I’m always in search of recipes that satisfy both my adult brain and my inner child. My grown up voice says, “Eat chia seeds! They’re nutritious, packed with fiber, protein, Omega-3s and more!” But my kid voice says, “Marshmallows shaped like rainbows and clovers make for a perfectly respectable meal!”
This magically delicious (there, I said it) dish created by Jessica Merchant of How Sweet It Is, is pretty much the mecca of all big kid breakfasts.
Last week, I made a big ol’ bowl of this delicious salad meant to be a side dish to our dinner. I overestimated the amount of ingredients and ended up with a lot leftover. For the rest of the week, I found myself snacking on this salad several times a day and when I ran out, I made it again.
This light salad is refreshing, zesty, and healthy. There’s no shame in having multiple servings because it’s really good for you! Make it as a side to your main meal or copy me by keeping it on hand for a ready-made snack.
This dish is one of those that is so beautiful you aren’t sure if you can even eat it. Well, you can — and you should! Squash blossoms are one of the most delicious plants on the planet, especially when they’re packed with pine nuts and warm cheese. It’s hard to believe these delicate flowers stem from the same place as a stalky zucchini.
I love this recipe from Dolly and Oatmeal because it would make a perfect party appetizer or side dish. I also appreciate that the blossoms are baked instead of fried, and can be made vegan in a snap.
Plus, let’s face it… they’re so pretty!
Here’s everything need to know to make 10 stuffed blossoms:
Hannah Bronfman is the very definition of #inspiration. A fitness enthusiast, foodie, DJ, and star of the new show Hannahgram, Hannah somehow finds time to share all of that and more on her super motivating Instagram account. It got me wondering, what does a busy bee like Hannah have for breakfast? You know it’s going to be delicious and healthy. I asked and she so generously delivered! Read on to dig in on one of Hannah’s go-to recipes…
Finally it’s artichoke season! This flowery veggie is one of my faves for many reasons. Besides being delicious and fun to eat, this super food is packed with health benefits. As it turns out artichoke hearts have more antioxidants than blueberries and even cranberries. Plus they have more fiber than lima beans and even prunes! I never would have guessed that. In addition, they aid our digestive system, liver, cholesterol levels, and studies show they help prevent certain cancers. Yes, please!
Steaming artichokes is incredibly simple and so are most of the dips that go with them. I’ve included below a lemon herb butter sauce that is so, so good. If you have a great sauce recipe please share in the comments!
For a dessert as sweet looking as it tastes, try these adorable apple roses! They are surprisingly easy to create and they don’t break the calorie bank, either. I’ve seen a few different versions of this beautiful dish online, but I went with this one from All Recipes, and I highly recommend it.
• 1 large red apple, cored and thinly sliced
• ¼ cup of white sugar
• 1 teaspoon ground cinnamon
• 1 sheet frozen puff pastry, thawed
• ¼ cup melted butter
• 1 egg
• 2 teaspoons water
• 1 teaspoon confectioners’ sugar (optional)
This smoothie from Nourish’s 3-Day Cleanse is super detoxing, refreshing and tastes more like a treat than a healthy beverage.
This smoothie is unique in its detoxing and anti-inflammatory properties, which is why I love it so much! Nourish says beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are two betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification properties. Although you can see these betalain pigments in other foods, the concentration of betalains in the peel and flesh of beets gives you a uniquely great opportunity for these health benefits. Coupled with their status as a very good source of the antioxidants manganese and vitamin C, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables, since they are important in what we call Phase 2 detox.
Phase 2 is the metabolic step that our cells use to hook activated, unwanted toxic substances (aka all your Christmas cookies) up with small nutrient groups. This “hook up” process effectively neutralizes the toxins and makes them ready to leave the body. One critical “hook up” process during Phase 2 involves an enzyme family called the glutathione-S-transferase family (GSTs). The betalains found in beets have been shown to trigger GST activity, and to help get rid of toxins that require glutathione for excretion.
If you (think you) don’t like kale, this recipe is perfect for you! It’s the least kale-ish tasting dish but it’s still packed with the benefits of the leafy green. This recipe from Nourish is delicious, very filling, and unbelievably nutritious — seriously, you’re preventing disease… while eating pasta!
makes 1 serving
• 3/4 cup dry whole wheat or brown rice pasta
• 1 large handful of raw kale
• 2 pearl tomatoes
• 3 leaves of basil
• 1 clove of garlic
• 2 tbs olive oil
• 1 tsp parmesan cheese
• Salt and pepper (or maybe even Black Truffle Salt! So delish!!)
Brooks and I are constantly experimenting with recipes that meet his appetite for clean eats and my desire to grub down on all things delicious. We found the mecca of all side dishes that marries both of our tastes: cauliflower mashed ‘potatoes’ – which taste exactly like actual mashed potatoes! I found this recipe from allrecipes.com. It’s quick, easy, and ready in only 25 minutes!
You can get creative like we did by adding garlic and chives. Also, feel free to use a steam bag in the microwave or a blender instead of a processor. All tools get you to the same place!