All posts filed under: Healthy Recipe

Saint Patrick’s Day Skinny Shepherd’s Pie

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Happy Saint Patrick’s Day!  Sorry I haven’t posted in a few days.  NewsforChews is in the midst of a revamp (as you can tell!) and I was focused on running my first marathon!!  My legs are screaming at me, but and I finished in 4:27:19, and with that behind me, it is back to posts!  Today I am bringing you a healthy Saint Patrick’s Day recipe…a Skinny Shepherd’s Pie.  The skinny is reference to the mashed cauliflower instead of the mashed potatoes that top the Shepherd’s Pie.  Follow the recipe below for a festive Saint Patrick’s Day recipe! Mashed Cauliflower Topping: 1 16-ounce bag frozen cauliflower 1 1/2 tablespoons butter, melted 1 0.75-ounce wedge of Laughing Cow Cheese (any flavor) salt & pepper to taste 3 tablespoons shredded Parmesan cheese Cook cauliflower according to package directions, then drain Using immersion blender or food processor, blend cauliflower until smooth Add butter and laughing cow, blend Stir in seasonings and Parmesan cheese Set aside Filling: 1 pound ground turkey breast, beef, or bison (or a combination) 1/2 onion, chopped …

Meatless Monday: Kalettes

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My new favorite veggie that I can’t stop roasting is kalettes.  If you haven’t heard of 2015’s favorite veggie, it is a mix between kale and brussels sprouts, and tastes just like them.  The outer leaves taste just like crisp kale and the inner “heart” tastes just like a meaty brussels sprout.  Kalettes, are the brain-child of the British vegetable seed house Tozer Seeds, and took 15 years to perfect.  The veggie is non-GMO and was developed through traditional hybridization and not genetic modification.  Read and follow the below roasting recipe for the perfect side dish to serve at your St. Patrick’s Day festivity! 1/2 bunch of kale Bag of kalettes 2 Cups brussels sprouts Olive Oil and Olive Oil Spray Salt, Pepper, and other spices of choice (I used turmeric) Preheat oven to 375 Rip kale from stems Clean and cut brussels sprouts in 1/2 Lay kalettes, and brussels sprouts on tin foil line rimmed baking dish Drizzle olive oil over kalettes and brussels sprouts Sprinkle seasoning on kalettes and brussels sprouts and toss with hands …

Thirsty Thursday: Raspberry Smoothie!

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Today marks day four of my 9 ingredient, 5 recipe challenge.  So, far I hope you have been enjoying the recipes!  But, if you haven’t been keeping up, here are the nine ingredients and measurements you need for this week’s 5 recipes: 1 Large Sweet potato 3 Cups Uncooked Quinoa (we will be making it two ways!) 1 Bunch of Dinosaur Kale 1 1/4 Cup Greek Yogurt 6 TBSP Parmesan Cheese 2 Chicken Breasts 1 Package Raspberries 1 1/2 Cup Milk 1/2 Cup Peanut Butter Today’s recipe is a delicious, simple 4 ingredient recipe. 1 cup almond milk 1 cup frozen raspberries 1/2 cup Greek Yogurt 2 Tablespoons honey Pour all ingredients into a blender Blend until smooth Pour into a cup and top with a raspberry Come back tomorrow for the finish of my 9 ingredients, 5 recipes week.  I’ll even give you a little teaser…a raw peanut butter dessert! Stay thirsty…

Quinoa Parmesan Crusted Chicken and Kale Chips

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If today is the first time you are visiting the blog this week, this week’s posts are 5 recipes made from 9 ingredients.  Each of the 9 ingredients are used at least twice (at least the chicken).  These ingredients are the ones I find the most in my refrigerator and I wanted to only have to prep one day on the weekend, which in turn would only make my prep time during the wee 2-15 minutes. Here are the nine ingredients and measurements for the 5 recipes this week: 1 Large Sweet potato 3 Cups Uncooked Quinoa (we will be making it two ways!) 1 Bunch of Dinosaur Kale 1 1/4 Cup Greek Yogurt 6 TBSP Parmesan Cheese 2 Chicken Breasts 1 Package Raspberries 1 1/2 Cup Milk 1/2 Cup Peanut Butter   Today’s recipe is quinoa and Parmesan crusted chicken with kale chips! 3/4 Cup Toasted Quinoa 4 TBSP Parmesan Cheese Chicken breasts, cut in half and at room temperature 1 TBSP Mustard Remainder of Kale (should be 1/2 Bunch) Olive Oil Spray Olive Oil Salt, Pepper, Garlic …

Tuesday’s Tip: Overnight Quinoa for a Quick Breakfast

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If you didn’t join us yesterday, this week’s posts are all about recipes using 9 ingredients.  These ingredients, all of which are prepped one day, make 5 recipes that only take 2-15 minutes to put together during the week.  Each ingredient will be used at least two times.  The nine ingredients are: 1 Large Sweet potato 3 Cups Uncooked Quinoa (we will be making it two ways!) 1 Bunch of Dinosaur Kale 1 1/4 Cup Greek Yogurt 6 TBSP Parmesan Cheese 2 Chicken Breasts 1 Package Raspberries 1 1/2 Cup Milk 1/2 Cup Peanut Butter (check out which ingredients you need to prep and yesterday’s recipe which was a twice baked stuffed sweet potato:  http://newsforchews.com/2015/03/02/meatless-monday-twice-baked-stuffed-sweet-potato/) Today’s tip is a quick overnight breakfast quinoa that you make the night before and let the refrigerator do all the work.  It is an easy pour, stir, refrigerate, let the flavors blend together, pour into a bowl, and enjoy.  Below are the ingredients and measurements you need for this recipe. 1 cup cooked quinoa 1/2 cup unsweetened almond milk 1/4 cup nonfat Greek …

