Fresh, Fun, Healthy!

February 3, 2014 Arielle

Honestly, I don't reeeaaallllyy care about the Superbowl. But since it involves eating food, I'm automatically drawn in. Fact.

Another fun fact:

When football season started I said that I was going to cheer on the Seattle Seahawks and they were going to win the Super Bowl.

Another Fact:

They won.

Wanna know what else? I should have bet money on that.

Obviously Super Bowl Food is like chicken wings and ranch dressing, which let's just be frankly honest, I could eat ranch dressing by dipping my finger in it. Add on the amazing cheesy dips, brownies and football decorated strawberries, and well Monday morning calls for sweat pants and your husbands T-shirt.

I took on the challenge that party/football food can be healthy and delicious, all you need is to play up the flavor and fun!

I decided Nachos was the perfect solution, because you can't go wrong with colorful, fresh, flavorful toppings. Roasted corn, garlic lime black beans, tomatillo salsa, salty guac, green onions, sweet and spicy ground turkey, jalepeno...the list goes on! It's also completely vegan/vegetarian friendly!

You would THINK you would miss the fake cheese sauce on top, but with all those toppings only a little bit of cheese on tops does wonders! It's a fun & fresh twist on nachos that even a football loving ranch dressing eating person would approve of!

Loaded Nachos

Prep time:

20 mins

Cook time:

30 mins

Total time:

50 mins

Nachos can sometimes get a bad rap as being a completely unhealthy! But i'm here to tell you that nachos can be enjoyed without the bad fats, loads of calories, and unhealthy toppings! WIth the right ingredients jazzed up with tons of flavor, you won't be missing the cups of fake processed cheese sauce doused over chips! (These are easily vegan/vegetarian friendly!) There are SO many fun delicious toppings, that you won't need a ton of cheese. Just a sprinkle does the trick!

Ingredients

Tortilla Chips
Diced green onions
Fresh grated cheese
Diced black olives
1/2 bunch cilantro finely diced
1 can diced jalepenos
1 lime, sliced
greek yogurt
(For Black Beans)
1 can drained and rinsed black beans
1 TB. olive oil
3-4 TB. chopped garlic
juice of 1/2 lime
salt, pepper, cumin
(For the Guacamole)
2-3 avocados
juice of 1/2 lime
1/2 bunch cilantro finely diced
salt, pepper, cumin
(For the corn)
1 bag frozen/fresh corn
2 TB. olive oil
salt, pepper, paprika
(For the Tomatillo Pico De Gallo)
2 tomatillos
1/2 large onion
3-4 TB. chopped garlic
1/2 large bunch cilantro
1 jalepeno, stem removed (and seeds if you don't want spice!)
4-6 tomatoes diced.
1 lime
salt, pepper, cumin
(For the Turkey)
Ground Turkey
1-2 TB. oil
Taco Seasoning-**Link for homemade version next to Taco Meat Picture**
1 TB. coconut sugar
2-3 TB. water

Instructions

Preheat oven to 350. Arrange corn on a baking sheet. Coat with oil and sprinkle a nice helping of the seasonings over the top. Toss and bake for 30 minutes in the oven. (This seems long, but you will be preparing all the toppings during this time!)
Assemble the toppings into different bowls. Chop the toppings and separate into different bowls. (Green onions, black olives, cilantro, jalepenos, lime, greek yogurt.)
Prepare the Tomatillo Pico De Gallo.
In a food processor add the onion, cilantro, jalepeno, and garlic. Pulse a few times until finely diced.
Add mixture to a bowl along with diced tomatoes. Add lime juice and a nice sprinkle of the seasonings. Cover and set aside in the fridge.
Prepare the Black Beans
In a sauce pan add oil and garlic. Saute for a few minutes, then add black beans. Cook for a couple of minutes, remove from heat and add lime juice and a nice helping of spices. Toss, cover with foil and set aside.
Prepare the Guacamole
Mash the avocados. Fold in cilantro, juice, and spices. Cover and set aside.
Prepare the Ground Turkey
In a saucepan, heat the oil.
Add the ground turkey, and sprinkle the spices and coconut sugar over the top. Ground the turkey, and then add a few TB. of water.
Continue to cook turkey, grounding it as you go, and cook until turkey is cooked all the way through.
Once done, cover and set aside. (Drain any excess water if needed.)
Remove corn from the oven.
Take out guacamole and salsa.
Add corn, turkey, and black beans to a serving bowl.
Have everyone load their favorite toppings to the nachos, and enjoy!

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I've been making my own Taco Seasoning lately, and I love it! Taste so much better than the packaged kind!

I'm looking forward to the next event that I don't really care about where food is involved!!

Butternut Squash Tomato Soup

January 27, 2014 Arielle

We are going on 3 weeks of being plagued with the winter sickness...

We've been sharing it amongst each other and been quarantined from the outside world for all of January...

I'm going freaking nuts.

We've been watching non stop episodes of Barbie Life in the Dream House, blasting the heat up to 76, wiping up runny noses and eating cough drops like candy.

Our coffee table has had little legs run around it 587 times, and the one time we decide to go out and see the sun, Sweet Pea falls and gets a scar on her face that looks like Hitler. Awesome.

But oddly enough, I think we needed this break. I've spent more one on one time with my girls than ever. We've read stories, laughed, played, and cuddled in bed together. It was a great reminder that the most important task I have in life is to be their mommy. To teach, raise, and love them unconditionally.

I've also learned that soup is one of the greatest blessings when sick. It's fast, easy, and comforting. Along side a toasted sandwich with marathon watching of Downton Abby, and well...having a few sick days is probably just what I needed.

Butternut Squash Tomato Soup

Prep time:

10 mins

Cook time:

40 mins

Total time:

50 mins

Ingredients

1/2 medium butternut squash, peeled and diced, about 2 cups*
2-3 heaping TB. coconut oil, or other oil of choice
4 cups diced fresh tomatoes**
2 large carrots diced
2 celery stalks diced
1/2 medium sweet onion diced
4-5 cloves garlic chopped
Salt/pepper/Paprika
Liquid of choice: veggie broth, chicken broth, cream, etc.
Fresh herb of choice, such as basil
*To save time buy the pre-chopped fresh butternut squash
**To save time use canned tomatoes

Instructions

Steam the butternut squash.
While the butternut is steaming, dice the rest of the veggies.
In a large pot over medium heat add the oil. Add the garlic, onion, tomato, carrot, and celery.
Continually stir every so often, and cook veggies on med/low heat for 15 minutes.
At this time, the veggies should be softened, including the butternut squash.
Add the cooked butternut squash to the pot, toss, and continue to cook for an additional 10 minutes.
Remove pot from heat and transfer veggies to a blender. Puree veggies into a soup.
Add the puree back to the pot. Stir in desired amount of preferred liquid, until consistency is reached. Stir in the spices to taste, and serve with chopped fresh herbs.

