Roasted Beet Salad {with goat cheese}

Beets. Always loved ‘em. Never cooked them on my own. They’ve always looked too intimidating to me- like a knife can’t even get to it. I mean, look at them:


Little tough guys.

But with such a high concentration of antioxidants, iron, anti-inflammatory & detoxification properties (not to mention great taste and color), I knew I had to suck it up sooner or later and learn how to make them.

Well, I did it. I loved them. And while they were a tad bit messy and took a bit longer in the oven than most roasted veggies, they were surprisingly not hard at all to make. And delicious.

In my book, they are good Sunday cooking recipe for the week- perfect in so many different ways, including on it’s own as a cold deli side dish, warm or cold on top of mixed greens, sprinkled with goat cheese, blue cheese or feta,  pinenuts, walnuts or hazelnuts, or with orange or grapefruit zest.

You can alter the basic recipe almost infinitlely. That is, if it makes it past 2 days in your fridge. Mine sure didn’t.

Roasted Beet Salad:

Ingredients:

5 medium beets

Dressing: 2 TB Olive oil + 1 TB red wine vinegar + 2 tsp dijon mustard+ sea salt & pepper.

Organic goat cheese, blue cheese, or feta cheese for finishing (optional).

Directions:

1. Preheat oven to 400. Scrub beets to remove dirt:

2. Wrap each beet in foil and place on a baking sheet in the oven for 1 hr.

3. When they are done, unwrap each beet to let the steam escape and let cool for a few minutes. When cool enough to touch, slide the skins off with a knife (this is the messy part). Note: do not use a wood cutting board or it will stain. Cut into rounds, then sticks, then horizontially into cubes.

4. Place cubes in a glass or tupperware container. Whisk your dressing together, then toss to coat, add any extras you’d like and refrigerate or enjoy. As with anything, they taste better the next day, so make it ahead if you have time.

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Parmesan Kale Chips

Kale was just named the “healthiest” vegetable around last week, with the most nutrients per bite than anything else out there.  Heavy doses of vitamin k, vitamin a, magnesium, fiber, calcium, omega 3 fatty acids, a extremely high antioxidant count and detoxifying compounds. Impressive, right?

Also impressive {to me, at least} are those people that can eat plain steamed or sauteed kale.

If you’re not quite at that level yet {kale beginner}, these crunchy, crispy, dissolve in your mouth parmesan kale chips might be a much better place to start. So much so, you might even like eating them. To like eating all those vitamins and minerals = not a bad thing.

These little snacks were {9 & 10 year old girl} tested and approved this past weekend when I was doing one of my healthy eating & cooking family sessions- with screams- literally screams of delight- as they came out of the oven. If that doesn’t make you think about trying them, I don’t know what will.

Ingredients:

2 heads kale* (dinosaur, red or green or any combination of the two)

organic, extra virgin olive oil

organic parmesan cheese, grated (or nutritional yeast if you are dairy free)

Directions:

1. Preheat oven to 325. Wash kale and remove inner stem. Tear kale into small pieces, or keep as a long leaf, depending on the look you want. I’ve done both, but bite size pieces are less messy to eat and easier to store.

2. Add to a large bowl, drizzle with olive oil and toss with your hands, so each leaf is coated evenly:

3. Spread on a baking sheet and sprinkle with sea salt and pepper:

5. Bake until crispy, around 25 mins. Remove from oven, sprinkle with cheese and place back in oven until the cheese melts.

Eating your vitamins never tasted so good. These probably won’t last very long in your kitchen. But if they do, store in a airtight container, for up to 4 days in the fridge.

*The volume of kale will reduce to half after they are cooked.

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{homemade} Fuji Applesauce

Can’t stop. Won’t stop.

No reason to, really.

I will never buy store-bought applesauce again. I think you’ll feel the same.

Who knew it was so easy to make? Apples + cinnamon+ water + 15 mins. The perfect snack, side & sweeter treat.

Ingredients:

10 Fuji (or any variety) apples
cinnamon
{water}
 

Directions:

1. Wash, cut apples and remove core/seeds.

2. Bring 3/4-1 cup water to a boil. Reduce heat, add apples and cover to simmer. Cook apples until they soften and water is absorbed, approx 10 minutes. Add lots of cinnamon {and some nutmeg & ground ginger if you’d like}.

3. Mash with a large fork or partially blend with a immersion blender in the pot for chunky applesauce, or blend all the way for a smoother texture.

