Week 10: PWC In the Kitchen

Baked herb andpistachio falafelThis week’s recipe comes from Sprouted Kitchen, a healthy food blog we stumbled upon recently. The baked herb and pistachio falafel is a healthy, yummy source of protein that can be eaten alone or thrown into a salad, sandwich or lettuce wrap.

Ingredients:

  • 12 sprigs of mint
  • 12 sprigs of parsley or cilantro
  • 1 cup of pistachio nuts (shelled)
  • 2 cups of chickpeas (cooked or canned)
  • 2 cloves of garlic
  • 1/2 of a small yellow onion
  • 3 tbsp. of olive oil
  • 1 tsp. of ground cumin
  • 1 tbsp. of flour
  • 1 tsp. of baking soda
  • salt

Directions:

  1. Preheat the oven to 375 degrees. Cover a baking sheet with parchment paper or foil.
  2. Chop the herbs in a food processor. Add the pistachio nuts and chop again. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for thirty seconds.
  3. Make about 20 small round falafels from the mixture. Place them on the baking sheet and bake for 15 minutes. Flip halfway through.

The author of Sprouted Kitchen includes a recipe for a tomato chili salsa that would pair well with the falafel. Mix the ingredients below in a bowl and combine with falafel.

  • 2 cups of diced tomatoes
  • 1/2 small red chile (seeded and chopped)
  • 1 garlic clove
  • 2 tbsp. of olive oil
  • 1 tbsp. fresh oregano (chopped)
  • salt and pepper
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Week 9: PWC In the Kitchen

You know those late night cravings you get for something? Maybe it’s sweet, maybe it’s greasy, but if you’re like most people, it’s probably not healthy. Before you indulge in that craving next time, try this alternative to french fries – baked asparagus fries.

Ingredients:

  • 1 cup of Panko (Japanese-style bread crumbs)
  • 1/2 cup of grated Parmesan cheese
  • 1 pound of asparagus (trimmed)
  • 1/2 cup of all-purpose flour
  • 2 large eggs (beaten)
  • Salt and pepper to taste

Directions:

  • Preheat the oven to 425 degrees. Spray a baking sheet with nonstick spray.
  • Combine Panko and Parmesan cheese in a bowl. Add salt and pepper.
  • Coat asparagus in flour, dip into beaten eggs and then cover in the Panko mixture.
  • Put asparagus onto the baking sheet. Bake for 10-12 minutes (done when crisp).
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Week 8: PWC In the Kitchen

Week 8 PWC In the Kitchen

Photo Credit: Cooking Light

This week’s recipe is a little different than many that we’ve shared over the past few weeks. Cooking Light‘s Lemon Pepper Shrimp Scampi recipe is full of healthy, summery ingredients that are to die for.

Ingredients:

  • 1 cup uncooked orzo
  • 2 tbsp. fresh parsley (chopped)
  • 1/2 tsp. salt
  • 7 tsp. butter
  • 1.5 lbs. peeled and de-veined jumbo shrimp
  • 2 tsp. fresh garlic (minced)
  • 2 tbsp. lemon juice
  • 1/4 tsp. pepper

Directions:

  1. Cook orzo according to directions on package (omit salt and fat).
  2. Put orzo in a bowl. Stir in parsley and 1/4 tsp. salt. Cover.
  3. Melt 1 tbsp. butter in a skillet over medium-high heat.
  4. Put the remainder of the salt on the shrimp. Put half of shrimp in the skillet and cook for 2 minutes. Put shrimp on a plate once cooked.
  5. Melt 1 tbsp. butter in skillet. Add the remainder of the shrimp to the pan and cook for 2 minutes. Put the cooked shrimp on a plate.
  6. Melt 1 tbsp. butter in skillet. Cook garlic in the skillet for 30 seconds. Add shrimp, lemon juice and pepper. Cook for 1 minute.
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Week 7: PWC In the Kitchen

Week 7 PWC In the Kitchen

Photo credit: Places in the Home

Summertime calls for all things cool and refreshing. And what better way to spruce up classic drinks like iced water, iced tea, lemonade and cocktails than with decorative ice cubes? Cooking Light has a few decorative ice cubes that we think will be perfect for you while you’re sipping on your drinks this summer.

