To mix up the monotony of scrambled eggs (over-easy, oh how I miss thee), we seasoned the pan by first adding leftover seasoned ground turkey from Thursday night’s taco salad.
Scramble eggs as usual, and top with your choice of taco-friendly ingredients. In my case, that was avocado, tomatoes and goat milk yogurt.
I’m a sucker for good gnocchi, and wanted to use up the abundance of sweet potatoes and almond flour that have been hanging out in my cupboard for a good three months. The kicker is I don’t do ricotta, so I adapted this recipe to make sweet potato gnocchi with goat cheese and my own (mediocre) kale pesto creation. It’s not as hard as it sounds, and takes no more than an hour from start to finish.
For starters, peel and chop a 2 lb bag of baby sweet potatoes or 2+ large sweet potatoes. Boil for 20 minutes, or until tender.
Meanwhile, preheat the oven to 350 degrees.
Once the sweet potatoes are tender, drain the water and add 1 cup of goat cheese to the pot. Mash with a potato masher, and then add 2 1/2 cups almond meal/flour and combine into a dough-like texture. Roll into bite-size scoops and place on a parchment-paper lined baking sheet; bake 25-30 minutes or until golden brown and cooked through.
Note: depending on the sauce you choose, you may want to opt for boiling the gnocchi. That’s what I’m going to try next time for that pillowy, melt-in-your-mouth texture.
Optional: I made a kale pesto with sauteed kale, olive oil, parmesan cheese and almond milk. This particular combo needs a little more work before it’s ready for the spotlight. Feel free to share your favorite kale pesto recipe in the comments!
Love a good caprese, but mozzarella got you down? Simply layer goat milk yogurt in between each slice of tomato for a creamy (but not overpowering) substitute. Finish with olive oil, fresh basil and salt & pepper to taste.
Last weekend I whipped up another summer-inspired salad to-go using sliced cucumbers, lox and goat milk yogurt. Mix equal parts of each to your liking, and you’re off!
The highly compatible combination of smoked salmon, avocado, goat cheese and spinach are perfect for a healthy and filling lunch on the run.
In about 3 minutes, you can toss pre-washed spinach in a bowl, add lox right from its package (cut if desired once it’s in the bowl), scoop in half an avocado, then drop in a pat of goat cheese and finish with olive oil. Slap on a lid and go!
Smoked salmon is one of my all-time favorite indulgences. Here’s an easy way to enjoy it guilt-free with smashed potatoes and goat milk yogurt.
Steam red potatoes in a microwaveable bowl, covered by a plate, for 5-10 minutes – until potatoes can be pierced with a fork. Then, simply smash potatoes with a fork in the same bowl, and top with sliced lox and goat milk yogurt. Super satisfying and satiating!
I’ve gone a little overboard with jars of roasted red peppers and discovered three in the cupboard, beyond the two in the fridge today. So for our neighbor’s potluck, I decided to try making a roasted red pepper dip with coconut milk yogurt (a new option since goat cheese yogurt was not available), white bean hummus and goat cheese. Let’s hope the neighbors approve…
Mix two jars of roasted red peppers, a small container of hummus, 6 oz of yogurt and a small log of chevre in a food processor. Salt to taste, and serve with carrots, other veggies, or chips. Pretty easy and healthy as far as dips go!
Instant doesn’t have to mean unhealthy. Every week I order healthy and/or organic pre-packaged meals and snacks from Safeway.com to smooth out the hungry edges of a busy workday or post-commute dinner. This week, I made lemonade out of lemons (salads that arrived on the same day they expired), by beefing them up for heartier dinner portions.
Using Safeway O Organics Southwestern Chicken Salad as a base, I added diced Safeway Select roasted red peppers, leftover O Organics quinoa from the previous night, Safeway Select pre-cut broccoli florets, and substituted the ranch dressing with goat milk yogurt. (David got both of our packets of tortilla chips.) I definitely recommend seasoning generously with salt.
(And if you’re listening Safeway.com, know that I’m a beyond loyal customer but I’m so tired of getting things delivered that have already expired or are about to expire in a day or two. My delivery drivers are always gracious about passing along the message to the store manager and I’ve called customer service countless times. The ability to return something doesn’t help if no replacement is delivered in its place.)
We’ve made burritos since college, but fortunately our eating habits have become much healthier since then. So tonight I decided to makeover our old standby as a quinoa burrito bowl, apropos for a more health conscious era.
Brown the ground turkey and season with salt, cumin and chili pepper. Meanwhile, cook the quinoa and prepare veggies as desired. Serve with a dollop of goat milk yogurt; season with salt, and stir to enjoy. Bye bye burrito!
This weekend we enjoyed the summer-like weather, by noshing on a refreshing cucumber & dill salad at local watering hole, Low Brau.
At home, I recreated a version of my own using goat milk yogurt, tomato and green onions.
Mix two large spoonfuls of yogurt with one peeled and sliced cucumber, one sliced tomato, and 3 chopped green onions. Season with salt and pepper. As easy to prepare as it sounds!