Minestrone Soup

Since the weather started cooling off, I've been in the mood for SOUP. Every lunch and dinner, all I want is soup, soup and more soup.

Minestrone has always been a favorite of mine, but I've never made it! I finally decided it was high time that I did.

So on a lazy Sunday afternoon, I made a batch of this for work day lunches. It is SO delicious and I know that it freezes beautifully. Make a few batches for your fridge, and then put a few more in your freezer. To thaw from your freezer, just put on your countertop overnight. In the morning, just put it in your refrigerator to store until you are ready to heat it up. This soup is hearty, flavorful and just so comforting.

So get yourself a slice of fresh Italian bread and a bowl of this hot soup and watch the bright red-orange leaves float to the ground outside your window.

Ingredients
Adapted from Epicurious.com, originally from Gourmet Magazine, March 1993

1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed 1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped (I used bacon)
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice (I used one very large zucchini)
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy) (I omitted)
1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
a 28-ounce can tomatoes, chopped coarse and drained well
4 1/2 cups chicken broth (preferably low-salt)
2-3 springs rosemary, chopped (I added this)
2-3 springs thyme, chopped (I added this)

Directions

In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.

In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage, kale, rosemary and thyme and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled, or frozen. Reheat the soup, thinning it with water as desired.

Zucchini "Fries"

As soon as I saw these on Two Peas & Their Pod, I decided to make them that night! I had fresh zucchini in my fridge and these looked too great to wait another minute on.

I was NOT disappointed with these! These were amazing - even my husband ate them and said I could make them any time! During the summer I plant zucchini and always have a TON of them on hand from my garden, so I will definitely remember this recipe for the summer!

These are great for a side on many different main courses. Sandwiches, burgers, meat, etc...these fries will go with a lot! I used marinara sauce to dip them in which was great. I absolutely loved these and will absolutely make them again and again!

Ingredients
Adapted from Two Peas & Their Pod

1 zucchini, cut into sticks
2 eggs
splash of milk (about 2 tbsp)
1/2 cup flour
3/4 cup seasoned panko breadcrumbs
2 tbsp. grated Parmesan cheese
salt
pepper
marinara sauce for dipping

Directions
Preheat oven to 425 degrees, and line a large baking dish with foil and spray with non stick spray.

Set up a breading station. On one plate, add flour. In a small bowl, whisk eggs and milk together with a fork. On another plate add panko and cheese and mix together. Season zucchini sticks with salt and pepper.

One by one, dredge zucchini sticks in flour, then dip in egg mixture, then press into panko until completely coated. Place on baking sheet side by side, until all zucchini sticks are breaded.

Bake for 20 minutes until golden brown - flip after 10 minutes and serve hot with marinara sauce.

Zucchini

Creamy White Bean Soup

I absolutely love making soup. Soup recipes tend to make a lot, so not only do I get to enjoy it for dinner, I also get to enjoy it for subsequent lunches at work. This is a healthy soup that is easy to make.

This soup is flavorful, healthy and hearty. The beans create a wonderful creaminess to the soup, especially when blended. The kale adds so much color and flavor, that I seriously load this soup with it! I really love this recipe and will definitely make it again and again.

Ingredients
Adapted from The Daily Green, originally published in Good Housekeeping

1 tablespoon olive oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15 1/2 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 3/4 cups chicken broth
1/4 teaspoon coarsely ground black pepper
2-3 springs fresh thyme, leaves only
2 cups water
1 head fresh kale
1 tablespoon fresh lemon juice
Freshly grated Parmesan cheese (optional)
Optional - aprox. 1 cup cooked small pasta (I used little stars)

Directions
In 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook, stirring occasionally, until tender, 5 to 8 minutes. Add garlic, cook, stirring, 30 seconds. Add beans, broth, pepper, thyme, and water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes.

Meanwhile, trim tough stems from kale and discard; thinly slice leaves.

With slotted spoon, remove 2 cups bean and vegetable mixture from soup; set aside. Blend the rest of the soup with an immersion blender and puree until smooth.

