Sweet & Tangy Roasted Vegetable Side

 This dish is a perfect veggie side to your favorite main course. Plus, it also uses that yummy {Homemade} Balsamic Vinaigrette from the other day.  So go ahead and just double or triple the recipe and make a whole bottle of it.  It's simple, healthy and good on just about anything.  This easy roasted vegetable side uses good old brussel sprouts, some mini sweet red peppers and multi-colored carrots. All the colors add lots of extra vitamins and nutrients so it's important not to over roast these babies so you keep all that color and just a little crispness.   Sweet & Tangy Roasted Vegetable Side 1/2 lb. brussel sprouts, washed and halved if you like1/4 lb. mini sweet red peppers, stems removed and quartered lengthwise 4-6 multi-colored carrots (red, orange and yellow), washed, halved or quartered and cut into 2 inch sticks1 clove garlic, minced1 shallot, chopped3-4 fresh basil leaves, roughly choppedSea salt and pepper Balsamic Vinaigrette:1/4 cup balsamic vinegar1.5-2 tbsp. real maple syrup (I like this a little sweeter)1 Tbsp. coconut oil (softened) Prepare the veggies accordingly and preheat the oven to 425.  Toss brussel sprouts, peppers, carrots, garlic, shallot and a generously dust with salt and pepper. Pour combined balsamic vinaigrette over and toss to coat.  Spread everything out on a baking sheet and bake for about 15 minutes or until the vegetables are browned and soft enough for your liking. Remove from oven and scoop into a serving dish.   Enjoy!
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Spinach Quinoa Salad with {Homemade} Balsamic Vinaigrette

 This little number is perfect for all these new years resolutions and eating smart.  This is a great lunch that is easy to pack to work or school and can be eaten warm or cold. 

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Butternut Sage Soup with Toasted Pine Nuts

Happy Halloween everyone!  This holiday is so much fun with kids- the decorations, fall leaves and dressing up! It's the aftermath of Halloween that gets hairy though -the sugar crashed, sleep deprived kids the next day is what's really scary! So to help counteract the inevitable I always make a yummy and veggie filled soup to fill up on before the trick or treating begins.  We have a tradition of making our soup extra scary by turning it into "eyeball" soup! Just set a hard-boiled egg in the middle and an olive half on top! Healthy and simple.This soup is perfect for any busy day since you do all your prep in the morning and then let it simmer in your slow cooker all day. You and your little monsters will love it!

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347 Hits
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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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Honey Spiced Roasted Pumpkin Seeds

 

This morning we awoke to....SNOW!  I shouldn't be surprised since I grew up along the Wasatch mountain range, but when you live in the sunny Southwest for almost 10 years you kind of forget what cold is.  The kids were so excited!  It was all I could do to keep them in the house and dry before I dropped my 2nd grader and kindergartner off at school.  Back at home again my 2 year old sat with her face glued to the window and watched as the slushy rain turned to little balls of hail then to huge fluffy snow flakes.  It's only October!  I needed something toasty and since we just carved pumpkins last night ---> 

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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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Autumn Greens with Roasted Sweet Potatoes & Pears

The leaves in the mountain just above my house are an explosion of beautiful fiery reds and oranges. It's official...it's FALL!!!! I love this time of year.  There are many wonderful things about fall such as: kids are in school, the windows stay open and let in cool night breezes and I get to light my pumpkin spice candle.  And one of the best parts is the food.  I try to cook and eat what's in season and this time of year there are so many yummy, colorful things to eat.  Just look at what's in this warm side salad.  This is fancy enough for entertaining with a balsamic vinegar reduction drizzled over top.  Plus you can grill up some chicken and toss in with it to make it a light dinner.

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"Good Morning!" Green Smoothie

 

They say breakfast is the most important meal of the day.  Now that summer is coming to a close and school is gearing up to start it's the perfect time to power you're little learners and yourself with a power smoothie.  My dad is a religious green smoothie maker and since we recently moved closer, he's got me and my kids hooked on green smoothies too.  Yes, my kids LOVE this and look forward to their green smoothie every morning.  Even my 2 year old asks for her "dreen smoovie".   My dad likes to add carrots, broccoli and dried cranberries to his. Make yours with as many veggies and fruit as you like, but this is how I put mine together for a nice smooth smoothie...

