Mom's Purple Potatoes with Winter Pesto

This recipe and narrative comes right from my guest blogger, my mom:

Greetings from the kitchen of guest blogger, Elyse. While not a trained cook, I've been cooking since I could reach the stove. I've never taken a formal cooking class, but own over 100 cookbooks and thousands of newspaper clippings and torn magazine pages. I dream food, and wake up salivating for the recipes of my reverie. For me, cooking is at once a relaxing past time and an exhilarating and joyful confluence of all five senses. Just the smell and sizzle of onions in a fry pan puts me in the zone, and shuts out the worries, distractions, and  stress of a bad day.

As the weather turns cold and the sun sets early, I find myself yearning for the vivid colors and bright flavors of Indian summer long gone. No worries, because Nature's colorful palette is still full of  surprises. Throughout the year, but especially in winter, purple reigns supreme. This royal shade comes from anthocyanins, which are disease fighting antioxidants. Purple cabbage, kohlrabi, and potatoes are not just pretty, but full of nutritional power as well. Research on anthocyanins indicates they may be effective in preventing certain cancers, reducing the risk of heart disease, and improving eyesight. This week's recipe is for: 

Purple Potatoes With Winter Pesto (Serves 4)

4 medium size purple potatoes, scrubbed well and boiled in a pot of salted water for 40 minutes, or until easily pierced with a knife. Cool until easy to handle. 

Winter Pesto:

1 cup packed flat leaf parsley

1/2 cup fresh cilantro, basil, mint, oregano or any combination of green herbs

1/4 cup olive oil

2 cloves garlic

Blend all in blender or food processor, while potatoes are cooking.

Stir in 1/2 cup grated parmesan cheese, 1 teaspoon lemon zest, and salt and pepper to taste.

1) Peel and slice potatoes, and top with winter pesto. 

2) To round out the meal, serve on a bed of cooked lentils and/or top with a poached egg.

Super Protein Salad (Vegetarian)

My goal on the weekends is to do something that will make the work week a little bit easier on myself. This can include doing chores, making a few extra dinners, or in this case- preparing the week's worth of lunches. This week, I decided to make salads for myself. 

When I'm at work, I ALWAYS seem to be hungry. Maybe it's because my brain is working hard, or maybe it's stress- either way, I am far hungrier at work than when I'm at home relaxing. If I just packed myself a typical salad with all veggies, I'd be hungry an hour later. This week, I decided to really bump up the protein value in the salad by adding edamame, chick peas, and cheese. I have to say, this salad was not only delicious, but kept me full until my daily 3:00 snack time ;)

My super food of the week is beets. I actually was never a fan of beets until a few months ago when I had them in an amazing salad with goat cheese. I realized how much I liked their taste and texture and also discovered how unbelievably healthy they are.

Beets have an immense amount of vitamins and minerals that can help keep your immune system healthy and prevent illness. They also are a part of the crimson colored foods that contain a ton of antioxidants. 

I'm slightly embarrassed to say that I have never cooked my own beets. I always take the short cut and by them already cooked and peeled so my hands don't get stained! See above picture of the prepared beets from Trader Joe's.

In this particular salad, I used a goat cheddar cheese from Trader Joe's since I love that goat cheese and beet combination  You can feel free to substitute any kind of cheese you like though, this is simply a suggestion!

Ingredients:

2 Bags Spring mix salad

3 Cooked Beets- Diced

1/4 lb Goat Cheddar Cheese- Cubed

9 oz. Shelled Edamame

1 15 oz. Can Chick Peas

*Use salad dressing of your choosing or feel free to use my recipe for balsamic vinaigrette:

1/4 Cup Olive Oil

1/8 Cup Balsamic Vinegar

1 tsp. Dijon Mustard

1/2 tsp. Honey

Salt/Pepper to taste

(Whisk ingredients until blended)

Pumpkin Hummus

I truly cannot believe it's November already! It feels like this year is just flying by. The good news is, we still have an entire month left of pumpkin season! I warn you that this will not be my last pumpkin posting. I am totally in love with pumpkin. I like it in sweet dishes, I like it in savory dishes, I like it flavored in coffee, I pretty much like it in everything.

