Tag Archives: veggies

Year Recipe Recap

Hello friends and happy Friday!
I hope you all enjoyed your Thanksgiving.  I know we had some delicious food and have so much to be thankful for this year.

Life has been pretty crazy lately between some travels, getting over bronchitis, pet sitting, getting things settled with the hubs new job & car, making plans for an upcoming market I will be selling my homemade beauty products at, settling travel plans for the holidays, studying, and attempting to get rest and workouts in! And I decided last night to have a small holiday party before all the craziness begins!
I have been doing lots of cooking, but not a whole lot of recipe creation (unless you count my first attempt at stuffing that turned out awesome), so I want to bring back some recipes today from earlier this year!

Today I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for a Free for all themed week!
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Taco Soup
Gefüllte Paprika
Easy Black Bean Soup
Gluten Free Breakfast Panini

Spring Rolls
Blackberry & Avocado Salad
Gluten Free Pizza
Butternut Squash Nachos

Carrot Fries
Breakfast Waffle Quesadilla
Scottish Porridge
Chocolate Chippers

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some Holiday Baking themed recipes!

May you be filled with joy and health!
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Veggies, veggies, veggies! 

Happy Friday friends. Oh I’m so glad it is Friday. It was a bit of a rough week (more about all that soon) but made it through!

Something you may not know about me is that I was a vegetarian for several years.  I have never been much of a meat eater to begin with, and one summer during jr high my sister and I decided to try it out.  I ended up enjoying the lifestyle and stuck with it for a few years after that.  I am not strictly a vegetarian any longer, but I do enjoy my veggies.  I prefer them over meat most days.  I married a huge meat eater, but he does let me cook vegetarian meals here and there 😉
October is vegetarian awareness month!  Did you know there are different types of vegetarians?

  • Ovo-vegetarian: Eats eggs but no dairy
  • Lacto-vegetarian: Eats dairy but no eggs
  • Lacto-ovo-vegetarian: Eats both dairy and eggs
  • Pesco-vegetarian: Eats fish and seafood

This month we have been trying a few more vegetarian dishes than we normally have.  I saw some other fun ideas on Dietitians on Demand. 

  • Visit your farmers’ market and buy local fruits and vegetables. This is a great way to give back to your community and also learn about the produce grown in your area seasonally.
  • Go meat-free for the month of October. Give it a try! Meatless meals do not have to be taste-free! Research some new recipes online and even try some vegetables you’ve never heard of.
  • Participate in Meatless Mondays. This is a better option for those not ready to fully commit to being meat-free. Try and spend only one full day a week without meat! Learn more here.
  • Host a vegetarian potluck at work. Join us at Dietitians on Demand and host your own meat-free potluck! Our employees will each be bringing in an item containing at least one vegetable or fruit to share. Creativity is encouraged.

To celebrate this month we are kicking off this month of Foodie Friday with vegetarian recipes.

I am linking up with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit for our vegetarian awareness themed week!

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Butternut Squash Veggie Hash

Ingredients

  • 1-1/2 butternut squash, peeled
  • 1 red pepper, washed, cored and chopped into cubes
  • 3 cups kale, washed and chopped into smaller pieces
  • 1/2-1 cup vegetable broth
  • 1 TBS avocado oil
  • 1 clove of garlic minced
  • Spices to taste- salt, pepper, red pepper flakes, paprika, cumin

Directions

  1. Spiralize the butternut squash (if you don’t have a spiralizer, just slice & chop into cubes) (the link is not affiliate, just the one I have and enjoy using)
  2. Heat oil in a large pan and add the garlic.
  3. Once garlic browns, add the butternut squash and half of the broth.
  4. Cook squash for 5-7 min or until it begins to soften.
  5. Add in the red peppers and continue to cook.
  6. Add spices to taste more broth if needed to help the squash cook faster.
  7. Once the squash is fully softened, add the kale to wilt in.
  8. Once kale has wilted, serve and enjoy.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by AnnmarieFarrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! :)
  • Join us next week for some Choctober themed recipes! It is gonna be amazing!!!

