Author: we eat for real

An Abundance of Basil and Zucchini…

SNACKS

  1. Honey Cinnamon Greek Yogurt
  2. Zucchini Brownies

A quick, sweet, and creamy snack – Honey Cinnamon Greek Yogurt.  No need to buy premade flavored yogurt.  Have you ever looked at the ingredients in those suckers? Bad news!  If individual servings are a go to work or school snack, buy a large container of plain Greek organic yogurt and mix up a big batch.  Make individual servings on the weekend for the entire week!

Zucchini brownies is a family favorite when zucchini are over flowing in the fridge.  I promise, these brownies do not taste like zucchini.  They are cake-like chocolate goodies that hit the spot!  Please don’t judge them from my picture – it does them no justice 😦

DINNERS

  1. Zoodles Puttanesca With Pan Seared Chicken Sausage
  2. Balsamic Vinegar Chicken with Fresh Tomatoes & Our Take on Smashing Tomato’s House Salad
  3. Zucchini & Tomato Feta Bake With Pan Seared Chicken Sausage
  4. Cheesy Potato Frittata
  5. Avocado Turkey Burgers & Creamy Coleslaw

I found a new favorite recipe this week – Zoodles Puttanesca.  Rumor has it that Italian ladies of the night lured men with this dish.  While other possible origins for this recipe are out there, I’m buying this one because the aroma wafting from the skillet is most definitely enticing!  One bite and you’re sure to fall in lust too!

Balsamic Vinegar Chicken is a great dish for entertaining that requires little effort.  Pan sear some chicken to lock in the juices, top the chicken with several fresh ingredients, and bake!

Zucchini & Tomato Feta Bake is a great recipe to incorporate zucchini or yellow squash and tomatoes.  Garlic, basil, and feta are added to the mix and everything is baked to perfection.  This is a great addition to any meal.

I love a frittata as a fast and easy meal.  The Cheesy Potato Frittata is no exception.  Just about any potato variety can work in this recipe.  Add an Organic Greens Salad to go with the frittata and you’ve got a winner!

It just isn’t summer without burgers.  Red meat burgers are not a common meal in my house.  I have nothing against them, they just aren’t my favorite.  However, I do like a turkey burger, if the seasonings are right.  The Avocado Turkey Burger is an example of a potentially great recipe (with a bit of a seasonings face-lift).  Some cumin will make this burger go from good to great.  No changes are needed for Creamy Coleslaw – it’s great, time after time.

EXTRA

  1. What to do with tons of basil leaves.

Hope something makes your belly smile!

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Honey Cinnamon Greek Yogurt

  • ½ c. plain organic Greek yogurt
  • 1-2 T. local honey (adjust to desired sweetness)
  • ½ t. ground cinnamon
  • Pinch of sea salt
  • 1 T. granola (check labels – granola can be full of added sugar)

Directions: In a small serving bowl, stir all ingredients together. Enjoy as is, or top with your favorite granola for some added crunch!

Zucchini Brownies

 Adapted from Carpe Season

  • 1 + 3/4 c. whole white wheat flour
  • 1/2 c. unsweetened cocoa powder
  • 1/2 t. baking soda
  • 1/2 t. sea salt
  • 3 c. organic zucchini, partially peeled and shredded
  • 1 organic egg
  • 1/2 c. organic honey (alternative: maple syrup)
  • 3/4 c. organic coconut palm sugar
  • 1/2 c. organic plain Greek yogurt
  • 1/2 c. olive oil (alternative: softened coconut oil)
  • 1 t. organic vanilla extract
  • 1 c. clean dark chocolate bar, chopped (try: liberty chocolate)

Directions: Preheat oven to 350 degrees. Lightly spray two 8” round pans with olive oil. In a large bowl, whisk together the wet ingredients. Mix the zucchini into the wet mixture. In a smaller bowl, mix together the dry ingredients (flour, cocoa, baking soda, sea salt). Add the dry ingredients to the wet ingredients and gently combine (do not over mix). Gently stir in the chocolate OR add it to the top of the batter (just prior to baking). Pour the batter into the two baking dishes. Bake for approximately 25 minutes. Allow to cool slightly before slicing.

No round pans? No problem.  Use a 13 x 9 rectangular pan and bake for 35-40 minutes.

Zoodles Puttanesca with Pan Seared Chicken Sausage

Adapted from The Londoner

  • 6 organic zucchini (alternative: zucchini and/or yellow squash)
  • 3-4 T. olive oil, depending on your skillet size
  • 3-4 cloves of garlic, minced
  • 5-6 anchovies (alternative: anchovy paste)
  • 1/8 to ¼ t. chili flakes, depending on your heat preference
  • 2 T. capers, do NOT rinse
  • 1/3 c. black olives
  • 2 cans, diced organic tomatoes
  • Parmesan, to sprinkle on

Directions: Use a spiralizer tool to create zucchini noodles (a.k.a. zoodles). Set them aside.

Warm a skillet to medium heat. Add the chicken sausage, turning every 3-4 minutes. While this continues to heat, begin preparing the Puttanesca…

Warm a large skillet to just below medium heat. Add enough olive oil to coat the bottom of the skillet. Add the minced garlic, and allow it to sizzle for 30 seconds. Next, add the anchovies to the oil. Don’t worry, you won’t have to look at these guys for very long.  They will dissolve and serve as flavor only for this amazing sauce. Finally, add the chili flakes that add both flavor and heat to the oil. Give everything a stir.

While the sauce bubbles at the edges and smells up the kitchen something fiercely delicious, give the olives and capers a rough chop before adding them to the skillet. Finally, stir in the final ingredient – canned tomatoes. Adjust your skillet heat so that a little bit of simmering is happening to marry all the flavors.

Using tongs, add the zoodles to the sauce.  Toss them to evenly heat and coat them with the sauce. Once plated, drizzle with olive oil and Parmesan cheese!

Serve with grilled or pan seared preservative free chicken sausage.

Balsamic Vinegar Chicken with Fresh Tomatoes & Our Take on Smashing Tomato’s House Salad

 Adapted from Amazing Pinterest World

Balsamic Vinegar Chicken

Chicken Preparation

  • 4 organic, boneless/skinless chicken breasts
  • Sea salt/pepper, freshly ground
  • 1/3 T. 21 Trader Joe’s Seasoning Salute, optional
  • ½ T. olive oil
  • 1/2 red onion, sliced

Basil Sauce

  • 4 – 5 garlic cloves, minced
  • 1 c. fresh basil, chopped
  • 1 T. olive oil
  • 1 t. balsamic vinegar
  • 1/4 c. water
  • ¼ c. Parmesan cheese
  • ¼ t. each sea salt/pepper, freshly ground

Chicken Toppings

  • 1 c. mushrooms, sliced
  • 2 large organic tomatoes, chopped, (alternative: 1 pkg. organic cherry or grape tomatoes, halved)
  • ¼ c. organic Mozzarella Cheese, shredded

Directions: Warm a skillet to medium heat. Season both sides of the chicken with salt/pepper. I also added a few dashes of Trader Joe’s 21 Seasoning Salute to each side. Add olive oil to the skillet. Sear the chicken for about 4 minutes on each side to lock in the juices. Note: The chicken will not be fully cooked. You’re going to finish the cooking in the oven. After flipping the chicken, add the red onion to the pan. Let the onion fill in any spaces that the chicken is not touching.

Preheat the oven to 375 degrees.

While the chicken is searing, prepare the basil sauce in a blender or food processor.  Puree all of the basil sauce ingredients: garlic cloves, basil leaves, balsamic vinegar, water, Parmesan cheese, salt/pepper.

Line a lasagna pan with foil. Add the seared chicken. Pour the basil sauce over the chicken.  Next, add the onions, mushrooms, and finally the tomatoes.

Bake uncovered for 30 to 40 minutes, or until the chicken is fully cooked. During the last 5 minutes of baking, top with the mozzarella cheese.

Finish each serving with a drizzling of olive oil and freshly chopped basil.

Our Take on Smashing Tomato’s House Salad

Salad

  • Organic greens of your choice
  • ¼ c. chopped walnuts
  • 1/2 red onion, thinly sliced
  • ¼ c. shredded Parmesan cheese

Salad Dressing

  • 3 T. red wine vinegar or balsamic vinegar
  • 2 T. extra-virgin olive oil
  • 1 T. Dijon mustard, optional
  • 1 t. honey, optional
  • Sea salt and freshly ground black pepper, to taste

Zucchini & Tomato Feta Bake With Pan Seared Chicken Sausage

Adapted from Nami Nami

  • 2-3 organic yellow squash and/or zucchini
  • 3 large organic tomatoes (alternative 5-6 roma size organic tomatoes)
  • 4-6 large garlic cloves, peeled
  • 2 oz. feta cheese
  • 4 T. extra-virgin olive oil + more for drizzling
  • 2 T. fresh basil, chopped
  • 1 t. dried oregano
  • Freshly ground sea salt/ black pepper

Directions: Preheat the oven to 400 degrees. Cut squash into ¼ inch slices. Cut each large tomato into 6 wedges. Lightly spray a round baking dish with olive oil. Alternate the squash slices and tomato wedges in a circular pattern. Push whole garlic cloves between the vegetables. In a small bowl, mash the olive oil, basil, oregano, & salt/pepper. Pour the mixture over the vegetables. Add a drizzle of olive oil.  Bake for 30-45 minutes or until vegetables have softened.

Serve with grilled or pan seared preservative free chicken sausage.

Cheesy Potato Frittata

 Adapted from Clean Eating Magazine

  • 8 organic new potatoes, scrubbed well and cut into 1/2-inch cubes
  • 5 organic eggs, (alternative: 1 large organic egg plus 6 organic egg whites)
  • 2 T. organic milk (alternative: organic almond milk)
  • 1/4 c. fresh parsley, finely chopped
  • 1 T. fresh thyme, chopped (alternative: 1 t. dry seasoning thyme)
  • 1/2 t. each sea/salt black pepper, freshly ground
  • 1 t. healthy oil (ideas: olive oil, coconut oil, avocado oil)
  • 1/2 red or yellow onion, chopped
  • 2 garlic cloves, minced
  • ¼ c. organic sharp cheddar cheese, shredded
  • Organic plain Greek Yogurt, optional topping
  • Green onion, finely chopped, optional topping
  • Tobasco style hot sauce, optional topping

Directions: Boil or microwave the potatoes until slightly softened.  In a medium bowl, whisk together the eggs, milk, parsley, thyme, and salt/pepper.  Set aside.  Warm a skillet to medium heat.  Add olive oil to coat the skillet. Add the onion and cook until translucent.  Add the garlic and stir.  Allow to cook until fragrant (about a minute).  Scrape the bottom of the skillet to minimize sticking.  Pour the egg mixture in the skillet, and roll the pan around to evenly cover the bottom.  Allow the eggs to cook and firm up (approximately 10 minutes).  Evenly sprinkle the cheese over the eggs.  Cover the skillet and reduce the heat slightly to low/medium and allow to cook an additional 10 minutes. Remove from the heat and allow to cook slightly before cutting.  If desired, top slices with a dollop of Greek yogurt, green onion, and/or a few dashes of hot sauce.

