Can you remember a time as a kid when your mom or dad made you a wonderful toasty, melty grilled cheese sandwich? If you were lucky, your grilled cheese would come with a bowl of tomato soup which proved to be the perfect place to dip that cheesy gold mine! But back then it was craft singles, wonder bread and a can of Campbell's soup. As delicious as those ingredients may have tasted to our youthful palettes, there is a lot lacking from a nutritional standpoint.This doesn't mean we have to write-off grilled cheese sandwiches as a childhood memory! Below I have listed some recipes for this old favorite, with a healthier, more grown up twist.
Grilled cheese with Cheddar, granny smith apples & bacon with a creamy tomato basil soup
- Sliced crusty, multigrain bread
- Sliced cheddar cheese (I like a sharp cheddar)
- 1 granny smith apple, thinly sliced
- Cooked bacon, slightly crisp
- little butter for cooking
I am really a semi-homemade person, so to make the soup, I buy an organic low sodium tomato soup (I really like Pacific Natural brand) and add about a cup of almond milk (any milk will work) and a cup of fresh chopped basil. If you have more time on your hands, here is a good recipe for homemade tomato soup.
We made this on Sunday and it was sooo good! This is a better grilled cheese choice because of the multigrain bread, the fiber in the apples and a healthier soup with plenty of lycopene.
Brie cheese and pear grilled cheese sandwich with roasted sweet potato and apple soup
- Sliced crusty, multigrain bread
- Brie cheese, sliced
- 1 Bartlett pear, thinly sliced
- little butter for cooking
Roasted sweet potato and apple soup
- 2 medium sweet potatoes, roughly chopped
- 1 sweet apple, peeled and roughly chopped
- 1 medium yellow onion, peeled and (you guessed it!) roughly chopped
- 1-2 cloves garlic, minced
- about 2 tbs. olive oil
- salt & pepper to taste
- 3-4 cups low-sodium vegetable broth
- sour cream for serving (optional)
Preheat oven to 450 degrees. Place sweet potatoes, apple, onion in roasting pan. Toss with oil and salt & pepper and roast, tossing once or twice, for about 20-25 minutes (or until the apples and potatoes get soft). Place the mixture in a blender and slowly add broth to reach desired consistency. Once blended, pour back into the pan and heat up. Serve with sour cream.
This is also a better grilled cheese choice because of the bread selection and adding pears ensures an additional fruit serving. The soup offers numerous nutrient benefits associated with sweet potatoes and apples and it is only 120 calories per serving.
I don't have any good pictures to share here because I can't wait long enough to take a picture before devouring these sandwiches! By adding a few healthier ingredients, you will ensure these childhood favorites have a new, more adult place on your menu.
Happy Eating!
Tuesday, September 28, 2010
Wednesday, September 22, 2010
Asheville Inspiration
Ryan and I celebrated our one year wedding anniversary this past Sunday! It is hard to believe it has already been a year! To celebrate this occasion, we took a long weekend and stayed in a wonderful little cottage in the beautiful mountains of Asheville, North Carolina. Neither of us had ever been to Asheville, but had always heard good things about it. I can say I expected all the amazing views and hikes, but had no idea what a cool town Asheville really is! It is alive with art, music and absolutely delicious dining! We ate some of the best meals I have had in a long time. On the night of our anniversary, we ate at a tapas restaurant in town. We each started with a flavorful glass of a tempranillo the waiter recommended (I always take wine recommendations from waiters in places like this). We then moved through 5 tapas varying from simple pan rustico and olive oil to a wonderfully tender rabbit dish. Every bite was amazing. The next day we had lunch at this eatery in town that prides itself in using many locally grown ingredients in their menu. Here, we started with a mouth watering fried green tomato napoleon. We then split a vegan bean burger and a cup of their roasted squash soup, both were simple and absolutely delicious!
I have to say these meals were inspiring and I wanted to replicate them at home. Considering how difficult it might be to make all those tapas again, I opted to create my own version of our lovely, locally grown lunch.
