dinner

Chickpea Bolognese

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Ok, so this may not be a typical meal that you would create on a weeknight...

BUT IT SHOULD BE!!!

It is quick, filling, tasty, high fiber, rich in vegetables, EASY, and affordable!

This is a fun twist on an Italian classic that is normally high in cholesterol and saturated fat!!! This will have your entire family reconsidering a MEATLESS MONDAY!!!!

food processor
food processor
ChickpeaBol
ChickpeaBol

Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto

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Having company over and need a crowd pleasing recipe?

Want a creative recipe that showcases the beautiful heirloom tomatoes you found at the farmer's market?

Looking for a quick weeknight dinner option that provides flavor and nutrition for your family?

This recipe will be your new best friend!! This recipe is full of flavor, loaded with healthy vitamins and minerals, and is ready with minimal effort in the kitchen!!!

tart 3
tart 3

Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto

Ingredients

  • Prepared Puff Pastry Sheet, thawed (I recommend Dufour’s Puff Pastry)
  • 1/3 cup Fig Preserves
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • 1-2 Tablespoons Dried Oregano
  • Pinch of Salt + Pepper
  • 2 Heirloom Tomatoes, sliced
  • 2 cups Cherry Tomatoes
  • 4 ounces Blue Cheese, crumbled
  • 8 ounces Fresh Mozzarella Cheese or Burrata Cheese
  • 8 slices Thinly Sliced Prosciutto
  • 2 -3 Tablespoons Fresh Basil

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.

Place the puffed pastry sheet on the prepared baking sheet and spread about 1/3 cup of fig preserves over the puff pastry.

In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and toss well. Arrange the sliced heirloom tomatoes over the puff pastry sheet evenly. Add the cherry tomatoes along with any remaining balsamic mixture left in the bowl. Sprinkle the tart with crumbled blue cheese.

tart 1
tart 1

Bake the tart for 20-25 minutes or until the crust if puffed and golden and the cherry tomatoes lightly burst. Remove from oven and top with torn mozzarella or burrata cheese and prosciutto. Let tart stand for 5-6 minutes to set. Garnish with basil. This tart makes 6 servings.

This tart is great to serve alongside a simple arugula salad tossed in a lemon vinaigrette for lunch and/or dinner. This tart reheats very well! If you have leftovers, consider topping with a fried egg and serving for breakfast!

tart 2
tart 2

Recipe Inspired by Half Baked Harvest

5 Ways to Re-Invent a Homemade Waffle

For Christmas my husband received a waffle maker from my parents. He LOVES waffles and has been eating frozen waffles for the past several months. I'm okay with frozen waffles, but as a dietitian, my hope is that my husband, as well as our family, can enjoy quality "whole foods" with minimal preservatives and without unnecessary additives.  When my husband received a waffle maker for Christmas, so began my search for a waffle batter recipe that would be a perfect for us!

Ree Drummond (better known as The Pioneer Woman) provided a recipe that inspired me to warm up our waffle iron!

Need ideas to warm up your waffle iron?

Below are 5 foodie fun reasons to begin incorporating waffles back into your diet:

  1. Chicken and Smoked Cheddar Waffles (Recipe: MyRecipes)
  2. BLT on Cheddar Rosemary Waffle Bread (Recipe: Baker Bettie)
  3. Strawberry Shortcake Napoleons (Recipe: Feels Like Home)
  4. Waffle Ice Cream Sandwiches (Recipe: Martha Stewart)
  5. Breakfast Quesadilla with Waffle Tortilla (Recipe: Waffle Batter Below - Fill with Favorite Breakfast Ingredients and Cook Like Quesadilla on Stovetop! Garnish with Sliced Avocado, Sour Cream, and/or Sriracha!)

Waffle Batter Recipe (Recipe Inspired by Pioneer Woman)

Ingredients: 347

  • 2 cups All-Purpose Flour
  • 3 teaspons Baking Powder
  • ½ teaspoon of Sea Salt
  • ¼ cup Sugar
  • 1 ½ cups Organic Fat-Free Milk
  • 2 Organic Whole Egg Yolks
  • 1 ½ Tbsp Vanilla Extract
  • 1 stick Unsalted Butter, Melted
  • 4 Whole Organic Egg Whites

Directions:

  • Pre-heat your waffle iron.
  • Mix together all-purpose flour, baking powder, sea salt, and sugar in a medium mixing bowl.
  • In a separate bowl, blend milk, 2 egg yolks, and vanilla together. Pour wet ingredients over dry ingredients and gently mix until halfway combined. Pour in melted butter and gently continue mixing ingredients until combined.
  • In a separate bowl, use a mixer to beat the egg whites until stiff. Slowly fold them into the batter until slightly combined.
  • Scoop the waffle batter into the waffle iron in batches and cook according to its directions. Serve immediately with butter, warm maple syrup, and mixed berries.

Gambling on Meat? Grass-Fed or Grain-Fed?

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Confused by the hype of grass-fed versus grain-fed beef? Is grass-fed beef really worth the extra expense?

Today NutriFocus highlights 4 good reasons to consider choosing grass-fed beef....

  1. Grass-fed beef is much higher in nutrient levels. Grass-fed beef tends to be leaner, and have higher levels of vitamins, minerals such as calcium, magnesium, potassium, and beta carotene.  Grass-fed beef has shown to have 4x the levels of vitamin E and 6x the levels of Omega-3 (compared to grain fed beef) which helps reduce the risk of arthritis, obesity, insulin resistance, allergies and autoimmune diseases.  It is also a good source of CLA which is a healthy fat that protects against cancer.
  2. Grass-fed beef is better for the animals. Supports a natural and humane approach to sustainable farming BC the animals are allowed to roam free on the land.
  3. Supports local farming science. Raising livestock on pasture requires knowledge and skill -- it is a true science!!
  4. Grass-fed animals are healthy and drug-free. Cows fed grain can suffer digestive problems because grain is not their natural diet and is not digested properly. This can lead to the use of  antibiotics and other medications which ultimately pollutes our food supply and environment.

