Wednesday, October 28, 2015

Red Wine Braised Lentils with Creamy Yukon Gold Puree

If you grew up in Michigan, you know this cold, rainy weather was bound to get here at some point (boo). But warm soups and stews really help to brighten the day - and who doesn't love an excuse to eat comfort food? In this case, this comforting meal is actually good for you, too! Lentils add bulk to this dish, along with a wonderful flavor that blends perfectly with the red wine and veggies. Try serving this to your meat-loving friends and see if they don't go back for seconds...


1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add garlic and cook for 30 seconds. Add carrots, onion and celery and cook for 1 minute longer. 



2. Add wine and reduce by half. 

3. Add lentils and stir for 1 minute, then add the vegetable stock and tomatoes. Bring soup to a boil, reduce to a simmer and cook for 40 minutes, stirring occasionally. 





4. Meanwhile, boil potatoes until tender. Transfer to a food processor with the oil, butter, milk, garlic powder, salt and pepper and process until smooth. Adjust seasonings as needed. 



5. Finish lentils with Parmesan cheese and crushed red pepper. Season with salt and pepper.  


6. Scoop the creamy potato puree into bowls and ladle lentils over. Garnish with more cheese, if desired. 


Red Wine Braised Lentils with Creamy Yukon Gold Puree
Serves 6

All you need:
2 tablespoons olive oil
3 garlic cloves, minced
2 carrots, peeled and diced 
1 yellow onion, diced 
2 celery stalks, thinly sliced 
3/4 cup red wine 
1 1/2 cups dry lentils
4 cups vegetable stock
1 (14.5 oz.) can fire roasted tomatoes, undrained 
1/2 cup freshly grated Parmesan cheese
Pinch crushed red pepper flakes
Salt and freshly ground black pepper, to taste

Puree
3 pounds Yukon Gold potatoes, peeled and cubed 
1 tablespoon olive oil
2 tablespoons unsalted butter 
1/4 cup milk
1 tablespoon garlic powder
Salt and freshly ground black pepper, to taste

All you do:
1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add garlic and cook for 30 seconds. Add carrots, onion and celery and cook for 1 minute longer. 
2. Add wine and reduce by half. 
3. Add lentils and stir for 1 minute, then add the vegetable stock and tomatoes. Bring soup to a boil, reduce to a simmer and cook for 40 minutes, stirring occasionally. 
4. Meanwhile, boil potatoes until tender. Transfer to a food processor with the oil, butter, milk, garlic powder, salt and pepper and process until smooth. Adjust seasonings as needed. 
5. Finish lentils with Parmesan cheese and crushed red pepper. Season with salt and pepper. 
6. Scoop the creamy potato puree into bowls and ladle lentils over. Garnish with more cheese, if desired. 
 

Sunday, October 25, 2015

Sausage Stuffed Portobello Mushrooms with Basil Cream Sauce


 If you're looking for a quick dinner that's packed with protein and veggies, look no further. Portobello mushrooms are the perfect vessel for the delicious sausage and veggie filling. And the basil cream sauce (which is much lower calorie than your average cream sauce) brings all the flavors together. After we finished our dinner, Josh and I agreed this dish would also be amazing topped with a fried egg, so give that a try if you have any leftovers!

1. Preheat oven to 350 degrees. Line a baking sheet with foil. 
2. Place mushrooms on the baking sheet stem side down, coat with cooking spray and cook for 8 minutes. 


3. Meanwhile, cook sausage in a large skillet over medium-high heat until browned. Transfer to a bowl. 


4. In the same skillet, add the shallot, red pepper and spinach and cook for 1 minute. Pour over the cooked sausage. 


5. To the same bowl, add the sundried tomatoes, parsley, basil, garlic powder, breadcrumbs, milk, cheese and eggs and stir to combine. Season with salt and pepper. 

