Lunch/Dinner – Page 4

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January 11, 2016

Winter Brussels Sprout Salad

It seems like brussels sprouts get a bad reputation as the Most Hated Veggie. I think this hatred starts for most in childhood, perhaps from a tragic home-cooked dinner gone wrong. Does the thought of bitter, rubbery steamed brussels sprouts bring back bad memories? Yep, maybe it was the brussels sprouts on your plate that stood as the only obstacle between you and dessert. Brutal. I’m so sorry if this type of experience caused you to take an oath against the little sprout forever. Hopefully today’s post will change that.

I never hated these green orbs, so maybe that’s why I feel especially passionate about making sure everyone knows how truly awesome they can be. Just as you would imagine with any green or cruciferous veggie, brussels sprouts are a nutritional powerhouse. They are full of vitamin K, vitamin A, vitamin C, folate, and potassium. Not to mention, brussels sprouts contain antioxidants including zea-xanthin, lutein, isothiocyanates, quercetin, and many more. These anti-oxidants work to protect against cancer and neutralize free radicals. Brussels sprouts also contain a sulfur-containing compound ( sulfur is the reason behind the pretty unmistakable smell that comes with the cruciferous veggie territory) called D3T for short. Feeling science-y? D3T is short for 3H-1,2-dithiole-3-thione. Anyone else having flashback to organic chemistry? Anyway, D3T and other sulfur-containing compounds in brussels sprouts support the body’s detoxification systems. Kind of must-have after the holidays, right? Say no to the juice cleanse and just eat this salad, please!

This salad is so full of contrasting textures, which is definitely one of the many reasons this salad is a star. You get the slight tender-yet-firm bite of the brussels sprouts, the al dente chew of the farro, the juicy burst of the pomegranate seeds, and of course, the creamy smoothness of the goat cheese. If you are in “detox-mode”, or you just don’t do dairy, feel free to omit the goat cheese. This salad is great as a side dish for dinner, or an filling entree for lunch. Some rosemary chicken would be bomb with this to add an extra boost of protein.

Winter Brussels Sprout Salad

Serves 4-6

Ingredients:

1 1/2 pounds Brussels sprouts, sliced in half
1 TBS oil ( I used avocado oil)
1 fennel bulb, sliced thin
1 cup cooked farro
2/3 cup pomegranate seeds
3 oz goat cheese
salt, pepper, to taste

For the Dressing: I keep it really easy. Typically when I make dressings, I don’t really measure the ingredients. I just eyeball it and go by taste. If it’s too tangy, add a bit more oil. If it’s too sweet, try more vinegar. Play with it and you will come up with your favorite “formulas”. There is a pretty standard rule to play by: acid to oil ratio of 1:2. Other than that, anything goes!

1 part balsamic vinegar
2 parts olive oil
1 TBS mustard
1 tsp maple syrup

Directions:

Preheat oven to 400 degrees. On a baking sheet, place brussels sprouts and fennel in an even layer. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30- 40 minutes.
Make dressing while you wait for the veggies to roast. Simply add all ingredients to a bowl, starting with the vinegar, and whisk away!
When brussels sprouts and fennel are done roasting, place them in a large bowl. Add the farro, goat cheese, and pomegranate seeds, then toss it all together. Add the dressing, and toss once more. Bon Appetit!
As a note, it’s okay to add the dressing even if you are making the salad in advance. This is one of those recipes that can stay in the fridge to “marinate”. The flavors get even better the next day!

I’m not psychic, but I feel like brussels sprouts might have their “kale moment” in 2016. They started popping up as sweet and savory side dishes at trendy restaurants from New York to Los Angeles in 2015, but I think they might just reach mainstream popularity and get their much deserved 15 minutes of fame. Let me know in the comments- are you a brussels sprout lover or hater? Try this recipe, and I have a feeling you will fall into the former category. Have a fabulous week!

XO,

Alexandra

November 21, 2015

Pumpkin Lentil Curry

Thanksgiving is on the horizon, and if you are scrambling to find a dish to bring to the family/friend gathering, don’t fret! This pumpkin lentil curry is calling your name if you are a bit adventurous and willing to branch out to something a little more unconventional for the food festivities. (If you’re a purist, no worries, I totally get that Thanksgiving camp, too). Regardless of where you stand with regards to the appropriate spread for this holiday, you need to whip up this curry at least once this winter. Not only is it easy to make (just add all the ingredients to one pot,and simmer away) but it’s creamy and warm, and tricks you into feeling like you are diving into a big bowl of comfort food.

