CHOPPED THAI SALAD WITH COCONUT-CURRY DRESSING

Recipe By The Wicked Noodle

Ingredients

  • 1 can low-fat coconut milk
  • 1/4 cup creamy peanut butter
  • 1 tablespoon yellow curry powder
  • 1 clove garlic
  • juice of a lime
  • 1-2 teaspoons sriracha
  • 1 teaspoon kosher salt (or to taste)
  • 3 cups chopped kale
  • 2 cups chopped napa cabbage
  • 1 red bell pepper, chopped
  • 1 cup shredded carrots
  • 1 cup chopped mango
  • 1/2 cup chopped peanuts
  • 1/2 cup chopped cilantro

 

Directions

  • Place all ingredients in a blender (coconut milk through salt) and blend on high speed until very smooth. Place dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set aside to cool.
  • Place remaining ingredients into a large bowl, toss with dressing and serve immediately.

Iced Oatmeal-Applesauce Cookies

msd101473_hol05_apple_oat_xl.jpg

Recipe by Martha Stewart

INGREDIENTS

  • 4 tablespoons unsalted butter, melted
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup chunky-style applesauce
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 cup golden raisins
  • 1 3/4 cups confectioners' sugar
  • 3 tablespoons pure maple syrup

DIRECTIONS

  • Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
  • Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

Carrot Potato Soup

Recipe by Cooking and Me

INGREDIENTS

  • 5 cups of carrots, cubed
  • 2 cups of potatoes, cubed
  • 1 tbsp + 1 tsp butter
  • 4 tbsp chopped coriander leaves (cilantro)
  • 1 tsp freshly cracked black pepper
  • ½ tsp sugar
  • Salt to taste

 

INSTRUCTIONS

  • Peel and cube the potatoes and carrots. I used the red washed potatoes so didn't peel them, this is up to you

  • Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid

  • Add 1 tbsp butter and enough water to submerge the vegetables

  • If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes

  • Let the pressure release

  • If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender

  • In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender

  • Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you'd like some texture in the soup

  • If using a regular blender, wait until the vegetables are cool before blending

  • In a separate pan, heat 1 tsp butter and add the coriander leaves paste

  • Cook for ten seconds until fragrant and then add the pureed vegetable mix

  • Add water and adjust to your desired consistency

  • Bring to boil and add salt, sugar, and freshly cracked black pepper

  • There's no need to boil the soup for too long

  • Serve hot garnished with chopped coriander leaves and more black pepper

Pear, Feta, & Arugula Salad

Recipe by Yummy Beet

INGREDIENTS

Salad

  • 1 small butternut squash (2 lbs), peeled, seeded, and cut into ½-inch cubes
  • 1 bosc pear, cored and thinly sliced into strips **OR use the weeks Asian Pears
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • 1 lb green beans, chopped into ½-inch pieces
  • 5 oz/142 g (6 to 8 cups) arugula
  • 1 cup cubed sheep's or goat's milk feta cheese
  • ¼ cup hulled sunflower seeds

 Dressing

  • 2 tablespoons roasted hazelnut oil or extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons dijon mustard
  • 1 teaspoon whole dried thyme
  • ½ teaspoon sea salt 

DIRECTIONS

  • Make the Salad: Preheat oven to 400ºF. On a large rimmed baking sheet, toss squash and pear with oil and salt. Roast for 25 minutes. Add green beans, stir to incorporate, and roast for an additional 10 minutes. Allow to cool for 10 minutes before adding roasted vegetables to a large salad bowl along with arugula, feta, and seeds.

  • Make the Dressing: In a small jar to shake, or bowl to whisk, combine all dressing ingredients.

  • To Serve: Add dressing to prepared salad and toss until fully combined. Serve immediately.

Arugula, Asparagus and Avocado Breakfast Bowl

Recipe by DownShiftology

INGREDIENTS

  • 20-25 stalks asparagus (I used asparagus tips as they're thinner)
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 cups arugula
  • 1 cup microgreens
  • ½ avocado
  • 2 eggs
  • 2 tbsp sunflower seeds

 Lemon Vinaigrette

  • 2 tbsp olive oil
  • 3 tsp lemon juice
  • ½ tsp, shallot, finely diced
  • ¼ tsp dijon mustard
  • salt and pepper, to taste

 

INSTRUCTIONS

  • Wash and trim the asparagus. Cut into 1 to 1½ inch pieces.

  • Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.

  • Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6½ minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7½ minutes. Increase the heat until you reach a boil again.

  • While the eggs are boiling, create an ice-water bath in a bowl.

  • Make the lemon vinaigrette by whisking together all dressing ingredients in a small bowl, and set aside.

  • When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.

  • Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a ¼ avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.

Broccoli & Cheddar Twice-Baked Potatoes

Recipe By Baker By Nature

Ingredients

  • 4 medium russet potatoes, washed well and dried
  • 1 teaspoon olive oil
  • 3 tablespoons salted butter, very soft
  • Coupons
  • 1/2 cup non-fat Greek yogurt
  • 3 tablespoons buttermilk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon paprika
  • 1 and 1/2 cups cooked broccoli, chopped, divided
  • 1 cup cheddar cheese, shredded, divided
  • Make a Sri Lankan Potato & Cashew Curry

Instructions

  • Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  • Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  • Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.

Creamy Vegan Broccoli Soup

Recipe courtesy of I Love Vegan

 

INGREDIENTS

Creamy Vegan Broccoli Soup:

2 tbsp extra-virgin olive oil (any neutral oil or vegan margarine will do)

2½ cups broccoli, chopped

⅓ cup carrots, finely chopped

⅓ cup celery, finely chopped

⅓ cup onion, finely chopped

1 clove garlic, minced

¼ tsp salt

3 tbsp flour

1¼-1½ cup vegetable broth

1 cup Suncoast Gold Unsweetened Macadamia Delight (or other unsweetened plant milk)

¼ cup coconut milk

2 tbsp nutritional yeast

Browned Broccoli "Croutons":

⅔ cup broccoli florets

2 tsp olive oil

salt, to taste

 

INSTRUCTIONS

Creamy Vegan Broccoli Soup:

  • In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with ¼ tsp salt. Sauté until onion is translucent and just tender.
  • Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened macadamia milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I prefer to blend ½ to ⅔ of the soup until smooth and mix it with the remaining chunkier soup.

Browned Broccoli Croutons:

In a small, separate saucepan, heat olive oil over medium heat. Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.

Serving:

Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with bread or buns, crackers, or sandwiches. Enjoy!

 

Oven Baked Pork Chops & Potatoes

Recipe courtesy of RecipeTin Eats

 

INGREDIENTS

Rub:

1 tsp Worcestershire Sauce

2 tbsp ketchup 

1 tbsp soy sauce, all purpose 

2 tbsp brown sugar (or white)

1 tbsp olive oil (or vegetable or canola oil)

1 garlic clove, minced

1 tsp apple cider vinegar

Chops:

4 pork chops / cutlets, around 200g/7oz each including bone

800g / 1.6 lb baby potatoes, larger ones cut in half (can also use larger russet potatoes cut into 1 inch cubes)

1 tbsp olive oil

 

INSTRUCTIONS

  1. Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
  2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
  3. Place in oven for 15 minutes (giving them a head start).

Pork:

  1. Meanwhile, mix the rub ingredients together in a small bowl.
  2. Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
  3. Take the tray out of the oven. Place pork on the tray.
  4. Bake for 15 minutes. Remove tray from oven, slather some reserved rub on the surface then bake for a further 10 - 15 minutes until pork is cooked and golden. If necessary, switch to grill/broiler on highest heat at the end and grill for a few minutes until pork is caramelized and golden - I usually do this.
  5. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. 

 

NOTES

If marinating, place in a ziplock bag, add the pork and massage from the outside to coat the pork in the Rub. Refrigerate for up to 24 hours. If freezing, put the bag straight in the freezer, then defrost before using. It will marinate while defrosting.

 

Brussel Sprouts Pizza with Balsamic Red Onions

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Balsamic red onions:

1 to 2 tablespoons olive oil

2 medium or 1 extra-large red onion

Pinch red pepper flakes

Dash salt

¼ cup balsamic vinegar

Brussels sprouts:

8 ounces (1/2 pound) Brussels sprouts

1½ to 2 teaspoons olive oil

Salt and freshly ground black pepper

Pizza:

1 batch easy whole wheat pizza dough or store-bought whole wheat dough (I used Trader Joe's)

1½ to 2 cups grated low-moisture part-skim mozzarella cheese (6 to 8 ounces), depending on how cheesy you like your pizza

¼ cup grated Parmesan cheese

 

INSTRUCTIONS

  1. Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).
  2. Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they're all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.
  3. To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
  4. Prepare the pizza dough as directed. If you're using store-bought dough like me, I'd roll it out into one pizza. If you're using my pizza dough recipe, I'd make two pizzas. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
  5. Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.
  6. Transfer one pizza to the oven at a time (if you don't have a baking stone, bake your pizza on a cookie sheet). Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the pizza(s) with a light sprinkle of freshly ground black pepper (trust me!) and red pepper flakes if you'd like, then slice and serve.

