Tag

veggie

bacon-y brussels sprouts.

From L:

You know how adult children are always assigned something non-essential at family Thanksgiving, like an appetizer or “the salad”? Well, I’ve graduated from the salad to…side vegetable!

I’m actually really excited because I lovvve sides at Thanksgiving. Turkey isn’t my thing, so I always load up on veggies. Behold, my vegetable contribution this year: Bacon-y Brussels Sprouts. Bonus: this recipe is SUPER SIMPLE and easy – the perfect thing to whip up for that last-minute Friendsgiving celebration tonight.

Brussels sprouts the glitter life
green goodness

Bacon-y Brussels Sprouts

What You Need:

  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons olive oil
  • 2 lbs baby brussels sprouts, washed and trimmed (halved if very large)
  • salt & pepper to taste
  • 6 ounces diced bacon (3 – 4 slices)
  • 3 tablespoons minced shallots (about 2)
  • 1 tablespoon minced garlic (1-2 cloves)
  • 1/2 cup chicken broth
  • chopped fresh parsley, if desired

What You Do:

  • Heat the butter and olive oil in a medium skillet. Add the brussels sprouts and season with salt and pepper.
  • Cook until lightly browned, tossing often.
  • Add the bacon and saute for ten more minutes, or until well browned.
  • Reduce the heat and add the shallots and the garlic. Saute for two more minutes.
  • Increase the heat to high and slowly add the chicken broth, a little at a time. Cook for ten more minutes or until the sprouts are tender, tossing often.
  • Sprinkle with parsley if desired.
Brussels sprouts the glitter life
bacon, shallots and garlic make everything better.

NOTE: This recipe is adapted from Par 3: Tea Time at the Masters (a Glitter Life favorite). The original recipe called for the addition of balsamic vinegar and fresh bread crumbs at the end. We don’t think you need either one…the brussels sprouts are SO GOOD on their own that we didn’t want to mask their flavor or beautiful color. But if you’re new to brussels sprouts (or you think your family will be weirded out by them), you may want to experiment by adding one or both of those ingredients to this recipe. Honestly, if you get fresh Brussels sprouts you can’t go wrong!

 

 

 

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quick and easy app: caprese bruschetta

So this delicious-looking concoction appeared on our Pinterest feed yesterday. It took some googling (don’t you hate how some pins don’t include links?!), but we finally found the recipe. This just might be the perfect summer appetizer – simple ingredients, fresh flavors and super quick and easy.

Pesto Caprese Loaf
all our favorite flavors in one delicious app. photo: Mommy’s Mayhem

Caprese Bruschetta (it’s not technically bruschetta but that sounds better than “Caprese Loaf”)

What You Need:

  • 1 loaf french bread
  • 1-2 containers prepared basil pesto, depending on how much you love pesto (make your own using the recipe here)
  • 1 log of goat cheese, sliced, or one 8 oz ball fresh mozarella, sliced
  • 1 container of sun dried tomatoes or freshly sliced grape tomatoes

What You Do:

  • Preheat oven to 375.
  • Split loaf open lengthwise so that you have two long halves.
  • Spread the pesto on the two halves of the loaf.
  • Layer the goat cheese or mozarella over the pesto.
  • Top with tomatoes.
  • Place on a baking sheet and pop in the oven for about 8-12 minutes, depending on how crispy you like your bread.
  • Enjoy with a glass or three of your favorite wine.

Adapted from Mommy’s Mayhem

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friday four: links we love.

Happy Friday, glitter girls! Check out these links to what we’re loving today. There are only four because we have had a TIME this week (who says #MayMayhem is over?!)

Friday Four The Glitter Life

1 ΙΙ Delish Snack Recipe. We’re definitely into brown-bagging (more money to spend on our nails!), so we’re totes baking a batch of Rosemary Parmesan Chickpeas for lunch next week.

2 ΙΙ Cocktail Napkins. Our love affair with linen cocktail napkins continues. How cute would these be at your next backyard fiesta?

3 ΙΙ Inspiring Words. You may have already seen Sheryl Sandberg’s essay on the death of her husband. If you haven’t, this beautifully-written perspective on love and loss is worth the read.

4 ΙΙ Happy Dance. If watching this video doesn’t make you want to throw a dance party, nothing will. In fact, we’re going to do just that when we go to the lake next weekend!

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motivation monday: shrimp fried quinoa.

Motivation Monday is back! When we read about this genius recipe (originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness), we knew we had to try it. Indulge your craving for traditional shrimp fried rice with this healthy food hack!

