Grilled veggies had yet to make an appearance this spring and I thought this would be the perfect way to re-introduce them into my meals! The recipe inspiration came from Giada. It is a bit time consuming (at least when grilling vegetables with a miniature grill) but so worth it. The vegetables are tender-crisp and the flavor from peppers, onions, fennel and eggplant are perfect with fire-roasted tomato sauce. Serve with crusty bread and some red wine. 😉
Vegetable Parmesan – 4 servings adapted from Giada De Laurentiis
- 1 red pepper, sliced into 4 pieces
- 1 eggplant, sliced into 1/2″ thick slices
- 1 red onion, sliced into 1/2″ thick slices
- 1 large fennel bulb, sliced into 1/2″ thick slices
- jar of fire roasted tomato sauce
- 1/4 lb. sheeps milk pecorino romano, shredded
- 1/2 cup whole wheat panko bread crumbs
- basil and red pepper flakes for garnish
Pre-heat oven to 400° F. Heat grill and mist all veggies with olive oil. Season with salt and pepper. Grill eggplant for about 3 minutes per side and set aside. Repeat with all vegetables. Cut pepper into strips after grilling. Pour 1/2 cup sauce on bottom of a 9×13 pan. Spread out with a spoon. Layer on eggplant, more sauce and a little cheese. Repeat with remaining vegetables, sauce and cheese. (Essentially making a lasagna) Top with 1/2 cup bread crumbs and bake for about 25-30 minutes until cheese has melted and sauce is bubbly.
Don’t forget about the tea give-away!
I don’t talk about tea a lot on the blog, but trust me when I say that tea is a huge part of my life. I drink tea everyday, throughout the day – mostly green and herbal but I have also been known to enjoy chai tea lattes on occasion. I drink tea to stay warm in the winter, to signal the end of a meal, as an afternoon pick-me up, for antioxidants and because sometimes I need something to help with an upset tummy, too much stress or to help me sleep at night.
And as much as I love tea, I know you all do to! Celestial Seasonings has offered one of my readers a major tea package:
- 4 wellness teas to ease cold and flu symptoms
- 2 green teas to support a healthy immune system
- a mug, lip balm, honey sticks, Sleepytime bear and the book “Herbs for Health & Happiness” by Celestial Seasonings founder Mo Siegel and Nancy Burke
Obviously I love their sugar cookie sleigh ride, but also recently tried their am detox and after a night out, complete with wine and fries, and I felt a bit detoxified – it could have been the placebo effect, it could have worked, but whatever the reasoning, I’ll continue using it. Read up on some of the health benefits of tea here.
How to win:
- leave a comment with your favorite tea
- tweet about the give-away @nutritionisteat (leave a comment so an additional entry is given)
- post the give-away on your blog (leave comment so an additional entry is given)
I’ll choose the winner via random number integer on Sunday April 4th. Good luck and happy sipping!
Edited to add:
And the winner is….# 14.
Karla at Foodologie! Karla, please send me your mailing address and I will get your prize mailed out!
Kale is becoming a staple in our house. We’ll have it as a side dish, for breakfast, in salads, as chips and now in pasta but I must say that sauteed is my favorite. Simplicity is key for kale in my book! A bit of olive oil, a touch of sea salt and a hot pan is all it takes.
In addition to the greens, I wanted to add a little extra flavor with the bacon and let’s be real, bacon adds nothing but good things. 😉
Orechiette with Kale & Bacon makes 2-3 servings
Cook bacon until crisp, about 2 minutes per side, in large pan. Set aside and drain oil from pan. Cook pasta as directed and set aside. Add olive oil to pan and add kale, garlic and salt & pepper. Saute kale for about 2 minutes and add pasta to pan. Toss until combined. Top with freshly grated parmesan if desired.
Ever since my friend Mercedes introduced me to Valdoro Prosecco a few weeks ago, I have been finding myself straying from the beloved red for the crisp, fresh bubbly. Now don’t get me wrong, I would never leave red behind, but I know I will be enjoying some more prosecco on the up-coming summer nights.
