Tag: home cooking

Heart BEET Salad

Heart Beet Salad

It’s often said that the way to a person’s heart is through their stomach.  I don’t know about you, but I find food to be a love language.

Valentine’s Day is right around the corner and we’re seeing love show up in many forms.  If you’re opting for a cozy home cooked meal over eating out this year, there are a variety of delicious options that nourish the heart, body and soul.  It’s nice to dress up and go out on the town, but there is something fun, flirty and heartfelt about staying home.  Cooking is a big part of our relationships and something we enjoy doing together or enjoying alone as we connect to the relationship with ourself.  It combines many things we love such as nourishing foods, community, connection and making memories.

Heart Beet Salad #valentines #holistichealth #simplerecipes

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I often choose a delicious steak (bison or beef), roasted red potatoes, green beans (or veggie of choice) and a salad.  I also love to sweeten up the menu with my Dark Chocolate Covered Strawberries

❤️ I welcome you to check out a magazine article that I co-created with a local magazine.  Sharing my full Valentine’s Menu here: A Date Night Dinner for Two

This Heart Beet salad is simple to make, packs a delicious punch of flavors and provides a variety of health-promoting properties.

Beets support the health of your heart, digestive system and brain.  They nourish the liver which supports detoxification.  Beets also help to eliminate inflammation, boost athletic performance and are low in caloric intake.  They are loaded with potassium, vitamins and antioxidants.

This Heart Beet recipe can pair with a protein for a main meal or compliment a main dish as a sexy side.  I invite you to enjoy the recipe as it’s shared or spice it up with a variety of nuts, seeds, cheeses or an added touch of red onion.

Heart Beet Salad

Heart Beet Salad

INGREDIENTS:

Arugula or Mixed Greens of Choice
2 Beets, cut into bite size squares or hearts using a heart shaped cookie cutter
Goat Cheese (regular or cranberry and tarragon)
Sliced nuts (almonds, walnuts and pine nuts are a great option)

Optional: Red Radish Microgreens and Red Onions, thinly sliced

To Prepare the Beets:

Preheat oven to 425 degree

Gently toss beets in 1-2 Tbsp avocado oil or oil of choice.
Roast in a cast iron or oven safe pan for 30 minutes. Flipping half way through the cooking process.
Beets are fully cooked when a fork or knife can be pinched through them.

To Prepare the Salad:
1. In a bowl or serving platter, place greens as a base.
2. Mix the microgreens (if using) with the salad greens.
3. Top the greens  with beets and  goat cheese.
5. Sprinkle nuts, if using and serve with dressing.

 

White Balsamic Dressing:

½ cup  Infused Olive Oil or Oil of Choice https://oliveandbasket.com

¼ cup White Balsamic Vinegar https://oliveandbasket.com

1 Tbsp raw honey

Optional: Salt and Pepper to taste

Dressing Directions:

In a mason jar with lid or mixing bowl, mix oil with a gradual drip of balsamic to taste.  Depending on the desired sweetness.  Add the honey for desired texture and taste.  If using, finish with salt and pepper.  Shake or stir to combine ingredients before serving with the salad.  Leftovers can be stored in a mason jar or storage container.

ENJOY!

❤️ This Valentine’s Day, have fun “cooking up” a dash of  laughter, a spoonful of togetherness and heap of love while you make your own memories. ❤️

XOXO,

Kim

Spicy Thai Chicken Lettuce Wraps

Every time I go to a restaurant and see Thai Chicken Lettuce Wraps on the menu, I want to order them.  At the same time, I wonder about all of the ingredients that are used.  Especially in the sauce.  A lot of ingredients are usually clean, but sauces can hide some “not so healthy” ingredients.

I love playing around with recipes in my kitchen.  That’s exactly what I was doing when I created this delicious combination of flavors.  I like heat in my meals (not too shabby for my metabolism either), so I kicked it up a bit with the Sriracha sauce.  You don’t have to add as much heat, but it’s rather tasty with a little kick.

Don’t be too overwhelmed with the amount of ingredients.  This meal is very fresh and usually comes together in 30 minutes or less.  If you want to enjoy leftovers the next day, double up your sauce and chicken portions.  They are just as tasty when eaten for leftovers.

 

Spicy Thai Chicken Lettuce Wraps

INGREDIENTS

Chicken Mixture:

1 pound ground chicken (or 4 boneless, skinless breasts, chopped)

Cooking oil (avocado, olive or coconut)

3 cloves fresh garlic, finely minced

Fresh ginger (1-inch knob, peeled and finely minced)

2 Scallions, diced (some can be reserved for garnish)

1/2 cup carrots, shredded

1/2 cup red cabbage, shredded

1 tbsp organic tamari sauce

1 to 1-1/2 tbsp Sriracha sauce (depending on preference for heat)

Pinch of crushed red pepper

Leaves, washed and dried (iceberg, butter or green cabbage)

Fresh cilantro, chopped (for garnish)

1 lime (cut into wedges)

NOTE: Instead of Tamari, you can use soy sauce or organic coconut aminos.

Peanut Sauce:

1/2 cup chicken broth (or warm water)

3 tbsp creamy peanut butter (clean option with no additives and hydrogenated oils)

1 tbsp raw honey

Fresh ginger (1/2 inch knob, peeled and minced)

2 cloves garlic, crushed

1 tbsp tamari (see note above for substitutions)

1/2 tbsp Sriracha sauce

 

DIRECTIONS

  1.  To make the peanut sauce, combine all ingredients listed (for the sauce) in a small saucepan.  Cook over medium-low heat, stirring occasionally.  The sauce will begin to thicken within. a couple of minutes.  Continue cooking until the sauce is at your desired thickness.  I usually cook mine for about 10 minutes.  Remove from heat and set aside.
  2. While your sauce is cooking, you can begin to make the meat mixture.  In a large skillet or wok, heat a little bit of oil.  Add your meat.
  3. As the meat begins to cook, using a wooden spoon, break apart your meat.  Add in the chili sauce, chili pepper, garlic, ginger and tamari sauce.  Cook until your meat is no longer pink.
  4. Add in the reminder of the ingredients.  Cook for a couple of minutes.
  5. Divide your leaves onto separate plates.
  6. Equally divide the meat mixture onto the leaves.
  7. Top with a drizzle of the peanut sauce and some chopped cilantro.  If so desired, you can top with diced scallions.
  8. Serve with a wedge of lime.

Last but not least, don’t forget to share with family and friends. ??

 

 

*Please don’t actually give it to your dog. ?

If you make this recipe, I would love to hear your thoughts.  Please comment below or message me with your feedback.  It’s become a favorite in our home.  I have no doubt it may become a favorite in yours as well.  Enjoy, friends!

XOXO,

Kim