Dani Spies is a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen. More about Dani »
When treated with a little TLC, eggplant is a very kid-friendly veggie.
It's soft, creamy, mildly nutty and super easy for a 'three-toothed one year' old to mash on the top of her mouth.
Mixing it with some whole wheat pasta and tomato sauce was an easy way for me to introduce a new veggie to Katie since she absolutely adores her pasta (or as she says, DASTDA).
Having been raised in an Italian kitchen, I usually don't get to fancy with my salad dressings.
A little olive oil, garlic, and vinegar or lemon juice and I'm a "happy-salad-eatin'-camper" BUT when I found a recipe in the Whole Foods Cookbook for a salad dressing that was made from RAW BEETS, I just had to give it a try.
Big, fat, plump, juicy blueberries have been all over the place lately, which is really no surprise considering it is berry season, but very exciting none-the-less!
The best part about seasonal produce is the price... when there is an abundant supply, there is a decrease in cost(yeah) which is why I had no problem handing a heaping cup of fresh blueberries over to these simple and tasty scones!
Now I'm not bragging... but the truth is that I don't like to watch the news and I very rarely read the newspaper.
What can I say, I'm a sensitive kind of gal and more times than not the news leaves me with thoughts and images in my mind that I find I am better off without!
I think there is a fine line between "healthy eating" and "depriving yourself of foods you love".
There are a lot of "not so healthy" foods that I would never give up simply because the pleasure I get from eating them nourishes me on a whole different level than the simple science of micro and macro nutrients.
I admit that I have been less than consistent when it comes to making Katie "baby / toddler" foods.
It's just that when it comes right down to it, it can be challenging enough just to get a nutritious, homemade meal on the table for Beng and I, never mind a separate meal for Katie! But that does NOT mean that I have not been making great food for Katie because I have, but here's the deal...
Although I often approach pasta with a very strategic (yet delicious) game plan, sometimes I just need to step away from all the rules and just enjoy a simple, seasonal dish.
I was not in the mood for meat or fish or beans or dairy.
I was simply looking for a QUICK and TASTY way to use up the last lovely bunch of asparagus that was hanging out in my veggie drawer.
Growing up, there was always a fifty-fifty shot that "macaroni" (as my parents like to call it) would be on the dinner menu.
We easily had pasta three times a week.
Spaghetti and Meatballs, Linguini and Clam Sauce, Pasta Fagioli, Cheese Raviolis, Lasagna, and Fusilli and Meat Sauce were just some of our childhood staples.
And as a mother who wants to get a simple meal on the table rather quickly, I get it. Pasta is a fast, easy, and delicious solution BUT how oh how can we ensure that that we are not sitting down to a nutritionally void meal??
Ever notice how fresh, nutritious foods not only taste great BUT also happen to be absolutely beautiful?
I mean honestly, I could walk circles around a good produce section or a local farmers market just ooohing and aaahing at all the beautiful colors and shapes that surround me.
It's not that I have anything against frozen foods (as a matter of fact I can see how they could be a lifesaver for many) I just rarely think to use them.
Counting calories has never worked for me. In all honesty it drives me INSANE. I find myself getting crazy over the littlest things and always end up self sabotaging in one way or another.
This is why the "Clean Eating" style has become my favorite guideline when it comes to eating. Clean Eating does not focus on calories, rather it focuses on...
I have no groceries in the house, I haven't cooked in about five days and I ate enough chocolate and drank enough "Skinny Girl Margaritas" over the weekend for each and every one of you!!
After a three day getaway to Palm Springs (first one since pre-Katie), this clean-eatin' Mama needs to get her rear in gear.
I used to have a video post showing how I liked to make my Guacamole but it was one of the videos I lost in my big video crash! So in the words of Snookie(from the Jersey Shore)...
As much as I love veggies (and I really do LOVE em') there are a handful of them that I just don't eat enough of!
The Rutabaga would definitely fall into the category of "Under Appreciated Vegetables" in my life (and my guess is that this may be the same for many of you as well).
Well, it's that time of the year again when pumpkin starts pleading to be mixed into all sorts of d'lishes dishes... sweet, savory, salty, spicy... you name it, pumpkin always seems to find a way to fit in!
During the summer months, I often make salad the main course for dinner at least once, if not twice, a week. Not only is a light and refreshing option during the hotter weather but it also doesn't require me to turn on my stove (or do any actual cooking for that matter) which is a nice option when your husband REFUSES to turn on the air conditioning unless the temperature is ABOVE a hundred degrees and there is NO breeze (which never happens here in SO.Cal - so you can understand why I like no-cook options during the summer months!)
Sometimes I forget how little it takes to make a great salad. Basically all you need is one in-season veggie along with some salt, pepper, and olive oil to make a knock-your-socks-off salad and this recipe is the perfect example.
Slight change of plans from the weekly menu plan! Originally these were going to be Black Bean Tacos but I couldn't resist the big fat pre-cooked sweet potatoes sitting in my fridge! So I took the same idea BUT swapped sweet potatoes for the taco shells and let me tell you...
Don't ask me why, but the idea of starting the day with a handful of greens mixed into my breakfast makes me really excited. Not to mention looking down into this colorful bowl seems to be another "feel good" way to start the day... it just looks happy. It's like my breakfast bowl is smiling at me...
Now that we all know how to make our fresh herbs last, I figured you would all be running out to stock the fridge with some of your favorites (just let me believe what I want people) and might be in need of a new clean, simple, and d'lishes recipe idea to put them to use.
If you've been reading my blog for a while, surely you don't need me to tell you that I am certainly not the world's most proficient writer;). Short and to the point tends to be my basic style, so while after eating these cookies I had a hundred of different ways to explain just how absolutely d'lishes they are, the only thing that I can think to say about them now is, "Holy Yum!".
I grew up eating the real-deal Sloppy Joe's (a.k.a. "Manwich") and I'm not gonna lie... they were one of my favorites! But as my eating habits shifted, Sloppy Joe's just kind of fell off the radar.
I know from past experience that I am going to get a handful of "isn't the microwave a not so 'clean' way of making healthy food" questions/comments on this video, so I thought I would start by addressing this point...
Barely a recipe but certainly a super simple way to add a ton of flavor to a dish with very little effort. And c'mon, let's be honest... who does like to get a lot of bang for a little buck ;).
Ahhhh, Southern California... I just finished a beautiful six a.m. hike with my friend Mary, and when I got home boy was I hungry! I wanted something hearty and satisfying without being overly indulgent. These Peanut Butter Performance Pancakes were exactly what the doctor ordered!
Technically speaking couscous is not a grain. Essentially, it's a really quick cooking pasta. It's made from whole wheat durum flour (the same ingredient your whole wheat pastas are made from).
Popcorn is one of my favorite snacks to make (especially after dinner), BUT I have to admit that I am not a huge fan of microwave popcorn! I'm also not a big fan of lots of kitchen gadgets (ie. a popcorn maker), which makes this the perfect popcorn recipe for a girl like me...
Blue Cheese dressing is definitely at the top on my list when it comes to salad dressings. Actually, my favorite way to eat a salad is doused with vinegar and dipped into a side of blue cheese dressing... yum!
Hot, fluffy oats... warm bananas and maple syrup... sliced strawberries... creamy yogurt and cottage cheese... crunchy walnuts... I mean, c'mon, do I really need to explain why I have been so obsessed with my morning Oatmeal Parfait?
Why not start your Valentine's Day with a beautiful and healthy meal that will be sure to leave you with plenty of extra room for some Chocolate Covered Strawberries later in the day?!
If you're gonna go there, why not go there with ingredients that add value to your body rather than ingredients that take value away? It's not like your taste buds are going to be missing out on anything!! It's a win-win.
As much as I love to cook, I'd be lying if I said I that I am always in the mood to cook. On the other hand, I could count on one hand the seldom times in my life when I have not been in the mood to eat! So what's a girl to do when she is in the mood to eat, but necessarily in the mood to cook?