This is a very special guest blog post, as it comes from my wonderful mother. She is one of the biggest reasons why I decided to start this blog and why I've become obsessed with super foods. She is one of the healthiest eaters and chefs that I've ever met. I think it took me until college to realize how good I had it when I lived at home and ate her meals for dinner!

Anyway, my mom was reading about fun and creative recipes with pumpkin and came across a pumpkin hummus recipe. Being the adventurous cook that she is, she decided to recreate the recipe with her own unique flare. 

This hummus is so versatile. It can be eaten with something sweet like apples, or paired with salty crackers or pita chips. It is also a beautiful color, and the perfect appetizer to bring to a party or a friend's house. 

This recipe calls for Tahini which is a paste made from sesame seeds. It has the same texture and consistency as peanut butter. Most grocery stores now carry Tahini but if you can't find it- substitute good quality olive oil. It will have a different taste and texture to the hummus but will still be delicious!

Pumpkin is a super food for so many reasons. First off, it is extremely high in fiber and low in calories- which is always a plus. It has many disease fighting nutrients such as Vitamin C, Magnesium, and Potassium. Pumpkin also has an immense amount of Carotenoids. Carotenoids are a fat soluble compound that exists in many plants. Carotenoids are said to promote health and ward off diseases- particularly cancer. 

Ingredients:

1 16.oz Can Chick Peas

1 Cup Canned Pumpkin 

4. Tbsp Tahini 

1/4 Cup Shallots- diced. (drizzle these in olive oil and roast in 400 degree oven for 15 minutes prior to making the recipe)

1 Tsp. Pumpkin Pie Spice

1 Tsp. Cumin

Juice of 1 Lemon

2 Tbsp Tamari or Low Sodium Soy Sauce

2 Tbsp. Crystallized Ginger- chopped (optional)

1 Tsp. Smoked Paprika (optional)

Directions:

1) Blend first 8 ingredients in blender of food processor. *Do not over blend or it will become too watery

2) Pour into serving bowl and stir in optional ingredients, if desired. 

3) Pair with chips, crackers, apples, or whatever dippers you have on hand.

4) Eat up and enjoy this super hummus!

Cinnamon Coconut Granola

I loved everything about where I went college- the classes I took, the people I met, the beautiful campus. Unfortunately, there was 1 thing I did not like- the FOOD! The dining hall food was not terrific, and when I went, I had to be very creative in choosing my meals. There were a handful of "safe" items that I discovered: turkey and cheese sandwiches, omelettes, peanut butter on an english muffin, cereal and milk, and granola. Being a naive college student, I thought eating granola was healthy. Little did I know that the dining hall granola was loaded with oil and sugar and was extremely processed. Oh well- it fueled me for those few years!

Anyway, this week when I was formulating ideas for recipes, I thought about those "granola days." I discovered that I could make granola loaded with super foods and make it much healthier and lighter than the granola I had in college. 

To be completely honest with all of you, this was my very first time making granola. I looked at other recipes on the internet for inspiration and came up with this awesome recipe. It was SO easy and took 10 minutes to prepare and 20 minutes to bake. It's also very versatile so feel free to swap out the nuts that I chose for your favorite kind, or maybe switch up the dried fruit. I really hope you try this and you enjoy it as much as my husband and I did. It's perfect to eat by itself, or try it as a topping on Greek yogurt or with unsweetened almond milk. De-lish!

As I mentioned before, this recipe is loaded with super foods. Take your pick: pumpkin seeds, oats, coconut, honey, chia seeds. The ingredient I'm focusing on however, is cinnamon.
Cinnamon happens to be my most favorite spice. The aroma always reminds me of joyous times baking in the kitchen with my mom and grandmother. Cinnamon is also one of the healthiest spices in your kitchen. It is said to help lower blood sugar in diabetes patients. It also contains 5 antioxidant ingredients and helps enhance blood circulation. Even if you don't make this recipe, try to sprinkle a little cinnamon onto your food every day to give yourself an added boost of good health!

Ingredients:

2 cups Old Fashioned Oats

1/2 Cup Chopped Walnuts

1/2 Cup Pumpkin Seeds

1 Tbsp. Chia Seeds

1/4 Cup Dried Cranberries

1/4 Cup Unsweetened Coconut Flakes

1/3 Cup Honey

2 Tbsp. Canola Oil

2 Tbsp. Cinnamon

1/2 Tsp. Sea Salt

Directions:

1) Preheat Oven to 325 degrees

2) Mix dry ingredients in a mixing bowl

3) Add oil and honey and blend together

4) Line a baking sheet with foil and spray with non-stick cooking spray

5) Pour granola mixture onto baking tray and press together

6) Bake for 20 minutes- stirring the granola halfway through

7) Remove from oven and allow granola to cool completely before storing

*Granola should be stored in an airtight container in the fridge for up to 2 weeks

Roasted Garlic Turkey Meat Sauce

This recipe incorporates one of my favorite super foods- garlic. I am totally in love with garlic. It just makes everything taste SO much better. Yes, your breath is a little stinky after you eat it, but so what! ;)

 I've been reading a lot of recipes that call for roasted garlic and before this recipe, I had never roasted garlic myself. Well, let me tell you, it's amazing, and I plan on using it a lot more in future dishes. 

I decided to make a red meat sauce with roasted garlic because I thought it would make for a very flavorful and hearty meal. I used ground turkey in mine, but feel free to use ground beef or any kind of meat substitute. 

I wanted to explain in detail how to roast the garlic because I'm sure some of you were like me and have never done it before. Basically you take a whole head of garlic and peel away any excess skin from it. Then chop off 1/4 inch off the top of the entire head just enough to expose the cloves. Rub olive oil all over the head of garlic and sprinkle with sea salt. Wrap it in aluminum foil and roast it at 400 degrees for 50-55 minutes. When you take it out the garlic will ooze right from the cloves, and you won't have to do much peeling at all.

Garlic has a ton of health benefits. It is said to protect the heart and is naturally blood thinning. It is also said to lower cholesterol and most importantly, has many cancer fighting components.

I served this dish over whole wheat pasta with grated Pecorino Romano cheese and torn basil leaves.  You could serve this over any kind of pasta or grain or even a baked potato.

Ingredients:

1 lb. Lean Ground Turkey

1 Red Bell Pepper- diced

1 Medium Sweet onion- diced

1 Whole Head of Garlic Roasted (directions above)

1 28.oz Can Whole Plum Tomatoes (I used San Marzanos from Trader Joe's)

1 15.oz can tomato sauce 

1 Dried Bay Leaf

1 tbsp. Oregano

1 tbsp. Italian Seasoning

1 tsp. Sea Salt

1/2 tsp. Red Pepper Flakes

1/4 tsp. Ground Pepper

1/2 Cup Basil Leaves- torn or chopped

1/2 Cup Parmesan Cheese or Pecorino Romano Cheese- Grated

2 tbsp. Olive Oil

Directions:

1) Roast garlic according to directions above

2) Heat olive oil in large skillet over medium high heat

3) Add onions and ground turkey to the pan. Cook for about 8 minutes or until the turkey is cooked through and slightly browned.

4) Add bell pepper and cook for an additional 3 minutes.

5) Add plum tomatoes and crush with a potato masher or spatula. You can leave the pieces as chunky as you'd like.

6) Add tomato sauce, roasted garlic, bay leaf, salt, pepper, and spices. Stir until evenly distributed and bring to a boil. 

7) Let sauce simmer for 20 minutes on low heat

8) Meanwhile, cook pasta or grain until tender. 

9) Plate the pasta with sauce on top. Sprinkle with cheese and torn basil leaves.

10) Eat up and enjoy! :)

*This should make about 5-6 servings

Sesame Tofu with Red Swiss Chard

I am fully aware that many people dislike tofu. In fact, I think people are under the misconceived notion that they dislike tofu before they even try it. Yes, it doesn't have much flavor alone, but similarly to chicken, it soaks up whatever flavor you give it. It’s like a blank canvas and it’s so much fun to experiment cooking with it. 

