Chopped Cobb Salad

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Chopped salads are one of my favorite ways to clean out the fridge.  Combine proteins, veggies, fruits, healthful fats and a little chopping and you’ll have a rock solid meal in no time.  A chopped cobb was this weeks version and it tasted amazing.  The beauty of chopping the ingredients into bite size pieces is that you can get a little taste of everything in one bite.  Num.

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Chopped Cobb Salad

Ingredients

3 Leafy Romain Leaves, chopped into small pieces

1/2 Cup Grated Carrots, roughly chopped

1/2 Cup Cherry Tomatoes, halved

1/2 Cup Cubed Smoked Gouda Cheese

3/4 Cup Chopped Chicken

1 Avocado, diced

2 Hard Boiled Eggs, diced

3-4 Tablespoons Real Ranch Dressing, recipe here

Directions

Combine all ingredients in a medium bowl and toss until combined.  Serve immediately.  Serves 2-3

Real Ranch Dressing

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This is a wholesome take on the store bought stuff; better taste, better price, better for you.  I’m willing to bet you have most, if not all, of the ingredients in your pantry and fridge already.  Makes the perfect dip to get those kiddos eating more veggies…or they could just drink it right out of the bowl

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Real Ranch Dressing

Ingredients

8 Ounces Sour Cream

2 Tablespoons Buttermilk

1 Tablespoon Cider Vinegar

1 Teaspoon Dijon Mustard

2 Green Onions, roughly chopped

1/4 Cup Fresh Parsley Leaves (or 1 Tablespoons Dried)

2 Tablespoons Chopped Fresh Dill (or 2 Teaspoons Dried)

1 Garlic Clove

3/4 Teaspoon Salt

1/4 Teaspoon Pepper

Directions

Combine all ingredients in a food processor and process until smooth, about 1-2 minutes.  Chill in the refrigerator for up to 1 week.  Yeilds 1+Cup

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Banh Mi Sandwiches

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If you have never experienced a banh mi sandwich you are in for a treat.  Banh mi (pronounced Baan-Me) is a traditional Vietnamese baguette sandwich and has made quite a mark here in the US as of late.  I experienced my very first banh mi sandwich from a food truck a couple of years ago and I have been mildly obsessed ever since.  The flavors and textures were absolutely indescribable in the most wonderful way possible and I needed to find a way to have it in my own kitchen whenever I wanted.  Like everyday.

After researching plenty and trying multiple takes on the sandwich I found exactly what I was looking for.  My husband and I both agree that this is the best meal put on our table, hands down.  And if you could have seen my daughter yelling and pointing for “mo bawws..mo dip” (more meatballs, more dip..we dip her meatballs in the mayo and serve them to her that way as she doesn’t quite have the teething equipment to manage the sandwich whole).   Crunchy, chewy bread.  Buttery, spicy mayo.  Savory, juicier than juicy meatballs and that sweet and sour slaw right on top…absolutely unbeatable.  It may seem like a lot of components but I can assure you this is extremely quick and easy to put together and everything can be made ahead of time so its perfect for entertaining.  This sandwich is truly nothing short of perfection.  Now go get your cute butt in the kitchen and switch your typical menu up a bit…I can assure you this will be a welcomed addition to your kitchen repertoire by the entire family.

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Banh Mi Sandwiches

adapted from this recipe

Ingredients

Slaw:

2 Cups Shredded Carrots

1 Cucumber, peeled, seeded, halved lengthwise and sliced

3 Tablespoons Rice Wine Vinegar

2 Tablespoons Agave or Honey

Spicy Mayo:

1/3 Cup Mayonaise

1 Green Onion, finely chopped

1/2 Tablespoon Sriracha Hot Chili Sauce

Meatballs:

1 Pound Ground Pork

4 Garlic Cloves, grated or pressed

3 Green Onions, finely chopped

1/4 Cup Finely Chopped Basil

1 Tablespoon Sriracha Hot Chili Sauce

1 Tablespoon Agave Nectar

2 Teaspoons Corn Starch

3/4 Teaspoon Salt

3/4 Teaspoon Pepper

1 Tablespoon Asian Sesame Oil, for frying

4 Whole Grain Ciabatta Rolls, sliced horizontally in half

Sliced Jalapeños, optional

Cilantro Leaves, optional

Directions

Slaw:  Mix all ingredients together in a medium bowl.  Let stand at room temperature for one hour, stirring every 15 minutes.

