This comforting Hot and Sour Soup is a perfect, soothing and healing winter meal. Whether you are fighting off a bug or just looking to have a cozy and quick bowl. Ready in barely about 15-minutes, this soup is paleo, gluten-free, whole30 and keto / low-carb compliant with options for vegetarian and low FODMAP.
Despite my efforts to fight off illness this winter, (dang there is just SO much going around) and despite taking on all of my holistic and natural approaches to protect and boost my immune function – earlier this month I got a cold! Booo.
The good news is that all of my constant hard work caring for my immune system was not for nothing, it was a very quick and fairly benign little cold, thankfully. Shortest cold I have ever had, to be exact. A day and a half, really. After two days in the hot desert in Joshua Tree and Palm Springs and coming home immediately to teach a sunrise yoga class to 60 people, outside in 45ºF weather, barefoot in wet grass, in a tank top, I kinda put my body through the ringer and it finally hit it’s limit. A little sniffly nose, a few sneezes and more than anything, a very fatigued body – that I could tell was fighting hard and I finally had to succumb to it. So, I allowed myself the time and space to just rest and relax and to fight off whatever it was working hard to keep at bay, 2 days of chillin’. I continued on my protocol of protecting my body, I took my elderberry syrup several times a day, zinc, vitamin C, oregano oil and all my other witchy remedies, and I was back to myself in no time. What a win. Truly.
This Healing Golden Bone Broth Latte is an inflammation-fighting, immune system boosting, super drink and it’s full of comforting, healthful goodness!
Part of living life to it’s fullest and getting out there to travel and experience the world – is being exposed to things. Foods, illnesses, germs, bacteria, toxins – it can definitely take it’s toll on your immune system. I am proud that despite having several autoimmune diseases, my tireless work to maintain my health and vitality and how I’ve worked hard train my immune system and it’s little warriors to do it’s job and do it well – it’s working! I feel great, I beat illnesses swiftly, if they do take hold and I am not knocked on my ass with every little life shift, stress or travel – which, truthfully, is basically what the majority of the first 30 years of my life was all about. The fight of one illness right to another, bronchitis, swine flu, respiratory infections, every stomach virus or flu around, I had chronic allergies and all the other usual signs of a compromised immune system.
I can tell that this month, with loads of travel and eating a bit differently that I traditionally would at home, later nights and longer days – that I have definitely asked a lot of my little immune system army in a short amount of time. And while they’ve been keeping up with their end of the deal to keep me well, I can certainly feel that my body is definitely working overtime right now to keep it that way. I love that I can chill and know that all of my hard work protecting my immune system was important and now I sit back and let it do it’s work.
We have fully entered the season of busy. Easy weeknight meals are one of the things you guys ask for most, and this is also the struggle I see with many of my nutrition clients, simple, approchable meals for the busy work week. So, today I am sharing one of my favorite, simple slow cooker recipes, that comes with 3 different variations, so you won’t get bored. You could literally make this dish every single week as part of your meal planning and mix it up a million different ways.
My favorite thing about each of these recipes are the many varying ways to serve it up:
- lettuce wrapped
- on a salad
- over cauliflower rice (or traditional grains, like quinoa or millet)
- over zucchini noodles
- in any kind of veggie bowl
- filling for tacos, fajitas, burritos or enchiladas with your favorite tortillas
- filling an omelette
- add to soups or stews
- stirred into a scramble or frittata
- add to fried rice or fried cauliflower rice
- over ramen noodles
- just spooned straight into your face!
This Chilled Zucchini Basil Soup with Lemon Garlic Cream is a summertime dream dish. Great as a starter or add your favorite protein for a perfect, super quick one-bowl meal.
Well, it’s that time again. Zucchini season. The abundance of my favorite veggie at the grocery, farmers markets and home gardens everywhere, means a new year to get creative and find new ways to cook up this tasty little green squash.
I personally find zucchini to be incredibly versatile, stepping in as noodles like spaghetti or fettucini or even rice noodles in Pad Thai. It works well in desserts like cookies or muffins, it makes amazing savory fritters, shoot it’s even amazing in smoothies.
I really enjoy pureeing raw or slightly cooked zucchini, as it brings a really hearty creaminess without the need for dairy, dairy alternatives or nuts.
This Super Quick Coconut Red Curry Soup is ready in just about 15 minutes and it’s highly adaptable. Add chicken or shrimp, drop in whatever veggies are in season and you have on hand, add noodles, or don’t. It’s creamy, rich and a breeze to make.
In continuing with the simple weeknight meal ideas, I bring you one of my go-to, super quick meals. I make and share this often on my Instagram stories and I am constantly receiving messages for the recipe. It hardly seems like a recipe to me, given what a breeze it is and how I rarely even measure, but here we go.
Ready in a flash, at 20 minutes or less, this one-pan Lemon Garlic Black Pepper Shrimp is garlicky, buttery, with a fresh, bright flavor from the lemon and just a little heat from the black peppercorns. Pair with zucchini noodles, cauliflower rice or cauliflower mash for an easy-to-make meal, perfect for a busy weeknight, but elegant enough to serve up to guests.
