Tomato & Bread Salad

tomato bread salad

The hub & I were just in Nantucket for Labor day this year – we stayed at the ever so magnificent Cliffside Beach Club.  We couldn’t ask for a better hotel – it was right on the beach, had superior service & the hotel was super accommodating with the babe! One of our favorite dishes at the hotel restaurant was the tomato & bread salad. All of the ingredients were from locals on the island – everything was so fresh!   However, my hub came up with the twist of adding white truffle olive oil to it & boy oh boy it gets our tastebuds swooning.

And yes, you read above correctly – white truffle olive oil! When I was the new gal on the block in Boston I came across Boston Olive Oil Company on Newbury Street – quickly became a regular. They have countless flavors of balsamics & olive oils – best part, they let you taste every kind your heart desires (note to self, go hungry!).

Anywho, I know tomato season is coming to an end…but this recipe doesn’t have to! The white truffle olive oil really gives a fall vibe to the dish!

On to the recipe (serves 2):

  1. Preheat your oven to 400degrees
  2. Dice up your bread ~1inch cubes:  place on cooling rack or a cookie sheet & stick in oven til they turn golden brown. Remove & set aside
  3. Slice your large tomato horizontally to get 2 thick cuts – place each slice on a plate
  4. Dice up the remainder of your large tomato & a second smaller tomato – add to a large bowl
  5. Sliver about 10 pitted green olives, and rip up a handful of fresh mint – add to large bowl
  6. Add the crisped bread to the large bowl & toss with 1T truffle infused olive oil, 1T champagne vinegar & S/P to taste

Really mix all of the flavors together well & let it sit out for about 10minutes. Spoon the mixture on to the plated tomato slices & serve!

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One-Pot Cheesy Chicken Pasta

IMG_9284In this household, anything this delicious goes fast and anything that only uses one pot is a definite winner!

This specific dinner really brought out the yum factor with only using one pot (yes you read that right)! In under 6 steps I was able to create a powerful dish with flavors for days with the fresh lemon juice & fresh basil being tamed slightly by the gooey cheese.

On to the goodness…

  1. Grab a large pot – add in 1pound of diced up chicken breasts, 1T EVOO & 1t S/P
  2. Once chicken is browned lower heat a tad & add 2t minced garlic – cook for one minute while stirring
  3. Then add 2C low sodium chicken broth, 1C water, 1/2pound of uncooked penne pasta – bring to boil then reduce heat to low, cover & let cook for 15minutes
  4. After 15minutes remove cover & let simmer for 5minutes (or until broth is reduced by half)
  5. During this 15minutes, wash 6 stalks of asparagus, place on a plate & cover with a wet paper towel – zap in microwave for ~2minutes
  6. Remove from heat – stir in 6 stalks of chopped asparagus, 1/2C fresh basil, 1/3C Veggie-parm, 1/4C fresh lemon juice & zest from 1 large lemon

Garnish with extra lemon zest & red pepper flakes, enjoy!

Nutritional Info Per Serving (Serves 4): 400 calories – 8 grams of fat – 46 carbs – 36 grams of protein

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Chicken Meatballs with Kale & Lemon

IMG_8841With the hubs crazy work week & the frigid temps still looming around Boston I decided to make a warm dinner for him to come home to on Friday.  What better way to stay at home then a homemade dish & a few episodes of House of Lies to catch up with (love this show!).

Anywho, I whipped up an easy chicken meatball dish with a twist of kale & lemon. It was simple & ever so tasty that the hub finished off the rest of the servings (yes, that yummy)!

Lets get to it…

  1. Heat 1T EVOO in a large pot over medium heat – add 1.5 minced shallots, 1 diced scallion (green parts as well), 2 minced garlic cloves & 1/4t crushed red pepper flakes – cook & stir for 6minutes
  2. Add 1/3 of ground chicken – break up pieces & cook thoroughly
  3. Transfer to side bowl, mix in the rest of the raw chicken, salt & pepper – form 8 meatballs
  4. Wipe out your pot – add 1T EVOO, add meatballs & cook until browned (6-8minutes) – set aside
  5. Add remaining half of shallot & lemon slices to – cook until they turn golden brown then add 2C of chicken broth to pan & the cooked meatballs
  6. Bring to simmer, reduce heat & cover – cook for 8minutes then add 1 bunch of destemmed kale
  7. Cook until kale turns bright green (~4minutes)

Remove from heat & serve – make sure to garnish with a grind of red pepper flakes & fresh scallions!

Nutritional Info Per Serving (Serves 4): 270 calories – 14 grams of fat – 9 carbs – 27 grams of protein

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Meatless Monday: Eggs & Bacon (aka tofu scramble & tempeh bacon)


Our last minute movie decisions on Saturday night led to making this dish. With nothing in the fridge & only an hour before seeing ‘Rush’ I decided to put together something with what we had. Oddly enough, whenever I am in a crunch to make dinner, breakfast seems to happen! Needless to say, it was tasty like usual & it turned out to be an interesting dish!