Unlike typical comfort food, though, this curry is oh so good for you. Eat up to nourish yourself from the inside out! I wouldn’t even blame you if you wanted an extra helping. The curry gets its creamy factor from pumpkin puree. Pumpkin is one popular squash during this time of year, and for good reason. It’s is a great source of vitamin A, which is an essential nutrient for healthy skin, eyes, and tissue repair. I can’t say that there are any health benefits if you get your serving of pumpkin in latte or cupcake form, so try to go for the real thing :).

The other key player in this curry is the mighty lentil! Lentils not only bump up the fiber and protein in this dish (keeping you fuller, longer), but they also add significant amounts of iron, folate, phosphorus, magnesium, and zinc!! Lentils have you covered with everything from bone health, to boosting immunity and aiding in DNA synthesis/repair. Now that’s a super food. Let’s get cooking!!

Pumpkin Lentil Curry

Serves 4

Ingredients:

2 cups pumpkin puree
1 cup lentils, rinsed
1 medium red bell pepper, diced
1/2 medium yellow onion, diced
2 cups spinach
2 1/3 cups bone broth or vegetable stock
1 Tbs coconut oil
1/3 cup coconut milk (the thicker, culinary kind, not the kind you put in your cereal)
1 tsp curry powder
salt, to taste
cilantro, for garnish
pumpkin seeds, for garnish

Directions:

Add onions and bell pepper to a large pot with the coconut oil. Cook until onions translucent, about 7 minutes.
Add bone broth to the pot, and bring to a boil. Add lentils, reducing to a simmer, and cook for 20-30 minutes until lentils are tender.
Add pumpkin puree, curry powder, and coconut milk to the pot. Simmer 10 more minutes so that all the flavors incorporate. Salt to taste.
At the last minute before serving, stir spinach into the pot, just to wilt the leaves. Serve nice and hot!
Garnish with pumpkin seeds and cilantro. Enjoy!

Tell me, are you a Thanksgiving purist, or do you like things with a twist? Also, what is your fave Thanksgiving dish? For me, it’s the stuffing, hands down. On another note, do you call it stuffing or dressing? I just never understood the “dressing” thing. Dressing is what you drizzle on salad, and it certainly doesn’t have bread as it’s staple ingredient.

One more thing- if you are looking for ways to prevent over-eating / over-indulging on Thanksgiving, check out this oldie but goodie post.

From me to you, have a wonderful Thanksgiving. I am soooo thankful to those of you who take the time to read my blog and join the discussion in the comments!! I wouldn’t be here without you!

XO, Alexandra

August 21, 2015

Veggie “Pasta” with Fresh Ricotta

Cheese lovers, rejoice! Today’s post is all about making cheese, and a recipe to go with it- aka a quick veggie “pasta” dish, perfect for weeknights when you are pressed for time. Williams Sonoma has a cheese tasting kit that comes with everything you need to make four delicious cheeses (except the milk, of course). The kit makes it totally simple to get all DIY in the kitchen. The process only takes an hour, and the end result is fresh and can impress any dinner guests. For this particular cheese-making session, I decided to go for whipping up a Ricotta. I also decided to use goat’s milk. A lot of people find that goat’s milk is easier on their digestive system, because it contains less lactose than cows milk. Plus, I love the tangy flavor of goat’s milk.

The instructions with the kit were easy to understand ( even for those who have minimal culinary skills), and I love that you are able to customize the cheese with any herbs or flavorings that you like. Get creative! Rosemary and oregano would be killer in this ricotta. Just be sure to watch the milk carefully on the stove, since the window for the proper cheese-making temperature is not a far step from milk-scalding temperature. I watched that little cheese thermometer that came with the kit this.close. Can you blame a girl for wanting to make perfect cheese???

