Posts tagged ‘Garlic’

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November 18, 2012

Another Chili Recipe…With a Pumpkin Twist

There’s nothing better than a big bowl of chili to accompany football watching (/noshing) on a cold Sunday afternoon. Hearty, delicious and beyond easy to make. One batch, dinner for a week. Or if you live with two boys, like me, a meal and a half total. Tops. Let’s just say Mike isn’t shy when it comes to seconds or thirds of this stuff and I don’t blame him. Although I’m a fan of old-fashioned chili, I wanted to add a little pizazz to the norm so experimented with pumpkin. I couldn’t help but think–or should I say dream–of this warm concoction during my Tough Mudder a few weeks back so after completing all of those obstacles, I tackled this kitchen feat. It hit the spot. I was cold and knew a hefty serving of spicy goodness would do me well, heating me up from the inside out and lending a hand in my recovery. Protein, check. Carbs, check. Veggie-packed sweetness with a kick of jalapeño…check, check and check. Adding pumpkin for depth and texture was a fabulous idea, if I do say so myself. Watch out, healthy chili recipes! This one will knock your socks off.

Ingredients
1 small yellow onion
2 green bell peppers
1 small jalapeño
2 Roma tomatoes
1.5 pounds ground turkey
28 oz. can of tomato purée
15 oz. can of pumpkin purée
1 cup dried black beans (soaked and cooked)
1 large garlic clove
1 cup frozen corn
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
Dash of cinnamon and cayenne pepper
Sliced avocado to top, duh.

In a large pot, heat a tablespoon or so of olive oil over medium heat. Chop up and toss the onion, bell peppers, jalapeño, tomatoes and garlic into the pot. Stir until the onion is cooked through before mixing in the turkey. Once the turkey is browned, add pumpkin, tomato purée and water. Bring to a boil, combining beans, corn and spices. Simmer for 15-30 minutes and serve. Yep, it’s that simple. Want to add in other veggies? Go for it! Remember this recipe? I like chili. Can you tell? Warning: leftovers are just plain amazing.
What’s your twist on the traditional chili recipe?

Sprinkled with Love,
Lauren

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September 11, 2012

Southwestern Shredded Chicken Salad

I’ve been embracing my domestic side, as you may of noticed. Last week, I was craving a Southwestern-style chopped salad for dinner and threw together this flavorful meal in no time at all. Not only did it satisfy my taste buds’ yearning for something spicy, it also filled me and Mike up with two meals-worth remaining for leftovers! Talk about a two-for-one deal, or should I say two-for-two? I don’t know what was better, the look on Mike’s face when he came home from a long day of work with this meal set up on our balcony (with a side of cut up watermelon–our favorite!) or having this protein-packed bagged lunch the following two days. I’ll settle for a tie.

Ingredients
1/2 jalapeño
1 plump tomato
1 large carrot
1/4 cup chopped cilantro
1 red bell pepper
1/2 teaspoon minced onion flakes
1/2 teaspoon cumin
2 cloves of garlic
1/2 cup of dry black beans, soaked
3/4 lb of chicken cutlets
2 teaspoons apple cider vinegar
Dash of cayenne pepper and paprika
Coconut oil to cook the chicken and drizzle over salad
Ground pepper, sea salt (or liquid aminos/nooch!) to taste

To start off, let me explain my reasoning for the dried black beans. They are cheap. Plus, by refraining from the easy, peasy canned version, you save yourself from all that added sodium. I also think they taste BETTER, more organic and natural! Simply follow the instructions and prep them in big batches to add a punch of protein to your favorite soups, salads, etc. (Get ready because on my post-grad, newly-employed-but-still-relying-on-my-parents-to-be-fed budget this whole “affordable” theme will remain consistent on da blog…embrace it.)

