Mashed potatoes aren't one of my typical summer recipes. But for these I have made an exception. The avocado (aka: nature's butter) substitutes nicely for butter, and adds another flavor dimension... as well as healthy unsaturated fats. Your search for a side to that spicy grilled chicken or fish is over. Mexican Mashers with Avocado Serves 4 4 large yellow potatoes, washed and cubed 1 ripe avocado, mashed 2 Tbsp chopped jarred jalapeno slices 1/4 cup Mexican or light sour cream 1 Tbsp fresh cilantro, chopped 1/8 tsp ground cumin 1/4 tsp salt Dash ground black pepper Bring a large pot of water (or vegetable broth for extra flavor) to a boil. Add potato cubes and cook for 15-20 minutes, or until soft. Transfer cubes to a bowl when cooked. Mash to desired consistency. Stir in mashed avocado and remaining ingredients. Serve immediately. Nutrition Info per 1/2 cup: 241 calories, 9 g fat (7 g unsaturated), 5 g protein, 33 g carbohydrates, 5 g fiber
Since my wee babe joined our lives my hubby and I have consumed an embarrassing number of frozen burritos. We buy the organic, vegetarian, whole wheat ones. But still. They are frozen burritos. And even if the rest of the nutrition profile checks out, they still have an insurmountable amount of sodium in them. And some CRAZY ingredients.
So as my wee babe napped last weekend, I got to work making my own. And I skipped a step. And it saved me, like, 15 minutes. Which in the parenting world is close to half of a day, right? The things that I can now get done in 15 minutes is INSANE. Which step? Well mixed all of the ingredients together before I placed them in each burrito. No layering. They all get cooked together in there anyways. Genius. Vegetable, Hummus and Wild Rice Freezer Burritos Makes 12 12 large whole grain tortillas (I like the high fiber variety from La Tortilla Factory) 1 tsp olive oil 3 cloves garlic, pressed and finely minced 1 zucchini, chopped 1 small red onion, chopped 1/4 cup corn kernels 1/3 cup shelled edamame 1/4 cup shredded carrots 1 1/4 cups cooked wild rice/brown rice combination (follow package instructions- I cooked mine in vegetable broth for extra flavor!) 16 oz hummus (any variety- choose your favorite!) 1/2 cup pine nuts (for crunch) 6 oz shredded part-skim mozzarella cheese 1/4 tsp salt Dash ground black pepper to taste Waxed paper or freezer paper In a large skillet, heat olive oil over medium high heat. Add garlic, onions, and carrots and saute for 4 minutes. Add zucchini, corn, and edamame. Saute until soft, ~ 7 minutes. Remove from heat and set aside to cool for 10 minutes. In a large bowl, mix together wild rice, hummus, pine nuts, salt and pepper. Fold in cooked vegetables and mozzarella.
Cut 10-12" pieces of waxed paper. Place a tortilla onto a square, then add ~1/2 cup filling. Fold the sides of the burrito inward, then fold the bottom up and the top down (see here for more detailed instructions- see how to roll a small burrito). Roll each burrito in waxed paper, rolling once, then folding the sides in and finish rolling. Secure with tape. Freeze burritos immediately! To serve, remove from the freezer, unwrap it, and place in the microwave (No it won't damage your brain cells- it may even make you smarter! Just kidding.) for 1 1/2 minutes. Flip over and microwave for additional 1 minute (as you know, microwave times vary). Nutrition Info per 1 burrito: 300 calories, 12 g fat, 12 g protein, 33 g carbohydrates, 6 g fiber
Over the next couple of months I will be doing some giveaways in celebration of Eighty Twenty's third year. These giveaways will be useful things that I love and USE in the kitchen. The first one is............... A FLOUR SACK TOWEL with veggies on it!!! SO cute. And useful. These towels absorb a ton of water, making them perfect for my LEAST favorite chore (go ahead, ask my hubby): DISHES. I use them constantly. But this towel should make dishes more fun. You pick the color! To enter: head to my Facebook page and check out the giveaway post. Then (1) Like, (2) Share, and (3) Comment. Winner will be chosen on Monday!
