Dinner Recap: Diamond Burgers

I made incredible sliders yesterday, and they were a MAJOR win. I just wanted to share them here on the blog so I could find them again, because I'm probably going to turn these into a staple in our house. They turned out way better than I imagined... even the kiddos loved them.

They aren't clean or healthy, but you could make a few adjustments to improve them:

• Use ground turkey instead of beef
• Avoid the glaze (but it's the best part, so I'm willing to just eat more salad the next day to keep the glaze)
• Serve open-faced (1/2 the roll)
• Replace with vegan cheese, or even just nix the cheese and swirl some hot sauce over the top. The filling was delicious!

Ingredients:

• Dinner Rolls (I used these, but any dinner rolls would work)
• 1 lb of ground beef
• 2 cups of diced onion
• Garlic
• 1 can of Ro-Tel
• Sharp cheddar

I made my sliders ahead of time, then took them to my friend's house to bake. I was worried that the bottom of the sliders would get soggy, but they didn't. I drained off the beef, and drained the Ro-Tel, so there really isn't much liquid. I took off the aluminum for the last 5 minutes, and the glaze on the top, was SO good. 

Original and full-version of the recipe is here. Thanks for an incredible meal, Kevin & Amanda!

Lazy Girl's Guide To Thanksgiving: Slow-Cooker Turkey Soup with Lemon & Sage

I had a bag of leftover white/dark meat turkey sitting in my fridge, and we are turkey'd out. I knew I had to do something with it, so I sat down to search for a crockpot turkey soup recipe (or at least, outline) that I could use with just stuff I had in my house. That meant getting creative, crossing my fingers, and hoping my omission of a few ingredients, replacements of others, and cutting corners on steps would turn out.

I just took a little taste of what I have so far, and it's... a win. Like, a major one.

Slow-Cooker Leftover Turkey Soup with Lemon & Sage
Now, i'm no food blogger. And if you're a sucker for exact measurements - here is the original recipe I basically butchered into something unrecognizable.

• Leftover turkey (I had white meat + 2 legs and a wing looking thing. I dunno)
• Small onion
• 2 cloves garlic
• A couple carrots
• A couple leaves of fresh sage
• Dried thyme
• Himalayan pink salt
• Cracked Pepper
• Poultry seasoning of some sort. You could probably even use a chicken bullion cube? Why not.
• Worcestershire Sauce
• 1 cup dry white wine. I didn't have any, so I just used what I do have - sherry.
• Half a lemon. Plus the juice of the other half before discarding
• 6 cups of broth/stock. I used 4 cups of store-bought chicken bone broth, and 2 cups leftover chicken broth from my fridge.

The directions on the original say to cook the garlic, celery, onion, carrot, but ugh. Nobody got time for that. I just diced it and threw it in the slow cooker with all the turkey I had. Added some diced fresh sage (because I had no bay leaves or fresh thyme and I loooove sage), DRIED thyme, lots of cracked pepper and pink salt, some poultry seasoning my husband has on hand because I have no idea what it is, a couple shakes of Worcestershire, a cup of wine (is that a lot of sherry? Meh. Not sure. Tastes good today), half a lemon, all the stock. Cooked on low overnight, but it only says to do it for 6 hours or so.

This morning, I removed ALL bones, bone shards, skin... took a few minutes, mine broke down like crazy. Then I added in a 1/2 cup of fregula, because I had it on hand from a Blue Apron recipe I never did. I don't even know what fregula is, but it LOOKS like Israeli couscous, and that's all that matters, right? It's some sort of small, pearled-looking pasta. You could probably sub 1/2 cup of quinoa or rice, too! Or whatever noodles you love. MAKE IT YOUR OWN.

Let me know if you try it, and what substitutions you make.

The only thing that sucked was fishing out the bones, skin, and shards of bone.... I'll probably do that a few more times before serving.

Soup looks really dark in this pic, but I think because this was a small bowl?
And I am no professional photographer, let's be real.

Thanksgiving Eve

MY FAVORITE DAY OF THE YEAR: Thanksgiving Eve. Actually, if I'm being honest, the EVE of Thanksgiving Eve is probably my favorite.

It's literal perfection. The anticipation, the planning, the prepping, the cleaning, the CAFFEINE. We don't stop drinking coffee until way, way after the kids are in bed. By this point, I'm peeling potatoes like a machine and Paul has decided not to involve himself with kitchen activities, so he starts putting a puzzle together at the dining room table.

