Shrimp & Kale

Shrimp... avocado... Mmm!  Shrimp has been my favorite food since, oh, probably since I was about 4 years old.  My favorite treat as a tike used to be a trip to Red Lobster and order the shrimp off the kids' menu.  While I've outgrown popcorn shrimp, I have not outgrown shrimp.  And my love for seafood, let me tell you - if it's fresh from the sea, it's definitely for me.  The great part about shrimp, in regards to eating light, is that they're one of the leaner proteins and suitable in just about every dish.  Since I have a very large bag of kale we're working our way through, it only made sense for it to go to good use in this dish.

Servings: 2-4 depending on hunger, side dishes, etc.

Ingredients:

• 1 Tbsp EVOO or cooking spray
• 1/2 sweet onion, chopped
• 1 Tbsp minced garlic
• 1 bag frozen tail off, peeled shrimp, thawed
• 1/2 c. chardonnay
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil
• 4 c. kale, chopped
• 1 heirloom tomato, chopped
• 1/2 avocado, sliced
• 1 deep skillet/pan with lid.

Directions:

1. Heat EVOO or cooking spray in skillet over med-high heat
2. Add in onion and garlic, cook for about 3 min until onion begins to tenderize and garlic is fragrant.
3. Add in shrimp and stir.  Cook until shrimp begin to loose their transparency.
4. Add in chardonnay, red pepper flakes, basil.  Stir into shrimp.  Let shrimp simmer in the wine until pink and opaque.
5. Mix in the kale.  Make sure to mix so the wine can get on all the kale leaves to help them wilt quicker.
6. Lower heat to medium.  Cover the skillet.  Let simmer for about 10 minutes.
7. Uncover the skillet and add in tomato.  Cover skillet again and let simmer for about 5 minutes.  Tomato shouldn't get too mushy, just fully warmed through.
8. Serve onto plate.  May be served over rice, pasta, lentils, quinoa, on it's own, etc.
9. Garnish with sliced avocado.

Eggs over a field of greens

Today marks my first 5k tempo run under a 9:30 pace.. I've had the hardest time breaking 10 minutes. I know, I know, some of you rock 8 minute miles or faster, but at barely 5 feet tall and feet flatter than a hobbit's (not as hairy and my toes are cuter), I struggle with a short gait and holding a fast pace for more than 1/2 a mile.  It appears that long distance runs, intervals, fartleks, foam rolling, stretching and icing all really do make a difference.  I was spending some time talking with my better half on proper running form and hand/arm posture.  I always learned the "potato chip" hand position.  Tonight, he taught me about tea cups.  Yes, tea cups. Apparently you ever so lightly "hold" a proper tea cup in each hand and gently "brush" the tea cup against your side.  I'm not even sure what to think about this... aside from, maybe I can go for a jog with the Mad Hatter and enjoy a bit of tea and crumpets with him.

But yes, after being proud of by sub 9:30 pace, we needed a quick dinner that would be ready in 30 minutes or less.  We've started a new habit of tagging runs.  I come home from work then take the pup for a run. Maybe place a casserole in the oven.   Hubs gets home a little after and preps for his run and he may start to prep dinner if it's a more complicated dish.  I come home, stretch, cool down while hubs heads out for his run, and cook dinner if it's a regular dinner or at least the side dishes to the casserole or finish what he's started.  Dinner is then ready and on the table once he gets back from his run.  It's been working out fairly well these past few weeks.

Ingredients for 2 servings:

• 1/2 spaghetti squash with seeds cleaned out
• 2 Tbsp EVOO
• 1 Tbsp minced garlic
• 1 c. sugar snap peas
• 3-4 c.  kale leaves
• 1 tsp red pepper flakes
• 4 eggs
• 4 Tbsp marinara sauce
• Casserole dish, 1 deep skillet/pan, and 1 non-stick pan, plastic wrap

Directions:

