Goat Cheese and Greens' Stuffed Chicken

I'm a huge fan of stuffed chickens breasts! Between Chicken Kiev, Chicken Cordon Bleu, Broccoli and Cheddar Chicken, and any possible combination that includes cheese, I love them. Now that I'm cutting back on gluten, the only problem is the crust - finding that perfect substitute that satisfies an alternate to breadcrumbs. The solution? Cornflakes. My grandmother used to bread her country-style drumsticks with cornflakes, and I grew up thinking that it was the norm. In addition, another alternative to breadcrumbs is potato flakes (i.e., instant mashed potatoes). I prefer cornflakes (the organic ones) because they're lower in sodium and processed junk, and have a much more satisfying crunch. Enjoy!

Ingredients:

4 chicken breasts, boneless and skinless
1 cup goat cheese, softened
1 cup spinach, whole leaves
1/2 cup basil, whole leaves
1 egg, beaten
2 cups cornflakes, ground (I've used a plastic bag and a hammer many times)
1 tbsp basil, dried
1 tbsp garlic powder
1 tbsp black pepper, cracked
Several toothpicks

Method:

1) Preheat oven to 350F. Prepare chicken breasts by gently beating them with a mallet to approximately 1/4'' thick.
2) Put 1/4 of spinach leaves and 1/4 of basil leaves on the surface of each chicken breast, and place 1/4 of goat cheese on top of the greens.
3) Gently begin to roll the chicken, folding in the edges, and securing all creases with toothpicks.
4) Once each breast is secured, transfer to bowl with beaten egg, coating thoroughly. Transfer egged chicken breasts to bowl with ground cornflakes and generously coat with crumbs.
5) Transfer chicken breasts to baking dish, and top with freshly cracked pepper, basil, and garlic powder.
6) Bake chicken breasts until juices run clear (approximately 20-30 minutes).
7) Remove chicken from oven, and let stand for 10 minutes. Remove toothpicks gently and serve!

Bleu Cheese Crusted Filet Mignon

Adapted from one of my favorite Canadian restaurants, this is in my top three favorite meals of all-time. It. is. AMAZING. I don't eat a lot of red meat in my every day diet, but when I do, it comes in the form of plump filet mignon steaks wrapped in hickory-smoked bacon. There is something about pairing Bleu cheese with beef that is simply delectable. I also included a recipe for a nice red wine au jus that takes this recipe over the edge. Beware: having this recipe is slightly dangerous! I recommend serving with grilled asparagus, garlic mashed potatoes, and a very generous glass of a full-bodied spicy red wine.

Red Wine Au Jus 

Ingredients:

1 tbsp butter

1/2 cup white onion, minced

3 cloves garlic, minced

1 tsp fresh thyme, finely chopped

3/4 cup low-sodium beef broth

1/2 cup port wine

Method:

1) Melt butter in a skillet over medium heat. Add onion, minced garlic and thyme. Cook, stirring frequently until onion is tender.

2) Stir in beef broth and port wine. Bring to a boil, and cook until mixture has reduced to approximately 1/2 cup. Set aside.

Filet Mignon

Ingredients: 

4 8-oz filet mignon steaks
4 pieces hickory smoked bacon (optional)

1 cup Bleu cheese, crumbled

1/4 cup bread crumbs (crushed cornflakes work too!) 

1 head garlic, roasted

1 tbsp olive oil

Method:

1) Preheat oven to 350F. Chop top of garlic head off (leaving peal on), drizzle with olive oil, sprinkle with salt and pepper, wrap in tinfoil, and bake for 30 minutes.

2) Wrap steaks with one strip of bacon, using a toothpick to secure. Heat oil in a cast-iron skillet over high heat, and sear steaks quickly until brown, then transfer entire pan to the oven.

3) Roast steaks in the oven for about 15 minutes for medium rare (internal temperature of 145F). Remove from oven and place on baking sheet.

4) In a small bowl, combine bread crumbs and Bleu cheese, top each steak with a thick layer of this mixture.

5) Preheat the oven's broiler, and broil steaks until cheese topping is browned and bubbling (approximately 3-4 minutes). Remove from oven, and let stand for 15 minutes.

6) Remove roasted garlic from oven, and gently fork out the cloves from the skin. 

7) Top steaks with 4-5 cloves of roasted garlic and serve with warm red wine au jus.