3.2.1255

You know what else...I've heard Disney's Frozen Songs being sung on repeat constantly, and my three year old begged me to film her, (Yes that's right!). So I thought I would share her cute version of the song, "Do You Want To Build A Snowman?"

Trust me...Cuteness overload!

Pretzel Crusted Chicken

October 16, 2013 Arielle

So our local grocery store carries these mini kid shopping carts. Oh.Boy.

When I first noticed them I excitingly told my three year old, "Oh my gosh Boo!! Looooooookkk!" Her eyes popped open as she did this funky jump and ran over to the carts, excited to start shoppin' like her mama.

Little did I know...

A three year old can't push a shopping cart.

My heels have bruses.

Cereal boxes fall over easily when ran into.

Don't walk by isle with marshmallows. Ever.

Apparently we need multiple bags of pretzels. Multiple.

Want to know what's worse?

The fact that I loaded those groceries so fast on the conveyer belt that I didn't notice said multiple bags of marshmallows OR pretzels.

Hence, Pretzel Crusted Chicken.

Pretzel Crusted Chicken

Pretzels are a common favorite kid food! Have your kids help crush the pretzels, and have them watch you dip the chickens in their favorite snack. Not only is this baked, but serve with your kiddos favorite dip and your basically the best mom. Ever.

Ingredients

6 thin sliced boneless skinless chicken breasts
1 c. flour
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1 egg
4 TB. dijon
4 TB. honey
1/4 c. cold water
1 c. salted pretzels
2 slices whole wheat bread
Olive oil/melted coconut oil

Instructions

Get three shallow bowls out. In the first bowl mix the flour, salt, garlic, and pepper.
In the second bowl whisk together the egg, dijon, honey, and water.
In a food processor, blend pretzels and whole wheat bread until fine crumbs. Place crumbs in the third bowl.
Preheat oven to 350 degrees and grease a large baking dish. (13x 9)
Dip chicken, both sides, in the flour. Dust off excess, and dip chicken in the egg, both sides.
Next coat chicken in the bread/pretzel crumbs, both sides.
Place chicken in the baking dish.
Continue coating the rest of the chicken.
Drizzle melted coconut oil or olive oil on top of the chicken through out until somewhat coated.
Bake chicken for 30 minutes, or until chicken has reached an internal temperature of 165 degrees.

3.2.1255

Up next :

Marshmallow Chicken! You probably are going to want to PIN that one!

Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce

September 16, 2013 Arielle

I've been asked a few times where I get inspiration to create some of my recipes. I wish I could say that it just pops in my head as I'm scrubbing the kitchen...(Scrubbing=Chocolate Crumbs=Chocolates Good= But Veggies are Good Too- CHOCOLATE ZUCCHINI MUFFINS!!) Nope. Not that brilliant. Honestly a lot of the food that's published on this site has to do with memories.

Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce from The Diva Dish

There are moments in my life that I specifically remember the way a type of meal/food had tasted. I'm talking some of my earliest memories are triggered by my taste buds, like lemonade at my grandparents house.

Or throwing up a corn dog from Hot Dog on a Stick at 3 years of age...

I'm not sure if that means I was meant to be a food blogger all along, or if that I just had to learn early on that hot dogs are the nastiest thing on the planet. Either way, food and the way it tastes has always left an impression on me. Good OR bad.

This summer we took our, what felt like, first vacation in forever to the beautiful Hawaiin Islands. While there I ate a lot of food.

The end.

A lot of our time was spent relaxing by this beautiful pool at the hotel. By the pool was this restaurant that you could order drinks and food pool side. They had this milkshake there....

Every time we ordered food there I got these Chicken Spring Rolls. I've had spring rolls before, but these were so memorable. They were so refreshing with a touch of mint and super light, which made it nice when you are eating in your bathing suit.

IChicken Spring Rolls with Crunchy Almond Butter Dipping Sauce from The Diva Dish

Ever since then I've wanted to make them at home, but I HAVE NOT been able to find rice paper. I don't know if the city of Las Vegas in anti-rice paper, but it just hasn't happened. So in desperation I used egg rolls, but if you are lucky enough to live in a pro rice paper community then by all means, use it! It definitely adds to the 'lightness' of the dish.

Chicken Spring Rolls w/ Crunchy Almond Butter Dipping Sauce from The Diva Dish

(Note: If you use rice paper, don't bake them! Just fill and enjoy!)

Printable Recipe Here: Chicken Spring Rolls with Crunchy Almond Butter Dipping Sauce

My husband and I fought over these, along with who could get more of the dipping sauce. I love when he approves of the food I make!

My picky three year old wasn't thrilled about trying them since she has a problem with food that is touching, but she did love dipping her chicken in the sauce!

Now if only I could recreate the situation in which I first ate these spring rolls, well then...That would be awesome.

Stove Top Potato & Kale Dish

September 11, 2013 Arielle

Ok...I know potatoes aren't necessarily the type of food that makes you excited and eager to make ASAP...But i'm on a mission in my household, and in a few weeks I'll disclose all the details of what I've been working on. But to get you somewhat excited, you should know that it's all about healthy grocery shopping each week on a LOW budget. It's about stretching food, using the ingredients you have on hand, and not over spending each week at the grocery store!

Normally during the week I visit the grocery store 2-3 times. Eeeeeee!! Partly because my girls eat a flat of berries a day, and partly because I'm a food blogger. Sadly, I buy A LOT of food to go along with my long lists of ideas that I have planned for this 3rd child of mine (the blog), but I usually don't get to most of them.

HENCE I buy more than I need which equals...I spend more.

It's really a simple fix, but I've never been a simple person. Ever. Ask my husband. And my parents. I'm fantastic.

