Breakfast Smoothie & Detoxifying “Green Drank” (v, gf)

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Recently, a reader asked why I have posted only one true breakfast recipe. The answer is, I usually blend a protein smoothie for myself and throw it in a blender bottle in the morning- it’s a fast, portable meal that keeps me full for hours, and the protein is timed well after morning workouts. Posting variations of the same smoothie would be boring, but I thought I’d share the basics.

My favorite combo is:

PB & CHOCOLATE BANANA SMOOTHIE

  • 2-3 scoops chocolate protein powder (your choice- whey, soy, both, other)
  • 1 banana, cut into chunks
  • 1 tbsp natural peanut butter
  • water (1 1/2- 2 cups)

Directions: blend all ingredients well, for about 2 minutes in a food processor. Pour and serve.

But this morning, I made:

VANILLA-BLUEBERRY FLAX SMOOTHIE

  • 2 scoops vanilla protein powder (whey or vegan)
  • 1/2 cup frozen blueberries
  • 2 tbsp ground flaxseed
  • 2 cups water Read More

Classic Shrimp and Asparagus Barley Risotto (pes, gf)

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Earlier in the month, I published a slight spin on one of may favorite recipes. I essentially made this dish with broccoli in place of asparagus and added curry powder. This version, with asparagus, fresh lemon, and no curry powder, is my absolute favorite version and really delicious in the spring, when asparagus is at its peak. The lemon zest and juice really give this a bright kick of flavor; do yourself a favor and make sure to include the lemon. It makes all the difference in the world.

SHRIMP AND ASPARAGUS BARLEY RISOTTO

Ingredients:

  • 1 lb (generally 1 bag) 31-40 count shrimp, thawed, peeled, and deveined
  • 1 1/4 c pearled barley
  • 1 bunch asparagus, washed and chopped into 1-inch pieces
  • 1 onion, diced
  • 2-3 tbsp olive oil
  • 2 bay leaves
  • 1 tsp thyme
  • cracked black pepper, to taste
  • 5 1/2 cups stock, or water + 4 tsps cooking base or bouillon
  • juice and zest of 1-2 lemons Read More

Chicken Thighs Braised in Marinara (gf)

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Hello! I haven’t posted in a while- we’ve been moving into and getting settled in our new home! It’s been a very exciting month, but moving always means meals out and cereal for dinner for a while. Instead of posting bowls of Kashi and soy milk, here’s the first meal I cooked in our new kitchen:

CHICKEN THIGHS BRAISED IN MARINARA

Adapted from the Pioneer Woman

Ingredients:

Quickie: 4-Minute Bibimbap Fake-Out (veg, gf)

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Had four minutes yesterday morning to whip up something that would feed me for two lunches. That’s all the intro needed.

with first Sriracha application

 4-MINUTE BIBIMBAP FAKE-OUT

Ingredients:

Roasted Brown Sugar Sweet Potatoes with Coarse Salt and Nutmeg (v, gf)

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If you have read my other posts, it’s no big secret that I adore sweet potatoes. With undying, eat-them-two-to-three-times-a-week adoration. They’re incredibly nutritious, they’re versatile, they’re filling, and they’re beyond delectable. Craveable, even… which leads me to this post.

snack ti-yme

I had NEVER TRIED sweet potatoes (say whaaaa!!!???) until I met my husband. My mother-in-law, Jane Ann, makes them in holiday casseroles and as dinner sides all the time and she opened my sad, beta carotene-deficient eyes to the wonderful vegetable. My life is now divided into time BSP and ASP.