Chicken Tikka Masala

I'm stealing this recipe from my husband, because it needs to be shared! Tikka Masala is hands-down my favorite component to any Indian meal (well, throw in some vegetarian samosas too). We both love our food extra spicy, so feel free to tone down the use of jalapenos and cayenne pepper if you can't tolerate the heat. This meal is a little time consuming, but well worth the effort. The creamy, cinnamony, spicy goodness pairs perfectly with chicken, but could be done with anything - eggplant, tofu, beef, lamb, paneer-style cheese etc. Serve with brown Basmati rice to soak up the extra sauce, and throw in some veggies (of course!).

Ingredients:

1 cup yogurt, nonfat (Greek is perfect!)
2 tsp cumin, ground
1 tsp cinnamon, ground
4 tsp cayenne pepper, ground
2 tsp fresh black pepper, cracked
2 tsp paprika
1 tbsp fresh ginger, minced
2-4 tsp salt (preference)
2 cloves garlic, minced
2 jalapeno peppers, finely chopped
 3 chicken breasts, boneless and skinless, cut into bite-sized pieces
1 tbsp butter
1 8-oz can tomato sauce
1 cup heavy cream
1/4 cup fresh cilantro, chopped
4 long skewers

Method:

1) In a large bowl, combine yogurt, lemon juice, 2 tsp cumin (save 2 tsp for later), cayenne pepper, black pepper, and salt.
2) Stir in chicken, cover, and refrigerate for at least 1 hour (the longer you let it marinade the better - overnight is ideal).
3) Once chicken has marinated, preheat a grill or broiler to high heat. Lightly oil the grill grate, and thread chicken onto skewers, discarding of remaining marinade.
4) Grill until juices run clear, about 5 minutes on each side.
5) In a large skillet on medium heat, melt butter, add garlic and jalapenos and saute for 1 minute. 
6) Season with remaining cumin and paprika, and gently stir in tomato sauce and cream. Reduce heat to low, and simmer until sauce thickens (approximately 20 minutes).
7) Add grilled chicken and simmer for additional 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Vegetarian Fettucine Alfredo

Okay, I know what you're thinking - there is NOTHING healthy about Fettucini Alfredo. You're right. But, when you add vegetables, use brown-rice noodles, and make the sauce gluten-free from scratch you can feel slightly better about this indulgent comfort food. My philosophy: I don't think anyone should restrict themselves from any food - be it fattening, full of carbohydrates, all sugar, or a stick of butter. With that being said, I do think that the foods we put into our bodies should be whole, not processed, and homemade. Everything in moderation, including moderation. Throw in some cardio too. Bon appetit!

Ingredients:

2 tbsp unsalted butter
1 cup heavy whipping cream
1 cup half and half cream
4 cloves garlic, minced
2 tbsp black pepper, cracked
2 tbsp salt, cracked
1 cup Parmesan cheese, grated
1 pound fettucini-stlye brown rice pasta (or regular fettucini)
3 carrots, chopped into rounds
2 cups green beans, chopped into thirds
2 cups spinach, finely chopped
1 cup fresh peas, raw

Method:

1) In a sauce pan on medium heat, melt butter and add salt, pepper and minced garlic. Saute for approximately 5 minutes, until garlic begins to brown.
2) Add heavy cream and half and half, stirring gently. Reduce heat to low, add Parmesan cheese, and let simmer for 10 minutes, stirring every few minutes. Add finely chopped spinach to sauce.
3) Steam carrots, green beans, and peas in a covered pan with 2'' water until desired texture. Strain off excess water.
4) Cook pasta according to package directions. Strain, place back in original pot, and drizzle with 1 tsp olive oil to prevent sticking.
5) Serve pasta with generous serving of steamed vegetables, pouring Alfredo sauce over top, and adding additional cheese. Always add additional cheese. Always!

Thai Green Curry

There is something about the combination of coconut milk and lemon grass that is just ridiculous. A long-time lover of Thai food, I was tempted to experiment with a curry dish, having only made noodle-based dishes in the past. In this recipe, I use low-fat coconut milk - the consistency for this dish is meant to be on the runny side, but if you prefer it to be thicker, I recommend using coconut cream. Also, I tend to over do things with vegetables (why not add more vegetables to any dish?!), so feel free to modify which vegetables you use.

Green Paste 

Ingredients:

4 tbsp lemongrass, chopped
4-5 cloves garlic
1-3 green chilies (jalapeno or serrano) 
1 shallot, chopped
1 tsp ginger, grated
1/2 cup fresh coriander (cilantro) leaves & stems, coarsely chopped
1/2 cup fresh basil
1/2 tsp coriander, ground
1/2 tsp cumin, ground
1/2 tsp white pepper, ground
3 tbsp fish sauce (*soy sauce works well too)
2 tbsp fresh lime juice
1 tsp raw sugar

Method:

1) Combine all ingredients into a food processor (or blender) until finely pureed. Ta-da! If you do not have a food processor (get one!), you can still make this dish, it just requires a lot of manual chopping. A mortar and pestle could help with grinding as well.

