Hey everyone! Thanks so much for following my recipes and inspirations over the last year! I've moved this blog to a cooking website, www.LindseyCrouch.com. Connect with me there! Or on my Facebook page!
Thank you everyone for your support over the last year! Let's keep cooking delicious and healthy meals together, shall we!
xo,
Lindsey
Keeping Tight through Turkey Day - Starting with a Tight Tush
Today we launched a new "Get Healthy Texas" Series..."Keeping Tight through Turkey Day" and invited viewers to stop what they were doing and join us for three minutes while we do some exercises for the buns! We invite you to do the same! Just grab a pillow from the bed, couch or your office chair :) for your knee, and let's get our bodies movin' and muscles tight!!!
We all know that starting a new diet during the holidays is bad idea... so that's why we're starting this series now, to get some great habits ingrained in your daily routine!
You need a small pillow and a chair/couch/short ledge of some sort to hold onto for the second exercise.
Watch here:
http://dfw.cbslocal.com/video/6323570-easy-exercises-for-early-morning/
Join us each Thursday as we show you a new exercise or recipe to help you keep tight through Turkey Day!!!
Lindsey & Daniel
We all know that starting a new diet during the holidays is bad idea... so that's why we're starting this series now, to get some great habits ingrained in your daily routine!
You need a small pillow and a chair/couch/short ledge of some sort to hold onto for the second exercise.
Watch here:
http://dfw.cbslocal.com/video/6323570-easy-exercises-for-early-morning/
Join us each Thursday as we show you a new exercise or recipe to help you keep tight through Turkey Day!!!
Lindsey & Daniel
Grilled Apples, Pears & Plums with Cinnamon-Walnut Greek Yogurt Sauce
Grilled fruit is one of my favorite desserts! It's the all-natural, zero refined carb, guiltless dessert you can enjoy year round! I've found it's like having a fresh, homemade fruit pie without all of the sugar, flour, refined carbs and tasteless crust! Hello, everything I want and nothing more! I like you!
Then when you serve it with my Cinnamon-Walnut Greek Yogurt Sauce, you'll think you're enjoying a Pie a la Mode- but better! Way better! For dessert, you're eating healthy, vitamins, nutrients and protein, which your body needs to rebuild muscles and tissues!!! See, I told you this was getting good!
Here's the last part, you can make it anytime of year, or day for that matter, on your indoor grill pan on your stove top. (Calphalon is my favorite grill pan; I use it for everything.)
So hallelujah to not being limited to outdoor summer grilling!
Grilled Apples, Pears & Plums with Cinnamon-Walnut Yogurt
Makes 4 Servings (about 2 slices of each fruit with 3/4 cup Yogurt)
Ingredients:
1 Organic Apple
1 Organic Plum
1 Organic Pear
1/2 tablespoon Olive Oil
3 cups 0% or 2% Fage Greek Yogurt
1 tablespoon Cinnamon
1 teaspoon Xilytol (Found at Whole Foods, Central Market or Health Stores)
3/4 cup Toasted Chopped Walnuts
Squeeze of Fresh Lime Juice
Method:
1. Slice each apple, plum and pear into 6 to 8 pieces (picture apple slices at school type of pieces). Very lightly drizzle with olive oil.
2. Put your grill pan over medium heat, spray with non-stick cooking spray. Lay each piece of fruit with one flesh side down on grill pan, cover and grill for about 3 minutes. Flip and grill other side for about another 3 minutes, until grill marks appear and fruit starts to carmelize.
3. In a medium bowl, mix well Greek yogurt, cinnamon, Xylitol, toasted chopped walnuts and lime juice.
4. Serve grilled fruit in a pretty flower-like design on top of the yogurt in a small dessert bowl. Or lay the grilled fruit on a dessert plate and drizzle with the yogurt.
This dessert was featured on CBS11 Get Healthy Texas "Healthy Dessert Ideas" Segment. Watch here:
http://dfw.cbslocal.com/video/6301006-dessert-ideas-for-a-healthy-diet/
Bon Appetit!
Lindsey
Then when you serve it with my Cinnamon-Walnut Greek Yogurt Sauce, you'll think you're enjoying a Pie a la Mode- but better! Way better! For dessert, you're eating healthy, vitamins, nutrients and protein, which your body needs to rebuild muscles and tissues!!! See, I told you this was getting good!
Here's the last part, you can make it anytime of year, or day for that matter, on your indoor grill pan on your stove top. (Calphalon is my favorite grill pan; I use it for everything.)
So hallelujah to not being limited to outdoor summer grilling!
Grilled Apples, Pears & Plums with Cinnamon-Walnut Yogurt
Makes 4 Servings (about 2 slices of each fruit with 3/4 cup Yogurt)
Ingredients:
1 Organic Apple
1 Organic Plum
1 Organic Pear
1/2 tablespoon Olive Oil
3 cups 0% or 2% Fage Greek Yogurt
1 tablespoon Cinnamon
1 teaspoon Xilytol (Found at Whole Foods, Central Market or Health Stores)
3/4 cup Toasted Chopped Walnuts
Squeeze of Fresh Lime Juice
Method:
1. Slice each apple, plum and pear into 6 to 8 pieces (picture apple slices at school type of pieces). Very lightly drizzle with olive oil.
2. Put your grill pan over medium heat, spray with non-stick cooking spray. Lay each piece of fruit with one flesh side down on grill pan, cover and grill for about 3 minutes. Flip and grill other side for about another 3 minutes, until grill marks appear and fruit starts to carmelize.
3. In a medium bowl, mix well Greek yogurt, cinnamon, Xylitol, toasted chopped walnuts and lime juice.
4. Serve grilled fruit in a pretty flower-like design on top of the yogurt in a small dessert bowl. Or lay the grilled fruit on a dessert plate and drizzle with the yogurt.
This dessert was featured on CBS11 Get Healthy Texas "Healthy Dessert Ideas" Segment. Watch here:
http://dfw.cbslocal.com/video/6301006-dessert-ideas-for-a-healthy-diet/
Bon Appetit!
Lindsey
Lighter Shepard's Pie with Cauliflower Mash
Shepard's Pie reminds me of my childhood. It was one of my favorite meals, served piping hot with melted cheddar cheese on top of mashed potatoes, ground meat and veggies. Here I take this American meal, keep the comfort but forfeit the starchy potatoes and some of the fat.
Lighter Shepard’s Pie with Cauliflower Mash
By Lindsey Crouch
Makes 4 to 6 servings
Ingredients:
1 head organic cauliflower, cut or broken into small chunks
1 pound lean ground turkey (Jenni-O, 93% lean is my fave) 2 teaspoons olive oil 1 medium sweet Vadalia onion, chopped
1.5 to 2 cups cooked/steamed bite-sized mixed vegetables
Herbs and/or spices to taste 1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 pat natural buttery spread (Earth Balance, soy free)
2 tablespoons Fage 2% Greek Yogurt
1-2 tablespoons Grated Parmesan Cheese
Salt and black pepper
1/2 cup grated 2% sharp Cheddar cheese
Method:
1. Preheat oven to 400 degrees F.
2. In a large saucepan, bring water to a boil over medium-high heat. Add cauliflower (with enough water to cover). Return to a boil. Reduce heat to medium-low and let simmer. (8 to 10 minutes, or until cauliflower is fork tender.