We're talking about desserts for our Thanksgiving night bakeoff, we're texting friends and family to solidify plans, we're listening to Christmas music and letting the kids stay up way too late. We're on Foodnetwork.com, I'm frantically searching for a new and incredibly innovative recipe for Brussel sprouts or carrots (it never fails. Last year, the bourbon maple carrots I found were a hit). I'm gagging at turkey prep (will I ever be mature enough to clean/cook my own turkey?!)

Photo: www.cookingandbeer.com

Do you have any day-before-Thanksgiving traditions that you love? What about tried and true recipes? I need some more for my arsenal! There are only so many veggies I can transform with brown sugar, maple syrup and bourbon.

Quick + Easy Lunch: Sweet & Savory Turkey Sandwich

I just made this quick and healthy lunch on a whim last week, and it was so delicious I had to write it down. You just need a few things in your fridge, all of which have become staples for our family.

1. Daves Killer Bread - White Done Right
This bread is THE BEST. It's soft and fluffy, and made with 5 grains and no bleached flour or high-fructose corn syrup. It's our new favorite for lunchtime sandwiches, especially kid-friendly ones.

2. Oven-roasted turkey or chicken breast
I keep a half-pound or so in the fridge at all times - I usually spring for the pricier stuff if I can... you know, the stuff with the ingredients I can pronounce and not a bunch of added salt or sugar or preservatives. In a pinch, I like Applegate brand a lot, and they have some at my local Target. I throw some on a grilled cheese sandwich or quesedilla so Porter is getting some protein without really knowing it. The kid is PICKY lately.

3. Strawberry Chia "Jam" from World of Chia
I love that this only uses four ingredients, all of which I can pronounce and list here without first looking it up, haha: strawberries, lemon juice, chia seeds, and agave syrup. Granted, agave is still sugar... but I'm just happy that it doesn't have cane sugar or corn syrup or anything that I find in every other jam out there.

4. Swiss cheese, or a cheese of your choice. White cheddar or Provolone or even cream cheese would be great, too.

5. A mustard or mayo spread of some sort - Dijon mustard, homemade mayo, garlic aioli... I have this maple-bacon aioli that we get from the butcher that is just DELICIOUS. And I only use a small smear... and oh goodness. It's amazing.

TA DA! Simple sandwich with just the right balance of sweet & savory. Porter and I split a sandwich normally, and it's the perfect light lunch.

Let me know if you like it - or, what is your go-to sandwich of choice? Also, why are sandwiches SO MUCH BETTER when other people make them for you (have you noticed that)?

Quick Weeknight Dinner (Trust Me, You Want This Recipe On Hand)

Make this next time it's 5pm and you realized you forgot to plan anything for dinner. (Like, daily for me)

Korean Beef & Rice

I just made it for lunch because I had everything on hand, and omg... it was so good.

Some healthy substitutions I did:

• Use coconut aminos or organic tamari instead of soy
• Use less brown sugar. I did barely 1/4 cup; some versions of this recipe call for up to 1/2 cup... just don't, it's too sweet (in my opinion).
• Use ground turkey instead of beef

Maple Dijon Pork Chops In The Crockpot

This was seriously the easiest dinner!

• Boneless pork chops (how many ever you want- I used my whole pack of small, boneless pork chops and then doubled the recipe I was following)
• 1 large yellow onion
• 3-4 tbl of pure maple syrup
• 4 tbl of dijon mustard
• 1 cup of Apple Cider Vinegar
• Salt & Pepper

To thicken your sauce:
• 2-3 tbl of real butter
• 1/2 cup flour

I seared a bunch of boneless pork chops in a hot pan. They were pretty small, so I think I did like 12 of them, haha- the whole pack I got at the store. The original recipe I was following called for two large bone-in chops, so I adjusted the recipe a bit to accommodate my massive pot of chops.

Season each chop with sea salt and cracked pepper. I seared them about 2 minutes per side. As they're done, add them to an empty crockpot.

Then, in the same skillet, chop 1 yellow onion and saute until it starts to soften. Add salt, pepper, about 1 cup of Apple Cider Vinegar, pure maple syrup (not the sugary breakfast Mrs. Butterworth kind) and dijon mustard. Stir it up, and cook for about 2 minutes. Taste the sauce and see if it needs more of anything: a little more maple syrup to make it sweeter, a little more dijon for bite, etc. Once the sauce is mixed and heated up a bit, pour the sauce over the pork chops in the crock pot.

