Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

1 07 2014

I love making pizza out of Naan, healthy and still delicious! Last week’s CSA grab bag from Fresh Fork Market brought us beautiful green cauliflower and squash, which I knew would be tasty grilled and on a pizza. I turned half the grilled cauliflower along with beans into the spread to create the “sauce” for this pizza, then put the rest on top. Prep and grill your veggies over the weekend to save time during the week, say, for meatless Monday!

Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

The following makes 2 pizzas (compliments of This Girl’s Gotta Eat, with inspiration from Martha Stewart and Better Homes and Gardens):

  • 2 whole wheat naan
  • 2 small yellow squash, cut in half lengthwise
  • 1 small head green cauliflower (or any color you like), cut in half down the center
  • 1 medium red bell pepper
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed well
  • 2 cloves garlic
  • 1/4 cup reduced-fat, low-sodium chicken broth
  • Zest and juice of half a lemon
  • Fresh mozzarella, sliced
  • Red pepper flakes
  • 1/2 cup balsamic vinegar

Preheat grill to medium. Drizzle squash and cauliflower with a little olive oil and salt to taste. Grill, flipping occasionally, until beginning to char. Remove from the grill and allow to cool.

Meanwhile, grill the red pepper whole until charred well all over. Remove from the grill to a bowl and cover tightly with plastic wrap. This will trap the steam and help to peel the skin. Once cool enough to handle, peel the skin and remove the seeds from the pepper – do not run under water. Slice into bite-size strips.

Place half of the grilled cauliflower in a food processor along with the beans, garlic, chicken broth, lemon zest and juice.  Pulse to combine. Stream in 1 Tbsp of oil or so. Process until smooth. Season with salt and pepper to taste, add additional oil if needed.

Preheat oven to 425.

Place naan on a pizza stone. Spread some the cauliflower-bean dip on the naan, as if it were a sauce. Top with the remaining grilled cauliflower, squash and red pepper (if you have leftover veggies that won’t fit, no worries, enjoy on a salad for lunch the next day!). Top with cheese. Bake for 15-20 minutes until cheese is melted and beginning to brown.

While the pizza bakes, heat balsamic vinegar over low heat in a small saute pan, stirring often, until reduced by half. Remove from heat and allow to cool, it will turn into a syrupy consistency.

Remove pizza from the oven and garnish with red pepper flakes and the balsamic glaze.

Store leftover cauliflower-bean dip in a covered container in the fridge. Enjoy as a snack with veggies, whole grain chips or use as a sandwich spread.





Grilled Chicken With Sun-Dried Tomato and Olive Tapenade

25 06 2014

This Mediterranean dinner is quick and oh so tasty! Get creative with finishing simple grilled chicken, like thinking outside the traditional sauce. Try something rustic like tapenade!

Grilled Chicken With Sun-Dried Tomato and Olive Tapenade

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 large boneless, skinless chicken breasts
  • Salt to taste
  • Garlic powder to taste
  • 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped (oil reserved)
  • 1/4 cup sun-dried tomato oil
  • 1/2 cup kalamata olives, roughly chopped
  • 2 garlic scapes, chopped
  • 2 Tbsp green onions, chopped
  • 4 large basil leaves, finely chopped
  • Zest and juice of half a lemon
  • 1 head broccoli, cut into florets
  • Pinch red pepper flakes
  • Parmesan cheese, grated
  • Fresh parsley, chopped
  • Crumbled reduced-fat feta cheese

Preheat oven to 400.

In a small bowl, combine the sun-dried tomatoes, olives, garlic scapes, green onions, basil, 2 Tbsp oil, lemon zest, and lemon juice. Season with a little pinch of salt and pinch red pepper flakes. Cover and store in the fridge 30 minutes to an hour, or until ready to use.

In a large bowl, toss broccoli with 1 Tbsp of the sun-dried tomato oil, salt to taste, pinch red pepper flakes and some parmesan cheese. Spread out in a single layer on a non-stick pan sprayed with non-stick spray. Roast for 15 minutes, or until beginning to brown, rotating half way through.

Preheat grill to high.