Curry

Ingredients:

1 can low-fat coconut milk
2 breasts chicken, boneless and skinless, chopped into 2'' chunks
1 cup of broccoli, chopped
1 cup green bell pepper, chopped 1'' chunks
1 cup red bell pepper, chopped 1'' chunks
1 cup snow peas, whole
1 cup spinach, finely chopped
1 cup white onion, chopped 1'' chunks
1 tsp olive oil

Method:

1) On high heat, drizzle olive oil in a Wok (or deep pan) and add green paste until fragrances are released (approximately 2 minutes).
2) Reduce heat to low-medium and add entire can of coconut milk. Add chopped chicken and onion, simmering until chicken is thoroughly cooked (approximately 20 minutes).
3) When chicken is about 5 minutes from being completely cooked, add desired vegetables, turn off heat, and cover Wok with lid. Let vegetables steam for 2-3 minutes (*I prefer my vegetables on the raw-side, steam longer if necessary). 
4) Spoon heaping portions of curry and sauce over brown rice, to make a soup-like consistency. Top with fresh cilantro, and serve!

Arugula, Kalamata, & Heirloom Tomato Bleu "Pizza"

Since the New Year, I have temporarily given up gluten in my diet in preparation for my upcoming wedding. Growing up with my father who was a diagnosed Celiac, we never ate pasta, pizza, bread etc. But, I simply can't do without them anymore! I love my Italian flour-filled delicacies! In an attempt to accommodate my diet, I've been experimenting with gluten-free crusts. This recipes detail a cauliflower-based crust, which when cooked properly, is simply delicious! Feel free to use a regular pizza crust - it's all about the combination of these toppings!

"Pizza" Crust 

Ingredients: 

½ head cauliflower (about 2 cups riced)
1 clove garlic, minced
1 egg, beaten
1 tsp basil, dried
1 tsp oregano, dried
1 cup part-skim mozzarella cheese, shredded
2 tsp cornmeal (for bottom of "crust")

Method:

1) Preheat oven to 400F.

2) Lightly grease a cookie sheet or pizza stone with olive oil.

3) Chop cauliflower into florets and pulse in a food processor until the texture is similar to rice (*you can grate if you do not have a processor).

4) Saute cauliflower on medium heat for approximately 5-10 minutes, or until translucent in appearance.

5) In a bowl, combine cooked cauliflower with garlic, egg, oregano, basil, and mozzarella cheese.

6) Spread dough out evenly to approximately ¼ inch thick.

7) Bake for 25-30 minutes, or until the crust is golden brown, crispy on the edges, and cooked throughout the middle.

8) Remove crust from the oven, and transfer to a flat surface. Sprinkle cornmeal on the used cookie sheet, and re-transfer pizza back on top of cornmeal.

Topping

Ingredients:

1 cup pizza sauce

2 cups fresh arugula, coarsely chopped

1 cup Kalamata olives, pitted and chopped

1 cup Bleu cheese, crumbled

2 cups baby heirloom tomatoes, halved

Method:

1) Spread baked crust with tomato sauce. Arrange tomatoes and olives around the surface of the pizza crust, and add crumbled Bleu cheese.

2) Broil pizza for approximately 5 minutes, or until cheese is melted.

3) Remove from oven and generously add fresh arugula.

4) Let pizza stand for an additional 5 minutes, then serve!

Candied Pecan Baked Brie

This is the epitome of what I consider, my "happy place". Feel free to use which ever cheese you like best, this is a ripened goat's brie. The sweetness of the pecans and the creaminess of the gooey cheese is simply decadent. I recommend using seeded water crackers or even plain whole wheat water crackers so that none of the flavors from the cheese and pecans are competed with. Watch the brie carefully while it's cooking; use a smaller container to bake in so that if (and when) the cheese expands, it won't spread out too thin. 

Ingredients:

1 wheel brie cheese, or similar ripened cheese
1 cup pecans, coarsely chopped
1/2 cup butter
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp vanilla
1 tsp sea salt

Method:

1) Preheat oven to 350F. In a sauce pan on low heat, melt butter and sugar, cinnamon, vanilla and salt. Stir in the pecans and reduce heat.
2) Cook on low heat for 2 minutes. Take off heat and let stand 10 minutes.
3) Arrange brie on small baking dish, and top with buttery pecans.
4) Bake for 10 minutes, watching carefully! It may take less or more time depending on weight of cheese, so don't overcook to the point the brie loses shape and melts completely. 
5) Serve with water crackers, or sesame baguette slices.

