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Posts from the ‘Healthy Cooking’ Category

Kitchen Tip: How to Roast Tomatoes

pre-roasted tomatoes 1 When there are more tomatoes in your garden or in your CSA box than you know what to do with, it’s time to save some of that summer flavor for the cold months ahead! Roasted tomatoes can be frozen for a few months and it’s worth it to have that deep tomato flavor to brighten up soups and sauces on long winter nights.

Roasted Tomatoes

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.

2. Wash and slice tomatoes into 4-6 pieces depending on the size

3. Spread evenly on the baking sheets and drizzle liberally with olive oil, basil, salt and pepper

4. Bake for ~1hr until they are a deep red color and are beginning to caramelize

No Eggs? No Problem

As food allergies become more commonplace it should come as no surprise that one day you may have to prepare a meal or snack for someone who has one. If that allergy is to egg whites the substitution is simple.

Flax Egg Recipe (makes the equivalent of one egg):

1. Start with whole flax seeds and grind them as needed, or buy pre-ground flax meal

2. Whisk 3 Tablespoons of water into 1 Tablespoon of ground flax meal

3. Let the mixture sit until it becomes the consistency of an egg white, usually within 10-15 minutes

Use the flax egg the same way you would use a regular egg in pancakes, meatloaf, meatballs or even muffins and brownies. The flax adds a a slightly nutty flavor and gives your meal an added benefit of fiber and healthy omega-3 fats.

Ground flax seed can be found in most grocery stores, and once opened can be kept tightly sealed in the fridge for up to 3 months.

Recipe of the Week: Vegetarian Chili with Sweet Potatoes

Whether you’re looking for the perfect chili to please everyone for the big game or warm up during the blizzard, you can’t go wrong with this vegetarian chili. It doesn’t get much easier than putting everything in the slow-cooker, hitting “on” and enjoying the day knowing dinner is on it’s way. We topped our chili with avocado, sour cream, shredded cheddar, scallions and tortilla chips, but I would love to hear about your more creative topping combinations! The recipe is from Real Simple and the only addition was a little dried cilantro.chili toppings

Recipe of the Week: Cauliflower Pasta Alfredo

cauliflower pasta 2If you’re looking for a comforting pasta dish that won’t break your New Year’s diet resolution, you’re in luck! With this creamy, delicious, satisfying, (did I mention vegan?) pasta dish you won’t miss any heavy cream, butter, cheese or extra calories. This versatile sauce could probably pass as a cauliflower soup and can also be frozen and used for a quick weeknight dinner. Cauliflower is a good source of vitamin C, potassium, folate and fiber, giving you a boost in these cold weather months.

The recipe is on Oh She Glows, I modified it by using Parmesan cheese instead of nutritional yeast and skim milk instead of the almond milk because that’s what I had in the fridge, but the vegan version should be just as delicious. Enjoy!

Recipe of the Week: Black Bean and Corn Salad with Chipotle-Honey Dressing

Corn salad ingredientsThis perfect end-of-summer salad highlights plenty of summer favorites! It is packed with fiber, iron and vitamin C and pairs well with fish, chicken, burgers or anything you want to grill on these last weekends of summer.

The recipe is from Once Upon a Chef, and the only change I made was to the dressing. Instead of using canned chipotle peppers I used one teaspoon of smoked chipotle powder. It gave the salad a bit of heat, but even the non-spicy food lovers at the table enjoyed it. The salad keeps well, covered and refrigerated, for 1-2 days and was delicious as a salad with some added spinach and tomatoes the next day. Don’t worry that the recipe makes too much, because it will not go to waste!