Clean Eating Round-Up

It's entirely possible that I am STILL full from the holiday weekend. Oops. BIG diet-oops.

To help my body and mind recover, I'm planning a week of healthy meals to help me feel energized and these are a few of my favorites that will be making an appearance at our table.

Did you overdo it for Thanksgivukkah? Or were you well-behaved? Either way, I think you'll enjoy these clean eating recipes!

One of my all-time favorite healthy recipes is thisKale & Pineapple Smoothie. Fortunately, Riley loves them too so I can get a crazy amount of kale into my little toddler with no problem.

For lunch and dinner, I like to work with dark leafy greens and eggs. With flavorful garlic and chili flakes, this Baked Eggs, Rainbow Chard & Yogurt dish is satisfying, fast to assemble, and perfectly healthy (and yes, there is butter, which maybe doesn't make this as "clean" as some might prefer, but you can always omit it).

Now this recipe is one that all of you, cooks or not, can make on a busy weeknight. It's a one-pan, super healthy meal that is comforting without the typical comfort-food guilt. Jacqueline's Pasta Bake is the perfect way to serve a healthy, crowd-pleasing meal to your family.

This Asparagus with Black Sesame is a beautiful way to enjoy your vegetables. Flavorful, nutritious, and gorgeous.

And finally, here is a perfectly amazing Roasted Broccoli Salad (I'm so thankful to the person who discovered roasted broccoli) that is perfect for a light lunch or a healthy side dish.

So now you're armed with some delicious, healthy recipes that will help get you through the week! Of course, I can't help you if you are still working through Thanksgiving leftovers. You're on your own with that one.

Have a wonderful week everyone!

Cranberry Turnovers with Cinnamon Glaze

I love this time of year. Even though the trees have lost their colorful leaves and there is no snow on the ground (yet) to cover the many shades of brown, I find myself feeling thankful for the cooler air, the clear, bright blue skies, and the feeling that everyone is cozying up with their families filling their bellies with comforting foods and curling up under warm blankets. In our own home, I'm watching Riley make the transformation from baby to toddler to little boy. His sweet snuggles are few and far between because, let's face it, there are more exciting things to do. But the way he says mommy melts my heart to a gooey puddle on the floor. The overriding emotion I have is, appropriately, thankfulness for all of these things and much more. My heart is full.

This is the first Thanksgiving in 5 years that I haven't hosted. It's kind of a strange feeling because typically this time of year is filled with menu planning, cleaning, and usually trying to tackle a random house project that probably isn't necessary but seems like a good idea at the time. I think I am a bit of a bite-off-more-than-I-can-chew type of person in that respect. Not hosting thanksgiving has also made it a little harder to get in the holiday spirit. My sister and I have always been the worst offenders when it comes to listening to Christmas music too early. Not so for me this year. One of our neighbors put up their Christmas lights last weekend and I said to Brad, "Can you believe they already have their lights up?" When he reminded me that Thanksgiving was mere days away I went into a little bit of shock and tried to force myself into the holidays by having a peppermint mocha, a Christmas Ale, and listening to a little Christmas music. No, not all at once.

Making these delicious cranberry turnovers with cinnamon glaze may have worked better than any other attempt to prepare for the upcoming holiday season. The bright color of the cranberry filling (which is actually the cranberry sauce from Monday's post here) and the warm cinnamon icing created a lovely dessert full of seasonal flavors. Store-bought puff pastry folded into triangles and baked to a beautiful golden brown makes for an easy and beautiful dessert for Thanksgiving. Or breakfast for whenever. I won't judge.

This is a perfect way to bring a little Thanksgiving into your home even if you aren't hosting. So, whip up a batch of cranberry sauce (it only takes about 15 minutes), followed by these turnovers, and ending with a cocktail coming your way on Friday! Who knew cranberry sauce could do so much? I'm thankful for you, cranberries.

