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Posts Tagged ‘broccoli’

Back to food blogging. I can’t believe it’s already Wednesday! When you don’t get home until Monday night and then you have conferences last night until 8pm, it goes quickly. I have a night off tonight and then conferences again tomorrow night until 8pm – yuck! At least they will all be done by next week, which is only a 1 1/2 day week because I have a doctor’s appt. and we get off for Thanksgiving on Tuesday!

So…. Monday night, about an hour or so after getting back from the airport, my girlfriends Kelly and Bethany came over for dinner. (I tried to take pictures of them, but they were not having it.)

Bethany brought these gorgeous flowers and some soft, yummy, gooey brownies for dessert! Kelly brought an amazing spinach artichoke dip and Stacy’s multigrain pita chips, plus wine for her and B and sparking grape juice for me! How thoughtful they both are! The sparkling grape juice was so good, I had forgotten what it tasted like! Both were very much appreciated! *Sorry Mrs. Prasser, I still have your dish! I will make sure it is safe and hold it hostage until Kelly comes back to visit!

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For dinner I decided to try something new! I wanted to make salmon and I wanted to use a POM I had in the fridge so I set out to create a new recipe, which I entered in the POM recipe contest. Here are a few of the key ingredients:

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Pomegranate, pumpkin butter and balsamic vinegar. The glaze I mixed up to cover the salmon was:

POM Pumpkin Butter Salmon

  • 1/3 c. POM arils, crushed with back of a spoon
  • 3 tbsp. balsamic vinegar
  • 3 tbsp. pumpkin butter
  • 1 tbsp. pure maple syrup
  • salt and pepper

I coated the salmon and threw it in the oven for 15-20 minutes at 450.

Then I got to work on the salad. The salad included:

  • organic spring mix
  • organic baby spinach
  • 1/2 chopped pear
  • 1/3 c. POM arils
  • 1/4 c. crumbled feta
  • a handful of toasted walnuts

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It was super easy because I had just run to the store to load up on ingredients!

I enjoyed my wine glass full of sparkling grape juice. It was really really good! 🙂

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Just in case you get a craving…you know what you are looking for…
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Kelly’s amazing spinach artichoke dip

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With salmon and salad I served a bowl of quinoa and baked broccoli. The broccoli was done by placing fresh broccoli on a cookie sheet with a little olive oil and salt and pepper, then baking it for about 15 min. at 450.
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Sorry, these pictures are a little out of order. Here is the final salmon salad presentation. It was super easy and very flavorful! It went great with the many flavors in the salad. Let me know if you give it a try.

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I think I ate my brownie so fast that I didn’t even consider taking a picture. Sorry! Can’t wait for girls night again!

Pregnancy Nutrition Tip:

Don’t eat fish more than twice a week. Make sure servings are not large and fish is on the low mercury list. Just a few types of fish that are safe to eat twice a week while pregnant: shrimp, scallops, salmon, and tilapia. For a detailed list, check out the article I wrote for the Examiner: Mercury in fish

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Last night we had a fiesta! After an absolutely beautiful Sunday that included:

  • a workout at the gym on the step mill for 30 min. then the elliptical for 15 minutes with Health magazine
  • a winning soccer game for Brady at 10 am
  • a 5 mile walk with a great neighbor/friend/role model mother of twin 3 year olds and a 3 month old baby
  • another winning soccer game for Brady at 8 pm
  • a short trip to Target for organizing essentials so we can finish cleaning out our extra room
  • a brief clean of our house

It was great! For dinner we had shrimp burritos with tons of fixings!

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The delicious meal consisted of:

  • shrimp boiled then cooked in cumin and lime juice for flavor
  • leftover quinoa
  • Trader Joe’s black beans refried beans
  • frozen broccoli
  • TJs roasted corn (frozen)
  • Brady’s guac
  • fresh tomatoes
  • mushrooms
  • onions
  • artichokes

All served on a whole wheat high fiber tortilla. This pretty dish ended up being a salad, all mixed up together!

I hit it pretty early last night but I was still tired today. I am hoping another early night tonight will help me!

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My Eat, Drink and Be Vegan cookbook was the inspiration for this meal. I was going to make the chimichangas but I got to hungry to wait for them. Here is what I did:

Tomato Lentil Sauce

  • 2 can crushed tomatoes
  • 1 c. lentils
  • handful of sliced basil
  • 1 c. water
  • salt and pepper
  • garlic powder
  1. Mix all ingredients together and simmer until as thick as desired.

Assemble the rest of the wraps:

  1. Steam broccoli
  2. Open can of corn
  3. Cook brown rice as directed – I use boil in a bag because it’s quick and easy
  4. Cook zucchini with a little seasoning until browned
  5. Wrap all veggies with sauce and feta in a whole wheat wrap.
  6. Dig in!!

I went back for seconds on the fillings! So excited for leftover in my lunch!

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Here is a super easy meal that you can make with only a few ingredients and a little time.IMG_5064.JPG

Super Simple Soy Salmon

  • 1 or 2 pieces of fresh salmon
  • 3 tbsp. soy sauce
  • big drizzle of maple syrup
  1. Simply marinate the salmon in the soy sauce and maple syrup
  2. Broil the salmon for about 12 minutes. The sauce will get black but not burn and the fish will stay really moist and flavorful.

Super Simple Broccoli Water Chesnut Salad

  • 3 c. of broccoli
  • 1 can of water chesnuts
  • sesame seeds
  • 1 tbsp. sesame oil
  • 1 tbsp. rice vinegar
  • 1 tbsp. soy sauce
  • red pepper flakes
  1. Heat the broccoli for a minute in the microwave so it getting tender.
  2. In a pan, mix oil, soy sauce, vinegar and sesame seeds. Heat.
  3. Add broccoli and water chesnuts.
  4. Warm up together and add red pepper flakes.

Serve with leftover quinoa or make a fresh batch by cooking 1 part quinoa with 2 parts water!

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Since I am considering today my first real day of summer vacation, I slept in! I was awaken to my phone ringing around 8am and thought it was afternoon. It felt great!

After some iced coffee and things around the house, I went to the gym. There, I did 35 min. on the stairs followed up some upper body and ab work. I feel like I haven’t been there in forever because it has been so nice out, I can’t pass up a run outside! Today was rainy and super humid so it was a good gym day.

I stopped at Trader Joe’s on the way home to get a few essentials – AB, sprouts, ff feta and mango chunks for green smoothies! When I got home I was starving and ready for my new favorite lunch:

Flat out (crack wraps) stuffed with sprouts and veggies.

“Crack Wraps” are a term given to a sandwich that becomes addicting. The term was first used by the beautiful mom Sarah This sandwich consisted of :

  • Sabra hummus
  • fat free swiss cheese ( I am a little sketched out by this, but it tastes good and gets really melty!)
  • sprouts
  • tomato
  • avocado
  • salsa
  • lettuce

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Then, I did more errands by bike and Brady’s sister, Janelle, came over for dinner.

We had seen a sign at the Arts Festival yesterday for broccoli burgers and were dying to try them, but we weren’t hungry then, so we decided to make them for dinner.

Broccoli Burgers

  • 1-2 c. steamed broccoli
  • 1 c. brown rice, cooked
  • 1 onion, chopped
  • 2 pieces sprouted grain bread
  • salt and pepper
  • 1/3 c. egg whites
  • 2 tbsp. hummus
  1. Cook broccoli and rice as directed
  2. Mix all ingredients together in a food processor
  3. Use mixture to make patties
  4. Spray a pan with cooking spray and cook the patties
  5. Serve on a sprouted bun or bread or over salad

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The verdict: We loved them! They tasted great. Not too much of anything but good veggie flavor!

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Last night our good friends John and Ashley came over for dinner! It was pouring rain and gross outside so we decided against the cookout and opted for make your own pizzas! John and Ash brought a delicious bottle of Riesling, that tasted like summer!

While we sipped, we made two great pizzas – a his and a hers. Then we started on the sides while the pizzas were cooking!

Classic Tomato Basil
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Jen and Kate’s Famous Strawberry Salad:


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Boy’s Pizza


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White crust with black olives, pepperoni, avocado and mozzarella.

Girl’s Pizza


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Wheat crust with zucchini, squash, broccoli and goat cheese.

John and Ash brought dessert too – angel food cake with fresh berries and whipped cream!

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It was a great, relaxing night of catching up with two of our favorite friends!!

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Tofu Time

This week has been so busy! Coming off of Spring Break and getting back into the swing of things while

  •   writing papers for grad school
  • getting my kids (third grade students in my class, not my own kids!) ready for the state test on Monday
  • unpacking/laundry
  • making cookies for a wedding shower this weekend
  • packing for my 1/2 marathon this weekend in Nashville – a Rock and Roll series run

I stayed late at school today after I tutored to finish a paper for grad school, and when I got home it was already close to 7pm. Since the sun had come out, Brady and I ran a quick 3 miles before starting on dinner. We just wanted to make sure we didn’t forget how to run before Saturday.

Then I started making dinner, grilled chicken for Brady and tofu for me. I saw a post on lemony chickpeas with tofu and it sounded wonderful so I took the idea and went with it.

Lemony Sesame Tofu with Chickpeas and Veggies with Quinoa

  • 1/2 block of extra firm tofu, drained and pressed
  • big handfull of fresh broccoli
  • 1/2 can chipeas
  • 2 small onions chopped up
  • baby bella mushrooms – cut into pieces
  • garlic powder
  • salt and pepper
  • 1 tbsp. sesame oil
  • goat cheese
  1. Cook onions and mushrooms until soft and tender.
  2. Add all remaining ingredients and let it heat all the way through.
  3. Serve over spinach and quinoa.
  4. Sprinkle with goat cheese

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