Thursday, October 27, 2016

Butternut Cauliflower Coconut Chicken Curry

File this one under things unlike anything else I've ever made. I love trying new recipes and mixing it up a bit. This dish is FULL of flavor and has so many different flavor dimensions. The base is creamy and coconutty with a giant punch of that unmistakable curry flavor. I found the original recipe in this month's issue of Cooking Light, but tweaked a few things to clean it up and added chicken to make it a protein packed, complete meal. The roasted chick peas and peas are the perfect crunch on top! 

This meal is perfectly fine as is, which is how we ate it, but it would also be delicious over quinoa or even jasmine rice! The roasted chick peas and peas on top create the most perfect crunchy bite. We loved this dish! 

Butternut Cauliflower Coconut Chicken Curry

1 (15 oz.) can unsalted chick peas, rinsed and drained
3 Tbsp. olive oil, divided
1/2 cup frozen green peas, thawed
1 small chopped yellow onion
2 Tbsp. fresh minced garlic
1.5 Tbsp. curry powder
3 cups peeled and cubed butternut squash
1/2 head cauliflower, cut into florets
2 cups unsalted vegetable stock
1 tsp. pepper
1/2 tsp. kosher salt
1 cup full fat canned coconut milk
6-8 chicken tenderloins

Preheat oven to 450 degrees. 

Place chickpeas on a rimmed baking sheet and toss with 1 Tablespoon of olive oil. Spread chickpeas in an even later and bake for 30 minutes. Add peas to pan and bake for another 5 minutes, or until peas and chick peas are crisp. 

Reduce oven heat to 375 degrees. 

Line baking sheet with parchment paper. Arrange chicken tenderloins on sheet. Drizzle with olive oil and season with a little salt and pepper. Bake for 20-25 minutes, or until juices run clear.

While the chicken is cooking, heat a large dutch oven over medium heat. Add remaining 2 Tablespoons of olive oil with the onion and garlic. Saute for 5 minutes. Add curry powder and cook for another minute or so. Add butternut squash and cauliflower, as well as the stock, salt and pepper. Bring to a boil over medium heat. Reduce heat to medium low and simmer for 15-20 minutes, or until vegetables are tender. 

Remove pan from heat and stir in coconut milk. Slice chicken and add it to the vegetables. Serve with roasted chick peas and peas on top! 

Monday, October 17, 2016

#EatMooreDinner, Vol. 3

Good morning! Starting the week off by sharing our menu. Nothing crazy or too complicated this week...just keeping it easy and healthy. And trying my best to make things that don't dirty a ton of pots and pans because we are working with a broken dishwasher this week. As much of a pain that it is, I have to say, a broken washing machine would be far worse!!

Lemon Garlic Salmon, Roasted baby potatoes and sauteed zucchini

Chicken Picatta and sauteed broccoli rabe

Also whipping up a batch of these Pumpkin Snickerdoodles! I made these last year and they are ridiculous. Snickerdoodles are my favorite cookie and these are on another level. So good and festive! 

In need of some dinner inspiration? Here are some of my favorite foodie Instagram accounts:

What are you making this week!?

Saturday, October 8, 2016

Butternut Sausage Bake with Kale + Tomato Cream

I don't love calling a meal a "bake" but that's what this is and it's delicious and healthy so I'm just going to go with it. I've never been into casseroles but a hearty meal like this full of healthy things is something I can always get on board with. Especially when I only have one pan to clean up!

I couldn't love this recipe any more if I tried. It's the ultimate weeknight meal for the Fall- easy, healthy and all of the good Fall flavors. We had it on regular rotation in our house last Fall and it's made it's way back to our menu again. It's loaded with the good stuff- roasted butternut squash, Italian sausage and tons of kale. The coconut milk in the tomato cream is an unexpected twist and it all bakes up perfectly in the oven in my cast iron skillet. 