Stir in reserved beans, vegetables and pasta (if using). Heat to boiling over high heat, stirring occasionally. Stir in kale and cook until wilted, about 1 minute. Stir in lemon juice and remove from heat. Serve with Parmesan, if you like.

Shrimp Farfalle

I've been eating a lot of shrimp lately. It's quick, easy and makes for a perfect weeknight protein. I've been eating less meat (especially red meat) so for me, shrimp is a great alternative. I feel like like I'm eating a meat, and shrimp is always such a treat.

This was one of those "clean out your pantry" type of meals. I just mixed up a bunch of things that I had on hand, and it worked out REALLY well! This pasta dinner was so flavorful, light and healthy. I really loved this and will certainly make it again.

Ingredients
1/2 12 oz. box farfalle pasta
1/2 head fresh broccoli, trimmed and chopped into medium pieces
8-10 precooked shrimp, thawed and lightly seasoned with salt and pepper
1.5 cups chicken stock
aprox. 2 tbsp. cornstarch
1 fresh tomato, chopped
juice of 1/2 a lemon
2-3 fresh thyme sprigs, chopped
salt
pepper
fresh Parmesan cheese

Directions
Bring a medium pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. During the last 3 or 4 minutes of cook time for the pasta, add fresh broccoli to the pasta water (keeping the pasta in the pot). Cook until pasta is done and broccoli is bright green and slightly softened. Be careful not to cook the broccoli too long - 3 minutes is about all you'll need. Drain pasta and broccoli and set aside.

In a large saucepan sprayed with non stick spray over medium-high heat, add shrimp. Cook until seared, about 2-3 minutes then flip shrimp to their other side and cook for another 2-3 minutes. Reduce heat to medium and add chicken stock, lemon juice and thyme leaves and whisk in corn starch until well combined. Cook until thickened, and season with salt and pepper. When sauce has thickened sufficiently, add pasta, broccoli and tomato to the saucepan. Toss everything together and serve hot. Top with freshly grated Parmesan cheese, if desired.

Salmon En Papillote

Salmon en Papillote is something that I've been meaning to make for a long time, but just haven't gotten around to. I definitely thought the hardest part about making this was trying to get the parchment paper to stay folded around the salmon! So, it was pretty easy. Perfect for a weeknight.

The result of this recipe was a super flavorful, very moist salmon fillet with a decidedly Mediterranean feel. Also, with the addition of fresh veggies and herbs, you have yourself quite a nice dinner all in one "Papillote."

Ingredients
Adapted from RecipeZaar

1/2 small onion, diced
2 garlic cloves, minced
1 small carrot, julienned
1/2 lemon
1 tomato, chopped
1 teaspoon fresh thyme leaves
5 tablespoons white wine
1-2 (3 1/2 ounce) salmon fillets
light feta cheese
salt & freshly ground black pepper

Directions
Preheat the oven to 400°F. Combine the onion, garlic, tomato, carrots and thyme in a bowl with the wine. Lightly squeeze lemon half over the onion mixture and mix together. Slice 2-3 thin pieces of lemon and set aside. Season the salmon with salt and pepper and place in a bowl and pour over the marinade. Leave for 5 minutes.

Lay out 1 large sheet of baking parchment on a baking tray and put a piece of salmon in the center. Spoon over the marinade and cover the fish, top with lemon slices and fold the paper to make a packet. Place in a dish and bake for 15 minutes or until fish is opaque in the center and flakes easily. Open the pouch, sprinkle feta cheese over the fish and serve.

Baked Coconut Shrimp with Apricot dipping sauce

My husband and I have always loved coconut shrimp. We had it at our wedding and always order it out when we see it on the menu. I mean, is there anyone who doesn't love coconut shrimp? So when we got it in Florida (like, every day for lunch) I totally had the idea of making them at home. But hopefully, with cutting out some of that fat that frying brings!

