Chickpea Chowder

 

So I have this philosophy on eating.  Call it eating healthy, moderation, saving money, call it what you like, but I like to have two to three days a week where I don't serve any meat.  Nothing against carnivores, but too much of anything can just be...well too much.  Before the invention of the refrigerator and preservatives people mostly ate a seasonal, vegetarian-based diet supplemented with meat.  And as a bonus, this chickpea chowder, unlike most chowders, has no dairy.  This one's for all the herbivorous, omnivores, and carnivores on a break :) 

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351 Hits
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Caprese Portabella Bruschetta

There's a little restaurant tucked into an old building off Main street in St. George called Cappalletti's.  The food was authentic and amazing!  As an appetizer I had the caprese bruschetta on a crispy baguette, which was the inspired for this delicious recipe!  An Italian classic served in a guten free way.

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367 Hits
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Pork Sandwich with {Homemade} Lemon-Tarragon Mayo

This sandwich reminds me of something you might find at a French Bristro, but by making it homemade it makes it just a little more special and the from-scratch mayo makes it even more French and fancy.  This sandwich can be super simple or, with a little prep at the beginning of the week, you can have it on some gluten free {Homemade} Sandwich Bread.  Serve it with a yummy French inspired soup like Creamy Saffron Soup. Thin center cut pork chops, one per sandwich 1 tbsp. olive oil Salt and pepper gruyere cheese, sliced Sliced bread Tomatoes, sliced lettuce, rinsed and dried On the plate put some of Grandmas Homemade Sweet Dill Pickles In a skillet heat olive oil.  Salt and pepper chops or use your favorite seasoning.  Cook chops until both sides are a golden brown and the inside is not longer pink. {Homemade} Lemon-Tarragon Mayo (Yes there is raw egg so if you're pregnant just add the lemon zest and tarragon to your favorite store bought brand.) 1 egg yolk 1 teaspoon prepared Dijon mustard 1 teaspoon white wine vinegar good pinch of salt pinch of pepper dash sugar 1 cup olive oil 1 tsp. freshly grated lemon zest 2 sprigs tarragon leaves, roughly chopped

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385 Hits
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Thai Coconut Curry with Shrimp

I think I may be on a bit of a Thai food kick, but can you blame me?  It's so stinking good!! This dish is so delicious I just can't make enough of it.  And making it {homemade} means you can have seconds and leftovers (assuming it doesn't all get eaten in one sitting) for way cheaper than you could get it at your favorite Thai restaurant.

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391 Hits
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Chicken Pad Thai

I had my first taste of Pad Thai years ago and ever since, every now and then I get this NEED to have some!  This remake of the Pad Thai favorite is made with a sauce inspired by a traditional Pad Thai recipe , but that is so simple without all the specific Asian foods that I just don't have hanging around my house all the time. Make this meal gluten free by using gluten free rice noodles. Prepare noodles according to package directions. 1 lb. boneless, skinless chicken breast or tenders 2 tbsp. sesame seed oil couple pinches red pepper flakes 3 garlic cloves, minced 1/2 tsp. grated ginger 1 leek, rinsed and chopped Cut up chicken into bit sized chunks.  Heat oil in large wok or skillet along with the red pepper flakes, garlic and ginger.  Cook chicken until cooked through and beginning to brown on the outside. Remove from pan, set aside and add leek.  Saute for a few minutes while you prepare sauce, stirring occasionally. In a bowl whisk together: 1/2 cup chicken broth 3 tbsp. rice vinegar 1 tbsp. lime juice 2-3 tbsp. honey 2 tbsp. gluten free soy sauce Pour sauce over leeks and cook for another few minutes, until leeks are tender.  Add chicken and noodles back into the skillet and toss together.  Remove noodles to serving bowls and top with: grated carrots raw unsalted peanuts, roughly chopped chopped green onions (opt.)

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363 Hits
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Quinoa Risotto Stuffed Vegetables

Alright, if you haven't noticed I like stuffed vegetable anything.  This yummy and healthy side or appetizer is so fun, easy and so good for you.  It will definitely be a hit!

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352 Hits
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Quinoa with Roasted Balsamic Tomatoes

I can't believe I haven't put this recipe on my blog sooner.  I love quinoa, but especially with tomatoes roasted in balsamic vinegar, olive oil and Herbs De Provence. This warm salad is a perfect side to something grilled or by itself as a light meat free dinner.  Eat it right away while it's nice and warm or munch after it's cool. Either way it's filling, healthy and oh so yummy!

