Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).
1 lb. ground beef, turkey, chicken, or bison
1 t. lemon zest
2 T. lemon juice
1/4 c. non fat greek yogurt
1 T. water
1 T. chopped fresh chives
1/4 chopped red onion
2 minced garlic cloves
Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.
Cook them in a pan until done.
In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.
In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.
In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.
As always, cauliflower is one of my favorite vegetables – and it’s so easy to roast it.
1 head cauliflower, cut into florets
2 large shallots, cut into wedges
Salt & Pepper
Preheat the oven to 450 (or convection 425). Place a roasting pan covered with aluminum foil in the oven while the oven is heating.
In a bowl, mix the cauliflower with the olive oil, salt and pepper.
Place this is the heated roasting pan and place it into the oven. Cook until the cauliflower is brown and soft.
Pour the melted butter over the cauliflower and sprinkle with the chives.
Last night I just felt like a light soup, and this was the perfect fit!
4 cups broth (I make my own)
1/2 uncooked shrimp
2 T. minced fresh garlic
Chopped chives to taste (or green onions)
Handful of angel hair pasta
1 t. fish sauce
Dash sesame oil
Saute the garlic in some olive oil. Add the broth, fish sauce, and sesame oil. Bring to a boil.
Add the chives, angel hair pasta and shrimp.
Boil until the pasta and shrimp are cooked.
Add some cilantro and serve.
I don’t eat much rice, but every once in a while, a good creamy risotto is so good!
1 cup Arborio rice
1 cup diced yellow onion
1/2 c. white wine
3 to 4 cups chicken broth, warmed
1 c. grated parmesan cheese
2 T. butter
Truffle oil or truffle salt
I package chives, minced
2 T. parsley, minced
Heat some olive oil in a pot. Add the onions and sauté until translucent. Add the rice and sauté a few minutes. Pour in the wine and stir constantly until the wine evaporates. Add the broth, one scoop at a time, and cook until the broth is incorporated. Continue in this manner until the rice is tender.
Add in the parsley, chives, butter, and parmesan cheese. Stir for a while and add some pepper and either the truffle salt or the truffle oil. Stir and serve.
Top with some more Parmesan cheese, if desired.