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Sheet Pan Greek Chicken Souvlaki with Veggies {Paleo, Keto, Whole30}
This easy Sheet Pan Greek Chicken Souvlaki with Veggies is truly a delicious, one-dish meal packed so much flavor and it’s so simple and fuss-free. With lots of different options it’s easy to make it work for you and your family. It’s one of our favorites and I know you are going to love it, too!
I am a sucker for a sheet pan meal, but as the snobby, recipe-developer / food lover I don’t love the sloppy, unfocused sheet pan meals, like a good part, I believe a good sheet pan meal should have a solid theme!!
This is maybe my favorite sheet pan meal, to date. Greek Souvlaki Chicken and veggies, is, in my opinion, the perfect culmination of the food I grew up on. Fuss-free. No need to get the grill going, no standing over the stove top, just toss it together and throw it into the oven. That sounds aggressive, be gentle, no one wants chicken marinade on the ceiling.
As per usual, with most recipes here on Tasty Yummies, we’ve got lots of options for you with this Sheet Pan Greek Chicken Souvlaki, you can opt for bone-in or boneless chicken. Get a whole chicken and break it down into parts (though, I do recommend halving the breasts the short way, if you are cooking the various parts, so the pieces are similarly sized). You can even make this with wings and drumsticks. It’s so versatile and this way you can make it to your liking.
If you are doing the keto or low carb thing, this go with cauliflower or go half and half if you’ve got a fam and they’ll some want potatoes. I do this often at our house. I have also made this with white sweet potatoes and it’s amazing, too. For dairy-free, paleo or Whole30, simply leave off the feta cheese (or check out this amazing dairy-free feta recipe from my friend Brittany) and opt for a dairy-free tzatziki sauce.
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Mixed Greens Salad with Steam Fried Veggies and Lemon Basil Vinaigrette {Paleo, Keto, AIP, Vegan, Whole30}
This fresh, colorful, veggie-loaded Mixed Greens Salad with Steam Fried Veggies and Lemon Basil Vinaigrette is simple-to-make, loaded with flavor and perfect for holiday entertaining!
Disclosure: This post and recipe were created in collaboration with Dole Fresh Fruit and Fresh Vegetables. As always, all opinions, ideas and text are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.
This recipe is not be far off from the usual fare you will find around here, but the inspiration that got me here might be.
Let’s take a big big step back, come along with me. We are going all the way back to 1928. Disney’s Mickey Mouse made first on-screen debut in Steamboat Willie, a seven-and-a-half-minute animated short film that would become a classic, as it introduced to the world, one of the most iconic characters of our time!
Another American classic, we all know and love, Dole, is collaborating once again with Disney to celebrate Mickey’s 90th Anniversary, highlighting fresh takes on iconic recipes and bringing brand new inspired dishes honoring a True Original and the two brand’s long-time friendship.
To know me and my husband is to know that Disneyland and Mickey Mouse have become a part of our own story. When we moved to Southern California nearly years ago, before the moving truck ever hit the road, before we even had the keys to our new home, we had our Disneyland annual passes in our hands. On our trip out to California to find our house, we committed that once we found where we would be living, assuming we had a few days left in the trip, we would be “Going to Disneyland”.
Over the years since we have lived here, we have celebrated birthdays and anniversaries at Disneyland, we have taken nieces, nephews, parents and friends. We even created original artwork for Disneyland in collaboration with their WonderGround Gallery in Downtown Disney, where we silkscreen printed the posters live, in front of the gallery.
Disneyland and Mickey Mouse are synonymous with our Southern California life, so of course I was excited to be a part of DOLE’s celebration of Mickey Mouse. Dole and Disney have a rich history of working together toward happier, healthier families, and encouraging kids of all ages to eat better and be more active, so this celebration of Mickey’s 90th has come together in a big and tasty way and I am honored to be a part of it.
For me, I wanted to stay true to the food I always create and share with all of you, so no Mickey Mouse cupcakes or decadent Disneyland treats, I wanted to find a subtle a way to pay homage to ‘ol Steamboat Willie and his humble beginnings and really highlighting Dole’s beautiful fresh produce. In fact right know you can actually find DOLE® fresh fruits and vegetables featuring Mickey Mouse throughout the decades. How fun is that? Around here I have been referring to this as the Steamboat Willie Salad and it features one of my favorite ways to prepare fresh vegetables – Steam Frying. Rather than the simple steamed veggies prevalent in the 1920 and 30’s – we are taking steam cooking up a notch.
You all know that I am not anti-fat by any means, I think healthful fats play a very important role in a healthy, well balanced diet, so this isn’t about reducing fats and oils at all, steam frying is merely a simple, easy and flavorful way to prepare fresh vegetables. It takes the classic steamed vegetables up a notch in a fun and flavorful way. What I especially love is you can prepare the veggies ahead of time and serve them on the finished salad cold or room temperature, if you’d like, which makes this salad perfect for your holiday entertaining. No taking up space in the oven for roasting, no messy oil-splattering as you pan fry and no mushy, boring steamed veggies. Ready in no time, a beautiful, center-piece salad, loaded with nutrient-dense, colorful veggies – truly the best of all worlds.
