Toasted Coconut Trail Mix

So I'm only a few days into the 2013 Whole Living 3-week Detox and while I have been thrilled with all of the recipes so far, this one snack recipe is so easy and yummy I wanted to share.  I may never buy trail mix again! Since it is part of the cleanse it has no processed sugar and no gluten...just four simple ingredients.  Take less than 15 minutes to make, but make sure to make a double batch...it goes fast!

Original recipe can be found here, but I've also copied it below:

½ cup shelled, unsalted pistachios
½ cup chopped unsweetened dried apricots
½ cup unsweetened coconut flakes, toasted*
½ cup chopped unsalted almonds, toasted*

Mix all four ingredients together in a bowl and enjoy!  Can be stored in an airtight container for up to 2 weeks.

If you have a hard time finding unsweetened coconut or unsweetened apricots check your local health food store or Whole Foods.

*To toast the coconut and chopped almonds simply spread them out on a foil-lined pan and pop in the oven at 350 degrees for roughly 5 minutes.  Keep an eye on them...once the coconut starts to brown around the edges it's done but can start to burn quickly.

Vegetarian Eats for the Big Game!

Ok...so I'm not super excited about the Superbowl this year. I mean my Pats were only one game away from making it in, and let's be honest, it wasn't a very respectable loss. So while I certainly go big for the Superbowl when the Pats are in it, this year I'm trying my best to keep it a bit simpler and healthier. My Pats are worth the calories and effort...the Niners and the Ravens, not so much. So I thought I'd include a few more veggies in our spread this year. Yes, some will be smothered with cheese, but hey, it's a start.

So first up...those delicious looking Spicy Broccoli Rabe & Provolone Grinders above. Yes, Grinders. I'm from MA, after all...no Subs or Hoagies here!. I made these for the first time this year and while they may slightly disappoint that guest who sees them and excitedly asks if they're Cheesesteaks, they are pretty fabulous.

The soft french rolls are slathered with a homemade spicy white bean spread (store-bought spicy hummus will do in a pinch), piled high with crispy oven roasted broccoli rabe, smothered in melty provolone and sprinkled with red jalapenos. Yum.  I know I certainly didn't miss the meat. The original recipe can be found here...but, like I said you can simplify buy using store-bought spicy hummus instead of making your own spread (although the homemade stuff is yummy). I also simplified by oven roasting the rapini rather than cooking it the way they suggested.  I think it works even better (adds some crisp!) and dirties way fewer dishes, which I always like. C'mon...you know you want to grab one!

Next up...some snack-y finger food without all the calories of nuts. Pan fried shishito peppers!  These little peppers are relatively easy to find these days since they've really grown in popularity.  They're not spicy peppers, but slightly sweet and so delicious when cooked up this way. So simple and easy...they're best warm, but they go fast so cook up a big batch!

My Favorite Shakshuka Recipe

Shakshuka. Not only is it fun to say, but it is delicious! What is it, you ask?  It's eggs poached in a chunky, spicy tomato sauce and it's so popular that many different countries claim it as their own. Tunisia, Morocco, Israel...wherever it originated, I'm pretty thankful! Since I've been making it for a while now I've made it my own, so I wouldn't necessarily say this is a traditional shakshuka recipe but I love it.

So what's not traditional about my recipe?  Mostly the addition of olives, substitution of goat cheese for feta cheese, and sprinkling Italian gremolata on top instead of parsley alone. I also make it a bit spicier than most so if you're not a huge fan of spice dial back the jalapeños some.  Shakshuka is traditionally served with pita bread, but I like it with grilled rustic whole grain bread. Sometimes I even push my Italian influence on the dish a little further and serve it over polenta, yum.

So whether you go the more traditional route or try this SavoryGirl twist to Shakshuka I promise it will become a favorite in your household as well.  Enjoy!
Turkey-Jasmine Rice Meatballs with Baby Bok Choy

This is an oldie but a goodie...we've been making it for at least 7 years so I guess it's become one of our own over time.  I'm not even sure where it originally came from.  I think a healthy cooking magazine, maybe Cooking Light or something along those lines...but I'm pretty sure we've not only adjusted the ingredients but also the cooking method over the years.  Either way, hope you enjoy this favorite of ours as much as we do.  Light, healthy and delicious Asian-inspired flavors.
Brown Rice Salad with Crunchy Sprouts and Seeds

This is the food version of don't judge a book by it's cover...when I told Christian I was adding this to one of our weekly menus he gave me that look that says, "please don't make me eat rabbit food." You see, SavoryGirl isn't always popular but I have to say that more often than not I am indeed a good judge of a recipe just by reading it...and this time was no different. Ha, ha, I win!  Seriously though, bear with me on this one and try it out...it is absolutely delicious.  So much so that we made a second batch the very next week, and it was Christian's suggestion!

As usual, I didn't follow the recipe exactly as written...but we did follow it pretty closely.  The main changes were that we ommitted the sprouted mung beans (we couldn't find nearby and we just didn't have time to go searching), sprouted our own lentils instead of using dried sprouted lentils (which we also couldn't find), and toasted/salted our own raw pumpkin seeds since we already had some in the house.

Sprouting your own lentils is super easy and kind of fun...you just need to plan in advance since it takes a few days. If you've never done this, here's the process:

Kale & Brussels Sprout Salad

This is a delicious and fabulous winter salad...even for those who have never eaten kale or think they don't like kale.  How do I know that?  It was my one risky dish for Thanksgiving this year and it got rave reviews!  And this was from a group of 12, men an women, who aren't really into the whole healthy, superfood movement.  So this was a bit of an experiment and I was prepared for it to be snubbed next to all of those buttery and rich Thanksgiving stand-bys.  Imagine my surprise when I started hearing murmurings around the table about the salad....of all things!  I think almost everyone loved it (yes there were one or two holdouts...but I'm convinced they didn't even try it) and had seconds.  It was even one of the first leftovers to be finished off.  So, I stand by my assessment that this is a phenomenal salad!

Recipe: Kale & Brussels Sprout Salad

It's actually quite simple when you look at the recipe...kale, brussels sprouts, almonds & pecorino dressed with a simple mixture of lemon juice, dijon mustard, shallot & garlic.  Voilà!  Delicious salad!  That being said, there are two steps that can take a bit of time if you don't have the right technique:

Broiled Figs with Yogurt, Nuts & Honey

The recipe below is a SavoryGirl original that was inspired by what was in season at the Farmer's Market years ago when Christian & I first started trying to eat locally and seasonally.  While it is certainly different now, growing up in New England the only thing I knew about figs was that they were a critical component of Fig Newton's...oh how I've grown.  Now we count the days until fresh figs appear at our Farmer's Market each year.  If you're lucky you'll get an early crop in the spring and then another crop in the fall...so keep your eyes peeled!

Spinach & Mozzarella Stuffed Turkey Meatloaf

We've been making this recipe for as long as I can remember...which is funny because neither one of us particularly liked meatloaf growing up.  But this meatloaf has a nice twist and is quite a bit healthier since it's made with ground turkey instead of ground beef.  It's been dedicated to memory by now but here is the general approach below:
DIY Tofu & Veggie Stir-Fry

It’s funny, we used to make stir fry all the time when we were younger and had less money but they seem to have fallen out of our regular cooking rotation these days, which is crazy because they’re simple, healthy and delicious. So tonight’s dish has inspired me to bring them back into the rotation a bit more often!

Since this is a DIY night, no precise recipe, but my approach is below in case your curious: