If you are looking for an appetizer to make for the upcoming holidays, I’ve got a great one to share. This recipe for Easy Baked Brie With Sun-Dried Tomatoes, Garlic And Parsley, is not only easy to make, but includes some delightful combinations of melted brie cheese, sun-dried tomatoes, garlic and parsley. I’ve already made it twice already for a couple of parties and it was a big hit. Give it a try if you are a person that likes cheese are looking for a simple, delicious recipe.
Easy Baked Brie With Sun-Dried Tomatoes, Garlic And Parsley
Preheat the oven to 350ºF.
In a small bowl, combine the sun-dried tomatoes and garlic with some of the oil from the tomatoes. Place the wheel of brie on a cookie sheet lined with parchment paper. Spread the sun-dried tomatoes and garlic on top of the cheese. If you like red pepper flakes and would like to add a little zip, sprinkle a few pepper flakes over the top of the mix. Bake in the oven for 10 minutes, or until the cheese is soft and a little gooey on the sides. Remove from the oven. Sprinkle on the chopped parsley on the top. Serve with garlic bread or crackers.
In this blog, I wanted to share a recipe for some Sweet Pepper And Brie Bites I recently made and plan to use for an upcoming holiday party. This recipe is super easy to make and includes only four ingredients that are quite tasty together. Give this it a try if you looking for something quick, healthy and delicious.
Sweet Pepper And Brie Bites
1lb.mini sweet peppers(about 20 mini peppers)
1/4cupsun dried tomatoes
Crushed red pepper (optional)
Preheat oven to 375 degrees. Cut the tops off the sweet peppers and then slice in half (lengthwise). Remove the attached seeds. On a baking sheet, arrange the cut peppers and set aside. Slice the brie cheese into small strips and remove the rind. Place the brie on top of the sweet peppers. Add the sun dried tomatoes on top of the cheese before baking to stick to cheese. Sprinkle with crushed red peppers, if desired and you like a little spice. Bake for 20-25 minutes or until cheese is melted.
In this blog, I wanted to share a recipe for some Easy Spinach Parmesan Squash Noodles I made the other day.
They are simple to make and include only 5 ingredients, which is great! I was at Whole Foods the other day and came across some butternut squash spirals that looked good to me, so I decided to give them a try. Although I’ve never used butternut squash noodles before, I knew I could find a good recipe on Pinterest. The one I selected, called for zucchini noodles, but I figured substituting squash noodles would work and I am happy to say, the recipe was delicious!
Butternut squash is good for you and includes some healthful ingredients including vitamin A, potassium, magnesium, vitamin E, iron and more. It is also high in antioxidants and helps boost your immune system, which is important this time of year. Give it a try if you are looking for a quick, easy recipe. It would be a good one to add for your Thanksgiving dinner!
Easy Spinach Parmesan Squash Noodles
Butternut squash spirals (10.7 oz. package or make your own)
2 tablespoons butter
2 cloves garlic, minced
2 cups packed spinach
1/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for 1-2 minutes or until slightly brown. Add in the butternut squash noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-3 minutes. Stir in 1/4 cup of the Parmesan cheese and toss until butternut squash noodles are coated in the Parmesan cheese. Add salt and the ground black pepper to taste. Remove from heat and serve warm.
In this blog, I wanted to share my recipe for some warm quinoa, spinach, tomato and feta salad. It is easy to make and a favorite of mine. This recipe includes some healthy vegetables and spices, which promote vitality and contain some anti-inflammatory properties. It also includes avocados, which have feel good-fats your body needs to move and function properly. In addition, it includes the ancient grain, quinoa, which is considered a super-food. Quinoa not only has a number of healthful vitamins, but includes a healthy dose of fiber and is rich in protein, which helps sustain energy. If you are looking to plan a meal, you might want to give this recipe a try. It is easy to prepare, wholesome and delicious.