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Grilled Spicy Shrimp and Veggie Skewers with Pineapple Turmeric Salsa {gluten-free, paleo, Whole30, keto}
Ready in no-time, these Grilled Spicy Shrimp and Veggie Skewers are fast, simple, and so crazy-flavorful. Turmeric adds a boost of health benefits and flavor depth to both the marinade and the Pineapple Turmeric Salsa served on the side. This recipe is gluten-free, paleo, whole30 and keto compliant.
This post and recipe were created in partnership with MegaFood®. I am proud to work with brands that care about the health of its consumers and the planet. As always, all opinions, ideas and text are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.
There’s something so special about the food of summer. At our house, we opt for lots of easy-to-make, all-encompassing meals that don’t require too many pots and pans or heating up the kitchen. But more, I LOVE celebrating all the vibrant colors and tastes of the season. And we are ALWAYS down for a grill-centric meal over here.
By now you folks know I am all for getting in ample superfoods and supplements, be it classically in tablet or powder form, tossed into smoothies – I have some very important supplements that are part of my everyday routine, no excuses. That said, there is something I love so much more about foods and supplements working together in harmony. Often, there are other nutrients found in our foods that work symbiotically with these supplements and other nutrients to ensure the best chance for assimilation and absorption.
Turmeric is one of those foods/supplements that I don’t ever miss! I’m serious, I take it every day. I have personally seen improvements in the health of my joints and muscle recovery post-workout by consistently including turmeric in my diet over the past few years*. In fact, I can almost always feel a marked change if I miss even a single dose. It’s pretty wild.
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How-to Make Perfectly Roasted Vegetables {+ Video}
How-to Make Perfectly Roasted Vegetables: Tips and Tricks
Roasting vegetables is one of the simplest cooking techniques. With very little time and effort needed, you get richly flavored vegetables with a caramelized exterior and a really nice, tender bite.
This time of year, roasted vegetables are on repeat around here. We, of course, have our most favorite go-to vegetables that we roast up super often, like broccoli and broccolini, cauliflower, Brussel sprouts and sweet potatoes, just to name a few, but the possibilities are truly endless. You can roast just about any vegetable, or any combination of vegetables — your imagination is the only limit, so I encourage your to experiment and have fun with different combinations of vegetables, seasonings and flavors.
With my fool-proof approach for roasting vegetables, I give you everything you need to make perfectly roasted vegetables every time. You’ll be armed with the tips and tricks to master your roasting. No matter the veggie or the quantity. No recipe needed.
I have some of my favorite vegetables called out by name and in the photos below, but remember, just about any vegetable can be roasted and honestly, go with my motto, if you’re not sure – ROAST IT! Worst thing that happens, it’s not your favorite! Best thing? You discover a new way to enjoy a favorite, in-season vegetable.
Check Out My Instructions on How-to Make Perfectly Roasted Vegetables. Every Time.
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Cauliflower Pizza Crust {Gluten-free, Dairy-free, Paleo} + Video
I’d like to introduce you to your new favorite pizza crust!!! Unlike most Cauliflower Pizza Crusts, this one doesn’t rely on dairy for binding. With a just 5 ingredients, this crust is dairy-free and nut-free, with the perfect and a golden brown, lightly crisped bottom. Choose your favorite toppings to customize this pizza, using a dairy-free alternative cheese, if you cannot tolerate dairy. Choose pesto instead of red sauce, add mushrooms, caramelized onions or shallots, veggies, etc.
Things to Note with this Cauliflower Pizza Crust:- This crust is naturally dairy-free, grain-free and nut-free. If you cannot do dairy at all, simply leave it off with your toppings or go with your favorite alternative.
- The crust can be made with either fresh cauliflower that has been riced quickly in the food processor or to make it even easier, buy already riced cauliflower (fresh or frozen) – give it a quick steam on the stove top or microwave and voila. So stinken’ fast and easy.
- Coconut flour is a unique flour that is highly absorbent, so there really isn’t a simple swap if you cannot have coconut flour. You can experiment with another grain-free altnerative flour like almond flour or cassava flour, but please note it will not be 1 to 1 with the coconut flour, you will definitely need more. Feel free to play around and report back if you find a good alternative.
- While many cauliflower pizza crust recipes claim to be quicker by skipping the pre-cook of the cauliflower or the squeezing of the water, I say meh – you are almost always left with a soggy pizza crust that doesn’t hold up super well to toppings. What makes this particular crust so delicious, is the very delicate, light crisp on the outside with a perfect chew and best part yet, it’s strong and not flimsy. It’s the lack of water. Don’t skip this step. You guys, it literally takes like 2 minutes.
- This recipe makes one 8 to 9-inch pizza, but you can very easily double the recipe for a larger pizza.
- Baked on a pre-heated pizza stone instead of the baking sheet, the bottom of the crust gets an even nicer light crisp to it.
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Turkey Pot Pie Soup with Grain-free Drop Biscuits
Cue the Boys II Men song, End of the Road. The big event is here and after all the recipe testing, menu planning and grocery shopping it all comes to fruition in the big feast and soon all we’ll have remaining are full bellies, happy memories and hopefully lots of leftovers.