Season chicken with 1 Tbsp of the sun-dried tomato oil, pepper and garlic powder to taste and just a little salt (don’t over salt as the tapenade will be salty). Grill on high heat until cooked through and juices run clear, 6-8 minutes per side. Remove and top with a little of the tapenade and tent with foil to rest.

Serve chicken topped with more of the sun-dried tomato and olive tapenade, garnished with feta. Enjoy with roasted broccoli.





Grilled Fish With Lemon, Basil and Garlic

3 06 2014

This technique of grilling fish on top of lemon slices is brilliant, and is my new favorite way of cooking fish! The citrus helps flavor the fish, but more importantly it prevents it from sticking to the grill. Flavorful, smoky fish that’s done fast – that’s my kind of summer supper!

Grilled Fish With Lemon, Basil and Garlic

The following serves 2 (adapted from Martha Stewart):

  • 2 boneless, skinless white fish filets, really you could use whatever fish you’d like, your cooking time will just vary
  • 1-2 lemons, sliced thick
  • Fresh basil leaves
  • 4-6 garlic cloves, smashed
  • Olive oil
  • Kosher salt

Preheat grill to low heat.

You don’t have to use a grill pan if you don’t have one, I just thought it was easier for transporting these stacks. Spray the grill pan with non-stick spray.

Each piece of fish will use 3 thick slices of lemon. Place 2 slices of lemon per fish on the grill pan and top the lemon with a layer of basil leaves, using however many you need to cover the lemon slices. Next, add 2-3 smashed garlic cloves on top of the basil. Top the lemon, basil and garlic with a piece of fish. Drizzle the fish with a little olive oil. Season lightly with salt to taste, and top each piece of fish with another slice of lemon.

Grill covered for about 10-12 minutes (do not turn), or until fish has turned opaque and begins to flake.

Serve with more lemon slices and roasted or steamed veggies.





Grilled Flank Steak With Lime and Soy Sauce Marinade

14 05 2014

Tonight’s dinner is for my Mom, who makes a knock-out grilled flank steak! She doesn’t follow a recipe, she just wings it – like most Moms do. So when I asked her where this recipe came from she couldn’t remember. After a little research I found it came from another Mom we all know so well….Miss Martha Stewart. 🙂

Thanks to a thin cut of meat, this lean flank steak is both healthy, and a quick fix. Serve along with grilled or roasted veggies of your choice for a yummy, all around good-for-you meal!

Grilled Flank Steak With Lime and Soy Sauce Marinade

The following serves 2-3 (Compliments of This Girl’s Mama, who adapted this from Martha Stewart):

  • 1 and 1/2 lbs flank steak
  • Juice and zest from 2 limes
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 2 Tbsp minced garlic
  • 1 Tbsp minced ginger (save yourself time and use it from the paste from the tube!)
  • 2-3 green onions, chopped
  • Pinch of red pepper flakes – the bigger the pinch you use, the spicier the meat with taste

In a bowl, whisk together the lime juice and zest, soy sauce, olive oil, garlic, ginger, green onions and red pepper flakes. Place the steak in a resealable freezer bag and pour whisked marinade over. Seal bag and refrigerate for 30 minutes to an hour, turning the bag over occasionally.

Remove steak from the marinade and preheat grill to high. Grill steak, covered and untouched, 3 minutes per side over the hottest part of your grill. Flank is a lean piece of meat and if overcooked can be dry and tough, so be careful not to cook it too long. While you want a nice char on the outside, you also want the inside to be rare to medium-rare.

While the meat is grilling, bring the leftover marinade to a quick simmer in a saucepan over low heat.

Remove steak from the grill to a plate. Top steak with some of the warmed marinade and tent with foil, allowing to rest 5-10 minutes. Once rested, slice steak against the grain into thin slices.

Grill or roast some veggies for a quick side dish.

Divide steak among plates, top with more of the warm marinade and serve with veggies.

PS….if you happen to have leftover steak (which likely won’t happen), enjoy it for lunch the next day in a multi-grain wrap with veggies, arugula and shredded cheese.





Sun-dried Tomato and Garlic Vinaigrette

13 05 2014

I indulge in a lot of salad. So naturally, I’m always on the hunt for new and healthy dressings to try! This vinaigrette was inspired by Food Network Magazine, and packs a punch of flavor. You won’t miss any store-bought dressing with this recipe, that’s for sure!