3. While cauliflower cooks, in a large skillet over medium heat, sweat onions about 5 minutes, or until softened and beginning to turn translucent (onions should not brown—if they start browning, reduce heat). Crumble raw ground meat into skillet and cook until meat is no longer pink. Drain off all fat, and return to skillet. Season with salt, pepper, herbs/spices to taste. Add vegetables, beef broth, and Worcestershire sauce. Let liquid come to a boil, then reduce heat and simmer.
4. In a food processor or blender, combine cauliflower, butter, greek yogurt and parmesan cheese. Blend until pureed with no lumps. Season with salt and pepper.
5. Transfer meat and veggie mixture to a 3-quart casserole or baking dish. Spoon mashed cauliflower on top. Spread to cover evenly, but leave surface of cauliflower rough (adding texture with fork). Bake 30 minutes or until cauliflower has browned nicely (golden brown). Sprinkle cheddar cheese over top after about 20 minutes of cooking.
Let stand about 10–15 minutes before serving.
Bon Appetit!
Lindsey
Lighter Shepard’s Pie with Cauliflower Mash
By Lindsey Crouch
Makes 4 to 6 servings
Ingredients:
1 head organic cauliflower, cut or broken into small chunks
1 pound lean ground turkey (Jenni-O, 93% lean is my fave) 2 teaspoons olive oil 1 medium sweet Vadalia onion, chopped
1.5 to 2 cups cooked/steamed bite-sized mixed vegetables
Herbs and/or spices to taste 1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 pat natural buttery spread (Earth Balance, soy free)
2 tablespoons Fage 2% Greek Yogurt
1-2 tablespoons Grated Parmesan Cheese
Salt and black pepper
1/2 cup grated 2% sharp Cheddar cheese
Method:
1. Preheat oven to 400 degrees F.
2. In a large saucepan, bring water to a boil over medium-high heat. Add cauliflower (with enough water to cover). Return to a boil. Reduce heat to medium-low and let simmer. (8 to 10 minutes, or until cauliflower is fork tender.
3. While cauliflower cooks, in a large skillet over medium heat, sweat onions about 5 minutes, or until softened and beginning to turn translucent (onions should not brown—if they start browning, reduce heat). Crumble raw ground meat into skillet and cook until meat is no longer pink. Drain off all fat, and return to skillet. Season with salt, pepper, herbs/spices to taste. Add vegetables, beef broth, and Worcestershire sauce. Let liquid come to a boil, then reduce heat and simmer.
4. In a food processor or blender, combine cauliflower, butter, greek yogurt and parmesan cheese. Blend until pureed with no lumps. Season with salt and pepper.
5. Transfer meat and veggie mixture to a 3-quart casserole or baking dish. Spoon mashed cauliflower on top. Spread to cover evenly, but leave surface of cauliflower rough (adding texture with fork). Bake 30 minutes or until cauliflower has browned nicely (golden brown). Sprinkle cheddar cheese over top after about 20 minutes of cooking.
Let stand about 10–15 minutes before serving.
Bon Appetit!
Lindsey
Broccoli Beef
Most of my recipes are all American type dishes made healthy. But who says Chinese can't be healthy too?! Just like the meal you'd order at a Chinese restaurant, minus the fried rice and fortune cookie. But I can read your fortune from here without that little sugary cookie...Keep eating healthy and you live a long, lovely life!!! ;)
Broccoli Beef
By Lindsey Crouch
INGREDIENTS
3/4 pound sirloin or flat iron steak, sliced thinly across the grain
3/4 pound organic broccoli florets
1 tablespoons olive oil
1 teaspoon sesame oil
2 cloves garlic, very finely minced
1 teaspoon arrowroot, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine
1/2 teaspoon arrowroot
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine
1 tablespoon soy sauce
1/4 cup chicken broth
Method:
1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. Cover with ice and cold water to stop the cooking.
4 Heat a wok (or a large skillet will do, too) over high heat until a bead of water sizzles. Add the olive oil and sesame oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef cook undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. Add the blanched broccoli, pour in the sauce and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
Wishing you good fortune always!
Lindsey
Broccoli Beef
By Lindsey Crouch
INGREDIENTS
3/4 pound sirloin or flat iron steak, sliced thinly across the grain
3/4 pound organic broccoli florets
1 tablespoons olive oil
1 teaspoon sesame oil
2 cloves garlic, very finely minced
1 teaspoon arrowroot, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine
1/2 teaspoon arrowroot
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine
1 tablespoon soy sauce
1/4 cup chicken broth
Method:
1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly. Cover with ice and cold water to stop the cooking.
4 Heat a wok (or a large skillet will do, too) over high heat until a bead of water sizzles. Add the olive oil and sesame oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer. Let the beef cook undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. Add the blanched broccoli, pour in the sauce and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
Wishing you good fortune always!
Lindsey
Angeled Eggs (No-Mayo Deviled Eggs)
Deviled eggs are devilish because of their rich, high-fat creamy center, mostly made of mayonnaise. Unfortunately, most brands of mayonnaise list soy bean oil as their main ingredient, and we are not down with soy. Over 90% of soy in our country is genetically modified (GMO)! It contains estrogen-like substances called isoflavones, and when we eat lots of soy, we can become estrogenic which can lead many health issues including fibrocystic breast disease and weight gain.
So long story short, we replaced the soy bean oil-loaded mayo with protein-packed tangy greek yogurt! Add a handful of finely chopped sweet onion for sweetness. Mash it all together with the yolks and you won't miss that mayo one bit!
Angeled Eggs (No-Mayo Deviled Eggs)
Ingredients:
8-10 hard boiled eggs, peeled and cut lengthwise
1/3 cup plain 2% Fage' Greek Yogurt
2 teaspoons Dijon mustard
2 teaspoons fresh chopped chives
1/4 cup finely chopped red bell pepper
2 tablepsoons finely chopped sweet onion
Sea salt & pepper
Paprika to garnish
Preparation:
1. Boil your eggs in a medium sauce pan with enough water so that they are fully covered. Cover pan, and boil over high heat for about 10-12 minutes. Turn off heat and let them sit in pan for additional 10 minutes to cool. Pour into colander to drain water and then cover eggs with ice and cold water to let them fully cool down. Once cool, peel and cut lengthwise using a sharp wet knife for a clean slice right down the length of the egg.
Place egg whites on a plate and yolks in a bowl. Add in the remaining ingredients, except Paprika to the bowl, and mash it all together really well until yolks become creamy and the consistency is uniform.
Spoon the yolk mixture into the empty egg whites and sprinkle with Paprika.
Serve in an Egg Dish Serving Plate or all fit snug on a regular plate does just fine, too!
Bon Appetit!
So long story short, we replaced the soy bean oil-loaded mayo with protein-packed tangy greek yogurt! Add a handful of finely chopped sweet onion for sweetness. Mash it all together with the yolks and you won't miss that mayo one bit!