Back to the recipe. I started by cooking the chicken breasts in a coconut oiled pan and one clove of minced garlic.Would it have tasted better and more flavorful if I had marinated the chicken? Obviously but who has time for that? Not me that night but in my defense, the coconut oil and garlic worked swimmingly with the cilantro and spiciness later on. Ok I’m getting ahead of myself…

While the chicken is cooking, shred your carrot, chop up the cilantro, garlic and jalapeño and dice the red pepper and tomato. Drain the beans and combine all the ingredients in a large bowl. When the chicken is done, shred it with your hands and add in the spices–cumin, minced onion, cayenne pepper for more heat, salt/pepper, etc. I then drizzled a little extra coconut oil, alongside the apple cider vinegar (both have amazing nutritional benefits!) over the salad before chilling in the fridge/serving. 

This photo kills me. Sometimes a photo really is worth a thousand words! Mike was hungry so getting him to sit still and look at the camera for all of five seconds was no easy feat. I also reminded him to chew his food, not inhale it…ahem, twice. I feel like I’m talking about a toddler. I swear he is 24-years-old, not four.

Sprinkled with Love,
Lauren

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July 3, 2012

Cauliflower-Crusted White Pizza

Long before I made the decision to go gluten-free, I came across a cauliflower pizza crust recipe. I was intrigued, loving the idea of a thin, crispy crust without the carbs or guilt and I, of course, pinned it right away for future reference. Earlier this summer, I finally got around to tackling the recipe with my foodie/fitness side-kick, Amanda, and let me tell you, it was out of this world. We made it dairy-free with a “white sauce” (a variation seen here) out of cannellini beans, roasted tomatoes, garlic and fresh herbs. Then, to amp up the veggie content/overall “wow” factor, we topped it with sweet caramelized onions and thinly sliced eggplant.

Crust Ingredients
(Inspired by Eat. Drink. Smile.)
2 cups cooked, riced cauliflower
2 beaten eggs
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Crushed red pepper and a pinch of salt

To start, shred roughly half a large head of cauliflower by cutting the florets into large chunks and pulsing in a food processor. Don’t over pulse or it will end up pureed! Transfer the riced cauliflower into a microwave-safe bowl and pop it in the microwave for 8 minutes or so. While that’s cooking, spray a large cookie sheet or pizza pan with cooking spray and preheat the oven to 450°F. We used a Silpat, one of my new favorite kitchen accessories, so there was no grease necessary or mess to clean up! If you’re a roasting fiend like me, you need one!

Allow the cauliflower meal to cool before combining with the egg and spices. If you feel inclined, you may add your favorite shredded cheese but because of my sensitivity, we skipped out on the dairy. Once the mixture is ready, spread it evenly on your pan into your desired shape. Lightly spray the crust before baking so it will get crispy and place in the oven for about 15 minutes.

When the crust is golden brown, remove it from the oven and get creative with your toppings! Our roasted eggplant disks with caramelized onions and bean paste was two thumbs up but I would love to experiment next time. And there will be a next time, trust me. What about a Mexican twist with a homemade, chunky salsa, corn, black beans, roasted hot peppers and ground turkey? Or how does a wilted arugula salad-topped pizza sound with a balsamic reduction? I’m curious if I could easily make a gluten-free pie crust out of this concept. Mmm…this will not be the last time you see a cauliflower-crusted pizza recipe up here. Return the pizza to the oven under a broiler for 5 minutes (or less if you’re not cheese). Time to dig in. No need to keep track of how many slices you eat here! PS: This recipe could easily be used to make pizza popper appetizers! How cute and bikini-conscious of a host are you?
Have you ever made cauliflower crust? Thoughts?