Cranberry Turnovers with Cinnamon Glaze

Ingredients

• 1 cup chilled cranberry sauce (recipe here)
• 2 sheets puff pastry, thawed
• 1/3 cup heavy cream
• 1 1/2 cups powdered sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 400 degrees F.
2. On a lightly floured surface, unfold the pastry sheets and cut each sheet into 4 squares.
3. Place the squares on a parchment lined baking sheet (use two baking sheets if you need to).
4. Spoon 1 tablespoon of the cranberry sauce in the center of each pastry square. Fold the pastry over the filling to form a triangle.
5. Seal the edges with a fork.
6. Brush the tops of the triangles with the heavy cream.
7. Use a sharp paring knife to cut 3 slits in the top of each turnover.
8. Bake the turnovers until they are puffy and golden brown, about 10-12 minutes.
9. While the turnovers are baking, combine the ingredients for the glaze in a small bowl and stir until smooth. Set aside.
10. Remove the turnovers from the oven and let cool slightly.
11. Transfer the turnovers to a cooling rack set over a baking sheet.
12. Drizzle with the glaze and allow them to cool for at least 5 more minutes before eating.
13. The turnovers can be enjoyed warm or at room temperature. They are best when enjoyed within 2 days.

Pumpkin + White Chocolate Chip Pancakes

I realize this recipe is coming late in the game. Pumpkin lattes are on their way out and peppermint mochas are in. Halloween has almost been forgotten along with the jack-o-lanterns that have shriveled in the afternoon sun. Still, when a recipe has a special place in your heart it's hard to keep it to yourself. These are really just normal pancakes to the untrained eye, but I know that these were made and eaten by a very special (and very short) dragon.

Making pancakes with Riley on Halloween was one of the sweetest things I've ever experienced. I bought a very small whisk for him a couple weeks ago and he is obsessed. Mixing up the dry ingredients (or at least a very small bowl of them) for pancakes was the perfect way to channel Riley's whisk-excitement. He stood on a little step stool (in his dragon costume, of course) and kept saying, "Riley help!" The sweet excitement in his voice was enough to melt my heart.

I don't know if it was because he helped or because the pancakes were just that good, but my little picky eater (yes, he's become picky...or stubborn...or something) ate these without a fuss. I think we have our first Halloween-morning tradition. Yes. That's a thing.

Pumpkin & White Chocolate Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• pinch of ground cloves
• 1/3 cup white chocolate chips
• 1 cup milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter, cooled
• 1 egg

Instructions

1. In a large bowl, whisk the dry ingredients (except the white chocolate chips) together.
2. Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.
3. In another smaller bowl, stir the milk, pumpkin, butter and egg together.
4. Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.
5. Heat a skillet over medium heat. Add some butter and allow it to melt.
6. Pour in 1/4 cup batter per pancake.
7. Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.
8. Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.

Eggs on a Crispy Tortilla + Homemade Roasted Salsa

I have a bad habit of not finishing all the food in our refrigerator before going out and buying more. Before I know it, there isn't any room for anything else and I've forgotten about the containers of leftovers, jars of salad dressing, and half finished bottle of white wine that end up stuck in the back corners. It's like a black hole in there sometimes.

I'm just being honest. Don't judge.

Eggs, Crispy Tortilla, Homemade Salsa :: Set the Table

Lately, I've been trying to be more diligent about using what I have on hand before heading to the store. I actually love doing this because it helps me to think more creatively about dishes I can make with simple, every day ingredients. The dish photographed in this post was thrown together after an emergency visit to the vet with Decorah the dog. She had a run-in with a bee (we think) and her entire face was swollen. Not fun. Two shots and two days of Benadryl later and she's finally back to normal. Going to the vet with a toddler and a pup can be quite stressful, especially if you haven't had time to mentally prepare. It's like getting ready for a football game; you need time to get your head in the right place, plan your plays and backup plays (and backup-backup plays), and get all your gear ready. On this particular day, I tossed a few books and toys into a little monkey backpack, put a leash on my puffy-faced pup, and headed out the door without any breakfast and only half of my cup of coffee.

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Eggs on a Crispy Tortilla :: Set the Table

Needless to say, by the time we got home I needed some nourishment and fast. So, I started the broiler, spread some of my homemade roasted salsa on a whole wheat tortilla and topped it with some shredded cheese. While that was getting all melty and crispy in the oven, I fried two eggs (with nice runny yolks, of course) and chopped the last of my chives from the garden. A few drops of hot sauce and sliced avocado and I had a perfectly wonderful meal to enjoy.

What are your tricks for keeping the refrigerator clean and organized? Do you have any favorite ways to use leftovers? Tell me all about it! I clearly need help.

Eggs on a Crispy Tortilla with Homemade Roasted Salsa

Yield: 1 serving
Ingredients

• 1 whole wheat tortilla
• 1/4 cup roasted tomato salsa
• 1/4 cup shredded cheese (white cheddar, cheddar jack, or mozzarella all work)
• 1 tablespoon olive oil
• 2 eggs
• 1/2 avocado, sliced
• Fresh chives or cilantro for garnish
• Hot sauce (optional)

Instructions

1. Preheat your oven's broiler.
2. Place the tortilla on a baking sheet.
3. Spread the tortilla with the salsa and top with the shredded cheese.
4. Place under the broiler for about 3 minutes until the edges of the tortilla are crispy and golden and the cheese is melted.
5. Meanwhile, heat the olive oil in a non-stick skillet over medium heat.
6. Crack the eggs into the pan and cook until the whites are opaque, about 2 minutes.
7. Cover the pan and turn the heat to low. Allow the eggs to cook until the whites are set and the yolks are still runny, about 2 minutes more.
8. Top the tortilla with the fried eggs and sprinkle with salt and pepper.
9. Garnish with the chives and avocado. Serve with hot sauce if desired.

Top 5 Toddler Approved Foods

One of the most difficult things about parenting can be getting your child to eat a healthy, balanced meal. Riley has been an amazing eater for the most part, but now that he is getting closer to 2 years old he enjoys exercising his ability to reject what I’ve placed in front of him. He usually does this by throwing it on the floor. It’s great fun.

Fortunately, I have an arsenal of no-fail recipes that rarely see the floor. A lot of people ask me what I make for Riley and my answer is that 90% of the time I make the same thing for him that I’m making for Brad and myself. When that doesn’t work after a few tries, I’ll go to one of these 5 foods to make sure Riley gets healthy, nutrient-rich food into his little toddler body.

1. Riley’s Kale & Pineapple Smoothie

This smoothie has been a saving grace in our house and Riley ALWAYS finishes every last drop. Sometimes, he asks for more. "More, quease!" he says in his adorable little voice. I make this smoothie at least twice a week and Riley gets a huge amount of healthy green kale, protein rich almond milk, and sweet pineapple. You can substitute baby spinach leaves or even chard for the kale. I usually make enough so that I can have a glass as well, making it a double win. And no, the kale flavor is not as intense as it can be in some smoothies. So. Good. Click here for the recipe.

2. Basil Pesto + Pasta

I’m confident that I could put pesto on just about anything and Riley would eat it. We mix it into scrambled eggs, spread it on toast, and mix it in with whole wheat pasta. For the last 2 summers, I’ve grown an insane amount of basil and made a huge batch of pesto with it. I then freeze it in ice cube trays for a couple of hours, transfer it to a freezer bag and we’re ready to go for a few months. The frozen pesto is thawed in the microwave for a few seconds and stirred with warm pasta. On our “adventurous” days, I’ll add chicken or salmon as well. See below for my pesto recipe.

3. Grilled Cheese & Arugula Pesto

More pesto! I try to mix things up when I use pesto. I’ve fallen in love with this kale pesto recipe. It is creamy, full of bright flavors, and a beautiful shade of green (some kale pesto recipes end up paste-like and kind of a muddy color). I have a stash of it in the freezer next to the basil pesto. We also love arugula pesto on grilled cheese. Sometimes, I use a George Foreman grill (fancy, I know) so that I don’t have to add butter to the bread. This is the perfect lunch after a morning at the park.Click here for the grilled cheese recipe.

 4. Simple Roasted Salmon

Salmon is such a powerhouse when it comes to health and I try to work it into our weekly meal plan on a weekly basis. Typically, I buy my salmon in bulk and freeze portion sizes. They are easy to thaw last minute and even faster to cook. Riley loves it mixed with Japanese sticky rice and a little soy sauce or just plain with some healthy sides like apple slices and whole grain crackers. Find the recipe at the bottom of this post.

Cracker Stealer

 5. Homemade Cheese Crackers

OK- so this one is more of a treat than the first 4 foods on the list. But fortunately, you can make it healthier by adding some whole wheat flour. What’s most important in my mind is that I know exactly what is in these crackers (and can spell each ingredient). When I make these, Riley cannot keep his hands off of them from the moment they come out of the oven. Cheesy and hearty, these crackers make a perfect snack; it only takes a few rather than handful after handful to feel satisfied. Click here for the recipe.

