Smoky Spinach Soup

Serves 6-8

You want it all: strands that shine in the sunlight, glowing skin, sparkling eyes…all of which require maintenance (and for some, a hefty price tag) to achieve.  From fad diets to selling your soul, you’ve said you’ll do whatever it takes for beauty.  It’s time to eat your words—literally.  Smoky Spinach Soup promotes healthy hair, skin, nails and eyes from within.  Indulge in it and jumpstart your beauty regimen.

Ingredients:

2 Tbsp. olive oil

1 small organic red potato, diced

1 small onion, quartered, diced

2 cloves garlic

8 Cups low-sodium vegetable broth

1 Tbsp. ancho chili powder

1 tsp. coarse sea salt

1 tsp. cracked black pepper

12 C. fresh spinach, rinsed

¼ C. heavy cream

On medium heat, sauté potato and onion in olive oil until softened, about 5 minutes.  Add garlic, sauté another two minutes.  Add vegetable broth, chili powder, salt and pepper.  Let simmer on low heat for one hour.  Stir in spinach and simmer ten more minutes.  Allow to cool.

In 3 batches, with a reserve bowl handy, transfer stockpot contents to a blender and puree until fully smooth.  Pour first batch into reserve bowl and repeat for batches 2 and 3.  Pour pureed soup back into stockpot and let simmer on low heat for another hour, stirring occasionally.  Just before serving, stir in heavy cream.

Freezes well.  Feel like cooking for just you and your honey?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO: Its no wonder Popeye loves him some spinach.  This all-over powerful veggie is packed with good-for-you vitamins and minerals that promote strong bone health, healthy eyes, clear skin and stellar brain function.  Spinach is also a great choice to ward off free radicals and diseases including some cancers, like prostate cancer.

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NUTRITIONAL FACTS (SERVING SIZE – 6): Calories: 95.5; Total Fat 5g; Saturated Fat 1.4g; Sodium 188mg; Protein 2.1g; Fiber 2.1g

Lean Mean Meatballs with Homemade Mushroom Marinara Sauce

Makes 2 dozen

Spaghetti and meatballs.  There’s nothing like the Italian protein-meets-carbo-loaded dish to give you the energy you need to make it happen.  To keep things healthy, I make mine with leaner meats and a kick of red pepper, guaranteed to bring on the heat without stuffing you to the brim. Now, go run that marathon!

Ingredients:

Meatballs:

1 lb. ground turkey breast

1 lb. ground sirloin

½ C. Italian breadcrumbs

1 egg

½ C. ricotta cheese

1 C. fresh spinach, minced

½ C. fresh Italian parsley, minced

1 Tbsp. dried oregano

1 tsp. red pepper

Sauce:

12 Roma tomatoes

1 C. low-sodium vegetable stock

3 cloves garlic, minced

1/2 C. onion

2 C. sliced mushrooms

Meatball drippings

4 leaves fresh basil

3 Tbsp. heavy cream

Sea salt & cracked pepper to taste

Directions:

Preheat oven to 450.

Add meatball ingredients into a large bowl, kneading until combined.  Use a tablespoon to measure meatballs and roll between both hands to create 1-inch round meatballs, about the size of a golf ball.  Place on cookie sheet in six rows of four. Cook for 10 minutes, flipping at six to cook thoroughly and maintain round shape.  Immediately remove meatballs from cookie sheet and place into serving dish, reserving drippings for sauce.  Set aside.

Meanwhile, bring a stockpot of water to a boil.  Place tomatoes in boiling water for 30-45 seconds each, remove with tongs and immediately douse into ice water.  This process will remove the skin. Dice tomatoes, keeping the seeds and juice and place in a medium saucepan on low with veggie stock to reduce.

In a large saucepan on medium, heat oil.  Sauté garlic and onion until softened.  Add mushrooms, cook for two minutes, and then add reduced tomatoes. Bring to a simmer; turn heat to low stirring occasionally for at least 25 minutes.  Add meatball drippings, fresh basil and cream.  Simmer another ten minutes.  Season with salt and pepper.

Serve over whole-wheat or gluten-free spaghetti for a wholesome, healthy kick.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO: Afraid of red meat?  Don’t be.  According to Women’s Health, the red stuff, especially organic or grass-fed in it’s leanest form, packs more B12, iron and zinc than a boneless, skinless chicken breast.