Meatless Monday: Twice Baked Stuffed Sweet Potato

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This week’s posts are all about time saving!  I picked 9 of my most-used ingredients and made 5 meals from those ingredients, including Meatless Monday, a quick breakfast for Tuesday, a main dish, a smoothie, and a dessert.  I prepped everything in one day, which meant during the week I only had to spend 2-15 minutes putting together the meals.  The only recipe that took longer than that is Wednesday’s because of the cooking time of the chicken.  I also tried to use the ingredients in at least two meals, and again the only ingredient that wasn’t used twice was the chicken.  I hope you give this 9 ingredients, 5 recipes a try. If you want to follow along, the ingredients and measurements for the week are as follows.  This will serve two people. 1 Large Sweet potato 3 Cups Uncooked Quinoa (we will be making it two ways!) 1 Bunch of Dinosaur Kale 1 1/4 Cup Greek Yogurt 6 TBSP Parmesan Cheese 2 Chicken Breasts 1 Package Raspberries 1 1/2 Cup Milk 1/2 Cup Peanut Butter I am …

Thirsty Thursday: Matcha Smoothie

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It’s been awhile since I have done a Thirsty Thursday post that was non-alcoholic.  So, I figured it was about time to do one!  I’ve been trying to be a bit healthier as of late and not drink as much (not evident by the Thirsty Thursday posts!) because in a few short weeks I am running the Los Angeles Marathon!!  It is my first time running a full marathon, so in the last month and especially these last few weeks I need to take care of my body.  A few times post-long run I was not hungry (you would think the opposite, right), would not eat, and literally had to lay in the fetal position because I didn’t feel well.  So, this past weekend after my last 20 miler (yay!) before the marathon, I made the below smoothie and didn’t feel sick!  I packed it with electrolytes, potassium, and is one of the best smoothies I have ever made!  I hope you give this delicious smoothie a try as well! 1 cup Coconut Water 1 Banana, frozen 3 TBSP Matcha …

Meatless Monday: Brussels Sprout Ginger Slaw

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Today’s recipe was first served as a side dish at my family’s dinner party over the holiday season.  It was a festive dish with the red and green color, but light, refreshing, and healthy for the holiday season.  I have made it numerous times since the holidays, thus becoming a staple slaw or salad in my kitchen.  You can serve as a side dish, or top with grilled shrimp, chicken, or white fish.  I hope you enjoy this recipe as much as I do! 1/2 Cup plus 2 TBSP Nonfat Plain Greek Yogurt 1/2 Cup EVOO 3 TBSP Raw Unfiltered Apple Cider Vinegar 1 TBSP Honey 2 TBSP Very Finely Grated Peeled Fresh Ginger 1/2 Pound Brussels Sprouts, Finely Shredded 1 Head Radicchio, chopped Seeds of 1 Pomegranate Salt and Pepper (2 pinches of each) In a small bowl, whisk the yogurt with olive oil, vinegar, ginger, honey salt, and pepper In a large bowl, combine brussels sprouts and chopped radicchio Pour dressing on veggies and toss to coat Season with salt and pepper Let sit …

Cocoa Bison Meatballs and Roasted Tomatoes

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When I think about Valentine’s Day, I always think chocolate, but always desserts.  Today’s recipe incorporates chocolate with one of my favorite meats, bison.  I love bison meat because it is leaner, generally has fewer calories, and a lower fat content yet more protein than beef.  Another positive of eating bison meat, is that the animals are not handled like cows, but they live in a freer environment, are typically only grass fed, and are usually not treated with antibiotics.  So, I grabbed a pack of ground bison meat from Whole Foods and came up with the below recipe.  I thought the bison and cocoa would compliment each other and be a perfect Valentine’s Day dinner! Cocoa Bison Burgers with Roasted Tomatoes: 1 Egg 2 TBSP Cocoa Powder 1/4 Cup Breadcrumbs 1 Cup Onions, cooked 2 TBSP Chocolate Balsamic Vinegar (you can use regular Balsamic if you don’t have or don’t want to purchase the Chocolate Balsamic Vinegar, but I thought this helped with the Cocoa flavor) 1 TBSP Worcestershire Sauce 1 Pound Ground Bison Meat …

Winter Whiteout Chicken

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While the east coast and midwest are getting pounded storm after storm, today’s recipe in inspiration by their weather.  It is a hearty and warming recipe that uses fresh and seasonal veggies and one of my new favorite finds, avocado oil.  While the veggies don’t start out white, they will turn translucent or white in the cooking process, with the mixture of spices it is a flavorful dish.  I hope you enjoy this recipe! 2 Chicken Breasts 3 Baby Bok Choy 1 Fennel Bulb Bunch of Radishes 1 Cup Baby Onions Avocado Oil Salt, Pepper, Basil, Cayenne Pepper, Onion Powder, Garlic Salt, Preheat oven to 375 Cut baby bok choy into fourths, cut fennel into bite sized pieces, cut radishes into fourths Toss with avocado oil and spices (minus cayenne) Spray oven safe dish with cooking spray Place chicken in dish and sprinkle spices over Pour veggie mixture over chicken Bake in oven for about 35 minutes, or until the chicken is cooked through Serve and enjoy! Stay hungry…