Dishing Out Health

paleo

  • Spinach Artichoke Pasta embodies all the creamy, cheesy goodness of the beloved dip in a healthier, 30 minute pasta. Marinated artichokes, fresh spinach, and white beans tossed in a creamy, lemon-spiked sauce with shavings of salty Parm and toasted pine nuts. Veggie-packed and with a decent punch of protein, this pasta is a guaranteed weeknight win. Grab the recipe through my profile link!
  • This Nourishing White Bean and Lemon Soup has been a reader favorite the last two months. A fiber-rich combo of white beans and hearty greens simmered in an aromatic broth with rustic herbs, savory shavings of Parm, and a bright lemony finish. No other soup nails the feeling of cozy comfort and virtuousness quite like it. Grab the recipe through my profile link!
  • Indian-Spiced Salmon with Jeweled Rice checks both boxes for a crowd-pleasing platter that’s also weeknight-friendly. Crispy wild salmon over a bed of fragrant basmati rice with toasty shards of almonds, sweet pops of dried fruit, and orange-scented yogurt. Supercharged with heart-healthy omega-3’a, anti-inflammatory spices, and vitamin C-rich ingredients. Grab the recipe through my profile link!
  • Sharing my secrets for PERFECT sautéed broccoli on the blog today. You guys always ask my method for crisp-tender florets that are perfectly charred and never dried it, so I broke it all down. Bonus: It takes less than HALF the time of roasting, and is incredibly versatile. It may even catapult broccoli to your top of your weeknight veg list. Visit the link in my profile for the lowdown!
  • Butter Cauliflower is the veg-forward version of the Indian classic, Butter Chicken, with paralleled depth of flavor and hearty appeal. Featuring a restorative blend of sultry spices simmered in a velvety sauce with charred chunks of cauliflower, aromatic rice, and a cooling yogurt finish. Serve with naan for a guaranteed crowd-pleaser. Grab the recipe through my profile link!
  • Slow Cooker (or Instant Pot!) Sweet Potato Chipotle Chili with Quinoa is the hearty, hands-off meal here to spice up weeknights. Quinoa stands in for ground meat to add satiating protein, plus an extra dose of fiber. Top it off with cooling avocado to counter the kick of the chilis, and this flavor fiesta will deliver pure comfort. Grab the recipe through my profile link!
  • Carne Asada-Spiced Portobello Tacos with Charred Scallion Salsa strike the coveted balance of meaty texture, smoky flavor, and cooling crunch. Add some creamy mashed avocado to cut through the bold spice, and you’re on your way veg taco nirvana. Grab the #tacotuesday recipe through my profile link!
  • Vegan Cream of Mushroom Soup made with less than 10 ingredients in just 30 minutes. A virtuous mix of golden seared shrooms cooked in an aromatic broth with woodsy herbs and bright strokes of sherry. Blended with a secret MVP ingredient (any guesses?) to achieve crave-worthy creaminess, this nutrient-rich soup is pure comfort. Grab the recipe through my profile link!
  • Celebrating National Hot Tea Day (#ad) with Oolong Steeped Oats with cinnamon-sautéed pears and pomegranate. I love oolong for its nuanced sweetness and milky taste... It's the perfect pairing for light breakfast options, and a great gateway for novice tea sippers. It’s also rich in inflammation-fighting flavonoids, and boasts heart-health benefits. Find the recipe below! Just in time for National Hot Tea Month and Day, Tea Council of the USA is brewing up something special for tea enthusiasts across the nation with the fourth annual #IndividualiTEA Photo-Sharing Sweepstakes. For a chance to win $500, a year's supply of tea and a custom tea mug, simply share how you enjoy black, green, white, oolong or dark tea and post your photo or video and description on Instagram or Twitter with the hashtag #IndividualiTEA and tag @teacouncil . To receive a bonus entry, follow the Tea Council of the USA on Instagram or Twitter at @teacouncil . Oolong Steeped Oats: SERVES 2 1/2 cup unsweetened cashew milk 3/4 cup water 1 cup old-fashioned rolled oats 2 Tbsp. pure maple syrup 2 oolong tea bags 2 cinnamon sticks 1/2 tsp. vanilla extract 1/8 tsp. kosher salt Optional toppings: cinnamon-sautéed pears or apples, pomegranate arils, ground cinnamon 1. Combine all ingredients in a small saucepan and bring to a simmer. Reduce heat to low, cover, and cook 10 to 12 minutes, or until oats are cooked and most liquid is absorbed. Remove tea bags and cinnamon sticks; discard. Divide oats into two bowls, and add toppings of choice.