Are you finding that you are going to more get-togethers lately? That”s how I feel about fall. When the weather is nice, people love to gather. And you know what? When people gather…they eat.
So, if you have a few friends over for the big game (Go, insert relevant sports team name here!!) why not make them some secretly healthy taco roll-ups to fill their bellies?
They will thank you for it.
(Healthy) Baked Taco Roll-Ups
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This is one of my favorite things to make when I’ve been indulging a little toooo much and need to give myself a nutritional jumpstart. It’s chock full of cruciferous vegetables (namely broccoli and cabbage), which are great because not only do they contain tons of vitamins, minerals, and fiber, but they’re also said to lower your risk of cancer and regulate inflammation. Basically you can eat a ton of this salad and feel awesome about yourself, especially if you’ve been slacking in the nutrition department!
You’re not depriving yourself, though; the added avocado and cashews, both rich with flavor and texture, make every bite an indulgent yet 100% good-for-you treat. That’s the beauty of heart-healthy fats, people!
Another fantastic thing about this recipe is how easy it is. You can seriously throw it together in about ten minutes, tops. If you’re especially pressed for time and don’t feel like chopping up a big pile of cabbage and broccoli, you can even take a shortcut by using a bagged broccoli slaw, which should be easy to find in the produce area of your average grocery store.
When I’m in a hurry and “cheating” with bagged veggies, I personally like using Mann’s Rainbow Salad, because not only is it a delightful blend of shredded broccoli, red cabbage, cauliflower, and carrots, but it also reminds me of the hilarious/amazing song “Text” by Mann feat. Jason Derulo. I am a ridiculous person.
I’m usually pretty skeptical of monthly Internet deals and delivery services. “Pay $____ and we’ll send a monthly delivery of snacks/makeup/shoes/jewelry/whatever to you” websites usually turn out to be a disappointment, in my experience. But! I might have finally found a monthly food delivery service I like! (And I’m not talking about a dieting program like Nutrisystem or something.)
The good folks at NatureBox sent me a box of goodies to try out, and I have to say I’m pretty impressed with the quality. The whole point of NatureBox is to provide tempting snacks that are actually healthy for you—every snack item is nutritionist approved, made with natural ingredients, and minimally, if at all, processed. You can pay NatureBox $19.95 (a flat rate including shipping) per month and they’ll send you a big “Discovery Box” containing five full-size bags of snacks. If you don’t like the food, you can return it for a full refund, but I don’t imagine that happens very often.
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So, three weeks ago I had the bright idea that we should re-do the kitchen. Aaaand we are in the thick of it. It’s an ongoing process and there is so much to do!! Needless to say, I don’t really feel much like digging through the boxes in the dining room for lots of pans and coming up with clever recipes.
This one happened by accident. Such a happy accident!
I was talking to my mom, musing about what to make for dinner one night and she said to come shop in her overflowing pantry. She has a million cans of things. Once I saw her can of black beans, I knew what to do. I could eat this combination of flavors every day and be cool with it.
It is kind of a long list of ingredients, but your entire, healthy & delicious meal is all in one dish. Can’t get simpler than that! Every ingredient adds another layer of flavor to this dish. It’s a party in your mouth! But if there is something you don’t have on hand, substitutions could easily be made. If you don’t have butternut squash, you could add in a cup of diced zucchini. Mushrooms would also be a lovely addition.
We’re deep into my salad season right now. You know that time of year – it’s so hot and sticky outside that I barely have an appetite after being out in the sun, and the last thing I feel like doing is standing over the stove. These are the days where a giant bowl of cool, fresh greens is the perfect light dinner. Added bonus: you’re eating super healthfully, meaning you won’t feel bloated and gross after your meal and you won’t dread wearing a tanktop in public. Win-win!
This recipe actually wasn’t created by me (gasp!) – it’s adapted from one courtesy of Saveur. Normally I wouldn’t bother following someone else’s recipe for a salad, for goodness’ sake, but this particular one popped up in one of my weekly Saveur email newsletters and I just couldn’t resist. After all, kale and avocado are two of my favorite foods. This dish is super, super simple, but it really doesn’t need anything extra. The luxurious creaminess of the avocado feels decadent enough to make this whole salad a treat, and the fresh citrus juices and soy are a lovely complement. It’s safe to say that I’ll be eating this a LOT for the rest of the summer… and beyond.
I don’t think I had my head on straight when I grocery shopped this week. The fridge, freezer and pantry are stocked with the most random ingredients. It’s really working my culinary brain, that’s for sure.
Well, I decided I wanted to use certain things for last night’s dinner and this is what came out of it. Random, but packed with nutrients and deliciousness. I just simply couldn’t NOT share this with you!
This is a light option to satisfy pizza cravings without packing on the pounds, but I also made a Shrimp Poboy Pizza, if you want something a bit more indulgent.
I know quinoa has been somewhat of a divisive subject here on the ol’ Simmer, but that only makes me want to write about it more. So, here’s this! A recipe that my roommate Dayna actually whipped up and I have stolen from her, because it is sooooo good. Healthy, light, and packed with protein (edamame plus tofu plus yep, quinoa), this has become one of my favorite post-workout snacks and a lunch-on-the-go staple. It’s super easy to throw together and keeps well in the fridge for up to about a week.