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Vegan Sweet Potato Soup

Serves 6-8

Achoo!  Baby, it’s cold outside!  And according to that forecast, it’ll be chilly all week.  Fabulous.  Absolutely fabulous.  What to do?  Set the salad to the side and warm up with Sweet Potato Soup instead.  Packed with immune-boosting ingredients, this hearty, healthy and oh-so-savory recipe will last you all week long.  Just in time for another cold spell.

Ingredients:

3 Tbsp. olive oil

2 cloves garlic, coarsely chopped

1 brown onion, cubed

8 C. low-sodium vegetable broth

2 lbs. organic sweet potatoes, skinned & cubed

1 C. unsweetened applesauce

1 tsp. cinnamon

1 Tbsp. balsamic vinegar

1 tsp. brown sugar

1 tsp. coarse sea salt

1 tsp. cracked black pepper

1 sprig rosemary

Directions: 

Preheat oven to 425.

Peel and cube sweet potatoes, reserve potato peels.

In a stockpot, sauté garlic and onion on low heat with two tablespoons olive oil.  Add vegetable broth, sweet potatoes, applesauce and cinnamon.  Let simmer on low heat for one hour.

In 3 batches, with a reserve bowl handy, transfer stockpot contents to a blender and puree until fully smooth.  Pour first batch into reserve bowl and repeat for batches 2 and 3.  Pour soup into stockpot.  Add balsamic, brown sugar, salt and pepper and let simmer on low heat for another hour, stirring occasionally.

Place potato peels on baking sheet with remaining olive oil and rosemary sprig and bake for 10 minutes.  Use as garnish.

Freezes well.  Feel like cooking for just you and your honey?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Rich in antioxidants like beta-carotene and high in fiber, sweet potatoes are an excellent boost (especially during flu season) for your immune system and digestion.   When it’s flu season, do whatever you can to fit sweet potatoes into your diet. 

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NUTRITIONAL FACTS (SERVING SIZE – 8): Calories: 177; Total Fat 5g; Saturated Fat .7g; Sodium 427.5mg; Fiber 5g

Sweet Mashed Potatoes with Sage Apple Butter

Serves 8 – 10

Uh-oh the holidays snuck up on you.  Again.  Last week it was Labor Day and now you’re shopping for everyone who has made your nice list.  You haven’t the time for holiday shopping let alone holiday cooking!  A little secret: Sweet Mashed Potatoes with Sage Apple Butter.  It’s the chicest addition to your autumn soiree and a simple weekday side.  You’ll win over everyone’s hearts without really trying—which is a good thing, since you’re a little behind on that shopping.

Ingredients:

3 lbs. organic yams, cubed with skin on (3 large potatoes)

3 Tbsp. unsalted butter

½ C. organic gala apple, diced

1 clove garlic, minced

2 Tbsp. fresh sage, chopped

1Tbsp. freshly squeezed lemon juice

¼ C. low fat milk

¼ C. heavy cream

Salt & pepper to taste

Directions:

Mashed Sweet Potatoes:

In a large pot, bring water to a rolling boil and flavor with splash of olive oil.  Place potatoes in boiling water for about 20 minutes.  Test tenderness of potatoes with fork; when tender, drain water.

In a separate pan, melt butter on low heat.  Add garlic and apples.  Let simmer for two minutes.   Add sage and simmer until butter is a nice golden hue, mindful not to brown.

With an electric hand mixer, mash sweet potatoes at medium speed.  Mix in sage apple butter.  Blend on low until potatoes are light and fluffy.  Add salt and pepper to taste.

Crème Fraiche

Prepare homemade buttermilk by mixing 1 Tbsp freshly squeezed lemon juice with ¼ C. low fat milk.  Add two Tablespoons of buttermilk to heavy cream and beat with electric mixer on low until light and fluffy.  Voila!  Crème fraiche.  Add a dollop to potatoes.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  While they’re labeled “yams” at the market, the American version of yams are sweet potatoes, in a slightly different color and texture. So, they’re basically the same thing. Health benefits include Vitamins A & C, which boost mood, support your immune system and protect your eyes.