This week has been ALL about getting you prepped for the days after. With minimal cooking and making great use of the leftovers, I want you to just keep the holiday comfort food party going and of course, I never ever want you to throw away any food! This Turkey Pot Pie Soup with Grain-free Drop Biscuits is about as good as it gets when we are talking about comfort food and leftovers. This is the ultimate and without any grains or dairy, you can feel good after indulging!
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Stay Hydrated // How-to Make Infused Spa Water at Home
We all know how important it is to stay hydrated, yet somehow water is still THE most common nutritional deficiency in our culture. Good news is, it’s a super simple one to remedy! There are plenty of varying formulas from all different sources in regards to how much water to consume, but it’s best to know that whatever formula you subscribe to, just like the nutrition from food and the dietary guides that we each subscribe to, we are highly bio-individualistic beings and there is no one definitive firm answer out there. Listen to your body and pay attention to what works for you.
As a guideline, I recommend to my clients that they shoot for half your body weight in ounces every day. For example if you weight 150lbs, shoot for 75 ounces of water daily, taking into account the need to rehydrate additionally for the consumption of diuretics like coffee, tea, fruit juices, alcohol and sodas or excessive perspiration. I also subscribe to the idea that we don’t want to be consuming too much more than 100 ounces of water daily, as too much water can also have negative affects, like diluting/flushing our electrolytes and causing mineral imbalances.
The best practice to follow is to slowly and mindfully sip on high quality filtered water throughout the day, all day, every day. Drink water before you start feeling thirsty – as thirst is a sure sign you are already on your way to dehydration.
Did you know that every single cell in the human body needs water to function properly? Much like the plants in your garden, your cells, too, can perk up immediately upon watering. It’s that simple.
“Chronic cellular dehydration of the body is the primary etiology of painful degenerative disease.” – Dr F. Batmanghelidj, M.D.
What Roles Does Water Play in the Body?
Water Helps Your Body with the Following:
- Improves oxygen delivery to cells
- Transports nutrients
- Enables cellular hydration
- Moistens oxygen for easier breathing
- Cushions bones and joints
- Absorbing shocks to joints and organs
- Regulates body temperature
- Removes wastes
- Flushes toxins
- Prevents tissues from sticking
- Lubricates joints
- Improves cell-to-cell communications
- Maintains normal electrical properties of cells
- Empowers the body’s natural healing process
Excerpt from “Water the Ultimate Cure”
Tips for Drinking More Water:
- Drink a glass of water as soon as you wake up in the morning (I prefer mine warm with a little lemon).
- Carry a dedicated bottle or container with you are all times, at work, at home, even if you are just out running a few errands.
- Use an app on your mobile phone to track your water intake or simply set an alert on your phone to remind you.
- Choose water at restaurants instead of other beverages. not only will you save on calories while simultaneously hydrating yourself, but it also saves money.
- When you are hungry, start with a glass of water before you reach for the snack. sometimes feelings of hunger are actually your body telling you that it’s thirsty. it may just curb the cravings.
- Drink before you eat. 16 ounces 30 minutes before every meal can actually keep you from over indulging. make this a regular practice and you might even find yourself losing weight.
- Infuse and flavor your water.
BONUS: Add a pinch of high quality sea salt to your water, it adds trace minerals and helps to balance electrolytes
Today, I am sharing with you one of my very favorite ways to stay hydrated…
INFUSED SPA WATER!
Infused water is not only a tasty way to stay hydrated but it is nutritional, healthy, fresh and all-natural!
How-to Make Infused Spa Water at Home:
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How-to Make Quick Pickled Veggies
With the end of summer not too far off, it’s time we start planning our graceful exit strategy, for me this usually includes preserving as much of the summer flavors as possible. Besides preserving fresh herbs in olive oil, I find quick pickled veggies to be an excellent way to hang on to the tasty abundance of summer, just a little bit longer.
Sure, canning, fermentation and other more long-term storage options are always available, but this is a super quick method, that you can throw together in a mere 15 or 20 minutes. No mess and no fuss.
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Greek Lamb Gyro Bowls with Tzatziki
Being away from my family living in California, it has gotten a bit easier with time and there are less and less tears over random moments, holidays, but one of the things I miss most is Sunday dinner as one a big family.
I grew up eating delicious home cooked Greek food. My family, they know their way around the kitchen. Everyone has their specialties and their things. My mom is an incredible baker, while not Greek herself she has mastered Greek desserts and pastries, baklava, koulourakia cookies. My dad is the king of savory, the grill master, the Greek God of souvlaki, marinated grilled leg of lamb, roasted potatoes among many other specialties. Sadly while my dad makes THE best lamb you’ll ever eat, neither he nor anyone else in our family has ever mastered homemade gyro. Whenever my parents serve up gyro, which isn’t super often, it usually comes already prepared and frozen. Meh. It makes me sad that we aren’t making it ourselves. Also sadly, these pre-made gyro meats tend to be very processed and they almost always contains gluten, so naturally I won’t touch them. Short of going to a more traditional shop, cart or restaurant, where they cook the meat traditionally over a spinning spit or rotisserie – it’s impossible to get the real thing, I haven’t had it in many, many years.
