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Easy Broccoli with Almonds and Feta Cheese

Even when life gets busy, I try to make nutrition a priority for my family.

Whether it’s the case that we did not make it to the grocery store or forgot to thaw the chicken or we are just in a rush, I always try to have a backup option for those busy nights.

Frozen vegetables are an easy and convenient option. While it depends on the freezing and storing method, most commercially frozen vegetables can keep for 8-10 months in the freezer.  Frozen broccoli is a go-to in our household. My favorite way to prepare broccoli is by roasting it in the oven. 

We like to mix it up and add flavor with different seasonings and toppings. One of our favorite options is to add toasted almonds and feta into the broccoli. Here is an easy, delicious meal, snack or side in less than 30 minutes. I hope you give it a try and enjoy it. 

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Easy Broccoli with Almonds and Feta Cheese


Ingredients

Scale

1 bag of frozen broccoli

1/2 cup of slivered almonds

1/4 cup of feta cheese


Instructions

  1. Preheat the oven to 375℉.
  2. Follow the instructions on the bag of frozen broccoli to steam.
  3. Cover a baking sheet with foil and spray with cooking spray.
  4. After the broccoli is done steaming, lay it in an even layer onto the foil.
  5. Roast in the oven for about 20 minutes.
  6. During the past 5 minutes, add the slivered almonds onto the same baking sheet and let it cook with the broccoli.
  7. Remove from the oven and sprinkle on the feta and enjoy!

Summertime Watermelon Salad with Cucumber, Feta, and Blueberries

Do you know what you are making for the fourth of July celebrations? This is a great one to take to an outdoor cookout or other Summer events! It is booming with colors – RED, WHITE and BLUE! It is juicy, flavorful and refreshing.

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Summertime Watermelon Salad with Cucumber, Feta and Blueberries


Ingredients

Scale

4 cups watermelon, cut into cubes

1 cup fresh blueberries

1.5 cups cucumber, diced

1 cup crumbled feta cheese

Mind and basil leaves to your liking, chopped

Honey lime dressing:

Juice of 1 lime

2 Tbsp olive oil

2 Tbsp honey

Salt to taste


Instructions

  1. Mix all ingredients of the honey lime dressing vigorously until well combined.
  2. In a large serving bowl, combine cubed watermelon, blueberries, diced cucumber, feta. Toss with the honey lime dressing.
  3. Serve and enjoy!
  • Prep Time: 15

Mix & Match Autumn Salad

Making the perfect autumn salad doesn’t have to be complicated! In fact, some of the ingredients listed below might already be a part of your other holiday dishes which means more time and money spent on other things – something that is always welcomed this time of year.

Nutrition-Bonus:  
With cold and flu season now in full swing, it is even that much more important to do what we can to strengthen our immune system. Greens like spinach and kale pack a powerful punch of beta carotene and vitamin C while healthy fat sources such as nuts and seeds add vitamin E for enhanced immune support.
Have a safe and joyous holiday season!  ~ AS
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Mix & Match Autumn Salad


Ingredients

Scale

Green Base

4 cups of Spinach

4 cups of Arugula

4 cups of Kale

4 cups of Romaine Lettuce

Vegetables  

1 cup of Brussel Sprouts (shredded)

1 cup of Cold or Roasted Beets (chopped or sliced)

1 cup of Roasted Squash (chopped or sliced)

Fruit

1/2 cup of Pears

1/2 cup of Pomegranates

1/2 cup of Apples

Protein 

1/2 cup of Garbanzo Beans (rinsed and drained)

1/2 cup of Cheese of Choice (Fall Favorites – Feta & Blue Cheese)

1/3 cup of Toasted Almonds/Pecans

1/3 cup of Roasted Pumpkin Seeds

Dressing (2 tbsp per serving recommended)

1/2 cup of Balsamic Vinaigrette

1/2 cup of Apple-cider Vinaigrette

1/2 cup Honey Mustard


Instructions

  1. Pick ONE (or two) item from each group listed below (Tip: IF including two items from one group, use 1/2 servings for each)
  2. Toss all ingredients EXCEPT the dressing together (Tip: add nuts and seeds right before serving for more crunch!)
  3. Encouraged guests to pour their own dressing so that each guest can add the amount that is just right for them!
  • Prep Time: 20

Nutrition

  • Serving Size: 4

Oven Roasted Baby Bakers

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Oven Roasted Baby Bakers


Ingredients

Scale

2 lbs of baby potatoes (we used baby multi-colored potatoes), scrubbed

1/2 cup of olive oil, divided

1/2 cup of chopped parsley

1/4 cup of fresh Parmesan cheese, shredded

Kosher salt, to taste


Instructions

  1. Preheat oven to 450°F. In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender, 10-12 minutes. Let cool slightly.
  2. Transfer potatoes to a sheet pan and toss gently with ¼ cup of the olive oil and salt. Roast, flipping halfway through, until golden brown and crisp, 35-40 minutes.
  3. In a medium bowl, whisk together parsley with the remaining ¼ cup olive oil.
  4. Transfer potatoes to a bowl and toss with oil mixture, top with Parmesan cheese. Serve hot.