Notes: Tastes best cold & right out of the fridge. If you can wait that long.

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2012- Be better. 1 year, 11 ways.

I made a resolution not to make resolutions this year.

It has always struck me as odd that there is only one time of year that people make goals to improve their lives and the things important to them. Shouldn’t that be something that we are always aware of? Always wanting to improve and get better at something? Why do we only think about this in January?

Instead of the broad, general, and often half-hearted “resolutions” (especially those that are health and wellness related), that seem to always fade after mid February, what about the promise to just be better on the whole than last year?

That doesn’t mean to not be specific with your goals, but rather to be less short term and intense (lose 10 lbs, do a juice fast, extreme workout challenges) and focus more on the bigger picture. Small, everyday changes and consistency in those actions that are good can go a long way, especially with goals to be a healthier person in the coming year.

Big changes from small, everyday behavior, yes. What kinds of changes, you ask?

Well, ok. Pull my leg. I just so happen to have an opinion about it. 11 small ones, to be exact.

My 11 most influential ways to improve your health in 2012:

1. Read your ingredient list- I’m like a broken record, I know. If you change one thing this year, read your INGREDIENT LIST, not the nutrition facts on everything you go to put in your mouth. More than 6 ingredients, be wary. Things you can’t pronounce? Not a good situation. Low fat, low carb, low calorie advertised on the front? A big red flag. If your great grandmother couldn’t eat it, chances are you shouldn’t either.

2. Stop with the fake stuff- fake sugar, fake flours, fake desserts, fake dairy and fake frozen dinners. They may be convenient or low or no-calorie, but they wreck havoc on your body in so many ways you may not be aware of. If your goal is to gain weight and more health symptoms, bring them on!

3. Reduce your dependence on flour (and flour products): Does the following sound familiar? Cereal or oatmeal for breakfast. A sandwich, taco or wrap for lunch. Pasta for dinner. And I bet you are always hungry in between for some crackers or a “snack”. And that is when you are being “healthy”, right? Flour products interact in your body the same way as sugar- even the so called “whole-wheat” products. They are causing a lot of problems these days because of our over-consumption of them (they are convenience foods) and mis-marketing about their true health value.

4. Tune out health magazine and TV talk show advice about food- see #2  or #1 for typical sample menu of what you are told to eat to lose weight. Most foods and diet plans you are marketed to eat are backed with major bucks. And everyone has a different opinion. Just eat real, wholesome food. It’s not as sexy, but it works with your body much better.

5. Learn to cook vegetables that you like and eat leafy greens as much as you can: in soups, salads, smoothies, roasted or made into homemade chips or fries. The more vegetables the better. If you need ideas, you are in the right place.

6. Don’t be afraid of real butter, real ice cream, avocados and potatoes- Each are very healthy for you, in their own way. All are real foods. And real food that won’t make you fat. Trust me, it’s probably the diet bars, alcohol, sodas or cookies you are eating in addition to it.

7. Stock your freezer and pantry- Be realistic. You are probably not going to have time to cook a homemade meal every night of the week. So find things that work that you can have around for busy nights. My favorites are Applegate Farms sausages and turkey burgers, frozen wild fish, frozen spinach and green beans, homemade pesto cubes, and homemade soups ready to defrost. A pantry with quinoa, Amy’s soups, a variety of nuts, variety of vinegars, extra virgin olive oil, unrefined coconut oil and cans of beans will never lead you astray. Fridge essentials like dijon mustard, natural ketchup, a lemon, garlic, fresh spinach or mixed greens, good parm cheese can help you tie any meal together in no time.

7. Stop thinking coffee will help you lose weight- eating good food and less of it will. Intense doses of caffeine throws your hormonal system and hunger signals for a loop- not to mention can upset your stomach so you feel the need to eat to soothe it. Coffee is just fine, but don’t think the rumor that it speeds up your metabolism is the whole story. It can also affect your sleep quality, make you more hungry and be harsh on your digestive system.

8. You don’t need a glass of wine or drink every time you have dinner (or happy hour most nights of the week). People, please. I love wine and cocktails myself. But you really don’t need one every day. Fun fact: every time alcohol enters your system, your body has to process it first as a sugar. Therefore for the next 24 hours, you can’t burn any fat because your body is too busy trying to burn through the alcohol content, to put it simply. And, the more you have, the more you create an addiction for your body to keep up with. This is a great example of how calories in do not equal calories out. It’s the content of what you are putting in your mouth, not just the calculation.