Directions:

All – For each of these recipes begin by boiling 3 cups of water. Then pour the water into a heatproof bowl and refrigerate for 4-5 hours. Next, continue with the directions below.

We’ll indicate in parentheses which drink we think each ice cube recipe would pair well with, but feel free to mix and match!

Blueberry Lime (water)

Put 6 blueberries and 3 lime curls in each part of an ice cube tray. Pour 1/4 cup of the refrigerated water into each part of the tray. Freeze trays 5-6 hours. Once ice cubes are frozen, remove trays from freezer, and let sit at room temperature for 4 minutes. 

Strawberry (water, lemonade and cocktail)

Put 1 strawberry half in each par of an ice cube tray. Pour 1/4 cup of the refrigerated water into each part of the tray. Freeze trays 5-6 hours. Once ice cubes are frozen, remove trays from freezer, and let sit at room temperature for 4 minutes.

Thyme (water and iced tea)

Put 2 fresh thyme sprigs in each part of an ice cube tray. Pour 1/4 cup of the refrigerated water into each part of the tray. Freeze trays 5-6 hours. Once ice cubes are frozen, remove trays from freezer, and let sit at room temperature for 4 minutes.

Lemon (water, iced tea, lemonade and cocktail)

Put 2 thin lemon wheels in each part of an ice cube tray. Pour 1/4 cup of the refrigerated water into each part of the tray. Freeze trays 5-6 hours. Once ice cubes are frozen, remove trays from freezer, and let sit at room temperature for 4 minutes.

Cucumber Mint (water, iced tea and cocktail)

Put 2 thin cucumber slices and 3 fresh mint leaves in each part of an ice cube tray. Pour 1/4 cup of the refrigerated water into each part of the tray. Freeze trays 5-6 hours. Once ice cubes are frozen, remove trays from freezer, and let sit at room temperature for 4 minutes.

Fresh Flower (water, iced tea and cocktail)

Put 1 edible flower in each part of an ice cube tray. Pour 1/4 cup of the refrigerated water into each part of the tray. Freeze trays 5-6 hours. Once ice cubes are frozen, remove trays from freezer, and let sit at room temperature for 4 minutes.

Hibiscus (water, iced tea, lemonade and cocktail)

Put 1 wild hibiscus flower jarred in syrup in each part of an ice cube tray. Pour 1/4 cup of the refrigerated water into each part of the tray. Freeze trays 5-6 hours. Once ice cubes are frozen, remove trays from freezer, and let sit at room temperature for 4 minutes.

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Week 6: PWC In the Kitchen

PWCAre you looking for a way to use mint this summer? Besides using it in your tea and water, try this recipe from Cooking Light!

You may not typically think of what health benefits are associated with mint, but it is known to help with allergies, the common cold and indigestion.

We’d love to hear your feedback on this recipe!

Ingredients:

  • 8 ounces whole grain penne pasta
  • 5 tsp. olive oil
  • 1 lb. asparagus
  • 3 green onions
  • 2 large garlic cloves
  • 1/4 cup dry white wine
  • 1/2 tsp. salt
  • 1/4 tsp. of pepper
  • 2 tsp. butter
  • 1/3 cup pecorino Romano cheese
  • 1/4 cup chopped pistachios
  • 2 tbsp. chopped fresh mint

Directions:

  1. Cook pasta as directed on the package. Drain in a colander over a bowl. Save 1/4 cup cooking liquid.
  2. Return pasta and liquid to pan. Cover and set heat to low.
  3. In a separate skillet, turn heat to medium-high.
  4. Add 1 tbsp. oil and asparagus to skillet. Saute until tender or about three minutes.
  5. Add white parts of green onion and garlic. Cook 30 seconds.
  6. Add wine and cook one minute.
  7. Combine asparagus mixture with pasta and add salt and pepper.
  8. Add remaining 2 tsp. of olive oil, green onion, butter and cheese.
  9. Top the dish with pistachios and mint.
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Week 5: PWC In the Kitchen

PWC In the Kitchen Week FiveThe recipe this week is one that Madison, Ginger’s daughter, created while experimenting one day with a few things she had in the kitchen. It’s quick, easy and healthy. We hope you love it!