Sprinkled with Love,
Lauren

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June 27, 2012

Cannellini Bean “White Sauce”

Guess what just happened? Something big. HUGE. Something my dad and I have been talking about for years now. On December 2, I will be participating in the Strip at Night Half Marathon! We officially signed up (and payed the pricy fee…) over breakfast this morning. I cannot be more excited. With the start outside of Mandalay Bay, finish at The Mirage and live bands rocking out alongside the entire course, could there be anything more exciting? Oh yeah, I should also mention people getting hitched mid-race, the plethora of running Elvises on top of the usual strip chaos and the fact that it will be just 14 days before I turn 23. Woah. I’m giddy to have another goal to work toward. And, I mean, come on, Vegas? I feel like a screaming teenybopper watching a Justin Bieber concert. My dad’s commitment, after all he’s recently been through, is so inspiring. Although he doesn’t think he’ll be able to complete the full 13.1 (he’s done this Vegas race twice before), just running the first few miles side-by-side with him will make me happy.   

Moving on. Last night I waited for Amanda to get out of work and headed to the gym so we could complete a quick arm circuit together. She then surprised my family with a wonderful meal of ground turkey stuffed peppers and a chickpea salad. Isn’t that just the sweetest? I hope to snag her recipes to share with you all soon. In the meantime, however, I wanted to give you a peak at my cannellini bean “white sauce.” Amanda and I put together a similar sauce a few weeks back for our cauliflower crust so I wanted to give you the recipe before I post our pizza. It’s a cinch. In a food processor simply pulse together (to your desired consistency) a can of cannellini beans, 1/2 cup fresh basil, 1/2 cup fresh parsley, 2 roasted garlic cloves, a small roasted tomato and a tablespoon of olive oil. Season with a little salt and pepper. DONE. How easy is that? I cooked up a spaghetti squash the other night for dinner, mixed in some of the “white sauce” and topped it with some roasted asparagus, as well as a sprinkle of nooch. It was glorious. I put the leftover sauce in the fridge, which has created a delightful hummus-like veggie dipper. What a pleasant surprise.
Do you have a dream race you’ve been wanting to complete?

Sprinkled with Love,
Lauren

Posted in Dinner, Fitness, Hors D'oeuvre, Life Happenings, Lunch, Side Dish, Snack | 4 Comments »

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November 8, 2011

Thai Pumpkin and Butternut Squash Soup

I love soup. There’s nothing like cozying up after a long day with a hearty bowl. Although this recipe was a complete experiment with my friend Amanda, it resulted in what I believe will be a winter staple in my house. Next time I will be doubling it so I can freeze the leftovers for future meals! Yep, it was that out of this world…super simple, too, with a velvety texture and flavorful kick. For a punch of protein, we decided to top it with Organic Wild Rice Tempeh and pumpkin seeds. I highly recommend it.

Ingredients
1 butternut squash
1 small yellow onion
1 15-oz pumpkin puree
3 cups low-sodium vegetable broth
1/2 of a 14-oz can of coconut milk
2 medium carrots
3 cloves of garlic
1 teaspoon ground ginger
Spicy Thai Chili Sauce to top
Olive oil
Salt, pepper to taste
Optional: Baked tempeh and pumpkin seeds 

To start, cube the butternut squash and roughly chop the carrots and onion. Place on a lightly sprayed baking sheet, alongside the garlic cloves. Drizzle with olive oil before roasting for about 20-30 minutes (or until tender with a fork) at 375°F. I popped the tempeh in the oven at the same time to get browned and crispy.

Once the veggies are done, spoon into a food processor and pulse until smooth, slowly adding in the vegetable broth. 

Over medium heat, combine the puree with the pumpkin and coconut milk. Stir and simmer until your desired thickness is achieved (add more coconut milk if you desire a thinner consistency). Drizzle with chili sauce and serve! If you want to turn up the heat, add a sprinkle of cayenne pepper.

Are you a soup enthusiast like me? What’s your favorite recipe? 

