crunchy rainbow chopped salad

This salad is so super easy, and because it's hearty, it actually holds up well in the fridge (even with dressing), so you can make it ahead of time, or enjoy any leftovers the next day.

crunchy rainbow chopped salad

(makes 4 very generous servings)

1 tub of Trader Joe's Healthy 8 chopped veggie mix (found in the produce section, by the bagged salads)

1/2 cup Trader Joe's Tzatziki sauce*

champagne or white wine vinegar, to taste

freshly ground pepper

Combine everything in a mixing bowl. Add more yogurt sauce or vinegar until you reach the desired amount of dressing, and your desired level of zestiness and creaminess. This salad is hearty and will hold up for 2-3 days in the fridge, so enjoy those leftovers. If you have any!

* I happened to have a partial tub of Tzatziki Sauce on hand, but or you can simply use Greek Yogurt, like Fage 0% instead for the creamy portion of the dressing.

simple side: coconut-curry butternut squash

Monday's are typically my busiest afternoon, shleping home from Stamford in the dark after a swim lesson, arriving home just in time for dinner. With that in mind, I got into a good groove this fall making our Monday dinner ahead of time. Today, we were simply going to enjoy an afternoon of games with Meme and Papa by the Christmas tree, but knowing dinner was made ahead of time allowed me to totally relax. I decided to make a veggie-focused Indian meal, but having marketed without a list, my ingredients were a little random. This, as it turned out, was a fabulous side; one that I will definitely make again.

Coconut-Curry Butternut Squash

1 butternut squash, peeled and diced evenly (or buy it already chopped, but make sure the pieces are even-sized so they cook evenly)

14 oz can coconut milk (I used a light version)

curry powder (I used mild, to ensure that it wouldn't be too spicy for the kids)

In a medium saucepan, heat the butternut squash, coconut milk and curry powder (enough to reach your desired taste, remember that it will intensify as the liquid cooks off) at a medium-high simmer, for about 10-12 minutes, or until the majority of the liquid is gone and squash is tender, but not mushy. Serve warm over brown rice. Reheats perfectly, store in fridge.

This was far and away, the kids favorite part of tonight's meal. One of my children also loves peas, so Trader Joe's Minted Peas ( found in the freezer case) was a big hit. The other likes roasted veggies, so the simple zucchini and tomatoes I roasted (at 400 for about 12-15 minutes in a bit of oil, lemon zest, s&p) was his runner-up part of the meal. Neither child liked Trader Joe's Palak Paneer (spinach with Indian cheese), and I'd have to agree that it wasn't very good, so I would leave that off next time.

But anyway, it was a simple veggie-laden meal to get together mid-afternoon then just reheat when it was dinnertime. And, my husband gets an awesome lunch tomorrow, since this is one that reheats beautifully.

homemade mashed potatoes

In past years, I have made mashed potatoes from scratch. They are easy enough, but this year, I've discovered Alexia brand mashed potatoes, which....well, are even easier. (I find them in the frozen section of most of our local supermarkets.) If you opt to make them from scratch, here's my go-to mashed potato recipe. I'm not holding back here when it comes to decadence, Thanksgiving happens but once a year:

Homemade Mashed Potatoes

(makes 8 servings, can be make up to 4 days in advance and stored in the fridge)

4 lbs Yukon gold potatoes, peeled and cut into about 3/4" cubes

about 1/2 cup whole milk (maybe a little more)

16 oz Rondele garlic and herb cheese (two 8 oz tubs)

salt & pepper, to taste

up to 1/2 stick of butter (optional, if you want to really go over the top)

roasted garlic, mashed (optional, to taste)

Cook the potatoes in a large pot, until tender when pierced with a fork (10-14 minutes). Drain well. Return potatoes to the same warm pot and add the milk and cheese. Mash until desired consistency. We keep ours a little "lumpy" because I like them to have some texture, especially if they're being served alongside sweet potatoes at the same feast. Add salt & pepper to taste.

