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healthy

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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motivation monday: warm avocado toast.

Another Monday, another motivation. You guys ready?

We’re obsessed with this Warm Avocado Toast recipe. It may seem weird to eat avocado for breakfast, but it’s a welcome and HEALTHY (key word) change from our usual bagel. Go on, try it – we think you’ll be addicted, too!

Warm Avocado Toast
green for breakfast = great rest of the day.

Warm Avocado Toast

(Prep Time: 2 mins / Yield: 1 serving)

What You Need:

  • 1 slice Ezekiel Bread (we don’t love Ezekiel Bread, so we use a whole grain English muffin)
  • ½ Avocado
  • Handful of sprouts
  • ½ Lemon
  • Sea Salt
  • Cayenne Pepper
  • Olive Oil

What You Do:

  1. Lightly toast the bread.
  2. In a small bowl lightly mash the avocado with a fork leaving some chunks visible. Squeeze half the lemon and combine gently.
  3. Spread the avocado onto the warm bread and add the sea salt and cayenne to taste.
  4. Top with sprouts and drizzle a drop of olive oil over the toast. Enjoy warm!
Warm Avocado Toast
fold it over for breakfast on the go.
Warm Avocado Toast
a healthy day starts in the kitchen!

Now, don’t you feel better?

View our first Motivation Monday recipe here.

PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.

all photos: The Whole Tara

 

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motivation monday: new year’s resolution bowl.

It’s Monday, and we’re motivated! To eat healthy, that is. This New Year’s Resolution Bowl is the perfect dish to get your week started off right. Swing by the store tonight, make one for dinner, and then pack one for lunch tomorrow. Everyone needs a little detox after the weekend, right?

New Year's Resolution Bowl
ah mah gah…a bowl of healthy goodness.

New Year’s Resolution Bowl

Prep Time: 10 mins (practically nothing!) / Yield: 1 serving

What You Need:

  • 3 cups greens, chopped (kale, arugula, spinach – use a mix of your faves)
  • 2 cups raw veggies (for example, ½ cup shredded carrots, ½ cup shredded red cabbage, and 1 red bell pepper, sliced…or whatever mix you like to equal 2 cups)
  • ¼ cup Quinoa (or other healthy grain, like brown rice)
  • ¼ cup Chickpeas (or other protein, like tofu, 1 hard boiled egg, etc)
  • ¼ of an Avocado (or other healthy fat, like a handful of walnuts)
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard

What You Do:

  • In a large bowl, add the bed of greens.
  • Top the salad with the carrots, bell pepper, cabbage, quinoa, chickpeas, and avocado.
  • In a small bowl mix the red wine vinegar, lemon juice, and mustard. Adjust accordingly and drizzle over your bowl of goodness. Mix it up and enjoy!

View the original recipe (and tons of ideas for substitutions) here. Eat, feel good, repeat.

New Year's Resolution Bowl
another version, with tofu.

PS – Every Monday, we’re going to feature a healthy recipe from one of our favorite blogs The Whole Tara to carry you through the week. Can’t wait for next Monday? Check out Tara’s blog here.

all photos: The Whole Tara

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baked spinach + ricotta shells.

The weather has been BLAH for weeks now, and that means we’re spending more nights at home. L whipped up this quick/healthy (but also deliciously comforting) pasta dish on Saturday night.

Ingredients: 
  • 16 jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 1/2 pound baby spinach (or 8 oz frozen spinach, thawed)
  • 1/4 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 16 oz skim ricotta cheese (or 8 oz ricotta and 8 oz part-skim mozarella, grated)
  • 1 egg, lightly beaten
  • 1 tablespoon chopped basil
  • 1 1/2 cups marinara sauce
  • 2 tablespoons grated Parmigiano-Reggiano cheese
Method:
  • Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with olive oil in a large bowl; set aside.
  • Preheat oven to 375°F. Heat some olive in a wide pan over medium heat. Add red onion and garlic and cook a few minutes, stirring constantly. Add spinach and cook until wilted (or softened, if you used frozen), a few minutes more.
  • Add spinach, onion and garlic to bowl with ricotta, mozzarella (if using), egg and basil to make the filling.
  • Spray the bottom of a shallow baking dish (large enough to hold the shells in one later) with non-stick cooking spray. Add a few spoonfuls of marinara sauce in the bottom. Fill each shell with spinach mixture and arrange in the dish.
  • Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more. Adapted from a Whole Foods recipe.
  • Spinach Filling
    spinach filling.
    Shells
    we squeezed as many shells as possible.
    Ready to Bake
    ready to bake.
    Finished Baked Shells
    of course we forgot to take a pic of our finished product…so here’s one from Whole Foods

    Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.

