Archives for posts with tag: clean eating recipes

Fattoush Salad

January 11, 2016 //
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I love salads. I have a knack for making tasty ones. I really need to be better about posting them. This is one of my current favorite salads. I have been making it quite frequently. A few people have asked for the recipe, so why not get some motivation to sit down and post it. One kid is having his afternoon snack and the other is cleaning up (playing with?) his play doh mess from earlier today. The dishes are done. I vacuumed and washed the kitchen floor this morning. And if I don’t glance over to my left I can pretend the family room isn’t covered in toys and wipes that the toddler took out of the package. Oh what was I doing? That’s right, sharing my Fattoush recipe!

I kind of wing some of the ingredients. A salad by nature can be created that way. I don’t always use the exact measurements for the veggies I include. I am always always always generous with my leafy greens.

fattoush

  • 1/2 cup of fresh lemon juice
  • 1/2 cup olive oil
  • 3 garlic cloves pressed or finely minced
  • sprinkle of salt and fresh black pepper
  • 1 to 1 1/2 packages of Baby Romaine, finely chopped
  • 2-4 vine ripe tomatoes, depending on size. Diced
  • 1-2 cucumbers. Diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 bunch of green onions, chopped
  • 1 teaspoon sumac
  • 1 container of feta cheese

Whisk the lemon juice, olive oil, garlic, and salt/pepper in a large bowl. Add all of the greens and veggies. Sprinkle with the sumac and mix well. Top with feta cheese and mix well again. I really mix it a lot to get the dressing covering all of the veggies. I know there is no feta in the photo, I added it at the party. Recently I added it before we left for a party and it was just as tasty.

You can also serve this with pita and chicken. I have served it with chicken shawarma. Very tasty. It is a stand alone dish or a beautiful and delicious side dish.

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Categories Uncategorized

Roasted Eggplant, Zucchini, and Red Bell Pepper with Lemon Balsamic Sauce

March 27, 2015 //
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Veggies veggies veggies. Vegetables are where it’s at for me. Not a day goes by where I don’t consume them. This recipe is one I adapted last second from another tried and true recipe of mine. I actually haven’t posted that one yet. I have shared it with other people personally. It is one of my meals that my mom is nuts over. Last night this twist turned out just as yummy. It was different, but delicious. It is always great to have more veggieful recipes in your arsenal.

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Roasted Eggplant, Zucchini, and Red Pepper with a Lemon Balsamic Sauce

  • 1/2 medium eggplant, diced
  • 2 small zucchini, diced
  • 1 large red bell pepper, diced
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • Pasta of choice for serving

Preheat oven to 425. Start water for pasta of choice. Combine all veggie ingredients into a large bowl. Mix well to combine and cover all pieces with olive oil. Place parchment paper on a baking sheet, pour veggies on. Bake for 20-25 minutes. This will vary on the size of your diced pieces. Make sure they are tender and some have started to brown.

While veggies are roasting you can get pasta started.

Remove and scoop back into bowl, cover with foil and set aside.

Meanwhile for the dressing….

  • 2 garlic cloves, minced
  • 1 Tbsp olive oil
  • 1 large lemon, zested and juiced
  • 1 Tbsp Balsamic vinegar
  • 12 twists fresh black pepper
  • several handfuls of spinach
  • fresh chopped chives, to taste
  • fresh chopped basil, to taste
  • 1/4 cup pine nuts
  • Feta

Heat the garlic and olive oil. Cook for 1-2 minutes. Add lemon juice, zest, balsamic vinegar, fresh pepper, and spinach. Cook until spinach is wilted. Meanwhile, add the chives, basil, and pine nuts to the bowl of veggies you have set aside. Mix well. Once spinach is wilted, pour the sauce over the roasted veggies and mix well to combine. Scoop over cooked whole wheat pasta of your choice. Top with a dash of feta.

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Categories dinner, Reicpes

Southwestern Stuffed Peppers

March 6, 2015 //
2

Last night I made these tasty bad boys!

Yum!

Yum!

I used ground sirloin to throw my husband a bone. I normally use ground turkey. That could always be substituted.

  • 1lb ground sirloin (turkey, chicken, etc)
  • 3 Red Peppers, cut length wise, insides scooped out
  • 2 Tbsp Olive Oil
  • 1 cup rice cooked. I used black rice. You could also use brown rice.
  • 1/2 small sweet onion, chopped
  • 1 large garlic clove, minced
  • 1 tsp dark chili powder
  • 2 tsp ground cumin
  • 1/4 tsp sweet paprika
  • fresh black pepper
  • sea salt to taste. I did a small sprinkle
  • 1 Lime juiced
  • couple handfuls chopped spinach
  • 1 cup frozen corn
  • 1 can unsalted black beans. Rinsed and drained. I used Eden Foods
  • Cheddar Cheese
  • Cilantro
  • Jalapeño

Bring a large pot of water to boil. Boil peppers for about 6 minutes until they are tender. Remove and set aside in a baking dish.

Preheat oven 375

In a large pan sauté onions in olive oil until tender. Add garlic and sauté for another minute. Add beef and begin to brown it. Mix in the dark chili powder, cumin, paprika, black pepper, and sea salt. Continue to brown the meat through.

Once meat is browned, add the black beans, corn, rice, and spinach. Heat through.

Fill the peppers with spoonfuls of the meat/rice/veggie/bean mixture. Feel free to press the mixture in there well. It will allow you to squeeze a bit more per pepper. Once all are filled, add a small layer of water to bottom of pan to prevent burning. Cover with foil and bake for another 15-20 minutes.

Uncover and sprinkle cheese on top. I was modest with my cheese, but that is up to you. Return to oven and bake until cheese is bubbly and melted.

I topped mine with diced jalapeño and cilantro. You could also use greek yogurt or avocado. Whatever healthy taco kind of topping you enjoy.

If you don’t want to use rice you could always skip it. I would add another veggie though, like zucchini. I also had a great deal of filling left over. I put it in the fridge and it could easily be used at leftovers for all sorts of things this week. A taco salad? The meat over some spinach! Nachos for the boys. Anything really. Leftovers are always great.

Jackson exclaimed it was his most favorite dinner ever! When the preschooler says that, you know it is good.

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Categories Recipes