I cooked the sauce/chops on high for like 2-3 hours, or until they fall apart when you take a fork to them. SO TENDER!

I removed the chops when they were done, and then melted my butter and added that to the flour in a little bowl, and mixed it all up until it was smooth. I added that to my sauce to thicken it up a bit. (To thicken, add the flour/butter mixture to your sauce in the crock pot once you've removed the pork chops, cover the crockpot and turn up the heat to high until the liquid comes to a slight boil, then it's done!)

Serve over mashed potatoes (fresh!), brown rice, or brown rice pasta. It felt like a cheat meal, but it really wasn't!

Adapted from Eat Live Run.

Currently In The Oven

This:

Roasted Pepper & Eggplant Marinara

It's way, way, waaaay too hot to be roasting vegetables and garlic and eating pasta, right?

Wrong. Shame on you. It's NEVER too hot for pasta. NEVER.

I watched Rachael Ray make this this morning as I was getting ready for church, and I was sold. So, currently, I'm waiting for my garlic and eggplant to finish roasting, sweating like... something that sweats a lot (the only thing I could think of was an inappropriate example).

Review coming soon!

Caprese Omelet | 21 Day Fix Approved!

I stumbled upon something new, that might have changed the way I view breakfast. I seriously look forward to this meal every single day!

Caprese Omelet
-2 eggs
-A handful of fresh basil. I love basil, so I am very generous with how much I use
-Parmesan cheese
-Grape tomatoes, halved

Whisk two eggs with 2 tablespoons of water. Make sure you whisk/beat them really well. Preheat a skillet (or omelet pan) to medium heat, spray with coconut oil, and pour the eggs in. Pick up the pan by the handle, and tilt the pan around around to ensure even coverage. Cover egg generously with your favorite seasonings- I used fresh cracked black pepper, sea salt and some cayenne... because I like it spicyyyy. [If you want to watch an awesome video on the perfect omelet, I love this one!]

If egg starts to bubble, pop them with a spatula... run your spatula around the edges of the omelet to ensure no sticking. When you can see the top of the omelet start to cook through (a few minutes) add some fresh cheese & basil. Let it sit for another minute or so, and then add the halved tomatoes. Run your spatula along the omelet again, and then fold the omelet over.

Once, when I was eating this really late in the day, I added a Yellow Container (21 Day Fix portion) of brown rice and drizzled with Balsamic Vinaigrette before I folded it over. Ohhhhh. This added just the right amount of bulk to the meal- I could hardly finish it.

ENJOY! And try to eat it all- so fresh and healthy!

Ignore my ugly feet and chipped polish and kid's toys... this is about the massive 2-egg omelet you could be enjoying.

See! I suck at omelets sometimes, too. This one got a little brown... but ohhhh it was delicious.

21DF | Lemon Thyme Salmon

My favorite dinner thus far! Add this into your line-up immediately, if you're a fan of these ingredients.

Salmon

Lemon & Thyme

Tomato

Fresh Basil

Fresh Mozzarella (Skim/low moisture or whatever) ;)

Balsamic Reduction

We cooked our salmon the bbq, because the sun came out and we forgot that it was April. It was so easy! Season your salmon with a tsp of olive oil and whatever fresh herbs/citrus you want - we did lemon slices, and fresh sprigs of thyme. And, salt + pepper of course! Then, place it on the grill skin side down, until the fish starts to flake and the white/clear "fat" starts to emerge from the meat. Make sense?

For the Caprese salad, slice tomatoes and mozzarella into medallions. Layer tomato, mozzarella and basil in an alternating pattern, and then drizzle with balsamic reduction. You can make your own reduction by simmering balsamic vinegar over low, low heat until it reduces by half... takes a century, but it's delicious. OR, you can be lazy like me and go to your local gourmet grocery store and buy an amazing pre-made/pure/no sugar added reduction.

I'm just being honest, here. It's a no-brainer for me.

21 Day Fix Totals: 1 Red + 1 Green + 1 Blue

21DF | Healthy BLT

Just... you're welcome. I could eat this every day for lunch.

1 Whole Grain Tortilla

Your green of choice (romaine, spinach, arugula)

4 slices of turkey bacon

For the MAYO =

Plain Greek yogurt + onion powder + garlic powder + sea salt + fresh cracked pepper + a tiny bit of whole grain mustard + a splash of white wine vinegar (or balsamic... whatever you have! Try anything for a fun-flavored mayo) + any other seasoning you'd like. Get creative and experiment a bit.

Spread 1tb of the mayo onto the tortilla, cover with your lettuce of choice, two slices of tomato, and 4 slices of bacon. I usually use 2 slices of bacon for my wrap, and then eat the other 2 straight ;)

21 Day Fix Totals: 1 Yellow + 1 Green + 1 Blue + 1 Red

21DF | A Sample Weekly Menu

Please be advised - these daily options are not my exact allotment of containers. I realize that may not be the most helpful for you, but I wanted to post this sooner rather than waiting for the entire next week to pass so I can write things down exactly as I eat them. So, take this with a grain of perfectly measured/allotted sea salt ;)

SOME REMINDERS: NO DRESSINGS, NO TABLE SALT, NO SUGAR, NO CRAP WHITE BREAD OR PASTA.

If you are a real human, and accept a dinner invitation with friends - I will be posting more about that next week - including some ideas on what to order so you don't blow all the hard work that you've done.

Items I prepare on Sundays: I hardboil a dozen eggs, cook up about 2lbs of ground turkey, and prepare an entire bag of quinoa.

Monday
Breakfast: 1 piece of Dave's Bread toast, 1/4 avocado, Tapatio, sea salt + pepper
1 Yellow (toast)
1 Blue (1/4 avocado)

Snack: 2 hardboiled eggs - cut in half and season with fresh pepper + sea salt and HOT SAUCE
1 Red (2 eggs)

Lunch: Bistro Bowl -- Salad green of choice, ground turkey, brown rice or quinoa, second green/veggie of choice (sauteed onion or mushroom, chopped yellow pepper, cherry tomatoes). Season with s+p, balsamic vinegar and HOT SAUCE. Or, just hot sauce if I'm sick of vinegar for the day.
2 Green (one container of salad, and another container of additional veggie(s) for salad)
1 Red (turkey)
1 Yellow (brown rice or quinoa)

Snack: This is the snack I forget most often. I need to be better at grabbing some greek yogurt/granola (1 Red, 1 Yellow) or some hummus/celery or peppers (1 Blue, 1 Green) or half a banana (1 Purple). Those are some delicious, easy snacks to add to your day! What I choose depends on what containers I'm lacking for the day after lunch!

Dinner: SSS (Steak + Sweet potatoes + Salad) - my hubby BBQs some lean steak, and I chop up a sweet potato and cook with a little EVOO, s+p + garlic until browned and a little crispy. You can add some onion too, if you want. Then I make us a side salad: I love arugula, mushrooms & some s+p+balsamic! For fun, grab some whole grain mustard to dip your sweet potato hash in, or throw some chopped nuts or seeds (1 orange) or some parmesan cheese (1 blue) Yum!
1 Red (Steak)
1 Yellow (Sweet Potato)
2 Green (Arugula, mushrooms, onion)

Post Workout//Late Night Snack: Shakeology
1 scoop + 10oz water, 3tsp peanut butter, frozen strawberries
1 Red (Shakeology)
1 Purple (Berries)
3tsp (PB)

---

Tuesday
Breakfast: 1 piece of Dave's Bread toast, drizzle of raw honey (since we're allowed to add this to our coffee sometimes, I decide to add it to my toast instead)
1 Yellow (toast)

Snack: 1 banana, 2 hardboiled eggs
1 Purple
1 Red

Lunch: Brown Rice Pasta, cooked/seasoned mushrooms & asparagus in 1 tsp EVOO, and parmesan cheese.
1 Green (mushrooms/asparagus)
1 Yellow (brown rice pasta)
1 Tsp (EVOO)
1 Blue (cheese)

Snack: Greek yogurt + fresh raspberries
1 Red (Greek Yogurt)
1 Purple (Fruit)

Dinner: Chicken Quinoa Chili
2 Red (Chicken, Black Beans)
1 Yellow (Quoinoa)
1 Green (Fresh, organic diced tomatoes)
Lots of fresh seasoning - salt, pepper, garlic, onion powder, cayenne, chili powder, etc
This cooks in the crockpot all day - I don't measure this, but I always eat 1 bowl and just assume these are how many containers it represents. I add a dollop of plain Greek yogurt on top, too. Refrigerates great for leftovers tomorrow!

