testing 2
Squash, squash, and more squash (and pumpkin too)
SNACKS
Oatmeal Raisin Breakfast Cookies – Wow, these were a big hit this week. A slightly chewy, slightly dense, and super moist cookie makes for a great breakfast. I wish I had doubled this recipe. I’m also thinking about adding ¼ c. pumpkin to these babies – well, because I can.
DINNERS
Oat Soaked Pumpkin Pancakes – It begins…pumpkin madness. We love pumpkin recipes. Maybe I should more accurately say my daughter and I love pumpkin recipes. The hubby tolerates them. He was traveling this week, so we took full advantage of the opportunity to start “pumpkin season” in his absence. We eat these pancakes almost once a week from now until our skin begins to turn orange (approximately midway through February). I kid you not!! These.are.awesome!!
Creamy Squash Soup – Truth: I’m working on overcoming soup intimidation. Not sure where or why this “issue” originated, but I find soup recipes overwhelming. What I’m learning is that the work is in the preparation. Instead of chopping each item before adding them to the pot, one should chop everything ahead of time. Then, everything is ready when it’s time. I know, I know…one should always do the prep. work ahead of time. Truth is, I don’t always prep. properly. This is what ultimately makes soup stressful for me. When things start cooking too fast or get too hot, I’m busy chopping the next item. As a result, I inevitably “overcook” (a.k.a. burn) something. Admitting my faults is step one, right? Anyhoo, this squash soup is pretty simple and straight forward. It’s a great place to start if you share my fear of soup making. Essentially, cook the veggies in a stockpot, add some stock, and then throw it all in a blender.
Spaghetti Squash with Vegetable Marinara – Avoiding carbs, here’s your answer. Trying to find ways to use multiple CSA ingredients in one recipe, here’s your answer. Looking for another way to prepare spaghetti squash that isn’t the old faithful butter, salt/pepper, and Parmesan cheese routine, here’s your answer. If spaghetti squash isn’t your thing, this veggie marinara could easily top any traditional pasta.
I had full intentions of making this Spiced Lentil Soup, but it just didn’t happen this week. Consider it a preview of what is to come. I plan to throw in some turnips in addition to the beets and squash. If anyone feels inspired and gets to this recipe before me, let me know how it goes.
Hope something makes your belly smile…
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Oatmeal Raisin Breakfast Cookies
Adapted from Weelicious 
1T. organic butter, room temperature
1/2 c. organic, unsweetened apple sauce
1/2 c. pure maple syrup
1 large organic, free range egg
2 t. organic vanilla extract
1 c. whole white wheat flour
2 c. old fashioned oats
1/2 t. baking soda
1/2 t. sea salt
1 t. ground cinnamon
1/2 c. organic raisins (alternative: dried, unsweetened cranberries or cherries)
1/2 c. flax seeds, optional
Directions: Preheat oven to 350 degrees. In a large bowl, whisk the butter, apple sauce, maple syrup, egg, and vanilla. In a smaller bowl, stir the oats, baking soda, sea salt, and cinnamon. Add the dry ingredients to the wet. Stir until almost combined. Add the raisins and flax seeds and give it one last stir. Use a scooper to make cookie mounds. Bake for 15 minutes. Remove from oven and place on a cooling rack, especially if you want to retain a chewy texture.
Oat Soaked Pumpkin Pancakes
Adapted from Better Bodies 
Wet Ingredients
3 T. coconut palm sugar
1.5 c. organic milk of your choosing (alternative: 1 c. organic milk + ½ c. organic applesauce)
1 c. organic canned pumpkin
1 organic, free range egg
1 t. organic vanilla extract
.5 c. old fashioned oats (NOT steel cut)
Dry Ingredients
1 ½ c. whole wheat white flour (alternative: 1 c. whole wheat white flour + ½ c. almond meal or flour)
2 t. baking powder
1 t. baking soda
1 T. pumpkin spice
½ t. sea salt
Directions: Whisk the wet ingredients in a mixing bowl. Add the oats to the wet ingredients. Allow to soak at least 5 minutes. While the oats soak, prepare the dry ingredients in another bowl. Stir together the flour, baking powder, baking soda, pumpkin spice, and sea salt. Add the dry ingredients to the wet ingredients and mix just until combined (do NOT over mix). It will be a thick mousse-like consistency. Prepare the batter as you would any other pancake, adding a small amount of your preferred oil to the pan (i.e., coconut oil, olive oil, butter, etc.). Get adventurous and top with applesauce instead of syrup.
Tip: This recipe doubles beautifully. I often make a double batch and freeze one-half (after cooled) for school lunches.
Creamy Squash Soup
Adapted from Super Healthy Kids 
1 T. organic butter
3 T. olive oil
1 medium onion, chopped
3-4 organic yellow summer squash, cut into rounds (no need to peel or remove seeds)
1 small winter squash, peeled, deseeded, and cut into cubes (see squash peeling tip below)
1 small butternut squash, peeled, deseeded, and cut into cubes (see squash peeling tip below)
¼ t. each sea salt/freshly ground black pepper
1 large organic potato, cut into cubes (alternative, several small potatoes)
3 garlic cloves, minced
3 1/2 c. organic chicken or vegetable broth
1/2 c. low-fat buttermilk (homemade buttermilk: 1/2 c. milk + good squeeze from a lemon)
Fresh herbs, finely chopped, for garnish (chives, rosemary, basil, etc.)
Organic Greek yogurt (alternative, organic sour cream), optional
Directions: Heat a large stock pot to medium heat. Add the butter and olive oil followed by the onions, squash, and salt/pepper. Give it a good stir and allow the veggies to cook until softened (about five minutes). In the meantime, microwave the cut potatoes for 3-4 minutes to soften them just a bit. Stir in the garlic to the stock pot and cook until the garlic is fragrant (about a minute). Add the potatoes to the stock pot, followed by the broth/stock. Bring it to a boil and then remove from the heat. Carefully pour the mixture into a blender to liquefy. If you have a superb quality blender, this will be your final step (other than to stir in the buttermilk right before serving). If your blender is so-so, you may need to pour the soup over a strainer to create a smooth, creamy texture. If the latter is your method, stir in the buttermilk, after straining. Season with salt/pepper to taste. Drop in a dollop of Greek yogurt and sprinkle with fresh herbs.
Tip: Microwave hearty winter squash for 1-2 minutes prior to peeling. Use a shark knife to easily remove the outer skin.
Spaghetti Squash and Vegetable Marinara 
1 spaghetti squash
2 T. olive oil
1 onion, chopped
1 organic bell pepper, chopped
¼ t. each, sea/salt pepper
1 small eggplant, skinned and chopped into cubes
2 organic yellow summer squash, cut into ¼ inch rounds
2-3 organic tomatoes, chopped
2-3 garlic cloves, minced
Handful of organic swiss chard and kale, destemmed and roughly chopped.
1 jar, organic marinara (check ingredients for processed ingredients like soybean oil, sugar, etc.)
Handful of fresh basil, chopped, optional
Directions: Microwave the spaghetti squash (whole) for two minutes. Cut in half length wise and scrape out the seeds and stringy “guts.” Place each side of the spaghetti squash face down on a plate with a small lip. Add roughly 1 tablespoon of water to the plate and cover with plastic wrap (poke two holes in the plastic wrap to allow steam to escape). Microwave for 10-12 minutes or until super soft when the skin is pressed. In the meantime, heat a large skillet to medium heat. Add olive oil to coat the bottom of the pan. Add the onions, bell peppers, and salt/pepper. Stir and then allow the to cook until the onions are translucent (about 5 minutes). Next, stir in the yellow summer squash and eggplant. Again, allow to cook until softened (about 5 minutes), stirring occasionally. Add the garlic and cook until fragrant (about a minute). Stir in the tomatoes, swiss chard, and kale. Continue to stir until the greens have wilted. Pour in the marinara and reduce heat to simmer. Before serving, stir in the fresh basil. Season with salt/pepper to taste. Scrape the interior of the spaghetti squash with a fork to achieve “spaghetti” strands. Plate the squash, top with marina, and finish with Parmesan cheese.
