Thursday, February 12, 2015

Sesame-Ginger Broccoli and Rice


I love myself a good meatless meal, and some would laugh at me for eating a giant plate of broccoli. But then again, if you knew me, you would know it’s normal behavior for me! If eating only broccoli and rice for dinner isn’t your style, this would also be great as a healthy side dish. Try pairing it with teriyaki salmon or tofu!


What really makes this dish fantastic is the sauce. Fresh ginger is key here! I also learned that you peel ginger using a spoon – who knew? And! One of my clients told me that you can keep ginger fresh by keeping it in sand.


This sauce would also be good on other foods. I bet it would be amazing over tofu! This recipe made about three or four servings – but I devoured it all within two days.

Ingredients:
-8 C fresh broccoli florets (About two heads of broccoli)
-4 C cooked rice (I used black)
-1/4 C sesame seeds
-1/4 C water
-2½ Tbsp toasted sesame oil
-2 Tbsp soy sauce
-2 Tbsp fresh lime juice
-1 Tbsp maple syrup
-1/2 tsp apple cider vinegar
-1 garlic clove
-1 tsp fresh ginger, minced

Instructions:
1. Steam the broccoli in a steamer or steamer basket for 10-15 minutes or until tender or to desired doneness.
2. While the broccoli is steaming, make the sesame-ginger sauce by adding the sesame seeds, water, sesame oil, tamari, lime juice, maple syrup, apple cider vinegar, garlic, and minced ginger to a blender. Blend for 2-3 minutes or until smooth.
3. Top rice with the broccoli. Drizzle the ginger-sesame sauce over the top.

Monday, February 2, 2015

Cheesy Broccoli, Apples, and Potatoes with Honey-Dijon Dressing


I found this recipe on Pinterest (As always) and I thought it was fantastic! It all goes so well together and it was amazing. Broccoli, apples, and potatoes all go well with cheddar cheese. And honey-dijon (OH IT'S GOOD) goes well on all those items too! I happened to have most of the ingredients on hand, which I loved! I hate to waste food!


This recipe requires a lot of chopping and roasting. I roasted the broccoli on its own baking sheet and later combined everything together for the final broil.



The original recipe, from Making Thyme for Health, labeled this as “A Big Bowl of Comfort”, and I certainly agree. This is a great dish for a cold evening – I may need to recreate this soon, since we got nearly 20 inches of snow dumped on us this weekend! And, the temperatures dropped as well. Brrr!

Ingredients:
4 C broccoli florets
4 C red potatoes, diced
1 15-ounce can garbanzo beans, drained and rinsed
2 Tbsp high heat oil for roasting
Salt & pepper to taste
2 Honeycrisp apples, diced
1 C shredded cheddar cheese

Honey-Dijon Dressing
2 Tbsp Dijon mustard
1 tsp honey
1 Tbsp apple cider vinegar
1/2 Tbsp olive oil

Instructions:
1  Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the potatoes on the baking sheet and toss with one tablespoon of high-heat cooking oil and salt & pepper. Bake in the oven for 20 minutes.
3. Remove the potatoes from the oven and add the chickpeas. Toss with 1/2 tablespoon of oil. Then place back in the oven to cook for 10 more minutes.
4. Remove the pan from the oven and add the broccoli. If it doesn’t fit then you can just place it on a separate baking sheet and leave the potatoes and chickpeas in the oven. Roast the broccoli for 20 minutes while allowing the potatoes and chickpeas to continue to cook as well.
5. While the vegetables and chickpeas are cooking, prepare the dressing and dice the apples. Once the vegetables and chickpeas are done, remove from the oven and turn the broiler on. Top the vegetables and chickpeas with the dressing and apples, sprinkle with cheddar cheese and return to the oven for about 3 minutes so the cheese melts.
6. Eat!

Thursday, January 8, 2015

Crockpot Lentils


This recipe was originally supposed to be a soup, but my crockpot couldn’t contain the amount of vegetable broth the original recipe called for. So! A lentil “mash” it is!


It is currently blizzarding outside here in the Chicagoland suburbs and this weather makes me want to cook ALL the things! Today I made baked breakfast egg muffins and raw vegan Oreos, and after this, I’m making baked falafel burgers with beets on the side.