Ingredients:

  • 1 pita bread round
  • Olive oil
  • Hummus
  • Handful of spinach and/or arugula
  • 1 tomato
  • 1 avocado
  • Feta or goat cheese
  • Salt and pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Lightly cover pita bread in olive oil. Spread hummus to cover pita bread.
  3. Sprinkle feta or goat cheese over the hummus.
  4. Lightly cover pita bread with spinach or arugula.
  5. Heat in the oven for about 8 minutes.
  6. While the pita bread heats up, slice tomato and avocado.
  7. After the pita bread is heated, cover it with the tomato and avocado.
  8. Add salt and pepper to taste.
  9. Enjoy!
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Week 4: PWC In the Kitchen

Week 4 PWC In the Kitchen copy

 

Today we’re passing on one of Pioneer Woman’s classic recipes for chicken salad. With chicken, yogurt and almonds, this recipe is a great source of protein!

Ingredients:

  • 1 whole chicken breast
  • 2-3 stalks celery (chopped)
  • 3 whole green onions (chopped)
  • 2-3 cups grapes (halved)
  • 1/2 cup mayonnaise*
  • 1/2 cup Greek yogurt
  • Dill (minced) & any other fresh herbs
  • 1/2 cup almonds (slivered)
  • 1 tbsp.brown sugar*
  • Lemon juice
  • Salt and pepper to taste

*For a lighter, healthier version add less*

 

 

Directions:

  1. Cook chicken in crockpot.
  2. When chicken is fully cooked, shred with a fork and place in a bowl.
  3. Chop celery, green onions and grapes. Combine with the shredded chicken.
  4. In a separate bowl, combine mayonnaise, yogurt, lemon juice, brown sugar, salt and pepper.
  5. Add dill and other herbs of choice.
  6. Combine dressing with chicken, fruit and veggies and stir.
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Week 3: PWC In the Kitchen

This week we’re sharing the Tomato Avocado Cucumber Chickpea Salad from Cooking Classy. With summer quickly approaching, this is the perfect light meal to help you beat the heat.

One of the main ingredients in this salad – the chickpea – has an abundant amount of health benefits. It helps with weight loss, energy production, iron boost, blood sugar stabilization, antioxidants and – most importantly for vegetarians – it’s a source of protein.

Week 3 PWC In the Kitchen

Photo Credit: http://www.cookingclassy.com/2015/03/tomato-avocado-cucumber-chick-pea-salad-with-feta-and-greek-lemon-dressing/

Salad Ingredients:

  • 2 containers red cherry tomatoes
  • 1 container yellow cherry tomatoes
  • 1 can chickpeas (drained, rinsed)
  • 1.5 cucumbers (peeled, sliced into quarters)
  • 2 avocados (peeled, cored, diced)
  • 1/4 cup fresh parsley (chopped)
  • 3 oz. crumbled feta cheese

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tsp. dijon mustard
  • 2 cloves garlic (minced)
  • 1/4 tsp. salt
  • 1 tbsp. fresh basil (chopped)
  • 3/4 tsp. dried oregano

Directions:

  1. Toss tomatoes, chickpeas and cucumbers together in a salad bowl.
  2. Add avocado and parsley. Toss.
  3. Dressing – In a separate bowl or a blender, mix olive oil, lemon juice, mustard, garlic and salt. Stir in basil and oregano.
  4. Add dressing and feta to the salad mixture. Toss and coat evenly.

