Spinach and Turkey Salad with Cranberry-Orange Dressing

Sugar free, Guilt free, Delicious-ness  ;)

I realize I'm a bit late in posting leftover T-Day turkey recipes. I'm sure most people have either ate up all of their turkey or are sick of the thought of turkey all together. Next year I will make a turkey early so as to get these delicious, healthy 'left over' turkey recipes out to you all sooner.

* disclaimer of the day ;-)

I'm still new to this whole blogging thing and how to be helpful and actually get people to try healthy foods. Also, I made my turkey a few days after T-Day since we ate the official meal at our parents homes this year. The only reason I made our turkey was for a few spectacular recipes I want to share.

 This salad was actually yet another last minute, 'What the heck are we going to have for dinner' recipe. Salad is a simple, healthy and perfect dinner especially following the Big T-Day stuffing of ones-self. 

The Cranberry-Orange dressing was spectacular! For those of you who still buy canned cranberry 'sauce' shame on you! Fresh cranberries are cheap, better for you and take less than 10 whole minutes to cook up! As I like to say, 'So simple even I can do it!' I was out shopping and running errands all day today and came home exhausted and was able to throw this together, cooking the cranberries and all, in 10 minutes flat. Fresh cranberries are so tart and delicious I buy several bags and freeze them for throughout the year.

I was so disappointed when browsing the Internet and blogs recently and saw that every cranberry sauce recipe ( that I came across) was literally loaded with sugar. I'm talking 1 1/2 - 2 CUPS of sugar per 12 oz. bag of cranberries!  Yikes!  That's more sugar than cranberries people! The upsetting part for me was that people were actually commenting things like " Wow, looks great!" and "Yum, wonderful recipe!"  I don't get it. Either people are totally addicted to sugar or don't actually read or care about the recipes and only want to put their face on popular sites or both. What's so wonderful about turning something so good for you into something so bad for you? Cranberries are supposed to be tart, their special that way. They get their feelings hurt when you smother them with sugar! I used a bit of Agave Nectar to balance them out along with fresh orange juice and zest. Perfect!
My kids ate them all up..... and without all of the added sugar!   * applause, cheer!!

For the salad: 

6 cups fresh baby spinach

2 cups cooked turkey, diced

1-12 oz. bag of fresh cranberries

1/4 of a small red onion, thinly sliced

1 juicy orange, juiced ;)

1/4 cup water

1 tablespoon orange zest

3/4 cup Agave Nectar

Raw Almonds, slivered or sliced

 In a sauce pot place cranberries, water, juice and zest. Bring to a gentle boil, reduce heat to low and simmer, covered for 6-8 minutes. Transfer to a bowl and cool in refrigerator for a few minutes.
Place all other ingredients into a large salad bowl. Drizzle some of the cranberry dressing over salad and toss to coat. Top with more of the in tact cranberries.

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Butternut Squash and Chickpea Curry

This simple, vegetarian green curry is healthy, delicious and has just the right amount of spices to warm your body up. It's mild and slightly sweet taste makes this a family favorite.

It's been so hard for me to be indoors, especially sitting at a computer lately. The weather has finally cooled down to the 60's in the mornings and evenings (still in the 90's during the day) here in Phoenix and this is the time of year most of us Zonies are active outdoors. Hiking, biking, going to the park and Fall baseball for the boys which has been taking up most of my evenings.  So forgive my lack of posting more than once a week because if I'm not doing one of the aforementioned activities your sure to find me sitting on a patio somewhere sipping on a cup of coffee or a glass of wine. 

I hope that doesn't get a big, virtual snowball thrown at me from my Canadian or East coast friends!

Green curry is one of my favorite tastes. It can not be compared to anything else out there and I forget how much I love it every time I have it again, which isn't often enough. It comes in a little jar found in the Asian section of most grocery stores and you only need a small spoonful added to broth or coconut milk to add a whole new dimension to your meal. Serve this creamy curry over Basmati or Jasmin rice for a simple weeknight dinner cozied up next to a fire. 

