Breakfast is the most important meal of the day, but it’s probably also the most often skipped. We are always in such a hurry to get the kids off to school or get to work (or both) that it’s just easier to grab a coffee and maybe a bar, or more likely a donut, and go. Then, we wonder why we’re crashing an hour later. If this sounds like you, these simple mini quiches are the answer to your prayers. They are so easy to make. Simply whip up a batch on Sunday, and you will have a grab-and-go breakfast that’s actually healthy every day of the week. These mini quiches are low in calories and fat, but high in protein and fiber making them the perfect meal to start your day.
The outside temperatures are finally starting to drop. We’ve had our first official snowfall, and there’s no denying that winter is alas on its way. Our bodies are calling for warm, hearty comfort foods to heat us up from the inside. Unfortunately, many of those foods, like delicious homemade meatloaf and mashed potatoes, are also conducive to fattening up for hibernation. And since humans don’t hibernate (binge watching shows on Netflix doesn’t count), it is necessary to have some balance on your dinner table. Or you may be kicking yourself when spring and summer inevitably come around.
Pureed vegetable soups are a great way to strike this balance. Occasionally, I will even eat pureed soup for a day or two just to reset my body after a particularly bad food fest. This curried ginger soup is one of my favorites. Rich and creamy without added fats, a little sweet from in season squash and carrots, and a touch of spice from the mix of curry and ginger. It will excite your taste buds as well as nourish your body. Start your meal with a bowl, or eat it on its own for a light vegan lunch or dinner.
I live for soups and stews in the colder months, and this is one of my favorites! Tender chicken breast and a seemingly endless variety of beans will ensure that you leave the dinner table satisfied. There is nothing better than a crusty piece of buttered sourdough bread alongside a steaming bowl of this stew. I love to fill my home with the fragrant aromas of garlic, onions and tarragon as I makeup an extra-large batch on a Sunday afternoon. Even the kids get excited as it simmers on the stove. You can easily freeze the leftover stew for another day, or eat it for lunch throughout the week. But be sure to make a lot because you are guaranteed to love it as well.
**Don’t eat meat? Check out the vegan option at the bottom!
Who doesn’t love a delicious pasta dish? Add in wonderful grilled vegetables mixed with a light lemon garlic sauce and sprinkled with tangy feta cheese, and this pasta dish is irresistible. It is also incredibly versatile. Impressive as a side dish for that next potluck. Fantastic as a vegetarian meal for “Meatless Mondays” or delicious tossed with grilled chicken or shrimp. You can also make it vegan by omitting the cheese and using a vegan pasta, then add in a can of chickpeas for extra protein. The choice is yours, but any way you decide to serve it, I know it will be a hit.
I was not introduced to asparagus until I was in college, and I distinctly remember trying it for the first time on a trip to Atlanta. It was cooked perfectly – still crisp, slightly charred, and with a light lemon flavor. It has since become one of my favorite vegetables of the spring and summer. And, to my delight, the kids love it as well. This recipe is my best attempt at perfecting that first restaurant quality bite, except in the comfort of my own home.
Are you in search of a fun way to introduce vegetables to your children? Are you looking to use up all of your CSA farm share veggies before they go bad? Do you have picky eaters or special dietary restrictions which you need to cater to every night? “Salad Night” could be your answer. This is one of our favorite summertime family meals. The kids absolutely love being able to create their own salad. And I have found that when they have a hand in making their dinner, they are more likely to eat it. Plus, it is so easy to throw together on a night when you are busy.
I was an odd child because I grew up loving Brussels sprouts and not the fancy roasted kind but the mushy, overcooked, heavily buttered kind. I realize I am probably in the minority on this one, so in order to get my husband and kids to eat my beloved Brussels sprouts, I had to find a different way. This is a recipe for Brussels sprouts that is a hit with both my kids and my husband. It serves my family of six with some leftover.
Much to my husband’s dismay, I love Whole Foods!! My favorite part of the store is the deli counter. They are one of the few places that have healthy, ready-to-eat salads. When I am in a time crunch and searching for a side dish to serve with dinner, I often find myself there. The food is overpriced, but it’s delicious! They have one salad in particular that I really like. This recipe is my version of that salad. After purchasing my favorite salad for the umpteenth time, my husband took a look at the price on the side of the container and said, “I think we can make this salad for half this price.” So we did, and I have to say, I like it better than the one at Whole Foods. We eat this a lot in the summer as a side dish to burgers or brats and hot dogs.