All tagged dinner

Grilled Plum Salad with Walnuts and Aged Balsamic | + Video |

Grilled Plum Salad with Walnuts and Aged Balsamic | + Video |

Chelsea Gloeckner
Blog

Serves: 2

Prep time: 5 minutes

Cooking time: 10 minutes

What (your ingredients):

3 plums

1 tablespoon olive oil

4 cups arugula

3 tablespoons raw walnut pieces

2 tablespoons aged balsamic vinegar or balsamic glaze

How (your directions):

Heat grill pan over medium heat.

Slice each plum in half and remove the stone (pit).  Using a pastry brush or baster, brush olive oil onto cut side of plum and place onto grill.

Repeat process with remaining plum halves.

Grill plums for 10 minutes.  If desired, flip plums and grill on second, rounded side for an additional 5 minutes.  This will yield a sweeter and softer grilled plum.

Plate arugula, then top with 3 grilled plum halves.  Sprinkle with walnuts and a drizzle of aged balsamic.

Enjoy immediately!

Why (the science):  Plums are a good source of soluble fiber, meaning that prunes slow the rate of digestion.  The result?  Feeling fuller, longer!

 

Mexican Veggie Hash

Mexican Veggie Hash

Chelsea Gloeckner
Blog

One of my favorite brunch items to order is a potato hash with eggs, so when I decided to make hash at home, I was surprised at how easy it is to create!  What makes a hash extra awesome is that you can use any combination of veggies you have in your kitchen 😊  I like to serve mine with a squeeze of lime, half of an avocado with sea salt, and a perfectly fried egg.  Hash makes great leftovers for work or school the next day- just serve over rice, or fill a few tacos with the hash and a sprinkle of cheese.

What (your ingredients):

4-5 Yukon gold potatoes

1 large sweet potato

2 teaspoons olive oil

1 red onion

1 green bell pepper

1 15 oz. can black beans, rinsed and drained

1 teaspoon cumin

Pinch of salt and freshly cracked pepper

Toppings: avocado or guacamole, salsa, lime, fried egg, cilantro, cheese, etc.

How (your directions):

Preheat oven to 400° F.  Grease 2 large baking sheets with oil or line with a silicone mat.  Set aside.

Using the dicing blade on a food processor, or using a sharp knife, dice the potatoes into a small dice, keeping the dice size consistent for even roasting.

Toss potatoes with 1 teaspoon olive oil and evenly distribute between the 2 baking sheets.

Roast for 20 minutes.

Meanwhile, in a large fry pan, heat 1 teaspoon olive oil over medium heat.  Add diced red onion and sauté for 5 minutes.  add bell pepper and sauté an additional 5 minutes.

When potatoes have finished roasting, add potatoes to the fry pan.  Add black beans, cumin and a pinch of salt and pepper.

Press mixture firmly so that a golden crust can form on the hash (like making a crunchy paella).

Serve hot with your favorite toppings- I highly recommend avocado and a fried egg so that the yolk can act as a sauce!

Why (the science):  Potatoes and beans create a complete protein, meaning that this dish can be vegan (skip the egg) and you still get all 13 of the essential amino acids your body needs!

Zucchini and Corn Fritters | + Video |

Zucchini and Corn Fritters | + Video |

Chelsea Gloeckner
Blog

Comforting corn fritters get a vegan makeover, ensuring a nutrient-dense patty filled with zucchini and spring peas.  Searing the fritters in a little oil creates a golden crust, then finishing in the oven ensures a soft interior.  Bright green in color and a little spicy, these fritters will become your favorite new Springtime comfort food 😊  Makes 8 fritters (and great leftovers, too).

What (your ingredients):

1 zucchini, roughly chopped into 6 pieces

1 yellow onion, quartered

1 clove garlic

1 cup peas

½ teaspoon chipotle powder

½ teaspoon salt

1 cup corn kernels

Spelt flour (5-8 tablespoons, depending on mixture)

Coconut or vegetable oil

How (your directions):

Preheat oven to 350° F.  Grease a large baking sheet with oil.  Set aside.

In a food processor, add zucchini, yellow onion, garlic clove, peas, chipotle powder, and salt.  Pulse until mostly combined, but not completely pureed.

Add corn kernels and pulse 2-3 times to incorporate.

Transfer mixture to a large bowl and add spelt flour, one tablespoon at a time, until mixture is slightly thickened and can form patties.

In a large skillet or frying pan, heat 1 teaspoon of oil over medium-high heat.  Form 3-4 patties and cook for 3 minutes on each side or until golden brown. Repeat process with rest of mixture, adding oil to skillet or fry pan as needed (between each round of searing patties).

Transfer seared patties to greased baking sheet and bake for 20 minutes. 

If mixture is slightly wet on the interior, bake an additional 10-15 minutes.

Serve hot over rice and greens, then top with a drizzle of your favorite dressing and a dollop of hummus!  I used a creamy cilantro dressing, which complimented the spiciness of the fritters.

Why (the science):  Peas are rich in protein and create a gorgeous bright green fritter, which is important since we eat with our eyes 😊  Onion and garlic are not only flavorful, but are anticarcinogenic too!  And while spelt flour does contain gluten, it is much more easily digestible than its wheat counterparts, meaning less GI distress if you’re gluten insensitive.  Another fritter, please…