TIME      60 MINUTES        SERVES 6-8

1 tablespoon Oil
1 yellow onion, chopped
4 cloves Garlic, chopped
1 bunch Cilantro, chopped (stalks and leaves separated, reserve the stalks)
1 medium Butternut Squash, peeled and diced
1 can Chickpeas drained and rinsed
2 tablespoons Korma Paste or other Green Curry Paste (not cooking sauce)
1 can full fat Coconut Milk
2 cups Water
2 cups Baby Spinach
1/2 cup Frozen Peas
Salt to taste
2 cups Basmati Rice

Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft.

Meanwhile peel your squash with a vegetable peeler and dice it into small pieces.  When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, water and a pinch of salt, bring it to a gentle boil, then turn the heat down to medium-low and simmer covered for 35-40 minutes.  Stir it occasionally and add a few splashes of water if it gets too dry.

Cook your rice according to the package instructions.

Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it’s too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.

 Serve with steaming hot basmati rice. 

Recipe slightly adapted from Vikalinka







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Fancy Pants Eggs with Pizza Pie Crust

 I know not all of my posts or recipes are as fancy as some of the ones out there, but you can always count on them being good for you and pretty simple to prepare. That's the name of the game here at Simply Healthy Family. I do try to mix it up a bit with some recipes that have unique flavours and ingredients but I try to keep it as simple as possible for the average person.  I hate to say it, but if I can make home made snacks and meals with 4 kids running around and on a limited budget, you can totally do it! Just keep checking in here for simple family friendly ideas!
Here is another super simple, uber healthy ( as my teenager would say) breakfast ( or dinner! ) you can be proud of.  My 5 year old named this dish. ;)

Fancy Pants Eggs with Pizza Pie Crust

For the eggs:

Really, you can use any veggies you'd like. This is how we like our fancy pants eggs.

eggs + 1 tablespoon milk or water

fresh spinach, chopped

Bella mushrooms, chopped

sun dried tomatoes ( not in oil) chopped

shallot, minced

Canadian bacon, chopped

1 teaspoon real butter

Grated Parmigiana-Romano cheese

Beat eggs ( how many ever you need to feed you or your family) with a tablespoon of milk or water.

In a non-stick, preferably NOT Teflon, over med-high heat add a small square of real butter.

Saute shallot or onion for 3 minutes. Add Canadian bacon, cook 2-3 more minutes.

Add mushrooms and sun dried tomatoes, cook 3 more minutes.

Pour in eggs, let sit 1 minute. Using a rubber spatula, push eggs towards center of pan working your way around entire pan. Let sit 1 more minute, add chopped spinach, push towards center of pan again, repeat till just done, about 4 minutes.

Remove from heat, sprinkle with grated Parmigiana-Romano Cheese.

Serve with this healthy herb flavored crust.

Pizza Pie Crust:

1/2 cups rolled oats

1/4 cup sesame seeds
3/4 cups whole wheat flour
2 tablespoons dried Thyme
2 teaspoon salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil
1/3 cup tepid water


Preheat oven to 350F

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder and salt and process until the oats are finely ground.


In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough onto a baking sheet. Cover with foil or damp towel and keep refrigerated for 30 minutes.

Remove from fridge, remove towel and bake in oven for 15-20 minutes till golden brown.

*save foil so you can cover the crust in the oven if it starts getting to brown

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WIld Rice and Roasted Butternut Squash Casserole

I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.

This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who "doesn't like all of his flavors to blend together.". 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.

This is my submission for week 2 of 12 weeks of Winter Squash 

Wild Rice and Roasted Butternut Squash Casserole

SERVES      8          TIME      45 MINUTES

Ingredients
1 cup wild rice medley, cooked according to package directions
1 pound ground turkey
1 small yellow onion, chopped
1 medium sized butternut squash
1 bunch of baby spinach leaves
1 cup apple juice (or broth, or water)
1 teaspoon ground cinnamon
1 Tablespoon fresh thyme 
1 Tablespoon fresh Parsley
1 teaspoon salt
freshly ground black pepper to taste
1 small slab of real butter to coat your casserole dish with



Putting it all Together


Cook the rice according to package directions, minus about 10-15 minutes (it will continue to cook in the oven)

Cut the squash in half lengthwise, remove seeds using a large spoon. Pour apple juice into a roasting pan and place squash face down. Roast at 400° F for about 20 minutes. You will want it to be a bit firm so you can cut it into cubes. Don't overcook!

