Super Healthy Dishes

I firmly believe that super healthy recipes should also be DELICIOUS. Healthy eating does not mean giving things up (in most cases), and it shouldn’t be an ordeal.

So I’ve got a whole host of main dishes, veggie-forward sides and mains, homemade dips and sauces (minus all the fake crap), and even desserts that will help you feel great—both because they’re healthy, and because they taste awesome.

It’s been a while since I did my “new year healthy eating” posts, but you can peek at a couple past lists (here and here) if you’d like to see some of these collections.

And I’m not a big believer in super restrictive diets, but no one knows more than I that sometimes they’re necessary for a while. So I also have shared some of my personal tips for surviving on a super low-carb (keto) diet and not lose your mind.

Not sure where to start?? Here are a few of my faves:

You can browse my full recipe index or a more scaled-down index of super healthy recipes (which I’ve organized by category), or explore the archives below…

Aloo Gobi: Indian-Spiced Cauliflower & Potatoes

April 20, 2023

Generally I’m pretty lazy with side dishes…throw some cut veggies into the air fryer and call it a day. But this super easy version of aloo gobi, an Indian potato and cauliflower dish packed with warm spices, has become one of the few exceptions.

Even though it takes a few more steps than just throwing some veggies in the air fryer, it’s still not asking that much. This dish comes together easily in under 30 minutes, takes ingredients that most people already have, and doesn’t require a lot of hands-on time.

While the recipe calls for roasting the potatoes and cauliflower in the oven at a very high heat—and I do think it returns a *slightly* better flavor and texture)—I’ve also roasted them quickly in my large two-drawer air fryer when I didn’t want to heat my house up.

I do have a couple tips for making this as delicious as possible. One is that I do believe the type of potato matters. Don’t use russet. And I tried fingerling but didn’t love the texture as much…it can do in a pinch, but I do really recommend going with those little Yukon Gold ones.

The second tip is to watch your onions. I like to take them to true golden-brown-verging-on-charred to really get the most flavor, but you DON’T want them to tip over into burned. It gives the entire dish a burnt flavor that’s not nice. Using slightly lower heat helps.

READ THE POST

The Best, Creamiest Homemade Hummus (+ A Secret Hack)

March 26, 2023

I was never the biggest fan of store-bought hummus. It does in a pinch, but the taste and texture have never done it for me. So I’ve been really excited to find what I think is the easiest and best homemade hummus recipe around.

What makes me say this is the best hummus recipe?? Well, mostly because it takes one extra (but super easy) step…before we blend everything together, we simmer the chickpeas in water with baking soda for a while. In testing recipes out, this did make a big difference in texture.

Why use baking soda in hummus? Normally used in baking, baking soda raises the pH levels of the water, which makes the chickpeas more soluble and breaks them down, which then lets them puree into an ultra-smooth mixture.

I think we sometimes underestimate the beauty of hummus…it’s incredibly versatile, whether as a meal, side dish, snack, or appetizer. You can dip veggies or pita in it, or pile it high with spicy chicken shawarma and veggies.

As with most recipes that are simple, it’s key to use high quality ingredients for the best result. I’ve fallen in love with these organic chickpeas, which I buy in bulk and use in all sorts of recipes, and I’ve found that this squeezable tahini is so much easier to use than the jars.

READ THE POST

The Best Easy Air Fryer Broccoli Bits (Roasted with Cumin)

March 4, 2023

I have been making these roasted cumin air fryer broccoli bits on REPEAT for months now and haven’t told you about them. And for that I apologize. Because anything that gets me to voluntarily eat broccoli basically every day is worth sharing.

Broccoli has always been a solidly bottom-tier vegetable for me. I don’t…*hate* it per se, but I absolutely refuse to eat it raw, and I think it’s gross steamed (like most veggies), so it’s generally a “nope” from me. Just texturally, it’s rough.

But when you break it down into smaller pieces (we’re talking smaller than florets here), and roast them until close to charred, they transform into something almost crave-worthy!

READ THE POST

Healthy 5-Ingredient Banana Brownies (GF, Grain-Free, No Sugar, Vegan)

February 26, 2023

As a fudgy, gooey brownie lover, these healthy banana brownies are right up my alley. I have been on a chocolate + peanut butter kick recently…I’ve always loved the flavor combo, but lately I can’t get it out of my mind!

And the fact that I can whip these babies up in just a few minutes?? Awesome and dangerous.

5-Ingredient Healthy Brownies | These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes, with no sugar, vegan, gluten-free, grain-free, dairy-free, and egg-free...and yet still delicious! A great healthy dessert recipe that's fast and easy. #healthydessert #gf #grainfree #dessertrecipe #blenderdessert

I’ve played around with gluten-free brownies in the past (like these delish black bean ones), but they weren’t what I’d call *healthy*.

But these tick that box…they’re grain-free, gluten-free, dairy-free, naturally vegan, and don’t have refined sugar added (outside of a tiny bit of optional maple syrup). And yet, addictively gooey and rich. This is a weeknight treat I don’t have to feel any guilt over.

These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes

Now, some people may be put off by the idea that these are healthy banana brownies. But the banana is really providing the bulk and a great creamy texture, when blended with peanut butter—it’s not meant for a strong flavor.

I do recommend using a high-quality cocoa powder because when you only have a few ingredients, that flavor really shines through. This is my everyday cocoa powder, gives a great taste.

These delicious healthy banana brownies are made in the blender with only 5 ingredients & about 15 minutes, with no sugar, vegan, gluten-free, grain-free, dairy-free, and egg-free...and yet still delicious! READ THE POST

Easy & Flavorful Marinated White Beans

February 5, 2023

When I’m experimenting with tons of different recipes, it’s easy to forget that often the simplest recipes are the most perfect. And that’s definitely the case with these marinated white beans.

Calling this a “recipe” feels a bit weird because there are literally two instructions—put everything a bowl, and mix. And what you get from it is a side dish or a plant-based main dish that is PACKED with flavor.

While you *can* eat them right away, I think they’re much, much better after at few hours (or even better, overnight), when the flavors have had a chance to really meld and sink in.

And that makes these an amazing, 5-minute make-ahead dish—perfect for prepping to take to work. I like to throw some pan-seared fish or grilled chicken on top for the hit of real protein that I need. Add a side salad, and you’re good to go!

READ THE POST

How To Make Kombucha: Tips & Tools For Easy Homemade Kombucha

January 29, 2023

Today we’re talking how to make kombucha! Why pay $6 for a small bottle of fermented goodness at the store when you can make an entire gallon for way less than that??

I have a very low threshold of ongoing kitchen commitments I can keep. I can’t keep a sourdough starter alive, friendship bread was too much, and kefir required far too frequent activity. But homemade kombucha is perfect in its flexibility, cost, frequency, and “hands on” time.

How is kombucha made?

Kombucha is simply a brewed tea and sugar mixture that has gone through both a yeast fermentation and a bacterial fermentation using a “scoby” (symbiotic colony of bacteria and yeast). It’s basically sweet tea + science!

Over the course of time (from a week to a month, depending on scoby strength), the process eats up the sugar and transforms it into carbon dioxide, producing a tangy (or sometimes vinegar-y), slightly fizzy beverage. The fermentation is supposed to be good for gut health, and vitamin B for energy.

What most people don’t know is that it is SO easy to make yourself at home! It’s honestly hard to mess up. I constantly worry my scoby has gone bad, or that I’ve done something wrong. And basically…I haven’t. I’ve used the same scoby “parent” for 10-15 years with no issues. It’s incredibly forgiving.