Mayo:  Mix all ingredients together in a small bowl and chill.  Can be made up to two days ahead.

Meatballs:  Mix pork, garlic, green onion, basil, sriracha, agave, cornstarch, salt and pepper in a large bowl.  Using a tablespoon for each, form meatballs with your hands. At this point you can chill meatballs for up to 5 hours if you would like to make them ahead of time. Heat sesame oil in a large skillet over medium high heat.  Add half of meatballs and cook until browned, about 4 minutes.  Flip over and brown the other side for an additional 4 minutes or until cooked through.  Repeat with the second half of the meatballs.

Build Sandwiches:  Remove most of the inside dough from both halves of the bread so you are basically left with a thick shell, about 1/2 inch thick.  Spread mayo on bottom half of bread, fill with meatballs and slaw and top with jalapeno and cilantro.  Eat with or without the lid.

Red Wine Braised Pot Roast

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Prepare yourself to throw away your old, beaten up, used and abused pot roast recipe.  One bite of this and you’ll never go back.  It’s simple and absolutely delectable; and you may end up wanting to bathe in the sauce…it’s just that good.  I serve this with whipped potatoes but you can just as easily throw in quartered red potatoes with all of the other veggies and you’ll have yourself a one pot meal.  Sundays finest, indeed.  

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Red Wine Braised Pot Roast

adapted from this recipe

Ingredients

21/2-3 Pound Beef Chuck Roast,  all sides seasoned generously with salt and pepper

2 Tablespoons Olive Oil

3/4 Cup Red Wine (I have used Cabernet, Malbec and Pinot Noir but any would do)

1/2 Cup Water

1 Cup Canned Crushed Tomatoes

8 Carrots, sliced 1-2 inches thick

1 Large Red Onion, quartered

4 Garlic Cloves, chopped

4 Sprigs Fresh Thyme

2 Sprigs Fresh Rosemary

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

Directions

Preheat oven to 275.  In a large ovenproof pot or dutch oven heat olive oil over medium high heat.  Add roast and brown until a nice crust forms, about 3 minutes.  Flip it over and brown the other side for an additional 3 minutes.  Pour in red wine, water and tomatoes and stir as best you can around the roast.  Tuck carrots, onion, garlic, thyme and rosemary into the liquid around the roast and sprinkle with the salt and pepper.  Bring to a simmer, cover and transfer to the oven.  Cook for about 3 hours or until roast is very tender, basting every 30 minutes.  Remove from oven and transfer the roast to a plate.  Boil the remaining liquid and veggies over medium heat until it thickens slightly, about 5 minutes.  Slice roast and serve with the sauce on top.  

Chicken Taquitos with Simple Guacamole

~ nourishedpeach ~ 5 Comments

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I typically try to get the majority of my food prep and recipes written out when my toddler is napping.  Apparently today I thought it would be a good idea to wait until she was awake…and curious…and needy of attention.  Here is what that led to my friends

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In case you are wondering, I have not turned my kitchen floor into a sandbox.  Somebody, who shall remain nameless, got into a HUGE bag of quinoa.  I swear the kid is as quick as lightning.  One minute she’s stacking all of the Tupperware and building a castle like a sweet, innocent little princess.  And the next thing you know I turn around and she is laughing and rolling around in an obscene amount of quinoa like she has just hit the damn jackpot.  Needless to say this set me back a bit…because of course once she saw the look on my face she went running and tracked the quinoa through the entire house.  Perfect.