Once the milk reaches proper temperature, in goes the citric acid (to form the curds). This is where the magic happens. Before you know it, the curds separate from the whey. *Insert happy dance here* Stir very gently, so as not to break up the curds you worked so hard to form, and pour the lovely curds into the cheesecloth. Tip: save the whey for using in smoothies for a boost of protein! Freezing it in ice cube trays makes blending up cold, creamy smoothies that much easier. Once the curds look as ricotta-esque as they do below, add in cheese salt-a little goes a long way! You can eat your ricotta just like that, which is totally heavenly, or you can stick it in the fridge to set up and chill, which is also heavenly. You can’t go wrong with the cheese, people!In keeping with the cheese theme, if you asked me what one of my favorite savory indulgences is, without a doubt one would be cheese. Real cheese, though. Not in a can. Not nacho cheese. Not Kraft cheese. Anyone else a cheese lover/snob like me? #sorrynotsorry. It’s a no brainer that cheese and pasta go together, and I can’t think of a better way to use up the fresh goat’s milk ricotta than dolloping it it over Veggie “Pasta”. I’m a big fan of making spiralized veggie noodles. Not only are veggie noodles lighter than regular pasta, but whipping up spiralized noodles is a great way to fit more veggies on your plate. This recipe comes together quickly, so it has become a go-to on those days when I just don’t have time.

Veggie Pasta with Fresh Ricotta

Serves 4

Ingredients:

4 medium zucchini
4 cups of spinach
1 cup sliced shiitake mushrooms
1 cup of your favorite pasta sauce (homemade, or store-bought, whichever is on hand)
ricotta cheese (highly recommend making cheese yourself at least once in your life!)
salt and pepper, to taste
oil, for misting pan

Directions:

Spiralize the zucchini. If you do not have a spiralizer, you can julienne the zukes or use a veggie peeler to made wide noodles.
In a pan, sauté mushrooms over medium-high heat until tender and they begin to release their juices. Add the zucchini, and cook for 5-7 minutes, stirring occasionally.
In a separate pan, cook spinach until wilted.
Add tomato sauce, salt, and pepper to the pan with the zucchini noodles, and cook until heated through.
Plate the “pasta”, and top with wilted spinach and a dollop of ricotta. Bon Appetit!

Tell me- are there any other cheese-obsessed foodies out there? Have you ever tried making your own cheese? What is your absolute favorite cheese? For me any creamy cheese with truffle in it is #theultimate. Sinful? Maybe. But what is life without a treat from time to time? 🙂

XO,

Alexandra

July 18, 2015

Farmer’s Market Finds+What to Make With Squash Blossoms

One of the best ways to get the freshest local and seasonal foods is to hit up the Farmer’s Market. If you have access to a Farmer’s Market near you, you are so lucky!! Here in SoCal, we are very fortunate to have Farmer’s Markets all year long, and pretty much every day of the week! But for those of you who may only have the Farmer’ Market during certain times of the year, or are new to navigating the outdoor market, I have some tips to help you make the most of the Market and make sure you go home with bags full of goodies and a smile on your face!

The finds of the day: strawberries, squash blossoms, and cherry tomatoes

1. Do the Market Crawl: The very first thing I do when I get to the market is walk the entire market before I buy anything. The goal of making one’s way around the market without shelling out any cash is to help you get the most bang for your buck! Scope out which stands have the goods and produce you like, and keep the price in mind. As you walk through the market, you may find better looking and/or less expensive produce of the same kind at another stand. Case in point: I had my eye on a pint of strawberries. One stand had a pint for five dollars, but another stand not too far away was selling some gorgeous berries for only three dollars a pint. #bargainhunter

*One exception to the price rule: Do not pay less money for a product that is less than satisfactory in appearance or flavor. If lettuce looks wilted or the apples taste bland, spending a few more dollars for a better product will result in a beautiful, more flavorful end result, aka, what ends up on your plate.

The prettiest flowers come from the Farmer’s Market

2. Tag-team with a friend: If you go to the market with a friend, it can be a major cost reduction for you both. Yes those giant flats of blueberries look incredible, but there is no way you could finish them off before they start to go bad. (unless you freeze them for smoothies). If you and a friend split the cost and the actual goodies, you can both leave the market knowing that the food you bought (and the money you spent on it) won’t end up going to waste because you couldn’t use it all in time.

3. Go with an open mind: I am a firm believer of sticking to a list (it keeps you focused and helps you resist temptations from things you don’t really need), but I also like to shop with an open mind. Whenever I shop, I always make a little challenge with myself to get something that I am not used to cooking or that I haven’t had before. You never know what you will find-perhaps a new favorite food! This technique really stretches you to be more adventurous in the kitchen. On this particular shopping trip, my “challenge” food was squash blossoms. I looooooove squash blossoms, but I have only had them at restaurants or served stuffed with cheese. So delicious and decadent, but I was thinking up ways to serve up squash blossoms on the lighter side, which brings me to the recipe…

Pasta with Sautéed Squash Blossoms and Zucchini!!! This is a total Farmer’s Market recipe. I used up the squash blossoms, (which were conveniently still attached to the squash used in the recipe), and I also used the cherry tomatoes I found freshly picked at the market. This recipe is quite simple and is perfect for a summer pasta dish, served hot or cold, which makes it ideal for picnics and dining al fresco!