You might also like: The Kitchen Tools I’m Obsessed With

Making homemade kombucha is super easy, but does require you to have a few ingredients and tools on hand. And you’ll want to make sure they’re high-quality:

First, you need a starter scoby (I got mine from a friend, but you can buy them online too)
Organic non-GMO cane sugar (yes, organic & non-GMO is important)
Organic black tea (I also add in some organic green tea)
A gallon jar with a wide mouth (or similar GLASS container)
Clean tea towels (cheesecloth or muslin type) & a large rubber band (or I use a stretched-out hair tie)
Jars that seal well (for holding your kombucha once it’s ready to drink)

I make a gallon at a time, so that’s what the amounts below will make, but it’s easily scalable up or down. You don’t want metal to interact with your kombucha at any time, so I get the plastic mason jar lids so I can wash them easier and not worry about rust.

That list may seem like a lot to start with, but you don’t have to replenish it that often.

READ THE POST

Creamy Curried Carrot Soup

December 29, 2022

This super cozy creamy curried carrot soup (say that five times fast!) was the perfect antidote to the nasty arctic “bomb cyclone” nonsense we just went through.

This soup is perfect in its simplicity. The carrots are definitely the star, but transformed from simple to sublime when paired with creamy coconut milk, the bite of ginger, and the warmth of curry powder.

This is a naturally vegan carrot soup, and makes a great plant-based meal when needed. The one thing I’ll say is that it lacks protein so I usually pair it with either some chicken or salmon, or at least a chickepea or lentil dish.

I strongly recommend using a high-quality coconut milk, without all sorts of additives and stabilizers. I use this Chakoah coconut milk (I order it by the case, since I go through so much). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.

READ THE POST

Creamy 5-Minute Peanut Butter Pudding (Dairy-Free)

December 16, 2022

A while back, someone close to me was on a super strict elimination diet…no gluten, dairy, etc. plus staying away from refined sugars. As we were planning a dinner party, my eyes lit on this creamy peanut butter pudding that I’d had bookmarked for a while…specifically, a dairy-free pudding (obviously gluten-free) with just a hint of maple syrup.

I decided to give it a whirl, and fell in love with this recipe because it is shockingly easy.

(One quick caveat on the “5-minute” piece…it only takes five minutes to make this pudding. However, it does need to cool in the fridge for a minimum of three hours, and ideally longer. So just keep that in mind when making.)

The peanut butter is strong enough to overpower the coconut-y flavor of the milk base, though other nut butters should work as well. It’s minimally sweetened by maple syrup, but I would love to try honey at some point, to give this a “peanut butter & honey” vibe.

It’s a dairy-free pudding (and vegan, I might add) by virtue of a coconut milk base. We’re talking the good canned stuff, not the boxed “for drinking” nonsense.

I will note that the quality of your coconut milk really does matter, and in particular whether it has additives and stabilizers. I use this Chakoah coconut milk (I order it by the case, since I go through so much, for curries and such). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.

What I love about this peanut butter pudding recipe is that it’s very flexible, so can scale up or down as needed…like when I made the dressing for my delicious thai chicken salad, but it only used half the can of coconut milk, I just roughly halved the rest of the ingredients and VOILA!

READ THE POST

Lebanese Hushwee (Fragrant, Spiced Ground Beef with Toasted Pine Nuts)

December 11, 2022

This is pure comfort food, of the absolutely easiest kind. Today we’re making a Middle Eastern beef dish called hushwee that’s full of warming spices like cinnamon and allspice, savory onions, and golden toasted pine nuts.

What is Lebanese hushwee?

Hushwee (also spelled hashweh) is considered “peasant food”, and is a staple in the culture. This Lebanese beef recipe is ready in just a few minutes, and features baking spices, the aforementioned toasted pine nuts, and sometimes dried fruits like raisins.

It’s the basis for many other Lebanese dishes, making an easy stuffing for dishes like kibbeh or meat pies (sfiha)…I believe the word hashweh is actually Arabic for “stuffing”, but someone keep me honest on that. It is also frequently made with lamb instead of beef.

(Just to be clear, I am not Lebanese, so this info is from my own research vs. from my own cultural knowledge.)

You might also like: The Kitchen Tools I’m Obsessed With

This very simple hushwee recipe exactly filled the comfort food craving I was having the other night, especially when paired with a fragrant, fluffy turmeric rice. It would be great on a tahini sauce or piled on my fave homemade hummus, or on a salad as well (if you roll that way).

It also makes awesome leftovers, so you could consider making a double batch for lunches later.

READ THE POST

Healthy Banana Almond Butter Donuts with Chocolate Glaze (Gluten-Free, Dairy-Free, No Refined Sugar)

December 4, 2022

I can feel some of you judging me from afar. And let me be clear, I haven’t lost my mind…I’m not going to tell you that these banana almond butter donuts are the best, most indulgent treat you’ve ever had. These are truly HEALTHY donuts.

How healthy, you ask? Well, they’re gluten-free (in fact, grain-free), dairy-free, and free of refined sugars. (NOT, as some of you are snarkily saying, “fun-free”.) In fact, they taste great. So that is quite a feat.

Many of us have someone in our lives who is facing health challenges and has to be on a very restricted diet (or, perhaps, *we* are that person). And those people still want a treat every now and then, but it is very hard to find the right recipes to meet all those dietary needs.

These healthy baked donuts are pretty impressive on that front, and were surprisingly light and moist. They’d make a great healthy breakfast treat regardless of your diet, but are really effective in creating a special treat for someone who rarely gets them.

The original recipe (linked at the bottom) gives them a nut butter glaze, but I went with one made from dark chocolate chips to satisfy the choco-holics (and because my sister was almost out of almond butter at that point). The batter came together in just five minutes, and they were totally ready in a half hour.

READ THE POST

Healthy, Spicy Fish Soup (Great for Liver Detox, Gut Health Protocol, etc)

November 27, 2022

I know a lot of you heard “spicy fish soup” and were like…um, yeah, I don’t know about that. But stick with me, I promise this is worth your time!

As someone who is known for not being a big soup lover, this may seem out of character, but this healthy fish soup was a big staple in my detox and gut health protocol over the summer. It ticked a lot of boxes, including being super easy to make, full of great ingredients, and being good as leftovers.

The first several times I made this, the protocol I was on didn’t allow me to have garlic or onion, so I had to adapt the original recipe to make it more flavorful without those key ingredients.

But once I made the soup with garlic and onion (after finishing the protocol), I realized I actually LIKE it better without them. The real punch of flavors comes from the fish stock (more on that in a sec) and the cumin and paprika.

I’ve made this soup a few different ways, making tweaks each time. I loved how easy it was from the start, but it took awhile for the flavors to really gel into the final recipe for me.

One big change I made was using anchovy paste (super easy to find) and water rather than fish stock, which is more difficult to find (and has varying quality). I also loved adding the cumin seeds and red pepper flakes, and “blooming” all the spices at the beginning for more flavor.

At the end, some fresh lime juice, herbs, and avocado provide tart, cool flavors and textures to offset the creamy warmth and spice. Trust me, this fish soup is a super healthy recipe WINNER!

READ THE POST

5-Minute Vanilla Spice Cassava Flour Waffles (Gluten-Free, Dairy-Free)

November 16, 2022

Even when I’m being REALLY good with my diet, and temporarily eliminating things like gluten and dairy, I still need a treat sometimes. In the summer I relied heavily on my addictive dark chocolate banana “nice cream”, but as the weather has gotten colder, I was looking for something a bit cozier. And these vanilla cinnamon cassava flour waffles 100% fit the bill!

These cassava flour waffles are dense (though not dry) and so in my opinion it does need some kind of wetter topping (berries, bananas, maple syrup or honey, yogurt) to balance that out. But the flavor it packs is so comforting…that vanilla-y cinnamon-y goodness really comes through.

I’m pretty new to cassava flour, but have really liked using it as a gluten-free alternative to things like these waffles, or coating chicken tenders.

I have tried this with oat flour as well, and it’s delicious and less dense, BUT also falls apart really easily. However if you don’t have cassava flour on hand, it can still work well with oat flour!

Over the past six months, I’ve talked quite a bit about the health journey I’ve been on, so won’t belabor the point here…I go into more detail in my post on how to stay sane on a functional medicine detox or gut health/candida protocol if you want to read more.

