Spiralized Greek Cucumber Salad with Lemon and Feta

This light cucumber Greek salad is the perfect meatless summer dish. Trust me, you're going to want to make this all summer long! Fresh cucumber, tomatoes, bell pepper, olives, red onion, oregano, lemon juice, olive oil, and fresh feta – it's filling, high in fiber and protein, perfect for lunch or dinner!

I had some fresh Feta leftover from my Lemon Feta Drumsticks, and I've been craving a good Greek Salad, but I wanted to make it without the lettuce and make cucumber the star of the show. This turned out better than I could have imagined! I used my favorite cooking gadget – my the Paderno Spiral Vegetable Slicer with the chipper blade to quickly whip this up into beautiful spirals and the results were a salad that's crunchy and bright, and not weighed down by a heavy dressing. This took me less than 10 minutes start to finish – win!

If you don't own a spiralizer you can just dice the cucumbers with knife and make it a chopped Greek salad instead. I highly recommend using a decent Feta cheese, not a fat free Feta.

A great Meatless Monday meal. If you are making this ahead for lunch for work, you can leave the lemon juice and olive oil out, and pack it on the side, then just add it when you're ready to eat. Enjoy!

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Lemon Feta Chicken with Oregano

Mediterranean ingredients such as lemon, oregano and feta cheese turn ordinary chicken into a spectacular dinner. The cheese forms a light crust on top when broiled – you won't even miss the skin!

This is sooo easy to make with only a few ingredients; simply marinate the legs with lemon juice and oregano and bake. Once it's done, top it with fresh grated feta cheese and broil until golden.

I keep this simple and serve it with a salad on the side or you can make this with one of my favorite summer sides, Sauteed Zucchini with Summer Tomatoes.

I first published this recipe back in 2009 using skinless chicken thighs, but a year or two ago the USDA changed the data for chicken thighs and the calories, fat and points increased so much, I started using drumsticks instead. There's a part of me that hopes they made a mistake but until then I use thighs less often.

The drumsticks I used were pretty small, so if yours are really large the points may increase slightly.  Hope you enjoy!

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Vegan Eggplant Meatballs

These amazing meatless meatballs are made with eggplant, white beans and breadcrumbs to hold them together – if I was a vegan, I would have no problem eating this for dinner every night! They almost remind me of eggplant parmesan, in the form of a meatball.

I've had my eye on this recipes since I got a copy of Mark Bittman's VB6 Cookbook, and it did not disappoint! I love finding new ways to incorporate more veggies into my diet, and I try to eat meatless two to three times a week, so Mark's concept of eating vegan by day and flexitarian by night is quite appealing to me. And this week, I'm giving away 3 signed copies of the VB6 Cookbook on Skinny Bits. Click here for a chance to win your signed copy of the VB6 Cookbook.

Mark suggests serving this on a whole wheat roll, over pasta, rice or vegetables, but I thought I would make some zoodles (zucchini noodles) for a veggie play on spaghetti and meatballs. To make the zucchini noodles, you'll need a spiralizer (I use the Paderno Spiral Vegetable Slicer) or a mandolin fitted with a julienne blade. I use 1 medium zucchini per person and saute each zucchini with 1/2 teaspoon of olive oil and garlic for 1 1/2 to 2 minutes tops. To see a more detailed zucchini noodle recipe, click here for my Zucchini Noodles with Lemon and Shrimp.

These meatballs are perfect for all types of diets; vegan, vegetarian, dairy-free, clean eating, and gluten-free if you swap the crumbs for gluten-free breadcrumbs.

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Turkey Taco Lettuce Wraps

This is my go-to turkey taco recipe. It's delicious and light – On nights I want to go low-carb, I forgo the taco shells and use lettuce wraps instead!

This is an oldie from the archives, but since I make this so often I thought I would update the photos just in time for taco Tuesday! It's naturally gluten-free, low-carb, and paleo & dairy-free without the cheese and sour cream. I find the outer leaves of Iceberg lettuce makes the best wraps, it's crisp and pliable and the leaves are large enough to make decent size wraps.

Add your favorite taco fixins such as shredded cheddar, light sour cream, chives, black olives, jalapeno, tomatoes or whatever you like on your tacos. The portions are generous, and if you're kids want shells, you can easily bake a few for them and use the same filling.

Making your own taco seasoning is a healthier alternative to buying packaged taco seasoning, and uses less sodium, no sugar, no preservatives and no msg. It also saves you money if you are on a budget. If you prefer to use the package seasoning, simply replace it with the spices listed here.

