Tuesday, June 30, 2015

Sweet Potato and White Bean Patties with Avocado Chipotle Crema


As you all know, it's one of my goals in life to get everyone to enjoy vegetables. You know it's a successful dinner when your meat-loving husband goes back for seconds and there isn't an ounce of meat. However, this meal is still super packed with protein, fiber and flavor! The chipotle crema on top just takes it to another level. This would be a wonderful to-go lunch to take to work as well. Enjoy!


1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Microwave each sweet potato for 8 minutes. Allow to cool slightly, then cut in half and scoop the flesh into a large mixing bowl.


3. Add the beans, onion, garlic, tahini, cumin, chili powder, salt, egg and breadcrumbs and mix with your (clean!) hands until well incorporated (squish the beans a bit as you go).


4. Heat olive oil in a non-stick skillet over medium heat. Cook patties for 2 minutes per side, then transfer to the baking sheet. Place in the oven and cook for 8 minutes longer.


5. Meanwhile, combine the crema ingredients in a food processor or blender. Transfer to a serving bowl.


6. Squeeze fresh lemon juice over the patties. Top each with a dollop of crema and serve.


Sweet Potato and White Bean Patties with Avocado Chipotle Crema
Serves 6

All you need:
2 sweet potatoes
2 (15 oz.) cans cannellini beans, drained and rinsed
1 small yellow onion, diced
2 garlic cloves, minced
2 tablespoons tahini
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup plain breadcrumbs
2 tablespoons olive oil
Juice of 1 lemon

Crema
1 (5 oz.) plain Greek yogurt
Juice of 1 lemon
1 ripe avocado, peeled and pitted
1 garlic clove, minced
2 canned chipotle peppers in adobo
Salt, to taste

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Microwave each sweet potato for 8 minutes. Allow to cool slightly, then cut in half and scoop the flesh into a large mixing bowl.
3. Add the beans, onion, garlic, tahini, cumin, chili powder, salt, egg and breadcrumbs and mix with your (clean!) hands until well incorporated (squish the beans a bit as you go).
4. Heat olive oil in a non-stick skillet over medium heat. Cook patties for 2 minutes per side, then transfer to the baking sheet. Place in the oven and cook for 8 minutes longer.
5. Meanwhile, combine the crema ingredients in a food processor or blender. Transfer to a serving bowl.
6. Squeeze fresh lemon juice over the patties. Top each with a dollop of crema and serve.


Saturday, June 27, 2015

Roasted Chicken with Olives, Dates and Toasted Pinenuts


I absolutely love the combination of sweet and salty and this sauce definitely covers all those flavors. We always have olives in the fridge and I never thought of pairing them with dates, but once they're paired with the yummy, buttery roasted chicken and toasty pinenuts, it totally works. This meal would be wonderful for entertaining, but because it's ready in under 30 minutes, it would also be great during the week as well! 


1. Preheat oven to 425. Season chicken with salt and pepper.


2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken, skin side down, for 5 minutes (you may need to work in batches depending on the size of your skillet). Transfer to a plate.


3. Drain the fat and add the remaining tablespoon of oil to the pan along with the butter, shallots, dates and olives. Cook, stirring often, for 2 minutes.


4. Add the chicken back to the pan and transfer to the oven. Bake for 20 minutes.



5. Finish chicken with lemon juice and sprinkle with pinenuts. Serve with couscous, if desired.


Roasted Chicken with Olives, Dates and Toasted Pinenuts
Serves 4

All you need:
2 tablespoons olive oil, divided
1 (4-5 lb.) chicken, cut into eight pieces
1 tablespoon unsalted butter
2 shallots, minced
8 pitted dates, chopped
1/2 cup pitted green olives, halved
Juice of 1 lemon
1/4 cup pinenuts, toasted
Couscous, for serving (optional)

All you do:
1. Preheat oven to 425. Season chicken with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken, skin side down, for 5 minutes (you may need to work in batches depending on the size of your skillet). Transfer to a plate.
3. Drain the fat and add the remaining tablespoon of oil to the pan along with the butter, shallots, dates and olives. Cook, stirring often, for 2 minutes.
4. Add the chicken back to the pan and transfer to the oven. Bake for 20 minutes.
5. Finish chicken with lemon juice and sprinkle with pinenuts. Serve with couscous, if desired.


