFECTION!
We put it in a couple jars and had plenty left over after the party to use as a marinade on some chicken and the next night on a little hake fish. YUM!!

Friday, June 13, 2014

Healthy Layered Greek Dip

Time for another healthy potluck at work! This time I wanted to go with something light and appetizer-y (it's totes a word!) - and chose this healthy Layered Greek Dip. Not only was it healthy and delicious, but super easy!  Just took a little time to prep, but definietely worth the effort. 

I forgot my intial shot, but here's everything in prep.  
Premade hummus for the first layer, greek yogurt mixture for the 2nd layer, then all the chopped veggies on top (with FETA!).  I added some extra veggies for the top layer - a little sweet onion and tomato along with the bell pepper, olives and cucumbers.  I didn't really measure out how much of each veggie... just eyeballed it so it looked like a good mix of colors. 
Found some nonfat Feta that was amazing... so put a healthy portion on top of all the veggies and served it up!
Instead of chips, I brought some veggies to dip in!  What I discovered, though, totally didn't need them - it was good enough to eat with a spoon! 

Friday, June 6, 2014

Guest Pinner: Jenn - Clean Eating Chili Cheese Fries

Check out this amazing pin for Clean Eating Chili Cheese Fries that Jenn found. OMG!

When she pinned it, she said: "What? Clean eating chili cheese fries? I had no idea cheese fries could be healthy!"

The only change she made (other than adding some Cholula to spice things up a bit), was skip the cinnamon and honey in the crock pot chili. She said she did that the first time she made the recipe and it was way too sweet (and she and her man prefer the spicy).  :)

Friday, May 9, 2014

(Paleo-ish) Banana Bread Muffins

Month #2 of my Healthy Potlucks at work arrived and I REALLY wanted to bake something, so decided to make this Paleo Banana Bread into muffins to share. I had made the bread before, so knew I liked the recipe.

I did made a couple small adjustments tho. I added a little honey to add some sweetness (about 1/4 cup - but all depends on the sweetness of your bananas) and some extra spices (1 tsp pumpkin pie spice, 1/2 tsp nutmeg and 1/2 tsp allspice) to add more flavor. Oh and used whole wheat flour instead of coconut flour - unlike what the recipe says, other flours WILL work just fine (NOTE - this is what changed it from being Paleo. Stick with coconut or almond flour to be legit!).
Then... DISASTER STRUCK! My beautiful blue KitchenAid mixer died. It leaked out all the oil and just died. I stood there in shock for a few minutes before removing the bowl and realizing i'd have to hand mix the batter. *sigh*  Sad day at my house.

BUT - carried on with my baking. I decided to make them pretty small for muffins so i would have plenty to share.  Put them in the muffin tins and baked for 20-25 minutes. They smelled AMAZING while baking!
I had planned to baking 5 dark chocolate chips with each, but forgot, so added them after they baked and just spread the chocolate on top as it melted.  
The texture IS slightly different from normal muffins, but the flavor is delish!

Friday, May 2, 2014

EASY Trifle Dessert and Ponzu Inspired Slaw

I know this is a little late, but didn't have time to post before going on vacation! Here's what went down for Easter. I was, as usual, tasked with dessert - but since vacation was nearly upon us, I was too stressed to do anything too intricate, so went simple with this Angel Food Cake and Berry Trifle. We also wanted to bring something vegetable-y (and we got a giant jug of ponzu sauce) so Tom made this Asian Slaw with Ponzu Dressing.

The very best part of this trifle is - it is SO EASY TO MAKE!
I swapped out blackberries for raspberries, and ended up adding a little vanilla to the cream mixture, but otherwise, followed the super simple recipe.

Got the berries all cleaned, cut and soaking.

Made the cream concoction and started assembly. I didn't have a trifle dish, but just piled it all in a glass bowl and worked just fine. 

After sitting for a couple hours in the fridge, it was DELISH! So creamy and light and fresh!

And here's what Tom's slaw ended up looking like:
We added a few extra veggies to 'beef' it up a bit (some yellow bell pepper and red onion) and didn't have fennel, so skipped it. Was a perfect addition for some more freshness along with the BBQ feast we had!  Would also be good with shredded rotisserie chicken... yum!

Friday, April 18, 2014

Guest Pinner: Jenn - Turkey Enchilada w/Homemade Enchilada Sauce

Jenn is at it again! I've been dreaming of this dish since she sent me the pics - Ground Turkey Low-Carb Enchilada Casserole with Red and Green Chiles AND Homemade Enchilada Sauce!  

From Jenn:
We made our own enchilada sauce instead of using canned :) (The pin has 5 recipes. We did the red enchilada sauce - basic one.)
The enchilada sauce was really easy and we added a layer of sliced tomatoes. Mmm! 
This was reallllly good! A bit soupy but I don't think we let our sauce thicken enough before adding to the meat (next time we'll make the sauce the night before) and we didn't let it sit long enough before diving in.

Friday, April 11, 2014

Mexican Quinoa with Black Beans

We started a Wellness Program at work and one of the activities is a monthly 'healthy potluck'. This was our first month and I had a TON of ideas of what to bring, but finally decided to go with a 'food' item instead of a 'healthy sweet'... so I doubled up this recipe for Mexican Quinoa with Black Beans.
Forgot the oil and cilantro in the pic!
As is my way, I had to change things up a little. First change was I used coconut oil instead of olive oil. After sauteing the onions and adding the garlic, I put the quinoa in to let it roast a little (about 1-2 minutes) and start to brown. 

Then threw in all the ingredients... but swapped out the spices for this Homemade Taco Seasoning, left all the juices in the black beans and added a drained can of corn (don't forget I doubled the recipe, so 1/2 of can for the normal recipe).

For the doubled recipe, I only used one can of veggie broth (I was worried about the watery-ness/dryness since i knew it would be sitting in a crock pot to stay warm all day), but was perfect! So good, in fact, that Tom - the quinoa hater... LOVED IT! Definitely a success! We discussed adding meat (chunks of chicken, sausage, etc.), but its delicious on its own too!