Equilife saw some of the recipes I posted while on that journey (like this delicious spiced chickpea scramble), and recently reached out to me asking if I’d partner with them to develop recipes that adhere to the three different main protocols that they use (two of which I’ve done…the functional medicine detox and the gut health one).

So I’m adding my usual partnership disclaimer here, which is that this post is sponsored by Equilibrium Nutrition. In this case I have included their vanilla daily nutritional support powder (kind of a souped up multivitamin + protein powder) in the recipe, because I use it in my smoothie every day (on my own dime). But if you have a different type of vanilla protein powder that you prefer—or just want to omit—that’s fine too. Most of the recipes in this partnership won’t use the products, but will just adhere to the specific dietary needs.

READ THE POST

Tips for Surviving (& Enjoying) a Functional Medicine Detox and/or Gut Health (Candida, SIBO, etc) Protocol

October 16, 2022

So, guys…I’ve been on quite a journey the last six months or so, and so today I’m taking a quick break from sharing delicious recipes to talk a little about the tips I found for surviving (& doing amazingly on) a functional medicine detox and a longer gut health (SIBO, candida, leaky gut, etc.) protocol and diet.

I’ve had a number of friends ask if I could share more about the details, what I cooked, and more, so that’s what I’m doing here. A lot of you won’t necessarily care and that’s totally okay, just move on to the next delish recipe. I definitely won’t take it personally 🙂

Below I’ll share a little about the the diets I had to work within, some of the kitchen gear things that helped me, some tips for not being miserable, and then some of the recipes that were major winners and kept me sane and happy throughout.

About the protocols themselves (diet-wise)

First I wanted to share a little about the specific diet I had to follow, not because I’m trying to sell you on it, but because the specific requirements did inform what types of recipes I had to find and the tips that ended up working for me. I’ll speak to my results at the end of the post.

Plus, I DO believe that a good functional medicine detox is a really good thing to do, and I believe THIS approach to a candida/gut health protocol is the right one (even if you don’t use this company, but I’ve done a number of candida protocols in my time and this one is a cut above).

I started with a 7-day functional medicine detox, intended to help support the liver in detoxifying the body and clean out all sorts of things stashed around the body (particularly in the adipose tissue). I only did the 7-day as a kind of re-set before jumping into my gut health protocol, but really loved how I felt on it and will definitely go back and do the full 21-day at some point.

You can see the detox diet specifics here, but in general it includes a simple shake for breakfast (with vitamin/protein powder), a plant-based lunch, and the option for including animal protein with dinner, and there’s a list of approved proteins, vegetables, and fats.

Then I transitioned over to the 3+-month CBO protocol (Candida & Bacterial Overgrowth). The diet requirements are similar to the detox, but there are more allowed foods (especially veggies & fruits, and complex carbs), and I started having a real smoothie for breakfast (frozen wild organic blueberries, spinach, nut milk, and powders).

In both diets you fully cut out dairy, gluten, red meat, sugar, refined carbs, alcohol, and other things like that (though later in the gut health protocol you can have a weekly cheat meal). I also did a latent food sensitivities test and was cutting out dairy, gluten, and eggs for at least 12 weeks as well.

Why it was hard:

Well…I love food and drinks 🙂 So for one, that was hard. Emotionally and in terms of the small rituals of my life, the ways I reward myself, what I enjoy, I had to find alternatives.
But I also usually travel a lot, and my job also often has food and drink as a key part of socializing, so finding ways to work around that was difficult.
Plus, I felt like I spent like 50% of my time either FIGURING out what to make, or actually prepping food. It took a lot of planning ahead to make sure I could stick to the plan.
I already eat pretty healthy most of the time, but it was taking away some of my favorite things…garlic, brussels sprouts & cauliflower, my Mexican meat & beans for taco salad, etc.

So let’s talk about what actually worked, and how I got really good at this as time went on!

How to survive a functional medicine detox & candida protocol

I go into lots of detail below on some of the items I found super helpful (particularly for food logistics), how to bring more flavor to dishes and enjoy salads, how to “treat yo’self” within the confines of the diets, and then a bunch of recipes that were major winners.READ THE POST

The Best Pan-Seared Stovetop Salmon…& How To Cook Salmon Without Oil

October 11, 2022

Have you ever wondered how to cook salmon without oil? Honestly, I hadn’t until fairly recently (for reasons mentioned below), but once I went down that rabbit hole I realized that simple pan-seared salmon is the most perfect cooking technique out there!

The genesis of this recipe (technique, really) was during the functional medicine/liver detox I did at the beginning of the summer. It includes a fairly restrictive diet of certain proteins (like chickpeas or wild-caught salmon), lots of veggies, and a few healthy fats.

However, cooking with any oil is discouraged due to the oxidation created, so I was looking for ways to cook my favorite (allowed) foods with little or no oil.

Enter: stovetop salmon, which requires no oil (the fish is fatty enough without it) and actually results in the BEST homemade salmon texture!

Don’t get me wrong, my pan-caramelized salmon is still a total fave. This pan-seared salmon is a close cousin, just as easy and even a bit healthier.

And the texture is as close to restaurant-grade as I’ve been able to replicate at home. Usually when I grill or bake salmon, it ends up with all that white goo coming out, and a bit soggier than I’d like. It’s definitely edible, but not as delicious as I can get at a good restaurant.

Instead, this stovetop salmon produces a lightly crisp exterior that gives way to perfect moist flaky insides. WE ARE ALL CHEFS!

This would also be a great recipe for surviving a super low-carb diet (see more tips here!)READ THE POST

Lemon Chili Basil Crispy Chickpeas with Charred Zucchini

September 2, 2022

The real name for these crispy stovetop chickpeas should be “crispy lemony chili stovetop chickpeas” but that…was getting a bit long.

These delicious crispy chickpeas on the stovetop are crazy easy, and packed with flavors…bright lemon, spicy red pepper flakes, fresh herbs.

They whip up in just a few minutes, and then you pile them on a creamy garlic yogurt and add silky charred zucchini! The whole thing takes like 15-20 minutes.

As I was on a special diet, I had to leave out the garlic yogurt, but it was still delicious!

On this 3+ month gut health protocol that I’ve been on (I talk about it a little bit in this spiced chickpea scramble post), I’ve had to find a handful of fast and easy staple meals, including some that are plant-based.

This one has definitely been a winner, as I can throw it together in just a few minutes (while simultaneously listening to a conference call when needed), and has really leveraged the fresh flavors of summer produce. While the zucchini is perfect, I think you could sub other things in a pinch if you can’t find it.

READ THE POST

Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans

August 14, 2022

You can definitely tell this is healthy. You can’t deny that it’s pretty. But you might be surprised to know that it’s shockingly satisfying and quite tasty.

This sweet potato “toast” recipe is like a gluten-free avocado toast, made crave-worthy by the addition of a creamy, tart (quick) guacamole and chili-lime black beans that are like a flavor bomb in your mouth.

I’ve already talked about the gut health protocol and very restrictive diet I’ve been working through for a few months in my chickpea scramble post, so won’t belabor it here.

This sweet potato toast recipe has been one of the day-to-day life savers in the past few months. It helps me get in veggies, have a good plant-based meal option, and is a nice antidote to the sheer amount of time that meal planning and prep takes each day.

The roasted sweet potato slices are also super versatile, a great base for cleaning out your fridge or adding other protein and veggies. I often roast or air fry broccoli and throw it on top as well, or if I have a cooked ground venison or chicken, I’ll throw that on top for more protein.

READ THE POST

The Most Addictive, Indulgent-Feeling Dark Chocolate Banana “Nice Cream”

August 7, 2022

I can feel about half of you rolling your eyes, and about half of you going, “ooooh, I’m intrigued!” And I understand both responses, because calling chocolate “nice cream” made from frozen bananas *indulgent* seems like it might be an overstatement.

EXCEPT IT’S NOT. Seriously, this dark chocolate banana “nice cream” is crazy delicious.