1. In a casserole dish, place spaghetti squash with the cut-side facing up.
2. Fill dish with about 1/4 to 1/2" of water at bottom.
3. Rub 1 Tbsp EVOO over the spaghetti squash.
4. Cover the casserole dish with plastic wrap.
5. Place dish in microwave for 10 minutes.
6. In a deep skillet, heat 1 Tbsp of EVOO over med-high heat.
7. Add the garlic and snap peas to the skillet and cook until garlic starts to turn brown and peas become a bit tender.
8. Add in kale and red pepper flakes, turn temperature down to low and cover skillet with lid.
9. Heat the non-stick pan and fry four eggs over easy.
10. About now, the spaghetti squash is done in the microwave.  Scoop out the "meat" or the squash from the skin and mix into the kale and snap pea mixture.
11. Place the kale, snap pea, and spaghetti squash mixture in a serving plate.
12. Top the greens with 2 fried eggs per plate.
13. Place about 1 Tbsp of marinara sauce over each egg.

Sweet & Light Collard Greens

Collard greens can get a bad wrap, since somehow these healthy nutritious greens can become sinfully delicious.  My better half isn't much into these greens, healthy or not healthy.  But I will put them on his plate and he does eat them... just not with a smile on his face.  Tonight's concoction resulted in eating his plate clean without a scowl on his face, so I'll take it as a win.  Personally, I love collard greens and tonight's recipe was just the right about of sweet without adding everything from grandma's baking cupboard.

Ingredients:

• 3-4 slices Turkey Bacon, diced/chopped
• 1 bundle of fresh collard greens, rinsed & chopped
• 1 Tbsp Honey
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Brown Sugar

Directions:

1. Place a deep skillet over medium-high heat
2. Spray skillet with cooking spray or EVOO
3. Once skillet is warm, add in turkey bacon.  Cook for about 5 minutes until it starts to get crispy.
4. Add in collard greens and lower temperature.  Allow collard greens to begin to wilt.
5. Mix honey, vinegar, & brown sugar in a small bowl.  Toss into greens.
6. Reduce heat to low and cover skillet.  Let collard greens tenderize, color will change from dark green to a lighter green.  Keep covered for about 20 minutes.
7. Serve and enjoy

Hummus & Nut Encrusted Chicken

Holy smokes, it's been quite awhile since I've posted a recipe to the blog.  But that's because a lot has been going on in the past few months.. let me see, I graduated law school, studied and took the bar exam, and starting to work full-time again like a normal person contributing to society.  I have never been so happy to just lead a normal life... as in, come home, make dinner, clean the kitchen, maybe do a little laundry, you know... the mundane things in life.

Tonight's recipe is brought to you by - what is left in the fridge before tonight's grocery shopping trip.  I love hummus but never seem to make it through a container, so that's how hummus came to jazz up the chicken.

Ingredients:

• 4 Chicken breasts 4 (or 1 per person)
• 4 Tbsp Hummus - I prefer roasted garlic hummus
• 1 tsp Minced Garlic (if not using garlic hummus)
• 1 tsp Paprika
• 1 tsp Cumin
• 1 tsp Red Pepper Flakes
• 1/4 c. Almonds - Chopped
• 1/4 c. Pistachios - Chopped
• 1 lemon, sliced into wedges

Directions:

1. Preheat oven to 450F
2. Lay chicken breasts into a baking dish
3. Spread 1 Tbsp of Hummus on top of each chicken breast
4. Sprinkle garlic, paprika, cumin, and red pepper flakes on top of the chicken breasts
5. Spread chopped almonds and pistachios on top of hummus and press into the hummus
6. Place chicken breasts into oven and bake for appx. 30-40 minutes until done (juices should run clear)
7. Serve with lemon wedges

Chocolate Mug Cake

While we were on holiday vacation visiting my parents, I may have gotten used to finding some kind of sweet treat in the pantry or fridge.  All week I've had a hankering for chocolate and there was one last hershey kiss in our candy bowl.  So last night I hunted down a variety of recipes for chocolate mug cakes on the internet, combined them all together and came up with this one.  Still needs a few tweaks yet - but here's the start for 2 coffee mug sized "cakes".