Angeled Eggs (No-Mayo Deviled Eggs)
Ingredients:
8-10 hard boiled eggs, peeled and cut lengthwise
1/3 cup plain 2% Fage' Greek Yogurt
2 teaspoons Dijon mustard
2 teaspoons fresh chopped chives
1/4 cup finely chopped red bell pepper
2 tablepsoons finely chopped sweet onion
Sea salt & pepper
Paprika to garnish
Preparation:
1. Boil your eggs in a medium sauce pan with enough water so that they are fully covered. Cover pan, and boil over high heat for about 10-12 minutes. Turn off heat and let them sit in pan for additional 10 minutes to cool. Pour into colander to drain water and then cover eggs with ice and cold water to let them fully cool down. Once cool, peel and cut lengthwise using a sharp wet knife for a clean slice right down the length of the egg.
Place egg whites on a plate and yolks in a bowl. Add in the remaining ingredients, except Paprika to the bowl, and mash it all together really well until yolks become creamy and the consistency is uniform.
Spoon the yolk mixture into the empty egg whites and sprinkle with Paprika.
Serve in an Egg Dish Serving Plate or all fit snug on a regular plate does just fine, too!
Bon Appetit!
Chipotle Turkey Meatballs
Meatballs are the best! Great as an appetizer or entree, they're little lean mounds of great nutrition and energy when you make them like we did here, with just meat, veggies, herbs and seasoning and NO breadcrumbs! These are especially wonderful since they have a little chipotle kick along with bold flavors such as garlic and cilantro! And yes, the meat holds together perfectly even without the breadcrumbs! Hopefully, you'll never add breadcrumbs to your meatballs again!
Chipotle Turkey Meatballs
Ingredients:
4 slices turkey bacon, chopped
1/2 cup minced sweet onion
3 garlic cloves, minced
1 tspn finely chopped chipotle chiles in adobo sauce
1 1/2 pounds lean ground turkey (Jenni-O 93% lean is my favorite)
1/3 cup chopped cilantro
Sea salt & pepper
Preparation:
1. Preheat broiler.
2. Chopped uncooked turkey bacon on plastic cutting board. Cook bacon in medium skillet over medium-high heat until fully cooked, about 5 minutes, stirring frequently. Remove cooked bacon from pan and set aside. Pour out bacon drippings, leaving about 2 tablespoons in pan. Add chopped onion to the skillet and cook over medium heat until soft, about 5 minutes. Stir in garlic, the chiles and 2 tablespoons of water, scraping up any of the browned bits.
3. Add the ground turkey, turkey bacon and cilantro to the onion mixture, season with sea salt and pepper, and mix well.
4. Line a baking sheet with foil, coat with cooking spray. Form the turkey mixture into about 1 inch meatballs. Lay meatballs on the baking sheet, giving a little room, not touching. Broil the meatballs for 6 minutes. Turn once and broil for additional 6 minutes on other side (for a total of 12), until just cooked through.
Serve with toothpicks and for an instant starter at any gathering!
Here is a video of a 'Healthy Game Day Buffet' morning news segment where these seemed to be the hit of our little tailgate party!
You Can Still Eat Healthy on Game Day - Featuring my Chipotle Turkey Meatballs
Bon Appetit!
Chipotle Turkey Meatballs
Ingredients:
4 slices turkey bacon, chopped
1/2 cup minced sweet onion
3 garlic cloves, minced
1 tspn finely chopped chipotle chiles in adobo sauce
1 1/2 pounds lean ground turkey (Jenni-O 93% lean is my favorite)
1/3 cup chopped cilantro
Sea salt & pepper
Preparation:
1. Preheat broiler.
2. Chopped uncooked turkey bacon on plastic cutting board. Cook bacon in medium skillet over medium-high heat until fully cooked, about 5 minutes, stirring frequently. Remove cooked bacon from pan and set aside. Pour out bacon drippings, leaving about 2 tablespoons in pan. Add chopped onion to the skillet and cook over medium heat until soft, about 5 minutes. Stir in garlic, the chiles and 2 tablespoons of water, scraping up any of the browned bits.
3. Add the ground turkey, turkey bacon and cilantro to the onion mixture, season with sea salt and pepper, and mix well.
4. Line a baking sheet with foil, coat with cooking spray. Form the turkey mixture into about 1 inch meatballs. Lay meatballs on the baking sheet, giving a little room, not touching. Broil the meatballs for 6 minutes. Turn once and broil for additional 6 minutes on other side (for a total of 12), until just cooked through.
Serve with toothpicks and for an instant starter at any gathering!
Here is a video of a 'Healthy Game Day Buffet' morning news segment where these seemed to be the hit of our little tailgate party!
You Can Still Eat Healthy on Game Day - Featuring my Chipotle Turkey Meatballs
Bon Appetit!
Exercises for getting rid of that Muffin Top!
Love is wonderful, but love handles, we can do without!!! Today we demonstrate a few favorite exercises to get rid of that mean mid-section muffin top!! After all of my bday treats and trying the Chicago deep dish last weekend, I'm going to be doing 100 more after all!!!! Thanks for the great exercises & tips, Daniel Crouch!!!
CBS11 Morning Show 'Getting Rid of that Muffin Top' Fitness Segment
CBS11 Morning Show 'Getting Rid of that Muffin Top' Fitness Segment
Spiced Butternut Squash Soup
September is one of my favorite months of the entire year. Not only because my birthday lands in the lovely month, but because of all of the great changes it brings with it...Cooler temps (especially for us here in Dallas where we had a record breaking hot summer), changing leaves, football, fall fashion, AND the best seasonal produce you'll find in your grocery, like the winter squash family! Eating what's in season is important because not only is going to be local, fresher and taste better, it's also less expensive because there's a lot of it being harvested! Butternut squash is a somewhat sweet, delicious fall and winter vegetable (well, it's actually a fruit since it has seeds), and there are tons of different ways to enjoy it!
When choosing your butternut squash, pick one that is heavy for it's size, nice and dense, and firm and has a vibrant color but dull, not glossy rind.
This fall/winter squash has a much longer shelf life than it's cousin, summer squash. It usually can be kept from one week to six months, and is in season from about August through March.
Butternut squash (and most all winter squash) is an excellent source of vitamin A. It is also a very good source of vitamin C, potassium, dietary fiber, and manganese. In addition, it's a good source of folate, omega-3 fatty acids, thiamin, copper, vitamin B5, vitamin B6, niacin and copper. It's has been found to have anti-cancer type effects. Thank heaven for this delicious and nutritious treat!
Here's my tasty butternut squash soup recipe that will be sure to soothe your heart, body and soul during the cooler months.
Spiced Butternut Squash Soup
Recipe by Lindsey Crouch
Yield: 8-10 servings (about 1 cup soup)
Ingredients:
1 tablespoon butter spread (Earth Balance, soy free)
2 pounds butternut squash cubed & peeled (about 1 large, dense squash)
2 chopped organic carrots
1 chopped organic sweet onion
2 minced medium garlic cloves
1 minced medium shallot
4 cups (approx) less-sodium, organic chicken broth (enough to cover veggies)
1/4 cup almond milk
2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon cayenne
1 teaspoon sea salt
1/2 cup chopped pecan halves
Preparation:
Melt butter in a large saucepan over medium-high heat. Add squash, carrot, onion, garlic, and shallot; saute' for 12 minutes or until veggies are soft. Add chicken broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat, stir in almond milk, cinnamon, nutmeg, cayenne and salt. blend until smooth. (Adjust seasoning according to taste). Serve warm. Top with pecans and enjoy!
Bon Appetit!
