Tag Archives: healthy

Roasted Rosemary Potatoes with Onions and Peppers

Wow it’s been a while since I’ve shared a recipe with you, can you forgive my absence? It’s been quite a busy summer with unpacking, several trips upstate, and getting acclimated to my new job. So. Much. New! All I can say is I am happy and content and am even more excited to share more recipes on a weekly basis.

This recipe came to me this weekend at my sister in law’s Bachelorette party. I made breakfast for the girls and we opted to make eggs, french toast, and potatoes. My sister gave me the idea to sauté some peppers and onions and then add them to the potatoes as they baked. MIND BLOWN. Obviously I needed to do this again at home.

I opted to use baby yukon/yellow potatoes and tossed them in avocado oil, and amped up the flavor with dried rosemary and pink sea salt. These baked for 20 minutes at 375*. Halfway through I flipped and tossed the potatoes around.

Once the 20 minutes passed, I cranked the heat up to 425* for 15 minutes, and added in the sautéed peppers and onions. I cannot begin to tell you the flavor profile that was added when the peppers and onions roasted with the potatoes. I mean, I could eat these over and over again, in fact I’ll most likely play with a variety of seasonings next week with baby red bliss potatoes. Stay tuned 🙂

Paleo Chicken Francaise

We’re rounding out week two at the new casa and I am really digging my new appliances, countertops, and all the natural lighting. Grateful is an understatement, I am so thankful for this home and the memories we’re making here, and the delicious meals I am starting to create. My husband loves chicken francaise, and I happen to be a fan of it as well. I thought about making this a little lighter with cassava flour instead of regular flour, and be mindful of the quality of ingredients I use for the butter/garlic sauce. I’ve been chatting with a girlfriend about the quality of ingredients versus restricting foods altogether. At the end of the day, we make choices with our mouths and forks at least three times a day, so it is vital to know what we consume and where the food comes from.

I started with buying organic chicken breasts, slicing them very thin, and seasoning with a generous amount of fresh cracked black pepper and pink sea salt. Then, using my cassava flour (with a blend of dried parsley, basil, and oregano) I coated each piece and set aside. I love using cassava for cooking because it does not have a taste, and is a 1:1 for all-purpose (or AP) flour. I set the chicken aside and heated up a large skillet.

I used Lucini Italia extra virgin olive oil and it is so delicious and actually Whole30 approved (I don’t follow Whole30 but it’s a good brand of EVOO so I decided to try and will certainly buy again). I added in chicken in batches (I made six cutlets in total) and let them cook until both sides were lightly browned.

Once all the chicken finished cooking, I placed them on a plate and began simmering my sauce. Traditionally, this sauce involves four ingredients: butter, garlic, white cooking wine, and lemon. I added my stick of unsalted butter (leave out to get to room temp!). Once melted, I added sliced lemon to let the citrus blend with the butter. I used 1/4 cup of cooking white wine and a scant amount of chicken stock to add more liquid, Last, I chopped three cloves of garlic and threw into the pan and turned the flame to low. Layer in the cooked chicken cutlets and let sit for a while (maybe 20m) so that the chicken starts to absorb the sauce.

Pair this dish with some pasta (I prefer Banza because I can’t really stomach regular pasta anymore…sad, I know) and fresh veggies; you’ve got yourself a yummy, HEALTHY, and satisfying meal!

Homemade Meatballs

It has been a whirlwind of a few weeks. We have packed up seven years of our Brooklyn one-bedroom and moved to our beautiful cape on Long Island last week, and we are starting to settle in and unpack our boxes. Moving into our first home is nerve-wracking and exciting all at the same time. Of course, I could not wait to buy food for our fridge and freezer, and whip up dinners immediately. I had wanted to try making meatballs for some time and figured that it would be a very easy and hearty meal to break in the stove and oven on our first night cooking in the kitchen.

There are so many different ways people make meatballs, and I used to think that adding a medley of seasonings was the trick. In fact, I think the reason this recipe tastes so great is because of the simplicity of the ingredients. I kept it pretty traditional, but ensured that I used a generous amount of each flavor so that it was well balanced. I used grass-fed beef found at the store, and made a quick red sauce on the stove using tomato sauce and one can of crushed tomatoes (which simmered for a good 45 minutes to an hour; I added salt and pepper, basil leaves, and one packet of stevia for sweetener). I have a recipe of simmered Sunday red sauce that I’ll make in the fall, but for now, this one worked impressively well.