Post Workout//Late Night Snack: Shakeology
1 scoop + 10oz water, 3tsp peanut butter, frozen strawberries
1 Red (Shakeology)
1 Purple (Berries)
3tsp (PB)

---

Wednesday
Breakfast: Coffee (Oops... no food. I really need to remember breakfast)

Snack: 2 hardboiled eggs, a handful of raw kale, hot sauce, salt/pepper, brown rice.
Roughly mash with a fork until it's all mixed up together!
1 Red
1 Green
1 Yellow

Lunch: Leftover Chicken Quinoa Chili
2 Red (Chicken, Black Beans)
1 Yellow (Quoinoa)
1 Green (Fresh, organic diced tomatoes)

Snack: Avocado Toast
1 Yellow
1 Blue

Dinner: BBQ Salmon w/lemon and thyme, brown rice, and Brussel Sprouts & Kale
1 Red
1 Yellow
2 Green

Post Workout//Late Night Snack: Shakeology
1 scoop + 10oz water, 3tsp peanut butter, frozen strawberries
1 Red (Shakeology)
1 Purple (Berries)
3tsp (PB)

---

Thursday
Breakfast: Steel-cut oatmeal mixed with 1 packet stevia + pure vanilla extract, 1 banana
1 Yellow
2 Purple

Snack: Shakeology

Lunch: Brussel Sprouts & Kale, sautéed with fresh garlic and oregano over quinoa & 2 poached eggs and lots of hot sauce.
This is my favorite lunch!
2 Green
1 Yellow
1 Red

Snack: Strawberries, afternoon coffee (black w/a splash of almond milk, a couple drops of chocolate stevia)
1 Purple

Dinner: Spaghetti with Spinach Salad
I use quinoa noodles, organic marinara (or you can easily make your own - tomato, garlic, oregano, some evoo in the blender!), ground turkey. Serve your spinach salad with a another veggie of choice - I love mushrooms - and dress with balsamic vinegar or lemon and EVOO.
1 Yellow
1 Red
2 Green

Snack: 6 chocolate covered almonds,
1 Blue

Post Workout//Late Night Snack: Shakeology
1 scoop + 10oz water, 3tsp peanut butter, frozen strawberries
1 Red (Shakeology)
1 Purple (Berries)
3tsp (PB)

---

Friday
Breakfast: Coffee, Banana
1 Purple

Snack: 3 slices of turkey, 1 hardboiled egg, toast, blackberries/raspberries
Clearly, I am not always a chef. I just grab healthy snacks about 10 minutes apart and that is my "mid morning snack attack".
1 Red
1 Yellow
1 Purple

Lunch: Avocado "Creme" Pasta
1 small avocado, blended with 3 cloves of garlic, a handful of fresh basil, 2tb EVOO, and the juice of 1 small lemon. Serve over your favorite brown rice, quinoa or whole grain pasta. I usually throw a veggie in there too, like chopped raw kale or steamed broccoli on the side.
1 Yellow
1 Blue
1 Tsp
1 Green

Snack: Oops. I usually forget! Fridays are hard because I'm so focused on TGIF!

Dinner: OUT TO DINNER - or -

Breakfast bowls! 2 poached eggs, spinach, sweet potato hash, cilantro/lime quinoa, caramelized onion. Mix it all together and top with... hot sauce! ;)
2 Yellow
2 Red
1/2 Green

Post Workout//Late Night Snack: Shakeology
1 scoop + 10oz water, 3tsp peanut butter, frozen strawberries
1 Red (Shakeology)
1 Purple (Berries)
3tsp (PB)

And since you have your meals down, I've discovered that buying new workout gear keeps me motivated for my at home gym life. All of these finds are under $100... what are some of your favorites?

21DF | Brussels & Kale

I was grossed out by brussel sprouts when I was a kid, until the one time my dad sautéed them in maple syrup, and then I was all "VEGGIES ARE AMAZING!"

Nice try, dad. Good game.

I bought some brussels at Costco after a couple of my favorite health food bloggers raved about them; I knew I couldn't douse them in maple syrup on the Fix, so I prayed that a little olive oil would magically do trick.

