Roasted Veggies with Chives and Parmesan

I am always looking for interesting ways to put vegetables on the table. I've mentioned in previous blogs how important I think it is to add color to your dinner plates in the winter. It brightens up the meal and makes it more appealing and exciting. 

In this recipe, I decided to mix brussel sprouts, cauliflower, and baby red and purple potatoes for a delicious and colorful side dish. I topped the recipe with fresh chives and grated parmesan and it was absolutely delicious.

The great thing about this recipe is you can count is as your starch and your vegetable! Just make a protein on the side and you have the easiest dinner imaginable!

My superfood of the week is cauliflower. This vegetable happens to be one of the healthiest on the planet! It is loaded with Vitamin C which is required for the growth and repair of all tissues in the body. It also contains Vitamin K which can help prevent inflammatory diseases such as diabetes and colitis. Cauliflower also provides cartenoids which can  prevent the risk of cardiovascular disease and cancer. 

Ingredients:

1 cup. cauliflower florets

1 cup brussel sprouts

6 baby potatoes (I used purple and red)

1 clove grated garlic

2 tbsp. grated parmesan

2 tbsp. chopped chives

1 tbsp. olive oil

1/2 tsp. sea salt

1/2 tsp. black pepper

Directions:

1) Preheat oven to 425 degrees

2) Cut tops off brussel sprouts and cut in halves or fourths depending on size

3) Chop the potatoes into small bite size pieces. (I quartered mine)

4) Combine brussel sprouts, cauliflower, and potatoes on aluminum covered baking sheet

5) Pour tbsp of olive oil, grated garlic, and salt/pepper on vegetables and mix with hands

7) Roast for 20 minutes or until all vegetables are tender

7) Top with chopped chives and parmesan

Enjoy!

*Makes about 2-3 servings

Grilled Chicken With Walnut Pesto

I have recently started a clean eating diet and a dedicated work out plan to kick off the new year. So far, it's been going really well and I am really starting to notice some positive changes in myself both physically and mentally.

I've been trying to come up with new recipes that are part of this clean eating diet. This involves straying away from any artificial ingredients and trying to incorporate more fresh veggies and fruits, as well as nuts and other lean proteins.

I thought pesto would be an awesome recipe to try since it incorporates heart healthy herbs and olive oil, as well as protein filled nuts. A typical pesto recipe uses pine nuts- however I decided to use walnuts and have them be my superfood this week.

As it turns out, you can really use any combination of greens in your pesto and any nut of your choosing. In my recipe, I use a combination of basil and arugula with the walnuts, but you could try using spinach, cilantro, or even kale! For the nut portion try using walnuts like I did or almonds, cashews, or hazelnuts. Be creative, it's really hard to make a bad pesto!

Besides being a great source of protein, walnuts also provide omega 3 fatty acids which can help reduce bad cholesterol and lower the risk of cardiovascular disease. There are also studies that show that eating nuts such as walnuts daily can lower your risk of getting many forms of cancer. Yes, nuts are a calorie loaded snack that should be eaten in moderation, but it's good to know that they do so many wonderful things for your body!

As you'll see in the recipe, I used an odd ingredient which is anchovy paste. I happen to love the flavor of anchovies but absolutely hate the texture so this ingredient is the perfect choice for me. The paste comes in a super convenient tube you can store in the fridge so you can use it again and again. If you do not like the salty anchovy taste, just omit it and add a little sea salt instead!

Ingredients:

2 boneless skinless chicken breasts (5-8 oz. each)

2 cups torn basil leaves

1/2 cup arugula leaves

1/2 cup walnut pieces

2 garlic cloves

1 tsp. anchovy paste (optional)

1 tbsp. lemon juice

2 tbsp. grated parmesan or pecorino romano

1/4 cup olive oil

2-4 tbsp. water

salt/pepper to taste

Directions

1) Place basil, arugula, walnut, garlic, anchovy paste, and lemon juice in food processor. Pulse a few times then begin mixing thoroughly. 

2) Slowly add olive oil to the herb mixture and process until completely combined

3) Pour pesto into small bowl and stir in grated cheese.

4) If consistency is too thick, add water 1 tbsp. at a time until desired consistency is reached

5) Place raw chicken breasts in food storage bag

6) Pour 2 tbsp. of pesto into bag with chicken and marinate for 2 hours in the refrigerator

7) Preheat grill pan with non-stick cooking spray over medium high heat for 5 minutes

8) When pan is hot, add chicken and cook roughly 5 minutes on each side or until thoroughly cooked through.