Avocado Turkey Burgers & Creamy Coleslaw

 Adapted from My Fridge Food, Eat Clean Diet

Creamy Coleslaw

Adapted from Eat Clean Diet

  • 1/4 c. organic mayonnaise
  • 1/4 c. organic plain Greek yogurt
  • 1 T. honey
  • 1 T. white vinegar (alternatives: red wine vinegar or apple cider)
  • 1 T. fresh squeezed lemon juice
  • 1/2 t. sea salt
  • fresh ground black pepper
  • 4 c. shredded cabbage
  • 1/2 c. shredded organic carrot

Directions: In a serving bowl, whisk together the first, seven ingredients (mayo, yogurt, honey, vinegar, lemon juice, salt, pepper). Stir in the shredded cabbage and carrots. Taste and season with salt/pepper, if needed. Refrigerate until ready to serve.

Tip: The longer you refrigerate, the better it gets. Make it a day ahead of time, if you’d prefer.

Burgers

Adapted from My Fridge Food

  • 1 lb. all natural ground turkey
  • 1/2 ripe avocado
  • 1/2 c. grated Parmesan
  • Sea salt/pepper
  • ½ t. garlic powder
  • 1 t. cumin – I will add this next time!

Directions: In a large bowl, add the ground turkey, avocado, Parmesan cheese, salt/pepper, garlic powder, and cumin. Mix thoroughly and form into 5 patties.  Pan sear or grill on medium/high heat for approximately 6 to 7 minutes per side, flipping only one time.  Allow to rest a few minutes before serving to ensure the juices remain intact.

Note: I originally made this without cumin.  I highly recommend the addition of some cumin. It pairs well with turkey and will most certainly make this burger great!

What to do with tons of basil leaves … chop and freeze it.

I have lots of fresh basil leaves from my CSA, but I cannot use them all before they go bad.  My solution: roughly chop the basil and add 1 tablespoon to individual silicone cups or ice cube trays.  Add just enough olive oil or water to cover the basil and freeze.  Once frozen, pop them from the containers and store them in a baggie.  When needed, defrost them or drop them into soups/sauces for indisputable, delicious flavor!

Community Supported Agriculture = Fresh Summer Meals

On the Menu This Week:

SNACKS

  1. Zucchini Chocolate Chip Cookies
  2. Not Quite Caprese Salad

DINNERS

  1. Quick Cucumber, Dill, Feta, & Avocado Salad with Grilled Chicken
  2. Corn and Tomato Pizza With Cilantro and Goat Cheese
  3. Sweet Corn With Beets and Basil With Grilled Chicken Sausage
  4. Cilantro Quinoa Turkey Burgers with Balsamic Watermelon Salad
  5. Lemon Ricotta Pancakes with Bacon

As I mentioned before, I’m playing with the formatting on We Eat For Real. I like things organized and simplified.

SNACK NOTES:

Zucchini and tomatoes continue to come in each week from my CSA (Lazy Eight Stock Farm).  While they are typcially what you might think of for snacks, they definitely can be…  Zucchini Chocolate Chip Cookies are fab! They are cake-like and chocolatey. They do not have a zucchiniey [yes, I made up that word] flavor. If your family will freak with flecks of green, peel the zucchini before pureeing. While they lose some nutritional value without the peel, the flesh still packs a nutritional punch. You win some, you lose some!

I dream of Italy, often. So when I have fresh tomatoes and basil (but no Mozzarella), I make Not Quite Caprese Salads. It’s definitely reminiscent of a Caprese Salad and hits the spot on any summer day. It’s great midday snack, lunch item, or dinner side dish too.

DINNER NOTES:

Two meals repeats because the family requested them – Corn and Tomato Pizza with Cilantro and Goat Cheese and Lemon Ricotta Pancakes. These are tried and true winners. I’ve entertained with this pizza several times too.  The pancakes would make a great Sunday brunch menu item. Pancakes for brunches are perfect because you can make several batches and keep them warm in the oven (200 degrees) until guests are ready to eat. The Balsamic Watermelon Salad has been seen on We Eat For Real before but with chicken. This week, it served as a salad to go with burgers. If you haven’t jumped on the watermelon and feta salad train yet…toot toot, get on board! What are you waiting for??

I gotta be honest; I stretched myself and the hubby this week with the Sweet Corn with Beets and Basil recipe. Beets prepared using the boiling method is typically something I bypass and never look back. When I came across this recipe, I thought that the flavor combination of basil and sweet corn could work if I added some goat cheese. I was right, if I do say so myself! This dish was “slammin,” to quote my family when something is delicious. The only reason there were any leftovers was because I made a small container for lunch prior to serving 😉

I’m happy to have found the Cilantro Quinoa Turkey Burger recipe.  Great flavor and with just three ingredients, they are ready in no time. Do these burgers a solid and slather on some mashed avocado. Make it even better with sliced tomatoes and red onions. My seven year old at a one-half of burger with all of the toppings and then asked for the other half. (That rarely happens with burgers). Try them with whole wheat pita pockets for something different too!

Quick Cucumber, Dill, Feta, & Avocado Salad with Grilled Chicken is a great summer dinner option that is ready in a flash. It would be great for a summer dinner party. It’s creamy, tangy, and crunchy flavor and textures are sure to be a crowd pleaser.

Hope something makes your belly smile…

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Let’s Talk Tahini

What is tahini? It’s ground sesame seeds. It has a smooth, nut butter consistency and a nutty flavor that is slightly bitter. It makes for deliciously creamy sauces, dips, & dressings. If you’re like me, you had limited tahini recipes in your repertoire – until now.

When researching recipes for weekly meal plans, I came across one with tahini that looked fantastic. Knowing that tahini isn’t a common or necessarily cheap ingredient, I wanted to include it in several recipes if I was going to spend the money on it.

So, If you are cooking with me this week, add tahini to your grocery list 🙂

Let’s start with the The Roasted Beet (and their greens) Quinoa Salad. This is a great way to ease yourself into tahini because it’s in the dressing. This salad packs a powerful punch of flavor of which I could not get enough.   If you consider its incredible nutritional value from beets, beet greens, quinoa, tahini, etc., I’d say it’s the best salad I’ve eaten in quite a while!

Now on to the Tahini Collard Greens Cakes. Truth be told…this was not my favorite recipe. I’m not giving up on it though. The potential for something great is definitely in the mix. As it currently stands, though, it is simply “ok.” I have several ideas to improve it as you’ll read about later.  If you have an idea or two, I’d love to hear them too.

Another quick and flavorful dinner is the Kale Salad With Pears, Apples, and Pumpkin Seeds. The key to taking this from good to great is to massage the kale by hand with some lemon juice.  From there, things are easy peasy, lemon squeezy [Ha 🙂 That’s kinda funny, right ?!? I should probably be embarrassed that I’ve humored myself, but…I’m not.]

The Quick Zoodle (Zucchini) Pesto is incredibly fast, fresh, and flavorful.  Drizzle it with some good quality olive oil and top it off with some Parmesan cheese and…there you have it.

The Mexican Stuffed Bell Peppers are a great new take on an old classic. You could certainly substitute grass fed, organic beef for the ground turkey. However, I don’t think you’ll miss the beef. Add on the guacamole and your taste buds will be singing your praises.

Easy Apple Muffins are standard snack fare in my house. I make double batches often. We eat one batch over the course of a week and freeze the other.  These babies are an easy, anytime snack.  Pop a frozen one in the microwave for a few seconds, and they are ready to go!

Hope something makes your belly smile.

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When in Rome…and then home

A special thanks Mary Margaret for sharing gardening ideas and delicious recipes while we traveled to Italy.


While in Italy, we embraced the 10% of 90%/10% philosophy of real food eating. This was especially true when it came to gelato. I’m talking twice a day, most days.  How could we pass on opportunities to experience flavors like basil, nutello, and limoncello gelato? When in Rome, right?

When our “holiday” ended [insert heavy sigh and sad, teary face], we returned to real life and real food eating resumed. To help our systems quickly adjust to better eating habits, our sweets primarily consisted of fruit. A non baked snack for us was Roasted Beet Chips. [I can already hear the groaning and moaning.] I’m generally not a beet person either; however, when they are roasted something fantastic occurs. They become sweet, crunchy, a bit salty, and down right addictive. They taste nothing like pickled beets that I despise. My only complaint … they are a wee bit messy to work with as nearly anything they come in contact with turns pinkish.

The first thing my little one asked for when we returned from Italy was biscuits. (Baking on my part in Tuscany was nonexistent). We love Olive Oil Drop Biscuits. They have 5 ingredients and are ready in no time. Top them with a bit of local honey … buon appetito.  Breakfast is served.

When summer is in full swing and veggies are in abundance, I crave  Fresh Summer Veggies for dinner. That craving was answered this week with roasted tomatoes and broccoli as well as sautéed corn and zucchini.  Everything was finished with some olive oil and Parmesan cheese and a maybe a squeeze of lemon.  In my opinion, nearly everything is improved with olive oil and Parmesan cheese. It doesn’t take a trip to Italy to figure that out 😉

Summer salads are another way to get a handle on all of the summer veggies. The Greek Chicken With Kalamata Olives & Feta is ready in no time, and it is made better with fresh basil, mint, and summer tomatoes. Take the flavor to another level by marinating the chicken the night before. No time for that? No worries. It’s delicious either way!

Two other dishes that made the meal plan cut were Eggs & Avocados Toast With Bacon and Hard Shell Tacos with Avocado Tomato & Corn Salad.  Who doesn’t love “Taco Tuesday?” It’s even better when the taco seasoning isn’t full of preservatives and ingredients you can’t pronounce and the taco shells don’t come from GMO corn?  Easily transform soft tortillas into hard shell tacos, and make a batch of your own taco seasoning for now and later. No time for a slow food dinner one night during the week resulted in Eggs & Avocados Toast for us. These items are staples in our pantry and make for dinner in a flash!

Hope something makes your belly smile…

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Olive Oil Drop Biscuits  

1 c. whole white wheat flour
1 1/2 t. baking powder
1/2 t. sea salt
1/2 c. organic milk (alternative: almond milk)
1/4 c. olive oil
1 T. local honey (alternative: 6 drops of organic stevia), optional

Directions: Preheat the oven to 450 degrees. In a small bowl, combine the flour, salt, and baking powder.  In another small bowl, whisk together the milk and olive oil (add the honey now, if using it).  Add the dry ingredients to the wet and stir just until combined.  Use large serving spoons or a large scooper to “drop” the biscuits on a baking sheet.  Bake for approximately 10 minutes and slightly golden.

Roasted Beet Chips

beets, sliced paper thin
1-2 T. olive oil
1/2 T. sea salt

Tips/Notes: Prepare your mind as things are about to get pink! You may want to use gloves and/or protect your counter top. Use a cutting board and/or work surface that you don’t mind having a semi-permanent pinkish color.

Directions: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil. Cut the beets near the stems, leaving .5” remaining (so you have something to hold while slicing). Wash the beets in warm water and pat dry. Slice the beets using a mandolin (or by hand). Dry them with paper towels or a towel you don’t mind getting “pinked.” Toss them with a tablespoon or two of olive oil and lightly sprinkle with sea salt. Lay them in a single layer on the baking sheet. Bake for 20 minutes and then flip and bake another 15-20 minutes until they are crisp. Enjoy warm or cooled.