It's not quite syrup, but it was freaking delicious. I'm a fan. Newly converted, but a fan nonetheless. Try it for your next lunch. It was so filling, and but didn't leave me feeling heavy at all.

Kale

Brussel Sprouts

Fresh garlic, chopped

Olive oil, sea salt, cracked black pepper + oregano

Topped with a few sesame seeds, for fun ;)

Sautée chopped garlic in a dash of olive oil, salt, pepper and oregano over medium heat until tender and slightly browned. Add brussel sprouts and keep cooking. Once you start to see crispy brown edges on the brussel sprouts, add lots of kale and a a few tablespoons of water (just to create some steam). Add some more oregano, pepper and sea salt to taste (I love my seasoning) ;) Cover, and let cook until kale is soft. Top with some sesame seeds and serve hot!

21 Day Fix Totals: 2 Green

21DF | Avocado Toast

This has been a favorite breakfast of mine as of late! Although - how annoying is it that avocados go bad so fast. Ugh. Loathe entirely. This photo I saw on Pinterest killed me, because it's OH SO TRUE.

I toast the bread lightly, and then just add the rest of the ingredients to the top. It's filling and amazing on its own, but you can always add eggs or another protein to make this a well-rounded breakfast option! Some of my favorite options: 2 poached eggs, or 4 slices of turkey bacon (both equal 1 Red)

1 slice of Dave's Bread

1/4 avocado, mashed

A few sundried red peppers, packed in water

Tapatio | Sea Salt | Pepper

21 Day Fix Totals1 Yellow + 1 Blue

Lemon & Thyme BBQ Salmon with Truffled Balsamic Caprese Salad

Paul and I are on the second round of the 21 Day Fix, which has been amazing. But frankly, on Sunday evening we were a little tired of chicken, ground turkey, tacos, quinoa, wraps, salads and steaks. I was wanting something totally different tonight for dinner to mix it up, so we ran out and grabbed some Sockeye Salmon to throw on the BBQ.

It was a gorgeous spring day in Washington; clear blue skies and 70 degrees. Perfect grilling weather.

We seasoned the fish with a little EVOO, some sea salt and cracked pepper, fresh thyme and sliced lemon. Grill (skin side down) for 10-15 minutes - or until the meat becomes flakey and the fatty/white stuff surfaces. (I'm not a professional, clearly... if you know salmon, you know what I'm talking about). The skin will be crispy and delicious, just how it should be - and fresh thyme is seriously the best part of the whole dish.

We paired the fish it with our own Caprese salad: sliced vine-ripened tomatoes, fresh low-moisture mozzarella, and locally grown basil (they were the largest leaves I've ever seen, with such a true flavor. I love shopping local!!).

The best part? Instead of spending time slaving over the stove on my own balsamic reduction (ugh, takes foreverrrrrrrr), I decided to check the aisle for a pre-made reduction. I'd seen friends use these reductions before, and I wanted to check the ingredients to see if it could work for us tonight... I needed clean and basic. I found one that got me really excited: all-natural truffle balsamic glaze. No added anything. I'm a sucker for all things truffle, so into the cart it went.

Doesn't this just look perfect!? It was delicious, too. We put the iPod on John Mayer and enjoyed ourselves a little candlelight dinner on the back porch. :) Such a great day!

Add this to your line-up, friends! You won't be disappointed.

Pan Seared Chicken With Olives. Except Not With Olives.

I made this dish last night, and it was delicious! So much flavor!

Pan Seared Chicken With Olives

My modifications: 

• I didn't use olives. Instead, I used mushrooms.
• I didn't have any chicken broth, so I omitted that from the sauce as well. I just used the juice from the rested, cooked chicken.
• I didn't pound out my chicken, I just cheated and bought the thin-cut boneless/skinless breasts.
• I didn't let them marinate for 30 minutes. I mixed up the marinade and poured over the chicken, then flipped the chicken around a few times to be sure they were evenly coated. Then they sat for a minute while I prepped the ingredients for the pan sauce, and then heated up the oil in the skillet.
• I didn't use dijon mustard, I just used plain ol' yellow mustard and it was still good.

Other than that, I followed the recipe perfectly, and it turned out so well. Of course, I had a major recipe win when hubby is out of town all week. I'll be making this again upon his return so he can ooh and ahh over my domesticatedness. ;)

Wait. Cheese from cashews?

