Tag: simple recipes

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

Summer Heirloom Tomato and Fruit Salad

When it comes to summer foods, simple salads and summer produce dishes are often the option of choice for cookouts, picnics and delicious meal options.  With the summer markets and gardens offering a bounty this time of the year, it’s pretty easy to find salad options.  When it comes to this simple dish, I invite you to get creative with different flavors and textures.

This recipe can be created as written or you can choose to opt out ingredients for others.  With summer slowing down, I am finding an abundance of fresh produce that needs to be used or canned.  Therefore I loaded this goodie up with things I had from the market and garden.  Fresh herbs can be altered and include basil, mint or dill. Not only do herbs provide an additional flavor and garnish but they also help with detoxification.

Heirloom tomatoes are one of my favorites to grow in the garden.  Though I do love all fresh off the vine tomatoes, I’ve really grown to love the heirloom variety.  This year in the garden, I am growing black prince, green zebra and persimmons (which have been called a tree fruit).  These tomatoes have an added health benefit in that they contain lycopene.  One of the most powerful natural antioxidants.  These tomatoes are rich in Vitamin C, which helps to nourish different parts of the body and has been linked to stress reduction.

Summer Heirloom Tomato and Fruit Salad #farmtotable #simplerecipes #seasonaleating

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Watermelons are another staple often found in the garden and at markets during the summer season.  This juicy and tasty fruit helps to keep us hydrated during the hot summer months.  Watermelon has been linked to reduced inflammation, heart health and weight loss.

The combination of these two beauties are not only gorgeous but also healthy and delicious.  I often top my dishes with goat or sheet cheese, which is easier on the digestion at times.  You can play with different dressing ideas like oil and fresh squeeze lemon, balsamic glaze or dressing or you can make your own like the simple recipe below.  You can add additional toppings like avocado, nuts and seeds too!

Have fun with summer produce this season.  There are so many fun and delicious combinations to experiment with.

Summer Heirloom Tomato and fruit Salad

 

ingredients:
  • 4 heirloom tomatoes, cut into wedges or bite sized pieces
  • 4 cups watermelon, cubed
  • 2 peaches, nectarines or plums (you can add all if you like)
  • 2 ounces of goat cheese, shredded
  • 1/4 red onion, thinly sliced
  • small handful of mint leaves
  • small handful of Microgreens https://www.marylandmicrogreens.com
  • Optional: Bed of arugula or spinach 
dressing:

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 or reserve for topping
3. Top the greens  with tomatoes, fruit and then goat cheese.
5. Sprinkle nuts, if using and serve with dressing.

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.

ENJOY! ?

P.S. if this salad sounds appealing to your palate, I welcome you to check out this summer beet salad. Summer Peachy Beet Salad

XOXO,

KIM

 

Simple Skillet Zucchini and Squash

Summer produce is coming in hot this summer and we are seeing the bounty at the farmers markets and in our gardens.  For those who planted gardens, you’re probably seeing a lot of squash and zucchini filling your garden.  This is a go-to dish that I often make during the summer months.

I love this dish because it’s easy, full of delicious flavor, healthy and includes many summer garden staples that are flourishing right now.  Have fun playing with different veggies and herbs.  For me, I like to include fresh garlic, onion, peppers (any variety) and tomatoes.  If you like a little heat, you can add in different kinds of hot peppers.  Fresh herbs are great for health and detoxification.  I love to use basil with this dish but you can also add in parsley, oregano, etc.

Zucchini is a healthy addition to meals as it provides antioxidants.  It’s been linked to reduced inflammation, support heart health, improved vision and may help with weight loss.  Add in more color of healthy veggies and you can have a powerhouse plate of health and flavor.

 

Ingredients

  • 1 tablespoon avocado or olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 yellow squash, chopped
  • 2 zucchini, chopped
  • 1 green pepper, chopped
  • 1 can diced tomatoes or fresh cherry tomatoes, cut in half
  • 2 teaspoons Italian herbs (or fresh herbs)
  • Salt and pepper to taste
  • Optional garnish: Fresh basil

instructions

  1.  In a large skillet over medium heat, warm oil.  Add the onions and garlic, stirring occasionally for 5 minutes.
  2. Add the zucchini, squash and peppers.
  3. Add in the tomatoes and stir occasionally to avoiding browning or burning.
  4. Sprinkle the herbs of choice and blend ingredients.
  5. Cover and cook the blend on low (stirring from time to time).
  6. The squash and zucchini will be tender and lightly crisp.
  7. Garnish with fresh basil and serve.
  8. Enjoy! ?