Because it's fair food season. You know, fried food (on a stick)? And rather than eating this.....(confession, I swoon for funnel cake) Or this.....(confession, if I had one wish it would be to have corn dogs be good for you) (just kidding- maybe if I had 20 wishes I would use one on that) I think you should have some fish instead. You know, for your health! Grilled Fish Sticks Serves 2 6-8 oz white fish (halibut, cod, etc), sliced into 1" thick slices 2 Tbsp water 2 Tbsp olive oil 2 Tbsp fresh lemon juice 2 cloves garlic, pressed and finely minced 1/2 tsp fresh rosemary 1/2 tsp fresh thyme 1/2 tsp fresh basil, chopped 1/4 tsp salt Dash ground black pepper Olive oil spray 6-8 wooden skewers Combine water, oil, lemon, garlic, herbs, salt and pepper in a large plastic bag (quart size will do). Add fish strips and place in refrigerator for 1-3 hours. Soak wooden skewers in water for 30 minutes. Preheat grill to medium heat and spray well-cleaned rack generously with olive oil. Place soaked skewers lengthwise through fish strips. Use a paper towel to gently blot fish of moisture (this will ensure that fish does not stick to the grill). Place fish sticks onto the grill and cook for ~ 10 minutes, flipping halfway (if desired- not entirely necessary). Remove and serve immediately! Nutrition Info per ~3 oz cooked: 124 calories, 5 g fat, 18 g protein, 0 g carbohydrates
I developed this recipe at 10 am on a Wednesday. I wanted to drink IT ALL right then and there. But that would have been irresponsible. I had a baby to care for and I'm still breastfeeding. And responsible people don't drink sangria slushies at 10 am on Wednesdays do they? The good news is.............I discovered that you can make this ahead, then defrost it at room temperature for an hour or so and it's still good to go! I finished my sangria slushie at 7:32 pm on Wednesday....... Stonefruit Sangria Slushie Makes 1- 12 oz slushie 1 peach, peeled, seeded and chopped 1 plum, seeded and chopped 1/2 cup pitted cherries 3/4 cup pinot grigio (or other white wine of your choice) 1 tsp sugar 2 tsp fresh lime juice 1 cup ice cubes Combine all ingredients, except for ice cubes, in a small blender. Mix until a puree is formed. Add in ice cubes and blend until ice is crushed. Serve immediately! Or freeze until later, then defrost at room temperature for one hour.
1. I have survived my second trip taking a baby on a plane. She continues to wow me with her grace. She just waved at everyone and stuck her tongue out and smiled at people. Not even getting stuck on the plane for an extra two hours got to her. She does NOT get that from me. 2. Don't these chia seed shooterslook like fun?? I must make them. If you don't have much experience with chia seeds you should know that they turn "gooey" when soaked in liquid. And then they look like caviar (in my opinion, anyway). But fear not. They are good for you and virtually tasteless. 3. These mushrooms are on my dinner menu for this week. And likely for every week for the rest of the summer. 4. Beautiful, nutritious, and delicious? Triple threat. Thanks for this salad Tricia! Looks amazing. 5. These little snackers have me intrigued. Avocado and chocolate? Could be a new "thing". 6. Just in case you didn't know......it's the Nordstrom'sAnniversary Sale this week. It's practically a holiday. I have vowed to not shop. Even though I dog-eared every page in the catalog that I received in the mail. It's a good think there isn't a Nordy's within 6 hours of me. I love the smell. And the bathrooms. And the nice sales people. And the organization. Whew! I'm getting all teary eyed just thinking about it. When you shop there, think of me.
Another easy, no cook summer recipe. Just in time for the heat! The viniagrette is so light and summery- no heavy mayo here! Serve this in a pita pocket, on a bed of spinach, or with a few pita chips. Greek Tuna Salad Serves 3 2 cans solid white albacore tuna, canned in water, drained, chunked 1/3 cup chopped tomato 1/4 cup copped red onion 1/4 cup chopped kalmata olives 1 1/2 Tbsp capers DRESSING 2 Tbsp red wine vinegar 1 1/2 tsp olive oil 1/4 tsp dried oregano 1/8 tsp dried basil 1/8 tsp garlic powder 1/8 tsp onion powder 1/8 tsp ground black pepper, or to taste 1/8 tsp salt 1/4 tsp dijon mustard Combine dressing ingredients in a small bowl and set aside. In a medium bowl, combine tuna, capers, onion, tomatoes, and olives. Stir in dressing ingredients and serve immediately, or cover and chill until ready to serve. Nutrition Info per ~2/3 cup: 185 calories, 6.5 g fat, 27 g protein, 2 g carbohydrates, 1 g fiber
This started out as a pasta salad recipe. And then I wanted to add beans. Beans are always a lovely addition to foods because of their high fiber and vegetable protein content.
