Archive for the ‘veggies’ Category

I like my veggies.

My mom is probably squirming with joy at that statement. She used to make my sister and I eat cooked carrots and I hated them…with a capital H. Nevertheless, as I got older I began to appreciate the taste of vegetables, many kinds, the various ways to cook them and their nutritional value!

One of my favorite veggies is cauliflower and one of my favorite condiments is mustard. Yellow, grain, honey, spicy, pretty much all kinds! Well, there is some German in my lineage so I’m positive that’s where my love of mustard originates. Is there a condiment or smear you like?

I was online and inspired by this recipe. (A) Because it’s simple and (B) It’s packed with flavor and good things for your body. Cauliflower contains anti-inflammatory and antioxidant benefits! I decided to add Herbs de Provence to the line-up because I love those aromatic flavors. Eat up friends!

Spicy Mustard Roasted Cauliflower
Inspired by this recipe

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3 Tbls spicy mustard
11/2 Tbls extra-virgin olive oil
1 pinch of sea salt
1 pinch of ground pepper
1 Tbls Herbs de Provence
2 head(s) (about 2 pounds) cauliflower, cut into 1-inch florets

Preheat oven to 400 degrees.

In a bowl, whisk the mustard, oil, Herbs de Provence and season with salt and pepper. Toss in the cauliflower; spread on a baking sheet. Roast for 30 minutes. Enjoy!


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So, was it the sausage or the cheese that inspired you to open this post and get your mouth watering?

Quiche is one of my favorite dishes with it’s flakey and buttery crust and creamy egg filling. Oh and add cheese and game over! Nevertheless, quiche this indulgent often make me feel a bit lethargic. Hello, food coma! Why not omit the crust and make the filling a bit lighter but still flavorful?!

You’ll enjoy the health benefits of this quiche. The chicken sausage and eggs contain loads of protein. Not to mention, the spinach contains phytonutrients for anti-inflammatory and ant-cancer benefits. The vitamin K from spinach is essential for maintaining bone health. Did I mention the sharp cheddar is low fat?…Eat up!

Crustless Sausage and Cheese Quiche

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– 2 cups of fresh spinach
– 2 tsp extra virgin olive oil
– 2 chicken sausage links, halved and sliced into half moons
– 1/2 cup cubed low fat sharp cheddar or cheese(s) of your choice
– 2 large eggs
– 1 egg white
– 1 cup 1% or nonfat milk
– sea salt and pepper to taste

Preheat oven to 375 degrees. Spray a pie dish with nonstick cooking spray and set aside.

Add the olive oil and chicken sausage to a medium or large skillet over medium heat. Cook the sausage until browned. Remove from skillet and set aside. Using the juices from the chicken sausage and olive oil, add the fresh spinach and saute until wilted. This step should not take very long, probably about 2 minutes.

Place the wilted spinach in a colander. When the spinach has cooled, gently squeeze to remove excess moisture. Lay spinach in the bottom of the pie dish. Throw-in the cubed cheddar and sausage!

In a medium bowl, whisk together milk, 2 whole eggs, 1 egg white and sea salt and pepper to taste. Pour over the spinach, cheddar and sausage. Bake for 30 to 35 minutes.

Remove and place on a wire rack. Slice and enjoy!!

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Ok. You may be thinking…”Soup? I thought this was a baking blog?”

Well, it is! However, I used the oven to prep for the soup so I figured it deserved a post. Why not! Plus, I think you’ll like it. If you’re vegan, you’ll definitely like it! Just omit the sprinkle of parmesan at the end.

If you’re not vegan, you’ll certainly reap the benefits. Flavorful and good for you! Brussel sprouts contain cholesterol-lowering and anti-inflammatory benefits. Additionally, beans are naturally low in fat and contain a nice dose of fiber, protein and iron among other fab health benefits!

I was inspired by this recipe, but wanted to give it deeper flavor so I oven roasted the brussel sprouts and added 1 teaspoon of cumin. I LOVE cumin!

Oven Roasted Brussel Sprout Soup with White Beans

Inspired from this recipe

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– 1 lb Brussel sprouts

– 1 12 ounce can white beans

– 1 small white onion, chopped

– 2 cups low sodium vegetable broth

– 1 tsp ground cumin

– 2 tsp extra virgin olive oil

– sea salt and pepper to taste

Preheat the oven to 400 degrees.

Toss Brussel sprouts in 1 teaspoon of olive oil. Season with salt and pepper to taste. Roast in oven for about 30 to 35 mins. Remove from oven and allow to cool. Cut the oven-roasted sprouts in half or quarters.

In a large pot or dutch oven, brown onions in 1 teaspoon of olive oil. Add the Brussel sprouts to the onions, add beans, cumin and vegetable broth. Add salt and pepper to taste.

Cook until all the vegetables are cooked. Using an immersion blender, puree the soup inside the large pot. I like my soup a bit chunky with some beans and Brussel sprouts so I didn’t puree the entire soup. Use the immersion blender based on your preference.

Enjoy with a generous sprinkling of aged parmesan cheese!

