This is a quick and easy side salad. We served it last night with grilled chicken pitas and tahini-yogurt sauce*.
Chopped Vegetable Salad
2 cups chopped cucumber
2 cups mixed bell peppers, chopped
1 cup chopped red onion
1 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp white wine vinegar
1/4 cup chopped Italian parsley
Meyer lemon sea salt (to taste)
Freshly ground [...]
In bootcamp on Monday our nutrition discussion on restaurant foods sparked talk of pasta with cream sauce. When I was younger, cream sauce was definitely on the ‘no’ list. But as I’ve learned more about cooking, I’ve found some easy ways to make them a little healthier and easier to incorporate into my diet.
Chicken Tequila [...]
This recipe sort of spotaneously came together after a trip out to the U-Pick farm on Sauvie Island. Kathleen provided the roasted tomatoes and peppers (recipe included below).
Chicken Caesar Pasta Salad with Roasted Peppers and Tomatoes
Ingredients
3 cups cooked (6 oz. uncooked) whole grain or brown rice pasta
2 cups shredded roasted chicken, skin removed (We bought [...]
It’s that time again! The Recess Bootcamp (now re-branded as “Health Immersion”) is back. I had such a great experience last year that I am doing it again — and this time I brought friends.
In that spirit, here are a few of the more interesting posts we did during the last series of bootcamps — [...]
Fried Brown Rice with Teriyaki Tofu and Vegetables
1 package of Trader Joe’s Organic Baked Tofu (Teriyaki flavor)
1 package of Trader Joe’s Fried Brown Rice with Mushrooms and Vegetables
2 cups pre-prepped stir-fry vegatables (including broccoli, carrots and cabbage)
2 teaspoons soy sauce
Toss the vegetables with a little soy sauce. Slice the tofu. Divide all ingredients between two [...]
Spaghetti and Turkey Meatballs, with Garlic Toast
We had this the other night with a Spicy Caesar Salad and a bottle of Maryhill’s Winemaker’s Red, and it was magnificent.
Frozen Gnocchi - waiting for action (in a pot of boiling water and perhaps some pesto)
I like to mix things up with this recipe. It’s equally good as a sheet cake or as mini-cupcakes.
Pumpkin Spice Cake with Zesty Cream Cheese Frosting and Candied Lemon Peel
This one involves a little pre-prep, but it’s worth it.
Appetizer: Carrot-Ginger Soup
Dinner: Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese, Buttery Polenta and Autumn Vegetables
This works best if you prep the chicken on a Sunday evening and refrigerate/freeze until you’re ready to bake it later in the week.