I'm attempting to eat clean, clean, clean. That includes no dairy. No meat. No sugar. Whole foods only, for at least 21 days... and maybe longer, especially if I can find recipes that I love. Because, I just have to be honest... this girl loves her cheese. I can't live in a world that doesn't include sharp cheddar or the stinkiest blue.

And pasta, while we're talking about things I can't live without. And bread. And chocolate cake. Basically, if I'm going to eat healthy, I need to find ways to satisfy my cravings and not feel like I'm eating healthy. If you can trick me into eating pudding made entirely of avocado, I won't be mad.

I found a lasagna recipe on Oh She Glows, that - so far - smells amazing. I'm waiting for it to cool before cutting into it, but it basically captured me at Basil Cashew Cheese. Cheese... made entirely from cashews.

I like cashews. I can do this.

The lasagna also includes some of my favorite veggies: mushrooms, zucchini, peppers. And it seemed relatively easy from reading the steps, so I tackled it last night for dinner.

Took less than an hour, and I have to say... this could be a staple. It was hearty and flavorful... and cheesy. Three requirements of mine, for pretty much anything that I place on heavy rotation.

I may have had three servings.

A Roasted Tomato Love Affair

I bought a couple of cartons of cherry tomatoes at the grocery store. Mainly because they were on sale, but also because they were pretty. Reds, and yellows, and orange... oh my! Fall on my plate.

Problem is, I wasn't sure what to do with them. I love them fresh, but not enough to pop them like candy. After all, the season has changed. It's fall now. If it's not covered in melty cheese, or spread over a rustic sourdough, or baked and carb-y and hot and cozy, I'm not eating it. (I'm only kind of joking).

In a desperate attempt to save-the-tomatoes before they went bad, I ended up slow roasting them whole for like two hours, and stirring them in with some brown rice pasta and fresh parmesan.

So good. I was pretty happy with my efforts.

So, I did the same thing a couple weeks ago -- bought two cartons of cherry tomatoes with the intention of making fresh fall-y sauce, or something super delicious to serve over pasta. Yeah, never did it. They were still sitting on my counter, so I got out my laptop for the perfect roasting recipe. The last time I roasted the tomatoes, they were really good -- but they didn't quite caramelize like I thought they would. I knew there had to be something I could do better this time.

They were still sitting on my counter, so in order to avoid them going bad, I did a quick search for some easy recipes that called for, like, two pounds of cherry tomatoes. (I overbuy, clearly).

Found this one, and I was inspired. I didn't have garlic, so I subbed rosemary and some extra salt + pepper. Mixed with quinoa, this time, and some fresh shredded parm.

Jackpot.

Perfection. Cutting them in half allowed them to cook MORE, and caramelize like I wanted. I love all things rosemary, so the added flavor of the herbs was amazing. I added the tomatoes, a splash more of EVOO and some fresh cracked pepper to quinoa, and my favorite lunch was born.

Now, when I go to the store and there are fresh cherry tomatoes, I don't hesitate. I've been exploring some more recipes to try with roasted tomatoes (any tomatoes, not just cherry!), and have collected them here for you.

You're welcome.

Happy roasting!

- Baked Parmesan Tomatoes

- Roasted Tomato Pesto

- Quinoa Salad with Roasted Tomatoes

- Slow-Roasted Balsamic Tomatoes

- Roasted Tomatoes With Mushrooms + Grilled Bread

- Roasted Tomato Caprese Panzanella (by my favorite food blogger!)

- Roasted Tomato Caprese Grilled Cheese (her again)

- Roasted Tomato Caprese with Avocado

- Creamy Roasted Tomato & Basil Soup

QUICK RECIPE FOR ROASTING if you don't want to click the link, above:

1. Preheat over to 225º, and line a baking sheet with parchment paper
2. Halve the cherry tomatoes and place them on parchment paper, skin-side down
3. Drizzle EVOO
4. Sprinkle with a little bit of sea salt and fresh, cracked pepper
3. Add fresh or dried rosemary, or any other herb you love

Our Fabulous Fall: Lasagna Soup

I read the words "lasagna soup" the other day, and haven't been able to get it out of my mind since.

I knew I had to make it. Something about transforming classic favorites into comforting alternatives (with maybe even a slightly healthy twist?) is irresistible to me. Like, I can't stop thinking about it, and I come home with armloads of groceries to "whip it up" at 8pm.