Roasting Veggies: Do As I Say, Not As I Do
SNACKS
Banana Chocolate Chip Muffins – Another great muffin recipe that can serve as breakfast on the go or as a lunchbox treat.
Oatmeal Raisin Nut Butter Bites – These are not new to We Eat For Real – we just love them. Since they can get a little soft, I sometimes freeze them if they are going to be in a lunchbox. Per Per my little one, they are “perfect” by lunchtime.
DINNERS
Sweet Corn with Beets and Basil and Grilled Chicken Sausage – This is an impressive and side dish that doesn’t take a lot of effort other than to boil the corn and beets. After that, it’s a matter of chopping up some basil and stirring in the cheese.
Warm Butternut Squash Quinoa – Humph…I “over roasted” (a.k.a. burned) the veggies. I programmed my oven and headed out the door for my little one’s horseback riding lesson. When I returned, my veggies were blackened. Unfortunately, this is not a Cajun recipe 😦 This was a sad, sad moment in time as this dish really showcases natural sweetness that emerges when veggies are roasted. Do as I say, not as I do and keep a closer eye on roasting veggies!
One Skillet Chicken Fajitas – Nothing new to see here. Just a tried and true recipe that makes the weekly menu list more often than not. Who doesn’t love a one skillet meal that allows everyone to create their own favorite fajita?
15 Minute Swiss Chard Pesto Quinoa Bowl and Organic Greens (Salad) with Garlic Vinaigrette – Apparently, I was on a quinoa roll this week. It’s quite versatile as you can tell from this week’s meal plan. This particular recipe is a really fast option. This is especially true if you use a store bought pesto. Luckily, we can all find “clean” pesto fairly easy. It may be in the specialty area of your local supermarket, but they are out there 🙂
Tomato Basil Chicken Pasta with Our Take on Smashing Tomato’s House Salad – I feel as Italian as a Kentucky chick can when I make this meal. If you use fresh, good quality ingredients, this dish is molto buono! Don’t feel like chicken? Leave it out. It will still be fantastic and ready about 10 minutes sooner. That’s saying something because it’s a 25 minute meal!
Game Day Mexican Pasta Salad – Mexican pasta?? Is that authentic Mexican food? Doubtful! However, it worked out great for tailgating. I never take a mayo based dish for tailgating (makes me nervous). Due to this, I had to rework the original recipe a bit. I used goat cheese in place of mayo, but I think Greek yogurt could work too. Next go round, I’ll change the pasta to increase visual appeal – maybe a multi-colored spiral of sorts.
I hope something makes your belly smile…
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Oatmeal Raisin Cookie Dough Bites
Adapted from Super Glue Mom
Wet ingredients
½ c. creamy almond butter (alternative: nut butter of your choosing)
¼ c. raw honey or maple syrup (or 1/8 c. of each)
1 t. organic vanilla extract
Dry ingredients
¼ c. coconut flour
5 T. oats (I’ve used old fashioned or quick cooking oats)
2 T. ground flax seed
¼ t. cinnamon
¼ t. sea salt
Stir In
¼ c. organic raisins
Directions: In a small bowl, mix together the wet ingredients. Add the dry ingredients to the wet. Mix together with a rubber spatula or your hands. Add in the raisins. If the mixture seems to wet, add a bit more coconut flour. If too dry, add a bit of water. Using a tablespoon to measure, roll the dough into bit sized balls with your hands. Refrigerate for 30 minutes before serving. Sometimes, I freeze these for about 10 minutes to speed things up a bit. Store in refrigerator (or freezer).
Banana Chocolate Chip Muffins
Adapted from My Whole Food Life
2 c. gluten free oat flour (make your own by grinding old fashioned oats in blender or coffee grinder)
2 t. baking powder
½ t. sea salt
2 ripe bananas
¼ c. unsweetened organic applesauce
¼ c. maple syrup
¼ c. organic milk
1 t. vanilla extract
1/3 c. chocolate chunks (try my favorite chocolate liberty chocolate bars)
Directions: Preheat oven to 350 degrees. Lightly spray/grease a muffin tin. In small bowl, combine the dry ingredients (flour, baking powder, salt). In a larger bowl, mash the bananas. Stir in the remaining wet ingredients (applesauce, maple syrup, milk, & vanilla). Add the dry ingredients to the wet and stir just until combined. Gently fold in the chocolate chunks. Fill muffin tins ¾ full and bake 10-12 minutes.
Sweet Corn With Beets and Basil With Grilled Chicken Sausage
Adapted from Martha Stewart
2 ears of organic corn, husked
8 baby beets, trimmed and scrubbed
1-2 T. fresh basil, chopped
2 oz. goat cheese
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground pepper
Directions: In a large pot of salted water, boil the corn until cooked (about 4-5 minutes). Remove corn and set aside, retaining the water. Add the beets to water and simmer until soft (about 30 minutes). Remove the beets and allow them to cool slightly. Before peelings the beets, protect your hands with “sandwich bag gloves.” Once the skins are removed, dice the beets and place them in a bowl. Cut the kernels from the cobs, add them to the beets. Gently mix to combine. Top the salad with fresh basil and goat cheese crumbles. Drizzle with olive oil. Season with salt and pepper to taste.
Tip: Do not over stir the salad or all will become pink.
Serve with grilled preservative free chicken sausage.
Warm Butternut Squash Quinoa
Adapted from Shape
1 small butternut squash, chopped
2 organic apples, chopped
1/2 red onion, chopped
1 c. Brussels sprouts, chopped
2 T. olive oil
1/4 c. feta cheese, crumbled
1/4 tsp. cardamom (optional)
Chopped parsley for garnish
Sea salt and pepper
1 c. quinoa, optional (consider cooking in vegetable stock for even more flavor)
Directions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, toss the squash, apples, Brussels sprouts and onions with the olive oil, cardamom, and salt/pepper. In a single layer, add vegetable to the baking sheet – do not overlap. Roast for 45-50 minutes, flipping halfway through roasting. While the vegetables are roasting, prepare the quinoa per the package directions (replace the water with vegetable stock). Remove the quinoa from the heat and keep covered until veggies are done roasting. In a large bowl, add the roasted vegetables and quinoa. Stir in the feta and chopped parsley. Season with sea salt/pepper to taste. Finish with a drizzle of olive oil. Serve immediately.
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!
15 Minute Swiss Chard Pesto Quinoa Bowl
Adapted from Table For Two
2 c. organic quinoa
4 c. stock (vegetable, chicken, or just plain water)
6 c. organic swiss chard, washed, de-stemmed, roughly chopped
(Alternatives: other organic greens…spinach, kale, arugula, etc.)
4 T. basil pesto
½ t. sea salt
½ c. freshly grated Parmesan cheese
Directions: Cook quinoa according to package directions, substituting the water with vegetable stock. Once the quinoa is cooked, stir in the remaining ingredients: swiss chard, pesto, sea salt, and Parmesan cheese. Plate and top with a drizzle of olive oil and a bit more Parmesan cheese. Enjoy!
Organic Greens (Salad) with Garlic Vinaigrette
Salad Ideas
2 handfuls of organic greens
¼ c. olives
Cherry tomatoes
2 T. gorgonzola cheese (alternative: your preferred cheese)
Directions: Gently toss all salad ingredients and top with the Garlic Vinaigrette.
Garlic Vinaigrette
¼ c. balsamic vinegar (alternatives: apple cider vinegar, white balsamic vinegar)
½ c. extra virgin olive oil
1 garlic clove, minced
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.