Warning: Trips to the loo will become exciting in the near future. #thinkpink

Ooops!! I forgot to take a picture of these guys. They were gobbled up!

Fresh Summer Veggies

(Oven Roasted Herb Tomatoes,  Sautéed Corn and Zucchini, & Oven Roasted Broccoli with Parmesan Cheese)

Oven Roasted Herb Tomatoes

Adapted from Jeanettes Healthy Living

3 organic tomatoes
1 T. extra virgin olive oil
Sea salt/black pepper, freshly ground
1/2 t. dried basil and/or oregano
1-2 garlic cloves, minced
Handful of basil leaves, finely chopped
Grated Parmesan cheese

Directions: Preheat the oven to 425 degrees.  Line a baking sheet with foil or parchment paper.  Slice each tomato into three (.5 inch) rings.  Remove the seeds around core areas to get rid of excess juices.  Place the tomatoes on the baking sheet. Sprinkle with salt/pepper and the dried herbs.  Top them with a drizzling of olive oil.  Roast for 20-30 minutes.  Finish with a sprinkling of fresh basil and Parmesan cheese.  Up the ante with a final drizzle of olive oil.

Sauteed Corn and Zucchini With Lemon and Parmesan Cheese

Adapted from Damn Delicious

1 ½ T. olive oil
2 cloves garlic, minced
2 large organic zucchinis, diced (alternative: organic yellow summer squash, or both)
2-3 ears of organic corn, kernels freshly sliced from the cob (alternative: frozen)
Sea salt/black pepper, freshly ground
¼ t. dried oregano, optional
2 T. chopped fresh cilantro leaves, halved
2 T. chopped fresh basil leaves, halved
Juice of 1 lemon (alternative: lime)
2 T. grated Parmesan

Directions: Warm a large skillet to medium heat adding olive oil to coat the pan. Add the garlic and cook until fragrant (about a minute) before adding the corn, zucchini, salt/pepper, oregano, and ½ of the fresh herbs. Continue to cook until the zucchini is soft (about 5 minutes). Technically, at this point you can finish the dish by squeezing the lemon juice atop and stirring in the remaining fresh herbs and cheese.

Or, you could reduce the heat to low and add the finishing ingredients (fresh herbs, lemon, and cheese) immediately before you are ready to serve. This can remain on low for quite some time. As long as you don’t mind that the zucchini will continue to soften as it cooks, the flavor is not at all compromised.

Oven Roasted Broccoli with Parmesan Cheese

1 head of broccoli separated into florets
2 T. olive oil salt/pepper to taste
1-2 garlic cloves, minced grated Parmesan cheese (topping)
½ lemon, juiced (topping)

Directions: Preheat oven to 425 (bake, NOT convection). In large bowl, toss the florets, olive oil, salt/pepper, & garlic. Arrange in a single layer on parchment or foil lined baking sheet. Roast for 20-25 minutes (flipping them at about 10 minutes in). Finish this dish with a squeeze the lemon atop and a sprinkle with Parmesan cheese. Serve immediately!

Greek Chicken With Kalamata Olives & Feta

(optional overnight chicken marinade)  

Adapted from Cinnamon Spice and Everything Nice

1 + 1/4 lb. organic chicken breasts or cutlets
1 pint organic cherry or grape tomatoes, halved
1/2 c. pitted olives
3/4 c. feta cheese, coarsely crumbled
1/3 c. fresh mint and basil leaves, chopped
2 T. extra-virgin olive oil
Sea salt & freshly ground black pepper

Directions: Remove marinated chicken from the liquid. Do not rinse. Season the chicken with sea salt/pepper. Pan sear the chicken in 1 tablespoon of olive oil until cooked. Remove from the skillet and allow to rest (do not cut the chicken). In a large bowl, add the remaining ingredients (tomatoes, olives, feta, mint and basil leaves, olive oil, salt/pepper) and stir. Slice the chicken into bite size pieces and add it to the salad. Season with salt/pepper to taste.

Optional Chicken Marinade
1/3 c. olive oil
2 T. fresh lemon juice
1/4 c. red wine vinegar
3 cloves garlic, minced
2 t. dried oregano
1 t. dried thyme
1 t. Dijon mustard

Directions: Add all ingredients to a lidded container and refrigerate overnight.

Hard Shell Tacos with Avocado Tomato & Corn Salad Avocado Tomato Corn Salad


Adapted from Martha Stewart

1 T. olive oil
1.5 c. organic, non-GMO corn (fresh or frozen)
1 pint organic cherry or grape tomatoes, halved
1 avocado, halved and diced
½ red onion, thinly sliced
1 lime, juiced
1 T. olive oil
Sea salt and ground pepper

Directions: Heat medium skillet to medium. Add olive oil and corn. Saute 4-5 minutes until done. Remove from heat. In a medium bowl, add all ingredients except the avocado and stir. Add the avocado and gently stir to combine. Give one last squeeze from the lime to help coat the avocado to keep from browning. Refrigerate until ready to eat.

Hard Shell Tacos

1 package of soft whole wheat tortilla shells

Directions: Preheat the oven to 450 degrees. Hang tortilla shells over two oven rack bars (like a pair of pants hanging on a clothes hanger). If you hand them over 1 rack, they will harden nearly closed and you won’t be able to “stuff” it with taco fillings. Bake for 5-7 minutes until slightly browned and stiff. Remove from oven and set aside until ready for use.

Taco Meat

1 T. olive oil
1 small red onion, finely sliced
1 organic bell pepper (any color)
1 lb. ground turkey
1.5 T. homemade taco seasoning (see recipe below)
1 can organic fired roasted diced tomatoes, drained

Directions: Heat the same skillet you used to sauté the corn to medium heat. Add olive oil to coat bottom of the skillet. Next, add the turkey and taco seasoning. Cook until no longer pink (about 5-7 minutes). Add the onion and bell pepper. Cook another 5 minutes or until softened. Stir in the tomatoes and allow to simmer until excess liquids have reduced. Remove from heat. Make tacos!

Taco Filling Ideas: shredded cheese, irganic Greek yogurt, shredded organic greens, organic salsa…

Homemade Taco Seasoning

1 T. chili powder
1 T. ground cumin
1 T. garlic powder
1 T. onion powder
1/4 T. crushed red pepper

Greek Turkey Burgers with Tzatkiki Sauce


Adapted from Tablespoon

Burgers

4 T. jarred olive tapenade
1 lb. ground turkey ½ c. crumbled feta cheese, halved
sea salt/pepper

100% whole wheat pita pockets or whole wheat burger buns
Mint leaves, whole (optional sandwich topping)
Organic kale or other greens (optional sandwich topping)
Red onion, thinly slice (optional sandwich topping)

Directions: In a small bowl, use your hands to mix together the olive tapenade, ground turkey, ¼ c. feta cheese, and salt/pepper. Form into four patties. Pan sear on medium heat (approximately 6 minutes per side). After flipping, top with the remaining feta cheese. Allow to rest a few minutes after cooking to seal in the juices. Serve with any or all of the above sandwich toppings.

Tip: Push a thumb print into one side of each patty before pan searing. This will prevent them from rising too high

Tzatziki Sauce (optional)

1 (6-ounce container) organic plain Greek yogurt
1/2 c. organic cucumber, finely diced
1 large clove garlic, minced
1 T. fresh lemon juice
sea salt, freshly ground pepper

Directions: In a small bowl, add all ingredients and stir. Refrigerate until ready to use.

Eggs & Avocados Toast With Bacon   

Adapted from A La Graham

6 organic eggs, beaten
2 avocados, mashed
Lemon juice
Sea salt/pepper, really not optional
6 slices whole wheat bread, toasted
Dash of hot sauce (optional)
Organic tomato, sliced (optional)

Serve with preservative free, uncured bacon (optional)

Directions: If cooking the bacon in a skillet, begin this process first since it takes the longest.

While the bacon is cooking, halve the avocados, remove the seed, and scoop the goodness into a small bowl. With a fork, mash the avocado. Season with salt/pepper and add a squeeze of lemon (note: lemon keeps the avocado from browning). Stir once more. In a medium skillet, scramble the eggs. While the eggs are cooking, toast the bread and slice the tomatoes.

Assemble the open faced sandwiches (toast, bacon slices, even layer of avocado, eggs). I finish mine with a layer of tomatoes. The rest of the family passes on the tomatoes. Finish with a dash or two of Tobasco style hot sauce, if you’re feeling daring.

What to do with all of those greens? Try these ideas…

This week, my CSA (Lazy Eight Stock Farm) share had lots of greens. First rule for keeping greens fresh – do not wash them until you are ready to use them.  In the meantime, store them in veggie bags in your refrigerator’s crisper drawer. They will stay fresh and crisp much longer this way.  A second necessity for greens is a salad spinner.  After soaking greens in water to clean them prior to using, a salad spinner is key to getting them dry and crisp again.

When it comes to using the greens, smoothies are a great option. Here are several recipes to consider: Rainbow Swiss Chard Smoothie, Swiss Chard Green Smoothie with Lime and Banana, & Swiss Chard and Oat Smoothie.  Don’t feel limited by the greens in these recipes.  Switch out the chard for kale or any of the other greens you have on hand. Using the greens as replacements for tortilla shells or buns is also another great option.  Use greens (romaine or swiss chard) this week with the Slow Cooker Pulled Chicken BBQ recipe for a new twist on a BBQ sandwich.  Another great way to use greens is the Kale Caesar Salad.  This is a great take on a classic.  However, if kale scares you, make it with romaine lettuce.  Either way, the dressing is fantastic and deserves some sort of greens to showcase itself!    

Trying to get your family to eat more veggies? Try roasting them.  Roasting creates a crispy edge and brings out natural sweetness.  If you do it my way, the veggies are lemony, garlicky, and a little bit cheesy.  I’ve yet to meet a roasted veggie yet that isn’t improved with garlic, Parmesan cheese, and lemon. When roasting, remember to turn off the convection setting and don’t let the veggies touch each other on the pan.  Both are key to roasting perfection. Let me know what you think of the Roasted Broccoli and Cauliflower.

Two other fast and fresh dinner options up for grabs this week: Spinach and Zucchini Ribbon Salad and Tomato and Goat Cheese Zoodle (Zucchini) Salad.  Both are quick and flavorful salads that are prepped and on the table in no time!

Are you getting tired of zoodles yet?  If you’ve been following me here the last couple of weeks, there’s definitely a zoodle trend.  Can’t jump on spiralizer gadget bandwagon yet?  Let me suggest an alternative twofer gadget that can slice and julienne. The julienne option can create short zucchini zoodles. While your strands won’t be long, luxurious curls that a spiralizer creates, they will still do the trick.  In addition to the julienne cut, this gadget also makes thin slices.

My family likes a little something sweet after dinner.  This week, we revisited Chocolate Banana Avocado Pudding. Throw a few ingredients in a blender or food processor and, voila, pudding is served!  The avocado is undetectable and creates a rich and creamy texture that is a crowd pleaser.