When choosing your butternut squash, pick one that is heavy for it's size, nice and dense, and firm and has a vibrant color but dull, not glossy rind.
This fall/winter squash has a much longer shelf life than it's cousin, summer squash. It usually can be kept from one week to six months, and is in season from about August through March.
Butternut squash (and most all winter squash) is an excellent source of vitamin A. It is also a very good source of vitamin C, potassium, dietary fiber, and manganese. In addition, it's a good source of folate, omega-3 fatty acids, thiamin, copper, vitamin B5, vitamin B6, niacin and copper. It's has been found to have anti-cancer type effects. Thank heaven for this delicious and nutritious treat!
Here's my tasty butternut squash soup recipe that will be sure to soothe your heart, body and soul during the cooler months.
Spiced Butternut Squash Soup
Recipe by Lindsey Crouch
Yield: 8-10 servings (about 1 cup soup)
Ingredients:
1 tablespoon butter spread (Earth Balance, soy free)
2 pounds butternut squash cubed & peeled (about 1 large, dense squash)
2 chopped organic carrots
1 chopped organic sweet onion
2 minced medium garlic cloves
1 minced medium shallot
4 cups (approx) less-sodium, organic chicken broth (enough to cover veggies)
1/4 cup almond milk
2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon cayenne
1 teaspoon sea salt
1/2 cup chopped pecan halves
Preparation:
Melt butter in a large saucepan over medium-high heat. Add squash, carrot, onion, garlic, and shallot; saute' for 12 minutes or until veggies are soft. Add chicken broth and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat, stir in almond milk, cinnamon, nutmeg, cayenne and salt. blend until smooth. (Adjust seasoning according to taste). Serve warm. Top with pecans and enjoy!
Bon Appetit!
CBS11 Morning Show Fitness Segment: Stretches & Strengthening
Stretching and strengthening are always important, no matter how in or out of shape we are. It's important to keep those joints loose and muscles mobile!
Here are a few to do with a partner! Cause exercise is always more fun with a friend! :)
CBS11 Morning Show 'Simple Stretches & Beginner Exercises' Get Healthy Texas Segment
Daniel stretching Garry after the show
Here are a few to do with a partner! Cause exercise is always more fun with a friend! :)
CBS11 Morning Show 'Simple Stretches & Beginner Exercises' Get Healthy Texas Segment
Daniel stretching Garry after the show
Bread Less Meatza Pizza
Pizza has always been one of my favorite foods. (Isn't it everyones?!) But when I cut bread and complex carbs out of my diet almost completely, I had to say good bye to my friend, the pizza pie, as well. UNTIL! I discovered how to make a bread less pizza using only ingredients that I'm all for! I've fed dozens of people this bread less pizza, and everyone says, "I don't even miss the bread!" Your ground turkey is your crust. It bakes beautifully into a delicious, seasoned meat crust.
We featured this pizza on last week's CBS11 Morning Show, Get Healthy Texas, 'Healthy Alternative to Popular Fast Foods' segment, and now we're excited for you to have the recipe to make at home yourself! Include the kids, they'll love it! It's great for dinner any night of the week, to take to work for lunch, or pack it in your child's lunch box! This is one lunch you can eat either hot or cold!
You and your loved ones can now go back to enjoying pizza, like I do, without packing on any unwanted weight gain or fatigue from a carb crash!!! Don't you just love healthy solutions?!
If you and your family are partial to your favorite toppings, use those! Your options are endless!
Bread Less Meatza Pizza Recipe
Yields 12 square pieces, serving size approximately 2 per person
Ingredients:
2 pounds lean ground turkey
1/2 cup grated parmesan cheese
sea salt
pepper
italian seasoning
4 slices crumbled turkey bacon
Low-sugar marinara sauce (You can find as low as 3 grams of sugar per cup)
About 1/2 cup shredded part skim mozzarella cheese
About 1/2 cup shredded sharp cheddar cheese
1/4 diced red onion
1/2 diced green bell pepper
Preparation:
Preheat oven to 400 degrees.
In a large bowl, use your hands to mix together ground turkey, parmesan cheese, sea salt, pepper & italian seasoning.
Spray your baking sheet (9x13 is a good size) with cooking spray. (Baking sheet must have sides, as fat from the meat will cook off and meat will shrink.) Lay the ground turkey onto the pan, working it as you go into a thin layer reaching toward all sides of the pan, in a rectangle. If it doesn't reach all the way across the length of the pan, that's okay. Just make sure it's even and doesn't have any tears or holes.
Bake it into the oven for 15 minutes. When done, drain fat from pan.
Spread marinara sauce onto meat crust. Sprinkle with both cheeses. Add vegetables.
In a medium non-stick skillet, coat with cooking spray and cook bacon to desired degree of doneness over medium heat, about 5 minutes. (I like to chop my bacon while uncooked, then throw it into the pan already in the sizes I want it. To me, it cooks more evenly, and I don't worry as much about the timing of flipping bacon slices.)
Put the pizza back into oven to melt cheese and tenderize veggies. About another 10 minutes.
When cheese is melted and veggies are tender, pull from oven. Top with cooked turkey bacon. Let cool about 5 minutes. Cut into squares.
Bon Appetit!
Lindsey
We featured this pizza on last week's CBS11 Morning Show, Get Healthy Texas, 'Healthy Alternative to Popular Fast Foods' segment, and now we're excited for you to have the recipe to make at home yourself! Include the kids, they'll love it! It's great for dinner any night of the week, to take to work for lunch, or pack it in your child's lunch box! This is one lunch you can eat either hot or cold!
You and your loved ones can now go back to enjoying pizza, like I do, without packing on any unwanted weight gain or fatigue from a carb crash!!! Don't you just love healthy solutions?!
If you and your family are partial to your favorite toppings, use those! Your options are endless!
Bread Less Meatza Pizza Recipe
Yields 12 square pieces, serving size approximately 2 per person
Ingredients:
2 pounds lean ground turkey
1/2 cup grated parmesan cheese
sea salt
pepper
italian seasoning
4 slices crumbled turkey bacon
Low-sugar marinara sauce (You can find as low as 3 grams of sugar per cup)
About 1/2 cup shredded part skim mozzarella cheese
About 1/2 cup shredded sharp cheddar cheese
1/4 diced red onion
1/2 diced green bell pepper
Preparation:
Preheat oven to 400 degrees.
In a large bowl, use your hands to mix together ground turkey, parmesan cheese, sea salt, pepper & italian seasoning.
Spray your baking sheet (9x13 is a good size) with cooking spray. (Baking sheet must have sides, as fat from the meat will cook off and meat will shrink.) Lay the ground turkey onto the pan, working it as you go into a thin layer reaching toward all sides of the pan, in a rectangle. If it doesn't reach all the way across the length of the pan, that's okay. Just make sure it's even and doesn't have any tears or holes.
Bake it into the oven for 15 minutes. When done, drain fat from pan.
Spread marinara sauce onto meat crust. Sprinkle with both cheeses. Add vegetables.
In a medium non-stick skillet, coat with cooking spray and cook bacon to desired degree of doneness over medium heat, about 5 minutes. (I like to chop my bacon while uncooked, then throw it into the pan already in the sizes I want it. To me, it cooks more evenly, and I don't worry as much about the timing of flipping bacon slices.)
