If you can tell I’m all about meals that are healthy, quick, and easy to make but most importantly full of flavor! This simple recipe features kale and quinoa which are both key energy foods. Seasoned with a little salt, a pinch of cracked red pepper and lemon juice it’s sure to fill you up and have your taste buds singing. I underestimated it until I took a bite after my taste tester (my ten year old daughter) gave me the heads up that this was a winner. Anytime they ask for seconds you know you’ve done something right!
You know I tweak things a bit. The only thing I did differently was turned this into shrimp and kale quinoa by adding more quinoa. So, in a nutshell, I had shrimp and kale with my quinoa. It was more filling that way in my opinion ;-). As with any recipe I share, add or take away ingredients to your liking! You can even make it as is. Whatever you do, just enjoy!
What makes this a perfect comfort food meal for any day of the week? It’s quick, easy to make, flavorful, and hearty! I tried this recipe this week as a Sunday night meal due to my recipe fail on Saturday. I had to redeem myself and I did because we all loved this tuscan bean soup. I’m quite the fan of tuscan style food. It’s versatile too! You can add some potatoes if you want. You could also make this vegan style by skipping the cheese which would be a great option if you’re detoxing. Soups are detox friendly meals as long as they’re packed with veggies. The crusty bread is a must though unless you’re against bread! There’s something about these hearty soups and crusty bread that help us get through the winter. Perfect for those cold, snowy or rainy winter nights! Enjoy! Recipe here!
This apple walnut cranberry salad is already packed with flavor but ingredients can easily be altered to your taste. Instead of gorgonzola use feta or omit the cheese altogether. Add honey to the homemade dressing for a touch of sweetness. This salad is perfect alone or served with a main dish. Check it out here!
During this time of year I’m all about comfort food ie. soups, chilis etc. Here is a recipe for a tomato based, hearty, flavorful and quick recipe for a soup that features cod and shrimp. This is one of my family’s favorites for the fall and winter.
I’ve been indulging in smoothie bowls lately and wanted to share my favorite thus far. Above is my creation. Not as artistic as some others you may have seen but I was in a rush. Anyway, you know how I love my chocolate banana smoothie so I tried it with peanut butter one day, loved it and from there I decided to make a smoothie bowl. The smoothie came out thick like soft serve ice cream so thought I would add it to a bowl. So, instead of drinking my smoothie I eat it just to switch things up a bit. I love the chocolate and peanut butter combo in general but in this smoothie bowl it’s truly heaven in a bowl for my taste buds. This time I added a tablespoon of peanut butter to the mix and the taste is similar to a Reese cup. I think it’s safe to say that this smoothie bowl satisfies my reese cup cravings that I get from time to time. So, I call it a peanut butter cup banana smoothie.
*Quick tip*: For smoothie bowls try to add less liquid than you would for your usual smoothies. It makes for a thicker consistency which you want because it won’t melt as fast.
Peanut butter cup smoothie bowl recipe:
2 frozen bananas (chopped)
2 tablespoons creamy organic peanut butter
1 tablespoon cacao powder
1/2 to 1 cup coconut milk
Blend well. Pour contents into a bowl and add favorite toppings…Enjoy immediately! As pictured above, I used vanilla almond granola, sliced bananas, almonds, and chia seeds. You can also add cacao nibs.
Winter is around the corner, days are “shorter”, Christmas shopping during the week doesn’t allow for much cooking time in the evening but you have to make dinner. You want something healthy but also something with flavor that will fill you up. This soup right here is one of my favorites to have in the fall and winter months especially. Not only is it comfort food but it’s quick and easy to make. Only change I make to the recipe is that I use turkey or chicken sausage instead of pork. Check out the recipe here.
Here’s a recipe that you can try for Thanksgiving or anytime during the Fall and Winter months because the main vegetables in this dish are in season! It’s important to eat vegetables that are in season because that is the time that their nutrients are at their highest peak! Sweet potatoes and brussel sprouts are two of my favorites! I honestly just developed a love for brussel sprouts. I prefer them roasted and sauteed when I make them for dinner as a side dish. I only add a little herb infused sunflower oil, garlic, salt and pepper to taste. My ten year old loves brussel sprouts! Now, sweet potatoes are another story…lol…I love sweet potatoes in every form. So, this is a win-win for me!
I know many of you may be searching for healthier alternatives to the typical Thanksgiving side dishes. So, if you love sweet potatoes and brussel sprouts you may want to try this recipe! Remember you can always skip or modify certain ingredients based on your taste. I usually do this when playing around with different recipes. Sometimes I just use the recipe as a basis and add or omit what I don’t want. I actually plan to try this recipe tonight with dinner. Find the recipe here.