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! 

Chicken Gyro Bowls

I'm a huge fan of dinner bowls right now. It's so easy to find whatever fresh veggies I have on hand, throw some chicken or fish on the grill/grill pan, and come up with a pretty presentation in a bowl. They have become a new go to on weeknights and so easy to recreate for quick lunches as well. In this month's issue of Cooking Light, there is an entire section devoted to "the bowl", and the elements that make them up. Their "Bowl Building Blueprint" is exceptional- it's a great guide and source for inspiration if you are in need of some. 

These Chicken Gyro bowls were perfect. As the weather warms up, we love lighter meals and this was delightful. I used a baby arugula blend as the green base and layered tomatoes, cucumbers, onions, chick peas and Kalamata olives. I made a quick tzatziki to go on the side which was perfect as a chicken dipper!

Chicken Gyro Bowls
recipe adapted from Cooking Light

2 cups quinoa, cooked
2 Tbsp. olive oil. divided
1 cup baby arugula
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 skinless, boneless chicken breasts
1 tomato, chopped
1 cup cucumber, chopped
1/2 can chickpeas, rinsed and drained
A few slices of red onion
handful Kalamata olives, thinly sliced

Quick Tzatziki
1 cup Greek yogurt
1/4 cup finely chopped cucumber
juice of 1 lemon
1 clove garlic, minced
splash of red wine vinegar
salt to taste

Cook quinoa according to instructions on package.

Combine dry spices in a bowl. Rub all over chicken tenders. Grill on medium-high heat for about 4 minutes on each side, or until done. 

Layer up all of the goodness in a bowl. Top with a dollop of Tzatziki. 

Buttery Lentils with Shallots

Lentils are one of my pantry staples. When I have a lentil dish on my meal plan, I like to make it towards the beginning of the week, often times doubling the recipe, so that I have plenty of leftovers for weekday lunches. Cold, hot, in a salad or as a salad, we love lentils in this house!

These Buttery Lentils with Shallots come from the December, 2014 issue of Cooking Light. The ingredients are simple, but the flavors are big. One Tablespoon of butter goes a long way in this dish and adds a slight creaminess. I doubled the recipe and ate the leftover lentils on top of kale salad for the rest of the week!

Buttery Lentils with Shallots
recipe from Cooking Light, December 2014

2/3 cup dried green lentils
1 Tbsp. butter
1/2 cup chopped shallots
2 Tbsp. chopped flat leaf parsley
1 tsp. chopped fresh thyme
1/4 tsp. kosher salt
1/4 tsp. pepper 

Place the lentils in a medium saucepan. Cover with water to about three inches above lentils. Bring to a boil. Once the lentils are boiling, reduce heat and simmer for about 20 minutes, or until lentils are soft and cooked. Drain.

Melt butter in a large saute pan over medium heat. Add the shallots and saute for about two minutes, until fragrant and translucent. Add lentils, parsley, thyme, salt and pepper to the pan and toss. 

Zoodles with Sausage, Cannellini Bean + Roasted Eggplant Ragout

We are crazy for zoodles in this house! I absolutely love this healthy alternative to pasta dishes and as they have gained more popularity on many healthy eating blogs, it's been fun to gather new recipes to incorporate into our dinner rotation. 

I've been playing around with some of my favorite pasta recipes and subbing in zoodles. While zucchini noodles aren't quite as good as indulging in the real thing, they are still SO GOOD. With hearty, saucy dishes, you almost can't even tell that the noodles you're twirling on your fork are made from a vegetable.

This Rachel Ray recipe was a staple in the apartment I shared with my dear friend, Ashley. The sauce tastes even better the second day and last night, I added some roasted eggplant for a little bit of a different texture. Eggplant seems to scare some away, but it is one of my favorite vegetables to roast. I love the buttery texture and the simple flavors when it's roasted with a robust olive oil and salt and pepper. Cooking Light is featuring some great techniques this month to give you more inspiration for incorporating this purple vegetable into your menu. 

Sausage, White Bean and Roasted Eggplant Ragout + Zoodles

recipe adapted from Rachel Ray

1.5 lbs. sweet pork Italian sausage, removed from casing

1 can (14.5 oz.) cannellini beans, drained and rinsed 

1 yellow onion, finely chopped

3-4 cloves fresh garlic, minced

1 can (28 oz.) crushed tomatoes

Handful fresh basil, chiffonade

1 small eggplant, cut into large chunks

3-4 zucchinis, spiralized or cut using a mandoline slicer

Olive oil

Salt + pepper

Preheat oven to 350 degrees. 

