Please excuse the plethora of “greek” recipes. Pretty much, it’s an excuse for me to use the near gallon of feta I bought at the grocery store. Also, of course…. I’m somewhere in Santorini right now, eating feta from the source – Greece!
Not only is this pasta salad light and fresh for the summer, it’s so low calorie and scrumptious, you won’t ever make regular pasta salad again. The crunchiness of the cucumber “spirals” complement the softness of the feta, while the red wine vinegar gives it the kick it needs. The sunflower seeds at the end (not so Greek) are a nice salty surprise.
It’s another Meatless Monday and what vegetable better to hold its own than the brussel sprout? For me, it was love at first sight. I will never truly understand why people dread these little guys. They’re so mysterious – are they a baby cabbage? Are they miniature heads of lettuce? They always keep me guessin’.
At least in the culinary scene here in NYC/NJ, they’ve become quite trendy. In the past two years or so, I’ve seen many more restaurants feature roasted brussel sprouts as side options or specials on their menus. Most recently, I’ve seen a lot of shaved brussel sprout salads or “hashes” flavored with chopped crunchy bacon.
Have you ever thrown leftoverspaghetti into a frittata the next morning? If you haven’t, you’re missing out! My first year out of college, I used to order spaghetti from this great restaurant in Hoboken. The portions were always ginormous, so I’d save some in the fridge. Unfortunately, unlike Asian noodles, leftover spaghetti isn’t very appetizing. Pasta should be piping hot, creamy and the smell of the sauce should creep out of the bowl and into your nostrils. But what to do with all this leftover pasta? Throw it in a frittata!
My favorite type of frittata is spinach and goat cheese. There’s something about the way goat cheese complements cooked eggs – I just can’t get enough. After starting this blog, I couldn’t wait to make my frittatas with zucchini pasta. The zucchini noodles add a great crunch to this (like al dente pasta – no more squishy leftovers). Just a different way to get your daily dose of veggies…
Guess what? I was featured on Hoboken Mommies, a social networking website for moms in Hoboken, NJ. I wrote an article on making healthy meals for your kids. I know what you’re thinking “But you’re not a mother?” That’s alright – I have a mother, I have friends and family who are mothers, and most importantly, I know healthy eating. Plus, I’m a woman and therefore have a maternal instinct, doesn’t that count for something? You don’t have to be a parent to understand that it’s crucial that our children grow up eating a balanced diet, including plenty of heart-healthy veggies.
If you’ve been following my Twitter or Instagram, you’ve probably noticed that I’ve been spending some time with Jen from HobokenGirl (a Hoboken blog geared towards girls). So, what’s up with that? Well, besides the fact that she’s a cool Jersey chick with an adorable French bulldog pup named Pierre, her audience happens to be perfect for Inspiralized dishes – girls who to love to try new things!
On Tuesday, I went to the Downtown Hoboken Farmer’s Market and stocked up on zucchinis, corn and some fresh cracked wheat bread and headed over to her apartment to cook us dinner. Check out my Instagram and hers for some funny videos from the evening.
I’ve been meaning to make a kale pesto for a long time. I’m a huge lover of kale – I put it in everything: salads, omelettes, juices, smoothies and pastas, of course. I’ve even heard that kale pesto is the new basil pesto. Well, I wouldn’t go that far, but kale pesto is definitely a light, refreshing way to enjoy pasta – or anything, for that matter.
I’m leaving for Greece next Friday (eeeee!!!), so in mental preparation for that trip, I decided to add in some feta to the meatball mix. I’m so glad I did, it creates a salty deliciousness and a bit of moisture, since I opted not to use an egg (let’s try to keep our cholesterols at bay, alright?)
This whole eating meat again thing gets better and better each day. I’m taking it slowly – I think filet mignon will be the last thing I try, as I baby step into a carnivorous lifestyle (after my nearly 5 year hiatus.) Today’s baby step: cook with bacon.
Of course, I couldn’t just jump right into pork bacon. The next best thing? Turkey bacon! This leaner meat has a great smoky flavor just like regular bacon and feels lighter in your tummy and is of course – in the long run – easier on the hips. Pork bacon is very high in saturated fats, which raise your blood cholesterol levels and risk of cardiovascular disease.
WAIT! Before you run to the shelves to pick up turkey bacon, keep in mind that reading labels is essential when food shopping. Many turkey bacons lure customers in with packaging that shouts “low fat” and “low calorie,” but if you check the labels – it is often super high in sodium content and other suspicious additives. Just make sure that the turkey bacon you’re buying is low in sodium (around 180mg) and doesn’t contain nitrites or nitrates (additive used to preserve/cure meats). Heck, if you can’t find one that meats (hehe- get it? meats!) these requirements, just chug a giant Vitamin Water afterwards.