On a mission to find new vegetable side dish ideas, and a little inspiration from a pizza date night, I came up with a new fan favorite in our house; Balsamic Roasted Eggplant & Tomatoes. This dish is SO easy to make, super healthy, is filling, requires minimal ingredients, and packs tons of flavor…can it get any better than that?
Balsamic Roasted Eggplant & Tomatoes
1 medium size eggplant
½ package of cherry tomatoes halved
sea salt and pepper to taste
- Preheat the oven to 400 degrees
- Cut the eggplant into a bunch of round slices and lay flat on a sprayed baking sheet then top with the halved cherry tomatoes
- In a small bowl, mix together 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil
- Brush the mixture on top of the eggplant and tomato slices then sprinkle with garlic powder, sea salt, and pepper
- Place in the oven for 25-30 minutes or until golden brown
Serve and Enjoy 🙂
Whole Foods Market and Trader Joes now make spiralized sweet potato zoodles prepackaged and ready to cook, leaving no excuse to not jump on the zoodle bandwagon! Zoodles are the perfect healthy alternative to pasta and are super quick and easy to make.
Any type of zoodle can either be sautéed or roasted in the oven; I tend to roast them in the oven so I have an easier clean up!
Rosemary Sweet Potato Zoodles
Package of sweet potato zoodles (or spiralize 2-3 sweet potatoes)
Salt & Pepper to taste
Preheat the oven to 400 degrees
Line a baking sheet with tin foil and spray with coconut or olive oil
Lay out the sweet potato zoodles and drizzle with olive oil
Sprinkle with garlic powder and rosemary
Bake in the oven at 400 degrees for 15 minutes (broil for 2-3 minutes for crispier zoodles)
Remove and place in a large bowl, sprinkle with salt and pepper
Serve with sliced avocado for the perfect side dish or top with additional roasted veggies and a protein of your choice for a full meal!
Salad dressings are the game changers when it comes to having an amazing salad or a mediocre one; but these dressings are often the biggest sources of hidden calories and sugars! The good news is that dressings can be very healthy and they are super easy to make at home. Below are my go – to recipes that I wanted to share with all of you.
- juice of one lemon
- ½ cup olive oil
- 1 garlic clove
- ¼ teaspoon salt
- optional: add 1 – 2 teaspoons of herb of choice
- optional: a little honey to taste for sweetness
Mustard Lemon Vinaigrette
- ⅓ cup olive oil
- 1 juice of lemon
- 1 garlic clove, minced
- 2 tablespoon of raw apple cider vinegar
- 1 teaspoon dijon mustard
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon minced garlic
- optional: 1 pinch of an italian or herb seasoning
Balsamic & Mustard Vinaigrette
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- pinch of salt & pepper
During a long weekend trip to Nashville this past fall with Justin, we stumbled upon a restaurant we loved and ended up going to twice while we were there. On their menu they had this amazing shredded kale salad that we couldn’t get enough of ( I know, I know, not typical vacation food – but trust me there were burgers and sweet potato fries consumed after this). I was determined to remember to replicate it when we got home (and after I purchased a food processor). Fast forward to January, after receiving a food processor from my parents for Christmas 🙂 , I finally got around to trying to replicate the recipe and to my delight it was a success and now I want to share it with all of you! This salad is super easy to make, very healthy, and really tastes great too. The shredded of the kale and added dressing really makes the bitter kale flavor you are used to.
Shredded Kale Salad
1 bag of kale – take out the big stems
2 tbs of olive oil
¼ cup of toasted slivered almonds
¼ cup shredded parmesan cheese
optional: add ¼ cup of dried cranberries or sundried tomato pieces for a little sweet taste
- Place half the bag of kale into the food processor with a tablespoon of olive oil and pulse until it is finely ground into small pieces.
- Add the rest of the kale and additional tablespoon of olive oil and finish the shredding process
- Remove all the shredded kale into a big bowl.
- Squeeze the juice of a lemon and a small additional drizzle of olive oil and toss.
- Add the slivered almonds, parmesan cheese and any additional toppings and mix well.
Serve and Enjoy 🙂