Salads, Soups, and Sides | My Foodie Call | Page 8

Category: Salads, Soups, and Sides
- Cannellini Bean and Spinach Salad
  
  Posted at 8:10 am by myfoodiecall
  
  Aug 12th
  A fast and healthy salad.
  
  Lightly adapted from a Whole Foods recipe.
  2 (15-ounce) cans cannellini beans, drained and rinsed
  
  1 small red onion, quartered and thinly sliced
  
  6 cups tightly packed fresh spinach leaves, tough stems removed
  
  3 tablespoons honey mustard
  
  3 tablespoons apple cider vinegar
  
  1 tablespoon everyday seasoning
  
  1/4-1/2 cup sunflower seeds (pepitas or slivered almonds would work too)
  In a large mixing bowl combine beans and onion. Thinly slice spinach and add to the beans.
  
  In a separate small bowl, whisk together mustard, vinegar and seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Top with your sunflower seeds. Serve immediately or chill until ready to use.
  
  Great as is or you might want to pair this with a whole grain baguette.
  Posted in Salads, Soups, and Sides | Tagged bean, salad, spinach
- Brussel Sprouts even a kid would eat.
  
  Posted at 9:21 am by myfoodiecall
  
  Aug 3rd
  
  Brussels sprouts. Either you love them or hate them.
  
  I am convinced usually people have an aversion to them based on one traumatic taste. Like I did.
  
  I remember I was in the third grade and went to a friends’ house and they had Brussel sprouts. I had no idea what these were, because I grew up in a frozen-peas-and-carrots kind of family. Nothing ventured in my household. Although to be fair, we didn’t have a lot of money and my parents worked a lot, so I was lucky enough to get those frozen staples. Although that being said, I didn’t have an adventurous palate until later in life.
  
  Anyhow, back to my friends’ house. I tried these Brussel sprouts because that’s what you do. You are a guest at someones’ house and you eat what they serve. Well, these mushy, cabbage-heads scarred me for life. Looking back, I am pretty certain that the mother in this household must have boiled them to death. Bleck. I never looked at a Brussel sprout again.
  
  Until a few years ago…
  
  Become a believer.
  
  I was in a NYC eatery with my sister and she ordered brussels sprouts. After re-telling my horror story she convinced me to give them a try again. Being the self-proclaimed veggie queen that I am, I pretty much had to in order to maintain my status.
  
  Well? Nothing short of amazing.
  
  All in how it’s cooked.
  
  Maple-Glazed Brussels Sprouts
  Ingredients:
  
  1 pound Brussels sprouts, ends trimmed, and sliced in quarters
  2-3 tablespoons pure maple syrup (depending on how sweet you would like them)
  2 tablespoons coconut oil, melted down (if you are in a colder climate and yours is solid, just pop a little bit in the microwave for a bit and your back in business!)
  salt and pepper, to taste
  
  Directions:
  
  Preheat your oven to 375F. Line a baking sheet with foil and lightly coat with non-stick spray.
  
  Place sliced Brussels sprouts in a large bowl. Drizzle maple syrup over the sprouts and stir well to coat. Add the melted coconut oil, and mixing well again. Arrange the Brussels into a single layer on your baking sheet. Season with salt and pepper to taste. Cook for 10 minutes. Stir up the goods and pop back in the oven for another 5 minutes.
  
  Trimmed and quartered.
  
  Drizzle your syrup
  
  Stir in your coconut oil and lay out on your pan. Add salt and pepper. A little. A lot. Your call….
  
  Crunchy outer leaves. Slightly cooked. Sweetened to perfection.
  
  Give them one more chance. These baby cabbages need lovin.
  
  Posted in Salads, Soups, and Sides | Tagged Brussel sprouts, kids
- Healthier Ranch Dressing or Dip
  
  Posted at 6:48 pm by myfoodiecall
  
  Apr 12th
  For the ranch addicts
  
  So I am not going to pretend that this recipe will taste exactly like your store-bought bottle of ranch. But I’ll tell you what? It’s pretty dang good. Minus all of that artery clogging goop.
  
  Made with soybean oil and has insane calories in just 2 tablespoons (140 cal). Who the heck only uses 2 tablespoons? Certainly not me.
  
  On to the recipe:
  
  Start with a pint of plain greek yogurt
  
  Loads of calcium, no sugar.
  
  Recipe 1: 10 minute recipe
  - 1- 16oz container plain, greek yogurt
  - 2 tablespoons organic dill, finely chopped
  - 4 teaspoons organic parsley, finely chopped
  - 4 teaspoons lemon juice
  - 2 teaspoon sea salt
  - 2 teaspoon celery salt
  - season with pepper to taste
  Mix well in a separate bowl. Creamy baby!
  
  IF THE ABOVE IS A LITTLE TOO AMBITIOUS FOR YOUR HOUSEHOLD, THERE IS STILL HOPE. SEE BELOW:
  
  Recipe 2: 1 minute recipe
  - 1-16 oz container plain, greek yogurt
  - 1 packet Hidden Valley Ranch seasoning
  Mix well in a separate bowl. Easy.
  
