Baked Sweet Potato and Kale Chips
1 Sweet Potato
3 Kale Leafs
Seasalt and Pepper
I was craving risotto and normally risotto in my household comes in the form of a box. So today, I googled “healthy kids risotto” and found this gem of a recipe. It was so quick to make and really delicious! Plus like a huge Vitamin A booster!
What you’ll need:
1 cup of rice
1/2 diced onions
2 chopped carrots
1 cup of carrot juice
2 cups of chicken stock
1 cup of water
1 tbp olive oil
First, have all your ingredients ready to go. Juice enough carrots to make 1 cup of carrot juice. I used about 5. Then peel and chop two carrots. Once that is finish, heat a medium size sauce pan and add the olive oil and heat it for a bit. Put in your onions and chopped carrots and sauteed until the carrots are kinda soft. It takes about 5-6 mins. Then put the rice in and stir the rice around with the carrots for a couple of mins before adding in 1/2 a cup of chicken stock. The rice should quickly absorb the stock. Then mix the other 1 1/2 cup of chicken stock with the carrot juice and the 1 cup of water into one– and slowly pour into the saucepan. LITTLE BY LITTLE.
You continue pouring the mixture into the rice and stir every so often. It takes about 20 mins to cook! I like the smell of parsley so I always chop it and put it on top of my…everything. I know my directions are awful sometimes but that just means that I’m open for questions! Enjoy!
I had to get rid of a lot of stuff in my fridge before it went bad, so I decided to come up with my own recipe. This is my yummy Tofu-Cauliflower Stuffed Peppers. It tastes pretty good if you asked me (my son didn’t spit it out.) Here is the recipe for anyone who is brave enough to try this authentic Christina Le recipe. *best of luck to you*
What you’ll need:
4 cups of Spinach
1 Shallot Onion (taste sweeter)
1/2 regular onion
2 Red Bell Peppers
1 package of extra firm tofu
chopped garlic (2 cloves)
herbes de provence
sea salt and pepper
In a large skillet, slice a couple of of slices off your lemon and bring your water to a boil. While you’re waiting, wash and cut your veggies and tofu. Leave the bottom half of your peppers, unchopped and sliced the other half. Boil your cauliflower until they’re soft and also steam your pepper then remove them from the heat. Return the skillet and pour a dime size of olive oil into your pan. Once it’s warm, toss in your garlic/ regular onion. Then add your tofu and cook until it’s lightly brown and throw in your spinach and sliced peppers. Start adding your spices ( sorry, i didn’t measure because I eyeballed everything–so i would say, whatever you think! haha, sorry!!) I pour a bit of raw honey in because I wanted something kind of sweet too. Once everything is cooked, remove and begin stuffing your peppers. DONE!
When I think “seafood salad”– I automatically think about mayonnaise doused imitation crabmeat slapped in-between some bread with salt and pepper. However, I have always been a major fan of real seafood; my stepfather is a fisherman and I am lucky enough to be able to eat seafood whenever I want. That being said, I am always looking for new recipes to try with them. This was the easiest, as well as tastiest, salad I have ever came across!
What you’ll need:
3 Tablespoons white wine vinegar
1 large garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup extra virgin olive oil
1 tbs sea salt
3 Med Carrots, peeled and sliced
1/2 lb of green beans
1/2 cup of white wine
3/4 lb of extra lg shrimp (peeled and deveined)
3/4 lbs of clams
Using a pot, add about 2 inches of water and bring it to a boil. Add salt, carrots, green beans, and cauliflower. Cook for about 5 mins then remove but keeping the water in the pot. Add the wine to the vegetable cooking water and adjust the heat until the liquid is barely simmering then add the shrimp and clams to the pot. Cover and cook until the clams have opened and shrimp turned orange. (about 5-6 mins). Whatever clams don’t open– throw away! Drain then add to the veggie mixture.
For the dressing, whisk the ingredients together and pour over your mixture– then toss like a salad! Serve as is and refrigerate leftovers. 🙂
I have been searching for a nice quick healthy lunch idea instead of the typical tuna mixed with spinach or buying some sort of wrap from Tropical Smoothie Cafe. In December, I bought Giada de Laurentiis’s “Feel Good Food” recipe book for smoothies and juice ideas but I found that she had a lot of good tips and recipes for meals too! Perfect!! I found this particular recipe for Kale and Mushroom wrap and wanted to try it out. It was delicious but I wanted to try this with Chard instead of Kale. Chard is used a lot in italian cooking and is filled with lots of Vitamin A. Here is my version of Chard and Mushroom Wrap.
In a large skillet, heat the oil on medium high then add the onion, leek, mushrooms, salt and pepper. Cook until they’re soft, about 6-7 minutes. Then add in the Chard and cook until they’re wilted, another 6-7 mins. Then add in the broth and cranberries and bring to a boil. Then remove from heat and add the cheese. Divide amongst wrap and enjoy!
One of my most favorite comfort food would be none other than the traditional Congee, also known as Chinese (or in my case, Vietnamese) porridge. In my family, we eat it for breakfast but that sounds a bit strange for Americans considering that this is soup. It’s warm and soothing. Overall really healthy.
Before you prepare the congee, prepare the meat. In a bowl, mix the meat with 1tbsp of sugar, 2 tbsp of fish sauce (you can skip this if you’d like but I would recommend you try it!), 1/8 tsp of pepper, garlic and onion. In a small skillet, brown the meat. Take a medium pot and combine the rice and water. Bring the pot to a boil over high heat then simmer it down to medium. Take the meat and transfer it over to the pot, stir in the rest of the ingredient and close the lid. Occasionally stir.
Cook for about 40-50 mins. If the congee ends up to be too thick, just add more water. Garnish it with whatever you like!