It’s rich, complex, and sweet enough but not sickly. And it’s exactly the thing I’ve needed for the occasional treat during this 3+-month gut health diet and protocol.

Honestly, it will be one of my go-to treats even after I can eat more normally—it’s truly that good.

One of the keys here is using a really good dark cocoa powder—ideally dutch-process (this Rodelle is my everyday one), and use more than seems sane. If you don’t have that or don’t want to buy it, Hershey’s Special Dark is my backup for non-dutch.

Look at the color it imparts! The dark cocoa powder flavors really balance out the banana-ness so you don’t even really realize you’re eating frozen bananas.

READ THE POST

Easy Air Fryer Green Beans (Blistered Green Bean Fries)

July 7, 2022

I am…not a fan of green beans. They’re definitely in the bottom tier of vegetables for me. Not “I won’t touch this disgusting thing” (AHEM cucumbers), but definitely picked last for my dodgeball team. However, THESE delicious salty blistered air fryer green beans are a major exception.

As I mentioned in my chickpea scramble post, I’m navigating a few months of a quite restrictive diet protocol to try and heal all sorts of frustrating full-body symptoms stemming from gut health issues.

It’s going well, but is honestly quite challenging…both in not being able to enjoy some of my favorite foods, but also the sheer amount of time and planning it takes to have food I can eat each day (including an insane amount of vegetables).

And so I’ve come to really rely on my air fryer this summer, to help me quickly cook a variety of delicious veggies without heating my my house when it’s already hotter than Satan’s front porch outside. And no one is more shocked than I am that these green bean fries have become a daily staple!

READ THE POST

10-Minute Spiced Chickpea Scramble

June 15, 2022

Yeahhhh…I know that “chickpea scramble” is off-brand for me. Let’s just go with it.

As a person who absolutely loves food, I’m in a tricky place right now, and kind of salty about it…after years of not feeling well, with lots of different and seemingly-unrelated symptoms, plus more than a year of trying other things, I’m now on a complete gut health overhaul program.

In addition to some supplements and lifestyle changes, I have to follow a strict restrictive diet for a few months to clean out and rebuild the gut flora, so I’ve been riding the struggle bus trying to figure out what I *can* eat, what would actually taste good, making sure it’s the right combo of fat, protein, carbs, etc.

You might also like: Tips for Surviving a Super Low-Carb Diet

It’s a lot, and it’s frustrating because I really miss delicious things (including cheese, gin, and garlic and onion which is CRUSHING not to be able to eat). But I really, REALLY hope this helps me feel better, and if so, it’s worth it.

Now, don’t worry, I prepped ahead of time and have plenty of delicious and indulgent recipes stockpiled to share with you over the next few months. So many. So if the super healthy anti-inflammatory gut health thing isn’t your cup of tea, I’ve still got your back.

But if you’re looking to add in some extra healthy recipes here and there, or are in a similar boat as me and trying to follow a candida, gut health, anti-inflammatory, or similar type of diet, then hopefully this sprinkling of recipes (and the deeper post I’ll share later on tips for surviving this kind of diet) will be helpful.

And let’s talk about this spiced chickpea scramble for a minute, because it really does have a lot going for it. First, it only takes like 10 minutes to make (winner!). It’s easy, cheap protein, and the spices really make it quite the party in your mouth. As an easy vegan recipe and plant-based meal option, it won’t steer you wrong.

READ THE POST

Middle Eastern Grilled Chicken Shawarma

May 29, 2022

You can never have too many delicious go-to chicken recipes, and this moist, spiced Middle Eastern grilled chicken shawarma is my new favorite. It’s a great easy and healthy solo weeknight dinner (hello it’s me!) or scaled up for a giant party.

I’ve already shared my take on Nadiya’s chicken shawarma recipe, which I’m obsessed with and make all the time.

There are differences between that one and this recipe in both the spice mix and the cooking technique. That one is baked (and doesn’t require pre-marinating), while this one is great for summer when you don’t want to turn the oven on.

To me this grilled chicken shawarma is perfect, but someday I also want to try a more traditional stacking method on a skewer and then maybe baking it.

And your options for serving it are super versatile. You can eat your grilled chicken shawarma by itself, with rice (I love this fluffy turmeric rice!) and veggies, or thrown on top of salad. But to me, this is perfect tucked into a soft homemade flatbread,smeared with hummus, and piled with toppings.

These flaky, buttery no-yeast flatbreads might be my favorite ones, but my easy homemade naan bread is a winner as well. The pics below also show it atop some traditional Turkish bazlama flatbread as well.

READ THE POST

Super Easy & Healthy “Loaded” Thai Chicken Salad

May 1, 2022

I have to be honest up front…this loaded Thai chicken salad is not a *pretty* dish. But it IS easy, healthy, and (most critically) delicious. No lie, the first time I made it, I threw it together while on a conference call, just putting myself off-camera every few minutes to do another step.

You might also like: The Kitchen Tools & Gadgets I Swear By

It’s hard to even know what to call the dish…is it a Thai cabbage salad? A slaw? I think Thai chicken salad works nicely, though somehow under-represents the sheer volume of veggies in it. This will look like it makes a ton, but it’s really only about 4-6 servings (depending on if it’s your main dish or a side).

I’ve made a number of small tweaks to the original recipe to better suit my tastes and simplify as well. I prefer using a fresh head of cabbage (I use a half-head here), but bagged can work too. I used much less pepper, carrot, and herbs, and more chicken (to keep me full longer).

And wow, the heat from the gochujang really comes through! It creeps up on you a bit (though I’m a total baby about spice, so your mileage may vary). The recipe calls for Sambal Oelek, with gochujang as a good substitute (and what I had on-hand).

Now what I can’t tell you is that this makes perfect leftovers. It makes *fine* leftovers, but it has a tendency to get watery (which isn’t the end of the world, and you can drain off the liquid). So here are a couple tips if you’ll be mostly eating it as leftovers:

Definitely don’t use too much lettuce, or any at all
The red onion really takes over once it’s been siting for a while, so go really light if you’ll be eating as leftovers, or keep separate
I found I liked to warm it up slightly…like zap it in the microwave for like 20-30 seconds. I liked it cool or room temp, but not fridge-cold (deadens the flavors)
You also *could* reserve the dressing and dress it as you go…that feels overly complex but it would keep it from getting soggy or watery

READ THE POST

The Easiest, Juiciest Poached Chicken Breasts (& How to Shred Chicken in 10 Seconds)

April 8, 2022

This recipe is a two-in-one kitchen hack, and it actually blew my mind. How did I not know this was a thing??? Because today I’ve got for you not only how to make the easiest, juiciest poached chicken breasts, but also a 10-second hack for how to shred chicken.

I am all about having some cooked chicken in the fridge to snack on, or to add to pasta, rice, or a salad for a super fast meal. But I overdid it on grilled chicken for a few years and needed to mix it up a bit.

This super moist shredded chicken made with poached chicken breasts was the perfect answer. I keep a container of this at all times, and sometimes add it to recipes (like the loaded Thai chicken salad shown below), but often just put a bit of BBQ sauce on and eat it straight out of the container.

I made an Instagram Reel of the technique so you can see it in motion…this link will take you to the video on IG (and follow me @findingtimeforcooking) for recipe inspiration, videos, & more!).

What temperature should chicken be cooked to?

More modern thinking says 145 F to be done and safe inside (previously was considered 165 F which can be quite tough & dry). For poaching, you’ll have trouble getting the chicken much higher than 145-150 due to the gentle cooking method in water. Make sure to insert your thermometer at the thickest portion of the breast.

READ THE POST

Roasted Sicilian Cauliflower

March 5, 2022

I’m struggling to even figure out how to best explain this Sicilian cauliflower dish to help you truly understand how delicious it is…

What makes it Sicilian?? The roasted cauliflower is paired with a classic Southern Italian combination of savory, spicy, acidic, and sweet elements for a “party in your mouth” end result.