Traditional Greek gyro, from what I have read, is made with whole cuts of pork, slowly cooked rotisserie style, and thinly shaved, while Americanized Greek gyro is the pressed, almost sausage-like, thinly sliced minced beef and/or lamb blend. Usually served in a pita, wrap style it is a meal that I never get to eat, yet I still find myself craving it.
I am home in New York right now, with my family, visiting and meeting my brand new nephew Keaton James, born just three weeks ago. As I was preparing for this trip home to Buffalo, I got giddy at the thought of all the homemade Greek food I would be eating. Greek food is my comfort, it’s what I crave at the holidays, when I am homesick or when I come down with a bug. Greek food from a restaurant is just never the same and somehow making a big feast of Greek food at home, just the two of us, while I do it occasionally, it just never tastes the same to me. This is the food best served with a large group of the people you love most. A big Greek feast needs to come with a side of very loud chatter, tons of laughs, stories from back in the day and it needs kids running around the very same living room that my dad ran around as a little kid.
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Comforting Mushroom Soup
Something strange has happened in Southern California over the last couple of days…we had weather!! Yes, more than just sunshine and blue skies. We had violent and incredible thunderstorms lighting up the skies, pouring rain with the biggest rain drops you ever did see and heavy winds, bending those strong and sturdy palms, to and fro. It was incredible, chilly and so cozy. I miss days like this. When the skies open up and bathe us in this sweet and necessary rain, I am beyond grateful not only for the obvious, but also for the reminder and the excuse to slow down. I also find myself reminded of the importance of soul-warming, comfort food.
I have been making this comforting mushroom soup on and off throughout this winter. It’s so hearty, rich and earthy without being too heavy or indulgent. I also find that like most of my recipes, it’s also quite versatile. You can make it vegan by utilizing just the flavor of a beautiful mushroom broth and the meatiness of the varying mushrooms as the base, or you can, as we opted to here, add in some beautiful chicken stock and a little shredded dark meat chicken, for additional flavor and a source of protein for a complete meal.
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Grain-free Savory Breakfast Muffins
Whenever I ask, over on the Tasty Yummies Facebook page, what types of recipes you guys want more of, inevitably, easy, healthy breakfasts are almost always requested. I’m with you guys, when life gets hectic and we are on the go, often times breakfast is the first meal to get the boot. If there is time for a morning bite, maybe you just grab a coffee and a muffin or a breakfast bar on the way out the door, eat it in your car, while you drive and hope for the best. Sadly, this is a sad tone to kick start any day on. Not only is your digestion confused by the state in which it’s being forced to eat, but starting off your day loaded with sugar, even of the natural variety, gets the blood sugar control game out of whack before it ever had a chance. You can be sure with a sweet breakfast and a coffee, that mid-day crash is sure to follow.
For me, starting the day with a breakfast filled with protein and healthy-fats, not only means that my body is armed with a more long burning fuel source, but I also find that I stay full much longer. I also really love eating veggies at breakfast, it feels like I got one up on the rest of the world, who doesn’t even consider this move until lunch time.
These Grain-free Savory Breakfast Muffins are a wonderful option for those busy mornings. Make them ahead and keep them in the fridge, grab and eat chilled or slice in half, pop it into the toaster oven to take the chill off and bring a little crisp to the outside. Maybe add a small pat of butter and a little hot sauce, when serving.
What I really love about this recipe, like so many others you will find here on Tasty Yummies, it is super customizable. The veggies can be whatever you have on hand and specific to the season. If you wish to add bacon, sausage or another meat, that would be delicious, if you like cheese, add your favorite.
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Collard Wrap with Briny Cashew Cream – Gluten-free and Vegan
I am very excited to introduce you guys to my talented and lovely friend, Kris, of 80twenty. Kris’ beautiful site is filled with delicious and creative recipes that celebrate the balance in life of good and good for you. Today Kris is sharing a recipe for super vibrant and beautiful, but simple-to-make Collard Wraps. I am really, really excited about this post, as I have recently become obsessed with making wraps with collard greens or Swiss chard.
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Like most of you, I love to cook. I am my happiest when I’m in the kitchen working on something to share with the people that I love. I spend most of my free time over at 80twenty dreaming up dishes that inspire people to eat well. Ironically though, one of my least favourite life tasks (along with doing the laundry) is preparing my lunch for the next day. I’m not sure if it’s a lack of creativity, my unwavering need for high quality food, or a desire for a little something special each day, but I put a lot of pressure on myself to come up with really good lunches that also happen to be quick, healthy, and super-tasty. I think I’ve cracked the lunch code with this one! This collard wrap with briny cashew cream provides some serious lunchtime satisfaction. It’s crunchy, creamy, nutty, and beautifully green in all sorts of ways. The best part about it is that it’s so versatile that it can be made differently each week.