Some other foods we typically have success with are roasted broccoli stirred into macaroni and cheese, peanut butter and banana toast with wheat germ, and yogurt. Always yogurt.

I hope this list helps some of you when it comes to a picky toddler! I really recommend trying the pesto. That one ingredient has been a revolution.

What are your most successful toddler meals? I’d love to be able to add to my list!

Roasted Salmon

Ingredients

• One 2-3 pound salmon fillet, skin on or off
• salt and pepper to taste
• 4 tablespoons unsalted butter

Instructions

1. Preheat the oven to 475 degrees F.
2. Season the salmon fillet with salt and pepper.
3. Place the butter on a rimmed baking sheet.
4. Melt the butter in the oven for 2 or 3 minutes, being careful not to let it burn.
5. Carefully remove the baking sheet from the oven and lay the salmon fillet over the melted butter.
6. Return to the oven and roast until the salmon is cooked through but not overdone, about 8-9 minutes. The salmon should flake easily with a fork and will be a very light pink (but not raw) in the center and more opaque near the surface.
7. Cut into portions and serve.

Basil Pesto

Ingredients

• 4 cups basil leaves, tightly packed
• 2 garlic cloves (equal to 2 tablespoons chopped)
• 1/4 cup pecans, walnuts, or pine nuts
• 2 tablespoons fresh lemon juice
• 2/3 cup olive oil
• salt and pepper to taste

Instructions

1. Combine the basil, garlic, nuts and lemon juice in the bowl of a food processor.
2. Pulse a few times until just combined and roughly chopped.
3. With the food processor running, gradually add the olive oil.
4. Transfer the pesto to a bowl and stir in salt and pepper to taste.
5. If you would like to freeze the pesto, spoon it into an ice cube tray and top with a little extra oil this helps preserve the color).
6. Freeze for an hour or two until frozen through.
7. Transfer the pesto cubes to a freezer bag and store for up to 3 months.

(Healthy!) Baked Apple Cider Doughnuts

It’s always a little sad when the leaves fall off the trees. Just when you realize and begin to appreciate the bright colors, they are gone. Fortunately, there is plenty to love about fall even without the obvious glory of bright yellows, shocking oranges, and ravishing reds. For example, I love the smell of dry leaves on the ground and the loud crunching sound they make under my favorite brown leather boots. I also adore the chill in the air and the smell of wood-burning fires coming from our neighbors’ chimneys.

There is always something beautiful to appreciate during every season. Some are harder to find but that makes them even sweeter.

If you’re finding yourself feeling blue as the leaves disappear, I would recommend making these doughnuts to lift your spirits. They are healthy, delicious, SO easy, and full of fall flavors. Warm cinnamon combined with sweet apple cider and nutty whole wheat flour make for a perfect start to any fall day.

Riley agrees.

The beauty of this recipe is that you can make is with 100% whole wheat flour or half whole wheat and half all-purpose. Either way, you are providing a healthier doughnut for you and your family to enjoy with a warm cup of coffee or hot apple cider.

What are your favorite things about fall aside from the leaves?

Baked Apple Cider Doughnuts

Ingredients

• 1 cup apple cider
• 1 cup whole wheat flour (or 1/2 cup whole wheat flour and 1/2 cup all-purpose)
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon course salt
• 1/3 cup plus 2 tablespoons sugar
• 2 tablespoons cinnamon
• 2 tablespoons melted butter, cooled
• 1 egg
• 1/4 cup milk or buttermilk

Instructions

1. Preheat the oven to 425 degrees F.
2. In a small saucepan, bring the apple cider to a gentle boil. Cook until it has reduced to about 1/4 to 1/3 cup. Cool to room temperature.
3. Combine the flour(s), baking powder, baking soda, salt, 1/3 cup of the sugar, and 1 tablespoon of the cinnamon in a large bowl.
4. In a separate bowl, combine the butter, egg, milk and cooled cider. Whisk to combine.
5. Pour the wet ingredients over the dry ingredients and stir until just combined.
6. Evenly spread the batter into a nonstick doughnut pan.
7. Bake for 8 minutes until the doughnuts have risen and are just beginning to turn golden brown.
8. While the doughnuts are baking, combine the remaining sugar and cinnamon in a small bowl.