Near the end of the week I start to notice that the few things I have left in my kitchen are no where near what I want to eat, so at that point I head to the grocery store and buy what we would rather have...

But I'm changing.

So what happens when I open my fridge and see some rotting potatoes, a handful of kale, and a lemon? As my good friend Tim Gunn once said..."Make it work."

So I saved the lemon for the baby, and made a potato dish that was flavorful, comforting, and surprisingly didn't taste anything like 'the end of the week.'

*I love this dish because it contains a great variety of vegetables, which is always a plus! Feel free to jazz these up as a breakfast side dish, or top them like you would a baked potato!*

Stove Top Potato & Kale Dish

Ingredients

3 TB. coconut oil
2 TB. chopped garlic
1/2 sweet onion, diced
2 large carrots, shredded
1 green bell pepper diced
4-5 golden potatoes, peeled and diced
1 bunch curly kale, stems removed, leaves chopped
opt: a little veggie broth to add while the potatoes are cooking, about 1/4 cup
salt and pepper to taste
preferred seasonings (We like a sprinkle of paprika, garlic, hot sauce, and cumin)

Instructions

Heat your coconut oil in a pan on low/medium heat.
Cook your onions and garlic until onions become translucent, about 3-5 minutes.
Next add in your carrots and bell pepper. Toss and cook for 2-3 minutes.
Add in your potatoes, toss, and cover the pan with foil. Add a little broth if you want the potatoes softer more than crispy. Cook for 15-20 minutes, stirring occasionally.
Once the potatoes are cooked to your liking, add your seasonings to taste.
Fold in the kale, cook for a minutes to warm kale.
Serve immediately and enjoy!

3.5.3208

These would be perfect with tons of toppings as if you were loading a baked potato, such as:

Eggs, cheese, greek yogurt, salsa, beans, hot sauce, etc...

But out of the above toppings, only one thing was in my fridge...Salsa. :)

Sunday Dinner-Tandoori Chicken with Cilantro, Curry, and Honey Yogurt Sauce

July 29, 2013 Arielle

I had a really clever story to go along with this post... It was all about how much I love Indian Food and could live off warm naan bread for every meal. Clever huh?

Tandoori Chicken w/ Cilantro, Cumin & Honey Yogurt Sauce from The Diva Dish

But my fingers are having trouble typing what my brain is thinking. Right now there's a princess movie playing in the background that we've now seen 37 times in the past 4 days..yes that's possible.

My baby, Sweet Pea, has had a fever and no sleep the past 3 nights.

Oh, and now the girls are fighting over a sippy cup of water. End.Of.The.World.

We've also had crazy monsoons and rainstorms followed by 105 degree sunshine. Pretty sure that's annoying.

But despite a few bumps in the road, I'm happy to say that Sunday is usually my favorite day of the week. We are all together at home, and I love that. Yesterday was even more comforting with the rain and a supper cuddly baby. I can't complain.

So here's to bumpy weeks and relaxing Sunday's...

Cilantro, Curry, & Honey Yogurt Sauce from The Diva Dish

All you need is some good comfort food and your family sitting around the table to make it your favorite day of the week!

Tandoori Chicken

Cilantro, Curry, & Honey Yogurt Dipping Sauce

These are the spices I used for the recipes, but they are completely adaptable if you don't have these at home.

Tandoori Masala seasoning can easily be made at home by using THIS RECIPE.

Madras Curry Powder to me is similar to yellow curry powder, so if you have that use it. But taste test as you add a little in here and there.

But I will say that I LOVE these spices and I use them regularly! So if you want you can purchase them here:

Madras Curry Powder:

Tandoori Masala Seasoning:

I served this with coconut rice, steamed broccoli, and naan bread!

Unless of coarse your two year old throws a tantrum because you gave her the green spoon instead of the pink spoon, and decides to punish you by throwing her food all over the floor.

Then it really is the best day of the week. Hands Down.

My Husband's Favorite Salad-Mexican Grilled Chicken Quinoa Salad

July 11, 2013 Arielle

Don't let that incredibly bright and charming sexy smile fool you...

My husband is one of the pickiest eaters I know. But in HIS defense, he is picky in my standards and probably not real life standards. I will say that he's really easy to please when it comes to what he likes to eat. The problem is his wife who likes to make it all that more difficult for him.

You know...Just fulfilling my wifely duties of making easy things hard.

He's like, "Wife, just make me frozen tacquitos for dinner topped with melted cheese."

And I'm like, "Are your frackin crazy?! I will definitely not make that! I'm just going to make tacquitos from scratch, but a vegan version, and we will top it with salsa...k?"

My Husbands Favorite Salad-Mexican Grilled Chicken Quinoa Salad from The Diva Dish

Don't even get me started on picking a place to go out to eat.

Hubs is like, "Babe. Taco Tuesday at Del Taco. Right now. Sounds amazing!"

Wifey is like, " Ha in your dreams lover boy, I don't do drive throughs! Let's go to that sit down place that serves expensive organic food and bring our two screaming children...k?"

We were definitely meant to be.

So besides being partially the worst wife ever, I do try and please my husband occasionally and feed him the food he loves. BUT in MY defense, he eats out for lunch every day. So you have to understand he gets his taco tuesday, hamburger wednesday, and chicken wings thursday...

So I don't feel so bad when it's, "Welcome home lover buns! Hope you like vegetables!!"

Printable Recipe for Chicken:Seasoned Grilled Chicken

Printable Recipe for Pico De Gallo:Pico De Gallo

Printable Recipe for Salad:Mexican Grilled Chicken Quinoa Salad

Also, Check out our favorite salad dressing topping : Copycat Chili's Salsa. Recipe from Chef in Training! Bonus, this is my hubs favorite restaurant. Bonus #2: He likes to mix a little with ranch for his salad dressing.

I guess what I'm trying to say is that in marriage...the main thing is to be selfless. And don't you think it would be selfish of me if I didn't share with my husband all my favorite foods?!

Good. I'm glad we are on the same page.

Asian Noodles with Peanut Sauce

May 28, 2013 Arielle

Asian Noodles w/ Peanut Sauce from The Diva Dish

Remember that one time we moved far away from all our family and friends?

Sure, we are doing what is best for our family. And of coarse we are loving our new area and all the amazing people we've met. Yet sometimes holidays and weekends make me Mrs.Grumpy Pants, and a lot of times I wish our family was here to enjoy more time together and watch the girls grow. (And also watch the girls early in the morning so I can sleep in...)