9. Having cravings is not a normal thing- cravings for sweets usually means you are not getting enough healthy fats and healthy oils in your diet, like fish oil, unrefined organic coconut and olive oils. Try some naturally sweeter vegetables and a high quality fish oil supplement in the meantime. Cravings for salt usually mean a deficiency in minerals. Try eating more leafy greens and vegetables in the meantime using sea salt instead of regular table salt, and reducing packaged snacks and foods overall.

10. You are kidding yourself if your only workouts are 30 min elliptical sessions or light jogs: Come on. The dedication is there, I know. But unless you are gasping for air at part of your elliptical or treadmill workout, you’re probably not doing much to change your body. You have to push yourself, even if you don’t like it. That’s where the real change starts. Breaking a true sweat is hard to do, but necessary if you want to be healthy inside (for your organs, tissues and arteries) and out. I know of some great places and classes in the greater Seattle area if you need a little help pushing yourself, so ask if you need it.

11. Find the things you love and stick with that. Clear the crap out of your life (food and otherwise). If you love wine, have wine. If you love cake, have cake- but real cake. If you love Doritos….well. If you love Doritos, your taste buds are completely coated and we need to talk. Try some real cheddar cheese on a good cracker first. Baby steps. If you hate steamed broccoli, don’t force it down. Find another green vegetable that you do like. The point is, have the things you love, but don’t be in love with everything at the same time, within the same day.

Be better about the small things and the big things will happen on their own.

2012, here we come.

Day by day, week by week, month by month.

A happy new year to you all.

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Weeknight Lentil Vegetable Soup

Phew!

After a few weeks of celebrating so many great things, this past Monday brought a more tired feeling with it, and left me craving something healthy after a weekend of  wine, amazing desserts and food in every nook and cranny.

I know it’s not January yet, so forgive me if you are continuing your holiday eating through Jan 1st. You’re just saving it up to do the 28 day program with me in Jan, aren’t you?

If you’re not hurricaning the holiday eating through to the New Year, I’ve got a good one for you today.

One of the blessings of eating well throughout the year is that your body can naturally sense when it needs more vegetables, good foods, and time away from the treat/wine bar. This time of year, it’s just as important to have some hearty, healthy weeknight meals to balance out your body with plenty of good stuff too. And by good, I mean good for you, not just good tasting. Not mutually exclusive categories, obviously.

An easy weeknight solution?

Lentil soup, filled with any and every kind of veggies you like.  There’s brown lentil soups, red, yellow and green versions ones too. Some complicated, and some very simple. It beauty of a lentil soup is that you can add whatever you want- curry spices, cream, herbs or keep it plain with the most basic onion, carrot and celery routine. Or, you can start it plain and add things as you go during the week to get entirely different meals each time, or freeze in individual containers for those nights you don’t even want to think about cooking.

A healthy word of advice, be sure to soak your dry lentils in water at least 6 hours before you cook them- it dissolves the phytic acid and makes it much easier on your body to digest and assimilate them. Plus, they cook faster. So do it in the morning if you plan to make at night.

Sarah’s Lentil Vegetable Soup

Ingredients:
2 cups lentils, soaked for at least 6 hours, rinsed and drained
6  cups broth or water (I used water for mine)
1 onion, chopped
1 carrot, chopped
4 sticks celery, chopped
1 lg can diced tomatoes
2 TB balsamic vinegar
Any other veggies you’d like (I added everything in my fridge this week: parsnips, cauliflower, mushrooms and green beans. All chopped.)
Big dashes of: paprika, cumin, lots of thyme, pepper and sea salt.

Directions:

1. In a large soup pot, saute onion, carrot and celery. Then, add whatever other veggies you’d like to soften for a few minutes.

2. Add lentils and broth/water. Cover and bring to a boil, then reduce heat to medium-low for 25-30 min. Add diced tomatoes. Add more liquid if you like a thinner consistancy.

3. Add spices and a splash of balsamic vinegar to taste- this really pulls it all together.

Serve with grilled chicken or clean sausage, avocado slices, grated parmesean cheese, old world bread, a dollop of sour cream, full fat greek yogurt, homemade pesto, or a mixed green salad. I froze my batch in smaller containers and added something a little different each time I defrosted it- like a whole new meal each time. For a family or larger dinner, set up a toppings bar so everyone can add their own twist.

Happy (& healthy) New Year’s to everyone!

