Recipe

Eggplant, Spinach & Tomato Pizza

If someone asked me to make a list of 5 foods I could never give up, pizza would definitely be on it. I mean come on! It’s cheese on bread. You throw some meat and/or vegetables on there and I’m basically yours forever. No really, a friend once made me homemade pizza (crust and all from scratch) and I gave him my social security number as a thank you. Identity theft be damned! That pizza was delicious.

Now I do not have the prowess to make my own pizza crust at this point in my culinary life, but this pizza was still the bomb.com. I purchased the whole-wheat crust from Trader Joe’s. I’ve also used Whole Foods crusts before – both are incredibly easy to work with. If you’re thinking you can cheat with a Boboli crust, put it down and back away from its vacuum packed sealing. Trust me. The extra 15 minutes required for preparing the raw dough will be well worth it.

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Photo Credit: Kimberly Sabada MS, RD, LDN

 

Broiled Eggplant & Tomato Pizza

Serves: 6

1 raw (16oz) whole-wheat pizza crust dough, refrigerated
1 small eggplant, quartered and thinly sliced
1/2 cup cherry tomatoes, halved
2 cups fresh spinach
3 cloves garlic, minced
3 Tablespoons olive oil
5 ounces part-skim buffalo mozzarella, thinly sliced*
1/3 cup freshly grated Parmesan cheese
3 Tablespoons chopped, fresh parsley
1 Tablespoon fresh, diced chives

Directions:
Preheat broiler. Combine prepared eggplant and tomatoes on a broiling pan lined with aluminum foil. Spray with non-stick cooking spray, toss to coat and season with salt and pepper. Place pan in broiler, broil for 6-8 minutes until eggplant has browned and tomatoes are lightly charred – turn halfway through.

Meanwhile, in a small saucepan heat olive oil over low-medium heat. Add minced garlic and simmer until fragrant, but not burned – 3-5 minutes. Remove from heat and set aside.

Prepare crust according to directions. I took mine out of the refrigerator about 30 minutes before starting to work with it to help the dough warm up and become a little more pliable.

Spray a cookie sheet with non-stick cooking spray and stretch dough onto it. Drizzle crust with garlic infused olive oil, top with sliced mozzarella, spinach, broiled eggplant/tomato mixture and Parmesan cheese.

Bake for ~ 15 minutes until pizza is cooked through and crust is golden brown. Top with parsley and chives, cut and enjoy!

*Recipe Note:

Buffalo Mozzarella – I recommend using a serrated knife to slice, it helps create thinner slices and prevent slices from falling apart.

Recipe adapted from Pioneer Woman 

Kale and Quinoa Patties

It’s time for THR’s highly anticipated quinoa blend recipe! This one does not disappoint, but then again, when do they? These little patties got rave reviews from my test kitchen rats. Five stars across the board and the prep was a breeze. Enjoy!

Photo Credit: Kimberly Sabada MS, RD, LDN

Photo Credit: Kimberly Sabada MS, RD, LDN

Kale and Quinoa Patties

Serves: 6 (2 patties per serving)
*See recipe notes below

Ingredients:
½ cup dry tri-blend quinoa (I use Ancient Harvest’s Quinoa Harmony)
1 cup water
1 cup steamed kale*
3 eggs, beaten
2 green onions, chopped
2 cloves garlic, minced
½ cup whole wheat bread crumbs
Salt/Pepper (to taste)
Olive oil

Rinse quinoa and place in a medium size sauce pan with water. Bring to boil, reduce heat and simmer for ~20 minutes until the quinoa is cooked through and the liquid has been absorbed.

Mix together steamed kale, cooked quinoa, garlic, green onions, eggs, bread crumbs, salt and pepper. Mixture should be moist, but not runny. Form into  12 patties and set aside.

Photo Credit: Kimberly Sabada MS, RD, LDN

Photo Credit: Kimberly Sabada MS, RD, LDN

Heat 1-2 teaspoons of olive oil in a large saucepan over medium heat. Cook 4-6 patties (depending on the size of the pan) at one time. Cook for 8-10 minutes per side or until browned. Remove cooked patties from pan and finish remaining batches.

Photo Credit: Kimberly Sabada MS, RD, LDN

Photo Credit: Kimberly Sabada MS, RD, LDN

Serving Recommendation

Feel free to eat these patties atop mixed greens or a roasted vegetable. I chose to get a little fancier when I made them the first time around with a mixed toasted+raw kale salad, homemade Parmesan Lemon Dressing and a runny poached egg. See below for all the pretentious details!