Put the pizza back into oven to melt cheese and tenderize veggies. About another 10 minutes.
When cheese is melted and veggies are tender, pull from oven. Top with cooked turkey bacon. Let cool about 5 minutes. Cut into squares.
Bon Appetit!
Lindsey
CBS11 Morning Show Fitness Segment: Eating Healthy on a Budget
Daniel, me, Anchor & Friend, Lisa Pineiro and Traffic Guru & Friend, Teresa Frosini
We all know that eating healthy has a huge impact on our overall health. It affects the way we feel, look, how much energy we have and how healthy we are not only now, but long term, too!
A recent study said that a healthy diet can be too expensive. So the CBS11 Morning Show team put us to the test to see if we could deliver a full day's worth of meals for under $20. We did it for $16, and only 1,100 calories!!! (Let's be honest, sometimes one lunch or dinner out will cost you $16 plus!)
When you eat quality over quantity you consume less calories and fat and ingest greater nutrient dense foods that provide your body with the good supply of nutrients it needs to build and function!!!
Here's our healthy eating segment!
http://dfw.cbslocal.com/video/6141952-tips-for-healthy-eating-on-a-budget/
CBS11 Morning Show Fitness Segment: Sculpted Calves
Calf exercises are great and easy to do anytime, anywhere!!! I typically like to do my calf raises while brushing my teeth, washing dishes or with Daniel Crouch sitting on my lap, like we demonstrated today! I love working out with Daniel and all of the fun things that includes!
Today's show was extra special, as we were featured in the "Get Healthy Texas" category - and I got to hop around on one leg like the girl in "Coming to America" (at least I didn't have to make noises)! ;))) Hey, you win some, you lose some :) But at the end of the morning, the message is clear, time spent on your toes will build you beautiful, but importantly, strong calves and lower legs!
Watch the Calf Exercises Video here and add them to your workout routine!!!
To Health & Longevity!
Lindsey
Zucchini Green Chile-Cheddar Mash
It is the season of overabundance in the summer squash crop department! Gardens everywhere are producing more than most can keep up with, so here's a great way to use up some of that delicious zucchini squash!
This recipe tugs at my heart strings, using three of my favorite ingredients: 1. The nutrient-rich and in season, zucchini squash, 2. Green chile, as I am from the great state where most green chile is locally grown and harvested (use the fresh, not canned, when possible!), and 3. sharp cheddar cheese, because I am human and love a sharp, creamy cheese!
This has become one of our new favorite dishes! I posted the recipe on Facebook last week, and two friends wrote back with rave reviews. One mom, said her family was in a veggie rut and this helped get them out of it. And another said she used fresh green chile from her fridge, and it was delicious.
Here's the easy recipe!
Zucchini Green Chile-Cheddar Mash
Ingredients:
1 tablespoon olive oil
4 medium zucchini, halved lengthwise and sliced
1 medium onion, chopped
1 4oz can diced green chiles, drained (we used mild and still had delicious flavor)
1 teaspoon sea salt
1 handful grated extra-sharp cheddar cheese
Preparation:
Heat tablespoon olive oil in large skillet over medium heat.
Add zucchini and onion, stir to coat.
Cover and cook, stirring occasionally, until very soft, about 12-15 minutes. Stir in chiles and salt, until heated through. about 1 minute.
Transfer to a medium bowl. Mash with a potato masher until chunky, not totally smooth. Stir in cheese and serve warm!
We enjoyed this last night with Pepper Steak- great combo!!!
Bon Appetit!!!
Lindsey
This recipe tugs at my heart strings, using three of my favorite ingredients: 1. The nutrient-rich and in season, zucchini squash, 2. Green chile, as I am from the great state where most green chile is locally grown and harvested (use the fresh, not canned, when possible!), and 3. sharp cheddar cheese, because I am human and love a sharp, creamy cheese!
This has become one of our new favorite dishes! I posted the recipe on Facebook last week, and two friends wrote back with rave reviews. One mom, said her family was in a veggie rut and this helped get them out of it. And another said she used fresh green chile from her fridge, and it was delicious.
Here's the easy recipe!
Zucchini Green Chile-Cheddar Mash
Ingredients:
1 tablespoon olive oil
4 medium zucchini, halved lengthwise and sliced
1 medium onion, chopped
1 4oz can diced green chiles, drained (we used mild and still had delicious flavor)
1 teaspoon sea salt
1 handful grated extra-sharp cheddar cheese
Preparation:
Heat tablespoon olive oil in large skillet over medium heat.
Add zucchini and onion, stir to coat.
Cover and cook, stirring occasionally, until very soft, about 12-15 minutes. Stir in chiles and salt, until heated through. about 1 minute.
Transfer to a medium bowl. Mash with a potato masher until chunky, not totally smooth. Stir in cheese and serve warm!
We enjoyed this last night with Pepper Steak- great combo!!!
Bon Appetit!!!
Lindsey
Sweet & Spicy Salmon with Roasted Brussels Sprouts with Turkey Bacon and Garlic
Today is dedicated to fish! My grandmother LOVED fish and was the first person that ever made it for me, and she made it for me often! July 20th will always be my Granny Goose, Wanda Jo's, birthday! And if she were here to celebrate it, I bet she would want to go out for fish!
Salmon was actually one of her favorite fishes. And when I got to spend a whole week with her, 2 weeks before her passing, I cooked her salmon at home and brought it to her at the BeeHive. (Sounds like a hair salon, doesn't it?! It was her assisted living home.)
Now that I eat for a purpose, salmon is one of my favorite meals. It's low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. And with just a little love in the kitchen, it's easy to prepare and delicious!
If you didn't know, I am working toward my Nutritional Counselor Certification!!! So here's a little something I've learned about salmon and it's incredible nutritional value. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Wild-caught cold water fish, like salmon, are higher in omega-3 fatty acids than warm water fish. In fact, the fat composition of salmon has recently been evaluated as superior not only because of its rich omega-3 content, but also because of its great ratio of omega-3s to omega-6s and its health-supportive balance of saturated, monounsaturated, and polyunsaturated fats.
You'll find nearly 100 studies in PubMed (the health research database at the National Library of Medicine in Washington, D.C.) that are focused on Brussels sprouts, and over half of those studies involve the health benefits of this cruciferous vegetable in relationship to cancer. This connection between Brussels sprouts and cancer prevention should not be surprising since Brussels sprouts provide special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly. Among all types of cancer, prevention of the following cancer types is most closely associated with intake of Brussels sprouts: bladder cancer, breast cancer, colon cancer, lung cancer, prostate cancer, and ovarian cancer.
Food for thought:
Cold-water fatty fish like salmon have often been thought of as a "brain food," not only because of their ability to navigate hundreds of miles to return to their birthplace to spawn, but because of their high concentration of omega-3 fats. The human brain is more than 60% structural fat. For brain cells to function properly, this structural fat needs to be primarily omega-3 fats such as the EPA (eicosapentaenoic acid) found in salmon. This is because the membranes of all our cells, including our brain cells or neurons, are primarily composed of fats.