Note: If you’re planning to freeze this dish, combine ingredients and cook for only a few minutes. Allow the dish to cool completely and freeze for later use.

 

Summer Peachy Beet Salad

Summer is in full swing and so are the local farmers markets.  With so many people starting their own gardens this year and supporting local, we are enjoying a delicious bounty of local fresh produce.  Each week I’ve been sharing (through Facebook) the goodies I’ve been growing and buying and the different ways to prep them.

Today for Farmers Market Friday, I am spotlighting two of my farm fresh favorites- beets and peaches.  Not only are they delicious and display a gorgeous array of color, they pack many health benefits too.

Beets are a powerhouse of health and provide tons of nutritional value.  They help keep blood pressure in check, help to reduce inflammation, provide digestive support and they help to support brain health.  Beets also help support the liver, which is a vital part of our natural detoxification process.  Something we need for better health and immune support.  They’ve also been linked to weight loss and improved athletic performance.

Peaches are a juicy and tasty summer fruit that is packed with antioxidants and nutrients.  It’s been shown to improve heart health, aid digestion, reduce allergies and protect skin.  Something we especially need to be mindful of when we are outside during the summer months.  They are also hydrating.  Which we definitely need during the hot summertime.

This recipe is so flexible and you can play around with a variety of toppings such as dressings, cheeses, nuts and berries.

 

Summer Peachy Beet Salad

Ingredients:

2 Peaches, sliced into bite size pieces http://www.willowspringsproduce.com
Arugula or Mixed Greens of Choice
2 Beets, cut into bite size squares http://www.willowspringsproduce.com
Goat Cheese (regular or cranberry and tarragon)
Sliced nuts (almonds, walnuts and pine nuts are a great option)

Optional: Red Radish Microgreens  https://www.marylandmicrogreens.com

To Prepare the Beets:

Preheat oven to 425 degree

Toss beets in 1-2 Tbsp avocado oil or oil of choice.
Roast in a cast iron or oven safe pan for 30 minutes. Stirring throughout the cooking process.
Beets will have a golden color and be done 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, peaches and then 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.

Enjoy! ?

XOXO,

Kim

Slow Cooker Mediterranean Chicken

Mediterranean meals have been one of my favorites but even more so after my trip last year to Greece.  I love the combination of fresh ingredients, nourishing foods, incredible flavors and the joy each dish brings.

When I was in Greece, I loved the combination of oils, seasonings and herbs that accompanied and boosted each meal with flavor.  Gone are the days of me eating plain grilled chicken and boring steamed broccoli.  Now my nourishing meals are loaded with fresh, local ingredients, a variety of accompanying flavors and heavenly smells.

This is a super simple dish and one that will leave your home smelling incredible throughout the day.

I personally love the combination of these ingredients but I welcome you to get creative and add some of your own.  There are a variety of veggie options that you can add to this dish too.

Looking to make a full meal?  I often serve this dish with roasted vegetables like root veggies or greens like green beans and a salad.  It’s delicious with rosemary roasted potatoes too!  Again, get creative and find what warms your taste buds and home.

 

Slow Cooker Mediterranean Chicken

 

Ingredients:

6-8 skinless, boneless chicken breasts

6 cloves garlic, minced

1 medium onion, chopped

½ cup sundried tomatoes, chopped

½ cup artichokes (canned or cooked), chopped

½ cup mushrooms, chopped

½ cup pitted kalamata olives

½ cup chicken broth

3 cups packed spinach, chopped

1 tablespoon avocado oil (or oil of choice)

1 teaspoon crushed red pepper

1 tablespoon Mediterranean or Italian seasoning

Salt and pepper to taste or preference

¼ cup fresh basil, chopped

Optional: Goat or Feta cheese for topping

 

Directions:

In your crockpot, layer chicken on the bottom of the lightly oiled pot. Season chicken with salt, pepper, herb seasoning and crushed red pepper.  Top with garlic (can be raw or sautéed) and onion.  Next layer the sundried tomatoes, artichokes and mushrooms. Scatter olives around the pot (top and sides). Drizzle the broth around the sides as well.

Cook your chicken mixture on HIGH for 3-4 hours or LOW for 6-8 hours.

Once fully cooked through, remove the chicken and set aside.

In the pot, cook spinach for a few minutes or until wilted.

When serving, plate your chicken and top it with the spinach, tomato, artichoke and olive mixture from the pot.  Sprinkle fresh basil and goat cheese (if desired).

Serve Warm and Enjoy!