Categories
HEALTHY

Caramelized Onion, Bacon and Spinach Pizza

Are you ready to try a new exciting spin on pizza? I know that I always game seeing as pizza is one of my favorite foods. I will never get tired of it and since the topping options are endless I never have to get bored of it.

This is a topping combinations you simply have to try! Even if you don’t love onions you will most likely still love this pizza. Since the onions are caramelized it really just tones down that harsh bite they can have, it mellows out their bold flavor and even brings out some sweetness in them. Then when you pair that with salty, crispy bacon, fresh spinach and melty mozzarella and parmesan cheese you have got a rave worthy pizza. You know, the kind your guests will be talking about for years.

Trust me, you don’t want to miss out on this fabulously gourmet and perfectly flavorful pizza! It’s one I will make time and time again!

Ingredients

  • 1 lb pizza dough homemade or store bought
  • 7 slices bacon (7 oz), cooked and chopped
  • 3 Tbsp olive oil, divided
  • 8 oz baby spinach
  • 1 large red onion, sliced 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • 1 tsp granulated sugar
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp butter
  • 1 large clove garlic
  • 2 Tbsp flour
  • 3/4 cup milk
  • 6 oz low-moisture mozzarella cheese, shredded
  • 2 oz parmesan cheese, finely shredded

Directions

  1. Preheat oven to 475 degrees.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add spinach and saute just until wilted. Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach, set aside.
  3. Add another 1 Tbsp olive oil to skillet and set over medium heat. Add onions, season lightly with salt and saute 10 minutes. Add sugar and cook until they begin to caramelize, about 5 – 10 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside.
  4. Shape pizza dough into a 12-inch round over a lightly floured sheet of parchment paper, leaving a larger rim around edge of dough for crust. Brush top with remaining 1 Tbsp olive oil and let rest 10 minutes.

You can find complete recipes of this Caramelized Onion, Bacon and Spinach Pizza in cookingclassy.com

Categories
HEALTHY

Spinach Stuffed Portobello Mushrooms

I love these stuffed portobello mushrooms – they are delicious and so pretty. They can work well as an appetizer when you host, or just serve them as a tasty side dish, as I did tonight.

Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.

Ingredients

  • 4 Portobello mushroom caps, stems removed, wiped clean
  • Olive oil cooking spray
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 10oz frozen chopped spinach
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped (6oz)
  • 1 tablespoon minced garlic
  • ¼ cup grated Parmesan

Instructions

  1. Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
  2. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil 5 minutes on each side, or until just tender.
  3. Meanwhile, defrost spinach in the microwave according to the directions on the package (my package said to cut a small slit in the wrapper, place on a microwave-safe plate and microwave for 4-6 minutes). Place in a colander to drain. When cool enough to handle, press on the cooked spinach with your hands and extract as much water as possible out of it. Repeat this until you’re sure you can no longer extract more water.

You can find complete recipes of this Spinach Stuffed Portobello Mushrooms in healthyrecipesblogs.com

Categories
HEALTHY

Salmon Cakes

Delicious, flavorful salmon cakes make a quick, easy entree. I usually serve them with baked brown rice and steamed asparagus. They also make tasty leftover sandwiches – whole grain bread, Dijon mustard and tomato slices.

Ingredients

  • 2 (7.5 oz) cans wild Alaskan salmon, well-drained and flaked
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced garlic
  • ½ medium onion, finely diced
  • ½ cup Italian parsley, chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil for frying

Instructions

  1. In a large bowl, combine the salmon, eggs, lemon juice, garlic, onion, parsley, mustard, salt, thyme, and pepper.
  2. Brush the olive oil over a double-burner griddle (or two large skillets). Heat over medium-high heat, about 3 minutes.
  3. Using a ¼-cup measuring cup per cake, transfer patties to griddle.

You can find complete recipes of this Salmon Cakes in healthyrecipesblogs.com

Categories
HEALTHY VEGAN

STICKY SESAME VEGAN CAULIFLOWER WINGS

These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans!

Sticky Sesame Vegan Cauliflower Wings? YES please! Confession time: there would’ve been way more wings in the pictures, but I kind of devoured them seconds after they came out of the oven. Happily so, burning the roof of my mouth and smiling in deep satisfaction. You see, this isn’t the first time I’ve made vegan cauliflower wings, so I knew to expect delicious, flavourful bites of pure sticky goodness. I was SO right. Shall we?