Ingredients:

• 4 Tbsp butter
• 6 Tbsp almond flour
• 1 Tbsp coconut flour
• 1 Tbsp Truvia or other sugar substitute
• 1/2 tsp vanilla
• dash of salt
• 2 eggs
• 2 Tbsp unsweetened cocoa powder
• 1 tsp baking powder
• Optional: 1-2 Tbsp chocolate chips (I had white chocolate chips handy)

Instructions:

1. Melt butter in a small cup/bowl/measuring cup
2. In a larger mixing bowl, mix all dry ingredients: almond flour, coconut, flour, sugar, salt, cocoa powder
3. Add the butter to the flour mixture
4. Then add in the remainder of the wet ingredients: vanilla & eggs
5. Lastly, add in the optional chocolate chips
6. Spray 2 coffee mugs with Pam or use some other non-stick spray/product
7. Divide the batter between the two mugs
8. Place both mugs in the microwave and microwave for 2 minutes
9. Top with toppings of choice: I added strawberries, cool whip, and dark chocolate syrup.

Mediterranean Shrimp and Polenta

A few months back we went to Olive Garden for dinner.  Very adventurous considering all the pasta and stringy, melted, ooey gooey cheese.  But OG does actually offer a gluten free menu and an allergen guide which makes ordering food there pretty easy.  Although finding something dairy free and gluten free is quite a bit harder.    Now, this recipe isn't an "exact replica" of the Polenta Shrimp alla Greca from OG, it's a bit lighter but hits all the right spots.

Aside from the recipe, this is the last Friday of Christmas break.  Come Tuesday I will be celebrating my last "first day of school" forever, or for at least a very long time.  It's hard to believe that this journey to JD is coming to an end.  I'm nervous and excited all at once.  I probably shouldn't get too excited until I submit my bar application....

Ingredients:

      Polenta

• 1/2 c. cornmeal
• 1 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1 tsp thyme
• 1 Tbsp butter

      Shrimp

• 1 Tbsp extra virgin olive oil
• 1 small sweet onion, chopped
• 1 tsp minced garlic
• 1 tsp red pepper flakes
• 3/4 c. chardonnay or other dry white wine
• 12 oz canned diced tomatoes
• 1 lb raw shrimp, peeled & deveined with tails-on
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 c. olives, quartered (I used marinated antipasto olives)
• 1 Tbsp capers
• 1 tsp thyme

Instructions:

1. For the polenta, add water, salt, and oil to a rolling boil over high heat.  Slowly add in cornmeal while mixing to avoid any lumps forming.  Bring mixture to a boil and stir frequently so avoid clumping.  Reduce heat to low and simmer, keep stirring until thickened.  Should be about 15-20 minutes.  
2. After the polenta has boiled... in a pan, warm the EVOO over med-high heat.  Add the onion, garlic, and red pepper flakes.  Cook until onion and garlic are tender.
3. Add in the wine and boil until the wine has reduced by about half.
4. Add in the diced tomatoes and bring the tomato/wine mix to a boil.
5. Place the shrimp in the pan and coat with the wine/tomato sauce.  Season with the salt and pepper.
6. Once the shrimp are pink and just about done, add in the olives, capers, and wine.
7. Continue to simmer until the shrimp are cooked all the way through.
8. Once polenta is done - mix in the thyme and butter.
9. Spread the polenta on a plate and spoon shrimp and sauce over polenta.  Garnish with a splash of EVOO if desired.

Honey Balsamic Collard Greens

Ever since I had my first forkful of collard greens, I haven't turned back.  I still remember when I first tried them... the Marriott hotel lunch buffet next to one of my jobs.  Went out for lunch with coworkers, questioned what these green things reminiscent of spinach were, had a bite, and WAM, fell in love.  Now, I'm on a journey to find recipes that make collard greens likable by everyone!  