Prosecco is a dry sparkling wine from the prosecco grape (grown in the Veneto region of Italy).
I love it on its own, but I also love adding some fruit to my bubbles every now and then. Mixing some prosecco with a splash of juice proved to be delicious, extra-pink, pretty & full of antioxidants. (Ok, full of might be a stretch)
Here is a toast to Friday and the weekend!
I’ve now had a blog for one. whole. year. It seems kind of crazy to think about last year when I decided to start a blog – I had no idea what I was getting myself into and absolutely no clue how I would feel about this new-found community. I certainly did not expect to be going on internet dates all over the country 😉
When I started my blog, I didn’t even read any “health or food” blogs, which looking back, was a good thing. I wanted to write about new foods that I find, health & wellness topics, and healthy recipes. I think for the most part this is what I have done. I may have gone a little over-board on recipes and I really can’t claim that they are all healthy but that is the direction it has kind of gone in and I’m ok with that.
I love all of the time, pictures, typing and thinking it takes to prepare a post but there are certainly days when I wonder what I’m doing and why I even bother. Throughout all of that, you are the reason that I blog and I want to thank you so much for reading and eating along with me!
Here are some of my favorite meals, foods and posts from the last 12 months:
One of my favorite veggies: artichokes
Is anyone perfect?
Coconut Ice Cream
Adventures in Spring Rolls
The Perfect Snack
Mastering the Art of: Eggs
Apple Bread Pudding with Brandy Sauce
Shaved Brussels Sprouts with Pancetta & Parmesan
Haiti: The People
Thai Coconut Lime Soup with Chicken
Zucchini & Corn Quesadilla
Soba Noodles with Shrimp & Cilantro
Home-made falafel has been on my list of things to make for quite some time. In fact, as I was cleaning out my cupboards, I tossed out a boxed mix that had been expired for, oh, a year or so. It is so easy that I’m really not sure why it had taken so long – essentially it is a ball of hummus and considering that I make hummus on a regular basis I really have no excuse.
There is no better accompaniment to falafel then some tzatziki and a greek salad. The Greek way – no lettuce, just cucumbers, tomato, red onion, kalamata olives, feta, olive oil and salt & pepper. Simple and a salad stand-by in my house.
Falafel – makes about 3-4 servings
- 2 cups garbanzo beans (I cooked my own, reserving some of the cooking liquid)
- 1/2 yellow onion
- 3 cloves garlic
- herbamare, coriander, cumin, parsley, salt & pepper
- 2 Tbsp olive oil
Process beans, onions, garlic and spices until smooth and incorporated together. Heat 2 Tbsp olive oil in large pan. Roll falafel into 2 inch patties and place in hot oil. Lightly flatten with spatula and cook for a few minutes, until light brown. Flip over and cook other side for 2-3 more minutes.
Confession: This did not work. As I sampled a bite after my photo shoot (normal), the taste was off, not to mention it was a bit mushy and not really sticking together. Then I realized that I forgot to add the salt and we decided we needed some binding power with an egg.
So an egg, salt and more seasonings later we re-fried the falafel – this time resulting in a much tastier little round. Not all kitchen experiments turn out as well as you hope 😉
I was lucky enough to receive a sampling of stevia products from NuNaturals. I have been a fan of stevia for quite some time, but I have never baked with it before. (Considering that I just started baking last month, could be part of the reason) While I was paging through all of the recipes that they sent along, one recipe in particular stood out. Vegan Peanut Butter Blondies. I’ve seen Mama Pea’s baking skills time and time again, and although I don’t have two cute helpers, I knew I was going to have to try this recipe, even if I was all on my own.
I love the idea of a whole-grain, low-sugar treat that I can feel good about eating. And I love that you can replace some of the sugar with stevia. NuNaturals baking blend is such a genius idea! I would try adding a little less stevia next time, because there was a hint of that stevia flavor that I don’t particularly care for – definitely not enough for me to not eat the remaining bars however! I can’t wait to try some more recipes with stevia and I’m also looking for some samplers, my freezer can’t handle anymore frozen cookies, bars and desserts!
Have you baked with stevia before? What have you made?