Since I first made these, my husband and I have eaten them once a week. I have them for dinner, and my husband loves to pair them with a steak for a little "surf and turf." And since they are baked and not fried, you don't have to feel guilty about them. And perhaps our favorite part of this shrimp is the sauce! A super simple 3 ingredient sauce is all it takes to bring the shrimp from good to great!

Ingredients

For the Shrimp:
Frozen Cooked shrimp, thawed (however many you want! We usually make 16 depending on the size)
1/3 cup sweetened coconut flakes
1/3 cup plain panko breadcrumbs
1/2 cup unbleached all purpose flour
1 egg
splash of skim milk
1/2-1 tsp. coconut extract
salt
pepper
For the sauce:
aprox. 1/3 cup apricot preserves
1-2 tbsp dijon mustard (to taste)
1 tsp. coconut extract

Directions
Preheat oven to 375 degrees and line a large baking sheet with foil and spray liberally with non stick spray. Set aside. Set up a breading station - put flour on one plate, whisk the egg with a splash of milk and 1 tsp. coconut extract, and put panko and coconut flakes on another, separate plate. Season the thawed shrimp with salt and pepper to taste. One by one, dredge the shrimp in flour until completely covered, then dip in egg mixture, then press into coconut/panko mixture. Line shrimp on the prepared baking sheet.

When all the shrimp are on the sheet, put in oven for 15 minutes or until light golden brown. Flip each shrimp over and put in oven for an additional 10-15 minutes until that side is light golden brown.

While the shrimp is baking, make the sauce. In a small bowl add the apricot preserves. Melt in microwave on high for about 20 seconds, until preserves are very smooth. Add mustard and coconut extract to taste.

Serve shrimp hot with apricot sauce.

Barley Risotto

One thing I do quite often at the grocery store is buy something that I've never used before. It really helps me try new things and expand what I make each week. So last week I picked up pearled barley. I've had barely in soups before, but never as a side. So when I googled Barley dishes, I found barely risotto! We all know that I am a huge fan of risotto, so I was excited to make this!

I thought this was a great side dish. In fact, I could definitely eat a big plate of just this for dinner! It took a little longer to make then risotto with arborio, but not by much time. I thought this was very flavorful and delicious. In addition, it's a very hearty dish. This is definitely something I'll be making again and again!

Directions
Adapted from Epicurious, Originally from Bon Appétit , November 1997

4 1/2 cups chicken stock or canned low-salt chicken broth
2 teaspoons extra virgin olive oil
1 cup finely chopped onion
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
4 fresh sage leaves, minced
1 bay leaf
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons chopped fresh Italian parsley
salt
pepper
Parmesan cheese
Directions

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.

Melt 2 teaspoons olive oil in large nonstick skillet over low heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf, sage and 2 ladles full chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock one ladle full at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.

Mix in parsley to barley mixture. Season with salt and pepper. Spoon risotto into bowls and garnish with shaved Parmesan cheese. Serve immediately.

Coconut Encrusted Salmon with Blueberry Citrus Sauce

I came up with this meal after talking with my mom. She was telling me that the best salmon she ever had was at her favorite restaurant, and the chef had a "coconut salmon thing with this blueberry sauce" as a special. So from that, I decided to make my own version of it because, well, it just sounded good. And while my mom's not much of a foodie or a cook herself, she knows what she likes and has pretty good taste.

I'm very pleased to saw that this came out just wonderfully. It tasted tropical, fresh, healthy and just plain good. Even my husband who "doesn't like fish OR coconut" said that I could make this meal for him any time. This meal totally got me in the mood for summer, so now I'm anxiously waiting for the 8 feet of snow in my front yard to melt. This is just a great meal for this time of year...it will definitely make you feel like you're on an island somewhere, even when there's 8 feet of snow in your yard!
Ingredients

For the salmon:
1-2 skinless salmon filets
1/3 cup all purpose flour
1 egg
1-2 tbsp skim milk
1/3 cup plain panko bread crumbs
1/3 (or more) cup sweetened coconut flakes
kosher salt
freshly ground pepper

For the Blueberry Citrus Sauce:
1 hand full of blueberries (about 1/2 cup)
1-2 tsp. freshly squeezed lime juice
1 tbsp. sweetened coconut flakes
1 tsp granulated sugar

Directions
Preheat oven to 425 degrees and spray a baking dish with nonstick olive oil spray. Season both sides of salmon with salt and pepper and set aside. Set up a breading station: on one plate, add flour; in a small bowl, whisk together egg and milk; and on another plate add panko and coconut. Using your fingers, mix panko and coconut together until coconut is evenly distributed amongst panko.