Ingredients:

• 1/2 Tbsp extra virgin olive oil
• 1 small sweet onion, sliced
• 1 lb collard greens, rinsed, trimmed, & chopped
• 1/2 c. chicken broth
• 2 Tbsp balsamic vinegar
• 2 Tbsp honey
• 1 tsp grated ginger
• 3 Tbsp melted butter

Instructions:

1. In a medium saucepan/pot - over medium-high high, warm up EVOO
2. Add in sliced onions and cook until translucent.  Turn down heat to low-medium.
3. Add in greens and cook for just a few minutes until beginning to wilt.
4. Add in broth and cook for about 5-8 minutes until all greens are wilted and tender.
5. Add in remainder of ingredients and mix thoroughly
6. Serve as a side dish, for example with steak and potatoes

Bourbon Pecan Pie with Cinnamon Roll Crust

When I was a little tot, pecans, really any nuts, were not "my piece of pie".  But as I grew older, I grew into peanuts, then cashews and almonds... eventually pecans and walnuts.  Pecan pie was an "adult" dessert, which I eventually grew into and have a slight addiction to.  Even more special about pecans, is that my parents' home has a few pecan trees and one of these pecan pies was made with freshly picked and cracked pecans from those trees.  This pecan pie has a little bit of southern whimsy in that it includes a splash... or two...of bourbon.  The recipe is divided into 2 sections: the pecan pie filling (in case you purchase a pre-made crust) and a pie crust with an optional cinnamon roll flavoring.  The cinnamon roll pie crust not only tastes extra sweet and pairs beautifully with the pecan filling, but in a glass pie pan, it is stunning on the bottom.  Literally, it looks like cinnamon rolls from the bottom.

Pie Filling Ingredients:

• 3/4 c. sugar
• 1.5 c. dark corn syrup
• 1/2 tsp salt
• 1.5 tsp. gluten free flour
• 3 eggs
• 1.5 tsp vanilla
• 2 Tbsp bourbon
• 1.5 Tbsp melted butter
• 2 c. pecans
• 1 Tbsp milk
• 1 tsp sugar
• Optional: 1/2 tsp cinnamon, 1/4 tsp nutmeg
• Tinfoil

Pie Filling Directions:

1) Preheat oven to 350 F

2) Either with a hand mixer or a hand beater, combine the sugar, syrup, salt, and flour.

3) When the sugar is well blended, mix in the vanilla, bourbon, and butter.

4) Finally, mix in the pecans.

5) Pour the pecan batter into the pie crust (do not prebake pie crust beforehand)

6) Mix milk and sugar in a small cup, brush crust with milk and sugar

6) Using tinfoil, cover the crust edges to keep it from getting burnt - such as shown here: http://www.areal-lifehousewife.com/2012/07/how-to-easily-cover-edges-of-pie-crust.html/

7) Bake in oven for 1 hour, remove tinfoil, and continue to bake for 15 additional minutes

8) Remove from oven and let sit to cool down to room temperature.  Initially, the inside sugar "gel" will be loose and gooey, as it sets it will harden.

Pie Crust Ingredients:

• 1 c. gluten free all purpose flour
• 1/2 tsp salt
• 1/2 c. butter, cold and cut into small pieces
• 1 small egg
• CINNAMON ROLL CRUST ADDITIONAL INGREDIENTS:
• 1 Tbsp cinnamon
• 1 Tbsp sugar
• 1 Tbsp melted butter

Pie Crust Instructions:

1. Either with a fork, pastry mixer, or processor - blend flour, salt, and butter until the flour is like small peas or a fine "meal".  Make sure no large butter chunks are left.
2. Either continuing to use processor or hands - mix in egg until a dough ball is formed that holds together.
3. Using TWO sheets of wax paper about 12" x 12".  Place the dough ball on one sheet of wax paper, place the second sheet on the dough ball.  Using a rolling pin, roll the ball until it is flat and about 1/8" thick or so.
4. For Cinnamon Roll Crust (also able to begin here with a pre-made crust dough such as Pillsbury gluten free pastry dough):
1. Spread melted butter all over top of crust
2. Sprinkle cinnamon & sugar on top of butter
3. Roll into a log
4. Slice log into 1/4" pinwheels
5. Place pinwheels on wax paper in general pie crust shape, just barely touching each other
6. Place wax paper on top of pinwheels and flatten back out into sheet
5. Remove top wax paper sheet
6. Place pie tin upside down on top of rolled out crust and flip everything back over.  Use the wax paper to help guide the crust into the pie tin.
7. Crust is ready for filling!!

