October 22, 2014

The easiest thing I've ever "made"

October 22, 2014/ sherri d'alessandro

Yesterday morning I woke up for the 4th day in a row without peanut or almond or any damn nut butter to put on my Ezekiel english muffin. I like what I like, people. It's the perfect breakfast... super healthy, filling, and tasty! So, instead of putting regular butter on it, I made almond/pecan butter. Yep, that's right, I made it at 6:45 in the morning. A while ago, Krista came into the office with almond butter that she had 'made' and said "Guys, I don't even know if I can take credit for it. It's too easy". So I looked in my fridge at the bags of remnant almonds and pecans and said... alright let's do this!

So pay attention, there's 1 ingredient and 3 instructions. (a lot, I know)

1) Pick out nuts (I used almond and pecan because I had them in my fridge and pecans are SUPER HIGH in antioxidants)

2. Put them in your food processor and press "start".

3. Watch them until it's the consistency you want it to be

About a minute in - not quite there yet.

Hmmm not yet.

Yep, done. Woof exhausting................................

Perfect. Time to use it.

Ezekiel, homemade nut butter, and cinnamon. Good morning!

October 12, 2014

Broiled Cod & Roasted Fall Veggies

October 12, 2014/ sherri d'alessandro

If you follow my insta, you may have noticed that I made another huge batch of pesto the other day. My basil took off like a weed this year and it's awesome! Anyway, of course pesto is delish on the usual suspects; pizza, pasta, etc. Though tasty, pizza and a big bowl of pesto pasta aren't the two healthiest meals on the planet. So, lately I've been taking my pesto and using it on fish. On Thursday night, I made broiled, wild Cod and roasted veggies. So good.

It's no secret that I'm a huge fan of roasted potatoes. I make them allll the time in the winter. Lately though, I've been thinly slicing onions to toss into the mixture. In addition to that, I added chopped baby brussel sprouts to this assortment. Toss the veggies in evoo, salt, and rosemary and bake (turning a couple times) on 400 for about 20-25 mins. The onions get really crispy and add the best flavor. It's so delish and so healthy.

Next, arrange the cod on a baking sheet. Pat it down with a paper towel to remove any extra moisture (always do this with fish otherwise it might have a more poached/boiled effect rather than baked/broiled). Drizzle with evoo and salt and broil until it's opaque.

Top the fish with the pesto and serve. Health on a plate!

Enjoy! xo

October 06, 2014

Oldie but a goodie! Buff chick

October 06, 2014/ sherri d'alessandro

Seeing that the Pats game was a night game yesterday, I wanted to make a dinner instead of having a variety of "football snacks". That being said, I also wanted it to be football-themed and somewhat healthy. I haven't made my faux fried buffalo chicken tenders (click to see my old post with the full ingredient list and instructions) in a WHILE so I thought it was the perfect thing to whip up for Rob and myself. Honestly, they taste so freaking delicious. There is absolutely no need to fry them!

Click on the link above to get the full instructions. For a quick recap - see below:

Take organic chicken breasts and cut them into strips. Dip in a little flour, then an organic egg/buffalo sauce mixture, then panko! Bake on 375 for 20ish minutes (less for smaller pieces) and then toss in the buffalo sauce.

As for the sides:

Drizzle asparagus with extra virgin and salt and bake on 375 for 20ish minutes (turn once or twice).

Do the same thing with thinly sliced onions.
While all that baking is happening, toss some arugula with shaved parmesan. Once the onions are soft or close to crispy, toss them on the salad with chopped cashews. I made a lemon vinaigrette consisting of the following: 2 parts evoo, couple-few tbs of freshly squeezed lemon juice, tbs of rice vinegar, 2 tsp of mustard, salt, pepper to taste.

What's great about this meal is that it's sneaky healthy and filling. Getting the taste of buffalo chicken sans the saturated fats and breading is such a win! Adding in the salad and asparagus provides vitamins, fiber, and antioxidants. Plus, asparagus is a liver-cleanser. (which may or may not be needed on a Sunday night, amiright?)

We had leftovers so tonight, I made THIS: