OhYaGood

Whole Food Lover + Recipe Hacker

Fish Tacos

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fish tacosHello internet! After a long break, I’m back posting some healthy recipes. I’ll admit, I wasn’t on my best Jodi this holiday mainly because the husband and I were enjoying lots of drinks while he was home. It was a lot of fun but it’s definitely time to get back on the healthy train.

This recipe takes a little bit of prep but cook time is quick. It’s in heavy rotation at our house and sometimes I’ll add more fancy stuff like coconut avocado cream (recipe to come) but in a pinch, this fills all my taco desires, any time of the year.

Fish Tacos
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 lb of tilapia or another flaky white fish of your preference
  • 1 Tablespoon coconut oil
  • 1 cup sliced cabbage
  • 1 lime, juiced and 2 teaspoon zest
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 4 corn tortillas
  • 2 avocados, diced
  • 2 radishes, thinly sliced
  • 1 small bunch of cilantro, about 1 cup chopped
Instructions
  1. Preheat oven to 400ªF
  2. Rub coconut oil on a foil-lined baking sheet.
  3. Sprinkle the fish with ½ the salt and ½ the lime zest
  4. Cover the fish with another large piece of foil and pinch it shut making sure it's sealed
  5. Place in the oven and cook for 20-25 minutes until fish flakes
  6. Toss the cabbage with vinegar, lime juice, remaining zest and salt.
  7. Warm tortillas in the microwave for 30 seconds
  8. Top with cabbage, fish, avocado, radishes and cilantro.

 

Hippy Dippy Chai

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HippyDippyChaiSomedays you just want to drink something warm and fuzzy, or something that makes you warm and fuzzy. Heehee. I had told myself I was going to steer clear of beverages since I don’t think it’s my strong suit. However, this concoction came about by accident after craving a rich White Russian and it turned out so incredibly good. The seasonal Third Street Festivus Chai is key. I had tried it last year and fell in love right before it was gone from stores. I might have to buy a case before the holidays are over. All I want for Christmas is lots and lots of chai.

Hope everyone has a happy, healthy holiday!!

Hippy Dippy Chai
 
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Recipe type: Drink
Cuisine: American
Serves: 1
Ingredients
  • 3 ounces chai
  • 3 ounces hemp milk
  • 1 jigger (1.5 ounces) Grand Marnier
  • a dash of orange bitters (optional)
  • a dash of cinnamon (optional)
Instructions
  1. Combine ingredients and heat to preference.

 

Bolognese Sauce

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Bolognese_sauceThis recipe is not super veggie-sentric but I do try to add as many veggies to it to make it healthier. I also use my favorite jarred organic mushroom spaghetti sauce from Trader Joes which doesn’t have any cheese or soy added. What’s even more awesome is this recipe can be done in under 30 minutes. It’s my quick go to when I don’t have a plan which usually happens about once a week. It goes great with my Monster Noodles.

Bolognese Sauce
 
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Recipe type: Main Dish
Cuisine: Italian
Serves: 5
Ingredients
  • 1 lb of ground meat, I use beef or pork sausage
  • 2 Tablespoons tomato paste
  • ½ jar of tomato sauce or marinara
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1 cup button mushroom, chopped
  • 2 bay leaves
  • 1 Tablespoon fresh oregano or basil
  • ½ cup dry red wine
Instructions
  1. Place meat in a large skillet to brown over medium heat, about 10 minutes
  2. While meat is cooking, prep and cut veggies
  3. Add onion, carrots, celery and bay leaves and cook for another 5 minutes
  4. Add mushrooms and tomato paste and cook for another 5
  5. Add tomato sauce, wine and herbs and let simmer and cook down the liquid for 5-10 minutes or longer if preferred.

 

Powdered Popcorn

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powdered_popcornDo you remember learning how to make basic food items as a kid? I distinctly remember mastering mac n’ cheese and making stove top popcorn. My Grandma taught me at a fairly young age and I never went back to bagged microwave popcorn again. I’ve always loved a good salty bowl especially on a movie night but over the last 5 years or so, Amy’s popcorn changed my preferences for more of a sweet salty bag. This recipe is much like puppy chow which was also a recipe I remember making and devouring before I knew how to eat right…or cared. It’s a definitely a treat.

Powdered Popcorn
 
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Recipe type: Sweets
Cuisine: American
Serves: 4
Ingredients
  • ¼ cup popcorn kernels -makes 4 cups of air popped popcorn
  • ½ cup Enjoy Life Chocolate Chips (these are dairy- and soy-free)
  • ¼ cup peanut butter
  • 1 T coconut oil, halved
  • ½ cup powdered sugar
  • popcorn salt, as needed
Instructions
  1. Place a large saucepan over medium-high heat. Add ½ T coconut oil and the kernels.
  2. Cover with a lid and shake the pan side to side to evenly distribute the heat.
  3. Continue doing this every minute or so to prevent the kernels from burning.
  4. Once the kernels have popped and you only hear about 1-2 after 10 seconds, remove the pan from heat and move the popcorn to a large bowl.
  5. Heat the chocolate chips, peanut butter and ½ T coconut oil in a microwave safe dish or on the stove to melt for about 2 minutes, stopping halfway to stir.
  6. Pour the melted chocolate peanut butter over the popcorn and stir well.
  7. Transfer the contents to a gallon sized plastic bag and add the powdered sugar. Shake the bag until evenly coated.

 

Wilted Spinach Salad

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Wilted_Spinach_SaladAnyone else wishing for snow to cover all the grayness? I’m fighting the lack of sunlight and brown, dead ground with some green-action in the kitchen. Seriously, I bought poundssss of spinach this week. It’s a miracle cure.

I had never eaten a wilted spinach salad till working at an italian restaurant in my early 20s. I was instantly in love. While back in Iowa over Thanksgiving, my Mom served almost the exact same salad I remember from the restaurant so I asked her to share her recipe so I could dissect it and of course, make it my own. It’s really the perfect salad during these cold-ish December days.

Wilted Spinach Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 3-4
Ingredients
  • 4 slices of thick bacon
  • 1 small onion, thinly sliced
  • ⅓ cup champagne or white wine vineagar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 tablespoons mayo
  • 6-7 cups spinach
  • ½ pine nuts (optional)
Instructions
  1. Render bacon until cooked to your liking (I prefer the oven for 10 minutes at 400ªF on a foil lined baking sheet)
  2. Use one tablespoon of the bacon grease to oil a frying pan and set to medium heat
  3. Sauté onions until softened, about 10 minutes
  4. Add vinegar and honey and bring to a simmer
  5. Add bacon, cut into small strips
  6. Add mustard and stir until dissolved
  7. Remove from heat and add mayo, stir until dissolved
  8. Drizzle the mixture over 2 cups of spinach for each serving and garnish with pine nuts

 

Sausage & Kale Soup

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sausage kale soupOh how funny the creative process can be. As you may have noticed, I took a little break from posting after Thanksgiving. I just wasn’t feeling it in the kitchen like I normally do. Most of my recipes were turing out mediocre and frankly, I was feeling lazy. Yesterday was a complete shift from that. I wasn’t really in the mood to cook what I had planned but I knew the rest of my family could use some good homemade soup to combat their colds. So, I opted for a quick soup recipe and ended up spending most of the night in the kitchen having fun with a few new creations. I have fond memories during my art school days staying up to the crack of dawn, working tirelessly on projects because you just. can’t. stop.

I made this soup for a new momma not too long ago and thought something was missing. Lo and behold, the addition of the egg. Just like in a hot bowl of ramen. There’s probably a more technical way to doing it but I found the microwave easy enough. Soup for breakfast anyone?

Sausage & Kale Soup
 
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Recipe type: Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, finely chopped
  • ¾ lb sausage of your liking (I used italian pork links and removed the casing)
  • 2 bay leaves
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 2 large russet potatoes, diced (peeled if preferred)
  • 1 bunch kale, dino or lacinato, stems removed and coarsely chopped
  • ½ teaspoon dried rosemary or oregano
  • salt and pepper
  • chili fake (optional)
  • 4-6 large eggs
Instructions
  1. Add oil to a soup kettle or dutch oven over medium heat. Add onion and cook till softened.
  2. Add garlic and cook for another minute. Add sausage and bay leaves (Remove from casing if using links).
  3. Cook until brown, about 10 minutes.
  4. Add stock, water and potatoes and bring to a boil.
  5. Lower heat to a simmer and add kale, rosemary, salt and pepper, and chili flake, if using. Add more warm water if kale isn't mostly submerged.
  6. Cook for another 20-30 minutes, or until potatoes are soft and kale is tender.
  7. Scoop each serving into a microwave-safe bowl and carefully place an egg on top of the soup.
  8. Microwave each bowl on high for 1½-2 minutes or until the egg whites turn white and the egg is to your liking.

 

Bacon, Apple & Fig Bites

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bacon fig apple bitesSo many appetizers have cheese in them. Spinach artichoke dip, crab dip, cheese and crackers, cheese balls, cheese, cheese, cheese. That’s why I made these. I wanted something a little more exciting and filling than the usual raw veggies and olives for all of us dairy-, gluten-free-ers?

This is a great last minute appetizer and a play on the classic bacon wrapped chestnuts. All you need are these three ingredients and some toothpicks. To make Whole30 compliant, make sure your bacon is sugar-free.

