Sriracha Brussels Sprouts

Sriracha is definitely “in” these days. But up until this point, I hadn’t really partaken in the trend. Dave loves it and keeps it in the fridge to add to dishes all the time, but this was the first time I worked it into a meal. And oh boy, I’m sorry for being a doubter. It’s delicious, especially with the honey in this recipe! It is pictured below with a leek dish that will go up on the blog next week.

brusselssprouts7
Continue reading

Advertisements

Roasted Potato and Paprika Chickpea Salad

I just returned from ten days in Spain, where I did a LOT of eating, and am officially in detox mode. This salad is a great summer salad because it has a light and refreshing dressing, but the potatoes and chickpeas help make it filling!

potatochickpea1
Continue reading

Pesto, Tomato, Spinach and Mozzarella Quesadilla

Yes, this is my third post in the history of this blog about quesadillas. But here’s the deal, quesadillas are amazing. And if you go light on the cheese, and heavy on the vegetables, they’re a relatively healthy easy weeknight dinner. So we tend to eat them a lot. Usually we have a pretty standard quesadilla combo (see here), but here’s a new take on them. It’s sort of the caprese salad of quesadillas. Our basil plant has been doing really well so I’ve been trying to add pesto to as many things as possible. For a pesto recipe, see here.

pestoquesadilla5
Continue reading

New Favorite Dinner

As I’ve probably mentioned before, I find easy healthy recipes that I like and then I tend to make them a LOT for dinner on weeknights. This is a new discovery, and we’ve already made it three times. In addition to being delicious, it all cooks in one pan and makes for easy clean up. Plus, you can alter the toppings to your liking, and can also serve it in tortillas if you want to make tacos. So go ahead, make it once. And I promise you’ll start making it all the time!

mexicanbowl10
Continue reading

Kale Bruschetta

It’s actually surprising that I don’t post more recipes about kale because I really LOVE kale. I literally eat it everyday. But here is a new take on it. This bruschetta is easy to make, and I serve it on toasted bread on top of a layer of low-fat cream cheese or goat cheese (we tried both and both are great).

kalebruschetta4
Continue reading