Tag Archives: vegetarian

Sep 6 2012

Creamy Corn Chowder

This may be my favorite recipe that I have created so far! Although, to be fair, it is probably because I made it in my awesome new Vitamix…

Great for bread dipping!

Using only a few, in-season ingredients, this recipe is packed with flavor and is incredibly satisfying. It also stores well, so you can take it to lunch with you the next day or serve it the next night for leftovers! It’s so yummy your family won’t be disappointed that they are getting leftovers – trust me.

I have prepared the recipe two ways – stove top method and with the Vitamix – choose which one works best for you.

Corn Chowder (Click on name for printable instructions)

Ingredients:
2 ears of corn, grilled or cooked, kernels removed from cob
4 medium potatoes, baked
1/2 medium onion, skin removed
2 cloves garlic, skin removed
1 cup cream (I used farm fresh raw cream)
1 1/2 cups low-sodium organic vegetable broth
2 Tbsp. fresh oregano
2 Tbsp. fresh thyme

**Use organic produce (especially potatoes) whenever possible**

Optional add ins:
Bacon – bits
Chicken – shredded
Fresh Bread

TIPS – For faster cooking, cook the potatoes in the microwave. They only take a few minutes to cook through. You could also use canned or frozen corn, but trust me, fresh will taste much better!! To grill your corn wrap the ear in tin foil and place on the grill for 25-30 minutes, rotating so it cooks evenly on all sides.

Stove top instructions: Takes about 25 min.

- In a large pot, begin by sautéing the onion and garlic for 5 min, or until fragrant.

- Add in the cream, broth, and half of the potatoes. Cook until heat through and steam starts to rise, about 5-10 min.

- Using an immersion blender, or a regular blender in batches (be careful blending hot liquids), blend the soup until smooth and creamy.

- Cut up the remainder of the potatoes into bite sized pieces. Add them to the soup.

- Add the corn and herbs. Cook for an additional 5 min.

- Serve with fresh bread and enjoy!

Vitamix instructions: Takes only 10 min!

- Begin by sautéing the onion and garlic for 5 min, or until fragrant.

- In the Vitamix add half of the potatoes, cream, and broth. Add the onion and garlic once they are slightly cooked.

- Select variable 1 and slowly turn to variable 10, then to high. Blend for 4-5 minutes, or until steam starts coming from the top.

- Reduce the speed to variable 3 and add in the remainder of the potatoes, corn, and herbs. Allow to blend for an additional 30 seconds.

- Serve with fresh bread and enjoy!

Look at how thick and creamy it is!! Mmm mmm yummy!

I hope you all enjoy this recipe as much as my husband and I have! If you make it, let me know what you think – I always love hearing when people make my recipes!

Jul 27 2012

Simple Summer Salad

Summer is the season of salads. And I LOVE salads!

After I wrote my post yesterday about colorful foods, I went to pick up my weekly CSA from Brookford Farm and discovered so many colorful veggies that I got to take home. I decided to use some of them to make a simple salad, different from using leafy greens like I typically do. I was craving something like a caprese salad, but wanted to use creativity and create something different.

This is the result of my experimenting… Simple Summer Salad.

Juicy, cooling foods make this salad a perfect summer treat!

Similar to my Healthy Sloppy Joe recipe, this recipe in not only healthy, but easy to make using only a few ingredients. It is a perfect recipe for people on the go who want a nutritious meal. By using cooling vegetables like tomatoes and cucumbers, it is a great raw meal for a summer night – no cooking required!

A huge thanks to Brookford Farm for producing these delicious veggies and yummy feta! With ingredients this good, it’s impossible to make a flavorless meal.

As always, enjoy!

Apr 21 2012

FREE Food Revolution Summit!

20120421-163201.jpg

Bestselling author John Robbins is personally interviewing 21 people who are leaders in movements for healthy, sustainable, humane and delicious food. From April 28-May 6, there will be three interviews broadcast daily, and you can listen in – for free. You’ll get cutting edge disease-beating, health-activating, age-reversing information. These tools can help you and your family to thrive and to make a difference in the world.

Get more info on the summit speakers, and register today, at: http://foodrevolution.org/cmd.php?af=1451337

This summit offers up-to-date, highly useful information from an amazing array of inspiring voices and, including expert doctors and acclaimed researchers such as Dean Ornish, MD (Preventive Medicine Research Institute) and T. Colin Cambell, Ph.D (The China Study); NY Times best-selling authors Marianne Williamson (Spiritual Principles for Weight Loss) and Kathy Freston (Quantum Wellness); Culture-changers and icons such as Morgan Spurlock (Supersize Me) and Rory Freedman (Skinny Bitch); Natural health pioneers such as Joseph Mercola (Mercola.com) and David Wolfe (Radiant Health Now); Food system innovators such as Vandana Shiva (How to Stop Big Ag) and Ronnie Cummins (Organic Consumers Association), and many more inspiring visionaries.

