Baked Summer Squash with Kalamata Vinaigrette

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Hello new summer star, this dish is so tasty! The colors aren’t the most pleasing to the eye, but this combination is packed with flavors! Who would have thunk to combine kalamata olives & summer squash? Not this lady – however I am so glad I tried it out! The vinaigrette is top notch by itself, I have already made it again in bulk for future salad dressings!

  1. Preheat oven to 350degrees & layer cookie sheet with parchment paper
  2. Slice 5 small summer squash lengthwise & lay on parchment paper – cook til tender
  3. For kalamata vinaigrette, in a blender add in: 1/2C pitted kalamata olives, 1/4C water, 1T EVOO, 1T apple cider vinegar, 1/2t black pepper & 1/4t salt – set aside
  4. Grab a large bowl & add in: 1C diced baby tomatoes, juice from 1 lemon, 3 minced garlic cloves & 1T EVOO

Once squash is tender add to bowl & toss with the mixture – lay on plate & top with kalamata vinaigrette!

Nutritional Info Per Serving (Serves 2): 250 calories – 20 grams of fat – 16 carbs – 4 grams of protein 

Continue reading for ingredient list & original recipe…

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Roasted Cauliflower & Lemon Tahini Sauce

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The vegetables in Tel Aviv were out of control good – so fresh & literally all over every menu! However, on all the menus there was an added bonus to most veg options, TAHINI! Trust me..it is a simple addition to your veggies & a MAJOR crowd pleaser!

Now on to this tasty roasted cauliflower with lemon tahini recipe…

  1. Preheat oven to 425dgrees
  2. Grab a cookie sheet & place parchment paper on it
  3. Cut up 1 head of cauliflower & toss with hemp seed oil
  4. Roast in oven for 30-45minutes (based on how crisp you want them)
  5. On the stovetop add: 3T tahini, 2 minced garlic cloves, juice from 1/2 a lemon & 1/2C water – heat on low until warm, stir & set aside

Remove cauliflower form oven, top with the lemon tahini sauce & sprinkle on sesame seeds! Enjoy!

PS. Today I used the remainder of the lemon tahini sauce as a salad dressing, SO YUM!

Nutritional Info Per Serving for Lemon Tahini Sauce (Serves 8): 40 calories – 3 grams of fat – 1.5 carbs – 1 gram of protein

Continue reading for ingredient list & original recipe…

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Sriracha Honey Lime Brussels

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You know me…I can eat my brussels raw. Point proven in my brussel sprout dijon salad  – but holy YUM, this recipe rocks! This is a killer quick and healthy snack or a side to any main dish.

  1. Preheat oven to 375degrees
  2. Wash, cut the ends & peel outer leaves off of 3C brussel sprouts – place in large bowl
  3. In a small bowl whisk together:  juice from 2 limes, 2T honey, 1T sesame oil & a large squirt of sriracha sauce (depends how hot you like it – me 2t)
  4. Pour mixture over brussels & make sure they all get coated with the sauce
  5. Spray baking sheet with cooking oil & place brussels in one layer
  6. Bake for 25minutes or until they are roasted to your liking

Hope you enjoy these spiced up brussels!

Nutritional Info Per Batch: 390 calories – 14 grams of fat – 66 carbs – 10 grams of protein 

For ingredient list & original recipe continue reading…

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Roasted Cabbage Wedge Salad

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Okay – so for real, I ate the entire cabbage head in one sitting! It was that yummy! The edges & top leaf were crisp & the inside was perfectly tender. This is a simple side dish for any meal that I will be making ALL the time, especially with St. Patty’s day approaching!

  • Preheat oven to 450degrees
  • Using a large knife quarter the savoy cabbage (any cabbage works but savoy is oh so pretty) – if pieces are still to large halve the quarters
  • Grab a cookie sheet,spray with cooking oil & arrange cabbage slices
  • Drizzle the cabbage with EVOO & salt
  • Cook for 30minutes & flip at 15minute mark – watch this bc mine roasted quicker
  • While roasting prepare dressing – whisk 5T EVOO, 3T sherry vinegar, 1t dijon mustard & S/P to taste

Plate the cabbage wedges, drizzle with dijon vinaigrette & sprinkle with your fancy of a cheese – for me no cheese  & only a little bit of dressing was needed..Enjoy getting your cabbage on!

Find original recipe here.

Nutritional Info for Per Serving varies due to dressing amount

Seared Shishito Peppers

after pepperQuick, easy and ever soooo tasty – seared shishito peppers are it!!!!  Awhile back I was grocery shopping at Eataly and they had samples – this is the deliciousness I tasted!  For all of you clueless about Eataly get to it!  It is an all in one Italian hot spot in NYC.  Visitors must visit & New Yorkers get with it!  By far some of the best meats, fish & produce in the city – side note their produce is UBER cheap so check it out!

  • Spray saute pan with olive oil cooking spray, rinse handfuls of shishito peppers with water & add to pan
  • Drizzle EVOO and add dashes of S/P
  • Turn heat to high and put lid on
  • Move pan around once the peppers begin to sizzle and peppers are charring 
  • Continue for ~10minutes

Sprinkle with sea salt & serve pipping hot!

Nutritional Info for 30 peppers: 180 calories – 10 grams of fat – 30 carbs – 6 grams of protein
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