Sweet & Spicy Salmon with Roasted Brussels Sprouts with Turkey Bacon and Garlic
Yield: 4 servings (serving size: 1 fillet, 1/2 cup Brussels)
Ingredients Brussels Sprouts:
*2 pounds Brussels sprouts, trimmed and halved
*4 slices turkey bacon
*juice of one fresh squeezed lemon
*1 tablespoon olive oil
*dash of salt
*3 garlic cloves, thinly sliced
*Cooking Spray
*2 tablespoons grated fresh Parmesan cheese
Salmon Ingredients:
* 3 tablespoons organic dark brown sugar
* 1 tablespoon low-sodium soy sauce
* 4 teaspoons hot or dijon mustard
* 1 teaspoon rice vinegar
* 4 (6-8 ounce) wild caught salmon fillets (have your fish monger slice into filets for you)
* Cooking spray
* dash of salt
* dash of freshly ground black pepper (we use half-cracked peppercorns)
Brussels Sprouts Preparation:
*Preheat oven to 375.
*While washing and trimming Brussels, heat a skillet on medium-high heat and cook turkey back for 5 minutes on each side or until desired degree of crispiness. Layer bacon between several paper towels to remove excess fat. Finely chop into pieces.
*Combine sprouts and next 5 ingredients (sprouts through garlic, using only half of lemon juice) in a 9x13 baking dish coated with cooking spray, tossing to coat. Bake at 375 for 20 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
*Squeeze other half of lemon juice over roasted brussels. Sprinkle parmesan over sprouts.
Salmon Preparation:
*Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat.
*When the brussels have cooked for 10 minutes, go ahead and put salmon in the oven, too. Place fish on a foil-lined baking sheet coated with cooking spray; sprinkle with salt and pepper. Turn up oven to 400° and bake fish 12 minutes. Remove both salmon and Brussels from oven.
*Preheat broiler.
*Brush sugar mixture evenly over salmon; broil for 3 minutes or until fish flakes easily when tested with a fork. Slide a knife along the bottom of the salmon to remove the skin and serve!
Bon Appetite!
Written by Lindsey Crouch
Salmon was actually one of her favorite fishes. And when I got to spend a whole week with her, 2 weeks before her passing, I cooked her salmon at home and brought it to her at the BeeHive. (Sounds like a hair salon, doesn't it?! It was her assisted living home.)
Now that I eat for a purpose, salmon is one of my favorite meals. It's low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. And with just a little love in the kitchen, it's easy to prepare and delicious!
If you didn't know, I am working toward my Nutritional Counselor Certification!!! So here's a little something I've learned about salmon and it's incredible nutritional value. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Wild-caught cold water fish, like salmon, are higher in omega-3 fatty acids than warm water fish. In fact, the fat composition of salmon has recently been evaluated as superior not only because of its rich omega-3 content, but also because of its great ratio of omega-3s to omega-6s and its health-supportive balance of saturated, monounsaturated, and polyunsaturated fats.
You'll find nearly 100 studies in PubMed (the health research database at the National Library of Medicine in Washington, D.C.) that are focused on Brussels sprouts, and over half of those studies involve the health benefits of this cruciferous vegetable in relationship to cancer. This connection between Brussels sprouts and cancer prevention should not be surprising since Brussels sprouts provide special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly. Among all types of cancer, prevention of the following cancer types is most closely associated with intake of Brussels sprouts: bladder cancer, breast cancer, colon cancer, lung cancer, prostate cancer, and ovarian cancer.
Food for thought:
Cold-water fatty fish like salmon have often been thought of as a "brain food," not only because of their ability to navigate hundreds of miles to return to their birthplace to spawn, but because of their high concentration of omega-3 fats. The human brain is more than 60% structural fat. For brain cells to function properly, this structural fat needs to be primarily omega-3 fats such as the EPA (eicosapentaenoic acid) found in salmon. This is because the membranes of all our cells, including our brain cells or neurons, are primarily composed of fats.
Sweet & Spicy Salmon with Roasted Brussels Sprouts with Turkey Bacon and Garlic
Yield: 4 servings (serving size: 1 fillet, 1/2 cup Brussels)
Ingredients Brussels Sprouts:
*2 pounds Brussels sprouts, trimmed and halved
*4 slices turkey bacon
*juice of one fresh squeezed lemon
*1 tablespoon olive oil
*dash of salt
*3 garlic cloves, thinly sliced
*Cooking Spray
*2 tablespoons grated fresh Parmesan cheese
Salmon Ingredients:
* 3 tablespoons organic dark brown sugar
* 1 tablespoon low-sodium soy sauce
* 4 teaspoons hot or dijon mustard
* 1 teaspoon rice vinegar
* 4 (6-8 ounce) wild caught salmon fillets (have your fish monger slice into filets for you)
* Cooking spray
* dash of salt
* dash of freshly ground black pepper (we use half-cracked peppercorns)
Brussels Sprouts Preparation:
*Preheat oven to 375.
*While washing and trimming Brussels, heat a skillet on medium-high heat and cook turkey back for 5 minutes on each side or until desired degree of crispiness. Layer bacon between several paper towels to remove excess fat. Finely chop into pieces.
*Combine sprouts and next 5 ingredients (sprouts through garlic, using only half of lemon juice) in a 9x13 baking dish coated with cooking spray, tossing to coat. Bake at 375 for 20 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
*Squeeze other half of lemon juice over roasted brussels. Sprinkle parmesan over sprouts.
Salmon Preparation:
*Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat.
*When the brussels have cooked for 10 minutes, go ahead and put salmon in the oven, too. Place fish on a foil-lined baking sheet coated with cooking spray; sprinkle with salt and pepper. Turn up oven to 400° and bake fish 12 minutes. Remove both salmon and Brussels from oven.
*Preheat broiler.
*Brush sugar mixture evenly over salmon; broil for 3 minutes or until fish flakes easily when tested with a fork. Slide a knife along the bottom of the salmon to remove the skin and serve!
Bon Appetite!
Written by Lindsey Crouch
3rd Annual Battle of the Bakers/40 Under 40 Benefitting Dallas Furniture Bank
In just one week from today, we will be honoring 40 of Dallas' best and brightest young professionals under the age of 40. This group of extraordinary young individuals contribute so much to our DFW community, and for this reason, they must be recognized.
Last year I was humbled to be selected as one of the 40, and this year the Dallas Furniture Bank has passed the baton to me, making me a co-chair of the event!
It has been a wonderful journey planning the event with the rest of the board and getting to know the 40 Honorees! I can hardly wait for next Tuesday night, May 3, when it all comes together! Not only do we get to dote on this amazing group of young individuals, but we're also raising money for the Dallas Furniture Bank so they can continue to provide basic household furnishings to people in need.
Don’t miss the third annual Battle where 10 of D/FW’s best bakers, pastry chefs and caterers compete for the vote of a panel of celebrity judges as well as our attendees in a People's Choice vote!
The awards will be for Best Savory Item, Best Chocolate Item, Most Beautiful Presentation, Most Creative, Overall Most Delicious and Highest Difficulty.
If you need to taste each and every item at least twice before casting your vote, like I will, don't worry, accuracy is highly encouraged! ;)
Event Happenings:
Tuesday, May 3 6:30p
at Marc Events, Dallas, TX
*People's Choice competition (as well as celebrity judges panel vote) for Best of the Bakers in Dallas
*Pics onsite by a professional photographer
*Brief awards presentation to our 40 Under 40 honorees at 7:00 p.m.
