Our last meal in Belize was an amazing crab stuffed grouper with coconut rice and these delicious little zucchini rounds.  When they came out on the plate they looked too pretty to eat!  I recently made them as a side dish, but they would hold up well as an appetizer too.

Did I mention this trip was super relaxing?

Tomato Stuffed Zucchini Rounds

makes 12 rounds

2 large zucchini

handful of cherry tomatoes

1 clove garlic, pressed or minced

2 T EVOO

salt and pepper to taste

Slice your zucchini into 1 inch rounds.  Using a melon baller or (I used) a strawberry huller, scoop out the inside of each round.  Be careful not to scoop all the way through to the bottom though.  Chop up the pieces of zucchini you've just scooped out and add to a small bowl.  Dice up your cherry tomatoes so that they are roughly the same size as the zucchini pieces.  Add your garlic, EVOO and salt/pepper.  Let the bowl sit for at least 30 minutes, allowing the flavors in the mixture to marry.

Meanwhile, preheat your oven to 350. Line a cookie sheet with parchment paper or foil and place your zucchini rounds on it.  Fill each round with a heaping spoonful of the mixture and bake for 35-40 minutes (you could also throw these on the grill, as long as you're careful not to spill the mixture!) until the tops are brown.  Sprinkle with fresh parmesan cheese (optional) and serve warm.

Enjoy!

XoXo,

Nicole

When I first got pregnant I really thought I'd be better about blogging - talking about new creations I came up with due to weird food aversions, or at least posting about fun things that were happening.  Clearly I've done the exact opposite, and while there have been times I've felt guilty, I also recognize that I needed the break.

Life has been a bit hectic, I must say.  I spent so much time, prior to getting pregnant, focusing on my health (mental and physical) that I am ashamed to admit I've slacked off since actually becoming pregnant.  It drives me crazy when people use pregnancy as an excuse to eat whatever they want and not exercise.  Now that I've experienced those lazy moments, I understand - not 100% - but I've definitely eaten more doughnuts than I care to admit. There have been work stresses, family stresses and, now, "am I a bad mom if this is my second milkshake of the day" stresses.

Either way, my husband and I were both in desperate need of a vacation and Belize was the perfect getaway.  We slept in, we relaxed, we snorkeled and fished.  We laid around, read magazines, talked about baby names (no decisions yet!) and just enjoyed each other's company.  Oh, and we ate delicious food.

The freshest fruits, veggies and seafood were right at our fingertips. It didn't matter where we ate, everyone had delicious options that left us wondering if we could find a meal to top the last one.  One of our favorite things to snack on was pineapple salsa.  It was so simple and yet so refreshing, I knew after the first bite, I'd have to recreate it and share it with all of you.




Pineapple Salsa

serves 4

1 pineapple, cleaned and cored

1/2 white onion

1 can black beans, rinsed

juice and zest from one lime

small bunch of cilantro

salt & pepper to taste


Chop your onions first and then let them soak in water while you prepare the rest of the salsa, this will help lessen the strong flavor of the onion.  Chop the pineapple - roughly the same size as your onion pieces.  Put the pineapple in a bowl and add your black beans.  Zest your lime and then juice it over the mixture.  Add in your onions.  Chop the cilantro and add it, as well as 1/2 t salt and pinch of pepper (more or less to your tasting).

Let the mixture sit in the fridge for at least an hour before serving with your favorite tortilla/corn chips.  You could also eat this salsa over fish or chicken too!

Enjoy.....I'll have a couple more Belizean inspired dishes coming soon!




XoXo,

Nicole

If breakfasts in your house are anything like mine, you're lucky if you eat anything in the morning!  Breakfast is truly the most important meal of the day and so often gets rushed or skipped.  It's a meal that takes some planning and effort - so when I can find an easy, delicious and healthy breakfast option - I'm on it! 

I was recently introduced to Seven Sundays Muesli, a Minnesota based company that prides itself on using tasty and super healthy ingredients.  They have four delicious flavors, all made with little to no sugar and no added oil or fat. 

