Tag Archives: healthy

Healthy Dips – Edamame Hummus

I love Real Simple and the February issue was all about superfoods. I’ve been trying numerous recipes for the superfoods (including Kale Chips) and each has been a success. The most recent attempt was no exception.

Edamame is such a great legume and I’m used to eating it in the pod (like at a Japanese restaurant) or occasionally on a salad. The recipe in Real Simple calld for creating a hummus-like dip. So easy and delicious that I can’t believe the thought hadn’t crossed my mind before.

Ben and I ate this dip over the weekend around 4pm. We weren’t even hungry for dinner; it was so filling.


  • 1 half bag frozen shelled edamame
  • 2 garlic cloves, pressed
  • Olive Oil
  • Salt & Pepper to taste

Cook the edamame according to the bag instructions. Once cooked, puree the edamame with the pressed garlic and olive oil until it reaches a hummus-like consistency. Add salt and pepper to taste. Serve with pretzels and/or cut veggies.


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Healthy Dinner – Mustard Marinated Chicken

Coming home last week, I needed something simple and fresh for dinner. I opted for chicken breast because they are so easy to freeze and they looked good at the grocery store. I marinated the chicken for about an hour in a 2-part Dijon Mustard 1-part olive oil marinade with a pinch of salt and pepper. The marinade clung to the chicken breasts very nicely when I then grilled the chicken on the stove. The marinade also helped the chicken get nice and crispy.

While the chicken was cooking, I also cooked some quinoa. Once everything was finished, I spooned the quinoa onto a bed of baby spinach (LOVE) and set the chicken on top. Perfecto!

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Healthy Snacks – Kale Chips

Thanks to Real Simple, I found such a wonderful snack option: Kale Chips. It’s essentially a baked vegetable (YUMMY!), so if you don’t like baked veggies this recipe will make your kitchen (apartment, etc.) smell like baked vegetables. But this recipe is so simple, easy, and HEALTHY.

Side Note: I’m on Weight Watchers and am always looking for new ways to get my healthy oils and get more veggies!


  • Fresh Kale
  • Olive Oil
  • Salt and Pepper

Rip kale into pieces, roughly the size of potato chips. Spread kale on a baking sheet and drizzle with olive oil. Toss kale with the oil. Sprinkle salt and pepper over kale. Bake for 15-20 minutes at 300 degrees. Enjoy!

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Weekend Adventures – Baked Lemon Salmon

Alright, so it wasn’t much of an adventure, but whenever I return to my parents house, my mom and I do a bit of cooking. Last Friday, we made dinner for the 2 of us and my dad.

We were both in the mood for something easy, fresh, and light, so we headed immediately for the seafood counter when we got to the grocery store. The sockeye salmon looked beautiful, so we knew that Baked Lemon Salmon was on the menu for the evening.

After gathering the remaining ingredients, we returned home to start dinner. We started by sauteing thinly sliced leeks with a little bit of butter. Once the leeks were finished, we transferred them to a bowl & used the same pan to saute the mushrooms.

Once the mushrooms were finished, we put the leeks and mushrooms over the salmon that had been drizzled with olive oil and lemon juice in a square glass baking dish. We cooked the salmon for 15-20 minutes at 375 degrees.

While the salmon was cooking, I made a baby spinach salad with julienned carrots and halved grape tomatoes with toasted pine nuts and goat cheese crumbles. To accompany the salad, I made a Dijon Mustard vinaigrette, by mixing with a fork 2 parts Dijon Mustard (Grey Poupon for me!), 1 part Olive Oil, and 1 part Red Wine Vinegar, with a pinch of salt and pepper.

Once the salmon was finished, we placed it on a bed of brown rice and added some extra halved grape tomatoes on top (my mom’s signature preparation for any baked protein) and the salad alongside. A very refreshing meal.

Shopping List (not exact)

  • Sockeye Salmon (3 pieces at 5 ounces each)
  • 1 leek, thinly sliced
  • 1 small container of mushrooms, sliced
  • 1/2 lemon’s worth of lemon juice
  • 1 small container grape tomatoes
  • Enough baby spinach to constitute a salad
  • 2 handfuls julienned carrots
  • some toasted pine nuts
  • some goat cheese crumbles
  • Dijon Mustard
  • Olive Oil
  • Red Wine Vinegar
  • Brown Rice

(WeightWatchers 13 PointsPlus per serving)

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