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almond-dark chocolate-sea salt toffee.

Almond + Dark Chocolate + Sea Salt Toffee

Wait right there. You don’t have to scroll down to double check.

I’ll admit it. The dark chocolate + sea salt combo is back again for a 2nd post.

I just can’t help it.

But, this one is different. It has almonds too. and toffee.

Figgy pudding, sch-muding.

These are the real holiday goods.

If you’re going to have dessert, save it for the good stuff- made with a few, real ingredients. Quality ingredients vs quantity of treats. Life is too short for dessert that is just ok- and so are your skinny jeans.

So, consider this my holiday gift to you- and everyone else around you {they make perfect little homemade presents & hostess gifts}. And enjoy every little amazing bite.

Wishing everyone the best and happiest holiday week- filled with great food, {wine}, {this toffee}, family, friends, love & joy.

xo,

Sarah

Almond-dark chocolate-sea salt toffee:

Recipe adapted from Bon Appetit:

Ingredients:

1/2 cup unrefined cane sugar
1 TB organic butter
1 lb dark chocolate (65%-75%). I used 4 lg Ghiradelli bittersweet baking bars.
1 1/2 cup almonds- chopped or whole.
course sea salt for sprinkling. I used pink himalayan sea salt for a great color.

Directions:

1. Line a baking sheet with foil

2. In a small saucepan, add 2 TB water to the sugar and stir over medium heat. Bring to a boil, stirring often until you get a nice brown caramel color. Remove from heat and add butter to melt.

3. Add almonds to the saucepan:

Almonds + Toffee

4. Spread the almond + toffee mixture on your lined baking sheet. Spread the nuts out the best you can:

Almonds + Toffee on baking sheet

5. Break the chocolate into smaller pieces. {Insert sample bite here}:

Heaven

6. Over very low heat in the same saucepan, melt chocolate slowly. Stir frequently so it doesn’t burn.

7. When melted, pour evenly over the almonds + toffee on baking sheet. Use a spoon to redistribute however you need to:

Almonds + Dark Chocolate + Toffee

7. Let cool for 10-15 min. Sprinkle with course sea salt of your choice and place in fridge to cool and solidify for at least 4 hours (I reccommend overnight if you can stand it).

8. Remove from fridge and break into pieces. {insert sample bite}. perfection.

Almond + Dark Chocolate + Sea Salt Toffee

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{sea salt} + {dark chocolate} + {coconut} bites

Dessert without any added sugar &  flour.

I know what you’re thinking.

But wait. Because these little dessert bites actually taste great, despite all of those things missing.

And in the season of endless sugar and flour treats that can wreck havoc on your body inside and out, why not give your body a little treat that you can enjoy but one that wont throw you off track the next few days?

I’m not trying to take out the fun.

Just the guilt.

The ingredients?  Dates, coconut, vanilla extract, sea salt and dark chocolate chips.

SIMPLE.

And PERFECT.

Ingredients:

1 cup pitted dates

2 TB unsweetened coconut flakes

1 tsp vanilla

1 tsp sea salt

1 TB dark chocolate chips

Directions:

Combine all ingredients in a blender with a bit of water. Form into balls and place on wax paper or in mini muffin tins with lining. Sprinkle with extra coconut and a slight sprinkle of sea salt.

I usually double the batch and keep in the freezer, but they don’t last long. You’ve been warned. For variation, try adding chopped nuts, or peanut/almond butter.

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Thanksgiving Thoughts {and Recipes}

Thanksgiving.

Let’s talk about it. And the approaching holiday season as well.

For most, Thanksgiving marks the time of the year where people let themselves go. The 5-7 lb creep as the year comes to an end.  For some, even the anticipation of holidays coming makes them go off the deep end with their food, workouts and health in general.

People freak out because holidays mean food, and lots of it.  While the dieters and calorie counters out there get sent into a tailspin over the “heaviness” or high calorie count of holiday food, I actually think that traditional holiday food is a great thing. I love this time of year, especially Thanksgiving (weird, right? I love food if it’s not obvious). Most Thanksgiving food is  nutrient dense, real food that has been around longer than we have. Turkey, mashed potatoes, root vegetables, cranberries  & pumpkin for the pie? All seems real to me (same goes for your body when you digest it- it can actually recognize it and use it as energy).

So, enjoy it.

Every last bite.

And then, {after leftovers of course}…..be done with it.