Sun-dried Tomato and Garlic Vinaigrette

The following is enough for 2 salads (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):

  • Extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 small shallot, thinly sliced
  • 2 heaping Tbsp sun-dried tomatoes
  • 2 Tbsp red wine vinegar
  • Salt and pepper to taste

In a small skillet, heat 2 Tbsp of oil and add garlic. Cook on low a few minutes. Add the shallot and sun-dried tomatoes and cook a few more minutes, stirring often, until garlic browns.

Transfer cooked oil mixture to a small food processor, add vinegar and pulse until chunky. Continue to pulse and slowly stream in more olive oil until the vinaigrette reaches your desired consistency, between 2-4 more Tbsp worth of oil. Season with salt and pepper to taste.

Serve vinaigrette over salad. The salad pictured above includes:

  • Organic arugula
  • Sliced grilled chicken
  • Sliced cucumber
  • Sliced baby yellow peppers
  • Halved grape tomatoes
  • Reduced-fat shredded Italian cheese
  • Walnuts




Cindy’s Midday Smoothie

3 05 2014

This is a bright smoothie recipe, packed with antioxidants. You can bump up the amount of spinach in smoothies like this because of the fruit, which masks the taste of spinach itself. Leaving it both delicious, and nutritious!

Cindy's Midday Smoothie

The following makes 3 cups (adapted from Vitamix Whole Food Recipes):

  • 1 orange, peeled and halved
  • 1 banana, peeled
  • 1 apple, quartered and seeded
  • 2 cups packed fresh spinach
  • 4 frozen strawberries
  • 1/2 cup ice

Put all ingredients in a high-powered blender – if using a Vitamix, be sure to put them in the order listed. Secure lid and turn on high. Blend until smooth, about 45 seconds, or until desired consistency is reached.

Transfer to glasses and either serve immediately, or keep cool in the fridge until ready to serve.





Fish Tacos with Carrot and Cilantro Chimichurri Slaw

30 04 2014

Friends often ask me how I’m able to cook nearly every night after long work days. The trick is to meal plan for the week, use similar ingredients in different dishes and utilize leftovers. The other night I made a steak dinner with a chimichurri sauce. I saved some of the chimichurri on purpose to use with this taco, to add flavor and finish the dish. By using leftover sauce with quick cooking fish and pre-shredded carrots, I’m able to get dinner together super fast on a busy weeknight.

Fish Tacos with Carrot and Cilantro Chimichurri Slaw

Fish Tacos with Carrot and Cilantro Chimichurri Slaw

The following makes 2 large tacos (compliments of This Girl’s Gotta Eat):

  • Extra-virgin olive oil
  • 2 cod filets, skinless
  • Kosher salt
  • Ground cumin
  • Ancho chile powder
  • Garlic powder
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/4 cup thinly sliced red onion
  • 1 Tbsp chopped cilantro
  • 1/3 cup leftover cilantro chimichurri
  • 2 whole-grain tortillas, soft taco size
  • 2 Tbsp whole cilantro leaves

Heat a Tbsp or so of olive oil in a medium skillet over medium heat. Season fish filets on both sides with a little salt, cumin, chile and garlic powders to taste. Saute until fish is opaque, cooked through and starting to brown, 4-5 minutes or so per side.

Meanwhile in a bowl, combine the carrots, green onions, red onion, chopped cilantro and all but a little of the leftover chimichurri until combined.

Warm the tortillas in the microwave 10-20 seconds.

To serve, divide the carrot slaw among warmed tortillas, top with a piece of fish and garnish with remaining chimichurri and cilantro leaves. To make the taco easier to eat after you plate it, gently break up the fish into bite-size pieces with a fork.





Grilled Chicken with Roasted Red Pepper Cream Pasta

24 04 2014

I have more cream cheese leftover from the twice-baked potatoes I made last weekend than I know what to do with at the moment! So I turned to Pinterest for inspiration and found my way to this cream cheese based sauce with roasted red peppers, which inspired tonight’s dinner. By using my Vitamix, this delicious and healthy sauce with a kick came together super fast!

