Green Eggs Benedict with Hoecakes

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Served over hoecakes, made from fresh ground cornmeal, this is a southern vegetarian version of Dr. Suess’ breakfast. Sautéed kale and a light avocado sauce give this traditional egg dish two shades of green and a healthy makeover. Create a make-your-own Eggs Benedict station for brunch guests by adding ham or smoked salmon as additional options. Pair with a fresh glass of orange juice, mimosa or Bloody Mary to finish out the meal.

Hoecake Ingredients:
¾ cup cornmeal
¼ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup buttermilk
canola oil, for greasing the griddle

Green Eggs Benedict Ingredients:
1 avocado, halved, pitted, peeled
Juice of 1 small lemon
4 teaspoons canola oil, divided
¾ cup water
a couple pinches of salt and pepper
1 bunch kale, stems removed and leaves chopped, or 5 ounces baby kale
8 eggs, fried or poached

Directions:

  1. Prepare a griddle over medium heat. In a large bowl, make the hoecake batter by stirring together the cornmeal, flour, baking powder and salt. Add the egg and buttermilk and whisk to combine.
  2. Lightly brush griddle with canola oil. Ladle the batter onto the griddle, working in batches to create 8 hoecakes. Cook until bubbles start to form on the top and the bottom is golden brown. Flip and cook until the other side is golden brown and the center is cooked through. Place cooked hoecakes on a serving platter and cover with aluminum foil to keep warm. Repeat with the rest of the batter, adding remaining oil to the griddle as needed.
  3. Place avocado in a blender or food processor. Add lemon juice, 2 teaspoons canola oil, water and a pinch of salt and pepper. Puree until smooth, adding more water as needed to reach desired consistency.
  4. Heat remaining oil in a medium skillet and add kale leaves. Sauté until wilted, for about 3 to 4 minutes. Season with a pinch of salt and pepper.
  5. Top each hoecake with sautéed kale and an egg. Drizzle with avocado sauce and serve.

Servings: 8

Sweet and Salty Peanut Butter Banana Cream

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I love the occasional calorie splurge for ice cream, but most often I prefer more nutritious and lighter desserts. My Sweet and Salty Peanut Butter Banana Cream meets my regular sweet tooth criteria, while also delivering a decadent taste. A frozen treat that is reminiscent of peanut butter and vanilla ice cream with chunks of chocolate and bits of pretzels. This kid-friendly recipe is easy and fun to make, but plan in advance because the child in all of us may not want to wait an hour for freezing.

Ingredients:
3 bananas, sliced and frozen
1 teaspoon vanilla
¼ cup peanut butter
⅓ cup semi-sweet chocolate chips
⅓ cup chopped pretzels
coconut flakes for serving

Directions:

  1. Combine bananas and vanilla in the bowl of a food processor and puree until smooth. The creamy mixture will resemble the texture of soft-serve ice cream. You may need to scrape down the sides of the bowl and continue processing to reach this consistency.
  2. Add peanut butter and pulse gently to combine. Remove peanut butter banana cream and place in a freezer safe container. Stir in chocolate chips and pretzels.
  3. Cover and freeze for an hour. Serve in bowls or in a cone and top with coconut flakes.

Servings: 4

Shrimp and Vegetable Stir Fry

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In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table with my easy stir fry recipe. Earthy mushrooms compliment the asian greens and kohlrabi in this low-sodium meal. For a vegetarian version, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.

Ingredients:
1 medium kohlrabi bulb with leaves attached
1 medium or two small bok choy
2 teaspoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
3.5 ounces oyster mushrooms, sliced
8 ounces raw shrimp, defrosted if frozen
2 teaspoons coconut aminos (gluten-free choice) or low-sodium soy sauce
Brown rice, prepared

Directions:

  1. Remove leaves from kohlrabi bulb and roughly chop. Peel and dice kohlrabi bulb. Roughly chop bok choy, separating the light green stems from the darker top leaves. Set vegetables aside.
  2. Heat oils in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for about 30 seconds, until fragrant. Add kohlrabi bulb and bok choy stems and sauté for 3 to 4 minutes, tossing with a spatula. Add kohlrabi and bok choy leaves and mushrooms. Continue cooking for 3 to 4 minutes, until vegetables are tender and leaves are wilted.
  3. Push vegetables to the sides of the wok or skillet and place shrimp in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
  4. Add coconut aminos or soy sauce and stir to evenly coat and mix shrimp with vegetables. Serve over brown rice and sprinkle with a little more coconut aminos or low-sodium soy sauce if desired.