While adding a handful of muesli to a bowl with some milk or yogurt would have been a perfect breakfast, I decided to play around with my mix.  I had the unsweetened flavor, Bircher, and was craving something chocolately.  As soon as I opened the package, the most amazing scents of fruit, coconut, vanilla and cinnamon began to entice me.  I was nervous that I'd have enough for my recipe, I couldn't keep my hands out of the bowl of muesli!  Even the unsweetened version had a perfect balance of spices.

I spiced it up a little more by adding some additional flavors and making a delicious Chocolate Crunch Muesli.  I will tell you that this recipe is not super sweet, due to the fact I used cacao instead of cocoa, so if you're expecting something really sweet and chocolately you may want to make some alterations.


Chocolate Crunch Muesli

1 package of Seven Sundays Everyday Muesli, Bircher flavor

1/4 c chopped pistachios

1/3 c raw cacao (can use cocoa powder if you want a sweeter version)

1 T cinnamon

1 T chia seeds

pinch of salt

1/2 c honey

1/3 c coconut oil

1 t vanilla

1 drop of orange essential oil (or the zest of one orange)


Preheat oven to 350 degrees. In a bowl mix all of the dry ingredients (the first 6 ingredients).  Meanwhile, in a small saucepan add the honey and coconut oil over medium heat until it's melted. When it's melted, remove from the heat and stir in the vanilla and orange oil or zest.  Add the wet ingredients to the dry and mix thoroughly.  Line a baking sheet with parchment paper and spread the muesli mix evenly.  Bake at 350 for about 18 minutes.  Start checking the mixture around 14-15 minutes and stir it up a bit to let it cook some more - you REALLY don't want this to burn and chocolate burns easily.  If it starts to smell like it's getting too toasty, take it out.  When it's done it may still seem a little wet, but it will dry and crunch up a bit.  Make sure the mixture has enough time to cool before you package it so it doesn't clump.  Store in an airtight container in your pantry for up to a month.

This muesli can be enjoyed as a cereal with your favorite milk, or makes a great crunchy topping for yogurt or a fresh bowl of fruit.


To read a full review of all Seven Sundays flavors, check out the Olallie MKE blog - and enter to win a fabulous giveaway from Seven Sundays Everyday Muesli!

Enjoy!

XoXo,

Nicole

Spring has sprung in WI!  Not really, but at least the snow is melting (let's ignore the fact that they are calling for a possibility of 4 more inches tomorrow).  Either way, I'm not going to let the cold, white stuff, or muddy slush get me down this magical March 20th day of Spring!

We recently returned from 5 glorious days in sunny Arizona, so every time I start to get down I look at my tan lines, close my eyes and imagine the warm sun warming my frigid body.  Even though the weather isn't cooperating with the seasonal equinox, my body doesn't have to know that - bring on the springtime foods! 

Currently in my 21st week of pregnancy, I'm longing for light meals that help keep me energized without causing me to feel so full that I can't move - or breathe.  This risotto has a beautiful mix of some of my favorite springtime flavors that really lighten up this otherwise rich dish. 

Springtime Risotto

serves 4-6

1T butter

1T EVOO

3 c vegetable or chicken broth

1/2 yellow onion, minced

1 c Arborio rice

1/2 c dry white wine

1 c mushrooms, chopped

1/4 c freshly grated parmesan cheese

1 bunch asparagus, trimmed and cut into small pieces

1 medium heirloom or roma tomato

3 scallions, trimmed and chopped

salt and pepper to taste




In a small saucepan, pour broth and let simmer until warm.  In a separate saucepan put asparagus pieces with an inch of water.  Let simmer/steam until tender.

In a larger saucepan or pot melt the butter and EVOO.  Add in the onion and cook until transparent.  Add in the rice and continue to stir for a minute.  Slowly add in the wine and cook until the alcohol burns off, about 2-3 minutes.  Add in mushrooms and then begin to slowly add in the broth - 1 ladle at a time.  Add 1 ladle, stir for 1-2 minutes, add another ladle, stir for 1-2 minutes and repeat until all of the broth is gone.  Your rice should be creamy. 