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Skillet Harissa Turkey Meatloaf

Making meatloaf in the skillet is perfect for busy weeknights – it's ready in less than 30 minutes!

I took my basic turkey meatloaf recipe, swapped the ketchup for jarred Mina Harrisa (or you can use homemade), added shredded zucchini and made them in the skillet. The results were juicy, quick, delicious round meatloaves with a little kick! I served it with a simple chopped cucumber and tomato salad which I tossed with a little olive oil, fresh lemon juice, salt and pepper.

You can purchase Mina Harissa on Amazon and I think Whole Foods carries it, it's a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want. You can also make it from scratch which I often do, but for this recipe, Mina was perfect.

If you prefer to make this in the oven as a large loaf, you can! Bake it at 350°F for 1 hour.

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Quinoa Chickpea and Avocado Salad

Garbanzos, avocado, quinoa, cucumbers, tomatoes, red onion, lime juice and cilantro – this flavorful vegetarian salad is loaded with protein, fiber and healthy fats. Chickpeas (garbanzo beans) are my new favorite legume. I only recently started liking them in my salads, but now I can't get enough. Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. This is also vegan, gluten-free and dairy-free and under 250 calories.

I don't know about you, but I'm counting the days until summer (54 days to go!!) Living near the ocean, nothing makes me happier than having my feet in the sand with a good book or magazine. But that also means bathing suit shopping (ugh!) and exposing a lot more skin than I did all winter. My solution – eat more salads (and of course exercise)!

This salad is perfect for lunch, you can make it ahead, leaving the cucumbers and avocado out, and add the just before your ready to serve.

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Asparagus Egg and Bacon Salad with Dijon Vinaigrette

I love the combination of this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette – it has Spring written all over it!

I've been dying for this salad all week. Asparagus and eggs are a match made in heaven, but not just for breakfast, it's great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. It's perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It's also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets.

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Egg Tomato and Scallion Sandwich

Sliced hard boiled eggs, juicy ripe tomatoes, chopped scallions with a touch of mayonnaise, salt and pepper – enjoy this for breakfast or lunch.

With Spring in the air, I thought I'd share this sandwich from the archives which I often make for my older daughter, Karina. It's inexpensive, easy to make and she loves it!

Before I left my previous job in Manhattan, there was a small cafe that served this simple egg sandwich that I was hooked on. It's so simple but the flavors just work with the tomatoes and scallions. Now that I work at home, I make it quite often for myself and my daughter as she often requests it.

Easy Tip: Keep hard boiled eggs in your refrigerator for a quick breakfast on the go, to add to sandwiches or even salads. It only takes a few minutes to boil a few eggs, here's a foolproof way to make perfect hard boiled eggs every time.


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Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp

Spicy shrimp with garlic, zucchini noodles, tomatoes and a squeeze of lemon juice – I just inhaled this EASY low-carb, gluten-free, paleo-friendly dish for lunch which took less than 20 minutes to make, start to finish and it was DELICIOUS!

Today it's finally starting to feel like Spring! Before you know it, summer will be here and you know what that means.... bathing suit season! I've been diligent about working out a few times a week, but you know what they say – great abs start in the kitchen and this so true so now that winter is over, I've been cutting back on my carbs (not eliminating, don't worry!) and really making my calories count.

In this dish, rather than using pasta, I swapped it for zucchini noodles. My Paderno Spiral Vegetable Slicer is my all time FAVORITE cooking gadget. It's the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more! Prior to owning one, I used my mandolin but it's so much quicker and easier (and safer) with this fun gadget – you NEED one!!

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Kenyan Braised Collard Greens and Ground Beef (Sukuma Wiki)

This Kenyan dish is quick and sooo easy to make – perfect if you're craving something a little more exotic with pretty common ingredients. Sukuma wiki is the Swahili name for collard greens which translates to "push/stretch the week". In East Africa they use collards to stretch out a meal so it lasts the whole week, so as you can imagine this dish is very economical.

I'm super excited to share this recipe from my friend Russ's new cookbook, The Ancestral Table: Traditional Recipes for a Paleo Lifestyle. His cookbook has tons of great International recipes each with a bit of history to go along for each dish as well as stunning photography.