White Bean & Quinoa Burgers
- 1 can canellini beans ( I like garden of eden brand because they are organic and the cans are BPA free)
- about a half cup cooked quinoa
- handful fresh chopped basil
- minced garlic
- about 1/4 cup shredded parmesan cheese
- about 1/4 cup bread crumbs
- 1 egg
- fixings for your burgers (we use multi-grain sandwich thins instead of buns, lettuce, tomato and a red pepper aioli - simply blend chopped roasted red peppers and mayo)
1.) Cook the quinoa according to package instructions. Once cooked, let it cool for a few minutes.
2.) In a bowl, mash about 2/3 of the beans. Then mix in the remaining whole beans with all remaining ingredients. You may have to adjust the amount of bread crumbs to reach the desired consistency so you can grill the burgers. Form patties (about 4 smaller ones, 2 big ones) and set in freezer for 10-15 min.
(NOTE: a trick I learned when it comes to making any kind of bean burgers is to freeze them for about 15 minutes before you grill. This will ensure they stay together better and don't stick to the grill)
3.) Grill the burgers for about 4-5 minutes per side. Serve with fixings of choice.
Easy Butternut Squash Soup
- large butternut squash (peeled and roughly chopped)
- 1-2 shallots, roughly chopped
- 2-3 cups vegetable stock
- about a tablespoon olive oil
- about a half cup almond milk (cow milk or soy milk will work too, we just drink almond milk so that's what I used)
- nutmeg to taste
- a food processor or blender
1.) Heat oil in a large pot. Add shallots and saute until fragrant. Turn up the heat and add squash and 2 cups vegetable stock (or enough until stock almost covers squash).
2.) Simmer the mixture on medium-high heat for about 20 minutes (or until squash softens). Allow mixture to cool for a few minutes.
3.) Pour squash mixture into food processor or blender and blend until smooth. Add extra vegetable stock to reach desired consistency (we like ours to be fairly thicker).
4.) Transfer mixture back to pan and heat on low. Pour in almond milk and nutmeg to taste.
These burgers are a nice alternative to the same old black bean burgers. The quinoa in the burgers has amazing nutritional qualities and if you are not eating it now, you should start! One of the many great things about Quinoa is that it is a complete protein providing all 9 essential amino acids. Canelinni beans offer additional protein and fiber. Butternut squash is low in fat, high in fiber,potassium, B6 and other phytonutrients and antioxidants.
Both of these recipes are easy and delicious and will forever remind me of Asheville. They will also make great additions to anyone's fall menu!
Happy Eating!
I have to say these meals were inspiring and I wanted to replicate them at home. Considering how difficult it might be to make all those tapas again, I opted to create my own version of our lovely, locally grown lunch.
White Bean & Quinoa Burgers
- 1 can canellini beans ( I like garden of eden brand because they are organic and the cans are BPA free)
- about a half cup cooked quinoa
- handful fresh chopped basil
- minced garlic
- about 1/4 cup shredded parmesan cheese
- about 1/4 cup bread crumbs
- 1 egg
- fixings for your burgers (we use multi-grain sandwich thins instead of buns, lettuce, tomato and a red pepper aioli - simply blend chopped roasted red peppers and mayo)
1.) Cook the quinoa according to package instructions. Once cooked, let it cool for a few minutes.
2.) In a bowl, mash about 2/3 of the beans. Then mix in the remaining whole beans with all remaining ingredients. You may have to adjust the amount of bread crumbs to reach the desired consistency so you can grill the burgers. Form patties (about 4 smaller ones, 2 big ones) and set in freezer for 10-15 min.
(NOTE: a trick I learned when it comes to making any kind of bean burgers is to freeze them for about 15 minutes before you grill. This will ensure they stay together better and don't stick to the grill)
3.) Grill the burgers for about 4-5 minutes per side. Serve with fixings of choice.
Easy Butternut Squash Soup
- large butternut squash (peeled and roughly chopped)
- 1-2 shallots, roughly chopped
- 2-3 cups vegetable stock
- about a tablespoon olive oil
- about a half cup almond milk (cow milk or soy milk will work too, we just drink almond milk so that's what I used)
- nutmeg to taste
- a food processor or blender
1.) Heat oil in a large pot. Add shallots and saute until fragrant. Turn up the heat and add squash and 2 cups vegetable stock (or enough until stock almost covers squash).
2.) Simmer the mixture on medium-high heat for about 20 minutes (or until squash softens). Allow mixture to cool for a few minutes.
3.) Pour squash mixture into food processor or blender and blend until smooth. Add extra vegetable stock to reach desired consistency (we like ours to be fairly thicker).
4.) Transfer mixture back to pan and heat on low. Pour in almond milk and nutmeg to taste.
These burgers are a nice alternative to the same old black bean burgers. The quinoa in the burgers has amazing nutritional qualities and if you are not eating it now, you should start! One of the many great things about Quinoa is that it is a complete protein providing all 9 essential amino acids. Canelinni beans offer additional protein and fiber. Butternut squash is low in fat, high in fiber,potassium, B6 and other phytonutrients and antioxidants.
Both of these recipes are easy and delicious and will forever remind me of Asheville. They will also make great additions to anyone's fall menu!
Happy Eating!
Thursday, September 16, 2010
Italian One-Dish Wonder
Today was one of those long, busy days where I couldn't wait to get home, sit on the couch and get sucked into some terrible television. On days like this I like to make dinners that are fast, filling and a little comforting. Italian food is always a good choice on nights like these, but pasta can be less than healthy and it gets old after a while! Using gnocchi instead of pasta makes for a nice change. If you want to make this meal even healthier, substitute the regular gnocchi for whole wheat gnocchi (found at most grocery stores).
Skillet Gnocchi with Spinach & White Beans
- about 2 tablespoons Olive Oil
- 16 oz package gnocchi
- 1-2 gloves garlic, minced (depends on how much you like garlic - I love it so I use 2 large cloves)
- small onion, minced
- 1/2 cup water
- roughly 6 cups organic baby spinach (or chopped chard is a great alternative)
- can organic diced tomatoes (I prefer fire-roasted)
- can organic cannellini beans
- about a half cup mozzerella and a fourth cup parmesan (or any Italian cheese you have on hand - I love Romano personally)
1.) Heat about a tablespoon olive oil in a large skillet over medium heat. Add gnocchi and cook, stirring often until the gnocchi plumps and starts to brown (5-7 min.). Transfer the gnocchi to a bowl.
2.) Add another tablespoon olive oil to your skillet. Add the minced onion and cook over medium heat for a couple minutes. Stir in minced garlic and water. Cover and cook until the onion is soft (4-6 min.). Add Spinach and cook, stirring until the spinach starts to wilt (1-2 min.) Stir in the tomatoes and beans and bring to a simmer. Pour the gnocchi back into the skillet and stir. Top the mixture with cheese and cover until the cheese melts.
I love this recipe because it uses simple ingredients found in your pantry. Cannelini beans are delicious and provide a great source of protein and fiber. Spinach is high in phytonutrients, vitamin C, B2. B6, E, zinc, etc. etc. etc. (seriously, it is one of the most nutrient dense foods you can get!). Fresh garlic also provides antioxidants and can reduce high cholesterol levels (not to mention it keeps away any bad vampires... hopefully not Edward though ;-)
Ryan and I enjoyed this meal with a bottle of a chianti I got at a little store up the street. The wine really pulled the ingredients together and brought out the true Italian feel to the meal.
Happy Eating!
Skillet Gnocchi with Spinach & White Beans
- about 2 tablespoons Olive Oil
- 16 oz package gnocchi
- 1-2 gloves garlic, minced (depends on how much you like garlic - I love it so I use 2 large cloves)
- small onion, minced
- 1/2 cup water
- roughly 6 cups organic baby spinach (or chopped chard is a great alternative)
- can organic diced tomatoes (I prefer fire-roasted)
- can organic cannellini beans
- about a half cup mozzerella and a fourth cup parmesan (or any Italian cheese you have on hand - I love Romano personally)
1.) Heat about a tablespoon olive oil in a large skillet over medium heat. Add gnocchi and cook, stirring often until the gnocchi plumps and starts to brown (5-7 min.). Transfer the gnocchi to a bowl.
