Recipes

Asian Collard Wraps

/ ktbuchs87

Lately, collard and beet greens have become an obsession for me.  I am just really digging them, especially lightly sauteed with just a little garlic, olive oil, and lemon juice.  I know that not everyone is as super excited about dark leafy greens as I may be, but I do know that dark leafy greens are nutritional powerhouses and you should be eating more of them!  While you might not be as enthusiastic about eating plain greens like me, this recipe will make you want to eat all the greens!  They are my version of the lettuce wraps you can get at P.F Changs mixed with cabbage rolls.  Yeah, we’ll go with that!  The other nice thing is you can use whatever you have on hand for the filling, you could even add ground turkey or chicken if you were so inclined.  Go give them a try!

Asian Collard Wraps 

Wraps with leftover filling on the side!

Wraps with leftover filling on the side!

  • 1 bunch of collard greens (or cabbage)
  • 1/2 cup millet, brown rice, quinoa, or whatever grain you have on hand (I used millet)
  • 2 shredded carrots
  • 2 tbsp fresh ginger, minced (or 2 tsp powder)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tsp sesame oil
  • 1-2 tbsp liquid aminos, soy sauce, or coconut aminos
  • 1 batch of my sweet and sour sauce (optional)

1. First, wash your collard greens and cut off the stems.  If you are using cabbage, peel off the leaves keeping them as whole as possible.  Bring a large pot of water to boil and get a large bowl full of cold water.  Once the water is boiling, dunk your leaves into the water for a few minutes until they are nice and pliable.  Then immediately place them into the cold water.  Once you do this with all the leaves place them on a paper towel to dry.

2.  Place your 1/2 cup of millet or whatever grain you are using, and 2 cups water into a medium saucepan.  Bring to a boil and then cover and simmer for 10 to 15 minutes until the millet is cooked through.  Add in the carrots, ginger, onion, garlic, oil, and liquid aminos.  Stir so everything is combined and heat on low for about 3 minutes.

3.  Remove your filling from the heat.  Place a heaping tablespoon full into the middle of your leaf and then roll up the leaf like a burrito so that all sides are closed.  Continue with all the leaves until you run out of filling or leaves.

Now you could eat these just as is, but I kicked it up a notch and cooked them in a large pan with my sweet and sour sauce.  It really added a nice flavor.  All you have to do is cook the sauce in the large pan, then add in your wraps.  Cook until the wraps are heated through, about five minutes.  Now go and eat those delicious and healthy collard greens!

Once you pop…

/ ktbuchs87

No, this isn’t a post about Pringles.  Sorry!  But it is about popcorn, which happens to be one of my favorite snack foods.  I’m not a huge snacker anymore, but Friday and Saturday nights beg to have a big bowl of popcorn in your lap while you watch a movie.  I don’t have a recipe for you this Friday per say, but I do have a few ways that you can enjoy popcorn as a healthy (yes, healthy) and delicious snack.

First, let me be clear and say when I talk about popcorn I am NOT talking about movie theater popcorn covered in “butter” and salt nor am I talking about microwave popcorn that is also covered in “butter”.  I am talking about buying the actual kernels of corn and popping them yourself.  Before you stop reading and move on to other things because making popcorn yourself takes way too much time and energy, let me assure you it really doesn’t.  Making your own popcorn is a fairly simple and easy process.  The easiest way to make healthy and totally customizable popcorn is to pop it using an air popper and then add your own toppings.  This is how I make my popcorn and it is as easy as measuring out your popcorn, pouring it into the machine, and turning it on.  That’s it.  No extra oils or additives just delicious popcorn.  Most air poppers are fairly inexpensive and will last you a long time too.

Popcorn made in my air popper. Yum!

Popcorn made in my air popper. Yum!

Another way to make popcorn is on the stovetop.  In a large pot, heat a little oil (coconut oil is really good for this) and add in your kernels.  Shake the kernels occasionally and as the oil heats up your kernels will start to pop.  I’ve done this a few times and I recommend you make sure you keep an eye on the popcorn because once the kernels start to pop, it can get a little crazy.  If you’re not watching you might have a kitchen full of popcorn, which might not be a bad thing…..