For my base this time, I used black rice because lately I can’t get enough of it’s nutty flavour. But you can, of course, use whatever grain you have on hand. I then topped it with julienned vegetable noodles (shredded work just as well), some sprouts, and this cashew cream that you’re going to go insane for! But don’t feel limited by my suggestions. The beauty of this dish is that it can be made with whatever you have on hand. Don’t have radishes and carrots? Add leftover roasted squash or sweet potato. Don’t want to make the cashew cream? I mean, you’ll totally miss out, but avocado fits in nicely here. And the black rice is just a suggestion. Ultimately, this wrap is all about what you like. Sub in your favourite grain and vegetables, top with the briny cream sauce, and you’ve got a truly nutritious and delicious collard wrap made, just the way you like it. Read the rest of this entry »
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Fall Detox Buddha Bowl with Garlic Turmeric Cashew Cream – Gluten-free + Vegan
Woo hoo, we did it! It’s day 5 of the 5-Day Fall Cleanse! I am super excited to be sharing this yummy bowl of fall goodness for the final day of this challenge. I am not exactly sure why they call these delicious meals “Buddha Bowls”, but it is something I have seen quite often at restaurants, since moving out here to Southern California. They are always a little different at each place, but the gist of it is this – usually some type of grain at the bottom, brown rice, quinoa or millet (but you can certainly go without) and a great big pile of veggies on top. I’ve seen them with steamed or roasted veggies and raw, as well. Most have avocado and a drizzle of some sort of yummy sauce, over it all. I think what I love about Buddha Bowls is the fact that it’s just a great way to make a hodge podge mess of veggies into a meal and still give it a fancy refined name. A Buddha Bowl, sounds so much nicer than “a fridge cleaning pile of veggies”. It really is a great way to use up those greens before they go bad.
We got our huge CSA box delivered this week – that’s right our CSA boxes are now being delivered right to our home once a week, how amazing is Southern California? – and I decided even before it came, that I was going to be able to make all kinds of goodness for my 5-Day Cleanse. For whatever reason, I had been dreaming of creating my own Buddha Bowl before my box even arrived this week, so I couldn’t wait to see what was in there waiting for me to work with. I also had half of a butternut squash leftover from my Fall Detox Soup and I just adore the taste of roasted butternut squash, it’s so sweet and delicious. The perfect additional to a fall Buddha bowl, if you ask me. Any other squash would work too, pumpkin, kobocha or even just a sweet potato.
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Grilled Asian Green Beans – Gluten-free + Vegan
This recipe is one of those times I created something on the fly with what I had on hand, haphazardly adding ingredients that made sense to my vision, doing my best to measure and take photos when possible. This particular night I hadn’t made any plans for dinner, it was getting late and I came up with the idea to grill some green beans that we had from our CSA and sugar snap peas I had that also needed to get eaten up. I am pretty sure Mark was a tad apprehensive about having so much green stuff for dinner, but let’s be honest he had no choice really! It was this or cereal. We all know those nights.
I decided to snap photos while I was making this, since some of my most favorite dishes I create are the ones that I don’t stress over, that are inspired by what is fresh from our farmer and what is quick and easy. The sun was literally setting quicker than I could get this served up, so although these may not be the most glamorous or well-styled photos, this dish was far too good not to share with you guys, especially with green beans in season right now.
For the record, Mark absolutely LOVED this green dinner! He couldn’t get over all the flavor and how filling it all was served over a small serving of brown rice. I liked it because for not only the wonderful flavors, but the fact that in less than 30 minutes I went from not knowing what to make us, to this delicious, light and satisfying dinner. Read the rest of this entry »
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Photo Fun Day Friday
After some serious down time on the website yesterday (so sorry if you were unable to get the site to load if you came here) and not being able to log in to the back side of my and post anything for the first half of today, I am so happy to be here and happy to be sharing some photos from the last week.
We have a busy work filled weekend ahead, but then we are taking a couple days off at the start of next week that we are planning to fill with some fun adventures. What do you have planned for this weekend?
This house of ours gets incredible light. It shines in every morning so perfectly right as we are waking up.
Got up early over the weekend so I started a fire and then made some grain-free banana chocolate chip muffins over the weekend using this recipe. Instead of strawberries and basil I added in two mashed ripe bananas (added a bit more almond flour), some cinnamon and some mini dark chocolate chips.
How beautiful is this juice? My post run juice Monday morning – orange, beet, carrot, ginger and strawberry. The photo hardly even does it justice.
I adore this cat.
Got our first CSA since moving out here. Until my veggie garden is in full effect, this is the way to go. All this for just $15 and certified organic.
I am still totally amazed that this is where I live now. Feels like perpetual vacation.
A new donation-based yoga studio opened here in Long Beach, Yogalution Movement and Ayurveda. I’ve been to several of their classes, it’s been great!
While obsessively trying to perfect a cookie recipe, I inadvertently didn’t eat or make dinner. So spicy chipotle stove-top popcorn was the answer.
I love getting texts from my 3-year old niece, Teagan.
In cleaning off some of the photos on my phone, I realized I never shared the two new tattoos I got just before I left Buffalo. First this “Seester” tattoo that both my sister Vicky and I got matching.