2.) Add another tablespoon olive oil to your skillet. Add the minced onion and cook over medium heat for a couple minutes. Stir in minced garlic and water. Cover and cook until the onion is soft (4-6 min.). Add Spinach and cook, stirring until the spinach starts to wilt (1-2 min.) Stir in the tomatoes and beans and bring to a simmer. Pour the gnocchi back into the skillet and stir. Top the mixture with cheese and cover until the cheese melts.
I love this recipe because it uses simple ingredients found in your pantry. Cannelini beans are delicious and provide a great source of protein and fiber. Spinach is high in phytonutrients, vitamin C, B2. B6, E, zinc, etc. etc. etc. (seriously, it is one of the most nutrient dense foods you can get!). Fresh garlic also provides antioxidants and can reduce high cholesterol levels (not to mention it keeps away any bad vampires... hopefully not Edward though ;-)
Ryan and I enjoyed this meal with a bottle of a chianti I got at a little store up the street. The wine really pulled the ingredients together and brought out the true Italian feel to the meal.
Happy Eating!
Tuesday, September 14, 2010
Wrap it up!
Do you find that you love salads but get sick of eating them all the time? An easy solution to this is to wrap them up! One of my favorite classic salads is a caesar and adding portabella's makes them delicious and filling. Mushrooms make an excellent substitution in meatless meals because of their wonderful texture and earthy flavor.
The two recipes listed below are a regular combination on our dinner menu. They are easy, inexpensive, healthy and delicious!
Portabella caesar wraps
- 3-4 large portabella mushroom caps
- balsamic vinegar
- olive oil
- caesar dressing
- parmesan cheese
- sliced black olives (optional, but I LOVE em' ;-)
- romaine lettuce
- tortilla wraps (TIP: use spinach or sun-dried tomato wraps to make it more exciting)
- croutons (optional)
Begin by marinating the mushrooms in a little balsamic vinegar and olive oil for at least 15 minutes. Next Grill the mushrooms for about 10-15 minutes (you can also heat the mushrooms in a pan if grilling is not an option, but I think they taste better fresh off the grill). Slice the mushrooms and have everyone make their own wraps by layering lettuce, mushrooms, olives, croutons, cheese and dressing. YUM!
I really like to serve these wraps with a side of carrot soup. For some reason, these two recipes really complement each other and I guarantee you'll be surprised at how full you are after eating them.
Carrot Soup
- about 3/4 lb. roughly chopped carrots
- 1 medium onion, chopped
- 1 clove garlic, smashed
- about 1/4 cup white wine
- 1 1/2 cups vegetable stock
- olive oil
- oregano
- salt & pepper
Saute the carrots and onions in a little olive oil and sweat until they soften. Add garlic and oregano and cook until fragrant. Raise the heat and deglaze the pan with the white wine. Add the stock and water and bring to a boil. Cook until the carrots are very tender. Allow the mixture to cool, then process in a blender or food processor until smooth. (Note: you may need to add additional water at the end to reach desired consistency)
Pour mixture back into pot, add salt & pepper to taste and heat through. Serve with additional oregano for garnish.
It's usually better to start the soup before the wraps because the wraps are so quick to make. The mushrooms will provide fiber and selenium while carrots give you a healthy dose of beta-carotene. Both are readily available and inexpensive!
Happy Eating!
The two recipes listed below are a regular combination on our dinner menu. They are easy, inexpensive, healthy and delicious!
Portabella caesar wraps
- 3-4 large portabella mushroom caps
- balsamic vinegar
- olive oil
- caesar dressing
- parmesan cheese
- sliced black olives (optional, but I LOVE em' ;-)
- romaine lettuce
- tortilla wraps (TIP: use spinach or sun-dried tomato wraps to make it more exciting)
- croutons (optional)
Begin by marinating the mushrooms in a little balsamic vinegar and olive oil for at least 15 minutes. Next Grill the mushrooms for about 10-15 minutes (you can also heat the mushrooms in a pan if grilling is not an option, but I think they taste better fresh off the grill). Slice the mushrooms and have everyone make their own wraps by layering lettuce, mushrooms, olives, croutons, cheese and dressing. YUM!