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NUTRITIONAL FACTS (SERVING SIZE – 8): Calories: 265; Total Fat 7g; Saturated Fat 4g; Sodium 11mg; Fiber 2g

Fresh and Easy Cantaloupe Salsa

Serves 6 – 8

Janet Jackson was onto something when she sang Opposites Attract.  Because it’s true—when sweet meets spicy, magic happens.  The Fresh and Easy Cantaloupe Salsa is proof in the pudding.  Its cool and refreshing meets a little too hot to tango.  Just like that fling you had with You-Know-Who in summer ’06.

Ingredients:

1 Small cantaloupe melon, diced

1 Shallot, minced

1 Fresh jalapeño pepper

¼ C. fresh cilantro, finely chopped

Juice of one lime

Zest of one lime

Sea salt & cracked pepper to taste

Directions:

Place all ingredients into mixing bowl and stir gently to combine.  Chill well.  Serve with blue corn tortilla chips or topped on your favorite flakey white fish or chicken.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Packed with flavor and low in calories, cantaloupe is an excellent source of Vitamins A & C.  Cantaloupe helps to protect your vision, fights free radical damage and supports a healthy immune system.

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Tangy Broccoli Salad

Side Dish, Serves 4-6

You and broccoli have entered “frenemy” territory.  Yup, just like Paris and Nicole.  While the wholesome veggie is busy spreading its nutrients, it’s also busy stabbing you in the back—because you went and smothered it in dressing again. Breaking up with a bad friend is hard to do, but not that hard when a healthier friendship is on the horizon.  The Tangy Broccoli Salad is colorful, crunchy and flavorful without all the added fat, grease and baggage.  Just the way a good friend should be.

 Ingredients:

3 C. broccoli (about 4 crowns)

½ C. walnut pieces, toasted

½ C. raisins

½ C. red onion, diced

½ C. plain, non-fat Greek yogurt

½ Tbsp. apple cider vinegar

Sea salt & cracked pepper to taste

Directions:

Bring a large stock pot of water to a boil. Once rolling, add broccoli and steam for 4-5 minutes, until it achieves a bright green.  Drain broccoli completely and immediately transfer to an ice bath to maintain its crispness.  Drain broccoli again, set aside.  Meanwhile, toast walnuts on low for 8-10 minutes, turning frequently. Combine all ingredients in a large mixing bowl and mix well.  Serve chilled.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO: Broccoli is a power vegetable!  When steamed (and eaten healthfully) it can help to lower cholesterol.  Surprisingly calcium-rich, broccoli also promotes bone and eye health. 

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Not Your Grandma’s Potato Salad

Serves 6-8

You grew up feasting on Grandma’s potato salad, and every visit to her house guaranteed spoonfuls of the creamy, mayonnaise-rich side dish.  You could’ve died and gone to Heaven with the stuff – that is, until unsightly humps and lumps appeared near your rear and you swore off it forever. Our Not Your Grandma’s Potato Salad is a modern twist on the retro side dish, no mayo required.  Now go, make Grandma proud and indulge yourself with a second helping!

Ingredients:

Potatoes:

2 lbs. organic red potatoes

¼ C. green onion, sliced

½ C. organic red bell pepper, diced

2 sprigs rosemary, de-sprigged

1/4 C. sliced almonds (toasted)

Dressing:

3 Tbsp. red wine vinegar

1 Tbsp. spicy Dijon mustard

1 Tbsp. Worcestershire

1 Tbsp. shredded Parmesan

Salt & pepper to taste

Directions:

Bring water to a boil in a large stockpot. Quarter potatoes, keeping pieces as uniform in size as possible.  Transfer into boiling water, reducing heat to Medium until potatoes are cooked through, about 15 minutes.  Drain and set aside to cool.

Toast sliced almonds in a pan until a nice golden color is achieved. Remove from heat and set aside.

Once potatoes have cooled, transfer them to a large mixing bowl and add green onion, red bell pepper and rosemary. In a small mixing bowl, whisk olive oil, vinegar, mustard, Worcestershire, cheese, salt and pepper.  Pour dressing over potato salad and toss gently to coat, using a soft spatula. Serve chilled, topped with almonds and sprinkled with a bit more cheese, salt and pepper.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO: Starchy potatoes get a bad rap.  The culprit isn’t the potato itself but the added fat, grease and frying. Be sure to eat the skins of your red potatoes to increase your body’s ability to ward off free radicals, cardiovascular disease, lower blood pressure and more.  They’re a great source of potassium and Vitamin C.