6. Fill mushroom caps with the sausage mixture and cook in a baking dish for 20 minutes. 

7. While the mushrooms bake, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic powder and flour and cook for 30 seconds. Whisk in milk and chicken broth and cook until sauce is slightly thickened. Finish with cheese and basil; season with salt and pepper. 



8. Once the mushrooms come out of the oven, drizzle with sauce and serve. 


Sausage Stuffed Portobello Mushrooms with Basil Cream Sauce
Serves 4

All you need:
4 large portobello mushroom caps, stems and gills removed 
3/4 pound hot Italian sausage (or mild if you like)
2 shallots, minced 
1 red pepper, diced 
2 cups baby spinach 
1/4 cup julienned sundried tomatoes 
5 fresh basil leaves, chopped 
2 teaspoons garlic powder 
1 cup whole wheat panko breadcrumbs 
1/4 cup milk 
1/4 cup freshly grated Parmesan cheese 
2 eggs
Salt and pepper, to taste 

Cream Sauce
1 tablespoon olive oil
1 teaspoon garlic powder
2 tablespoons flour
1 cup milk
1/2 cup chicken broth 
1/4 cup freshly grated Parmesan cheese
5 fresh basil leaves, chopped 
Salt and pepper, to taste

All you do:
1. Preheat oven to 350 degrees. Line a baking sheet with foil. 
2. Place mushrooms on the baking sheet stem side down, coat with cooking spray and cook for 8 minutes. 
3. Meanwhile, cook sausage in a large skillet over medium-high heat until browned. Transfer to a bowl. 
4. In the same skillet, add the shallot, red pepper and spinach and cook for 1 minute. Pour over the cooked sausage. 
5. To the same bowl, add the sundried tomatoes, parsley, basil, garlic powder, breadcrumbs, milk, cheese and eggs and stir to combine. Season with salt and pepper. 
6. Fill mushroom caps with the sausage mixture and cook in a baking dish for 20 minutes. 
7. While the mushrooms bake, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic powder and flour and cook for 30 seconds. Whisk in milk and chicken broth and cook until sauce is slightly thickened. Finish with cheese and basil; season with salt and pepper. 
8. Once the mushrooms come out of the oven, drizzle with sauce and serve.
 

Friday, October 23, 2015

Apple Cinnamon Overnight Oats


 With hectic schedules, sometimes we find it hard to make a healthy breakfast that will keep us full until lunchtime. These oats are the answer. You can make a big batch ahead of time and enjoy it throughout the week. Top with your favorite fruit, nuts, chocolate chips - whatever you like!


1. In a mixing bowl, combine all ingredients. 


2. Separate oatmeal mixture into 4 small mason jars or storage containers and refrigerate overnight. 

3. Top with diced apples and granola and enjoy! (Note: this can be eaten up to 4 days after you make it, as long as you keep it refrigerated.) 


Apple Cinnamon Overnight Oats
Serves 4

All you need:
2 cups oats 
1 cup coconut milk 
1 cup coconut yogurt 
1/2 cup golden raisins 
1/2 cup grated apples 
1/2 cup shredded unsweetened coconut 
2 tablespoons pure maple syrup (or honey)
1 teaspoon ground cinnamon 
1 tablespoon chia seeds 
Diced apples and granola, for topping (optional)

All you do:
1. In a mixing bowl, combine all ingredients. 
2. Separate into 4 small mason jars or storage containers and refrigerate overnight. 
3. Top with diced apples and granola and enjoy! (Note: this can be eaten up to 4 days after you make it, as long as you keep it refrigerated.) 
 

Wednesday, October 21, 2015

Turkey Meatloaf Burgers with Cranberry Aioli


As turkey day approaches (my favorite holiday), I can't help but start to crave those yummy flavors. I mean, who doesn't love turkey and cranberry sauce? These burgers are sure to be a family favorite and they are a dish you can feel good about eating since they're full of lean protein!


1. Combine aioli ingredients in a small bowl. Set aside. 


2. Heat olive oil in a skillet over medium-high heat. Add onion, carrot and celery and cook for 2 minutes. Turn heat off and allow to cool slightly. 


