Food & Recipes

Light ‘n’ Healthy Summer Pasta

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I made this tonight for dinner because I had some corn laying around but wasn’t in the mood for just plain old corn on the cob. When a pasta craving hit, I got inspired and this is what came of it. Not only was it extremely delicious, but it was nice and light, making for a perfect summer evening supper.

-1/2 c. whole wheat or brown rice pasta
-An ear of corn, fresh
-1/4 c. sweet onion, chopped
-1/4 c. baby bella mushrooms, pre-sliced
-1/4 c. each zucchini and yellow squash
-2 TB olive oil
-handful of freshly grated parmesan cheese
-s & p
-any herbs/spices you have on hand

1. Boil and cook pasta in small pot. In the meantime, chop up veggies and cook in olive oil on medium heat until tender.
2. Let cool for a bit then slice corn off of the cob and add into veggie mixture.
3. Once pasta is done, drain and add to pan with the rest of the ingredients. Stir well. Sprinkle on parmesan cheese and a dash of salt and pepper. I also added in some blended herbs for an extra zing.

Serve with a fresh field green salad topped … Read More!

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Pack it Up: Healthy Workweek Lunches!

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The other day at work, my CEO ordered the entire team lunch from a local deli. A few of us chose from the “green” section of the menu, including myself. When a section claims it’s “green,” usually people assume the food is lighter, healthier, and well, a good option for lunch. But I usually keep my guard up, as I’m always a bit weary with these claims. After all, many people go to Panera when they want to eat light, not realizing that a good portion of their dishes are well over 1,000 calories-eek. Anyway, I ordered a field green salad with chicken salad on top. The menu said chicken with walnuts, onions and “just a touch of mayo,” so I thought: decent choice. Luckily, I felt OK after my not-too-healthy “healthy” meal, especially because I only drizzled on a little bit of light Balsamic. However, one of my coworkers was not as pleased. He ordered an Egg White Omelet with veggies and cantaloupe instead of home fries. You’d think something that comes with CANTALOUPE instead of home fries would be the cream of the crop in the world of healthy. However, that was not the case. He said it … Read More!

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Stuffed Red Bell Peppers

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*Serves 2

-2 red bell peppers

-6 oz. lean ground turkey

-1 cup cooked quinoa (may substitute brown rice)

-1/2 c. yellow onion, chopped

-2 small roma tomatoes, diced

-1 c. spinach

-1/2 c. organic marinara sauce

-1 clove garlic, crushed

-1 TB basil

-1 TB parsley

-1/4 c fresh mozzarella cheese, shredded 

-2 TB Extra Virgin Olive Oil (for cooking)


1. Preheat oven to 350. Coat  a medium skillet with olive oil, and cook turkey burger until lightly browned. Add in your vegetables (aside from the peppers), and cook on medium heat.

2. In the meantime, cook quinoa (or brown rice) according to directions.

3. Once veggies are cooked, add in the marinara sauce, crushed garlic, parsley, and basil. Cook on low heat. Lastly, stir in the quinoa.

4. Cut the top off peppers, and remove seeds. Stuff with mixture, and top each with the shredded mozzarella cheese. 

5. Bake the peppers for 15-20 minutes. Enjoy!… Read More!

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Zesty Almond Encrusted Chicken With Spinach Salad

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I went to Haymarket this weekend, a large market in Boston that sells really cheap fresh veggies. I was able to buy tons of fruits and veggies for the week for under $15. Anyway, I put together some of my selections including the cilantro, lemon, tomatoes, spinach and red onion to make this super easy, delicious dish! Enjoy!

* Serves 2
For chicken:

-4 small to medium sized boneless chicken breasts 

-1 TB honey dijon mustard
-2 TB olive oil
-2 TB chopped cilantro, fresh
-1 TB rosemary 
-the juice of 1/2 lemon 
– 1/2 cup raw almonds, diced thinly 
-dash salt and pepper

For salad:
-2 cups baby spinach
-1/2 tomato, diced
-1/4 cup red onion, chopped 

1. Mix together the lemon, seasonings, salt, pepper and and olive oil. Coat the chicken with the mixture, then dip it into the diced almonds, making sure both sides are covered. 

2. Heat a skillet on medium high and coat the pan with cooking spray or a TB of olive oil. Sautee the chicken for about 5 minutes on each side, or until lightly browned. (will vary depending on thickness of chicken)

3. In the meantime, prepare the salad, adding the chicken … Read More!

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Sweet Potato and Apple Pie

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My Aunt Cheryl brought this savory dessert to Thanksgiving this year, and I just HAD to ask her for for the recipe. It was such a big hit that night that there were barely any leftovers for the next day. This may not be the healthiest of healthy dishes, but it’s definitely better than most sugary, fat-laden desserts. And it has organic apples and sweet potatoes in it for goodness sakes!


-2 medium organic apples peeled, cored and thinly sliced
-about 2 to 2 ½ cups(three medium) sweet potatoes(baked & cooled)

-2 eggs lightly beaten (substitute egg whites/egg beaters if you’d like!) 
-1 ¼  cups light cream 
-1/3 cup light brown sugar
-1/3 cup organic cane sugar ( *my aunt used a bit less light brown sugar…and a bit more cane sugar for a total of 2/3 cup)
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg

-Your Favorite pie crust (But honestly, this pie was so darn delicious, you could make it crustless if you’d like!) 


