Tag: farm to fork

Crispy Kale Chips

Homemade crispy kale chips are a delicious, tasty treat consisting of very few ingredients.  One of the easiest recipes that pack a powerhouse of health benefits.

With fall foods showing up at the farmers markets, you may find an abundance of kale in your community, at the local farm or in your garden.  I planted kale early spring and it’s been flourishing through the seasons since.  With so much kale to enjoy from my own backyard, I have been enjoying it in salads, soups and alone- such as this tasty treat.

Kale chips can become soggy, so it’s recommended that you cook them on lower temps for a longer duration of time.  Once baked, they store well in an air tight container and typically last up to a week long.  Though I can never keep them that long because I LOVE them as a healthy snack.

Crispy Kale Chips #fallfoods #farmtotable #immunesupport

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Kale is one of the healthiest greens and a veggie loaded with antioxidants (which help remove unwanted toxins).  Kale contains calcium, a variety of vitamins and fiber.  Did you know that eating a cup of kale packs a punch of over 200% of your daily Vitamin A and 134% of Vitamin C?  Vitamins that help support the body, reduce inflammation and support the immune system as we head into the colder seasons.  Even more of a reason to enjoy this nutrient packed snack during the fall season.

With all of the health benefits, detoxification support and immune boosting benefits, this tasty treat is one I think may become a staple in your kitchen or pantry this fall and winter.

 

Crispy Kale Chips 

 

Ingredients:

1 large bunch kale

1 tablespoon coconut oil

Sea salt to taste

 

Directions: 

Preheat oven to 275 degrees F.

Wash and dry kale completely. Remove stalks and tear leaves into bite-sized pieces. Place the pieces of kale into a mixing bowl and lightly coat with coconut oil and sea salt (or seasoning). Spread on a baking sheet and bake for 10 minutes. Flip each leaf and bake for another 5-10 minutes or until edges are crisp.  Serve or store (once cooled) in an air tight container.

Note: I use garlic powder in place of salt but you can use any seasoning you desire.

Enjoy! ?

XOXO,

Kim

Chicken with Zoodles, Tomato and Feta

It’s prime season at the farmers market and I have been loading up.  I made chicken with zoodles, tomato and feta this week and it was amazing!  I had some zucchini and roma tomatoes left over and decided to try the combination.  WOW!  Especially when you throw in some spices and fresh herbs.  Looking for some lean protein?  Add in some healthy organic chicken.  The presentation is pretty too.  No chef skills needed here, friends!

Zucchini has a ton of benefits and is pretty inexpensive when found locally.  Zucchini is known to help with weight reduction and boosts a healthy nutritional value.  It helps to promote eye health, has been shown to lower homocysteine levels and helps with asthma symptoms. Zucchini contains high quantities of Vitamin A, folate, potassium, Vitamin C and fiber.

About a month ago, I was asked to be a guest vendor at my local farmers market.  I knew I was going to be preparing simple, healthy and delicious dishes from ingredients at the market.  I had such a wonderful time shopping around and chatting with the local farmers.  I love asking them about their farming practices and hearing their recipe ideas.  A few of the many things that I love about shopping local and supporting the farmers in my community.  While at the market last month, I made these zoodles and they were a HIT!   Since the event, I’ve been receiving zoodle recipe requests and wanted to create a delicious but simple combo.

I thought the zoodles would pair well with my  Farm Fresh Tomato, Basil and Feta Salad recipe and some healthy chicken.  I grill chicken throughout the week as part of my food prep, but you can cook it on the stove or bake it as well.  The recipe pairs well with the farm fresh tomato, basil and feta recipe (as a topping or side), but you can keep it simple with diced roma tomatoes pan cooked in a little avacado oil and spices.  I’ve made it with homemade pasta sauce too!  I encourage you to be creative and experiment with the different options when combining flavors and ingredients in this meal.

 

Chicken with Zoodles, Tomato and Feta

2-3 Large Zucchini (4-5 small)

4 Chicken Breasts (organic if possible)

3-4 Roma tomatoes, diced (or use the recipe above and cut the portions)

Feta Cheese (unless using the farm fresh recipe above)

Fresh Basil (small handful)

1 to 2 tsp Fresh Garlic, chopped (I love garlic, so I use a lot!)

1/2 Tbsp of Italian Seasoning

Salt and Pepper (optional and to taste)

Avacado or Grapeseed Oil

directions:

zucchini:  using a zucchini spiralizer, carefully prepare your zucchini into spirals. in a large skillet, boil a cup to a cup and a half of water. gently toss and cook (steam) your noodles until they are a little soft but not falling apart.  once cooked to your desired texture, drain and set aside.
*I am not a fan of boiling with a lot of water because the vegetable has water and makes the noodles runny. i prefer to cook in a skillet and slightly steam with a little hot water.
tomato mixture: In a stove top pan, heat a little oil and add your garlic.  cook just a few minutes while stirring around.  it will not take long for it to cook.  add in your tomatoes and italian seasoning.  once cooked down, remove and set aside.
chicken: if you’re cooking your chicken on the stove, pound or butterfly your chicken to thin it out for cooking.  season with salt and pepper (if desired).  heat your skillet and add a TBSP of oil. add your chicken to the pan and cook on both sides until the center is no longer pink.
let’s plate it up:  carefully dish out a serving of your zoodles onto a clean plate.  add your chicken and top with your desired tomato seasoning.  add feta (unless you’re using the above recipe with feta in it) and some chopped up fresh basil to create your meal.  I served mine with a side of asparagus, but additional veggies are not necessary.
Note:  I used the Veggetti Pro Spiralizer (click on the link below).