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garbanzo bean salad.

One of our new year’s resolutions is to eat healthier (we know, we say this every year). One giant first step to eating healthier is brown-bagging lunch. Fixing healthy, delicious fare at home and bringing it to work dramatically decreases the likelihood of that 3pm run to LaBerry (L) or Starbucks (J).

This filling Garbanzo Bean Salad (adapted from a Rachael Ray recipe) is full of fiber, folic acid and other good stuff. Red pepper flakes help rev your metabolism and keep you reaching for your water bottle. Serve a big scoop for lunch over mixed greens.

garbanzo bean salad.
garbanzo bean salad.

Garbanzo Bean Salad

What You Need:

  • 2 cans organic garbanzo beans (chickpeas) (15 ounces each), rinsed and drained
  • 1 small red onion, finely chopped, or a few scallions, chopped (white and some green parts)
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (or more, to taste)
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon extra virgin olive oil (L leaves this out – you don’t really need it)
  • Sea salt, to taste
What You Do:
  • Combine the chickpeas with the onions, peppers, celery, garlic and crushed red pepper in a medium size bowl.
  • Dress the salad with the vinegar, oil (optional) and sea salt.
  • Makes six side portions or four lunch portions.
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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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grilled corn with herb butter.

Adults and kids alike will love this delicious summer side dish: fresh corn grilled with herb butter.

The Glitter Life Grilled Corn

Grilled Corn with Herb Butter via Summer Cottage magazine

What You Need:

  • 3/4 cup butter, softened and divided
  • 1/2 cup vegetable oil
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 6 ears corn, husks and silks removed

What You Do:

  • Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick nonflammable grill spray.
  • Meanwhile, in a small saucepan, melt 1/4 cup butter over medium heat. Add oil and whisk until combined. Set aside.
  • In a medium bowl, beat remaining 1/2 cup butter, chives, parsley, salt and pepper at medium speed with an electric mixer until combined. Set aside.
  • Using a silicone brush, brush corn with oil mixture. Place corn on grill rack over direct heat. Grill, covered with grill lid, brushing with oil mixture and turning every 10 minutes for at least 25 minutes or until golden brown and tender. Serve warm with herb butter.

The Glitter Life Grilled Corn

What’s your favorite veggie to grill? Tweet or Instagram us at @glitter_blog_xo!

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fresh cucumber salad.

Is there anything better than a simple salad made with the freshest ingredients? My mother-in-law made this delicious cucumber and avocado salad on Sunday, and I had to have the recipe. It’s fresh, healthy and colorful – perfect for an outdoor summer meal.

The Glitter Life Fresh Cucumber Salad

The Glitter Life Fresh Cucumber Salad

Fresh Cucumber Salad via Summer Cottage magazine

What You Need:

  • 2 avocados
  • 3 tablespoons fresh lemon juice
  • 3 English cucumbers, peeled, cut in half lengthwise, seeded and sliced
  • 1 (12-ounce) package heirloom cherry tomatoes, halved
  • 3/4 cup olive oil (I think you can get away with less)
  • 1/4 cup apple cider vinegar
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • garnish: fresh torn herbs

What You Do:

  • Peel, core and dice avocados. In a large bowl, combine diced avocado and lemon juice. Toss gently. Add cucumbers and tomatoes. Gently stir to combine.
  • In a small bowl, whisk together oil and vinegar until smooth. Add herbs, salt and pepper, whisking until combined. Pour over cucumber mixture, stirring gently to combine. Serve immediately. Garnish with fresh herbs, if desired.

The Glitter Life Fresh Cucmber Salad

Enjoy!

PS – And how good does that grilled corn look? We’ll have that recipe for you later this week!

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kale + quinoa salad.

Kale + Quinoa Salad

L’s sister-in-law Jaclyn brought a delicious kale quinoa salad to a recent family gathering in Statesboro. The healthy and delicious dish had everyone talking (in a good way)! In true glitter girl spirit, she agreed to share the recipe with us.