Since I have launched the Meal Plans Service and especially as I have continued to work one-on-one with nutrition clients, I have found myself very drawn toward creating simple, yet still fairly epic weeknight meals. Meals that ‘WOW’ without a ton of fuss. This is what I am loving creating more than nearly anything else right now. Recipes that people will actually make! Most specifically I have been loving those of the one-pan, ready-in-under-30-minutes variety. It’s been so rewarding getting the instagram notifications, on the very same day a recipe posts here on the website, that you guys are already making them. That says something and it’s the ultimate compliment.
This Zucchini Noodle Pad Thai is a simple rendition of a very classic, traditional recipe, swapping rice noodles out for fresh zucchini noodles. Choose whatever protein you’d like, shrimp, chicken or tofu and definitely don’t skip on the tamarind – if you want the full experience.
I have, for as long as I can remember, always loved Pad Thai. Many years ago I discovered it’s beyond easy to whip up at home. Similar to many classic stir-fry dishes, it’s ready in just mere moments and oftentimes, you will spend more time chopping and prepping than the cooking itself. For such a unique, bold dish, it’s ready in under 30 minutes and this version is loaded with veggies, so you get everything you could want in need, in one dish.
This gorgeous, vibrant Green Goddess Dressing is ready in under 5 minutes and it’s loaded with so much flavor. This creamy, dairy-free condiment can be served up as a salad dressing, dip, sauce or spread. Sorry not sorry in advance if you become as addicted to it as we are!
I am not sure exactly where the term “Green Goddess” originated when speaking of a tasty green dressing, but I am not mad about it. Not at all. Clearly something this beautiful, brilliant and delicious is female! DUH.
I have seen many many iterations of the Green Goddess dressing and many call for yogurt or other dairy and ALL the green things. This particular rendition gets it’s creaminess from avocado and delicious avocado oil mayonnaise. There is a prominent basil flavor and aroma which is peppery and fresh, with parsley is a backup singer. If you want to have some fun, swap out the basil with cilantro (I’d say go with more like 1/2 cup since it’s a bit stronger), swap lime for the lemon and add jalapeño. Voila, another version of this amazing sauce.
This Sheet Pan Roast Chicken and Veggies Dinner is extremely simple to toss together, it’s ready in just about 30 minutes and you can easily adjust the recipe’s ingredients to your personal favorites. Swap out the veggies, try a different herb and spice blend.
Sheet pan dinners are the ultimate in one-pan meals. These versatile meals are easy to customize for even the pickiest of eaters. With a trusty sheet pan, just a few pantry staples and your favorite in season produce in just about 30 minutes of cooking, you can have a hearty, tasty dinner on the table any night of the week.
This recipe is highly versatile, you change out the veggies depending on the season and your family’s preferences. Here we went with Brussels sprouts and butternut squash, two of our personal favorites – but you can also use cabbage, green beans, squash, peppers, onions or shallots, broccoli, cauliflower, potatoes (white or sweet), zucchini, carrots, etc. Go with the best the season has to offer and of course, your family’s favorites.
As I sit down to write this recipe I am having the realization that these Maple Bourbon Glazed Chicken Wings in a nutshell are basically a food representation of my marriage and just 9 days before our 10 year wedding anniversary, at that. I would love to act as if this was 100% purposeful in it’s intent, but nope, kinda just a happy accident. But you guys, chicken wings inspired by the Kentucky Derby – it’s like Buffalo meets Louisville. I a Buffalo girl, my husband Mark from Louisville. Nifty. Totally planned (not really).
Tomorrow is the Kentucky Derby and while I could care less about horse racing, in fact I actually have some inherent issues with it from a moral and ethical standpoint, I do have a husband that grew up in Louisville, surrounded by the culture of this 2-minute long historic sport. They party for 2 weeks prior to the Derby in Louisville, there are boat races, fireworks, fancy hats and a plethora of foods and cocktails exclusively served for the Derby. They don’t mess around.
Cast Iron Charred Lemon Garlic Asparagus, a simple, 10 minutes side dish, celebrating the best that Spring has to offer and one of my favorite cooking tools, my cast iron skillet!
If you couldn’t tell by now, I am more than a little bit obsessed with my cast iron skillet. That baby is ALWAYS on the stove, often with a nice layer of bacon fat, but always seasoned and ready to go.
Besides being super convenient, easy to clean and just a solid, dependable kitchen tool cast iron is also a healthier option. Choosing cast-iron pans is a great source of iron in your diet. Iron deficiency is a fairly common place issue worldwide, especially among women, some research shows 10% of American women are iron-deficient.
A study published in the July 1986 issue of the Journal of the American Dietetic Association showed that cooking in cast iron skillets added significant amounts of iron to 20 foods tested. For example, the researchers reported that the iron content of three ounces of applesauce increased from 0.35 mg to 7.3 mg and scrambled eggs increased from 1.49 mg to 4.76 mg of iron.1https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/
References [ + ]
1. ↑ https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/
These Greek Gyro Meatballs aren’t your standard ground meat Greek meatballs, instead we are bringing the flavor and more importantly the texture of gyro meat. So you can skip the multiple steps and the need for delicate, thinly sliced meat and condense the work into these tasty bites!
