HEALTHYNOW
Feeling your best at any age starts with having a healthy body
Sheet-pan Scallion Chicken with Bok choy, Broccoli and shiitake mushrooms
Reboot compatible
We LOVE sheet-pan dinners -- one and done! This one mixes French and Asian flavors to create it's own deliciousness. You will want to add this to the rotation for sure!
Sheet pan Roasted chicken with Bok choy, Broccoli and Shitake mushrooms
Adapted from New York Times cooking
Serves 4
-
4 scallions trimmed and finely chopped
-
3 tablespoons Dijon mustard
-
3 tablespoons minced ginger
-
2 tablespoons minced garlic
-
1tablespoon white miso paste
-
Salt and pepper
-
6 tablespoons olive oil
-
Five to six boneless skinless chicken thighs approximately 1 1/2 pounds
-
1 ½ pounds baby bok choy halved and sliced into rounds and cleaned thoroughly
-
1 head of broccoli chopped into about the same size as your sliced bok choy
-
1 package, 4 ounces shiitake mushrooms trimmed and sliced
-
Lemon wedges for serving
-
Cooked quinoa, optional
Directions
-
Heat the oven to 450
-
In a bowl combine scallions, mustard, ginger, garlic, miso, a half a teaspoon of salt 1/4 teaspoon of pepper and the six tablespoons of oil and mix well.
-
On a rimmed baking sheet toss the vegetables with the with two tablespoons of oil and seasoned with salt and pepper and spread in an even layer. Salt and pepper the chicken and toss into the sauce and layer on top of the vegetables.
-
Roast until the chicken is cooked through and the vegetables are tender about 20 to 25 minutes.
-
If you are using bone -in thighs cook for about 30 minutes.
-
if your chicken and vegetables are not browned, turn off the oven and turn on the broiler and broil for 3 to five minutes. Be sure to check often so that they don’t burn.
-
Serve the chicken over quinoa if desired and the lemon wedges.
Thai green curry butternut squash soup with topping and crispy tofu
Reboot compatible
Last of the season winter squash soup; this light, tasty and simple soup is the perfect recipe to have in your back pocket for when you have lots of butternut squash and are tired of the traditional flavor combos like cinnamon and apple. As written it's 100% vegan, but if tofu is not your thing, then add cooked chicken instead or your favorite protein. *photo does not include tofu.
Thai green Curry and butternut squash soup
Four servings
Adapted from New York Times cooking
-
2 tablespoons coconut oil
-
2 medium shallots diced
-
1 1” piece of fresh ginger peeled and chopped
-
Lemongrass stalk chopped, optional
-
1 ½ pounds chopped butternut squash or one medium butternut squash peeled and cut up or one package Trader Joe's butternut squash
-
1 can coconut milk
-
2 tablespoons soy sauce or fish sauce or salt to taste
-
2 to 3 tablespoons Thai green curry paste or to taste
-
2 to 3 cups of water or chicken stock
Topping:
-
1/2 Cup salted peanuts or cashews
-
1/2 Cup unsweetened coconut flakes
-
1 tablespoon neutral oil
-
1/4 teaspoon of salt
-
½ teaspoon of sugar
-
Large handful of cilantro
-
2 scallions chopped
-
1 tablespoon raisins, optional or ½ tsp sugar
-
Small handful of basil optional
Crispy tofu (optional):
-
1 package firm tofu preferably sprouted, drained and patted dry and cut into small squares
-
neutral oil such as avocado
-
1 clove garlic chopped
-
1 tablespoon Thai green curry sauce
Directions:
-
Melt the oil in a large soup pot or Dutch oven
-
Add the shallots and ginger and sauté until softened about 5 minutes.
-
Add the squash, coconut milk, curry powder and soy sauce and 2 cups of water.
-
Increase heat to high and bring to a boil. Cover and lower heat to its simmer.
-
While the soup is cooking, make the garnish. Place nuts, herbs, coconut flakes, sugar or raisins, oil and a mound on a large cutting board and using a large knife chop until roughly chopped. Set aside in a bowl to use later.
-
Make the crispy tofu. Heat oil in a large skillet until very hot. Add the chunks of tofu and sauté and let brown two to three minutes, shake the pan, toss the tofu, sprinkle with salt to taste and let crisp up again for 2 to 3 minutes making sure the pieces do not burn. Toss again and let crisp for another 2 -3 minutes. Check for crispy edges, add your chopped garlic and curry paste, stir and let cook for another minute or two and then turn off heat. Serve on top of soup with the topping.
Colorful beet salad with pears and arugula
Serves 4
Ingredients
-
2 to 3 medium yellow, red or both beets, raw or steamed (or use precooked beets)
-
3 cups salad greens, arugula or spring mix
-
½ red onion, thinly sliced and soaked for 10 minutes in cold water, drained and patted with a towel
-
Pear or apple , thinly sliced
-
¼ cup toasted pistachios or pecans
-
½ avocado sliced
-
Pomegranate seeds or red grapes, halved
-
Favorite dressing or vinaigrette recipe below
-
sea salt and freshly ground black pepper
Vinaigrette
-
3 tablespoons apple cider or red wine vinegar
-
1 garlic clove, peeled and cut in half
-
1 ½ teaspoons Dijon mustard
-
Heaping ¼ teaspoon sea salt
-
Ground pepper to taste
-
½ cup plus 2 tablespoons extra virgin olive oil
-
1 ½ teaspoons maple syrup, optional
Soak garlic clove in vinegar for 10 minutes, then remove (you can leave it, but make sure it doesn't end up on your salad, unless you like a bite of raw garlic!). Add the Dijon, S&P, syrup if using and whisk. Slowly add the olive oil and whisk until emulsified. Taste and adjust seasoning. This will keep in the frig for 7 days.
Directions:
-
If using raw beets, slice as thinly as possible. To steam beets, placed sliced beets in a steamer basket and steam for 12 to 15 minutes until soft depending on how thick the slices are. About halfway through cooking, gently toss the beets so that they evenly cook. Set aside to cool.
-
Layer greens, beets, onions, pear, avocado, nuts and pom seeds on a large platter. Drizzle with dressing , sprinkle with extra salt if desired and enjoy!
Your new favorite salad and the perfect side!
Sure, we all know the ubiquitous beets salads that are on just about every restaurant menu. This one takes it up a notch and really highlights all the flavors and textures. It leaves out the goat cheese (or feta or blue) and uses avocado for a luxurious richness without the dairy. Plus, it's a visual feast, so it's perfect for any holiday or party table. And it's so healthy too! But no one will be thinking about that, they will just be enjoying the gorgeous combination. Feel free to mix it up; don't like arugula, then use your favorite greens, don't have pistachios then use pecans or any other nut, no avocado, no problem, dollop with some hummus, not a fan of red onions, try scallions. You get the idea, just make it colorful and fun!
Meatballs with Green sauce and rice
So easy and so delicious! Cook the meatballs in the oven for a muss-free dinner. Use your favorite ground meat or use tofu and keep it vegetarian.
Grass fed beef or ground turkey and zucchini meatballs with green yogurt and rice
Serves 4
Adapted from the Wall Street Journal
Ingredients
2 1/2 cups cooked basmati rice
1 pound ground turkey, chicken or grass-fed beef or tofu*, grated
1 1/2 cups packed grated zucchini
3 cloves garlic minced
3/4 teaspoon salt
Black pepper
1/3 cup thinly sliced scallions
1/3 of a cup minced basil leaves or cilantro (feel free to add more)
1/2 cup a chopped parsley leaves
Olive oil
1/2 medium jalapeno seeded
1/2 cup cilantro leaves or basil
Quarter teaspoon of salt
1 cup Greek yogurt
Juice of 1/2 lemon or lime
Directions
Pre-heat oven to 400°
Mix the meat or tofu with grated zucchini, 2 cloves minced garlic, salt, pepper, scallions, herbs and ½ cup cooked rice. Wet hands and form balls in the size of small golf balls or walnuts and place on a baking sheet lined with parchment paper. Brush meatballs with olive oil and place in the oven until cooked through for 10 to 12 minutes.
To make the green yogurt sauce, pulse together garlic, jalapeno, cilantro or basil leaves, yogurt lemon or lime juice and salt and pepper. Once combined, taste and season as needed.
Serve meatballs with cooked rice, green sauce and a side of roasted vegetables and salad.
*if using tofu, you may need a binding agent like a flax “egg” or a real egg.
Roasted cauliflower and chickpea salad with red pepper dressing and feta cheese
Don't you love a quick and easy recipe that requires very little prep work and minimal pots and pans so that you are not spending hours in the kitchen? And because it's vegetarian and yet very tasty, you will feel light but satiated after dinner. If you leave out the feta and replace it with crunchy, salted nuts, you have a completely 100% plant forward meal. We promise you, no will miss the meat!
Roasted cauliflower and chickpeas with arugula red pepper dressing and feta cheese
Serves 4
Adapted from FamilyStyle food
-
1 large head of cauliflower cored and chopped into small pieces
-
1/2 teaspoon smoked paprika, optional
-
Salt and pepper to taste
-
One teaspoon whole caraway seeds or cumin seeds, optional
-
1 sweet onion or red onion chopped the same size as the cauliflower
-
Olive oil
-
1 or 2 cans of chickpeas, drained and rinsed
-
2 or 3 cloves of garlic, roughly chopped
-
1/2 teaspoon of coriander, optional
-
Two or three tablespoons harissa optional or to taste OR make the roasted red pepper dressing below. Taste your Harissa, some are very spicy!