This weekend however was a weekend that I never wanted to end. My parents came into town and the second they pulled up to our house, because you know we were all anxiously watching for them out the window, I couldn't help but burst into tears and be incredibly excited for the days to follow!

Sleeping in, a trampoline for a present, watching my parents play, cuddle, and read with my girls for hours was the best feeling. Especially hearing my daughter say, "Welcome Home!", to my parents...She's right. Welcome home! Please never leave...

When it was time to say goodbye I saw Boo's eyes swell up, and at that moment I knew that there is nothing more important than the feeling of home. It's a combination of comfort, love, and peace. Constant smiles, laughter, and always wanting to hold on to those sacred moments forever. I realized I've got to do my best to instill that feeling of 'home' in our own family, especially since our extended loved ones are so far away.

Asian Noodles with Peanut Sauce from The Diva Dish

And of coarse my first priority in cheering up my sad babies, including myself who was balling like one, was to make some sort of 'home-like-comfort' type meal. Instead of ordering take out and plopping myself in front of the tube for two hours of Bachelorette, I decided making a meal from home was just the type of comfort that my family needed.

Printable Recipe Here: Asian Noodles with Peanut Sauce

Thanks Mom & Dad for making this an amazing weekend! Please come back next weekend...and the next...and the next.

Sound good?

Creamy Avocado Taquitos

May 15, 2013 Arielle

Most nights my husband request mexican for dinner.

How about lasagna?

-Never

Garlic Pasta?

-Gross

Juicy Burgers?

-Had that for lunch

Chocolate Cake?

-Heck No

Something with salsa and cheese?

-Yes, now you're thinking...

On top of that I've now got a 2 year old who learned that she can open the fridge door and pull out anything she would like, and now demands I serve her raspberries and chocolate milk on an hourly basis.

Sometimes I feel like saying, "You know what, if both of you don't knock it off I'm going to bake a chunk of tofu and serve it to you with a side of ketchup!"

But of coarse I am the most patient and loving wife and mother there ever is...

So I make mexican, with a side of raspberries, and glass of cold chocolate milk.

Creamy Avocado Taquitos via The Diva Dish, http://thediva-dish.com

Printable Recipe Here: Creamy Avocado Taquitos

But if you see me posting a recipe in the future for baked tofu & ketchup...you will now know how that came about.

Guacamole Kale Salad

May 9, 2013 Arielle

87% of people in the world think kale is the most disgusting food there ever was.

(Note: This study is not accurate. I made it up.)

The average person doesn't consume kale even on a weekly basis...or so I'm assuming. And quite honestly, I didn't even know kale existed until I started getting into healthy eating. And when I first learned about kale I thought it was that fake looking lettuce they put on your plate when you ordered stake at a restaurant. Is that kale? I'll never know...

Luckily for you (and me), I was devoted to finding a kale recipe that people could stomach without realizing they were eating...kale. (I'm an excellent writer and convincer aren't I?) Everybody loves guacamole. And for those that don't, you probably should see a therapist. Make that guacamole chunky and full of flavor, and you can find yourself singing, "Ay Ay Ay!" Turn that guacamole into a dressing to disguise an unappealing lettuce and well...

That my friends is how you should consume kale.

And if not...you should probably hang out with that person who hates guacamole. You guys would be perfect together.

Printable Recipe Here: Guacamole Kale Salad

I'm pretty sure after eating this salad, those 87% will change to 10%. (The 10%-ers are the people who hate everything that taste delicious.)

Have a great rest of your week! Be back soon!! :)

Summer Salmon Salad w/ Honey Dijon Dressing

May 1, 2013 Arielle

Summer Salmon Salad with Honey Dijon Dressing

Can we talk about something for a moment?

I'm not a fan of fish. I like to look at most of them when they are alive, and in high school I DID want to work at Sea World, but seriously...chills.

I will never understand how my husband can order fried calamari. It comes to the table with it's body shape still in one piece, legs and all!! Like, hello little octopus, let me dip you in nasty marinara and chew your tentacles right up. Oh how incredibly delicious, don't you just love tentacles!!??

Don't ever do that again husband...never. Nothing good will ever come your way following a dinner like that.

But alas, I've given salmon a few chances, and although I admit it's still hard for me to swallow at times, the more I dress it up the more I can handle it.

Unless the butcher gives you the salmon that has the black shiny scaley skin still attached, basically reminding me that it's a fish.

Don't ever do that again butcher. Never.

Printable Recipe Here: Summer Salmon Salad w: Honey Dijon Dressing

Honestly, I ate the whole salad. The dressing soaked right into the cooked salmon, taking any sort of 'fish taste' away that it contained! My husband also ate the WHOLE dinner, which is like, "Can I get a hallelujah?!" He is NOT a fan of salad, or greens, or anything that wasn't made from a red headed clown wearing too much lipstick. But I figure he's ordered more than my liking of fried octopus, so he can eat a salad or two. And PLUS...He ended up loving it.

But this doesn't mean I will like fried calamari if I were to try it ok...

I don't do tentacles. Ever.

Tomato Basil Quiche w/ Whole Wheat Pastry Crust

April 29, 2013 Arielle

"Mom, where are my glass slippers?!"

"I don't want to wear this dress I want my pink tutu! Where is my princess dress?!!"

"I need your pink lipstick mom!"

"Don't kiss me mom, you will ruin my lipstick!"

"I want my hair like this mom, like Sleeping Beauty. Long and beautiful."

"Mom can you do my makeup? I don't want to wear blush, I just want you to put some on my eyebrows..."

" Mom, I just only want to have chocolate milk. That would make Jesus very happy if I drank chocolate milk."

"I like this egg pie mom, it's making my belly very full!"

"Mom since I ate my dinner can you put pink lipstick on me, I want to look like a princess."

Printable for Tomato Basil Quiche

If only she knew that no amount of pink lipstick or eyebrow makeup would ever make her more of the beautiful princess she already is!

Brussel Sprout Burgers w/ Strawberry Jalepeno Salsa & Balsamic Reduction-Making Healthy Eating More Enjoyable

April 17, 2013 Arielle

Sometimes us healthy eaters can feel a little left out...