  Right near the croutons at your grocery store. No excuses. Oh and skip the croutons. Those will sabotage your salad.
  
  Place this on your table with a pile of cut up veggies and I guarantee people will be munching.
  Posted in Salads, Soups, and Sides, Small changes | Tagged dip, healthy ranch
- Goodbye, winter stew. Hello, spring. A colorful quinoa-edamame salad.
  
  Posted at 8:11 pm by myfoodiecall
  
  Mar 7th
  Love the vibe of spring. The air is infused with positive energy. Ya feel it? Brighter, longer days are here so it’s time to shake up the kitchen a bit.
  
  I love getting away from heated comfort food. New season. Bring on the color!
  
  This non-traditional salad is the perfect winter to spring transition meal. A colorful quinoa-edamame salad. Step away from the chili and heavy stews. Lighten up with this beautiful, protein-packed bowl of goodness.
  
  About the ingredients:
  - Quinoa- Do you know about quinoa? It is a high protein grain, although not technically a grain. Super healthy. Try it, if you have yet to discover it. A different texture, but so worth introducing these little guys into your life.
  They sell this pretty much everywhere now. Heck, even Wal-Mart carries this in their gluten free section.
  - Edamame- Another source of protein for this salad. A whopping 8 grams of protein and 4 grams of fiber per 1/2 cup serving. Guess what? This recipe calls for 2 1/2 cups. Do the math. Pretty fab, right?
  Find this at any store. Yes, Wal-Mart too, in their frozen vegetable section. I am seriously not trying to plug Wal-Mart, just trying to argue that healthy foods can be found pretty much anywhere.
  
  On to the recipe…
  
  Colorful Quinoa Edamame Salad
  
  2 1/2 cups frozen, shelled, edamame (thaw it in your fridge a day before)
  
  3 cups cooked and cooled quinoa (follow package directions for cooking, but I always cook in vegetable broth instead of water for extra flavor.)
  
  2 cups frozen corn
  
  2 green onion, sliced thin
  
  1 red bell pepper, diced
  
  3 tablespoon chopped fresh cilantro (or 2 tablespoons dried, but try for fresh!)
  
  3 tablespoons olive oil
  
  2 tablespoon freshly squeezed lemon juice
  
  3 tablespoon freshly squeezed lime juice
  
  1 teaspoon salt
  
  1/2 teaspoon chili powder
  
  1/2 teaspoon dried thyme
  
  1/4 teaspoon ground black pepper
  
  Dash cayenne
  
  In a large bowl combine the edamame, quinoa, corn, green onion, red pepper, and cilantro. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until combined. Drizzle over the salad and toss to coat. Cover and chill for at least two hours, stirring every so often to blend the flavors.
  
  No wimpy salads in the My Foodie Call house.
  
  Light, but filling.
  
  What are you serving up for spring?
  Posted in Salads, Soups, and Sides | Tagged edamame, quinoa
- Maine Baked Beans and Vegan Corn Bread Muffins
  
  Posted at 2:49 pm by myfoodiecall
  
  Feb 1st
  So putting an actual meal on the table is tough to manage with a busy schedule. I usually start my kids out with raw veggies and then throw something together quickly. Here is a healthy, “thrown together meal”. Start out with B&M Beans (made right in Portland, Maine)…my guess is the can lining is not BPA free :(, although I am uncertain. We’ll get there one day, I am sure 🙂
  vegetarian protein, yay.
  You have your protein, next add your carbohydrate side. People do not still count carbs, right??
  
  This recipe was adapted from:
  
  http://kblog.lunchboxbunch.com/2011/01/buttery-maple-corn-muffins-vegan-recipe.html
  
  Vegan Corn Bread Muffins
  
  3/4 cup plain soy milk (or other non-dairy milk)
  
  1 cup whole wheat pastry flour, (or whole wheat graham flour)
  
  1 cup plus 2 Tbsp. corn meal, organic (mine was from my Maine farm share. Hooray for local goods!)
  
  1/2 cup unsweetened apple sauce
  
  1 teaspoon cinnamon
  
  1/2 cup maple syrup
  
  1/2 cup vegan butter, softened, such as Earth Balance (or regular if you are not wanting vegan)
  1/4 tsp salt
  1 tsp baking powder
  dash of baking soda
  2 Tbsp nutritional yeast (optional, but so worth adding it!)
  
  muffin liners or cooking spray for muffin tins
  
  Directions:
  
  1. Preheat oven to 375 degrees.
  
  2. Place muffin liners or spray your muffin tins with cooking spray.
  
  3. Ingredients
  
  4. In a mixing bowl, add the dry ingredients and toss well. Then add in the liquids. Fold until a nice batter forms.
  5. Pour batter about 3/4 full in each tin.
  
  6. Bake at 375 degrees for 30 minutes – or until edges become browned. Cool. Serve warm for best taste results.
  
  super buttery, moist, and mildly sweet on their own that there is no need to add any additional spread.
  
  Dinner is served. Not extravagant, but quick, balanced, and widely accepted by the pickiest eaters.
  Posted in Salads, Soups, and Sides | Tagged muffins
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