Tomato Basil Chicken Pasta
Adapted from Menu Musings
3-4 organic chicken breasts (pound out to ensure even cooking)
Sea salt and black pepper, freshly ground
3-4 T. extra virgin olive oil
3-4 c. organic tomatoes, chopped
4 t. garlic, minced
3 T. organic butter
1/2 c. organic basil, chopped
1 lb. 100% whole wheat pasta
Freshly grated Parmesan cheese, for garnish
Directions: Warm a deep, large skillet to medium-high heat. Add the olive oil. Don’t be shy. The olive oil will be the base for the sauce. Season both sides of the chicken with sea salt & freshly ground pepper. Add the chicken to the olive oil and saute for 6 minutes on one side.
In the meantime, cook the pasta in salted water. If you time this right, both the sauce and pasta will be ready at about the same time. When the pasta is done, drain it. Do not rinse!!
Flip the chicken, and allow to to cook another 4 minutes before stirring in the tomatoes. Things will get a bit explosive with sizzling and bubbling at the edges. Two minutes later, add the basil and then the garlic. Finally, stir in the butter. This butter is not really optional. I’ve omitted it once. It just wasn’t not the same! It’s only 1 tablespoon, and it’s organic- relax 😉. Reduce the heat and allow the sauce to simmer. Remove the chicken to a cutting board and allow to rest for 2 minutes (not a minutes less). Cut the chicken into slices on the bias before returning it to the skillet. Season the sauce with sea salt/pepper to taste.
Plate the pasta and sauce. Top with a drizzle of good quality olive oil and Parmesan cheese!
Our Take on Smashing Tomato’s House Salad
Salad
Organic greens of your choice
¼ c. chopped walnuts
½ red onion, sliced
¼ c. shredded Parmesan cheese
Balsamic reduction (see recipe below)
Balsamic Reduction
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional) (alternative 1 t. honey)
Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil and immediately reduce to a simmer until it has reduced by one-half (about 30 minutes). Stir occasionally. It’s ready when it’s thick enough to coat the back of a wooden spoon.
Game Day Mexican Pasta Salad
Adapted from The Recipe Critic
1 lb. 100% whole wheat pasta
1 c. organic corn, frozen or fresh
½ pint organic cherry tomatoes, halved
¼ to ½ c. Kalamata olives, chopped
½ can organic black beans, rinsed
¼ red onion, chopped
½ organic bell pepper, chopped
4 oz. goat cheese
1 c. salsa
¼ c. olive oil
Sea salt/freshly cracked pepper
2 garlic cloves, minced
Directions: Cook the pasta in salted water. During the last two minutes of cooking, add the corn to the boiling water. When the pasta is al dente, drain the corn and pasta. Do not rinse!
In a large bowl, stir together the cherry tomatoes, beans, onion, and bell pepper. In a small serving bowl, whisk together the goat cheese, salsa, olive oil, sea salt, black pepper, and garlic. Pour the dressing over the veggies and stir. Once the pasta and corn are cool, gently stir them into the mixture. Refrigerate until ready to serve.
Say No To The Same Old Boring Salads #peachbarleysalad
SNACKS
Blueberry Cinnamon Banana Muffins No time to make & bake muffins? Not any more. This is quite possibly the easiest recipe…ever! Throw ingredients in the blender, stir in the blueberries, bake.
Strawberry Vanilla Oatmeal Cookies To be honest, my batch flopped from a visual standpoint. They were flat as pancakes and ran together into one blob on the baking sheet. I’m really not sure why. Did I throw in the towel? Never. Using a spatula, I reshaped the blob into shapes that resembled cookies and let ugly cookies finish baking. The result…ugly, yet yummy cookies! In our house, we don’t judge food we try based on looks. After the “two bite rule,” we decide. One bite, and these cookies ruled!
Beet Chips My CSA delivered yet another bunch of beets. This time, I made crunchy, salty beet chips. I appreciate this recipe more than other beet recipes because I didn’t have to do anything other than wash them before slicing – no peeling necessary. Toss them with a bit of olive oil and sea salt and they’re ready to bake until crispy.
DINNERS
Peach Barley Salad With Pan Seared Chicken Sausage This new recipe hit the spot. It packs a punch with layers of flavors, crunch, and subtle sweetness from the peaches and orange juice vinaigrette. I never would’ve imagined that peaches, red bell pepper, feta, and parsley could be so harmonious!
Zoodles Puttanesca If you want to impress, learn this dish! It’s powerfully flavorful. No one would suspect how easy it is to prepare. The key ingredient to this recipe … anchovies! Yes, you must use anchovies to achieve the rich, deep flavor that is Puttanesca. Don’t be scared, you can’t taste them. They, along with the capers, olives, and garlic, bring such flavor intensity that cannot be achieved without them. When making this, I learned something about my child. She is adventurous!! She took it upon herself to eat an anchovy bite right out of the tin! I’m not sure I would attempt this without a bit of bribery. If we teach kids very early on that food is not something to turn our nose at simply because it looks different, odd, etc., their world will be filled with exciting culinary adventures!
Greek Spaghetti Squash with Our Take on Smashing Tomato’s House Salad For a long time, I thought spaghetti squash recipes were limited to sea salt, pepper, and Parmesan cheese. False. This recipe is a great example of this vegetable’s versatility. Olives, fire roasted tomatoes, and feta pair beautifully with spaghetti squash.
Roasted Green Beans and New Potatoes with Pan Seared Chicken Comfort food at its best. One of my favorite ways to prepare vegetables is roasting. Roasted veggies have slightly crunchy edges, and their natural sweetness is revealed. Roasting really brings out the best in vegetables. Further enhance the magic of roasting with a tad of olive oil, freshly squeezed lemon juice, and Parmesan cheese.
Kale Chopped Salad Another new recipe for me this week. I’m reminded again that avocados really improve the quality of salads, particularly those with kale. Avocado softens the bitterness that is sometimes kale. This salad is hearty – a meal in itself. Think, creamy, sweet, salty, crunchy, and chewy. If there are any leftovers, this salad holds up well the next day because the kale does not wilt.
Hope something makes your belly smile…
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Strawberry Vanilla Oatmeal Cookies
Adapted from Amy’s Healthy Baking
1 c. organic old fashioned oats
¾ c. whole white wheat flour
1 ½ t. baking powder
1 t. ground cinnamon
⅛ t. sea salt
2 T. coconut oil, softened
1 organic egg, room temperature
1 t. organic vanilla extract
½ c. honey, preferably local (alternative: maple syrup)
¾ c. organic strawberries, diced
Directions: Combine the dry ingredients in a bowl and stir. In a separate bowl, whisk together the wet ingredients (except the strawberries). Add the dry ingredients to the wet, and stir just until combined (stir about 10 times). Add the strawberries, and stir just a few more times. Cover with plastic wrap and refrigerate for 30 minutes (do NOT skip this step). When ready to bake, preheat oven to 325 degrees. Use a scooper to create cookie dough mounds. Place on a silicone lined cookie sheet or a baking stone. Bake 14-15 minutes. Do NOT over bake. Cookies will be somewhat softer than usual. That’s okay. As they cool, they will stiffen up just a bit resulting in every so soft and chewy cookies.
Notes: As I mentioned above, my recipe totally flopped. I’m really not sure why. I’ve made these before and they were perfect. I’m thinking that maybe my strawberries were juicier than normal resulting in an overly wet batter??? Who knows. It mattered not in the end because I recovered this flop by reshaping the cookies midway through baking using a spatula. They were pretty, but they were yummy.
Blueberry Cinnamon Banana Muffins
Adapted from GDS
1 medium very ripe banana (if a banana is not ripe, increase the maple syrup to 1/3 c.)