While all our friends, or husband, sit with their big plate of carbo-licious creamy cheese pasta or a huge juicy burger, fries, and a milkshake...We can't help but want to 'accidently' spill their drinks on them so they have to run to the bathroom giving us the opportunity to scarf down their food like we've been traveling through the desert for days and we just want to dip one of their fries into that chocolate milkshake for goodness freakin' sakes!....

(Ahem...This usually only happens once a month during a certain time...)

Like I said, eating healthy sometimes makes people feel like they are missing out on delicious food and that is why I believe it's extremely hard to really stick with eating what's good for us. It seems as if eating healthy is hard to branch out of the traditional, "I'll have a salad, hold the crutons, cheese, and anything else on the salad that taste delicious. Please."

Or how about a plate with vegetables, rice, and grilled chicken? BOOORRIINNGG!

If I had to eat that everyday, I would probably give up all hope and hit the nearest In N' Out driveway!

Let's not be afraid to add flavor, try new things, and flirt with fun fresh ingredients! There is nothing wrong with chicken, rice, and vegetables. BUT...they would taste even better if that chicken had a mango salsa with herbs, the vegetables were roasted with coconut oil and spices, and the rice was a coconut curry flavor?? Am I right people??

Trust me, I know how tempting fries and a shake are coming out of the drive through window...

So stop what you are doing and go get them...

Hahaha...I kid I kid...

What I mean is, get in your kitchen, get creative, add flavor, and learn to love eating healthy. No more boring. Ever.

Brussel Sprout Burger w/ Strawberry Jalepeno Salsa and Balsamic Reduction

Prep time:

30 mins

Cook time:

15 mins

Total time:

45 mins

Serves:

5-10 burgers

Ingredients

(For the Burger)
2 c. steamed brussel sprouts
1 can navy beans drained and rinsed
1/2 c. oats
1 egg beaten
1/2 tsp. paprika
1/4 tsp. nutmeg
1 TB. dried parsley
1 tsp. dried dill
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt & pepper
(For the Salsa)
2 heaping cups strawberries, leaves removed
2 jalepenos, stems & seeds removed
1 large bunch cilantro
zest and juice of two lemons
2 TB. coconut or maple sugar
salt & pepper
(For the Balsamic Reduction)
Balsamic Vinegar-about 1-2 cups (Note: If you have a really good balsamic vinegar that's thick, then just use about 1-2 TB per burger)

Instructions

(For the Burger)
Place all burger ingredients into a food processor and pulse until fully combined. It doesn't have to be completely pureed. (This can also be done by mashing the beans with a fork, finely slicing and chopping the brussel sprouts, then mixing it with the other ingredients.)
Form into patties and cook on a skillet on medium-low heat coated with coconut oil for 5 minutes on each side.
(For the Salsa)
Place all ingredients into a food processor and pulse until salsa consistency.
(For the Balsamic Reduction)
Add Balsamic vinegar to a pan over the stove heated at medium heat. Bring to a boil and cook for about 3-5 minutes. The balsamic will begin to thicken and reduce. Don't overcook.
(To Assemble)
Add burger to buns, top with spinach, goat cheese, a lot of salsa, and drizzle with balsamic. Eat and Enjoy!

3.2.1230

The salsa is Ahhhhmazing! I've been dipping salty chips in it all day :)!

As for the balsamic reduction, I will be adding this to a lot of meals that I make! It's one of my favorite flavors! :)

Oh, and don't think that I am hating on dipping fries in milkshakes. By all means do try this, and enjoy life! :)

Now get your creative buns in the kitchen and add some flavor to that dinner!

***************************************************************************************************************

I would like to add that my heart goes out to the families, victims, and the community due to the tragedy in Boston yesterday. I will be keeping my eyes and ears open to things that I can do to ease the burdens of those going through this hard and trying time.

Green Goddess Honey Cilantro Stir Fry (With Quinoa)

March 26, 2013 Arielle

I love a fancy dinner more than I love shopping for pants.

Whew! So glad I got that off my chest.

Honestly I've NEVER liked shopping for pants, so I would pretty much do ANYTHING to avoid seeing my bottom half in skinny jean after skinny jean.

And while we are on the subject of being truthful, our weekly dinners are rarely ever fancy. A lot of them require little effort and can be prepared by someone half asleep. (That last part IS a true statement...)

The picture above was taken last week. See, dinner time=total bore!

The only thing I try and strive more is high nutrition and little effort. Which is why my favorite dishes are the ones that involve throwing everything into one pot/bowl/ etc. And by everything I mean a ton of veggies, a good source of protein, and lots of flavor.

Easy right?

So easy you could do it in your sleep!

Green Goddess Honey Cilantro Stir Fry (With Quinoa)

Ingredients:

Serves 4-8 (small-large servings)

2 c. dry quinoa

4 c. vegetable broth

1 large TB. coconut oil

1 large shallot

4 cloves garlic chopped

1 green pepper diced

1 zucchini diced

1 broccoli floret chopped

1 tsp. coconut oil

3 eggs

3 TB. soy sauce

4 TB. honey

1 bunch cilantro chopped

Optional toppings: green onions, avocado, pineapple, and almond slivers!

Directions:

1. Add quinoa and vegetable broth to a rice cooker and cook until done, about 15 minutes. (You can also do this on a pot over the stove.)

2. While the quinoa is cooking prepare your veggies. In a large skillet over the stove, add your coconut oil. Add your shallot and garlic and cook for about 2 minutes. Throw in your veggies and cook for about 5-7 minutes.

3. Turn heat to low. Make a hole in the center and add coconut oil. Crack your eggs in the center and whisk them until scrambled. Once quinoa is done, fold it into the stir fry. Add soy sauce and honey and toss to coat. Remove from heat and fold in cilantro. Serve and top with desired toppings. (If needed add salt and pepper, probably not necessary though!)

Want to know something terrible wrong with this whole dinner. I made enough for leftovers for lunch during the week and well...

After dinner I got sidetracked and the littles got my attention and I forgot to store it in the fridge and kept it out over night.

Somethings you just can't remember when you are half asleep.

Lightened Up Butternut Squash Enchilades-Meat/Veg/Vegan Options

March 11, 2013 Arielle

My husband told me vegetables don't belong in enchiladas...

He's a silly one, that husband. I guess he prefers his enchiladas/burritos filled with freetos, dorritos, oozing cheese, and 20 minutes later a side of I probably shouldn't have ate that like ever.