Shrimp Fried Quinoa
photo: PopSugar

 

Shrimp Fried Quinoa 

What You Need:

  • 3 cups quinoa, cooked
  • 1 tablespoon coconut oil (divided)
  • 1/2 yellow onion, chopped
  • 1 clove garlic, minced (or more – we really like garlic)
  • 1 inch piece of ginger, minced or grated
  • 1 pound shrimp, peeled and deveined
  • 3 eggs
  • 1 bag (about 3 cups) frozen veggies (whatever kind you like – pictured is a blend of peas, carrots, green beans, and corn)
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 2 tablespoons mirin (Japanese rice wine – view a substitution here)
  • 1/2 to 1 tablespoon sambal oelek (a chili sauce – you can totally substitute sriracha)
  • 1 teaspoon sesame oil
  • Fresh cilantro and sriracha, for topping (optional)

What You Do:

  • Prepare quinoa if you haven’t already. Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
  • Heat 1/2 tablespoon coconut oil in a large nonstick skillet over medium-high heat. Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2 to 3 minutes or until shrimp are cooked through. Place cooked shrimp on a plate and set aside.
  • Add remaining coconut oil into the same skillet. Sauté onion, garlic and ginger until fragrant, about 4 to 5 minutes. Add the frozen veggies and cook until heated through. Add in cooked quinoa and shrimp then add in tamari, mirin and sesame oil, and sambal oelek. Use however much sambal oelek or sriracha you’d like depending on how spicy you’d like the dish to be.
  • Cook and stir until evenly coated, about 2 minutes. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2 to 3 minutes. Divide the dish between 4 plates and garnish with cilantro and a little sriracha, if using.
  • Note: If you’re not into spicy, just leave out the sambal oelek chili paste and/or the sriracha. The dish tastes just as good without it. 
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monday motivation: balsamic + parmesan roasted cauliflower

Time for our Monday Motivation feature! We’ve done breakfast, we’ve done lunch…now, let’s tackle dinner. For us, the devil is in the side dishes. Loading up on bread, mashed potatoes, etc totally cancels out our healthy (usually) healthy entrees, not to mention our healthy breakfasts and lunches. So we chose this delicious roasted root veggie for today’s recipe (adapted from EverydayHealth). We promise you won’t miss the rolls and potatoes! In fact, per Joe, this “tastes like delicious vegetable CANDY.”

Balsamic + Parmesan Roasted Cauliflower
replace your usual potato side dish with healthy, flavorful roasted cauliflower.

Balsamic + Parmesan Roasted Cauliflower

(Prep Time: 10 mins / Cook Time: 30 mins / Total Time: 40 mins / Yield: 4 servings)

What You Need:

  • 1 head cauliflower, cut into florets (about 8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4+ teaspoon sea salt
  • fresh ground pepper, to taste
  • 2+ tablespoons balasmic vinegar
  • 1/2 cup shredded Parmsan cheese

What You Do:

  • Preheat oven to 450°F.
  • Toss together cauliflower, oil, marjoram, salt and pepper. We mixed everything up in a gallon Ziploc bag – our tried and true trick for mixing veggies with oil and spices. You get an even coat every time.
  • Roast on a large rimmed baking sheet (we lined the sheet with aluminum foil for easy clean-up) until cauliflower starts to soften and brown on the bottom, about 15 to 20 minutes.
  • Toss the cauliflower with vinegar and sprinkle with cheese.
  • Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Yummmmmm!

PS – Every Monday, we’re going to feature a healthy recipe to carry you through the week. If you make these recipes, share your pics with us on Instagram at @glitter_blog_xo!

photo: EverydayHealth.com

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tomato basil lasagna rolls.

L made these delicious veggie lasagna rolls (adapted from a Southern Living recipe) on Saturday night – the perfect healthy comfort food for a lazy weekend at home. This recipe also works for a busy weeknight: make the evening before, cover and refrigerate until you’re ready to bake. You can also add fresh or frozen spinach or mushrooms to the filling.

Veggie Lasagna Rolls
healthy comfort food.

What You Need

  • 10 uncooked whole wheat lasagna noodles (L used Hodgson Mill brand)
  • 1 cup finely chopped sweet yellow or red onion
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced and divided
  • 1 (24-oz.) jar tomato-and-basil pasta sauce (L used Bertolli brand)
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon dried crushed red pepper
  • 1 cup low-fat ricotta cheese
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 (14-oz.) can baby artichoke hearts, drained and quartered
  • 1 large egg white, lightly beaten
  • 1/4 cup torn fresh basil (L used the basil in the squeeze tube, available in the produce section. don’t judge.)
  • 1/4 cup (1 oz.) freshly shredded Parmesan cheese (L used the kind in the green shaker can. again, don’t judge.)
  • Toppings: fresh basil, Parmesan cheese

What You Do

  • Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
  • Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
  • Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
  • Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
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black bean + pomegranate + avocado salsa.

This festive salsa courtesy of Two Peas and Their Pod is just as pretty as it is good for you. Bummer alert: it’s best eaten the day it’s made.

Black Bean + Pomegranate + Avocado Salsa
recipe + photo courtesy of Two Peas And Their Pod.

Black Bean + Pomegranate + Avocado Salsa

What You Need:

  • 1 15 oz can black beans, rinsed and drained
  • 2 cups pomegranate arils (that’s a fancy word for SEEDS)
  • 1 small jalapeño, minced, seeds removed
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 large avocado, diced
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Tortilla chips, for serving (we swear by Baked Tostitos Scoops)

What You Do:

  • In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper.
  • Gently stir.
  • Serve with tortilla chips.

 

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