Archive of ‘Dinner’ category

Thanksgiving Leftovers Sandwich

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This Thanksgiving, Dole and I are encouraging families and individuals to include greens in their meals! We know that Thanksgiving can be a hard holiday to eat healthy for, but with a few little swaps and the addition of fresh Dole greens, it can be done!

I was completely stumped while trying to think of a healthy Thanksgiving recipe until I saw my friends Taryn and Julia the other day. I asked them, what is a dish that gets left out during Thanksgiving? Something uncommon. That’s when it hit us as we were all talking – there’s plenty of delicious side dishes for Thanksgiving, but there also tons of leftovers, and not much to do with them – except for eat the same meal over and over again for an entire week. I’ve surprisingly never made a sandwich out of leftover Thanksgiving food, but I am alllllll over it this year!

Since most Thanksgiving leftovers are pretty rich, I added some fresh Dole Spinach and my new favorite type of “bun” to my Thanksgiving sammy! I just recently discovered sweet potato buns, and I seriously wish I knew about them sooner. When baked with olive oil, they taste amazing as a bread or bun replacement, plus they’re loaded with beta-Carotene which is excellent for vision.

Sweet Potato Buns

The biggest (widest) sweet potatoes you can find.
Olive oil
Salt & Pepper

Preheat oven to 400 degrees. Slice sweet potato into 1/2 inch or 1/4 inch thick slices. Coat both sides with olive oil and sprinkle with salt and pepper. Place the sweet potato rounds on a baking sheet lined with parchment paper and bake for 20-30 minutes. Flip the sweet potatoes halfway through baking.

Leftovers Sandwich Ingredient Ideas

Dole fresh spinach or sautéed spinach
Tofu Turkey (or regular turkey)
Cranberry sauce
Creamed corn
Roasted Brussels Sprouts
Gravy
Green beans
Stuffing

I hope you have a happy & healthy Thanksgiving with your family and friends!
xo-Catherine

For more healthy thanksgiving recipes, check out Dole’s Butternut Squash with Eggplant-Pomegranate Sauce, Caramelized Pear, Roasted Tomato and Lentil SaladVegetable & Kale Au Gratin, and Roast Turkey Salad with Cranberry Vinaigrette.

a Rafflecopter giveaway
*Must use a valid email address to enter. Must be a US resident to enter. Giveaway ends on Wednesday, November 26th at 11:59 PM (PST).
1 winner will be randomly selected and announced on Thursday, November 27th.

This post has been sponsored by Dole. I received compensation for this post. All opinions are my own.

Roasted Pumpkin Soup (video) + Giveaway!

I am sooooo excited because I’ve just posted my very first YouTube video! I’ve wanted to start a YouTube channel for a long time and finally went for it. Now I’m a YouTube addict! My friend Kevin Gowdy (founder of Momentary Art) filmed while I cooked up a fancy fall soup for you guys!

Make sure you subscribe to my channel because I plan on posting more videos and tutorials in the future!

Don’t get me wrong, I LOVE candy (especially gummy candy), but this year I though it would be fun to do a Healthy Halloween recipe on the savory side! Since Halloween tends to have an unhealthy reputation, I’m changing it up with a fun Halloween recipe, cooked inside of a pumpkin, with my favorite Dole Power Up Greens Baby Kale! I hope you love my Healthy Halloween recipe!

 

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Roasted Pumpkin Soup

One medium cheese or cinderella pumpkin
1 cup Dole Power Up Greens Baby Kale
2 sprigs fresh rosemary
4 fresh sage leaves
2 green onions, chopped
1 clove garlic
1 box vegetable stock
1/4 cup grated parmesan cheese
salt to taste

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. Using a serrated knife, cut a circle around the stem of the pumpkin (just like caving a pumpkin). Remove the top of the pumpkin and scoop out the seeds and stringy pieces. Place the green onions, rosemary, sage, garlic, and baby kale inside of the pumpkin. Pour vegetable broth into the pumpkin and add salt to taste. Add the grated parmesan cheese and cover with the lid of the pumpkin. Transfer the filled pumpkin to the lined baking sheet and roast in the oven for 1.5 to 2 hours or until the exterior of the pumpkin is golden brown and shiny. Remove the pumpkin from the oven and carefully take off the lid. Scoop a few spoonfuls of kale, onions, and broth along with some of the pumpkin flesh from the inside. Place in a bowl and top with a ladleful of broth. Top your soup with freshly grated parmesan cheese!