This NutriFocusRD original recipe won me major points with my husband so I could not resist sharing this easy, slow-cooker meal with my NutriFocus Family!!!  This chili is super easy, full of fiber, powered with protein, and packed full with vegetables!  It is perfect for a weeknight dinner or to serve at your next tailgating party!! Best news is... it is even better the next day!!!  Hope you guys enjoy!!

Organic Beef and 3-Bean Chili:

Ingredients:

  • 1 pound organic, grass-fed ground beef
  • unnamed[3]
  • 1 Red Onion, Diced
  • 3 Celery Stalks, Diced
  • 1 Green Bell Pepper, Seeded and Diced
  • 2 Garlic Cloves, Minced
  • 1 (29oz) can Tomato Puree
  • 1 (15oz) can Red Kidney Beans, Drained
  • 1 (15oz) can Cannellini Beans, with Liquid
  • 1 (15oz) can Chickpeas, Drained
  • 2 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin (optional)
  • ½ Tbsp Smoked Paprika (optional)
  • 2 tsp Dried Parsley
  • 1 tsp Garlic Salt
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Basil
  • 1 Tbsp Ground Black Pepper
  • 1 Tbsp Sriracha Sauce

Directions:

Place ground beef in a skillet over medium heat. Season with 1 Tbsp Chili Powder, 1 Tbsp Cumin, ½ Tbsp Smoked Paprika, 1 tsp Garlic Salt, and Ground Black Pepper. Cook until evenly brown. Drain remaining liquid.

Place the beef in your slow-cooker. Add in onion, celery, green bell pepper, garlic, tomato puree, drained kidney beans, drained chickpeas, and cannellini beans with liquid. Season mixture with 1 Tbsp chili powder, dried parsley, garlic salt, dried basil, oregano, black pepper and sriracha sauce. Stir mixture well. Cover and cook on low for 8-hours!

Garnish with shredded parmesan cheese and low-fat sour cream and serve alongside sweet cornbread muffins!

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unnamed[1]

To Locate Local Grass-Fed Farms, Check Out the Eat Wild Website for Farms Across the Southeast!

Wild-Caught Pesto Cod with Tomato & Olive Relish - Dinner in Less Than 15 Min!

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Time.

It seems to be the most common and prevalent barrier between people eating a nutrient-dense diet and fueling their body to do the activities that are taking up so much time!

How many times have you justified going through the drive-thru window b/c of no time? How many times have you skipped a meal due to a “lack of time”? How many times have you microwaved an unappetizing tv dinner due to a time crunch?  

Food Myth: “To eat “healthy” or nutrient dense means I must spend a lot of time in the kitchen cooking, dirty up a lot of dishes, and eat bland foods.”

NutriFocusRD has news for you!!

THAT IS A LIE!!!!! And I can prove it!!!!

Last week, I started with fresh, nutrient-packed ingredients and had dinner on the table on 14min and 23 seconds flat! Yes, I timed it and proud of it!!! I wanted to see exactly how long it would take to prepare and serve a balanced, tasty meal. And I was extremely surprised!!!

I proudly served up Wild-Caught Pesto Cod topped with a Tomato & Olive Relish on a Bed of Wilted Organic Spinach. I finished off the dish by pairing it with warm slices of Rosemary & Sea Salt French Baguette!

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photo 3[1]

So no more excuses… It’s time to make health our priority so we can enjoy our loved ones, hobbies, and activities to the fullest!!!! I’ve shared the recipe below!!! Bon Appetite!

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photo 1[1]

 Wild-Caught Pesto Cod Served with Tomato & Olive Relish:

Ingredients:

  • 4 Wild-Caught Cod Filets (Frozen – Allow to Thaw Before Cooking) (Can also use tilapia, mahi-mahi or other white flaky fish)
  • 4 Tbsp Shredded Parmesan Cheese
  • Cooking Spray
  • 4 Tbsp Homemade or Store Bought Pesto
  • 1-2 Small to Medium Sized Tomatoes
  • 8 Kalamata Olives, Pitted & Sliced
  • Garlic Salt
  • Ground Black Pepper
  • Extra Virgin Olive Oil (EVOO)
  • French Baguette
  • Sea Salt
  • Dried Rosemary
  • Organic Baby Spinach or Frozen Spinach Leaves

Directions:

Pre-Heat Oven to 425 Degrees.

Pat fish dry and place on a baking pan covered in cooking spray. Top each cod filet with 1 Tbsp shredded parmesan cheese. Place in oven to cook for 8-10 minutes.

While fish cooks, prepare relish, bread, and spinach. For relish, dice tomatoes and place in small bowl. Add Kalamata olive slices to the tomatoes. Season with garlic salt and pepper to taste. Toss with EVOO and sit to the side.

For bread, slice French baguette into single servings. Drizzle each slice with EVOO and sprinkle with sea salt and dried rosemary. Place in heated oven with fish for 2-3 minutes. Meanwhile, sauté spinach on the stovetop in a skillet over medium high heat with a drizzle of EVOO. If you purchase frozen spinach, place in microwave.

When fish is done cooking, top each filet with 1 Tbsp pesto. Place each pesto cod filet on a bed of wilted spinach and garnish with Tomato Olive Relish. Serve the Rosemary & Sea Salt French Baguette on the side! Delish!