9) Spoon remainder of pesto over the top of the chicken and enjoy :)

Purple Potatoes with Eggs, Arugula and Truffle Oil

I absolutely love breakfast food. One of my favorite parts of the weekend is waking up and lounging around the house sipping my coffee and making a delicious breakfast. 

What inspired this recipe was a brunch dish that I had at a cute restaurant on Newbury Street in Boston. It incorporated eggs and arugula and truffle oil but was served on a piece of crunchy bread as opposed to my purple potatoes. To make this a more figure friendly, "super-worthy" recipe, I used purple potatoes instead. 

You might be reading this recipe and thinking to yourself- truffle oil?! Where would I find truffle oil, and isn't it expensive? In all honesty, it is expensive but totally worth it. It will last you a long time and it makes every dish have a little more pizzazz! We found ours at an olive oil shop in Boston but you can find it in Whole Foods or Amazon.com. If you do not like the taste of truffles, feel free to substitute any olive oil of your choosing.  Additionally, if you're wondering where to find purple potatoes you will find them at Whole Foods or your local Farmer's Market.

The superfood that I am focusing on in this recipe are eggs! Eggs are loaded with Cartenoids which help fight disease and may enhance brain development and boost memory. Additionally, egg yolks provide a great source of the B Vitamin, Choline, which helps reduce inflammation and boosts overall neurological functions.

Ingredients:

6-8 purple potatoes

4 eggs

1 tbsp.  freshly chopped rosemary

salt/pepper to taste

2 cups arugula 

2 tsp. truffle oil

2 tbsp. shredded parmesan or pecorino romano 

Directions:

1) Bring a pot of salted water to a boil and add potatoes. Boil for 20-25 minutes depending on how big the potatoes are. (You'll know when they're done when you can poke them easily with a fork)

2) When potatoes cool enough to handle cut them in quarters and sprinkle them with salt/pepper and rosemary

3) Heat saute pan with regular (not truffle) olive oil over medium high heat and saute potatoes for 5-8 minutes or until slightly browned

4) Cook eggs in a pan over easy or scrambled or however you like them. Drizzle the eggs with the truffle oil. (1 tsp per 2 eggs).

5) Plate your delicious breakfast with the potatoes on the bottom, eggs, and arugula. Top the plate with the grated cheese and enjoy!

*This recipe makes 2 servings. Our potatoes were tiny so we had 4 each*

Arugula Salad with Pears, Beets, and Candied Almonds

I'm always coming up with new and creative salads to serve with dinner or for lunch. I have found that they key to a successful salad is using a combination of savory and sweet elements with different textures. In today's salad, I used peppery arugula, with sweet pears and beets, salty goat cheese and a citrus mustard vinaigrette.

Sometimes, in the winter, it can be challenging to serve colorful dishes since there are not a ton of fresh vegetables to choose from. I have found that beets are a beautiful addition to almost every salad and can be found all year round. I buy them pre-cooked at Trader Joe's and Whole Foods so I don't have stained purple hands. ;)

For a little bit of crunch, I wanted to add candied almonds to my salad. You can purchase these at the grocery store but they're usually pretty expensive. I decided to experiment by making them myself, and they turned out wonderfully! The directions are below and I suggest you try to do it yourself! You can use almonds, walnuts or pecans.

I made a homemade citrus mustard vinaigrette that is super simple to prepare. Feel free to swap out your favorite store bought salad dressing, however, if you prefer.

Arugula is a superfood because it is loaded with calcium and iron. In it also said to have more vitamins than any other green. One of the vitamins it provides is Vitamin K which helps promote good bone and brain health.

Ingredients:

1 bag of arugula

1 cup almonds

1/2 cup sugar

1 tbsp. cinnamon

1/4 cup water

3 cooked beets- sliced

1 pear- sliced

1/3 cup crumbled goat cheese

1 tsp. dijon mustard

Juice from 1/2 lemon

Juice from 1/2 orange

3 tbsp. white balsamic vinegar

1 tbsp. honey

3 tbsp olive oil

salt/pepper

Directions:

1) To make candied almonds, bring 1/2 cup sugar and 1/4 cup water to a boil.

2) Add almonds and stir for 15 minutes or until all water has evaporated and almonds are coated in sticky mixture.

3) Add sprinkle of sea salt to the pot and stir.

4) Immediately pour almonds onto parchment paper lined baking sheet and cool for a half hour.

5) Prepare salad buy combining arugula, beets, pear, and goat cheese in a large salad bowl

6) Make salad dressing by adding citrus juices, balsamic, dijon, and honey. Slowly whisk in olive oil and add salt/pepper to taste.

7) Pour dressing on salad, top with almonds and stir to combine.

8) Serve up and enjoy :)