Do you ever open your fridge and just stare thinking, ‘What the hell am I going to make for dinner?’ It happens to me a lot. Last weekend at the store I impulse purchased whole grain penne pasta (I usually only keep spaghetti and linguine at the house – we don’t eat a lot of pasta on a regular basis).
SO what to make with some pasta? Naturally, I put it in Pinterest so see what I could come up with and found this recipe. I substituted the peppers for zucchini and squash and found some Trader Joe’s chicken sausage in the freezer. I also used lite Prego so it’d be a bit healthier.
Sorry for the crappy, iPhone pic, but I highly recommend this recipe. It was delish and I’ll definitely be making it again soon!
Posted in Recipes
Tagged cincinnati blog, Cincinnati blogger, cincinnati blogs, cincinnati fashion, cincinnati fashion blog, cincinnati fashion blogger, easy dinner recipe, easy healthy recipe, frugal fashionista, healthy recipe, thread cincinnati
Alright ya’ll, I know you’re never supposed to miss a Monday (wait are we in the gym or talking blog?), but yesterday I just couldn’t get it together to get you a new post. Then last night, as I went to make dinner, I realized I had to share this recipe with you. It’s not the sexiest of recipes, but they’re so delicious (and healthy!) I had to share.
Here’s what you’ll need:
- 1 Egg, beaten
- 2 Tablespoons Tomato Paste
- 1 Onion, peeled and grated
- 3 Cloves Garlic, finely minced
- ¼ Cup Fresh Parsley, finely chopped
- 1 Teaspoon Dried Oregano
- Salt & Pepper
- ¼ Cup Almond Flour
- 1 Tablespoon Almond (or coconut) Flour
- 1 Pound Ground Turkey
- Extra-Light Olive Oil
- Tomato Sauce, for serving
Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, almond flour, and almond flour. Mix well, then mix in the meat. (These meatballs are much stickier than traditional.)
Preheat the oven to 400º.
Heat a nonstick skillet over high heat and enough of the olive oil to coat the skillet. Using a medium ice cream scoop, scoop the mixture and drop them directly into the pan. Let them cook for about 30 seconds or until brown, then flip them over using a spoon (I found this was the easiest in order to keep them intact). Cook them until brown on the other side, about 30 seconds, and then transfer to a baking sheet lined with foil (I coated mine with Pam beforehand.)
Transfer the meatballs to the oven and bake for about 20 minutes for the large size, or 15 minutes if you used a medium-sized scoop.
The meatballs will be firm to the touch when finished.
Serve with tomato sauce and parm!
[Alternate post title: Healthy eating: It doesn’t have to suck] Seriously, though. My hubs and I started slow carbing on Monday (yes, yesterday) and we tried this recipe last night for dinner, and I loved it so much I had to share.
Let’s back up for a second, though. What is slow carbing? This article describes it pretty well, but it’s basically avoiding your basic carbs (breads, pasta, etc), dairy and fruit/sugar for 6 days per week. On day 7 – you can eat whatever the f*ck you want. So what can I eat, you ask? Think protein, lots of veggies and in place of traditional “carbs”, you can eat as many legumes as you so desire. I’ll do a more detailed post on this coming up, and what I’m eating but I had to jump on and share this recipe with ya’ll.
SO, bringing it back to the most delicious black beans there ever were (ok, maybe an exaggeration)….
Image via OurBestBites.com
I should preface by saying I am NOT a huge bean eater. I like black beans, but they’ve never been something I crave or desire to eat frequently. So when Seth found this recipe last night and suggested we make it (when slow carbing, you can eat lots of beans to replace “white” carbs – that’s simplifying it but you get the idea) I was pretty ‘meh’ about it.
Fast forward to me actually trying them and they’re delicious. I think it’s the coriander + lime. So here’s what you’ll need:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime (we subbed lime juice because we didn’t have limes!)
