Monday, November 27, 2017

Ground Bison Tacos with Red Cabbage Slaw and Creamy Salsa

 In my opinion, tacos are one of the best foods (I'm sure you all agree). I love playing around with different flavor combinations and making them super colorful. My husband and I have recently been using ground bison for a variety of recipes because it's lean, protein-packed and delicious. After we ate these, we both agreed that they would be perfect with a side of guacamole and chips for added flavor and crunch. It's a simple weeknight meal that will get the whole family excited!



1. Combine slaw ingredients in a large bowl. Adjust seasonings as needed and set aside.


2. In a medium mixing bowl, combine the creamy salsa ingredients. Set aside. 


3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground bison and spices and cook until the bison is no longer pink, about 5-7 minutes. Meanwhile, warm your tortillas in a dry skillet over medium heat for 20 seconds per side, or until lightly softened. 



4. Place the warmed tortillas onto serving plates and top with slaw, bison and salsa. Finish with radishes and crumbled cheese.




Ground Bison Tacos with Red Cabbage Slaw and Creamy Salsa
Serves 4

All you need:
Slaw
1/2 head red cabbage, sliced thin
1 carrot, peeled into thin strips 
2 tablespoons olive oil
Juice of 1 lime
1 teaspoon honey (or agave)
1 tablespoon chopped cilantro
Salt and pepper, to taste

Creamy Salsa
1 cup sour cream
1 cup red salsa (mild or hot)
Juice of 1 lime

Taco Meat
1 tablespoon olive oil
1 pound ground bison
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cinnamon

8 corn tortillas, warmed
Sliced radish, for garnish
Crumbled cojita cheese, for garnish

All you do:
1. Combine slaw ingredients in a large bowl. Adjust seasonings as needed and set aside.
2. In a medium mixing bowl, combine the creamy salsa ingredients. Set aside. 
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground bison and spices and cook until the bison is no longer pink, about 5-7 minutes. Meanwhile, warm your tortillas in a dry skillet over medium heat for 20 seconds per side, or until lightly softened.
4. Place the warmed tortillas onto serving plates and top with slaw, bison and salsa. Finish with radishes and crumbled cheese. 


 

Saturday, November 25, 2017

Apple Cranberry Muffins with Granola Crumble


 The holidays always come and go so quickly. It seems like even after I plan the menu and buy all the ingredients I'm still left a pantry full of half-used flours, sugars, spices, etc. These muffins are a good way to use up some of those ingredients. They smell and taste like Christmas and would be a perfect addition to your holiday brunch! Serve these with hot cocoa, warm apple cider or hot tea.



1. Preheat oven to 375. Line 18 muffin cups with paper liners. 
2. Combine the flour, sugar, flaxseed, coconut, chia seeds, cinnamon, baking powder, baking soda and salt in a medium sized mixing bowl. 


3. In a separate large mixing bowl, whisk together the eggs, coconut oil, pumpkin, almond milk and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined. 



4. Fold in the diced apple and dried cranberries. Scoop the batter evenly into the prepared muffin cups. Sprinkle the tops with granola and bake for 20 minutes. 





5. Cool the muffins completely on a wire rack, then store in an airtight container for up to 4 days.



Apple Cranberry Muffins with Granola Crumble
Makes 18 muffins

All you need:
1 cup whole wheat flour
1 cup all-purpose flour 
1 cup coconut sugar (or regular sugar)
1/4 cup ground flaxseed
1/4 cup shredded unsweetened coconut
2 teaspoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt 
3 eggs
1/2 cup coconut oil, melted
1 cup pumpkin puree
1/2 cup unsweetened almond milk 
2 teaspoons pure vanilla extract 
1 sweet apple, cored and diced
1/2 cup reduced sugar dried cranberries 
1 cup vanilla almond granola 

All you do:
1. Preheat oven to 375. Line 18 muffin cups with paper liners. 
2. Combine the flour, sugar, flaxseed, coconut, chia seeds, cinnamon, baking powder, baking soda and salt in a medium sized mixing bowl. 
3. In a separate large mixing bowl, whisk together the eggs, coconut oil, pumpkin, almond milk and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined. 
4. Fold in the diced apple and dried cranberries. Scoop the batter evenly into the prepared muffin cups. Sprinkle the tops with granola and bake for 20 minutes. 
5. Cool the muffins completely on a wire rack, then store in an airtight container for up to 4 days.
 

Friday, November 17, 2017

Veggie Cashew Korma with Toasted Coconut Quinoa

 With thanksgiving right around the corner, I'm trying to fill my fridge with some light, healthy meals to enjoy until then. Like any curry dish, this gets better the longer it sits, so I actually prefer to make it ahead of time. The toasty cashews add creaminess and nuttiness (as well as a nice dose of protein) to the sauce, which pairs great with the veggies and quinoa. I recommend serving this topped with a drizzle of sriracha and a glass of sparkling white wine. So good!


1. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, sweet potatoes and carrots and cook for 5 minutes. Add the ginger and spices and cook for 3 minutes longer. 








2. Add the ground cashews, tomatoes and coconut milk and bring to a simmer. Turn heat to low and cook for 20 minutes. 


3. Meanwhile, bring quinoa, coconut milk, broth and salt to a boil in a saucepan. Cover, turn heat to low and cook until quinoa is fluffy, about 15 minutes. Finish with toasted coconut.







4. Stir peas into the korma and remove from heat. Finish with fresh lime juice. Scoop the quinoa into serving bowls and ladle the veggie korma over the top. Garnish with cashews and serve.