Sunday, June 21, 2015

Strawberry, Lemon and Poppyseed Mini Muffins


Happy first day of summer - wooooooo! And it probably the most beautiful day we've had so far this year. While at the grocery store this afternoon, the display of bright red strawberries caught my eye and I got super excited to cook with them. These muffins are super moist thanks to the coconut oil and Greek yogurt. The lemon zest provides that "pop" of flavor that will keep you going back for more. 

These little gems are perfect for breakfast or a snack on the go!


1. Preheat oven to 375. Coat 3 mini muffin tins with cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, salt, sugar and poppy seeds.

3. In a separate bowl, combine the egg, milk, coconut oil, yogurt and lemon zest/juice. Add to the dry ingredients and stir to combine.



4. Fold in the strawberries. Scoop the batter into each muffin pan.



5. Bake muffins for 20 minutes. Allow to cool before serving. (Store any extra muffins in an airtight container.)



Strawberry, Lemon & Poppyseed Mini Muffins
Makes 2 1/2 dozen

All you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon poppy seeds
1 egg, beaten
1 1/2 cups milk
1/4 cup coconut oil, melted
1/4 cup plain Greek yogurt
Juice and zest of 1 lemon
1 1/4 cups chopped strawberries

All you do:
1. Preheat oven to 375. Coat 3 mini muffin tins with cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, salt, sugar and poppy seeds.
3. In a separate bowl, combine the egg, milk, coconut oil, yogurt and lemon zest/juice. Add to the dry ingredients and stir to combine.
4. Fold in the strawberries. Scoop the batter into each muffin pan.
5. Bake muffins for 20 minutes. Allow to cool before serving. (Store any extra muffins in an airtight container.)

Wednesday, June 10, 2015

Parmesan Turkey Meatballs with Zucchini Noodles


Lately I've been trying to challenge myself to cook dinners that are 15 dollars or less to convince my clients that cooking healthy food on a budget is totally do-able. This meal is not only inexpensive, but it packs so much nutritional value. And while zucchini isn't everyone's favorite veggie because it has a tendency to be watery, by making them into noodles and lightly sautéing them, they still have a good bite. If you have leftovers, simply pack in tupperware and heat for lunch the next day!


1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrot, onion and garlic and cook until slightly soft, about 3 minutes. Season with salt and pepper. Turn heat off and allow veggies to cool slightly.


3. Place ground turkey in a mixing bowl. Add parsley, egg, breadcrumbs, cheese and 1/2 the cooked veggies. Using your (clean!) hands, mix to combine. Shape into tablespoon size balls and place on a baking sheet. Cook for 20 minutes.



4. Meanwhile, add crushed tomatoes and tomato paste to the remaining cooked veggies. Bring to a simmer over medium heat and cook for 10 minutes.


5. In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add zucchini noodles and cook for 1 minute or until slightly soft. Season with salt and pepper and set aside.


6. Combine cooked meatballs with sauce and serve over the zucchini noodles.




Parmesan Turkey Meatballs with Zucchini Noodles 
Serves 4

All you need:
2 tablespoons olive oil, divided
1 small carrot, diced
1 small yellow onion, diced
2 garlic cloves, minced
1 pound 93% lean ground turkey
1/4 bunch flat leaf parsley, chopped
1 egg
1/2 cup Italian breadcrumbs
1/4 cup shredded Parmesan cheese
1 (28 oz.) can crushed tomatoes with basil and garlic
2 tablespoons tomato paste
4 zucchinis, spiralized into "noodles" (or peeled into long strips)

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrot, onion and garlic and cook until slightly soft, about 3 minutes. Season with salt and pepper. Turn heat off and allow veggies to cool slightly.
3. Place ground turkey in a mixing bowl. Add parsley, egg, breadcrumbs, cheese and 1/2 the cooked veggies. Using your (clean!) hands, mix to combine. Shape into tablespoon size balls and place on a baking sheet. Cook for 20 minutes.
4. Meanwhile, add crushed tomatoes and tomato paste to the remaining cooked veggies. Bring to a simmer over medium heat and cook for 10 minutes.
5. In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add zucchini noodles and cook for 1 minute or until slightly soft. Season with salt and pepper and set aside.
6. Combine cooked meatballs with sauce and serve over the zucchini noodles.