-
½ cup each parsley and cilantro chop, roughly chopped
-
½ cup crumbled feta cheese
-
One 5 oz bag of arugula or to taste
Roasted red pepper dressing
-
1/2 cup roasted red Peppers
-
2 tablespoons vinegar
-
red peppers flakes to taste
-
1/2 cup olive oil
-
1 clove of garlic, optional
-
Salt and pepper to taste
Directions:
-
Heat the oven to 450 degrees
-
Toss the cauliflower, onion, smoked paprika, if using, salt and pepper, seeds and olive oil on a large rimmed baking sheet and roast for 20 to 25 minutes until the cauliflower is browned around the edges and golden. Stir from time to time. Add the chickpeas, coriander, if using, and the garlic to one side of the pan. Toss with olive oil and salt and pepper and roast an additional 10 minutes
-
Meanwhile make the red pepper dressing: blend all the ingredients in your blender and set aside.
-
Once the cauliflower and chickpeas are roasted, toss with the herbs (if using harissa instead of the dressing, add it here).
-
Toss the arugula in a serving bowl with some dressing, then add the cauliflower and chick peas. Drizzle well with the dressing and sprinkle the feta on top. Enjoy!
*Vegetable amounts are suggested; you can always add more vegetables, season accordingly.
The meat, chicken amount is small because the main star is are the vegetables, but you will still get plenty of great flavor from the meat even using less than the standard pound. Think of the meat as a flavorful condiment. You will still get plenty of protein in each serving.
If you want to make the recipe vegan simply substitute canned beans of choice for the meat and if you're not eating beans you can serve the stew over quinoa for protein.
Cabbage and Artichoke Stew
4 servings
Ingredients:
-
one or two leaks sliced and rinsed well
-
one or two cloves of garlic sliced
-
1/3 to ½ lb grass fed ground beef or chicken, optional, or 1 or 2 cans white beans
-
1/2 green cabbage cored and finely sliced
-
three carrots peeled halved lengthwise and sliced thinly
-
three stalks of celery sliced thinly
-
3 to 4 cups of broth or water
-
1/2 of a white turnip cut into ½” cubes optional
-
1 12 oz frozen bag of artichokes (Trader Joes) or 1 jar of artichokes
-
1 tsp dried basil
-
Salt and pepper
-
Olive oil
-
Grated parm or chopped parsley
-
Directions:
-
Sauté the leeks for five minutes in about 1 tablespoon of olive oil, add more if needed. Once they're softened add the garlic and sauté for another minute or so. Then you can add the ground beef/chicken or beans. Feel free to add as much as you would like but the soup works really well with a third to a half a pound of the ground beef.
-
Brown the beef/chicken with the with the leeks and the garlic and then add the carrots and celery along with the basil and at least a half a teaspoon of salt and several grinds of pepper.
-
You can also add the turnip if you are using. Toss the vegetables together for a couple minutes and then add your liquid.
-
Cover your soup, bring to a boil, lower the temp and let simmer for five minutes. Add your frozen artichokes or your jar of artichokes partially cover and let simmer until all the flavors meld. I like to cut the artichokes in half in the pot with a pair of kitchen shears. Taste and season more to taste.
-
This soup is delicious on its own you but could add a little bit of grated parmesan cheese or or sprinkle with some chopped parsley .
Cabbage and Artichoke Soup
Reboot compatible
Easy "taco" dinner with zucchini and chicken
Reboot compatible
Watch our IGTV video to see how Sharene makes this. It's a family staple that's so easy and always delicious!
Taco dinner, (sub in beans to make it vegetarian)
by Melissa Clark, NYT Cooking (with HN tweaks)
Serves 4
Ingredients
-
Olive oil
-
1 large onion, chopped
-
3 garlic cloves, or to taste, chopped
-
2 large zucchini's, quartered lengthwise and then sliced in to 1/4 moons
-
1/2 poblano or green pepper, chopped, optional
-
handful of cilantro, leaves and stems chopped
-
salt and pepper to taste
-
2 cups cooked chicken
-
1 fresh jalapeno, seeded and chopped, optional
-
1 teaspoon chile powder
-
1 tsp cumin powder
-
1/2 tsp coriander powder, optional
-
OR 1 tablespoon taco seasoning (add more to taste)
-
1 cup grated Monterey jack cheese
-
tortillas
Toppings: more chopped cilantro, guacamole, chopped fresh tomatoes, shredded lettuce, cheese, sour cream, salsa (I used green salsa made with tomatillos), fresh lime
Directions
-
Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the zucchini and sauté until softened. Add salt and pepper to taste. Top with grated cheese.
-
Meanwhile, in another skillet, heat a tablespoon of oil and add the jalapeño and sauté for a couple of minutes and then add the cooked chicken, spices and garlic. Cook until chicken is well flavored, about 7 to 10 minutes.
-
Warm the tortillas in a skillet or the oven and top with the zucchini, chicken and favorite toppings!
Creamy Zucchini and pumpkin seed soup
Reboot compatible, vegan
Based on a Milkstreet recipe, we love that this soup so full of flavor
AND vegetables. If you don't serve it with the creme fraiche and use a vegetable broth, this soup is a perfect vegan meal.
Creamy zucchini and pumpkin seed soup
Adapted from Milkstreet
Serves 4
-
Olive oil
-
1 cup raw pumpkin seeds
-
1 medium onion cored, halved and sliced thinly
-
salt and pepper
-
2 pounds zucchini sliced lengthwise and cut into half inch pieces
-
1 medium bunch dill leaves and stems separated
-
1 cup riced cauliflower
-
3 to 4 cups chicken broth depending on how thick you like your soup
-
1 teaspoon grated lemon zest plus one lemon cut into wedges
-
Creme fraiche, optional
-
In a large Dutch oven, combine oil and the pumpkin seeds cook stirring from time to time until fragrant and toasted for about 5 minutes use a slotted spoon to transfer to a small bowl
-
Add the sliced onion and some salt and sauté until soft about 5 to 8 minutes
-
Add the zucchini, cauliflower, dill stems and 2/3 of the pumpkin seeds. Add the broth and bring to a simmer. Simmer until zucchini is soft but still green about 5 to 7 minutes. Add the dill leaves.
-
Remove from heat and working in batches, blend until smooth.
-
Return soup to the pot add the lemon zest and and cook until heated through. Serve with reserved dill leaves, reserved pumpkin seeds, lemon wedges and creme fraiche if using or olive oil. Enjoy with a crunchy and colorful side salad.
Sheet-pan caramelized apples with roasted veg and sausages
Reboot compatible -- vegan with white beans instead of sausage
Sheet pan sausages with caramelized apples and roasted veggies
Adapted from New York Times
Serves 4
Preheat oven to 425˚
-
6 shallots trimmed and peeled and cut into 1/2-inch wedges
-
2 to 4 large, crisp apples cord peeled if desired and cut into 1/2-inch-thick wedges
-
One fennel bulb trimmed, cored and cut into 1/2-inch-thick wedges
-
olive oil
-
Salt and pepper
-
Three springs of rosemary, leaves chopped
-
1 teaspoon whole grain or Dijon mustard
-
1 medium to large head of radicchio
-
1 to 2 teaspoons Apple cider vinegar, optional
-
4 to 6 sweet Italian sausages or 1pound or 2 cans of white beans, drained*
-
parsley for serving, optional
Directions
-
Toss the shallots, apples and fennel on a large sheet pan with olive oil and salt and pepper.
-
Roast in the oven for 15 minutes. Or until vegetables are beginning to brown around the edges.
-
Once roasted, add rosemary and mustard to the vegetables and stir. Make room on the other side for the wedges of radicchio. Drizzle with olive oil and season to taste with salt and pepper.
-
Nestle the sausages amongst the vegetables.
-
Roast for 25 minutes more or until the sausages are cooked to 160 degrees and the vegetables are tender.
-
Toss the vegetables at least once during the cooking time.
-
Sprinkle with parsley if desired and served with a crisp, green salad.
* Vegan version: 5 minutes before your radicchio is done, add the beans to the pan and toss with the veg. Add more olive oil if desired. Cook for another 5 minutes or until beans are heated through.
We LOVE sheet-pan dinners. Is it the one and done aspect? All veg and protein is in one pan! All you will dirty up, besides the pan, is your cutting board. So easy! And easy clean-up too. That's a healthy and delicious dinner we can really appreciate.
Tofu Larb
Reboot Compatible
This easy, vegan, summertime dish originated in Laos. It's delicious served over rice or fun to eat wrapped in a lettuce leaf. Be generous with your herbs and dressing. That's what really makes the dish sing!
Tofu Larb
Adapted from the NYTImes
2 servings (easy to double)
Ingredients
-
1 package extra firm tofu, preferable sprouted which you can find at Trader Joes, shredded
-
1 tablespoon neutral oil such as grapeseed or use coconut oil
-
1 lemongrass stem, optional
-
1 or 2 tablespoons Thai green curry sauce, optional but nice
-
2 shallots halved and thinly sliced
-
1 cup mixed soft herbs such as mint basil cilantro and chopped scallions
-
½ teaspoon salt or to taste
-
1 head of soft lettuce such as butter
-
Cooked rice, optional
-
Chopped roasted nuts such as peanuts or cashews, optional
Dressing
-
1/2 a cup of fresh lime juice
-
2 tablespoons brown sugar
-
1/4 cup soy sauce
-
½ teaspoon red pepper flakes or to taste
Directions
-
Make the dressing by combining the lime juice, brown sugar, soy sauce and red pepper flakes whisk until the sugar is dissolved.
-
Heat a skillet over medium heat and add the oil then add the sliced lemongrass and shallot and cook stirring constantly until softened.
-
Then add the Thai Green Curry sauce and heat through. Add the grated tofu and sauté at least five minutes or cook another 5 minutes until slightly crispy around the edges.
-
Remove from heat and toss with half the lime dressing, the herbs and salt.
-
Serve the larb in lettuce leaves or over rice and garnish with more herbs, chopped nuts and a drizzle of the dressing.
Ingredients
-
1 bunch asparagus
-
2 leeks, trimmed or 4 scallions, trimmed and white and green parts sliced thinly or small yellow onion chopped
-
2 cups frozen peas
-
1 lemon, zested
-
8 to 12 oz of dried pasta
-
olive oil or butter
-
salt and pepper to taste
-
1/ 2 cup creme fraiche/sour cream/ ricotta (optional)
-
handful of fresh herbs such as parsley, dill or tarragon (optional)
Directions
-
Bring salted water to a boil. Add pasta and cook to desired doneness. Save 1 cup of pasta water before you drain the pasta.
-
Trim your asparagus by finding the breaking point or peeling the tough ends. Chop in small coins. Slice the leeks lengthwise and then slice again crosswise into half circles. Toss in a colander under running cold water to get any sand/grit from between the layers. Heat olive oil or butter, add leeks, turn down flame to medium and soften for 5 minutes.
-
Add the chopped asparagus and sauté for 5 minutes. Add salt and pepper to taste. Then add the frozen peas with 1/2 cup of the pasta water. No need to defrost.
-
Warm through for about 2 minutes, then add the creme fraiche or sour cream or ricotta, OR add more olive oil. Toss in pasta and lemon zest. Heat through.
-
If it is not saucy enough, add more pasta water. Taste for seasoning and finally squeeze lemon juice over your finished pasta and sprinkle with herbs as desired. Enjoy!
Quick Spring vegetable Pasta
Oh, the beauty of spring vegetables! After all the heavy, grounding, rich vegetables and foods of fall and winter, it's so exciting to see bright green, local asparagus, leeks, scallions, pea-shoots in our grocery stores and farmers markets. It's the perfect time to make one of our favorite dishes, SPRING VEGETABLE PASTA. It's so easy to whip up - maybe 10 - 15 minutes start to finish!
Cinco de Mayo!
Reboot compatible
Here is your game plan for the perfect dinner. Make your cilantro and lime chicken and jammy salsa inspired roasted tomatoes, punch up your canned beans with herbs and spices and make a simple guacamole. Don't forget the margarita! It's a delicious dinner all summer long. See Sharene cooking this meal on our YouTube channel, healthynowny.
Cilantro and Lime roasted chicken thighs
Serves 4
45 minutes including marinating time
Oven 400°
Ingredients:
-
Juice of 1 lime, lemon and orange
-
1 tablespoon neutral oil
-
2 to 3 cloves of garlic roughly chopped
-
Handful of cilantro, leaves and tender stems chopped
-
1 package of boneless, skinless chicken thighs, about 5 or 6 thighs
-
Salt and pepper to taste
-
Paprika or chili powder, optional
Directions:
-
Mix the citrus juices, oil, garlic, cilantro, s&p, paprika, if using and chicken in a large bowl. Let the chicken sit in the marinade for 10 minutes on the counter or 30 minutes in the frig. Meanwhile, prep the jammy tomatoes.
-
Spray a large sheet pan with non-stick spray and add the chicken to one side of the pan. You will add the tomatoes to the other side.
Jammy salsa-inspired roasted tomatoes
Ingredients:
-
1 pint cherry/grape tomatoes cut in half
-
1 jalapeno, seeded and roughly chopped. Add as much or little to taste for heat sensitivity
-
1 small onion roughly chopped
-
Fresh cilantro chopped, optional
-
Salt
-
Neutral oil
-
Mix all ingredients in a small bowl and add to the sheet pan with the chicken.
-
Place in the oven and bake for 15 minutes. Stir the tomatoes and flip the chicken. Cook for another 15 minutes. Check for doneness. If the chicken is not cooked through, cook until done. If the tomatoes and chicken are not browned enough, place under the broiled for 2 to 3 minutes.
Simple Mexican Beans
-
2 cans black or pinto beans
-
2 cloves of garlic roughly chopped
-
a couple rings of jalapeno
-
1 teaspoon cumin
-
1/2 teaspoon coriander
-
1/2 teaspoon chili powder/optional
-
roughly chopped cilantro, optional
-
salt to taste
Add the beans and the rest of the ingredients to a saucepan and let simmer until flavors meld and the beans are tasty and soft. Mash if desired.
Simple Guacamole
Ingredients:
-
2 to 3 ripe avocados
-
2 to 3 tablespoons finely chopped onion
-
½ lime squeezed, more to taste
-
Salt to taste
-
Fresh cilantro, finely chopped, optional
-
Minced jalapeno, optional
-
Minced garlic, optional
Roughly mash the avocado, add the onion, lime juice and salt. Mix well, taste and adjust seasoning. Add optional ingredients if desired.
CSA box! What are these?
Reboot compatible
They are HAKUREI turnips which are quite different than the turnips we are used to in the winter that are great for grounding, warm stews. These turnips are light and delicious, even raw! In fact they are known as salad turnips. Here is a quick sauté Sharene made based on a recipe in "Vegetable Literacy."
Turnips with white miso butter
adapted from "Vegetable Literacy"
Serves 4
Ingredients
-
4 spring turnips or 1 lb
-
2 tablespoons butter
-
2 tablespoons mirin or Japanese rice wine
-
3 tablespoons white miso
-
1 teaspoon black or white sesame seeds, lightly toasted in a dry skillet
-
3 green onions, slivered
Directions
-
Trim and peel turnips and cut into cute little half moon quarters or sixths.
-
Add 1 tablespoon of the butter to the skillet, melt and then add turnips and mirin. Toss until beginning to color.
-
Meanwhile, mix the remaining tablespoon of butter with the miso and add to the turnips mixture when the turnips are tender. Allow it to bubble up and coat the turnips.
-
Remove to a serving dish and top with sesame seeds and green onions. Taste for salt.
Stir Fry - it's the best way to use up
Reboot compatible
all the veggies you bought and meant to eat, but forgot about! You can add just about anything. In this photo, I used bok choy, Napa cabbage, carrots and edamame tosed with garlic, scallions, ginger and cilantro. Serve over noodles or rice if desired. I love black rice noodles. Top with your favorite sauce, like siraacha and you are good to go in 15 minutes!
Sharene's Stir Fry
Serves 2
Remember, use the veg in this recipe as suggestions. Feel free to use whatever you have in the frig.
Ingredients:
-
1 tsp olive or coconut oil
-
3 green onions, trimmed and cut into 1-inch slices
-
3 garlic cloves, minced
-
6 oz shiitake mushrooms, tip of foot removed and sliced thinly
-
2 carrots, scrubbed and cut thinly on the angle
-
1 red bell pepper, seeded, cored, and cut into bite-sized strips, (optional)
-
1/2 Napa cabbage, thinly sliced
-
1 cup frozen edamame
-
3 bunches baby bok choy, cut into thin strips
-
3 TB wheat-free tamari sauce (gluten-free soy sauce)
-
1 TB rice vinegar
-
1 tsp toasted sesame oil (optional)
-
Freshly grated ginger (optional)
-
Siraacha Sauce, red chili sauce, (optional)
-
sesame seeds and/or chopped cashews (optional)
Directions:
-
In a large skillet, heat oil and add onion. Sauté for a few minutes, then add shiitake mushrooms, carrots and bell pepper. Stir-fry for 4-5 minutes, adding water to the pan by the tablespoon if the veggies start to stick.
-
Next, add bok choy, cabbage, edamame, garlic, tamari sauce and rice wine vinegar. Grate ginger over top if using. Toss to combine and continue tossing until bok choy and cabbage has wilted and the edamame is warmed through. Turn off heat, and toss veggies with the sauce and serve over rice or noodles. Sprinkle with sesame seeds or chopped cashews.
Roasted Pork with shallots. radicchio and purple potatoes
Roasted pork with shallots, radicchio and purple potatoes
Oven to 425 degrees
Spray sheet pan with olive oil
-
1 pork loin 1 ¼ and 1 ½ pounds
-
One teaspoon chili powder
-
1/2 teaspoon ground coriander
-
1/2 teaspoon or to taste smoked paprika
-
3/4 teaspoon salt pepper
-
one garlic clove, minced
-
One tablespoon olive oil
-
Six shallots trimmed and quartered
-
1 pound baby purple potatoes or potatoes of choice halved or quartered depending on size
-
One large radicchio, cut in half cored and then cut in wedge
-
Make a rub with the chili powder, coriander, smoked paprika, salt and pepper, garlic and olive oil and rub all over the tenderloin. Place on the sheet pan.
-
Toss the shallots and potatoes with olive oil, salt and pepper and nestle around the pork.
-
Add the cut radicchio to the pan and drizzle with olive oil and sprinkle with salt and pepper.
-
Roast until pork reaches 145 degrees, about 25 minutes, and the veg are tender and caramelized. Be sure to toss the veg halfway through cooking.
-
Let pork rest 5 minutes before slicing and serve it and the roasted veg with a delicious green salad.
So easy! Pork tenderloin has to be one of the easiest cuts of
meat to cook and it's very forgiving. Roasting the meat and the
veg all together makes for a delicious, one pan meal! The shallots and radicchio caramelize beautifully and the potatoes add a nice contrast. Make extra, because you will be wanting to eat this again for lunch or dinner.
Root vegetable Pilau
Baked Root Vegetable Pilau rice
Serves 4 or more
Oven 425°
-
Oven roasted vegetables:
-
1 cauliflower chopped in bite-sized pieces
-
½ red cabbage chopped into bite-sized chunks
-
1 or 2 beets chopped into bitesize pieces
-
½ celeriac root, trimmed and cut into chunks, optional
-
4 carrots peeled and sliced
-
1 tsp garam masala or curry powder or more to taste
-
½ smoked paprika
-
¼ tsp fenugreek, optional
-
Olive oil
-
Salt and pepper
-
1 ½ cups basmati rice
-
1 red onion chopped
-
1 can coconut milk
-
6 cloves of garlic
-
1 inch knob of ginger, peeled and roughly chopped
-
2 tsp turmeric
-
½ teaspoon salt
-
1 bunch of cilantro
-
1 can chickpeas
-
1 cup full fat yogurt
-
1/8 tsp cardamom, optional
-
¼ teaspoon ground coriander
-
¼ teaspoon salt
-
Chopped cilantro leaves
-
1 tablespoon olive oil
-
Chopped cashews , optional
-
Chopped unsweetened coconut, optional
Directions
Preheat the oven to 425
-
Mix the spices with the oil in a small bowl and toss with all of the vegetables. You may need two sheet pans depending on how many vegetables you are using.
-
Place the trays in the oven and cook until vegetables are roasted and browned, about 25 minutes. Be sure to stir halfway through cooking.
-
Meanwhile make the cooking sauce for the rice. Combine the coconut milk, garlic, ginger, turmeric, salt and cilantro blend until smooth.
-
While the veg are roasting, sauté the chopped onion in olive oil, season with salt and cook until softened about 5 to 6 minutes.
-
Add the rinsed basmati and sauté for another minute or so then add the drained chickpeas, green sauce and two cups of water.
-
Bring to a boil; cover, turn down heat and let simmer for about 15 minutes. You can place the pot in the hot oven if you have room and cook for 15 minutes.
-
Once the rice is cooked, add the roasted vegetables to the pot. Cover and cook another 10 minutes to meld the flavors.
-
While the vegetables and the rice are cooking, you can make the yogurt sauce, if using. Combine the yogurt, cardamom, coriander, salt chopped cilantro an olive oil, Serve along with the rice.
-
Top rice with chopped unsweetened coconut and chopped cashews if desired.
Don't let the long ingredient list intimidate you. This is an easy and very satisfying dish that is quite flexible. Feel to add spices with a generous hand or use different vegetables. It will all taste great.
Chicken Coconut Curry
Reboot compatible
Coconut Chicken Curry
Adapted by HN from NYTimes cooking
-
4 servings
-
1 hour
Ingredients
-
2 ½ pounds boneless, skinless chicken thighs
-
1 tablespoon ground paprika
-
½ teaspoon ground turmeric
-
2 teaspoons kosher salt, plus more as needed
-
⅓ cup coconut or other neutral oil
-
2 yellow onions, diced
-
4 garlic cloves, minced
-
2 (13-ounce) cans unsweetened coconut milk
-
1 ½ tablespoons soy sauce, plus more as needed
-
1 teaspoon curry powder, plus more to taste
-
4 teaspoon ground cayenne
-
4 carrots, peeled and sliced into ¼” coins
-
1 bag frozen riced cauliflower or package of fresh, optional
-
2 5oz bags of baby kale or spianch
-
Cooked black/forbidden rice or rice noodles, for serving
-
1 cup cilantro sprigs, for serving
-
1 lime or lemon, cut into wedges, for serving
Preparation
1. Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
2. In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
3. Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 cup water and bring to a near boil. The broth will thin out as the chicken starts to release its juices. Add the sliced carrots.
4. Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 minutes. Add the riced cauliflower if using and spinach or kale. Continue to simmer for 5 minutes or until greens are softened and cauliflower is cooked. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
5. If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or soy sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
So easy and so delicious! This recipe is based on a Burmese curry with adds the curry at the end of cooking instead of with the aromatics earlier in the cooking process. This allows the dish to have a fresher, brighter flavor. Don't forget the lime or lemon wedges!
"Loaded" potato and cauliflower soup
Reboot compatible, vegan without cheese and yogurt/sour cream topping.
“Loaded” baked potato and cauliflower soup
Adapted from Healthyish
Serves two to four
Ingredients
-
1 small onion, chopped
-
1 leek trimmed, sliced thin and cleaned well
-
2 or three stalks of celery with leaves chopped
-
1/2 teaspoon smoked paprika
-
2 tablespoons olive oil
-
1 medium potato peeled and cubed – Yukon gold is nice
-
1 medium head of cauliflower trimmed and cut into pieces or 1 pound bag frozen (Trader joes has a lovely bag of organic, frozen RAINBOW cauliflower)
-
4 cups broth or water
-
1 teaspoon caraway seeds
Optional toppings: Cashew cream for keeping it vegan, sour cream or yogurt, grated cheese or soft goat cheese or chopped salted nuts, chopped fresh chives or green onions, red pepper flakes
Directions
-
Sauté onions, leeks and celery with salt and pepper, the smoked paprika and olive oil in a soup pot.
-
Add cubed potatoes and cauliflower. Stir to combine and heat for about a minute then add broth or water caraway seeds and bring to a boil.
-
Lower to a simmer, cover and cook until vegetables are soft about 15 to 20 minutes then purée with a handheld immersion blender or blend in a high-speed blender until smooth.
-
Return to the pot to reheat and serve with favorite topics toppings.
-
Enjoy with your favorite green salad!
Ah, yes the loaded baked potato -who doesn't love that? This recipe updates that classic favorite. You could add bacon, but there is
no need because the smoked paprika adds just the right amount of smokey umami flavor. Plus this recipe has the vegetable darling,
cauliflower! Go ahead, give it a try. We are sure you will love this soup! Don't forget, leftovers are great to freeze for lunch another day.
This is my (Sharene's) adaptation from a recipe in Healthyish, one of my favorite cookbooks.
Eat the rainbow; so easy and so delicious!
Reboot compatible
This forgiving recipe works with any veg you have on hand: try it with butternut squash and broccoli or cauliflower and carrots. The point is to get lots of color. Add a side salad of beautiful greens and you will truly be eating for your very best health! Make your dinner vegan, by subbing in chickpeas or cubes of tofu.
Colorful roasted veg with honey, lemon chicken
Serves 4
Set oven to 425°
-
2 large sweet potatoes peeled and cut into ½ to ¾” cubes
-
1 16 oz package brussels sprouts, trimmed and quartered
-
1 large red onion, cut into wedges
-
6 sprigs of thyme
-
Olive oil
-
-
1 package skinless/ boneless chicken thighs ≈ 1 ½ lbs or sub in 2 cans of drained chick peas or cubes of firm tofu
-
1 lemon, zested, plus juice of ½ lemon or 2 tablespoons
-
3 cloves garlic, minced
-
½ teaspoon ground coriander
-
½ teaspoon allspice
-
2 teaspoons honey
-
Salt and pepper
-
handful of torn basil leaves or cilantro or parsley
-
Toss the vegetables with thyme sprigs on a large sheet pan with olive oil and salt and pepper to taste. Roast for 10 minutes
-
In the meantime or earlier in the day, prepare the marinade by combining lemon, zest, lemon juice, garlic, spices, honey and ½ teaspoon and several grinds of pepper. Add chicken and let sit to marinate. If longer than 15 minutes, be sure to refrigerate. If using the vegetarian option, you will just need to marinate for the time the veg are in the oven.
-
After 10 minutes, take the veggies out of the oven and toss. Nestle the chicken in the veg and pour the marinade over everything. Roast for 30 to 40 minutes or until chicken is done and veg are roasted. Turn the chicken over at least once to allow both sides to get golden and delicious.
Carrot, Yellow pepper and celery soup
Reboot compatible, vegan/vegetarian
Carrot, yellow pepper, celery soup
adapted from Vegetarian Cooking for Everyone
Serves 4
-
Olive oil
-
1 pound carrots peeled and sliced
-
1 yellow pepper chopped
-
1 leek, trimmed, sliced and cleaned well or one small onion chopped
-
Two stalks of celery trimmed and sliced or 1/2 celery root/celeriac, chopped into ½” cubes
-
Salt and pepper
-
1 teaspoon paprika
-
1/2 teaspoon coriander
-
Two or three sprigs of time
-
2 tablespoons white rice
-
4 to 5 cups of water, depending on how thick you like your soup
-
Four to five collard green leaves, destemmed and sliced into thin ribbons, optional
-
¼ to ½ teaspoon of smoked paprika
Directions
-
Heat the oil in a large soup pot add the leeks/onions, carrots, peppers, celery, rice and one teaspoon salt.
-
Cover and heat until the vegetables are soft. Add the spices and the thyme, and the water.
-
Bring to a boil then lower to a simmer. Partially cover and cook until the rice is done and the vegetables are soft about 25 minutes.
-
Use a handheld immersion blender or a high-speed blender and puree the soup.
-
Meanwhile while the soup is cooking, heat up a medium pot of water with salt and bring to a boil. Add your thin ribbons of collard greens and simmer for five to 7 minutes.
-
Drain the collards and toss with olive oil and smoked paprika. Taste for seasoning.
-
Once the soup is cooked and pureed, ladle it into bowls and top with the collard greens.
Wow, what color! We love eating lots of colorful vegetables here at HN. This soup has it all. If you add the collard green "tangle" topping, then you get your orange and green colors and all the health properties they confer! Yum, yum! If you want to keep the soup vegan, add some beans to the pureed soup for extra protein or top with crunchy nuts. If you want to go vegetarian, then top with a dollop of greek yogurt or enjoy with some brazilan cheese bread or your favorite cheese toast. If you're an omnivore, then cook up some sausages to eat on the side or add leftover roasted chiken to the soup. There are so many ways to enjoy this soup, all the while knowing that you are doing your body good!
Better Beet Smoothie
1 plus a snack serving
-
1 beet peeled and chopped raw or cooked or 2/3 cup frozen chunks
-
½ banana
-
½ cup frozen dragon fruit chunks (optional) or a handful of red grapes
-
1 tablespoon ground flax seed
-
1 small red endive or handful of chopped romaine lettuce
-
1 handful cashew or brazil nuts
-
½ English cucumber
-
1 or 2 stalks celery, or 1/4 of a fennel bulb roughly chopped
-
½ cup water or coconut milk or as needed for desired thickness
-
½ inch chopped ginger, optional
-
1 scoop grass fed collagen, optional
-
1 scoop moringa powder, optional
Add all the ingredients to a high-speed blender and blend until very smooth. Top with shredded coconut, cocao nibs, nuts, seeds, watermelon, cherries, pomegranate seeds
How beautiful is this color? Eat up, this delicious smoothie will get you going all day!
Better Beet Smoothie
Reboot compatible
Chard and Cilantro Soup with lemon
Reboot compatible, vegan
Chard soup with cilantro and lemon
Adapted from Vegetarian Cooking for Everyone
-
2 tablespoons olive oil
-
One small onion chopped or 2 leeks, sliced and rinsed well
-
One medium size Yukon gold potato peeled, cut in half and sliced
-
1 teaspoon paprika
-
¼ to ½ tsp smoked paprika to taste, optional
-
One bunch of Swiss Chard leaves and stems chopped about approximately 6 to 8 cups – if using rainbow chard, your soup will not be a lovely shade of green but will still taste great!
-
One bunch of cilantro, stems and leaves roughly chopped
-
Small handful of parsley, stems and leaves chopped
-
Juice of ½ lemon or more to taste
-
Salt and pepper
Directions
-
Heat the olive oil in a large pot over medium heat. Add the onion and or leeks, potatoes, and paprikas and cook until the veg began to color about 8 minutes.
-
Add a ½ cup of water and scrape the bottom to get the brownie bits. Add the greens and one teaspoon salt once they had wilted in about 5 minutes add 5 cups of water.
-
Bring to a boil then lower to a simmer partially covered for about 12 to 15 minutes.
-
Puree the soup, taste for seasoning, return to the pot to reheat and add lemon juice.
-
If keeping vegan add crunchy toppings such as chopped nuts, dukkah, sesame seeds and chopped herbs such as dill. If not vegan, add a swirl of cream fresh or Greek yogurt. Enjoy with a side salad and protein of choice if desired.
When you mix red and green you get? Well, the color of this soup. Don't be put off by it, it's still delicious and so good for you! This is a quick dinner with a simple protein on the side or you could even add to the soup some shredded chicken or sausage or serve over a bed of wild rice. Top with your favorite crunchy, and you have a perfect warm meal that will be done in the blink of an eye. Freeze leftovers for lunch on a cold day. BTW, if you don't use the rainbow chard, your soup will be a nicer shade of green.
Ingredients
-
2 tablespoons extra virgin olive oil
-
1 large red onion, chopped
-
2 to 4 garlic cloves (to taste), minced
-
6 to 8 chicken legs and/or thighs, bone-in
-
2 tablespoons red wine vinegar or lemon juice
-
1 28-ounce can or POMI box of pureed or chopped tomatoes, with juice
-
Salt and freshly ground pepper
-
½ teaspoon dried thyme, or 3 sprigs of thyme
-
1/2 teaspoon oregano
-
1 large cauliflower, cored, roughly chopped, tossed with olive oil and salt and roasted in 450 degree oven for 10-15 minutes
-
12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
-
1 cup chopped flat-leaf parsley
-
1 to 2 ounces feta cheese, crumbled (optional)
Directions
-
Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Add the vinegar or lemon to the pan and scrape up all the bits from the bottom of the pan.
-
Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften and it is lightly browned and very soft in about 10 minutes.
-
Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, thyme sprigs, dried oregano and salt and pepper to taste. Bring to a simmer and simmer 15 to 20 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
-
Add the roasted cauliflower and kalamata olives and simmer for another 5 minutes, or until flavors meld and the chicken is cooked and just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains or potatoes with the feta sprinkled on top if desired.
Greek Chicken Stew with Cauliflower
Reboot compatible, leave out cheese
Watch Sharene make this dish on our HEALTHYNOWNY youtube channel. We've adapted the recipe to make it easy to pull together for a quick meal. It's so delicious on it's own or served with rice or roasted potatoes. We loved it with a simple green salad.
Adapted from NYTimes Cooking, see the recipe here.
Green Pancakes
adapted from Jamie Oliver/food52
Ingredients
-
1 leek sliced or 1/2 onion chopped
-
2 colorful peppers, sliced
-
2 cups baby spinach, baby kale, watercress, mix of herbs such as basil and parsley or your favorite green, packed
-
3 scallions
-
1/2 bunch fresh cilantro (½ oz)
-
Extra-virgin olive oil
-
1 large egg
-
1 cup flour or gluten free flour
-
1/2 tsp salt,
-
black pepper to taste
-
1 cup dairy of choice
-
1 cup cottage cheese, ricotta, or hummus
-
Hot sauce, sesame seeds, sliced avocado
Directions
-
Sauté onions and peppers until soft and caramelized, set aside in a bowl. Wipe the skillet clean. Meanwhile, blend the egg, flour, salt, dairy, greens, green onions and cilantro until smooth and pourable.
-
Heat oil in the skillet. Fry a small tester of the pancake and taste for seasoning. Adjust seasoning as needed and heat more oil and fry pancakes until lightly brown on one side, flip and and fry for just a few seconds more.
-
Spoon on some cottage cheese/ricotta/hummus and top with peppers and onions. Layer some sliced avocado and drizzle with olive oil and sprinkle with seeds if desired. Enjoy!
Green Pancakes for dinner!
Reboot compatible
This recipe is a riff on one by Jamie Oliver that appeared recently on food52. How fun is making really green pancakes? His recipe calls for spinach; we used a combo of baby kale and watercress. He also uses cottage cheese as a filler: reemember cottage cheese? It's actually a great protein if you eat dairy. Certainly feel free to sub in ricotta or Greek yogurt or if you are vegetarian, try hummus! Make a double batch as these will freeze well and then you can one later as a wrap with your favorite fillings.
Healthynow Green Summer soup
Reboot compatible
Perfect light summer soup using lettuce! Yes, this is the perfect soup for when you have too much lettuce, (is that really a thing?) or just want a bright, light green soup that doesn't include the always popular hearty greens. No kale here!
Serves 4
20 minutes
Ingredients:
-
Olive oil
-
1 leek, thinly sliced and rinsed well
-
1 medium size zucchini, halved lengthwise and then sliced into ½ moons or ¼ moons as desired
-
1 romaine heart, thinly sliced
-
1 cup of sliced celery, about 3 to 4 stalks
-
½ cup chopped parsley
-
1 teaspoon dried oregano or marjoram
-
1 bay leaf
-
4 cups water or broth of choice
-
1 can cannellini beans, drained and rinsed
-
Salt and pepper to taste
Gremolata
-
Large handful of basil
-
2 strips of lemon peel
-
1 clove of garlic
-
2 tablespoons of pine nuts or other nut of choice, toasted
-
Olive oil and salt
Heat a glug of olive oil in a stockpot on medium. Add your rinsed leeks and sauté for 5 minutes, then add the celery and cook until softened about 5 mins. Then add the zucchini, lettuce, water/broth, herbs and bring to a simmer and cover. Lower heat and simmer gently for 10 minutes. Add the beans and simmer for 5 more minutes to meld the flavors. Turn off heat.
Meanwhile, make the gremolata:
Place all the ingredients on a cutting board and roughly chop together. Taste for salt and add as desired.
Serve the soup with a generous topping gremolata and a drizzle of olive oil. Enjoy!
Watermelon Gazpacho
Serves 2 to 4
-
4 cups cubes watermelon
-
1 medium summer ripened tomato, optional
-
1 medium cucumber roughly diced
-
1/2 small red onion, roughly diced
-
1 medium yellow or orange red pepper
-
½ to 1 seeded and chopped jalapeno
-
Handful of red grapes, optional
-
½ lime juiced, or more to taste
-
1 tablespoon sherry, rice or white wine vinegar
-
2 tablespoons olive oi
Toppings:
Torn basil leaves, feta cheese, chopped almonds, sliced grapes, roasted cherry tomatoes
Place all of the ingredients in a high-speed blender. Blend to your desired consistency. Enjoy with your favorite toppings or in a glass!
I love gazpacho, but unfortunately raw tomatoes don’t love me. In this recipe, the tomatoes are optional! I can enjoy cooked tomatoes, so one option could be to roast some adorable yellow cherry tomatoes and top the gazpacho with those along with chopped almonds, grapes and feta cheese. This will be your favorite cool summertime soup or smoothie depending on how you want to enjoy it.
Watermelon Gazpacho
Reboot compatible
Late Summer Gazpacho
Reboot compatible
Use those gorgeous tomatoes and preserve a taste of summer in your freezer! Just make a big batch and freeze in jars and then defrost in your frig. So easy!
Our favorite Gazpacho
adapted from the NYTimes cooking
-
About 2 pounds ripe red, yellow and orange tomatoes, cored and roughly cut into chunks
-
1 green, red or yellow bell pepper
-
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
-
1 small mild onion (white or red), peeled and roughly cut into chunks
-
1 clove garlic
-
2 teaspoons sherry vinegar, more to taste
-
Salt
-
½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Blend everything except the olive oil in a high speed blender. Taste and adjust seasoning. To serve, drizzle with olive oil and more sherry vinegar if desired. To make a more complete meal, top with nuts, goat cheese, more chopped veg, hummus, olives.
Cauliflower Korma
Reboot compatible, vegan
Roast cauliflower and maybe another veg, make a simple sauce with spices, a few aromatics, ground almonds and coconut milk, add your roasted veg and serve over rice. In 30 minutes, you will have the most decadent and delicious vegan meal. Try it!
Cauliflower Korma
2 servings – easily doubled
-
1 small head cauliflower, cored, trimmed and chopped small
-
1 zucchini, quartered lengthwise and cut into ½” cubes
-
Coconut oil
-
Salt and pepper
-
1 medium onion, chopped
-
1 clove garlic, chopped
-
1” knob of ginger peeled and chopped
-
½ tsp ground cardamom
-
1 tsp garam masala, or more to taste
-
1/8 to ¼ tsp red pepper flakes
-
½ cup ground almonds or almond meal
-
Small handful of golden raisins, optional
-
1 can of coconut milk
-
1 5 oz package baby kale, spinach or your favorite green
-
Chopped cilantro
Cooked basmati rice or a combo of quinoa and rice.
Preheat oven to 425˚
-
Toss zucchini and cauliflower in coconut oil with salt and pepper. Roast until soft and browned around the edges about 10 to 15 minutes. Remove and set aside.
-
Meanwhile, sauté onion, garlic and ginger in coconut oil with a good pinch of salt until soft about 5 to 7 minutes. Add the spices and brown for a minute. Then add the ground almonds. You may need to add more coconut oil. Toss and toast slightly, then add the coconut milk and raisins. Simmer for 10 minutes to meld the flavors and create a thick, golden sauce.
-
Add the roasted veg. Simmer for a few more minutes and then add the greens. Cover the pot to steam the greens. Uncover to toss in a minute or two, then recover to steam for another minute.
-
Taste and adjust seasoning, sprinkle with fresh cilantro and serve over basmati rice or a combo of rice and quinoa.
Create a meal 101
Reboot compatible--leave out the cheese
Another night, another meal! Sometimes it’s easy to forget to be
grateful for the tools, supplies and ability to make a meal to sustain our bodies. Figuring out what to make for dinner can feel a little
overwhelming and like just one more thing to add to the never-ending
to-do list. Ok, so we didn’t “mealplan” as we so often preach here at Healthynow. It is 7:15 and we don’t have a clue to what to cook.
Luckily, we joined a CSA, so we have some fresh veg. The kale will certainly work! And how about those sweet potatoes we usually keep around? They are great for many an impromptu meal (roasted, topped with melted cheese, topped with salsa and salad or guac or heated
canned beans)
Sweet potato and Kale “stir fry” by Healthynowny
Serves 4
Ingredients
-
Olive oil
-
2 medium to large sweet potatoes, peeled and cut into ¼ in cubes ( or previously roasted sweet potatoes)
-
1 large bunch of kale, destemmed and leaves chopped into fine ribbons (or use whatever sturdy greens you might have like swiss chard, collards or escarole)
-
1 red onion OR any other onion, chopped
-
A couple cloves of garlic chopped (optional)
-
Fresh herbs such as rosemary, thyme, basil, or parsley, chopped
-
Broth or water as needed
-
1 or 2 cans of cannellini beans
Optional toppings:
-
Ricotta cheese
-
Parmesan cheese
-
Feta cheese
-
Hot sauce
-
Chopped nuts
Directions:
1. Heat oil in a large skillet on medium until shimmering. Add the cubed sweet potatoes and cook until slightly underdone, 5-7 minutes if small cubes. Add salt and pepper to taste. Add the red onion and sauté for a couple of minutes.
2. Add the kale, toss and add liquid ½ cup to ¾ cup. Simmer until kale is softened about 5 to 8 minutes. Then add the beans and more liquid if desired. Cook for 5-10 minutes to let flavors meld. Taste and adjust seasoning. Add fresh herbs as desired and toss with olive oil. Serve with optional toppings and a green salad.
Ok, halfway there, we have kale, we have sweet potatoes, what about a red onion, or any onion, some herbs if we have them and a can of white beans? Yes, dinner done! Add a dollop of ricotta or a crumble of goat or feta cheese if have some lurking on your frig and you are feeling fancy OR add a sprinkle of hot sauce. Not to worry though, the dinner will taste just fine, or better than fine, without the extra dollops. So maybe we didn’t meal plan, but with some pantry basics anyone can put a healthy meal on the table, yet again!
HN Cauliflower and Pea curry
Reboot compatible
Another great dinner recipe that is adaptable to whatever you have in your refrigerator and pantry. We made ours with a head of cauliflower, or use frozen chopped cauliflower, fresh baby greens or use frozen spinach and frozen peas. You could sub in a can of chickpeas for the peas if you prefer. All of this pulled togetether in a base of curry spices, coconut milk and fresh herbs. Serve over rice for a complete meal. We liked our topped with chopped cashews, an herby yogurt sauce and some chutney we had in the frig. 30 minutes start to finish!
Serves 4
30 minutes
Ingredients
-
1 small onion, chopped
-
3 cloves garlic, roughly chopped
-
1” knob of fresh ginger, peeled and grated or ½ to 1 teaspoon dried
-
1 head of cauliflower chopped into ½ “ pieces or use 1 lb frozen
-
salt and pepper to taste
-
coconut oil, olive oil or ghee
-
2 teaspoons curry powder
-
1 teaspoon paprika
-
1 can of coconut milk
-
1 5oz bag of baby greens to ½ pound
-
8 oz frozen green peas
-
handful of cilantro chopped, optional
Optional toppings
-
Cooked basmati rice or rice of choice
-
Chopped cashews or other nuts
-
Prepared chutney
-
Unsweetened coconut flakes
Yogurt sauce--1 cup of plain yogurt, s&p, chopped mint or grated cucumber, grated clove of garlic
Directions:
-
Heat a tablespoon of the coconut oil in a large saucepan. Add the onion and sauté until soft, then add the garlic and the spices.
-
Let brown for a minute and then add the chopped cauliflower. Toss gently, add ¼ cup of water and coconut milk, cover and let simmer until cauliflower is soft. Taste and adjust seasoning, add more curry if you like.
-
Then add the baby greens and peas. Stir to combine, cover and heat the peas and wilt the greens.
-
Add the cilantro. Serve over rice and with optional toppings.
My favorite smoothie! A tasty treat with lots of veg and some fruit. Don't forget, we like to eat our smoothies in a bowl with lots of crunchy toppings. Chewing your food is important for your digestive process AND it is good to give your jaw a workout. It keeps those jawlines firm and your teeth strong!
Mean green smoothie
1 serving, but easily adaptable to as much as you want. It's always nice to have later as a snack.
-
1 handful frozen or fresh mango chunks
-
1/2 banana
-
1/4 to 1/2 fennel bulb, roughly chopped
-
2 celery stalks, roughly choppe
-
Large handful green lettuce or 1 green endive
-
1/4 to 1/2 cucumber depending on size
-
1/2 green pepper optional
-
1/2 lime juice and
-
1 handful of Brazil nuts (great source of selenium) or other favorite nuts or spoonful of nut butter
-
1/2 cup water or your favorite non-dairy beverage
-
1 scoop grass fed collagen powder (TJ's has a nice brand), optional
-
1 scoop moringa powder, optional
Blend well in a high speed blender. Serve in a bowl with lots of fun toppings!
Nuts, seeds, unsweetened coconut chips, unsweetened cocoa chips or nibs, pomegranate or berries, granola
Mean Green Smoothie
Reboot compatible
Recipe adaption 101
Deconstructing meatballs to become an energy bowl
Reboot compatible
Create a meal 101 using inspiration from this story, A January Menu That Comforts and Restores
in the New York times about cooking in 2021. I looked at the recipes and thought they all sounded light and delicious. There was a soup recipe with leeks and parsnip. I didn't have parsnips but I did have celery root and a potato as well as leeks, so that became my soup.
As the soup was simmering, I moved on to the next recipe which was a chicken meatball recipe with lots of herbs and spices, a and no sauce. Looked delish but no ground raw chicken or turkey in my kitchen but I did have some leftover cooked chicken and so I got to thinking I could make meatballs out of a cooked chicken. Since I can't eat wheat, I decided to cook some quinoa to use instead of the breadcrumbs. Feeling lazy, I thought “why make meatballs?” I can get all the flavor and none of the fuss just sautéing the cooked chicken with the herbs and spices and serve it over the quinoa with a sauce. So easy!
I made a quick yogurt sauce (though if you're using this for the reboot you could make a tahini sauce or any other kind of sauce you want to use without dairy), add some salad greens or roasted veg and voilá, you have a delicious ENERGY BOWL! Plus, soup! That’s a perfect HN meal.
Creamy Leek and Parsnip (or celeriac) Soup
Ingredients
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3 tablespoons extra-virgin olive oil
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2 large leeks, trimmed and cut into 1/2-inch pieces (about 2 cups)
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6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups) or 1 celeriac bulb, trimmed and diced and one medium potato, peeled and diced
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2 teaspoons kosher salt
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Black pepper
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1 bay leaf
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½ teaspoon ground turmeric, optional for color
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2 garlic cloves, chopped
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3 cups water, chicken broth or vegetable broth or more to cover vegetables
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Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)
Directions
1. Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips or potato and celeriac), and stir to coat. Add the 1 teaspoon salt and pepper to taste.
2. Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
3. Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
4. With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary — it should be like a thin milkshake, not thick and porridge-like.
5. Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
Herbed Chicken and Spinach or watercress toss POWER bowl
Ingredients
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5 oz pound bag or container of spinach or watercress, washed
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2 cups cooked chicken roughly chopped
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1/2 teaspoon kosher salt or to taste
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½ teaspoon black pepper
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½ teaspoon lemon zest
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Pinch of ground cayenne
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Pinch of ground nutmeg
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½ teaspoon crushed fennel seeds
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1 cup roughly chopped cilantro leaves and tender stems
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Olive oil
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2 cups cooked quinoa or rice
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Baby salad greens or arugula lightly dressed
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Roasted vegetables
Your favorite sauce – tahini would be nice if you are doing the REBOOT or a herby, lemony yogurt sauce
Preparation
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Heat the oil in a large skillet. Add the chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, spinach, and cilantro.
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Taste, then adjust the seasoning if necessary.
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Make a BOWL, layer the salad greens, then quinoa, chicken, roasted veg and sauce.
Making an Energy Bowl
Reboot compatible
So simple! Make or use precooked quinoa. Layer in a bowl with pre-roasted veg, add your favorite condiments, fresh veg, nuts and seeds, add a protein like a 6 minute egg, chickpeas or leftover chicken and top with your favorite sauce or dressing.
Breakfast, lunch or dinner DONE!
Pistachio Oat Squares
Reboot compatible
Here's a perfect portable snack; Pistachio Oat squares! Unlike “snack” or “protein” bars that are filled with ingredients only a food scientist would know, these are made with just 7! Ingredients and they are all ones you have heard of. Simple to make and easy to enjoy, make sure these are part of your snack rotation. Remember, if you don’t recognize the ingredients in your food, your body will not either! If your body doesn’t know what to do with a food/chemical, it tends to put it into fat cells, which is not good for your long term health. So eat these instead!
Pistachio Oat Squares
adapted from One Part Plant
12 squares
Ingredients:
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1 cup raw, shelled pistachios
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1 cup raw oats
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½ teaspoon sea salt
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1 tablespoon ground flax seeds, optional
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2 tablespoons olive oil
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¼ cup maple syrup
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1/2 cup unsweetened coconut flakes, divided
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Directions:
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Preheat the oven to 350° and line a 9” square pan with parchment. In a food processor with the blade attached, process the dry ingredients, plus ¼ cup of coconut flakes, until a meal starts to form. While the processor running, add the oil and maple syrup until well mixed.
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Press the dough into the pan. Sprinkle the coconut flakes on top and lightly press into the dough. Bake for 10 to 12 minutes until the coconut flakes are golden brown and the dough is cooked through. It will be a little soft.
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Let cool in the pan for 10 minutes, then gently lift paper with cooked dough out of the pan and let cool. Cut 12 even squares and store in a sealed container for a week or in the freezer for as long as they last!
When the CSA gives you lots of green peppers, stuff 'em!
When the CSA gives you WAY too many green peppers; make stuffed peppers! Filled with quinoa, Manchego, and a sautéed mix of kale, tomatoes and onions tossed with smoked paprika and topped with crunchy Marcona almonds, these peppers did not disappoint. I took the Spanish inspired theme one step further and served the peppers with a dollop of aioli. That pushed them over the culinary edge!
Stuffed green peppers
400°
Serves 4 with a side salad
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2 very large green peppers or 4 small ones, halved and cored
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Olive oil
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1 ½ cups cooked quinoa
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1 bunch of kale, stalks trimmed, and leaves sliced thin
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1 cup chopped tomatoes or ½ pint cherry tomatoes halved
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1 small onion chopped
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1 teasoon paprika
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½ to 1 teaspoon smoked paprika (to taste)
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Salt and pepper to taste
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1 cup grated Manchego
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Spanish Marcona almonds or regular almonds coarsely chopped
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Fresh rosemary, coarsely chopped
Quick aioli
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½ cup mayonnaise
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1 tsp lemon juice
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1 garlic clove minced
Combine and set aside
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Place pepper halves in a baking dish and slather with olive oil and sprinkle with salt and pepper and bake for 15 to 20 minutes until slightly soft. Set aside.
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Meanwhile, heat 1 tablespoon of olive oil in a skillet and add onions. Lower heat to medium and sauté until soft. Add tomatoes and cook until slightly softened, add seasonings and s&p to taste. Then add the kale with a little water, cover and let steam for 5 minutes.
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Taste for seasoning, add cooked quinoa to skillet and 2/3 cups of the cheese. Warm through and then spoon into pepper halves and top with more cheese, chopped nuts and rosemary.
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Return to the oven to bake for 10 minutes or until cheese is melted and nuts a slightly browned. Serve with a crisp salad and aioli.
The BEST Mac and Cheese!
This Broccoli-Basil mac and cheese will become your go-to mac and cheese. No hidden veg here; they are front and center and the mac and cheese is better for it! Creamy and delicious, just like you want from your mac and cheese, but with your veg included! Serve with a beautiful salad and you will have a meal you will want to eat again and again!
Broccoli- Basil Mac and Cheese
Serves 4-6
Set oven to 400°
Adapted from 101 Cookbooks
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I package chopped butternut squash
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Paprika or smoked paprika (optional)
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Olive oil
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1 bunch basil
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2 slices whole grain bread: I use 100% German rye bread, dry or lightly toasted
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1 large or 2 small stalks broccoli. Roughly chopped
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2 clove garlic
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Salt and pepper
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¼ cup sour cream or crème fraiche
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2 cups grated gruyere cheese, grated
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2 cups cheddar or fontina cheese, grated
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1 cup yellow cherry tomatoes
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3 cups dried gluten-free pasta or your favorite whole grain pasta
Pre-heat oven to 400˚
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Put a large pot of water on to boil. Add salt. Once boiling, add the pasta and cook until al dente. Be sure to save 1 cup of pasta water before draining the cooked pasta.
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Chop the squash into ½” pieces. Toss with olive oil, S& P and paprika, if using, on a baking sheet. Bake until browned and soft about 15-20 minutes.
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Place ½ of the basil, the dry bread, the broccoli and at least 3 tablespoons of olive oil, garlic and salt and pepper in a food processor. Process until you have a fine crumb. It should be a bit damp. Transfer to a bowl and wipe out processor bowl.
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In another bowl, mix the crème fraiche and grated cheeses.
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Place the rest of basil and tomatoes in food processor with a pinch of salt. Pulse a few times and then add to the cheese mixture.
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Once the pasta is drained, return it to the pot and add the cheese mixture. Add the roasted squash, toss and some pasta water if needed to loosen and create a sauce. It is ok to be a bit runny.
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Transfer the pasta mixture to a baking dish. Sprinkle the green crumbs on top. Bake for 20 or so minutes until the crumbs are toasted and browned. You may need to run the casserole under the broiler. Let sit for 10 minutes before serving. Enjoy!
Spicy Cauliflower Cheese
Serves 4
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1 large cauliflower, cored and cut into small florets
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1 small onion, chopped
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1 teaspoon caraway or cumin seeds
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1 teaspoon mustard powder
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1 teaspoon curry powder
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2 green chiles, chopped or 2 tablespoons canned chopped green chiles
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½ teaspoon mustard seeds, optional
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¾ cup heavy cream
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4 to 5 oz grated cheddar or gruyere equal to 1 1/2 cups
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2 cups frozen green peas – no need to defrost
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1/3 cup almond meal or chopped nuts
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½ cup chopped parsley
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Salt and pepper to taste
Pre-heat oven to 400°
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Chop cauliflower into small pieces and toss with olive oil and salt and pepper. Spread evenly in a sheet pan and place in the oven to roast until browned and caramelized about 20 minutes.
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Meanwhile sauté the onion in an ovenproof skillet until translucent, about 6 minutes, and add the spices to brown slightly, about 1 minute. Then add the chiles and cook for 3 more minutes.
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Add the cream, 1 ¼ cups of the cheese and ¼ teaspoon salt. Simmer until slightly thickened.
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Add the peas and cook for a few more minutes to defrost and then add the roasted cauliflower.
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Mix the remaining cheese with almond meal or chopped nuts, parsley and a few grinds of salt and pepper. Sprinkle over the cauliflower mix and place in the oven.
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Bake until the sauce is bubbling, about 6-8 minutes. If desired, turn on the broiler and broil until the top is crispy and browned. Allow to cool slightly, then dig in!
Why would a cool weather dish entice in 90 heat and humidity? Because cauliflower cheese is just so good and comforting and sometimes, we need comfort no matter what the weather!
This recipe is an adaptation of the Mustardy Cauliflower Cheese in Ottolenghi Simple. Ours ups the veggie and protein quota by adding green peas. With or without a lovely green salad, you have a complete and delicious meal!
Spicy Cauliflower Cheese
Sharene's Granola
Reboot compatible
The perfect topping for yogurt or afternoon snack, this granola is packed with crunch, protein and lots of flavor!
Sharene's Granola
Set oven to 300
Use 2 large cookie or half sheet baking pans
Ingredients:
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5 cups rolled oats
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2 to 3 cups mix of chopped nuts or sliced nuts and ground flax. I use pecans, sliced almonds, sometimes pistachios, cashews and pumpkin seeds. But don’t use more than ¼ to 1/3 cup of ground flax. If not gluten intolerant, you can also add wheat germ. You can also add 1/2 cup oat bran to the mix.
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1 to 2 cups coconut flakes
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½ heaping tsp salt
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1/3 cup olive oil
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¾ to 1 cup dark maple syrup
Mix and then spread in the baking sheets. Stir every 15 minutes. Bake to about 45 to 1 hour.
We love green food!
This simple pasta sauce contains just FIVE ingredients! Well, six if you add the optional parmesean cheese. It could not be simpler nor taste any better. Not to mention you get a full dose of immunity enhancing food power from your favorite green. In this case, KALE!
Kale Sauce pasta
adapted from the New York Times
Serves 2 to 3
Ingredients:
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¼ olive oil
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2 cloves garlic, peeled and smashed
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1 lb Lacinato or dinosaur kale (1 lb is A LOT – depending on the size of your bunch, it might be 4 bunches. Try to weigh it at the grocery store.) or a combo of kale, spinach, broccoli = to 1 lb. Remove thick ribs of kale and chop leaves coarsely.
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Salt and pepper
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½ lb pasta
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Coarsely grated parm, optional
Directions:
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Heat a large pot of water, salt generously and bring to a boil. Meanwhile, in a small skillet, heat the oil and garlic over medium heat. Lower heat and cook gently watching that the garlic does not brown. This should take about 5 minutes. Turn off heat and set aside to cool.
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When the water is boiling, add the kale leaves and cook for 5 minutes. If using some broccoli, add first and let cook for 3 minutes before adding kale.
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Once the greens are cooked, using tongs, add to a high-speed blender, dripping wet, along with the garlic and oil and a splash of the cooking water. Blend until very smooth. You may need to add more water. Taste and season with salt and pepper.
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Add pasta to the same boiling water. Cook according to the package directions. Save 1one cup of the pasta water and then drain. Add the pasta back to the pot, toss with ½ of the kale puree, pasta water if needed and cheese if desired.
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Serve with a drizzle of olive oil and more cheese. Freeze any leftover sauce or eat with a spoon!
This recipe is a perfect example of using what I had around to create a dish that was really yummy. I found an old looking acorn squash lurking in the pantry and while it is way past winter, the squash held its own in a cool and rainy April. I love the smoky flavor of a Spanish chorizo, but alas, had none on hand, so smoked paprika to the rescue! It's perfect for giving you the flavor of smokiness, say from bacon or a smoked sausage without the meat. The rest of the ingredients are completely adaptable to anything you have in your pantry/frig. Don't have kale, use spinach. Don't have fresh greens, no problem, use frozen. Not a fan of goat cheese, use cheddar or whatever cheese you like. Keeping it vegan. leave out the cheese. You could add mashed white beans to the mix as well. If you don't have parsley, leave it out! Sautéed peppers would be a nice addition. Run with it!
Spanish-inspired stuffed Acorn Squash by Healthynowny
Serves 2, adaptable to serve more
Oven @ 375˚
Ingredients
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1 acorn squash, halved and seeded
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1 cup cooked quinoa
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1 bunch kale
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2 gloves of garlic roughly chopped
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Olive oil
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Salt and pepper to taste
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½ teaspoon dried thyme, optional
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1 teaspoon smoked paprika or to taste
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¼ to ½ chopped parsley
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3 oz goat cheese or ½ cup grated cheese of choice
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½ cup chopped roasted almonds or nuts of choice
Directions
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Rub acorn squash with olive oil and place cut side down on a baking sheet or baking dish. Bake until pierced easily with a fork about 20 to 30 minutes depending on the size.
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Turn right side up to cool, mash a bit of the flesh and set aside in a bowl. S&P the remaining squash.
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Meanwhile, destem the kale, chop the leaves finely and sauté until softened in olive oil. Add the garlic and cook for 2 minutes more, Add salt to taste.
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Once cooled, add the kale to the squash in the bowl, along with cooked quinoa, thyme, smoked paprika, parsley and cheese. Combine well. Add more olive oil if the mixture seems dry. Add more cheese if desired.
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Add the filling to the squash halves. It’s fine if it overflows, those bits will be deliciously crispy. Bake in the oven until warmed through about 10 to 15 minutes.
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Sprinkle with chopped nuts and enjoy!
Spanish-inspired stuffed Acorn Squash
Rigatoni with Roman Broccoli Sauce adapted by HN
Serves 4
Ingredients
1 1/2 pounds broccoli, stems, heavily peeled and roughly chopped and florets chopped
Kosher salt and ground black pepper
1 5 oz bag baby spinach or baby kale
2 medium garlic cloves, chopped
4 tablespoons (½ stick) salted butter, cut into 4 pieces (butter adverse can use extra virgin olive oil)
1 tablespoon drained capers
1/2 teaspoon red pepper flakes, optional
2 tablespoons finely grated lemon zest, divided
8 to 12 oz of ounces pasta - you can use TJ rice/quinoa or for more protein use your favorite legume pasta
1 ounce pecorino Romano or Parmesan cheese, finely grated (½ cup), plus more to serve, optional
Directions
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To the blender, add the garlic, butter or oil, capers, pepper flakes, ¾ teaspoon salt, 1 tablespoon of the lemon zest and the reserved broccoli cooking water. Puree until smooth and bright green, about 1 to 2 minutes. Taste and season with salt and pepper. Note, for best results use a high speed blender.
This delicious recipe from MILKSTREET is a perfect quick meal, with added benefits of lots of health-giving green nutrients. Yes! And it tastes so good!
Get your greens on!
Not Quite Spanakopita by Healthynowny
Ingredients
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1 1/2 lbs yellow squash or zucchini, washed well *see note below for using baby spinach
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1 5 oz bag of baby kale
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1 large onion, chopped
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2 -3 tablespoons olive oil
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salt and ground black pepper to taste
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large handful of fresh dill, chopped or 1 tsp dried
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pinch of ground nutmeg (optional)
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4 eggs, lightly whisked
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1 cup crumbled feta or favorite cheese
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1/2 cup bread crumbs ( I used a combo of rice crumbs and chopped, raw pinenuts)
Directions:
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Turn oven to 375 degrees. Slice squash lengthwise, then again for 4 rows and slice each into thin semi-triangles.
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Heat oil in a large, oven-proof skillet. If you don't have an oven-proof skillet, you can grease a large cassorole dish and set aside. Add onions and squash, salt and pepper to taste and sauté until softened and browned on the edges.
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Meanwhile, toss the breadcrumbs with olive oil and S&P and set aside.
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Remove skillet from cooktop, stir to release some heat. Add baby kale. Stir, and then add fresh or dried dill, pinch of nutmeg, the eggs and feta. If using a casserole, pour filling into prepared dish.
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Put skillet/casserole in the oven and cook for 15 minutes. At this point the eggs should be done. Top the "pie" with your prepared breadcrumbs and place in the oven for 5 more minutes or run under the broiler for 2 minutes.
* To use spinach only; sauté the onions until soft and slightly caramelized, Then add the spinach and saute until the spinach is wilted. Remove from heat and add the other ingredients and follow the recipe from step 3 on.
Even though I can't eat the buttery layers of filo, I can eat the yummy filling that usually includes; onions, dill, feta, some eggs and of course, spinach. Luckily, I did grab some yellow summer squash at the grocery store which I subbed in for spinach and just for good measure, I threw in a bag of baby kale. If YOU can eat spinach, then use 2 lbs in this recipe. That will look like A LOT of spinach, but it will cook down.
See Sharene create this dish on our healthynowny YouTube channel.
Dreaming of Spanakopita (or spinach pie), when I can't eat wheat or spinach!
During this time of Coronavirus, I am guessing we all crave comfort foods. One of my favorite comfort foods is Greek Spinach pie, or Spanakopita. I used to buy delicious ones made by Trader Joes. They were a little bit of heaven and such an easy meal to pull together; just pop in the oven and make a green salad and dinner is done! Then a funny thing happened on the way of life; I became allergic to wheat and my husband can't eat spinach. NO MORE SPANAKOPITA! Right now, in addition to the aforementioned food issues, like you, I have to work with what I have.
Ingredients
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1 tablespoon extra virgin olive oil
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1 medium onion, chopped
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Salt to taste
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2 to 3 garlic cloves (to taste), minced
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3 summer squash, diced
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1 teaspoon fresh thyme leaves
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1 teaspoon chopped fresh rosemary
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1/2 to 1 teaspoon smoked paprika, optional
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Freshly ground pepper to taste
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3 large eggs
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1 cup COOKED quinoa*
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½ cup grated Gruyère, cheddar, manchego, goat cheese (2 ounces) or whatever you have on hand. Cheese is optional!
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add 1/4 cup chopped herbs such as basil or parsley
Directions
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Preheat the oven to 375 degrees. Heat the olive oil over medium heat in a large, oven-proof, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender and a bit browned but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.
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Beat the eggs in a bowl, and then stir into the squash mixture, add the cooked quinoa and the cheese. Mix well and season. Place in the oven, and bake20 to 35 minutes or until it’s set and the top is lightly browned. Serve hot, warm or room temperature. Serve with a crunch romaine salad on the side.
*To cook quinoa: Rinse 1 cook quiona well, if not pre-rinsed. Combine in a pot with 2 cups water and 1/4 tsp salt. Bring to a boil, cover and lower heat to a simmer and cook for 10-15 minutes. Take the lid off and let cool. If using broth, omit the salt.
Zucchini and Quinoa gratin -- meal in one!
We love dinners that are easy to prepare and that use one pan. Sauté your vegetables in an overproof skillet, then you can add the rest of the ingredients to the same skillet and pop it into the oven for a quick bake. This is a NYTimes Cooking recipe. Here is the link. Below is our adapted version.