Servings: 2

FIVE-MINUTE BREAKFAST BOK CHOY

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Vegetables are my favorite thing to eat for breakfast after my morning workout, and I love making fast meals like this one to fuel up for the day. Bok choy has a light and refreshing taste with leaves similar to spinach and stems like a cross between cabbage and iceberg lettuce. This superfood is super delicious and tastes excellent with brown rice, Asian flavors and fried eggs. Move over cereal, breakfast just got a lot more interesting. Go ahead and give veggies a try for your morning meal.

Ingredients:
2 baby bok choy bunches or 1 medium bunch bok choy
2 teaspoons coconut oil
1 teaspoon Chinese five-spice powder
1 cup cooked brown rice
1 tablespoon low-sodium soy sauce
2 eggs

Directions:

  1. Separate white stalks from bok choy and dice. Coarsely chop green bok choy leaves.
  2. In a large skillet or wok, heat coconut oil. Add bok choy and Chinese five-spice powder and sauté until stems are soft and leaves are wilted, about 4 minutes.
  3. Meanwhile, in a small non-stick skillet, fry two eggs.
  4. Add brown rice and soy sauce to bok choy and stir to combine, cooking for another minute. Serve eggs over bok choy rice mixture.

Servings: 2

Berry Breakfast Quinoa

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Hearty quinoa with its nutty flavor compliments sweet berries and crunchy almonds in this breakfast bowl that will keep you satisfied all morning. Substitute the strawberries and blackberries for any seasonal berry in your region of the world. Quinoa is a complete protein, offering all of the essential amino acids, making it a great choice for vegetarians. It’s also an excellent whole grain option for those with celiac or gluten sensitivities since it’s naturally gluten-free.

I love to make a big batch of Berry Breakfast Quinoa on the weekend for a fast breakfast to just reheat on busy weekday mornings. A nutritious and delicious breakfast doesn’t have to be time-consuming.

Ingredients:
1 cup quinoa
2 cups water, plus more for rinsing
⅓ cup dried cranberries
6 ounces strawberries
6 ounces blueberries
⅓ cup sliced blackberries
2 tablespoons sorghum or honey

Directions:

  1. Using a fine-mesh sieve, rinse quinoa with water.
  2. Combine quinoa, water and cranberries in a rice cooker and cook for 30 to 40 minutes.
  3. Add berries, almonds and sorghum. Stir to combine and serve warm or chill and enjoy cold.

Servings: 4

Grilled Scallop Salad

Posted on Posted in Salad, SeafoodTagged , , 1 Comment

Firing up the grill is one of my favorite activities. I love it even more when I can cook my entire meal over the grill in a matter of minutes. I know, lettuce is not the first thing that comes to mind when you think of cooking out. However, this sweet and smokey salad with grilled radishes and scallops may become your favorite go-to dish. In less than 15 minutes, you will have a delicious meal for two that is perfect for enjoying on your patio with your favorite white wine. Cheers to fast and healthy seasonal meals.

Salad Ingredients:
8 large scallops
1 bunch radishes, trimmed and halved
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
Zest of 1 lemon
1 head romaine lettuce

Salad Dressing Ingredients:
Zest and juice of 1 navel orange
2 teaspoons fresh ginger, minced
1 tablespoon olive oil
2 teaspoons Dijon mustard

Directions:

  1. Brush scallops and radishes with half the olive oil and season with salt, pepper and lemon zest. Prepare a grill for medium-high heat. Grill scallops and radishes for 2 to 3 minutes per side, until scallops are cooked through and radishes are slightly tender.
  2. Cut lettuce in half, leaving the core intact on both sides. Brush flat side with remaining olive oil. Place lettuce cut-side down on the grill and cook for about 5 minutes, until grill marks appear and lettuce is slightly wilted.
  3. In a small bowl, whisk together salad dressing ingredients. Top each lettuce slice with half the scallops and radishes and drizzle with salad dressing.

Servings: 2

Sweet and Spicy Fruit Salad

Posted on Posted in Side, SweetTagged , , , 1 Comment

The inspiration for this recipe came from a strawberry jalapeño jam, which is my new food obsession. The combination of sweet strawberries with a slight peppery heat is a perfect pairing that will delight your taste buds. I added a little citrus to my new favorite duo for a unique take on fruit salad that’s tangy, sweet and spicy all in one bite.

This is a wonderful use for spring strawberries and makes a simple but unique side dish or dessert. Pair it with grilled fish or chicken and fresh asparagus for a fast and delicious homemade meal, or liven up your next potluck with this sweet and spicy treat.