The Summit offers training, inspiration and practical know-how from modern day heroes of health and sustainability. Participants are promised answers to burning questions, tools for dealing with family and peers, and practically useful insights, ideas, motivation and tips, all from the comfort and convenience of your phone and computer.

The summit will include focus on the latest thinking on preventing and reversing heart disease, cancer and diabetes; the truth about GMOs, soy, raw foods, and grass-fed beef; the social, ethical and environmental impact of what you eat; and how to inspire your family to join you in making healthy choices.

Learn more and register for free at: http://foodrevolution.org/cmd.php?af=1451337

Apr 18 2012

For All The Sandwich Lovers…

This post is dedicated to all of the sandwich lovers out there. I myself am not one of them, but my husband certainly is. He loves sandwiches.

Before nutrition was important to us, I would purchase cold cuts on my weekly food store trip. Turkey, chicken, roast beef, and cheeses were all fair game in the sandwich department, and I would make my husband a sandwich every day for lunch. Now, I can’t remember the last time I waited in that loooonnng deli meat line, (Seriously, sometimes the line at the food store in my town is over 30 minutes long) and both of our lunch box’s are packed daily with fresh salads or homemade soups.

This isn’t a post about bashing the cured meat department, nor is it one to get you to quit cold turkey (ha, get it?!) but this is a post about a healthy alternative to the traditional American lunch. Hopefully you will find it useful, especially if you have loved ones who are avid sandwich eaters.

I present to you the Avocado-Brie Sandwich with Apples and Balsamic:

Avocado-Brie Sandwich with Apples and Balsamic

This healthy, vegetarian sandwich is simple and easy to make. Using the ingredients below, plus fresh bread (I used a loaf I picked up from the farmer’s market from Sunnyfield Bakery. Check out their website for the breads they make and where you can purchase them!) and balasmic vinegar, you can make this sandwich in no time!

Only thing missing is bread and balsamic!

While you’re gathering your ingredients, toast your bread. Drizzle 1 tsp. of balsamic vinegar onto the toasted bread, like so:

Using the back of a spoon, smoosh the avocado onto one of the bread slices:

Then, add the brie:

And the apple slices:

To finish the sandwich, add a piece of lettuce and cut in half. Voila! Your healthy, filling sandwich is complete!

Happy eating!

This is my first time doing a step-by-step recipe. Did you find it useful? Would you like to see more recipes done in a step-by-step process?

Apr 13 2012

Ingredient of the Week: Kale Part II

By the amount of hits on my last post, it seems like a lot of people are interested in kale! So, as promised, here is a post dedicated to kale recipes….

Simple ways to cook/use kale:
- Tear kale leaves off of stems and saute in a skillet over medium heat, with 1 tsp. of extra virgin olive oil (or healthy oil of your choice), a dash of black pepper and a dash of sea salt. Cook kale, turning it every minute or so to prevent burning, until it turns bright green, about 5 minutes. I often do this as a side with my breakfast because it’s quick, easy, and gives me an extra boost of energy in the morning!

Cooking kale in a skillet


- Tear kale leaves off of stems and toss into boiling water. Cook until it turns bright green, only 1 or 2 minutes, and remove from water. Run under cold water to stop the cooking process. Drizzle with extra virgin olive oil and a dash of sea salt and black pepper. Perfect side dish for any dinner!
- Put raw kale into salads!
- Sneak kale in to pasta sauces, egg dishes, soups, or pizzas. I realize this may be difficult for some of you with picky eaters in your family, but just try it – Maybe they won’t notice, or maybe they may end up enjoying it! It’s a great nutritional addition to any meal.

Here are some recipes of mine that I sneak kale in to. They are all hearty meals, so they may be a great place to start for the picky eaters in your family!
- Breakfast Pizza

Breakfast Pizza


- Butternut Squash Mac ‘N Cheese

Mmm mac 'n cheese...


- Butternut Squash Pizza

Who doesn't love pizza?!


- Healthy Pasta Bake

Pasta, veggies, cheese, YUM!


- Sausage and Veggie Fritatta: Sorry, no picture!
- Stuffed Squash: Again, no picture, sorry!

One of my favorite blogs, Daily Garnish, posted this yummy looking kale salad recipe earlier this week. The homemade dressing with maple syrup and balsamic vinaigrette sound mouth watering to me! Going to try it out this weekend.

As promised, here is a new recipe for you all: Sesame Kale Chips.

A healthy alternative to the potato chip

Do you have any kale recipes that you make/cook?