Kale and Quinoa Patties with Toasted Kale Salad and Poached Egg

Serves 2

Ingredients:
2 Kale and Quinoa Patties
4 poached eggs
4 cups chopped, fresh kale
Cooking spray

Parmesan Lemon Dressing:
2 Tablespoons olive oil
1 teaspoon Dijon Mustard
1/2 lemon, juiced
1 1/2 Tablespoons Parmesan Cheese
1-2 teaspoons honey
Salt/Pepper

Whisk together Parmesan Lemon Dressing ingredients*. Season with salt and pepper. Set aside.

Preheat oven to 375 degrees. Place 2 cups chopped, fresh kale on a cookie sheet lined with aluminum foil. Spray with cooking spray, toss. Season with salt and pepper and bake for 10-15 minutes until crispy.

In a large bowl, combine remaining raw and toasted kale with the Parmesan Lemon dressing. Divide between 2 plates, top with quinoa patty and a poached egg. Finish with some fresh cracked black pepper and Parmesan cheese. Happy eating!

Recipe Notes:
Dressing: the dressing was thrown together by myself a little haphazardly. Take that as a warning, but the measurements are close. Feel free to play around with it!

Steamed Kale: I placed a steaming basket in a large saucepan, filled it with water to just below steaming basket. Place kale in steaming basket, bring water to a boil and steam until kale is tender; about 10-15 minutes.

Photo Credit: Kimberly Sabada MS, RD, LDN

Photo Credit: Kimberly Sabada MS, RD, LDN

(Money Shot)

Recipe adapted from Yummy Supper

 

Red Lentil Cashew Burgers

This recipe gets a mad shout out to Eating Well Magazine. I stumbled upon this recipe a few years back and while it may be a touch labor intensive, I promise you the efforts involved will be rewarded. As I mentioned in last week’s lentil post, cooking lentils can be a bit dicey. This recipe should put your mind at ease if it turns out to be your first lentil cooking experience. Why? You cook the red lentils until the point of mush – failure approved! These burgers are packed with flavor. If you don’t like curry, please select another post to read from the archive (to the right) because that little spice is a big player in this recipe. If there’s one thing I’ve learned in my short, but full 26 years of life it’s to never force feed people curry…or demand fortune cookies from a BBQ food truck…or start a football tailgate in the parking lot of a zoo. I suppose that’s more than one thing.

Red Lentil and Cashew Burgers are easy to prepare in advance. Frozen in patty form prior to pan searing makes them an excellent freezer staple with no pre-thawing required. I lay out how to make them in advance below the recipe in the notes section. Don’t let that little sweet heart of yours think I am leading you on.

Enjoy these burgers any time of year because no grill is required. Just fresh, honest, whole ingredients are combined to make your diet and kitchen more simplified. Got other lentil ideas? Please leave them in the comment section below.

Happy cooking!

Red Lentil Cashew Burgers

Adapted from Eating Well

Photo Credit: Kimberly Sabada MS, RD, LDN

Photo Credit: Kimberly Sabada MS, RD, LDN

Serves 6

Ingredients:
2 cups plus 2 tablespoons water
1 cup peeled and diced carrots, about 3 medium carrots
1/2 cup red lentils, rinsed
3/4 cup raw cashews
1 cup chopped onion
2 cloves garlic, minced
2 teaspoons curry powder
6 whole wheat pitas
6 cups baby spinach
1 red pepper
1/2  English cucumber, sliced into 1/4 inch half-moons
Olive oil
Hummus*

Preheat oven to 350 degrees.

Combine 2 cups water, carrots and lentils in a medium size saucepan. Bring to a boil, then reduce heat to low. Partially cover saucepan and simmer until the lentils are tender and falling apart, 12 to 14 minutes. Drain through mesh strainer pressing out any extra liquid with a spatula. Transfer to a plate and let cool to room temperature, about 20 minutes.

Meanwhile, line a cookie sheet with aluminum foil. Place cashews on prepared cookie sheet and bake until toasted, about 15 minutes or until golden brown. If you can remember, shake pan halfway through baking to get a good toast on the nuts. Set aside and let cool.

Photo Credit: Kimberly Sabada MS, RD, LDN

Photo Credit: Kimberly Sabada MS, RD, LDN

Heat 2 teaspoons olive oil in a large non-stick skillet over medium heat. Add onion and cook, stirring, until softened, 5 to 8 minutes. Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute. Remove from heat and let cool.

Pulse the cashews in a food processor until finely chopped. Add the lentils and the onion mixture; pulse until mixture is combined. Transfer to a bowl and stir in breadcrumbs. *See below for blending note.

Heat a few teaspoons of olive oil in a large skillet over medium heat. Form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each. Cook 2 to 4 patties at a time until evenly browned and heated through, about 4 minutes per side.

Cut tops of whole wheat pitas off; put a good healthy layer of hummus inside, followed by a cup of spinach, the red lentil cashew burger and slide in english cucumber slices and red pepper strips.

Enjoy!