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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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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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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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"Beet That" Coleslaw

The other day I was given a couple beets and a large jicama (the j is pronounced as an h).  After rummaging through the pantry and fridge I found just the thing.  A small head of cabbage I'd nearly forgotten about.  Perfect!  This bright magenta pink coleslaw is the perfect side to something grilled.  

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{Homemade} Mango Salsa

I love mango salsa. I love mango anything really. So why not make your own homemade mango salsa. 

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{Homemade} Soft Serve Mango Ice Cream with Blackberries

This one's perfect for a Hawaiian vacation or whenever you're just imagining yourself on a beach somewhere.4 bananas, peeled and frozen1-2 tsp. vanilla extract1 large mango, peeled and cut into small chunks4 oz. blackberriesServes 2Peel bananas and place in either a large plastic container.  Cover and freeze overnight.When you're ready for ice cream simply place frozen banana pieces and vanilla into a good food processor into an ice cream consistency. Have your mango chopped up and ready to go before you start whipping though.

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Dixie Salad

I love fall for many reasons, but one of them is the pomegranates.  I had seen and heard of this peculiar fruit growing up, but never got my first taste until I met my hubby.  My in-laws have two out of control pomegranate trees in their back yard and every fall my mother-in-law makes Dixie Salad.  There's always plenty more pomegranates to take home and share with neighbors and friends too.

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{Homemade} Southwestern Chili

 

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Butternut Pumpkin Soup

I would eat soup all year long, but soup + fall = heaven!  Especially this Butternut Pumpkin Soup.  For the full effect put on a sweat shirt and take a bowl full out to the porch on a crisp October day when the leafs are exploding with color. 

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Lemon Poppy Seed Drenched Fruit 'n Nut Salad

This salad is very earthy and you can't help but feel healthy while you're eating it.  The fruit in this concoction is actually some plums from my in-laws backyard fruit trees that the kids and I picked, dehydrated and then sprinkled with stevia powder.  Any kind of dried fruit would work though.  Here's some suggestions: dried figs, cranberries, dates, golden raisins, apricots...you get the idea.Fruit 'n Nut Salad1 head romaine lettuce, chopped3-4 radishes, thinly sliced2 green onion, sliced1/2 cup pine nuts1/2 cup dried fruit (figs, dates, etc.)Lemon Poppy Seed Dressing1/4 cup grapeseed oil1/4 cup lemon juice1 Tbsp. honey2 tbsp water1 tsp garlic salt1 tsp dried parsley, or 1 sprig chopped fine1 tbsp poppy seedsCombine dressing ingredients into bowl or bottle and mix thoroughly.  Assemble salad and drizzle dressing over top.Enjoy!

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Stuffed Roasted Bell Peppers

This meatless wonder is so fresh and perfect for summer or fall when peppers are right in season.  I decided to stuff these guys with some herb seasoned quinoa followed by sauteed veggies topped with cheese.Couscous Stuffing:1 cup organic quinoa1.5 cups chicken or vegetable broth, 1 1/2 cups for couscous, reserve remaining1 bay leaf5 basil leafs, finely chopped3 parsley sprigs, stems removed and finely chopped

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Chocolate Coconut Dream...

Awww, chocolate :)  It makes you smile just saying it.  Can you believe that this delectable dessert contains no flour, eggs, vegetable oil, butter, milk or sugar? It's not even cooked.  In fact this cool treat is practically ice cream (without the cream). First you'll need a good blender or food processor.1 cup walnuts1/4 cup raw, unfiltered honeyBlend until walnuts and honey stick together and look sort of like crumbs then add remaining ingredients one at a time.  Blending as you go until smooth and creamy.  You're going for pudding consistency.2 tbsp organic peanut butter, almond butter, or sunbutter

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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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