Add in the parmesan cheese, salt and pepper to taste and then fold in the asparagus and tomato.  Garnish with scallions.  Serve hot or room temperature.




Enjoy!

XoXo,

Nicole

Spring is really trying to make it's way to the Midwest.  The temperatures are slowly starting to warm up (if you call 30's warm) and the sun is shining more than it's been hiding.  I have more energy too, which means I'm able to go out and stay up until at least 10:30 now.  It also means I'm up for entertaining, something I hadn't realized I missed so much!

Recently I had my Clean Eating Challenge team over for some educational classes on metabolism and essential oils.  It was a lovely evening, made complete by delicious food.  One of my favorite go-to recipes is Grilled Polenta with pesto and sundried tomatoes.  Prepackaged polenta is easy to find and provides a ton of efficiency in the kitchen!  You can find prepackaged polenta at just about any local grocer. 

*source: thekitchn.com



I was given this recipe when I was a purely elizabeth ambassador, and I use it so frequently as it is super easy and extremely flavorful!


Grilled Polenta with Pesto and Sundried Tomatoes

recipe from purely elizabeth

2 c Kale leaves, stems removed
1 clove garlic, minced
1/2 c pistachios
1/4 c fresh lemon juice
1/2 c EVOO
2 c basil
1/8 t salt
18 oz package of precooked polenta, sliced into rounds
2 oz sundried tomatoes, chopped

In a food processor or Vitamix combine the kale, garlic, pistachios, lemon juice, olive oil and basil. Process until smooth.  Add salt to taste. Set aside.  On a large grill pan or regular sauté pan, drizzle a sprinkle of EVOO and spread evenly in pan. Over medium heat, grill the polenta rounds.

Cook each side for 1-3 minutes or until browned.  When cooked, remove from the pan.  Assemble each round with a small amount of pesto and chopped sundried tomatoes on top.

Simple and elegant!




Enjoy!

XoXo,

Nicole

As many of you are aware, last Fall I hosted a holiday contest with Tony Just Photography to award one inspiring winner an opportunity for an in-home cooking class for 6 and a professional shoot.

We were looking for people who have transformed their lives for the better, making healthier choices along the way.  The goal was to find someone who inspired us, and inspiring doesn't even begin to describe our winner, Erin.

Erin is a bright, beautiful and amazing 16 year old woman who, two years ago, was diagnosed with dysautonomia.  Her mother nominated her, and had this to say about Erin's condition, "This illness affects the autonomic nervous system which controls such basic functions as heart rate, blood pressure, temperature, sweat, pain and digestion regulation. She went from being involved in multiple competitive sports to being unable to exercise or climb stairs at school and required part time enrollment the past year and a half."

Erin started having digestive problems, then she would lose concentration and before long could not even walk up stairs.  Being a swimmer, soccer play and getting ready for basketball tryouts, these symptoms were not only frustrating but scary.  Thankfully it didn't take doctors long to recognize what was challenging her.

Upon learning what she was faced with, Erin took on her condition head on.  She was NOT going to let it stop her.  Her mother, Jackie, told me that through it all Erin never once complained, never once let it get her down.  Erin was put through a series of tests and given medications that would make her sick and was told that many of the foods she loved she could no longer eat.

When talking to Erin, she told me that she took those lists of foods very seriously.  She was very strict with her diet, she truly viewed the new foods she was allowed to eat as her prescription - "food as medicine."  She not only began experimenting with new foods, but she gained a new passion for helping people.  Erin recently completed training, coursework and certification to become a therapeutic nutritional counselor and holistic health practitioner....at 16!

Erin has found a new love - sharing her story and helping people learn to love healthy food.  I was so proud to join Erin, her family and friends for a lovely evening, learning about healthy cooking and fabulous conversation.  Erin and I started the evening as strangers, but I'd like to think we left as friends.  I left feeling energized and inspired by her story, her incredible drive and love of life.  Erin feels that this happened to help her get to this point, a point where she has a path and future making the world a better place.  I have no doubt she will do amazing things!  I'm proud to have met her and thrilled that she was our first ever Healthy for the Holidays contest winner.