In the next week or two, We Eat For Real will be hosting a guest blogger who is going to share some tips for creating a deck garden using window planters and several of her favorite recipes for organic greens.  Take notes folks. She’s killer in the kitchen!!

Hope something makes your belly smile!

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Chocolate Banana Avocado (Shhh!) Pudding   

Adapted from The Nourishing Gourmet

2 avocados (quick tutorial for cutting an avocado)
2 ripe bananas
1/4 c. honey (preferably local or raw honey)
1/4 to 1/2 c. raw cacao powder or unsweetened cocoa powder
1 T. organic milk (alternatives: almond milk, water)
1 t. organic vanilla extract
¼  t. sea salt

Directions: Add all ingredients to a blender or food processor. Process until smooth and creamy.   Serve immediately.

Try adding one tablespoon of creamy almond butter (or other nut butter) to individual servings. Trust me, it’s lose your mind good!

Kale Caesar Salad With Pan Seared Chicken Sausage  


Adapted from Five and Spice

5-6 anchovies, preserved in oil (alternative 2 t. anchovy paste)
2 garlic cloves
1 t. Dijon mustard
1 t. balsamic vinegar
1 avocado, peeled and diced
1 lemon, juiced
¼ c. olive oil
¼ c. organic mayo
¼ t. each sea salt/pepper
½ c. good quality grated Parmesan
Several handfuls organic kale or other preferred organic greens, roughly chopped to bite sized pieces

Directions: To a small food processor or blender, add the anchovies, garlic, and Dijon mustard. Blend until thoroughly combined.  Next, add the avocado, lemon juice, olive oil, mayo, cheese, and salt/pepper.  Again, blend until combined.  If the dressing seems much too thick, add 2-3 tablespoons of water.  In a large bowl, immediately toss one-half of the dressing with the kale.  Serve topped with additional Parmesan cheese.

Note: This recipe makes extra dressing that can be reserved for later use.  Store refrigerated with plastic wrap pressed down, touching the entire surface to minimize avocado browning.

Serve with pan seared, preservative free chicken sausage.

Spinach and Zucchini Ribbon Salad With Herb Chicken


Adapted from Proud Italian Cook

Vinaigrette
3 T. extra virgin olive oil
1 ½ T. red wine vinegar
½ to 1 t. Dijon mustard
small garlic clove, crushed
½ t. dried oregano
Pinch of sea salt/pepper

Directions: Add ingredients to a jar with lid and shake.

Salad
4 organic zucchini, sliced super thin
3-4 c. organic spinach
¼ c. Parmesan cheese, shaved (alternative: feta cheese)
1/8 c. toasted pine nuts (alternatives: hazelnuts, almonds, walnuts)
½ pint organic cherry tomatoes, halved

Directions: Remove both zucchini ends and slice paper thin.  Lightly coat zucchini with olive oil and sauté in a skillet until it begins to soften (approximately 2 minutes per side). Toast the pine nuts via skillet or microwave.  Begin assembling the salad with the spinach and cherry tomatoes.  When the nuts and zucchini are cool, add them to the salad.  Pour one-half of the vinaigrette over the salad and lightly toss.  Add additional vinaigrette to taste.    

Time saving tip: It’s easiest to slice the zucchini into thin strips with a shaving tool or mandolin.  It can be done by hand, but it’s tough for me to get paper thin strips using a knife.

Herb Chicken
3-4 organic chicken breasts
1/8 c. extra virgin olive oil
Handful of fresh herbs of choice, chopped (ideas: basil, oregano, rosemary)
(alternatives: 1 t. dried Italian seasoning, Trader Joe’s 21 Seasoning Salute)
sea salt/pepper, freshly cracked

Directions:  In a small bowl, combine the oil, herbs, and salt/pepper.  Brush chicken with oil mixture.  Grill (or sauté) on medium heat for 6-8 minutes per side.  Remove from heat and cover with foil until ready to serve.

Tomato and Goat Cheese Zoodle (Zucchini) Salad With Herb Chicken  


Adapted from Mama Balance

2 large organic zucchini, zoodled
1 c. organic grape tomatoes, halved
2 T. balsamic vinegar (alternatives: red wine vinegar, white vinegar, rice wine vinegar)
2 T. extra virgin olive oil
½ t. sea salt
¼ t. fresh ground black pepper
¼ t. dried crushed red pepper flakes
¼ c. fresh basil, chopped thin
1 T. pine nuts (alternatives: sunflower or pumpkin seeds)
1 ½ oz. goat cheese (alternative: feta cheese)

Directions: In a small mixing bowl (or lidded container), add the vinegar, oil, salt/pepper, and red pepper flakes.  Vigorously whisk (or shake) to combine.   To a large serving bowl, add the zoodles (zucchini strands) and tomatoes.  Top with the remaining salad ingredients (basil, pine nuts, and goat cheese).  Pour the dressing over the top.  Season with salt/pepper to taste.  If serving with Herb Chicken, cover and refrigerate until the chicken is ready.

Herb Chicken
3-4 organic, free range, chicken breasts
1/8 c. extra virgin olive oil
Handful of fresh herbs of choice, chopped (ideas: basil, oregano, rosemary)
(alternatives: 1 t. dried Italian seasoning, Trader Joe’s 21 Seasoning Salute)
sea salt/pepper, freshly cracked

Directions:  In a small bowl, combine the oil, herbs, and salt/pepper.  Brush chicken with oil mixture.  Grill (or pan sear) on medium heat for 6-8 minutes per side.  Remove from heat and cover with foil until ready to serve.

Slow Cooker BBQ Pulled Chicken Sandwiches with Roasted Broccoli & Cauliflower

 

Adapted from Eat Good 4 Life

2 c. homemade BBQ sauce (see recipe below)
¼ c. extra virgin olive oil
¼ c. apple cider vinegar
5 garlic cloves, minced
2 t. oregano
1 t. sea salt
1 t. black pepper
3 T. organic coconut palm sugar
1 t. onion or garlic powder
2 T. Worcestershire sauce
2 T. natural liquid smoke, optional

4 lb. organic chicken thighs (alternative: organic chicken breasts)

Directions: In the slow cooker bowl, prepare the Homemade BBQ Sauce (see below).  Add the remaining ingredients and stir to ensure the chicken is evenly coated.  Cook on high for 3 hours or low for 6-8 hours.  Thirty minutes before serving, use a slotted spoon to remove the chicken.  On a cutting board, use two forks to shred the chicken.  Return the chicken to the slow cooker, and allow it to cook for the remaining 30 minutes.  Serve on buns or in a swiss chard or romaine lettuce wrap.

Time saving tip:  Prepare and refrigerate the night before.  Turn on the slow cooker when you head out the door in the morning.  When you get home, all you will have left to do is shred the chicken.  No worries if you’re going to be gone longer than eight hours.  I’ve cooked it for as long as 10 hours and the chicken just melted in your mouth!

Homemade BBQ Sauce
Adapted from The Gracious Pantry
1 (15 ounce) can organic tomato sauce – no sugar added
1 (6 ounce) can organic tomato paste – no sugar added
1 t. low sodium soy sauce
2 t. cumin
1 t. paprika
1/8 t. cayenne pepper
1 T. garlic powder (alternative 3-4 garlic cloves, minced)
1 T. onion powder
4 T. unsulfured molasses
3 T. raw honey
5 T.  balsamic vinegar

Directions: In a medium bowl, add all ingredients.  Stir to combine.

Roasted Broccoli & Cauliflower
1 head of broccoli, separated into florets
1 cauliflower, separated into florets
3-4 T. olive oil
sea salt/pepper to taste
2-3 garlic cloves, minced
grated Parmesan cheese (topping)
½ lemon, halved (topping)

Directions: Preheat the oven to 425 degrees (not convection setting). In bowl, toss the veggies, olive oil, salt/pepper, & garlic.  Spread the veggies on parchment paper or a foil lined baking sheet. Veggies pieces should not touch each other.  Roast at 425 for about 20 minutes.  Use a spatula to turn the veggies over halfway through roasting.  Serve with a sprinkling of Parmesan cheese and freshly squeezed lemon juice. Serve immediately.

bacon red pepper and goat cheese frittata, strawberry scones, farro with arugula, & lemon ricotta pancakes

I have a love hate relationship with frittatas.  I can’t tell you how many times I’ve removed the skillet from the oven with an oven mitt and then immediately grabbed the skillet handle with my bare hands.  I’m only admitting to doing it twice…that’s all my pride can handle.  In the case of your frittata, do what I say, not as I do!  Your hand will thank you.  This week’s Bacon Red Pepper and Goat Cheese Frittata has interchangeable ingredients.  If bacon isn’t your bag – omit it. The same goes for the red pepper.  If you have great disdain for goat cheese, use  your preferred cheese.  However, if you’re just unsure about goat cheese, a frittata is a great way to try it.  It adds a certain creaminess that is oh soooo good!

The Strawberry Scones are quite easy and much healthier than typical scones that are loaded with butter and bleached white flour. These are not overly sweet like a traditional scone that is sort of like a cross between a biscuit and a muffin. They are great with a cup of tea or coffee.

Fast dinner needed? Farro with Arugula is your new best friend.  Cook the farro according to directions, stir in the arugula and feta cheese.  Finish with a lemony garlic dressing.  This is a double duty meal because the leftovers are used to make a salad.  Dinner in under 30 minutes? Yes please!

Finally, let’s take a moment to talk about Lemon Ricotta Pancakes.  These babies are light, fluffy, and lemony.  When topped with pure maple syrup, these go off the charts! If you’re unsure about your love for lemons, reduce the lemon juice just a bit.  I’m going say it, but it’s gonna hurt me…you could probably make these without the lemon. The light fluffy texture the ricotta brings would still be great. Note:I can’t be held responsible for what you’re missing out on by omitting the lemony goodness.

Hope something makes your belly smile…

Strawberry Scones 

Adapted from Chobani

3/4 c. organic Greek yogurt
¼ c. organic strawberries, mashed
1 T. local honey
2 c. whole wheat white flour (plus extra for dusting work surface)
¼ + 1/8 c. organic coconut palm sugar (plus 2 t. for sprinkling)
2 t. baking powder
½ t. baking soda
¼ t. sea salt
2 T. cold unsalted organic butter cut into ¼-inch cubes
1 T. cold organic coconut oil (solid state)
1 c. organic strawberries, chopped

Directions: In a small bowl, mash ¼ cup strawberries.  Stir in the Greek yogurt and honey.  Set mixture aside.  In a large bowl, stir together the flour, coconut palm sugar, baking powder, baking soda, and sea salt.  Cut the butter and solid coconut oil into the flour mixture by mashing with a fork until it resembles coarse cornmeal.  Gently stir in the remaining strawberries until evenly coated with flour.  Stir in the yogurt mixture just until combined (it will be sticky). With floured hands, evenly press the batter in a silicone pie pan (or a greased metal pie pan).  Cut the batter into 8 equal triangles with a knife.  Sprinkle with the remaining 2 teaspoons of coconut palm.  Bake for 12 to 15 minutes until lightly golden.  Allow to cool slightly before using a knife to cut the precut sections.