Lets get to it…

  1. Press & dry your tofu (I just lay the tofu on a plate with a few paper towels underneath, cover with paper towels & top off with a heavy plate – do this for about 15minutes)
  2. Chop 1 onion & sauté with 1t vegan butter til edges are browned
  3. Then crumble the pressed tofu into the same pan
  4. Add 3t Braggs amino acid & 1t turmeric to the pan- stir & let liquid get absorbed (lower heat if needed)
  5. Fold in 1C chopped kale & 1/4C nutritional yeast – stir (if you want to add S/P I would do so now)

Remove from heat & let cool.

Continue reading for tempeh bacon recipe, nutritional info, the ingredient list & original recipe… Continue reading


IMG_8194Okay, so this dish sure looks like a lot of steps – but I swear it is easy & so worth it! Each step only takes a few minutes & each step is in the same dish (hello one-pot wonder)! Plus you get to eat this with chopsticks, who doesn’t love that!

On to the prep work…(a lil’ warning,  I say ‘in the same pan’ &  ‘set aside’ a bunch!)

  1. In a tupperware container mix together 2T water, 1T rice wine vinegar, 1t minced ginger & 1/2t of salt and pepper – stir, then slice 1 cucumber thinly, place in tupperware & refrigerate
  2. Dice up 1 bundle of scallions – set aside
  3. Prep large bowls with 1 head of chopped romaine each – set aside

If you want a protein I would begin cooking it now (any way you like), because the below steps happen really quickly. We added tofu chicken strips because we had them in the fridge, but natural chicken or regular tofu would be wonderful with this dish as well!

  1. In a large skillet add 1T EVOO, 2 handfuls of mushrooms & 1/4t salt – sauté til tender, then set aside
  2. In the same pan, add 1 diced eggplant (add more oil & salt if needed), sauté til tender then add in 2T Braggs amino acid – let cook for another minute, then set aside
  3. In the same pan, add 2C of bean sprouts, 1T sesame oil & 1/4t salt – let wilt then set aside
  4. In the same pan add more EVOO & fry up your eggs (1 for each person)

Now, on to the fun part, putting it all together!

Grab your bowl filled with romaine & around the perimeter of the bowl add a little of each – pickled cucumbers (from the fridge), mushrooms, eggplant, bean sprouts, pea shoots (no prep needed for those) & your protein! Then add your fried egg & top it off with your chopped scallions & red chili paste!!!

Come to think about it, this is such a fun meal for kids – they can put this together themselves & eat with chopsticks! Messy, but oh so adorable!

Nutritional Info Per Serving (Makes 3 bowls): 360 calories – 18 grams of fat – 20 carbs – 38 grams of protein

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Meatless Monday: ‘Ricotta’ Eggplant Rolls

IMG_8086 (1)

Ahhhh my ‘ricotta’ -I made my stuffed shells  while I was home a few months back & had my family cringing when I told them they just ate tofu! Yep, unlike me & the hub my family typically steers clear of soy (or anything similar).  However, this lovely blend of tofu, spinach & spices really trips people up because it is packed with so much flavor & it has the same consistency of a soft cheese.

With this meal you still get the warm feeling that you are having a hearty meal with cheese & eggplant – but in actuality you are keeping it clean (arteries & all)! So whether you pair the ‘ricotta’ with lasagna, stuffed shells or come up with a concoction of your own, make sure to try it out! It will surely surprise your taste buds!

On to my meatless monday dinner…

  1. Preheat oven to 375 & line a baking sheet
  2. Slice  an eggplant lengthwise (~1/2inch thick), spray both sides with cooking oil, place on prepared sheet & grind some salt/pepper on top
  3. Bake for 20minutes – flip eggplant at the 10 minute mark
  4. In a blender add 1 drained package of Lite Firm Nasoya tofu, a 10oz package of defrosted spinach, 1/2C fresh basil, 2T EVOO, 1T nutritional yeast, 1.5t salt, 1t oregano, 1t parsley & 2 cloves minced garlic – blend
  5. Remove eggplant after 20minutes, drop 1-2T of ‘ricotta tofu’ at the larger end of the eggplant – roll & line up in baking dish (repeat til eggplant is gone)
  6. Cover all eggplant rolls with marinara (~1C )
  7. Bake in oven for 15minutes

To serve – remove from pan, top with fresh basil & a salad on the side! Enjoy!