Spicy Turkey Bolognese

There is something to be said for a good go-to pasta recipe. I love bolognese sauce, but prefer when it's made with ground turkey or leaner protein alternatives. With big chunks of zucchini and pepper, the sauce is hearty, spicy, and goes well with some freshly grated Parmesan-Romano cheese. I provided a homemade basic marinara sauce (not tomato sauce) recipe below, but when you're cooking on a schedule, a nice store bought sauce is always an option. Simple to make, this is the perfect hearty meal that feels really good to inhale.

Marinara Sauce

Ingredients: 

3 28 oz. cans tomato, crushed (packed without citric acid)
12 cloves garlic, chopped coarsely
2 cups fresh basil, chopped fine 
4 tbsp olive oil
1 tsp sea salt
Fresh black pepper

Method: 

1) On medium heat, saute garlic with olive oil until blond in color (not brown).
2) Once garlic is blond, add crushed tomatoes and bring to a boil, stirring constantly. When boiling, reduce and add salt and fresh pepper.
3) Lower heat, and cook uncovered for 30 minutes, or until the sauce has become creamy (not chunky)
4) Remove sauce from heat and add chopped basil, stirring until thoroughly mixed.

Bolognese Pasta

Ingredients:

1 lb organic turkey, ground
2 cups spinach, chopped
2 cups kale, chopped
2 cups bell peppers, chopped
1 cup cherry tomatoes, chopped
2 bay leaves
4 cloves garlic, coarsely chopped
1 yellow onion, chopped
1/4 cup olive oil
4 cups uncooked whole wheat spaghetti, penne or fusilli
1/2 cup Pecorino-Romano cheese, grated
Fresh black pepper
2 tbsp cayenne pepper

Method:

1) In a sauce on medium heat, saute garlic and olive oil, until garlic is a blond color. Add black pepper, chopped onion and ground turkey.
2) Stirring frequently, cook turkey until barely any pink color left. 
3) Add previously made marinara sauce, cayenne pepper, bay leaves, spinach, kale, bell peppers, and tomatoes and cover. Let simmer for 10-15 minutes, stirring occasionally.
4) Prepare pasta accordingly. Toss cooked pasta lightly in olive oil to prevent sticking.
5) Serve bolognese sauce in heaping portions over cooked pasta, and generously sprinkle with Pecorino-Romano cheese.

Carrot Pineapple Cake with Mascarpone Frosting

Carrot cake has been a long standing favorite of mine, and I think a lot has to do with the  traditional cream cheese frosting. As I've mentioned, I like making my cakes healthier; I use chopped pineapple and apple sauce as an oil substitute, omitting all fat completely...which you can subsequently make up for the in decadently cheesy frosting! Top with fresh pineapple, and chopped candied walnuts or pistachios :)

Carrot Cake

Ingredients:

3 cups fresh carrots, grated

4 eggs

1 cup apple sauce

1 cup pineapple, chopped

1/2 cup white sugar

2 tsp vanilla extract

2 cups whole wheat flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon, ground

Method:

1) Preheat oven to 350F. Lightly grease and flour a 9x13" pan.

2) In a large bowl, beat together eggs, apple sauce, pineapple, sugar and vanilla. Mix in flour, baking soda, baking powder, cinnamon and salt. Stir in carrots and pour into pan.

3) Bake for 40-50 minutes, or until a toothpick comes out clean. Let cake cool for 10 minutes, then transfer onto a wire rack to cool an additional 10 minutes.

4) Frost cake with prepared frosting, top with chopped pineapple and sprinkle with candied walnuts or pistachios.

Mascarpone Cheese Frosting

Ingredients:

1/4 cup butter, softened

1/2 cup mascarpone cheese

1/2 cup cream cheese, softened ounces cream cheese, softened

4 cups confectioners sugar

1 tsp vanilla extract

Method:

1) In a medium bowl, combine butter, cheeses, and vanilla.

2) Beat until mixture is creamy, put aside and chill.