These can be made up to 4 days in advance and stored in the fridge. When reheating, you might like to add a bit more milk to the dish, so they don't dry out. You can either reheat them in the oven, lightly covered with foil, or in the microwave.

simple side: roasted brussel sprouts

Every Thanksgiving feast needs at least one green veggie. And with all of the decadence on the plate, I kind of think, the simpler the better.

Roasted Brussel Sprouts

(best if made right before dining)

brussel sprouts (halved if they're really big)

avocado or olive oil

salt & pepper

rimmed baking sheet

optional additions to the baking sheet:

lemon zest

garlic, minced

bacon, chopped

pancetta, chopped

walnuts, pecans or pine cuts (add last 3 minutes of baking)

My favorite way to prepare brussel sprouts is to simply drizzle them with a little olive (or avocado) oil, a sprinkling of good quality salt & pepper and roast them on a rimmed baking sheet at 425 degrees for 20-25 minutes, until they are al dente. They get this crispy, caramelized outer edge and moist center. Delicious. Serve warm, right from the oven. I simply serve them as is, but I have also listed some additions if you want to make them fancier/more decadent...

Because this is best right when they come out of the oven, on Thanksgiving, I would take the turkey out, and while it's resting (before carving) pop these babies in the oven right before you eat. This is the only thing I actually "make" on Thanksgiving day-- besides roasting the turkey, of course!

cider braised cabbage and apples

By now, you know my family went apple picking because there have been apples in just about everything I have made this week. Here's my latest savory apple recipe, which is similar to the Balsamic Braised Red Cabbage I told you about a while back. As with any weeknight meal I'm going to make, this side dish is so easy. Paired it with brats, chicken sausages or pork tenderloin and you have dinner made in a few minutes.

Cider-Braised Cabbage and Apples
(makes 4 side dish servings)

2 medium-size apples, cut into chunks
10 oz package of shredded cabbage (either white or red)
1 cup fresh apple cider
1/2 cup cider vinegar*
salt & pepper, to taste

In a medium saucepan, combine all ingredients and bring to a simmer. Cook over medium-low heat until most of the liquid is absorbed and apples are softened (but not mushy). This side can be made ahead as it will keep in fridge for several days.

*I really like sauerkraut, so this amount of vinegar is going to give you a very zippy side dish, similar to kraut. Feel free to add less vinegar if you wish to have it less zingy.

simple roasted acorn squash

A few years back, I shared a simple fall side with you all, roasted acorn squash. That recipe, was a sweeter version of what I made last night.

Simple Roasted Acorn Squash
makes 8-10 servings

2 medium acorn squashes
2-3 Tablespoons of butter
kosher salt & freshly ground pepper

Preheat oven to 425. Wash the squashes (you will be leaving the skin on). Slice the squash in half and remove seeds. Then, slice the squash into 1/2 inch slices and lay them on a rimmed baking sheet. Break butter with your hands (a good job for your kids) and toss small pieces on the baking sheet. Sprinkle with salt and pepper. Bake for approximately 25 minutes, flipping the squash half way through, until tender and lightly browned. Serve warm, or room temperature.

The rippling edge should give it away, but if you aren't sure which squash is which, here's a helpful visual.

homemade vegetable soup + my new food crush: wholeG bread

My husband and older son returned from their "Y Guide" camping trip, full of excitement. Really, what could be better than heading off for a special weekend with dad, filled with canoeing, hiking, arts & crafts, romping around the campfire with other kids well past normal bedtimes-- and more junk food than a 3rd grader could ever imagine eating in 24 hours? I wasn't sure exactly what I was going to end up making for Sunday dinner, but a quick trip to our local market resulted in a cart full of fresh veggies. Subconscious? Probably not. The end result was a super simple vegetable soup that was absolutely delicious...and offset some of the junky wonderfulness of the weekend camping trip with dad.

Homemade Vegetable Soup

I've listed amts of the various vegetables here but you can modify them however you'd like, depending upon your family's tastes + how much soup you'd like to make. My pot made 6 pints to share with friends or freeze + dinner for 4 two nights in a row...

5 Rapunzel brand vegetable bouillon cubes + 10 cups of water
1 pint cherry tomatoes (left whole)
1/2 large onion, minced
1 T garlic (i used Dorot brand frozen)
2 T basil (i used Dorot brand frozen)
2 medium sweet potatoes, peeled & chopped
3 medium-sized red bliss potatoes, skin on, chopped
1 smallish butternut squash, peeled and chopped
2 small zucchinis, chopped
1 red bell pepper, chopped
1 can artichoke hearts (in water), chopped
1 can butter beans (rinsed)
1 can white beans (rinsed)
1 head of broccoli, chopped

There's a lot of chopping involved, which takes time. But this is a great recipe to make if your kids are in the kitchen wanting to catch-up on their day.

I started by filling a large soup pot with water, the bouillon cubes, the whole cherry tomatoes, minced onion and the frozen cubes of garlic and basil. I find keeping those frozen herbs on hand convenient because I always have them on hand and can just pop them into any recipe. While waiting for that to boil, I chopped the sweet potatoes, red bliss potatoes and butternut squash into 1/2 inch pieces, because those were going to take the longest to cook. As soon as they were chopped, they went into the pot. This took some time and elbow grease, so by the time they were all in the pot the veggie broth was boiling. I lowered the heat a little bit and then added the zucchini and bell pepper, once they were chopped into 1/2 inch pieces. A quick check of the pantry resulted in artichoke hearts, butter beans and white beans, so a can of each of those went in. (I rough chopped the whole artichoke hearts before tossing them into the pot.) Then last to go in was the broccoli, since I wanted the broccoli blanched not soggy. Really, the broccoli went in right before I served the soup. From start to finish, the soup took about 45 minutes because of all of the chopping. Relatively speaking that's a long time for me to spend cooking a meal. But, it's one of those meals that just gets better with time. So, spend a little extra time making one big pot and you'll get to enjoy this soup over the next few days, or freeze it for a night when you're running around to after school activities but still want to come home to a warm, comforting, heathful meal.

That first night (and again last night) I served the soup with a variety of stinky cheeses and chunks of a local bread that I stumbled upon that immediately became my latest food crush: G Whole German Bread. Local folks can find this New Haven-baked bread at Walter Stewart's Market. It is amazing. We tried the "Fitness Bread" in the green bag (which is loaded with corn grits, oat flakes, flaxseeds, soybean bran, sunflower seeds, and more...) and the "Muesli Bread" in the yellow bag (which is made with raisins, golden raisins, hazelnuts, sunflower seeds, pumpkin seeds, oats, sesame seeds and more). I am not sure how widespread their distribution is, but found this article on them if you want to learn more about this new bread company. I might just have to make more soup to go with this bread.

versatile meatless meal idea: walnut sauce

A week ago, I winged a walnut sauce. In an effort to detoxify a bit from too many rounds of snack bar food and too many fruity, summer cocktails I vowed to spend my week eating only "whole foods". (My definition: I had to know the ingredients in what I was popping down the hatch, and recognize all of them). The base for that week's meals was this walnut sauce I whipped up and then stored in the fridge. I didn't want to feel deprived, since it is summer vacation after all. This versatile sauce hit the spot.

Walnut Sauce

walnuts
walnut oil
your choice of vinegar
water (optional)
herbs (optional)

In a blender, combine walnuts, walnut oil and a splash of your favorite vinegar. Pulse until thick and creamy. Taste, and add more vinegar or oil to get to your desired level of tanginess or creaminess. Add water if you'd like to thin the sauce to make a dressing. Add fresh or frozen herbs, if you'd like, and blend until smooth.

I divided the sauce in half, leaving the first half as is (walnuts + walnut oil + a splash of both champagne vinegar and sherry vinegar). Then I added a fresh batch of cilantro to the second half. I just stored them in their thick glory in the fridge. Then during the week, I used them a bunch of different ways, in addition to thinning them and using them as salad dressings:

The plain walnut one was the dressing in a batch of roasted beet & barley salad...

