Category: Recipes

Make Ahead Mother’s Day Brunch

Mother’s Day and brunch seem to go hand-in-hand.

So, if you are entertaining your mom this weekend, consider our Make Ahead Mother’s Day Brunch menu. It’s simple, healthy and delicious — and most of the heavy lifting can happen a day in advance.

We have put together some of our favorite breakfast recipes, including our Easy Baked Frittata, Banana-Oat Muffins, Strawberry-Rhubarb Compote and our Oatmeal Cake.

All or a few of these recipes would make a lovely brunch. Remember, it’s the thought that counts, and we guarantee any special mom in your life would be delighted with a brunch in her honor!

See below for pictures and access to the recipes.

Happy Mother’s Day!

Easy Baked Frittata

Banana-Oat Muffins

Strawberry-Rhubarb Compote

Oatmeal Cake

May 8, 2015
Strawberry-Rhubarb Compote

Mother’s Day is around the corner. Have you planned something special for your mom? I think all moms love brunch — so whether you are making one — or someone else is making you one — check out this recipe for Strawberry-Rhubarb compote.

If you’ve never had rhubarb, you really must try it. It’s actually a vegetable — it kind of looks like red celery. It is frequently paired with strawberries because they sweeten up the naturally tart rhubarb. You can make strawberry rhubarb pie, or strawberry rhubarb crisp, but I thought a compote would be delicious and versatile and perfect for Mother’s Day brunch!

So, what is a compote? In this case, it’s a mixture of cooked down fruit, usually in a flavored sugar/water reduction. It can be eaten on it’s own — both hot or cold. You can also use it to top pancakes and waffles, ice cream and pound cake. However, today, I’m going to layer it between Greek yogurt for a delicious parfait.

The Strawberry-Rhubarb compote recipe is super simple. All you need is strawberries, rhubarb, maple syrup (yes, I’ve replaced the white sugar with grade B maple syrup to lighten it up), lemon zest and vanilla extract — let it cook down on the stove and voila – compote! For this recipe, let it cool down before serving.

So, here’s my recipe. I’m hoping it introduces some of you to rhubarb — which is a wonderful vegetable — and I hope you love it. I think the parfait would be lovely for Mother’s Day brunch, don’t you?

Strawberry-Rhubarb Compote
Yield approximately 4 cups

4 cups of rhubarb (sliced, 1/2 inch thick)
1, 16 ounce container of strawberries, quartered
1/2 cup of grade B maple syrup
2 tablespoons water
zest of 1 lemon
1/2 teaspoon vanilla extract

In a saucepan over medium low heat, add the rhubarb, maple syrup, and water. Let the mixture simmer until the rhubarb just starts to soften. Then, add the strawberries and cook until they are soft — total cooking time is approximately 10-12 minutes. Add the vanilla extract and lemon zest at the very end. Please note that the rhubarb cooks down — it will not be whole, but you will notice strawberry pieces throughout.

If you are going to make the parfait in the photos — just add a few tablespoons of Greek yogurt to a cup, then a tablespoon or two of the compote, then repeat until you reach the top of your glass. You could even top yours with granola or chopped walnuts.

Helpful Hint: Rhubarb is a seasonal spring find! You can find it in your local grocery store — in the fresh produce section or in the freezer case. If you purchase it fresh, you will find it in long stalk form. You generally won’t find any with green leaves in tact, but if you do, remove them — you only use the red stalk!

May 6, 2015
Recipe on the Go: Overnight Chia-Oat Pudding

Are you ready for another recipe from our “Recipe on the Go” series? The idea behind this collection of recipes is to provide you with quick meal ideas when you have no time to spare. We know what it’s like to always be on the go, and we want to help you with tips and suggestions for maintaining proper nutrition even when life gets unusually hectic. A quick recipe at home is still better than most options you will find at chain restaurants and local delis.

This time, we are bringing you a make-ahead breakfast (or snack!)— a delicious overnight chia-oat pudding that sits in the refrigerator all night and is ready to eat in the morning.

If you like to eat breakfast at the office, mix all of the ingredients into a mason jar or some other type of portable container so you can grab and go without any hassle.

I love this overnight pudding because it’s satisfying without being sweet. You’ll notice that I include an optional ingredient (maple syrup) to sweeten the mixture, but I actually do not use the sweetener at all. Perhaps you will not need the sweetener either — it all depends upon your palate. Feel free to top your pudding with some fresh or frozen berries to add texture and additional flavor and nutrients.

