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Filtering by Tag: recipe

Mini Gluten Free Chicken Parmesans

Lisa Eberly

Happy Monday everyone! 

I'm not really into "cheat" days or "Cheat" meals -- the whole idea implies that eating healthy is like a hard exam or an unpleasant task that every now and then you get a break from. Not really what I'm into...

However, every now and then Patryk and I will indulge a little more than usual. Always whole foods (for the most part), but a little bit heavier than were used to. This weekend was definitely one of those. I cooked a lasagna on Friday night, then we had a classic slumber party on Saturday night with some friends. We made mini french bread pizzas, a crepe bar (with 4 different kinds of homemade whipped cream!), red vines and popcorn, M&Ms, fresh baked cookies, and MORE. 

Let's just say -- the house was a gold mine of sweets and carbs all weekend. 

But, even in meals and weekends of heavier eating, it's important to find a middle ground between the 'unhealthy' and the 'healthy' -- meaning, try not to classify one or the other, but make healthy foods taste delicious or make unhealthy foods a little healthier. 

This recipe is one of my favorite unhealthy/healthy hybrids. Classic Chicken Parmesan is typically SO heavy and huge, but this twist makes the portion sizes smaller. Also, the breading is lighter than usual and gluten free, and there's much less cheese on these. However, they still taste the same (if not better) than classic Chicken Parmesan! 

Mini Gluten Free Chicken Parmesan
(serves 2)  


Ingredients: 
1 pound boneless skinless chicken breast, cut into thin strips
2 cups of panko crumbs or crushed Rice Krispies
2 large eggs
Sea salt and fresh black pepper to taste
3/4 cup marinara sauce
1/2 cup shredded mozzarella cheese

Directions: 
1. Pre-heat oven to 350 degrees. Line a sheet pan with parchment paper. 
2. In large shallow bowl, add 2 cups of panko crumbs.
 3. In medium shallow bowl, beat the two eggs. 
4. Rinse and pat dry the chicken. Season the cut chicken strips on both sides with salt and pepper. 
5. Lightly coat the chicken strips with the panko. Shake off excess. 
6. Dip the chicken strips into the egg mixture and allow all the excess egg to drip off the chicken.
 7. Then lay the chicken strips into the crumbs for one last coating. 
8. Place all the coated chicken strips on the lined sheetpan. 
9. Bake the chicken for 15 minutes. Turn the chicken to cook on the other side for 8 more minutes. 
10. Take strips out and spoon a thin layer of marinara onto each, followed by a sprinkling of mozzarella cheese. Place back in the oven and cook for 2-4 more minutes, or until chicken is cooked through and cheese is melted.
 

Photos by the fabulous  Mariya Moore

Photos by the fabulous Mariya Moore


Lemon Sage Spaghetti Squash

Lisa Eberly

lemon-sage-spaghetti-squash-1

So this recipe may not be as festive as the other ones this month, but here's why I love it for December: 

1. You can snatch up that last squash at the grocery store before they go out of season. 

2. You can enjoy a light tasting meal while still feeling the fullness of other December temptations (read: super unhealthy huge meals!).

Also, it’s super easy to make while coming off as fancy, so it’s a great recipe to make for friends of family and really show off your cooking skills! 

My family (most notably my dad) loves pastas and Italian food, so whenever I am in town I try to encourage healthy alternatives that can be just as satisfying as a big bowl of pasta, so this one is a great go-to. 

lemon-sage-spaghetti-squash-2
lemon-sage-spaghetti-squash-3

Lemon Sage Spaghetti Squash

(serves 2) 

Ingredients:

1 spaghetti squash, sliced long ways

1 tablespoon olive oil

3 tablespoons of grass-fed butter (I recommend Kerrygold)

1/4 cup chopped yellow onion or scallion

2 garlic cloves, minced

2 tablespoons grated fresh Parmesan cheese

1-2 tablespoons minced or sliced fresh sage leaves

1-2 teaspoons fresh lemon juice

1-2 teaspoons salt, divided

1/2-1 teaspoon ground black pepper, divided

Directions: 

1. Heat oven to 375 degrees. Brush the inside of each half of spaghetti squash with olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut sides down on a rimmed baking sheet and put sheet into the oven. Bake for about 40 minutes, or until you can easily pierce the squash with a fork.