I have to say, I haven’t cooked a lot of tofu at home. Mostly, I order it when I’m out for Chinese food, or sometimes I buy prepared in Whole Foods. I recently went to Costco, however, and they had a huge sale on three, 1.5 lb boxes, so I had no choice but to buy it. 

This is another recipe that I’m a little ashamed to be posting, because it is SO simple. In fact, I realized I had nothing to bring to work for lunch tomorrow, so I whipped it up after the gym in 15 minutes!

Tofu is a super food for a variety of reasons.  It is said to lower bad cholesterol and provide the good cholesterol your body needs. It also is loaded with omega 3 acids which can help stop clogged arteries and prevent heart attacks. In addition, it is a great source of lean protein.

I served this dish over brown rice, but you can make it over anything you’d like. I’d recommend rice, quinoa, or egg noodles.

Ingredients:

1 lb-1.5lb Firm Tofu

1 tbsp. Sesame Seeds

1/4 Cup Trader Joe Soyaki sauce or any other terraki sauce

1 cup frozen broccoli 

3 Cups Torn Swiss Chard- I used red but you can use whatever you like

1/4 tsp. Red Pepper Flakes

1 tbsp. Vegetable or Canola Oil

Directions:

1) Pat tofu dry, draining excess moisture

2) Cut tofu into bite size chunks

3) Place tofu in bowl and stir in sesame seeds and "Soyaki" sauce. Let marinade in the fridge for at least a half hour

4) Defrost broccoli by running it under cold water for 2 minutes

5) Stem Swiss chard and tear leaves into bite size pieces

6) Heat large skillet with vegetable oil over medium high heat and add tofu

7) Cook tofu until slightly brown, stirring occasionally

8) Add broccoli and cook for 3 minutes

9) Stir in swiss chard, sprinkle in red pepper flakes and cook until chard is wilted

10) Serve over grain of your choosing and enjoy!

Roasted Brussel Sprouts with Balsamic Glaze

For the longest time I refused to eat brussel sprouts. I don’t remember why I harbored such negative feelings about the poor vegetable, but I somehow had them on my list of foods I dislike. A few years ago, I was out to dinner, and to my shock, my entrée came out with roasted brussel sprouts! If I would have known this, I would have requested a different side dish. I decided to “man up” and taste the veggies and to my surprise I absolutely loved them! They were crispy on the outside and tender on the inside and had a beautiful caramelization to them. After tasting them that night, I was hooked and started cooking them all the time at home. When I cook them, I always roast them in the oven. I’m convinced that boiling them completely depletes them of their flavor, not to mention their nutrients! I have never tried pan frying them but that might be a tasty option as well.

My typical roasted brussel sprout recipe consists of tossing them in a little olive oil and salt and pepper. Tonight, however, I decided to kick it up a notch. I recently discovered balsamic glaze. Different from the traditional balsamic vinegar, balsamic glaze is thick and creamy and totally luxurious. (You can find the glaze at the regular supermarket in the condiment section.) I thought mixing the sprouts in the glaze would make for an interesting side dish. I threw in some toasted slivered almonds, a few dried cranberries, and some lemon zest, and voila! I made the best brussel sprouts I have ever tasted! I know, I know, I sound obnoxious, but they really were amazing, and I’m convinced you will love them too!

Brussel sprouts are a super food because they are in the cruciferous family. Cruciferous vegetables are said to contain cancer-preventive components. This vegetable is also very low in sodium and cholesterol and packed full of fiber. Even if you think you hate this vegetable, give my recipe a try- I really think it’ll change your mind on these little green super food gems J

Ingredients:

1 lb. bag of brussel sprouts

1 tbsp. olive oil

1 tsp. honey

½ tsp. sea salt

¼ cup toasted slivered almonds

3 tbsp. balsamic glaze

½ tsp lemon zest

¼ cup dried cranberries

Directions:

1)      Preheat oven to 400 degrees

2)      Slice brussel sprouts in half and remove excess skin

3)      Place halves on foil covered baking sheet and toss with sea salt, olive oil, and honey

4)      Place baking sheet in oven and roast for 20 minutes, flipping the brussel sprouts halfway

5)      Toss the sprouts with balsamic glaze, lemon zest, almonds, and cranberries

6)      Eat and enjoy!