For the first time in weeks, I turned my stove on to do something other than boil water for tea. I made a meal that was not a salad or other incarnation of chopped, raw veggies. Granted, my non-salad was an incredibly simple one-pot meal that took just 30 minutes from start to finish, but I’m still proud of myself. I shook of my summer-chef laziness and actually cooked.
For dinner tonight, I made this sweet potato skillet. The dish is a nutritional rock star. For just over 300 calories, you get 378% of your daily dose of vitamin A and 141% of vitamin C. It’s low in fat and cholesterol, and loaded with fiber and protein. And guess what? It tastes phenomenal too.
This recipe is seasoned with bold, warm spices — cumin and rosemary. Not your favorite herbs? Swap them for oregano and basil, or ginger and chives. Vegetarian? Leave out the chicken and add black beans or soy crumbles instead. Quick, versatile, and super satisfying.
Keep reading to see how I put my version of this sweet potato skillet together. Read more… →
Another summer day, another stove-free recipe. While I’m sure a fried egg with bacon and toast would make an equally delicious breakfast, it is just too hot for that. Also? I’m lazy.
…Yeah, if I’m being honest, that’s probably the primary reason for the recent resurgence of my blender.
Anyways, this is actually the very first smoothie I made this summer. I wanted to incorporate lots of fresh fruit, so I combined chunks of ripe yellow mango and a handful of sweet, fragrant blueberries. I also had some baby spinach that I was trying to use up, so I tossed that in too. My fruity green smoothie was born.
The nutrients in this recipe are off the charts: it’s super high in calcium and potassium, as well as vitamins A, C, and B12. Plus it’s very low in saturated fat, with no cholesterol — something that definitely couldn’t be said for that fried egg and bacon! Keep reading to see how I make this super easy, super tasty smoothie snack. Read more… →
Over a week since my last post?! Has it really been that long? Forgive me. There’s just been so much going on the last few weeks. The biggest thing? I got a new job! Between wrapping up things at the old job and figuring out this new gig, I haven’t had much time for cooking.
However, since the temperature outside is roughly “surface of the sun,” I have MADE time to keep ways to keep cool. Homemade smoothies are high on the list.
Why are smoothies my new favorite thing ever? Well firstly, like I said before, the heat outside is absolutely unholy. An icy, homemade smoothie is a cheap and delicious way to cool off. Secondly, I have a kickass blender that doesn’t see nearly as much action as it should. I love any excuse to play with all my kitchen toys. Lastly? If you do it right, a smoothie is one of the quickest, healthiest breakfasts around.
This banana-coffee smoothie is one of the blended concoctions I’ve been obsessed with lately. Sooo thick and satisfying, with that little jolt of caffeine to help get you going in the morning. I sometimes make it with decaf coffee at night for a jitter-free dessert.
Sweet, cold, and creamy for about 130 calories? Yeah, you want it. Keep reading for the recipe. Read more… →
As I mentioned in my post a few weeks ago, I recently rediscovered the wonders of couscous. I became a little obsessed with it actually — I researched all kinds of varieties to see what new things I could play with. I fixated on tri-color pearl (aka Israeli) couscous. It just looks so beautiful on a plate! It’s like the couscous is its own adornment. Unfortunately for me, they didn’t seem to have any Israeli couscous in my local grocery store. I suppose I could have gotten it at another shop, but frankly, I am too cheap and lazy to shop anyplace else. I took it as a sign and tried to put the couscous out of my mind.
But one day, several weeks after the onset of my obsession, it revealed itself to me: tri-color pearl couscous in my regular grocery store, for under 3.50 a pound. I combined some of my favorite flavors — coconut, cilantro, and citrus — to celebrate my find.
This coconut couscous is lightly nutty and bright, fragrant with cilantro, garlic, and lime. To keep the calories and fat low, I used an unsweetened blend of almond milk and coconut milk instead of pure coconut milk. It works beautifully in this dish. If you can’t find coconut-almond milk, feel free to use a blend of coconut milk and water instead.
The coconut couscous is a great side for just about anything. Try pairing it with marinated grilled flank steak, garlic shrimp, or skewered chicken and vegetables. Read more… →
My name is Kamille, and I am a shrimp addict.
It’s hard for me to remember when my shrimp obsession began. It would have to be well after I was 9 or 10. Around that time, my big brother shared the pleasant news that the veins in shrimp were “doo-doo.” To be more precise (and less of a fifth-grader), the vein you see on the back of a shrimp is the digestive tract. While it is certainly better to remove it whenever possible, nothing BAD will happen to you if you eat it. Of course, these details escaped me at the time. I refused to eat shrimp for a few years (doo-doo veins or no).
Fortunately, I soon got over this senseless phobia. I am now one of the top five consumers of shrimp in the nation. (Numerous unscientific studies confirm.) One of my best friends is also a member of this elite group. After seeing a recent shrimp-filled post, she expressed clear frustration at my failure to share the shrimpy-wealth. I’ve known this woman for nearly a decade: she meant business. So I made this shrimp and asparagus pasta for our ladies’ lunch on Sunday afternoon.
You all know the drill by now: this dish is simple, easy, and delicious. That’s just the kind of food I believe in. And did I mention it’s under 300 calories per serving?
The pasta’s creaminess is thanks to judicious use of ricotta cheese — just add a dollop to the hot noodles at the end. The flavor of asparagus infuses both the pasta and the shrimp; you’ll be able to really taste it throughout the dish. If you’re not an asparagus fan, broccoli would make a great substitute.
Recipe after the jump! Read more… →