Are you looking for simple, roasted sweet potato recipes and ideas for what to do with them? This recipe for roasted sweet potatoes is a breeze to pull together and is sure to become a household favorite. It requires very little kitchen prowess and is packed with nutrition and flavor.
Athletes love pasta. And why not? It’s tasty, filling and relatively easy to prepare. However, not every pasta dish is up to an athlete’s nutritional standards. Follow this link to my article and recipe for a delicious baked ziti that will fill you up without bringing down your nutritional standards.
Slow cooked oats! Slow cooked oats with roasted pumpkin!!! I know, I know, it’s only September and yes, I suppose it’s a bit early to be publishing recipes highlighting pumpkin. To be honest though, I feel like I’m the one behind here considering Starbucks is already selling their Pumpkin Spice Lattes and the grocery has filled the “holiday aisle” with Halloween candy.
It’s almost Labor Day and you need a dessert recipe ASAP. It’s time to prep the grill and make this recipe for Grilled Citrus-Scented Bananas.
This recipe makes use of bananas, a delicious and relatively inexpensive fruit, that also packs a nutritious punch. Once grilled, bananas turn even sweeter, thanks to the caramelization happening from the heat. Sprinkle the bananas with a touch of cinnamon and orange zest and you’ve turned the basic banana into a sophisticated dessert.
A simple, grilled dessert that will please any palate!
4 large bananas, no speckles on skin, washed with skin-on
1 tsp butter, melted
1 tbsp honey
1 tbsp fresh orange juice
ground cinnamon, for dusting
1 tbsp orange zest
2 tbsp toasted, sliced almonds
Cut the bananas in half length-wise (leaving the skin on), then in half width-wise. You will have 4 quarter-pieces of banana.
Combine the butter, honey and orange juice in a small bowl. Brush mixture onto the exposed banana halves and top with a little dash of ground cinnamon.
Place the bananas on the grill cut-side down and cook for about 2-3 minutes, or until bananas have grill marks. Flip over and cook until the bananas are warmed through. The bananas are done when the skin starts to pull away from the fruit.
Serve in the peel and garnish with orange zest and almonds.
It’s Monday! That means it’s time for a new recipe, one designed to be used for the whole week. Last week I started the Series off with Roasted Garlic. I hope that you were able to enjoy those yummy sweet cloves in all of your dishes.
This week I would like to introduce you to balsamic reduction. You’ve used balsamic vinegar countless times, but did you know that when you cook it down it becomes a rich, thick syrup? It’s a delicious, low-calorie treat with endless possibilities. I like to use mine as a dressing for mixed greens or drizzled over a bowl of hearty grains. It’s also fantastic spooned over frozen yogurt or sliced strawberries.
The recipe is simple and you can keep it in the fridge to use all week. Just be sure to cover with a tight-fitting lid and keep below 40’F.
It is with great honor and excitement that I can finally announce the launch of The Cutting Board Blog. The blog is an amazing way to learn more about food safety (we make it fun and hey, it’s important to know this stuff!) and easy and delicious ways to prepare your favorite foods (pizza, pasta, all of your favorites!). Expect plenty of recipes, pictures, tips and fun.
Come on over to the blog where I will be sharing some of my favorite recipes along with other awesome dietitians. So go ahead and bookmark this page, you’ll be glad you did!
Oh, and a special “thank you” to the amazing women who work on the blog behind the scenes! Kudos to you Allison MacMunn and Amanda Cohen. Beautiful work!
Today is the launch of my “Make it Monday” series. This will be a regular post on my blog that features a new recipe (almost) every Monday that you can make early in the week and continue to enjoy the rest of the week. Sound good to you? Ok, then let’s get started with the first recipe.
This week’s feature is roasted garlic. I love this stuff. I love it so much, that I try to always have it on hand in my refrigerator. While I certainly enjoy garlic raw or sauteed, when it’s roasted with a little olive oil, it is simply magnificent. Not a fan of garlic? I bet I’ll convert you with this recipe. Raw garlic can be bitter and rather pungent, but roasting caramelizes the garlic, making it sweet, and providing a softer garlic flavor. You can use roasted garlic in so many ways. You can spread it on toasts to make delicious, guilt-free garlic bread or add it to Greek mayo for a sandwich spread. You can toss it into your next batch of hummus or stir into almost any pasta dish.
Why should you include garlic in your next recipe? Besides adding so much flavor, garlic may also protect your heart by helping lower LDL cholesterol, triglycerides and blood pressure. Garlic also contains antioxidants that have anti-inflammatory and immunity-boosting properties.
So hit the grocery store on your way home and then get roasting!
A grilled salad recipe that easily serves a crowd.
