DIY Wednesday: Roasted Salsa Verde

March 16, 2016March 15, 2016 / ktbuchs87

After 2 years of Spanish in Jr. High, three years in high school, and two semesters in college I can say this with certainty: verde means green. Therefore, that means salsa verde is green salsa. Mind-blowing things revealed on my blog today, I know. DIY Wednesday: Roasted Salsa Verde | Life Healthfully Lived

In my brain I understood that salsa verde had to be made with some kind of green vegetable but I never really thought about it. I just ate my regular salsa and left my green dip needs to guacamole. Then I saw a sale on tomatillos at my grocery store, bought a few on a whim, and then headed home to figure out what to do with them. After a little research AKA Google search, I realized tomatillos are what make salsa verde, well, verde.

I also found out that roasting them was common and helped bring out their flavor. Since I am the Queen of roasting any and everything, I roasted them up, blended them up, and then ate them up.

That’s how simple this recipe is. If you’ve never worked with or had tomatillos before, don’t be intimidated. They come in a papery husk and kind of look like a giant green berry. Like this: DIY Wednesday: Salsa Verde | Life Healthfully Lived

All you have to do is peel away the husk, like this: DIY Wednesday: Roasted Salsa Verde | Life Healthfully Lived

Rinse it off and you’re good to go! I kept this really simple but you could add other things like jalapeno peppers if you want a kick, roasted apples if you want a little bit of sweet, or stir a little salsa verde into your guac for a delicious twist.

Roasted Salsa Verde:

3 to 4 medium-sized tomatillos
1 small onion, about 1/2 a cup cut into quarters
3 to 4 whole cloves of garlic
1/2 tsp chili powder
1/4 to 1/2 tsp salt

Preheat oven to 350 and line a baking sheet with parchment paper
Peel the husk off the tomatillos and rinse with cool water. Dry completely.
Place the tomatillos, quartered onion, and garlic cloves into a large bowl. Drizzle a little olive oil and toss until everything is coated. Sprinkle with salt and pour everything out onto the baking sheet.
Roast everything for about 15 to 20 minutes until the tomatillos are a little brown around the edges and soft. It’s ok if they explode a little while roasting.
Remove from the oven and let everything cool for about 10 minutes. Then, pour the whole pan into a blender, add the chili powder and blend. Taste and adjust the seasoning.

This salsa is awesome on tacos, with homemade tortilla chips, and even as a dip for plantain chips! DIY Wednesday: Roasted Salsa Verde | Life Healthfully Lived

Creamy Broccoli Spinach Soup

February 26, 2016February 25, 2016 / ktbuchs87

Creamy Broccoli Spinach Soup | Life Healthfully Lived I have been living off of this soup for the past few weeks, it’s that good. It’s hearty enough to make a good meal but not so heavy that you feel like taking a nap after you’re done. I feel like that’s a good judge of a meal. Do you feel like laying in bed for six hours when you’re done? Nope? Then you should eat this meal again or try harder next time.

This winter we haven’t had many days where you just want to wrap your body around a bowl of soup and swim in a giant mug of hot chocolate. I’m not complaining, but I do enjoy those super cold nights where a warm meal is the only way to feel comfortable. I’m probably the only weirdo like that.

On the nights that it is frigid out, try this super simple soup. It’s stuffed full of vegetables and then blended to make it creamy and delicious. No dairy, no cheese, and yet it’s still smooth and wonderful. That’s my kind of soup. Creamy Broccoli Spinach Soup | Life Healthfully Lived

What do you guys have planned for your weekend? I’m on my own this Saturday and I’ll probably end up running a few errands and catching up on some work. I know, wild and crazy over here. But that also means that I’ll spend a good portion of my day in the kitchen coming up with yummy things for you. Any suggestions?

My suggestion to you? Make a big batch of this soup on Sunday night and have lunches or dinners set for the rest of the week. Your future self will thank me!

Creamy Broccoli Spinach Soup

1 cup carrots, peeled and sliced
1 cup celery, sliced
2/3 cup onion, diced
3 cups broccoli, cut into florets (you can also use frozen, just make sure it’s completely thawed)
1 cup roasted red or orange bell peppers
4 cloves garlic, minced
3 to 4 cups spinach, tightly packed (I used a whole 8 oz bag for reference)
4 to 5 cups vegetable broth or water
2 tsp smoked paprika
2 tsp chili powder
1 tsp oregano
salt and pepper to taste