Serves 4

Ingredients:

1, 9 oz package of fresh pasta- I love using fresh pasta! Once you go fresh, you don’t go back! 🙂 The texture is absolutely divine. Of course, a package of dried pasta will taste great, too.
1 pint cherry tomatoes
12 squash blossoms with squash attached- if squash blossoms are not attached to the squash, 3 medium zucchini will work perfectly
1/8 tsp pepper
oil, for misting the pan
pesto, for serving
parmesan cheese, for serving

Directions:

Follow package instructions for making pasta. While water is boiling, put a large pan over medium-high heat. Mist pan with oil.
Add cherry tomatoes to the pan. Roughly julienne the squash blossoms and slice the zucchini into ribbons. Add zucchini to the pan, stirring occasionally. Cook until tomatoes have burst and zucchini soften, about 10 minutes. Season with pepper. Add squash blossoms and cooked pasta to the pan, stirring just enough to coat the pasta and wilt the blossoms.
To serve, add a dollop of pesto to each plate of pasta, and grate parmesan over the top of the dish.

Tell me- what are your favorite finds at the Farmer’s Market? Let me know if you have any tips for navigating the market, too! Have an amazing weekend, and check out the Farmer’s Market!

Xo,

Alexandra

June 23, 2015

Avo All Day

I have a confession. I am addicted to avocado. I need to enjoy it at least 3 times a week, or I feel like there is a spot in my stomach that is longing for something more. One of the simplest, most versatile ways to whip up an avocado meal/snack is avocado toast. It seems to have taken the world by storm, as it has popped up all over the blogosphere and instagram as the trendiest thing to eat. I’m just happy that the trendiest thing to eat is actually super nutritious, too!

As the saying goes, an avocado a day keeps the cardiologist away. Or that’s how the saying should go, anyway. Research shows that consuming avocado helps to lower LDL cholesterol and helps maintain or increase HDL (good) cholesterol. Avocado consumption will keep your heart happy and healthy. Gone are the days where eating certain fats needs to be feared or avoided. Avocado contains heart-healthy monounsaturated and polyunsaturated fats and fiber that can aid in weight management, since they help to keep you full and satisfied for longer. Not to mention, avocado contains antioxidants and vitamins that keep your skin gorgeous and youthful. Who doesn’t want that?!

Don’t worry- if avo toast isn’t your thing, avocado adds an amazing creaminess to smoothies, and is the perfect mayo substitute in sandwiches, and it’s incredible tossed into salads. Guac is always a good standby, but watch the portions. Its way too easy to eat your weight it guacamole. Now back to the recipe of the day: Avocado Toast!!!!

I feel silly even calling this a recipe. Making avocado toast is a totally based on personal preference. Make it spicy, smoky, zesty, sweet- whatever! To bump up the nutrition and fiber, I prefer using sprouted Ezekiel 7-grain muffins rather than run-of-the-mill bread. Of course, it is always best to look for a 100-percent whole grain option. Bonus points if you can get your hands on a product that is low in sodium, since bread products can be a sneaky hiding spot for sodium to turn up.

Easy Avocado Toast: Serves 1 as a meal or 2 as a snack

Ingredients:

1 medium Hass avocado
toasty bread of choice
topping options pictured: a dash of cumin, pepper, turmeric, chili powder (my fave!!!), and a tiny sprinkle of sea salt- FYI truffle salt takes it over the top (a little goes a long way)
edible flowers, if you are feeling gourmet 🙂

Directions:

I told you this was easy: spread the avo on the toast, pour on the toppings to your hearts content (except the salt, since too much salt can cause bloating, and a slew of other health problems), and enjoy!!!

As always, let me know how you love to eat avocado. I’m always looking for recipe inspiration! Lately I have been obsessed with making chocolate avocado pudding. It is so delicious, I might have to do a post about it in the near future. Happy Summer!

XO,

Alexandra

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