Many of you asked me if I am now going Paleo, and the answer is no. But that doesn't mean I can't enjoy meals that are Paleo-friendly and his book has so many exotic dishes I plan on trying soon. I met Russ of the Domestic Man on a tour of the Culinary Institute in the Fall where we cooked side by side in one of their classrooms. We were both working on our first cookbooks, so while we shared our experience together a kitchen together, we also shared stories of food, writing and more. Hope you enjoy this dish!

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Chicken and Asparagus Lemon Stir Fry

Although the weather outside still feels like winter, I'm excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal.

I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I'm really in love with. I like Eden, which is organic and non-GMO. You can use either one, or even Tamari if you're gluten free. We served this over brown rice to complete the meal. 

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Crock Pot Carne Guisada (Latin Beef Stew)

Slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante – it's is a must and really brightens the flavors and rounds out the dish!

Last week I was on a cruise to the Bahamas from New York having fun in the sun. I was hoping to return to Spring weather but so far March is starting off really cold in New York. This Latin beef stew is the perfect way to warm up and it's a favorite in my home. A bit different than traditional beef stew because the meat and potatoes simmer with light beer, scallions, garlic, tomatoes, cumin, achiote (also known as annato) and spices. If you can't find achiote which is traditionally used in Latin cuisine and can be purchased at any Latin market or on Amazon, no worries, you can use Badia Sazon or even sweet paprika instead. If you prefer to make this without beer, you can replace it with water, it will still taste great.

I usually make it on the stove, but with some minor adjustments I was able to make this in the slow cooker. If you don't have a slow cooker you can see the stove top recipe here. Pictured here I served this over brown rice with some avocado on the side. Enjoy!

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Kale, Banana, Chia, Hemp Superfood Smoothie

Baby kale, chia seeds, banana and shelled hemp seeds – this smoothie is packed with nutrients and it's quite delicious and satisfying. It's also vegan, dairy-free and gluten-free.

If you're wondering why I haven't been around as much these past two weeks, I just spent an amazing two weeks on set in NYC for the Skinnytaste Cookbook photo shoot! It was a wonderful experience and I worked with a great group of inspiring people who truly love their job. I miss them already, but I'm also happy to get back into a normal routine and this smoothie was the perfect way to start my Monday morning!

I'm obsessed with sweetening my smoothies with dates. It's the best way to sweeten a smoothie naturally without the need to add sugar plus it adds fiber. I just wish someone would invent a date paste, it would be so much easier to dissolve in the blender (does this exist?). Until then, I find it helpful to let the dates soak in a little boiling water to soften them before adding to my blender, and I let my blender run a little longer. 

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Perfect Filet Mignon for Two

As a steak lover, I can't think of a better meal to enjoy for Valentine's Day.
Since it can be pricey, I only make it on special ocassions – and Valentine's Day is the perfect occasion! Get sizzling in the kitchen for an easy, Romantic dinner for two.

Filet mignon is the most tender cut of steak you can buy, and doesn't require fancy seasonings – coarse salt and fresh cracked pepper is all you need for a delicious steak that's pan seared then finished in the oven and cooked to perfection! I like mine medium rare, but you can cook it to your taste.

It's practically foolproof if you have a meat thermometer, but you can also use the finger test just in case you don't. This starts on the stove and finishes in the oven, so you'll need a heavy oven-safe non-stick skillet, or cast iron skillet to make this. One thing you should keep in mind is you'll want to bring the meat up to room temperature, so let it sit on the counter at least 30 minutes before you're ready to cook. It's perfect with sauteed or roasted vegetables on the side, here I made a quick sauteed garlic broccolini, but you can also serve it with skinny mashed potatoes.


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Pear Cranberry Crumble

Just in time for the holidays! This warm baked fruit dessert is made with Royal Riviera pears and seasonal tart cranberries, then topping with a oat-nut crumble topping – delish!

Harry and David sent me a box of their finest pears to develop a recipe for their blog Field Notes. Royal Riviera pears grown in Southern Oregon are so sweet, juicy and tender, you can literally eat them with a spoon. Since these pears are so special, I wanted to create a dessert that would do them justice and since fruit crumbles are one of my favorite desserts, I knew exactly what I was going to make.

This recipe will serve 6 to 8 people depending on their appetites. If it's a special occasion and I want to splurge, I'll serve it warms with my favorite fat-free vanilla frozen yogurt from Stonyfield's and serve it a la mode.