Oven Roasted Balsamic Brussel Sprouts

Brussel sprouts - either you hate'em or you love'em.  I'm a lover... my husband, not so much.  So I try my darnedest to flavor these up with things like.. bacon!  Who doesn't love bacon?!  I get my vegetables, hubs gets his pork fat.  Funny, reminds me of Labor Law this evening:  "tit for tat" negotiations.  Our professor actually ran us through an exercise starting with voting to unionize or not to.  Majority of class voted to join a bargaining unit.  We then submitted formal demands and received counter demands.  This evening we concluded the learning exercise with negotiations and one of the top labor law attorneys being our professor's representative.  In the end, we got our open book and open note exam.  Although we certainly tried for everyone getting A's.  But we weren't brave enough to strike... 

Ingredients:

• 1 lb brussel sprouts, washed and sliced in half
• 2 Tbsp extra virgin olive oil
• 1 tsp rosemary
• 4 slices bacon, chopped
• 2 Tbsp Balsamic Vinegar

Directions:

1) Preheat oven to 400F.

2) In a bowl, mix the sprouts, oil & rosemary.

.

3) Add the bacon to the bowl and mix in with sprouts.

4) Spread the sprouts and bacon evenly in a casserole dish or baking pan.  Roast for about 20 minutes, up to 30 minutes.  Time to pull them out when they edges start to crisp and they start getting a golden brown tint to them.

5) Optional - transfer into a serving dish.

6) Mix in the balsamic vinegar to the roasted sprouts and cooked bacon.

Steak, potatoes, & lager

I recently started donating blood on a regular basis; it's a good deed and only takes about an hour of my time.  And American Red Cross even tracks where your blood is sent off to, so it's really nice knowing that you've helped someone at the local children's hospital.  A few months ago, I woke up on the "wrong" side of the bed, and first thing I saw in my e-mail box was that specific alert.  That e-mail washed all the cranky away that morning.  

This weekend I had an appointment to donate blood, but I was turned away!  My blood pressure was too low.  Likely because my appointment was so early in the morning, that I literally rolled out of bed, had a quick cup of coffee, and made it there.  (My appointments will now always be in the afternoon)  My husband then made the off the cuff remark that I need to eat more red meat.  Now, there's not necessarily a correlation that red meat increases blood pressure... but golly, that one comment had me craving steak all day long!  But I didn't want to slave away at cooking a good meal... and it was below freezing, so the grill wasn't the most attractive option.

This meat in this dish will be just about as tender as if it was cooking for 2-3 hours in the oven or in the slow cooker all day long!

Ingredients:

• 1 lb of petite steak (or any cut of steak) cut into 2-inch strips
• 4-5 small-medium red potatoes, sliced
• 1 medium sweet onion, sliced
• 1/2 yellow bell pepper, rough chopped
• Salt & Pepper
• 1 bottle lager (for 100% GF, use about 1 cup beef broth instead)
• 2 Tbsp parsley, chopped

Instructions:

1) Preheat oven to 400F

2) In a casserole dish, lay the cut steak strips at the bottom.  Season with salt & pepper

3) In a bowl, combine the vegetables and parsley.  Then add the vegetables and parsley atop the meat in the casserole dish.

3) Pour about 3/4 of the bottle over the veggies and steak.  Enjoy the rest.  

4) Place the casserole dish in the oven.  Bake for 50-60 minutes until the steak is done and potatoes are tender.  

6) Plate and serve with veggies, salad, rice, or any other side dish of your pleasing.  We just used leftover brussel sprouts.

Moroccan Slow Cooker Chicken and Lentil Stew

My husband and I have gotten in the habit of hitting up the gym in the evenings on my "late class nights".  Yes, this is how one fits in fitness and date night into a fully loaded schedule.  But that means that we get home a little late at  night.  We had left out chicken breasts to defrost and at 10 pm I was digging around the pantry and fridge to figure out what to make of this chicken in the slow cooker overnight.  Decided we'd take a trip to Morocco for this dish... since lately there's been so many Italian inspired dishes.  Coincidentally, the day after I made this stew, Morocco came up in my International Women's Rights course.  This is a great stew for lunch or dinner with the combination of lentils and chicken, it's also filling and good for you.