Ingredients:
1 pound strawberries
1 grapefruit
1 navel orange
1 tablespoon honey
2 tablespoons hot and sweet jalapeño pepper slices, diced

Directions:

  1. Remove stems from strawberries and cut into quarters.
  2. Peel and roughly chop grapefruit and orange, removing any seeds.
  3. In a large bowl, combine strawberries, grapefruit and orange and drizzle with honey. Add jalapeños and gently toss to combine.

Quick Kale, Shrimp and Grits

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Shrimp and grits are one of my favorite southern duos. This dish is often prepared with heavy cream and can take some time to make with slow cooking grits. I created this lighter, quick-cooking version, which is ideal for evenings when you want a delicious homemade meal in less than 15 minutes. Fast meals like this one free up time to enjoy beautiful spring evenings. Cheers to spending less time in the kitchen, while still making delicious and nutritious meals.

Ingredients:
½ cup quick cooking grits
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch kale, thick stems removed and leaves coarsely chopped
12 large shrimp, peeled and deveined
¼ teaspoon salt
¼ ground black pepper
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 roasted red bell pepper, diced
¼ cup Parmesan cheese, freshly grated
2 tablespoons half and half

Directions:

  1. Prepare grits according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for about a minute, until fragrant. Add kale and continue cooking for about 2 minutes, until wilted. Add bell pepper and stir to combine.
  3. Push kale and pepper mixture to the edges of the skillet, creating an empty space in the middle. Add shrimp to the center of the skillet and sprinkle with salt, pepper, lemon zest and juice. When shrimp becomes pink on the bottom, flip and continue cooking until both sides are pink and shrimp is cooked through. Stir vegetables and shrimp together to combine.
  4. When grits are done cooking, remove from heat and add grated parmesan cheese and half and half. Stir until cheese is melted and grits are thick and creamy. Add grits to dinner plates and top with shrimp and kale mixture.

Servings: 2

Mushroom and Goat Cheese Toast

Posted on Posted in Small Bites, VegetarianTagged , , , 1 Comment

If you know a local mushroom farmer or grow your own mushrooms, you are so lucky and I am a little jealous. I created this recipe when I had access to weekly fresh mushrooms at a Farmers’ Market when we lived in Wisconsin. Most Saturdays I would make this recipe as soon as I got home from the market and serve it with a fried egg for breakfast or side salad for lunch. I couldn’t wait to eat these mushrooms and this simple and quick dish made it possible to get them on my plate in about 15 minutes. The recipe quantities below make this a great appetizer for a small group, but just trim the amount back if you want to enjoy this as a meal for one or two.

Ingredients:
14 inch baguette
8 ounces shiitake or white button mushrooms
2 tablespoons olive oil
2 tablespoons water
2 tablespoons fresh thyme, finely chopped
½ teaspoon salt
½ teaspoon black pepper
4 ounces goat cheese

Directions:

  1. Turn oven broil setting to low heat. Slice bread into about 16 pieces and place on a baking sheet. Set aside while preparing mushrooms.
  2. Remove stems from the mushrooms and gently wash the tops before thinly slicing. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for about four minutes. Add 2 tablespoons of water and continue cooking for another 4 to 6 minutes, until tender and golden brown. Add thyme, salt and pepper to the mushrooms and stir to evenly coat.
  3. Broil baguette slides on each side for 1 to 2 minutes. Top with equal amounts of mushrooms and goat cheese and continue broiling for another 2 minutes until cheese is warm. Serve immediately.

Servings: 8 (2 slices as appetizer)

Grilled Tilapia and Field Pea Succotash

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Growing up in the south, black-eyed peas were a staple in our house and they will always be one of my favorite vegetables. This dish brings back childhood memories of family potlucks with tables full of farm-fresh vegetables for supper and homemade pies for dessert. We might have had fried catfish with our field peas back then, but I’ve lighted things up with grilled tilapia. This succotash also pairs well with scallops, shrimp or any white fish of choice.

Ingredients:
2 tablespoons olive oil, divided
1 yellow onion, diced
3 cloves garlic, minced
1 green bell pepper, seeded and diced
2 cups cooked black-eyed peas or field peas, drained
1 cup frozen corn
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
4 (6 ounce) tilapia fillets
1 teaspoon lemon pepper seasoning

Directions:
  

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add onion and sauté until translucent and fragrant. Add garlic and bell pepper and continue cooking a few more minutes until tender.
  2. Add peas, corn, salt and pepper. Cook for a couple of minutes, and reduce heat to low to keep succotash warm while grilling tilapia.
  3. Season tilapia fillets with lemon pepper seasoning and brush with remaining olive oil. Prepare grill for medium heat. Grill fish for 3 to 4 minutes per side, until fish flakes with a fork. Serve fish over succotash.

Servings: 4