regulars

there are a few repeat offenders that you can almost always find in my fridge.  quinoa, tuna salad and fresh fruit are among that group.  below are some mix and match recipes you can incorporate as a side, beef up to make a main, or just keep around for snacking~

quinoa  and brown rice - great staples that can be layered with a number of other cruciferous vegetables and legumes.  some of my favorites are listed below, all can be mixed and matched depending on your liking.


ingredients for quinoa (similar for brown rice)

• 2 cups water
• 1 cup quinoia
• 1 teaspoon salt

sift through quinoa to ensure no little rocks made their way into your package. add 2 cups water to a medium sized pot. add 1 cup quinoa to pot and start with heat on medium. after 2 or 3 minutes, turn the heat up to medium high and keep it there until water boils. next, add salt, turn heat back down to low and simmer with the lid on until all moisture has evaporated, 12 to 15 minutes. remove lid quickly, cover pot with a paper towel and place lid back on the pot. let sit for about 10 minutes. this will ensure your quinoa is fluffy and doesn't stick together if you mix it into a salad.

ingredients for dressing

• 1/4 cup olive oil
• zest and juice from 1 lemon (or lime)
• 1/2 teaspoon salt
• palm of fresh herbs (i love rosemary and thyme for this)
• toasted almonds, sesame seeds or macadamia nuts (these are a little fattier but are sooo delicious!)

healthy kale for two

kale

• one bunch kale, stemmed and rinsed
• 2 tablespoons olive oil
• 1/2 teaspoon salt (plus more for boiling water) 
• 1/8 teaspoon pepper
• 1/4 teaspoon roasted red pepper flakes
• 1 clove fresh minced or frozen minced garlic

preheat oven to 400 degrees. slice kale into thin strips and layer it onto a baking sheet. drizzle with olive oil and season to taste. roast for 10-15 minutes, turning every so often.

butternut squash & roasted brussels sprouts mix

butternut squash (similar process for brussels sprouts)

• 1 butternut squash, seeded, peeled and cut into 1" square cubes (i love pre-cut, it will save you sooo much time!)
• olive oil
• salt and pepper to taste
• 1/8 teaspoon cayenne

pre-heat oven to 400 degrees.  place butternut squash pieces on baking sheet lined with parchment paper.  drizzle with olive oil, salt, pepper and a pinch of cayenne for a little kick.  cook for about 45 mintues to an hour, turning every 15 minutes or so.  add a little more olive oil if squash becomes dry.  pull from oven once squash is fork tender.

mom's classic cookies

i've been making my mom's chocolate chip cookie recipe for years. everyone asks what the secret is and we're happy to share. we always pull our cookies out of the oven a little early so they maintain a soft, chewy center. here's the recipe:

prep time: 10 mins
bake time: 10 mins per sheet
ingredients:

• 3/4 stick crisco butter flavor shortening
• 1-1/4 cups firmly packed light brown sugar
• 2 tablespoons whole milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1-3/4 cups sifted, all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup semi-sweet chocolate chips (ghiradelli are my favorite)
• 1 cup coarsely chopped macadamia nuts

pre-heat oven to 375 degrees. combine first five ingredients in a stand-up mixer on low speed (my mom would swear you have to mix the ingredients by hand but mine seem to taste just as delicious when they come out of the oven : ). slowly incorporate the flour, salt and baking soda. last but not least, add in your chocolate chips and nuts. double up on the chocolate chips if you don't want to use nuts. scoop 2" diameter portions onto a baking sheet with plenty of space in between. alternatively, you can use a melon scoop for mini cookies. for the larger cookies, let them bake for about 10 minutes, depending on your oven. pull them out when the bottom has firmed up but the top is still a little soft. let them cool on a baking rack and serve warm. recipe yields about 2 dozen cookies.