Ingredients
(One Serving)

½ cup rolled oats
2 tablespoons chia seeds
1 tablespoon almond butter
¼ teaspoon ground cinnamon
¾ cup milk (I use cashew milk)
1 teaspoon maple syrup (or more, to taste)

Mix all ingredients in a jar, portable container or drinking glass. Place in the refrigerator overnight. Serve as is or with berries/fruit.

Helpful hint: If you prefer a sweeter pudding, consider using a sweetened almond or coconut milk — or drizzle honey on top. For added texture consider adding nuts. The possibilities are endless!

April 20, 2015
Recipe on the Go: Arugula Pesto

If you are like us, you are always on the go! Whether you are a working mom or a stay-at-home mom, you are all too familiar with having no time to spare. Being able to rely on quick and nutritious recipes are key (especially if you can make them ahead of time!). That being said, we are here to help.

I want to share one of my favorite on the go meals. It’s Arugula Pesto.

I’m a big fan of pesto. You can make it many ways — with different greens (maybe fresh spinach?) and herbs (think basil, parsley) and nuts and cheeses. I like arugula. I prefer the taste, and I can also always find a pre-washed bag of arugula in the grocery store, so it works for me.

Generally, pesto will involve nuts. This version does not. I actually prefer the arugula on it’s own. So, it’s super easy. Arugula, olive oil, garlic, salt, pepper and parmigiano-reggiano cheese. That’s it.

This recipe is sufficient for one pound of pasta — any kind your heart desires — and, in a pinch you have a healthy pasta dinner.

Arugula Pesto
Yields approximately 1.5 cups, which is enough for a pound of pasta

4 cups of arugula (if not using pre-washed, make sure the arugula is dry)
3/4 cup of olive oil
2 cloves of garlic, chopped
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper (plus more to taste)
3/4 cup of grated parmigiano-reggiano cheese

In the bowl of a food processor, add the arugula, chopped garlic, salt and pepper. Turn the food processor on and begin to stream in the olive oil. Mix until combined. Remove mixture to a separate bowl, and fold the grated cheese into the mixture. Do not process it. The heat from the food processor may change the consistency.

Helpful Hint: You can make the pesto in advance, either keeping it in your refrigerator (up to a week) or freezing it in ice cube trays. In addition to being the perfect pasta topping, it’s also ideal for marinating meat and fish and for spreading on sandwiches.

April 14, 2015
Bali-Inspired Ginger Tea

As I sit here on my couch in New Jersey, thinking about my recent two-week trip to Bali, there are many wonderful moments that spring into my mind…The sights, the smells, the smiles of the Balinese people, the crazy drivers, the beautiful landscape and the food! The one thing that stands out though is the Ginger Tea. After my first sip, I remember thinking, I need to recreate this at home!

The combination of ginger and cayenne pepper has numerous benefits…They both reduce nausea, pain and inflammation, help prevent the common cold and also aid in digestion. Give it a try!

Ingredients:

1 tea bag (Any kind that you like! I use Lipton brand)
1 inch of fresh ginger root
1/8 teaspoon cayenne pepper (More or less depending on how much heat you like)
1 tablespoon agave (More or less depending on your taste!)
8-10 oz water

Bring the water to a boil. Peel the ginger and cut into small chunks. Put the ginger into the mug along with a tea bag, cayenne pepper and agave. Pour the boiling water into the mug, and let it steep for a good 3-4 minutes. You can strain the tea if you like or simply enjoy!

April 6, 2015
Meatless Shepherd’s Pie

Every year I make Shepherd’s Pie for St. Patrick’s Day. In keeping with the theme, I made it this year as well — but I tried my hand at a vegetarian version. Actually, I made two this year — one with meat and one without. I wanted a side-by-side comparison. Plus, it’s one of my husband’s favorite dishes, so I knew having two on hand wouldn’t be the worst thing!

Similar to our Meatless Bolognese, I substituted ground meat with baby portobello mushrooms. I also replaced the traditional mashed potato topping with our Cauliflower Mash. So, not only is this dish vegetarian, but it is also a great low carbohydrate option.

You can also make this recipe vegan if you skip the egg yolk and grated parmigiano-reggiano in the Cauliflower Mash, but since we do not follow a vegan diet, I incorporated both.

My husband, who is the barometer given his love for Shepherd’s Pie, gave me two thumbs up. Actually, he told me that I MUST post the recipe on our site. I agree. It’s so yummy and a totally acceptable substitute for the traditional meat version. While my kids preferred the meat pie, they didn’t turn their noses up at the veggie option.

So, if you are looking for a festive St. Patrick’s dish, or just a really delicious and hearty vegetarian (or vegan) entree, try our Meatless Shepherd’s Pie. We think you are going to love it!

