healthy pad thai

Whenever I get back from vacation, I have to reacquaint myself with healthy eating. I always go a bit overboard when I am traveling so I decided to jump right back in to my (mostly) Whole 30 eating. I was on the Whole 30 path before we left for Ireland and felt amazing. Four days back and I have been good about 90% of the time. 

I created this pad thai recipe based on a few different ones I found while searching Pinterest. I used zucchini and carrots for the noodles and made a simple peanut sauce that is delicious. I didn't have any chicken at home when I made this and kind of regretted it. I think this dish would be perfect with chicken. Or shrimp, if you're a seafood eater.

healthy pad thai (serves about 5)
-2 zucchinis - cut into "noodles" with a cheese grater
-1 large carrot - peeled into strips
-1 medium onion - thinly sliced
-2 cups thinly sliced kale
-a few radishes - thinly sliced
-a cup or two of bean shoots
-a small handful of cilantro - chopped
-3 eggs - whisked
-1/2 cup chopped peanuts

sauce
-1/2 cup unsweetened peanut butter
-2 teaspoons red curry paste (if you don't have this or don't want to buy it, try a tiny bit of red pepper flakes for spice)
-1 tablespoon fresh ginger (or use a teaspoon ground - but fresh is SO good!)
-1 tablespoon soy sauce
-the juice from three small limes
-1/2 cup light canned coconut milk

1. Make the "noodles." I used a cheese grater for the zucchini and a peeler for the carrot. The cheese grater is a quick option - just make sure to drag the zucchini all the way down the grater top get longer pieces. Put the veggie noodles in a bowl and toss in the radishes, bean shoots, and cilantro.
2. In a large pan, saute the kale and onions until soft. Add in the whisked eggs and scramble them with the kale and onions.  Once the eggs are cooked (this will happen very quickly) transfer the mixture to the veggie noodles. 
3. To make the sauce, just add all of the sauce ingredients into a food processor (or blender) and process until smooth. 
4. Pour the sauce over the veggies and toss to combine. Top the dish with the chopped peanuts and serve. This dish will last about two days in the refrigerator.

grilled peach and goat cheese salad

Well, my past two recipe posts have included peaches, so I thought I might as well continue that trend while peaches are still somewhat in season :).

I made this salad last week - it is so simple and delicious.  I LOVE goat cheese and fruit.  A standard lunch in my house is salad greens, fruit, goat cheese, and balsamic vinegar.  I also love to add a few nuts.  I am not a fan of nuts in general but I do love them on a salad.

All you need to do to make this salad is...

slice a peach grill it for a few minutes on each side until tender

top a plate with salad greens, the grilled peaches, and nuts (I used raw almonds for this one but hazelnuts would also be delicious)

finish with crumbled goat cheese and a drizzle of balsamic vinaigrette

Enjoy!

grilled tomato and avocado salad

While I am enjoying myself in Rome and Ireland, I scheduled several posts for you all to enjoy.  By "several" I mean two, so don't get too excited ;).  I will probably pop in to blog here and there when I have WiFi and time.

I love fried green tomatoes. Fried vegetables are just so.good.  But they probably aren't the healthiest.  I wanted to do a pan "fried" green tomato to "health it up" but decided to be really good  and go with grilled green tomatoes.  That MyFitnessPal app will keep you on your toes and prevent the slippery slope of fried vegetables....

Anyways, grilling the tomatoes was a really good idea.  Or "brilliant" as my husband might say. {Except he wouldn't say "brilliant" to this salad because he prefers meat in all meals.} I also had an avocado that was waiting to be devoured, so I grilled that up too and had such a good lunch.

I really like warm things on salads.  Typing it out makes it sound kind of gross, but it's not. Kind of like the word moist.  It sounds really gross but a moist cake is delicious.