And of course I needed a little something to represent my hometown! B U F F A L O
We went to the opening party last night, for a new business in Santa Ana called Best Wines Online, where our very good friend Patrick is working. Drank wine and spent time with our good friends. Actually got a nice photo of the two of us out of the deal, this was before I splashed red wine on my ivory lace dress. Weee! -
Spring Cleanse – Broccoli and Chickpea Curry – Gluten-free + Vegan
Good morning guys!! Today is day 4 of my 7-Day Cleanse. Yesterday, day 3, was a lot easier than day 2. No more headaches, but I definitely felt pretty tired. I had that delicious creamy green smoothie for breakfast and for lunch I heated up some of the leftover vegetable soup that I had made the night previously for dinner (see my Facebook page for a photo and description of the soup). I decided a curry for dinner sounded perfect. I need you to know that I fought off every single desire to serve this over brown rice, like I was craving. I wanted to keep the first 3-4 days of my cleanse totally grain free, since I am absolutely a carboholic!! Always have been. Honestly, I didn’t miss the rice one bit. Seriously.
This curry is full of flavor and has a very satisfying crunch and texture to it, and it is insanely simple and quick to make. There is so much going on with the different flavors and the creamy curry sauce is so delicious. And look at all of those beautiful colors! What a feast for your eyes and your tummy! I ended up sprinkling some shredded unsweetened coconut on top after I took photos, along with the fresh cilantro and garlic chives and it was amazing. Mark even liked this dish and it is hard to get him to eat anything that even slightly resembles Indian food (after last year’s food poisoning incident at an Indian restaurant in Austin).
FYI – if you prefer to make your own curry spice blend, definitely go for it. I have a premixed blend that I bought at an Asian market and I really love it, so it makes this dish that much easier.
How are you feeling today on Day 4 if you are following along? What have you been eating? Hope you have all been following along on my Facebook page, where I have been sharing what I am eating for each meal.
[print_this]Broccoli and Chickpea Curry – Gluten-free + Vegan
serves 2- 1/2 – 1 tablespoon olive oil (ghee or coconut oil would be great here too)
- 1 small organic onion, diced
- 1/2 large (or 1 small) organic red bell pepper
- 1-inch nub of ginger, peeled and grated
- 1 clove garlic, minced
- 1-2 tablespoon yellow curry powder (I prefer a lot and a lot of heat, so I use 2 TBS +)
- salt to taste
- 1 head organic broccoli, cut into florets
- 1 medium organic tomato, diced
- 1 cup organic chickpeas cooked, you can use canned (BPA free) or if you soak dried beans over night and cook them, those would be even better
- 2 tablespoons (up to 1/4 cup) full-fat organic coconut milk (you can certainly use more, I was just looking to go light)
- 1 lime
- bunch of cilantro
- Green onions or garlic chives
- shredded unsweetened coconut
In a large pan, heat oil. Add onion and bell pepper. Sautee for a couple of minutes until the onion is slightly translucent and both are beginning to get tender, add the ginger and garlic, stir around and cook for about a minute, until fragrant. Add the curry powder and salt to taste. Give everything a good stir to get it all covered in the spices.
Add in the broccoli, sautée/stir fry until tender to your liking. Add in the tomatoes, chickpeas and coconut milk, stir around and let it all simmer for a 5-10 minutes. Just before serving, squeeze in the juice from half the lime and a bunch of cilantro, stir around and taste. Adjust seasonings to your preference.
Serve as is (which is how I ate it) or over brown rice, topped with some fresh cilantro, green onions, a lime wedge and some shredded coconut if you wish (forgot to put it on for the picture, but it sure is good).
* I know it is repetitive on the “organic”, I truly believe it is always good to choose organic, but it is especially important to consume organic produce when cleansing!
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Roasted Veggie Shepherd’s Pie with Sweet Potato Topping – Vegan + Gluten-free
I am so excited that it’s comfort-food season!! As much as I adore the fresh local produce and cool and light dishes of the summer, there is something about the hearty, hot and comforting foods of the winter that are so enticing. A good comfort food meal will leave you feeling like you just got the biggest, warmest hug from your favorite loved one! Even better when it can be healthy comfort food! What’s your favorite comfort food?
Although this isn’t technically a one-pot meal, since it requires some prep, it is in theory and in it’s final state. I love a meal where it’s all inclusive. One big scoop and you are all set. Plus, a meal like this is perfect for leftovers. For some reason, I find meals like this even better as leftovers, I am not sure if it’s because I didn’t spend all the time prepping just before, or if it just really allows the flavors to come together to their fullest.
Please keep in mind, I used what vegetables I had on hand and what I would like best for the filling, but feel free to have some fun and add in whatever you’d like. Other wonderful add-ins for the filling would be squash, cauliflower, corn, green beans, asparagus, peas, lentils, beets, turnips, meat or tofu, etc, etc. The possibilities are endless. You could make this many times, each a totally different way. Another thing to note, you don’t have to roast your vegetables if you don’t want to. You could simply sautee them in a large pan on the stove top, I just personally love the flavor of roasted vegetables. I didn’t exactly accurately measure, so use my measurements below as a guide, but don’t get too hung up on the specifics, there really is no wrong way.