Sage Roasted Squash and Kale

Autumn is by far, my favorite season. Between the crisp freshness of the air, the beautiful warm colors everywhere, and the seasonal comfort foods, fall is truly magical. I'm quite keen on sweet potatoes and squash, and I add kale somehow at almost every meal meal, so this recipe is convenient and practical. I've been wanting to try using sage, and had been intrigued by vegetables roasted in sage browned butter. It's light, tasty, and will impress your guests! Eat as a side to dish to a lean poultry, or eat as a meal in itself- it's that delicious.

Ingredients:

1 butternut squash, peeled and in 1" cubes

3 cups kale, coarsely chopped

1/2 cup pecans, roasted

5 sprigs sage

2 tbsp fresh parsley, finely chopped

1/2 cup butter

1/3 cup olive oil

1/2 cup goat cheese

Fresh ground pepper

Method:

1) In a sauce pan over medium heat, melt butter and add sprigs of sage, parsley and fresh pepper. Reduce to low, and let simmer until light brown, stirring occasionally.

2) Remove sage leaves and discard. Add chopped pecans and kale to the butter and combine thoroughly. Take off heat and set aside.

3) Preheat oven to 350F. Arrange cubed squash in a 9x13 baking dish, drizzle with olive oil and toss gently, coating all squash lightly. 

3) Add sage buttered kale and pecans, tossing gently until squash are coated and mixture is incorporated evenly.

4) Cover with aluminum foil, poking a few air holes, and bake for 30 minutes or until just fork tender.

5) Remove foil, add buttered kale and pecans and mix until combined. Bake uncovered for an additional l5 minutes, or until squash are desired doneness. Top with goat cheese and serve immediately.

Salmon Wellington

Salmon is my preferred protein source. Pastries are my preferred everything-else-to-eat source. This is a variation of Ryan's grandmother's recipe; I wanted to add vegetables and cheese to the filling. You can make pastry dough from scratch, or you can buy sheets of pastry dough from the grocery store. This recipe is such a comfort food; between the buttery flaky pastry crust, the warm goat cheese and white wine sauteed spinach, and the tender salmon, this meal is in a league of it's own. Even better, it's very easy to prep and doesn't require excessive time spent in the kitchen. Serve with a chilled white wine, I've been enjoying Sauvignon Blancs and Chardonnays recently. Enjoy!


Pastry
 
Ingredients:

2 1/2 cups all-purpose flour
1 tsp salt
2 sticks butter, chilled and cut into 1/2-inch cubes
1/3 cup ice water, plus additional 1-4 tbsp ice water

Method:
 

1) Whisk together flour, and salt in a bowl (or pulse in a food processor). 

2) Blend in butter with your fingertips or a pastry blender just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. 

3) Drizzle 1/3 cup ice water over mixture and gently stir with a fork until incorporated. Squeeze a ball of dough; if it doesn't hold together, add more water 1 tablespoon at a time, stirring until just incorporated, then test again.

4) Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, and press into a ball. Wrap each ball in plastic wrap and chill until firm, at least 1 hour. 

Wellington

Ingredients:

4 fresh wild salmon filets, skin removed
2 cups goat cheese, crumbled
4 cups fresh spinach, chopped
2 cups fresh kale, chopped
1 cup onion, chopped
4 cloves garlic, minced
3 tbsp fresh dill, chopped 
Fresh ground pepper
1/4 cup olive oil
1/2 cup white wine
1 egg, lightly beaten

Method:

1) Preheat oven to 350 F. While oven is heating, roll out pastry dough on a floured surface until approximately 1/4" thick, cut into 4 individual squares.

2) On medium heat, saute garlic, onion, dill, fresh ground pepper, and olive oil for 2 minutes. Add white wine, and saute an additional 2 minutes. 

3) Gradually add chopped spinach and kale, fully combining white wine sauce with greens. Saute until spinach and kale begin to wilt. Drain excess liquid.

4) Coat salmon filets with thin layer of olive oil, and place on one side of the pastry squares.

5) Top salmon steaks with sauteed greens and a generous sprinkling of goat cheese.

6) Rub inside perimeter of pastry square with beaten egg. Fold pastry over the salmon filling, sealing along edges with a fork. Brush with additional egg ensure edges are sealed.

7) Bake on baking sheet for 25-30 minutes, or until salmon is cooked until desired doneness, and pastry is golden brown.

Balsamic Green Quesadillas

I'm actually stealing my husband's recipe, but it's such a delicious combination of flavors that I wanted to share it. I work late three nights a week, so it's nice to have meals that are extremely easy to prepare and execute in less than 15 minutes. We make the tortilla dough from scratch, and keep it portioned in the freezer for Mexican style meals. There is an undeniable advantage to making and using homemade tortillas versus store bought tortillas. You can use shortening or oil in substitution of lard, but if you want authentic tortillas, lard is preferred.