And these are all great ingredients to keep on-hand anyway (plus fresh parsley is cheap), because pine nuts are great for pesto and tossing in salads for crunch, fresh garlic is a must-have for curries and more, and golden raisins are amazing in salads, kheer, and korma. (I buy my golden raisins in bulk on Amazon)

The original recipe calls for white wine vinegar, which works well, but I’ve been using this absolutely delish champagne vinegar from Brightland. I’m obsessed with their oils, vinegars, and honeys, and using them in all sorts of recipes.

And not only that, but it’s wicked easy as well. While the cauliflower roasts, you prep a couple ingredients to toss together with it (soak some golden raisins, quickly fry up some garlic and pine nuts), and then once it comes out of the oven…VOILA!

This has become a staple side dish a few times a week, on rotation with my brussels sprouts rubble and some charred broccoli bits with Trader Joe’s 21 Spice seasoning.

READ THE POST

Roasted Brussels Sprouts “Rubble”: The Easiest, Fastest, Most Delicious Way to Eat Them

February 20, 2022

I’ve shared many brussels sprouts recipes over the years, from simple (caramelized shredded) to a little more involved (maple-dijon roasted). But I realized I hadn’t shared a super straightforward recipe for how I eat them on an almost-nightly basis…BEHOLD, the best roasted brussels sprouts EVER a.k.a. “rubble”.

These balsamic-honey ones are probably the closest to these, and you can absolutely add a bit of sweet and vinegar to give it an extra layer of flavor. But these are still amazing all on their own, with only salt and garlic powder for flavor.

I discovered that this was the best roasted brussels sprout technique by accident…I used to quarter or halve my sprouts before roasting, which was often great but frequently also gave me some tough, chewy pieces. Then my grocery store started having MASSIVE brussels sprouts, and quarters just didn’t make sense.

So I halved them and then diced like I would other veggies (small slices, then turn and slice the other way). What I realized after months of doing it this way is that it is 1) wicked easy, 2) they cook way faster and more evenly, and 3) they pick up more flavor this way.

This is now my default way of preparing them when I just want easy roasted brussels sprouts on a random Tuesday. I can have them prepped and in the oven in 5 minutes (in fact I have to remember to pre-heat my oven ahead) and then they’re ready in 10-12 minutes.

Cruciferous veggies like brussels sprouts are a great source of fiber, many critical vitamins and minerals, cancer-fighting compounds, and a great way to promote gut health and biodiversity. My two main cruciferous foods are brussels sprouts and cauliflower, but I’m trying to add more into my diet.

READ THE POST

Adapting Ottolenghi’s “Cauliflower Cake”: A Unique, Delicious Vegetarian Meal

February 2, 2022

Hehe, I can hear some of you guys…”cauliflower” and “cake” do NOT go together! But I’m here to show the doubters how wrong they are. I love Yotam Ottolenghi’s super interesting and vegetable-forward recipes, and this cauliflower cake is no exception.

After making it the first time, I made some changes to the recipe, including adding more veggies (I went with roasted brussels sprout “rubble” for texture, flavor, and health).

I also backed off the parmesan and added soft goat cheese for more interesting flavor and textures. And I layered in salt through multiple steps and was more specific about amounts, as my first try was quite bland.

Finally, the first time I made it, I found the texture to be a little too flour-y and dense, so I’ve added an egg and backed off the flour to get a bit more fluffy version. This new version is checking all my boxes!

Texturally, this cauliflower cake is somewhere between a Spanish tortilla, Indian pakoras, and…I’m not even sure what. It’s a great vegetarian meal, hearty enough to satisfy and packed with flavor. Plus it makes awesome leftovers.

Three’s definitely the ability to adapt ingredients based on what you have…just think about texture and taste changes. So if you left out the goat cheese, you should add a little more salt (or another soft, salty cheese). And just be careful with adding other veggies, as too much moisture will break down the cake.

READ THE POST

The Crispiest Chicken Tenders in the Air Fryer (or Oven or Stove)

January 27, 2022

I never quite got my membership card for the cult of the air fryer. Don’t get me wrong, I’m not against them at all, but I just don’t use mine nearly as often as some people do. But there are absolutely some recipes where an air fryer is a no brainer gadget—and these super crispy chicken tenders definitely qualify!

I’d been playing around with some easy paleo/keto-friendly chicken tenders in the air fryer several months ago, based on some dietary restrictions I had. They used mostly almond flour as the coating, which definitely didn’t crisp up.

So I really wanted to try getting a TRULY crispy chicken tender in the air fryer. I used this technique and *rough* recipe from The Kitchn, and played around with the amounts of panko and spices, and only used about half of the buttermilk and one egg (felt wasteful otherwise).

As I’ve made it subsequent times, I’ve adjusted the spices specifically, for a more flavorful punch…the recipe below reflects those changes. And I think it’s great!

This is my view while cutting up chicken 100% of the time…

READ THE POST

Egg & Salmon Breakfast Casserole with Goat Cheese & Veggies

August 8, 2021

I feel like I can sense about half of the internet’s judgment from here…”Fish in an egg casserole?? Are you insane?!” I know, I know. That’s basically what I was telling myself when I threw together this egg and salmon breakfast casserole with delicious salty goat cheese and tons of veggies.

I feel like the idea of a salmon breakfast casserole is kind of weird, unless you’re using smoked salmon maybe…you know, like a twist on “bagel and lox”. In this case, though, we’re using regular grilled or baked salmon, flaked into chunks and studded throughout.

The texture is better in a baked egg dish, it’s not as salty, and is a perfect way to use up leftover salmon filets from dinner.

We still get the saltiness with the addition of fluffy goat cheese, and brighten it up with fresh herbs…whatever you have on hand works. I had basil, which is perfect, but any combination of chives, dill, a little rosemary, etc. will work.

And finally we pack it with tons of roasted or sautéed vegetables. You can use whatever you have on hand here too. I used sweet potatoes, onions, baby bell peppers, and zucchini.

READ THE POST

A Classic Gin Rickey Cocktail (Low-Carb, No Sugar)

July 25, 2021

I’d been about to finally post this recipe when I stumbled across this recent article from New York Magazine declaring the gin rickey this summer’s official drink. And they’re not wrong…

And while it’s true that the gin and tonic is my one true love any time of year, there is something so simple and refreshing about the way that sparkling water lets the flavor of the gin and lime shine.

This classic cocktail is one of those drinks that you can sip all afternoon by the pool, and still feel good in the evening…very light and clean-feeling.

It’s naturally sugar-free and about as much of a low-carb as is humanly possible (about 1-2 total carbs, from the lime juice).

READ THE POST

Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)

May 28, 2021

I wasn’t planning to share any more keto recipes, as it’s not really the focus of this blog and I feel a bit tapped out on what I can do there. But then this amazing and easy almond flour pancake recipe came along and…honestly?? They are shockingly good.

While I won’t tell you that these naturally gluten-free pancakes are just as perfect and fluffy as my basic buttermilk ones (scientifically, can’t really be), it’s the first recipe in a while that didn’t feel like I was getting a lesser version of what I really wanted.

These are great just being what they are. They’re moist, have a little fluff to them, and a really nice texture overall. They’ve got a little sweetness. They pack a punch in both protein and fat, but basically no carbs.

And you can make a batch of the batter and keep it in the fridge, just making up a few here and there as needed (I don’t think they’re as great reheated).

And the best part about these keto pancakes? Less than 15 minutes start to finish, including a 5-minute rest of the batter.

READ THE POST

Easy “No-Squeeze” Cauliflower Pizza Crust

May 18, 2021

Y’all, I was SOOOOO skeptical about this. Seriously, could a “no squeeze” cauliflower pizza crust even work?? It was so wet! Surely this was a recipe for disaster.

But wow…this was the easy cauliflower crust of my dreams.

This crust is gluten-free, grain-free, high protein and low carb, and doesn’t have the weirder preservatives and stabilizers found in store-bought cauliflower crusts.