Bacon Red Pepper and Goat Cheese Frittata with Our Take on Smashing Tomato’s Salad  

Adapted from Aggies Kitchen

5 organic eggs + 3 organic egg whites
½ c. organic milk
sea salt/black pepper, freshly ground
2 t. olive oil
½ red onion
1 organic red bell pepper, chopped
3 slices preservative free bacon, chopped
1-2 garlic cloves, minced
2 large handfuls organic chopped kale (or other preferred greens) chopped a bit more finely
3-4 oz. goat cheese
green onion, finely chopped (optional topping)
Greek yogurt (optional topping)
salsa (optional topping)
hot sauce (optional topping)

Directions: In a medium bowl, whisk the eggs, milk and salt/pepper.  Preheat the oven to 400 degrees.  To an oven proof skillet heated to medium heat, add the bacon.  Cook for 2 to 3 minutes before adding the onions and bell peppers.  Cook until the veggies are softened, stirring occasionally (about 5 minutes).  Over stirring will prevent the onions from caramelizing which brings out incredibly sweet flavor.  Add the kale, stirring a few times until it wilts.  The next garlic step happens quickly … stir in the garlic.  Allow it to cook for a minute or two at the most (just until you can really smell the garlic). Scrape the bottom of the skillet with a spatula to loosen any bits of food.  Pour in the egg mixture to evenly coat the pan.  Allow to cook until the eggs have firmed up around the edges.  Evenly crumble the goat cheese on the top.  Bake for about 5 minutes in the oven.  It’s done when the eggs have firmed up in the center and the goat cheese is bubbly.  I like to finish each sliced piece with a dollop of organic Greek yogurt, a few dashes of hot sauce or salsa, and some finely chopped green onions.

Our Take on Smashing Tomato’s Salad

Salad
organic greens of your choice
¼ c. chopped walnuts
1/2 red onion, very thinly sliced
¼ c. good quality Parmesan cheese, grated

Dressing
3 T. white wine vinegar
2 T. extra-virgin olive oil
1 T. Dijon mustard
1t. honey
salt and freshly ground black pepper, to taste

Directions: In a glass with a lid, add all dressing ingredients.  Lid the container and shake vigorously.  Drizzle desired amount over the salad.  (Refrigerate any remaining dressing for later use).

Lemon Ricotta Pancakes with Bacon


Adapted from Sugar and Charm

Dry Ingredients
1 1/2 c. whole white wheat flour
2 t. baking powder
1 t. baking soda
1 t. sea salt

Wet Ingredients
6 drops or organic, organic liquid stevia (alternatives: ¼ c. honey or pure maple syrup)
1 c. organic milk (ideas: almond milk, cashew milk)
1 organic egg
1 T. organic butter, melted
1 t. organic vanilla extract
1 c.  organic whole milk ricotta cheese
2 lemons, juiced
Zest from 2 lemons

Directions: In a medium bowl, whisk together the wet ingredients.  In a small bowl, stir together the dry ingredients.  Add the dry ingredients to the wet ingredients.  Stir just until combined – do NOT over stir.  Prepare as you would any other pancakes by adding a small amount of preferred oil to the pan (ideas: coconut oil, olive oil, or organic butter).  Top with pure maple syrup!

Serve with preservative free bacon.

Farro with Arugula (or Kale) and Feta with Arugula Feta Olives Salad

 

Adapted from Organize Yourself Skinny

Note: You will need a total of 4 cups of organic arugula or kale for the entire meal.

Lemon Garlic Dressing
1/2 c. extra virgin olive oil
4 garlic cloves, grated or finely minced
2 lemons, juiced
¼ t. sea salt and pepper

Farro
2 c. farro (whole grain)
4 c. organic chicken broth (alternatives: vegetable broth or water)
2 c. organic arugula (OR organic kale), reserve the remaining greens for the salad
1c. + ½ c. feta cheese, grated (Tip: Buy a block of feta and grate it myself. Prepackaged feta crumbles have additives!)

Directions: In a small bowl, whisk together the olive oil, garlic, lemon juice, and salt/pepper and set aside.  (Note: The dressing will be halved to use for the farro and the arugula salad – double duty item)

In a medium size stock pot, add the farro and broth.  Bring to a boil and then immediately reduce to a simmer.  Cover and cook per the package instructions.  Drain the farro and return it to the stock pot.  Mix in the greens (arugula or kale) and feta to the warm farro.  Once the greens have wilted, pour one half of the lemon-garlic olive oil over the top and mix to combine.  Season with sea salt/pepper to taste.

Arugula Salad Ingredients
2 c. organic arugula (or kale)
¼ c. olives, roughly chopped
½ c. feta cheese, grated
Red onions, finely sliced (optional)
Sea salt/pepper to taste
Lemon garlic dressing (recipe above)

Directions: Toss the salad ingredients and top with the remaining one-half of the lemon garlic dressing. 

Sun Dried Tomato Pesto Quiche with Organic Greens 

Adapted from The Gracious Pantry

Easy Olive Oil Pastry Dough (adapted from Spicie Foodie)

2 c. whole white wheat flour
pinch of sea salt
1/3 c. extra virgin olive oil (or other oil of your choice)
1/3 c. cold water (may need 1-2 more T. of water to get the right consistency to form into a ball)

Directions: In a medium bowl, stir together the flour and salt.  Create a well in the middle of the flour.  Pour the water and olive oil in the hole you created in the flour.  With a fork, stir the flour into the water/olive oil.  Once combined, form into a ball and wrap the dough with plastic wrap (covering the dough rather than covering the top of the bowl like a lid).

Time Saving Tip: The dough is supposed to ‘rest’ in the fridge for 30 min. Who has time for that?  Instead, ‘rest’ the dough in fridge while prepping the quiche mixture.

Quiche Mixture
1 c. frozen organic spinach
1 c. frozen broccoli, roughly chopped
16 oz. carton of organic egg whites
1 c. shredded organic cheese
1/4 c. Parmesan cheese
1.5 T. Italian spice (alternative Trader Joe’s 21 Seasoning Salute)
1 t. freshly ground black pepper
1/4 c. (generous) sun dried tomatoes, roughly chopped (not “packed in oil”)
1 T. pesto (I like Trader Joe’s jarred pesto)
3-4 garlic cloves, minced
1/2 c. diced mushrooms (optional)

Directions: Preheat oven to 375 degrees.  In a large bowl, combine all quiche mixture ingredients and stir.    Remove the dough from the refrigerator.  Press the dough into the pie pan, evenly covering the bottom and the sides.  (Note: The dough may not go all the way up the sides of the pan.  No worries.  The crust and eggs will join forces to hold it all together.) Pour the quiche mixture into the pie pan.  Bake for approximately 30 to 40 minutes.  To ensure doneness, slice the quiche with a knife.  If liquid fills in the sliced section, give it another five minutes and check again.

Organic Greens
Two handfuls of your preferred organic greens, roughly chopped or torn by hand.

Salad Ideas
¼ c. sliced olives, optional topping
¼ red onion, very thinly sliced, optional topping
¼ c. grated Parmesan cheese
2 T. goat cheese

Balsamic Vinaigrette
¼ c. balsamic vinegar
½ c. olive oil
1 t. Dijon mustard
1 t. local honey
Sea salt/pepper, freshly ground
Directions:  Add ingredients to a lid with a jar.  Shake and pour over organic greens salad.

Oven Baked Caprese Grilled Cheese Sandwiches with Lemon and Garlic Roasted Broccoli 

Timing Tip: Preheat the oven to 425 degrees.  Assemble the sandwiches.  Prepare the broccoli.  Add everything to the oven at the same time.  You’ll flip the sandwiches and broccoli at about the same time too.  Check on the sandwiches a few minutes early to ensure the bottoms are not getting too dark.

Sandwiches Ingredients
100% whole grain sourdough bread
organic mozzarella cheese slices or shredded
organic tomatoes, very thinly sliced
fresh basil leaves

Directions: Assemble the sandwiches as if you were making them for the traditional skillet version.  Sandwich order: bread, cheese, basil leaves, tomato slices, a bit more cheese, bread).  Place buttered side down on a baking sheet.  (Bake at 425 degrees for approximately 8 to 10 minutes on each side.  Remember, broccoli and sandwiches go into the oven at the same time).

Lemon & Garlic Roasted Broccoli
1 bunch of broccoli, separated into florets
2-3 T. olive oil
salt/pepper to taste
1-2 garlic cloves, minced
grated Parmesan cheese (topping)
Fresh lemon juice (topping)

Directions: Preheat oven to 425 (bake, NOT convection). In a large bowl, toss the broccoli, olive oil, salt/pepper, & garlic.  Arrange in a single layer on parchment or foil lined baking sheet. Roast for about 20 minutes (at 10 minutes, flip the veggies with a spatula).  After removing from the oven, sprinkle with cheese and freshly squeezed lemon. Serve immediately.

What are Zoodles? I’d tell you, but it would be better if you just tried them!

Hey, didn’t We Eat For Real already feature Corn and Tomato Pizza and Easy Caprese Salad with Grilled Chicken? Yep.  This blog showcases what happens in my kitchen each week.

Read food meal planning takes time.  When I first started planning real food weekly menus, I made a new meal every.single.night.  I quickly realized that was not feasible if I wanted to keep my sanity.  Preparing a new recipe takes more time than a recipe staple.  So, weekly menus in mi casa contain staples and one, maybe two, new recipes.  Hopefully, that doesn’t turn you off.  I’m just keeping it “real” here [pun intended :)]

That being said, a new recipe for me this week was Italian Zoodle Pie. The zoodle (i.e., zucchini noodle) is a game changer for folks looking to reduce or avoid carbs.  Zucchini as a pasta replacement really works.  Does it taste exactly like a noodle? Nope. But, you won’t miss the pasta – promise.  To make this recipe faster, you’ve gotta get a spiralizer or zoodler. There’s really no other sane way to create the zoodles.  I can’t imagine trying to cut zoodles by hand with a knife!

All I’m gonna say about the Corn and Tomato Pizza is…it’s loose your mind good.  The dashes of hot sauce take this to another level.  The Shaved Broccoli Salad is a great summer dish.  This could be a big hit at a summer potluck, office lunch, etc.  My little one said, “no way” to this dish at first.  After her two bite rule, she changed her mind.  Her only complaint: “the bites are too big and crunchy.”  #easyfix #chopsmaller

The Easy Caprese Salad is an all time family favorite.  At it’s most basic state, it’s a four ingredient meal!  You can take it a step further and add additional flavor depth with a drizzling of the balsamic reduction.  However, if don’t have the time, don’t make the reduction.  It will still be fan-freaking-tastic!

The other new recipe this week was Almond Oat Cookies.  The original recipe called for almond flour.  Well, I didn’t have it.  So I used almond meal.  What’s the difference between almond flour and almond meal? Read more here.  I added some vanilla too because all cookies taste better with it (if you ask me).

