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It’s summer, it’s hot, your hungry, i’m hungry… and lets just admit that we want something tasty and we want it quick!! Mango salsa is one of my all time favs because you can actually put it on top of anything, dip anything into it, or eat it all by itself. I like to add a ton of greens into mine and eat it as a salad OR put it on top of grilled shrimp or fish tacos. I’m a little disappointed that my avocado wasn’t ripe enough to add to this because it would have been fantastic. May I also recommend you bring this to the next event you find yourself invited to… people will be THRILLED!
Zesty Mango Salsa
- 1 ripe mango, peeled and diced
- 2-3 green onions, thinly sliced
- 1 cup cherry tomatoes (red or yellow)
- 1/4 cup chopped cilantro
- 1 small jalapeño pepper, seeded and minced (add a little at a time if you don’t like spicy)
- 1/2 avocado, cubed (optional, but probably a good idea)
- 1 teaspoon olive oil
- Juice of 1/2 lime
- combine all ingredients and serve!
A few notes and suggestions:
- a ripe mango will be SUPER soft (don’t eat it unless you can leave a fingerprint on it when you squeeze it)
- add black beans for added protein
- add diced red or green bell pepper
- add avocado (for obvious reasons)
- use red onion instead of green
- add more jalapeño if you like it extra spicy
- serve on top of anything grilled (chicken, fish, shrimp, steak etc.)
Who knew muffins could include such random but delicious ingredients? Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce? Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin. So I cheated and bought the bag of shredded carrots and this suited my needs just fine. If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself. These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.
Breakfast Cranberry Carrot Muffins
Makes: 12 Muffins
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 1 large egg
- 1/3 cup 1% milk (or milk of choice)
- 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
- 2 medium ripe bananas, mashed
- Preheat the oven to 400 and spray or line a 12 tin muffin pan.
- n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
- Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana. Stir well until all ingredients are blended.
- Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.
Frigid winter nights and lazy shopping habits call for an easy dinner during the week. Eggs are among my most favorite ingredients, primarily because I can eat them for any meal of the day. If you have the ability to purchase local eggs, I highly recommend it. You will immediately notice the difference when cracking them open. Local fresh eggs, and most store bought organic eggs, will have a noticeably deeper yellow-orange color to the yolk. This is actually a very good thing, the deeper color means these chickens were fed healthy ingredients, which means their eggs are densely packed with nutrients. Enjoy this tonight and reheat for lunch tomorrow!
Savory Rosemary and Mushroom Frittata
Serves: 2 (with leftovers)
- 1-2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 package button mushrooms, thinly sliced
- 2 tablespoons fresh rosemary sprigs
- 2 cups baby spinach
- 6 eggs, beaten
- cheddar cheese
- salt & pepper
- Preheat the oven to 375 and heat an oven-proof skillet on medium heat. Add the olive oil and onions and sauté for 3-5 minutes.
- Add the mushrooms and sauté for another 3-5 minutes, stirring frequently. Once the mushrooms are toasted brown and soft, add the fresh rosemary and stir.
- Add the baby spinach and stir well until the leaves become slightly soft.
- Add the eggs to the pan and swirl to let the mixture flow through to the bottom. Sprinkle with a pinch of salt and pepper.
- Top the egg mixture with the cheese. Lower the heat to medium-low and let the eggs cook for 2-3 minutes.
- Swirl the pan and place into the oven. Bake for another 5-6 minutes until eggs are set.
- Top with parsley, scallion, and avocado. Serve with roasted vegetables and toast.
The weather has been frigid and dreary which means I don’t want to do anything except wear flannel pajamas, eat cheesy foods, and watch Rom-coms. Despite this, I am determined to not let the annual “winter coat” back on (or, better known as the reason I have 8 pairs of jeans in varying sizes). I love to make soup, especially the good and hearty type. This soup accomplishes that perfectly and, as a bonus, is thickened with cannelloni beans making this a low-fat, high fiber version!
Creamy Broccoli Cheddar Soup
Serves: 2 (+4 lunches!)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, sliced
- 4 cups chicken stock
- 2 cups of water
- 1 can cannelloni beans, rinsed and drained
- 2 carrots, peeled and minced
- 3 cups of chopped broccoli
- 2 cups of shredded sharp cheddar cheese, plus extra for serving
- 1/2 cup 1% Milk, optional, and recommended 🙂
- salt & pepper to taste
- Heat a soup pot on medium and add the olive oil and onions. Sauté for 2 minutes until they turn clear.
- Add the garlic and sauté for another 2 minutes. (If it starts to become dry, add a tablespoon or 2 of water.)