Veggetti Pro Table-Top Spiralizer, Quickly Spiral Slice Vegetables into Healthy Veggie Pasta

 

i would love to hear your feedback and comments about the recipe.  do you have a favorite zoodles recipe that you would love to share? comment below and share your tips or favorites.  enjoy, friends!

XOXO~

Kim

Brussels

Farm Fresh Brussels Sprouts with Bacon

Brussels sprouts are a vegetable that’s often given a bad name.  This topic came up over Thanksgiving dinner after I made this super easy and delicious recipe for my family.  As much as I love seasonal eating and shopping local, this tasty veggie is regularly found on my plate or the plates of those I serve during colder seasons.  Being a cool season crop, this is a great time of the year to enjoy them and try new Brussels recipes.

Whether you’re looking to try something new or make this dish for the holidays, I highly recommend cooking it up for you or your family.  This recipe doesn’t compare to some of the soggy steamed Brussels dishes we were served as kids.  I prefer to roast them in the oven and especially in a cast iron pan.  I love the combination of flavors and the crisp brown appearance from the cast iron pan. If y’all are local, I highly recommend the Pepper Bacon from Hemp’s Meats in Jefferson, MD. Hemp’s Meats

This cruciferous veggie is starting to show up on menus around the country.  Many restaurants are starting to serve them as a crowd pleasing appetizer or side.  Not only are they delicious, but they’re healthy too!  Brussels provide antioxidants, support healthy digestion, alkalizes the body and provide a powerful punch of nutrients.

Farm Fresh Brussels Sprouts with Bacon #healthyholidays #farmtotable #brussels

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farm fresh brussels with bacon

ingredients:

1  1/2 pounds of fresh Brussels Sprouts

3 slices of bacon (I love farm fresh country bacon)

1 shallot, chopped

1 tablespoon avocado oil or ghee

Salt and Pepper to taste

directions:

Preheat oven to 400 degrees.

Cut bacon into one-inch pieces and set aside.  Clean and trim Brussels sprouts.  If the outside leaves fall off, that’s fine.  Add them into the dish before baking.  Make sure the tough bottoms are carefully cut and removed.  Depending on the size of the Brussels, cut into halves or quarters.

In a large cast iron skillet or baking dish, combine the shallot, oil (or ghee) and Brussels.  Evenly lay out the Brussels in a single layer.  Sprinkle with salt and pepper, if desired.  Next, evenly sprinkle the bacon pieces throughout the dish.

Once your oven is preheated, roast your bussels in the oven for 20-30 minutes, turning throughout the cooking process.  Cook until your desired texture and caramelization. Serve warm.

Note: This dish can be prepared two ways and both work well.  Depending on preference and desired crispness of the bacon, either cook the raw bacon with the raw Brussels or cook the Brussels and bacon separately.  If choosing the latter, add the cooked crumbled bacon to the dish after it’s done thoroughly cooking.  Toss to combine the ingredients.  

Enjoy!

As mentioned, this dish makes for a wonderful appetizer or side at your event or holiday party. Looking for more holiday recipe ideas?

Additional Holiday Health Tips: Eat Your Way Healthy Through the Holiday Season

blessings for a healthy and happy holiday season!

XOXO,

Kim

FARM FRESH TOMATO, BASIL AND FETA SALAD

Growing up as a child, I loved picking farm fresh, ripe tomatoes right off of the vine.  I didn’t care if they were washed or not.  I would bite into them and enjoy the sweet, juicy and oh-so-fresh taste!  I wouldn’t need any salt or pepper.  Just a sweet, juicy and ripe tomato.

Even as an adult, I still enjoy those simple pleasures and load up every time I see them at the farmers market.  I love checking out and learning about the different kinds.  If you see one that looks unfamiliar to you, I encourage you to check it out.  There are so many wonderful varieties.

Even though I love all kinds, I use roma tomatoes with a lot of my dishes.  This one in particular pairs well with roma tomatoes.  They have less seeds and are not as soft, so they prepare well and combine the flavors and textures nicely.  Throw in a little olive oil, seasoning, some feta, fresh basil, and you have a spectacular dish.

I love taking this dish to events, picnics, parties and get together’s.  I love making it at home as well.  It’s delicious with some healthy pita chips or veggies while relaxing on the deck with a chilled glass of vino.  With the holiday approaching, this dish would make a lovely appetizer at your event or picnic.  I also add it to my chicken dishes and zoodle recipes.  It’s always a crowd pleaser.

