Carrot Juice Morning!

Last weekend was my birthday, and we went to an Asian-style spa for the day. It was a great experience, one I had missed since returning from Japan! In the cafeteria they served lots of traditional food, and some delicious cleansing, refreshing juice combinations. The carrot juice was so good I decided to try to make it at home this morning. It's has an interesting flavor, and is packed with awesome nutrients like vitamins B and E, and tons of beta carotene (which turns to Vitamin A in the body) and helps to eliminate cancer-causing free radicals... Worth a try for sure!

Serves: 1

Total time: 5 minutes

Ingredients:

4 carrots
1 apple
1.5 teaspoons apple cider vinegar

1) Put carrots and apple the blender and blend on high until they liquefy. At first I repeatedly had to push them down since they kept creeping away from the blades, but eventually the mixture settled in the bottom and blended thoroughly.

2) Place a strainer over a bowl and pour juice mixture into strainer. (It will be quite thick and creamy!) Gently shake strainer so that juice continues to flow into the bowl. I strained mine twice to make it extra smooth, and saved the thick residue for smoothies later this week.

3) Pour the juice over ice and stir in the vinegar. I know the vinegar seems like an unlikely addition, but it's actually really tasty! Enjoy!

Sausage with Kale and Cannellini Beans

Continuing with the one-bowl theme... I nabbed this from Everyday Food, and we enjoy it on pretty much a bi-weekly basis. Super meaty and filling, this one is a keeper. (Pardon the photo - this is such a great dish that I couldn't let my terrible color photo do it injustice!)

Prep Time: 5 minutes

Total Time: 15 minutes

Ingredients:

1 tablespoon coconut oil
1 large bunch kale
3 cloves garlic
1 can (15 oz) cannellini beans, drained and rinsed
1.5 lb sweet turkey sausage
Salt and pepper
2 tablespoons white-wine vinegar

1) Remove thick stems from kale, wash, pat dry, and coarsely chop. Peel and thinly slice garlic.

2) Heat oven broiler, with rack set 4 inches from heat. With a fork, pierce sausages all over; place on a broiler-proof, rimmed baking sheet. Broil, turning occasionally, until browned and cooked through, 8-10 minutes.

3) While sausage is cooking, heat oil in a large skillet over medium-high. Add kale, garlic, and half a cup of water; season with salt and pepper. Cover skillet and cook, tossing occasionally, until kale is wilted and tender, 10-12 minutes. Add beans to skillet with vinegar. Cook, uncovered, tossing gently, until beans are heated through, 1-2 minutes.

Good Morning Friends!

Happy Weekend!

Baja Fish One Bowl Fix

Sometimes, (and especially after a late workout), I dread cooking dinner. Like, I would pay someone to cook for me. But since we can't go out to eat every time I feel this way, recipes like this are a life-saver! Simple and quick, this one bowl meal is packed with taste and nutrition that is perfect post-workout.

Prep Time: 5 minutes

Total Time: 15 minutes

Serves: 3-4

Ingredients:

1 lb white fish (I used Swai tonight, but I've used both Tilapia and Cod with great results in the past.)
2 avocados, cut into 1/2 inch cubes
1 can RoTel tomatoes
1/2 head of either red or green cabbage
Salt and pepper
4 teaspoons butter, separated
Lots of fresh cilantro

1) In a large skillet, heat 2 teaspoons of butter over medium-high. Add cabbage and sauté until crisp-tender, about 5 minutes. Set aside in a bowl.

2) Return skillet to heat, and heat remaining butter until melted. Sprinkle with salt and pepper, and lay fish on top of mixture. Cook until cooked through, flipping once, about 8 minutes.

3) Using a wooden spoon, flake fish apart into bite sized pieces.

4) Add RoTel, avocado, and cabbage to skillet and stir together.

5) Garnish with plenty of cilantro, and throw yourself onto the nearest couch with a glass of wine, and enjoy!

Fresh Vegetable Soup

EAT THIS! Really. You will not regret it. There are definitely some things that I've regretted putting in my mouth over the years, but this is not one of those things. Amazingly packed with flavor, you really should try this. Now.

Prep Time: 5 minutes

Total Time: 30 minutes

Ingredients:

1 tablespoon plus 2 teaspoons coconut oil
2 leeks, white and light green parts separated, sliced lengthwise, and chopped into 1/4 inch slices
2 potatoes, peeled and cut into 1/2 inch cubes
2 cans chicken broth (4 cups total)
1 lb fresh green beans, trimmed and cut in half
1 bunch of parsley

1) In a medium pot, heat 2 teaspoons of oil over medium high, and sauté leeks for 4 minutes, until tender and fragrant. Add potatoes, broth, and 1 cup of water. Bring to a boil and then reduce heat to low. Simmer for 10 minutes, or until potatoes are fork-tender.

2) Add green beans to pot, and simmer for 6 minutes, until beans are bright green and tender.

3) While beans are simmering, add parsley and remaining tablespoon of oil to blender or food processor, to create a pesto.

4) Remove pot from heat, stir parsley into soup, and serve. This soup is great either hot, or at room temp, depending on the weather outside!

Spring Vegetable and Quinoa Salad with Chicken

After quite the opposite of a sabbatical, I'm back. A whirlwind week with the four kids knocked me off our healthy eating streak, as it becomes proportionally difficult to suite everyone's wants with the addition of each kid. We did fairly well, but I'm not gonna lie, there were a couple days when fish sticks and pizza both made an appearance.

With them safely back home, I'm looking forward to trying out some new recipes, starting with this one. I nabbed it from the now defunct Everyday Food publication, and made a couple modifications.

Spring Vegetable and Quinoa Salad with Chicken

Serves: 4

Prep Time: 20 minutes

Total Time: 35 minutes

Ingredients:


3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup quinoa
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley


(Note: I already had chicken in the fridge so I just poached a couple of breasts and shredded those. Also, the prep time accounts for cook time for the quinoa, just follow the instructions on the bag!)


1) In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. 

2) Add lemon zest and 1/2 cup water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in cooked quinoa. 

3)Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff quinoa with a fork and serve.