And then I cut out the pasta. Because it was hot and I didn't want to cook it. And before I knew it.........bean salad! Such a perfect light summer dinner with NO heating required. Tuscan Bean Salad with Green Olivada Serves 6 2 cans cannelli beans, drained and rinsed 1 1/2 cups cherry tomatoes, quartered 1/2 small red onion, thinly sliced 4 oz pitted green olives, chopped 1 clove garlic, chopped 6 large basil leaves, chopped 1 1/2 Tbsp olive oil 2 Tbsp red wine vinegar 1 tsp lemon juice 1/4 tsp dry mustard 1/4 tsp anchovy paste Dash crushed red pepper flakes Dashes of sea salt and fresh ground black pepper In a small food processor, combine garlic and olives. Chop finely. Add in olive oil, vinegar, lemon juice, dry mustard, anchovy paste, crushed red pepper flakes, salt and pepper. Pulse 5-6 times until mixture is combined. In a large bowl, toss together beans, tomatoes, onion, and basil. Gently fold in olivada mixture. Serve immediately. Nutrition Info per 3/4 cup serving: 220 calories, 6 g fat, 10 g protein, 25 g carbohydrates, 8 g fiber
I do not normally heat up my oven to 400 degrees on a 90 degree day. But I did. And it was worth it. Toss any of your locally harvested summer vegetables onto this light, flaky phyllo crust for a special mid-summer treat. The more the merrier! Summer Vegetable Phyllo Pizza Serves 4 8 sheets phyllo dough Olive oil spray 4 cloves garlic, finely minced 10 oz part skim ricotta cheese 4 oz crumbled goat cheese 2 medium zucchinis, sliced into 1/8" slices 1 yellow squash, sliced into 1/8" slices 2 cups grape tomatoes, halved 5-6 large basil leaves, chopped Salt and Pepper Dash crushed red pepper flakes Use a food processor to combine garlic, ricotta, and goat cheese until a smooth puree is formed. Place covered in refrigerator until ready to use. Preheat oven to 400 degrees. Spray two (or three- depending on size) baking sheets with olive oil. Place zucchini and squash slices onto sheets. Place grape tomato halves, skin side down, onto a separate sheet. Spray all vegetables again with olive oil, then sprinkle with salt and pepper. Bake all sheets (you may cook them at the same time on separate racks, switching racks halfway through cooking) for 12 minutes, flipping squash and zucchini slices halfway through cooking. Remove from oven when golden brown and soft. Place slices onto a plate (to free up one sheet). Using one of the baking sheets, spread a sheet of phyllo dough onto the already prepared sheet. Spray lightly with olive oil spray and top with additional sheet of dough. Repeat with each layer of phyllo. When all phyllo sheets have been stacked, use a spatula to spread ricotta mixture onto the "dough". Top ricotta with slices of squash, zucchini, and grape tomato halves. Sprinkle on basil, followed by dashes of salt, pepper, and crushed red pepper flakes.
Bake in 400 degree oven for 20-25 minutes, until toppings are heated and phyllo is golden brown. Remove from oven and allow to cool for 5 minutes prior to slicing and serving. Slice into 8 even squares (or smaller if you desire) and serve! Nutrition Info per 1/4 pizza: 416 calories, 17 g , 18 g protein, 47 g carbohydrates, 4 g fiber
This hardly counts as a recipe. It's more of a "I had zero time to prepare a meal and look what I came up with". Vegetable protein, healthy fats, and whole grains come together to form a lovely, fast, weeknight meal. Edamame Pesto Pasta Serves 4 16 oz whole grain pasta of your choice, cooked al dente 1/3 cup pesto (check out my Kale & Caper Pesto or my Hawaiian Pesto) 2 Tbsp pine nuts 2 cups frozen shelled edamame, cooked in microwave for 3-4 minutes Combine all ingredients and enjoy! Really-- it's that easy. Nutrition Info per 1 1/2 cups: 370 calories, 15 g fat (10 g unsaturated), 19 g protein, 38 g carbohydrates, 8 g fiber
That's right. It's MY birthday and I am giving YOU a gift. A chance at winning a cute tank and a discount! Don't miss the discount code at the bottom of the post!! Albion Fit is a fantastic fitness wear company with wonderful customer service, great quality, and a whole slew of new arrivals that are SO cute! Awesome details, nice fabrics, perfect colors. What more could you ask for? Their Breathe Freely tank is one of these new additions.