Bacon, Apple & Fig Bites
 
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Recipe type: Appetizer
Cuisine: American
Serves: 24 bites
Ingredients
  • 1 granny smith apple or another tart variety, sliced into small triangles
  • 6 slices of thick bacon
  • 12 dried mission figs, stems removed and cut in half
Instructions
  1. Render the bacon slices on the stove for 10 minutes over medium heat, flipping after 5 minutes
  2. While cooking slice the apple and prepare the dried figs
  3. Once back is cooked to your preference, cool on a plate with a paper towel
  4. Cut each slice into 4 pieces cross-wise
  5. Assemble the bites apple, bacon and fig on top and pierce with a toothpick

 

Vegan Mushroom Gravy

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Vegan_GravyI had pretty much given up on gravy. My first attempt at making it was unappealing and after becoming lactose intolerant, potatoes were never the same so I gave it up. It was until recently I started to miss it. My husband and I had made a pre-Thanksgiving meal a few Sundays ago just for fun and I did all the fixings gluten and dairy free with ease, including the potatoes (I’ll post the recipe someday). I longed for a gravy to go with these heaping mashers so I did some digging for vegan gravy recipes. The few I found called for the fake butter that contain soy and lots of other things I can’t pronounce. So, I challenged myself to come up with my own creation. Five simple ingredients is all it took. The gravy goes great on any cut of meat, potatoes, squash, root mash, you name it. A perfect Thanksgiving addition.

Note the mashed sweet potatoes need to be made ahead or purchase the frozen variety from Trader Joes.

Vegan Mushroom Gravy
 
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Recipe type: Sauce
Cuisine: American
Serves: 6-8
Ingredients
  • ½ T coconut oil
  • 3 cups sliced button mushrooms
  • 2 cups vegetable broth
  • 1 cup mashed sweet potatoes
  • 2 Tablespoons of fresh herbs like rosemary, thyme or sage
  • salt and pepper
Instructions
  1. Heat oil in a large skillet
  2. Sauté the lightly salted mushrooms until softened on medium heat, about 8 minutes
  3. Add the broth, sweet potatoes and herbs
  4. Let simmer for about 10 minutes
  5. Transfer to a deep bowl and use an immersion blender to blend mushrooms and thicken the gravy
  6. Salt and pepper liberally

 

Sweet Potato Pie

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Sweet Potato PieI had never eaten sweet potato pie before tonight. Turns out it tastes pretty similar to pumpkin pie but a nice change. My thought was to try something healthier while still being dairy and gluten free. According to this Prevention Info Graphic, sweet potatoes ARE better for you. I believe everything on the internet so sweet potato pie forever.

This recipe was derived from a classic recipe I found on epicurious that I altered to be dairy-free. The pecan-coconut crust was taken from Self magazine.Top it off with some sea salt coconut whip cream for added goodness. While the recipe takes some time for freezing, it’s well worth the wait.

Sweet Potato Pie
 
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Recipe type: Pie
Cuisine: American
Serves: 8-10
Ingredients
  • 3 lbs of medium red skinned sweet potatoes
  • 1 14 ounce can of coconut milk-full fat
  • ¼-1/2 sugar
  • 2 eggs
  • 2 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
Instructions
  1. Preheat oven 350°
  2. Pierce holes into the sweet potatoes and place on a rimmed baking sheet
  3. Baked for 1 hour 15 minutes
  4. Cool slightly and remove the skins
  5. Puree the pulp in a processor and cool completely
  6. Mix together the sweet potatoes, coconut milk and remaining ingredients until smooth
  7. Pour filling into the prepared crust
  8. Bake the pie until the filling is puffed around the edges and the center is set, 45 min-an hour
  9. Transfer to a rack to cool and refrigerate for four hours
  10. Serve at room temperature

 

Bacon Spinach Quiche

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Bacon Spinach Quiche

Our family lives on eggs. We eat them about every other day for breakfast. They are packed with so many good nutrients and they keep me full all morning. Long gone are the days of cereal or peanut butter toast…shit! I haven’t thought about that in months. Peanut butter toast was my saving grace when I was pregnant AND when I was nursing. I would make it in the middle of the night when I was starving. Ugh.

Ok…back to the main event here.

Quiche takes far less work than you’d think. Plus, you can freeze it for later. Or another option is to do crust-less muffins which would cut cooking time to about 30 minutes versus 45. I used a dairy-free, gluten-free frozen crust from Wholly Wholesome purchased from Whole Foods. I let that thaw for 10 minutes and baked it for 10 minutes before adding the remaining ingredients.

This recipe is completely dairy and gluten free but for all you cheese-lovers, gruyere would be so lovely on this one.

Bacon Spinach Quiche
 
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Recipe type: Breakfast/Brunch
Cuisine: American
Serves: 6
Ingredients
  • 4 eggs
  • ¾ cup canned coconut cream
  • 4 slices of bacon
  • ½ Tablespoon oil
  • ½ medium sliced onion
  • 1 Tablespoon fresh diced sage
  • 1 cup fresh spinach leaves
Instructions
  1. Prepare crust according to package
  2. Preheat oven to 375°F
  3. Meanwhile render bacon and slice onion
  4. Sauté the onion in oil at medium heat for about 10 minutes or until translucent
  5. Whisk eggs, coconut cream and sage together
  6. Once crust is cooled slightly, cut bacon into small stripes and place in crust
  7. Add onion and spinach leaves
  8. Carefully fill the crust with the egg mixture
  9. Bake for 45 minutes or until a toothpick comes out clean