I’ll give you a tip here. Just because it’s holiday season, doesn’t mean that every day from Thanksgiving through New Years is a holiday.

But most of us treat it like so. Just like the rest of the year, there is room for all the things you love and enjoy- baked goods, pies and desserts, wine and your special Starbucks drink. Just not every day, multiple times a day. Then, they are no longer “treats” but necessities to make it through the day.

Enjoy your food and savor it.  Don’t beat yourself up about it.

Pick the treats that you love and and savor those too. Don’t beat yourself up about those either. Just enjoy it.

But, a word to the wise- don’t get in the routine of having whatever you want, at whatever time, because it’s this time of year or because there is more of it around, because that will always be the case. As helpful as it would be for all of that stuff to disappear, its just not going to happen. So learn how to navigate it instead.

And, in more occasions than we probably care to admit, the real treat can be not having the dessert. Especially if you don’t care about it.

And let’s not forget that holiday season is not all about the sugar and flour based foods and alcohol, although some people easily forget that.  Some of the best veggie dishes I know of are in season this time of year, so it is possible to still eat great, healthy food that makes you feel good the next day too.

In honor of the upcoming Thanksgiving week, I thought I’d share my 2 favorite side dishes- Golden Crusted Brussel Sprouts & Nutmeg Spiked Delicata Squash. I can’t get enough of either one of these at the moment.

Here’s to a happy & healthy Thanksgiving..and whole holiday season ahead!

Golden Crusted Brussel Sprouts with Shallots & Rosemary Recipe:

Golden Crusted Brussel Sprouts with Shallots & Rosemary

Ingredients:

Brussel Sprouts

1-2 Shallots (optional)

Rosemary

Sea salt + pepper

Parmesean cheese (optional)

1. Wash and trim ends off brussel sprouts. Slice in half. Remove skins from shallots and slice into crescents.

2. Add brussel sprouts to a large bowl. Drizzle with olive oil and toss with rosemary, sea salt and pepper and toss to coat completely.

3. Heat olive oil in a large skillet and turn to medium heat, not too hot. Place brussels cut side down on skillet and cover to cook for a 5 min or until they begin to soften.

4. Uncover pan, turn the heat up, and let the cut side turn a golden brown. Then, add your shallots and toss around.

5. Serve hot with a fresh grating of parmesean cheese.

recipe adapted from Heidi Swanson

Nutmeg Spiked Delicata Squash Recipe:

Nutmeg Spiked Delicata Squash

Ingredients:

1-2 delicata squash

oragnic, extra virgin, unrefined coconut oil

nutmeg

sea salt

Directions:

1. Heat oven to 400. Cut off ends of squash. Stand up on cutting board and slice lengthwise into two halves. Scoop out seeds with a spoon.

2. Place squash halves flesh side down on cutting board. Slice into half-moon shapes.

3. Melt a few TB coconut oil on the stove. Add generous amounts of nutmeg with some sea salt. Cinnamon is a great addition as well as cloves.

4. In a large bowl, add the squash pieces and toss with the coconut-nutmeg mixture.

5. Roast and toss half-way through until each side browns nicely.

Yes, you can eat the skins. They taste even better the next day if you have leftovers, or for as easy appetizer, thread several squash pieces on skewers.

Happy Thanksgiving All!


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Coconut-Almond Crusted Chicken {or fish}

Let’s play a game.

I’ll say a word and you say the first thing that comes to mind.

I’ll go first.

Chicken.

……………………Boring.

Oh, sorry. [so rude of me]. It just popped out.

I would even dare to say it’s in my Top 5 Most Boring Foods, a close tie with steamed veggies. And we all know how I feel about those. [A helpful hint: roast them. You may actually like vegetables if you do so].

So, there it is. I have little patience for boring, bland food. Especially if it takes more time than my usual 10 minute rule. Therefore, as you can imagine, I don’t eat a lot of chicken. The recipes that make it seem to taste good are pretty time and ingredient intensive. Who has time for that on a normal weeknight?

Not I, my friends.

I would guess not you either, if you are reading this blog in the first place.

But we know that chicken is a real food, a whole food and can be a healthy food as long as the chicken was healthy, which is more rare than you might think. [It's helpful hint day, apparently. Hint #2: always buy your meat and dairy products organic. You pay more for what you don't ingest than what you do. This is even more important than organic fruits and veggies if you have to choose].

Back to the chicken. If it’s from a clean source, it can be a nice heavier food, which makes it great this time of year as we crave more substance to our dinners.