I hope you have a happy & healthy Halloween!
For more Healthy Halloween recipes, check out Dole’s Orange and Green Meanies and Great Caesar’s Pumpkin “Pie”!

a Rafflecopter giveaway

*Must use a valid email address to enter. Must be a US resident to enter.

Giveaway ends on Sunday, November 2nd at 11:59 PM (PST).
1 winner will be randomly selected and announced on Monday, November 3rd.

This post has been sponsored by Dole. I received compensation for this post. All opinions are my own.

Kale Pesto + Giveaway

HAPPY NATIONAL KALE DAY!!!!
Today is literally my favorite holiday. You guys know that I LOVE kale. I use in anything and everything from salads, to soups and smoothies, and now… pesto!

Ok, so quick story time before I get to the goods: I’ve never liked pesto, and I’m starting to realize that it’s because I don’t like basil, not necessarily pesto. Have you ever heard anyone say that if you really really despise a certain food that it might actually be a sign that you are slightly allergic to it? I’m kind of into this theory. I’ve noticed that every time I eat basil, my nose/sinuses get reallllyyy plugged up, so I think that “not liking pesto (or basil) has been my body telling me to avoid it. Weird? Maybe I’m reading too much into it, but my great uncle absolutely despised peanuts and peanut butter when he was younger, and well… it turned out that he had a severe allergy to them! Back to the point though, I’ve never liked basil pesto and always wanted to like it, so I came up with a pesto made from Baby Kale!

This recipe is so simple and easy to make. No cooking and minimal prep required! You can have fresh homemade Kale Pesto in a matter of minutes! My Kale Pesto is gluten-free, vegan, and loaded with healthy benefits.

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Let’s get to know the main ingredient: KALE!
ALL HAIL KALE!

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.
(source)

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Kale Pesto
Makes about 1 cup

2 cups DOLE Power Up Greens – Baby Kale
1/4 cup olive oil
1/4 cup pistachios, shells removed
1/4 cup nutritional yeast
1-2 cloves fresh garlic

Combine all ingredients in a food processor and blend until well mixed.

Tip: I used roasted salted pistachios, so I did not add any additional salt. If you use unsalted pistachios, add a pinch of salt to the recipe!

 

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In celebration of National Kale Day, I’m hosting a giveaway with Dole Salads!
One lucky RFFMBT reader will win:

  • A copy of “KALE: The Complete Guide to the World’s Most Powerful Superfood” by Stephanie Pedersen
  • Dole Coupons
  • Dole Tote Bag
  • Dole Tumbler
  • Dole Power Up Greens Yoga Mat
  • Dole Headphones

a Rafflecopter giveaway

*Must use a valid email address to enter. Must be a US resident to enter.

Giveaway ends on Sunday, October 5th at 11:59 PM (PST).
1 winner will be randomly selected and announced on Monday, October 6th.

Mini Polenta Pizzas

I loveeee pizza. I mean… I am part Italian. I have quite a few friends that are gluten free and some friends that are trying to limit their bread intake, so I accepted the challenge to make bread-less pizza. This actually may have outdone my Cauliflower Pizza. Not only does this recipe taste amazing, but it’s also gluten free AND vegan!

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Sooooo, what is polenta?
Polenta is a paste or dough made from stone-ground yellow corn, which is boiled and then typically baked or fried.

