These chicken tacos come together in about 15 minutes. They’re tasty, healthy and can be in your belly in less time than it would take to order some takeout. Topped with some creamy guacamole, they’re hard to beat in the taste + convenience department. We’re relying on some convenient freezer and pantry staples to make this happen. No shame from this corner of the internet. It doesn’t have to be gourmet all the time people. Let’s make this happen.
Classic French Onion Dip is given a wholesome makeover with some Greek Yogurt and slow caramelized onions. Perfect for potlucks, football Sunday, and even worthy of a spot on your holiday table. It’s a classic dish with a nutritious spin. Creamy, tangy, a little sweet and packed full of onion flavor. It’s a crowd-pleaser whether served with crudites or chips.
This is how grown-ups eat fried rice. All of the taste, none of the guilt. It has legitimate nutritional value, and it’s not even fried. There are actual vegetables in there. I bet you could trick a kid or two with this delicious knock-off. I love fooling people into eating healthy food. “You’re eating a complete protein, with iron and fiber and you don’t even know!” *Queue evil laugh* muah ha ha ha. I would be a really ridiculous super-villain. We can choose names and capes later. First, the quinoa. Important stuff first.
Whether you’re low-carbing or not, zucchini pasta is an undeniably fun way to get a big serving of veggies in. It’s mysteriously amusing to twirl zucchini about on a fork. Cooked *just* for a few seconds, these al dente textured “noodles” are a delicious substitution for carb filled spaghetti. They even have the good-for-you benefits of fresh veggies as a wonderful bonus.
Smoky, crunchy and satisfying – roasted almonds are a great choice for a healthy grab and go snack. The protein helps curb hunger, and they’re a great source of vitamin E. Eat them on their own, top your salad, or garnish your veggies. Easy to make, delicious, and good for you. Hooray for almonds!
Today I’m sharing a quick and healthy lunch idea with you. It’s a great way to use up any leftover protein such as chicken or steak you have hanging out in your fridge, and make it feel like a completely new dish!
This beautifully simple soup has a surprisingly complex flavor from the added step of roasting the asparagus before simmering and pureeing. It’s pure asparagus heaven, with a silky, natural creaminess. Of course, a slip of cream helps things along nicely in that department. Really though, it’s all about the gremolata. A generous spoonful of the bright and bold herb mixture makes every bite of this soup as exciting as the first.
This tender flaky fillet is topped with a sweet and savory miso glaze that caramelizes under the broiler. It comes together quickly, and totally fits the bill for a healthy week night meal.
Do you ever make something and it totally tastes about 1,000,000 times better than it looks? That’s exactly what happened with this salmon. Actually, I hesitated on sharing these photos with you guys because they look a little odd. Let me tell you though, miso glaze and salmon were just meant to be together. They’re food soul mates. Pair that salmon with some sesame kale, and you have a delicious weeknight meal that will come together for you in about 15 minutes!
This simple soup is a staple in our house. It’s easy to prepare, and oh so very delicious. It’s Ovi’s grandmother’s recipe, and she’s been making it for the family for years. The first time she made it for me i fell in love. The flavors are light, simple, perfection. It’s infinitely more interesting than chicken noodle soup with all of the same warm and cozy feelings attached. To me, this soup feels like a hug in a bowl.
We’re so close to spring time! I’m very excited about it. Sunshine, and warm weather, and sandals. Ahhh…my favorite time of year. This dish beautifully bridges the gap between that awkward sometimes cold, sometimes sunny weather we get here in Southern California. It’s light enough to be eaten on a warm sunny day, and comforting enough to fill your belly and take the frost off your toes (only me?)
Barley is a hearty and nutritious alternate to the traditional arborio rice, and has a wonderful toothsome texture. It pairs perfectly with the earthy mushrooms, and the leeks add a lovely onion flavor that’s present, but not overpowering. This risotto, like any great risotto, requires a bit of love and tenderness. Sure, it needs a bit of attention, but it will repay your patiently stirring hands with a belly full of hearty deliciousness.