For those of you who like to just put a bag of popcorn in the microwave and hit go, you can still do that too.  Place your popcorn into a paper bag and roll it closed.  Use the popcorn setting on your microwave and you’re good to go.  No added chemicals or preservatives, just popcorn!

Now that you know how easy it is to make popcorn on your own, how about some topping ideas? You can add pretty much anything your little heart desires and that is what makes popcorn such a great snack.  You can customize it to whatever craving you have at that time! For toppings try:

  • Salt and pepper. A classic flavor and really yummy
  • Garlic powder and Italian seasonings. A very savory treat
  • Nutritional yeast.  A healthy way to add a cheesy flavor and one of my favorite toppings
  • Cinnamon and nutmeg.  A nice and light sweet flavor
  • Pumpkin Pie spice.  Who doesn’t like all things pumpkin?
  • Dark chocolate or cocoa nibs.  Chocolate is a great popcorn topping.  Melt it first and drizzle it or add chips while your popcorn is hot and make melty clusters.
  • Cajun seasoning.  Like spicy? Then try some cajun or creole seasonings
  • Honey and peanuts. Ok, this might sound weird but this combo tastes an awful lot like cracker jacks.  Add in some warm honey and peanuts to your popcorn and stir to combine everything

There are seriously endless ideas when it comes to popcorn toppings.  Popcorn is a great snack that is light, fills you up, and satisfies the need to munch on something while relaxing at home.  So give homemade popcorn a try and see why I absolutely LOVE a nice big bowl of popcorn on the weekends!

Lentil Meatloaf

/ ktbuchs87

Lentil Meatloaf

I have gotten a few requests for this recipe and since it is one of my favorite weeknight meals, I thought I would share it here!  This recipe is a lot like the meatball recipe I have posted here, but just a little different.  I usually do the prep work for this the night before or on the morning of the day I am going to eat it.  That way I can just throw it in the oven when I get home from work and not worry about it!

Lentil Meatloaf

Lentil Meatloaf

 

  • 1 cup cooked lentils
  • 1/2 cup rolled oats (gluten free if needed)
  • 2 large carrots, shredded
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp red pepper flakes (more if you like it spicier)
  • 1 medium onion chopped
  • 2 cloves garlic, minced
  • 1/4 cup vegetable broth or water
  • 2 tbsp liquid aminos or soy sauce

1. In a food processor combine lentils, oats, carrots, and all herbs and spices.  Pulse a few times to combine everything, but don’t turn it into a paste, you still want some texture.  Set aside

2. In a medium skillet, heat up some olive oil and saute onions until soft about 7 min.  Add in garlic and saute a few more minutes.  Add in your lentil mixture and cook until it starts to brown up.  About 10 minutes.

3.  Pour in your vegetable broth and liquid aminos or soy sauce.  Cook for about 10 more minutes or until most of the liquid has been absorbed.  Take the skillet of the heat and allow it to cool enough to handle it.  Pre-heat oven to 425.

4.  Grease a loaf pan with a little olive oil and once your lentil mixture is cool transfer it to the loaf pan.  Place aluminum foil over the pan and place in the oven.  Bake for 30 minutes.  After 30 minutes, remove the aluminum foil and bake for an additional 10 minutes.  Once it’s a little crispy on the edges, remove from the oven and let it cool for 5 minutes.  Slice it up and enjoy!

 

This is also a great meal to add in extra vegetables or use up stuff that you have in your fridge.  I’ve added green peppers, mushrooms, spinach, and fresh herbs as well.  I also sometimes pour leftover soup, salsa, or tomato sauce on the top for extra flavor.  Get creative and find the version that you really love!

Pumpkin Gnocchi

/ ktbuchs87

I’vePumpkin Gnocchi | Life Healthfully Lived always wanted to make fresh pasta, but it also intimidates me.  I worried that I would mess it up and just get frustrated.  Well after mastering another one of my culinary fears, a poached egg, I decided that I could take on pasta.

I am pleased to report that it was a huge success and now one of my favorite meals!  This isn’t a typical gnocchi, I’ve tweaked it just a little.  Italian grandmothers everywhere will probably want to beat me with a wooden spoon, but I think this is pretty darn close to the real thing in texture and taste.

If you have some extra time on the weekend, give this recipe a shot.  I think that you will be surprised at how easy it is to make and how tasty it is to eat!

Pumpkin GnocchiPumpkin Gnocchi | Life Healthfully Lived

 

  • 1 cup brown rice flour, plus more for rolling the dough
  • 1/4 cup psyllium husk (my grocery store sells this in the bulk section, but check in the spice or health food section too)
  • pinch of salt
  • heaping 1/2 cup of pumpkin or butternut squash puree
  • 1/4 cup vegetable broth, plus more if dough gets too dry

 

  1. In a large bowl mix together all your dry ingredients.  Then add in your pumpkin and vegetable broth.  Mix everything together (I find a wooden spoon works best).  Once everything is incorporated, let your dough sit for about 5 minutes.
  2. The dough will be soft, but if it is too soft or wet add in a little more flour.  If it isn’t holding its shape or is too crumbly add in some more broth.  Once you get the right consistency, take the dough out of the bowl and knead it a little into a good size ball.  Don’t get frustrated if it takes a while to get the dough just right.  It takes a little time.
  3. Cut your dough into four equal sections.  Then take each section and roll it out into a medium size rope.  Don’t make it too thick or too thin because then it won’t cook properly.  Cut each rope into about 5 or 6 little gnocchi’s.  Press each one down with the tines of a fork.  Continue this process until all your dough is used.
  4. In a medium saucepan, bring about 4 cups of water to a boil.  Drop in 10 to 12 gnocchi at a time and cook until they float to the top.  Pull them out with a slotted spoon and continue until all the gnocchi is cooked.

Now at this point you could go ahead and eat the gnocchi as is, but I like to saute them with a little olive oil, sage, and minced garlic.  I have also sauteed them with pesto, which was delicious!  I would recommend keeping whatever topping you choose light.  A tomato or alfredo sauce might overwhelm the gnocchi, and that is just no good.  I know this recipe seems a little daunting, but trust me, you can do it!  The more you make it the easier gets and you can be enjoying fresh gnocchi all the time.  I haven’t tried it yet, but if you wanted to make an extra batch of gnocchi and freeze it after it has been boiled, I bet that would work.  Now go make some delicious pasta!Pumpkin Gnocchi | Life Healthfully Lived

Oven Roasted Brussels Sprouts

/ ktbuchs87

I know, I know.  The title of this post might be enough to make a lot of you turn right around and run away screaming.  Brussels sprouts are not a very popular vegetable, but I think they get a bad rap because they aren’t prepared properly.  I think that most of the people who don’t like brussels sprouts have been served bland, over-boiled, and mushy sprouts.  Anyone would push that mess away from them.  Enter my brussels sprouts.  Now I’m not going to say that these will instantly convert you to a sprout lover, but it is a step in the right direction.  By roasting these in the oven, you add a delicious flavor without overcooking them.  The seasonings add even more flavor and can be customized to your tastes.  This is a great side dish for any holiday meal, and a great way to get in a delicious serving of vegetables. So disregard your thoughts about stinky, gross brussels sprouts and give these a try.  You might just find a new favorite!

photo (52)

Oven Roasted Brussels Sprouts

  • 1 lb brussels sprouts
  • Extra virgin Olive Oil
  • 1-2 cloves garlic minced
  • fresh black pepper
  • 1-2 tsp smoked paprika (I highly suggest smoked paprika instead of sweet. It adds an awesome smoky flavor to the sprouts)

 

 

 

 

 

 

 

 

1. Preheat oven to 425 and line a baking sheet with aluminum foil.

2. Cut the ends off of the brussels sprouts and remove any loose or discolored leaves.  If some of the greener leaves come off, that’s fine  Keep those and you can roast those as well.

3.  Place your brussels sprouts in a bowl and drizzle a little EVOO over them.  Coat them and then spread them on the baking sheet.  Add in your garlic cloves and sprinkle everything with the smoked paprika and pepper.

4.  Place the sheet in the oven and roast for about 15 to 25 minutes.  The sprouts will be done when they have a nice golden brown color.

That’s it!  A very simple way to prepare a great dish.  Like I said you can experiment with the seasonings and find one that is your favorite.  Eat up and enjoy!