Press salmon into flour until completely coated, then dip into egg mixture, then dredge in panko coconut mixture. Press panko mixture into salmon until well coated on all sides. Place filet(s) in prepared baking dish and sprinkle the top of the filet with any extra panko/coconut that didn't get used. Spray the top of the filet with non-stick olive oil spray and place in oven for about 20 minutes. Check the filet after about 10-15 minutes to make sure the coconut isn't burning. If it is, cover the baking dish loosely with foil.

While salmon is baking, make blueberry citrus sauce. In a small blender (I use the magic bullet blender), add blueberries, coconut, sugar and lime juice and blend until smooth. Taste the sauce after it's blended and add more lime juice or sugar to taste.

Serve the fish hot with blueberry citrus sauce.

Lentil Soup

I've recently become a big fan of lentil soup. It was never anything I ate as a child, but I tried it for something different and was really impressed with it. It's very hearty, filling and good for you. And it tastes just great. So after trying a pre-packaged lentil soup mix which I liked, I made it myself the next time and was thrilled with the results.

This soup was quick to come together and just tasted great. It makes a lot, so be prepared to either freeze some or bring it lunch for a few days after you make it! It's a nice, satisfying soup that will make you feel good about eating it without sacrificing flavor!

Ingredients
Adapted from Martha Stewart Living magazine

2 tbsp. extra virgin olive oil, plus more for drizzling
4 medium carrots, finely chopped
2 celery stalks, finely chopped
2 shallots, thinly sliced
4 cups water
2-3 cups chicken stock
1 cup green or brown lentils, rinsed and picked over
2 cups dry pasta (I used shells)
2 to 3 tablespoons red wine vinegar
kosher salt
freshly ground pepper

Directions
In a medium saucepan over high heat, bring salted water to a rolling boil. Add shells and cook about 7-8 minutes, or until al dente. Drain and set aside.

Heat oil in a medium saucepan over medium heat. Cook carrot, celery, and shallot until tender, about 6 minutes. Add water, chicken stock and lentils and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.

Stir in cooked pasta and simmer for 2-3 minutes. Season with salt and pepper and drizzle with vinegar to taste. Drizzle with oil and serve.

Black Bean Burgers

I decided to make these after I baked some kaiser rolls and had leftovers. Because freshly baked bread can go bad pretty quickly, I wanted to use these up. I didn't want to make a traditional burger since I'm trying to eat less meat, nor did I want to just make a sandwich. Then all the stars aligned and Katie posted a black bean burger on her blog, Good Things Catered. Perfect!

It's funny, after being a vegan for 5 years and a vegetarian for another 5 years (betcha' didn't know that about me!), I had never had a black bean burger. I had veggie burgers a lot but a black bean burger was never something I was attracted to. Boy, was I missing out.

These were SO flavorful and had an absolutely perfect texture. And they were so easy and adaptable to just about anything you have on hand in your pantry! Even my hunter meat loving husband was impressed. I adapted the portions and the procedure because I don't have a food processor, and 4 big burgers were too many for us. To say I'll make these again is an understatement since I've already made them again! These are a new staple in our house!

Ingredients
Adapted from Good Things Catered

1 can low-sodium black beans, drained and rinsed well
1/4 medium yellow onion, minced well
1 large clove garlic, minced
1 medium carrot, shredded finely
1 egg
1/4 c. herbed bread crumbs
1 sprig thyme, chopped
3 green onions, green parts only, chopped finely
salt
pepper

Directions
Preheat oven to 350 degrees and line baking sheet with parchment. Using a fine meshed sieve over the sink, add shredded carrots and press out all moisture using your fingers. Then in a large bowl combine all ingredients and mash well with a potato masher.