- In a saucepan on the stove, heat the olive oil to med-high heat.
- Saute onions for about 3 minutes or until they just start to become translucent.
- Add garlic and saute abut 30 seconds more.
- Add beans, broth, and remaining seasonings and bring to a boil.
- Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally.
- When they are done cooking, remove from heat and add in a few squeezes of lime juice.
- Then use your spatula to squish some of the beans. You don’t want to pulverize them, but you want to take a bunch of good squishes so that some of the beans are smashed, which will thicken it up.The more you.
Ok now you HAVE to go try these beans – even if you’re not slow carbing – they would certainly be a great addition to tacos or any mexican feast.
It’s officially the weekend, and it’s time to get cookin’! I know most of the time, foods that require certain amount of prep (that I can’t just throw in a crock pot and let cook while I’m at work) are reserved for weekends. I made these yummy sweet potato fries today, and I highly recommend them.
I LOVE making my favorite recipes with a healthier twist, and the best part about these fries is that they’re baked and not fried, so they’re a healthier version:
- Cut up desired amount of sweet potatoes (I did one potato for myself here, you’ll definitely want more if you’re serving more than one person.)
- Soak your cut-up fries in water for at least 45 minutes. (This removes starch from the potatoes and allows them to crisp better in the oven.)
3. Pre-heat oven to 400 degrees.
4. After soaking, dry your potatoes. I just dried them with paper towels.
5. Drizzle ~1 tablespoon of olive oil on the fries and toss them. Be careful not to overcoat them! One tablespoon will absolutely do.
6. Line your baking sheet with parchment paper and spread your fries evenly. Don’t salt or season before baking, as this will make it more difficult for them to crisp up!
7. Bake for 20 minutes on an upper rack.
8. Turn over after 20 minutes and bake for another 15-20 minutes.
9. Once done cooking, turn the oven off and leave your sweet potato fries in the oven while it cools for approximately 20 minutes. (Again, for more crispiness!)
10. Enjoy immediately! My favorite seasoning for these is a mustard/light mayo mixture + truffle salt. (Pictured above.) You can literally never go wrong with truffle salt.
Enjoy and happy Saturday!
Yep, it’s official. I’m one of those weirdos who likes green juice. Along with hot water with lemon, I recently incorporated drinking a freshly made green juice into my morning routine. (I drink a mug of hot water with fresh squeezed lemon in it every morning before I put anything else in my body.)
I’ve been following my mug of lemon water with a green juice recipe that I’ve perfected. I feel like this really gives my metabolism a boost:
- 1/2 of a cucumber (peeled)
- 2 stalks of celery (I cut the leafy part off)
- 1 apple (peeled)
- 1 generous handful of spinach
- 1 generous handful of kale
- 1/2 of one lemon (I get most of the peel off)
- 1 thumb of ginger (ginger is super potent, so its all you need)
I generally prep all my ingredients before bed and store them together in a gallon ziplock bag to save time in the mornings.
I use this juicer which was a gift from our wedding (thanks Helen and Zack!). It’s great because it’s dishwasher safe, and you’ll definitely need to wash the metal filter because it easily gets gunked up with veggies!
Do you juice? What are your recipes, I LOVE trying new things!
If you know me at all, you know I love to hate carbs. (For the record here, I am NOT saying carbs are the enemy.) I’m just always looking for ways to still enjoy my favorite foods, but with a healthier twist.
Case in point: pancakes and/or waffles. I set out to find a healthier version and wanted to share my recipe here.
- Start by gathering your ingredients. I used:
- 1 scoop Vanilla whey protein
- 1/2 cup Steel Cut Oats
- 1 tbsp. Almond Milk (Can use coconut milk or whatever your favorite type of milk is!)
- 1/4 c. Nonfat greek yogurt
- 1 tsp. Baking powder
- 1 Egg white
- Bonus/non pictured: pinch of cinnamon
2. Add the oats to your ninja (or other blender) so it becomes fine (like flour – though it won’t be quite that fine). Also turn on your griddle so it can get hot as you mix and add some Pam so your pancakes don’t become a stuck-on mess.
