Recipe: Salmon Cakes with Kale

Salmon Cakes with Kale

Salmon Cakes with Kale

The first time I made this recipe, I wasn’t expecting the rave reviews I received.  We’re not crazy about kale like some folks are, and unless I’m making a lot of smoothies we often don’t make it through a whole bag of pre-washed and chopped kale.  I usually don’t waste food and, come on, all the prep work of washing and chopping was already done for me!  I must really be on the fence about kale.

I was so glad that these turned out more delicious than expected, and it’s a perfect showcase for a side of brown rice and a squeeze of lemon.
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Recipe: Flourless Chocolate Peanut Butter Cookies

chocolate-peanut-butter-cookies

Chocolate Peanut Butter Cookies

I’ve been making flourless peanut butter cookies for years (you know, the ones that have 1 C peanut butter, 1 C sugar, 1 tsp vanilla and 1 egg and take like, 5 minutes to make) so I can’t believe I just found out about this chocolate version.  I’m hooked!  I mean, just think of all the antioxidants from the cocoa powder!

My cousin brought these to a recent family gathering, and I immediately tracked down the recipe. I’m not sure it is the exact one she used, but it sure is easy and tasty just the same!
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Recipe: Green Tea and Ginger Broth

Green Tea and Ginger Broth with Scallions

Green Tea and Ginger Broth with Scallions

We all know the wisdom of consuming ginger to relieve morning sickness, but did you know that it has to be taken for a few days for the best results? If you’re concerned about the sugar content of ginger ale or ginger snaps, or if you’re just not into ginger chews or ginger tea, here is a great broth recipe that is also tasty for the non-pregnant members of your household!

Not only is this broth good on it’s own, it’s also delicious as a base for wonton soup, noodle soup or a miso-less miso. If you want to make it a light meal, try it in Buzzfeed’s Spring Greens + Beans Soup.
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Recipe: Raw Brownies

Raw Brownie

Raw Brownie

After all those healthy salad recipes, I was ready for some dessert! These raw brownies fit the bill without being too unhealthy.

They are gluten-free and paleo, but not too sweet. My husband was not a big fan, but I think they are great! You might not want to tell your kids/spouse what is in them until after they’ve had a bite.

If you’re like me, and find your Costco bag of avocados all ripe at the exact same time, this is a great way to use them fast!

 

Raw Brownies Adapted from Oprah Magazine

Brownie Layer:

  • 2 C raw pecans
  • 1/4 tsp kosher salt
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A Series of Salad Recipes: Spanish Salad

Spanish Salad

Spanish Salad

I became a big fan of the Spanish Salad when I was studying in Spain. It’s quick and easy to make, with lots of “optional” ingredients, depending on how much you want to put into it. My room mates would make this salad with just iceberg lettuce and dressing. It might be a little sad, but it is surprisingly good!

It’s a refreshing salad that can be filling if you add in tuna and hard boiled eggs, and it’s a nice option if you are serving Spanish, Mexican, or Cuban food. For some reason a vinaigrette or kale salad just doesn’t pair with latino food flavors for me.
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A Series of Salad Recipes: Provencal Tuna Salad

Provençal Tuna Salad

Provençal Tuna Salad

In continuing my search for new salad recipes, I offer another good one in exchange for one of your favorites.

This recipe is not of my own design, but is adapted from The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show (which has a bunch of great recipes, if you’re looking for a cookbook). Whatever you do, don’t skip on the dill!

Salad:

  • 1 6-ounce can water-packed albacore tuna, thoroughly drained and broken into chunks with a fork
  • 1 C chopped tomato
  • 1/2 c pitted kalamata olives, roughly chopped
  • 3 tbs capers, drained
  • 1/4-1/2 C fresh dill, chopped
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A Series of Salad Recipes: Greek Salad

Greek Salad

Greek Salad

Some people may think of salad as being more of a summer dish, but I prepare them more in winter. I’m not a huge fan of winter vegetables and can only stomach about one butter nut squash a year. I’m also not willing to spend a ton of money on out-of-season veggies from far-off lands. With the exception of tomatoes, which are (obviously) more delicious in summer, my favorite salad ingredients are equally accessible and tasty year-round.

I find myself eating about 10 salads a week in winter and after a few years of this, I need some new recipes! If I get sick of salads, my winter diet will be over-run with cheese and my family won’t be getting the vitamins and minerals we need to stay healthy. I’m hoping that if I share my favorite salad recipes with you, you’ll share some good ones with me!
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Recipe: Medjool Date Fudge

Looking for a holiday treat that no one else will be bringing to the annual pot-luck?  Fudge is a classic choice, but this spin will have everyone grinning over how “healthy” it is.  There is no added sugar and it uses unsweetened chocolate, an antioxidant powerhouse.  No one will know that it uses dates, unless you tell them.  I’ll leave that decision up to you!

It definitely is a seasonal recipe, since you can only find Medjool dates this time of year.  But you can get them just about anywhere, even Costco! Or if you are a Trader Joe’s fanatic like me, you can find all the ingredients (even the ghee) there.
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Recipe: Chili Verde Pulled Pork

Photo by The Hungry Dudes

On the days that I work until dinner time, I don’t have time to prepare a whole meal. While there is always a frozen dinner I can pull from our stockpile, such meals still take time to heat up. I decided it was time to dust off my slow-cooker and put it to work. That way I can start dinner in the morning and have it ready to eat when I get home. Slow-cookers are an easy and economical way to put dinner on the table!

I had some delicious pulled pork burritos at my parents’ house the other weekend, so I thought I’d try out a similar recipe.
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Peanut Butter Chia Balls

This was one of my favorite recipes when I was pregnant, and I’m making it again now that breastfeeding is making me even more hungry. The bite-sized morsels are perfect for tiding me over between meals, and fill me up enough that I snack less. Plus, there’s just enough sugar to satiate my sweet-tooth. You can adjust the amount of sugar based on your taste, so it’s a good recipe for anyone avoiding the sweet stuff.

My nieces loved this energy-packed snack as well, so it’s kid approved!

Mine look darker than this because I added cocoa and my flax seed wasn’t golden


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