Lightened Up Turkey Pot Pie

If your Thanksgiving was anything like mine, you had lots of leftover turkey.  I also had leftover russet potatoes from the mashed potatoes (you know I’m all about the sweet potatoes), so I made a game time decision and baked up this leftover turkey pot pie!  Something about pot pies remind me of childhood and this one was no different.  Except that my body doesn’t need all of those extra calories that are normally in pot pies.  I decided to lighten up this pot pie with only one pie crust and chicken broth. Repurposing leftovers is one of my favorite things to do.  This recipe would also work well with leftover chicken or one of those rotisserie chickens you can find already cooked at the grocery store.  I like to give you options.  No excuses.

Spoon-of-Turkey-Pot-Pie

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30-Minute Creamy Cauliflower Soup

Have you recovered from Thanksgiving yet? I’m still working on it, so I’m liking this cauliflower soup right now.  Lots of veggies and not a lot of work – just how i like it! Although I made this Meatless Monday soup with vegetable broth, you can use whatever you have at home.  Only have chicken broth? That’s okay, I won’t tell anyone.  As a side note, I pretty much always have some type of broth in my pantry and you should too.  You never know when you’re going to want some and although I live walking distance from a Trader Joe’s, I don’t want to make unnecessary trips to the grocery store.  Now, if you’re not a huge cauliflower fan, I still think you should give this soup a try.  I typically do not think cauliflower has much flavor, but this soup is on a whole different level and a tasty way to get some veggies into your diet in between all of the holiday unhealthy food!

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Greek Zucchini Bruschetta

Bruschetta is one of my all-time favorite appetizers.  However, sometimes I need a break from carbs.    I was trying to figure out how to get the essence of the bruschetta taste I love without using bread. Enter this greek zucchini bruschetta.  Made with Feta cheese and zucchini instead of bread, this is a fun take on an old favorite!  My boyfriend and I may or may not have eaten this for lunch one day.  Appetizer, lunch, whatever!  This might be all I can handle after stuffing myself on Thanksgiving. Something light and healthy sounds perfect.

Nikos-Zucchini-Bruschetta

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Curried Butternut Squash Soup with Candied Walnuts

Nothing says fall like butternut squash soup.  I’ve been pretending it hasn’t been 85 degrees in Southern California by making soups weekly.  Soups are easy comfort food and this one is no different.  If you haven’t made homemade soup before, you’ll be surprised at how easy it is.  If you haven’t made butternut squash soup, well, let’s rethink those life choices.  And if you’re reading this in Minnesota or somewhere else getting snow this week, I think you’re going to want to stock up on butternut squash soup…winter is coming.

Butternut-Squash-Soup-with-Walnuts

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Apple Pie Oatmeal

Want an excuse to eat apple pie for breakfast? I have something close for you. My solution? Apples sautéed in cinnamon, nutmeg, and brown sugar that taste like apple pie filling without the pie crust.  Since oatmeal has a lot of fiber, I am easily full until lunchtime with this breakfast.

Bowls-of-Apple-Pie-Oatmeal

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Garlic Roasted Purple Potatoes

Did you know potatoes this beautiful existed? Well, they do and I have good news for you.  These purple potatoes are healthier than white potatoes and taste just as good, if not better!  You can pretty much substitute these potatoes for any recipe calling for a white potato.  Roast them, mash them, bake them.  Options are endless.  These purple potatoes have around 4x the amount of antioxidants contained in normal Russet potatoes (remember, purple = good).  That’s real life.  Healthy food can taste good too! You can find these at farmer’s markets or certain grocery stores (best bet is those that specialize in organic foods like Whole Foods). Leave the skin on when you cook them.  The skin is pretty thin, but it has a lot of nutritional content. So, let’s roast some potatoes, shall we?

Roasted-Purple-Potatoes-with-Rosemary

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Blue Cornbread Muffins

Before everything became about sweet yellow corn, people were all about the blue corn.  Blue corn is one of the oldest varieties of corn.  Blue corn has a high level of anthocyanins, which give it the blue (or purplish) color.  In other words, blue corn has lots of health benefits! I’m going to be honest, I also like the fact that these are purple because they’re cuter than normal cornbread muffins.  There. I said it. You should be able to find organic blue corn meal at your grocery store and that is what I recommend.  Enough about that, back to the deliciousness that is the blue cornbread muffin.  These muffins come together quickly and make a great side to soups, salads, basically anything.  Give these a try for Thanksgiving (it is November now, after all) to accompany Thanksgiving dinner. I’m picturing them making a glorious combination with some turkey and homemade mac and cheese.

Blue-Cornbread-Muffins

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