Here are a couple other pictures from our evening.  Erin's mother asked that I use the class to talk about healthy options for dips, dressings and sauces.  Due to Erin's food restrictions, it was a challenge I was ready to take on.  Each dish needed to be dairy free, soy free, gluten free, sugar free and there were a number of other foods that could not be incorporated. Our menu ended up consisting of an olive tapenade with dippers (carrots, radicchio, lentil crackers), kale salad with artichoke hearts and white beans, Spaghetti with Pumpkin Sauce and Brussel Sprouts and grilled polenta with a kale and basil pesto. 


Stay tuned for the next blog post where I'll share the polenta recipe (I'll be making it again this weekend for another event!)

A wonderful evening  had by all!




Enjoy!

XoXo,

Nicole

Hello long lost friends! I recognize it's been almost two months since my last blog post (which is what warrants the sincere apology).  In my defense, I think I have a pretty good reason for being M.I.A.: I'm pregnant!

We found out the week before Thanksgiving, and shortly after my last blog post I started to suffer from morning (read: all day) sickness.  Needless to say, that and the hustle and bustle of the holidays allowed for some unplanned, but much needed, time off from blogging.

At 14 weeks I'm starting to feel much better.  My energy levels are increasing (as well as my mid-section) and I'm back in the kitchen!  I only had a couple weeks where I had weird aversions to food, mainly I couldn't eat anything hot.  Everything I made had to go straight into the fridge to cool off before I could stomach it.  Weird.  It was hard to even be in the kitchen as I had zero energy and the thought of most food just didn't sit well.  Thankfully that ended around week eleven and I've been slowly working my way back to normal.

Currently I'm craving Mexican food, but I recognize this is not a blog about Mexican food, so I'll try and mix it up a little.  With the Superbowl coming up this weekend (Go Broncos!) I thought a yummy flatbread would be perfect for your gameday celebration.  It's not traditional football food - but I promise you, it will not disappoint.

My local co-op has these fabulous pre-made sprouted grain pizza crusts available, and I've been buying them frozen so I can keep them on hand.  The spouted grain adds such a lovely crunch to the pizza, but you can certainly sub with your favorite pizza dough recipe!  The carmelized onions add a sweet favor that just can't be beat.  Even if you don't like onions, I urge you to try them this way. 




Butternut Squash & Carmelized Onion Flatbread

serves 4-6

1 small butternut squash, peeled and cubed

1 large yellow onion, sliced real thin

2 cloves garlic, minced

4 T Extra Virgin Olive Oil, divided

salt & pepper

crumbled goat cheese

Your favorite pizza dough, prepared according to the recipe


Start by heating your oven to 400 degrees.  Place your cubed butternut squash on a cookie sheet and toss with 2 T of the EVOO.  Sprinkle with salt and pepper and roast for about 35 minutes or until tender.  Meanwhile, in a saucepan, heat the remaining 2 T of EVOO and add your sliced onions.  Sprinkle with salt and turn the heat down to med-low.  Stir the onions every couple of minutes, but cook them until they begin to soften and get brown and carmelized.  This should take about 10-15 minutes.  Be patient - this part takes time(;  Add the garlic when you have just a few more minutes left of cooking.

When the squash is done, remove it from the oven and, using a potato masher or similar kitchen gadget, mash the squash into - well, basically mush.  This is going to act as your "sauce" for your flatbread.

Roll out your pizza dough and spread the mashed squash on it as you would spread sauce.

To that, add those beautiful onions and garlic and then top with crumbled goat cheese.  Cook according to the pizza dough recipe.

Slice and enjoy!




Until next time....(and I promise it won't be nearly as long as the last time!)

XoXo,

Nicole

As much as I enjoy living in a place where I get to experience all four seasons, I dread the first snowfall.  I dread it because I'm sad to see fall go, especially when summer feels like it happened just yesterday.  I dread it because it means scrapping your windows and spending the first 5 minutes of any drive shivering until the heat is finally at a bearable temperature.

But when it arrives, when the first snowfall comes - there's a peaceful beauty about it that hushes all of those negative voices.  Granted, when you have to get out there and shovel it, they return - but for a brief moment, everything is still.  Everything is still and I'm reminded that winter is just another season, and without it we'd never see Spring.