Nutritional Info Per Roll (Makes 12): 80 calories – 4.5 grams of fat – 5 carbs – 5 grams of protein

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Broiled Cod with Fennel


For those of you unaware…the hub & I moved to Boston for his job. Needless to say he has been off for a few months (hence our traveling) and it has been one stellar summer! Welp, those days are long gone, his official first day in the office was yesterday! With that said, I let him pick his last supper (before the new job) & he picked this tasty cod recipe for dinner with peanut butter/chocolate/pretzel cookies for dessert (don’t fret, I will be posting this recipe tomorrow)!

Anywho, not only does this dish take a total of 15minutes from fridge to table, but it is amazing! So lets get to this quick & easy recipe…

  1. Set broiler to high (make sure rack is in middle of oven) & make a few slits into one side of fish
  2. Cut fennel stalks from bulb, reserve fronds (the part that looks similar to dill) & place only the stalks in 8×8 baking dish – set aside
  3. In a small bowl whisk together 2T EVOO, 2t minced garlic, 2t fresh lemon zest + 1T fresh lemon juice, 1t dried oregano, 1t salt & 1/4t pepper – rub this mixture on all sides of fish & place in baking dish (on top of fennel stalks)
  4. Thinly slice the fennel bulb* & in a large bowl combine with 1 pint of grape tomatoes, 1/2C kalamata olives, 1T EVOO, 1/2t salt & 1/4t pepper – spread evenly around fish
  5. Place in oven for 8-10minutes

Portion & serve. Told you, quick & easy! Hope you enjoy!

Nutritional Info Per Serving (Serves 2): 380 calories – 15 grams of fat – 26 carbs – 44 grams of protein 

*To cut fennel bulb slice in half & remove core

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Roasted Snapper, ‘Baked Clam” Style

IMG_7944It was another Gwyneth Paltrow kinda night – Iron Man 3 & a recipe from her book ‘It’s All Good’. This dish was so yummy!

  1. Preheat oven to 450degrees, line baking sheet with parchment paper – set aside
  2. In a small bowl mix 1/2C bread crumbs, 2T EVOO, 1T (heaping) of drained capers, 1T (heaping) of chopped parsley, zest from 1/2 a lemon, 1T fresh lemon juice,  1t minced garlic, a pinch of sea salt & a few grinds of black pepper – stir (consistency should be like wet sand, add more EVOO if needed)
  3. Place fish on prepared baking sheet, top with bread crumb mixture, top with anchovies (I used 3 for each piece of fish, but you can add more if you like)
  4. Bake for 20minutes or until golden brown
Nutritional Info Per Serving (Serves 4): 350 calories – 11 grams of fat – 9 carbs – 51 grams of protein

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Mango & Radish Salad with Crispy Fish

Crispy Fish Salad 6 (1)

I never eat fried fish…rarely fried anything, but this recipe came across my radar & I had to give it a whirl! Plus, I have to say that eating fried food at home made me feel 100% better about eating it – way less oil used & with only the freshest ingredients. The best part is I ate fried food & felt amazing after it!

On to the prep work…

  1. Fill a small bowl halfway with 6 ice cubes & water, thinly slice 1 small red onion – add onions into bowl, let soak for 20minutes then drain & pat dry with paper towel
  2. In a large bowl to make salad add: 1 pitted/peeled mango, 6 thinly sliced radishes, 1C chopped fresh cilantro & onions from step 1 – toss & refrigerate
  3. In a bowl to make dressing add: juice from 2 limes, 1 finely chopped shallot, 1/4C EVOO, 3T Bragg’s amino acid, 1/2T minced ginger, 2t honey, 1t sriracha, 1/2t minced garlic & 1/4t pepper

Continue reading for the crispy fish cooking steps, as well as the ingredient list & original recipe…  Continue reading

Grilled Shrimp & Watermelon Salad with ‘Feta’ & a Balsamic Glaze


Grilled watermelon, who would have thunk? I honestly have never considered to grill the luscious summer fruit but when I found this recipe I had to give it a try! The blend of all the flavors was perfection!

Let’s get to it…

  1. Prepare & store tofu ‘feta’ (find recipe here) or buy regular feta cheese
  2. In a small saucepan bring 1C balsamic vinegar to a boil – reduce heat & simmer til it becomes syrup consistency (~5minutes)
  3. Slice up a watermelon into 10 cubes (~1inch cubes) – brush sides with EVOO & set aside
  4. In a side bowl combine 2T EVOO, 1salt, 1t garlic powder, 1.5t fish seasoning & 1/2t black pepper
  5. Then toss 20 peeled & de-vained shrimp to the mixture bowl – skewer
  6. Add shrimp & watermelon to heated grill on high – about 3minutes on either side

To assemble each salad add a few handfuls of arugula to a plate, top with a handful of blueberries, crumbled ‘feta’ & the grilled shrimp/watermelon. Drizzle with the balsamic vinegar & bam – a healthy summer salad!

Nutritional Info Per Salad (Makes 2): 280 calories – 4 grams of fat – 29 carbs – 36 grams of protein 

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