My Bump at 32 Weeks: The Squash

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Soooo, where has the time gone??! Cause I am having a kid in about 8 weeks (whoa!!)!

For real though, I just had my baby shower this past weekend, so things are really ticking along here. The shower was such a fabulous time –  I had all of my dear family & friends by my side all thanks to my mom & my hubs mom.

Anywho…with me still liking a few staple meals there is not a whole lot going on in my kitchen. So what better way to get back in the grind by posting some tasty squash dishes that I hope to get to!

Potato, Squash & Goat Cheese Gratin – this sounds like the perfect side dish for an Easter brunch!

Grilled Zucchini with Buttermilk Basil Dressing – yes, it is that time – break out your grill!

No-Bake Summer Lasagna – yum in my tum, this looks so refreshing!

I will definitely be whipping these up in due time, however I will be twisting the recipe a tad (no dairy please) – but for real, don’t all of these look so yummy & perfect for the upcoming months!

Hope you enjoy them & let me know if you end up making one!

xo SS

 

 

 

Baked Salmon with Simple Roasted Potatoes

IMG_9345Hellllooo baby potatoes – you are my new found love interest (sorry hubby)! The star of this dish was supposed to be the salmon, but scootch on over fish – these carb filled lovelies have won me over!

I have made these potatoes several times & let me tell you, yum in the tum. The perfect warm side to a dish for anytime of the year. I can picture my summer grill outs now with this tasty side!

On to the recipe…

  1. Preheat oven to 425degrees
  2. Slice your baby potatoes lengthwise, place in a colander & toss with 2T EVOO and a generous amount of pepper
  3. Place them on parchment lined baking sheet in a single layer & roast for 25minutes
  4. While they are roasting zest one large lemon, then juice the lemon – combine the zest/juice with 1.5T flakey salt – set aside
  5. Remove potatoes from oven, toss with lemon/salt mixture & roast for another 5-10minutes

Voila, the easiest & most scrumptious potatoes around! Give them a try!

Continue reading for the salmon recipe, ingredient list & original recipe…

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Eggplant & Sweet Potato Stuffing

eggplant&sweetpotatostuffingOh Thanksgiving….you are only a day away! How time flies! Before we know it December is passed & hello to the nice lil’ 5 pounds we packed on from holiday indulgences. I know, I know…I can’t stay away from my mom’s pie either!

Well hopefully this dish will keep away the extra baggage & still keep your taste buds going!

Lets get stuffed…

  1. Preheat oven to 350degrees & line 2 baking sheets with parchment paper
  2. Slice an eggplant crosswise (1/2inch slices), place on prepared cookie sheet & spray with cooking oil – bake for 20minutes then dice up & place in large bowl
  3. Dice up 6 slices of bread, place on prepared cookie sheet & spray with cooking oil – place in oven for 10minutes then set in large bowl (you can do this 10minutes in while eggplant is baking)

While the eggplant & bread are baking continue with the following steps…

  1. Heat a large pan on the stove top with 2T EVOO & add in 1 diced onion, 1 peeled/diced sweet potato & 2 stalks of diced celery – season with S/P
  2. After 5minutes add in 8 diced crimini mushrooms, cook for 5minutes then flavor with 1 minced garlic clove & 1/8t chili flakes
  3. Finally, add in 1/2C sliced sun-dried tomatoes & 1/2C veggie stock
  4. Pour contents into the large bowl with diced eggplant & toasted bread
  5. Mix all together in bowl (add more veggie broth if needed – I added 1/4C extra) then spray a 13×9 pan with cooking oil & place stuffing into prepared pan

Bake for 20minutes & let cool for 5-10minutes after. The hub & I had this for two nights in a row & boy oh boy was it yummy! Such a great alternative to typical fatty stuffing!

Nutritional Info Per Serving (Serves 8): 110 calories – 1 gram of fat – 22 carbs – 4 grams of protein

Continue reading for ingredient list & original recipe…

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‘Cheesy’ Scalloped Potatoes

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Did this picture sell you? Cause guess what…this is dairy free! Yep, you read that right – DAIRY FREE!

The back story to this amaze meal is as follows…The hubs & I heard about Boston Organics. Fresh, organic & cheap food delivery that comes to your door once a week. To begin, you pick what type of bin you want (fruits mix, veg mix or both), then tell them your fruit or veg “do not wants” & you can add on additional items each week (i.e. fresh eggs, bread, etc)! This past Tuesday was our first of many deliveries – cantaloupe, peaches, zucchini, potatoes, broccoli & spearmint and more.

So, what to whip up when you have all this produce at your fingertips? This dinner was inspired by the potatoes! Not only is this packed with ‘cheesy-like’ flavor, but it is full of healthy ingredients! So don’t get scared of all the  steps – it is SO worth it and now that I made it once it’s going to be quick to make next time!

Lets cut the cheese (or not…hehe)…

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Zucchini Pasta with Spinach Walnut Pesto

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A while back, one of my girlfriends urged me to get a spiral cutter to make veggie noodles – I bought it, never used it & stored it away. Welp, that is until I went to one of my fave spots in the city, Gustorganics*. Their summer menu has raw zucchini pasta with a spinach pesto that my hub & I can not get enough of!  With the cutter already handy at home I decided to give it a whirl!

First off this is a cold meal – so it is perfect for any summer party!  Side dish, buffet table or even as a main – this raw meal will for sure be talked about!

Here’s how to create this tasty dish…

  1. Cut of the ends off a zucchini, place one end into the spiral cutter & start turning the zucchini (make sure the cutter is placed over a bowl)
  2. Repeat step #1 for second zucchini
  3. In a food processor add: 4C baby spinach, 1T EVOO (up to 1/4C depending on your taste testing), 5 cloves minced garlic, 1/2C raw walnuts, 1/4C raw sunflower seeds, 4T nutritional yeast & S/P to taste
  4. Blend til the consistency of paste – add to bowl with the ‘pasta’ & mix

To serve add diced tomatoes or even baked tofu on top!

*Gustorganics is one of my fave restaurants in NYC. It is the first & only certified organic restaurant in New York that uses all organic ingredients behind the bar & in the kitchen. Perfect for breakfast, lunch, dinner or even pop in to  get a fresh juice!

Nutritional Info Per Serving (Serves 2): 450 calories – 34 grams of fat – 26 carbs – 20 grams of protein 

Continue reading for ingredient list:

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