*Complimentary Prosecco, wine, water & valet
*Check out the list of 2011 honorees: http://www.dallasfurniturebank.org/fortyforty.htm
*Event Chairs: Lindsey Crouch, Society of Young Philanthropists and Travis Dent of Holmes Murphy
*MEDIA Partner: Modern Luxury
Click here to secure your tickets today! And of course, invite your friends and family to share in the fun and celebration of YOU!
http://dfb.eventbrite.com/
Hope to see all of you Dallasites there!
With love and excitement,
Lindsey
Last year I was humbled to be selected as one of the 40, and this year the Dallas Furniture Bank has passed the baton to me, making me a co-chair of the event!
A few photos from 2010's Battle of the Bakers/40 Under 40
Being presented with my award! (A bit fuzzy, but still a great memory!)
Attendees watching the award presentation
A few of my dear friends there to celebrate and support!
Our friend and web developer Steve, me & my hubby enjoying the event!
It has been a wonderful journey planning the event with the rest of the board and getting to know the 40 Honorees! I can hardly wait for next Tuesday night, May 3, when it all comes together! Not only do we get to dote on this amazing group of young individuals, but we're also raising money for the Dallas Furniture Bank so they can continue to provide basic household furnishings to people in need.
Don’t miss the third annual Battle where 10 of D/FW’s best bakers, pastry chefs and caterers compete for the vote of a panel of celebrity judges as well as our attendees in a People's Choice vote!
The awards will be for Best Savory Item, Best Chocolate Item, Most Beautiful Presentation, Most Creative, Overall Most Delicious and Highest Difficulty.
If you need to taste each and every item at least twice before casting your vote, like I will, don't worry, accuracy is highly encouraged! ;)
Event Happenings:
Tuesday, May 3 6:30p
at Marc Events, Dallas, TX
*People's Choice competition (as well as celebrity judges panel vote) for Best of the Bakers in Dallas
*Pics onsite by a professional photographer
*Brief awards presentation to our 40 Under 40 honorees at 7:00 p.m.
*Complimentary Prosecco, wine, water & valet
*Check out the list of 2011 honorees: http://www.dallasfurniturebank.org/fortyforty.htm
*Event Chairs: Lindsey Crouch, Society of Young Philanthropists and Travis Dent of Holmes Murphy
*MEDIA Partner: Modern Luxury
Click here to secure your tickets today! And of course, invite your friends and family to share in the fun and celebration of YOU!
http://dfb.eventbrite.com/
Hope to see all of you Dallasites there!
With love and excitement,
Lindsey
Oven-Roasted Leg of Lamb with Cauliflower and Shallots
One of the best aspects of any holiday are the delicious meals that go with it!
Nothing says Easter to me, quite like roasted lamb. So I was happy to volunteer to make this delicious meal for our family in Austin this weekend. My father-in-law is also making a ham, so we will have the best of both worlds! It's almost going be kinda tough to sit tight through Easter mass thinking about our Easter brunch awaiting us at home ;)
Whether you'll be enjoying your big Easter meal for brunch, lunch or dinner time, this recipe is an incredible addition to any menu and setting, whether casual or formal. I've made this recipe several times, and it's always a fan favorite!
Oven-Roasted Leg of Lamb with Cauliflower & Shallots
original recipe from EatingWell magazine
adapted for www.CaringforGodsGifts.com
8 servings, 4-6 ounces lamb & 1 cup vegetables each
Ingredients:
1 cup fresh tarragon leaves
1 cup flat-leaf parsley leaves
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
2 cloves garlic
Zest and juice of 1 lemon, divided
2 teaspoons salt, divided
1 teaspoon freshly ground pepper
1 4- to 4 1/2-pound boneless leg of lamb, trimmed
1 - 1 1/2 pounds shallots (go for more if you love caramelized onions!)
2 medium heads cauliflower (try different colors of cauliflower if you want to wow guests)
1 tablespoon capers, rinsed
1/2 cup Fage greek yogurt
kitchen string from your butcher
Preparation:
1. Preheat oven to 425°F.
2. Place tarragon and parsley in a food processor. Add 2 tablespoons oil, mustard, garlic, lemon zest, 1 teaspoon salt and pepper and process until fairly smooth. Transfer 3 tablespoons of the mixture to a medium bowl; set aside for Step 6.
3. If your lamb is in the oven-safe netted bag used by most supermarkets, remove the bag by cutting open. Open the lamb so it’s flat. Spread three-fourths of the remaining herb mixture over the surface of the lamb. Roll the lamb closed and tie in several spots with kitchen string so it is about the shape of a large football; transfer to a large roasting pan and spread the remaining herb mixture over the top and sides.
4. (If you prepared the recipe to this point the day before, let the lamb stand at room temperature while you prepare the vegetables.) Leaving the root end intact, peel and halve shallots (quartering larger ones). Trim and cut cauliflower into 2-inch florets. Combine the shallots and cauliflower in a large bowl with the remaining 2 tablespoons oil and 1 teaspoon salt.
5. Roast the lamb in the center of the oven for 20 minutes. Remove from the oven, and add in the vegetable mixture to the pan around the lamb. Put back in oven and continue to roast, stirring the vegetables every 20 minutes or so, until they are golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium). Check the lamb at 1 hour; you will most likely need to cook for 1 hour 20 minutes total. Transfer the lamb to a clean cutting board and let rest for 10 minutes. Stir capers into the vegetables.
6. Add lemon juice and sour cream to the bowl with the reserved herb mixture; stir to combine. Slice the lamb and serve with the vegetables and sauce.
Make Ahead Tip: Prepare through Step 3, loosely cover with plastic wrap and refrigerate for up to 1 day.
With Easter Joy,
Lindsey
Nothing says Easter to me, quite like roasted lamb. So I was happy to volunteer to make this delicious meal for our family in Austin this weekend. My father-in-law is also making a ham, so we will have the best of both worlds! It's almost going be kinda tough to sit tight through Easter mass thinking about our Easter brunch awaiting us at home ;)
Whether you'll be enjoying your big Easter meal for brunch, lunch or dinner time, this recipe is an incredible addition to any menu and setting, whether casual or formal. I've made this recipe several times, and it's always a fan favorite!
Sliced and plated
Roast leg of lamb with cauliflower and shallots on serving platter
Oven-Roasted Leg of Lamb with Cauliflower & Shallots
original recipe from EatingWell magazine
adapted for www.CaringforGodsGifts.com
8 servings, 4-6 ounces lamb & 1 cup vegetables each
Ingredients:
1 cup fresh tarragon leaves
1 cup flat-leaf parsley leaves
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
2 cloves garlic
Zest and juice of 1 lemon, divided
2 teaspoons salt, divided
1 teaspoon freshly ground pepper
1 4- to 4 1/2-pound boneless leg of lamb, trimmed
1 - 1 1/2 pounds shallots (go for more if you love caramelized onions!)
2 medium heads cauliflower (try different colors of cauliflower if you want to wow guests)
1 tablespoon capers, rinsed
1/2 cup Fage greek yogurt
kitchen string from your butcher
Preparation:
1. Preheat oven to 425°F.
2. Place tarragon and parsley in a food processor. Add 2 tablespoons oil, mustard, garlic, lemon zest, 1 teaspoon salt and pepper and process until fairly smooth. Transfer 3 tablespoons of the mixture to a medium bowl; set aside for Step 6.