Veggie Cashew Korma with Toasted Coconut Quinoa
Serves 4

All you need:
1 tablespoon vegetable oil
1 yellow onion, diced
2 garlic cloves, minced
2 sweet potatoes, peeled and diced
3 carrots, peeled and diced
1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons curry powder
1 1/2 teaspoons garam masala
1 1/2 teaspoons kosher salt 
1/2 cup roasted unsalted cashews, finely ground (plus more cashews for garnish)
1 can diced fire roasted tomatoes, drained
1 can coconut milk
1 cup frozen peas
Juice of 1 lime

Quinoa
2 cups quinoa
1 can coconut milk
1 cup vegetable broth 
Pinch kosher salt
1/2 cup unsweetened shredded coconut, lightly toasted

All you do:
1. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, sweet potatoes and carrots and cook for 5 minutes. Add the ginger and spices and cook for 3 minutes longer. 
2. Add the ground cashews, tomatoes and coconut milk and bring to a simmer. Turn heat to low and cook for 20 minutes. 
3. Meanwhile, bring quinoa, coconut milk, broth and salt to a boil in a saucepan. Cover, turn heat to low and cook until quinoa is fluffy, about 15 minutes. Finish with toasted coconut.
4. Stir peas into the korma and remove from heat. Finish with fresh lime juice. Scoop the quinoa into serving bowls and ladle the veggie korma over the top. Garnish with cashews and serve. 
 

Tuesday, November 14, 2017

Jamaican Beef Stuffed Squash


The smell of sweet squash baking in the oven is reason alone to make this for dinner (and the spiced beef mixture adds a whole other dimension of fragrance and flavor). This meal is so fresh and one you can feel good about eating since it's the perfect combination of carbs, protein and fat - leaving you full and satisfied. Pair this with a glass of dark red wine and you have a meal that will easily help you warm up on these chilly evenings.



1. Preheat oven to 400. Line a baking sheet with foil and place the squash halves on top. Drizzle with olive oil, season with salt and pepper and roast for 40 minutes, or until tender. 

2. Meanwhile, melt olive oil and butter in a large skillet over medium-high heat. Add beef and cook until browned; transfer to a large mixing bowl. 



3. Add the onion, garlic, carrots and jalapeno to the pan and cook until softened, about 4 minutes. Add the remaining ingredients (minus the peanuts and cilantro) and cook for 3 minutes longer. Transfer to the same bowl as the beef and stir to combine. 





4. Scoop the beef mixture evenly into each squash well and bake for 10 minutes longer.


5. Once out of the oven, let the squash rest for 5 minutes, then garnish with crushed peanuts and cilantro.




Jamaican Beef Stuffed Squash 
Serves 4

All you need:
1 tablespoon olive oil
2 small butternut squash, halved and seeded

1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound lean ground beef
1 small yellow onion, diced
3 garlic cloves, minced 
2 small carrots, peeled and diced
1 jalapeno, seeded and chopped
2 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon ground cinnamon 
1 tablespoon reduced sodium tamari (or soy sauce)
1 tablespoon Worcestershire sauce 
1 teaspoon agave nectar
1 teaspoon hot sauce
1 cup beef stock 
1/4 cup golden raisins 

Crushed peanuts and chopped cilantro, for garnish 

All you do:
1. Preheat oven to 400. Line a baking sheet with foil and place the squash halves on top. Drizzle with olive oil, season with salt and pepper and roast for 40 minutes, or until tender. 
2. Meanwhile, melt olive oil and butter in a large skillet over medium-high heat. Add beef and cook until browned; transfer to a large mixing bowl. 
3. Add the onion, garlic, carrots and jalapeno to the pan and cook until softened, about 4 minutes. Add the remaining ingredients (minus the peanuts and cilantro) and cook for 3 minutes longer. Transfer to the same bowl as the beef and stir to combine. 
4. Scoop the beef mixture evenly into each squash well and bake for 10 minutes longer. 
5. Once out of the oven, let the squash rest for 5 minutes, then garnish with crushed peanuts and cilantro. 
 

Friday, November 10, 2017

Arugula Salad with Salmon, Goat Cheese and Peppadew Pepper Vinaigrette


With it's bright red and green colors, this salad is just begging to be served at a holiday lunch or brunch. The peppadew peppers add spicy and sweet flavor to the dressing (which you may want to double because it's so good). The dressing pairs perfectly with the peppery arugula, lemony salmon, creamy goat cheese and toasty almonds. Serve this with some crusty wholegrain bread and you've got an amazing, healthful meal in minutes.




1. Combine vinaigrette ingredients in a blender until smooth. Set aside.




2. Season salmon on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 4 minutes per side, or until golden brown and flaky. Finish with fresh lemon juice. 


3. Place 2 cups arugula into four serving bowls. Top with cooked salmon, goat cheese and almonds. Drizzle with vinaigrette and serve. 



Arugula Salad with Salmon, Goat Cheese and Peppadew Pepper Vinaigrette
Serves 4

All you need:
Vinaigrette
1/4 cup red wine vinegar
8 peppadew peppers
2 peeled garlic cloves
1 teaspoon Dijon mustard
1 teaspoon agave nectar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup olive oil

2 teaspoons olive oil
4 (6 oz.) salmon filets, skin removed
Salt and pepper, to taste
Juice of 1 lemon

8 cups baby arugula
4 oz. crumbled goat cheese
1/2 cup silvered almonds, toasted 

All you do:
1. Combine vinaigrette ingredients in a blender until smooth. Set aside.
2. Season salmon on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon and cook for 4 minutes per side, or until golden brown and flaky. Finish with fresh lemon juice. 
3. Place 2 cups arugula into four serving bowls. Top with cooked salmon, goat cheese and almonds. Drizzle with vinaigrette and serve.