[print_this]Roasted Veggie Shepherd’s Pie with Sweet Potato Topping – Vegan + Gluten-free
Serves 4-6Filling:
(please keep in mind you can really use whatever veggies you would like and prefer, this is just what I had on hand.)- 2 tablespoons olive oil
- 1 small head broccoli, cut into small florets
- 1-2 cups pearl onions, peeled and halved, if need be (I used fresh, not frozen)
- 1 small bulb of kohlrabi, peeled and sliced
- 2 cups brussels sprouts, halved
- 1 leeks, rinsed very well, slice thinly white and light green parts only
- 2-3 carrots, peeled and cut into 1 1/2 inch pieces
- 2 celery stalks, diced
- 1/2 cup sun dried tomatoes, thinly slices
- 1 15 ounce can of organic white beans
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- Fresh or dried herbs, to your liking – I used both fresh rosemary and fresh thyme
- salt and pepper, to taste
Sauce:
- 1 1/2 cups vegetable stock (or other stock like chicken or mushroom, etc)
- 2 tablespoons tapioca starch (potato or corn starch would also work)
- salt and pepper, to taste
- 1 teaspoon herbes de Provence
Sweet Potato Topping:
- 4 medium organic sweet potatoes, peeled and diced
- 1 large clove garlic, minced
- 2 tablespoons oil or butter (olive oil, coconut oil, butter, vegan butter, ghee, etc)
- splash of non-dairy milk (I used a bit of coconut milk)
- salt and pepper, to taste
Preheat the oven to 425ºF.
Toss all of your vegetables, leaving out the white beans, mushrooms and sun dried tomatoes, together with olive oil, fresh herbs, salt and pepper in a roasting pan. Place in the oven and roast for about 20 to 25 minutes, until the veggies are slightly tender and beginning to brown. While the veggies are roasting, quickly sautee the mushrooms with a small drizzle of olive oil over a medium high heat. Take the roasted vegetables out when they are ready and toss in the white beans, sauteed mushrooms and sun dried tomatoes.
Lower the oven temperature to 375ºF.
In a small saucepan heat the stock for your broth plus your herbs, over a medium-high heat, once simmering, carefully whisk in your starch to thicken. To avoid lumps, sprinkle it in lightly a little at a time or add some stock to a small bowl with the starch in and whisk quickly to fully incorporate. Once the veggies are done and all together, pour the sauce over, don’t add it all at once, you may not want it all, depending on how many veggies you have.
Pour the filling evenly into a very lightly greased glass baking pan and set aside. Meanwhile boil the sweet potatoes with the garlic in a medium saucepan full of water over a high heat. Once boiling, continue simmering for about 10-12 minutes until the sweet potatoes are nice and tender. Quickly drain the potatoes and then add back to the pot, add your oil or butter (or vegan butter) and mash with a potato masher, a hand mixer, etc. until smooth and creamy. Add a splash a non-dairy milk if you need a bit more liquid or to give just a hint of creaminess. Salt and pepper to taste.
Smooth the mashed sweet potatoes over the filling, using a spatula to spread evenly. Place in the 375ºF oven and bake for 30 – 35 minutes until the filling is bubbling. If you wish to get a bit of crispy brown goodness on top, place your shepherd’s pie under the broiler for a few minutes.
Let cool for a few minutes then serve while hot.
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Seasonal Shopping: Fresh Fruit & Veggies to Buy in November!
I am not sure how, but November is now upon us. So many of the beautiful, colorful leaves have fallen from the trees, there is a crisp coolness to the air that reminds us that winter isn’t too far off (OK, well that’s the case over here in Western New York anyhow), I know you Southern Californians have been dealing with a super HOT fall! I am still getting myself used to the idea of that for when we eventually get there.
Considering how cold it actually has been, it is always so surprising to me how much produce is still growing around here and just how delicious and tasty it all is! We are loaded up on squashes and peppers from our CSA, I think I could be set for the winter just on those two, but we’ve been getting so many other delicious fresh goodies too, like kohlrabi, collards, broccoli, beets, turnips, and so much more! It’s a really fun time for fresh produce.
I still think the squash is my absolute favorite thing this time of year, how about you?
Seasonal Shopping: Fresh Fruit & Veggies to Buy in November!
Broccoli
Winter Squash
Collard Greens
Turnips
Parsnips
Brussels Sprouts
Cranberries
Apples
Arugula
Garlic
Kale
Onions
Potatoes
Carrots
Radishes
Beets
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Seasonal Shopping: Fresh Fruit & Veggies to Buy in October!
With the start of October comes a new shopping list of in-season vegetables and fruit. It may feel like with summer coming to an end and the cold weather looming, that produce would be limited and unexciting, but for my money October is one of the most plentiful months for fresh local produce here in NY state. With the much-welcomed cooler nights and mornings, we are seeing more greens again, if we are lucking there might be some peppers and tomatoes still lurking around, plus of course we have all of the squash, the apples, etc. So many fresh and tasty treats to get creative with. Look for a recipe here on Tasty Yummies later today that features some of this beautiful produce.
What is your favorite October produce? I think for me it is a tie between apples and pumpkins.
October Shopping List:
Pumpkins
Squash
Apples
Leeks
Swiss chard
Rutabaga
Concord grapes
Figs
Beets
Broccoli
Pears
Cabbage
Potatoes
Bok choy
Spinach
Turnips
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Seasonal Shopping: Fresh Fruit & Veggies to Buy in September!
