Tag: healthy eating

Fish tacos with chipotle broccoli slaw

fish tacos

Like thousands of other people in the world, one of my New Year’s resolutions is to lose weight and eat healthier. These fish tacos are part of that effort. Many studies suggest everyone should try and eat fish twice a week. It’s low in saturated fat and high in protein and eating it regularly offers many health benefits. Fish is also fairly simple to cook. Some of my go to fish purchases include cod, tilapia, and halibut depending on what is on sale and what is fresh that day. I also buy salmon regularly but salmon has a really strong flavor and isn’t as versatile as the other white fish I just named. Cod, tilapia and halibut are blank canvases because they are so mild in flavor. In this recipe I happened to use cod. It’s fairly inexpensive and holds up really well in these tacos. (more…)

Eating light before turkey day with Asian flavored cod

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I started following weight watchers again about 2 weeks ago. I did it once before and lost about 20 pounds. Unfortunately, I’ve put all that weight back on in the last few years. I probably couldn’t have picked a worse time to start trying to lose weight. I mean Thanksgiving is two days away and there are often pre Thanksgiving events, like Friendsgiving, that are just as calorie heavy as turkey day itself. But there is always an excuse to NOT lose weight. In the summer there are barbecues and cookouts. In the winter, when it’s cold, it’s easy to load up on carbs and comfort foods like mac and cheese. Each season brings with it a number of holidays where food is involved. You have to learn how to navigate those holidays with moderation, balance, and eating well beforehand. This is one of the reasons why I love the Weight Watcher’s program so much. It’s not a “diet” in the traditional sense. It’s more of a lifestyle change. (more…)

Roasted Delicata Squash

delicata squash

Del – a – what?? I had never heard of delicata squash either but when I stumbled upon this lovely little squash in the grocery store I was intrigued. I wish I had taken a picture of the squash before I chopped it up and cooked it so you could see what it looks like. I didn’t think ahead. Plus, to be honest, I wasn’t sure if I would share this recipe because I had no idea how it would turn out. A delicata squash is a white or cream colored oblong squash with green stripes. They are pretty AND turns out, they are delicious. Delicata delicious. If I had to describe the taste and texture I would say that delicata squash taste like a combination of butternut squash and sweet potato.

The other awesome thing about these squash is that they are so much easier to prepare than butternut squash. The skin is thinner and the squash is smaller so it doesn’t require a lot of dangerous hacking with a sharp knife. I don’t know about you but preparing butternut squash is always a challenge for me. The knife always gets stuck in the squash and I wind up having to use all my strength to pull it out, all the while praying that it doesn’t go flying out of my hand. It’s a stressful process. Preparing delicata squash as opposed to butternut is a cinch. You still need a sharp knife but you can definitely cut into these little guys without risking your life or your fingers. (more…)

Potato Leek Soup with crispy pancetta

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I was on pinterest the other day looking through some of the recipes I had pinned (read: thousands of recipes). Sometimes I go looking for new recipes instead of browsing through the delicious recipes I’ve already pinned so this time I decided to look through what I already had in my “pinterest archives”. I found SO many awesome recipes that I had forgotten about pinning. In particular, I was looking for recipes for soup. I’ve been craving soup lately I guess because it’s starting to get cold again. I found this particular soup while I was browsing and thought wow, that looks pretty delicious. Often times I find recipes and wind up changing them completely. I use the recipe for inspiration and then create my own spin-off depending on what I have on hand in my pantry and fridge and what I’m in the mood for. The pinterest recipe was a slow cooker recipe, which I definitely had not planned ahead for and I had other ingredients in my fridge that I thought would work really well with this soup. So, as usual, I changed the recipe quite a bit. Here is my version of it. I hope you love it as much as I did. For the original recipe that sparked my inspiration for this soup, click here. (more…)

A salad I would order again

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If I’m being honest I generally hate ordering salads when I’m out to eat. It always seems like such a waste. There are usually so many other things on the menu I would rather be eating than a boring old salad. Don’t get me wrong, there are definitely moments when I crave salad and when made with fresh, good quality ingredients salads can be really yummy. But for the most part when I’m out to eat I always want to try other things on the menu. It’s pretty easy to skip over the salad section. (more…)

Chicken, asparagus and mushrooms with white wine and thyme

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I should really cook with chicken more. I cook with it a fair amount but I just realized that not many of my recipes on this blog include chicken, which is weird because it’s one of the most popular foods around. It’s pretty versatile. You can do a lot with chicken. It’s also a healthy, lean protein, which I could definitely eat more of. Another plus is that Matt loves chicken. I’ve mentioned before that I could live off of vegetables and carbs so sometimes cooking with meat is a challenge for me. I’m always looking for recipes that incorporate meat in a way that both Matt and I will be happy with.