The walnut-cilantro one was smothered over a piece of sea bass for dinner one night...

and I popped a dollop of the walnut one in the center of portabello mushrooms + diced tomatoes + a sprinkling of Parmesan and roasted them at 350, alongside some zucchini from the farmer's market

for a meatless feast. Delicious.

chard & scallion scrambled eggs on toast

My neighbor shared half of her CSA bounty this week. Lucky me. The big bunch of chard and dainty scallions became our brunch: sauteed in a bit of olive oil, and scrambled with a few eggs then served over a toasted slice of Alvarado Street California Protein bread. I added cheese to my husband's and kid's. Mine was delicious as is.

off to the city + taco night

I cannot wait. Tomorrow I am spending the day in the city at this culinary nutrition workshop. I feel good about the way I feed my family

but there's always something to learn...a new recipe, a research blip, a cooking tip...

I look forward to hopefully sharing some new ideas from this workshop.

Oh, and if the above looks appetizing, here's the scoop on last week's taco night. The filling was: cauliflower, mushrooms and zucchini (all diced finely) and white corn sauteed in a bit of olive oil with lots and lots of fresh cilantro, hearty shakes of cumin and chili powder, some minced garlic, a teeny bit of chipotle, and some smoked paprika. Everything else should be pretty self-explanatory except the white stuff. Instead of sour cream that's leftover tzatziki from the night before. Just as good.

lighter on my feet + avocado salad and week 2-approved marinated chicken

I am totally hooked. 11 days in to my gift to myself I feel amazing. (The icing on the cake...or lime on the jicama as the case may be when we're talking treats these day... is that when I went to JCREW for some new white jeans, I had to go down 2 sizes. In 10 days. Really, who wouldn't be smitten with themselves?!) And the impact on my family is pretty darn fabulous too. You all know that we always ate relatively healthfully, but since I am following Tracy's Eating Plan as well, there are tons of fruits and veggies guaranteed at each meal. I know. I know. You all gave me so much flack for my uber-organized fridge in the Chicken Enchilada video, but I'm telling you: it's totally worth it to prep ahead. That pic above included some of my prepped ingredients for week 2's meals. Crunchy, colorful goodness. (Much appreciated after 7 days of purees and soups...)

As for the exercise portion, I love-- and now totally agree with-- what Tracy says: "People feel guilty about taking that time for themselves and don’t stop to realize that devoting some time each day to take care of yourself will help you in all other aspects of your life." Now, don't get me wrong. This hasn't been an easy 11 days. The "30 min" of cardio and "30 min" of toning that Tracy encourages me to do 6 days/week really takes me more like 45 minutes apiece because I have to stop to catch my breath or guzzle water. The first day I was clomping around so ridiculously ungracefully that my children came running up to see what the hell was going on above them. Nothing little ones, that's just mom trying to do some dance cardio. For someone who really hasn't danced since, oh, our wedding 10+ years ago, I am happy to report that 11 days in I am lighter on my feet. Still, no one is going to mistake my moves for Tracy's. Yet.

Then there's the food. And while I knew I would find a way to squeeze the exercise into my busy days (even if it means getting up at 5:30 am to do it before getting the kids ready for school), I wondered if I'd really be able to make her eating plan work? So far, so good. I find myself adding fresh herbs, lemon juice, and spices where I can to keep things interesting. But then there's something like these chunks of fresh kiwi and blueberries that are so perfect as is.

This week, I am having two hard boiled eggs and a cup of fresh fruit for breakfast each day. The kids are having some derivation of that too and digging it (like above with the half eaten egg). Prep is non-existent (unless you count chopping an apple and peel a banana for them) because I am boiling the eggs ahead of time.

Dinners have overlapped nicely too. I'm the only one who likes grilled tofu, so everyone else had a roasted veggie pizza at the meal pictured above. The only real difference is that I've been leaving the kid's salads "deconstructed" (as they do in some of the finest dining establishments).

Here's a "week 2-approved" recipe I came up with that was a hit with my family this weekend. Whether you are doing this 90-day gig along with me or not, I think you'll enjoy this simple meal idea:

Avocado Salad

Combine chunks of avocado, red pepper, English cucumbers, jicama and cherry tomatoes. Add the juice of a few limes (depending upon how much you're making). If you'd like, you can also add salt & pepper, to taste.