Tortillas

Ingredients:

1 1/2 cups whole wheat flour
1 1/2 cups white flour
3/4 cups lard
3/4 cups hot water
2 tsp. salt

Method:

1) Combine flours and salt in a large bowl. 
2) Gradually cut in the lard until the mixture is crumbly in appearance. 
3) Slowly add the hot water and gently mix until mixture is creamy.
4) Knead the dough, adding flour if necessary to reduce stickiness. Cover, and let rest for 1 hour.
5) Pull dough into 10 pieces, rolling each on a floured surface with a rolling pin.
6) Heat a skillet on medium and lightly oil. Put each rolled tortilla on the skillet, and cook for approximately 1-2 minutes, turning once.

Quesadilla

Ingredients:

2 cups asparagus, chopped
2 cups broccoli, chopped
2 cups spinach, chopped
2 cups kale, chopped
1 clove garlic, chopped
3 tbsp. balsamic vinegar
1/2 cup sharp cheese, grated
1/4 cup goat cheese, crumbled
2 tbsp olive oil

1) In a skillet on medium heat, lightly saute garlic with olive oil. Add balsamic vinegar and mix for 1 minute. 
2) Add all vegetables to skillet, and lightly saute for 3-5 minutes. Vegetables should still be bright in color.
3) On an additional skillet, lightly grease and heat to medium. Place tortillas on skillet, add cheeses around entire tortilla. 
4) Once cheeses are melting, transfer vegetables to half of the tortilla, fold in half, and serve with pico de gallo.

Baked Bacon-Wrapped Dates

 

 A super simple recipe, that is extremely decadent and very indulgent for a quick appetizer. The saltiness of the bacon pairs amazingly well with the sweetness of the Medjool dates. Have tried making with turkey bacon and was impressed with results, I just prefer this variation. Additional option: stuff dates with blue cheese. I know, even more ridiculous!

Ingredients:

10-15 large Medjool dates, pitted

1/2 lb hickory smoked bacon

Method:

1) Preheat oven to 350 degree.

2) Wrap individual dates with half strip of bacon, securing with toothpick.*

3)  Place on baking dish, and bake for 15 minutes, or until bacon is cooked to desired taste. Turn dates once during baking.

*Stuff with blue cheese prior to wrapping in bacon, and securing.

Jalapeno Pineapple Glazed Chicken

I am not a big meat-eater, but between the sweet chunks of golden pineapple, and the spicy zing of fresh jalapenos, this chicken dish is not only simple (ready in less than 15 minutes!), but packed full of flavor and mindfully cooked. Poaching the chicken in the sauce creates a healthy glaze that is simply delectable. I prefer serving with sauteed kale, and roasted red-skinned potatoes :)

Ingredients:

2-4 organic chicken breasts, boneless and skinless

2 cups fresh pineapple, chopped into chunks

4 jalapeno peppers, chopped into chunks

3 garlic cloves, chopped fine

2 tbsp fresh ginger, minced

1/3 cup pineapple juice

1/3 cup soy sauce, low sodium

Method:

1) In a bowl, combine garlic, ginger, soy sauce, and pineapple juice. If you have time, let chicken breasts marinade in the sauce for 1-2 hours. If not, no worries! The chicken will cook in this sauce regardless.

2) In a deep frying pan, arrange chicken and pour sauce over breasts to lightly coat. There should be about 1/2" of sauce in the pan.

3) On medium-high heat, cover pan and poach breasts for 10 minutes.  Baste breasts with sauce 1-3 times. You will notice that the sauce will begin to thicken - this is good!

4) Add pineapple and jalapenos, and cook for an additional 3-5 minutes, or until chicken is cooked throughout and tender. The pineapple and jalapenos should still be bright in color (not overcooked).

5) Pour additional glaze over breasts, and top with cooked pineapple and jalapenos. Serve immediately.

Summer Quinoa Salad

This is one of my favorite, simple, easy, and super healthy salad recipes. I find the quinoa, beans and corn make this salad filling enough to even eat it as a meal itself. With a light lemon juice dressing, and optional feta cheese, this dish is low in calories, high in flavor, and full of complete vegetarian protein, omega-3's, and raw vegetables. A perfect salad for a hot summer day :)

Ingredients:

 
4 cups quinoa, cooked accordingly 

2 cups cooked black beans, rinsed 

2 cups fresh kale, chopped 

2 cups fresh bell peppers, chopped 

2 cups fresh cherry tomatoes, chopped 

2 cups fresh cucumber, chopped 

1 cup red onion, finely chopped 

½ cup fresh cilantro, finely chopped 

½ cup feta cheese, crumbled (optional) 

½ lemon, juiced 

Fresh ground pepper to taste

Method:

 
1) In a large bowl, gently combine quinoa, beans, vegetables and cilantro, folding until evenly distributed. 