Warm Quinoa, Spinach, Tomato & Feta Salad
1/2 cup cooked quinoa
1 or 2 large handfuls fresh spinach
1 small red onion chopped
6-8 cherry tomatoes halved
1 clove garlic crushed
1 handful feta cheese crumbles (1/8 cup feta cheese, approximately)
1/2 avocado cut in to pieces
soy sauce or coconut aminos
Coat the bottom of a large frying pan with olive oil.
Add the spinach, onion, and garlic. Stir on medium heat, until the onion begins to brown and the spinach is slightly wilted. Sprinkle the top with the turmeric and Cajun seasoning. Stir in the quinoa with the warm with the vegetables. Add the tomatoes and stir, until they are just warm. Spoon the salad on a plate. Add the feta cheese and avocado pieces on the top of the salad. Sprinkle with a little coconut aminos or soy sauce, if desired and serve warm.
Note: You may also add black beans, chick peas, or another vegetable to the mix to make it your own.
In this blog, I wanted to share a recipe for some Easy Chocolate Zucchini Bread that I made over the weekend. I had a few zucchini’s in my refrigerator that a friend gave me from her garden I needed to use. I decided to make a recipe from another friend who made me some Chocolate Zucchini Bread last year for my birthday. I like traditional zucchini bread, but I am a chocolate lover and I have to admit, this chocolate version is delicious. I did substitute honey for some of the sugar the original recipe called for, as well as put in some other substitutions you can use.
This recipe is easy to make and contains some healthful ingredients including fiber, vitamin C and magnesium from the zucchini, plus some good fat from the chocolate, (especially if you use a high cacao version of the chocolate chips). Give it a try if you are craving some chocolate or having a seasonal craving for zucchini.
Chocolate Zucchini Bread
2-1 oz. squares chocolate
1 cup sugar
(You can also use coconut palm sugar for a lower glycemic load.)
1/2 cup honey
(You can substitute 1 cup of honey and omit the sugar.)
1 cup oil (I used olive oil)
2 cups grated zucchini
3 cups flour (You can substitute rice flour, if you are looking for a gluten free option.)
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 bag semi-sweet chocolate chips (I used one with a higher cacao content)
Preheat oven to 350 degrees. Lightly grease two loaf pans. Using a double-boiler, or similar, melt the chocolate squares. Stir until smooth and set aside. In a large mixing bowl, mix the eggs, sugar, honey, oil, zucchini, vanilla. Add the melted chocolate and mix until smooth. Add the baking soda, salt, and cinnamon. Fold in the flour. Add the chocolate chips. Pour the batter in the two loaf pans. Bake at 350 degrees for approximately 60 minutes, or until a toothpick in center come out clean.
In this blog, I wanted to share a recipe for some easy sausage spinach vegetable lasagna that I made over the weekend. This recipe is a favorite of my family and I make it quite a bit, especially in the fall and winter months, when your body craves more comfort foods. It combines a healthy dose of vegetables including spinach, mushrooms, peppers, tomatoes, onions and olives that not only are good for you, but provide a host of vitamins and nutrients your body needs. I also put in some options if you have a gluten sensitivity, or prefer a vegetarian version. Give it a try if you are looking for a new recipe to try for dinner.
Easy Sausage Spinach Vegetable Lasagna
1 small box lasagna noodles (1/2 lb or approximately 9 noodles). You can use a gluten-free variety if you have issues with gluten.
1 24 oz. jar spaghetti sauce I used a local brand called Anna Lisa Spicy Pasta Sauce I got at Whole Foods that had no sugar or preservatives added. I really like this brand, but you can use any variety you like.
1 container cottage cheese You can also use ricotta cheese
2-3 cups shredded mozzarella or cheddar cheese I usually shred my own to avoid the added cellulose in cheese and other pre-packaged foods used to prevent caking. It is derived from wood pulp. Yes-wood pulp.
1 pound Italian sausage
You can also leave this out if you prefer to make a meatless version of lasagna
Fill a large pot with boiling water and add the lasagna noodles. Turn down heat a bit and boil the noodles for 10 minutes and then strain off the water and set aside.