What makes it amazing is that it’s so fast and hands-off…you don’t have to pre-cook the cauliflower (you use it raw), and you don’t have to squeeze (and squeeze and SQUEEZE) all the moisture out before making the dough.

But HOW, I can hear you saying?? This crust includes one key secret ingredient that makes this possible—egg white protein powder.

I talked in my post on how I survive a low-carb or keto diet about how I tend to avoid weird special ingredients that I don’t know enough about, but this is an exception (and it’s not that weird).

It’s just pure powdered egg whites and it makes all the difference in a super easy cauliflower pizza crust. The crust “dough” is super wet when it goes in the oven (you even PUT water in it!) but the powdered egg whites soak it up as it bakes and makes it puffy and like a real dough.

READ THE POST

10 Tips For Surviving a Super Low-Carb Diet (Keto or Keto-Like)

May 14, 2021

Y’ALL…this post has been a long time coming. For varying health reasons, I’ve had to keep my carbs to an absolute minimum for the past 4-5 months, which basically feels like forever. So I wanted to share my tips for a keto diet (or super low-carb diet).

Basically, how to not lose your mind and hate everyone and everything 🙂

A lot of this came from trial and error, seeing which things actually could help me make good choices. At the end I’ve also shared some of the recipes that have been my go-to’s for this low-carb diet.

I tend to avoid lots of store-bought keto things just due to not knowing/liking all the weird ingredients and stabilizers so generally make things myself. I also just didn’t really use cream cheese…it’s never something I’ve bought or worked with (though am not against).

1. Stock up on produce, & have a shelf life strategy

I am not a meal planner or prepper, and my work life is nuts, so my biggest enemy was time and planning ahead. I knew I needed to eat tons of veggies (the super low carb kind), and so started just buying a ton.

For instance on one trip I bought:

Zucchini and mini bell peppers
A bunch of curly kale
A head of cabbage
Red and orange bell peppers
Avocados (I ate sooooo many)
Mixed greens
Tomatoes
Cauliflower pearls (rice)
A head of cauliflower
Brussels sprouts
Okra
Hearts of romaine lettuce, “little gem” lettuce, microgreens

But I do have a bad habit of letting things go bad then having to toss them. So instead I started by figuring out how to use the cauliflower rice, avocados, okra, zucchini, lettuce and greens, because they were going to go bad the fastest.

On the other hand, the curly kale, mini peppers, tomatoes, head of cauliflower, and brussels sprouts could be my “mid”-term options, while things like onion, cabbage, and big bell peppers are much sturdier and can sit around for a while.

READ THE POST

How to Make Traditional Cauliflower Crust Pizza

April 13, 2021

If you’d told me a few months ago that cauliflower crust pizza would be making up like…25% of my diet, I’d have asked what you were smoking. And yet here we are.

This cauliflower crust only takes a few ingredients (most of which you have on hand). It’s is high in vitamins K and C, low-cal, high in fiber and antioxidants, and (like all cruciferous vegetables) good for detoxing the liver.

Your topping options are also really versatile, though I stay away from super wet/soggy ingredients. Here are a few things I typically throw on:

I often keep cooked hamburger on hand to throw on any dish
I use both shredded (parmesan, cheddar, mozzarella), and a soft cheese (there’s a sheep/goat one that’s AMAZING)
I usually will throw a pan of roasted vegetables in the oven along with the cauliflower crust (brussels sprouts, peppers, and onions are my fave)
You can use sauce, but I’m not a fan and it does make things soggy. Sometimes I will spread a bit of dijon mustard on though for extra flavor.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

Why do I call this “traditional”? It’s because it involves manually squeezing all the liquid out before mixing and baking. I’ve recently found an alternative recipe that doesn’t require squeezing (due to a secret ingredient), which I’ve been loving as well.

The thing about making a traditional cauliflower crust is that it’s not super fast. Now, it’s not HARD, it just has a few different steps and ALL THAT SQUEEZING. What I’ve found helpful in how to make cauliflower crust is to break up into a few key phases or steps so I can plan my timing around it.

Rice/food processor your cauliflower (if necessary) and cook it
Squeeeeeeeze your cauliflower to get all the liquid out, then mix together the dough
Bake the dough mixture by itself, then top and bake just long enough to melt the cheese

So I’ll often do the first step earlier in the day so it can cool, then just throw the cooked cauliflower in my nut milk bag and come back to it later. Then when I’m ready to actually make dinner, I turn my oven on and start the squeezing.

I’ll squeeze once, let it rest a couple minutes, come back and squeeze some more…you want to get as much liquid out as possible.

READ THE POST

Soupy Creamy Golden Rice With Crispy Spiced Chickpeas

April 10, 2021

Some dishes just scream “comfort food”, and this creamy, soupy golden rice topped with crispy spiced chickpeas ticks all the boxes for a hearty and comforting vegetarian meal any time of year.

It’s super easy and doesn’t require a ton of hands-on work. The flavors are quite subtle, not the kinds of spices that punch you in the face. In fact if you’re not careful it can be a tiny bit bland, so I recommend being a little heavy-handed on both layering salt as well as the red pepper flakes.

What really elevates this soupy turmeric rice dish is the crispy, crunchy chickpeas that are PACKED with flavor. Used as a topping, these chickpeas first provide protein, but also have a salty and spicy flavor, some intensity from the shallots, and little crispy bits from the coconut as well.

READ THE POST

Grilling Tips For First-Timers & How To Use A Gas Grill

March 30, 2021

I am a massive fan of grilling, and actually run my grill almost every night, year-round. Why, you ask? Well, 1) it’s the best way I’ve found to consistently eat healthy, 2) it’s super fast and easy, and 3) it requires very little clean-up.

Did you need more reasons than that??

Since I moved into my house a few years ago and finally got a real gas grill, I’ve been working to become a grillmaster of sorts, testing all kinds of different recipes.

So I wanted to share some of my favorite grilling tips and recipes here, particularly for grilling newbies…and I’m always looking to up my game so feel free to send me YOUR best ones too!

(I feel like I need to caveat here, that I’m not one of those amazing obsessed grilling nerds…but that’s why this guide is perfect for newbies)

What this post covers

Grilling tools for success
General grilling tips
Tips for grilling various meats
Marinades
Vegetables
Pizza

Tools you need

It goes without saying that a good grill is a good starting point. I use a gas grill, so all the tips here will be geared toward that, I can’t speak to charcoal. I upgraded to a Weber recently but had a Charbroil for a few years, they’re only a few hundred bucks, and it did great.READ THE POST

Protein-Packed Single-Serving Almond Butter Waffle (GF, Keto, Low Carb)

February 27, 2021

First off, I’m not going to pretend that these are “real” waffles. Not like my fluffy carb-y buttermilk goodness, or dark chocolate indulgence. But if you’re on a low carb diet for whatever reason, this keto waffle recipe might be your best friend.

I accidentally made this a few months ago on a healthy whim, and kind of forgot about it since it didn’t blow my mind.

But the last month I’ve been on a super low-carb diet for health reasons for (like keto, but more restrictive). And after a couple weeks of egg-mania plus some 90-second keto bread, I was craving something that felt semi-normal.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

It’s crazy easy and all the ingredients were things I had on-hand. Even if you’re not on a specific diet, going low-carb and gluten-free on occasion isn’t a bad thing.

I often add a bit of cinnamon and vanilla to the mix, and you could even try going a tiny bit savory if you wanted (like some fresh rosemary). It doesn’t need sweetener, but you could definitely add a bit of honey or monkfruit syrup too.

I’ve made it in both my more Belgian-style waffle maker and a more traditional rectangle one and it’s great either way (I’m more partial to the Belgian).

READ THE POST

90-Second Keto “Bread” (No/Low Carb)

February 6, 2021

I KNOW. You’re probably thinking, “What is happening here? Who is this person??” Same. But here we are—90-second keto bread.