2. While squash cools, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté for 3 or so minutes or until onions begin to brown tender.

3. Using a fork, remove spaghetti-like strands from squash. Add strands (about 3 cups) to pan and fold into itself. Add in the lemon juice and sage leaves. 

4. Spoon into a bowl, add Parmesan and some salt and pepper, and enjoy!

As always, this recipes leave a great deal of room for creativity. If you want a moe refreshing and light taste, add more lemon juice, if you want more flavor, add more sage, garlic, or pepper, and so on. 

If you cook this relish recipe up, take a photo and tag us in it on either Twitter, Facebook, or Instagram! :)

Photos by Tania Arceo

Balsamic Brussels Sprouts Pomegranate Salad

Lisa Eberly

This salad is super easy, sweet, and festive! It's perfect for your holiday party or even to dress up a simple dinner at home. 

Balsamic Brussels Sprouts Pomegranate Salad

Ingredients:

  • 1 bag of brussels sprouts (~25 sprouts) -- I like to get the Trader Joe’s bags!
  • 1/2 cup pomegranate seeds (I also like to get these at Trader Joe's!)
  • 3 tbs olive oil
  • 3 tbs balsamic vinegar
  • 2 tsp salt
  • 1 tsp black pepper

Directions: 

  1. Preheat oven to 375 degrees F.
  2. Wash the brussels sprouts and dry them thoroughly (the drier they are, the crunchier they will end up!). 
  3. Slice sprouts in half vertically.
  4. In a large bowl, toss the sprouts with the olive oil, balsamic vinegar, salt, and freshly ground black pepper and toss.
  5. Distribute the brussels sprouts evenly onto a large sheet pan. The more spread out you can make them, the crunchier they will be!
  6. Place the pan in the oven. Every 10 minutes, carefully mix the sprouts around a bit.
  7. Keep cooking until the outsides of the brussels sprouts are browned (about 25 minutes total) and crunchy and the sprouts are soft to puncture.
  8. Pour brussels sprouts into a bowl and add in the pomegranate seeds, toss. 

Photos by Shel Lakin

Hearty Fall Thanksgiving Salad

Lisa Eberly

This salad is so delicious, beautiful, and filling -- another great recipe for your Thanksgiving! 

It's super simple to make and tastes delicious with almost any dressing (which is great if you're not into making the one from the recipe!) 

Hearty Fall Thanksgiving Salad
(serves 4)

Ingredients:
Salad:
10-12 green beans, cut in half
2 cups cherry tomatoes
3 wild carrots, cut diagonally
3 large broccoli florets
1 head of romaine lettuce
1 scallion, minced
Your favorite fresh herbs, finely chopped (I like to use sage, basil, and/or thyme!)
Dressing: 
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey or maple syrup 

Directions:
1. Preheat oven to 400 degrees F. Roast the cherry tomatoes for 8-10 minutes in a small roasting pan.
2. In a pot of boiling water, steam the broccoli, green beans, and carrots (10 minutes, or until tender).
3. In a small bowl, whisk 3 tablespoons olive oil with vinegar, mustard, and honey or syrup.
4. Arrange lettuce leaves and scallions on 4 plates. 
5. Top salad with vegetables and tomatoes; drizzle with dressing and sprinkle with salt and pepper if needed.

Enjoy! For more Thanksgiving deliciousness, see our....

Pumpkin Ravioli

Butternut Squash Risotto

Amazing Caesar Salad

Pumpkin Cacao Muffins

Photos by Shel Lakin

Pumpkin Cacao Muffins with Cinnamon Whipped Cream

Lisa Eberly

These muffins may or may not change your life. 

My mom always made the bEST pumpkin bread growing up -- seriously, that ish was bananas. 