In a large skillet, brown the Italian sausage. Add the garlic, onion, green pepper and mushrooms. Stir the mixture until the vegetables are slightly browned. Add in the olives and the salt, pepper and cajun seasoning to taste and stir. Add the spaghetti sauce to the meat and vegetable mix and stir to combine all of the ingredients. Add the tomatoes to the top and stir, just so they become warn and then remove from the heat.
Grease a 13″ x 9″ cake pan with olive oil. Place 3 noodles on the bottom of the pan. Then spoon about 1/3 of the meat and vegetable sauce over the noodles. Grab a handful or so of the spinach and place it on top of the sauce. Next scoop about 1/3 of the cottage cheese on top of the spinach and then add a layer of the mozzarella or cheddar cheese.
Repeat these steps 2 more times to create 3 layers total.
Pre-heat oven to 350 degrees. Place the prepared pan of lasagna in the oven and bake for 30-40, or until slightly crisp on the top. Remove from the oven and let set and cool for another 30-45 minutes. Serve warm with a fresh garden salad.
In this blog, I wanted to share a recipe for some Ginger Chicken Broccoli Stir Fry Delight, I recently made. I had some chicken, broccoli and mushrooms and a few other fresh vegetables on hand and decided to turn them into a delicious, delightful meal. All it takes is a little meal planning, some healthy ingredients and a little time. It is not hard to eat healthy. Cooking can also be fun, if you give it a chance and play around a bit. I found this recipe on Pinterest, but changed it up a bit, by adding some additional vegetables, including some fresh cherry tomatoes and zucchini slices for some added vitamin C, iron and fiber. I also gave some options to if you wanted to make a few of the ingredients a little healthier. Give it a try if you like.
Ginger Chicken Broccoli Stir Fry Delight
2 chicken breast, cut into pieces
1-1/2 tablespoons olive oil
2-3 cups (12 -14 oz) fresh broccoli, florets
1 small onion, cubed or sliced
8 ounces button mushrooms, sliced
handful of cherry tomatoes sliced
1 small zucchini sliced
1/2 cup chicken broth
1/4 cup water
1/4 cup soy sauce or coconut aminos
2 tablespoons brown sugar or coconut palm sugar
1-1/2 tablespoons grated ginger
3 cloves garlic, grated
1/2 teaspoon red pepper flakes
1-1/2 tablespoons cornstarch
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
Combine the chicken broth, water, soy sauce or coconut aminos, sugar, grated ginger, garlic, red pepper flakes, black pepper, sesame oil, and cornstarch in a medium size glass bowl. Mix together until the cornstarch dissolves and then set aside.
Heat 1 tablespoon of the olive oil in a large frying pan over medium high heat. Add the chicken and cook for several minutes, until crisp. When fully browned, remove the chicken from the pan and place on a plate and set aside.
Add the remaining 1/2 tablespoon of olive oil to the frying pan and add the broccoli, mushrooms, onions and zucchini. Saute the vegetable mix until the broccoli turns bright green and the mushrooms are tender. This will take several minutes. Add the prepared sauce to the vegetables. Top with sliced tomatoes. Stir to coat the vegetables and warm tomatoes. Add the chicken back into the frying pan and stir to coat everything. Serve warm alone or with rice, or use quinoa.
In this blog, I wanted to share a recipe for some summertime Tomato Avocado And Cucumber Salad I made over the weekend.
I had some garden fresh vegetables on hand including tomatoes, onions and cucumbers, so I thought I would add an avocado to the mix and make a healthy summertime salad. The mix proved not only be tasty, but included some healthful vitamins, including vitamin C and K, as well as some other healthful nutrients. It also included some good fat from the avocados, which our body needs.
If you have some vegetables available from your garden, or have some on hand from your local farmers market, you might want to give this recipe a try.
Tomato Avocado And Cucumber Salad
1-2 medium avocados, diced
3 medium tomatoes, diced
2 medium cucumbers, peeled and diced
1 small red onion, diced
2 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup sunflower seed oil
salt to taste
fresh black pepper to taste
In a large bowl, combine the chopped vegetables.