The only thing standing in our way is making it taste great in a short amount of time.

Hello, Coconut-Almond Crusted Chicken. You are just perfect for the occasion. Don’t like chicken? It tastes great with fish too. And sweet potatoes, carrots, and parsnips too for that matter.

Unsweetened coconut flakes + almond meal makes a perfect outer crust with great flavor- no flour, no cheese, no egg is necessary, although you can easily add any of those in if you choose. Crushed pistachios or hazelnuts would be a great addition for some more crunch, or you can go the minimalist route as I did and still have a great, easy and clean weeknight dinner.

And if looks and presentation count in your book, this is a perfect one to keep around:

Coconut Almond Crusted Chicken

Coconut-Almond Crusted Chicken

Ingredients:

4 organic, thin cut chicken breasts

1/2 cup unsweetened coconut flakes

1/2 cup almond meal or almond flour

organic, extra virgin coconut oil

sea salt, pepper, paprika and lemon zest (opt)

Directions:

1. In a bowl, mix together the coconut, almond meal and spices. Stir until equally combined:

2. Cover a small plate with the coconut-almond mixture. Rinse and gently pat dry your chicken breasts, leaving a little moisture. Bread the chicken on both sides with the coconut-almond mix:

3. Place the chicken breasts on a baking sheet as you go. This is just a resting place until you cook them stovetop:

4. Melt 1 TB of coconut oil in a pan over medium heat. Flip the chicken halfway through, as each side browns and enjoy with some of your favorite veggies and potatoes for a perfect fall meal:

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So Saucy, Everyday

Roasted Red Pepper and Tomato Harissa.

Herbed Chimichurri.

My two favorite sauces (well, aside from pesto. But you all know that from the three seperate versions posted on here). Yes, I do make other things, and these two babies are also always in my freezer. My weeknight arsenal, if you will.

Have we talked about my freezer yet?

Get out! No?

I love my freezer.

Let’s talk about practicality here. Even though I love to cook, I’m not going to pretend that I spend the time to make full gourmet meals every night, especially during the week. Far from it.  In fact, this time of year, most nights I don’t get home until 8:30 or 9pm and I’m hungry. But that doesn’t mean I need to spend a lot of time or money to eat well, quickly and have it taste great.

Hello, freezer. You sweet little thing.

Having sauces like this in your freezer, either with the ice cube method or in small containers, gives a little sass to your food and a great flavor over anything you have around. Frozen veggies or plain stir fried/roasted ones? Transformed. Chicken breast or fish in your fridge? Delicious. They can also do double duty as a marinade if you have time to plan ahead.

Roasted Red Pepper and Tomato Harissa:

Ingredients:

Ingredients:

1 red bell pepper

1 poblano pepper

1 jalepeno pepper

1 pint baby tomatoes

1 clove garlic

3 tsp cumin

sea salt & pepper

olive oil

Directions:

1. Preheat oven to 400. Cut and de-seed the peppers, and add the tomatoes- no need to slice.  Place on a baking sheet with the clove of garlic and toss everything with olive oil, sea salt and pepper:

2. Roast for 20 min or until charred a bit. Let cool, then place all ingredients in a blender with some water (enough so that it spins) and olive oil. Yes, you’re done. That’s it:

Herbed Chimichurri:

Ingredients:

1 bunch parsley, leaves only

1 bunch cilantro, leaves only

3 tablespoons capers

2 garlic cloves

1 1/2 tablespoons red wine vinegar

1 1/2 teaspoons sea salt

1/2 teaspoon red pepper flakes

1/2 teaspoon ground black pepper

1/2 cup olive oil

Directions:

1. Either finely chop all ingredients, add olive oil and spices and let sit together in a bowl for 30 min to let the flavors meld. This creates more of a rub than sauce. Or, if you’re short on time, do as I did and throw it all in the blender:

2. The blender creates a more liquid consistancy as seen below, but the flavors are the same. Blending is great if you are going to freeze it or use right away:

3. Add the leftover sauce to your ice cube trays, or in small containers so they are easier to defrost for individual meals than all at once. Just remove from the freezer and place in hot water or add to the hot pan with your cooking food.

Beautiful colors, great flavors, easy to find ingredients and easy to make. I think I know what you all are doing this weekend.

Who else has great sauces for busy weeknight dinners? Or ones that need a little healthy makeover to keep them clean? Share ‘em here!

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