 

Baked Asian Pear Chips

Recipe courtesy of The Healthy Maven

 

INGREDIENTS

2 ripe asian pears

1/2 tsp cinnamon

 

INSTRUCTIONS

  1. Preheat oven to 200 degrees F.
  2. Slice asian pears very thin from stem to bottom, removing any seeds that stick. Use a mandolin if you have.
  3. Lay slices on two baking sheets lined with parchment paper or a silicone mat.
  4. Sprinkle both sides of slices with spice of choice.
  5. Bake for 1 hour.
  6. Remove from oven and flip.
  7. Bake for another hour.
  8. Remove from oven and flip.
  9. Bake for 1 more hour.
  10. Turn off heat and allow slices to cool completely in oven (about another hour).
  11. Remove from oven and serve or store in an airtight container.

 

Applesauce Parfait with Cinnamon & Breadcrumbs

Recipe courtesy of Food 52

 

INGREDIENTS

1 1/2 cups breadcrumbs

3 tablespoons sugar

2 teaspoons ground cinnamon

2 tablespoons butter

Applesauce

3 cups plain or vanilla or honey-sweetened yogurt

1/2 cup chopped, toasted hazelnuts

 

INSTRUCTIONS

  1. In a nonstick skillet, stir together the breadcrumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
  2. In 4 bowls or large glasses, make layers of applesauce, breadcrumbs, and yogurt. Top each serving with a scattering of toasted hazelnuts and serve.

 

NOTES

Turn this breakfast parfait into dessert by swapping out the yogurt for some whipped cream!

 

Roasted Broccoli & Cheddar Baked Potatoes

Recipe courtesy of Joy the Baker

 

INGREDIENTS

3 Russet potatoes

Coarse sea salt (I used bout 1/3 cup)

3 small broccoli bulbs, cut into small chunks

2 tablespoons olive oil

Fresh ground black pepper

1/2 cup grated sharp cheddar cheese

Butter and sour cream for serving

 

DIRECTIONS

  1. Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.
  2. Place sea salt to cover the bottom of a shallow rimmed baking pan or cast iron skillet.  Set aside.
  3. Scrub potatoes and puncture each potato all over with the tines of a fork.  While potatoes are still damp, roll and top the potatoes in sea salt to coat.  Arrange the potatoes on top of the sea salt on the baking pan.
  4. Place broccoli pieces on a rimmed baking sheet or cast iron skillet.  Toss with olive oil and black pepper.  Place on the upper oven rack and allow to roast for 20 minutes, until cooked through and browned slightly.
  5. Also place potatoes on the lower rack of the oven and bake until tender throughout.  Depending on the size of your potato they may bake from between 35 minutes to 1 hour.  Test the potato for doneness by inserting  thin knife through the skin.  If it meets a lot of resistance, return the potatoes to the oven to bake more. Remove the potatoes from the oven and allow to cool slightly, about 10 minutes.
  6. While the potatoes cool, top broccoli with cheese and return to the oven until the cheese is melted.
  7. To serve the potatoes, slice into the potato lengthwise and horizontally, open the potato by squeezing the ends of the potato.  Add butter.  Top with roasted broccoli and cheese.  Top with sour cream.  Serve immediately.

 

Roasted Maple Brussels Sprouts with Apple and Walnuts

Published in simply-taylor.com on September 2015

1 lb brussels sprouts, ends cut, then halved or quartered
1 large apple, cored and roughly chopped (I used a gala)
1/4 cup walnuts, roughly chopped
1 tbsp olive oil
1 tbsp maple syrup
salt and pepper to taste
Preheat oven to 400 degrees.

In a large bowl, toss brussels sprouts, apple, and walnuts with olive oil and maple syrup to coat evenly.

Add in salt and pepper and continue to toss.

Transfer mixture to a large baking sheet and roast for 30-35 minutes, or until brussels sprouts are slightly browned.

Remove from oven and serve warm.

Enjoy!

 

Source: http://simply-taylor.com/2015/09/30/roasted-maple-brussels-sprouts-with-apple-and-walnuts/