Add the sunflower oil and salt & pepper to taste. Serve alone, or as a side salad with other items.
In this post, I wanted to share a recipe for some Chocolate Zucchini Cake I made over the weekend.
I had some home grown, garden fresh zucchini from a neighbor and another one from my daughter’s garden, so I figured I needed to do a little cooking and baking to enjoy their goodness. If you caught my last post, you may remember I spotlighted the health benefits of the zucchini. Zucchini’s are rich in vitamin C, vitamin A, potassium, calcium, fiber and more. They also contain other vital nutrients your body needs and craves, which help prevent disease and boost your immune system. I always look forward to the zucchini season, as they not only are good for you, they are great for grilling, frying and baking.
Last week, I enjoyed some sauteed zucchini, as well as made some zucchini bread. Over the weekend, I remembered I had a good recipe for chocolate zucchini cake, so I decided to get a little more baking on. I don’t bake as much as I used to, but I do like sweets from time to time. Remember—there is nothing wrong with eating sweets now and then. Michael Pollan, in his book Food Rules an Eater’s Manual, tells us “Eat all of the junk food you want, as long as you cook it yourself.”¹ Chances are you won’t eat it every day then. Anyway—his recipe is easy to make, contains some healthful ingredients and gets an “A” for satisfying those chocolate cravings. Give it a try if you like.
Chocolate Zucchini Cake
1/2 cup butter
1/2 cup oil
1-3/4 cup sugar
1 tsp. Vanilla
1/2 cup sour cream
1/2 cup high quality cocoa
1/2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
2-1/2 cups flour (You can use rice flour if you want it gluten free)
2 cups grated zucchini
3/4 cup chopped walnuts (You can also use pecans or almonds)
12 oz. bag good quality chocolate chips (I used one with one with a high cacao content for its good fat content)
In a mixer, mix the first 6 ingredients together. Add the dry ingredients, then add the zucchini. Mix well. Spread the mixture in a greased & floured, 13” x 9”. Top with nuts and chocolate chips. Bake at 325 degrees for 50 minutes. Cool and frost with chocolate frosting if desired. Serve warm, or cold.
Optional Frosting Glaze
1 cup semi-sweet or dark chocolate chips
2 tbsp coconut oil
Melt the chocolate chips and coconut oil in double boiler or similar, stirring until the chips are melted and a smooth texture. Remove from heat and allow to cool a bit.
Pour and spread over the cake. Allow to set for at a bit and serve.
In this blog, I wanted to share a recipe for a Grilled Shrimp & Vegetable Medley. It is a recipe for summer, as it is easy to make on the grill and has some healthy ingredients that are good for you. It is also one of the recipes I included in my new book, Wholey Cow A Simple Guide To Eating And Living, which is available on Amazon. Give it a try for one of your summer barbecues if you would like. It is delicious!
Grilled Shrimp & Vegetable Medley
1 medium sized red onion sliced into pieces
1 container large fresh mushrooms (cut into halves, or thirds)
1 yellow pepper, or another variety cut in slices
2 medium vine-on tomatoes (sliced into pieces)
1 large handful Power Green Mix
Soy Sauce or use coconut amino’s
Louisiana Hot Sauce to taste
1 medium size bag large frozen shrimp
1 cup cooked Basamati or Jasmine rice
Add the onion, mushrooms, and pepper slices to a grill pan. Cook on medium heat, until the vegetables begin to get soft. Feel free to add any other vegetables you like to the mix, such as kale, or snap peas to provide some other vital nutrients to your diet and make it a healthier.
Baste the vegetables with some of the balsamic vinaigrette, soy sauce, and a little Louisiana Hot Sauce (add this to taste) and stir the vegetable medley. I just sprinkled some of each on the top of the vegetables and tossed the mix. When the vegetables are tender, add in the shrimp and cook until the shrimp becomes pinkish, about 10 minutes, or so.
Continue to baste the mix and sprinkle with the the balsamic vinaigrette, soy sauce, and some Louisiana Hot Sauce. When the shrimp is done, add the tomatoes and Power Greens to warm.