1. Arrange the thinly sliced apples on the bottom of the pie crust (or on the bottom of the dish if you choose to make it crustless!)

2. Peel and mash the sweet potatoes.

3.

… Read More!

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Healthy Low fat Fall Recipes

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So, I was perusing through the web, when I came across these Top 10 Low fat Fall Recipes by About.com, and knowing me, I just HAD to click on the link. 
While browsing through some of the “top 10,” all of the recipes looked absolutely delicious but I was especially compelled to test out the Stuffed Acorn Squash, Pumpkin Pancakes (though I’ll have to substitute brown rice flour and soy milk to make them gluten/dairy free), and Baked Apples. 
Those three in particular were screaming “fall,” and envisioning the scents and comfort while cooking these foods put me in a cozy, put-on-some-PJ’s and hit the kitchen mindset.
I can’t wait to try these recipes out throughout the next week, and other fall favorites I come across.
Please, I urge you to share your own healthy fall dishes for others to try in their own kitchen! 
Ok, time to hit the kitchen and whoop up some breakfast-all this food talk is making me hungryyy.… Read More!

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Spaghetti Squash With Turkey Meatballs

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This healthy dish is a wonderful substitute for your traditional spaghetti ‘n’ meatballs. Eat one of the all-time favorite comfort foods for absolutely no guilt at all.


*serves 4
For squash:
-1 spaghetti squash
-2 TB extra virgin olive oil
-1 tsp. cinnamon
-1 TB ground pepper
-1 TB red pepper flakes
-1 TB oregano
-1 TB parsley
For meatballs/sauce:
-1 package lean ground turkey
-1 cup of your favorite marinara sauce
-1 clove garlic, crushed
-1 tsp. salt
-1 TB red pepper flakes
-1/4 cup red onion, chopped into small pieces
-1 tsp. pepper
-1 TB basil
-extra virgin olive oil
1. Preheat oven to 375. Cut the squash in half (lengthwise) with a large, sharp knife. Scoop out the insides, and set on a large baking sheet. Coat the squash with the olive oil, along with the dry ingredients “for squash” listed above. Pop in the oven and set timer for 45 minutes.
2. In the meantime, mix the ground turkey in a large bowl with 2 TB olive oil, salt, pepper and chopped onion. Once evenly mixed, formulate small to medium sized meatballs with hands. Place them on a large skillet coated with olive oil on medium-high … Read More!

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Maiann’s Healthy Apple Crisp*

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A coworker sent this recipe to me, and though I haven’t yet tried it myself, I just HAD to post it: it looks delicious and is much, much healthier than the usual fattening, sugary apple crisp recipes at this time of year. Make this for the perfect, sensible fall treat! 

*no added sugar

Crisp:
* 5-6 apples peeled and chunked. (Option: try mixed type like a few Fuji, a Gala, maybe even a pear or raisins or dried cherries to mix it up).
* 1/2 of a lemon, fresh squeezed
* 1T cinnamon
* 1T nutmeg
* 1T Allspice
* 1T maple syrup
* 1T whole wheat flour
Crisp topping:
* 1T cinnamon
* 1/4 C. maple syrup
* 1/2 to 2/3 C. rolled oats
* 2T flax seeds
* 1/2 cup nuts..chopped..recommend almonds and hazelnuts
* (option: can do this quickly by quick pulsing in a Cuisinart or quick pulse in a blender)
* 3T softened butter

1.Pre heat oven to 400.

2. Toss all crisp ingredients in a bowl. Grease baking dish. Pour crisp mix into dish and bake for 20 min. 

3. In another bowl mix together all crisp topping ingredients. When the 20 min. baking time
… Read More!

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Brown Rice “Pita Chips”

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-1 brown rice wrap, which can be purchased at Whole Foods or Trader Joe’s
-1 TB Extra Virgin Olive Oil
-1 tsp. oregano
-1 tsp. crushed garlic or garlic powder
-salt and pepper to taste
1. Place wrap on small toaster oven baking sheet.
2. Pour olive oil onto the wrap, and other seasonings and spices as well, then spread all over evenly using a brush (or the smooth side of a spoon). 
3. Toast or bake the wrap on medium high, or until crispy. 
4. Let cool and break into square pita-sized pieces.
Enjoy as a side with a sandwich soup, or salad, or dip the chips in hummus/salsa…mmm! … Read More!

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Power Protein Spinach Salad *Vegetarian

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This salad is a perfect vegetarian dish for an energizing lunch or dinner. Enjoy by itself or with a glass of red wine and piece of toast! 


-1 cup baby spinach
-1/5 block of extra firm tofu, cooked* (*recipe for my Italian Herbed Style Tofu here)
-1/4 c chopped walnuts 
-1/2 small apple, chopped
-1/2 medium sweet potato
-1/4 c tomato, diced
-1 TB olive oil
-1 tsp. oregano
-1 tsp. basil
-fresh lemon juice, squeezed (for dressing, according to taste)
-salt and pepper

1. Cook tofu according to recipe and in the meantime, bake sweet potato in the oven, or cook in the microwave on high for approximately 5 minutes.
2. Mix together spinach, apple, tomato and walnuts in a salad bowl or dish.
3. Add cooked tofu and sweet potato. Finish the salad with the herbs, olive oil, lemon, salt and pepper drizzled on top according to taste!

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