Today is The Healthy Bachelorette’s 1st birthday! Our first year has been a very successful one, publishing over 70 recipes.
We wanted to take a second to say THANK YOU to our blog subscribers. We love writing healthy recipes and are so glad to have such a fun audience to share them with.
A recap on The Healthy Bachelorette’s 1st year:
Thank you again and cheers to another great year. We can’t wait to see what is next to come!
– Brittany & Meaghan
Please leave any recipe ideas/requests in the comments below.
I’ve always been a fan of breakfast for any meal, especially when it involved fresh organic eggs and delicious French cheeses. Frittatas can be easily influenced by any spice blend and go well with basically any type of vegetable. Eggs have densely packed protein and vital nutrients… more than a great choice for any meal!
Tomato & Camembert Frittata
Serves: 2 (with leftovers)
- 6 eggs
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1/2 cup chopped tomatoes
- 1/4 cup thinly sliced scallions
- Fresh pepper & pinch of salt
- 4 oz soft cheese (Camembert, Brie, goat cheese etc)
1. Turn on oven broiler.
2. Crack six eggs in a large mixing bowl. Add in parsley, dill, tomatoes, scallions, pepper & salt. Whisk briskly until eggs are broken up and ingredients are combined.
3. Lightly butter an oven-proof skillet and pour egg mixture into the pan. Top with sliced soft cheese.
4. Place in oven and bake for approximately 7-9 minutes. Every oven is different so be sure to monitor that it is not burning. The top should be lightly toasted and the inside soft like scrambled eggs. Serve with sides of your choice!
* You may also cook this on your stove top on low medium-heat, covered, for the the same amount of time! 🙂
Santa was good to me this year! I received many kitchen gadgets (and lots of Fiestaware!!), some of which were on the Healthy Bachelorette Gift Guide. One of the gifts that I immediately put to use was the Paderno Spiralizer. I love this spiralizer because it gives the option of 4 blades (rather than 3 on last years model). It also does not leave a “core” in the middle, making for more food and less waste. I plan on using this spiralizer A LOT this year, especially seeing as I will be starting grad school again in a few days. Spiralized veggies have opened my eyes to so many high carb dishes that I considered only a “treat.” Now I can have them all the time! BONUS: It takes a total of 10 minutes to specialize and cook the noodles. I’ll take it.
One of those “treat” dishes that I love (but never make) is pad thai. I made this awesome pad thai with yellow squash noodles and the flavors were amazing. The sauce doesn’t contain peanut butter as tradition pad thai does, however it has just the right amount of spice and the roasted peanuts on top make for perfect flavor. Enjoy and share your comments below!
Shrimp Pad Thai with Summer Squash Noodles
Yield: 2 + leftovers
For the Sauce
- 1 clove garlic, minced
- 1/2 teaspoon thai chili paste
- 1.5oz light brown sugar
- 1.5 tablespoons hosin sauce
- Juice of 1 fresh lime
For the Dish
- 2 summer squash
- 2 carrots, peeled
- Sesame Oil
- 2 large eggs
- 1/2 pound large shrimp
- 2oz bean sprouts
- 2 green onions, thinly sliced
- Fresh cilantro leaves, chopped roasted peanuts and lime wedges for serving
- To make the sauce, in a small saucepan, combine all ingredients and simmer on very low heat for 5-10 minutes until thickened.
- Spiralize the yellow squash using the shredder blade.
- Spiralize the carrots using the shredder blade.
- In a large pan over medium heat, add 1/2 tablespoon of sesame oil. Scramble the eggs in a small bowl and add to the heated pan. Cook and scramble until firm and transfer to a large bowl covered with foil.
- Add 1 tablespoon of sesame oil to the pan and add the carrots and saute using tongs and cook for about 3-5 minutes. Add to the bowl with foil.
- Add 1 tablespoon of sesame oil to the pan and add in the summer squash. Saute using tongs and cook for 3-5 minutes. Add to the bowl with foil.
- Add the bean sprouts and sauce to the bowl with the carrots, summer squash and eggs. Toss evenly and cover.
- Add oil to the pan if needed, and add the shrimp. Cook for 2-5 minutes, until fully cooked, pink and opaque. Transfer to the covered bowl.
- Transfer the contents of the bowl to a large platter and top with the green onions, cilantro, roasted nuts and lime wedges. Serve and enjoy!
Looking for more spiralizer recipes? Check out our Pesto Zucchini Noodles with Grilled Chicken and Tomato. What other spiralized recipes are you looking to see this year?