Comment with your favorite recipe and it may show up on the blog next week!

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Week 2: PWC In the Kitchen

pwc week 2What did you all think of the pasta recipe from last week? We hope you enjoyed it and would love to hear some feedback in the comments! Today we’re introducing a recipe that Ginger created – portobello mushrooms with quinoa and veggies. As exacting as she is in the Pilates studio, she’s a little looser in the kitchen.

Being low in sodium, fat, cholesterol and calories, mushrooms are a functional food. This means they provide health benefits beyond basic nutrition by containing antioxidants and dietary fibers. Some of the benefits include cancer prevention, diabetes prevention, heart health, immunity and weight management.

Ingredients:

  • Portobello mushrooms
  • Olive oil
  • Quinoa
  • Zucchini
  • Red peppers
  • Any other vegetable of choice
  • Fresh spinach
  • Goat cheese
  • Toasted walnuts

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mince garlic and then drizzle the garlic and olive oil over the mushrooms.
  3. Cook mushrooms partially.
  4. Top mushrooms with quinoa, zucchini, peppers and other vegetables.
  5. Once fully cooked, top with spinach, goat cheese and roasted walnuts.
  6. Enjoy!

If you have a crave-worthy recipe, comment below or let us know on Facebook and we may feature it during our series!

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Week 1: PWC In the Kitchen

Today we start our 12 week series on healthy eating! Each week we’ll feature a different recipe that we think is both tasty and good for you. Today we’re focusing on Pasta with Spring Greens. We hope you look forward to making this yummy dish after your Pilates session this week!

You may be asking yourself: “What are the benefits of the key ingredients in this recipe?” Maybe you weren’t, but we’re here to tell you anyway! We all know that when we work out (and do Pilates), we feel good. Well when we eat well, we feel well, too – “eat good, feel good!” So just what makes these ingredients so special?

Kale: Contains Vitamins A, C and K; 3 grams of protein; folate for brain development; omega-3 fatty acids; 2.5 grams of fiber to manage blood sugar; cancer-fighting substances; and helps lower cholesterol.

Spinach: Aids in diabetes management, cancer prevention, asthma prevention, lowering blood pressure, bone health, promotes regularity and healthy skin & hair.

Baby Swiss Chard: Contains Vitamins K, A, and C; magnesium; potassium; iron; and fiber. Aids in lowering blood pressure, fighting cancer, diabetes management, osteoporosis prevention and improving athletic performance.

Pasta with Spring Greens

Photo credit: http://joannagoddard.blogspot.com/

Ingredients:

  • 8 cups (9 oz.) packed baby Swiss chard, baby kale or spinach (or any other green you prefer)
  • 1 tbsp. salt
  • 1/2 lb. (8 oz.) orecchiette
  • 6 tbsp. unsalted butter
  • 1 cup walnuts
  • 1/4 cup of grated Pecorino or Parmigiano
  • Salt and pepper, to taste

Directions:

  1. Put greens of your choice in a large bowl. Cover them with cold water and let sit for a few minutes. Drain greens using a colander.
  2. Put water in a large pot and boil. Add a tablespoon of salt and stir in the pasta.
  3. Melt the butter over medium heat in a large pan. Turn the heat off after the butter begins to brown.
  4. Toast the walnuts (about 10 minutes) until browned in a small pan over medium heat (or toast the walnuts on a baking sheet at 350F for 8 to 10 minutes). After toasting, put the walnuts in a tea towel and rub together to remove skin. Put walnuts in a sieve and shake to remove any additional skin. Set aside.
  5. Boil pasta. Reserve one half cup of the cooking liquid and set aside. Drain pasta over the colander with the greens.
  6. Heat the brown butter on medium or medium-high heat again. Add the pasta, greens and walnuts to the pan and toss. Grate cheese over top and toss.
  7. Add salt and pepper to taste.
  8. Optional: Add the pasta cooking liquid you set aside.
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