3. Mix all dry ingredients (oats, baking powder, protein powder + cinnamon) together in a mixing bowl.
4. Add in wet ingredients (egg, greek yogurt, milk).
5. Once griddle is hot enough. Spoon out your batter onto the pre-heated griddle. Flip once cooked on the bottom side.
Note: this recipe made two large cakes and is approximately 256 calories.
If you follow me on social media, you’ve seen me post multiple photos of me consuming the aforementioned salad. That’s kind of how I roll… wear or eat something so much I’m sick of it and must retire it for awhile.
I’ve goten a lot of comments and questions about it, and since I haven’t done a recipe post in awhile, I figured, what the hell:
What You’ll Need:
- Avocado (1/2) for one serving
- Shrimp (I used medium size)
- Lemon Juice
- Lime Juice
- Olive Oil
- Salt, Pepper
- 1-2 tablespoons minced garlic
- Croutons (as desired)
For the Shrimp:
- Heat 1-2 tablespoons of olive oil in a pan.
- (Peel, devein shrimp as necessary.) Add salt, pepper and cumin to shrimp to taste.
- Add shrimp to pan, cooking until pink
- While shrimp cooks, chop 1/2 of an avocado (or as much as desired) and salt (if desired) add to arugala.
- Add minced garlic to shrimp.
- Add 1-2 tablespoons of lemon or lime juice and turn heat to low. Let simmer for a few minutes.
- Season with cilantro, add to salad.
- Add croutons if desired (I use foccatia crouts, which add good texture).
- For dressing: Add lemon juice/olive oil to taste.
Brussels sprouts: not exactly a veggie that gives many people the warm and fuzzies but seriously guys, they’re really good!
I’ve been following this recipe for the post part, with some modifications, and I love them (although I can’t get Seth to eat them. There’s only so much a woman can do.)
- Brussels sprouts
- Grates Parmesan Cheese
- Olive Oil (I use mine in a spray can)
- Garlic Salt
- Bread Crumbs
- Trim the end off each sprout, remove the outer layers.
- Trim some more off the end, and keep peeling. (I do this until the sprout itself is pretty small and I also have quite a few loose layers from each as well.)
- In a pan over medium heat, heat olive oil.
- Throw in your brussels sprouts and spray lightly with olive oil.
- Sprinkle with pepper, garlic salt and parmesan.
- Saute until they start to turn brown, turning occasionally (just a few minutes on each side).
- Just before they’re finished sprinkle panko bread crumbs and continue to cook for approx 1 minute.
I realized my bananas were going bad yesterday and in an effort to not waste money by throwing them away, I decided to make my healthy banana bread. Yes, healthy. (Hey Mallory – this is the banana bread version of WW cake!!)
What makes it healthy? Honey instead of sugar and applesauce instead of oil! I follow this recipe pretty closely, but add cinnamon:
Nom nom nom – happy [guilt free] eating!
Oftentimes when I make dinner my meal ‘planning’ consists of me deciding on a whim what kind of meat I want to make for dinner, then looking for a recipe to make it on Pinterest during lunch.
True to form, I decided on salmon the other night and set out to find a recipe. Since I didn’t plan very well, I did’t have time for a marinade, so it had to be some kind of rub or spice combo. I decided on this recipe but added my own twist.
For MY version I flavored the salmon with:
- Lemon pepper
- Lemon Juice
- Parmesan Cheese
- Olive Oil
I put the ingredients on in this order – olive oil last so that it will retain moisture. Then baked at 425 degrees for 25 minutes (varies depending on your oven).
Salmon for dinner and a fire. Such a lovely evening.
Be sure to follow my recipes board on Pinterest for more cooking inspo!
Happy eating! xoxo