My love for Greek food runs very very deep, you guys know this. Last year when I created, basically the best homemade gyro ever, I realized that I had been sorely missing out for basically an entire lifetime. Growing up Greek there were loads of recipes and dishes that were handed down from generation to generation, things we just always grew up eating – souvlaki, avgolemono soup, lamb meatballs, pastitsio, leg of lamb, Greek Potato Salad and that list goes on and on.
Though we all loved it very much, gyro wasn’t exactly one of those foods, it just wasn’t part of my family’s Greek food repertoire. Souvlaki was always the go to for this time of meal and if and when gyro was served, at our house, it was the store bought stuff (eeeeek over-processed, gluten-containing and not so good – so, I always passed). When I broke into the homemade gyro game, after years of being without it, it quickly became a dish that is requested every time I am home in NY visiting my family.
This Creamy Tomato Tikka Masala Soup is the ultimate in flavor. With aromatic spices in a creamy, rich tomato broth it’s the perfect comfort food.
I refuse to subscribe to the notion that there is a “Soup Season”. Sure, winter and fall are much more conducive to warming, comforting bowls of the steamy stuff, but there is something so cozy about soup and it can often make for a nice, one pot, fuss free meal, no matter the season.
As a lover of all things Indian-spiced I am constantly experimenting with dishes that are inspired by those very distinct spice blends. Since my husband is the exact opposite and prefers to avoid many of those spices, like the plague (he had a bad Indian restaurant food poisoning incident that forever ruined him) I dont get to play nearly as often as I would like.
On a rare night at home alone, recently, I was experimenting with a creamy garam masala spiced dish, somewhere between chicken makhani (butter chicken) and tikka masala, I was making the sauce creamy with coconut milk instead of heavy cream and as I was adding the tomatoes and broth, I found I had gone a little too far with the liquids, my sauce turned more to a soup and I simultaneously fell in love with this accidental dish. Creamy Tomato Tikka Masala Soup. Read the rest of this entry »
DOLE® Fresh Vegetables is a sponsor of Tasty Yummies. DOLE® provided me with Organic Salad samples for the purpose of this post, as well as compensation for my time. All content, ideas, and words are my own.
You guys know how I feel about my daily greens and more importantly about the quality of all the foods that we eat in our household. Sourcing organic is of top priority to me so when I received word that DOLE® was expanding their organic product line to include new salad mixes, I was beyond excited to get into the kitchen and start creating with them.
It is an absolute given that at all times I have organic baby spinach and/or kale in the fridge. Whether it’s wilted down in my morning eggs, tossed into a blended smoothie or the base of an epic, seasonal salad I find these to be the most versatile veggies to always have on hand.
If I am being fully honest with you, I have been known to just save a fistful of baby spinach or baby kale into my mouth mid-day if I have been slacking on my greens consumption. Hey – you do what you gotta go sometimes.
After 4 weeks of loads of travel, I am back home and getting back into real life. Interestingly, I have never been more organized with my content when traveling, especially before 4 weeks of on and of travel. I had plenty of content to share posts just as regularly while I was gone. From this time last month, until right now, I have been in Mexico, Portland Oregon and finally, Buffalo, New York. I’ve been down the road and back again, to say the very least.
This final leg of travel, which I just returned from last night, began as an innocent surprise trip home to see my family. I somewhat randomly selected this week, though it was my Mother’s birthday and my nephew’s first birthday, but it was just all a good excuse to come home and surprise everyone.
Sadly as the trip crept closer, I received word that my Grandfather had fallen ill and it wasn’t looking great this time. His body was failing him and it was his time. He was in Hospice. I kept checking in with my mother, from my trip to Portland, asking how he was and managing the wonder of what would happen if he passed if I was in Portland, mere days before my scheduled surprise trip. Could I book a rush trip back to New York from Portland? I would also have to spoil the surprise that I had worked so hard on and it would be a challenge cancelling a non refundable trip, just to come a couple days sooner.
This recipe was a hit at our Super Bowl feast this year and while it may have taken me more than a month to get this blog post written up, it wasn’t for lack of loving this recipe.
These Grain-free Thai Chicken Meatballs with Coconut Red Curry Sauce are incredibly simple to pull together and the flavors run deep with this one. The creamy coconut based red curry sauce is thick and luscious, with a hint of very subtle heat from the red curry paste.
Inspired by our travels to England, this Caramelized Onion Jam is the ultimate condiment. Great on burgers or with a cheese board, on your trendy avocado toast or just with veggies.
Part of what I enjoy so much about traveling, is experiencing new and different foods. I love sampling local fare and being inspired by new and unique ways to bring flavors together. On our trip to England this fall, as you can imagine there was a lot of room to be inspired. I was particularly impressed by our time in England, the level of culinary experimentation and creativity, as compared to my trip there 15 years ago.
If you follow me on Instagram, you probably know that I am having a bit of a moment right now with Salsa Macha. It’s a very deeply rooted love affair and I have no shame in the fact that every single breakfast for the last week has featured it, among other meals and snacks.