I have it in Dewberry. It is a racerback, looser fitting tank, with long armholes (so you can show off a cute sports bra), but it still has great shape. Which makes for a perfect match with some warm weather exercise. I get to GIVE AWAY one of these fantastic tanks! Here's how it works. There are several steps. I promise it's worth it! 1. Head to Eat8020's Facebook page 2. 'Like' my page 3. Find the GIVEAWAY post on my page (or click link here) 4. 'Share' that post onto your Facebook page 5. Head to Albion Fit's Facebook page and 'like' it as well 6. Check out Albion Fit's website and 'Pin' one of their new items onto one of your Pinterest boards 7. Make sure you COMMENT on the Facebook post to be entered And.... just in case you are one of the unlucky few who will not win...... here is a discount code so you don't have to be without this tank (or any other of their cute items!). Enter eat8020for20 at checkout for 20% off your ENTIRE purchase! What a DEAL. The winner will be chosen on Friday, July 12th.
You can only make cookies just so healthy. Because once you reach a point on ingredient exchanges.... things just get weird. It's like trying to eat bananas when you are really craving chocolate. Pretty soon you just end up eating the chocolate.
So let's just agree to make a few healthful additions to increase the fiber and omega-3 content and eat the cookies. In moderation. Healthy(ish) Chocolate Chip Cookies Makes 2 dozen 1 stick butter, softened to room temperature 1/4 cup light brown sugar 1/4 cup white sugar 1/2 tsp pure vanilla extract 1 large egg 1/2 cup walnuts, finely ground 3/4 cup whole wheat flour 1/2 tsp baking soda 2 1/2 Tbsp flax meal 5 oz mini chocolate chips Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl cream together butter and sugars with an electric mixer. Add in vanilla and egg and combine. In a smaller bowl, combine walnuts, flour, baking soda and flax meal. Add dry ingredients to wet and mix. Fold in chocolate chips. Spoon ~1 1/2 Tbsp batter in round mounds onto the parchment paper-lined sheets, leaving 2" in between each mound. Bake for 7-9 minutes, then remove from oven. Allow to set for 2-3 minutes prior to transferring to a wire rack to cool. Store in an airtight container.
This started out as a BBQ chicken sandwich. And then I wanted to make my own BBQ sauce, because, really, why wouldn't you? And I was really liking mustard that day. Yep. The yellow stuff. And I ended up with a mustard sauce. And it was so GOOOOOD!
Yes- I did include meat in this recipe. I just simply used a smaller portion that a typical chicken sandwich would call for. And then I amped up the veggie content. Such a nice, healthful balance, don't you think?
Grilled Chicken Sandwich with Sauteed Kale and Mustard Sauce Serves 2 2 whole grain thin buns, toasted if desired (1) 4 or 5 oz boneless skinless chicken breast, trimmed and filleted in half to form two thin patties 3 cups baby kale, stemmed 1/2 tsp olive oil 1/2 cup fresh corn kernels 1/2 medium red onion, sliced into 1/4" slices Olive oil spray Fresh ground pepper and salt MUSTARD SAUCE Makes ~ 1 1/2 cups 2/3 cup yellow mustard 1/3 cup apple cider vinegar 1 tsp fresh lemon juice 1/8 tsp garlic powder 1/2 Tbsp Worcestershire sauce 2 Tbsp light brown sugar Dash Tabasco sauce Dash fresh ground black pepper For sauce: Whisk together all ingredients in a small saucepan over medium heat. Bring to a low boil, then reduce heat to medium low and allow to simmer for 20 minutes, stirring frequently. Remove from heat, placing in refrigerator until ready to use if making ahead. For sandwiches: Preheat grill to medium heat. Sprinkle chicken fillets with salt and pepper. Spray onion slices lightly with olive oil spray. Place fillets and onion slices onto the grill. Cover and cook for ~ 5 minutes. Flip onions and chicken and continue to cook for additional 5-7 minutes, or until chicken is cooked through and onions are softened. Heat 1/2 tsp olive oil in a small skillet over medium high heat. Add baby kale and saute until softened, ~3 minutes. Add corn kernels and continue to cook additional 2-3 minutes. Reduce heat to medium-low and add ~1/2 cup sauce to the skillet. Heat through, stirring frequently. Layer one grilled chicken fillet on each bun half, then top with half of the onion slices and ~2/3 cup kale and sauce mixture. Top with other bun half and enjoy immediately! Nutrition Info per 1 sandwich: 421 calories, 5 g fat, 26 g protein, 66 g carbohydrates, 5 g fiber
I do LOVE the 4th of July. Even though the fireworks make my dogs crazy. It's typically the warmest week of the year here in Montana. And me and heat? We're besties. Here's a few recipes to make your 4th SPARKLE!