This turned out to be a really satisfying meal. I made up the recipe as I went along (as I often do) and the ingredients wound up complimenting each other nicely. I served this with my roasted vegetable couscous but this could easily be served over some angel hair pasta or some brown rice or even alongside some simple roasted potatoes. This meal definitely falls under the comfort food category in my book. Both cooking it and eating it turned out to be very relaxing. Tender chicken cooked in white wine, chicken broth and thyme with loads of fresh asparagus and baby portabellas, what could be more comforting than that? (more…)

Roasted vegetable couscous

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I truly love couscous and if you follow my blog you probably already know that (I have posted quite a few couscous recipes). I love cooking and eating it. It’s so versatile. You can flavor it with so many different things. I almost always put lemon juice in mine, and this roasted vegetable couscous was no exception. This was the perfect accompaniment to my chicken with wine and thyme sauce (recipe to come). The lemon juice brightens the flavor so it’s still light and fresh enough for summer, but the roasted vegetables give the dish a nice depth, so it also works for fall.

You can really use whichever veggie combination sounds good to you, whatever you have on hand, as long as they roast well (obviously don’t use veggies like cucumbers or celery). I happened to have asparagus spears, sliced baby portabella mushrooms (another item I cook with frequently), red bell pepper, leftover yellow squash, and some red onion. All the veggies should be cut into bite sized pieces. (more…)

Veggie Pasta aka Pasta Primavera

pasta primavera 3

I was watching reruns of Pioneer Woman the other night (exciting night, I know) and on one of the episodes she made a pasta primavera that inspired me to come up with my own version of the dish. I used a lot of the same vegetables she used in her recipe as well as her cooking method. I cooked the vegetables in batches for a short amount of time, just like she recommends. She’s right, if you cook the vegetables too long they get mushy because they continue to cook when you add them back into the sauce. So the veggie part of the dish is very similar to her recipe but the sauce in my version is entirely different. Mostly because I didn’t want to go out and buy heavy cream and half and half, which are two important players in her version of this classic pasta dish. I think my version, although it does call for cream cheese, is probably a tad bit healthier as well.

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This is a pasta you can, or at least I can, feel good about eating because there is so much nutrition packed into the dish, especially if you use whole grain or whole wheat pasta like I did. It’s also packed full of veggies like carrots, squash, broccoli, and mushrooms. So even though the sauce is a bit decadent the dish is actually pretty good for you. The ratio of pastas to veggies is pretty equal. It’s also so tasty and very colorful. Just looking at the pasta with all those beautiful, vibrant vegetables is enough to cheer me up. Another bonus of making pasta primavera is it’s a great way to use up veggies in the fridge. (more…)

Spaghetti squash with cheesy mushroom and leek sauce

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I’ve been wanting to cook with spaghetti squash for a while. Spaghetti squash recipes are all the rage on pinterest right now. I think that’s what got me thinking about cooking with it. I also have TONS of fresh vegetables in my fridge right now that I need to cook up ASAP before they all go bad. I always do this. I buy too much fresh produce because everything looks so good in the store and because I love vegetables. Portabella mushrooms and leeks were among the veggies I purchased this time along with the spaghetti squash. I also bought cabbage, carrots, iceberg lettuce, cucumbers, cherry tomatoes, regular tomatoes, baby zuccini and a vegetable stir-fry mix from Trader Joes (which had tons of yummy fresh vegetables already chopped up for me). Needless to say, I’ve been eating A LOT of veg.

This was my first time cooking with spaghetti squash and it was fun, very easy, and obviously a healthy alternative to pasta. Also, because I wasn’t eating actual pasta, I felt like I could make the sauce a little more decadent. The sauce started out as a classic bechamel sauce (a white sauce consisting of milk thickened by a butter and flour roux) and then I added a whole bunch of sharp white cheddar cheese and parmesan cheese to the already thick and creamy sauce. I also sauteed some leeks and mushrooms and added that to the sauce. It was the perfect accompaniment to the spaghetti squash. If you don’t like spaghetti squash, you can obviously serve the sauce over pasta but really spaghetti squash is so much fun! It’s also so versatile. This will not be my last time cooking with it. (more…)

Grilled Corn & Black Bean Salsa Salad

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It’s been way too long since I last blogged! I’ve been in Maui (be jealous) lounging on a beach and eating some fantastic food. My goodness, Maui is beautiful! I felt like I stepped into a post card. Stay tuned for a blog post on Maui. In the meantime here’s a quick and easy recipe for a corn and black bean salad (or salsa depending on how you eat it). (more…)

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