1 organic egg
1/2 c. creamy, salted almond butter (or other nut butter)
½ t. cinnamon
1/4 c. rolled organic oats (not steel cut)
1/8 c. whole white wheat flour
1/4 c. pure maple syrup
2 t. vanilla extract
1/2 t. baking soda
1/2 c. organic blueberries, fresh or frozen
Directions: Preheat oven to 350 degrees. In heavy duty blender or food processor, add all ingredients except the blueberries. Blend until smooth and creamy. Carefully stir in the blueberries. Fill silicone muffin cups (or greased muffin pan) ¾ full and bake 10 to 12 minutes. Allow to cool before removing from muffin cups/pan.
Notes: As you can see from my picture, my muffins did not rise. I’m thinking that the impromptu kitchen dance party resulted in sunken muffins. Should this happen to you too, “fix” this problem by adding almond butter to the sunken section prior to eating. #problemsolved
Roasted Beet Chips
Organic beets, sliced paper thin
1-2 T. olive oil
1/2 T. sea salt
Tips: You may want to use gloves and a cutting board and/or work surface that you don’t’ mind having a semi-permanent pinkish color. Bottom line: working with beets is a wee bit messy.
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 on to). Wash the beets in warm water and pat dry. Slice the beets using a mandolin (or by hand). Toss them with a tablespoon or two of olive oil and lightly sprinkle them with sea salt. Arrange them in a single layer on a baking sheet. Bake for 20 minutes and then flip and bake another 20 minutes until they are crisp. Enjoy warm or when cooled.
Peach Barley Salad with Pan Seared Chicken Sausage
Adapted from Clean Eating Magazine
1 c. quick-cooking barley (alternative: farro, Israeli cous cous)
1/4 c. roasted sunflower seeds, (alternatives: walnuts, pine nuts, almonds, etc.)
1-2 organic peaches, peeled, pitted and sliced
1 c. parsley leaves, finely chopped
1/4 c. organic red bell pepper, diced
1/4 c. feta cheese
OJ Vinaigrette
1 T. extra-virgin olive oil
2 T. fresh lime juice (alternative: lemon)
1/4 c. 100% orange juice
1/2 t. chili powder, optional
1/4 t. sea salt
Directions: Cook barley according to package directions. While the barley cooks, prepare the dressing in a glass jar with a lid. Add all ingredients and shake vigorously. Set aside. In a large serving bowl, add the sunflower seeds, peaches, parsley, and bell peppers. Drain the cooked barley. Add it to the serving bowl along with the vinaigrette and stir. Top with the feta cheese. Add sea salt, to taste. Enjoy!
Serve with pan seared chicken.
Zoodles Puttanesca
Adapted from The Londoner
6 organic yellow squash (alternative: organic zucchini)
3-4 T. olive oil, depending on your skillet size
3-4 cloves of garlic, minced
3-4 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!
Greek Spaghetti Squash with Our Take on Smashing Tomato’s House Salad
Adapted from Yummy Healthy Easy
1 large spaghetti Squash
1 T. olive oil
1 onion, diced small
2-3 garlic cloves, minced
2 T. olive oil
1 (14oz.) can organic, diced fire roasted tomatoes (could substitute fresh tomatoes, but the flavor isn’t the same)
1/2 c. feta cheese, crumbled (reserving 1-2 T.)
½ c. chopped black olives, sliced
Fresh parsley, chopped for serving (optional)
Sea salt/pepper, to taste
Tip: Store bought “crumbled” feta has nasty anti-caking ingredients. Easily avoid these by buying a block of feta and use a kitchen grater to achieve “crumbles.”
Directions: Instead of roasting the spaghetti squash in the oven, cook it in the microwave.
Tip: Cook the whole squash in the microwave for 2 minutes. This makes cutting it in half much easier.
Cut the squash lengthwise. Scrape out the seeds and darker orange, stringy flesh around the seeds. Place each half of the squash face down on a plate with a slight lip. Add one tablespoon of water to the plate and cover with plastic wrap. Poke a small hole in the plastic wrap to allow steam to escape. Cook in the microwave 12 to 15 minutes, or until the skin of the squash is very soft to touch. While the squash cooks, warm a skillet to medium. Add the olive oil, onions, and a pinch of salt/pepper. Cook until onions until soft/translucent. Add the garlic and cook about a minute or until fragrant (about a minute), stirring regularly. Immediately add the tomatoes, feta cheese (remembering to reserve 1-2 T.), and olives. Allow to simmer 5 to 7 minutes. Once the squash has finished cooking, scrape the flesh with a fork to make “spaghetti” strings. Stir the squash into the sauce. Plate and top with a sprinkling of feta cheese and parsley. Enjoy!
Our Take on Smashing Tomato’s House Salad
Organic greens
¼ c. chopped walnuts
1/2 red onion, sliced
¼ c. shredded Parmesan cheese
Salad Dressing
3 T. white wine vinegar
2 T. extra-virgin olive oil
1 T. Dijon mustard
1t. honey
Sea salt and freshly ground black pepper, to taste
Directions: Add all dressing ingredients to a glass jar with a lid and shake vigorously. Assemble salad ingredients and drizzle with the dressing.
Roasted Green Beans and New Potatoes with Pan Seared Chicken
8 – 10 oz. organic green beans, washed and strings removed
6-8 organic baby new potatoes, washed and roughly cut into bite sized pieces (skins on)
2 T. olive oil
1 t. sea salt
½ lemon, for juicing
¼ c. Parmesan cheese
Directions: Preheat oven to 450 degrees (NOT convection). In a bowl, toss the green beans and potatoes with olive oil and sea salt. Arrange on parchment paper lined baking sheet in a single layer. Roast for 25-30 minutes, flipping veggies with a spatula at the half-way point. [Pan sear the chicken while the veggies are roasting]. Remove the veggies from the oven. Squeeze the lemon juice on the veggies and sprinkle with Parmesan cheese. Season with sea salt/pepper to taste. Enjoy!
Kale & Avocado Chopped Salad
Adapted from Valeries Kitchen
Honey Balsamic Vinaigrette
2 T. balsamic vinegar
1 T. honey
1 t. Dijon mustard
1/4 t. minced garlic
1/4 c. extra-virgin olive oil
Fresh ground black pepper and sea salt, to taste
Directions: To a glass jar with a lid, add all ingredients and shake vigorously.
Salad
1 bunch organic kale, de-stemmed and chopped (approximately 6 cups)
½ lemon, for juicing
1/8 t. sea salt.
1/3 c. salted roasted pistachios (alternatives: walnuts, pine nuts, almonds)
1 organic apple, chopped
1 avocado, chopped
Handful of figs, chopped (alternatives: organic raisins)
1/4 dried, unsweetened cranberries, optional
1/4 c. blue cheese crumbles
Directions: To a large serving bowl, add the kale, sea salt, and a few squeezes of lemon juice. Use your hands to massage and squeeze the kale until it softens a bit (about two minutes). Next, toss the kale with the 3/4 of the dressing. Add the remaining salad ingredients in layers. Add remaining salad dressing, if desired.
You Say Tomato, I Say Ricotta
SNACKS
Homemade Fig Newtons – Have you ever looked at all of the ingredients in a package of store bought fig newtons? It’ll blow your mind! (#junkgalore) Stop buying, make your own. Trust me, homemade takes the cake every.single.time. Check out the original recipe link for a picture. I forgot to snap a picture of my own.
DINNERS
Eggs, Avocados & Olive Oil Biscuits with Easy Oven Bacon – When my little one is asked about dinner, this is often her first request. She (and I) love eggs and avocados. Normally we put it on toast. This past week, we shook things up and went with Olive Oil Drop Biscuits. These biscuits ridiculously easy, fast, and delicious!
Corn and Tomato Pizza With Cilantro and Goat Cheese – Yes, you’ve seen this recipe here before…and you’ll see it again and again and again. It’s a family requested fave, and I’m happy to oblige.