Be filled with joy and health!
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Foodie Friday: Veggie & chicken pad thai

Hello lovely friends, it is Friday again!  And it is officially my last weekend at home till January!  Talk about a fun but crazy end to the year!  I am super excited to have some fabulous company this weekend!  And I just might be making some of this sweet recipe for us to eat!
It is that time of the week where I link up with a few of my favorite foodies! Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!! Our theme this week is veggie surplus!
I don’t think I even have an issue running out of veggies!  But having too many that start to go bad is something I have had happen way to many times.  I need to find a better balance with my produce purchases! I don’t think the strange weather has been helping my purchasing issues.  Ha
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Since I had SO many extra veggies this week, I wanted to make something that used up as many as possible at one time! Enter the good old standby of pad thai!

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Pad Thai with chicken and veggies
Ingredients

  • 1 lb chicken, cubed
  • 1 large red pepper
  • 1 large orange pepper
  • 2 cups broccoli, chopped into small peices
  • 1 cup raw broccoli slaw
  • 2-4 TBS coconut oil
  • Tamari to taste
  • Brown rice noodes

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Directions

  1. Put 1-2 TBS oil in a large pan, add the chicken and cook till it is no longer pink in the middle.  Add Tamari to taste.
  2. In a seperate pan, cook all the veggies the same as the chicken.
  3. Cook the noodles as directed on the box.  Add some coconut oil and tamari when they are finished.
  4. Once everything is cooked, mix it all together and enjoy!

IMG_2358Make sure you check out all the amazing ladies and their awesome recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂


Have a healthy and joy filled day!
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Cauliflower: The not so green veggie

Happy Friday Y’all!
Man, another week has flown by!  It has been filled with workouts, fun with an awesome blog hop I am participating in, and some fun in the kitchen!
The weather has been AMAZING this week and I am so thankful after all the rain we received from hurricane Patricia!  It actually dropped below 70 degrees a few mornings and I was even able to wear my Uggs! Hehefoodiefriday

Anywhoo, this week I am linking up once again with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!! Our theme this week is cauliflower!
I have this random side story: So when I was growing up Cabbage Patch dolls were all the rage.  I really wanted one but it was not in the budget for my parents with 4 little kids and my dad going to school.  I really don’t know where it came from, but that Christmas I got a Cauliflower Kid!  It came in a big green plastic leafy container.  I remember using the container to store my other doll clothes.  Maybe that sparked in me a love for cauliflower!  I still have my doll but it is in storage, but I was able to find a pic online!

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Source- In the 80s

I feel like cauliflower gets a bit of a bad rep.  It isn’t really super pretty, and it for sure has no color (other than the leaves). Several weeks ago I was talking to a friend about how much I love cauliflower (I was that weird kid at birthday parties who actually ate the raw veggies…Ha) and all the awesome stuff you can do with it.  I did a little more research and found out some cool stuff about cauliflower!

  • Fights against cancer
  • Helps heart health
  • It is anti-inflammatory
  • Has many vitamins and minerals
  • Helps brain health
  • Great source of fiber
  • Full of antioxidants and phytonutrients

You can read more details about all of those fun facts here!
So as you can see, I have no problem devouring cauliflower when I can!  I have made it into pizza crust, used it like rice, had it raw, and my 2 favorite ways I am going to share with you today!

IMG_1508Roasted & Mashed Cauliflower

Ingredients

  • Whole cauliflower, cored and chopped into bite size pieces
  • about 1/2 cup olive or coconut oil
  • Pepper, paprika, garlic, Himalayan salt, garlic
  • 1/2 TBS butter
  • 1/8 cup chicken broth

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Directions

  1. Preheat oven to 425* F
  2. Cover the bottom of a cookie sheet with olive oil.
  3. Place chopped cauliflower on the pan.
  4. Lightly sprinkle on spices
  5. Even mix the oil and spices on the cauliflower with your hands.
  6. Roast for 20-25 min.