My goal was to get this post to you this afternoon so you could have a couple days notice to make this recipe for Cinco De Mayo…so sorry I’m a little late, I had quinoa to tend to.  Unfortunately the photos don’t do these taquitos justice.  Golden, crispy tortillas filled with gooey cheese and chicken; muy delicioso.  These are typically fried but I promise you they come out just as delicious using the method below, with less mess and clean up.  Also, my husband claims this is the best guacamole he’s ever had.  There is something about Chipotle’s guacamole that we just adore…and I think it comes down to the simplicity; it tastes so fresh and uncomplicated.  So I tried to replicate it and I think I came extremely close.  I typically add tomatoes, jalapeños and other spices to guacamole but after creating this recipe I will never make it another way.  It’s awesome.  Want the perfect Cinco De Mayo celebration whether its for two or twenty two people?  Head to the kitchen, whip up a nice margarita on the rocks along with these taquitos and guacamole and you’re set; just be sure to put the quinoa out of reach.

Chicken Taquitos

Notes:  The flour tortillas tend to crisp up better than the corn.  We still eat the corn around here…but note they are just a little chewier 🙂

Ingredients

10 Soft Corn Tortillas or Flour Tortillas

1/4 Cup Peanut Oil

3 Ounces Cream Cheese, softened

1 Green Onion, finely chopped

1/4 Cup Chopped Roasted Red Peppers

1 Cup Shredded Cooked Chicken

3/4 Cup Shredded Cheese (we love gouda in these but cheddar would be great too)

1/4 Teaspoon Cumin

1/2 Teaspoon Chili Powder

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

Directions

In a medium bowl combine cream cheese, green onion, peppers, chicken, cheese, cumin, chili powder salt and pepper.  Can be made up to 12 hours in advance and stored in the refrigerator.

Preheat oven to 425.  Wet a piece of paper towel and wring it out.  Wrap the tortillas in the damp paper towel and microwave them for one minute.  They should look like this once they are wrapped up

ImageBegin to fill and roll your tortillas.  Work with one tortilla at a time while keeping the others wrapped in the damp towel.  The moisture from the towel will help prevent the shells from ripping when you roll them.  Brush both sides of the tortilla with oil and place about two tablespoons of the chicken mixture down the middle of the tortilla.  Roll them up and place on a greased cookie sheet, seam side down.  Bake for 20-25 minutes or until crispy.  Serve with Simple Guacamole.

Simple Guacamole

Ingredients

2 Avocados, mashed

4 Tablespoons Finely Chopped Red Onion

1 Garlic Clove, grated or pressed

1 Tablespoon Lime Juice

2 Tablespoons Finely Chopped Cilantro

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

Directions:

Mix all ingredients together in a medium sized bowl; add additional lime juice and salt to taste.  Serve immediately.

Pumpkin Oat Muffins

~ nourishedpeach ~ 8 Comments

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My daughter, she leads an exhausting life; sometimes I wonder how she does it.  Here is what her day has looked like thus far:

7:45   wakes and begins the day with some lounging in bed, discussing her quests for the morning with her good pal froggie

8:15  breakfast.  poached eggs…served to her on a beautiful turquoise plastic plate with a side of berries and milk

9:00  leave for school.  puppets, songs, stories, slides, playhouses…basically Christmas in one room

11:00  return home for playtime and books…and a quick Facetime date with Sittie (her grandma)

12:00  lunch.  leftover macaroni and cheese with spinach served with green beans and milk. and an orange for dessert

12:45 nap

3:30  wake up.  eat these muffins.  these delicious, warm, sweet pumpkiney muffins

Can somebody please explain to me why human beings are unable to remember our early years?  Because let me tell you…that is one pretty life that girl lives.  She eats, she sleeps, she’s bathed and changed and cuddled and loved and tickled and smooched to pieces…it seems very wrong to not remember how all of those things felt.  Life is backwards…and good, all at the same time.

I can honestly say these are some wonderful muffins; unbeatable hot out of the oven.  They are perfectly sweet and spiceful and have many nutrients including Vitamins K, A and fiber.  A great breakfast, snack or dessert; you pick.  If you asked my daughter she’d tell you it gave her just enough energy to get right back into her busy, stressful day 😉

ps I know, there is a muffin missing in the photo.   I have NO clue who ate it…and then suddenly after the photos were taken the cut one on the bottom right went missing.  Weird.  If you have this same problem, let me know..