Not, like, actual bananas, but Gwen Stefani's definition of bananas. 

Anyway. 

I wanted to try to recreate it but healthier and bite sized. 

Enter these muffins! 

These babies are perfect to bring as a dessert to your Thanksgiving dinner! 

Pumpkin Cacao Muffins with Cinnamon Whipped Cream

Muffins:

Ingredients:

15-1/2 oz. canned pumpkin

2/3 cup grass-fed butter

2-2/3 cup organic sugar

4 eggs

2/3 cup orange juice (not from concentrate)

3-1/2 cup flour

2 tsp baking soda

1-1/2 tsp salt

1-1/2 tsp cinnamon

Large handful of 100% cacao chips or a grated bar 

Directions:

1. Cream butter and sugar well until light, add eggs (one at a time), add pumpkin and juice, blend well.  

2. Stir in dry ingredients until moistened.  Pour batter into greased muffin pans and top with cacao.  Bake 350 for 20-30 minutes. (test with toothpick!)  Makes either a TON of mini muffins or around 16 large muffins.

Whipped Cream: 

Ingredients: 

2 cups heavy whipping cream
1/2 cup organic sugar
1-1/2 tsp cinnamon 

Directions: 

1. Whisk all ingredients with a smart stick (the BEST kitchen gadget!) until thick and whipped-creamy! 

Enjoy! For other Thanksgiving recipes, see our....

Pumpkin Ravioli

Butternut Squash Risotto

Amazing Caesar Salad

Hearty Fall Thanksgiving Salad

Photos by Shel Lakin

Easy Homemade Pumpkin Ravioli

Lisa Eberly

The weather in Seattle recently has been quite moody so the vibe of Nourish's photos for Thanksgiving will follow suit! 

So let's chat about these raviolis. *Stomach growls.* 

These little pumpkin goodies are so friggin' delicious -- our photographer took some home and her hubby - who I guess didn't like pumpkin stuff - devoured them. 

I made these for a little dinner party we threw and they were the hit of the dinner. Such a hit that I ended up making them for Patryk and I later in the week. And then a little later. Okay, and then just for myself one day at lunch.

They're that easy and quick to make. Seriously, my lunch batch only took me like 8 minutes! 

This makes them the perfect dish for Thanksgiving, as they don't take time away from cooking other things. Or, you can bring them to a Thanksgiving dinner you're attending and they might even steal the attention away fro the turkey. Jus sayin'. 

BONUS - they're pumpkin. This is great for two reasons: 1) pumpkin is healthier and has less calories than cheese, so even though these are ravioli, they're really not that unhealthy for you. 2) pumpkin is delicious. 

Pumpkin Ravioli 

Ingredients:

1 cup of canned pumpkin
1/3 cup grated Parmesan cheese
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Fresh basil or sage, chopped (around 10 leaves)
24 wonton wrappers
Salt and pepper to taste

Directions:

1. Mix pumpkin, Parmesan, around 1/4 teaspoon of salt, and a dash of black pepper in a bowl. 
2. Spoon about a 1/2 tablespoon pumpkin mixture into the center of each wonton wrapper (see photos for reference). 
3. Moisten edges of dough with water (I used a brush, made it super fast and easy!) and pinch opposite sides together to form a triangle. DOn't forget to seal the edges tightly!
4. Place ravioli into a large saucepan of boiling water and cook around 6-7 minutes, drain carefully. (They're delicate!) 
5. Sauce: Pour 1/2 cup of broth and 1 1/2 tablespoons of butter in a large pan and bring to a boil. Add ravioli, tossing to coat. 
6. Sprinkle with basil or sage, and maybe some more Parmesan!

For more Thanksgiving deliciousness, see our...

Enjoy! For more Thanksgiving deliciousness, see our....