“Farm Fresh Tomato, Basil and Feta Salad #farmtotable #farmtofork #cleaneating #freshfromthefarm #healthyappetizer

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FARM FRESH TOMATO, BASIL AND FETA SALAD

INGREDIENTS:

10 Fresh Roma Tomatoes (chopped)

1 container of feta (I love the Mediterranean feta from Wegmans)

Small handfull of fresh basil

3 Tablespoons of dry Italian Seasoning (or half of a seasoning pack if desired)

Organic extra virgin olive oil

DIRECTIONS:

Wash and dice all of your tomatoes.  Mix them in a bowl with the feta cheese.  Drizzle a small amount of olive oil over your ingredients.  Combine and mix in the seasoning.  Lay your ingredients out on your serving tray.  Sprinkle a small amount of seasoning on top.  This may be more than the three tablespoons.

*I recommend you taste as you go and adjust accordingly.  This is a very simple dish, but some prefer more of less of the seasoning, oil and feta.

*The same goes for your fresh basil.  I love basil, so I chop up a small amount and sprinkle the dish with this fresh herb.  It’s just as delicious without, so don’t worry if you don’t have it or don’t love it.  I do love to garnish the ends of my dish and create a farm fresh display (as shown above).

Chill to combine flavors before serving.  I recommend a chill time of one to two hours, but it’s not necessary.

Serve alone, with veggies or organic pita chips.  ENJOY!

IF YOU MAKE THIS YUMMY DISH, I WOULD LOVE TO HEAR YOUR THOUGHTS OR ALTERATIONS.  PLEASE FEEL FREE TO SHARE in the comments section BELOW.

Wishing you a wonderful and safe holiday week!

XO,

KIM

 

 

Brussels Sprout Salad

Brussels Sprouts Salad

I’m a huge fan of seasonal eating, but Brussels sprouts are one veggie that I could consume year-round.  Not only are they delicious, but they also provide many health benefits.  They are really east to prepare too!  This Brussels sprout salad is a simple, easy dish that can be served as a side, alone or topped with a protein of choice to make a meal.

Brussels are a food group that is naturally low in fat and calories.  They also provide a good amount of protein.  They are loaded with potassium, calcium, folacin and Vitamin A.  In addition, they provide a good amount of fiber (great for filling you up) and Vitamin K.  Being one of the greatest suppliers of Vitamin K, Brussels are a great choice for keeping the skeletal structure healthy.  This healthy dose of Vitamin K can also help offset poor nutrition and lifestyle habits.

Our immune system and gut health can greatly benefit from Brussels sprouts.  This mighty veggie supplies a large amount of Vitamin C, which is great for combating illness and disease.  Vitamin C helps to reduce inflammation and cell damage, thereby protecting against autoimmune responses and disease.

Brussels Sprout Salad #brussels #farmtotable #farmfoodie #springcleanse

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The phytonutrients, compounds and antioxidants which Brussels provide help support liver function (especially important during the spring season), slow down free radical cell damage and help to detoxify the body.  Again, something which our body naturally wants to do this time of the year as we transition through seasons.

We’ve been learning more about the importance of gut health and its connection to the brain.  Supporting a health gut lining, micro biome and lowered inflammation is important!  Glucosinolates found in Brussels help to protect the lining of the digestive system and stomach. Sulforaphane helps and supports the digestive process, helping to prevent bacteria overgrowth. Fiber, which is provided by this veggie, also aids in support of the digestive system and proper function.

In addition to the many benefits already listed, Brussels also help eyes and skin health.  Furthermore, they may slow the aging process, assist with proper nerve function, may help combat diabetes, balances blood sugar in the body and has been shown to improve brain health.

When cooking Brussels, keep it simple!

As a kid, we may have turned our nose to them because they were served plain and soggy. Personally, I love using them in salads, slaws and roast them for a crisp, tasty finish.  I’m a huge fan of roasting them with avocado oil, coconut oil (or other oils) in a cast iron skillet.  Lightly seasoned or tossed in an infused balsamic.  Want to jazz things up?  Add bacon!

Below is a super simple dish that’s easy to prepare.  When storing or keeping this dish to last longer, I recommend not adding the dressing until you’re ready to serve.  I encourage you to switch it up with seeds, fresh herbs or whatever your taste buds crave.

 

Brussels Sprout Salad

2 cups shredded Brussel sprouts*

1 small red onion, thinly sliced

¼ cup dried cranberries

½ cup shredded carrot

½ cup pumpkin seeds

½ cup Honey Basil Lemon Dressing (see recipe below)

Directions:

Add shredded Brussels sprouts to a large mixing bowl. Top with sliced onion, cranberries, carrot, pumpkin seeds, and dressing. Mix well and serve.

*You can purchase the Brussels sprouts already shredded, or shred them yourself at home with a cheese grater.

Honey Basil Lemon Dressing

Juice of 4 lemons

2 tablespoons honey

1 garlic clove, minced

½ cup extra virgin olive oil

1 teaspoon dried basil

sea salt and black pepper to taste

Combine all ingredients in a small bowl and mix with a fork. Store refrigerated in an airtight container for 7-10 days.

 

Do you have a favorite Brussels sprout recipe that you love?  I welcome you to comment or share below.  Enjoy!

XOXO,

Kim