To roast your bell peppers: Preheat the oven to 400 and cut the tops off of the peppers. Remove all seeds and place the whole peppers on a baking sheet lined with parchment paper. Roast for about 30 minutes, turning the peppers over half-way through. Take the peppers out of the oven and place them on a cutting board and place a large glass bowl over them so the steam will loosen the skins. After 15 minutes, remove the bowl, slip off the skins, and dice the peppers. FYI: you can do this a few days ahead of time so you don’t have to do it right before you make your soup.
For the soup: Heat a large dutch oven or stockpot over medium-high heat. Add a little olive oil and add in the carrots, celery, and onion. Saute them for about 8 minutes until the onion is soft and translucent.
Add the minced garlic, roasted bell peppers, and broccoli florets. Stir everything together and sprinkle with a little salt. Saute for a few minutes.
Pour in the vegetable broth or water. You want the broth to cover all the vegetables and about 1/2 inch above. Turn your heat to high and bring the soup to a boil. Add all of the seasonings and stir to combine.
Once the soup is boiling, add the spinach and cover the pot. Turn the heat to low and simmer the soup for 15 minutes, stirring once.
After 15 minutes, remove the lid and using an immersion blender, blend everything until it is smooth and creamy. If you don’t have an immersion blender, you can work in batches with your regular blender. Just return everything to the pot when you’re done.

The best thing about this soup? It tastes AMAZING with a healthy dollop (read: massive spoonful) of my cheesy garlic spread. Yum!

DIY Wednesday: Paleo Porridge

February 24, 2016February 23, 2016 / ktbuchs87 / 2 Comments

DIY Wednesday: Paleo Porridge | Life Healthfully Lived Doesn’t the word porridge always conjure up old-timey meals like in Oliver Twist? Or at the very least make you think of Goldilocks and the only three bears on the planet that prefer a hot breakfast over raw carcass?

Just me? Cool.

Porridge is actually any type of oatmeal, grain, or cereal that is cooked with boiling water or milk. Most people go for oatmeal because it’s the most readily available but you can make porridge out of a lot of different things. But for the most part it’s usually made out of some kind of grain and if you happen to be following the paleo diet, grains are a no-go. So does that mean you can never enjoy a warm bowl of porridge on a cold winter morning again? DIY Wednesday: Paleo Porridge | Life Healthfully Lived

Of course not! Not when you’ve got me around.

Not only can you make porridge out of cereals or grains, you can also make it out of meals (as in ground up stuff) and that includes nut meals. Finely ground nuts make a great base for porridge and it is entirely paleo-approved! I decided to go with almond meal because it can be made savory or sweet and it’s what I had on hand. Also, almond meal is fairly easy to find so you won’t have to hunt through a specialty store to make your own paleo porridge.

I have a recipe for a sweet porridge and a savory porridge, both are essentially same, but the seasonings and liquid choices are a bit different. If you’ve been missing your morning bowl of warm, cozy porridge try this easy grain-free version!

Paleo Porridge- Makes two servings

Sweet Porridge

2/3 + 2 tbsp almond meal (go for meal instead of flour because you don’t want it too finely ground)
1 cup almond milk or any other non-dairy milk you prefer
1 tbsp honey, maple syrup, or coconut nectar
1 tsp cinnamon
1/4 tsp sea salt

Savory Porridge

2/3 + 2 tbsp almond meal
1 cup vegetable broth or water
1/4 tsp freshly ground black pepper
salt to taste

No matter what version you make, the directions are going to be the same. In a medium saucepan, bring the liquid to a boil.
Whisk in the almond meal and turn the heat to low. Keep whisking as the almond meal thickens. This will take about 5 to 8 minutes.
Add in the sweetener (if making the sweet version) and seasonings as you keep whisking. Once you’re porridge has reached your desired thickness, pour into a bowl and finish it with your favorite toppings.

If you’re porridge is too thin add more almond meal, one tablespoon at a time. If it’s too thick add more liquid, one tablespoon at a time. As for topping ideas? How about:

any kind of berry
raisins
bananas or any fruit
cacao nibs
pumpkin seeds
hemp seeds
flax or chia seeds
chopped nuts
nut or seed butter
herbs like parsley or cilantro
salsa
roasted squash
poached egg
mushrooms
heck, you could even add cooked meat or fish to your savory bowl!

There you have it! Porridge two ways for all you grain-free people out there!

Roasted Pepper Vegetable Tomato Soup

January 8, 2016January 7, 2016 / ktbuchs87

Roasted Pepper Tomato Vegetable Soup | Life Healthfully Lived You guys know I’m having a thing with soup lately. Especially now that Christmas and New Year’s are over. Brothy soups chocked full of vegetables, herbs, and spices sound pretty amazing right now. Plus, winter has finally decided to come out to play and cold temperatures always make me crave warm meals like soups or stews.

This is my soup of the moment because of two reasons. 1. It is absolutely delicious and 2. It is quick and versatile. While the base always stays the same, I can change the vegetables up to whatever I have in my fridge. Sometimes that includes mushrooms or leeks, other times it’s more peppers and some corn. Roasted Pepper Vegetable Tomato Soup | Life Healthfully Lived

If you can’t or don’t want to do a certain vegetable I have in this recipe, then don’t put it in your soup. If you want to add a vegetable that I haven’t included, go for it! That is the beauty of this meal. As long as the main components are there, you can play around with the other flavors.