Hope Something Makes Your Belly Smile…

 Almond Oat Cookies

Adapted from Eat Good 4 Life

Almond Oat Cookies

1 c. old fashioned rolled oats
1 c. unsweetened shredded coconut
1 c. almond meal (alternative almond flour)
1/3 c. pure maple syrup
1/4 c. coconut oil (softened)
1/2 t. baking powder
1/4 t. sea salt

Directions: Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silicone liner (alternative: baking stone).  In a large bowl, add all ingredients and mix until thoroughly combined.  Form into balls using a large scooper (or ice cream scoop).  Bake for 12-15 minutes or until slightly golden.

Tip: If using almond flour instead of almond meal, cookies may require less baking time (reduce by 5 minutes).

Italian Zoodle Pie & Organic Greens with Balsamic Vinaigrette

Adapted from Weelicious

Italian Zoodle Pie

4 small/medium organic zucchini, zoodled or spiralized (My Spiralizer is a favorite gadget in my kitchen)
2 large organic eggs,
1/2 c. grated Parmesan cheese, divided
2 c.  organic marinara sauce (check label for sugar, soybean oil, & other fillers)
1 (15 oz.) can organic diced tomatoes, strained to remove excess liquid
10-12 fresh basil leaves, chopped
1 c. whole milk ricotta cheese
1 t. Trader Joes 21 seasonings salute, divided (alternative: Italian herbs)
1 c. organic mozzarella cheese, grated

Directions: Preheat the oven to 375 degrees.  Prepare the zucchini using a zoodler or Spiralizer.  In a large bowl, whisk the eggs and ¼ c. Parmesan cheese.  Add the zoodles to the egg mixture and toss to evenly coat.  In a deep dish pie pan, add the zoodles.  In the previously used mixing bowl, mix together the ricotta, remaining ¼ c. Parmesan cheese, ½ teaspoon of dried herbs, and fresh basil.  Evenly spread the ricotta mixture on top of the zoodles.  In that same mixing bowl, combine the marinara, diced tomatoes, and the remaining ½ teaspoon of dried herbs.  Pour an even layer of the tomato mixture on top. Top with the shredded mozzarella.  Bake for 30 minutes.  Allow to rest 5 minutes before slicing.

Organic Greens with Balsamic Vinaigrette

2 handfuls of your preferred organic greens

Salad Ideas
¼ c. sliced olives, optional topping
¼ red onion, very thinly sliced, optional topping
¼ c. grated parmesan cheese
2 T. ricotta cheese (alternative: goat cheese or other soft cheese)

Balsamic Vinaigrette
¼ c. balsamic vinegar
½ c. olive oil
1 t. Dijon mustard
1 t. local honey
Sea salt/pepper, freshly ground

Directions:  Add ingredients to a lid with a jar.  Shake and pour over organic greens salad.

Corn and Tomato Pizza

adapted from Bev Cooks

  
Dough
Trader Joe’s premade whole wheat dough, prepared per package directions

Pizza Toppings
2 T. extra-virgin olive oil)
1/2 red onion, thinly sliced or chopped
2-3 NON GMO sweet corn ears, shucked (OR 2 c. frozen NON GMO sweet corn)
2-3 cloves garlic, minced
1 small pkg. organic cherry tomatoes, halved
1/2 c. fresh cilantro, chopped
1 lime, juiced
1 c. organic mozzarella, shredded
2 oz. goat cheese
Sea salt/black pepper, freshly ground
Tabasco style hot sauce, optional topping (recommended if you omit the jalapeno)

Directions: Preheat the oven to required pizza dough temperature. In a medium/large skillet warmed to medium heat, add the olive oil and onion and jalapeno (if using). Sauté until onions are translucent (about 5-7 minutes). Add the corn and sauté another 5 minutes. The next step happens quickly because you do not want to burn the garlic! Add the garlic, stirring constantly, allow it to cook until for about a minute or until you can really smell it. Immediately squeeze the lemon over the skillet and add the cilantro. Stir in the cherry tomatoes and allow the heat to release their juices (about 5 minutes). Remove from the heat. With the dough on the pizza stone or baking sheet, add a thin layer of mozzarella cheese, followed by the corn mixture. Crumble the goat cheese atop the pizza and add the remaining mozzarella cheese. Bake according to your pizza crust directions.

This is amazing –  especially with a few drops of hot sauce on each slice!!!

Easy Caprese Salad 

adapted from Savory Sweet Life

  
2 pints organic cheery or grape tomatoes, halved
16 oz. fresh “mini” mozzarella pearls, halved
6-8 T. olive oil
Big bunch basil leaves (18+ leaves), finely chopped or get fancy and chiffonade
½ -1 t. sea salt
½ – 1 t. freshly ground pepper
Balsamic reduction, optional (easy recipe below)

Directions: In a medium bowl, gently toss the tomatoes, mozzarella, olive oil, and basil. Season with salt and pepper to taste. Finish with a drizzling of balsamic glaze (optional). Serve immediately.

I usually serve this with grilled or pan seared organic chicken breasts.

Balsamic Reduction

1 c. store bought balsamic vinegar
4-5 drops organic stevia drops, optional (alternative 1 T. organic coconut palm sugar)

Directions: In a small sauce pan, add the balsamic vinegar and stevia.  Bring to a boil and immediately reduce to a simmer. Allow to simmer until it has reduced by one-half (about 20-30 minutes), stirring occasionally.  It’s done when it is thick enough to coat a wooden spoon.

Pan Seared Herb Chicken and Shaved Broccoli Salad

Broccoli Salad Adapted From Taste Love And Nourish

Shaved Broccoli Salad

Dressing
1/4 C. organic plain Greek yogurt
2 T. apple cider vinegar
4-5 organic stevia drops (alternative: 1 t. local honey)
3/4 t. sea salt
1/4 t. freshly ground black pepper
Directions: In a small bowl, whisk together the dressing ingredients.  Set aside.

Broccoli Salad
3–4 small broccoli heads,
1 small organic red apple, cubed (do not peel)
½ c. organic raisins
½ small red onion, thinly sliced
½ c. sliced almonds (alternative: pine nuts)
½ c. shredded organic cheddar

Directions:  Remove broccoli stalks.  Retain 2” of the floret stems.  Slice florets lengthwise. Cut apples into cubes.  In a large bowl, add all salad ingredients.  Pour the dressing over the salad.  Stir to evenly coat.  Cover and refrigerate until ready to eat

Tip: The longer it’s refrigerated, the better.  Refrigerate while preparing the chicken and that will do the trick.

Pan Seared Herb Chicken

3-4 organic, free range, chicken breasts
1/8 c. extra virgin olive oil
Handful of fresh herbs of choice, chopped (ideas: basil, oregano, rosemary)
(alternatives: 1 t. dried Italian seasoning, Trader Joe’s 21 Seasoning Salute)
sea salt/pepper, freshly cracked

Directions:  In a small bowl, combine the oil, herbs, and salt/pepper.  Brush chicken with oil mixture.  Grill (or pan sear) on medium heat for 6-8 minutes per side.  Remove from heat and cover with foil until ready to serve.

Strawberries rock & Greek Burgers with Creamy Coleslaw roll!

Strawberry heaven is what we’ve been living in the past two weeks with our CSA (Lazy Eight Stock Farm).  We’ve eaten them straight from the containers, in smoothies, mixed into Greek yogurt, in oatmeal, etc.  Strawberry Banana Muffins were a hit too.  Not a lot of time to bake this week? No worries.  Make the No Bake Oatmeal Raisin Nut Butter Bites. Good luck getting them to last much longer than a few days!

My favorite dinner this week…Greek Turkey Burgers With Coleslaw.  An excellent alternative to regular ol’ burgers.  The mint leaves, while they may seem a bit odd, really do create another layer of deliciousness.  We use whole wheat pita pockets because we can load them up with toppings.  If you’re feeling daring, add some coleslaw to the pita pocket for some extra creaminess and crunch.  One Skillet Fajitas is an easy weekday meal that is ready in 30 minutes or less (with a few simple ingredients).  If you’ve been wanting to do something new with avocados, tryBaked Avocados with Baked Broccoli Bites. The avocados are stuffed with cheesy, garlicky, lemony goodness, and the broccoli bites are a fun, finger food option that might help convince a picky eater that broccoli is truly yummy.  If you didn’t try Quick Buttermilk Oat Soaked Pancakes last week, give them a try this week!  Breakfast for dinner is always a winner.

Hope something makes your belly smile!

Snacks

Strawberry Banana Muffins


Adapted from Amy’s Healthy Baking

Dry Ingredients:
1 ¼ c. whole white wheat flour
2 t. baking powder
1 t. ground cinnamon
¼ t. ground nutmeg
¼ t. salt

Wet Ingredients:
1 T. coconut oil, melted (alternative: melted organic butter)
1 large organic egg
2 t. organic vanilla extract
1 banana, mashed
2 T. honey
¼ c. plain organic Greek yogurt
¾ c. organic strawberries, diced (about 10-11)

Directions: Preheat oven to 350 degrees.  Lightly grease a muffin (I like coconut oil) or use silicone muffin cups (no need to grease).  In a small bowl, combine the dry ingredients.  In another bowl, combine the wet ingredients (except the strawberries).  Add the dry ingredients to the wet ingredients.  Stir just until combined.  Gently fold in the strawberries.  Fill muffin holders 3/4 full.  Bake 10 to 12 minutes.  Enjoy!

Oatmeal Raisin Nut Butter Bites


Adapted from A Kitchen Addiction

½ c. creamy raw almond butter or peanut butter
¼ c. raw honey or maple syrup
1 t. vanilla extract
¼ c. coconut flour
3 T. quick oats
2 T. ground flax seed
¼ t. cinnamon
¼ t. sea salt
¼ c. organic raisins

Directions:  In a small bowl, whisk the nut butter, honey, and vanilla.  Add the remaining ingredients and stir.  Use a heaping tablespoon to create individual servings. Roll in your hands to form balls.  Optional:  Create an oat coating by rolling individual balls in some loose oats.  Refrigerate for 20-30 minutes to firm them up a bit.  Enjoy!

Store in a covered container in the refrigerator.

Dinners

One Skillet Chicken Fajitas

Fajitas:
2 T. extra virgin olive oil
1 lb. organic boneless, skinless chicken breasts, cut into strips
1 medium onion, sliced
2-3 large organic bell pepper, seeded/sliced
2-3 cloves of garlic, minced
1 (15 ounce) can organic fire roasted diced tomatoes OR (3-4 chopped medium, fresh tomatoes)
Note: if using fresh tomatoes, add ¼ c. of salsa
2 t. cumin
1 t. paprika
sea salt/pepper
whole wheat tortillas (idea: Ezekiel brand tortillas)
Optional Fajita Fillers:
canned organic black beans, drained & rinsed
organic shredded cheese
organic Greek yogurt or sour cream
salsa
avocado, sliced

Directions: Warm a non-stick skillet to medium heat. Season all sides of the chicken with salt, pepper, and paprika. To the skillet, add the olive oil and chicken. Cook until the chicken is browned on all slides (about 5-6 minutes). Add onions and green peers, cooking until the peppers are softened. Add the garlic and cook until fragrant (about a minute).  Immediately add all remaining ingredients. The tomatoes will sizzle in the skillet. Reduce heat to a simmer. Allow some liquid to cook out (about 10 minutes). Season with salt/pepper to taste. Serve fajita mixture with whole wheat tortillas and your favorite fajita fillers. Enjoy!