Butternut Sausage Bake with Kale + Tomato Cream
recipe from Paleo Running Mama

3.5 cups chopped butternut squash
olive oil
1 lb. sweet Italian pork sausage, casings removed
1/8 tsp. crushed red pepper flakes
1 small yellow onion, chopped
1/2 cup marinara sauce
1/4 cup full fat coconut milk
3-4 cups kale, roughly chopped
1 egg, whisked
salt and pepper, to taste

Preheat oven to 400. 

Toss squash with a Tablespoon or so of olive oil, and a little salt and pepper to season. Spread evenly on a baking sheet and roast for 30 minutes. 

In a large skillet (I use my cast iron), cook sausage and onions. When sausage is almost cooked through, add marinara and coconut milk. Bring to a boil then turn down to simmer on low. 

Add kale and toss, allowing it to wilt and soften. Once butternut squash is done roasting, remove pan from heat and add squash to the sausage, tomato and kale mixture. Toss everything evenly. If you are baking it in a separate dish, pour into baking dish. Drizzle whisked egg mixture over everything and gently toss to combine. Bake for 20-30 minutes, or until bake is golden brown on top and set.

Let cool for 10 minutes before serving.

Friday, September 30, 2016

Mini Whole Wheat Pumpkin Chocolate Chip Muffins

October is rolling in tomorrow and I will now officially acknowledge pumpkin season. I baked my first pumpkin spiced bites of the season yesterday and to no surprise, they were a huge hit with Will. 
I don't always have freshly baked treats in my kitchen until Fall arrives and I just can't help myself. GIVE ME ALL THE FALL TREATS. 

I'm convinced that you can really never mess up a recipe made with pumpkin. Almost any pumpkin bread, muffin or cookie tends to stay extra fluffy and never really comes out dry. I have been making these muffins for a few years now and they are still one of my favorites! I lightened up an already healthy recipe even more by swapping in whole wheat flour and omitting some of the sugar. I love that these are bite sized, and perfect for little hands. They are just sweet enough and the mini chocolate chips in every bite make for the perfect toddler treat! 

These mini muffins are totally adult approved, too. 

Mini Whole Wheat Pumpkin Chocolate Chip Muffins
recipe adapted from Skinny Taste

1 1/4 cups whole wheat flour
1/2 cup raw turbinado sugar
3/4 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1.5 cups pumpkin puree (not pumpkin pie filling)
2 Tbsp. coconut oil, melted
2 large egg whites
2 tsp. vanilla extract
baking spray
2/3 cup mini chocolate chips

Preheat oven to 350 degrees. Prepare mini baking tins with cooking spray or paper liners.

In a medium bowl, sift together flour, sugar, baking soda, pumpkin pie spice and cinnamon. In a large bowl, whisk together pumpkin, coconut oil, egg whites and vanilla until combined. Add the dry mixture to the pumpkin mixture and mix until batter is fully combined. Mix in chocolate chips. 

Pour batter into prepared muffin tin and bake for 22 minutes, or until a cake tester comes out clean. 

Makes 24-28 mini muffins. If you opt for regular sized muffins increase the cooking time to around 25 minutes. 

Thursday, September 29, 2016

What Kate Ate: Beef, Leek, Spinach, Broccoli + Apple Puree

I used to have a hard time with meaty baby food purees but I've learned to embrace them over the past few months. Kate will basically eat anything and I love knowing that she's getting in good, healthy protein as well as a good servings of vegetables. I always test taste a little bit of her food and this combo is seriously good. The texture isn't at all what I expected and the flavors are so bright. Kate ate every last bite! 

Steaming the steak was a tiny bit questionable to me but my Little Foodie cookbook hasn't failed me yet so I just went with it. I bought an organic, grass-fed ribeye that was on sale but I'm sure any good quality beef would work well. I have been paying attention to grocery store specials and trying to buy organic meats as much as possible, especially when I'm cooking for the minis. This puree is packed full of protein and nutrients and has been a hit with the little princess lately! 

Pump Some Iron Beef Puree
recipe from Little Foodie 

1/2 lb. organic beef, cubed
1 cup fresh broccoli florets
2 leeks, white and green parts only, chopped
1 apple, cored and chopped
1 cup trimmed and roughly chopped packed spinach
1/2 cup water, reserved from steaming (or unsalted beef stock)

Fill a medium saucepan with 2-3 inches of water. Heat on medium heat until it comes to a boil. 