Meatless Shepherd’s Pie
Serves four

For the filling:

2 tablespoons olive oil
16 ounces of baby portobello mushrooms (chopped — approximately 4 cups)
1 large carrot grated (approximately 1 cup)
1 large onion grated (approximated 1 cup)
2 cloves of garlic, crushed
2 tablespoons of tomato paste
1/2 cup of red wine
1/2 cup of chicken or veggie stock
1/2 cup of frozen peas
2 tablespoons of Worcestershire sauce (Vegan version available)
1/2 teaspoon of dried thyme (or fresh, but add a bit more)
1/2 teaspoon of dried rosemary (or fresh, but add a bit more)
1/2 teaspoon of salt
1/8 teaspoon of pepper

Topping:

2 cups of Cauliflower Mash
2 egg yolks
1/2 cup of grated parmigiano-reggiano cheese

Preheat oven to 400 degrees.

Add two tablespoons of olive oil to a deep skillet over medium heat. Once it comes to temperature, add the chopped mushrooms. Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper. Cook the veggies until the water evaporates, approximately 10 minutes. Then add the tomato paste and mix until incorporated. Deglaze the pan with the wine and the stock. Add the Worcestershire sauce, thyme, rosemary and the frozen peas. Mix until combined. Test the mixture to see if you need more salt/pepper. Pour the mixture into a baker — I used an 8 inch by 11 inch baker.

Add two beaten egg yolks to your Cauliflower Mash along with 1/2 cup of grated cheese. Spoon cauliflower mixture over the mushroom mixture and spread evenly across the top. You can also add some extra grated cheese to the top to help brown the pie. Cook for 18-20 minutes and serve hot.

Helpful Hint: The cauliflower topping does not brown as easily as a potato topping — even after broiling for a bit. So, don’t be discouraged — it’s equally delicious!

March 16, 2015
Cauliflower Mash

Mashed potatoes are delicious, but mashed cauliflower is a great alternative. Cauliflower is low in fat, low in carbohydrates but high in fiber, vitamin C and folate. It sounds like something we could all use in our diet, doesn’t it?

As a mom, I’m always looking for opportunities to sneak healthy ingredients into my traditional recipes. I grew up on mashed potatoes, and while I don’t make them as often as my mom did, I do make them time to time — and my kids and husband love them. However, as usual, I tried a switch-a-roo on them — swapping out my mashed potatoes for mashed cauliflower.

First of all, the mashed cauliflower looks just like potatoes — actually, it looks better than my usual mashed potatoes because I fancied them up with some chopped parsley. You will need a food processor to achieve a nice smooth consistency. I’ve tried an immersion blender, but I’m not a fan. It’s worth pulling out your food processor. The only serious addition to my Cauliflower Mash is garlic. I also added a hint of cream cheese to help bring it together, but you could skip it altogether — hence it’s not only a great veggie side dish but you can make it vegan too.

The kids did detect a difference, but the adults devoured the Cauliflower Mash. That being said, if you are a mashed potato fan, I suggest you try our Cauliflower Mash — it’s a completely delicious and nutritious substitute – in fact, it may end up replacing your mashed potatoes altogether!

The recipe is super, super easy. You won’t believe how easy it is! And, you can jazz it up adding herbs and grated cheese, but on its own, it’s absolutely delicious. Check out the recipe below:

Cauliflower Mash
Yields 2 cups

1 medium sized cauliflower
2 cloves of garlic, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons chopped parsley (or chives)
optional: 1 tablespoon cream cheese or sour cream (or vegan butter)

Remove the core from the cauliflower and separate florets (approximately 4 cups of raw cauliflower). Throw them into a pot of salted water along with the crushed garlic; bring to boil. Boil approximately six minutes until tender. Drain cauliflower thoroughly.

In the base of a food processor, add the cauliflower, salt and pepper. If you are going to add the cream cheese, do so now. Pulse until the cauliflower breaks down into a mash.

Serve immediately.

Helpful hints: Do not let the cauliflower cool before making this dish. It comes together much better if it’s made while still hot.

Consider steaming the cauliflower to increase the nutritional value.

Also, if you feel like your mash needs more flavor, add 1/4 cup of grated romano or parmiggiano reggiano cheese. If you feel like it’s too dry, add a tablespoon of veggie or chicken stock.

March 14, 2015
Meatless Bolognese

Who doesn’t love a hearty bowl of pasta — especially during the winter months when comfort food is on our minds? One of my go-to comfort meals is Penne Bolognese.

Bolognese is a traditional Italian meat sauce. While my family eats meat, I was convinced I could make a meatless version of my Bolognese sauce, which would be altogether healthier, as well as something that I could share with my non-meat eating friends.

