Quick 10m Recipes

Pesto

Brrrrr, is it cold today in NYC. The wind is howling, the trees look depressed, and my dog had to get a shot. It’s Sunday, and Sunday is for meal prep. I did a lot of cooking, errands, cleaning, food shopping, and prepping foods for my first week on my new reset; I enjoyed every second. Last night, I had a few friends over for a dinner party, and purchased a carton of basil. A concern I have with basil is, it either gets used, or it doesn’t and goes rotten. I am vowing this year to be more cognizant of the foods in our fridge and do weekly “clean out” meals… so tonight is no exception. Hence, the pesto.

Pesto is a blend of herbs, oils, fats, and of course, basil, as it’s principle ingredient. Nowadays, people toy around with varieties of pesto including spinach pesto, kale pesto, walnut asiago pesto; the list is endless. I’m a traditionalist with a lot of recipes (unless I am making things healthier, hence cassava instead of breadcrumb), and pesto is one that I stick to the basics: garlic, basil, olive oil, and grated parmesan cheese.

I have to admit, I’m biased to pesto because I love the color green, and I also really appreciate the taste and aromas of garlic. Garlic is incredibly powerful and nutritious: it helps with heart disease, cholesterol levels, and is a great brain food too! Basil is one of those ingredients you can never go wrong with as well. To start, I pulled apart 3-4 bushels of basil and ripped the leaves into smaller seconds. I placed these pieces into a small food processor. Then I added in the parmesan (I’d say about 1/3 cup of cheese). I pulsed the processor until the cheese and basil combined and became a rice mixture.

Next, I added in the olive oil. BE GENEROUS HERE. First of all, olive oil is one of the most healthiest things to cook with and eat. If you haven’t already, please watch SALT.FAT.ACID.HEAT on Netflix, the FAT episode talks all about olive oil and its properties. I added the oil and blended in the processor until the consistently became smoother. My last step was to add the minced garlic. I used only two cloves and this was plenty. Pulse the mixture again, and you may need to add more cheese, a touch more oil, etc. until the consistency is to your liking. Me? I like pesto be on the thicker, chunkier side.

Pesto is most often tossed with pasta (show here with organic brown rice pasta from Trader Joe’s), but can be added to fish, chicken, on top of lamb skewers, or on bruschetta toast. Enjoy and NOMaste 🙂

New Year Eve Throw-down! Appetizer III – Spinach Dip

This has been one hell of a week to say the least. Without going into details, and getting incredibly emotional, we lost a very special person in our family a week ago Friday (tomorrow). My emotions are running rampant; I feel like I could cry or throw a chair at the drop of a hat. Despite this loss, the memories will always live in our hearts and our minds. I’m glad to have spent the weekend with family and survive the loss in our conversations together. RIP.

There’s no great segue into this recipe, except for the fact that I promised to post this recipe, and I’m glad to, especially because I am a major sucker for spinach dip (and coffee cakes from Drake’s, which were always at the ready whenever I saw the angel that left us… ah, a segue).  In all honesty, spinach dip does not need to be or should be difficult to make. It’s combining cheesy ingredients with chopped spinach and artichokes, broiled in a ramekin until the cheesy top is crusty and golden brown, served with chips, and in this case.. Siete chips!

I have definitely brought up Siete chips before, and I will a thousand times over. THEY. ARE. AMAZING. Siete is a grain-free brand that specializes in cassava, almond, coconut, and cashew-based products such as tortillas, tortilla chips, queso, and hot sauce. I love this product and the masterminds behind the company so much I’m doing a GIVEAWAY on Instagram (@nomaste.hungry) this coming week – stay tuned! Anyway, you can buy your Siete products here.

What I love about this spinach dip is that I KNOW what ingredients go into it: cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, artichokes, and garlic powder. All of the ingredients listed are 100% organic and local, I truly believe there is a different in organic produce and products, and you can find most organic items in Trader Joe’s or inexpensive stores too! To start, I thaw a large bag of chopped spinach and drain with a decent amount of paper towels (maybe 2 or 3 double sheets, or a cheese cloth). Draining the spinach takes out the moisture so that the remaining ingredients combine and don’t get soggy.