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399 Hits
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Dijon Chicken & Rice with Italian Crookneck Squash

Having my brother's family over for dinner is always eventful, especially when I have to consider food allergies and picky eaters.  So I came up with a dinner that took care of everyone.  This Dijon Chicken & Rice doesn't require a whole lot of fuss and won't cause much fuss even from the pickiest eaters.  Then my mom suggested some Italian Crookneck Squash to round things off.  I think it was a success :)

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405 Hits
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Watermelon-Pineapple Sorbet

Since my Watermelon lemonade was such a big hit I decided to take advantage of some more watermelon goodness while summer is still going strong.  Sorbet's are so yummy, easy and healthy which makes them good to eat whenever, but especially when you have fresh juicy watermelon and fresh pineapple!  This is so easy and is a great healthy replacement for what the ice cream man brings.All you need is a sweet, juicy seedless watermelon, cubed. (Seedless makes it easy unless of course you got a watermelon like my "seedless" one which had plenty of seeds to pick out.)Now cut up your fresh and yummy pineapple.  Start by cutting the top off, then standing it up and run your knife from the top to bottom cutting all the tough outer skins off, leaving only the yellow pineapple. Now, starting at the top again, cut the soft pineapple meat off from the hard fibrous center.  Cut into cubes.Place your watermelon and pineapple chunks in a plastic container or plastic freezer bag and pop it in the freezer overnight.  The next day when you're ready for sorbet, just add as many watermelon and pineapple as you like.  Pull out your blender, like a Vitamix CIA Professional Blender Blend until your sorbet is smooth. Return to the freezer for 30 minutes before eating.  Enjoy your cool treat right away or store in the freeze for later.  If you freeze some for later just remember to pull it out of the freezer and let sit at room temperature for about 10-15 minutes before serving.  

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440 Hits
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Zucchini Lasagna

What do you do when you have lots of fresh from the garden zucchini? Make zucchini lasagna!  I made this classic Italian dinner using sliced zucchini instead of noodles.  I had lots of fun experimenting to come up with this delicious little number.  It's perfect for late summer and early fall when zucchini are plentiful and even more fun if you're like me and have some deer hunter's in the family.  For this savory and filling meal of gluten free and, if you opt for no cheese, dairy free dinner I used deer burger seasoned to taste like a lean Italian sausage.   Or if you're fresh out of wild game you can just go ahead and use hamburger. The fun part about cooking from scratch is you can make it as involved or as simple as you like.  I love that this dish is so packed with flavor yet is so healthy too!  In my opinion, that's the only way to eat :) Hamburger Sausage:1 lb. organic hamburger2 tbsp. Italian seasoning mix1/2 tsp. garlic powder1/2 tsp. sea salt1/2 tsp. fennel seeds1/2 tsp. bay leaf flakes1/2 - 1 tsp. roasted red pepper flakesCombine all ingredients in a bowl.  Cook in large skillet until browned and cooked through.  Remove to a separate bowl. Preheat oven to 425. Now back into your hot skillet add:Lasagna2 medium zucchini, sliced length wise 1 tbsp. olive oil1 yellow onion, diced1 clove garlic1 heart of celery, chopped1 carrot, diced1/2 carton fresh mushrooms, sliced (about 6)salt and pepperSaute onions and garlic in olive oil until caramelized then add remaining veggies (except zucchini), salt and pepper and saute some more.  Turn heat off, return meat to the skillet, put a lid on and keep it warm. Since we're using zucchini in place of noodles we'll need something to hold our creation together.  So I decided to make a crust for the bottom of the pan as a foundation for this saucy lasagna.  Crust:2 cups cauliflower "rice"2 egg1 tsp. sea salt

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351 Hits
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Tilapia Tacos

Here's a little something to mix it up for Tuesday taco night.  These fish tacos are spicy, moist and super healthy for you.  And the best part about taco night is you get to mix and match the toppings to make it your own.

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296 Hits
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Oatmeal Pancakes with Maple Peach Puree

Nothing says breakfast like steaming hot pancakes and making them healthy pancakes does nothing but make them taste even better.  Then top them with Maple Peach puree and you've got light, fluffy, sweet goodness to start your day off with. Makes 6-8 pancakes.

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Sprouted Indian Bean Soup

  

Once a week I try to do a meat free meal, and with kids it can be difficult to come up with something they'll eat.  So I was pleasantly surprised when I made this protein, fiber and vitamin packed simple bean soup...and they liked it! They scarfed it down and weren't asking for snacks before bed because it filled them up and kept them full.  Yay!

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457 Hits
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Mug Muffins

Busy. Despite the more laid back schedules that seem to accompany summer...or winter, spring, or fall for that matter...it's still so busy! Whatever makes your life busy here's a quick, simple and healthy muffin for breakfast or snack with no need to even turn on the oven.