On nights like this, hot soup is tops. And if your day is busy, fixing up this crockpot meal is even better. You can set it up, go about your day, and come home to hot lentils. Delicious! I love the flavor the balsamic vinegar gives this dish. Definitely a winner.

Ingredients:
-2 C dry lentils (I had red on hand)
-4 C vegetable stock (Original calls for 8 C, so if your crockpot can handle it, and you want a soup, add the extra broth)
-1 lb. bag baby carrots
-1 ½ C sliced celery
-1 Tbsp onion powder
-1/4 C balsamic vinegar

Instructions:

1. Combine all ingredients in a crockpot and cook on low for 8-10 hours.

Wednesday, December 31, 2014

Influenster #FrostyVoxBox Review


This winter, I was lucky enough to be selected to receive the Frosty VoxBox from Influenster. I love Influenster and it feels like every VoxBox I have received was meant for me. In the past, I've received a bride box and a fit box - both totally me!


McCormick Gourmet Thyme

I’m loving McCormick Gourmet’s new look! I love thyme and my favorite way to use it is on sweet potatoes. For breakfast, I love to make a hash with them and top them with yolky eggs. For dinner, I love to slice them into rounds and roast them. I recently used this thyme in my Garlic Mushroom Quinoa dish just below this post. This spice will definitely be getting some use this winter!

EcoTools Hair Brush

I love EcoTools! I brush my hair constantly because it tangles easily. I have a plethora of hairbrushes and I’m married to my Wet Brush, but this is going to get some use because I’m planning on keeping it in my gym bag.

No7 Protect & Perfect ADVANCED Satchet

I’m slowly approaching 30 and am starting to implement a skincare routine into my life. I use Boots tinted moisturizer on the days that I don’t feel like “putting on a full face,” so I’m sure that I will like this as well!


Rimmel Gentle Eye Makeup Remover

This seems to coincide with the eyeliner. I usually use baby wipes and/or cold cream to remove my makeup, but I was considering trying something new. Well look what arrived on my doorstep! Now I just need some cotton pads and I’ll be good to go! I wear a good amount of eye makeup every day (As I mentioned before), so I bet I’ll go through this fast.

Rimmel Scandaleyes Waterproof Kohl Kajal Eyeliner

I wear eyeliner every single day yet it somehow takes me forever to use them up. This will definitely be used!

NYC Expert Last Lip Color in Sugar Plum

I am obsessed with the idea of lipsticks but then never wear them. I tend to have a lot more fun doing my eye makeup. I like this color though, and will keep it in my purse!


Fruit Vines Bites


Hmm. Fruit Vines makes licorice, right? I don’t like licorice. But this is, supposedly, different. We’ll see! 

Celestial Seasonings Candy Cane Lane Decaf Green Tea

Celestial Seasonings! They have such nice teas. I especially love their sugar cookie sleigh ride tea. I’ll be enjoying this ASAP – peppermint is so festive for the season! I like that it’s a green tea too – healthy! Plus - a coupon!

*I received these products complimentary from Influenster for testing and reviewing purposes*

Saturday, December 27, 2014

Garlic Mushroom Quinoa


Mushrooms aren’t my favorite but I’m working on that. My husband loves them, though, so this side dish was right up his alley. I found this recipe on Pinterest and pinned it and made it shortly after that. I find it to be an excellent side dish and I served it alongside faux chik’n. I love recipes that don’t require me to buy too many extra ingredients, and I had most of the items required here on hand, save for the mushrooms. It's vegan if you omit the Parmesan cheese!

Ingredients:
-2 C water
-1 C quinoa
-1 Tbsp olive oil
-8 oz. cremini mushrooms, thinly sliced
-5 cloves garlic, minced
½ tsp dried thyme
-Salt and pepper
-2 Tbsp Parmesan cheese

Instructions:
1. In a large saucepan, combine water and quinoa. Bring to a boil, and then reduce heat to a simmer. Cover and cook for about 12-15 minutes until quinoa is done.
2. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic, and thyme and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
3. Combine quinoa with the mushroom mixture and mix well. Top with Parmesan cheese and eat!