Well, it’s official, winter seems to have arrived. Today was the first really cold morning that I left the house wearing a winter coat, scarf, gloves and ear warmers. I definitely have a love-hate relationship with winter…snow is fun only during the first snowfall, until you have to shovel or dig out your car. I hate being cold but I love skiing, ice skating and hot chocolate (with marshmallows).
While I miss the warmer summer months, the best thing about winter (and the holidays) is all the rich food we get to eat! Holiday cookies, cakes, drinks – winter is definitely “eating” season. When you feel like curling up with a warm comforting dinner but you don’t want to completely ruin your diet, caramelized onion and spinach butternut squash pasta is the perfect dish. I had never thought to use squash as a pasta sauce until I found this recipe from Lauren’s Latest. Genius! The pureed butternut squash feels like a creamy, decadent sauce, but in reality you’re still eating your veggies! I added caramelized onions and spinach to bulk up the dish without adding meat, but you could surely add in chicken, sausage, etc.
If eating your veggies is so important, does it matter HOW you eat them? I’ve heard about parents sneaking fruits and vegetables into their children’s food without them knowing, just to make sure they’re getting their allotment of nutrients. Apparently the same concept works for adults, although hopefully there’s a lot less “sneaking” going on! Take zucchini for example. Definitely not my number 1 pick – (unless they’re in “zoodle” form, aka zucchini noodles, and that’s a whole different story). Zucchini in my dessert, however, has a very different ring to it! Eat dessert and get my daily dose of veggies too? I’ll take it!
Zucchini bread is not something I grew up on, but with the influx of zucchini recipes flying around Pinterest lately, I totally felt peer-pressured (in a good way) to bake something with zucchini while it’s still in season. Still have plenty of zucchini taking up space in your refrigerator? This is a totally non-zoodles way to use them up. This zucchini bread is made with your typical cake ingredients like flour, sugar, eggs, but it’s lightened up with Greek yogurt (what else?) and the end result is a deliciously moist, sweet-but-not-too-sweet loaf cake with little specks of green zucchini peeking out from each slice. I changed up the recipe slightly by using less vegetable oil, egg whites, and vanilla. Slice up the zucchini bread for breakfast, snack or dessert. We love to reheat slices in the microwave, but leftovers are great cold too! The hubby went crazy over it, and don’t worry, he was well aware of the zucchini 🙂
We are, without a doubt, “Greek yogurt people.” If there’s one item that’s consistently on my grocery list each week and one item that always fills our refrigerator shelves, it’s Greek yogurt. We can (and have been known to) literally consume it for almost every meal. The hubby brings the flavored single-serve containers to work every day for breakfast, I like the plain variety with honey and berries for breakfast/snack, but my favorite way to use Greek yogurt is in recipes and baking. Who knew that yogurt could replace butter, oil, sour cream, heavy cream, cream cheese, mayo…you name it, you could probably swap it out with Greek yogurt and save yourself the fat and calories…plus get an added protein boost! Seriously, what did we DO before Greek yogurt was invented? The stuff is ridiculously versatile – it lightens up the most decadent of baked goods, it’s amazing on its own or with fruit/granola mixed in, and, in the case of this recipe, it turns everyday sauces into creamy deliciousness.
This is one hearty dish that just happens to be vegetarian! The sweet caramelized onions balance out the meatiness of the mushrooms. Spinach adds protein, calcium, fiber and that deliciously leafy green color. The sauce is just to-die-for…sweet and tart balsamic vinegar and crisp white wine swirled together with a dollop of thick, creamy Greek yogurt. A sauce that’s both creamy AND packed with protein? Winning combination! I was craving a long pasta so I used fettuccine, but you could substitute with your favorite whole wheat or gluten-free pasta (short or long). Another recipe that’s perfect for meatless Monday!
While I love to cook, side dishes always seem to throw me for a loop. Isn’t it enough that I’m cooking a main course? Now I ALSO have to figure out what to cook as a complimentary side dish? That seems like a lot of work! Luckily, I came up with this recipe which can double as either an entree or a side dish! Fresh and lightly dressed pasta tossed with fresh vegetables makes for a bright and delicious vegetarian dish. I had broccoli and tomatoes on hand, but any veggies you have in the fridge would work.