In a large bowl, toss the chopped eggplant with a drizzle of olive oil and salt and pepper. Line a baking sheet with parchment paper (to help with sticking) and spread eggplant evenly. Bake for 25-30 minutes, until eggplant is soft and roasted.

In a large, heavy bottom sauce pan on medium heat, cook sausage. Break up the meat as it browns. When the sausage is cooked, add onion and garlic and cook until soft, about 5 minutes, stirring frequently. Add tomatoes, beans, basil and season with salt and pepper, and turn heat down to low. Cover and let the sauce simmer. 

Once your zoodles have been cut, place in a large saute pan and drizzle with a tiny bit of olive oil. Saute for 3-5 minutes, using tongs to turn and toss, until zoodles are slightly soft.

When the eggplant is done cooking, mix in with the sauce and toss in zoodles! Garnish with freshly grated Romano and red pepper flakes.

Back to School/Back to Your Routine: Healthy Breakfast and Snack Prep!

I’m not quite sure where the summer went, but the kids are up bright and early, standing at the bus stop and the school buses are zooming by. Whether you have kids in school or not, the back to school season is always a great time of year to get back into a routine and add a little more organization to your life.

I’m not into freezer cooking, and rarely make batches of food ahead of time, but lately, I’m finding that having some healthy breakfast and snack options ready to go for the week is a great way to stay on track. It also saves time when my hungry little baby is trying to climb up into his high chair himself and is READY to eat!

As part of Cooking Light’s Bloggers’ Connection themed monthly linkup, I dug through my blog archives to pull out some of my favorite make ahead breakfast and snack staples. This month it’s Back to School/Back to Your Routine!

1. {Cinnamon Oatmeal Banana Breakfast Muffins} One of my most recent posts, these muffins make a wonderful breakfast or even a mid-afternoon snack. They are a great pre or post workout snack as well! Use the recipe as a base and add your favorite muffin mix-ins!

2. {Paleo Snack Bites} Oh, how we love these! I make a batch or two weekly to keep on hand for snacking. These are my ideal pre-morning run snack when I go early. I eat one or two about 15 minutes before I leave. They also cure a sweet craving after dinner if you are trying to avoid the ice cream carton in the freezer.

3. {Paleo Waffles} Recently, I quadrupled the pancake recipe and poured it in my waffle maker. In five minutes, I had four days worth of breakfast for the little guy! I cook them in the waffle maker on the highest setting. Once they are cool, I cut into individual waffles, separate each one with wax paper, and place in a giant freezer bag to freeze. When we’re ready to eat them, I pop them in the toaster and serve with fresh fruit!

4. {Chia Pudding} Easily my favorite breakfast right now. This is another one that I will triple, even quadruple, and have a few days worth of breakfasts made for the week! I mix up individual servings in mason jars and shake, shake, shake! Lately, I’m finding that 1 Tbsp. per ¼ cup liquid yields the best consistency. I just use unsweetened almond milk, chia seeds, lots of cinnamon and top with fresh berries right before eating. This is a filling and nutritious breakfast. Chia pudding is also a great afternoon snack!

5. {Pumpkin Spice Granola} As sad as I am about the dwindling Summer days, I am excited that the pumpkin season is upon us! Although a bit time consuming, this pumpkin spice granola is worth every minute of prep work! Perfect for breakfast sprinkled on top of Greek yogurt, or a handful to hold you over until dinnertime.

6. {Hummus} The ultimate snack food! A big batch will last us a week or so in the fridge. I keep vegetable dippers on hand for snacking or enjoy some spread on Ezekial bread for a simple lunch. Lemon + Dill White Bean and Roasted Beet are our favorites.

For more healthy snacking ideas, check out this post from 2012.

Green Onion + Dill Quinoa

Quinoa is a staple pantry item in our house. It's the healthier of the grains and is packed with protein which is an added bonus. I love using quinoa as a salad base. I toss it with fresh chopped vegetables and a simple vinaigrette of lemon juice, olive oil, salt, pepper and fresh herbs. I always make extra so that I have a few days of lunches to enjoy, too. For those of you who make your own baby food, I also mix quinoa into Will's vegetable purees and he loves it!

This quick and simple quinoa dish has quickly become a Summer favorite around here. It makes a tasty side paired with grilled meat and veggies and can be made ahead to serve cold, or at room temperature. In fact, if it sits for a bit, the flavor only gets better. Fresh dill makes all the difference. A bed of this topped with a piece of cedar plank grilled Salmon would be divine. 

Green Onion + Dill Quinoa
recipe from Cooking Light

1 cup uncooked quinoa
2 cups water
1/4 cup chopped green onions
3 Tbsp. chopped fresh dill
2 tsp. fresh lemon juice
2 Tbsp. olive oil
1/2 tsp. minced fresh garlic
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper

Rinse and drain quinoa. In a heavy bottom saucepan on medium-high heat, combine water and quinoa. Bring to a boil. Reduce heat and simmer for 12-15 minutes, or until all water is absorbed and the quinoa can be fluffed with a fork. Stir in green onions and dill. 