Lemon-Mustard Marinated Chicken

In a large zip-loc, combine chicken breasts or cutlets + lemon zest + lemon juice + grainy mustard + fresh rosemary + a few grinds of pepper + a few shakes of smoked paprika. Add enough water so the marinade turns to a "paste" consistency. Let chicken marinate for at least 30 minutes and up to 2 hours. Grill over high heat so the chicken is seared. This will prevent it from sticking to the grill. Serve warm or cold.

mini turkey meatloaves (filled with shredded veggies)

These mini turkey meatloaves are filled with a few cups of shredded veggies, which keep them moist (and healthful). They are easy to make and freeze beautifully, so make a big batch and you'll have a family-friendly meal at the ready on busy nights! Oh, and as far as the veggies poking out go, if you've got a kid questioning the contents, try calling them "confetti meatloaf"...tell them there's a party in there and those are the streamers.

Mini Turkey Meatloaves (a.k.a. "Confetti Meatloaf")

(makes about 8 individual meatloaves)

1 cup shredded carrots
1 cup shredded zucchini
1/2 cup shredded onion
2 large eggs
1/2 cup BBQ sauce
3 Tablespoons tomato paste
3/4 cup whole wheat breadcrumbs OR Quaker oats
hearty pinch of dried basil (or fresh if you have it)
hearty pinch of dried oregano
hearty shake of garlic powder
1 lb ground white meat turkey
ketchup (optional, to swirl on top before baking)

Preheat oven to 350 degrees. If not already shredded, simply pulse the carrots, zucchini and onions through the shredder attachment of a Cuisinart. Then, in a large bowl, combine all ingredients with your hands. Form turkey mixture into 4" balls and place on a parchment lined rimmed baking sheet. Drizzle some ketchup on top, if you'd like. Bake at 350 for 30 minutes or until a thermometer registers 165°.

Once cooled, you can freeze cooked meatloaves in an airtight container. Simply reheat them in the microwave.

For those who like to see the recipe in action, here are a few photos...you'll notice that I doubled this recipe, because I was doing a major re-stock of our meals in the freezer!

mix all of the ingredients together with your hands

then form them into equal-sized mini meatloaves (whatever size you want, just make them uniform so they cook evenly...I tend to make them about 4" or so)

a squiggle of ketchup to liven things up

my batch, out of the oven and ready for the freezer

and as far as my kids go, they split one between them. This week they were a hit with a side of parsnip & carrot "fries".

parsnip & carrot "fries"

Looking for a veggie side your kids can pick up? Or, achem, even dip in ketchup (pick your battles, right?)...

Parsnip & Carrot "Fries"
4 servings

1 lb. parsnips and carrots
about 1 Tablespoon extra virgin olive oil
kosher salt
garlic powder
ground black pepper

Preheat oven to 400 degrees. Peel parsnips and carrots, then slice each in half crosswise to separate the thick end and the narrow end. Cut the narrow piece in half or quarters lengthwise and the thick piece in quarters or eighths, depending on the thickness. (Each "fry" should be about 2"to 3" long and 1/2"- to 3/4" thick.) Place the parsnips and carrots on a rimmed baking sheet and drizzle with olive oil then sprinkle with salt, garlic powder and pepper. Shake so they are all covered in a bit of oil and spices. Bake for 15 minutes, then turn each "fry" with togs, and bake again until golden brown and tender, about an additional 10 minutes. Season with more salt and pepper, to taste.

simple spinach lasagna

Lasagnas freeze perfectly. Since my freezer is stocked with so many chicken and turkey entrees right now, I decided to make a veggie lasagna this week. I was using what I had on hand, so it wasn't a traditional lasagna prep (with ricotta or bechamel), but the result was delicious and if you're a fan of spinach, then this is a simple recipe to add you your repertoire.