Next, I melt an 8oz block cream cheese and add in the spinach along with the artichokes. I’ll whisk this around until the cream cheese starts to bubble and melt. Layer in 1/2 cup of parmesan and 1/2 cup mozzarella, whisking to marry all ingredients together. This is the recipe.

Sprinkle some garlic powder, mix again. Ladle the mixture into a ramekin or oven-safe bowl and sprinkle a final layer of mozzarella cheese. Turn the oven to broil, and broil the spinach dip until the cheese is golden on the sides. Serve with your NEW Siete chips and enjoy 🙂 Nomaste.

New Years Eve Throw-down! Appetizer II: “Pigs in a Blanket”

Who even came up with the “pigs in a blanket” name? Either way, New Years is never NYE without these guys present at the appetizer table. I feel like people never say no to them also, and so that’s why they’re always a hit for parties, large or small.

Franks in blankets are basically small cocktail franks rolled up in crescent roll dough from the container. I cannot express how simple this recipe is, that I won’t be including a recipe at the bottom *GASP*

…still working on my flat lay and making these pics fancy but I’m just living my best life

The reason I chose to make these on my own is because I have honestly always wanted to see if I can make them just as good as the store-bought kind. Survey says, YES!

Alright, here’s the breakdown of ingredients:

  • One 8oz can of crescent rolls
  • One package cocktail franks
  • Melted butter
  • Coarse sea salt

To make these babies is totally simple:

  1. Open canister of crescent rolls and pull apart at the perforated seams.
  2. Sprinkle some flour on a clean surface and lay out the crescent roll dough
  3. Cut the dough into smaller portions
  4. Take a cocktail frank and start at the thinner end of one of the crescent rolls and roll from one end to the other, pinching at the end. Repeat
  5. Spray a nonstick pan with olive or coconut oil, layer the piggies on the pan, spread the melted butter on top, then sprinkle with salt.
  6. Bake for 12-15 minutes at 375* (adjust heat as needed).

These will easily become a staple at any event, in fact, I’m planning these for a Superbowl party along with another showstopper: spinach dip! Nomaste 🙂

A Leftover’s Makeover: Chicken Zucchini Boats

If you haven’t heard about using zucchini as a vessel for chicken, lamb, ground beef, etc., you absolutely live under a rock. It’s a “thing,” a trendy new way to use zucchini sans making them into noodles (I have feelings about zoodles but that’s for another post).

Zucchini happens to be one of my favorite vegetables to eat. Not only is it high in water and fiber, it’s actually known to lower blood pressure and provide your body ample amounts of vitamin C. Zucchini is incredibly versatile and when made into tiny “boats,” it can turn any meal into a low-carb masterpiece!

I originally sought to make these boats in an enchilada style, but that will be a follow-up recipe. Instead of taking out more chicken and boiling it then shredding, seasoning, and making an enchilada sauce, I opted to repurpose the leftover coconut cream and tomato chicken thighs from yesterday’s blog post (that recipe can be found here). Ready for the step by step? It’s super easy that it doesn’t even require a recipe. Here’s the deal:

  1. Take four zucchini and slice in half.
  2. Hollow out the zucchini with a spoon (or melon scoop) and repeat until all are finished. Remember to not hollow all the way down to leave a “skin” of zucchini so it resembles a boat. They will soften in the oven.
  3. Preheat oven to 350*
  4. Layer in the leftover chicken (or you can use ground beef, lamb, etc.) Be generous here 🙂
  5. Place in dish (pre-sauced with any kind of marinara sauce or some leftover sauce from the chicken).
  6. Bake for 15 minutes; take out at 15 minutes to sprinkle cheddar cheese and turn oven to broil.
  7. Broil until cheese is melted about 3 minutes.

