Pizza has got to be one of the easiest things to whip up for a weeknight dinner.
Like everyone else, I decided to start counting my calories (again) via MyFitnessPal, encouraging me to stay within a certain calorie limit and thereby “watching” what I eat. Balancing that, along with trying to cut carbs and add more veggies to my diet, I decided to throw together mushroom cap pizzas. (more…)
When the weather gets warmer, I tend to want to eat healthier – partially because it’s more fresh and partially because when May 1st rolls around, I remember that I need to have a good figure to pull off bare legs and cute dresses. Plus, to me, fresh veggies and fruits equal healthy and delicious.
As my readers know, I love eggplant and I’m constantly searching for ways to use the vegetable on a regular basis. Enter Coriander Mint Eggplant Rounds.
Panini Grilled Coriander Mint Eggplant Rounds Recipe
Ingredients
1 large Eggplant ½ cup Fresh Mint Leaves 1 tablespoon Olive Oil 1 teaspoon ground Coriander Sea Salt, to tasteDirections
Cut the eggplant into rounds In a ziplock bag, toss the eggplants with sea salt, olive oil and coriander until coated Grill the eggplant on a Panini grill until soft Drain additional oil on a paper towel Serve with fresh mint leavesServings: 4
Nutrition Information: Cals 81. Carbs 16g. Fat 2g. Protein 3g.
In an attempt to curb a cold, I thought whipping up some soup might do the trick. I’m pretty sick of chicken noodle soup. So I decided to try something different. Freekeh.
For those who don’t know what Freekeh is … it’s not freaky. It’s basically a type of green wheat that goes through a roasting process in its production. It’s very healthy and very popular in the areas of the Levant, Arabian Peninsula and found in North African and Egyptian cuisine.
Ingredients
Instructions
Notes
Nutrition Information: Cals 106. Carbs 2g, Fat 1g. Protein 1g. Sodium 58mg.
Air-popped popcorn in the microwave? Yes, it can be done and it’s so simple! I was just reading an article in USA Today about the newly-discovered health benefits of popcorn (namely antioxidants). So popcorn lovers out there, this is for you. Air-popped is the healthiest, and lowest-calorie way to enjoy this crunchy snack. The best part is that you can season however you want! Don’t have an air-popper you say? Don’t you worry, you can make sir-popped popcorn in the microwave.
I admit, it took me a couple tries before I got it right. The first time, I put it in for too long, not only did the popcorn burn, it started smoking up the house and I think I inhaled some before I opened up all the windows and doors and tried to get both the smoke and the smell out. Needless to say that bag made it into the trash. It’s not difficult at all – and if you follow my instructions, you won’t repeat the mistake I made.
Ingredients
Instructions
I grew up eating za’atar wih labaneh in a sandwich, or as a dip with Arabic bread. Lately, I’ve been noticing a zaatar craze outside middle eastern households. It’s starting to catch on, like hummus. So I found this great recipe for Za’atar Chicken that I adapted from Bon Appetit, and I thought why not try something new with a food I’m used to having a much different way. Well, I tried it and the my dad’s taste buds were utterly confused. Give it a try, and let me know what you think.
Panini Grilled Za’atar Chicken
Ingredients
2 Chicken Breasts 4 cloves Garlic, minced 2 tablespoons olive oil 2 tablespoons zaatar juice from 1 lemon 1 tablespoon dry RosemaryDirections
Mix together zaatar, olive oil, lemon juice and dry rosemary in a large ziplock bag. Add chicken and coat chicken well. Marinate 1 hour to overnight. Grill the chicken on the panini grill until cooked through. Sprinkle with zaatar before serving.
Servings: 2
Nutrition Information: Cals 276. Carbs 12g. Fat 17g. Protein 24g. Sodium 259mg.
It’s been feeling a lot like summer around DC lately. Strange, considering it’s March and we had a very mild winter and practically no spring. Honestly, spring time is my favorite time of year. I may be a bit biased because my birthday is in April. What’s not to love though? The weather is usually amazing – warm during the day with little-to-no humidity, and there are more outdoor gatherings. When the weather gets warmer, I start to crave lighter foods. That mean, more fruits, veggies and salads. The following is an easy recipe for Spring Focaccia Bake.
Adapted from D’s Kitchen.
Spring Focaccia Bake Recipe
Ingredients
1 loaf Focaccia Bread, cubed (or frozen cheesy focaccia rolls, cubed) 1 tablespoon Olive oil 1 Buffalo Mozzarella, cut into 1/2 inch squares 1 package fresh Basil, chopped 15-20 Grape Tomatoes, halvedDirections
Preheat oven to 350 degrees. Sprinkle olive oil on the bottom of a baking dish (or corning ware dish) Lay focaccia squares in the dish, top with mozzarella, and then tomatoes. Bake for 25-30 minutes. Top with basil and serve.
Servings: 4
Nutrition Information: Cals 436. Carbs 53g. Fat 18g. Protein 16g. Sodium 554mg.