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Tuna Salad with Chopped Apple and Dried Cranberries

(Serves 2)

• 5oz chunk light tuna in water
• 1/2 fuji or red delicious apple, chopped
• 2 rounded tbsp dried cranberries
• 2 tbsp mayonnaise
• 1/2 lemon or lime
• 1/4 tsp dried oregano
• 1/4 tsp finely chopped dill
• Salt and pepper

Drain the tuna and combine with other ingredients in a bowl, mix thoroughly. Season with salt and pepper to taste. Enjoy on your favorite bread/cracker/wrap or in lettuce cups for something different. I like it best on toasted whole wheat or rye.

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fitumblring:

These are cute for Sunday Morning Breakfast!
Here’s the recipe, enjoy!
Very simple, just three steps:

1) Cut bell peppers into 1/2 inch rings
2) Place in a non-stick lightly oiled skillet
3) Crack an egg in the middle of each ring and cover and cook over low heat until done. If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm

I will be trying this tomorrow morning and seeing if it still looks as pretty as the picture, haha.

Add some wheat toast and jam and I’m all over it. Nom.

(via jennabeingjenna)

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Happy Sweet Tooth Sunday!

Having a healthy diet doesn’t mean that you can’t have a yummy treat that’s not low-fat or sugarless. Now and then when I want something sweet, I love the simplicity and lightness of a fluffy little vanilla cupcake with whipped cream. You can add different flavorings to both the cake and the frosting to suit your tastes.

For my vegan and gluten-free friends, my aunt passes this recipe and blog along with high praises. She has Celiac disease, so she’s completely gluten-free and makes these cupcakes all the time, they’re so yummy!

Vanilla Cupcakes (makes 12)

• 6oz oz self rising flour 
• 1 1/2 tsp baking soda
• 6 oz superfine sugar
• 6 oz unsalted butter, softened
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1-2 drops lemon juice
• 1/4 tsp salt
• 4 tbsp milk

Whipped cream frosting

• 1 cup heavy cream
• 1 tbsp vanilla extract
• 2 tbsp confectioners sugar OR superfine sugar

Preheat the oven to 350 degrees.

In a bowl, mix together the dry ingredients, and set aside. Line tin with paper liners

In a big bowl, cream the butter until smooth, then add sugar and cream again until fluffy and smooth. Beat in the eggs one at a time, waiting until each is thoroughly incorporated before adding the next. Stir in the vanilla and lemon juice.

Add the milk and dry ingredients, alternating 1/4 of the dry ingredients and 1 tbsp milk until everything is thoroughly combined. Divide mixture evenly between the liners, and bake for 15-20 minutes, until golden and top springs to touch. Let cool inside the tin for 5 minutes, then move to cooling rack for at least an hour.

Combine the cream, milk, and vanilla for the frosting in a bowl, cover, and let sit in the fridge along with the beaters/whisk for at least 45 minutes. The bowl, cream, and tools must all be cold. Whip the mixture with the cold beaters on high until mixture doubles in volume and forms soft, stable peaks. 

Snip off the bottom corner of a freezer bag to make a small opening, load with cream, and seal. Gently squeeze to frost fully cooled cupcakes; if they are warm at all the whipped cream will melt! Alternatively, you can make a buttercream frosting, or use store bought frosting.

Enjoy!

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On a snowy day, there is nothing better than a steaming hot bowl of chili. My favorite is made with ground turkey meat, but you can use beef, chicken, all vegetables, or even some tofu!  Chili is a great way “fridge cleaning” meal.

Turkey Chili

(Serves 6)

• 1 lb ground turkey meat
• 1 large yellow onion
• 5 cloves garlic, minced
• 1 large bell pepper, chopped
• 1 (7oz) can chopped green chiles
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tbsp dark brown sugar
• 1 tsp Worcestershire sauce
• 1 (14 oz) can crushed tomatoes OR 6 med. tomatoes, boiled, skinned, and crushed
• 3 cups broth (chicken, beef, or vegetable)
• 1 small package mixed, frozen vegetables (optional)
• 2 tbsp tomato paste
• 1 can black beans
• Salt and pepper to taste

In a large pot/dutch oven over medium-high heat, heat the oil and brown the turkey meat with the tomato paste. Halfway through browning, add chopped onion, bell pepper, garlic, cumin, oregano, chili powder, and worcestershire sauce. When meat is browned and onions are tender, add broth and simmer on slightly reduced heat for 10 minutes

When liquid is slightly reduced, stir in crushed tomatoes, chiles, and brown sugar. Let simmer on medium-low heat for 20 minutes. I like extra veggies, so I thaw a small package frozen vegetables and toss them for a few minutes in a teaspoon of olive oil then add them to the simmering pot. After the 20 minutes, add drained black beans. Stir and let simmer for 5 more minutes. Add salt and pepper.

Serve in a bowl and top with a dollop of greek yogurt or sour cream, chopped cilantro, scallions, and/or shredded cheddar. 

Enjoy!

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afickleheartandabitterness:

Vegan Chocolate Hazelnut Tart by My Zoetrope on Flickr.

For my vegans, I haven’t forgotten about you!

This should hold you over until I get around to making vegan versions of Sweet Tooth Sunday <3

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This is one of my favorite things to make with those leftover Halloween pumpkins. Warm, creamy, and satisfying, but still really healthy. You can make the recipe a bit more indulgent by adding 1/4 cup heavy cream or subbing the greek yogurt for sour cream. This is yummiest with a crust of warm sourdough or wheat bread.