Ingredients:

• 1 lb chicken (breasts, thighs, etc) - rough cut in cubes
• 1/2 yellow bell pepper, diced
• 1 can diced tomatoes
• 1/2 onion, diced
• 1 Tbsp garlic, minced
• 1 cup carrots, diced
• 1/2 cup lentils
• 1/4 cup italian parsley, chopped
• 2 Tbsp chicken bouillon
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 cups water

Directions:

1. So.. this is a slow cooker recipe... get all of the ingredients and throw into slow cooker.  All of the happy foods will be swimming together in the water and spices as seen below.

2. Set the slow cooker on low and cook for 7-8 hours or so.  After the chicken and veggies have simmered in this warm jacuzzi for a better part of the day (or night), the broth will have picked up the color from the spices and tomato.  The chicken will be juicy and just shred into pieces.  And the lentils will be tender little morsels.

3.  Enjoy either immediately in serving bowls OR a ladle worth (or 2 ladles) in a container and enjoy at lunch time, as seen below.    

Zucchini noodles and lemon shrimp

It's definitely been a little while since I've had time to post.  The semester is coming to a close and as such, starting to get all my "ducks in a row" for final exams, papers, and presentations.  I was shopping with one of my girlfriends a few weeks ago, when at the end of the aisle there was the "as seen on tv" merchandise.  Gimmick.  I fell for it.  Ended up with a "Veggetti".  Not going to lie, I was doubtful about this purchase, but gave it a "whirl" last night.  Haha, get it.. a whirl... I made a funny... (the vegetable is twisted into the blades).  Anywho, overall conclusion on this purpose - SUPER simple to use, quick, and definitely handy for veggie noodles, veggie salads, stir fry, or anything else strip-like vegetables would add a little aesthetic appeal to the dish.    

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 small onion, chopped
• 1/2 red bell pepper, diced
• 2 Tbsp garlic, minced
• 1/2 cup cherry tomatoes, halved
• 4-6 servings of shrimp - tail off and shell off
• 1 tsp italian seasoning
• 1/2 tsp lemon pepper seasoning
• 1/2 tsp dried basil (or a few leaves of fresh basil, rough chopped)
• 1 Tbsp chopped fresh parsley
• 1 cup pinot grigio wine (or another white wine)
• Juice from 1 lemon
• 2 Tbsp cornstarch & 2-3 Tbsp water, mixed to form paste
• 2-3 zucchini squash, whole
• 1 tsp chicken bullion

Directions:

1. In a pot, bring about 2 cups to a boil - this water is for the zucchini
2. In a saucepan, heat EVOO over med-high heat.
3. Add onion, pepper, and garlic to saucepan.  Cook until onion is translucent.
4. Add cherry tomatoes, shrimp, italian seasoning, lemon pepper seasoning, basil, & parsley into saucepan.  Lower heat to medium.  Stir occasionally to avoiding burning the shrimp.
5. When shrimp is pink, add in the wine and lemon juice.
6. As the wine is about to come to a rolling boil, add in the cornstarch/water mixture.
7. Turn heat down to low and continue to cook until sauce thickens from the cornstarch.  (about 10 minutes or so).
8. While the shrimp finishes, turn your squash into noodles!   (or cook regular noodles or GF noodles, or rice).
9. Place the squash noodles into the pot of boiling water with the chicken bullion and let boil for about about 3 minutes.  Then drain the water from the noodles.
10. Place a serving spoonful size of "noodles" on a plate, top with shrimp and sauce.  Bon appetit!

Lasagna Stuffed Spaghetti Squash

What a weekend!  Started off Saturday by having a blast at a Halloween themed 5k with one of my friends and sorority sisters from undergrad.  We both went as villains from Batman, Harley Quinn & Catwoman.  And we also proved that villains can, in fact, outrun superheros (we both outran a few Batmans, Wonderwomans, and Supermans).

As for today, managed to study a little bit at the gym.  You know that scene in Legally Blonde, when Reese Witherspoon is reading on the elliptical?  Yehp, one of those kind of days.  International Women's Rights on the stationary bike and reading a little bit on Malala Yousafzai and her Nobel Peace Prize.  Such an inspirational young woman that I wish more young adults looked up to!

