Almond Milk Pancakes

A healthy (and lactose free) twist on the traditional pancake, add your favorite fruit for the perfect weekend breakfast!

Ingredients:
1 1/2 cups all purpose flour (I use gluten free)
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups almond milk
2 eggs
1 teaspoon vanilla extract
2 tablespoons olive oil
Coconut Spread

Method:

Step one: In a bowl mix together all of the dry ingredients.

Step two: Pour in the milk and mix well.

Step three: Beat the eggs in a separate bowl and add to the mixture. Add the vanilla extract and olive oil. Whisk well.

Step four: Heat a frying pan (if using non-stick, melt some coconut spread).

Step five: Add the desired amount of pancake mix (depending on how big you want your pancakes and how skilled of a flipper you are!) At this time if you would like to add some fruit or chocolate chips add them now, before you flip!

Enjoy!

Cod with Green Beans, Leek and Pesto over Basil Pearled Couscous

Ingredients:
2 1/2 tablespoon olive oil
2 pieces cod fillet
1/2 pound green beans cut into 1 - 2 inch pieces
1 leek (white and green parts) thinly sliced
1 small shallot thinly diced
Homemade pesto (see Vegan Pesto Recipe here)
Salt and Pepper
Near East Brand Basil & Herb Pearled Couscous

Method:

Step one: Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat.

Step two: Season the cod with salt and pepper and cook until the underside is golden, 3 to 5 minutes, remove from pan.

Step three: Saute green beans, leek and shallot for 15 minutes over medium heat.

Step four: Return cod to pan add additional tablespoon of oil and cover for 5 minutes. (The cod will most likely fall apart, while not as aesthetically pleasing the taste remains the same).

Prepare pesto (see recipe link above) and couscous according to Near East box instructions. 

Serve cod and vegetables over couscous and top with a dollop of pesto.

Enjoy!

Fennel and Zucchini Soup with Warm Tomato Relish

I know its spring and no one wants to think about hot soup, but this recipe is very fresh and fragrant and reminds me of spring! The fennel, fennel seeds and fennel fronds create an interesting and extremely flavorful soup! Serve with a green salad for a very light and healthy weeknight meal to get you ready for the impending bathing suit season!!

Recipe from Bon Appetit Test Kitchen- 2011

Ingredients
2 tablespoons extra-virgin olive oil, divided
2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
1 cup trimmed diced zucchini
1 cup chopped onion
1/4 teaspoon fennel seeds
2 cups low-salt chicken broth
3/4 cup grape tomatoes, quartered

Method:

Step one: Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. 

Step two: Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper. soup with relish. 

Step three: Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Garnish soup with relish.

and serve!

Sauteed Tomatoes and Shallots

Does anyone else have trouble thinking of interesting sides? I am always able to find unique main courses but often end up pairing them with a simple green salad. This side is simple but unique and has a very interesting flavor and compliments a variety of main dishes including herb crusted roasted chicken (shown above), a light white fish, etc. Enjoy!

Recipe modified from Real Simple.

Ingredients:
1 pint grape tomatoes
1 large shallot diced
1/4 cup white wine
1 tablespoon capers
1 tablespoon olive oil
salt
fresh ground pepper

Method:

Step one: Heat the olive oil in a medium skillet over medium-high heat. Add the shallots and sauté, stirring occasionally, until they begin to soften, 5-6 minutes.

Step two: Add the tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and cook, stirring until the tomatoes begin to burst, 7-8 minutes. 

Step three: Add the wine and cook until nearly evaporated, approximately 4-5 minutes and add capers.

Breaded Shrimp with Warm Cannellini Beans

Recipe from Real Simple. 

Ingredients:
1 pound peeled, deveined medium wild shrimp
1 clove garlic, minced
1 can cannellini beans, rinsed
1/2 cup panko bread crumbs
2 tablespoons fresh rosemary, chopped
2 bunches of arugula
5 tablespoons olive oil
1/4 cup water
salt
fresh ground pepper

Method:

Step one: Heat oven to 400 degrees.

Step two: In a large mixing bowl, mix the panko, rosemary, 3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon fresh ground pepper. Add the shrimp, mix well.

Step three: Transfer shrimp mixture to baking sheet. Bake until shrimp are fully cooked through and crumbs are crispy, approximately 12-14 minutes.

Step four: In a medium to large skillet heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and saute for 30 seconds. Add the cannellini beans, 1/4 cup water, 1/4 teaspoon salt and fresh ground pepper. Cook until beans are cooked through; 2-3 minutes. Remove from heat and toss with arugula.

Serve!!

Chicken Sauteed with Apples

Looking for a unique chicken with a fresh spring flavor? 

This recipe is easy, quick and unique! Great for entertaining or a weeknight dinner for two.  Served here with a simple green salad and herbed polenta. Enjoy!!

Recipe courtesy of Real Simple.com.

Ingredients

• 4 boneless, skinless chicken-breast halves
• 1 tablespoon olive oil
• 1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
• 1 cup apple juice
• 1 large onion, thinly sliced
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme leaves
• kosher salt and black pepper
• 2 tablespoons Dijon mustard

Method:

Step one: Heat the oil in a large skillet over medium-high heat. Sauté the chicken until golden, about 3 minutes per side

Step two: Add the apple slices, apple juice, onion, garlic, thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Simmer, covered, 8-10 minutes or until chicken is tender.

Step three: Remove the chicken, apple slices, and onion to a serving platter and keep warm.

Step four: Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken.

Spaghetti Squash with Zucchini, Tomato Puree and Vegan Walnut Pesto

Looking for a healthy, lower calorie alternative to traditional pasta? Spaghetti Squash might be your answer.  Once cooked the squash flesh shreds into threads that look like thin spaghetti, hence the name! 

Spaghetti squash has a very mild flavor, but spice it up with your favorite sauce (I chose a vegetable puree and pesto) to create a interesting and delicious meal!

Ingredients:

1 spaghetti squash

2 medium zuchini, chopped

3 Heirloom tomatoes, or more depending on the size, chopped

1 small yellow onion, chopped

2 1/2 tablespoons olive oil (additionally a small amount for brushing the squash)

For pesto:

2 cups, washed, fresh Basil

1/2 cup shelled walnuts 

2 cloves fresh garlic, minced

1/2 cup good tasting extra virgin olive oil or as needed

Sea salt and fresh ground Pepper to taste

Serves 2. 

Step one: Preheat the oven to 375 degrees.

Step two: Cut spaghetti squash in half, remove seeds with a spoon, brush with olive oil, season with salt and pepper  and place in Pyrex dish. Bake for 40-45 minutes, or until you can easily pull the "spaghetti noodles" out with a fork.

Step three: Heat a medium skillet over medium-high heat. Add 1 1/2 tablespoons of olive oil and onion and saute until onion is translucent about 4 minutes. 

Step four: Add zucchini and saute for 10 minutes, stirring frequently. 

Step five: Add heirloom tomatoes and saute for an additional 8 minutes. Cover and simmer until meal is ready to served.

Step six: Remove squash from oven and allow to cool for 8-10 minutes. Once squash has cooled carefully pull the flesh from the squash using a fork and place in a bowl. Add 1 tablespoon of olive oil and stir well. 

Step seven: Place spaghetti squash on a plate and top with veggies and pesto, season with salt and pepper.

For pesto recipe please see Vegan Pesto.