Using hands (if mixture is relatively goopy, don't worry), place bun-sized patties onto baking sheet. Put into oven and bake for 25-30 minutes, or until edges have crisped up and burgers are cooked through. Remove from oven and serve on a fresh roll with nice thick tomato slices and fresh lettuce.

Mujadrah

I'm pretty sure I'm still not saying this correctly, since I first 'heard' of it browsing through Good Things Catered last week. But I decided to try it since it looked like a healthy side dish. And that it was.

And not only was it healthy it's super filling and comforting. This could easily be a meal in and of itself (which I'm guessing it probably is supposed to be) but it also worked great as a satisfying side.

Lentils, brown rice, caramelized onions...what's not to love?!
Ingredients
Source: Good Things Catered

2 Tbsp olive oil
2 medium onions, finely chopped
1 tsp salt, plus more for serving
4 garlic cloves, minced or pressed
4 c. water (for some reason I had to use way more then this...the rice and lentils kept absorbing all the water but it wasn't finished cooking. I'd say I used at least 5 cups, but I started with 4 and just kept adding more until it was right.)
1 c. lentils, rinsed and picked through
1 c. long grain brown rice (I used short grain since it was all I had...this worked fine)

optional (non traditional):
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/16 tsp ground allspice

Directions
-Heat oil in large sauce pan over medium heat.
-Add onions and salt and cook until they are deeply caramelized. (This takes a while but be patient).
-After about 35-60 minutes (usually takes me about 45 minutes) the onions will be a rich amber color and darker in spots.
-Make sure not to burn, it will turn the taste of the entire dish.
-When the onions are ready add the garlic and spices and stir until fragrant, about 30 seconds.
-Add water and deglaze the pan, scraping up all browned bits.
-Add lentils and bring to a boil.
-Cover pan and cook for 15 minutes.
-Add rice and stir to combine.
-Recover pan and cook for an additional 30 minutes, or until rice is done.
-Mix thoroughly, cover and turn heat off.
-Let sit until slightly cooled and thickened, with no liquid left in the pan.
-It is now ready to serve: plate and season with salt and pepper to bring out taste.

Chili with Cornbread Dumplings

I've been making this recipe for years now. It's healthy, flavorful, filling and is so easy to put together. The chili itself is on the mild side, so if you like really spicy chili I'd suggest putting more red pepper or chili powder in. But for me, this is perfectly spiced.

The addition of the cornbread dumplings really makes this dish for me. It's unexpected but goes just perfectly with the chili itself. Another great thing about this chili is it makes GREAT leftovers. After I make this chili I put the rest in individual containers and bring them to work over the next week or so.

This can be made vegetarian or non-vegetarian. I've done it both ways and it always comes out great. I'll include the directions for both versions.

This is always a great recipe and something I hope you'll like as much as I do!

Ingredients
Source: "More Healthy Homestyle Cooking" by Evelyn Tribole, page 160-161

Chili
1 lb. ground turkey breast (optional)
2 onions, chopped
3 garlic cloves, minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 can chopped tomatoes (28 oz)
1 can tomato sauce (8 oz)
3 cans reduced sodium kidney beans, rinsed and drained (I have also used a mix of beans...black beans and great northern beans also work just fine)
1 can diced green chili peppers (4 oz)
Kosher salt
Freshly ground pepper

Dumplings
1 1/2 cups reduced fat biscuit mix
1/3 cup cornmeal
1/4 cup shredded reduced fat cheddar cheese
1/4 tsp ground cumin
1/4 tsp chili powder
1/3 cup fat free milk
1/4 cup corn kernels
Paprika

Directions

Coat a large pot (I use a dutch oven) with non-stick spray and warm over medium-high heat. Add the turkey to the pot and cook, stirring to break up the meat, for 5 minutes or until brown and crumbly (skip this step for a vegetarian version).