I started by taking the meat out of the fridge and letting it get to room temperature, Then, I aded the beef to a bowl, along with two eggs, breadcrumbs, parmesan cheese, garlic powder, onion salt, and oregano. Literally, THAT IS IT. I loosely formed the meatballs, eyeballing each size and pulled a little here and there to make sure I had an even 24 balls.

I preheated my oven to 325 degrees. After lining a baking sheet with aluminum foil, I sprayed it down with avocado oil and added the meatballs one by one, leaving some space between. The meatballs baked for 25 minutes, which is fine because they became a perfect brown and soft enough to put into the sauce as it simmered. I transferred the meatballs to the red sauce and let them finish cooking for a good 30 minutes more.

I served this with roasted cauliflower and broccoli and did not even miss the starchy pasta that usually accompanies meatballs. I hope you enjoy this as much as we did, and we’ll never forget our first dinner together in our new home — NOMaste!

Tzatziki

I have three ingredients that fill me with such glee (yes, I said glee) every time I cook: fresh garlic, fresh onions, and basil. Any time I use these when testing a recipe or just cooking in general I can feel my entire body dance and sing, because cooking is my therapy and I just love it! I also have some favorite cuisines that I like to cook, and this year I vow to experiment with different dishes, such as enchiladas, homemade goulash, and more greek recipes such as Spanakopita and homemade tzatziki.

I’ve made tzatziki in the past, but it was all watery and had minimal flavor. I learned from my mistakes, tasted several versions in my lifetime, and figured out just how I wanted it to taste. I LOVE dill, so for me having a rather heavy hand on the dill was not a problem. My biggest issue was ensuring it was cream enough to stand up to lamb loin shanks (which is a forthcoming recipe) and had enough seasoning.

Here’s the full list of ingredients and measurements:

  • 3-4 tablespoons of thick yogurt, I prefer Siggi’s Triple Cream, plain
  • Several sprigs of dill, finely chopped
  • 1 cup cucumber, chopped into very small pieces
  • 2 tablespoons Avocado oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic, chopped very fine
  • Salt
  • Pepper

I added all of the ingredients into a bowl and whisked together, until it was a thick mixture. Add in a dash of salt and pepper as you need, to balance out all of the flavors. It should taste of cucumber, garlic, dill and yogurt. This is a great dip to make for pita chips, meats, or even with fries! NOMaste 🙂

Zucchini Lasagna

Lately, I have been trying to incorporate as many vegetables as possible when cooking. Whether its sautéing all the older veggies in the fridge and throwing them into pasta, or adding them as a side to a nice piece of steak. Either way, getting our vegetables in on a daily basis is important for overall health. As it is passover week, we are steering clear of bread products, and I decided it was time to recipe test a fan favorite, lasagna. Only, this lasagna, is made solely from zucchini. BOOM. (mic drop)

Zucchini happens to be one of my all time, OG vegetables. It is versatile, easy to cook, and a slow-resistant starchy vegetable. It’s also predominately made out of water, so it can be very filling due to the water content. Nevertheless, I decided that tonight was the night to make lasagna using zucchini as the noodles. Granted, it definitely does not taste the same as regular noodles, it was still rather yummy. I also don’t have a mandolin, so I had to make sure my slices were fairly thin, but not too thin that they would break easily. I should mention here, that I laid the zucchini out with salt to wick the moisture out, as I stated zucchini holds a lot of water (even after baking, there was still a good amount of water).

The lasagna is assembled much like a regular one would. Start with some marinara on the bottom of the pan to hold the zucchini in place. Then, add in the first layer of zucchini (I used a 13×9 pan and fit six zucchini slices across the bottom). I added ricotta and smoothed it across (as best as I can) to coat the zucchini. Next, dollops of marinara sauce, followed by a thin coating of mozzarella cheese. I repeated this until I had no more zucchini left (approximately equal to 4 layers).

I topped off the final layer with a generous serving of cheese, and baked this in the oven for 25 minutes at 375 degrees. Towards the end, about 3-4 minutes, I turned the oven to broil. Let cool down for a bit before serving, especially as the zucchini will let out a lot of moisture so this will help everything set. This is such a good party dish, although it is a bit difficult to assemble. Still, very tasty, and healthy 🙂 NOMaste!

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