Ok, sorry - salad recipe...here you go.  

grilled tomato and avocado salad {makes one large salad}
-1 large green tomato - cut into thick slices
-1/2 a large avocado - cut into thick slices
-salad greens {whatever you have is fine}
-a little {like half an ounce} of shredded cheese.  I used danish havarti {OBSESSED!} but fresh parm or ricotta would both be good
-lemon juice from a few wedges of lemon
-a tiny drizzle of olive oil
-a tiny drizzle of honey 
-salt and pepper

1. Salt and pepper the tomato and avocado slices and grill. The tomatoes will take a little longer than the avocados so you might want to start with those.
2. Top a plate with salad greens, the warm tomato and avocado slices, and sprinkle on the cheese.  It will melt and be extra amazing.  Top the salad off with the lemon juice, olive oil, and a tiny drizzle of honey.  Yeah, I like to put sugar on my salads...but just a little and it makes such a difference - enjoy!

caprese and kale salad

Caprese salad is one of my most favorite salads ever.  It is perfect in the summer when tomatoes are at their best.  Lately I have been building this simple and delicious salad on a bed of kale.  The kale adds a nice crunch and makes me feel a little healthier.  If you aren't a kale fan, use any green you love.

I always top my caprese salads with a splash of balsamic vinegar, a tiny drizzle of olive oil, and sea salt. When Olivari Olive Oil asked me to try out their oil and post on the little things in life for their "year of the little" campaign, I knew I had to share this salad.  It is so simple, yet so amazing.  Totally one of the little things in life that makes me happy :).

caprese and kale salad {serves one}
-a cup {or more} of chopped kale 
-1 large tomato {I have been buying and loving heirlooms this summer}
-1 ounce of fresh mozzarella
-fresh basil {I like a lot}
-a splash of balsamic vinegar
-a tiny drizzle of olive oil {I use about two teaspoons}
-sea salt

To make this salad, just pile the kale onto a plate and top with sliced tomato, mozzarella, and chopped fresh basil.  Drizzle the balsamic and olive oil over the salad and sprinkle on a little bit of sea salt.

Olivari Olive Oil is celebrating "One Year of Little". Visit their Facebook page to learn why the little things are everything.

This is a sponsored conversation written by me on behalf of Olivari . The opinions and text are all mine.

roasted beet and goat cheese salad

When I was a kid, my parents used to eat pickled beets all the time.  Well, maybe it wasn't all the time but it seems like they were always appearing on our dinner table with my mom urging me to "try some!"

The look and smell of them made me sick.  I still have never tried a pickled beet, and believe me I have come a long way in my eating....  Maybe one day I will eat a pickled beet and love it.  For now I will stick with roasting them.

Roasted beets are pretty heavenly.  If you slice them super thin, they get crunchy like potato chips and make a great snack.  If you slice them a bit thicker {about 1/4"} they will be crisp on the outside but have a sweet, chewy center.  They.Are.So.Good.

Throw them on top of greens, top with a little goat cheese, some nuts {hazelnuts are my current salad fave}, and a little balsamic vinaigrette dressing.  It is an amazing little lunch or dinner.

In order to roast the beet - cut off the top, peel, and slice.  I put wax paper down on my cutting board so that it doesn't get stained red from the beet.

Toss the slices in olive oil, salt, and pepper and roast in a 400 degree over for about 45 minutes to an hour {depending on how thick the beet is cut}.

Top salad greens with the warm roasted beets, chopped hazelnuts, crumbled goat cheese, and balsamic vinaigrette dressing.

YUM.

thai peanut kale salad

My GOD, this salad is amazing.  I made it a week ago and ate it for lunch and dinner until it was gone.    When I find something I love, I pretty much eat it non-stop.  I go through phases with certain foods, eat them for a month straight, get sick of them, and switch to something else.  This salad is on the current favorite food rotation.

I got the idea for this delicious salad from this recipe post and created something similar based on my favorite "thai" ingredients.

I eat kale a lot and am really starting to like it.  At first I just ate it because I was supposed to, but now I love having it as a staple in my diet.  If you are a kale hater, this recipe does a great job of fooling anyone into eating kale.  It's sweet and peanut-ey and perfect. 

thai peanut kale salad {makes about four servings}
-1 large bowl of kale, chopped thin {I used one large bunch, removed the tick stems and thinly chopped}
-1 cup of shredded carrots {I bought pre-shredded}
-1 cup of shelled edamame beans {I bought frozen and steamed them}
-Add any other veggies you love....thinly sliced bell peppers and cucumbers would be amazing.    Maybe even some scallions or thinly sliced red cabbage.   Note, if you up the amount of veggies by a lot, you will want to double the dressing recipe.  The recipe below is really only enough for the kale, carrots, and edamame.