3. Place ground turkey in a large mixing bowl. Add cooked veggies, nuts, breadcrumbs, egg, milk, parsley, sage, salt and pepper and mix until well combined. Shape into eight patties. 



4. Warm a nonstick griddle or pan over medium heat and coat with cooking spray. Cook burgers for 4-5 minutes per side, or until cooked through. Top each with cheese and allow to melt slightly then turn heat off. 



5. Spread aioli onto each bun half and top 8 halves with burgers and spinach. Serve. 




Turkey Meatloaf Burgers with Cranberry Aioli 
Serves 8

All you need:
Aioli
1/4 cup whole berry cranberry sauce 
3/4 cup mayo 
1 teaspoon dried rosemary 
1 teaspoon Dijon mustard 
Zest of 1 orange 

Burgers
1 tablespoon olive oil 
1 small yellow onion, diced 
1 carrot, peeled and diced 
1 celery stalk, diced 
1 1/2 lb. 93% lean ground turkey 
1/4 cup toasted pinenuts 
1/4 cup toasted almonds 
1 cup seasoned breadcrumbs 
1 egg
1/3 cup milk 
1/4 bunch parsley, chopped 
5 fresh sage leaves, chopped 
Salt and pepper, to taste 
Nonstick cooking spray 

8 slices provolone cheese
Fresh spinach, for topping
8 onion rolls, split 

All you do: 
1. Combine aioli ingredients in a small bowl. Set aside. 
2. Heat olive oil in a skillet over medium-high heat. Add onion, carrot and celery and cook for 2 minutes. Turn heat off and allow to cool slightly. 
3. Place ground turkey in a large mixing bowl. Add cooked veggies, nuts, breadcrumbs, egg, milk, parsley, sage, salt and pepper and mix until well combined. Shape into eight patties. 
4. Warm a nonstick griddle or pan over medium heat and coat with cooking spray. Cook burgers for 4-5 minutes per side, or until cooked through. Top each with cheese and allow to melt slightly then turn heat off. 
5. Spread aioli onto each bun half and top 8 halves with burgers and spinach. Serve. 
 

Monday, October 19, 2015

Trail Mix Grain Salad with Herb Vinaigrette

 This salad makes the perfect lunch because it's full of protein and fiber, can stay at room temperature and keeps you full longer. Oh, and it tastes amazing too! Take advantage of the bulk bins at your grocery store to save money on the ingredients like nuts, grains and dried fruit.


1. Combine vinaigrette ingredients in a blender and process until smooth. 

2. Place kale in a large mixing bowl and pour 1/2 of the vinaigrette over. Massage with your hands for 1-2 minutes, or until broken down slightly. 


3. Add the wheatberries, quinoa, cherries, apricots, hazelnuts, cashews and coconut to the bowl. Drizzle the remaining dressing over and toss to combine. 




Trail Mix Grain Salad with Herb Vinaigrette
Serves 6

All you need:
Vinaigrette 
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey mustard (or Dijon mustard)
Zest and juice of 1 lemon 
2 garlic cloves, chopped 
2 tablespoons chopped parsley 
2 tablespoons chopped basil 
Salt and pepper, to taste 

1 bunch kale, stemmed and chopped 
1 cup cooked wheatberries 
1 cup cooked quinoa 
1/2 cup dried cherries 
1/4 cup dried apricots, chopped 
1/2 cup toasted chopped hazelnuts 
1/2 cup roasted salted cashews 
1/2 cup toasted coconut flakes 

All you do:
1. Combine vinaigrette ingredients in a blender and process until smooth. 
2. Place kale in a large mixing bowl and pour 1/2 of the vinaigrette over. Massage with your hands for 1-2 minutes, or until broken down slightly. 
3. Add the wheatberries, quinoa, cherries, apricots, hazelnuts, cashews and coconut to the bowl. Drizzle the remaining dressing over and toss to combine.