Pumpkin Oat Muffins

*Note: be sure to use gluten free oats if you would like to make these GF

Ingredients

1 3/4 Cup Oats

1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Ginger

1 Teaspoon Cinnamon

1 Cup Pumpkin Puree

1/3 Cup Butter or Coconut Oil, melted

2 Eggs, beaten

1/4 Cup Agave Nectar or Honey

1/2 Cup Pure Maple Syrup

1/2 Cup Walnuts, chopped

Oats for topping, optional

Directions

Preheat oven to 350 and grease a 12 count muffin pan.  Place oats in a food processor and run the motor until it becomes a flour; it will look like this

ImageCombine oat flour, baking powder, salt, nutmeg, ginger and cinnamon in a medium bowl.  In a separate large bowl whisk together pumpkin, butter or coconut oil, eggs, agave or honey and maple syrup.  Stir dry ingredients into wet and mix with a spoon until combined.  Stir in walnuts and distribute batter amongst the muffin pan cups and sprinkle the top of the muffins with oats. Bake until toothpick comes out clean, 20-25 minutes.

Quick Macaroni and Cheese

~ nourishedpeach ~ 4 Comments

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Let’s talk about the box.  You know, the awarded, fabulously marketed box of macaroni and cheese that we have all grown to love and consider a staple for our children.  I understand that it’s just sooooooo simple.  You boil the macaroni, drain, stir in powdery stuff and milk and presto!  Lunch or dinner in a flash!  Well, guess what folks?  That macaroni and cheese you see in the photo above?  That gooey, cheesy wonderful piece of deliciousness??  Guess how you make it?  You boil the macaroni, drain, stir in REAL cheese and milk and presto! Call me crazy, but sounds like a no brainer to me.  Same amount of work, same amount of time but a MUCH better result; both tastefully and nutritionally.  Try it out…you’ll be so glad you did.  Added bonus; its gluten free.

Quick Macaroni and Cheese

Note:  I find that adding the spinach is a great way to throw in extra nutrients.  It’ a great addition but purely optional.

Ingredients:

2 Cups Brown Rice Elbow Macaroni

3/4 Cup Milk

2 Ounces Cream Cheese, softened

1 1/4 Cup Shredded Sharp Cheddar Cheese

2 Cups Packed Baby Spinach, chopped; optional

Salt, Pepper to taste

Directions:

Bring a pot of water to a boil.  Add a pinch of salt and pasta and cook, stirring occasionally, until pasta is just cooked through but still has a firm texture to it, about 10 minutes (pasta will cook a tad more in the sauce).  Drain.

Pour pasta back in the pot and stir in milk, cheeses and spinach if using.  Cook, over medium heat stirring frequently, until cheeses are melted and sauce has thickened, about 5 minutes.  Serves 3-4

Coconut, Almond and Cashew Clusters

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I don’t practice Santeria.  I ain’t got no crystal ball.  But if I had one I believe it would tell me that you want these in your belly…now.  C’mon, live a little…

When it comes to nourished eating, its all about balance.  It’s not about fad dieting or calorie counting.  It’s about making good, conscious choices a part of our lifestyle.  It’s about trying to fuel our bodies with nutrients and color because that is what benefits us the most, both internally and externally.  It’s about feeling good and having energy.  What it is NOT about is depriving ourselves.  If we are hungry, we need to eat.  If something salty sounds good, make a conscious choice to fit that craving; your body is telling you it needs it.    Nourished eating is simply about being mindful of what we put into our bodies and trying to make better choices.

For that sweet fix, this is a great option.  I love to make a batch, store them in the freezer and pull one out when I need a sweet treat.   You’ve got the rich dark chocolate and the crunch of the nuts and coconut…and the sea salt on top just puts it over the edge.  So quick and simple, too.