In a small bowl, whisk together lemon juice, olive oil, garlic, salt and pepper. Pour over quinoa and mix together. Serve at room temperature or chill in the refrigerator.

Summer Veggie Salad

Summer cooking just may be my favorite. Mark mans the grill, and I have extra time to focus on tasty salads and side bites. Vegetables on the grill are seriously the best. With a little olive oil, salt and pepper, fresh produce is transformed into charred goodness while still maintaining that crispy crunch. 

If you are looking for fresh new recipes to add to your Summer menus, go ahead and put this one at the top of the list. I want to eat this every day. This salad embodies everything that perfect Summer recipes are made of. Fresh ingredients, bright flavors and bold colors. I cannot get enough. 

The best thing about this recipe is that you can add your favorite farmer's market finds! I think cauliflower, asparagus, tomatoes and even roasted beets would be fantastic additions. The light lemon and olive oil mixture that finishes off the vegetables is killer and the shaved Manchego on top is everything. A heaping plateful of this almost makes me forget that I love meat.

Summer Veggie Salad
recipe from Cooking Light

8-10 baby bella mushrooms, halved
1 red onion, cut into 8 sections
2 ears shucked corn
1 large red bell pepper, cut into large chunks
1 medium zucchini, cut into large chunks
1 large yellow squash, cut into large chunks
olive oil for drizzling

2 Tbsp. olive oil
2 tsp. fresh lemon juice
1 tsp. chopped fresh thyme
1/2 tsp. dijon mustard
1/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt
Manchego cheese, shaved (for garnish)

Prep your grill.

In order to cook the corn a bit before grilling, wrap each ear in a wet paper towel. Place on a plate and microwave for about three minutes.

In a large bowl, toss all vegetables in olive oil and season with cracked pepper. Using a grill saute pan, cook vegetables on the grill for 5-10 minutes, until nice and charred. When the corn is cool, cut off of the cob. 

In a small bowl, combine oil, lemon juice, mustard, thyme, pepper and salt. Toss in a bowl with the grilled vegetables. Serve with shaved Manchego on top. 

Roasted Cauliflower, Chickpea + Kale Salad

Cauliflower often gets the shaft when it comes to vegetables and it really isn't fair. I'm sure many of you grew up eating it boiled or steamed resulting in a somewhat mushy and blah blob and then, well, I don't blame you for not liking it. But roasting it? Roasting cauliflower opens a whole new world, one that I cannot get enough of. It becomes sweet and slightly crisp on the edges and with just a drizzle of olive oil and sprinkle of salt and pepper, is simply good. 

This recipe inspiration came as I was flipping through Gwyneth Paltrow's cookbook, "It's All Good". Roasted cauliflower and chick peas is where I started and kale seemed like the perfect third ingredient. Tossing the warm, roasted veggies with the raw kale slightly wilts and softens it, without losing the crunch. Mark, who doesn't jump up and down at even roasted cauliflower, went back for seconds of this salad.

With cauliflower in season now, pick up a head and try this tasty salad. If you're still not convinced, check out these tasty ideas from Cooking Light. I'm determined to make cauliflower lovers out of all of you. 

Roasted Cauliflower, Chickpea + Kale Salad

1 head cauliflower, cut into florets

1 can organic chick peas/garbanzo beans, drained and thoroughly rinsed

2 Tbsp. good olive oil

Handful fresh parsley, chopped

generous pinch of salt and pepper

Large bunch of kale, washed and chopped

3 Tbsp. white wine vinegar

2 Tbsp. dijon mustard

1/4 cup good olive oil

salt + pepper to taste

Preheat oven to 425 degrees.

In a large bowl, toss cauliflower, chick peas, 2 Tbsp. olive oil, parsley and season with salt and pepper. Spread evenly on a baking sheet and roast for 35-40 minutes.

To prepare the kale for the salad, wash and cut along the rib of the leaf. Place on a cutting board and roughly chop. 

In a small bowl, whisk together vinegar, dijon mustard, olive oil, salt and pepper.

When the cauliflower and chick peas are done roasting, toss in a large bowl with kale and dressing.

Cooking Light: Lighten Up America! {Giveaway}

It's no secret that Cooking Light is my very favorite magazine. Having a subscription is like receiving a cookbook in the mail every month! Each month, I flip through the pages and find recipes and inspiration for our meals for the month. I cannot bring myself to throw them away and I have almost 4 years worth of magazines saved so that I can pull them out whenever I feel like I'm in a rut.