With Super Bowl Sunday around the corner, no doubt you’re preparing snacks even if you’re not that into the actual game. Personally, I just go along with the team my husband chooses. It’s pretty ironic since I played basically every sport under the sun from karate to football (soccer) to my all time favourite synchronised swimming. I can watch and get ANY sport within 10 minutes, but for some reason when it comes to American Football I get so wrapped in all the delicious food that it’s been explain to me about four times but all I hear is “crunch crunch”. Oops.

I doubt this year will be any different, especially if I’m nibbling on these babies. Vegan cauliflower wings are what have been “missing” from the vegetarian world for years, but are definitely here to stay. They taste JUST like regular wings. Without sauce, they are crunchy on the outside and soft on the inside, and with sauce they are EVEN better.
I decided to go with a sweet and spicy sesame sauce for these wings, and they are sticky, soft on the outside, and unbelievably divine. The spice has just the right amount of kick, and the sweet sesame flavour takes it completely over the top. They are great for a meal or as a snack, and the best part? You can show down basically a million of these without any guilt. It’s also completely gluten free, so you can serve these to all your guests despite their dietary specifications. PRETTY sure that qualifies as a touchdown!

Ingredients

  • 1 small head cauliflower

Cauliflower Wings

  • 1/2 cup AP gluten free flour*
  • 1/2 cup almond milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (½ if you want it very spicy)
  • 1 cup gluten free bread crumbs (seasoned with salt and pepper)

Sauce

  • 4 tablespoons maple syrup
  • 2 tablespoons liquid aminos
  • 1/2 teaspoon sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground ginger
  • chopped scallions & sesame seeds, for garnish

Instructions

  1. Preheat oven to 450 degrees.
  2. Prepare a baking sheet by lining it with a silicone baking sheet or foil.
  3. Remove florets from the cauliflower (aka don’t use the stem).
  4. Chop the cauliflower into smaller pieces to resemble the size of wings.

You can find complete recipes of this STICKY SESAME VEGAN CAULIFLOWER WINGS in jessicainthekitchen.com

Categories
HEALTHY

Roasted Asparagus and Mushroom Carbonara

The other day I found myself thinking about making one of my favourite summer dishes, asparagus carbonara, and I thought that if I was making it anyways why not update the photos for the older recipe? I was all set to go when I remembered the roasted cauliflower and mushroom carbonara and I knew that a roasted asparagus and mushroom carbonara would be amazing since asparagus and mushrooms are such a fabulous combination! This carbonara recipe is pretty easy where you just need to cook the bacon while the vegetable roast and the pasta cooks and then you mix everything together with the sauce. As much as I enjoy the cauliflower version I think I like this asparagus one even better and it just screams summer!

Ingredients

  • 1 pound asparagus, trimmed and cut into bite sized pieces
  • 8 ounces mushrooms, quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
  • 4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
  • 1 clove garlic, chopped
  • 2 eggs
  • 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
  • plenty of fresh cracked black pepper
  • salt to taste
  • 1 tablespoon parsley, chopped

Directions

  1. Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  2. Start cooking the pasta as directed on the package.
  3. Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
  4. Mix the egg, cheese, pepper and salt and parsley in a bowl.

You can find complete recipes of this Roasted Asparagus and Mushroom Carbonara in closetcooking.com

Categories
AVOCADO HEALTHY

Cucumber, Tomato, and Avocado Salad

 

Instructions:

  • 1 English cucumber
  • 4 Roma tomatoes
  • 3 ripe avocados
  • ½ red onion
  • ¼ cup cilantro
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 2 Tbsp. extra virgin olive oil

Directions:

  1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
  2. Toss with olive oil, lemon juice, salt, and pepper.

You can find complete recipes of this Cucumber, Tomato, and Avocado Salad in buzzfeed.com

Categories
HEALTHY

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Here’s one of my all time favorite spring salads! When creating this I was skeptical that it would be anything “wow!” worthy because there really isn’t a whole lot to it, it’s easy to make and it doesn’t require a lot of ingredients but sometimes the simpler things are some of the best, it was “wow!” worthy and then some. I mean when you start to lose track of how many plates of it you’ve dished up then it must be pretty amazing. It’s so good you’ll be like “what main dish?” Forget it all just give me a heaping bowl full of this! I loved every ingredient in this Asparagus, Tomato and Feta Salad and how surprisingly well it really all came together. When you add balsamic vinegar to anything you pretty much know from the get go that it’s going to be good, right? I love when I can make something healthy that I’m so excited about! Good for your body and good for your tastebuds. It’s kind of like the time my brother described sushi to me as “a party of flavors in his mouth” that’s what I’m going to go with on this one :). Another thing I really enjoyed about this salad were the textures and the contrast there, the crunchy roasted walnuts mixed in among the perfectly tender asparagus and the crisp, juicy bite from the tomatoes.