Ricotta, Basil, and Tomato Salad, Potatoes Gremolata, and Pan Seared Chicken – An impromptu dinner with old friends happened this weekend. Rather than go out, we opted to have them over and stay in. Sometimes, there’s nothing better than sitting around a table with great friends, reminiscing over great food and enjoying a great bottle of wine (or two). What I had in the fridge and pantry was a hodgepodge of veggies and some leftover herbs. However, when good quality cheese and olive oil are household stables, great things happen. Ricotta replaced mozzarella for a caprese-like salad that was ever so creamy. Basil gremolata with a hint of sea salt on roasted fingerling potatoes were a perfect combo of chewy with a slightly crunchy edge. All of this with pan seared chicken was definitely an easy and entertaining worthy meal.
Hope something makes your belly smile…
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Homemade Fig Newtons
Adapted from My Whole Food Life
2 c. white whole wheat flour OR (1 c. white whole wheat flour + 1 c. almond meal)
2 organic eggs OR 2 flax eggs (stir together 2 T. ground flax seed + 6 T. water in a small dish and allow to set 5 min.)
1/3 c. coconut oil, softened
1/3 c. maple syrup
1 t. baking powder
2 t. organic vanilla extract
1/2 t. cinnamon
2 T. organic milk (alternative: almond milk)
2 T. organic applesauce unsweetened
Directions: In a small bowl, stir together the dry ingredients (flour, baking powder, cinnamon). In a larger bowl, whisk together the wet ingredients (eggs, coconut oil, maple syrup, vanilla, milk, applesauce). Add the dry ingredients to the wet. Stir until a dough form. Form the sticky, wet dough into a ball and cover with plastic wrap. Refrigerate for at least 1/2 hour (or freeze for 15 minutes if time is limited). While the dough is resting/cooling, prepare the fig filling (see recipe below).
Tip: If using almond meal, the dough will be exceptionally wet and somewhat tricky when working with it. The almond meal substitution came out of desperation when I had once run out of flour. We found the outcome less visually pleasing because the sticky dough was a bit unforgiving. However, it was still absolutely yummy with a bit of a grainier texture. In our house, we don’t judge food based on looks. This is where the “two bite rule” comes in handy. We often discover that ugly food can be quite delicious 😉
Fig Filling
15-20 figs rough chopped w/ tough stems removed (Turkish Figs or Black Mission Figs)
1 T. maple syrup
2-3 T. water
Directions: To a food processor, layer ingredients in this order: maple syrup, water, and then the figs. Pulse until a peanut butter consistency is achieved. Stop and redistribute ingredients in the food processor, if needed while pulsing.
Preheat the dough to 350 degrees.
Once the dough is cooled and ready to be rolled out, with flour dusted hands, turn the dough out onto a generously floured surface. Using a flour dusted rolling pin, roll out the dough (checking often that it is not sticking) into a rectangular shape between 1/4 and 1/8 inch thick. Spread the fig filling over 1/2 of the dough. Fold the uncovered portion of the dough on top of the fig filling covered portion. Use a pizza cutter to cut the dough into 2′ squares. Bake the squares on a silicone lined baking sheet or baking stone for 12 to 15 minutes, or until slightly golden. Enjoy!
Eggs, Avocados, & Olive Oil Drop Biscuits with Easy Oven Bacon
Adapted from A La Graham
This meal requires a bit of commentary to help ensure the steps are timed right. The bacon is prepared for baking (line baking sheet with foil & lay out the individual bacon slices). Similarly, the biscuits are prepared and ready to pop in the oven, when it’s time. Once these both are in the oven (which does not happen simultaneously – keep reading below), the avocados and eggs are prepared.
This meal starts with a cold oven. The bacon goes in the cold oven, and then it’s turned on and begins to heat. When the oven reaches full temperature, the biscuits go in the oven. When the biscuits are done, your bacon will most likely be done too. (An exception would be for those who desire exceptionally crispy bacon. In that case, the bacon may need to remain in the oven a few minutes longer than the biscuits).
Easy Oven Bacon
6 slices, preservative free bacon
Directions: Line a baking sheet with foil. Arrange the bacon on the baking sheet in a single layer. Place the bacon in a cold oven (note: the oven is NOT preheated). Heat the 450 degrees. Bake for 15 to 25 minutes, depending on your preferred doneness. It’s soooo easy this way, and there is no mess!
Biscuits (this recipe can be doubled)
1 c. whole white wheat flour
1.5 t. baking powder
.5 t. sea salt
1 T. local honey (alternative: 6 drops of organic stevia), optional
¼ c. olive oil
½ c. milk
Directions: In a small bowl, combine the flour, salt, and baking powder. In another small bowl, whisk together the milk and olive oil (add the sweetener 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. Once the oven reaches 450 degrees, bake for for approximately 10-12 minutes, or until slightly golden.
While the biscuits are baking, prepare the avocados and eggs.
Avocado Mixture
2 avocados, mashed
Lemon juice
Sea salt/pepper, not optional
6 slices whole wheat bread, toasted
Dash of hot sauce (optional)
Organic tomato, sliced (optional)
Eggs – prepped to your preference (I whisk eggs with a splash of milk and sea salt/pepper)
Directions: Half the avocados, remove the seeds, 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.
Cook the eggs as desired. I typically scramble the eggs for a week night meal. However, sunny side up (AKA “dippy eggs” in my house) is also popular. The warm, but still liquid yolk, adds richness to each bite!
Assembly
Start with an upside down biscuit (the flat surface is key). Next, comes a healthy slathering of avocado mixture. Finally, top with eggs, pressing the eggs into the avocado to help them “stick” to the biscuit. Finish with a dash or two of Tobasco style hot sauce, if you’re feeling daring. It really adds a great additional layer of flavor.
Corn and Tomato Pizza With Cilantro and Goat Cheese
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, chopped
2-3 NON GMO sweet corn ears, shucked and kernels removed (alternative: 2 c. frozen NON GMO sweet corn)
2-3 garlic cloves, 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!!!
Ricotta, Basil, and Tomato Salad, Potatoes Gremolata, and Pan Seared Chicken
Adapted from Farm Flavor
Ricotta Basil and Tomato Salad
4 organic ripe tomatoes, sliced
1 ½ c. organic whole milk ricotta
⅓ c. organic basil, thinly sliced (check out this how-to chiffonade video)
1 t. orange zest (optional)
½ c. extra virgin olive oil
⅓ c. white wine vinegar (alternative: red wine vinegar)
Sea salt and pepper, to taste
Directions: In a glass jar with a lid, add the dressing ingredients (olive oil, vinegar, salt and pepper) and shake vigorously. Set aside. Arrange the tomatoes in a circular platter on a serving dish. Dollop (is that a verb?) the ricotta evenly on the tomatoes. Next, sprinkle the basil and orange zest on the top. Drizzle the dressing over the salad. Refrigerate any dressing leftovers. Enjoy!
Potatoes Gremolata
Basil Gremolata
1/2 t. sea salt
2 cloves garlic, minced
1/4 c. fresh basil, finely chopped
Zest from 1 lemon
1/4 c. extra virgin olive oil
1/4 c. grated Parmesan cheese
1 pint organic fingerling potatoes (AKA la ratte)
Directions: In a food processor, combine salt, garlic, basil, lemon zest, and olive oil. Pulse until combined. Add mixture to a medium bowl and stir in the Parmesan cheese. Set aside.
Boil potatoes in salted water until soft. Preheat oven to 400 degrees. Line a baking sheet with a single layer of the potatoes.
Gently smash the potatoes with a meat tenderizer or bottom of a glass. Don’t be too rough. The desired outcome is an intact, but smashed potato. Drizzle with olive oil and sprinkle with sea salt.