We've been eating a LOT of spaghetti squash over the past year.  Usually just as a replacement for noodles.  But tonight, I decided to try a variation on it and just "stuff" the squash and serve it.  It received a 2 thumbs up for being "healthy".

Ingredients:

• 1 spaghetti squash, cut in half & de-seeded
• 1 tsp extra virgin olive oil
• 1 tsp italian seasoning
• 1 Tbsp minced garlic
• 1 small red onion, chopped
• 1 lb extra lean ground turkey
• 1 cup chopped baby spinach
• 1 28-oz can crushed tomatoes
• 1 cup shredded mozzarella (regular or dairy/lactose free)

Directions:

1) Heat oven to 400F.  Rub EVOO over insides halves of squash. Sprinkle the 1/2 of the italian seasoning over the insides. Place face down in baking dish.  Bake for 40 minutes until flesh is tender.

2) While the squash is cooking....  In a saucepan over medium-high heat.  Saute the onions, garlic, and ground turkey.  Add the italian seasoning.

3) When the ground turkey is done, add in the chopped spinach.

4) After the chopped spinach is wilted, add in the can of crushed tomatoes.  Let sauce simmer over low heat while the spaghetti squash finishes roasting.

5) After 40 minutes, pull the squash out of the oven.  Now it's time to stuff!

6) Place 1/4 cup of the cheese in the "bowl" created in the inside of the squash.  Then add in a couple of "heaping" spoonfuls of the sauce.  After the sauce, add another 1/4 cup of cheese atop the meat sauce.

7) Set the oven to "broil".  Place the stuffed squashes in the oven and broil for about 3-4 minutes.  Regular mozzarella cheese will brown on top and dairy free cheese will turn quite gooey.

8) Cut the section in half and serve. 

Italian Sausage In White Wine

Thursdays, my favorite weeknight next to Friday :-)  At least this semester since I don't have class on Thursday evenings.  Life like a normal working adult, what?!  So after work today, I came home, worked on a bit of clinic work (law clinic, no, I did not switch over to med school), then opened the fridge.  Our regular shopping organization has gone down the trash lately.  Which is ok.  It was just nice over summer being able to stop at the grocery store for whatever sounded good for dinner.  We have to get back in the groove of things and plan meals out, but we've both been quite a bit busy lately.  I ramble... sorry.  Anyways, I purchased some spicy italian sausage earlier this week, which I would normally make with onions and peppers.  But... no peppers in the fridge.  Did a little digging around online and my pantry and decided to combine beans, carrots, onions, wine, and sausage.  Legit.  

Also, other reasons Thursdays are awesome - it's "How to Get Away with Murder" night :-)  And today is awesome because it's the opening game for the Red Wings 2014-15 season.  I should probably be studying or something, shouldn't I?  Bah, I'm a "3L" and we've all heard it, 3Ls don't study anymore.  

Ingredients:

• 1 lb italian sausage (spicy or mild) - grilled/cooked and sliced (I recommend cooking on an inside grill while cooking veggie and wine mixture)
• 3 carrots, sliced OR 20 baby carrots, sliced
• 1 medium onion, chopped
• 1 Tbsp garlic
• 1 Tbsp dried tarragon
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 can white kidney beans - rinsed and drained
• 1 cup dry white wine
• 1/2 tsp chicken bouillon
• Cooked pasta, rice, spaghetti squash, quinoa, etc

Directions

1) Place a deep skillet or saucepan over medium-high heat.  Spray with cooking oil or add EVOO.

2) Once the pan is heated up, add the carrots, onions, and garlic.  Also add the salt, pepper, and tarragon.  Cook until onions are translucent and carrots are becoming tender.  Should be about 8-10 minutes.

3) Add the beans into the pan mixture.  Stir for about 1 minute.  Now add the wine ad chicken bouillon into the pot.  Let simmer for 5 minutes.

4) Once the white wine has reduced down (it should smell less like alcohol burning), it's time to add the sliced sausage into the pan.  Simmer with the sausage for about another 5 minutes, just to make sure all of the flavors and juices are get a moment to blend into one another.