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Enlightened Shepards Pie

Serves 6 – 8

St. Patrick’s Day is the day everyone claims Irish heritage.  A day of pub crawls filled with Guinness and Jameson and, well, more Guinness and Jameson.  But with all those empty calories, you need to reach for Enlightened Shepard’s Pie, a lightened-up twist on the savory comfort dish.  Just enough to keep you going for another round.  Now that’s an Irish blessing!

Ingredients:

Ground Beef                              

1 lb. extra lean ground beef

½ C. diced parsnips

1 C. diced carrots

1 C. diced celery

1 C. diced onion

2 Tbsp. minced garlic

1 Tbsp. smoked paprika

1 tsp. dried oregano

½ C. stout beer

1 can diced tomatoes (14 oz.)

salt & pepper

Mashed Yams

2 lb. yams

¼ C. milk

1 Tbsp. balsamic vinegar

salt & pepper

Directions:

Preheat oven to 350.

Cook beef in a large pan on medium heat until browned.  Use a wooden spoon or potato masher to break beef into small chunks.  Drain fat.  Add parsnips, carrots, celery, onion, garlic, paprika and oregano and simmer for 10 minutes.  Pour stout over beef mixture and simmer another 2 minutes.  Add tomatoes, season with salt and pepper and simmer for another 5 minutes.

Using a fork, poke holes in yams.  Bake for 45 minutes.  Let cool.  Once cool, cut into the yams and scoop insides into a bowl.  Using a hand mixer, add milk, balsamic and season with salt and pepper.

Butter a casserole dish.  Place beef mixture at bottom of dish, layer with mashed yams.  Bake for 40 minutes.  Let cool for 10 minutes before serving.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Root veggies help us absorb and distribute nutrients throughout out bodies.  They’re great for regulating blood sugar and curb hunger, thanks to their high water and fiber content. 

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Grilled Peaches and Burrata

Serves 6 – 8

Peaches and cream.  It’s no wonder the delicious dish inspired the moniker of a to-die-for complexion. The fact is, sweet peaches caramelize deliciously on the BBQ.  Paired with creamy Burrata cheese and fresh Mint and Sunflower Seed Pesto, Grilled Peaches and Burrata is a knock-out summer appetizer.

Ingredients:

1 Tbsp. olive oil

3 Organic yellow peaches

2 Balls Burrata cheese

Sea salt & cracked pepper to taste

Mint and Sunflower Seed Pesto

Directions:

Preheat the grill to medium-high.

Wash, pit and quarter the peaches.  Brush a generous amount of olive oil onto the peaches.  Grill for 3-4 minutes per side. Wrap Burrata in two separate pieces of foil and place on grill two minutes before peaches are done—just to get it nice and warm.

Remove from grill and prep two separate serving dishes to share, placing peaches around Burrata and garnishing with fresh pesto.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Peaches are high in beta-carotene, an antioxidant which converts to Vitamin A and supports healthy hearts and eyes.  The richer in color the peach, the richer it is in beta-carotene. Peaches are also high in fiber and have cleansing qualities.  If you’re needing to cleanse, grab a peach.

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Spicy Sweet Potato Fries

Serves 6 -8

Some like it hot and you happen to be one of those people.  From eggs to pizza, everything you cook gets kicked up a notch (or two).  So it made sense that you’d add some heat to sweet potatoes.  Surprisingly, instead of burning your mouth off, the sweet and spice created a savory harmony.  It was a match made in Heaven—and you were still able to satisfy your fiery habit.

Ingredients:

2 lb. sweet potatoes or yams

2 Tbsp. olive oil

1 tsp. cumin

1 tsp. paprika

1 tsp. chili powder

1/8 tsp. cayenne pepper

Sea salt & cracked pepper

Directions:

Preheat oven to 425.

Using a mandolin or knife, slice potatoes into fries.  Place fries in a large mixing bowl and coat with rest of ingredients.  Place seasoned fries in a single layer on a cookie sheet.  Let bake in oven for 30 minutes, or until cooked to a golden crisp.  At 15 minutes, flip potatoes.

Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Spices carry some potent health powers. Cumin is bursting with more iron than any other spice. Loaded with Vitamin A, paprika makes your eyes, bones and immune system strong. Chili powder keeps you satiated and your cravings at bay.  And the phytochemical capsaicin in cayenne lowers your risk of diabetes.

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