February 2014 archive

Not-So-Meatless Monday: Zucchini Lasagna

Rarely am in the mood for Italian food, but when I am, the craving comes on STRONG. It’s warm, it’s comforting, and it’s filling. But with that said, typical Italian food is full of carbs, and AIN’T NOBODY GOT TIME FOR THAT!

Kidding, kind of. I don’t have a problem with carbs (in moderation) but pasta and noodles are not my carbs of choice… which brings me to this recipe that is an Italian staple (at least in America).



zucchini lasagna



I got this recipe from one of my favorite bloggers – Gina of Skinnytaste. The only adjustments I made:
1. I used ground turkey instead of ground beef.
2. I do not have a Mandolin Slicer so instead of my zucchini being sliced in long planks, they were sliced in rounds, using my BOMB food processor.

This also makes for fantastic leftovers – I took mine to work for lunch!

Original recipe can be found here. Buon appetito!

Zucchini Lasagna

By Lindsey
Published: February 24, 2014

  • Yield: 8 Servings
  • Cook: 60 mins

Rarely am in the mood for Italian food, but when I am, the craving comes on STRONG. It’s warm, it’s comforting, and it’s filling. But …

Ingredients

Instructions

  1. Preheat oven to 350º.
  2. In a medium bowl mix cheeses and egg and stir until well combined. Set aside.
  3. In a medium saucepan brown turkey and season with salt. Drain any excess liquid from the pan and transfer meat to a bowl.
  4. Add olive oil to the same saucepan and sauté garlic and onions for 2 minutes.
  5. Return meat to the pan and add tomatoes, basil, salt and pepper. Cover and simmer on low for 30-40 minutes.
  6. Slice zucchini to 1/8″ rounds using a food processor or a very good chef’s knife. Sprinkle slices with salt to extract water.
  7. After about 10 minutes blot slices with a paper towel.
  8. Using a grill, a panini-grill maker, or a grill pan, grill the slices until cooked. This too will remove extra moisture. I used a grill-panini maker.
  9. Layer a 9×12 pan or dish with the meat sauce first, followed by the zucchini slices, then the cheese mixture. Do this until all ingredients are used and sprinkle the top with more mozz and/or parm. Cover with foil.
    zucchini lasagna
  10. Bake for 45 minutes, then remove foil and bake for another 15.

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Panko Crusted Tilapia with Herb Dipping Sauce



panko-crusted tilapia



Extra, extra, read all about it! A tilapia recipe that isn’t bland! In fact, this bad boy is full of flavor and the fact that the total time it took to make this was 30 minutes just blows my mind. Don’t believe me? Try it for yourself! Might I add that I am RARELY a clean-plater. With this dish, I definitely was.

This recipe is from a cookbook I have called Everyday Food: Fresh Flavor Fast which can be found on page 233.

I made a couple adjustments:
First, I didn’t cut the tilapia into wide strips, as I didn’t feel like making fish sticks. Wanted to keep it a little more classy for the boyfriend so I simply left the fillets as they were. I also substituted the mayo for plain Greek yogurt for obvious reasons. Mayonnaise = woof!

Important: I found that 2 cups of panko bread crumbs was way too much. 1-1.5 cups would be more than enough! Why do so many recipes that involve crusting or breading call for too much? Such a waste. Oh well, I’m over it!

This recipe can be made GF – just use gluten free bread crumbs. I recommend Bob’s Red Mill or Glutino.

Panko-Crusted Tilapia with Herb Dipping Sauce

By Lindsey
Published: February 21, 2014

  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 35 mins

Extra, extra, read all about it! A tilapia recipe that isn’t bland! In fact, this bad boy is full of flavor and the fact that the …

Ingredients

Instructions

  1. Preheat oven to 475º.
  2. Beat egg in wide, shallow bowl and season with salt and pepper.
  3. In a medium bowl stir panko, Old Bay and olive oil.
  4. Dip fillets in egg and let excess drip off. Then, dip in panko mixture and coat completely. Press lightly to adhere.
  5. Bake for 15 minutes. Halfway though I turned the baking sheet around to ensure evenly baked.
  6. While your fish is baking make the sauce. Stir the Greek yogurt, parsley, horseradish and lemon juice until blended and add some salt and pepper to taste.
  7. Spoon a nice, little (or big, if you loved it as much as me) dollop of sauce on fish, spread evenly and dig in!

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    Carrot. Cake. Oatmeal.

    WOWZERS. Is this real life? One of the tastiest desserts made into breakfast form? Yes please!

    Let’s give a moment of silence while we thank the food gods and of course Amanda Plott of The Skinny Fork, where I discovered this to-die-for recipe.



    carrot cake oatmeal



    I whipped this up last night in 5-10 minutes while we let the steaming-hot zucchini lasagna dinner to stand. It really is that quick. Toss all ingredients together, pour into an 8×8 dish and bake away. The main squeeze and I took some to go this morning and heated it up at work. It’s a nice change from our daily egg and veggies breakfast. Here you’re still getting some veggies in this sweet dish. Plus, oatmeal makes you feel full (longer) which is what I need to start my day off right. Original recipe can be found here.

    This recipe is a mega game-changer. If you’re stuck in the same, boring breakfast routine do yourself a favor and switch it up with this new favorite of mine! Here are my slight modifications to the recipe:

    Thai Chili Turkey Meatballs

    Last night I tried for the first time another recipe out of one of my favorite cookbooks, Primal Cravings. I adapted it a bit – instead of ground chicken I used ground turkey, and used regular all-purpose flour instead of coconut flour (not because I didn’t want to, because I didn’t have it stocked in the house). I didn’t have 100% fresh fruit peach jam, just regular, generic store-brand peach preserves. Worked just fine, but I’m sure the real stuff would be even better! These balls make great leftovers. I took some for lunch today and am going to have them on a bed of baby spinach – YUM!