I know that I am forever telling you guys how quick and easy "d'lishes, nutritious foods" can be so why should this post be any different?! This Curried Coconut Buternut Squash Soup is about as simple as it gets and it honestly comes together in about twenty minutes.
D'lishes and beautiful, I will definitely be making this Butternut Squash and Pomegranate Salad again! I just love the idea of using the flesh of the squash in a salad, it just goes to show you just how darn versatile Butternut Squashreally is.
If you're in need of a super-simple-fun-and-festive holiday treat than look no further because these "Chocolate-Peppermint Mini Grahams" are all of the above! Who would think you could make such a lovely little treat using only three ingredients?! So I thought in the name of a little holiday fun, I would provide you with:
You introuduce to me to someone who says they don't like veggies and I can just about guarantee you that it's because they haven't really tried the enormous variety of veggies that exisit!! These poor souls can only remember the over cooked broccoli and boiled brussel sprouts they ate a kid and have been cheating themselves out of some absolutely d'lishes foods!!
Although my Chocolate-Peanut Butter "Pizza" isn't much of a recipe per say, it sure is a "yummy-scrummy-I just-feel-like-having-something-good-to-eat" snack idea!
*Updated with a video 11/09 - You guys asked for this recipe to be demonstrated in a video, so here ya go!
Let me first say, that I have nothing against potatoes. As a matter of fact, I love potatoes... especially baked potatoes. Oooooh and french fries. I really love french fries. I'd be lying if I said I that a crispy, crunchy, perfectly salted, fry didn't do it for me. I mean seriously, is it even possible to not like a French fry?? But, here's the deal...
It doesn't happen often, but every now and then I come up with a recipe that impresses even me! These "No-Bake Sweet Potato Pie" Pancakes were just one of those recipes where I really felt the need to pat myself on the back, and not just because they taste amazing...
Apparently, when one becomes pregnant, while the body focuses on nourishing the little blueberry, other bodily systems can have the the tendency to slow down. Let's just say I've been keeping the local bakeries in business lately buying bran muffins for breakfast and decided it was due time to get into the kitchen and whip up my own!
Potatoes get a bad rap. It's the whole "high glycemic index thing" that sends people into a "potatoes-are-the-anti-christ" frenzy. Sure potatoes have a lot of carbs and a high glycemic index but for the love of God they grow out of the ground... how bad can they be?? Let's discuss...
Although it is still 75 degrees and sunny here in So.Cal you can still begin to sense that fall is right around the corner. The nights are a little cooler, the days are a little shorter, and the only place I want to be is in the kitchen whipping up some of my warm and comforting fall favorites like this Curried Black Bean and Sweet Potato Skillet!
I know I left you guys high and dry this Labor Day weekend but the truth is I didn't do much cooking. I'm headed to Jersey later this week to spend a week down the shore with my family so I was laying pretty low this weekend. But I did get to make this Whole Wheat Penne w/ No-Cook Tomato Sauce and White Beans!
Unlike the self-proclaimed life of Denise Richards, eating well does NOT need to be complicated. Sure we can complicate it if we want to and more often than not we do, but the truth is that it doesn't have to be that way.
Hey guys... I'M BACK! Lot's of fun, long trip, happy to be home BUT most importantly... happy to be back in my kitchen with my knife and my cutting board! Man oh man, did I miss cooking!
As a Health Counselor and Food Coach I find that many of my clients are more interested in clean, simple, and d'lishes ideas than they are actual recipes. It's not they don't enjoy the recipes, it's just that for most, a normal, busy work week just doesn't allow the time for them.
For those of you that receive my newsletter, this Fruit and Flax Smoothie is old news. This is the smoothie that was the featured this June as the recipe of the month. (what can I say, I've been a busy girl... notice there were no new videos this month?? Let's just say I've fallen a little behind schedule, but I promise... they will be back;)).
Don't ask me why, but it seems every time I went to the grocery store this week I bought broccoli.
Broccoli, broccoli, broccoli.
So when I peeked in the veggie drawer last night to decide what was gonna be for dinner, guess what came pouring out? Yep. Broccoli! Broccoli and a head of Napa Cabbage.
Although there really are tons of Leafy Greens to choose from, Kale tends to be one of my favorites. It's just SO HEARTY and SO RICH and SO SATISFYING that it seems to be my green of choice.
Kale has so much to offer and if you still haven't tried it then we seriously need to talk!
Spring time is naturally a very cleansing time of year. After a long, cold winter of heartier, heavier foods, Spring rolls in with its fresh, light flavors that are designed by nature to help clean us out and lighten us up a bit!
Leafy greens are the number one ingredient missing in the American diet which is why I've decided to focus on Spring Leafy Greens this month!
Ever since the beginning of "Asparagus" month, I have had a stir-fry on the brain. I just wasn't sure exactly what I wanted to do. So I began searching around on some other food blogsfor ideas (which by the way is about the only place I search for recipes online these days).
I found a recipe that caught my eye over at The Perfect Pantry and decided to give it a try. (if you have never visited The Perfect Pantrybefore you really must, you'll learn everything you'll ever need to know about items you can keep in your pantry)!
I pretty much stuck to the recipe except I bulked up the veggie department a bit and added some tofu in order to get a little protein into the meal. Speaking of tofu, let me give you a little tofu tip...
Food is simple AND cooking is simple. It's that simple.
Of all of the cooking classes I have attended, all the cook books I have read, and all the cooking shows I've watched, there is one on going fact that seems to be repeated: Keep it Simple!
My initial plan was to make this salad using farro, but I couldn't get my hands on any so I turned to the cupboard for a convenient alternative.
I wanted to use a heartier grain or rice and thought Israeli couscous would do the job. Couscous is really just another form of pasta (it's like really little pasta balls). The only difference between Israeli couscous and regular couscous is the size.Israeli couscous is bigger and the size makes for a great texture (just be sure to cook your couscous like you would your pasta... al dente!).
Grilling is one of my favorite ways to enjoy asparagus. As a matter of fact as the weather gets warmer I like grilled just about anything!
This is a very simple way to cook asparagus and it's quick too. Try serving it with a squish of fresh lemon or a drizzle of balsamic vinegar when it's done cooking. Enjoy!
I love when things just work themselves out effortlessly. You know those times when everything just comes together without any thought or struggle. Just a little non-linear, unorganized, spontaneous inspiration. I seriously love that!
Here's another quick recipe starring, "Cabbage". The cabbage with it's cool, crunchy self was perfecty paired with the tender, spicy watercress. I served this with some Curry Coated Tilapia (which I'll be posting soon) and I've gotta say, it was d'lishes!
Back to cabbage! Braised red cabbage is a pretty classic side dish, but it is not a dish that I ever ate growing up. As a matter of fact the first time I ever had this dish was at Houston's, they often serve it as a side dish topped with goat cheese (that's what gave me the idea).
When I was growing up we always had red cabbage in the fridge. We didn't get too experimental with it, it was pretty much used as a staple in our "green salad". That green salad made it to the table almost every night of the week and it was one of the only things that my sister and I were allowed to make (since there was no cooking involved).
Certainly I can't do a cabbage month and not post any slaw recipes!!
Now if you think you don't like coleslaw, stay tuned... because there are so many different ways of making it you just might bump into an idea that turns you on!
So, here we go... cabbage recipe numero uno! This side dish is a very quick and simple one to make.
Cabbage loves dill so I decided to pick up some dill when I was at the grocery store this week and let me tell ya, I'm happy I did because it really brought this dish to life.
When it comes to finding a quick way to spruce up a side dish the key is ingredient is FRESH HERBS. Fresh herbs are a small way to pack BIG FLAVOR, without needing a lot of time or additional ingredients. Just chop up a few tablespoons of whatever herb you choose and you can completely transform your dish.
I've made this recipe a few times in the past but was recently reminded of it when I saw this post over at Closet Cooking (I love that site, Kevin is always trying something new).
Batters up! Here is my first new recipe using Quinoa this month. I must say, quinoa is one of those ingredients that just has my wheels spinning... there are so many things you can do with it.