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583 Hits
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Hawaiian Pork Shish Kabobs

I'd like to extend a warm welcome to the warm weather by starting up the grill! It doesn't matter what season it is, I always say, "this is my favorite season!" As the merry winter melts into spring, which then bursts into summer then cools and seems to light on fire with fall leaves.  I just can't help it.  I find myself embracing the excitement of something new.  Which inspired something new for dinner tonight!  These Hawaiian Pork Shish Kabobs are as fun to eat as they are delicious.  The juicy pineapple, crunchy bell pepper, mellow mushroom and sweet pork are complemented with a sweet and tangy marinade.

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533 Hits
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Meatball Appetizers with Tomato Vinaigrette

Appetizers are great because they're so versatile!  You can serve these savory meatballs at your next get together or as part of "finger food" night with your kids along with a Rosemary Hummus Snack Platter!  Plus, your kids and guests may not know how good for you these cute little meatballs are since they're blended with sweet potatoes which are naturally packed full of vitamins C and A, folate, calcium and other essential vitamins and minerals.

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557 Hits
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Lemon-Dill Flounder Fillets

I've never met a fish I haven't liked and this flounder was no different!  This dish is your classic lemon, butter and fish combo. I added some fresh dill weed and garnished with almond slices.1 garlic clove, smashed1/4 tsp. saltpinch red pepper flakeszest of 1 lemon (about 1 tsp.)2 sprigs fresh dill weed or 1/4 tsp. dry dill1 tsp. butter4 flounder fillets1/2 cup almonds, slivered or chopped.Pat fillets with paper towel to remove any excess water. Combine all ingredients except flounder and almonds. Place fish in a foil lined dish with enough excess foil to wrap over top.  Spread butter mixture over each fillet and bake at 400 for about 10 minutes (10 minutes per inch of thickness). Cover fish with tin foil, this will act as a steamer which will help keep the fish from drying out.Toast almonds in a pan and sprinkle on top of fish when done.Enjoy!

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633 Hits
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Almond Coconut Dream Cake

It's kind of a funny story how this cake came to be...it all began with a lemon and an idea to make healthy lemon squares.  After some experimentation, major failure (twice), contemplation and adaptation out of the oven came this beauty. The end result...moist almond cake with lemony hints topped with sweet coconut cream...you might forget its good for you ;)P.S. I was in too big of a hurry to let my coconut milk cool in the fridge so it was a little runny, but don't worry it was still super yummy!

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502 Hits
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Sunchoke Shrimp Scampi

This tasty and healthy shrimp scampi switch up has all the classic must haves of a shrimp scampi recipe, but with a fun twist.

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1025 Hits
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Black Bean Quinoa Fiesta & {Homemade} Guacamole Salsa

Here's something a little different to put in place of taco night. Fiesta in a bowl! It's light, yet super filling and since this recipe makes a bunch, it's perfect to take to work the next day for a healthy lunch.Black Bean Quinoa Fiesta1 cup quinoa, toasted1 red bell pepper, chopped1 clove garlic, minced2 cups chicken broth2 cans black beans, drained and rinsed1 - 15 oz.can tomato sauce1-2 tsp. cumin1-2 tsp. chili powder1 cup frozen corn, thawed1 lime, zest and juicesalt to taste1 green onion, choppedHeat a large non-stick pot and add dry quinoa. Keep the quinoa moving with a wooden spoon until it becomes fragrant.  Remove from pot and set aside.  Add bell pepper and garlic. Give it a splash of chicken broth if they start to stick.  Once peppers are slightly tender and you can really smell the garlic add remaining broth and return quinoa to the pot.  Bring to a boil then turn the heat down to medium low and add tomato  sauce, cumin and chili powder.  Stir to combine and let that simmer for another 8 minutes or so, until a good amount of the liquid is absorbed.  Add drained and rinsed beans, thawed corn, lime and salt.  Turn to low and put a lid on it until all the liquid is absorbed.  Stir in the chopped green onion.Guacamole Salsa 1 avocado1 tomato, seeded1/2 tsp. cumin1/2 tsp. chili powder1 green onion, choppedjuice and zest of 1 limeCut onion, avocado and tomato (remove seeds) into chunks.  Combine dry ingredients in a small dish before sprinkling over onion, avocado and tomato mixture.  Squeeze fresh lime and zest over top and gently toss to coat.  Top Black Bean Quinoa Fiesta with a healthy scoop of Guacamole Salsa!Enjoy!

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499 Hits
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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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