As part of my ongoing guest posts with Free People, each month I will be sharing a seasonal shopping list of produce that is at it’s best for you to create deliciously inspired meals with. Although the onset of September reminds us that summer is winding down, it is one of the best months for delicious local, fresh produce, in my opinion! So many delicious things that have been flourishing and growing all summer long just waiting to be ripe and ready for the picking before the cool weather sets in.
Here is a list of some of my favorite produce that is in season right now!
Shopping List:Corn
Eggplant
Tomatoes
Peppers
Kale
Pears
Basil
Parsley
Beets
Grapes
Summer Squash
Green Beans
Spinach
Celery
Onions
Turnips
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Summer Harvest Frittata – Gluten-free + Dairy-free
<I am seriously in love with my CSA from Porter Farms. It is so cost effective, the produce is all organic (and obviously local) and each week there are new surprised in the bag that I get excited about playing with.
I am sure most of you do know, but if you don’t know what a CSA is, here is a quick description from the Porter Farms website:
CSA stands for “community-supported agriculture”. The idea behind it is simple: individuals share the costs, risks and bounty of growing food in an environmentally-friendly fashion. The concept first appeared in the U.S. in the early 80’s, when people sought higher quality foods available from local sources.
The meaning of “community-supported agriculture” as it relates to the mission of our program here at Porter Farms is as follows: CSA participants, through their membership, help pay for seeds, compost, irrigation supplies, equipment maintenance, fuel, labor, etc. In return, the farm provides, to the best of its ability, 22 weeks of fresh, certified organic produce throughout the growing season.
Community supported agriculture is a grassroots movement that reconnects the local community with its food source, the local farmer. This alternative to the grocery store and big chains couldn’t fit more perfectly into my lifestyle and my mindset. My only complaint about CSAs is that I didn’t join one sooner! This most definitely will be a yearly thing for us.
Each week I try to get creative with the offerings in my bag, playing around with new recipes, getting inspired. This week we received zucchini, yellow squash, cucumbers, celery, red and golden beets, tomato berries and red onions with their tops. So many things that I love! I wanted to play around with a dish that would really highlight as many of the ingredients as I could. I did pretty well, the only two that didn’t make it into this dish were the beets and the cucumbers and don’t worry I have big plans for both of those.
In addition to the CSA, each Saturday morning, I always pick up a dozen (or two) brown eggs from Painted Meadows Farm at the Elmwood Bidwell Farmers Market. I am telling you, until you have had eggs fresh from a farm (or maybe you have my ultimate dream and you have your own chicken in the yard), you have no clue what you are missing. The taste isn’t even comparable, the yolks are a shade of yellowy, orange you wouldn’t believe. Now I am spoiled, it’s the only kind of eggs I want to eat.
<In looking over our pantry and refrigerator and all of these lovely, seasonal ingredients, I had the perfect thought for a light summertime dinner – a Summer Harvest Frittata. What a great way to highlight all the wonderful items in season right now.This recipe is quite versatile so feel free to play around with it and add or take away anything you’d like or have on hand from your own CSA, farmers market or your garden. I added a bunch of fresh basil since it is growing abundantly and beautifully in our yard, but the flavor profile can easily change to whatever fresh herb or spice you have readily available. This frittata was perfectly satisfying for dinner with a small salad on the side, but it would also be great for breakfast, brunch or heck even lunch, you can eat it all day!
[print_this]Summer Harvest Frittata – Gluten-free + Dairy-free
Serves 6-8- 6-8 large local farm fresh brown eggs (more eggs will give you a fluffier thicker frittata, less eggs and it will be thinner)
- 1/8 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, roughly chopped
- 1 tablespoon olive oil
- 1/2 cup celery, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, cut in half-length wise, then cut in half again (if it is large enough) and sliced
- 1 medium yellow squash, cut in half length wise, then cut in half again (if it is large enough) and sliced
- 1 cup grape tomatoes, halved or quartered depending on what size they are
- Salt and pepper to taste
Preheat the oven to 400ºF.
In a medium bowl, whisk the eggs with a small pinch of salt, red pepper flakes and basil. Set aside.
In a 8 to 9 inch oven-safe, cast iron skillet, heat olive oil over a medium-high heat, make sure you get the olive oil all up the sides using a brush or some wax paper, etc. (you can also use an oven-safe nonstick skillet). Add the onion and celery, with a dash of sea salt, sauté about 3-5 minutes until the onion is translucent. Add the garlic and sauté another 2 minutes, being careful not to burn it. Add the zucchini and squash, toss around and sauté about 8-10 minutes, until they are tender. Add the tomatoes and cook for another 2-3 minutes until the tomatoes start to soften and get tender. If there is any water sitting in the pan from the veggies, pour it off. Salt and pepper to taste.Turn down the heat a bit. Add the egg mixture to the skillet by pouring over the veggies and giving it all a really quick stir to combine. Cook over a medium-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan. To do this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook.
Place the skillet in the center of your preheated oven. Allow to bake for 13-15 minutes, until it is golden brown, well set and puffy. Remove from oven with oven mitts and let cool for several minutes, cut into wedges and serve.
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