Um… me! I have spent the last week going between cooking, making music, crafting, cleaning, doing laundry and topped it all off with a little pacing back and forth. I went for a jog on the beautiful sunny days and did a live exercise class with about 35 other people too. I was surprised that this was something that actually lifted my spirits! There are several online classes and options available so think about trying it!
This week I’m gonna try a yoga class that one of my favorite studios is starting to do. I’m not gonna lie, there are ups and downs but overall I really am trying to stay positive. I have had to turn off the news and just tune in once or twice to see the daily news. But considering that the news now is a little bleak, I think it’s better to watch less. When I did this, I felt better overall. Try it!
Also trying to stay on track with my health and fitness during this period. Here are a few yummy things I’ve cooked and maybe can give you some idea for this week!
I’m gonna start with the fun stuff! I know this is not super low in fat but it is lower in fat and sodium that eating processed foods that are loaded with salt, sugar, and fat.
I am more into eating whole foods and in addition, give you something to do.
Weekend APÉRO! (Appetizer)
For the weekend I tried to do something a little more festive. So I made a little “apero” before dinner.
I used things from my pantry. I had roasted peppers and artichokes so I came up with this.
Warm Artichoke, Red Pepper and Feta dip.
In a baking dish, add drained quartered artichokes, roasted red peppers, sprinkle with feta cheese and a drizzle of olive oil. A little fresh thyme (or dried oregano) place in the oven at 400 degrees F (205C)for about 15/20 minutes. You can squeeze a little lemon on it if you like. Be creative! Use what you may have in your pantry!
Serve with crostini or crackers. We enjoyed it with a little white wine.
Sunday Brunch!
Zucchini, Tomato and Potato Frittata
I had a dozen eggs that were almost past the expiration date so… I decided to make a frittata.
I had a few roasted potatoes leftover from dinner the night before so I added them in but you could easily make this without!
PREHEAT oven to 350F (180C)
Sauté in oven proof pan
2 Tbsp olive oil
2 cloves chopped garlic
1/2 chopped onion
Then add:
Thinly sliced 2 zucchini
Sauté about 5 minutes then set aside
Crack 12 eggs in a bowl
Add 3/4 cup milk
Parmesan cheese (1/2 cup or more if you like)
Salt and pepper to taste.
Whisk together.
ON low heat, Heat a little butter in the pan and add cooked potato to reheat. Then add egg mixture.
Scrape bottom and sides while eggs cook very slowly… after about 3 minutes add the zucchini and top with chopped tomatoes. Sprinkle with more parmesan and if you like, top with ricotta cheese OR cream cheese. You can skip this too. It just adds a little creaminess.
Finish cooking in the oven for about 15 minutes. It will be nice and fluffy when you remove.
Let cool and serve with a green salad.
Brunch Cocktails
We had a brunch cocktail I like to call The Aperol Special! Here’s the recipe for that!
2 parts Aperol
1 Part Grapefruit juice
1/2 Part Vodka
Top with Prosecco
Weeknight Ideas
I make this with spaghetti squash to lighten it up a bit but of course, would be delicious over linguine or penne and then some yummy crusty bread to get all the sauce left in the bottom of your dish! Up to you! 🙂
Spaghetti Squash with Puttanesca Sauce (Rachael Ray’s recipe)
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 4 to 6 cloves garlic, chopped
• 1 tin flat anchovy fillets, drained
• 1 /2 teaspoon crushed red pepper flakes
• 20 oil-cured black olives, cracked away from the pit and coarsely chopped
• 3 tablespoons capers
• 1 (32-ounce) can chunky style crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, drained
• A few grinds black pepper
• 1/4 cup (a couple of handfuls) flat-leaf parsley, chopped
• Grated Parmigiano Reggiano or Romano, for passing, optional
PREPARATION:
Preheat oven to 400 degrees F (205C)
Cut squash in half (longways) remove seeds and then Brush with olive oil.
Sprinkle with salt and pepper. Roast for about 40 minutes.
Remove from oven and gently scrape inside to shred the squash. I added the sauce to the top then topped with parmesan and put back in the oven for about 10 minutes to brown the cheese a bit.
•
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
•
Don’t be scared of the anchovies! They add so much flavor! And they disappear so you will never know they are there!
BUDDA BOWLS and SALADS
I roasted up lots of veggies like Red Peppers, fennel, onion, carrot, and zucchini then served over quinoa with some fresh mozzarella.
It was seriously flavorful! Try it!
Quinoa, Avocado, fresh fennel, roasted peppers is what I had in my fridge 🙂 I drizzle a little olive oil and lemon juice.
Mexican flavor ideas
Quinoa, corn, black beans, avocado, salsa, lettuce, plain yogurt or sprinkle with cheese
What are you guys cooking, eating and drinking? And what are you doing to pass the time at home? Send me your ideas!
I’d love to hear from you! Wishing you a healthy week! Remember nothing is permanent. We are all in this together.
Sending loads of virtual hugs to you all!
xoxo,
Robin