Stuff I had to get from the store:

• 1lb extra-lean ground turkey (for the above mentioned slightly healthy twist. It would also be amazing with ground beef, spicy turkey or chicken sausage, or if you're going for the real deal: fresh, spicy Italian sausage)
• 1 can of tomato paste
• 2 cans fire-roasted diced tomatoes
• 2 cartons of organic chicken broth
• Shredded mozzarella
• 8oz ricotta
• Eating Right Whole Grain lasagna noodles
• A small, sweet onion

Stuff I needed, but had at home:

• Red pepper flakes
• Minced garlic
• Oregano
• Shredded parmesan
• Bay leaves
• salt/pepper
• EVOO

Stuff I didn't have, but excluded because I forgot it at the store:

• Basil

Start by heating the EVOO in a big pot; add in ground turkey and brown sightly. Add in diced onion, sauté until onion softens and looks translucent. Add oregano, red pepper flakes, garlic. Add in two tablespoons of tomato paste, continue cooking until the paste turns a rusty brown color. I don't know why this part of the recipe grossed me out, but it did... not my words, I'm just relaying what the recipe I followed said.

Add in two cans of diced tomatoes and 6 cups of broth. Throw in 2 bay leaves. Bring to a boil, reduce to simmer for 30 minutes.

While the soup is simmering, prepare pasta. Recipe called to add the dry pasta to the soup to cook it altogether, but I didn't want mushy noodles and a thick soup... that would be, like... normal lasagna. So I prepared the pasta separately.

Did you guys know what a HUGE pain in the rear sheets of lasagna are? I didn't want to break them up because I wanted the pieces to be even (my only sign of OCD) and I didn't want to use a replacement pasta like the recipe calls for (uh, it wouldn't be lasagna soup if I didn't use lasagna noodles, duh). Anyway, while noodles are cooking and soup is simmering, combine 8oz ricotta with 1/2 cup of parm, and season with a little salt and pepper in a separate bowl. (Warning: do the dishes as you go, because there is a crap-ton of them).

When noodles are al dente, drain and let cool... cut them into (symmetrical) bite-sized pieces.

To eat: spoon some of the cheesy mixture into the bottom of your bowl (like two tablespoons or two cups or whatever), add some noodles (like five or fifty), and add a couple scoops of the soup. The hot soup melts the cheese instantly, and it's literally gooey-perfect when it's time to eat. Top with a little shredded mozzarella and dip some fresh, fluffy French bread. DIVINE!

[If you're not a cook and you need the actual recipe because my my super-breezy-explanation-from-memory freaks you out, fine. You're boring. I used this one, and you can too]. 

Do you have a fun twist on a classic favorite? What else can I make into a soup? Leave your thoughts/ideas below!

New Favorite Food. Until Tomorrow.

I would like to announce that I officially have a favorite food. No more debating between Italian or Mexican. No more yearning for good Pad Thai. No more heart palpitations over a good roll of sushi.

I have discovered what I could eat every single day for the rest of my life. And, shockingly enough, it's none of the above.

Are you ready for this?

Avocado toast.

Image from: whatsgabycooking.com

Now, if I'm being honest, it's just guacamole on bread, and there's nothing impressive about that anything on bread is freaking awesome. However, it's much easier than whipping up some fantastic guacamole to put on some bread. You guys: it's guacamole, dialed down. Back to it's roots. It's just a diced avocado, some garlic salt or coarse sea salt and lots of pepper... smothered on whole grain toast. If you're feeling really fun, throw on a slice of fresh turkey, or a few pieces of tomato.

It's filling and delicious and now I want five more pieces of it. Have it tomorrow for breakfast. Or for lunch... or dinner. Or even as a midnight snack. This is one of those things that would make sense at any time of the day, kind of like Reese's Peanut Butter Cups.

Ok, not like Reese's. It's nothing like Reese's PB Cups.

Just try it.

Can't wait to try this!

Ricotta, olive and pine nut spread with endive | Giada De Laurentiis

Ingredients

• 1 (15-ounce) container whole milk ricotta cheese
• 1 cup (about 12) large green olives, pitted
• 1/2 cup (2 1/2 ounces) pine nuts, toasted*
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1/4 packed cup fresh flat-leaf parsley leaves

Preparation

In a food processor, combine the ricotta cheese, olives, pin nuts, olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper, to taste.

Serve with endive leaves.

* To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.

Serving Size

4-6 servings