Meanwhile, in a non-stick skillet, brown the turkey over medium-high heat. Add the chopped onion, sauté 3 more minutes. Roughly chop spinach and add to turkey mixture. Cook until just wilted, about 2 minutes. Remove from heat. 


Remove skin from squash and cut into 1 inch cubes. Put rice, turkey mixture, squash, herbs and spices into a prepared casserole dish. Bake at 400° F for 30 minutes. Sprinkle with cheese and bake another 5-7 minutes until cheese is melted. 


Enjoy the amazing aroma floating through your house and pat yourself on the back for creating it!!!

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Spinach Pesto Pasta

Pesto is one of my favorite things to kick up a boring dish. It's simple and versatile and deliciously healthy. Typically basil is used but did you know you can use other greens like spinach, kale or even carrot tops? Basil is growing like crazy in my garden right now but I chose a big handful or two of baby spinach and then tossed in a few basil leaves to tone down the pungent flavor so that my kids would eat it.

It worked, score! My kids willingly ate a big bowl of spinach and were none the wiser.

I think it's important to serve a variety of colors and textures to your kids so that they get used to trying new things and have a balanced, healthy diet. Green is usually the hardest color to get my kids to eat, especially if it's not served in a typical fashion, like this pasta. They love salad and broccoli but will turn there noses up if I put collard greens in soup or kale in pasta. I keep at it though because I'm very attached to my leafy greens and am holding on to the hope that my kids will eventually get over there unwarranted loathing for them.

This pesto whips up in just a couple of minutes and can be used in pasta, as a dip on top of crusty bread 

layered with fresh tomatoes or on top of baked fish. The raw garlic is a healthy addition and adds a pop of spiciness to the pasta, I add several cloves but if you haven't built up a tolerance for loads of garlic like me, start with just one clove. Don't forget the Parmesan, it really goes well with pesto.

I like using rotini pasta because it holds the pesto well.

Ingredients:

1 box of rotini pasta, cooked according to package directions

2 big handfuls of baby spinach

1 small handful of fresh basil leaves

1/3 cup pine nuts or walnuts

1-3 cloves of garlic

2-3 tablespoons of extra virgin olive oil

pinch of salt (preferably Himalayan pink sea salt)

Put spinach, basil, nuts and garlic in a food processor. Pulse till smooth while drizzling in olive oil. Add a bit of water if needed to desired consistency. Add salt and pulse till combined.

Toss pesto with the cooked pasta. Serve warm, garnish with grated Parmesan cheese.

What are you planning on making for dinner during the hot summer months?

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Greek Summer Orzo Salad

Is it a Summer, Greek Orzo Salad or a Greek Summer Orzo Salad? It's all about your interpretation on the matter and how well your imagination is in working order. I like to think this is a  Greek Summer Salad because in my  imagination  spur of the moment whim to jump into my leer jet and fly to my summer home in Greece (have I mentioned that before?) this is what all the locals are eating on their white-washed balconies overlooking the pristine blue waters of the Mediterranean Sea. 




Ahhhhh, this is the perfect mix of flavors for tickling your taste buds without  over indulging yourself. I just love all of the wonderful flavors that are involved in Greek and Mediterranean foods:  Lemon, olives, oregano, feta, grapes, apricots, tomato, spinach, fish and olive oil. All on my Top 10 favorite ingredient list. Oh, that is 10! Exactly.

This pasta salad is pretty enough to take to a back yard barbecue or party.

feta cheese

It's no wonder that Mediterranean food is considered to be one of the healthiest out there. People who live in this region tend to eat a diet high in fat, but they also have a much lower incidence of cardiovascular disease and cancer than people in other parts of the world. Contrary to popular belief, eating certain types of fats with every meal is not only good for you but essential to a healthy, whole diet. For instance, the use of olive oil rather than other fats such as margarine or vegetable oil is good for your cardiovascular system and brain function. Olive oil is a monounsaturated fat that keeps your arteries healthy and your body lean and healthy.

photo and more info on healthy monounsaturated fats found here at Salut Wine

The whole Mediterranean diet, not just the olive oil is contributed to the healthy and happy lives of the people who live in this area. Typical Mediterranean foods are also very high in fiber and antioxidants from vegetables, legumes and nuts,  much higher than the typical Western diet and very low in saturated {bad} fat. Very little red meat is eaten in this region and milk consumption is limited as well, except for some cheese and yogurt.