For the dressing
1/4 cup freshly-squeezed lemon juice
pinch of salt and freshly cracked black pepper
1/4 cup olive oil
1/4 cup parsley, chopped
1 clove minced garlic
1/4 cup grated Manchego cheese
For the grilled vegetables and croutons
1 large whole wheat baguette, sliced in half length-wise
1 medium red onion, cut into 1/4 “ slices
2 large assorted bell peppers, seeded, cut into large planks
1/4 cup olive oil
salt and pepper to taste
For the salad
5 roma tomatoes, cored and diced
3/4 cup Spanish olives, chopped
To prepare the dressing: whisk together the lemon juice, salt, and pepper in a small bowl. Whisk in the olive oil in a slow stream. Add the chopped parsley, garlic and Manchego.
Pre-heat the grill to medium. Lightly brush the bread halves, red onion slices and bell peppers with olive oil. Season with salt and pepper.
Once the grill is hot, add the vegetables and grill until tender, about 4-5 minutes per side. Remove from the grill and set aside until cool enough to handle. Chop the vegetables into bite-sized pieces.
Place the bread on the grill cut side down and cook until light brown in color and slightly crunchy, about 4-5 minutes. Turn occasionally to prevent burning. Remove from the grill and set aside until cool enough to handle. Chop the bread into large bite-sized pieces. Place the chopped bread, onions and peppers into a large bowl.
Toss the bread and vegetables with the dressing, tomatoes and olives. Let stand at least 10-15 minutes before serving.
Add a can of rinsed and drained garbanzo beans or cannellini beans to make this salad a complete meal!
Raining or snowing? No problem, just make the recipe inside using a grill pan. Instead of cutting the bread lengthwise, cut horizontally into 12 pieces, slicing on the bias, brush with olive oil, then grill.
Cooking is all about building flavor. And when you’re cooking healthfully, putting that into practice is even more important. Because by layering flavor, you can turn a boring dish into an amazing one. One simple way to do that is to start your dish with a blend of herbs, spices and peppers known as a sofrito. Sofritos are commonly used in Latin American cooking, and vary greatly depending on culture. That’s why there are so many unique variations for one seemingly simple recipe. The version I have created here is based loosely on the Puerto Rican interpretation. Puerto Rican sofritos don’t typically call for tomatoes, so you’ll notice there aren’t any in my recipe. I also roasted my vegetables first, which adds a level of sweetness to the sofrito. Cubanelles are one of the main ingredients, but if you can’t find them at your grocery, you can substitute another sweet bell pepper.
What do you do with the sofrito once you make it? There are several fun ways to incorporate sofrito into the dishes you are already making. If rice is on the menu, saute up the sofrito in a little olive oil first, then add the rice and water, cover and cook until done. Or if you are making a soup, sweat some onion, celery and carrot in a pot in a little olive oil, add the sofrito and cook until fragrant, then add your broth and remaining ingredients. What else can you do? Stir sofrito into sauteed vegetable dishes, beans or stews. Or use it as a spread for sandwiches or tortas. The options are truly endless. So enjoy this amazingly healthy recipe to add bold flavors to your next meal.
A simply healthy and delicious recipe that can add flavor to anything from rice dishes to beans.
1 red bell pepper, seeded, stemmed and cut into 2-inch planks
3 cubanelle peppers, seeded, stemmed and cut into 2-inch planks
1 yellow onion, peeled and quartered
1 tablespoon olive oil
1 head garlic, loose, papery leaves removed
1 cup cilantro, washed
Preheat the oven to 425’F. Line a baking sheet with foil and lightly coat with cooking spray.
Toss the red bell pepper, cubanelle peppers and onion with half of the olive oil in a large bowl. Spread out in an even layer onto the baking sheet.
Slice off the top of the head of garlic to expose the cloves. Place the garlic with the cut end up on a piece of foil then drizzle with the remaining oil. Fold up the sides of the foil and loosely close at the top. Place on the sheet pan or directly on the rack in the oven.
Roast vegetables for 30minutes or until tender, stirring the pepper and onion mixture halfway through cooking time.
Allow the vegetables to cool slightly. Transfer the peppers and onions to a blender. Squeeze the roasted garlic into the blender and add the cilantro. Blend for about 1 minute, processing until slightly smooth, preserving some of the texture.
If you head down the condiment aisle in the grocery store you’ll notice that the salad dressing industry is booming. It used to be that there were just a handful of varieties and more often than not, you were reaching for the Ranch or Italian version from the brand of your choice. Now it can take 5 minutes to just narrow down the choices. While I appreciate the convenience of pre-made salad dressing, I still choose to make my own. Why? Well, because like most of the other food I make, I know what’s going in it. It’s also almost always cheaper and it doesn’t even take that long to make. One of my favorites it’s a creamy, spicy chipotle dressing. Not only is it great on salad, but it’s also delicious tossed with cold pasta and veggies for a Southwest pasta salad. You can also use it as a spread for sandwiches or wraps. It can be a fun swap for sour cream in tacos or other Mexican dishes. It’s worth a shot and who knows, maybe you’ll find yourself skipping that condiment aisle at your next trip to the grocery!