I would encourage you to try unsweetened flaked coconut if you haven’t already.  It’s got a great flavor and chew to it and is a health haven.  This is a perfect example of nourished eating.  On one hand we have the sweetened flaked coconut that is packed with sugar and fake ingredients…and on the other hand you have unsweetened, raw coconut with nothing added.  Our options are endless and it’s up to us to make a choice.  It’s available at every supermarket I’ve ever been to.  Here’s what the brand I buy looks like; let me know what you think of it

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Bob, you owe me.  Feel free to send a check to my home address 😉

Coconut, Almond and Cashew Clusters

Ingredients:

1 Tablespoon Butter

12 Ounces Dark Chocolate, Chopped

3/4 Cup Roasted Almonds

3/4 Cup Whole Cashews

3/4 Cup Unsweetened Flaked Coconut

Sea Salt

Directions:

Combine almonds, cashews and coconut in a medium sized bowl.

Get a double boiler together:  Add one inch of water to a large saucepan and set the pan on the stove over medium high heat and bring to a simmer.  Set a heatproof bowl inside the saucepan (I use glass); be sure that the bottom of the bowl is not touching the water; like this

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Add butter and chocolate to the bowl and melt over the double boiler, stirring frequently, about 4 minutes or until mixture is smooth.  Chocolate will look like this when its ready

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Remove the bowl from the boiler, add nuts and coconut and stir to combine.  Drop mixture by heaping tablespoons onto a parchment lined baking sheet and sprinkle with sea salt.  Let cool in the freezer for 45 minutes or fridge for 2 hours.  Makes 12+ clusters.

Zucchini, Tomato and Goat Cheese Frittata

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This is just such a simple concept that could go so many different ways.  Swap out the veggies or the cheese and you have yourself and entirely new dish.  The basis of this recipe is a staple in my kitchen because it makes for a wonderful, flave-tastic, healthful breakfast, lunch or dinner.  *note that I will never stop making up words for as long as I live so please just go with it.  It’s as quick as can be and I’m willing to bet that you will always have ingredients on hand to make a variation of this dish.  Nourishing at its best if you ask me.

Zucchini, Tomato and Goat Cheese Frittata

Ingredients:

1 Tablespoon Olive Oil

1 Small Zucchini, halved lengthwise and sliced

1/3 Cup Cherry Tomatoes, halved

4 Eggs

1/4 Cup Cottage Cheese

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Tablespoon Milk

1-2 Oz Goat Cheese, crumbled into large pieces

Hot Sauce, optional

Directions:

Preheat broiler and place rack in the middle of the oven.  In a medium bowl whisk together eggs, cottage cheese, salt, pepper and milk.  Heat a 10-inch ovenproof skillet over medium high heat and add olive oil.  Add zucchini and tomatoes and cook for 4 minutes or until tomatoes begin to burst and zucchini begins to brown, stirring occasionally.  Turn down the heat to medium, stir in the egg mixture and scramble the mixture just as you were scrambling eggs for 2 minutes.  After 2 minutes spread the egg/veggie mixture evenly with the back of a spoon to cover the surface of the pan (mixture will still be runny), place pieces of goat cheese on top and let sit over medium heat for 15 seconds.  Remove from stove and place under the broiler, 1-3 minutes or until top is no longer runny.  This is what it should look like when you take it out of the oven

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Let sit for 5 minutes, cut into 4 pieces, top with hot sauce and serve.  Also great chilled and reheated.   Serves 3-4

Bacon, Egg, Avocado and Tomato Sandwiches

~ nourishedpeach ~ 2 Comments

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You guys, what am I supposed to say about this?  The photo speaks for itself.  There are no words.  Just make it.  And eat it.  And love it.  And invite me over when you do.  xo

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Bacon, Egg, Avocado and Tomato Sandwiches

Ingredients:

6 Slices Nitrate and Nitrite Free Bacon, cooked

1 Tomato, sliced

1 Avocado, mashed

1 Tablespoon Butter

3 Eggs

Salt, Pepper

6 Slices Ezekiel Bread, lightly toasted

Directions:

Begin to build your sandwiches:  Spread avocado on 3 slices of bread and layer bacon and tomato on top.  Melt butter in a skillet over medium heat until it begins to bubble.  Crack eggs into pan, sprinkle with salt and pepper and cook for 3-4 minutes or until whites are set, occasionally spooning the butter over the whites.  Lay eggs on top of sandwiches and top with the remaining 3 slices of bread.