What You Need:

  • a few cups of cooked quinoa
  • a few cups of chopped kale
  • crumbled feta
  • golden raisins
  • chopped red onion
  • a few TBSP of dressing (balsamic vinegar, olive oil, fresh lemon juice, spicy brown mustard, herbes de Provence). Jaclyn says: I’ve made the dressing, but I think any olive oil balsamic blend would work. I only used 2 – 3 TBSP of Organicville Herbes de Provence Vinaigrette for the big bowl (doubled recipe) I took to the reunion.

What You Do:

Just mix it all up and chill for a few hours to blend flavors. This salad will keep for several days…as long as you don’t eat it all at once.

The Glitter Life
feta + raisins + red onion
The Glitter Life
yummm.
The Glitter Life
the salad is healthy and delicious even before you add the kale.
The Glitter Life
you don’t have to add this much kale! i love kale–probably went a little overboard.

This is an easy and forgiving recipe. I couldn’t find plain quinoa at the grocery in Statesboro, so I used an Olive Oil and Rosemary flavored box. Totally fine! I also added a little basil from my herb garden. Chopped walnuts and diced carrots could turn this side salad into a hearty meal. Bottom line: add whatever sounds good to you.

Thanks to Jaclyn for sharing this recipe with us! Do you have a favorite salad recipe? Tweet or Instagram us at @glitter_blog_xo. Check out our other recipe recommendations on Pinterest here.

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garlic shrimp and catalan spinach.

We love introducing you to easy weeknight meals. This Spanish-inspired menu from a recent Wall Street Journal fits all our criteria: fresh ingredients, easy preparation, and full of flavor. Pour yourself a glass of red wine and start cooking!

Garlic Shrimp and Catalan Spinach adapted from Slow Food Fast featuring Chef Jose Andres, as seen in the Wall Street Journal

What You Need:

  • 6 tablespoons olive oil, plus extra for brushing bread
  • 1 Golden Delicious apple, cut into 1/4 inch dice
  • 4 tablespoons pine nuts
  • 4 tablespoons golden raisins
  • 10 ounces fresh spinach
  • sea salt, to taste
  • 4 cloves garlic, sliced
  • 5 chiles de arbol, crumbled (found in the ethnic foods section of your grocery store)
  • 1 lb shrimp, peeled and deveined
  • juice of one lemon, plus wedges for serving
  • 4 slices country bread, 3/4 in thick

What You Do:

  • Preheat broiler. Add two tablespoons oil to a large saute pan over medium-high heat. Once hot, add apples and cook until caramelized on all sides, about 3 minutes. You need to keep stirring to prevent burning!
  • Add pine nuts and stir until lightly toasted, about 30 seconds. Add raisins and continue stirring until heated through, about 30 seconds.
  • Add spinach and toss until just wilted, 1-2 minutes. Remove pan from heat and season with sea salt.
  • Set a new large saute pan over medium heat (or remove spinach mixture to serving dish and keep warm, and use pan for this step) and add 1/4 cup olive oil. Add garlic and cook until it sizzles, about 3o seconds. Add chiles and cook 1 minute, making sure garlic doesn’t burn.
  • Add shrimp to pan and cook until they start to color. Add lemon juice to pan. Flip shrimp and cook until they curl, about 1 minute more. DO NOT OVERCOOK! Remove from pan.
  • While shrimp are cooking, brush bread with oil and pace slices under broiler. Toast both sides until golden, about 1 minute per side. I am a notorious bread burner, and true to form, I scorched our bread.
  • Serve shrimp and spinach with toasted bread and a lemon wedge.
Golden Delicious
be sure to leave the peel on your Golden Delicious apple.
Spinach
spinach + pine nuts + garlic
Chiles de Arbol
i doubted that you could “crumble” a chile, per the recipe…but turns out, you can.
Spinach Mixture
spinach + pine nuts + raisins typifies Catalonian cuisine.
Sizzling Shrimp
sizzling garlic shrimp, or gambas al ajillo.
Shrimp + Spinach
a plate full of color and flavor.
Finished Plate
joe loved the spicy shrimp, and baby joe gobbled up the spinach, raisins and pine nuts.

This is quick, action-packed cooking. Prep all your ingredients (chop the apple and garlic, crumble the chile) before you begin the recipe. Joe and I had fun with this!

What’s your favorite thirty minute meal? Tweet or Instagram us at @glitter_blog_xo.

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