You might also like: 10 Tips For Surviving a Super Low-Carb Diet (e.g. Keto)

When I started looking for easy keto bread recipes, just to have a vehicle for my almond butter, I had trouble finding one that sounded good. A lot had cream cheese (not my thing, nor do I keep it around the house), or weird ingredients (lookin’ at you psyllium husk), or were overly complex. And then I found this gem.

Technically I guess it should be called like…5-minute keto bread since you have to get the ingredients out and stir them together. The 90 seconds is just the cooking time. But still.

READ THE POST

Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese

December 30, 2020

Be honest…if I say “chickpea flatbread”, does it give you immediate cravings?? I’m guessing that’s a NO. But it should. Socca has been on my radar for several months, but for whatever reason I kept putting off giving it a try.

Then last week I was starving, needed something super healthy, and had nothing in my fridge…I’d gotten back in town late Christmas Eve so everything was closed. I had some veggies clinging on for dear life in my fridge and that was it. So I decided that socca needed to happen immediately.

What is socca?

Socca (called farinata over the border in Italian Liguria) is a traditional Provençal flatbread and street food, somewhere between a pancake and a thick crepe. It’s crazy simple, made with chickpea flour and water, with a little salt and olive oil for flavor.

It’s naturally gluten-free, dairy-free, and egg-free, and high in protein from the chickpea flour. Cooked under the broiler, it’s got a charred top and golden, crispy outside, with a soft creamy inside, perfect for topping with whatever your heart desires.

Personally I love garlicky roasted vegetables and soft, salty cheese, but you can top with eggs, fresh veggies, meat, or anything else, or just slice it up into wedges and eat hot and fresh.

It’s satisfying, one of those healthy recipes that still feels a little indulgent. And perhaps most importantly, socca is flexible…as long as you have chickpea flour on hand you can make it, and then just figure out what your refrigerator has to offer for toppings.

I use a small 5-inch cast iron skillet for a single portion of this socca breakfast skillet. You can double or triple it for a larger pan to feed more people, but it’s so easy and fast to make that I wouldn’t try to use it for leftovers. It’s definitely best fresh.READ THE POST

Crispy Roasted Brussels Sprouts with Balsamic-Honey Drizzle

December 12, 2020

I needed to mix up my veggie side dish game recently, because I’ve overdone it a bit on the cauliflower front, as well as being very carb-heavy (lots of sweet potatoes and butternut squash).

Enter these crispy roasted brussels sprouts with balsamic and honey…

I’m absolutely in love with this honey balsamic brussels sprouts flavor combo…the sweet-bitter taste that soaks into the sprouts and softens them a bit. That, combined with the sea salt added before roasting and the deeply charred nature of the brussels sprouts, makes this dish truly magical.

The main change I’ve made from the original recipe is backing waaaay off the amount of dressing/drizzle. I’ve found that a 1-tablespoon-to-1-teaspoon ratio works best, and even sometimes a bit less than that (I eyeball when making for myself). You don’t want it sopping wet.

Here’s my other everyday recipe: Roasted Brussels Sprouts “Rubble”READ THE POST

Amazing, Flavorful (& Easy) Chicken Shawarma

December 3, 2020

Obssssssessed. That’s what I am with this spiced (and a little spicy) easy chicken shawarma.

The first time I made it, I was first blown away by how phenomenal my house smelled while it was cooking. And then when I took my first bite, the flavors just exploded in my mouth.

The recipe is so simple that it’s hard to figure out why it’s so GOOD.

You don’t need any special equipment, or really anything in the way of special ingredients, to make this. It can be thrown together in just a few minutes of hands-on time. It’s just this magical combination of spices and cooking the meat until it’s really tender. Easy peasy.

Don’t want to turn the oven on? Try this Middle Eastern Grilled Chicken Shawarma

A couple of tips on this one…the turmeric ended up staining my non-stick loaf pan. So now I have a savory pan and a (new) pan for sweet bakes 🙂

Also, Nadiya’s original recipe calls for 1 tablespoon of cayenne which is…WHOA. But you do you. I’ve backed that off significantly in the recipe below.

READ THE POST

Delicious & Easy Kale Salad

October 25, 2020

I don’t know why it’s taken me so long to give this a try. I’ve been wanting to find an easy kale salad recipe for forever, something I could put in my regular dinner rotation. And don’t roll your eyes…when done properly, kale can be totally delish.

When not done properly it’s a tough, chewy mess. Fear not, this is not that kale.

As I said above, I’ve been wanting to lock down a great basic kale salad for forever. But then I stalled and stalled…partly waiting to actually find lacinato kale in my grocery store (it’s like a unicorn!).

Finally I gave up and tried this with curly kale, and totally loved it. It’s such a simple combination of flavors, but can be super flexible depending on the ingredients you have and is equally great with either curly or dino/lacinato kale.

I have made a few tweaks to the original recipe, mostly to the dressing. I felt it had WAY too much lemon juice so I halved it, and also added a bit of dijon mustard for some creaminess and tanginess.

I love the fall feel this salad brings, but it’s honestly great any time of year. I also love that it takes less than 10 minutes to throw together.

READ THE POST

5-Minute Healthy Breakfast Tacos

October 21, 2020

These healthy breakfast tacos have been giving me *life* the past several days!

I’ve been on a bit of a “detox” the last couple weeks, nothing super extreme but the kind where you tell yourself you need to LOCK. IT. UP. I’ve been focused on eating simple, unprocessed foods as much as possible, lots of fruit and veg, largely staying away from alcohol…you know the drill.

And these easy breakfast tacos have been playing a big role in enabling my “being good”. I can be on a conference call, taking notes and speaking up, and still whip these babies up in 5 minutes. They’re a great fast lunch when on the go.

I also love how simple they are, yet how satisfying they are…I don’t feel cheated in any way, and I’m full for hours.

They’re also really versatile, so you can get as creative as you’d like with extra toppings or seasonings. Even calling this a “recipe” feels like it’s overstating things a bit—they’re that easy.

If you’re timing this, here goes…READ THE POST

Salmon Potato Hash With Fresh Herbs

August 16, 2020

Some of the best recipes result from trying to use up an ingredient, and that’s definitely the story of this AMAZING salmon and potato hash.

I’d bought a couple giant salmon filets, but the week kind of got away from me and they were smelling stroooong. I was trying to figure out what to do, since throwing $20 worth of salmon away did not appeal. But just eating the filet itself kind of freaked me out. So I decided to just bake it up and figure it out later.

Then I got a brainwave about a salmon and potato hash, since I also had a bunch of red potatoes to use up. After looking up a bunch of recipes nothing struck my fancy, so I just made it up.

And this has become a new fave, a hearty and healthy lunch option that makes great leftovers and is the perfect way to use up leftover salmon.

The recipe is super flexible, so you can add other veggies or adjust the seasonings based on your mood. Just don’t add anything too wet (like fresh zucchini or squash)…it’s meant to be dry and get kind of caramelized.

You’ll actually notice through this recipe that I alternate between two sets of photos. I’ve made this a few times, and once I added in some roasted butternut squash that was just sitting around. Don’t let it confuse you!

To really level it up, serve with some fresh salty feta, goat cheese, or capers, or top with poached or basted eggs. READ THE POST

How To Baste Eggs: Basted Eggs with Caramelized Shredded Brussels Sprouts

August 1, 2020

What are basted eggs, you ask? Well, friend, prepare to fall in love. It is a super fast and easy way to cook eggs, but strangely flies under the radar. It’s somewhere between fried (which I never ate growing up) and poached (which is complicated and challenging). Basting eggs takes like five minutes total, and you can choose whether the yolks are runny or firm. So let’s talk how to baste eggs.

And then I’ll share a “recipe”…which isn’t really a recipe so much as a meal combination that I stumbled upon many years ago in the throes of desperation, trying to avoid yet another meal of cereal and wine.