Collaborating with Cooking Light's Blogger's Connection has been so much fun. I've discovered a whole new network of blogs and have gotten the chance to preview exciting new things, including one of Cooking Light's newest cookbooks, Lighten Up, America! 

This book features guilt-free takes on favorite American foods. It features regional favorites and foods that were proudly born right here in the USA. Cajun Crab Cakes to Lobster Rolls, BBQ to Pizza...there is a little something for everyone tucked away in the pages of this delicious little book! The stories behind each dish are so much fun to read and the entire book reads beautifully.

Memorial Day weekend is the official kickoff to Summer and with bikini beach days upon us, it's the perfect time to lighten things up! Lucky for one of you, I have one extra copy of Lighten Up, America! to give away. 

To enter, leave a comment below sharing your favorite American dish! For an extra entry, Tweet about the giveaway and make sure to mention me (@ladolcevitanina) and Cooking Light! (@Cooking_Light) The giveaway starts now and goes through Monday.

a Rafflecopter giveaway

Sparkling Cranberries

I kicked off my Thanksgiving week prep by testing the recipe for these sugared cranberries. Our cocktail glasses will be filled with these Fresh Cranberry Ginger Vanilla Margaritas with sugared cranberries to top them off. I cannot wait to toast with these tasty sips as we celebrate Thanksgiving on Thursday. 

These sugary little bites will surely be making many appearances in my house during the Christmas season. Not only will they make a festive addition to cocktails, but I think they would be great on a dessert table. The sugary coating followed by the tart pop of the berry is oh-so-delightful!

The original recipe is titled "Sugared Cranberries", but sparkling sounds much more festive. Everything is better when it sparkles.

Sparkling Cranberries
recipe from Cooking Light, December 2003

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (do not bring to a boil or the cranberries may pop when added) Stir in cranberries and pour mixture into a bowl. Cover and refrigerate 8 hours or overnight. 

Drain cranberries in a colander over a bowl, reserving steeping liquid if desired. Place superfine sugar in a shallow dish. Add cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet and allow to dry for 1 hour. 

Cooking Light Blogger's Connection

Happy Thanksgiving week everyone! The Charlotte air is exceptionally crisp, Will has on his Reindeer pajamas and the Christmas music is streaming. The most wonderful time of the year is officially upon us!

As I finalize my holiday recipes and make my grocery lists, it dawned on me that I never shared this exciting news. A few months ago, I was asked to join the Cooking Light Blogger's Connection and needless to say, I am THRILLED. Cooking Light stands as one of my favorite magazines and it's always a treat when I receive a fresh issue each month in my mailbox. It's like getting a cookbook in the mail every month. So many of my staple recipes have come from Cooking Light. Whether I follow the recipe to a "T", or simply use it as inspiration, I can always count on Cooking Light to offer healthy, wholesome recipes and some of the best ideas. 

As part of the Blogger's Connection, I will be featuring a couple of Cooking Light recipes/inspiration per month. In addition, there will be a few other perks here on my blog such sharing new products and even some possible giveaways!

This is not a paid position. In exchange for my blog posts, I receive a subscription to Cooking Light (which I have already subscribed to for nearly 4 years) and a few treats in the mail from time to time. I had the chance to review their new cookbook, Lighten Up, America! and I have a copy on my bookshelf and another copy to give away in the next couple of weeks! 

You can check out all of the other Cooking Light bloggers, here.

Thank you, Cooking Light, for allowing me to be a part of this!

Chopped Summer Salad + Grilled Shrimp

This salad made its way onto our dinner plates at the beginning of the Summer and little did I know what an easy and healthy staple meal this would quickly become! I think it has hit our dinner plates at least once every week as either a giant entre salad, or skipping the protein and eating it on the side. Inspired by all of the fresh goodness on the cover of the June, 2013 issue of Cooking Light, this salad is my favorite. In the summer, I love colorful, light  meals that use in-season produce and this salad fits the bill. The addition of grilled jumbo shrimp takes it over the top! I tossed the shrimp in some olive oil and Emeril's Essence and Mark threw them on skewers and then onto the grill.

Chopped Summer Salad + Grilled Shrimp
serves 4-6 as a main dish

2 heads romaine, chopped
2 large tomatoes, diced
2 avocados, diced
1/2 red onion, chopped 
4 ears of corn cut off the cob
8-10 strips of thick bacon, crumbled

Chop up all salad ingredients and place in a bowl. Toss with vinaigrette (recipe below) and top with grilled shrimp skewers. 

vinaigrette:

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. dijon mustard
2-3 garlic cloves, minced
salt and pepper to taste