Sprinkled with Love,
Lauren

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September 20, 2011

Fall-Inspired Shrimp with Whole Grain Hodgepodge

I am on a shrimp kick. I have been buying the frozen (cooked and deveined) crustaceans to add a low-cal protein boost to a variety of dishes and can’t get enough of ‘em! Preparing shrimpies is a breeze (just defrost in a skillet on the stove) and the bite-sized seafood makes each meal all the more satisfying. On Friday, two of my girlfriends and I decided to boycott the home football game to get some work done — and when I say “work” I’m referring to catching up on our favorite blogs and “pinning.” Oops?

Anywho, in lieu of my departure for Manhattan adventuring the following day (post on that to come!), I decided to cook up my remaining produce and created a delightful hodgepodge of a meal in the process. With a hint of cinnamon and the nutty heartiness of wheat berries, this refrigerator purge resulted in one H-E-double hockey sticks of a recipe. Pat on the back to mwah.

Ingredients
1 cup wheat berries
1/2 cup quinoa
1 lb of frozen shrimp (I used 41/50 pre-cooked, deveined)
1 small yellow onion, chopped
2 bell peppers
2 medium beets
2 cloves garlic, minced
Olive oil
Salt, pepper and cinnamon to taste

To start, prepare the grains. Give yourself about an hour for the wheat berries to cook! Next, roast your veggies for about 30 minutes at 375°F after lightly drizzling with olive oil. While those get going, sauté the onion and garlic until lightly browned. Time it out so that you are adding in the shrimpies right around when the quinoa, wheat berries and vegetables are almost done!

Once your veggies are tender, roughly chop them up and add them to the sauté alongside the cooked grains. Season with salt, pepper and a dash or two of cinnamon for a festive flavor.

I introduced nutritional yeast to my friends for a cheesy topping. I know this sounds like a somewhat bizarre combination but I SWEAR it was divine. The “leftovers” were consumed that same evening…
What ingredients scream fall to you? 

Sprinkled with Love,
Lauren

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July 26, 2011

Black-Eyed Pea Salad

It has been hot, hot, hot the past few days and the only things I’ve been able to eat are light salads or fruit. Not too shabby of a diet, if I do say so myself, especially since I’ve been living in a bikini! To change up my typical veggie-topped spinach salad for dinner, I decided to create my own Black-Eyed Pea Salad the other night. It was the perfect summer meal with fresh, seasonal ingredients, plus super filling!

Ingredients
3 tomatoes
3 corn on the cobs
3 cans of black-eyed peas
A bunch of green onions
1/2 of a red bell pepper
1/2 of a jalapeño
1 cucumber
1 garlic clove, minced
Juice from half of a lemon
1/4 cup red wine vinegar
1/4 cup olive oil

First things first, get your grill fired up. After shucking off the husks, lightly brush each ear of corn with olive oil and place on the grill rack. (You can soak your corn for 2 to 4 hours prior to grilling if preferred. I got lazy and listened to my stomach instead of my head (oops?), although I honestly can’t tell a difference between soaked and not-soaked grilled corn.) 

While the corn gets all toasty and lightly charred, begin preparing the other ingredients. FYI: The order in which you do so doesn’t matter. Open the cans of black-eyed peas, rinse and drain thoroughly. Blot with a paper towel until dry, if necessary.

Once the corn is ready, remove it from the grill and set aside to cool down. Dice up the tomatoes and bell pepper. Slice and quarter the cucumbers. Chop the jalapeño and mince the clove of garlic.

Carefully cut the corn off the cob and combine all the ingredients together! Whisk the dressing (the red wine vinegar, lemon juice and olive oil) before drizzling over the salad. Mix everything thoroughly and chill before serving. 

As you can see, I topped mine with avocado slices! So colorful, so good. Bon appétit!
Do you get sick of the same old salad? How do you change ‘em up for a new and improved meal?

Sprinkled with Love,
Lauren

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June 14, 2011

Tuna Salad Roll-Ups

After a successful leg strength training routine yesterday morning, with a little cardio and abs thrown in here and there, I needed to refuel with an energizing lunch full of greens and protein. For some reason, the first thing that came to mind was tuna. I honestly don’t recall the last time I ate the smelly canned fish but it was all I could think about and I simply didn’t fight it. Instead of creating a fattening, mayonnaise-doused tuna salad sandwich, I decided to make a healthy alternative and ended up wrapping my salad creation in colorful swiss chard. It. Was. Delish.