If not using meat, add 1-2 tsp extra virgin olive oil to large pot and warm over medium heat.

For vegetarian or non-vegetarian version, continue with the following steps.

Add onions and garlic. Cook, stirring for 5 minutes, or until the onion is soft. Add the chili powder, cumin and red pepper. Stir in the tomatoes (with juice), beans, tomato sauce, and chili peppers (with juice). Add salt and pepper to taste. Bring to a boil. Reduce heat to medium low, cover and simmer.

To make the dumplings, stir together the biscuit mix, cornmeal, cheese, cumin and chili powder in a medium bowl. In another small bowl, mix milk and corn. Add to cornmeal mixture and mix until just moistened.

Drop the dumpling mixture by heaping tablespoons onto the chili, covering the surface but with a little chili showing between dumplings. Sprinkle with paprika. Cover and simmer gently for 30 minutes, or until a wooden pick inserted in a dumpling comes out clean. Spoon into bowls and serve.

Roasted Salmon with Garlic and Tomatoes

This is another salmon recipe I found that was easy to make and tasted great. I also loved that I got a main course and side dish out of one recipe which is great for the weeknight. I added goat cheese to this which really kicked up the flavor...but if you aren't a huge goat cheese fan it could easily be left out.

This was a light, healthy recipe that tasted like a salmon dish that you might get at a restaurant. It was so flavorful and was really a great way to prepare salmon.

Ingredients
Adapted from Real Simple

1-2 salmon fillets
1/2-3/4 cup cherry tomatoes, halved
1/4 tsp paprika
1 tsp extra virgin olive oil
2-4 springs fresh thyme
2 garlic cloves, minced
Kosher salt
freshly ground pepper
Goat cheese

Directions
Preheat oven to 425 degrees and coat a medium baking dish with non stick spray. Add salmon, skin side down, to baking dish. Spread cherry tomatoes around fillet(s) and sprinkle salmon and tomatoes with salt, pepper and paprika to taste. Sprinkle garlic and thyme over salmon. Drizzle everything with just a bit of olive oil.

Bake for about 15 minutes. Then pull salmon out of oven and sprinkle goat cheese to taste over salmon and tomatoes. Put back in oven and bake for an additional 5-10 minutes, or until salmon is opaque throughout and goat cheese is very lightly browned.

Oven Poached Salmon with Lentils

I recently discovered how much I like lentils. Lentil soup, lentil sides. Lentils simply taste great and are good for you. So when I found this recipe I was excited...it combines two of my "new found" favorite health foods...salmon and lentils!

My husband and I both really enjoyed this. The salmon pairs perfectly with the lentils and makes for a hearty, healthy meal. I love oven poaching the salmon...it's so easy and results in a flavorful, tender fish. This entire recipe is also very easy to prepare which makes it great for a weeknight.

Ingredients
Lentils adapted from Simply...Gluten Free
Salmon adapted from Eating Well

1 cup green lentils, rinsed thoroughly
2 cups chicken stock (for lentils)
1 tbsp. chicken stock (for salmon)
5 garlic cloves, peeled but left whole
1 sprig of fresh thyme
1 small shallot, diced
2 carrots, peeled and diced in about ¼ inch dice
2 teaspoons extra virgin olive oil
Juice of ½ lemon
2 – 8 ounce salmon fillets
Kosher salt
Freshly ground pepper
Lemon wedges for garnish
Directions
Preheat oven to 425 degrees and spray a baking dish with nonstick spray. Set aside.

Put lentils in a medium saucepan with the chicken stock and garlic gloves, season with about 1 teaspoon of salt and ½ teaspoon pepper and bring to a boil over medium high heat. Cover the pan, leaving the lid slightly ajar and reduce heat to low and simmer for about 20 – 25 minutes or until the lentils are almost tender and the chicken stock has evaporated. Set aside when done.

