Nantucket Love Lobster Roll

IMG_7912I love Nantucket. For real, I love Nantucket. Did I tell you I love Nantucket? If you haven’t been, make sure to put Nantucket on your bucket list. Whether it’s next summer or 20 years from now you must go!!

I will post a brief summary of our trip to Nantucket in the next few days, but until then I wanted to share with you my love of the lobster roll. Had one for lunch before leaving the island & created this dish the following day. Too much goodness in one sandwich, enjoy!

  1. Boil 4lbs lobster (until red) or buy 1lb cooked lobster meat
  2. If you boil – crack lobster open, remove meat, cut into 1/2inch pieces, place in bowl & refrigerate for at least an hour
  3. In a small bowl mix 1/2C diced celery, 1/4C regular mayo, 1.5T fresh lemon juice, 2t dried basil, 1/4t salt, 1/4t pepper, dash of sriracha sauce & pinch of cayenne. Add mixture to bowl of lobster meat and toss together – refrigerate
  4. Preheat a skillet on stove top, lightly spread Earth Balance original spread on both sides of 2 hot dog buns & toast til golden brown on both sides

Scoop chilled lobster mix into toasted buns & serve with a side salad or jicama fries (recipe to come this week)!

Also, I know this is a high calorie meal – but it is an end of the summer treat! Love every bite of that roll!

Nutritional Info Per Lobster Roll: 560 calories – 27 grams of fat – 31 carbs – 50 grams of protein
 

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Curry Vegetable Rice

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I know I am crazy…but I swear the hub & I are counting down the days to Fall! The idea of sweaters, scarves & long walks on chilly nights sounds amazing to me! While I am waiting for the seasons to change, I decided to create a colder weather meal in the kitchen – curry veggie rice, yum!

I may regret saying I can’t wait for colder weather, but this meal was worth it!

Lets get to it…

  1. In a deep pan add:  1.5 diced yellow onion, 1 small sweet potato diced, 4 peeled/diced carrots, 1C water, 1T EVOO, 1t turmeric & 1t salt/pepper – let simmer until all are soft (20-30minutes)
  2. In a separate pot boil: 1C basmati brown rice, 1T earth balance buttery spread & 1.5C veggie broth & cook as directed  (if rice soaks up broth add in more veg stock so it doesn’t burn)
  3. Once both are cooked add rice to the veggie mixture
  4. In the combined pot put in 2C spinach, 3T nutritional yeast, 2T unsweetened coconut flakes, 3T curry paste & 2t turmeric – stir til mixed well

Serve piping hot & with a side of sriracha & crackers! I am addicted to this stuff 🙂

We are off to Montreal in the morning for a long weekend so be sure to check out my Instagram for travel pictures!

Nutritional Info Per Serving (Serves 6):  160 calories – 6 grams of fat – 25 carbs – 4 grams of protein

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Red Curry Soup with Rice & Purple Kale

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I’m back after a week away to celebrate two lovely ladies (+1 baby boy)! I was able to hang with dear friends & make new friends! Overall it was a stellar time –  from a pink hummer limo to a vaccination seminar (yes, I conquered both activities on this trip)!

Anywho…I came back from the sunshine state to a burst of colder weather in Boston. Not going to lie, I welcomed it (is that wrong?)! The cold & rainy weather inspired me to whip up a warm soup with a little bit of spice & alot of veggies! Movie night anyone?

Lets get to it…

  1. Grab a large pot, add in 1T EVOO & 1 diced small onion – sauté til translucent
  2. Once translucent add 3 cloves minced garlic & 1T minced ginger – sauté for 1minute
  3. In the same pot combine: 3/4C basmati rice, 6C veggie broth & 1t salt – bring to boil
  4. While waiting to boil peel & cut 1 large sweet potato and tear 1 head of purple kale into bite size pieces – set aside
  5. Once boiling, lower heat to simmer & stir in: 2-3T red curry paste (depends how much spice you want, I added 3T), sweet potato & purple kale – cook for 15minutes or til potato is tender
  6. Remove from heat & stir in 1 can coconut lite, 1T agave syrup & juice of 1 lime

Serve hot & top with a swirl of Sriracha sauce to add more spice!!

Nutritional Info Per Serving (Serves 4): 325 calories – 9 grams of fat – 52 carbs – 5 grams of protein 

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Meatless Monday: Zucchini & Corn Tacos

IMG_6782I love me some corn straight off the grill during the summer months. However, right now I have to make do because our new grill has yet to arrive to Boston. So instead of grilling for this recipe I toasted up the kernels right on my stove – tasty!

Lets get to it…

  1. Heat a large skillet with 1T EVOO & toss in 2C fresh corn (2 cobs) – toast for 5-7minutes (until browning) & set aside in small bowl
  2. In the same skillet add in another 1T EVOO, 3 cloves minced garlic & 1C chopped white onion – let caramelize for 5minutes, then add 4 diced tomatoes and cook for 10minutes
  3. Add 3 chopped zucchinis into the skillet & cook until tender (10-12minutes)
  4. Finally, add in the toasted corn, 1 can rinsed/drained black beans, 1t oregano & S/P to taste

Serve on toasted corn taco shells with monterey jack cheese & wedges of lime to add some zest (and maybe add some sriracha sauce too)!

Nutritional Info Per Serving of Corn & Zucchini Mix (Serves 8 tacos): 130 calories – 1 gram of fat – 29 carbs – 8 grams of protein

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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 

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