Oh I love him. But definitely not after he eats those burritos.

Speaking of love, the other day it was pouring rain outside and my kids took the longest naps they have ever taken, at the same time. 35 minutes friends...haha I kid, but seriously. Most days that's as long as their naps last.

This nap was a two plus hour one and during that time I accomplished more than I usually do in a week (although I still didn't shower.) It was marvelous, I felt like superwoman.

During that time I prepped and made dinner for that night so It would be ready to go come that afternoon. I believe they call that 'being prepared.' What a wonderful idea...I really should be prepared more often.

Lightened Up Butternut Squash Enchiladas-Meat/Veg/Vegan options

Ingredients:

1 small butternut squash-peeled and diced

coconut oil/olive oil

salt/pepper

2 c. cooked and shredded chicken, or 2 cups chickpeas just slightly mashed, or an assortment of roasted veggies

2 TB. coconut oil/or butter

3 TB. whole wheat flour

16 oz. chicken broth, or veggie broth

1-2 TB. chopped fresh basil, or other herbs

8 whole wheat tortillas

shredded cheese of choice/goat cheese-optional

Directions:

1. Pre-heat oven to 400 degrees. Add diced butternut squash onto a baking sheet covered with parchment paper. Toss with a little 1-2 TB. melted oil and sprinkle of salt and pepper. Roast in the oven for about 30 minutes, or until squash is tender.

2. Once done, turn oven temp down to 350 and keep cooked squash on baking sheet and divide amount in half. Using a fork, mash half of the squash the best you can. It doesn't have to be perfect or totally pureed, just a chunky mash. Leave the other half to set aside.

3. In a saucepan add the 2 TB. of coconut oil and let melt over medium heat. Whisk in flour until combined and continue whisking until the paste begins to bubble. Whisk in broth until combined. Bring mixture to a bubble, whisking every so often. Turn down the heat to low and stir in the mashed butternut squash. Toss in fresh herbs and season with salt and pepper.

3. In a bowl filled with cooked chicken, or beans, or veggies, add in the rest of the cubed butternut squash. Then pour over half of the sauce that was just prepared, and mix together. (Save the other half for on top of the butternut squash.)

4. Fill and roll your tortillas and place them in a baking dish. Top the enchiladas with the rest of the sauce and if desired sprinkle a little amount of cheese on top. Bake for about 20 or so minutes.

These can be completely cheese less and you wouldn't even notice. Well...my husband would, which is why ours have cheese. :)

You know what pairs best with these enchiladas?

Two energetic and happy kids whose bedtime went from 7:30 to 10:30 that night because they weren't tired..due to the naps.

Come to think of it, who needs a two hour window to accomplish things anyway?

Roasted Red Pepper Pasta-Quick Meal Time

February 27, 2013 Arielle

It's 10:30 p.m., and I am finally sitting down to relax. I've got a chocolate chip muffin with a dollop of peanut butter on it, i'm tired, still hungry, and for some reason i'm sucked into the HGTV channel staring at people with large muscles smash their walls with large hammers...

The days seem longer now that the littles are getting older, and I swear having one kid versus two kids feels like you jumped the gun and had 5 more. Yet these two little smiley gals bring me more joy than I thought possible, a long with the dirtiest yoga pants known to man.

I love it.

I talk a lot about dinner time, and I figure I'm like most busy mom's & dad's when I say dinner time can end up being, "Freak, it's already 5 in the afternoon?! What the heck am I going to make? I have bread, chocolate chips, and some oranges..."

No one wants to chop a bunch of veggies or prepare a meal with tons of steps because let's face it...Cutting one single carrot with two kids demanding attention feels like an ETERNITY! Or you do what I did when your attention is focused on the littles and not the task at hand, and decide 5 fingers is too many for one hand...4 sounds much better...

Any who I'm rambling, let's talk about a quick dinner that I made with only a few ingredients.

*I've always wanted to make my own roasted peppers, because I LOVE roasting veggies. To me it brings out the better flavors that food has. This dish is simple, quick, and requires only a few ingredients!

First step is roasting your pepper. You can do this under your broiler, over a grill with fire, or on the stove top right above the flame. For this recipe I used 1 1/2 red bell peppers. You could definitely use more, but I was just using what I had. Roast and charr that red pepper like no other.

While it's roasting, toast a few TB. of walnuts in a pan over low-medium heat for about 1-2 minutes. Meanwhile, cook some pasta. I used about 6-8 ounces of spinach pasta because it was all I had.

When your red pepper is roasted and charred, it should look somewhat like this:

Place it in a plastic baggy and seal it up! You need that pepper to get nice and schweaty! :)

While it's sweating it out, cut and dice one large shallot and 2-3 garlic cloves, (like the one pictured above with missing finger.)

When that is done, remove red pepper from bag and peel off skin and scape a few seeds away. Discard skins.

In a blender puree the red pepper until smooth, then throw in the walnuts and puree for about 20-30 seconds, or until no large chunks appear. (Walnuts are optional, but add great protein and flavor!)

In a saucepan over the stove heated to medium/low add your diced shallots in a pan along with 1-2 TB. of oil (I used coconut.) Once the shallots begin to cook and brown, add your pureed bell peppers/walnuts. Stir until combined, then add in about 1/4-1/3 c. of coconut milk. Stir until creamy.

Turn heat down to low and season the sauce. Add salt, lots of pepper, and a variety of fresh or dry herbs. I did some oregano and basil, and really anything would work! Then toss in your cooked pasta.

Top with parmesan cheese and serve warm!

I could emphasize over and over again how easy this is for those busy days, but let's face it. Nothing is easier than a bowl of cereal..Especially when you only have 4 fingers. :)

So keep in mind, a few extra easy minutes of time can give your family something filling and healthy! Save the cereal for the bum crack of dawn when the littles wake up and you can barely function! :)

Healthy/Natural Homemade Cafe Rio Sweet 'Chicken' and Creamy Cilantro Dressing

January 23, 2013 Arielle

Since moving to a new state, we've been lucky enough to live quite close to one of my husbands favorite eating places. Actually lucky for him, not so lucky for me...

If you've ever been to Cafe Rio, you know that they make these fresh, soft, carb-licious tortillas. Their sweet pork is like a dessert, and that freaking dressing...

Holy heck. I could drink, bathe, and wash my hair with that dressing.