peanut dressing
-2 heaping spoonfuls of creamy all natural peanut butter {about 1/4 cup}
-1 tablespoon apple cider vinegar
-the juice from two limes
-2 tablespoons honey
-freshly grated ginger - about a tablespoon
-1 clove of garlic, crushed
-1 1/2 tablespoon of low sodium soy sauce

1. Put your veggies in a bowl and set aside.
2. Measure out the peanut butter in a seperate small bowl and microwave for about 20 seconds, just until it's easy to stir.  Whisk in the rest of the dressing ingredients and taste.  If it needs more salt, throw in a dash more of soy sauce.  If it is too bitter, an extra squeeze of honey.
3. Pour the dressing over the veggies and toss to coat.  Eat right away or refrigerate for up to 3 days.

I have been eating this salad with my favorite Trader Joe's potstickers.  It is the perfect, healthy, and quick lunch or dinner.

quesadillas - three ways

I love, love, love Mexican food.  If my husband didn't hate it so much, I would probably eat it even more than I already do...and I would definitely frequent Mexican restaurants more often.  Isn't it sad what we sacrifice for our marriages?  For me it's Mexican food and my sanity...haha.

I love making quesadillas when I am on my own for lunch or dinner.  I always have flour or corn tortillas in the fridge and they can be stuffed with just about anything for a super easy meal or snack.

quesadillas - three ways

 one - kale and corn 

 

Steam a half cup of corn kernels and mix with a cup of chopped kale and some fresh cilantro.  In a frying pan, lay down one tortilla, top with the kale/corn mixture, a little queso blanco, and a second tortilla.  Brown on each side for about 3 minutes.  Slice and enjoy with fresh salsa, sour cream, guacamole, etc.

two - bean and cheese

This option is a somewhat "traditional" quesadilla.  Just spread a large scoop refried beans {I like black, vegetarian refried beans} on a tortilla, sprinkle on some cheddar cheese, top with a second tortilla and brown on each side in a fry pan.  I like to eat mine with a little guacamole and salsa.

three - cinnamon and sugar

This is a lazy woman's crepe.  I love to make actual crepes, but sometimes two flour tortillas will satisfy that crazing in a just a few minutes.  To make these, simply spread a tablespoon of butter on one flour tortilla and sprinkle with lots and lots of cinnamon and sugar.  Top with a second flour tortilla and brown in a pan until the butter and sugar melt together into a sticky, buttery goodness.

Enjoy!

healthy cream of broccoli soup

In an effort to keep up with my January goals and eat more plants I have been making a lot of soup.  I love a meal that is comforting and healthy and can be made in one pot.

This creamy broccoli soup is vegan and super healthy.  I ate it with a grilled cheese, apple, and arugula sandwich.  SO good! It was the perfect lunch.

Healthy Cream of Broccoli Soup
-3 cups broccoli florets, roughly chopped
-2 cups cauliflower florets, roughly chopped
-1 cup chopped potato...any kind if fine, I used golden yukon potatoes
-1 medium onion, diced
-3 cloves of garlic, crushed
-1/2 cup hazelnuts
-5 cups vegetable broth
-salt, pepper, and olive oil

Heat two tablespoons of olive oil in a large soup pot over medium-high heat.  Add the onions, broccoli, cauliflower, and potatoes and saute for about five minutes.  Add the crushed garlic to the pan and continue to cook for another minute or two.

Finally, toss in the hazelnuts and pour in the vegetable broth.  Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes...until the vegetables are soft.

Blend the soup to your liking and season with salt and pepper.   So simple and delicious.

Roasted Apple + Butternut Squash Soup

This soup is so easy and delicious and as a bonus, it is also super healthy.  It is full of vitamin rich squash, it's very low fat, and has a nice sweet flavor.  I topped my soup with a tablespoon of low fat sour cream.  It was the perfect accompaniment. 