Place the beef in a steamer basked (I use a metal mesh strainer on top of a saucepan) over the boiling water and cover for 10 minutes. Add the broccoli, leeks, apple and spinach to the steamer basket and cook for an additional 5-10 minutes, or until all veggies are tender and the meat is cooked through. Let cool for a few minutes.

Place all cooked ingredients in a food processor. Pulse until you reach your desired consistency, adding reserved steaming liquid or stock as needed. I also add a pinch of salt at the very end. 

Refrigerate and use within 3 days or store in the freezer for up to 3 months. 

Monday, September 26, 2016

Kate: 11 Months!

Little Miss just turned 11 months old! I cannot believe that her first birthday is right around the corner. I love her so much that my heart could burst. She is quite the princess around these parts and I wouldn't have it any other way. 

At 11 months, she is weighing in at around 18, give or take a bit, pounds when I hopped onto the scale with her last week. She is still in size 2 diapers and mostly 6 month, and some 6-12 months clothes. 

Her hair is really coming in now an it's still a mystery to me as to how it is so light! I just love her little wisps, especially with a bow.

Kate is definitely finding her voice more and more. She makes new sounds daily and still does this little whistle thing that I can't help but be obsessed with. 


Everything she does is just the cutest. "Dada" is still her favorite word to say and she yells it at the top of her lungs whenever Mark walks in the door. She's been such a mommy's girl but she loooooves her daddy! And she love love love love loooves her big brother!

Pointing is her newest trick! She points at any and everything while making all kinds of sweet baby noises. She's still strong on the head shakes and claps. She also picks up my phone and holds it up to her ear. Ha! 

This little girl LOVES food. There is really nothing she won't eat. She especially loves avocado, berries, any roasted veggies, ricotta with olive oil and her newest favorites, salmon and kalamata olives! 

Kate is definitely on the move and standing and cruising along the furniture more and more. I think I forgot how much time you spend chasing a tiny little human around at this age! She's so curious but definitely not destructive by any means. She likes to crawl into Wrigley's cage and kick her legs up and down, just like another little lovie I know did! She crawls right in and right out. 

Her favorite place to crawl is down the hallway to our bedrooms, where she stops and looks at our gallery wall of family pictures. She points and babbles and gets so excited. I think it's the sweetest thing! 

This little girl has already developed a serious pout. She hates the word no and has perfected the whiny face and it's hilarious. I know it won't be so hilarious when she's a teenager but we're enjoying it now. Oh the drama. HA! 

Will started school last month which means this little girlfriend and I get three mornings a week together! We miss Will while he's at school, but I am loving this one on one time with her. We run errands, hit up story time, play and have added in some morning runs now that the weather is nicer. I so look forward to our mornings together and I know it's good for her, too. 

Oh little Kate Kate, we love you more than you know and we can't wait to celebrate your first birthday next month! 

Happy 11 months, Princess Kate!

Tuesday, September 20, 2016

#EatMooreDinner, Vol. 2

It's a new week with a new menu and I'm already planning the next time I make some of the dinners we had last week. I cannot stop thinking about these meals!! 

The Paleo Moroccan Chicken Bowls were by far my favorite dish from last week. I'm so obsessed with the flavors and everything was so fresh and good. The leftovers just as tasty!! I passed this recipe along to so many friends! Thursday night was another new dish and I actually never got to photograph it OR taste it since I was eating fried chicken before the Zac Brown concert! I'm going to recreate it again soon. 

My Asian Beef Lettuce wraps are a staple around here. I've tossed the recipe aside really and just saute up ground beef or turkey with whatever veggies I have on hand and season it with Tamari and freshly ground ginger...and a heavy drizzle of Sriracha! When I crave these things, I really think it's that crazy spice I want. My original recipe is linked below! 

Here's what we ate last week:

Lemon Garlic Salmon with Sauteed Broccoli Rabe

Mexican Quinoa Bowls with Chorizo and Pico de Gallo