Simply cook up the veggies, cook up the pasta and mix them together with a light dressing of lemon juice and olive oil. This is the perfect side dish for fish, poultry or meat. I especially love pairing the pasta with salmon or shrimp since lemon and fish are a match made in heaven! Top the veggie pasta with a little grated Parmesan (or a lot, in my case) and a light, easy dinner is ready to go in 30 minutes.
Quinoa may be my new favorite go-to side dish for a number of reasons:
1. It’s super easy to make — just like pasta, all you need to do is boil water!
2. It’s called a “superfood” for a reason. Quinoa is a seed that is actually a complete protein because it includes all 9 essential amino acids. As if that wasn’t good enough, it’s also cholesterol-free and gluten-free!
3. It takes on whatever flavors you put into it…that means endless possibilities for quinoa recipes!
4. It can be used a million different ways and is a perfect make-ahead meal. Cook up a big batch and have it for breakfast, lunch, or dinner. I love bulking up my salads with quinoa for lunch!
I was hosting dinner for some friends and knew this would be a tasty side dish — it’s so refreshing thanks to the fresh fruit and veggies and has a deliciously Mexican spin because of the cilantro and lime. If you’re looking for a quinoa-based main course, check out the original recipe here. Because I wanted to serve this as a side dish, I swapped out the chicken and added more veggies. The oranges and red pepper add the right amount of sweetness and the avocado is the perfect amount of creaminess. One key element to flavorful quinoa is the “dressing.” I loved the citrusy flavor of the dressing, which is just lime and orange juice mixed with olive oil, honey and cilantro. If you’re not a cilantro fan, just leave it out — you’ll still get the bold citrusy flavors from the dressing. The quinoa was light and refreshing, and because it keeps so well in the fridge, we had plenty of leftovers for the week (aka quinoa salad, see pic below!)
It’s hard to believe that the fourth of July is right around the corner…the summer is flying by! We’re trying to enjoy every second by hitting the pool and beach, going to our favorite outdoor bar, and eating outside as often as we can. With July 4th coming up quickly, I wanted to create a “skinnier” dessert that was still patriotic, so I made my lightened-up seltzer cake and layered it with fruit and whipped cream…so easy and perfect for your Independence Day BBQ! About 1/16th of the cake itself clocks in around 140 calories — super reasonable for dessert, even when you add in the fruit and lite whipped topping!
This recipe is great with light-colored cake (white, yellow, butter, or funfetti) to add to the red, white and blue theme. I listed out the filling ingredients to create one parfait, but keep in mind that the cake will make enough to fill multiple mason jars or parfait glasses (likely 6-8, or more depending on how much cake you use in each). I added a tropical twist to the recipe by adding sweetened coconut flakes, because they make everything taste like summer! If coconut is not your favorite flavor, simply leave them out. The sweet cake combined with the creamy lite whipped topping and tart fresh fruit is the perfect combination for a summer dessert — fresh and light with enough sweetness to satisfy any sugar craving! Happy 4th of July!
Penne a la vodka used to be one of my all-time favorite Italian restaurant menu items to order. I say “used to” because while it’s so rich, creamy and insanely delicious, it’s also (very unfortunately) insanely high in calories. So, once I found this out, I swore off vodka sauce altogether. Fast forward to the invention of Pinterest…of course I found a creamy tomato pasta recipe reminiscent of penne a la vodka that claimed to get its creaminess from Greek yogurt! Sign me up!
Since we usually have one vegetarian night a week, I thought this would be the perfect sauce for pasta and veggies. I swapped out the penne and shrimp for linguine and dark leafy greens to bump up the “healthy” factor. When you add the protein from the Greek yogurt and whole wheat from the pasta, this is an all-around deliciously good-for-you dish! If you’re gluten-free, just use your favorite packaged gluten-free pasta. The sauce is decadent and creamy, and the hearty veggies add enough bulk and flavor to keep you satisfied, without the meat or fish. Plus, it’s ready in under 30 minutes — another weeknight dinner recipe to add to your collection!