Cranberry Pear Crumble
Servings: 8 • Size: 1/2 cup • Old Points: 4 pts • Points+: 6 pts (does not include yogurt)
Calories: 197 • Fat: 7 g • Protein: 2 g • Carb: 37 g • Fiber: 5 g • Sugar: 25 g
Sodium: 75 mg • Cholesterol: 0 mg

Click here to see the full recipe on the Harry and David Blog.

Morning Maple Cranberry Pecan Oat Bars

 

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

I made these bars last week and I couldn't wait to share them with you. I've been eating one every morning for breakfast (in fact I am having one now as I type this). These are by far, the best tasting bars I've ever had, they are chewy and have great texture, made with wholesome ingredients – one bar is a meal and it's perfect to take on the go. They are also egg free, dairy free, vegan, and can be made gluten free if you use gf oats. Next time I make these, I plan on rolling them into smaller balls and turning them into healthy cookies instead.

The recipe is very slightly modified from the Power Hungry: Ultimate Energy Cookbook. Camilla really knows how to make great tasting breakfast bars, you may remember the banana split bars I made a few month back also from the same book.

You can use any type of mild flavored unsweetened nut butter, such as almond, cashew, or sunflower seed butter. Peanut butter would also work perfectly well in this recipe, but it can overwhelm the flavor of the maple syrup. Toasting the oats and pecans adds tremendous flavor, but if you are in a hurry, you can skip this step.

Once made, individually and tightly wrap the bars in plastic wrap. Store the bars at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Alternatively, place the wrapped bars in an airtight container and freeze for up to three months. Let the frozen bars thaw at room temperature for about 1 hour.

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PB + J Smoothie and Better Blog Retreat

Strawberries, blueberries, peanut butter and almond milk – this is my favorite smoothie to order when I'm at my gym. It tastes almost like peanut butter and jelly – but it actually has no grapes.  I often make this myself at home; the peanut butter is a great source of protein and keeps me full until lunch and I just love how it tastes.

I just got a new KitchenAid 5 Speed Diamond Blender thanks to the Better Blog Retreat and I immediately knew I was going to make this smoothie to put it to the test. The blender is quite powerful and crushes ice perfectly. I give it two thumbs up!

I've been doing so much traveling these past few weeks and I'm a bit behind in sharing my amazing four days spent in Park City, Utah with some of my favorite blogging friends for the Better Blog Retreat hosted by Maria from Two Peas and Their Pod and Heidi from Foodie Crush. 

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No Bean Turkey and Sweet Potato Chili

A quick and easy chili made with ground turkey, sweet potatoes and spices – the perfect weeknight meal. It has just the right amount of spice to compliment the sweet potatoes without being too spicy for those of you who prefer a milder chili (you can of course bump up the heat if you wish).

I served this with some sweet potato chips which I found in the grocery store and set out some chopped cilantro, scallions, sour cream and cheddar on the side as optional toppings. Because this has no beans, it's perfect for picky eaters (my youngest daughter is not a fan) and it's also gluten-free and Paleo-friendly. This will be a part of my regular rotation, I highly recommend this one… enjoy!!
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Sweet Potato Irish Nachos

Baked sweet potato wedges topped with my favorite nacho toppings – these are dangerously good!!

Irish nachos are basically loaded nachos made with french fries in place of the tortilla chips. I was really in the mood for them after my husband kept talking about this pub he used to go to that made the best Irish nachos. My wheels started turning and I knew I had to make them healthier. 

Sweet potatoes to the rescue! Sweet potatoes are an excellent source of vitamin A, and the sweet flesh is perfect paired with savory-spicy seasonings. I find cutting them into wedges helps keep them sturdier than cutting them into thin fries and it's quicker to cut. I used a full fat sharp Cheddar from Cabot with a combination of light Pepper Jack cheese to give it a little spice. I think these make a great lunch or could be fun football food this weekend. Top them with anything you like, pico de gallo could also be fun.

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Breakfast Egg White Spinach Enchilada Omelets

 

Enchiladas are one of my favorite all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! These are low-carb, gluten-free and grain-free by using egg whites as my "tortilla" – they turned out awesome! You can also have them for dinner – perfect for Meatless Mondays!

These are basically glorified egg white omelets, stuffed with sauteed spinach and topped with enchilada sauce, avocado and cheese. Prep them ahead and bake when ready to serve,  make them as hot or mild as you want. I used Frontera green chile enchilada sauce to speed this up, but I also think this would be awesome with homemade red enchilada sauce.  If you follow a Paleo diet, simply leave the cheese off.

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