Curried Pumpkin Soup

(Serves 8-10)

• 1 3/4 lb grilled or boiled pumpkin flesh OR about 25 oz pureed pumpkin
• 6 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 large yellow onion, chopped
• 4 cloves garlic, minced 
• 1 tbsp ginger, peeled and minced
• 3 tbsp olive oil
• 1 tsp whole mustard seeds
• 1 tsp ground cumin
• 1/2 tsp white pepper
• 2 tsp curry powder
• 1 tsp black pepper
• 1/2 tsp salt
• Greek yogurt and chopped fresh cilantro for serving

In a large pot or dutch oven, heat olive oil and sauté onions with salt and black pepper over medium until tender. Add garlic, ginger, curry powder, white pepper, cumin, and mustard seeds and stir until fragrant, about 30 seconds. 

Add stock and pumpkin and bring to a boil, reduce heat and simmer for 20 minutes. Puree mixture in small batches in a blender (food processor also works in a pinch) until all of it has achieved a smooth, uniform texture, and return to pot.

On medium heat, stir in coconut milk until warmed through. Ladle into bowls and serve with a dollop of greek yogurt and a sprinkling of cilantro. *Depending on the kind of pumpkin you use, the soup can range from a light orange to a deep golden yellow. It’s all yummy though :)

Enjoy!

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This was my dinner last night. Really easy, warm, and satisfying on a fall evening. This recipe can be made gluten free, and dairy free by subbing the yogurt with a soy based product and skipping the parmesan. 

Turkey Meatloaf

(Serves 4-5)

• 1 package ground turkey (1-1.25lbs)
• 1 onion, finely chopped
• 4 cups raw spinach leaves
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 large egg
• 1/2 cup milk
• 3/4 cup breadcrumbs (crushed rice crackers for gluten-free)
• 2 tbsp grated parmesan cheese 
• 1/2 tsp salt
• 1 rounded tsp black pepper
• 1 tsp cumin

The glaze:

• 4 tbsp ketchup (or 3 tbsp ketchup 1 tbsp bbq sauce for something sweeter)
• 2 tsp Worcestershire sauce
• 2 tsp tabasco/hot saucee

 Baked potatoes:

• 4-5 large russet potatoes
• 3/4 cup greek yogurt OR sour cream
• 1/4 cup chives, chopped
• Salt and pepper to taste

Preheat oven to 375 degrees. Wash potatoes under running water with a stiff brush, dry, and poke with a fork about 10 times all around. Place on rack (middle is best, but top will do). Line a baking tray with aluminum foil and either brush with olive oil or spray with cooking spray.

In a bowl, soak breadcrumbs in milk. In a pan, sauté onions and garlic on medium heat until tender, then add spinach leaves and cook until wilted. In a large bowl, combine ground turkey, egg, cheese, spinach/onion/garlic, salt, pepper, cumin, and soaked breadcrumbs. Mix thoroughly. 

Using a 1 cup measuring cup, scoop out  the mixture, level the cup off, and invert onto the lined baking tray. Repeat until all the the mixture is used. Glaze the tops of the mini meatloaves and put the tray in with the potatoes to cook for 40-45 minutes. Remove meatloaf and check on potatoes at the same time. If done, split potatoes, spoon on yogurt/sour cream, and sprinkle with salt/pepper/chives. 

Enjoy!

It’s the first ever Sweet Tooth Sunday!

It’s fall, the season to eat all the pumpkin flavored things! So it made a ton of sense to have this as the first sweet recipe on the blog. I enjoy the muffins with a bit of whipped cream cheese, such a yummy pairing. Also, using freshly pureed pumpkin makes all the difference! This recipe is dairy free, and I’m working on a gluten-free version as well.

Pumpkin Muffins 

(12 Muffins)

• 1 3/4 cups wheat flour (or white, or half white half wheat)
• 1 cup brown sugar, packed firmly
• 2/3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice OR 1/2 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp cloves
• 2 large eggs
• 10 oz pumpkin puree (canned is okay, but use fresh, they’re in season!)
• 1/3 cup unsweetened applesauce
• 1 tsp vanilla extract

Preheat the oven to 350 degrees and line a muffin tin with paper liners, spraying the bottom of each liner with a very little bit of cooking spray.

In a bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl using an electric mixer on low speed or a whisk, beat together the pumpkin puree, egg, applesauce, and vanilla extract. Stir wet ingredients into dry ingredients until thoroughly combined and smooth, and if desired fold in raisins/nuts/chocolate chips. 

Evenly distribute the batter into the liners and bake for 18-20 minutes; until a toothpick comes out clean. Let cool and enjoy!

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wtfdoyoueatvegan:

I read a nice fat post about HAES and though the burger in the story wasn’t a vegan one, it did make me suddenly crave with every fiber of my being an amy’s burger and there happened to be one left in the freezer! Interestingly I didn’t really like burgers all that much when I ate meat but I just can’t resist a good veggie burger. With homegrown tomato and organic spinach. 

This looks amazing! Here’s one for all my vegetarians/vegans, or those who eat meat but love a veggie burger now and then (like me).

A big part of being healthy, for me, is eating food that is fresh, organic, and/or local. Eating fruits and vegetables not only tastes great, but makes you look and feel great too; excellent for your skin, hair, and heart.

Apples, carrots, grapes, pumpkins, pears, and brussel sprouts are all in peak season in my area. We go to a local farmer’s market on the weekend and grab all of our produce there (along with some yummy cider!). I’m a huge believer in farm to table.

To find out what’s in season in your area, you can use Epicurious’ Peak Season Map.