Introducing my latest obsession… Homemade Garlic Tahini Dressing.
For ages I have resisted making my own dressing. I had it worked up in my mind that it was a difficult undertaking (I have no idea why). So I spent my time researching and buying clean salad dressings (Tessemae’s and Primal Kitchen are my two faves).
Then, one day on a whim, I decided to buy some tahini. Then I started researching what I could make with it. Enter this dressing. OH MY GOSH. I drizzle it on just about anything I can think of – Scrambled eggs. Roasted veggies. Salads. It. Is. So. Good.
This is a mash up of a few different recipes I found while on my hunt. I love the lemony peppery flavor balanced with the nuttiness of the tahini. Plus, it’s super easy to whip up in my ninja blender cup.
Try it! And let me know if you like it!
Recipe: Tahini Garlic Dressing
1/2 cup tahini
3/4 cup water
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
2 cloves garlic, peeled
ground black pepper, to taste
Throw all of your ingredients in a blender or food processor and purée until smooth.
Let the dressing sit for about 10 minutes before eating, to allow the flavors to mix together.
Store covered in the refrigerator for up to 2 weeks.
If your dressing comes out thicker than you'd like, just add a little more water and blend again!!
If you are looking for something chocolate… and warm… and gooey… and not blow your 21 Day Fix containers out of the water… this. is. it.
Chocolate Shakeology Mug Cake
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…or do you zoodle?
If you haven’t been on Pinterest or reading some pretty entertaining food blogs – then you might be looking at this post with some fear mixed with curiosity. So let me help. Spiralizing is a hot trend in veggie prep. Basically, you’re taking veggies, like sweet potatoes, zucchini, bell peppers, onions, cucumbers – you name it – and turning them into curly-q yumminess.
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So tell me friends, what do you do when you have a recipe that calls for 1/4 cup of pumpkin puree? What do you DO with the rest of that can of pumpkin? Does it sit in your fridge and get… well… not-so-desirable? I’ll tell you what you do! You make Pumpkin Spice Chocolate Shakeology Bites! That’s what you do!!
These little nuggets of pumpkin-love are full of cinnamon-clove-nutmeg spicy goodness, almonds, pumpkin seeds, pumpkin, a Chocolate superfood powder, called Shakeology, and mini chocolate chips.
I took a chance mixing these up last night, not sure what I had gotten myself in to, but I am happy to report, these got a thumbs up from the husband, the 7-year-old and me. There’s something very warm-spicy about these bites… they make me think of fall and crisp leaves and family gatherings. I’m not joking here. This is fall flavor, in a little bite sized pop in the mouth.
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One of my most favorite parts of fall is the flavored coffee creamers… pumpkin spice, gingerbread, peppermint mocha…. you name it, if it’s a seasonal flavor, I’m all about it. Well… maybe not egg nog flavor, but everything else is fair game.
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When my husband and I started eating healthy, we LIVED by the cookbook, Fresh Food Fast by Cooking Light. It was our healthy eating bible. Why? Because it was healthy recipes that had either 5 ingredients or less – OR took 25 minutes or less to prepare. It was a working parent’s dream 🙂
Tonight, we pulled out an old favorite from that cookbook… the Steak Salad with Creamy Horseradish Dressing. Check out that yummy picture. The recipe is below.
- 2 (6-ounce) beef tenderloin steaks, trimmed (about 3/4 to 1 inch thick)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 (6.5-ounce) package sweet butter lettuce blend $
- 1 cup cherry tomatoes, halved $
- 1/2 cup thinly sliced English cucumber $
- Creamy Horseradish Dressing
- Prepare grill.
- Sprinkle steaks evenly with salt and pepper. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing.
- While steak stands, combine lettuce, tomato, and cucumber in a large bowl; divide evenly among 4 plates. Top salads with steak slices. Drizzle evenly with Creamy Horseradish Dressing.