Baked Avocados with Broccoli Bites

adapted from Mele Cotte and Food Renegade

Tip: To time this meal just right, prepare the Broccoli Bites and set aside.  Preheat the oven to 375 degrees.  Prepare the Avocados.  Bake both at the same time.  While they are baking, make the honey mustard sauce.  Viola – a perfectly timed dinner.

Baked Avocados
4-5 ripe avocados
1 c. whole wheat bread crumbs or almond meal
2 garlic cloves, minced
4 T. grated Parmesan cheese
1 T. feta cheese, grated
2 T. fresh herbs, chopped (ideas: basil, cilantro, parsley)
2 T. lemon juice
sea salt and freshly ground pepper, to taste
½ c.  salsa (check labels – some have added sugar)

Directions: Preheat oven to 375 degrees.  In a small bowl, stir together the bread crumbs, garlic, cheeses, herbs, lemon juice, and salt/pepper.  Halve the avocado and remove the seed with spoon.  Fill the avocado seed holes with the mixture.

Baked Broccoli Bites
adapted from Food Renegade
1 bunch. fresh broccoli, chopped (florets only)
1 c. organic cheddar cheese, shredded
1/2 c. Parmesan cheese, grated
3 organic eggs
½ c. almond flour
½ c. whole wheat bread crumbs
1 t. dried oregano
1 t. dried garlic powder
Sea salt/pepper to taste

Directions: I used my Vitamix* to roughly chop the broccoli.  This method required me readjust it in the container every few seconds to chop, rather than puree.  Hand chopping works, but the Vitamix is faster than me.  In a large bowl add all ingredients and combine with your hands.  Use an ice cream scooper to measure out individual servings.  Use your hands to gently, but firmly, compact the balls.

Bake the avocado and broccoli at the same time for 20-25 minutes.  The broccoli is done when the edges are slightly golden.  Enjoy!

Serve the Broccoli Bites with a few dashes of hot sauce or homemade honey mustard.

Quick and Easy Honey Mustard
honey
mustard

Directions: To a small bowl, combine equal parts of honey and a mustard of your choosing. I like to use a spicy or Dijon mustard.  It gives things a slightly sweet kick.  Regular ol’ yellow mustard will make for a more traditional honey mustard.

*Tip: If you are in the market for a blender, I highly encourage you to consider a Vitamix.  I know, I know they aren’t cheap. However, a cheap blender is worthless.  Vitamix even offers refurbished blenders that still come with warranties.  Can your blender pulverize ice in seconds, create the smoothest smoothies (who wants a chunky smoothie?), make hot soup, turn nuts into nut butters or whole grains into flours, or chop an entire head of cabbage in seconds? Need I go on?  Trust me, a Vitamix will change your kitchen life.

 Greek Turkey Burgers with Creamy Coleslaw

 Adapted from Tablespoon

Burger:
4 T. jarred olive tapenade
1 lb. ground turkey
½ c. crumbled feta cheese, halved
sea salt/pepper, for seasoning

Tzatziki Sauce (optional):
1 (6-ounce container) organic plain Greek yogurt
1/2 c. organic cucumber, finely diced & divided
1 large clove garlic, minced
1 T. fresh lemon juice
1 pinch each (coarse sea salt, freshly ground pepper)

Clean Eating Creamy Coleslaw
Adapted from Eat Clean Diet
4 c. shredded cabbage
1/2 c. shredded organic carrot
1/4 c. organic mayonnaise
1/4 c. organic plain Greek yogurt
1 T. honey
1 T. white vinegar (alternatives: red wine vinegar or apple cider vinegar)
1 T. fresh squeezed lemon juice
1/2 t. sea salt
fresh ground black pepper
100% whole wheat pita pockets
mint leaves, whole (optional, sandwich topping)
organic kale or other green (optional sandwich topping)
red onion, thinly slice (optional sandwich topping)

Directions:  In a small bowl, use your hands to mix the olive tapenade, ground turkey, ¼ c. feta cheese, and salt/pepper.  Form into four patties.  Pan sear on medium heat (approximately 6 minutes on each side).  After flipping the patties, top with the remaining feta cheese.  Allow to rest a few minutes after cooking to seal in the juices.  Serve with any or all of the above sandwich toppings. Remember, don’t forget to give the mint a shot.

Tip: Push a thumb print into one side of each patty before pan searing.  This will prevent them from rising too high.

Quick Buttermilk Oat Soaked Pancakes


2 c. homemade buttermilk (Mix 2 T. of white vinegar or lemon juice with organic milk. Allow mixture to sit 5 minutes.)
2 c. organic rolled oats
2 organic eggs (alternatives: 1 whole egg + 1 egg white OR flax eggs*)
1 t. organic vanilla extract
1 T. local honey, preferably raw
½ c. white whole wheat flour
1 t. baking powder
1 t. baking soda
½ t. sea salt
½ t. cinnamon (optional)

Directions: In a large bowl, add the homemade buttermilk.  Stir in the oats, eggs, vanilla, and honey.  Allow the batter sit at least 5 minutes to soften to oats.  In a smaller bowl, combine the dry ingredients.  Add the dry ingredients to the wet ingredients.  Gently stir to combine (do not over stir).  Lightly grease the skillet with a clean eating approved oil or organic butter (we like coconut oil).  Top with pure maple syrup or a thin layer of creamy almond butter.

Serve with uncured bacon or preservative free turkey bacon.

Note: Makes 10 pancakes using a 1/3 c. measuring scoop.

*Flax eggs are great substitutes to eggs if you’re vegan or you just prefer not to use eggs.  To make flax eggs, stir together 3 T. of water and 1 T. ground flax seed.  Allow to rest 5 minutes.  (When baking, I’ve found that substituting up to 3 flax eggs works great.  Using more than 3 flax eggs can result in disaster).

Fresh, Easy Spring Meals

The past two weeks have been absolutely beautiful weather wise.  So much so that I’ve really been craving fresh, springtime meals.

When strawberries are in abundance (which they were thanks to my CSA with Lazy Eight Stock Farm), making strawberry yogurt is a no brainer.  No need to buy store bought strawberry flavored yogurt with added sugar and other questionable ingredients when you can easily make your own Strawberry Greek Yogurt.

When spring veggies are easily accessible from your local farmer, fresh and easy meal are doable in about 20 minutes. This is particularly true when you add other quick ingredients like whole grains and cheese.  That’s exactly what you’ll get with the Couscous Lemon Salad with Spinach Feta and Asparagus.

Another meal that deserves some talk time is the Buttermilk Oat Soaked Pancakes.  These are consumed quite often on weekends at my house.  However, let us not forget that breakfast for dinner is always a good idea.  This go round, I substituted buttermilk for regular milk.  Buttermilk helps keep pancakes light and fluffy, and it adds a slight tang to the batter that goes great with pure maple syrup.

Hope Something Makes Your Belly Smile…

Snacks

Strawberry Greek Yogurt


½ c. organic Greek yogurt (alternative: organic plain yogurt)
4-5 organic strawberries
1 t. local honey (alternative: 2-3 drops of organic stevia)
A few drops of organic vanilla extract

Directions: To a single serving bowl, add the strawberries and mash them with a fork.  Add the remaining ingredients and stir.  Sweeten to taste with a bit more honey, if needed.  Enjoy!

Carrot Cake Oatmeal Raisin Cookies

 
Adapted from Amy’s Healthy Baking

Dry Ingredients:
1 c. instant oats (measured correctly – good read to refresh your measuring skills)
¾ c. whole wheat white flour (measured correctly)
1 ½ t. baking powder
1 ½ t. cinnamon
1/4 t. sea salt

Wet Ingredients:
2 T. coconut oil (alternative: unsalted organic butter)
1 large organic egg, room temperature
1 t. organic vanilla extract
½ c. pure maple syrup
¾ c. organic carrots, super finely grated
¼ c. organic raisins

Directions: In a small bowl, combine the dry ingredients.  In a larger bowl, stir together the wet ingredient.  Add the dry ingredients to the wet ingredients, stirring just until combined. Cool in the refrigerator for at least 30 minutes. 

Preheat oven to 325 degrees.  Scoop cookies into 15-16 rounded mounds on a silicone lined baking sheet or baking stone.  Bake for 12-15 minutes. Edges will be slightly browned.  Allow to cool before eating or they tend to fall apart.

Kale Egg and Rye Bread Bake 

(Don’t judge it with your eyes. Your taste buds will thank you.)

 

adapted from The Nutritionist Reviews

1/2 loaf whole wheat rye bread, cut into bite sized chunks
2 c. organic kale, roughly chopped or organic bagged kale (I have used organic baby kale too)
1 1/2 large fresh tomatoes, chopped OR 1 (14 oz.) can organic diced tomatoes, strained of excess juices
1 small yellow onion chopped or 2-3 chopped green onion or scallions (Carly: added)
5 eggs (Carly: 2 whole eggs plus 4 egg whites)
1/4 c. organic milk
1 c. organic plain Greek yogurt
1-2 cloves crushed garlic
1 t. dried dill
1/2 t black pepper
1/2 t garlic powder
1/3 c. shredded Parmesan cheese
Salsa, optional topping
hot sauce, optional topping
organic plain Greek yogurt, optional topping

Directions: Preheat oven to 350 degrees.  In a 9×12 baking dish, mix together the kale, tomatoes, onion, and bread.  In a small bowl, whisk together the eggs, milk, yogurt, garlic, dill, black pepper, and garlic powder.  Evenly pour the liquid over the kale mixture.  Bake for approximately 30-35 minutes or until the egg mixture has firmed up (it shouldn’t jiggle when you wiggle the pan).  Remove from the oven and evenly top with the Parmesan cheese.  You could eat it as is…or, you could add some salsa and/or a few dashes of hot sauce. If you’re feeling really adventurous, add a dollop of Greek yogurt along with the salsa and/or hot sauce.

Couscous Lemon Salad with Spinach Feta and Asparagus

 adapted from Two Peas and Their Pod

1 c. Israeli Couscous (alternative: whole wheat orzo pasta)
3 cloves garlic, minced
1 t. olive oil
8 asparagus spears, cut into 1 inch pieces
Sea salt/pepper, freshly ground
1 c. fresh organic spinach
1 large lemon, halved
1/3 c. feta cheese

Directions:  Cook couscous according to package directions in salted water.  Drain when done (reserve a cup of the cooking water).  While the couscous cooks, warm a skillet to near medium heat.  Add olive oil and garlic.  Cook until you can smell the garlic.  Add the asparagus and saute for 5 minutes before adding the spinach.  Stir until the spinach begins to wilt.  Squeeze the lemon over the top and toss the asparagus mixture.  To a large serving bowl, combine the cooked couscous, asparagus mixture and feta cheese.  Add 1/2 cup or more of the couscous cooking water and stir to create a bit of a sauce. Season with salt and pepper and give a final squeeze of lemon.  Serve immediately.