While the lentils are cooking, place salmon, skin-side (or skinned-side) down, in the prepared baking dish. Sprinkle the salmon with chicken stock. Season with salt and pepper, and just a bit of fresh lemon juice. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

While salmon is baking and after the lentils are cooked, in a medium skillet over medium high heat, add the olive oil. Then add the carrots and cook for 5-10 minutes, until carrots are tender. Add the shallot and a pinch or two of salt and pepper and cook for about 3 minutes or until the shallots just start to brown

Fish the garlic cloves out of the lentils and mash with a fork. Add to the skillet with the carrots and shallot and mix well. Add the lentils and cook for another 10 minutes or until the lentils are tender but not mushy. Add lemon juice and stir.

Spoon a mound of lentils on each plate, top with the cooked salmon and serve with some lemon wedges if desired.

Morning Glory Muffins

I've really been in the mood for a good muffin lately. A super healthy, packed with goodness muffin that I can have for a weekday breakfast on the go without feeling bad about questionable ingredients. So when I found this recipe I was anxious to try it out.

After I made a few modifications to bump up the health factor, I was SO pleased with how this muffin came out. Carrots, apples, golden raisins, and whole wheat flour are only a few of the healthful ingredients in this muffin. I actually feel good about eating it because not only is it just delicious tasting, I know that it's packed with goodness.

The muffin itself is perfectly sweet (using agave nectar, not white sugar) and very moist. The almonds add wonderful texture and the cinnamon is a great addition to the flavor of the muffin.

All in all, I absolutely loved this muffin, as did my co-workers...who could not believe it was actually healthy. Which is fine by me.

Ingredients
Adapted from Allrecipes.com

1 cup whole wheat flour
1 cup unbleached all purpose flour
1 cup agave nectar
1 Tbsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 cups grated carrots
1 apple (I used granny smith), peeled, cored and diced
1 cup golden raisins
1 whole egg
2 egg whites
1 cup applesauce
1 Tbsp vanilla extract
1/2 tsp. almond extract
2 small handfuls of Raw Almonds, chopped finely and divided
about 4+ tbsp. wheat germ, divided

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly oil a muffin tin with nonstick spray, or use paper cups.

In a medium bowl, whisk together eggs, egg whites, applesauce, agave nectar, vanilla extract and almond extract. Set bowl aside.

In a large bowl, stir together whole wheat and all purpose flours, cinnamon, baking powder, baking soda, salt and about 2 tbsp. wheat germ. Stir in carrots, apples, 1 small handful of chopped almonds and raisins. Then stir in egg mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

In a small dry skillet over medium-low heat, combine the rest of the chopped almonds and 2 tbsp wheat germ. Heat until wheat germ is very lightly toasted, and then top the muffins with the toasted wheat germ and almonds.

Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

I yielded 24 muffins that were on the smaller side.

Oven Roasted Chickpeas

I've seen this recipe time after time around the internet. A healthy snack that tastes great. So I decided to give in and try them once and for all.

I thought they were really good! A light, crunchy snack that will take away the hunger pangs without ruining your diet. I had no problem getting them nice and crunchy when I let them sit in the oven after turning it off. I also did not use any oil to save some calories/fat. For seasoning, I just used a bit of salt and some herbs de Provence after they came out of the oven. The seasoning doesn't stick great to the dry chickpeas, but it gave them a subtle flavoring that was perfect for me. But if you want them more seasoned, I'd imagine some oil would do the trick. Overall I thought this was a great little snack.

Ingredients
Adapted from AllRecipes.com

1 12 oz. can chickpeas, drained
kosher salt
herbs de Provence

Directions
Preheat oven to 400 degrees.

Pat chickpeas dry with a paper towel and spread on a foil lined baking sheet (without any cooking spray or oil). Roast for about 40-50 minutes, tossing them once or twice during baking time to prevent them sticking to the foil. After they are slightly crunchy on the outside, turn off the oven and let them sit in the oven for about an hour or two. After this, they should be very crunchy.

Put chick peas into a bowl and sprinkle with salt and herbs de Provence to taste. I used about 1 tsp. of each. Toss to combine and serve or store for later snacking.