- Add the stock and water to the pot. Allow to simmer for 10 minutes. (This is important as all of the flavors from the onion and garlic season the stock).
- Add the cannelloni beans and blend everything together using an immersion blender. This will create a nice puree of your aromatics and beans.
- Add the carrots and broccoli to the pot with the puree and allow the soup to simmer for another 5-8 minutes, until the carrots and broccoli are soft.
- Blend the soup again until it is almost entirely pureed. Leaving some whole pieces of broccoli works well.
- Add the cheddar cheese (and milk, if desired), stir until melted, and season to taste! Serve with extra cheddar.
*You can also use a regular blender, obviously! When blending in step 5, leave about 2 cups of the soup in the pot and puree the rest.
*If freezing, do not add milk to the soup. You can add milk when re-heating at a later point.
It’s the season of red Starbucks cups and butternut squash! Butternut squash is one of those super delicious foods, but sometimes it’s really annoying to peel… and why the heck does it have to be so heavy?! If you can find the peeled and diced packaged versions, go crazy! For the rest of you, invest in a good peeler and sharp chef’s knife. This soup made a ton but it just get’s better as the flavors meld together over a couple of days. This is a great winter comfort dish without all the extra kcals, so enjoy!
Serves: 2 (+4 lunches- wahoo!)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 3 cloves garlic, diced
- 2 carrots, peeled and diced
- 1 butternut squash, peeled and diced
- 1 teaspoon oregano
- juice of 1 lemon
- 32 oz Vegetable stock
- 1 can pinto beans, rinsed and drained
- 3 cups chopped kale
- 1/4 cup milk of choice
- 1/4 cup fresh dill, chopped
- salt and pepper to taste
- Heat a soup pot on medium and add the olive oil
- Add the onions and garlic, saute until translucent, about 3 minutes.
- Add the carrots, butternut squash, oregano, and lemon. Stir frequently for 1 minute.
- Add the vegetable stock and allow the soup to come to a boil, then reduce the heat to let it simmer for about 20 minutes until the squash is soft when pierced with a fork. If the liquid evaporates too much, add an additional cup of water.
- Use an immersion blender and blend the soup until the desired consistency is reached. I did mine about 3/4 of the way, meaning there were still some pieces of butternut squash left in it. You can obviously blend it all the way too… and in a blender if you want!
- Lastly, add the beans, kale, milk, and dill. Stir for 2-3 minutes until kale becomes soft and wilted, then serve!
Giant pot of soup. My pot, by the way, is from World Market… and it’s amazing ($13). It’s made of enamel (think camping bowls/mugs etc.). Super easy to clean and store and its so pretty.
It’s fully fall here in New England… how do I know this? I leave my house at 7am in a wool coat and come home at 5pm sweating and holding my wool coat. New England temperature fluctuations never cease to amaze me, just be incredibly inconvenient. But it’s all good, ya know? Especially when I have delicious food to make at home. So, I haven’t been apple picking yet, which means I let some nice person from Whole Foods pick them for me (wink wink). Please enjoy this quinoa salad however you wish! I served mine with oven baked spicy panko encrusted chicken, however, this would be awesome with fish or even just beans. Luckily, kale is such a hearty beast that this salad will still taste good for lunch the next day. Our homemade dressing is as simple as it gets with just four ingredients – don’t worry all of the names are easy to pronounce!
Apple Quinoa Kale Salad with Honey Lemon Vinaigrette
Serves: 2 with leftovers
- 5 of your leafiest Kale leaves
- 1 large apple, chopped (use your favorite kind or whatever is seasonally available to you!)
- 1/2 cup feta cheese
- 2 green onions, thinly sliced
- 2/3 cup cooked quinoa
- 1/2 avocado, diced
- Pepper to taste
For the dressing:
- juice of half a lemon
- Juice of half a lime
- 1 teaspoon of honey
- 1/4 cup olive oil
- Prepare the quinoa according to package directions.
- While the quinoa cooks, tear the leaves off in small pieces from the kale stems, wash thoroughly, drain, and place in a large mixing bowl.
- Add the chopped apples, feta cheese, sliced green onions, and avocado.
- Add the cooked quinoa to the bowl once cooked and toss well. The heat from the quinoa will help soften the kale leaves.
- For the dressing: squeeze the lemon and lime juice into a medium bowl and add the honey. Whisk well until combined. While briskly whisking, slowly drizzle in the olive oil until fully combined.
- Pour dressing over salad and serve!
Place all ingredients in the bowl together.
Honey, lemon, and lime juice mixed together.
Whisking in the olive oil.
Season with a pinch of salt and pepper!