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.
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.
Make the relish tray ahead of time, so that it will be ready and waiting for you to snack on while you make the pasta.
Appetizer: Antipasti-Style Relish Tray
Dinner: Garden Vegetable Penne with Meatballs
One of the most difficult challenges I face day-to-day is the 45 minutes between getting home from a workout and actually putting something edible on the dinner table. I know I’m not the only one. You’ve had a long day, followed by an hour at the gym or the studio or running stairs, and you [...]
All this week I’ve been craving jambalaya. I couldn’t figure out why since I’d eaten it a few weeks ago during a late-night visit to Montage.Then it finally hit me when I was making this delicious dish tonight. All this week NPR has been featuring 2 year updates of Hurricane Katrina and this must have [...]