Not that there’s anything wrong with that…

I’ve already shared my love of brussels sprouts, including this delicious, easy caramelized shredded brussels sprouts (and much faster than roasting them in the oven!).

So one night, I had a few brussels sprouts sitting in the fridge I knew I could make up, but that wasn’t going to cut it for dinner. So I decided to baste up some eggs for a protein kick. What was great was how the egg yolk (I like mine on the runny side) mixed in with the brussels sprouts. Think of these brussels sprouts like you would a vegetable hash, a wonderful base for eggs.

Too lazy to shred?? Try this roasted brussels sprouts “rubble”

READ THE POST

Simple No-Cook Tomato Sauce For Traditional Margherita Pizza

July 26, 2020

Everyone should have a simple pizza sauce in their repertoire, something they can throw together in just a couple minutes from ingredients in their pantry. And for me, there is nothing more perfect in its simplicity than the traditional tomato sauce for margherita pizza.

I’ve been on a grilled pizza kick, both because it’s amazingly delicious, and also because I’ve been trying out all sorts of grilling different techniques to determine once and for all what the best is.

And in the process I’ve eaten a loooooott of margherita pizza. So much. But so yumz.

Check out my deep post on how to grill pizza, & the best easy dough recipe!

There are just a handful of ingredients in this super simple pizza sauce recipe, so quality really matters. And all it takes is a quick whiz in the blender, so no heat, no mess, and literally 5 seconds. Then you can make this easy, delicious traditional margherita pizza! READ THE POST

Chetna’s Easy Chicken Curry

May 25, 2020

So here’s the thing. This is not the most photogenic dish. It’s just not. But MAN, it packs a wallop of a flavor punch. This easy chicken curry recipe from Great British Bake-Off contestant Chetna is healthy and simple, but (most importantly) totally delish.

Now, some folks may ask why there’s no curry powder in it, if it’s a curry. But actually curry powder is a largely Western invention and addition, and “curry” is just a larger class of dishes. You can read a bit more about it here since, as a white American farm girl, I’m not the expert 🙂 Suffice to say, this is a curry!

You may look at the total preparation time and think, “ain’t nobody got time for that on a weeknight”. And maybe that’s true, but what I love about this recipe is that the hands-on time isn’t much, and the first several steps go in stages with plenty of time in-between to prep…so while the oil heats up chop your onions, while the onions cook chop up your tomatoes, etc.READ THE POST

One-Skillet Thai Ground Turkey Curry with Rice

March 29, 2020

It’s been a bit since I found a main dish recipe I really loved. I’ve had a few “okay” ones, but this…now THIS is worth sharing with you. It’s only recently I’ve started playing around with ground turkey (I’m a hamburger girl), and wouldn’t have thought to put it in a curry. But this easy Thai ground turkey curry is so lovely and comforting that I’m a convert.

This recipe really is quite versatile. I added zucchini as I like the green color it adds, and also as a way to cram some more veggies in. The first time I made this I also substituted sweet potatoes for the carrots (very thinly sliced, like matchsticks), and both were delicious.

What DOES matter is using really good quality coconut milk if at all possible. I’ve linked to one that I am currently using that I buy on Amazon, but try and find one without BPA-lined cans, guar gum and similar stabilizers, and with the highest fat content possible (don’t go “light”!). I think Trader Joe’s organic canned coconut milk is great as well.

This is so easy and adaptable that I’ve made it a few times in the past few weeks, trying to make sure I had it right. I made it in both a very large skillet and a stockpot (and both worked fine) so you may see both make an appearance in the photos below.READ THE POST

Winter Grain & Roasted Vegetable Salad With Balsamic Dressing

February 17, 2020

It’s happened. I found a salad recipe I love. True, it’s packed with roasted vegetables and hearty grains in addition to the baby kale…

But still, I absolutely love this recipe, and for a person who’s not really into salad, that is saying something!

One of my favorite things about this recipe is that it’s CRAZY adaptable, takes very little hands-on time, and you can use store-bought ingredients to make things simpler. I used pre-cooked beets (I still went ahead and roasted them after), and a clamshell of baby kale which is tender and doesn’t need shredded.

This roasted vegetable salad is also a great dumping ground for other leftovers…I’ve tossed in roasted veggies, grilled chicken, and anything else that caught my fancy. It made a great make-ahead lunch for taking to work all week, and I actually *looked forward* to pulling it out of the fridge.

Besides swapping out the wild rice for a hearty grain like barley, and I played with the dressing proportions quite a bit…in particular, I decreased the olive oil so it makes less dressing but the flavor is stronger—so you need less and cut the calories down a little.

Because I use baby kale and it’s more tender, this works okay, and you can add the dressing ahead of time without everything getting too soggy. It packs a punch!

READ THE POST

A Fall Classic: The Best Homemade Apple Butter Ever

January 12, 2020

The very first time I made this recipe was many years ago, when the leaves were turning all shades of fiery red and orange, signaling a gorgeous Georgia fall. There was a chill in the air, co-workers arguing over SEC football, and comfort food cravings were haunting me.

You know what else says “fall”? Apple butter. Well, technically anything apple + cinnamon, but apple butter is definitely high up on the list. My mom had shared a homemade apple butter recipes from our family friend, Louise, and I decided to give it a try…and it’s become one of my favorite recipes of all time.

Since that time many years ago, making this apple butter has been a rite of fall. I’ve made it, without fail, every single year for going on a decade. I share jars with friends, co-workers, family…this stuff is legendary. And all the better because it’s so easy.

One of the best parts?? No peeling necessary–you keep the peels on your apples, because the pectin in the peels helps it thicken up. The combination of spices and brown sugar makes for a complex and warm flavor, completely adaptable to your own preferences. This is one of those great things that bubbles away on the stove, but takes very little hands-on time and effort.

I’ve posted the original homemade apple butter recipe as I was given it below, but when I make this I make one major tweak—the amount of sugar it called for seemed extreme, so I decrease it significantly. It lets the natural sweetness of the apples as well as the spices shine through, and makes it healthier overall.READ THE POST

Maple-Glazed Chicken With Sweet Potato Hash

December 14, 2019

I was getting ready to start my grill the other night, when all of the sudden I realized I needed a break from it. I’d grilled chicken and veggies almost every night for over a year and a half (and loved it), but it was time to switch things up. But since it was already dinner time, I had to find something fast, easy, and that didn’t require special ingredients. Oh, and healthy. And yet magically this delightful maple-glazed chicken with a nice spiced sweet potato hash totally fit the bill!

I ended up modifying the original recipe a little, specifically in how I cooked the chicken since I had tiny tenders vs. full chicken breasts. What I discovered is that the recipe is simple and flexible, so you can figure out the right proportion of stove vs. oven each time you make it. The sweet-and-savory combo was a total winner!
READ THE POST

Bing Cherry Pie With Streusel Topping

December 7, 2019

I love pie. Pie is the best. But for a holiday where pie plays a major role, I don’t really love Thanksgiving pies. Thanksgiving’s a big deal in my family. We always come home. We get together not only all day on Thanksgiving, but pretty much every other day that weekend. We play football. We play cards. There are glorious sunsets. There is SO much food. This year I think we actually set a record.

[Note: I edited and republished this in December 2019 with refreshed photos]

Every year I make a fruit pie or two, because pumpkin, German chocolate, and chocolate chip pie are just not for me. There’s usually a pear-apple pie with streusel topping, or some similar combination (I’ve been on a roll with this bourbon pear crumble pie). A couple years ago, though, I was really at a loss for what else to make, and then my mom found a bag of dark cherries in the freezer.

After looking up a number of recipes on Pinterest, I had to basically make up the recipe and hope it would work (I had visions of it just being this giant pool of juice, the soggiest pie ever). It was actually super simple and so easy to throw together.

This bing cherry pie ended up being my favorite dessert that year, and I had it for lunch, dinner, breakfast the next morning, and the tiny sliver that was left the next morning as well. This pie is my everything. I have no idea why, but it’s amazing.

READ THE POST