We get so used to the salads with some sort of lettuce that I think it can be easy to forget salads really don’t have to have lettuce. Yes of course I’ll always love a chopped salad or house salad with some sort of crisp lettuce to it but sometimes it’s just nice to have something different. Something out of the norm. With Easter just around the corner this would make the perfect side dish to your holiday gathering! And in the summer when you have fresh strawberries you can even try a sweet variation on this by replacing the tomatoes with strawberries – but be sure to try the tomato version at least once because it is oh so amazing! Yes, that’s right I’m raving about a salad. Try this, you won’t regret it!

Ingredients

Vinaigrette

  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper

Salad

  • 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 oz feta cheese, crumbled (scant 1 cup)

Directions

  1. Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

You can find complete recipes of this Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette in cookingclassy.com

Categories
HEALTHY VEGAN

SMOKY TEMPEH VEGETABLE AND RICE BOWL

Smoky tempeh with fresh vegetables and sprouts over rice and topped with an egg makes for a healthy, and delicious meal.
No, your eyes aren’t playing tricks on you: today’s recipe sounds like a healthy dish, looks like a healthy dish (and tastes fabulous), right smack in the middle of December, with Christmas hot on our heels.
I know you all are positively drooling over the all the Pinterest sweets in your feed (which stubbornly won’t show me soups and grains and salads, no matter how many times I clear my search or refresh the page or change preferences. I get it, Pinterest, the peeps want the sweets, so you’re giving everyone sweets.)
But I … and I guess this makes me a weirdo … I’m sweeted out. Thanksgiving is the focus of all of my winter carb and sugar cravings, and once that holiday is in the rear view mirror, I’m ready for greens and light soups and lots and lots of veggies (even though, technically — and a little depressingly — it’s not even calendar winter yet).
So, I’ll understand if you have to bookmark this recipe and come back to it in January. But maybe — just maybe — there are a few of you out there who are ready for desperately need some lighter fare leading up to next week’s celebrations. Come and sit next to me!
And that’s where this winter vegetable rice bowl with savory smoky tempeh comes in. In case you haven’t noticed, I love food in bowls. There’s just something so cozy and complete about a meal in a bowl. (In fact, I’m really excited to be teaching a cooking class next spring at a local culinary school with the theme, “Food in Bowls.”) Food in bowls are versatile.
They can be liquids or solids. Or both. Slung low with twirly pasta and marina sauce, or piled high with grains and vegetables. They can be neat … or messy. The photos here? Totally styled, so that you that you can see how pretty and vibrant winter vegetables are. The first time I made this = one big confetti mix of textures and colors.
And hey, let’s talk about those textures and colors for a sec.
First, we have the cooked rice, the cooked eggs (soft and yolky, yessirree), and pan-fried smoky tempeh. Then we have the raw: freshly grated carrots and beets — I love beets, raw, roasted, pickled, I don’t care — newly sprouted sprouts, green onions, and lots of chopped cilantro. And when you mix them all up and take a forkful, it’s an experience: crunchy, savory, chewy, yolky. And the colors. Folks complain about the dull, brown foods of winter, but I think the colors here are pretty fabulouso.
It’s vegetarian – leave off the eggs, it’s vegan. Also gluten-free, dairy-free, and nut-free. But completely delicious, healthy and energizing. And who couldn’t use a little extra energy going into the last crazy two weeks of the year?
If you’re just dying for cookies — and truthfully, while I’ll be doing just minimal cookie-making this year, I wouldn’t say no to a home baked morsel if offered one 🙂

INGREDIENTS :
for the tempeh marinade

  • 2 tablespoons hoisin sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon tamari, soy, or shoyu sauce
  • 1 or 2 drops liquid smoke (optional)
  • 8 ounce package tempeh, sliced

for the rice

  • 2 cups vegetable broth or water
  • 1 cup uncooked brown rice
  • 1 or 2 kaffir leaves (optional)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves

assemble

  • 1 heaping cup sprouts
  • 1 heaping cup grated or julienne carrots
  • 1 heaping cup grated or julienne beets
  • 2 green onions, sliced diagonally
  • 2 soft cooked eggs
  • 1 tablespoon chopped fresh cilantro leaves, for garnish
  • Additional tamari or hoisin sauce for dressing (optional)

INSTRUCTIONS :
marinate the tempeh overnight

  1. Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth.
  2. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices.
  3. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

cook the rice

  1. Bring the broth or water to a boil in a medium sauce pot.
  2. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover.
  3. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes,
  4. then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).