These days, when I want a sweet and salty, deeply flavorful snack that is still going to do something good for my body, I make these. If you can wait about an hour to snack, I swear: give these a shot and they will kill any craving you have. They have all the warm, homey trappings of comfort food, and they won’t break the calorie bank. From the bottom of my orange, starchy little heart, here are:

ROASTED BROWN SUGAR SWEET POTATOES WITH COARSE SALT AND NUTMEG

Ingredients:

  • 1-2 large sweet potatoes, cut into 1/4-1/2 inch cubes (at least 1 pound)
  • 2 tbsp olive oil
  • 2 tsp brown sugar
  • a few shakes of cinnamon (1/4 tsp or so)
  • freshly grated nutmeg (same- 1/4 tsp or so)
  • a large pinch of kosher salt (about 1/2 tsp) Read More

Curried Barley “Risotto” With Shrimp

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I like to make this barley risotto fake-out when I want to make a one pot, complete meal that tastes indulgent but isn’t. Usually, I make the dish with shrimp and asparagus and no curry powder, but this time I had broccoli on hand and a Eureka! curry powder moment, which turned into the dish I’m posting. Curry powder is most definitely a polarizing spice, so by all means, omit it if you’re not a fan.

the rirruto

It was quite delish, and is very easy to make. Once you know the proportions of water and barley and the cooking times (all of which will remain the same, regardless of fillings), you can substitute other veggies and protein for the shrimp and broccoli (see bottom of post for tried-and-true combos).

CURRIED BARLEY “RISOTTO” WITH SHRIMP

Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 1 Steamfresh bag of broccoli cuts
  • 2 small or 1 large onion(s), cut into large dice
  • 1 1/4 cups Quaker medium pearled barley
  • 3 tbsp canola or olive oil, divided
  •  3 cloves garlic, minced
  • 2 bay leaves
  • 1 1/2 tsp dried thyme
  • 5 1/2 cups stock, or water + 5 tsps cooking base or bouillon
  • 1 tbsp lemon juice
  • 1 tsp curry powder, optional
  • a few generous grinds black pepper

    Read More

Oscar Night Vegetarian Steamed Dumplings and Egg Drop Soup

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Growing up, Oscar night was always very exciting. My Mom would let my sisters and me stay up to watch the show, and we’d ooh and ahh over the actresses’ dresses, and root for our favorite movies and directors to win. Know this: I am no less excited now by the big show than I was back then. I don’t think I’ve missed a broadcast since those days. It’s my Superbowl.

For the past three or four years, I’ve had a lot of fun trying to see as many of the best picture nominees on the big screen as possible. This is, of course, more difficult now that there are NINE, but trying to keep up with what’s still out in theaters (often movies are re-released before the Academy Awards) is a blast- I see a lot of movies I may not have chosen to otherwise (ahem, Moneyball).

Since the Oscar night tradish starts with watching the red carpet broadcasts and snarkily panning sub-par dresses, I uncorked a bottle of wine, ogled Gwyneth’s Tom Ford-designed dress and CAPE (cape!!), and made these:

VEGETARIAN STEAMED DUMPLINGS

adapted, to the T, from Alton Brown

Ingredients:

  • 1/2 pound firm tofu (I used Nasoya sprouted tofu)
  • 1/2 c grated carrot (about half a large carrot)
  • 1/2 cup shredded cabbage (I used bagged angel hair cole slaw cabbage) 
  • 1/2 red bell pepper, finely diced
  • 1 large scallion, finely chopped (2 tbsp)
  • 2 tsp grated fresh ginger
  • 1 tbsp finely chopped cilantro
  • 1 tbsp reduced- sodium soy sauce (Kikkoman is delicious)
  • 1 tbsp hoisin sauce
  • 2 tsp sesame oil
  • 1 lightly beaten egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • wonton wrappers (package of 35-40)
  • bowl of water and pastry brush
  • non-stick canola oil spray Read More

Quickie: Mexican Chicken & Quinoa Protein Bowl (gf)

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Whipped this up the other night when I was craving taco-style flavors but needed to enjoy them in a healthy way. It’s quite simple, and you could substitute other veggies or a different grain to fit what you have available in your pantry. This made quite a bit of food, so remember that the recipe can be halved easily. Enjoy!!

nutritious and delicious

MEXICAN CHICKEN & QUINOA PROTEIN BOWL

Ingredients:

  • 1- 1 1/2 lbs chicken breasts
  • 2 tbsp canola oil
  • 3 tbsp homemade or store-bought taco seasoning 
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • 1 can pinto beans, drained
  • 1/2 cup water
  • 4 cups quinoa, cooked according to package directions (I used Bob’s Red Mill)
  • Salsas, cilantro, sour cream or greek yogurt to top Read More