Healthy Living, make it an everyday thing

Category: Recipes

Buffalo Chickpea Sliders

Super Bowl Sunday!  In the spirit of game day today, I thought I’d share a fun spin on buffalo sliders,  perfect last minute addition to todays spread!   These patties are vegetarian and topped with a blue cheese sauce made from yogurt and spices.  We served them slider size, but you can make the patties larger and have them as a dinner option as well.   This week was a quick one, because we left on Friday to head up to Sedona.  We got to visit our friends and the Sedona half-marathon was on Saturday.  It is a beautiful run/walk, they have lots of options, 5/10k or the half/full marathon, something for everyone.  Including just a beautiful destination to visit.  My mom, brother and some other family members join us too.  We enjoyed the race day event and also got to celebrate my mom’s birthday!   Our amazing friends live very close to Sedona, so they are nice enough to host us.  We love staying with them, not only are they our really good friends, but they have a little girl Isabel&#8217…

Lemon Ricotta Pancakes

Winter means citrus to me.  In Arizona January is quite mild and often we are still enjoying sunny days, that are a little crisp, but really we are blessed.  Today’s recipe is including some citrus and is a spin on a breakfast favorite.   Our daughter loves pancakes, it is one of her favorite breakfast items, and who can blame her.  On her third birthday the theme of her party was “Pancakes and PJs” we borrowed the idea from one of my best friends, and it was a hit!   These lemon ricotta pancakes are quite good, they have that lemon note I wanted and are a great texture.  We topped them with blackberry compote, but they taste just as good with butter and maple syrup.  This compote is made with frozen berries, but you can use whatever berries you like that are in season.  A compote is just when fruit is cooked down with a liquid, and some flavorings typically.  It is a nice addition to pancakes, waffles, desserts and even a fluffy biscuit.  You don’t usually have to use a thickener when…

Thai Chicken Salad

We are a little all over the place this month recipe wise. But, honestly this is how we meal plan.  We decide what sounds good for the week, what flavors, what protein options we want to work with, and then we plan it out.  This dish was created when my husband and I were just really craving something cold and crunchy for dinner.   For awhile I was real against feeding my body a chicken salad, I think I got so burnt out, after years of thinking they were what I “should” be eating.  After a long break, I am working on incorporating them back into my life, in a more intuitive way.  Plus, this is not your typical chicken salad, it has tons of flavor and is anything but boring.  The Napa cabbage has a great texture and works well in this dish. Plus, the dressing is made with simple ingredients and tastes delicious.  Does a salad for dinner night have you thinking your toddlers won’t enjoy?  No worries, we just deconstructed this one and our daughter was a big fan.  I gave her some shredded chicken…

Albondigas- Traditional Mexican Meatball Soup

A while ago I snagged my mom’s recipe box, and I found some gems.  Including my nana’s recipe for albondigas.  So good, and I had never made it!!  It was like finding gold.  Not to my surprise, the recipe was just a estimated list of ingredients and a few directions.  My nana’s recipes are really just made from the heart, she doesn’t have many written down, she just cooks by feel.  She is an amazing cook.  Some time ago, my mom would watch her in the kitchen and ask her what and how much of each ingredient she would use for these recipes.  I have made some adjustments to this one.   Albondigas or meatball soup has many variations.  But it is typically a broth based soup with onions, spices and rice.  Sometimes the meatballs themselves have rice mixed in them, but my nana used oats.  I added some additional vegetables and am using precooked brown rice, which made this once intimidating recipe one that could be made any night of the week.  I got the coolest recipe book for…

Roasted Acorn Squash and Cashew Dressing

I have been sitting on this cashew dressing for a while now.  I wanted to try tahini dressing instead, but honestly it was so bitter and I think I am just partial to the cashew flavor.  So it is finally ready to be shared.  I have paired it with acorn squash this week, which is a good vehicle for the dressing and the quinoa and pomegranate seeds in the salad just give it good texture.  It keeps well too and tastes good cold. The dressing itself is good on so many things, and can be left a little thick for a sauce, we like it on potatoes.  It can also be thinned out for the dressing, which is how we are using it today.  I also made it into a smaller batch for this recipe, because even I can’t go through a pint of cashew sauce in one week! I love that cashews have so many applications.  They are nutrient dense and really lend well to thickening foods, making sauces, cashew milk, as cashew butter (obviously) and for snacking! This  sauce is made almost entirely in the blender which…