I found this wonderful pasta salad at AJ's many years ago and set out to make it at home, for a fraction of the cost I might add. While orzo may look like a rice, it's actually a tiny pasta. It's simple to throw together and the tangy flavors of the dressing and feta are addicting. You'll find yourself craving this healthy salad and maybe even having a little late night snack so make sure to make enough for leftovers.

SERVES   6-8      TIME   20 minutes

Ingredients:

1, 16 oz package of Orzo

2 cups cherry or grape tomatoes cut in half length wise

1/2 cup red onion, diced

2 cups baby spinach leaves, chopped

1 cup Kalmata olives sliced in half lengthwise

1 cup feta, crumbled

1-2 tablespoons dried Greek Oregano

1/4 cup fresh parsley, chopped plus more for garnish

1/4 cup extra virgin olive oil

2-4 tablespoons white wine vinegar or juice from Kalmata olive jar

2 tablespoons fresh lemon juice

1/2 teaspoon salt

Putting it all together:

Cook pasta according to package directions. In a small bowl whisk together olive oil, lemon juice, oregano and salt. Set aside.

Drain Pasta and let cool. When cool, add tomatoes, olives, spinach, parsley and onion, toss to combine. Drizzle dressing over top and toss to coat. Add feta last so it doesn't completely break apart and toss gently to mix together. The dressing will wilt the spinach a little which is what you want.

Serve warm or cold.

This post is linked to

Mom's Crazy Cooking
Tasty Tuesday's

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Roasted Cauliflower Florets with Sweet Curried Quinoa

Can we just talk for a minute about how hard it is to motivate myself to get anything at all done right now? Honestly, all I want to do is be outside and soak up the warm, perfect Arizona sun in all of its perfect glory. I realize most of the Country is struggling through a nasty winter at the moment and I'm sorry to rub it in your face, I don't mean to. I'm more than grateful for the gorgeous weather we have here in Phoenix and I mean to take advantage of  every single second of the sun basking, pool side lounging, Chardonnay sipping Spring we have been blessed with. Feel free to come visit us anytime (except June-August which pretty much sucks and it's your turn for bragging).


We've been either eating out (on patios of course), ordering in or making super simple, throw together lunches and dinners so as not to waste any time stuffed up indoors. I've come to terms with my laziness and in fact prefer to call it embracing and enjoying the present. Perspective people.

Make this when you are craving something simple, sweet and savory all at the same time. Don't forget the raisins, Yum! The end. 

recipe source  Cookie and Kate

SERVES     4        PREP TIME    10        COOK TIME    30

Roasted Cauliflower

1 head cauliflower, cut into bite-sized florets

2 tablespoons melted coconut oil or olive oil

¼ teaspoon cayenne pepper

pinch sea salt

Curried Quinoa and Greens

2 teaspoons melted coconut oil or olive oil

1 medium yellow onion, chopped

1 teaspoon ground ginger

1 teaspoon ground turmeric

½ teaspoon curry powder of choice (optional)

½ teaspoon ground cardamom

1 can (14 ounces) light coconut milk

½ cup water

1 cup quinoa, rinsed well in a fine mesh colander

⅓ cup raisins

1 teaspoon sea salt

1 tablespoon cider vinegar

4 cups baby spinach, baby kale, chard or arugula

 red pepper flakes to taste

Roast the cauliflower: 

Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with oil, cayenne p and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.

Cook the quinoa:

In a large pot warm the oil over medium heat. Add the onion and cook until translucent, stirring frequently, 3- 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a soft boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.

Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Spoon quinoa into bowls over roasted cauliflower. Add red pepper flakes to your taste.

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