Simple Spinach Lasagna

(makes 2 6-serving lasagnas, one for now and one to freeze)

2 lbs frozen spinach
1 brick cream cheese
garlic
basil
salt & pepper, to taste
mozzarella (or your favorite cheese), sliced
oven-ready lasagna sheets
2 jars of your favorite pasta sauce
shredded Parmesan/mozzarella blend (or your favorite shredded cheese)

Preheat oven to 350 degrees. In a Cuisinart (using the metal chopping blade), combine the frozen spinach (no need to thaw it), cream cheese, fresh or dried basil, a few cloves of garlic and a sprinkle of salt & pepper. Pulse until a puree. Set aside. Then, in your two baking dishes, you'll alternate pasta sauce, pasta sheets, the spinach mixture and slices of cheese, ending with pasta sauce and a layer of shredded cheese on top. Wrap one dish tightly for the freezer. Bake the other for 45 minutes, or until pasta sheets are cooked through. (You test this by inserting a butter knife into the center...if is cuts in easily, the lasagna is ready. If not, let it cook for another few minutes.)

The frozen lasagna can either be thawed in the fridge and then baked as above, or you can cook it from frozen. If cooking from frozen, put the baking dish into the oven as it is heating (to avoid shocking the dish with a temp change) and then double the cook time. Check if it's done the same way as above.

I know some of you like pics, so here's the prep in photos:

2 lbs of spinach, 1 block of cream cheese a few cloves of garlic, a handful of basil (or a few teaspoons of dried basil), and a sprinkle of kosher salt and freshly ground pepper are pulsed until they turn into a puree. I used frozen spinach and did not thaw or drain the spinach, because I wanted that extra moisture in the lasagna to help cook the noodles. This is the crux of the filling, so make sure it has enough basil and garlic for your taste!

I always start with a layer of sauce on the bottom of my baking dish, as it prevents the lasagna from sticking...

Then you'll alternate pasta sheets, spinach filling, slices of cheese and more sauce.

Ending with a layer of pasta sauce and shredded cheese.

This is not the most appetizing "after" photo, as I'd already scooped out our dinner. But, it'll do!

super simple, comforting baked rigatoni with spinach

I am thinking my friends in the Northeast-- or at least New Canaan-- are looking for a super simple, comforting meal this week. Between the snow, freezing temps, and school delays we moms are just about ready to snap. (OK fine, maybe I am only speaking for myself.) In any case, if you're looking for a comforting supper that can be whipped up in mere minutes then popped into the oven, this is a good one.

This recipe was one of the comments left on the table talk post. Janet said that this is one of her family's go-to meals, so I thought I'd try making it for my family last night. It was a hit and makes more than one dish, so you can freeze a few more meals for busy days (which is always a bonus in my book). Here's my version of this comforting meal. I went light on the pasta, heavier on the spinach and ricotta but you can modify the pasta to spinach ratio to your family's tastes, and choose to use real sausage, or other fillings as well:

Baked Rigatoni with Spinach & Cheese

(makes at least 12 servings, see pic below)

one 1lb box rigatoni, cooked according to package

2 lbs frozen spinach, thawed and drained
two 1 lb tubs ricotta cheese
4 eggs
10 frozen garlic cubes
10 frozen basil cubes
dried oregano
1 tube sun-dried tomato paste
1 package Italian Soy "Sausage" (4 sausages, rough chopped)*
three 26 oz jars pasta sauce
3 cups shredded mozzarella/Parm + extra for on top

While the pasta is cooking, in a large mixing bowl combine all other ingredients: ricotta, eggs, garlic, basil, oregano, tomato paste, sausages, and one of the jars of pasta sauce and a few hearty handfuls of shredded cheese, saving some to go on top. You can mix all three jars of the pasta sauce in if you want, but my bowl was getting full, so I just mixed one jar in and topped each of the baking dishes with a layer of sauce, and then some shredded cheese. Bake at 350 for 45 minutes or until warmed through and top is golden brown.

This will freeze perfectly. Simply wrap tightly (I do a layer of Saran wrap and then tin foil). When ready to cook, put the baking dish in the oven as it's heating up (to avoid shocking the dish with a temp change) and double the cook time, so bake it for 1 1/2 hours, covering with a bit of foil if the top starts to get too brown.

*my husband claims that I "should have just used regular sausage instead of the fake stuff". I thought it was delicious. You can make the call on that.