Too much?

I say it's not lucky for me because as a person who tries hard to eat healthy and natural foods often, the second we get to Cafe Rio all I want to do is order 5 tortillas and a grande dressing and go to down. It's dangerous.

So when I looked up the copycat recipes on line, I found that my husbands favorite sweet pork was made with well...A lot of sugar. DUH. Lots of soda, and lots of brown sugar. My husbands dream. A healthy wife's worst night mare. As for the dressing, I figured it was mayo based and I was right!

Did I mention it's really delicious?

Now...I'm not saying it's wrong to eat the real thing, or make it at home the way it was intended to be made. I've definitely drank that green sauce more than I would like to mention...

This was more like a challenge I wanted to give myself, to see if I could do it. To see if a recipe really needed soda and mayo, and how I could possibly replace them.

Let me put it this way:

My husband thanked me for PICKING up his favorite meal for dinner.

That's hot.

Homemade Cafe Rio Sweet Chicken

* Cafe Rio is famous for their Sweet Pork, not Sweet Chicken. But since I'm not a pork eater, I figured swapping it with chicken could and would totally work!

Ingredient:

2 lb. cooked chicken*-shredded

Homemade Enhilada Sauce

1/4 c. sparkling water

1 c. maple, coconut, or date sugar-you could probably get away with 1/2 c.

12 oz. green chilies

salt, pepper, and garlic salt to taste

*The best way I have learned to cook my chicken is to liberally salt and pepper the chicken, then generally coat it with coconut oil. Cook at 350 for about 30 minutes, or until done. You could also easily sub beans for chicken, and create a baked beans type of dish, which would work well with the dish too!

Directions:

1. Prepare and cook your chicken. While it's cooking, make the homemade enchilada sauce.

2. The enchilada sauce will make about 3 c. of liquid. In a crockpot, add 1 1/2 c. of prepared enchilada sauce. Then save the extra sauce to top on burritos or to make enchiladas with the leftovers.

3. Along with the 1 1/2 c. of enchilada sauce, add the sparkling water, green chilies, and sugar. Add the cooked shredded chicken and warm the chicken with the sauce for about 30-60 minutes. (I used the warm setting, but you could also use low/med heat. Just make sure not to overcook it.) Season with spices to desired taste.

Homemade Cafe Rio Creamy Cilantro Dressing

*Originally this recipe calls for 1 cup of mayo and a prepared ranch packed.

Ingredients:

1/2 c. non dairy milk mixed with 1 tsp. apple cider vinegar-OR-1/2 c. greek yogurt (Yogurt might add a more sour taste though)

1/2 c. plain hummus (I used Sabre brand)

1/2 bunch cilantro

2 tomatillos

1 jalepeno, seeds removed (optional)

juice and zest of 1 lime

2 TB. dried parsly

1 tsp. dried dill

1 tsp. garlic powder

1 tsp. onion flakes

1 tsp. dried chives

1/2 tsp. dried basil

1/2 tsp. pepper

Directions:

1. Blend all together, then let sit in the fridge until ready to serve!

Now, the way to layer a Cafe Rio salads is like so:

-Large Whole Wheat Tortilla

-Black Beans

-Cilantro Rice (Brown)

-Lettuce

-Pico Salsa

-Guacamole

-Sweet Chicken

-Chopped Cilantro

Oh..And that dang good dressing

OR, if you are a into the wet burritos, make yourself a burrito with all the fixings, top with the extra enchilada sauce and some cheese and melt in the double broiler for a few minutes. Top with the Cilantro dressing, and dig in!

And if your wondering how to get your child to eat their very first salad ever....

It's all about the dressing my friends....It's liquid gold.

Cranberry Lentil Loaf w/ Cranberry BBQ Glaze

November 27, 2012 Arielle

(You may notice a different look around here! It's almost complete, just a few finishing touches :)! )

These past few years have been crazy, to say the least.

Grad school, residency, busy jobs, 7 day work weeks...Our little family has a hard time spending that valuable time that we need to grow and love.

(And apparently no time to teach Boo that little girls shouldn't hold their skirts up...)

So on Monday nights every week, we try and do Family Night. A time where we eat dinner together, play together, become closer, read scriptures, pray together and be a family.

Tonight being that night, I tried hard to get everything ready so we could spend that 'sweet family' time together to create those 'magical memories'...

Let me sum up those magical memories we had tonight for ya in a few words:

"Baby crying, princess demanding, computer dropped on my foot, chocolate milk all over the floor, ice on foot, more princess demands, spit up down my shirt, swollen foot, husband stuck in traffic, biggest temper tantrum EVER...."

And a prayer that started with, "Help Me..."

My only saving grace was the most amazing meatless meat loaf that I made for dinner tonight...

Followed by more princess demands of wanting pancakes...

"Help me..."

Cranberry Lentil Loaf w/ Cranberry BBQ Glaze

Ingredients:

3 TB. ground flax seed + 1/2 c. water

2 tb. coconut oil

1/2 sweet onion diced

3 cloves chopped garlic

1/2 orange bell pepper diced

2 large carrots shredded finely

1/2 c. dried cranberries

2 cups cooked brown lentils

2 pieces whole wheat bread put in processor and turned into bread crumbs

1/4 c. spelt flour

1 TB. dried Thyme

1 TB. dried Oregano

1/4 tsp. nutmeg

1/4 tsp. celery seeds (optional)

salt and pepper to taste

(For the Glaze)

1 c. fresh cranberries

1/4 c. maple syrup

1/2 c. ketchup

1 tsp. molasses

2 TB. balsamic vinegar

Directions:

1. Preheat oven to 350. First make the glaze. In a saucepan, heat glaze ingredients on medium-low heat. Cook until it begins to bubble and cranberries begin to soften and fall apart, about 5-7 minutes. Mash cranberries with fork or puree in blender and set aside.

2. Next whisk flax plus water and set aside. Heat 2 TB. coconut oil in saucepan. Add onions, garlic, and bell pepper and cook for about 5 minutes. Add in carrots and dried cranberries and cook an additional 5 or so minutes. Next add in lentils and turn off heat. Mash lentils into mixture with a potato masher, spoon, or fork. Leave some lentils whole. Add in flax mixture, bread crumbs, flour, and seasonings. Adjust to taste likings.