3. If your lamb is in the oven-safe netted bag used by most supermarkets, remove the bag by cutting open. Open the lamb so it’s flat. Spread three-fourths of the remaining herb mixture over the surface of the lamb. Roll the lamb closed and tie in several spots with kitchen string so it is about the shape of a large football; transfer to a large roasting pan and spread the remaining herb mixture over the top and sides.
4. (If you prepared the recipe to this point the day before, let the lamb stand at room temperature while you prepare the vegetables.) Leaving the root end intact, peel and halve shallots (quartering larger ones). Trim and cut cauliflower into 2-inch florets. Combine the shallots and cauliflower in a large bowl with the remaining 2 tablespoons oil and 1 teaspoon salt.
5. Roast the lamb in the center of the oven for 20 minutes. Remove from the oven, and add in the vegetable mixture to the pan around the lamb. Put back in oven and continue to roast, stirring the vegetables every 20 minutes or so, until they are golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium). Check the lamb at 1 hour; you will most likely need to cook for 1 hour 20 minutes total. Transfer the lamb to a clean cutting board and let rest for 10 minutes. Stir capers into the vegetables.
6. Add lemon juice and sour cream to the bowl with the reserved herb mixture; stir to combine. Slice the lamb and serve with the vegetables and sauce.
Make Ahead Tip: Prepare through Step 3, loosely cover with plastic wrap and refrigerate for up to 1 day.
With Easter Joy,
Lindsey
Asian Lettuce Wraps (Gluten-Free)
Who doesn't love an Asian-inspired dish, right?! Especially when it's healthy, full of lean meat and fresh veggies, and made at home without all the sugar and fat you'll find in a restaurant or take out!
The rich flavors of garlic, ginger, hoisin sauce and creamy peanut butter are mixed with the crunch of carrots and water chestnuts in lean and hearty ground turkey, all wrapped in a crisp iceberg lettuce leaf. (Bib lettuce works well, too.)
Asian Lettuce Wraps
4 Servings: 2-3 lettuce wraps each
Ingredients:
4-5 finely chopped organic carrots (big carrots)
1/2 cup water
2 pounds lean ground turkey (I love Jennie-O. You might have left overs, but great the next day too!)
1 cup chopped shiitake mushrooms
1 (8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy natural peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup organic hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce, separated into leaves
Preparation:
1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Drain any excess water. Remove carrots from skillet.
2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up.
Enjoy!
Lindsey
The rich flavors of garlic, ginger, hoisin sauce and creamy peanut butter are mixed with the crunch of carrots and water chestnuts in lean and hearty ground turkey, all wrapped in a crisp iceberg lettuce leaf. (Bib lettuce works well, too.)
Asian Lettuce Wraps
4 Servings: 2-3 lettuce wraps each
Ingredients:
4-5 finely chopped organic carrots (big carrots)
1/2 cup water
2 pounds lean ground turkey (I love Jennie-O. You might have left overs, but great the next day too!)
1 cup chopped shiitake mushrooms
1 (8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy natural peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup organic hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce, separated into leaves
Preparation:
1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Drain any excess water. Remove carrots from skillet.
2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up.
Enjoy!
Lindsey
Lemon & Olive Oil Tossed Green Beans
Steamed fresh green beans are the perfect, healthy, light and nutritious side dish for almost ANY entree. Keep this staple recipe handy and use the simple dressing of a splash of olive oil and fresh lemon juice on other steamed vegetables! Give it try on broccoli, asparagus and brussels sprouts!
Lemon & Olive Oil Tossed Green Beans
Ingredients:
1 pound organic fresh green beans, washed & trimmed
1/2 to 1 full fresh squeezed juice of a lemon
1 teaspoon olive oil
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
Preparation:
1. Steam green beans, covered, 4-5 minutes or until crisp-tender. (Don't over cook to keep them as nutritionally dense as possible)
2. Drain and put in large bowl.
3. Add in lemon juice (according to taste), oil, salt and pepper.
4. Toss to coat!
What are your favorite steamed veggies?
Cheers to fresh, clean eating!
Linds
Lemon & Olive Oil Tossed Green Beans
Ingredients:
1 pound organic fresh green beans, washed & trimmed
1/2 to 1 full fresh squeezed juice of a lemon
1 teaspoon olive oil
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
Preparation:
1. Steam green beans, covered, 4-5 minutes or until crisp-tender. (Don't over cook to keep them as nutritionally dense as possible)
2. Drain and put in large bowl.
3. Add in lemon juice (according to taste), oil, salt and pepper.
4. Toss to coat!
What are your favorite steamed veggies?
Cheers to fresh, clean eating!
Linds
Spring Retreat and Sirloin Skewers with Peaches & Peppers
Summer is almost here! And if you live in Texas, some days feel like summer already! We've had no choice but to start preparing for one of our favorite seasons!
When I got home Saturday evening, there were dozens of people still laying out by the pool. These wonderful summery days call for recipes that can be cooked and enjoyed inside or out!
These delicious skewers are a great way to jump start your taste buds to crave everything that pairs so well with the warmer months, like the sweet broiled peaches on these tasty kebabs!
There are several ways to cook these delightful skewers: 1. on an outdoor grill, 2. on a grill pan on your stove, or 3. my personal favorite for this time of year (and apartment living), broil them in your oven!
original recipe from www.myrecipes.com
adapted for www.CaringforGodsGifts.com
Serves 4 (2 kebabs each)
Ingredients:
Kebabs-
1 1/2 tablespoons ground cumin
1 1/2 tablespoons cracked black pepper
3 teaspoons sea salt
2 pounds boneless top sirloin steak, cut into 1 inch pieces
4 peaches, cut into 8 wedges (nectarines also work well)
2 medium red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1 inch) pieces
Cooking Spray
Sauce-
1/2 cup chopped fresh parsley
1/3 cup red wine vinegar
1 teaspoon olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper
4 garlic cloves, minced
Preparation:
1. Soak 12-inch bamboo skewers in about an inch of water for 30-60 minutes to prevent total burning in oven.
2. Preheat oven to Broil.
3. To prepare kebabs, combine first 7 ingredients; toss well. Thread 3-4 steak pieces, 2 peach wedges, 2 onion wedges, 2 bell pepper pieces alternately onto each of 8 skewers. Place kebabs on a foil lined cookie sheet, coated with cooking spray. Broil for 5 minutes, turn over and broil 2 minutes more (or until desired degree of doneness). Place kebabs on a platter, let stand for 5 minutes.
4. To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic) in a medium-sized bowl, stirring with a whisk. Spoon sauce over cooked kebabs.
Cook's Notes: Soaking the skewers in water will help them from totally burning, but they will still get a little blackened, don't be alarmed. The red wine vinegar sauce is amazing, and compliments the flavor of the sirloin so well - don't skip the sauce and make extra if you have to! A great cut of Top Sirloin will take your kebabs to the next level. I buy mine for just $7.99/lb at Central Market, and the steak stays plump and juicy and doesn't dry out.
These skewers are delish! And definitely my best dish of the week! I made them for our Sunday Dinner and then for all of my clients!
What do you like on your skewers? Mushrooms, pineapple, chicken...the options are endless!
Lindsey
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