I used to be really intimidated at the thought of preparing and cooking fish in my own house. Buying it, seasoning it, cooking it… the whole thing seemed like an impossible task to conquer. Little did I know, it’s actually much easier to cook than almost any other meat… and it takes half the time! On top of that, good fresh fish is delicious and very easily seasoned with just a handful of ingredients. So since I will live in Boston, and it would probably be some sort of sacrilegious act if I didn’t, I usually cook Cod about 1-2x per week. I am very lucky to have a great fish market nearby my apartment where I typically purchase it, otherwise I will get it at Whole Foods. Basically, you want to look for very red blood lines in your fish and you want it to smell like the sweet salty ocean, not rotting shellfish on a 90 degree day – avoid anything that looks the least bit brown! Definitely check out this great guide that Cooking Light has to offer for the next time you decide to buy some fish!
Basil Broiled Codfish with Garlic Veggie Pasta
Yields: 2 servings
For the Fish:
- 12 ounces Codfish
- 5 cloves of Garlic, chopped
- Handful of Fresh Parsley, chopped
- 6 fresh Basil Leaves, chopped
- 1/4 cup Dry White Wine
- Juice of 1 Lime
- 2 tablespoons olive oil
For the Pasta:
- 1 cup Whole Wheat Pasta (I used fusilli, but any noodle will do)
- 2 tablespoons olive oil
- 5 cloves of Garlic, chopped
- 2 Zucchinis, small dice
- 1 tomato, small dice
- 1/4 cup White Wine
- Handful of Parsley, chopped
- 6 fresh Basil Leaves, chopped
- Shredded Parmesan Cheese, to your liking
- Ground Red/Black Pepper, to your liking
- Preheat oven to 375 degrees and bring 3 cups of water in a large pot to boil.
- Chop all of the garlic and parsley/basil, place half the amount to the side (for pasta) and spread the other half evenly over the fish.
- Rinse your piece of fish and place in a medium sized casserole pan or baking sheet. Top the fish with the fresh lime juice and 1/4 cup white wine. Season with black or red pepper if you’d like! Finish it by drizzling the olive oil on top of it.
- Place fish in the oven and set the timer for 15 minutes.
- Once your pasta water is boiling, pour in your dry pasta and cook according to package directions.
- While your pasta noodles and fish are cooking, chop up the zucchini and tomatoes.
- In a medium sized frying pan over medium heat, sauté the remaining half of your garlic for 2-3 minutes. Add the zucchini and tomatoes and cook on medium for about 5 minutes. Pour in 1/4 cup white wine, and continue to cook for 2-3 minutes.
- Once the pasta has finished cooking, drain and mix the pasta into the pan with your sautéed veggies. Add in the remaining parsley and basil to the pasta veggie mix.
- Once fish is cooked, flaky and completely white when cut into with a fork, serve with your veggies and pasta. Feel free to add Parmesan cheese to taste!
Another day, another chicken. I will admit, it can get pretty old by the end of the week. Like the rest of the world, I too am always looking for new ways to spruce it up. I served this with some leftover brown rice and salad, but it would go nicely with a variety of veggies and grains!
Greek Style Chicken with Feta & Fresh Herbs
Yields: 2-4 servings
- 1-2 lbs Chicken Breasts
- 4 tbs plain greek yogurt
- 2 tbs low fat mayonnaise
- 3-4 sprigs fresh rosemary, chopped
- 3-4 sprigs fresh oregano, chopped
- 1/2 medium red onion, thinly sliced
- 2-3 garlic cloves, thinly sliced
- Crumbled Feta Cheese, to your liking
- Juice and zest of 1/2 lemon, optional
- Olive oil, to drizzle
1. Preheat oven to 375 degrees.
2. Gather your ingredients, a casserole dish, small mixing bowl, cutting board, and knife.
3. Rinse chicken breasts, pat dry, and place in your casserole. Mix the greek yogurt and mayonnaise together in a small bowl, spread evenly over the top of each chicken breast.
4. Chop up your rosemary and oregano, feel free to add more if you like! Spread evenly over the chicken breasts. Continue to slice your red onion and garlic nice and thin, place on top of the herbs.
5. Go ahead and knock your socks off by topping it all off with some crumbled Feta! You can do this to your liking or use my photo below as a guide. Squeeze half your lemon over all this good stuff and if you have a zester, zest away! Do a light drizzle of olive oil on top of each chicken breast and season with some black and/or red pepper if you like.
6. Bake for about 30 minutes or until the juices run clear and the internal temperature reaches 165 degrees.
Serve with a veggie and whole grain, enjoy the rest for lunch tomorrow! 😀