Quick Buttermilk Oat Soaked Pancakes


2 c. homemade buttermilk (add 2 T. of white vinegar or lemon juice to organic milk and allow to sit 5 minutes)
2 c. organic rolled oats
2 organic eggs (alternatives: 1 whole egg + 1 egg white OR flax eggs*)
1 t. organic vanilla extract
1 T. local honey, preferably raw
½ c. white whole wheat flour
1 t. baking powder
1 t. baking soda
½ t. sea salt
½ t. cinnamon (optional)

Directions: In a large bowl, add the homemade buttermilk.  Stir in the oats, eggs, vanilla, and honey.  Allow to sit at least 5 minutes.  In a smaller bowl, combine the dry ingredients.  Add the dry ingredients to the wet ingredients.  Gently stir to combine, being careful not to over stir.  Lightly grease the skillet with an oil of your choosing (we like coconut oil or organic butter).  Top with pure maple syrup or a thin layer of creamy almond butter.

Serve with uncured bacon or preservative free turkey bacon.

Note: Makes 10 pancakes using a 1/3 c. measuring scoop)

*Flax eggs are great substitutes to eggs if you’re vegan or you just prefer not to use eggs.  To make flax eggs, stir together 3 T. of water and 1 T. ground flax seed.  Allow to rest 5 minutes.  (When baking, I’ve found that substituting up to 3 flax eggs works great.  Using more than 3 flax eggs can result in disaster).

Balsamic Watermelon Chicken Salad


Adapted from Pinch of Yum

1 c. balsamic vinegar
1 T. organic coconut palm sugar (alternative: 4-5 drops of organic stevia)
1 lb. organic boneless skinless chicken breasts
1 T. Trader Joe’s 21 Season Salute (alternative: other multi-season blend)
1 T. olive oil
4 c. organic baby spinach or other organic greens
2 c. cubed watermelon
½ c. blue cheese crumbles (alternative: Feta cheese)
¼ c. sliced or crushed almonds (alternative: pine nuts)

Directions: In a small saucepan, add the balsamic vinegar and coconut palm sugar.  Bring to a low boil and then reduce to a simmer.  Allow to simmer for about 15-20 minutes, stirring occasionally.  It will reduce by about one-half and thicken to a maple syrup consistency.

Tip: Put the cut watermelon in a strainer while preparing the salad to drain some of the excess liquid.

While the vinegar is simmering, season both sides of the chicken with the dry seasoning.  Pan sear or grill until cooked thoroughly.  Remove the chicken from the heat.  Cover and allow to rest for at least 5 minutes.  Cut the chicken into bite sized pieces.

To a large serving bowl, layer the spinach, watermelon, chicken, cheese and nuts.  Drizzle with the balsamic reduction to taste.

Another tip: Double the recipe to serve 6-8 people.

Do you CSA?

Have you ever thought about joining a C.S.A. (community supported agriculture)? Now is the time.  For this upcoming season, I’ve teamed up with Lazy Eight Stock Farm.  Many of the Ingredients from my weekly CSA share will be built into the meal plans. Lazy Eight Stock Farm’s produce is certified organic – how great is that!?!  It’s not to late to join – check them out here.

A few words about the menu this week…

If you’ve never tried chocolate pudding with an avocado base, you aren’t living!  The avocado is undetectable – promise. However, the incredibly smooth, creamy, and down right delicious chocolate and banana flavor is unmistakable.  In case you’ve been hiding under a rock, avocados are good for you – packed with tons of nutrients and healthy fat.

The other snack is a salted chocolate oatmeal raisin cookie! Good quality dark chocolate, honey, and sea salt make these soooo good.  Get used to seeing these on weeatforreal.com.  They are staples for us.

The zoodle recipe is another one you’ve gotta try.  You’ll need a Spiralizer or Zoodler to make the zucchini noodles (aka zoodles).  This fascinating gadget used to be a bit difficult to find.  These days, you can find them just about anywhere – Kroger, Walmart, Target…  The Spiralizer also has tons of other uses like apple chips, easy coleslaw, and shoestring sweet potatoes to name a few!

The last dish you should definitely add to your repertoire is the Creamy Poppy Seed Strawberry & Avocado Spinach Salad. The creaminess from the avocados and the tangy dressing go together beautifully.  Serve it with grilled chicken and dinner is ready in no time!

Snacks

Salted Chocolate Oatmeal Raisin Cookies

IMG_5926

adapted from Clean Eating Magazine

Dry Ingredients:
1 ¼ c old-fashioned oats
½ c whole white wheat flour
1 T. ground flax seed
1 t. cinnamon
½ t. baking powder
¼ t. coarse sea salt (preferably Himalayan pink salt)

Wet Ingredients:
¼ c.+1/8 c. honey
1 organic cage free egg white
2 T. creamy, salted almond butter (or your preferred nut butter)
2 t. organic vanilla extract

Stir in Ingredients:
¼ c. clean dark chocolate, roughly chopped (my favorite is liberty chocolates)
¼ c. organic raisins

Directions: Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Combine wet ingredients in another bowl. Add dry ingredients to wet ingredients and mix. Gently stir in chocolate & raisins. Scoop rounded tablespoon size servings onto a baking stone or lined cookie sheet. Cook 9 to 10 min. (Do not over cook. They will be soft and gooey, until they have cooled a bit). Allow to cool on the baking sheet/cooling stone. Makes approximately 16 cookies.

Try to eat just one – dare ya!

Chocolate Banana Avocado (Shhh!) Pudding 

adapted from The Nourishing Gourmet

2 avocados (quick tutorial for cutting an avocado)
2 ripe bananas
1/4 c. honey (preferably local or raw honey)
1/4 to 1/2  c. raw cacao powder or unsweetened cocoa powder
1 T. organic milk (or almond milk)
1 t. organic vanilla extract
¼  t. sea salt

Directions: Add all ingredients to a blender or food processor. Process until smooth and creamy.   Serve immediately.

Take delicious to decadence by adding 1 tablespoon of creamy almond butter (or other nut butter) to individual servings. Trust me, it’s lose your mind good!

Dinners

One Skillet Grown Up Mac N Cheese 

adapted from DietHood

2 T. olive oil
1 onion, diced
pinch of sea salt
2 garlic cloves, minced
2 fresh organic tomatoes, diced (option: 1 can organic diced tomatoes, liquid strained)
1 bag (8 to 10 ounces) organic baby spinach
½-cup feta cheese, shredded (goat cheese would make a great alternative)
½-cup organic white cheddar cheese, shredded
¼-cup organic mozzarella cheese, shredded
2 cups 100% whole wheat pasta elbow macaroni or other small pasta
1 cup organic vegetable or chicken broth
1 cup unsweetened almond milk
½ t.  21 Seasoning Salute from Trader Joe’s (any other multi-seasoning blend will work)
Sea salt and fresh ground pepper, to taste

Directions: Heat a large, non-stick skillet to medium heat.  Add olive oil, onion, and sea salt.  Cook until softened (about 5 minutes).  Add garlic and cook until fragrant (about 1 minute).  Immediately add the remaining ingredients and stir.  Bring to a boil and then reduce to a simmer.  Stir one more time before adding a lid/cover.  Every 5 minutes, remove lid and stir.  Cook for 12 to 15 minutes or until pasta is cooked to your desired doneness (is that a word??).  Season with salt/pepper to taste.

Serve with pan seared chicken sausage.

Ezekiel Cinnamon Raisin Bread French Toast

6 organic, cage free eggs  (if that many yolks make you nervous, do 3 whole eggs + 3 egg white)
½ c. organic milk (or almond milk)
1/8 c. organic half and half
sea salt
1 t. organic vanilla extract
¼ t. ground nutmeg
10 slices Ezekiel cinnamon raisin bread
Pure maple syrup
preservative free bacon

Directions:  Warm a nonstick skillet or griddle to low/medium heat.  In a medium bowl, thoroughly whisk the eggs, milk, half and half, sea salt, vanilla, and nutmeg.  Soak bread for about 30 seconds on each side in the egg mixture.  Add a little less than a tablespoon of your preferred nonstick oil or butter to the skillet/griddle.  (We like organic butter or organic coconut oil).  Allow bread to cook about 3 minutes on each side. Serve topped with pure maple syrup.

Tip:  Preheat the oven to 200 degrees.  Add cooked pieces to the oven to keep warm until all slices are done.

Serve with preservative free bacon.

Creamy Poppy Seed Strawberry & Avocado Spinach Salad 

IMG_6029

adapted from The Recipe Critic

Salad:
6 oz. organic baby spinach
1 c. fresh organic strawberries, sliced
2 large avocados, cut into cubes (quick tutorial for cutting an avocado)
¼ c. pine nuts
¼ c. feta cheese, crumbled

Dressing:
⅓ c. mayonnaise or organic Greek Yogurt (or do a combo of both)
¼ c. organic milk
5-6 organic Stevia drops or (2 t. honey)
4 t. apple cider vinegar
2 t. poppy seeds

Directions:  For the dressing, add all ingredients to a jar with a lid and shake! Store in the refrigerator until ready to use.  For the salad…well, make a salad by adding all ingredients to a serving bowl.  Pour about 1/2 of the dressing over the top and mix.  Reserve the remaining dressing for those who like more dressing.  We typically have leftover dressing that is stored in the fridge for later use.

Serve with grilled or pan seared organic chicken breasts.

One Skillet Turkey Bolognese with Zoodles (Spiralized Zucchini Noodles)

 adapted from Rachel Cooks

Note: (a large skillet or stock pot is recommended)
2 T. extra virgin olive oil
1/8 to 1/4 t. red pepper flakes
1 lb. ground turkey (If using extra lean turkey, increase olive oil to 2.5 T)
Sea salt/pepper
1 medium yellow onion, finely diced
1 large or two small organic carrots, shredded
2-3 garlic cloves, minced
28 oz. can organic whole peeled Marzano tomatoes (Marzano tomatoes are the best!)
1 (14.5 oz.) can organic diced tomatoes
1 T. dried oregano
1 t. coconut palm sugar OR 6-8 drops of organic stevia extract
1/2 c. fresh basil, rough chopped
6 organic zucchini, zoodled using a spiralizer (If you don’t have a Spiralizer, you are missing out!)
Parmesan cheese, grated

Directions: Heat skillet or stock pot to medium heat.  Add olive oil to coat the bottom of the skillet.  Add the red pepper flakes to flavor the oil.  Allow to cook for about a minute before adding the turkey.  With a wooden spoon, break the turkey into tiny pieces.  Season turkey with salt/pepper.  Cook until no longer pink (about 7 minutes).  Add the onion and carrots.  Cook until the vegetables are softened (about 5 minutes), stirring occasionally.  Add the garlic and allow it too cook for about a minute (or until really fragrant).  Immediately add the tomatoes, oregano, and coconut palm sugar or stevia.  Break up the whole tomatoes with the spoon.  Bring the sauce to a boil.  Reduce to a simmer and allow to cook for 10-15 minutes – uncovered.  (This will allow some of the liquid to cook out).  Add the zucchini.  Use tongs to gently mix the zucchini into the sauce.  Allow zucchini to cook until slightly softened (approximately 5 minutes).  Stir in the fresh basil and a sprinkling of cheese.  Plate and finish with a drizzle of good extra virgin olive oil and a bit more Parmesan cheese.

Hope something makes your belly smile!