Place potatoes in the oven. [Begin pan searing chicken now]. Bake the potatoes for 15 minutes before carefully flipping them over with a spatula. Roast another 10-15 minutes. Remove the potatoes from the oven, and immediately spoon the gremolata mixture on the tops of the potatoes.
Serve with pan seared organic chicken breasts.
CSA + Game Day = A Win!
SNACKS
Sweet Beet Cookies – Yes, these are cookies with beets in them. They are undetectable in the cookies…well, except for the color. These cuties are slightly sweet and perfect with hot tea (if you’re feeling British). If you like a sweeter cookie, increase the organic coconut palm sugar just a bit.
DINNERS
Easy Caprese Salad & Greek Turkey Burgers – It’s officially college football season in the bluegrass [Go CATS] and tailgating menus have begun. While we opted for a rather traditional burgers/dogs menu this week, that doesn’t mean the burgers or sides have to be dull. This quick and super easy caprese salad is always a hit. It, along with the ever popular Greek Turkey Burgers, can even be prepared the night before and refrigerated until game day!!
Breakfast for Dinner – Olive Oil Drop Biscuits, Bacon, & Eggs – Who doesn’t like breakfast for dinner? Don’t have time to roll and cut out traditional biscuits? No worries. Mix and drop these guys on a baking sheet…Presto!
Feta Watermelon Salad with Grilled Chicken – Okay, peeps. If you’ve ventured into the feta watermelon salad craze, now’s your chance to take it to the next level. This flavor combination is incredible. I’ve heard from a pretty reliable source (guest blogger here) that switching the basil to fresh mint is also fantastic. This is another great tailgate dish option!
Greek Salad with Chicken Sausage – Fast, fresh, score!!
Spinach and Ricotta Turkey Meatloaf – This meals seems out of context with the rest of this week’s recipes. But hey, a craving is a craving! I don’t care what season it is… this meatloaf = delicious comfort.
Hope something makes your belly smile…
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Sweet Beet Cookies
Adapted from Weelicious
1 c. whole white wheat flour
1/2 t. baking powder
4 T. organic coconut palm sugar
1/4 t. sea salt
1/2 c. organic raw beets, shredded fine
4 T. olive oil
¼ c. milk
Directions: Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, baking powder, coconut palm sugar, and sea salt. Stir in the shredded raw beets until coated with the flour mixture. In a small bowl, whisk the milk and olive oil and pour it over the dry ingredients. Stir until incorporated, eventually working the mixture together with your hands to form a dough ball. Lightly flour a dry surface and roll the dough until ¼” to 1/2” thick. Cut shapes using cookie cutters. Bake on parchment or silicone lined baking sheets. (I’ve also used a Pampered Chef baking stone) for 15 minutes.
Easy Caprese Salad with Grilled Chicken
Adapted from Savory Sweet Life
2 pints organic cherry 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 to 1 t. sea salt
½ to 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). Refrigerate or serve immediately.
Serve with pan seared organic chicken breasts.
Balsamic Reduction
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional)
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 30 minutes), stirring occasionally. It’s done when it is thick enough to coat a wooden spoon.
Breakfast for Dinner – Olive Oil Drop Biscuits, Bacon, and Eggs
1 c. whole white wheat flour
1.5 t. baking powder
.5 t. sea salt
1 T. local honey (alternative: 6 drops of organic stevia), optional
¼ c. olive oil
½ c. milk
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 sweetener 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 or until slightly golden. Makes approximately 6 biscuits.
Note: Recipe can be doubled.
Serve with preservative bacon and organic free range eggs.
Feta Watermelon Salad with Pan Seared Chicken
Adapted from Farm Flavor
4 heaping c. 1-inch watermelon chunks, seeds removed
1 ½ c. organic tomatoes, chopped or grape tomatoes, halved
½ c. red onion, quartered and thinly sliced
¼ c. fresh organic basil, chopped (alternative: mint)
1 ½ T. extra virgin olive oil
3 T. fresh lime or lemon juice
¼ t. freshly ground salt
¹⁄₈ t. freshly ground black pepper
½ c. crumbled feta cheese
Directions: In a small bowl, whisk together the olive oil, lemon juice, and salt/pepper. Option: Add the onions to the dressing to “soften their bite.” Otherwise, to a large serving bowl, add the watermelon, tomatoes, onions, and basil. Gently stir and top with the feta cheese. Pour the dressing over the top. Enjoy!
Serve with pan seared chicken.
Greek Salad with Chicken Sausage
Adapted from Katri
Salad
1 pint of organic grape or cherry tomatoes, halved (Alternative: any organic tomato)
1 organic cucumber, chopped (skin on or off, up to you)
1 organic bell pepper, chopped
1 small red onion, chopped
1 c. Kalamata olives, halved
8 oz. feta cheese, crumbled
Dressing
2 T. of fresh lemon juice (alternative: lime juice)
2 T. vinegar (red or white wine vinegar)
1 t. dried oregano
2 t. of dried parsley, optional (I’ve omitted it when I didn’t have any, and it was still great!)
1 t. of sea salt
1/2 t. of freshly ground pepper
1/2 c. of extra virgin olive oil
4 drops organic stevia, optional
Directions: Stir together all ingredients for the dressing. Set aside. Add all veggies and cheese to a large serving bowl. Pour the dressing over the top, and gently stir. If you can wait, refrigerate this for at least 30 minutes. The flavors will marry and get happier the longer they hang out together.
Spinach and Ricotta Turkey Meatloaf
Adapted from In Sock Monkey Slippers
1 lb. all natural ground turkey
10 oz. organic frozen spinach, thawed and squeezed dry*
2/3 c. ricotta cheese
2/3 c. Parmesan cheese, grated
4-5 cloves of garlic, minced (Carly: added)
1 cage free, organic egg, beaten
1/2 c. whole wheat bread crumbs (alternative: ¼ c. ground flax seed + ¼ c. almond meal)
1/2 t. sea salt
1/4 t. fresh black pepper
pinch ground nutmeg
1 c. organic, sugar free marinara (tip: read labels to avoid sugars, corn syrups, soybean oil, etc.)
1/3 c. organic mozzarella cheese
Directions: Preheat oven to 350 degrees. Combine all ingredients (EXCEPT marinara and mozzarella) with your hands. Line a bread loaf pan with plastic wrap. Add turkey mixture to the loaf pan, pressing it down firmly. Place a baking sheet on top of the bread loaf pan. Invert the loaf pan upside down onto the baking sheet. Gently life the loaf pan to find your meatloaf resting on top of the baking sheet (you’re done with the loaf pan). Bake for 20 minutes. Remove from the oven and top with the marinara and then the mozzarella cheese. Bake for the remaining 30 minutes.
NOTE: This makes a juicy, yet “crusty-crunchy” exterior style meatloaf. In our house, the crusty ends are the pièces de résistance. If for some reason, unbeknownst to me, you don’t like slightly crunchy ends, top the uncooked meatloaf with the marinara and mozzarella cheese and bake for the entire 50 minutes.
Our Take on Smashing Tomato’s House Salad
Organic greens of your choice
¼ c. chopped walnuts
½ red onion, sliced
¼ c. shredded Parmesan cheese
Balsamic reduction
Balsamic Reduction
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional) (alternative 1 t. honey)
Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil and immediately reduce to a simmer until it has reduced by one-half (about 30 minutes), stirring occasionally. It’s ready when it is thick enough to coat a wooden spoon.
Feeling Peachy? Try a Peach Arugula Salad
SNACKS
Fudgy Chocolate Beet Brownies – You’d never know the beets are in these brownies. They are chewy and fudgy – simply delicious. (Pictures slipped my mind – oops).
DINNERS
Quinoa Potato Salad with Pan Seared Chicken – A great alternative to a traditional potato salad with mayo that does not stay fresh long or hold up well at a hot picnic. This one only gets better with time, and it matters not if it’s hot, cold, or somewhere in between.
