The combination of peanut butter and sesame oil, along with sriracha and honey make this dish super delicious with a little heat and sweetness at the same time! Serve it warm or cold – a great dish for a bbq or party!
I absolutely love that fruit salsa is sweet and savory. Juicy fruit, spicy jalapeno’s, and crunchy onions make this recipe a delicious and unique addition to salads, a side along with chips, or on a topping on a piece of freshly grilled chicken! After all, it’s almost summer and grilling season is practically here!
Today I went to the farmer’s market in Haddonfield after Pure Barre, and I bought 8 ears of corn! I immediately thought.. corn fritters! But I’m not calling them fritters because I didn’t fry them in a bunch of oil. I’m calling them corn cakes because I used Kodiak Cakes pancake mix and cooked them just like pancakes. So these are more like savory pancakes filled with crunchy corn and drizzled with fresh roasted red pepper ranch! Yummmmmm!
Let’s get in shape for summer! The warmer weather is coming, so now it’s time to really eat healthy. But why don’t we do this ALL year round?! I try, but when it’s cold out, I really crave heavier foods – it’s normal!
I tend to lean towards soup to get my veggies in, not necessarily smoothies. I personally CANNOT drink my greens and I’m not a huge fan of juicing because it removes all the healthy fiber from the fruit and vegetables. I hate the taste of a cold smoothie with kale, lettuce, or spinach in it. It just really turns me off. So, I made a green soup! It’s made with celery, zucchini, spinach, broccoli, and parsley. And it’s completely vegan and gluten free! Just like a green smoothie, only soup!
Cinco de Mayo is coming up fast and I really wanted to do a vegetarian taco! There are so many types of different diets out there (vegan, vegetarian, gluten free, soy free, paleo, etc.) it’s really hard to make everyone happy! All of the taco recipes I have on my blog are with some type of meat, so I was like “I need one with only vegetables!! And just because these tacos don’t have meat in them doesn’t mean they’re super full of protein, fiber, and flavor. Let’s get to it!
Planning ahead and making individual portions of a recipe is so convenient, especially during for the work week! I made these individual quiches for easy portion control and to grab something quick and healthy to eat. They store nicely in the fridge, and they are also super cute as an appetizer for a dinner party!
I used cornmeal in the crust of the quiche to add more fiber and texture. I used eggs and egg whites to lighten them up, and sprinkled each with some part-skim mozzarella cheese. Serve with some fruit or take a quiche to go. This recipe is both easy and delicious!
A new take on eggplant parm! I love eggplant.. it’s one of my favorite vegetables! And I’m a sucker for eggplant parmesan. So I decided to make eggplant parmesan fries. They are coated with a crispy panko breadcrumb & parmesan cheese layer, then dipped in warm tomato sauce – YES.
I really love a good trail mix because it can be so diverse. You can make yours a nut-free trail mix, make a trail mix with cereal for the morning or even try a dessert trail mix. I decided to make a trail mix with a mixture of nuts, ancient grain cereal, dried fruit, coconut flakes, and dark chocolate covered espresso beans! The chocolate espresso beans are added for a little sweet treat found within a mixture of healthy, protein and fiber packed ingredients. Opt for dark chocolate in your trail mix to increase the antioxidants with a small lower calorie portion.
Okay, so let’s talk about fennel. It was really the only vegetable I LOATHED… because it tastes exactly like black licorice. It kind of looks like an onion with a big stalk on top? When you cut into it, it has layers just like an onion and the consistency is pretty much the same. A little back story on fennel – I went out to dinner with my boyfriend on Valentine’s Day weekend to Keg & Kitchen (LOVE THIS PLACE!) in Westmont, NJ. I ordered the scallops and they came with fennel puree and sauteed fennel. Interesting. I ate the whole entire thing. It was SO good. So the point to this story is… I no longer hate fennel, as long as it’s cooked! The strong licorice taste goes away and leaves a subtle, delicious layer of flavor when it’s paired with certain things. For this recipe, I paired sauteed fennel with red beets, fresh parsley, and balsamic glaze – sweet, savory, and tangy.
Recently featured on the Balanced Planet Yoga blog – click to read more about how you can balance what you eat with who are you!
I seriously love adding avocado in my egg salad. It’s not only better for you than mayonnaise, but I think it tastes way better as well – and I really don’t like mayo very much… it’s just not my thing. Avocado, however, I LOVE. I also added some dijon mustard for a little kick.