Hearty Fall Thanksgiving Salad

Butternut Squash Risotto

Amazing Caesar Salad

Pumpkin Cacao Muffins

Photos by Mariya Moore


5-Minute Homemade Pesto

Lisa Eberly

Pesto is seriously TOO easy to make. It is super delicious and really simple -- a great go-to to switch up tomato sauce or to add to a chicken breast. I always keep a fresh stock of it in the fridge for a quick throw-together dinner! 

5-minute Homemade Pesto

Ingredients:

2 cups fresh basil leaves (packed)
1/4 cup pine nuts
2 cloves garlic
2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
Himalayan pink salt and freshly ground pepper, to taste

Directions:

Toss all ingredients into a food processor, Vitamix, or NutriBullet and blend until combined! 

Seriously. It's that easy. Tastes super delicious on: zucchini noodles, chicken breast, whole wheat or brown rice pasta, toast, mixed veggies, crackers, and pretty much anything. 

This recipe is also super easy to switch up. Sometimes I'll do half basil and half kale, or maybe no garlic, or maybe red pepper flakes for an extra kick! Make it your own! :) 

15-minute Healthy Butternut Squash Risotto

Lisa Eberly

Holiday recipes are here! This recipe is one of my favorites for Thanksgiving and other wonderful holiday dinners with friends. It is also amazing to make a big batch of and keep for lunches through the week. It's SO filling, delicious, winter-y, and...wait for it...healthy! 

It's also a fantastic recipe to 'trick' your friends and family into thinking that you've been slaving away in the kitchen all day, when in reality, it takes about 15 minutes -- max. 

Healthy 15-minute Butternut Squash Risotto

Ingredients:

1 tablespoon olive oil
1 butternut squash (about 1-1.5 lbs) OR pre-cubed butternut squash!
1 cup microwaveable brown rice (I use Trader Joe's)
1 shallot
2 teaspoons fresh ginger (peeled & minced)
1 14-oz can of low-sodium chicken broth (or vegetable broth to make this vegetarian)
1 tablespoon whole-fat ricotta cheese
1/2 cup Parmesan cheese (grated)
Salt & Pepper to taste
4-5 leaves of basil and more Parmesan cheese for garnish

Directions:

1. Cook the squash. -- If whole, slice squash in half lengthwise. Scoop out seeds and darker orange flesh around seeds. Place the squash halves cut sides down in a Pyrex in the microwave. Cook on high 12 minutes or until cooked through. Scoop flesh into medium bowl and mash. While waiting for squash to cook, move on to steps 2 & 3. 

2. Microwave rice according to package directions.

3. Heat the olive oil in a large, deep pan over medium heat. Mince and add the shallot and ginger; cook, stirring, until the shallot begins to brown slightly (2-4 minutes). Add in the rice and stir.

4. Over medium heat, stir in squash and broth, 1/4-1/2 cup at a time. First add some squash, stir until combined and absorbed, then add some broth, stir until combined and absorbed. Repeat this until desired consistency and amount of squash. Remove from heat and stir in Parmesan, ricotta cheese, salt, and pepper. Serve in bowls; garnish with Parmesan and chopped fresh basil.

If you make this recipe, be sure to share it and tag us for a special holiday gift! :) 

The Most Amazing Healthy Homemade Caesar Salad

Lisa Eberly

healthy-caesar-salad

So this recipe is my go-to when it comes to salad. It's super easy to make a little fancier, simpler, more filling, less filling, etc. I like having variability in recipes so that you're not stuck to the exact measurements and way of doing it. This recipe gives you opportunity to explore ways you like this salad! 

Even salad's toughest critics like Caesar salad. But, the trouble with Caesar salad is that it's usually packed with fat and calories. Good news -- NOT MINE! :) Everything made from scratch and not time consuming or difficult -- despite people thinking you've been slaving away in the kitchen for hours! 