    Dinner turned out amazeballs (pun intended) and it is SO EASY! I prepped the meat in the morning and placed the bowl (covered of course) in the fridge. I think that made it even better because it gave some time for the meat to soak up all the ingredients. I made sautéed zucchini and broccoli as a side — nice, light and refreshing. I seasoned the veggies with olive oil, lemon, salt and red pepper flakes. Please note the first seven ingredients are for the balls, the last five ingredients are for the chili sauce.



    thai chili turkey meatballs



    Thai Chili Turkey Meatballs

    By Lindsey
    Published: February 14, 2014

    • Yield: 32 balls
    • Prep: 10 mins
    • Cook: 25 mins
    • Ready In: 35 mins

    Last night I tried for the first time another recipe out of one of my favorite cookbooks, Primal Cravings. I adapted it a bit – …

    Ingredients

    Instructions

    1. Preheat oven to 400º. Line baking sheets with parchment paper. I used three.
    2. Combine all meatball ingredients in a large bowl using your hands.
    3. Form balls and place on baking sheet, bake for 25 minutes.
    4. While the balls are baking, combine and stir all chili sauce ingredients in a sauté pan. Cook on medium-high until it starts bubbling.
    5. Pour the sauce in a large bowl, add the cooked balls and toss until evenly coated. I used my hands, this method works best.

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    Skinny Dip Society Challenge

    A very good friend of mine named Selena recently told me she’s on a cleanse. Anytime someone tells me they’re on a cleanse I immediately harp on them for details because in my humble opinion, most cleanses are BS. Not necessarily because they’re bad for you (but YES, some of them are) but because they’re almost impossible to stick with, it’s like you’re being set up to fail. I’m more into the philosophy of ALWAYS eating a clean and healthy diet and when you crave something bad for you, eat it – IN MODERATION.

    But after hearing Selena out I was intrigued. Selena wasn’t starving herself. She wasn’t on a juice diet, and she was eating full, square meals, plus snacks! <<< who doesn't like a good snack? Selena introduced me to Skinny Dip Society. SDS is run by Katie Den Ouden, a health coach (she prefers to call herself health HOST) who she’s doing the cleanse through. SDS has a 21-Day Challenge that I signed up for (best part, it’s free!). This challenge is about feeding both your stomach AND your soul. She gives you a daily challenge that uncovers what your body and your soul is missing. Her mission is to help women find happiness and joy within themselves and once you’re “there,” the weight will naturally come off. This of course is only possible with eating the right foods and nourishing your body with the nutrients it needs, which she teaches too.

    Overall it’s a mind and body challenge that intrigues me because I will be the first to admit that I do analyze what I eat and I go in spurts of counting calories. I dig what she’s burying here – filling your stomach and your soul with yummy goodness! Check it out here for yourself and see what she’s all about. I did and I certainly have no regrets.

    Today marks Day 5 in the challenge, and the first day I posted it to social media – ‘grammed it up! Today’s challenge was “Eat Something Green” – which is never a challenge for me, but enjoyable nonetheless! Pictured is my breakfast this morning. Scrambled eggs with spinach, jalapeno, zucchini, bell pepper, onion and garlic, with celery sticks and half a PINK grapefruit! YUMMY!


    SDS challenge day 5



    Not-So-Bad-For-You Peanut Butter Cookies

    I’ve been searching long and hard for a peanut butter cookie recipe that isn’t chock-full of butter/oil/sugar but still tastes like the classic sweet treat you know and love.

    Ladies and gentlemen, I have finally found it thanks to Chocolate Covered Katie. She’s an amazing resource for desserts, especially healthy ones.

    This recipe calls for NO BUTTER, NO EGGS, NO OILS, and the sugar content is much less than other PB cookie recipes. Not only that, but it’s super easy, has a short list of ingredients that you most likely already have in the house and only takes 8 minutes to bake – are you convinced yet? Because you should be!



    photo(2)



    The secret ingredient that makes these cookies unbelievably soft and moist is the APPLE SAUCE. I used unsweetened organic from Whole Foods.

    Next time I make these I’d like to experiment with additions like chocolate chips, chopped PB cups, pretzels, etc. Because these cookies are so soft and moist I wonder how well they’d hold together. Not a bad thing though! This recipe can easily be made gluten-free using GF flour and almond butter.

    Find the original recipe here.

    Not-So-Bad-For-You Peanut Butter Cookies

    By Lindsey
    Published: February 4, 2014

    • Yield: 12 cookies
    • Prep: 10 mins
    • Cook: 8 mins
    • Ready In: 18 mins

    I’ve been searching long and hard for a peanut butter cookie recipe that isn’t chock-full of butter/oil/sugar but still tastes like …

    Ingredients

    Instructions

    1. Preheat oven to 350°. Lightly grease a baking sheet – I used coconut oil.
    2. Whisk all dry ingredients in a medium bowl.
    3. Add wet ingredients and combine – I used a spatula and my hands, a mixer is not necessary.
    4. Roll dough to form little cookie balls and place on baking sheet.
    5. Bake for 8 minutes, remove from oven and let sit for 10 minutes or so on baking sheet. Transfer to a rack or container.

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