I really like to serve these wraps with a side of carrot soup. For some reason, these two recipes really complement each other and I guarantee you'll be surprised at how full you are after eating them.
Carrot Soup
- about 3/4 lb. roughly chopped carrots
- 1 medium onion, chopped
- 1 clove garlic, smashed
- about 1/4 cup white wine
- 1 1/2 cups vegetable stock
- olive oil
- oregano
- salt & pepper
Saute the carrots and onions in a little olive oil and sweat until they soften. Add garlic and oregano and cook until fragrant. Raise the heat and deglaze the pan with the white wine. Add the stock and water and bring to a boil. Cook until the carrots are very tender. Allow the mixture to cool, then process in a blender or food processor until smooth. (Note: you may need to add additional water at the end to reach desired consistency)
Pour mixture back into pot, add salt & pepper to taste and heat through. Serve with additional oregano for garnish.
It's usually better to start the soup before the wraps because the wraps are so quick to make. The mushrooms will provide fiber and selenium while carrots give you a healthy dose of beta-carotene. Both are readily available and inexpensive!
Happy Eating!
Monday, September 13, 2010
For the love of Pizza!
I love pizza. No seriously, I love it. It is my second favorite food (a close second to sushi). One of the greatest things about pizza is that the possibilities are endless! You can put anything on that flaky, crusty dough and it almost always comes out tasting delicious!
My husband and I are huge fans of pesto pizza's. At least once or twice a month we smear pesto all over pizza dough and layer on whatever vegetables and toppings we have on hand. Another great plus about pizza? So inexpensive to make!
One challenge you you will face when it comes to pizza is making one that is not only tasty, but healthy. I like to use a whole grain crust (when possible) and load up on vitamin rich veggies. Goat cheese is also a healthier alternative to ooey gooey mozzarella. I have listed below our two favorite pizza combination's that are nutritious and so good!
Spinach, mushroom and mozzarella
I start with whole grain pizza dough (when I can find it), organic tomato sauce, a box of frozen spinach, button mushrooms and the freshest mozzarella I can find. Spinach is one of the most nutrient dense foods you can eat. It is loaded with vitamins K, A & C, manganese, folate, iron, calcium, potassium and many, many other good things. Mushrooms have a great texture, are low in calories, high in potassium and have a large amount of fiber for their size. Tomato sauce also provides a low calorie ingredient with plenty of lycopene.
Green Pizza
Again, start with your choice store bought pizza dough and top with a layer of pesto, arugula, broccoli and goat cheese. Pesto is a good choice because basil and pine nuts offer a ton of low calorie flavor and olive oil is full of essential healthy fats. Peppery arugula has many cancer preventing properties and like most leafy greens, is an excellent source of several important vitamins. Broccoli has been called a "superfood" because of the high nutrient content. Most notably, its very high content of vitamin C. Goat cheese not only offers a delightfully tangy alternative to mozzarella, but this easy to digest cheese is lower in calories and fat than cow's milk cheese.
So the next time you think about picking up the phone and calling papa johns, try one of these pizza's instead. They are about a quarter of the cost and much more nutritionally balanced.
Happy Eating!
My husband and I are huge fans of pesto pizza's. At least once or twice a month we smear pesto all over pizza dough and layer on whatever vegetables and toppings we have on hand. Another great plus about pizza? So inexpensive to make!
One challenge you you will face when it comes to pizza is making one that is not only tasty, but healthy. I like to use a whole grain crust (when possible) and load up on vitamin rich veggies. Goat cheese is also a healthier alternative to ooey gooey mozzarella. I have listed below our two favorite pizza combination's that are nutritious and so good!
Spinach, mushroom and mozzarella
I start with whole grain pizza dough (when I can find it), organic tomato sauce, a box of frozen spinach, button mushrooms and the freshest mozzarella I can find. Spinach is one of the most nutrient dense foods you can eat. It is loaded with vitamins K, A & C, manganese, folate, iron, calcium, potassium and many, many other good things. Mushrooms have a great texture, are low in calories, high in potassium and have a large amount of fiber for their size. Tomato sauce also provides a low calorie ingredient with plenty of lycopene.