I’ve been buying my polenta at Trader Joe’s, and I’m really happy with the consistency and texture. If you didn’t know this already, Trader Joe’s has a list of every single Vegan product that they carry! This list is super helpful if you are interested in eating a more plant based diet, or if you are interested in trying new products! There are so many treats on the list that I actually had no idea were vegan!

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Mini Polenta Pizzas
Serves 1

1 tube Polenta (I love Trader Joe’s brand)
1 tsp olive oil
1 Tbsp marinara sauce
1/4 cup shredded mozzarella or vegan cheese
2 mini bell peppers
2 mushrooms

Preheat the broiler to high. Cut four 1/4 inch thick pieces of polenta from the tube/packaging. Place the polenta disks on a baking sheet covered in foil. Brush one side of the polenta with the olive oil. Place in the oven and broil until the tops begin to turn golden, about 1-2 minutes (watch closely as broiler heat varies). Remove from oven and flip the polenta disks over to the opposite side. Spread each polenta disk with marinara sauce, then top with cheese and other toppings. Place the baking sheet in the oven again and broil until the cheese is golden and bubbly, about 1 more minute. Serve warm.

The Rabbit Food Pyramid Breakdown:
Produce: bell peppers, mushroom, and marinara sauce
Whole Grain: polenta
Protein: cheese
Plant Based Fat: olive oil

Rabbit Food Meal Tip: Complete this meal with a full serving of veggies by tossing your extra veggies (bell peppers and onions) in a bowl with two cups of fresh salad greens and balsamic for an extra filling dinner.

Looking for more healthy & single serving pizza recipes?
Don’t worry, I’ve got you covered.

Personal Pan Pizza
Portobello Pizza
Rustic Ricotta & Peach Pizza
Light & Crispy Pita Pizza
Cauliflower Pizza

Balsamic Tofu & Pineapple Avocado Tacos

I’ve been daydreaming about this recipe for a few weeks, and finally buckled down and made it. I don’t know why, but the combination of pineapple, avocado, and tangy balsamic seemed absolutely mouthwatering to me. I’m so happy with the way the balsamic baked tofu turned out, I might have to make this again with some brown rice and veggies another night!

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Balsamic-Tofu-&-Pineapple-Avocado-Tacos-1If you are new to cooking with tofu, you will find that it needs to be pressed of excess liquid so that sauces and flavors can be absorbed into it. There are gadgets like the TofuXpress, but if you don’t have one that’s totally fine. The way I press liquid out of my tofu is with two plates, a few pieces of paper towel, and a jar (to add weight on top). After leaving the tofu in between the paper towel and plates for 20-30 minutes, your tofu will be good to go! Below is my crafty little setup!

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Balsamic Tofu & Pineapple Tacos

Serves 4

1 package extra firm tofu (14oz)
1/4 cup balsamic vinegar
2 Tbsp honey mustard
1/2 Tbsp agave

8 corn tortillas
2 cups pineapple, cubed
1 avocado cubed

Drain tofu and place on a few sheets of paper town on a plate. Cover with another few pieces of paper towel and another plate, and weight the top with a jar, can, or other object of about 1 pound. Let the tofu stand 20 to 30 minutes to extract excess liquid. While tofu is being pressed, mix together the balsamic, honey mustard, and agave. After excess liquid has been extracted from the tofu, chop into small 1/2 inch cubes. Transfer tofu cubes into the bowl of balsamic mixture and let it marinade for 20 minutes. After tofu has marinated, transfer to a baking pan lined with parchment paper (save excess balsamic for later). Bake at 400 degrees for 20 minutes. Using a spatula, flip tofu, drizzle with remaining balsamic mixture, and cook for another 10 minutes. Toss the tofu with pineapple and avocado, and place in corn tortillas. Enjoy!

The Rabbit Food Pyramid Breakdown:
Produce: pineapple
Whole Grain: corn tortillas
Protein: tofu
Plant Based Fat: avocado
Free Extras: balsamic and honey mustard

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