This is one of my favorite soups from Gluten Free Goddess.  The first time I made it was a couple of years ago, and each time I make it I'm reminded of how much I adore it.  Plus, it has beer in it, so.....

Irish Cabbage & Potato Soup
adapted from Gluten Free Goddess

2 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 half head of  cabbage, cored and sliced thin
3 medium potatoes, peeled and cut into cubes
3 carrots, peeled and chopped
4 sausages or brats (we used Applegate Chicken & Apple and they were amazing!)
5-6 cups chicken broth, start with 5 and add up to another cup if you look like you need it
1 bottle of your favorite beer (I prefer a darker beer in this soup)
Salt & Pepper to taste

Heat the olive oil in a large pot over medium-high heat and add the onion; stir for five minutes or so. Add the garlic, carrots and potatoes. Let cook for another five minutes and then add the cabbage until it wilts.  Add the sausage and season with salt and pepper.

Pour in the beer and let cook for a minute before adding the broth. Cover and bring to a high simmer; then lower the heat a bit and  simmer until the vegetables are fork tender- about 25 minutes.

This really is such a beautiful soup.  And amazingly delicious!

Perfect for a snowy winter's night.

Enjoy!
XoXo,
Nicole

I'm pretty sure if there is a food you can stuff, I'll find a way to stuff it.  When my grocer had freshly made chorizo I knew I had to have it.  Every so often they have treats like that, and when they do - I'm all over it.

I wanted to do create something big and bold - and these stuffed sweet potatoes were perfect.  The sweetness from the potato really balanced nicely with the kick you got from the chorizo.  If you don't like spicy flavors, you can use another type of ground meat - but if you can get your hands on some chorizo, I would highly recommend it. 

I began to brown the meat, and added to it one can of black beans (drained and rinsed), one half of a red onion and a green pepper.

Bake your sweet potatoes as you would a regular baked potato (either in the oven or microwave).  Top each sweet potato with the chorizo and black bean mixture, and any other "fixings" you desire.

I used cherry tomatoes, avocado, shredded sharp cheddar, sour cream and cilantro.  Basically, the good stuff. 

If you're looking for a vegan recipe....
            this isn't it.

Enjoy!
XoXo,
Nicole

Would you believe that I've never made or eaten spaghetti squash?  I told a friend that today and she couldn't believe it.  It seems I'm behind on this one (among many other things), but that all ended with this delicious "pasta" dish.

I love when an idea comes together.  Don't get me wrong, I am a planner - but sometimes, when menu planning, the general idea is there but it takes some trial and error in the kitchen to actually develop the recipe.  That's what happened with this dish - minus the error (thank goodness).

To be honest, that's what's happening with my life right now - I feel like a lot of things are coming together through trial and error.  I suppose everything in life, for the most part, works that way.  You just cross your fingers that the outcome is favorable - or in this case, delicious.

 

I started by cooking my spaghetti squash using this method from a popular Paleo food blog, Elana's Pantry.

Then I began making my sauce:

1 onion, chopped
1 clove garlic, minced
3 T EVOO
1 package organic chicken tenders
1 t dried oregano
1/2 c dry red wine
1 can crushed organic tomatoes
1 t coconut palm sugar
2 T capers
salt and pepper

Start by heating the EVOO over medium heat, add your onions and garlic.  Make sure the temperature isn't too hot - you don't want to burn the garlic.  Season with salt, pepper and oregano, and let cook for 5 minutes until the onions start to sweat.  Add the chicken tenders to the pan and let them brown.  Flip the chicken pieces, and continue to let the onions carmelize.  You should have a nice brown color on them.

Add in your red wine and let it cook until the alcohol is burned off (when it stops smelling like alcohol).  Add the canned tomatoes and more salt and pepper, as well as the sugar and capers.  Let it simmer for about 10 minutes more until the chicken is cooked through. 

Serve over the spaghetti squash and sprinkle with parmesan cheese (optional).

What's your favorite way to eat spaghetti squash?

Enjoy!
XoXo,
Nicole