Grilled Chicken and Peach Arugula Salad – I wish I had doubled this recipe. It was gone in a flash! No time to pan sear chicken or the peaches? No worries. Omit the chicken and serve the peaches freshly sliced. It’s still gonna be fab!
Spinach and Rice (or Quinoa) Stuffed Bell Pepper – I realized late in the game that Old Mother Hubbard’s cupboard was without rice. So, I substituted quinoa and it worked like a charm. I’ve never met a bell pepper that didn’t love Gouda and bacon!
Clean Eating Sloppy Joes with Zoodled Crispy Baked Fries – Recipe repeat alert! A family pleaser every time. This was my first attempt making curly fries with a Spiralizer. They weren’t pretty – I used the Spiralizer wrong. But, they were yummy!
Indian Summer Chili – It had been a while since this chili graced our presence. It reminds me of tailgating, cool fall evenings, and all things great about the start of soup/chili season. A friend shared this recipe with me a few years ago and I’m not sure how we every survived without out! Prepare yourself, this recipe is gonna be on here over and over and over and over and…well, you get the picture 🙂
Hope something makes your belly smile…
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Kale, Avocado, Zucchini, Corn, Tomato…Summer Veggies in Full Force
SNACKS
Chocolate Almond Butter Oatmeal Raisin Cookies – These babies are chewy and sweet with a hint of salt. Trust me, double this recipe! They go fast.
DINNERS
Kale Avocado Caesar Salad with Pan Seared Chicken Sausage – Don’t be freaked out by the anchovies. You can’t taste them directly. However, they provide an incredible flavor in the background that this recipe can’t live without. The leftover dressing works great as a veggie dip too.
Zucchini Corn Tomato Salad with Grilled Chicken – Fast, easy, delicious summer recipe. Don’t bank on leftovers.
Roasted Tomato Caprese Panzanella – Panzanella is a type of bread salad in Italy. This is a great take on a panzanella crossed with a caprese salad that is, in my opinion, even better than the traditional recipes. The roasted tomatoes become sweet and compliment the crusty, slightly salty bread crumbs and mozzarella beautifully. The balsamic vinegar reduction makes it all come together to create heaven on a fork! Want to get ahead? Roast the croutons and tomatoes the night before. Combine the ingredients when you’re ready to eat. This would make a great tailgating addition too!
Hope something makes your belly smile…
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Kale & Eggs…Is that really good?
SNACKS
Oatmeal Breakfast Cookies – Give serious consideration to doubling this recipe. You’ll be sad when these soft, cake-like cookies are gone.
DINNERS
Basil Gremolata Potatoes and Tomatoes with Organic Greens Salad – This is how potatoes should be eaten! I’ve never seen potatoes get eaten so quickly. They are slightly crunchy at the edges, a little bit salty, and insanely good with the gremolata topping.
Zucchini/Squash Lasagna – My little one is convinced she does not like zucchini/squash. She never suspected that the thinly sliced zucchini/squash were anything but pasta. She ate this like it was her job! This recipe is a great way to use up the squash/zucchini that seems never ending this time of year.
Baked Zucchini with Goat Cheese – Thank you Mary Margaret (\We Eat For Real guest blogger) for sharing this recipe with me. The original recipe calls for cooked chicken. I did not have any when I made it. But, I did have my favorite pesto. So, I added a bit of it. I also had lots of cherry tomatoes. So, I threw in a few of those too. This is a perfect stand-alone meal, but it could easily serve as a side to chicken sausage, chicken, etc.
One Skillet Chicken Fajitas – Fast, easy weeknight go to meal. (We needed to eat and run in order to life’s next event = no time for picture.)
Kale & Eggs – Ok, let’s be honest…the name doesn’t sound all that appealing. As a result, folks are hesitant to jump on this bandwagon. This is unfortunate because kale and eggs compliment each other beautifully. Top with a bit of goat cheese, and serve it alongside some sliced tomatoes and you’ve got a #gourmetbreakfast
Hope something makes your belly smile…
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A Flop Turned Fab … When Coconut Cream Doesn’t Cooperate
Snacks
1. Cream Cheese Frosted Carrot Cake Cupcakes – So yummy, so easy. I love, love carrot cake and these carrot cake muffins don’t disappoint. See my notes below as a kitchen flop occurred with this frosting that we turned into a treat.
2. Avocado Milkshake – Lucky me (and now you) because I discovered that avocados make delicious milkshakes thanks to Good Eats/Alton Brown.
Dinners
1. Farmer’s Market Skillet – This is a lose your mind kind of good meal. Tons of flexibility with the ingredients too. Think fresh summer vegetables topped with a sweet yet lemony and garlic vinaigrette. A friend introduced me to this recipe, and now I’m passing it on to you! You can thank me later 😉
2. Greek Salad – Quick, summer meal that is ready in less than 15 minutes. Winner, winner every time it’s for dinner. Serve it alongside some grilled chicken or all by itself.
3. Sweet Corn with Beets and Basil with Chicken Sausage – You’ve seen this here before, and you’ll see it here again. It’s such a hit with my family. We’ve never been so excited to see beets in our CSA box!
4. Fresh Summer Pasta with Tomatoes, Lemon, Garlic & Capers – This is one of the best examples of a fresh, summery pasta that is ready in a flash. No cooking required (other than the pasta). The “sauce” is prepared by soaking garlic and finely chopped onions in lemon juice. Throw in some tomatoes, capers, and fresh parsley, and a very impressive (entertaining quality) dinner is ready in minutes!
5. Crunchy Kale and Cabbage Salad with Grilled Herb Chicken – A salad that seems rather ordinary ends up being anything but ordinary! The dressing just makes this salad. I really like to add good quality blue cheese because it can hold its own alongside the kale and cabbage and tangy dressing. Here’s a great salad that doesn’t get sad on day two – leftovers retain their crunchiness which is a rare find with salads!
Hope Something Makes Your Belly Smile…
Cream Cheese Frosted Carrot Cake Cupcakes
Adapted from Happy Healthy Mama
Cupcakes
• 1 +1/2 c. white whole wheat flour
• 1 +1/2 t. baking powder
• 1/2 t. baking soda
• 1 1/2 t. cinnamon
• 1/2 t. ground ginger
• 1/2 t. ground nutmeg
• 3/4 t. sea salt
• 2 organic eggs
• 2/3 c. organic, unsweetened applesauce
• 1/3 c. pure maple syrup (alternative: honey)
• 2 t. organic vanilla extract
• 1/4 c. crushed pineapple, drained
• 2 c. organic carrots, shredded
• 1/3 c. organic raisins
Directions:
1. Preheat oven to 350 degrees, and lightly grease metal muffin tins with a healthy oil. Alternatively, use silicone muffin cups.
2. In a small mixing bowl, stir together the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, & sea salt).
3. In a large mixing bowl, whisk together the wet ingredients (eggs, applesauce, maple syrup, & vanilla).
4. Stir the pineapple, carrots, and raisins into the wet ingredients.
5. Add the dry ingredients to the wet ingredients, and stir just until combined.
6. Bake for 20-25 minutes.
Frosting
• 8 oz. organic cream cheese, at room temperature (alternative: 8 oz. canned full fat coconut or coconut cream)
• 4 T. pure maple syrup
• 1 t. organic vanilla extract
• 1 t. cinnamon
• Pinch of sea salt
Directions:
1. Whisk together all ingredients.
2. Ice cupcakes when completely cooled.
Notes/Kitchen Flop: If using coconut cream or coconut milk, be sure it is solidified. Read more about this here. Sometimes, for reasons unbeknownst to me, a can of coconut cream is not solid. When that is the case, just know that it can’t be used to make thick, creamy frosting. I tried to outsmart my can of liquid coconut cream by freezing and then using it. As you can see by the picture, the cream attempted to outsmart me when it returned to a liquid state upon thawing. However, in the end, I won the battle of the frosting by using the cupcake dip/soak method.