For some reason my mind keeps going toward sweets like muffins, cookies, and puddings but don't worry, I'm determined to get some savory dishes in there as well. As a matter of fact, I'm thinking about making a Butternut Squash and Quinoa Frittata for dinner tonight... I'll keep you guys posted.
Just made this for dinner along with a very simple Teriyaki Tuna that I threw on the Foreman Grill (actually my husband did the "grilling... what is it with guys and the grill?).
I know that technically last week kicked off the New Year but for me this week is really the official kickoff. This Butternut Squash Chili w/ Kale is the perfect meal to start off the New Year on the right foot!
What's the number one ingredient missing from the American diet? Now I don't wanna give it a way or anything, but I'll give you a hint... look at the picture above.
Yep... you guessed it, dark leafy greens or any dark greens for that matter. Crazy, right?
I am a huge fan of Spaghetti Squash and I'm really surprised to realize that I have never posted a recipe using Spaghetti Squash before! Huh... go figure:).
As you may know, I am a big fan of "whole foods" and I think that whole eggs are a perfectly delicious and nutritious food. I love adding them to just about anything; breakfast, lunch, or dinner. But anytime I am trying to pull back on my calorie intake a bit without pulling back on flavor, I skip the yolks and stick to the whites.
Here's another simple and d'lishes way to whip up some oatmeal for breakfast. Remember, I almost always make my oatmeal ahead of time, so all I have to do is reheat it with some yummy "add-in's" come breakfast.
What's a Jersey girl to do on Christmas Eve Day when the temperature is about to reach 75 degrees here in Southern California?
Why,make a breakfast that would hit the spot in the middle of a snowstorm, of course! I mean, c'mon... how else am I gonna make it feel like Christmas??
Tis' the season to jump into the kitchen and whip up some of your favorite goodies... right??
These little goodies are SO GOOD. It's funny because they taste exactly like rice crispy treats BUT there is no marshmallow involved... huh?! Go figure!
I'm telling you guys, ya throw an egg on top of just about anything and you've got yourself a meal. I usually have this for breakfast but it would definetely work for lunch or even a light dinner.
This dish is a perfect example of how a little "pre-preppin'" can save you A LOT of time.
I always have a container of some type of rice or grain ready to go for the week so when I'm pressed for time I can still eat something that is clean, simple, and d'lishes!:).
Talk about a feel good food. Roasted roots satisfy on so many different levels. They are warm, sweet, salty, savory, hearty and so, so satisfying. This is one dish where you think to your self, "Could something so simple and d'lishess really be SO good for me?"
Can you believe that Thanksgiving is just two weeks away?? Just two weeks!
I don't know that I'll be cooking Thanksgiving dinner this year. In all honesty, I have been experimenting with different Turkey Day dishes since September, so I kind have that, "been there, done that, and don't really need to do it again" feeling. But then again who knows. I've been known to change my mind. Anyway, let's talk turkey, or in this case, stuffing!
If you haven't tried Quinoa (pronounced keen-wa) I'd say, "now's the time". It's clean, simple, and d'lishes (I know I'm a dork, but I couldn't resist).
Technically, Quinoa is a seed, but for all intents and purposes we'll keep things simple and group it with the grains. And in the world of grains, it just doesn't get any easier than Quinoa.
I usually pick up a couple bunches of leafy greens when I'm doing my grocery shopping... whatever looks good, I'm not too picky. This week it just so happened to be Swiss Chard.
Yikes, I almost forgot... this is the Cumin Scented White Bean recipe that I promised! I served them with my Simply Seared Tuna w/ Triple Herb Sauce. They literally take all of ten minutes to throw together!
What can I say... the cool, crisp air really gets me in the mood for baking! I have to be careful though, because unlike so many talented bakers out there, I have a hard time keeping my fingers out of the batter OR resisting anything that is fresh baked out the oven!
Although I don't havea garden of my own bursting with veggies that are begging to be eatin' up, what I dohaveare glorious Southern California Farmer's Markets that are bursting with veggies (and fruits, nuts, breads, etc.) that are begging to be eaten up!!
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