If you’re looking for a lighter meal that will still fill you up, give this soup, or any soup for that matter, a try!

Roasted Pepper Vegetable Tomato Soup

2-3 red or orange bell peppers
1 cup carrots, peeled and sliced
1 cup celery, sliced
1 cup onion, diced
1 leek, green top cut off and white part sliced thin
8 oz package of bella mushrooms
1/2 cup corn kernels
2 cans fire roasted diced tomatoes
6 to 8 cups vegetable broth or water
2 tsp smoked paprika
2 tsp chili powder
2 tsp roasted garlic or 3 cloves minced
2 tsp Mexican oregano (regular if you can’t find Mexican)
salt and pepper

Preheat the oven to 400 and arrange the peppers on a large baking sheet lined with parchment paper or a Silpat. Roast the peppers until the are slightly brown and starting to collapse. Remove and let them cool. Once they are cool, remove the skins and slice into strips.
If you would like, you can toss the mushrooms with a little oil, salt, and pepper and roast those for 15 minutes.
Heat a little olive oil in a large dutch oven or stock pot. Saute the carrots, onions, leeks, and celery until they are soft and starting to brown on the edges. Sprinkle with a little salt and add the roasted peppers, mushrooms, and corn. Stir everything together.
Add in both cans of roasted tomatoes and then the vegetable broth or water. Make sure all the vegetables are covered with liquid. Add all the seasonings and bring the soup to a bowl.
Once boiling, cover with a lid and lower to a simmer. Let it simmer for 20 minutes. Taste the soup and adjust the seasonings as needed.

Simple Gifts For The Healthy Cook

December 7, 2015December 7, 2015 / ktbuchs87

Simple Gifts For The Healthy Cook | Life Healthfully Lived It’s the most wonderful time of the year!! I am approaching Buddy the Elf levels of holiday cheer over here in Chicago and it’s awesome. I spent all yesterday putting up our Christmas decorations while of course watching Christmas movies and listening to Christmas music. Can I fit one more Christmas in this paragraph? Yup!

I was thinking about writing a post on how to stay healthy during the holiday season, but I feel like that gets written over and over every year. Yes, it’s hard to stay on track during this time of year when there are a thousand opportunities to eat cookies and stuff yourself with a large dinner, but it isn’t entirely impossible. And you know what? It’s ok if you go a little overboard every now and then. I like Kathy’s approach to healthy eating over at Kath Eats Real Food. Healthy is a squiggly line. Sometimes it will be up and sometimes it will be down, but overall it’s about a healthy balance.

So in lieu of the tips and tricks to eat well during your Christmas and New Year’s celebrations, I am going to tell you to buy presents. Not for me (although if you’re feeling it, I am in desperate need of this Vitamix. Yes, desperate need), but for the cook/cooks in your life. You don’t need a ton of fancy utensils to eat well, but there are a few basics that I use over and over again that can really make a difference in the kitchen. So here is a gift list for some simple tools that can make healthy eating easy and even a little fun!

Silicone Spatulas

I use a spatula pretty much every day. From scraping things out of the food processor or a bowl to making scrambled eggs, a spatula is a must in my kitchen. Plus you can find some cute ones over at Target for less than $5. These would make a great stocking stuffer!

Silpat

I’ve raved about these over and over again, but that’s because they are awesome. A Silpat is pretty much reusable parchment paper. Nothing sticks to these things so you can roast vegetables, bake cookies, roll out bread dough, and even make chocolate bark without working about half the food sticking to the pan. I have two that get used regularly and they have lasted me a long time.

Spice grinders

Not a flashy or exciting gift perhaps, but a very useful one. You can use these for more than grinding fresh pepper, which you should be doing. No one needs to use pre-ground pepper when it’s so easy to do fresh. Just ask Alton. You can use it to grind coarse sea salt into a finer powder, seeds like cumin, fennel, or grains of paradise, and you can use it to make your own spice blends. This is a super versatile gift and one that is sure to be used over and over.

Pyrex Glass Dishes

If you are a leftover junkie like me (and you should be after I gave you all of these wonderful ideas!) then these will be a must. No more plastic containers that always lose their lid, get stained or smell, and that will inevitably melt at some point. These dishes are great for leftovers, can go in the freezer, and are perfect portions to stick into your lunchbox for a healthy lunch at work or school.

Food Processor

Ok, so this might be the one splurge item on this list, but it is worth it. Actually, you don’t have to spend a ton on a food processor because I made do with a secondhand Black & Decker for many years before Adam decided to upgrade mine for our anniversary. Food processors are great for nut butters, chopping a ton of vegetables, making dough, and pretty much anything else you can think of. Even though this is pricier than the other things on the list, you will use it enough to justify the cost.

Hopefully you can find a few gifts on this list that will work for you or your favorite cook. Only 17 more days until Christmas!! Simple Gifts For The Healthy Cook | Life Healthfully Lived