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In a perfect world I would have a warm and aromatic quick bread on the counter every Sunday afternoon, ready for snacking during my hectic week. But sometimes stuff like errands, events, tiredness and other life factors prevent the warm loaf from resting on my counter on Sundays. Yet, when it does, I am filled with a healthy snack morning, noon or night. Some of my favorite quick breads are:

Pumpkin Bread
Banana Nut Bread
Zucchini Bread
Cinnamon Swirl Bread
Blood Orange Bread

What are some of your favorite breads?

I’ve baked all of these, yet none have made it to the blog, except for the Blood Orange Bread. I need to work on getting the other mouth-watering loafs to this blog! Oh darn…. 🙂

The carrot date bread was completely new for me and I feel in love with it. It’s inviting light-orange color, the sweet carrots and dates and how light it tasted. This loaf is not heavy and it makes for the perfect mid-morning snack or after dinner dessert.

Did I mention it contains ZERO amounts butter! Yay! It’s also moist and flavorful. Double Yay! The freshly shredded carrots and chopped dates offer a good balance of moist and sweet. The carrots offer protection against heart disease, better vision, blood sugar regulation among other great benefits!

Carrot Date Bread
Inspired from this recipe

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– 2 eggs
– 1 cup evaporated cane sugar
– 2/3 cup canola oil
– 1 1/2 cups whole wheat flour
– 3/4 tsp baking soda
– 1 tsp ground cinnamon
– 1 tsp nutmeg
– 1/2 teaspoon sea salt
– 1 1/2 cups raw carrots, grated
– 1 cup dates, roughly chopped

Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick cooking spray.

In a medium to large bowl, beat eggs and add sugar and oil. In a separate bowl, sift together flour, baking soda, cinnamon, nutmeg and sea salt. Add flour mixture to egg mixture and beat well. Add carrots and chopped dates. Pour batter into loaf pan.

Bake for one hour. Remove from oven and cool on a cooling rack. Once cooled, remove from loaf pan and enjoy over and over! How about warmed up with a dab of sweet butter?!

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The smell of roasting vegetables lifts my heels off the floor. I immediately have warm thoughts, warm feelings and my anticipation for dinner rapidly increases. I love to roast all root vegetables with olive oil, salt and pepper…so simple and so good.

Brussel sprouts, although not a root vegetable, is also one of my favorite veggies to roast. The taste of oven roasted Brussel sprouts is heavenly. If it was 100 degrees out, I would probably still roast ’em!

It’s a win-win with these oven roasted Brussel sprouts. They taste amazing and the rosemary is the perfect compliment to the oven roasted flavor. Moreover, Brussel sprouts are packed with vitamin C, E and A. All of which offer antioxidant support. The vitamin K in Brussel sprouts offer anti-inflammatory benefits. More about the nutritional perks!

Oven Roasted Brussel Sprouts with Rosemary
Serves Two

Print Recipe

– 2 cups Brussel sprouts, halved
– 1 Tbls fresh rosemary, chopped
– 1 Tbls extra virgin olive oil
– sea salt and pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.

Combine all ingredients in a bowl and mix well. Lay Brussel sprouts on baking sheet. Bake for 20 to 25 minutes.

Remove from oven and enjoy!!

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Full disclosure….

This is a recipe fail! It’s supposed to be a cream of parsnip soup…take notes….adding 1% milk rather than heavy cream is not a good idea for a “cream of anything” soup. The finished soup was too thin, not creamy and was not a delight to eat. Yet, since I spent time taking the photos and making the soup I still wanted to share these images.

So, about what I’ve been up to…Well, I’m being featured in a book!

I don’t think I’ve mentioned this before, but I’m a Social Media Manager for a nonprofit in Southern California – Pancreatic Cancer Action Network.

An expert in the field of social media – Heather Mansfield – contacted me about doing an interview for a book she’s writing. The interview is posted on her blog and will be featured in her book when it hits the shelves in October 2011!

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I peered into my fridge the other day and realized I had smorgasbord of ingredients on inventory.

Brown rice

Courtesy of Tim Gunn…”Make it work.” It was one of those days; I didn’t want to get out of my slippers and go to the market. Well, Mr. Gunn, I made it work and the end product was a filling and nutritious lunch for three days.

I found a simple recipe and swapped out quinoa for brown rice and added a bit of cumin instead of paprika. I love the smokiness cumin adds to dishes.

As I just mentioned above, this is good for you and it tastes good. The brown rice is rich in fiber, the carrots are packed with natural sweetness and beta carotene and zucchini provides a healthy dose of Vitamin C. Winning combos in my book. Plus…I wouldn’t put anything on this blog if it didn’t taste good. 🙂

Nutritional perks –

    Brown rice

Brown Rice with Carrot & Zucchini
Inspired by this recipe

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– 2 cups uncooked brown rice
– 2 Tbls extra virgin olive oil. Original recipe suggests 1/4 cup of extra virgin olive oil.
– 2 medium carrots, peeled and chopped
– 1 large zucchini or 2 medium zucchini, chopped
– 2 tsp ground cinnamon
– 2 tsp cumin
– sea salt and ground pepper to taste

Cook brown rice according to package.

Meanwhile, heat oil in a large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in cumin and cinnamon. Add brown rice to skillet; toss to blend. Add salt and pepper to taste.

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