THAT’S LITERALLY IT. Here are pictures to explain visually (it’s also really not complex, just follow the steps above).

Don’t worry, if you weren’t able to use leftovers it’s really alright. Make some taco meat with taco seasonings found on Thrive Market and make taco boats! Hmmm, #idea.

Nomaste 🙂

Sourdough French Toast with Caramelized Apples

I have a serious question: if you were to choose a sweet breakfast item, what would it be?  Pancakes? Waffles? French toast? All of the above? (haha, I kid… maybe not).  I 9 times out of 10 would choose french toast, even though I prefer a savory breakfast like sausage and biscuits or a good ol’ scrambled egg.  Nevertheless, a sweet breakfast like french toast is perfect on a gloomy Sunday morning and is incredibly easy to make.IMG_0307

My favorite bread to use for this is sourdough.  What I love about sourdough is that it is a fermented bread so it actually does more good than harm to your digestive system, and your waistline.  Sourdough is made with wild yeast and lactic acid bacteria which helps to bake or leaven the bread in a natural way.  It also helps to make other nutrients available to you such as zinc, magnesium, and other important minerals our bodies need regularly.  (note: if you have never done a Spectracell blood panel to see your mineral levels, I highly suggest you do… 80% of humans are deficient in magnesium which is a MAJOR aid in providing us with deep sleep and adrenal support.. I’m no doctor, but I’m a nerd with this stuff and fully believe in naturopathic medicine..)  As all french toast recipes go, you make the egg dredge with three large eggs, cream/milk, and cinnamon.  I’m starting to cut back from a lot of dairy so I use coconut creamer from TJ’s (Trader Joe’s).  I blended this together and set aside.  I grabbed two medium sized gala apples (Gala work beautifully as they’re sweet but also tart and tend to break down quickly) and dice them into bite size.  I melt 2 tablespoons of butter and throw the apples in and let them do their thing.  After a few minutes and tossing the apples around in the butter, I add a very small dosage of brown sugar (you could use coconut sugar too) and a dash of cinnamon.  When the apples get soft and almost glossy, turn the burner off and set aside.

Heat 1-2 tbsp of butter in a separate pan and make your french toast as you would: dip the bread in the dredge, then into the pan, brown for 2 minutes on each side, etc.  Ladle the apples on top of the bread and drizzle with your favorite condiments, I used a small amount syrup and was a happy camper.  I can imagine whipped cream and some walnuts would be yummy too!  Nomaste 🙂

Sourdough French Toast with Caramelized Apples

Course Breakfast
Cuisine American
Keyword apples, breakfast, brunch, caramelized, foodie, french toast, savory breakfast, sourdough
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author nomastehungry

Ingredients

  • 3 slices Sourdough bread medium sized, brand of your preference!
  • 3 medium eggs
  • 1/2 cup cream or milk I used coconut creamer (found on my fav products page!)
  • 3 tbsp butter
  • 2 tbsp cinnamon powder
  • 2 medium Gala apples
  • pinch brown sugar

Instructions

For the apples

  1. Clean, cut, and dice up the apples into bite size chunks.  Heat a pan on medium heat, add 1 tbsp butter and let melt.

  2. Add apples in and toss to coat apples evenly.  Let sit and bubble for five minutes.

  3. Add 1/2 tbsp more of butter and stir.  Layer in the brown sugar and cinnamon powder (a pinch of brown sugar is enough) and mix together.  Continue to mix occasionally until apples are glossy and tender.  Set aside.

For the french toast

  1. Crack three medium eggs into a bowl and whisk. Add in cream or milk preference and cinnamon.  Whisk together.

  2. Heat 1 tbsp butter in a large pan and melt. Dip a slice of sourdough bread into the egg dredge then into the melted buttered pan.  Cook for two minutes on each side. Repeat for remaining bread slices.

  3. Ladle apples over the bread and serve with your favorite condiments (syrup, powdered sugar, whipped cream, walnuts). Enjoy!