Green Pizza
Again, start with your choice store bought pizza dough and top with a layer of pesto, arugula, broccoli and goat cheese. Pesto is a good choice because basil and pine nuts offer a ton of low calorie flavor and olive oil is full of essential healthy fats. Peppery arugula has many cancer preventing properties and like most leafy greens, is an excellent source of several important vitamins. Broccoli has been called a "superfood" because of the high nutrient content. Most notably, its very high content of vitamin C. Goat cheese not only offers a delightfully tangy alternative to mozzarella, but this easy to digest cheese is lower in calories and fat than cow's milk cheese.
So the next time you think about picking up the phone and calling papa johns, try one of these pizza's instead. They are about a quarter of the cost and much more nutritionally balanced.
Happy Eating!
Flexi-what?
Have you ever considered becoming vegetarian but can't bear the thought of never eating bacon again? Do you want to eat healthier without sacrificing taste? I answered yes to both of these questions and started cooking meat less often. I started making more vegetarian meals for the health benefits, but I also knew I would never be able to turn down a perfectly seared, pink and juicy, filet mignon from time to time. Turns out other people thought this "meat-less" diet was a good idea too and created the term "flexitarian".
"flexitarian" is a combination of the words "flexible" and "vegetarian". It basically means eating less meat and eating more plant based foods. A flexitarian diet tends to be lower in calories and saturated fats, lower in cost and better for mother earth. Most Americans have the wrong idea about what our diets should be. You don’t need to eat that much, you don’t really need that much protein and carbs are not all bad!
My blog is all about eating a healthy flexitarian diet. I plan to share a wide variety of recipes on this blog, some with meat others without. I can assure you all my recipes will be tasty, inexpensive and easy. (I love to cook but who has time to spend all night in the kitchen!) I focus a lot on the cost of my recipes. With a little planning it’s really not difficult to make delicious meals that won’t break the bank.
What you won’t find in my blog is a lot of tofu recipes or other “fake meats”. You also won’t find a ton of exact measurements in the recipes I will share. I don’t have time to measure every ingredient so I like to eye-ball it and taste my way through cooking until I get it right. (It makes it more fun and creative anyway!)
What you will find in my blog is a collection of recipes I’ve gathered from friends, family, cookbooks, and magazines (and some things I just made up!). I hope you will also find inspiration to try new things and come up with your own creations.
So whether you’re an omnivore, carnivore or herbivore I’ve got a recipe for you. Food is the fuel that runs our bodies but that doesn’t mean it can’t taste good too!
Happy Eating!
"flexitarian" is a combination of the words "flexible" and "vegetarian". It basically means eating less meat and eating more plant based foods. A flexitarian diet tends to be lower in calories and saturated fats, lower in cost and better for mother earth. Most Americans have the wrong idea about what our diets should be. You don’t need to eat that much, you don’t really need that much protein and carbs are not all bad!
My blog is all about eating a healthy flexitarian diet. I plan to share a wide variety of recipes on this blog, some with meat others without. I can assure you all my recipes will be tasty, inexpensive and easy. (I love to cook but who has time to spend all night in the kitchen!) I focus a lot on the cost of my recipes. With a little planning it’s really not difficult to make delicious meals that won’t break the bank.
What you won’t find in my blog is a lot of tofu recipes or other “fake meats”. You also won’t find a ton of exact measurements in the recipes I will share. I don’t have time to measure every ingredient so I like to eye-ball it and taste my way through cooking until I get it right. (It makes it more fun and creative anyway!)
What you will find in my blog is a collection of recipes I’ve gathered from friends, family, cookbooks, and magazines (and some things I just made up!). I hope you will also find inspiration to try new things and come up with your own creations.
So whether you’re an omnivore, carnivore or herbivore I’ve got a recipe for you. Food is the fuel that runs our bodies but that doesn’t mean it can’t taste good too!
Happy Eating!
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