Healthy Homemade Caesar Salad
(serves 3-4)

Ingredients:
Our homemade salad dressing ingredients
Our homemade spicy croutons ingredients
1-2 heaping handfuls of clean, chopped kale
1 head of romaine lettuce
1-2 tablespoons Parmesan cheese
1 handful of grape tomatoes, sliced
3-4 lemon slices (optional, for garnish)

Directions (to make this salad fast is all about technique and timing, so these directions include making the dressing and croutons to show how to optimize time!):
1. Boil water in a small pot. While waiting to boil, slice tomatoes in halves and chop lettuce. 
2. Once water boiling, drop egg in there to coddle for dressing. Once egg dropped, remove pot from heat and let sit for 6 minutes. 
3. While waiting, slice bread for croutons, toss in EVOO, S/P, and red pepper flakes (optional minced garlic!) -- place in oven or toaster over for recommended time. 
4. Remove egg from water and let cool. While cooling, combine all other ingredients for dressing in small bowl. Add egg once cooled. 
5. Toss letttuce, tomatoes, and cheese into a big bowl. Add dressing and croutons and toss! 

Ways to make this recipe more filling or creative: 
1. Add a protein, like grilled chicken, salmon, shrimp, or tofu. 
2. Make it southwestern style (my favorite!): add a pinch of cumin to the dressing; add black beans, roasted corn, and avocado to the lettuce; and use limes instead of lemons in dressing and garnish!
3. Add pine nuts or another favorite nut!  
4. Add herbs, like basil for a more rich, Italian flavor. 

If I'm making this salad as a main dish, I make it southwestern style and add grilled chicken. If it's a side, I do it the basic way (and sometimes add Trader Joe's frozen roasted corn!). You can really get creative and make it your own! 

If you do make this salad and 'dress' it up in your own fun way, send a picture of it to theteam@nourishbylisa.com or tweet/FB/insta us a photo for a FREE Nourish Recipe Ebook! :)  

#PSPS: Pumpkin Spice Protein Shake

Lisa Eberly

Move over, PSL. There's a new drink in town.

Protein shakes can get a little redundant after a while, which is why I like to mix mine up a bit, especially during the holiday season! (PS - I use this vegan protein powder!)

October and November mean one thing in my eyes: pumpkin. everything. 

That's pretty much why this is my favorite time of year. 

So, naturally, I found a way to make my protein shake extra pumpkin-y delicious!

Pumpkin Spice Protein Shake

Ingredients (makes 2 shakes):
2 scoops Vegan Vanilla Protein powder (I use Everlast Vegan Vanilla Protein)
1 cup canned pumpkin puree
3/4 cup skim milk
1 6-oz cup vanilla Greek yogurt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
A few ice cubes!

Directions:
Blend all ingredients in your favorite blender!
 

Photos by Shel Lakin

Homemade Spicy Croutons

Lisa Eberly

These croutons will get even salad's toughest critics to give it a shot. 

Everyone always flips out about my homemade croutons -- they are the highlight of home-cooked dinner parties. 

I'm a big fan of croutons in salad. They provide balance. Sometimes, a salad with just veggies and lettuce needs a little gluten-y crunch! And, in moderation, there's nothing wrong with enjoying fresh bread. 

Best part about them is that they are almost too easy to make for how delicious they are! 

Homemade Spicy Croutons

Ingredients:
Fresh loaf of your favorite bread. French, sourdough, TJ's rosemary, you name it. 
Salt & pepper
Red pepper flakes
Olive oil
Minced garlic (optional) 

Directions:
1. Slice loaf of bread into medium-sized squares and toss squares into a big bowl. 
2. Coat squares with olive oil -- enough to cover them but not drown them. Toss. 
3. Add salt, pepper, red pepper flakes, and maybe garlic, and toss. I don't put amounts here because everyone is different and this recipe is very variable. Some people like a lot of spice, others don't. My rule of thumb: always make them a little too salty and spicy, as they are going to tone down a lot when you add in the rest of your salad ingredients. 
4. Lay on a toaster sheet (if making them in a toaster oven) or cookie sheet (if making them in the oven). Preheat oven to 450F (if using oven). Either toast for around 3-4 minutes or bake in oven for around 8-10 minutes. Check to see when golden brown on edges. 

 Photos by Tania Arceo