Creamy Horseradish Dressing
- 3/4 cup greek yogurt
- 1/4 cup chopped red onion
- 2 teaspoons chopped fresh chives
- 2 1/2 teaspoons prepared horseradish
- 1/2 teaspoon fresh lemon juice $
- 1/4 teaspoon freshly ground black pepper
- Combine all ingredients in a small bowl. Stir until well blended; chill, if desired.
Here comes another new recipe!! I walked in the door after work and my kitchen smelled like HEAVEN. Heaven, I tell you!! And doesn’t it look good, too? The whole family loved this one… I will tell you, my husband did add some Flavor God Dynamite Seasoning to the mix and they turned out wonderfully 🙂 This is another recipe from the new 21 Day Fix approved cookbook: Fixate. It’s an awesome cookbook… I mean, there are fix-approved cocktails and desserts in there!! Here’s our review…. plus a bonus, a little tip about stopping yourself from mindless snacking.
Ready for the recipe? Here you go!
SERVES: 4 (2 fajitas each)
Prep Time: 20 min. Cook Time: 18 min.
- 1 1/2 tsp. Olive Oil
- 2 Medium Peppers, (cut into strips)
- 1 Medium Onion, sliced
- 2 Cloves garlic, finely chopped
- 1 lb raw extra-lean beef sirloin, cut into 2-inch strips
- 1 tsp. ground chili powder
- 1 tsp. ground cumin
- 1 tsp. crushed red pepper flakes
- 1/2 tsp. sea salt (or Himalayan salt)
- 1/2 cup Homemade Salsa
- 8 6-inch corn tortillas, warm
- 4 Tbsp. reduced fat (2%) plain greek yogurt
- 1/4 cup chopped fresh cilantro
- Lime wedges
- Heat oil in a large nonstick skillet over medium-high heat.
- Add bell peppers and onion; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent and peppers are tender.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
- Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
- Evenly top each tortilla with beef mixture, yogurt, cilantro, and a squeeze of lime juice.
As our week of recipes continues, we’ve diverted from our original plan! We’re still eating what we planned for the week, but changing up the nights. A late night at work for my husband meant we punted and decided to go with Thursday’s dinner on Wednesday. Why? BECAUSE IT’S EASY and QUICK!
Black Bean Bowls. Think Chipotle without the line out the door 😜. Think customizable…. which then translates into HAPPY KIDS. There really isn’t a recipe for our Black Bean Bowls…. it’s more of a gathering of ingredients on top of a base of brown rice and black beans.
BLACK BEAN BOWLS
- Black Beans (we keep a can of organic black beans in the pantry at all times)
- Brown Rice or Quinoa
- Pico de Gallo or Salsa
- Shredded Cheese or Queso Fresco
- Shredded lettuce or cabbage
- Greek Yogurt (instead of sour cream)
- Hot Sauce
- Limes or Lime Juice
- Seasonings (we used Flavor God Chipotle and Dynamite tonight)
Throw your favorites in a bowl and go!
What is more comforting than macaroni and cheese? It’s the ULTIMATE comfort food for me. I was that kid that begged for mac & cheese for dinner. BEGGED for it. LOVED it…. and I didn’t stop eating it when I grew up. Because I still love it!!
But since we started making healthy changes, I knew my beloved mac & cheese had to go. You know the kind. The one with the squeeze cheese…. the sharp cheddar tang still calls to me.
As we continue our week of trying new recipes, this one comes (once again) from Fixate – the 21 Day Fix approved cookbook. And it’s safe to say, we have a winner. Check out our Periscope review here:
And now – the recipe!