My Bolognese sauce always includes carrots, celery, onion, garlic and a large can of crushed tomatoes. However, I replaced the ground meat with baby bella mushrooms which are known for their meaty taste and texture. I individually food processed each vegetable in order to cut down on the chopping! Plus, my kids don’t like big chunks of vegetables in their pasta sauce.

Aside from the mushrooms, everything is the same. I incorporated a little cream and topped the sauce with grated Parmigiano-Reggiano cheese — but you can skip these steps if you are not into dairy.

I used my sauce on top of whole grain pasta, and I like penne (or rigatoni which I featured in the photo) because the shape of the pasta scoops up the sauce. That being said, any pasta would work – you could even use cooked spaghetti squash or some spiralized veggies!

So, the verdict? It was da bomb! We all loved it. Even my kids! They did notice a slightly sweeter tasting sauce, but they devoured it. NO questions asked!

This recipe totally qualifies as healthy comfort food, and, as far as I’m concerned, this recipe was a success. I hope you think so too!

Meatless Bolognese
Yields one pot of sauce, enough for 1 lb of pasta

2 carrots
2 stalks of celery
1 medium onion
1 clove of garlic, crushed
10 oz of baby bella mushrooms
1/4 cup of olive oil
1 bay leaf
1/2 cup of water (or more depending on the thickness of your sauce)
1, 28 oz can of crushed tomatoes
salt and pepper to taste
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
1/4 cup of half and half or heavy cream (optional)
Grated Parmigiano-Reggiano (optional)
1 lb of penne or rigatoni or any shaped pasta you like!

In the base of a food processor, chop the carrots, celery, onion. Reserve vegetables. Then, in a large pot over medium heat, add 1/4 cup of olive oil. This may seem like a lot of olive oil, but the vegetables will soak it up. Once the oil comes to temperature, add the chopped vegetables and the crushed garlic; cook until they soften 7-10 minutes. Then, add the chopped mushrooms, salt and pepper, to taste, and one bay leaf. Cook until the mushrooms soften and all of the vegetables are combined. Keep in mind that the mushrooms will release some much needed water. Once all the vegetables are softened, add the crushed tomatoes and the 1/2 cup of water or more, depending on the desired thickness of sauce. Simmer the sauce for approximately 20 minutes. If you decide to add the cream, you will do so just before dressing the pasta.

In a large pot of salted water, cook your pasta until it’s al dente. Drain the pasta and top with the Bolognese sauce. Top with the parsley, basil and grated Parmigiano-Reggiano cheese. Serve and enjoy!

Helpful hints: You can use white mushrooms if you have them on hand, but I tried it both ways, and we definitely preferred the baby portobello mushroom version.

February 24, 2015
Game Day Eats

Are you planning a Super Bowl party this weekend? While pizza, wings and chips tend to be the traditional Super Bowl Sunday fare, consider lightening up the menu with a few healthy options!

But don’t be disillusioned, these lighter dishes pack a serious flavor punch. They are sure to please any crowd – in fact, I bet no one will know they are healthy!

We have scoured our site for the best recipes for your Super Bowl shindig — namely a killer vegan chili and some delicious dips! Check out the recipes below . . .

In case you need a pep talk to get your Super Bowl entertaining on, view our articles on Best Dishes for Entertaining a Crowd and Planning Makes Perfect. There’s nothing worse than not being able to enjoy your own party!

Our Favorite Veggie Chili

5-Ingredient Guacamole

White Bean Dip with Seasoned Pita Chips

Creamy Cauliflower Hummus

January 31, 2015
Cauliflower Hummus

I recently ordered a veggie burger at a restaurant, and it came topped with a big dollop of cauliflower hummus. It was fabulous—it tasted very much like traditional chickpea hummus, but it wasn’t as heavy. I guess that makes sense. With less than 30 calories per cup, boiled cauliflower is much lighter than boiled chickpeas (269 calories per cup.) I came home from my restaurant experience and immediately started experimenting to create my own cauliflower hummus. Why not? Even though I love traditional chickpea hummus, there’s certainly nothing wrong with a copycat version that I can eat with reckless abandon and not feel overwhelmingly full afterwards.

Please note that this is a very mild tasting hummus. Feel free to experiment with your own version to suit your palate. I used steamed cauliflower, but you can oven roast the cauliflower with a bit of olive oil instead. You can also add a clove or two of garlic to intensify the flavor.

Ingredients:
1 medium cauliflower, chopped and steamed until soft
1 tablespoon almond butter
2 tablespoons tahini
1 teaspoon ground cumin
½ teaspoon paprika
Juice from ½ large lemon
½ teaspoon salt

Place all ingredients into a food processor, and process until smooth.

January 27, 2015