3. Coat a loaf pan with a little melted coconut oil. Press lentil mixture firmly into pan, then top with glaze. Leave a little glaze for dipping later on. (I used 3 mini loaf pans.) Bake for about 45-55 minutes. (I did close to 50 minutes.)

4.This next step is important. Let the loaf rest a little before digging in. It will give it time to cook all the way through, that way it won't fall apart when you go to take it out of the pan. (about 10 minutes.) If you don't care if it falls apart then dig in! :)

You must know that by the time my husband got home and asked what we were having for dinner I told him most likely he wouldn't want it, so I'd gladly make him a bowl of cereal.(So lovingly of me.) To my surprise he told me he wanted to try it...

After he ate it he called me in the kitchen and said, "Surprisingly, this was really amazing and tasty and your the best most beautiful wife ever, here's 200 dollars to go shopping!!!"

Ok, only part of that statement is true...And believe me, I wasn't handed $200.

Instead he gave me a bag of ice and some anti-inflamitory medicine.

Happy Family Night. I'm going to bed. :)

Easy Simple Salmon

November 5, 2012 Arielle

For as long as I can remember, I've never been a fan of eating fish.

Between the smell, the scales, and it's oogly eyes....no way. Not happening.

I remember growing up my mom would make it occasionally, and each time I would SWEAR that the whole house smelled like a fishy ocean...I'd then proceed to whine and complain, while throwing myself on the couch in agony...Poor little me.

Nothing really changed until I went on a 6 week study abroad program through Central America, and a lot of times we had to eat the food we were given. I remember one night we ate at a little restaurant in Guatemala and our whole class was being served Salmon.

Obviously I wasn't thrilled that I had to eat it, but when my plate arrived I was pretty shocked.

My salmon was drenched in some sort of sauce that looked like gravy, and then there was a handful of fresh lemons on my plate. I proceeded to squeeze juice on the Salmon and take a bite...

I died.

I don't know exactly what that sauce was made of, but I have an idea it rhymes with nutter. All I can say is that it tasted like Christmas morning and Paula Deen was in the kitchen melting butter.

Some day I'll recreate that salmon...As soon as I figure out how to make a pound of butter healthier...

For now though I've learned to stomach salmon, just as long as it falls under certain guidlines.

It HAS to be fresh. The fresher it is, the less fishy it taste. It also has to have a little flavor. I know some people can eat it with just a squeeze of lemon, but like I said before...Not happenin'.

Ingredients:

Filet of Salmon

melted coconut oil

salt

pepper

lemons

Directions:

1. Preheat oven to 350 degrees. Line a baking dish with foil, and place salmon fillets on the dish. Coat salmon with melted coconut oil, just until fully coated. (Not too much oil.) Then liberally salt and pepper salmon. (Can do both sides if the other side isn't skin, otherwise you don't have to coat skin. Also, have salmon be skin side down.)

2. Bake for 10-20 minutes, or until salmon is light pink and flakes easily with a fork. Squeeze a little fresh lemon juice over the top and serve.

We ate it over caramelized brussel sprouts and brown rice!

Of coarse Boo didn't touch the sprouts, but she did eat the Salmon.

I told her it was pink chicken...

Best mom advice like ever.. :)

Oh, and I never shared our Halloween costumes that we had this year! If you can guess what I am, I would be So surprised!

I am not a hooker...

My husband was that one guy...from LMFAO...

And no I'm not a clown hooker...wrong again. I'll give you a clue:

Kay-dollar sign-Ha.

Boo was an owl, and she was sooo excited to flap her little wings! Except, I don't think she is going to be excited about this picture come 15 years...Her dad=wanna be gangsta=wanna be cool=totally not.

And Sweet Pea was a freaked out Pumpkin...

Ok now onto the month of November, which came out of no where!!

Who is ready for Christmas?

Butternut Squash Creamy Pasta

November 1, 2012 Arielle

Every year on Halloween I've always had chili and cornbread. It just seems like the right thing to do.

This year we will do the same, but I do know that there are some non-chili and cornbread believers out there. Aka my husband.

He's so freakin' weird.

So if you are still searching for comfort, but don't want it to go straight to your hiney, then I would suggest this ultimate creamy and definitely comforting pasta. It's similar to macaroni and cheese...minus the cheese.

And my friends, we can thank the star of the show for that ultra creamy and delicious pasta...

No not Boo...Although she might be a STAR...She did nothing to help with the pasta. Except inhale it.

The real star of the show is the one and only Butternut Squash.

And to show you how big butternut squash really is, I decided to show you the comparison between one and Sweet Pea.

Then Boo got jealous and wanted me to take a picture of her with her best friends...

I feel I am getting sidetracked here.

Ok so for starters, the recipe calls for butternut squash puree. You can buy canned squash, but fresh is and always taste better. So if you have the time, it's definitely worth it! It's actually pretty simple to cook and make puree. Here is how:

First you need to cut the squash is half, which if your weak sauce like me, it may seem practically impossible. But I promise it's not.

First stab that butternut squash in the middle, till the knife goes all the way through.

Pull the knife down to cut half of the squash, then do the same on the other side.

Next scoop out the seeds.

Then take a baking sheet with raised sides and fill the pan with just a little bit of water, like 1/4 inch.

Place the squash face side down and roast in a 400 degree oven for 30-45 minutes, or until done and soft.

Using a spoon, peel off the skin from the squash.

Then puree the squash in a food processor. If you have to, add a few TB of water to make it completely smooth.

I stored the extra puree in freezer bags to use when Sweet Pea starts eating.

Ok...now to that comforting dish all you chili haters have been waiting for...

Ingredients:

2 c. dry pasta

1 TB coconut oil

1 TB. whole wheat flour

1 c. coconut milk from can-full fat

1 c. butternut squash puree

3 TB. Nutritional yeast

1 tsp. ground mustard

1/4 tsp. tumeric

1 TB. oregano

1/4 tsp. nutmeg

1/2 tsp. garlic powder

salt/pepper

Directions:

1. Cook pasta according to directions. Heat a sauce pan on med-low heat over stove. Add oil. Next sprinkle in flour and whisk until combined. Add milk and continue whisking until all lumps are out. When it begins to simmer and thicken add in puree as well as spices. Whisk until combined and let simmer and thicken.

2. Once pasta is cooked, fold it into sauce. Serve immediately.