Recipe notes:

Make Ahead: Prepare burgers as directed, stop before pan searing. Wrap ‘raw’ burgers in plastic wrap, place in a freezer bag and store in freezer up to 3 months. When you’re ready to eat them, remove from freezer and once unwrapped, these little guys can go straight into the searing pan! Cooking time will increase by a minute or two per side.

Blending: I only have a small food processor. To accommodate the space issue, I blend the cashews, lentil mixture and onions all separately – I place the three blended parts in a medium-size mixing bowl, add breadcrumbs and stir to combine.

Hummus: I prefer the roasted red pepper flavor for this recipe, but feel free to experiment as you like

 

Mini Turkey Parmesan Meatloaves

Can I get a what what? It’s Wednesday! If that opening question was lost on you, it’s okay. I’ll presume you either stopped listening to music after 1997 or have never listened to the melodious lyricism of one Sir Jay Z. Nonetheless, as this April week trudges on, over here, THR is building its healthy recipe repertoire. Arming yourself with a few recipe standbys for the week is a true trick of any nutritious home cook. Mini Turkey Parmesan Meatloaves are one such staple.

The night of the first test run for these little meat munchkins, my guinea pig wanted to guess what he was eating. After one bite and a giant grin, his response was simple but enthusiastic, ‘What am I eating?!’ Mini Turkey Parmesan Meatloaves will please both the young ones of the house as well as the full-grown adults. Pair them with a nice roasted vegetable and a side of whole wheat pasta and you are all set!

I adapted this recipe from Kraft. I made the original Kraft version several years back while still living with my parents. They were an instant hit in the household, but left a little to be desired due to the red meat base, StoveTop Stuffing filler and lack of vegetable add-ins. I’ve replace the beef with ground turkey breast and for a little extra flavor, one link of Italian chicken sausage. The rest of the ingredients are simple meatloaf components – pepper, onion, breadcrumbs, egg and seasoning. They make for a wonderful and easy weeknight dinner, not to mention reheat beautifully the next day for leftovers at lunch or dinner.

Image by Kimberly Sabada

Image by Kimberly Sabada

Mini Turkey Parmesan Meatloaves

Serves: 3 (2 meatloaves per person)
*See below for recipe notes

½ pound ground turkey breast
1 Italian chicken sausage, casing removed
1 cup diced onion
½ cup diced green pepper
3 cloves garlic, minced
1 egg, beaten (may only use half)
2 Tablespoons fresh chopped parsley
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper
½ cup fresh whole wheat bread crumbs *
Salt and pepper
¾ cup marinara sauce
6 Tablespoons low-fat mozzarella cheese
Olive Oil
Non-stick cooking spray

Preheat oven to 375.

Heat 1 teaspoon of olive oil in a medium size pan over medium heat. Sauté onions and green bell pepper for 10 minutes until tender, add garlic and cook for another 2 minutes until fragrant. Set aside and let cool if possible.

Image by Kimberly Sabada

Image by Kimberly Sabada

In a mixing bowl combine turkey, sausage, pepper and onion mixture, herbs, crushed red pepper, bread crumbs and ½ beaten egg. Season with salt and pepper and mix with hands. If mixture is too dry add the other ½ of the beaten egg.

Image by Kimberly Sabada

Image by Kimberly Sabada

Spray 6 muffin tins with non-stick spray. Fill the prepared 6 cups evenly with the turkey mixture. Make an indention in meat mixture of each cup, fill with ~1 tablespoon of marinara.  If using a 12 cup muffin tin, fill remaining 6 unused cups with a little water to prevent pan from warping and to ensure pan heats evenly during the baking process.

Photo Credit: Kimberly Sabada

Photo Credit: Kimberly Sabada

Bake for 30 minutes or until internal meat temperature reaches 160 degrees. Remove cupcake pan from oven and top each mini turkey parmesan meatloaf with 1 tablespoon low-fat mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted. Let stand for 10 minutes. Serve and enjoy!

Photo Credit: Kimberly Sabada

Photo Credit: Kimberly Sabada

Recipe Notes:

Bread crumbs: I used 1 small slice of whole wheat bread with flax seed and oats. Use what you have on hand. Place bread in food processor and pulse until crumbs are formed (<30 seconds).

Make ahead: Prepare as directed. Let meatloaves cool completely. Place on a cookie sheet in a single layer and freeze for 1 hour.  Place in an airtight container and store in freezer for up to 1 month. To reheat, thaw in refrigerator, bake at 375 for 20 minutes or until heated through.

Mid-Monday Pick Me Up

Good afternoon you back-on-your-daily-grind Monday minions. As a shout out to the growing efforts of The Healthy Revival (THR), I thought we’d throw it back to yesterday’s Instagram. Oh right, this little old blog is now on Instagram! See side bar to the right for you link to the account. Follow THR at ‘healthyrevival’ on Instagram for weekly posts on recipe previews from the test kitchen, what the dietitian behind the blog is eating and culinary adventures of a healthy foodie. Check it and follow!