2) Pour lemon juice over salad. Add feta cheese (if applicable) and black pepper. Toss gently. 

3) Chill in refrigerator, or serve slightly warm.

Spinach Pesto "Pasta"

I've recently been experimenting with different types of faux-pastas; a healthy alternative to the typically carbohydrate dense pasta noodles. Both zucchini and squash peel nicely, and achieve a satisfying "al dente" texture when cooked properly. With a fraction of the calories, and triple the vegetable servings, this vegan dish feels good all over.

Spinach Pesto:

Ingredients:

5 cloves garlic
3/4 cup olive oil
3 cups spinach, chopped
1 cup basil, chopped
1 cup cashews or walnuts

Method:

1) Combine all ingredients into a food processor, or blender until pureed to a thick consistency
2) Set aside.

Zucchini Pasta:

Ingredients:

5-8 fresh zucchini squash, peeled thinly (minus the seeds)
2 fresh bell peppers, chopped
2 cups fresh spinach, chopped
2 cups miniature heirloom tomatoes, chopped
1 extra zucchini squash, chopped
1/2 onion, chopped
2 tbsp olive oil
Fresh black pepper, to taste

Method:

1) In a skillet, saute olive oil and chopped onion until tender over medium heat. Add peeled zucchini heat for 2 minutes, tossing lightly until slightly less than "al dente".
2) Add remaining chopped vegetables. Add fresh black pepper, and gently toss. Cook an additional 2-3 minutes.
3) Gently toss in hearty dollops of pesto, stirring to coat "noodles" and vegetables. Serve warm.

*Top with goat cheese, flax seed, and/or red chili flakes.

Vegan Zucchini Carrot Blackberry Bread

 
I always have a hard time justifying cake for breakfast; muffins, breads etc. Yes, these are forms of cake, end of story. But, if I'm going to eat these delights, I try to make them as ridiculously healthy as possible. This vegan, dairy-free recipe has no added sugar and no oil or butter whatsoever. The moist bananas and applesauce do the trick - especially with some gooey blackberries!

Wet Ingredients:

3 over-ripe bananas, mashed
1 zucchini, finely grated (minus the seeds)

1 carrot, finely grated
2 cups fresh blackberries
3/4 cup applesauce, unsweetened (*butter/oil substitution)
3 tbsp flaxseeds, ground + 1/3 cup water (*egg substitution)
1 tsp vanilla extract

Dry Ingredients:

1 1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp cacao, ground
2 tsp cinnamon, ground

Misc. Ingredients:

1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup pitted dates, chopped

Method:

1) Preheat over to 350F. Lightly grease a 9x5 bread pan.
2) Mash bananas with fork, and combine all wet ingredients in a large bowl.
3) In a separate bowl, combine all dry ingredients.
4) Add wet ingredients to dry ingredients, mixing until just thoroughly combined.
5) Fold-in miscellaneous ingredients (*I also thought of adding sunflower seeds, hemp seeds, and pumpkin seeds).
6) Pour batter into pan, and bake for 45-60 minutes, or until a toothpick comes out clean.

Gorgonzola Gnocchi

Oh gnocchi, so delicious and yet so hard to find! I decided to tackle this recipe after my continuous disappointment with store bought "fresh" gnocchi. Though it can be a little time consuming, it is definitely worth the labor. Nothing says Italian cuisine like little potato dumplings smothered in a rich creamy blue cheese sauce. Not vegan by any means! Serve with a light spring mix salad and a glass of Petit Syrah.

Gnocchi

Ingredients:

6 average potatoes, peeled, cooked and strained through a ricer
4 cups whole wheat flour
3 egg yolks

Method:

1) In a large bowl, combine riced potatoes and egg yolk. Add flour gradually.
2) Once mixture is thoroughly combined, knead gently into dough form
3) Sprinkle flour on a flat surface and roll dough into 1" thick ropes. From the ropes, cut 1" squares, yielding potato "pillows".
4) Bring a large pot of water to a gentle boil. Place gnocchis in the pot, and let boil for 2-3 minutes. The gnocchi should maintain its shape (*you may want to experiment with half of the dough - depending on the size of your potatoes, extra flour may be necessary).