Roasted Apple + Butternut Squash Soup {makes about 5 servings}
-5 heaping cups of butternut squash, cut into large pieces {I'/ lazy so I just used 2 bags of pre-cut squash from Trader Joe's}
-1 large apple, cut into large pieces
-1 large onion, cut into large pieces
-6 cups of vegetable broth
-1/2 teaspoon of ground cinnamon
-1/2 teaspoon of ground ginger
-1/2 teaspoon of garlic powder
-salt, pepper, and about a tablespoon of olive oil


1. Set the oven at 400 degrees and lay the squash pieces, apple pieces, and onion pieces out onto a large baking sheet.  Sprinkle the cinnamon, ginger, a little salt and pepper, and one tablespoon olive oil over the squash, apple, and onion,  Use a large spoon or your hands to toss all together.
2. Roast for about 45 minutes.
3. Remove pan from oven and dump everything into a large soup pot.  Cover with 6 cups of vegetable stock and simmer for about 20 minutes.  
4. Turn off the heat and allow the soup to cool for a little before blending.  If I have time, I like for the soup to completely cool before I blend.  Blending hot liquids can be a little risky...if you decide to blend while the soup is still hot, crack open the lid of the blender and cover with a dish towel.  This will allow steam to escape and will prevent the soup from popping the lid off the blender....and burning you in the face {I had this happen once, it is not fun :)}.
5. Serve with sour cream on top and/or with a few crackers.

Enjoy!

p.s. If you are looking to lose a few pounds before Spring, this recipe is Love Food: Lose Weight approved!

Roasted Tomato and Red Pepper Soup

This soup is low maintenance, full of flavor, and low fat.  You can't go wrong!

Roasted Tomato and Red Pepper {makes 4 small servings}
-1 pound of tomatoes {I used a pack of Trader Joe's heirloom tomatoes}
-1 large red bell pepper
-1 large onion
-1/2 teaspoon garlic powder
-1 teaspoon dry oregano {fresh or dry}
-1 teaspoon basil {fresh or dry.....if you use fresh, use a small handful}
-a little olive oil
-salt and pepper
-1/4 cup low fat evaporated milk
-about 2 cups vegetable or chicken broth


1. Cut the tomatoes, red pepper, and onion into large pieces and spread out on a baking pan that is lined with foil.  Drizzle about a tablespoon of olive oil over the veggies and sprinkle a little salt, pepper, and the garlic powder on top.  Toss the veggies so all are well coated and bake in a 375 degree oven for about 30 minutes {until everything is tender}.
2. Remove pan from oven and set aside so that it can cool for about 20 minutes.
3. Spoon the roasted veggies into a blender and add about a cup of broth - just enough to get the blender going.  Blend until smooth {be careful if the vegetables are still hot}.
4. Pour the blended mixture into a large pot and add the evaporated milk and another cup of broth {or however much you need to achieve you desired thickness}.  Also stir in the oregano, basil, and some salt and pepper.  Bring the pot to a simmer, taste, and adjust seasonings if necessary.


I ate mine with a mozzarella and goat cheese grilled cheese on a thin bagel - yum!

Low Fat Broccoli and Cheese Soup

I figured this 12 days of soups thing would take me...oh, about 12 days.  I guess I was being a little too ambitious :).


My third soup is super easy, healthy, and, might I add, so delicious. Trust me, you won't miss all the fat and calories that come with a traditional broccoli and cheese soup.

Broccoli and Cheese Soup {serves 4}

- 3 cups of broccoli, chopped

-1 small onion, diced

-3 stalks of celery, diced

-2 cloves of garlic, minced

-1 small yellow potato {about ½ cup chopped}

-4 cups of chicken or vegetable broth

-1/2 cup fat free evaporated milk

-2 ounces shredded low fat sharp cheddar {or 1/2 cup}

-olive oil, salt, and pepper

1. In a large pot, heat one tablespoon of olive oil over medium heat.  Saute the onions, celery, potato, and broccoli for about 5 minutes.  Add in the garlic and cook for another minute.
2. Add the chicken broth and bring to a boil.  Reduce heat and simmer for about 20 minutes – until the broccoli and potatoes are soft.
3. Remove soup from the heat and stir in the fat free evaporated milk.  Allow to cool for about 20 minutes and blend {in batches} until smooth. 
4. Return the smooth soup to the pot and re-heat.  Stir in the cheese and taste.  Add a little salt and some pepper.