5) Serve the mixture on its own or over pasta, rice, etc.  Enjoy dinner in about 20 minutes or less from the time you started cooking.

Quinoa Oatmeal with Dried Fruit

Brrrrr.....  this morning was one of those rise n' shines where I just wanted to cuddle under the blankies all morning.  Not so much an option.  Husband had to go run an errand earlier this morning, puppy was bright eyed and bushy tailed, cats tearing up the house like no one was home.  And to top it off, there's a bag full of schoolwork needing to be completed.  We have a quiz in Evidence on Monday... who takes quizzes in law school?  I guess no sleeping in.  Also, my new running shoes came in the mail yesterday, so I've been really, really antsy to try them out, but haven't had the time nor has Mother Nature been cooperating.  Looking at the forecast, I think the treadmill at the local Y is going to get some miles later today and hopefully with a pair of happy feet!  You may also find this ironic, since I have a food blog, but our fridge is looking... sparse.  No eggs, barely any veggies, no almond milk.  I found myself digging through the pantry for some breakfast food and Pinterest came to my rescue with breakfast recipes for oatmeal and quinoa. I gathered what my pantry had to offer that seemed semi-breakfast acceptable and into the pot it went.  Out came an energizing breakfast that will be sure to put a pep into my step on that treadmill in a few hours.

3 Servings

Ingredients:

• 3 c. water
• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 c. old fashioned oats
• 1/2 c. quinoa
• 1/8 c. raisins
• 2 tsp agave syrup
• 1/8 c. dried cherries
• 1/4 c. chopped prunes
• 1/4 c. slivered almonds 

Directions:

1) Place a pot over medium-high heat.  Add the water, sugar, cinnamon, vanilla, and salt.  Bring to a rolling boil.

2) Add the oatmeal, quinoa, and dried fruit.  Also add in about 1 tsp of the agave syrup.  Bring to a boil.  Let boil for about 5 minutes.  

3)  Reduce heat to low and let the pot simmer for about another 10-15 minutes until the water has become thick and the oatmeal and quinoa have puffed.

4) Serve the quinoa and oatmeal in bowls.  Top with slivered almonds and a drizzle of agave syrup.

Berry Waffles

Sunday mornings are meant for just a few things in my book: church, relaxing, a luscious brunch and relishing company of family and friends.  Going gluten free sadly means most brunches out can be off limits - at least the ones with pancakes and waffles involved.  But these waffles are, well, awesome!  They took me right back down memory lane to eating breakfast at Big Boy on vacations and ordering their strawberry belgian waffles <3

Ingredients:

• 1 cup gluten free flour
• 1/2 cup almond meal/flour
• 1 tsp xanthan gum
• 2 Tbsp golden flax seed meal (optional)
• 2 Tbsp chia seeds (optional)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp sugar or raw sugar
• 1 Tbsp applesauce (or 1 Tbsp oil)
• 3/4 cup vanilla almond milk (or real milk)
• 1 cup liquid eggs or 4 eggs
• 2 tsp vanilla extract
• 1/2 cup strawberries pureed (optional)
• 1/2 cup blueberries (optional)

Note: to make regular waffles (not gluten free), replace the gluten free flour and almond flour with 1.5 cups regular all purpose flour and skip the xanthan gum.

Instructions:

1) In a bowl, mix the following: flour, almond flour, xanthan gum, flax, chia, baking powder, baking soda, salt, and sugar (basically all dry ingredients until the applesauce)

2) Then add in the liquid/wet ingredients and continue to mix: applesauce, milk, eggs, and extract

3) After the wet and dry ingredients are mixed through with no lumps in the batter, add the berries which are optional of course.  The batter will then look like the batter below.

4) Heat up your waffle iron and once it's ready, pour small amounts of your batter in depending on the size of your waffle iron.  Ours is about 1 cup per 4 waffle squares.

5) Cook the waffles per your waffle iron's instructions

6) Serve the waffles with a fruit compote and powdered sugar or syrup or honey or jam - whichever way you love your waffles!