For those of you already following THR on Instagram, you saw the glorious, yet simple brunch photo yesterday. I thought I would announce the launch of The Healthy Revival on Instagram by giving you this beauty’s recipe. Happy Monday people!

Photo Cred: Kimberly Sabada's iPhone

Photo Credit: Kimberly Sabada’s iPhone

 Goat Cheese Ricotta Bruschetta with Egg

Serves One:
1 slice whole wheat bread, toasted
2 Tablespoons fat-free ricotta cheese
1 Tablespoon goat cheese
1/4 cup cherry tomatoes
1 egg
Salt and pepper
Cooking Spray

Preheat oven to 350 degrees. Place whole cherry tomatoes in a small baking ramekin, coat tomatoes with non-stick cooking spray and season with salt and pepper. Bake tomatoes uncovered until bursting and juicy, about 30 minutes. Remove tomatoes from ramekin and give them a quick rough chop to help cool and release more juice. Set aside.

In a small bowl combine ricotta and goat cheese. Spread cheese mixture onto whole wheat toast, top with chopped roasted tomatoes. Cook the egg however you prefer, I cooking mine sunny side up! Plate and serve.

Note: This was a brunch idea would not be a horrible weeknight dinner idea for those of you on the go.

Come back later this week for a knockout dinner recipe that’s sure to please both children and adults!

Easy Weeknight Dinner: Part Six

Seared Pork Tenderloin with Sautéed Asparagus and Creamy Polenta

Serves 4

Image by Kimberly Sabada

Ingredients:

1 pound marinated pork tenderloin*
1 pound asparagus, trimmed and cut into 2 inch pieces
2 medium-large yellow onions, sliced
HR’s Creamy Polenta
Olive Oil
Salt
Pepper

Preheat oven to 350 degrees F.

In a large pan over high heat, heat ~2 tablespoons of olive oil. Sear pork on each side, about 5 minutes per side. Once browned, place pork in a 9×13 baking dish, place in preheated oven and bake until internal temperature reaches 140. Let pork sit for 10 minutes to reach an internal temperature of 145 through carry over heat. Slice and set aside.

Image by Kimberly Sabada

Meanwhile in a separate medium skillet, heat 2 tablespoon of olive oil over low-medium heat. Add sliced onions and cooked until caramelized, stirring frequently – 30 minutes. Set aside.

Image by Kimberly Sabada

Image by Kimberly Sabada

In a large pan, heat 2 teaspoons of olive oil over medium-high heat. Add prepared asparagus to pan. Sautee asparagus until tender and slightly browned, about 10-15 minutes.

Prepare polenta as directed – see link above for directions

Plate polenta on serving plates, top with caramelized onions, sliced pork and asparagus. Serve and Enjoy!

Recipe Notes:

Pork Tenderloin – I used a cracked black pepper corn and garlic marinade with an olive oil base. Marinade pork for at least 2 hours, but overnight is best.

 

Happy Cooking!

Creamy Polenta

Here we are! It’s time for my whole corn recipe. As mentioned last week, polenta (or corn grits) is a source of whole grain corn. I love making this recipe during the week when looking for an alternative starchy side dish. In terms of labor intensity, it’s similar to mashed potatoes and much less work than the carpal-tunnel-inducing risotto. Polenta pairs well with the likes of chicken, pork, lamb, steak or seafood. It also serves as a wonderful bed for roasted garlic tomatoes with sautéed greens like kale, spinach or swiss chard.  HR’s creamy polenta is a simple quick fix for impressing your dinner guests or enjoying solo on a mundane weeknight.

Image by Kimberly Sabada

Image by Kimberly Sabada

 

Creamy Polenta

Serves: 4-6
*See bottom of post for recipe notes

Image by Kimberly Sabada

Image by Kimberly Sabada

Ingredients
1 cup polenta (coarse ground cornmeal/grits)*
4 cups low-sodium vegetable broth
1/3 cup fat-free milk
1 TBS unsalted butter
1/4 cup freshly grated parmesan cheese
Salt
Pepper

Directions
In a medium size sauce pan, bring broth to a boil. Whisk polenta slowly into broth, reduce heat and simmer 20 minutes. Stir polenta frequently to prevent clumping. Remove from heat, stir in milk, butter, and cheese. Season with salt and pepper. Serve and enjoy! Yep, it’s that simple.

Recipe Notes:
Polenta: I use Bob’s Red Mill Polenta (corn grits)
Polenta Variation: Fold in caramelized onions or roasted garlic for an added level of savory flavor.

Come back next week for another one of HR’s Easy Weeknight Dinner!

Image by Kimberly Sabada

Image by Kimberly Sabada

Happy Cooking!