Grow Your Own Herbs

How do I make healthy eating so flavorful?  I use lots of herbs and spices and most often I grow my own.  You don't need a green thumb to reap the benefits of herbs — cancer-fighting antioxidants, valuable nutrients, fat-free flavor, and more. You can grow your own herb garden in pots, or in a window box in your kitchen. How? Here's an herb-by-herb guide to getting started.   Parsley A popular garnish, and an underrated seasoning, parsley is perfect with eggs, soups, sauces, and fish. It complements other herbs and is an indispensable component of bouquet garni (along with thyme, marjoram and bay leaf). Needs sun and moist, sandy, well-drained soil. Plant spring to fall. Harvest when the plant is about eight inches high. Sage The leaves of this plant add flavor to pork, poultry, and veal, as well as to hearty soups. May be grown from seeds or cuttings. Needs sun and well-drained soil. Plant in spring. Harvest just before plant flowers. Not ... Continue Reading

Seared Chicken Breast with Mushrooms, Rosemary, & Thyme

Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. Mushrooms provide many of the same nutritional benefits as vegetables, as well as attributes commonly found in meat, beans, and grains. Mushrooms are the leading source of the antioxidant nutrient selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system, as well. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells. Mushrooms are the only source of vitamin D in the produce aisle and one of the few non-fortified food sources. What is Vitamin D? Vitamin D helps build and maintain strong bones by helping the body absorb calcium. Vitamin D is available via diet, supplements, and sunlight, which is why it is also referred to as the “sunshine vitamin.” This is such a simple yet ... Continue Reading

Whole Roasted Dijon Cauliflower

This is probably the easiest and tastiest way to prepare cauliflower, EVER!  Whole roasted cauliflower is EXTREMELY low maintenance. The cauliflower itself really doesn’t require much preparation at all and once it’s in the oven, it won’t really need you to attend to it much, except maybe to check for doneness after a little while and then switch the oven to broil once it’s done to your liking.  Cauliflower cooked this way becomes super moist and tender and ever so tasty. You’ll need to prep your cauliflower first.  All you need to do is trim the outer leaves and then, if necessary, cut the stem flush with the rest of the head so your cauliflower gets to sit straight on its own, without any help on your part. Don’t remove the core, though, because then you’d most likely end up breaking up the florets and your cauliflower would completely fall apart. Continue Reading

Parmesan Chicken with Caesar Roasted Romaine

This chicken is incredible! It had so much flavor and a really nice crunch from the golden almond flour mixture on top.  Not only is it packed with flavor, it is so easy.  It is ever so simple to make any night of the week. As well, clean up was a breeze. You can make the Classic Caesar Dressing ahead of time and make this dish even easier on nights when time is an issue.  This dressing can also be stored in the fridge for up to 4 days to use on other Caesar salads. Continue Reading

Herb Roasted Whole Chicken

I baked this easy and delicious chicken and keep it on hand for quick weekday dinner meals, to top salads, for protein snacks, to make chicken salad, or for quick lunches.  You can keep this chicken up to 4 days in the refrigerator but, it probably will not last that long because it is so delicious and versatile. Eat This With That[\lead] This main course dish pairs well with so many great dishes.  For Low-Carb or Keto, options try this Oven Roasted Whole Cauliflower and either Butternut Squash with Ghee and Thyme or Acron Squash with Shallots and Rosemary. Also, try these wonderful and simple side dishes for a quick weekday meal:  Broccoli Rabe with Garlic, Baked Asparagus, Garden Cole Slaw, Pan Roasted Brussel Sprouts, and/or Skillet Garlicky Green Beans.   Continue Reading

Oven Roasted Whole Cauliflower

Whole roasted cauliflower is EXTREMELY low maintenance. The cauliflower itself really doesn’t require much preparation at all and once it’s in the oven, it won’t really need you to attend to it much, except maybe to check for doneness.  Cauliflower cooked this way becomes so super moist and tender and really tasty and so delicious.  Here I added garlic and cayenne pepper, however, there are a number of different herbs and spices you can add.  Try a few different ones to see which you prefer. Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. This versatile side dish goes with many main course dishes.  I like serving it with Herbed Baked Whole Chicken or Roasted Chicken Legs with Lemon Garlic Broccolini.   As well, this side dish goes well with most fish dishes such as Iron Skillet Creole Red Snapper ... Continue Reading

Butternut Squash with Ghee and Thyme

Sometimes the simplest dishes are the best. In this one, butternut squash is combined with ghee and thyme for a Can't-be-beat weeknight side dish.  This is a great option for those on a low carb diet. Butternut Squash has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange and becomes sweeter and richer. Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups to sides to salads.  You might want to try my Butternut Squash Soup, a creamy delish comfort dish for any time of the year. This versatile side dish pairs so well with so many main course dishes.  I have paired this dish with Herbed Roasted Whole Chicken and Whole Oven Roasted Cauliflower or Roasted Chicken Legs with Lemon Garlic Broccolini.   Continue Reading

Acorn Squash with Shallots and Rosemary

As summer transitions into fall, hard squashes begin filling produce bins in grocery stores and farmers’ markets. One of our favorites for roasting simply is acorn squash, which has a blackish-green, deeply ridged skin and bright golden flesh. Native to the Americas, acorn squash is a delicious, orange-fleshed squash named for its shape. Like other winter squashes, it has a tough skin, but this skin is fully edible—and it gives the squash an impressively long shelf life. When stored in a cool, dry space, it can keep for up to two months. Acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. A 1/2-cup serving of cooked, cubed acorn squash provides approximately 20 percent of the recommended daily allowance of vitamin C for healthy adults. Acorn squash's buttery taste pairs well with sweet, spicy, and savory ingredients alike. It's delicious stuffed, roasted, mashed, pureed into soup, you name it. ... Continue Reading

Garlic Mushroom Quinoa

This is such an easy, healthy side dish that you’ll often want to make!  This side dish of quinoa has a fun twist.  It is chocked full of mushrooms, garlic, and thyme. It’s so simple and comes together so easily – it’s practically fool-proof! Mushrooms have an amazing distinct flavor, but they also add a range of nutritional and health benefits right into your meal! Whether it’s updating classic comfort food or highlighting the exotic flavors in ethnic cuisine, mushrooms enhance any meal. They also make a hearty and fulfilling meat replacement, and as the only fruit or vegetable containing natural vitamin D, they’re both delicious and nutritious. Mushrooms, long celebrated as a source of powerful nutrients, can help Americans meet important dietary recommendations such as those for daily intake of calcium and vitamin D. They’re also low in calories, fat-free, cholesterol-free and very low in sodium. Wild mushrooms are seasonal, with different varieties ... Continue Reading