Ingredients
4 large swiss chard leaves
1/2 of a small red onion, thinly sliced
2 cans of tuna fish (I used Bumble Bee’s Solid White Albacore Very Low Sodium in Water)
1 can of chickpeas
1/2 of a red bell pepper, grilled
1/4 cup chopped parsley
1/4 cup English cucumber, sliced and cut into quarters
Zest and juice of 1 lemon
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
2 garlic cloves, minced

To start, place half of a red bell pepper on the grill until lightly browned.


While that cooks, combine the mix-ins for the dressing: apple cider vinegar, olive oil, lemon zest/juice and garlic. Whisk together and set aside.


Time to cut and combine the ingredients! Thinly slice the red onions and chop the parsley. Open and drain both cans of tuna, as well as the chickpeas. (Rinse and dry the chickpeas before pouring in.)

Cut cucumber slices into fourths for bite-sized chunks!

Finely chop up half of the cooked bell pepper after removing it from the grill and add to the salad. Julienne the rest into strips to place inside the wraps. Drizzle the ingredients with the dressing and mix it all up! 


Now for the wrap portion. After rinsing and drying the swiss chard, add strips of the roasted red pepper to the middle of the leaves. The bell pepper provides great flavor, not to mention adds to the contrast of colors. I could not stop admiring the beautiful array of brights!

Last, but certainly not least, add a generous helping of salad and roll it all up! Use toothpicks to hold it all in place.


Mmm, there you have it! The perfect, energizing lunch I was looking for. By skipping on the bread and mayo, you reduce carbs and fat content, amping the entire recipe up with the nutritional value offered by the veggies, beans and fish. Special thanks to my dad for helping me with the pretty presentation and three helpful recipes (found here, here and here), in which I used as a jumping off point. This is definitely a recipe I will be making often this summer.
Have you had a random craving lately you’d like to share?

Sprinkled with Love,
Lauren

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May 24, 2011

Favorite Things, Round 2

After a seven hour shift on my feet, followed by a decent workout, I am pooped and turning in early. Don’t ya just love being in bed by 10 PM on a Monday evening? I know I do. Macbook + online shopping + Adele’s 21 CD (which has been blasting on repeat the last two weeks) = ideal. Woop, woop…am I one wild and crazy 21-year-old or what? Anyway, I have some new, favorite food obsessions I would like to share with you, all in which are pictured below. Not the most fun or intriguing of posts, but a necessary one to hopefully perk up some of your taste buds!

Bartlett pear slices with almond butter…a favorite snack of mine, which I picked up on thanks to a friend of mine (Amy). Take your morning toast up a notch by adding on this delightful combination (with a drizzle of honey or agave nectar). Can I hear an AMEN?

AVOCADOS ARE FINALLY REALLY IN SEASON! In other words, I’ve been avocado-happy, topping everything and anything with this glorious fruit…or is it a vegetable? Regardless, I love ‘em, especially on my scrambled eggs in the morning. The past few I picked up from my local Stop & Shop have been flawless and divine.

You can’t go wrong with a humongous salad. Top it with avocado, tofu cubes, an assortment of fresh, colorful veggies, sesame seeds and a large dollop of hummus? Even better. Clean meal for a clean eatin’ gal. I’ll take it any day.

Here’s one of my favorite evening snacks when I’m plopped in front of the television, feeling the need to graze and craving something both salty and sweet: savory popcorn, popped on the stove. Making it yourself on the stovetop is a healthier alternative to sodium-filled, overly buttery microwavable bags, plus a lot tastier and versatile (you can mix in your favorite spices for a whole new take on this classic snack). Did I mention low-cal? Um, yes please? I’ve been making mine in extra virgin olive oil and seasoning with cinnamon with a quick drizzle of agave nectar for a sweet, dessert-like snack. Surprisingly very filling, might I add!