Gorgonzola Sauce

1 cup Gorgonzola cheese, crumbled
1/2 cup 2% milk
1/2 cup half and half
1/2 cup butter
1/4 cup flour
3 cups fresh kale, chopped fine
Fresh cracked pepper to taste

Method:

1) In a sauce pan, melt butter over medium heat. Add cheese and gradually add milk and half and half, stirring frequently.
2) Reduce to low heat, cover, and stir regularly. Add flour if sauce fails to thicken.
3) When sauce is thoroughly heated and thickened, briefly toss in chopped kale, add cracked pepper, and immediately pour over gnocchi. Serve warm.

Bruschetta

I love bruschetta, but it's never served in large enough portions (or, I'm a pig...). To make this variation of bruschetta more of a meal, I spread spinach pesto and goat cheese on the toasts prior to the scoops of tomato and basil, and serve with a simple herb salad and a hearty glass of Pinot Noir.

Spinach Pesto:

Ingredients:

5 cloves garlic
3/4 cup olive oil
3 cups spinach, chopped
1 cup basil, chopped
1 cup cashews or walnuts

Method:

1) Combine all ingredients into a food processor, or blender until pureed to a thick consistency
2) Set aside.

Bruschetta:

Ingredients:

1 large multi-grain baguette, chopped into 1/2" slices
3 cups fresh miniature heirloom tomatoes, diced
1/2 cup fresh basil, chopped
5 cloves garlic, chopped fine
1/4 cup olive oil
Fresh cracked black pepper, to taste
1/2 cup softened goat cheese, crumbled
1/2 lemon, cut into wedges

Method:

1) Preheat oven to 450F. Brush slices of bread with 1/2 the olive oil, and toast in oven until brown and crispy (5-10 minutes, turning once).
2) In a bowl, combine chopped tomatoes, garlic, basil, cracked pepper, and lemon juice. Mix gently.
3) Once toasts are ready, spread each with a thin layer of spinach pesto, crumbled goat cheese, and top with the tomato-basil mixture. Broil for 2-3 minutes and serve warm.

Salmon Neptune Florentine

One of my favorite dishes! Fresh baked wild salmon steaks topped with Neptune-style sauce. Easy and impressive. I recommend serving with slightly-under steamed asparagus and a generous glass of Sauvignon Blanc.

Ingredients:

2-4 fresh, wild salmon fillets, skin-on
1/8 olive oil, for brushing salmon fillets
1 cup cream cheese, light
1 cup cream cheese, regular
1/2 cup grated Parmesan cheese
1 cup crab meat, chunks
1 cup fresh spinach, chopped fine
1 cup fresh green onions, chopped fine
1/2 lemon, cut into wedges
Fresh ground pepper, to taste

Method:

1) Preheat oven to 400F. Brush bottom of salmon steaks with olive oil and place in glass baking dish.
2) In a separate bowl, combine cheeses, spinach, green onions, and crab meat. Squeeze in lemon juice. Mix gently.
3) Spoon Neptune-style sauce on top of salmon-fillets, pressing down lightly to make a dense crust. Top with freshly cracked black pepper.
4) Bake for 20-30 minutes, or until topping is lightly browning, and salmon is cooked throughout. 

Welcome!

Hello fellow real food lovers :)

My goal with this blog is to share my passion for creating home-cooked, healthful, real foods with whomever is looking for inspiration in their own kitchen.

Growing up on the West Coast of Canada, the idea of self-sustainable eating and farming was fostered at a young age. My family's ocean-side farm had an expanse of about 10 acres - enough for a hearty garden, supplying our family with an abundance of everything from fresh tomatoes and spinach, to beets and potatoes, to rhubarb and cascade berries . I would spend summers here, with my Grandmother Ruth, learning the secrets of her kitchen; baking, preserving, smoking, canning, and cooking. My job was picking the blackberries. The vines grew wildly, and were imbued across the property. Yielding buckets upon buckets of plump, juicy, sun-ripened blackberries, that seemed to make it to my mouth more frequently than the bottom of the bucket. I knew then how wonderful homegrown, real food, tasted. 

In an effort to preserve the wisdom imparted on me by my Grandmother, I have been saving and collecting recipes, and making and re-making the same "cook book" since I was five-years old (a product of perfectionism and only-child syndrome, I think). In an attempt to keep moving forward, I wanted to start sharing my recipes now, rather than wait until my cook-book is finally complete.

Eating well, is living well. I hope you enjoy my eclectic array of homemade delicacies!

Hayley