cook the tempeh

  1. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

assemble

  1. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

You can find complete recipes of this SMOKY TEMPEH VEGETABLE AND RICE BOWL in soupaddict.com

Categories
HEALTHY

Easy Chicken Parmesan Wraps

~ These Easy Chicken Parmesan Wraps are a super-fast 15-minute meal! You can even make them completely ahead – and they’re freezable, too! Perfect for grab-n-go eating on the run! All the cheesy, saucy, comforting flavors of your favorite chicken parmesan casserole … yet so quick and simple! ~
Let’s all channel our inner third-grader and remember how we loved learning about adjectives. Because what’s better than a fun, little, unexpected, impromptu, (whoa – four adjectives right there!) grammar lesson? Right?!?! Yay, grammar!
Oh come on! Stop groaning and think … adjectives. Think … Chicken Parmesan adjectives. What comes to mind?
Maybe Ooey-Gooey, Cheesy Chicken Parmesan? (Good job!)
Or Saucy Chicken Parmesan …
Comforting Chicken Parmesan …
Baked Chicken Parmesan Casserole …
Now you’ve got it!
So how about: On-the-go Chicken Parmesan, Make-ahead Chicken Parmesan, Hand-held Chicken Parmesan, 15-minute Chicken Parmesan? Whoa – hold up there! Say what??? That’s crazy talk!
When did an ooey-gooey, saucy, cheesy Chicken Parmesan Casserole become a 15-minute, hand-held, on-the-go, make-ahead recipe?!?!?
Today, friends. Today!
Not only do you get a free grammar lesson, but you also get a revolutionized, new-and-improved, perfect-for-busy-people version of Chicken Parm (with all the adjectives I can think of to throw at you along the way)!

Ingredients

  • 3 cups roughly shredded, cooked boneless, skinless chicken breasts (see note)
  • 1 ½ teaspoons Italian seasoning (make sure yours is a salt-free blend)
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 cup your favorite marinara sauce
  • ¼ cup finely chopped fresh basil
  • 4 Flatout breads (we used Light Italian Herb)
  • 1 cup shredded, reduced-fat Italian cheese blend
  • Additional marinara sauce, warmed for dipping, if desired

Preparation

  1. Place shredded chicken in a medium bowl. Add Italian seasoning, salt, and black pepper, and stir well to combine.
  2. Add marinara sauce and basil to chicken mixture, and stir to combine again.
  3. Optional: If you want your filling piping hot, you can microwave the chicken mixture at this point for about 60-90 seconds. (Even if you choose to skip this, your filling should still be pleasantly heated after the wraps are seared in the skillet in step 7. If you are prepping these as make-aheads, skip this optional step.)
  4. Lay 1 Flatout flatbread on work surface, and sprinkle ¼ cup of cheese down the center, leaving a large border all around the cheese. Spread ¼ of the chicken mixture (about a heaping ½ cup) on top of the cheese.

You can find complete recipes of this Easy Chicken Parmesan Wraps in twohealthykitchens.com

Categories
HEALTHY

Roasted Broccoli With Asiago, Garlic And Almonds

Do you roast your veggies? If not, then stop what you are doing right now and make this Roasted Broccoli with Asiago, Garlic and Almonds!! I remember when I discovered what roasting does to vegetables that I went crazy. Like if-it-wasn’t-nailed-down I was roasting it crazy!!!
This awesome recipe is featured in Jennifer Farley’s new cookbook The Gourmet Kitchen. It’s utterly delicious in it’s simplicity, which is an overriding theme of most of Jennifer’s recipes. She perfectly describes them as “everyday gourmet recipes for the home cook.”
And with the Holidays right around the corner you NEED this book! Oh, and it just so happens we’re doing a GIVEAWAY (see below)! Is this your lucky day or what?!!

Ingredients

  • 1½ pounds broccoli cut into small florets
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves to 3 garlic sliced thin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 in medium lemon sliced half
  • 3 tablespoons toasted slivered almonds
  • ¼ cup freshly grated Asiago cheese

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with aluminum foil.
  2. In a large bowl, toss the broccoli, oil, garlic, salt, and pepper (see note). Spread evenly on the pan, drizzling any excess oil on top, and roast in the oven for 20 to 25 minutes until the florets are crispy and caramelized, but still a little tender. Check the broccoli after 15 to 20 minutes.
  3. Squeeze the lemon over the broccoli and top with the almonds and cheese. Serve hot.

You can find complete recipes of this Roasted Broccoli With Asiago, Garlic And Almonds in healthyseasonalrecipes.com