Although I would have loved to have had the opportunity to live in NYC this summer, being home has suited me well. Having home-cooked meals prepared for me has added to the overall appeal, I’m not going to lie. Cooking breakfast, lunch and dinner for yourself day in and day out as an off-campus student can be taxing after a while! My father made the baked salmon pictured above for dinner last night with a side of corn on the cob and fiddleheads (below). Just a little bit of olive oil, sliced green peppers, parsley, onion and lemon made for pure perfection. I likey.

I had never tried fiddleheads before last night but can officially call myself a fan. My dad simply sautéed them in a little bit of olive oil, garlic and shallots. Yum, yum, yum! Welp, there ya have it. My recent favorite foodie trends I can’t get enough of the past few weeks.
What have you been loving lately?

Sprinkled with Love,
Lauren

Posted in Dinner, Food for Thought, Random, Reviews, Snack | 1 Comment »

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May 18, 2011

Refueling, Refrigerator-Purge

I recently purchased wheat berries and amaranth grain on a whim after seeing them used in a variety of ways on some of my favorite foodie blogs. Since finding them in the health section of my local Stop & Shop, the grains have been sitting, untouched in my cupboard begging me to incorporate them in a dish. After returning home from a taxing upper body workout at the gym this evening (which had followed a 7 1/2 hour shift), I was in dire need of some fuel, so threw together this “garbage” meal…aka use up the produce in the fridge and try out some new ingredients in the process. Success on all levels: quite filling, energizing, nourishing and tasty! Jane and Steve (my parents) approved. So did my belly.

Ingredients
1/2 cup amaranth grain
1/2 cup hard red wheat berries
2 cups chicken broth
3/4 cups water
3 garlic cloves, minced
1 can chickpeas
1 can navy beans
1/2 cup onions (I used half red, half white)
Veggies of your choice (I used broccoli, spinach, zucchini and carrots)
Olive oil, fresh lemon juice and apple cider vinegar
Red pepper flakes, freshly ground pepper and sea salt to taste 

Start by preparing the grains. (FYI: the wheat berries can take around an hour to cook so make sure you get these on the stove before anything else).

In a medium-sized sauce pan, bring chicken broth to a boil. Add in the wheat berries, cover and let simmer until the wheat berries are tender. In a smaller sauce pan, bring water to a boil before adding in the amaranth grain, which takes 18-20 minutes to cook. 

While the grains get going on the stove, open the cans of beans. Thoroughly rinse and drain them both.

Next, choose vegetables of your liking, or whatever ingredients you want to get out of your fridge, and dice up. My dad mentioned shrimp would have been great in this dish. Duly noted, father. Thanks, although I hate shrimpies. Something about the texture freaks me out…

Anywho, like I have said, I was trying to use up a lot of produce in the refrigerator so took advantage of the onions leftover from last night’s dinner. My dad pitched in by chopping these up (as well as the other veggies pictured above) while I tended to the grains. Look how pretty he made it for me! Can you tell he worked in the restaurant business for 25 years? Perfection.


Onto the stir-frying portion. Lightly drizzle olive oil into the bottom of a large pan over medium heat and sauté veggies of your choice. Season with red pepper flakes.

Add in the beans…

And once the grains are tender and drained, add them to the mix. I squeezed half a lemon and added a splash of apple cider vinegar for some more flava. Before serving, season with freshly ground pepper and a pinch of sea salt.

Yum, yum, yum. How fabulous is that close-up? Talk about refueling the tank…this dish does the trick! Plus kept me satisfied for the rest of the night. Don’t-cha just love when that happens? I’m pumped for leftovers tomorrow.

What refuels you?

Sprinkled with Love,
Lauren 

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