Grilled Chicken with Roasted Red Pepper Cream Pasta

Grilled Chicken with Roasted Red Pepper Cream Pasta

The following serves 4 (adapted from My Recipes):

  • 4 medium boneless, skinless chicken breasts
  • Olive oil
  • Salt
  • 2 large red bell peppers
  • 13 oz whole wheat pasta
  • 1 package (8 oz) reduced-fat cream cheese, softened
  • 1/2 cup low-sodium, fat-free chicken broth
  • 3 garlic cloves
  • 1/2 heaping tsp red pepper flakes (this will give the sauce a kick, if you don’t like it as spicy, don’t use as much)
  • Parsley, chopped
  • Parmesan cheese, grated

Drizzle chicken with a little olive oil and a little salt. Grill on high heat until cooked through and juices run clear, 6-8 minutes per side. Remove and tent with foil to rest.

While the chicken is grilling, add whole red peppers to the grill and char on all sides. Remove to a bowl and cover with plastic wrap to trap the steam. Once cool enough to handle, peel the charred skin away from the pepper, cut in half and remove the seeds, then you’ll be left with roasted red peppers.

Add roasted red peppers, cream cheese, chicken broth, garlic, red pepper flakes and a pinch of salt to a high-powered blender. Pulse until smooth. Transfer mixture to a large skillet and cook over medium-high heat until bubbling, stirring often. Taste and adjust seasoning as needed. Reserve a little of the sauce to top the chicken before you add the pasta.

Meanwhile, bring a large pot of salted water to a boil and cook pasta to al dente, according to package directions. Drain, and add pasta directly to the skillet with the warmed sauce. Continue to cook another minute or so. Add parsley and toss until well combined. The sauce might seem a little thin at first, but it will thicken as it sits.

Slice the chicken and serve over pasta topped with parmesan, and a little more sauce.





Olive and Artichoke Naan Pizza

24 03 2014

Salty olives and feta pair beautifully with artichokes, crunchy kale and bright lemon zest. This naan pizza is a fabulous, and fast, meatless Monday dinner!

Olive and Artichoke Naan Pizza

Olive and Artichoke Naan Pizza

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 whole-grain naan flatbread
  • Extra-virgin olive oil
  • Kosher salt and pepper
  • 1 box frozen artichokes, thawed
  • Kalamata olives, sliced in half
  • Kale, stemmed and chopped
  • Reduced-fat, crumbled feta
  • Parmesan, grated
  • Lemon zest
  • Crushed red pepper flakes

Preheat oven to 400.

Place naan on a pizza stone, or baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper. Top with artichokes, olives and kale (divide among naan). Next add feta and parmesan. Drizzle with a little more olive oil. As far as the measurements go, add as much or as little of each ingredient as you like.

Bake 15-20 minutes, or until browned and the cheese has melted slightly.

Top with a little lemon zest, crushed red pepper flakes and more parmesan before serving.





Spinach Pancakes

9 03 2014

You never know where you’ll find meal inspiration. I was sitting in a waiting room flipping through a random magazine when I stumbled on this recipe. I knew this would be great for St Patty’s Day, so I whipped out my phone and took a pic before I forgot the ingredients. This is a fabulously healthy addition to a lucky green breakfast/brunch menu, that even the kiddos will enjoy!

Spinach Pancakes

Spinach Pancakes

The following makes 6 medium-large pancakes (adapted from Parents Magazine):

  • 1 cup packed fresh spinach
  • 1 cup unsweetened vanilla almond milk
  • 1 large organic egg
  • 1 Tbsp olive oil
  • 1 Tbsp light agave nectar
  • 1 cup whole wheat or almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Organic maple agave syrup

In a blender or food processor, combine the spinach, milk, egg, oil and agave nectar until smooth.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Whisk wet ingredients into the dry ingredients until just combined.

Spray a large skillet with non-stick spray and heat on medium. Fill 1/3 cup with batter and pour into skillet, leaving enough space in between each for the pancake batter to spread, I did two batches of three each. Cook for a few minutes per side, until browned, turning once.

Serve with organic maple agave syrup.