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If you so desired, turn roasted cauliflower into mashed cauliflower (a mashed potato substitute)

  1. Let roasted cauliflower cool slightly.
  2. Add cauliflower to a food processor.
  3. Pulse till cauliflower is mashed well.
  4. Add butter and chicken broth for taste and thickness.
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It might not look so inviting, but it was AWESOME tasting! You could hardly tell the difference!

Make sure you check out all the amazing ladies and their awesome recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂

P.S. Don’t forget to enter my Mighty Nut giveaway that ends on Sunday! 

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Foodie Friday: Roasted Pepper and Butternut Squash Soup

Happy Friday y’all!  It is that time of year again when I am obsessed with roasting veggies!  I even had to buy more baking sheets to stay on top of all the veggies I have been going through!  So easy, so healthy and so YUM!
Today I am linking up once again with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!! Our theme this week is meatless! 
When I first saw the meatless theme pop up, all I could think about were some awesome chicken recipes I have been looking at on Pinterest!  But then I was at Trader Joe’s and tasted some awesome salad I decided to make some soup to go along with it!  And it turned out wonderfully!
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Roasted Pepper and Butternut Squash Soup

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Ingredients

  • 12 cups of cubed butternut squash
  • 4 pepper (red and yellow)
  • 2 cups veggie broth (give or take)
  • 4 TBS olive oil
  • Salt, pepper, garlic
  • Pumpkin seeds (optional)

Directions

  1. Pre-heat oven to 425* F
  2. Spread olive oil on a baking sheet.
  3. Place squash on the baking sheet.  Sprinkle spices lightly on the squash.
  4. Roast the squash for 15 minutes.
  5. Add the red peppers to the squash and roast for 10 more min.
  6. Let the veggies cool for 20 min.
  7. Blend the veggies with the broth in a food processor or blender.  Adding 1/2 cup at a time till it reaches the desired consistency.
  8. Reheat if needed.
  9. Enjoy with toppings (if desired)


I paired it with the Harvest Blend salad from Trader Joe’s!



Make sure you check out all the amazing ladies and their awesome recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂


Don’t forget to tune in next week for kitchen cleanse recipes!

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Foodie Friday: Hot & Spicy Egg Nest

 

Hello and happy happy Friday!!  I am linking up again with my girls: Farrah from Fairyburger, Emily from Whatever Floats Your Oats and Annmarie from the Fit Foodie Mama and Cassandra from Powered by BLING!!  Today’s theme is Hot & Spicy.

foodiefriday(Thank you Cassandra for creating a wonderful new logo!!)

 

Today I will be sharing with you one of the staples I make in my house.  It is super simple and you can mix and match the ingredients to tailor to what you like and have on hand!

Hot & Spicy Egg Nest
Ingredients (for 2 people, increase for more ;0 )
1 TBS coconut oil
1 large chicken sasuage
1/2 c frozen spinach
1/2 c chopped peppers
1/2 c chopped asparagas
2-3 eggs
Spices: Red pepper flakes, garlic, paprika, cayenne pepper, black pepper
about 1 tsp each, but add more if you like it super spicy!
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Directions
1. Melt coconut oil in frying pan. Chop veggies and meat.
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2. Add in sausage and veggies and spices. Cooked thoroughly.
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3. Break eggs into a separate bowl, try to keep the yolk intact.
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4. Add eggs on top of the veggies.  Cook for 2-3 minutes.
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5. Carefully flip the eggs.  Cook for another 2-3 minutes.  Add more time if you do not like a runny yolk.
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6. Enjoy 🙂
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Check out the other amazing sites and recipes from my fellow foodie Friday ladies

Have a happy and healthy day!

XO,
Esther
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