Fixate Cookbook Macaroni and Cheese with Broccoli and Chicken
Serves: 8 (2 cups each)
- 4 oz of dry whole wheat macaroni
- 4 tsp organic grass-fed butter (or extra virgin organic coconut oil)
- 2 TBSP unbleached whole wheat flour
- 1 1/2 cups unsweetened almond milk
- 1 1/4 cups of grated extra-sharp cheddar cheese
- 3 cups of chopped, cooked chicken
- 4 cups of chopped steamed broccoli
- 1 tsp sea salt (or Himalayan salt)
- 1/2 tsp of ground pepper
- Cook macaroni according to package directions (do not use salt or oil if suggested in directions), set aside
- Melt butter in large saucepan over medium heat
- Add flour, cook, whisking for a minute or until brown (watch to make sure it doesn’t burn!)
- Wisk in almond milk and cook 1 to 2 minutes, whisking constantly, until thickened and no lumps remain
- Reduce heat to low and add cheese, whisking constantly for 2-3 minutes, or until melted
- Add chicken, broccoli, salt, and pepper and cook until heated through
- Serve immediately
It’s back to school tomorrow, which means it’s back to routine tonight!! And let me tell you, we THRIVE on routine in the Gleason house. This is no joke. This summer has been rough, with my husband and me working opposite schedules – so dinners have been more “short-order” than “family gathering”…. think more sandwiches and wraps… than casseroles and slow-cooked meals.
So to say we are a little excited to dive into cooking dinner again would be an understatement. Correction: To say MY HUSBAND is a little excited would be an understatement. I will fully admit that HE is the cook/chef/foodie in this house. And yes, ladies, I do appreciate this!!
We picked up our new Fixate cookbook back in July – but we’re trying our first recipe from it tonight!! Fixate is a new cookbook from Autumn Calabrese, the creator of the 21 Day Fix program – and all of the dishes in it are 21 Day Fix approved, and you get a complete nutritional and container breakdown for each recipe.
Tonight we tried the Chicken Stuffed Bell Peppers. YUM. Our 6-year-old tried to get out of eating dinner, and the 11-year-old asked if he could pass over the onions – which is par for the course around here. But they ate with little protest, and we take that as a stamp of approval!!
We actually made 6 halves instead of the recipe’s 8 and it worked out great. We each had one and now Jon and I have lunch for tomorrow. Here’s our quick, mid-dishwasing periscope review of the recipe:
Chicken Stuffed Bell Peppers
Serving Size: 1/2 Pepper
- 4 medium bell peppers, cut in half lengthwise, seeds removed
- 2 TSP olive oil
- 1 medium onion
- 2 garlic cloves, finely chopped
- 1.5 LBS raw chicken breast chopped into small pieces
- 1 TSP ground chili powder
- 1 TSP ground cumin
- 1/4 TSP Himalayan salt
- 1/4 TSP ground black pepper
- 1 cup Grandmas Tomato Sauce (found in Fixate cookbook)
- 2 cups cooked quinoa
- 1 cup canned black beans, drained & rinsed
- 1 cup frozen corn kernels
- 5 TBSP chopped fresh cilantro, reserve some for garnish
- 1 TBSP fresh lime juice
- 1 cup shredded Monterey jack cheese
- Hot pepper sauce (optional; to taste)
- Preheat oven to 375F
- Place bell peppers, skin side down, in large baking dish; set aside.
- Heat oil in large nonstick skillet over medium heat
- Add onion; cook, stirring frequently, for 4-5 minutes
- Add garlic; cook, stirring frequently for 1 min
- Add chicken, chili powder, cumin, salt and pepper; cook, stirring frequently, for 5 minutes or until chicken is no longer pink
- Add Grandma’s Tomato sauce, quinoa, beans, corn, cilantro (reserve some for garnish) & lime juice. Reduce heat to medium low; cook, stirring occasionally, for 3-5 minutes, or until heated through.
- Add a heaping amount of chicken mixture to each pepper half; cover lightly with foil.
- Bake for 35 minutes, or until peppers are tender – remove foil.
- Top each pepper evenly with cheese then bake for 3 minutes or until cheese is melted.
- Serve sprinkled with cilantro and hot sauce (if desired)