Tip: If using cream cheese for the frosting, know that it “melts” as it warms. Consider frosting the cupcakes just before eating them instead of icing them all at once. This also allows me to eat a spoonful of the icing, when needed 😋
Avocado Milkshake
Inspiration: Good Eats: Curious Yet Tasty Avocado Experiment episode
• 1 avocado
• 1 c. organic milk (plus more to achieve your desired consistency)
• 2-3 T. local honey
• ¼ t. vanilla extract
• 1/8 to ¼ t. cinnamon, optional
Directions: Add all ingredients to a blender. Combine until smooth.
Sweet Corn with Beets and Basil and Grilled Chicken Sausage
Adapted from Martha Stewart
• 2 ears of organic corn, husked
• 6-8 baby beets, trimmed and scrubbed
• 1-2 T. fresh basil, chopped
• 2 oz. goat cheese
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground pepper
Directions:
1. In a large pot of salted water, boil the corn until cooked (about 4-5 minutes). Remove corn and set aside, retain the water.
2. Add the beets to the water and simmer until soft (about 30 minutes). Remove the beets and allow them to cool slightly.
3. Remove the beet skins by sliding them off with protected hands. (I use “sandwich bag gloves.”)
4. Once the skins are removed, dice the beets and place them in a serving bowl.
5. Cut the kernels from the cobs, add them to the beets and gently mix to combine.
6. Top the salad with basil and goat cheese crumbles.
7. Drizzle with olive oil.
8. Season with salt and pepper to taste.
Tip: Do not over stir or all will become pink.
Serve with grilled preservative free chicken sausage.
Farmers Market Skillet
Adapted from Iowa Girl Eats
• 1-3/4 c. organic chicken broth
• 1 c. organic quinoa, rinsed and drained
• 1 T. extra virgin olive oil
• 2 cloves garlic, minced
• 2-3 small organic zucchini, quartered and sliced (or half a large one)
• 1 organic bell pepper
• ½ red onion
• 1 small eggplant
• 2-3 ears organic, NON GMO corn kernels, cut from the cob (about 1 1/2 cups)
• Sea salt & pepper, to taste
• 1-2 vine-ripened organic tomato, chopped (alternative: organic cherry tomatoes, halved)
• 1/2 c. feta cheese, crumbled
• 2 T. fresh basil, chopped
Honey Lemon Vinaigrette
• 1 lemon, zested & juiced (alternative: lime)
• 1 1/2 T. local honey (preferably raw)
• 1 garlic clove, minced
• 1/2 t. sea salt
• 1/4 t. pepper
Directions:
1. Prepare the vinaigrette by stirring all ingredients together. Set aside.
2. Prepare the quinoa according to package directions, substituting organic chicken or vegetable stock for water.
3. Warm a large skillet to nearly medium heat. Add the olive oil and garlic. Sauté the garlic for about a minute or until fragrant.
4. Add the onions, bell pepper, and a tiny bit of salt/pepper to the skillet. Cook until soft, stirring occasionally (about 5 minutes).
5. Add the eggplant and corn to the skillet and again season with a tiny bit of salt/pepper. Cook until the eggplant begins to soften, stirring occasionally (about 5 minutes).
6. Stir in the cooked quinoa and ½ of the vinaigrette.
7. Add the tomatoes, feta, basil, and remaining vinaigrette and stir.
8. Allow everything to cook for another minute or two. Season with salt/pepper, to taste.
9. Finish each plate with a drizzle of olive oil.
Notes: The possibilities are endless with the veggies in this recipe. Veggies I would not omit are corn and tomatoes. From there…it’s a matter of what you like. Okra could work in this dish as well as some fresh greens (which would wilt with the heat), mushrooms, etc. If quinoa isn’t your bag, you could substitute farro, Israeli cous cous, barley, etc. Let your pantry and refrigerator contents be your guide!
Greek Salad
Adapted from Katri
Salad
• 1 pint of organic grape or cherry tomatoes, halved (Alternative: any organic tomato)
• 1 organic cucumber, chopped (skin on or off, up to you)
• 1 organic bell pepper, chopped
• 1 small red onion, chopped
• 1 c. Kalamata olives, halved
• 8 oz. feta cheese, crumbled
Dressing
• 2 T. of fresh lemon juice (alternative: lime juice)
• 2 T. vinegar (red or white wine vinegar)
• 1 t. dried oregano
• 2 t. of dried parsley, optional (I’ve omitted it when I didn’t have any, and it was still great!)
• 1 t. of sea salt
• 1/2 t. of freshly ground pepper
• 1/2 c. of extra virgin olive oil
• 4 drops organic stevia, optional
Directions:
1. Stir together all ingredients for the dressing. Set aside.
2. Add all veggies and cheese to a large serving bowl. Pour the dressing over the top, and gently stir.
3. If you can wait, refrigerate this for at least 30 minutes. The flavors will marry and get happier the longer they hang out together.
Fresh Summer Pasta with Tomatoes, Lemon, Garlic & Capers
Adapted from Spoon With Me
• 3/4 c. freshly squeezed lemon juice (about 6 medium lemons)
• 1 medium yellow onion, chopped
• 4 large cloves garlic, minced
• 2 lbs. ripe, organic tomatoes, chopped (about 5 tomatoes)
• ¼ c. fresh parsley leaves, chopped (alternative: if you love parsley, increase to ½ c.)
• 2 oz. capers, drained
• 1 t. sea salt, plus more to taste
• 1 t. freshly ground black pepper, plus more to taste
• 1/2 c. extra-virgin olive oil
• 1 lb. 100% whole wheat pasta
• Parmesan cheese, optional topping
Directions:
1. In a medium bowl, add the lemon juice, onion, and garlic. Set aside and allow to rest at least 10 minutes.
2. Cook pasta in salted water until al dente.
3. While the pasta is cooking, chop the tomatoes and parsley.
4. Add the tomatoes, parsley, and capers to the lemon juice.
5. Add the drained pasta (do not rinse) to the lemon juice.
6. Stir in the olive oil and season with salt/pepper to taste.
7. Finish each plate with Parmesan cheese.
Tips/Notes
• The key is to allow the garlic and onions to rest in the lemon juice at least 10 minutes! It really softens the onion and garlic flavors.
• Finish with good quality parmesan cheese.
• I’ve tried fresh basil in place of the parsley. The basil was overpowered by the onion and lemon. If you love parsley, consider increasing amount to ½ c. as called for in the original recipe.
Crunchy Kale and Cabbage Salad with Pan Seared Chicken Sausage
Adapted from The Naked Kitchen
Salad
• 1 bunch red or green organic kale, stems removed and thinly sliced (3-4 cups)
• 1 small head cabbage, cored, quartered and thinly sliced (about 3 cups)
Dressing
• 2 handfuls of sliced almonds + 1 handful reserved for topping (alternative: nut of preference)
• 3 T. apple cider vinegar (alternatives: balsamic vinegar, white vinegar, red wine vinegar)
• 3 T. organic mayo (alternative: organic plain Greek Yogurt)
• 2 T. pure maple syrup (alternative: local honey)
• 1 T. Dijon mustard
• sea salt and pepper to taste
Optional Topping
• Gorgonzola crumbles (alternative: any blue cheese variety)
Directions:
1. In a small food processor or blender, combine all dressing ingredients. Set aside.
2. In a serving bowl, stir together the kale and cabbage. Pour the dressing over the top and mix thoroughly.
3. Top salad with reserved nuts and cheese.
4. Season with salt/pepper to taste.
Serve with pan seared preservative free chicken sausage.
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