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Salads & Side Dishes

Quick-Pickled Cauliflower

By Jen

If you are looking to add more veggies to your plate, quick-pickled is a fun, easy method for preparing a big pile of veggies to enjoy all week long. Honestly, you can quick-pickle a wide variety of vegetables, but here I’m going to show you how I like to pickle a head of cauliflower.

It’s helpful to have an actual canning jar (that can tolerate high temp liquids) on hand like these 1.5 liter Weck jars and these easy, no-fuss lids so that you can pour the heated liquid directly into the jar, and store it in the fridge easily. No problem, though if you don’t have that. You can also use any pot you have on hand, and simply let the mixture cool before you pour it into your dish/jar of choice for storage.

Here are a couple of ways to enjoy this sweet, tangy, and crunchy side dish:

  • added to a pasta salad, like the one pictured below (an easy way to add plenty of tangy, acidic zip to your pasta salad AND boost the veggie content for a more balanced, fiber-rich pasta salad)
  • as a side to just about any meal – this one works with breakfast, lunch, or dinner!

make it your own

In my version of quick-pickled cauliflower, I’ve added flavor with the addition of mustard seeds and black peppercorns. Feel free to experiment with other spices if you like (ground or whole)! You could also add fresh herbs, dried herbs, garlic, or peeled and sliced fresh giner.

enoy it in a pasta salad

Easy, Veggie-Loaded Pasta and Grilled Turkey Kielbasa Salad (quick-pickled cauliflower included!)

Print Recipe
Quick-Pickled Cauliflower
Course Salads & Side Dishes
Servings
Ingredients
  • 1 small to medium head of cauliflower chopped into small, bite-sized pieces
  • 1 1/2 cups water
  • 1 1/2 cups cider vinegar
  • 4 tablespoons sugar (=1/4 cup)
  • 2 tablespoons kosher salt
  • 2 tablespoons mustard seeds
  • 1 teaspoon black peppercorns
Course Salads & Side Dishes
Servings
Ingredients
  • 1 small to medium head of cauliflower chopped into small, bite-sized pieces
  • 1 1/2 cups water
  • 1 1/2 cups cider vinegar
  • 4 tablespoons sugar (=1/4 cup)
  • 2 tablespoons kosher salt
  • 2 tablespoons mustard seeds
  • 1 teaspoon black peppercorns
Instructions
  1. Pack cauliflower in roomy jar* (I used a 1.5 liter Weck-brand jar). * NOTE: If you do not have an actual "canning" jar (which can tolerate hot liquids), use a large bowl or pot instead at this point. Later, after your mixture has cooled, you can pack it in any jar that fits.
  2. Combine vinegar, water, salt, sugar, and spices in pot and bring to simmer until salt and sugar dissolve.
  3. Pour immediately over cauliflower. Allow mixture to cool. Store in refrigerator. You can enjoy soon afterward, but the flavor really takes off and is more fully developed about 48 hours in. The pickled cauliflower will keep for a month in the fridge (though I am sure you will have eaten it all by then - too good to last!).

Filed Under: Featured, Recipes Tagged With: batch cooking, pickled, vegetables, veggies

Zucchini Fritters with Dipping Sauce, gluten-free

By Jen

stack ’em up and eat those veggies

Finally, you can hit your veggie goals!

The struggle is real. I get it.

You know you should be eating more veggies.

You know you should be feeding yourself and your household more veggies.

You actually like vegetables, but you feel like you’re working way too hard “selling” veggies to your kids/spouse/partner/roomie.

This veggie-loaded Zucchini Fritter recipe is your answer to delicious veggies that you and your household will actually be excited to eat! They’re easy to prepare, and any extras are perfect for a quick reheat & eat anytime later in the week. In my house, we enjoy these fritters at any meal of the day, or even for a snack.

Keep the shredding step quick and easy by using a food processor! This is the one I use in my kitchen, and I love it.

But wait, there’s more!

Yes, more veggies. . . you can make these fritters with a variety of different veggies! It doesn’t have to be zucchini. This means you can use up all of those forlorn veggies in your fridge that have been, ahem, patiently waiting for you to finally eat them.

Building a meal with fritters

When adding these to a meal, I typically plate them with some additional protein (i.e. poultry, eggs & egg white scramble, Greek yogurt, seafood, tempeh, etc.), and little bit more slow carb such as fruit or a starchy veggie like squash or sweet potato. The fritter itself is, of course, a good source of non-starchy veggies, but also contains some slow carb (from the chickpea flour), a lil’ bit of protein (from the chickpea flour and the egg), and nourishing fat (from the avocado oil and the egg).

This meal combination works well for my needs, but please do what works for YOU. Your individual needs with regard to protein, carbohydrates and fat may vary, which means you might choose to build your plate differently than mine.

  • Add to your dinner or lunch plate for a delicious, filling, satisfying boost of veggies.
  • Add to your breakfast plate to start your day with some veggies (we love them plated with Trader Joe’s maple breakfast sausage on the side, and some Fage Greek yogurt and fresh fruit).
  • They are easy to pack up for a portable, balanced snack.

And if you have a garden and you are STILL trying to use up the last of your zucchini from this growing season, this is your ace in the hole. Just keep doubling the recipe until you’ve used up your last zucchini. That’s what I do!

Here’s the quick & dirty on this easy recipe: (full recipe below)

what you need:

  • shredded zucchini
  • a few dried herbs, salt
  • some flour (I used chickpea flour, which is a slow-acting carb, and also happens to be gluten-free. Experiment with whatever kind of flour suits you, honestly. It’s all good.)
  • egg
  • oil

what you do:

  • Shred zucchini, salt it, let it sit for a bit, and then wring it out.
  • Mix dry ingredients.
  • Add whisked egg, zucchini, and dry ingredients to bowl and combine.
  • Heat little bit of oil in skillet, and pan-fry mixture by the spoonful for a few minutes on each side.
  • That’s it. If you want to get extra about it, you can make a quick dipping sauce, too.
Print Recipe
Gluten-free Zucchini Fritters with Dipping Sauce
Course Appetizers, Breakfast, Salads & Side Dishes, Snacks
Servings
Ingredients
Zucchini Fritter batter
  • 1 lb zucchini shredded and pressed dry by wrining gently in clean kitchen towel (Shred with food processor or box grater. One pound of zucchini equals about 4 cups grated zucchini; or 2 cups of salted and squeezed zucchini)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup chickpea flour (Bob's Red Mill is my favorite.); Also known as besan flour, or experiment with flour of your choice
  • 1/2 tsp ½baking powder
  • 1 egg
  • 1 tsp kosher (or coarse) salt for grated zucchini
  • 1/4 tsp kosher (or coarse) salt to add to fritter mixture
  • ground black pepper
  • Avocado oil for pan frying
Dipping Sauce:
  • 1/2 cup Greek yogurt
  • ¼ avocado mashed (optional)
  • heavy splash of red wine vinegar or fresh lemon juice
  • salt and pepper, to taste
  • 1 garlic clove minced or pressed
  • salt and pepper
  • 1 garlic clove minced or pressed
Course Appetizers, Breakfast, Salads & Side Dishes, Snacks
Servings
Ingredients
Zucchini Fritter batter
  • 1 lb zucchini shredded and pressed dry by wrining gently in clean kitchen towel (Shred with food processor or box grater. One pound of zucchini equals about 4 cups grated zucchini; or 2 cups of salted and squeezed zucchini)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup chickpea flour (Bob's Red Mill is my favorite.); Also known as besan flour, or experiment with flour of your choice
  • 1/2 tsp ½baking powder
  • 1 egg
  • 1 tsp kosher (or coarse) salt for grated zucchini
  • 1/4 tsp kosher (or coarse) salt to add to fritter mixture
  • ground black pepper
  • Avocado oil for pan frying
Dipping Sauce:
  • 1/2 cup Greek yogurt
  • ¼ avocado mashed (optional)
  • heavy splash of red wine vinegar or fresh lemon juice
  • salt and pepper, to taste
  • 1 garlic clove minced or pressed
  • salt and pepper
  • 1 garlic clove minced or pressed
Instructions
  1. In a large bowl, combine shredded zucchini with 1 teaspoon kosher (or coarse) salt. Set aside for ten minutes.
  2. Wring out shredded zucchini by bundling it in a clean kitchen towel or cheesecloth and gently squeezing OR by pressing in a colander. Do not skip this step! This ensures the perfect texture fritters (instead of watery, soup-y batter that won't cook properly).
  3. Combine zucchini with remaining fritter ingredients.
  4. In a large, heavy skillet, heat oil over medium high heat (until gently shimmering). Plop batter by spoonful into heated oil. Gently smooth flat with spoon. Optional (but highly recommended): Place a spatter guard over the pan.
  5. Cook 3-4 minutes each side. (Reduce heat to medium as needed.)
  6. Place on a paper-towel lined plate or platter to cool slightly before serving.
  7. Optional: Combine dipping sauce ingredients. Serve on side, for dipping or drizzling.

Filed Under: Featured, Recipes Tagged With: gluten free, gluten-free, plant-forward, vegetables, veggies, zucchini

Rosemary Roasted Butternut Squash

By Jen

The perfect balance of savory and sweet, Rosemary Roasted Butternut squash is a cinch to make and is a perfect, versatile batch-cooking item to have on hand to add to meals all week long. Butternut squash is a colorful, starchy vegetable, which means it is not only super-fueling, but also loaded with plenty of vitamins, minerals, fiber, and antioxidants.

all batch-prepped and ready for the week!

Ways to enjoy this easy recipe:

  • As a colorful, veggie addition to any basic meal, especially delicious with roasted chicken, turkey, or pork
  • Add to a comforting, nourishing bowl meal, along with other veggies, protein of your choice (for example, egg, tofu, tempeh, poultry, pork, beef, or lamb, etc.). Drizzle bowl with a delicious sauce or dressing, and add some beans, too if you like.
  • Add to a breakfast bowl, with eggs and sauteed greens.
  • Roll it over into a soup: puree with broth, and add a splash of something creamy like cream or coconut milk
  • Add to a salad
  • Mash it, and use as a “bed” at the bottom of your plate, and top with grilled meats and other veggies.
  • Use it in place of tomato sauce on a flatbread or pizza. Mash the cooked squash, spread on your pita/dough/crust, and add cheese and mushrooms for an amazing combination!

what you’ll need

  • butternut squash (Buy pre-cut for a helpful shortcut!)
  • garlic
  • rosemary (preferrably fresh, but dried works, too)
  • extra virgin olive oil
  • salt & pepper
  • sheet pan (These are the best ones, and a great value!*) *I get commissions for purchases made through links in this post.

Print Recipe
Rosemary Roasted Butternut Squash
Sweet, savory, and garlicky, this easy recipe is a great addition to your batch-cooking favorites!
roasted squash on sheet pan
Course Salads & Side Dishes
Servings
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 pounds butternut squash, cubed (Buy pre-cut to save time.)
  • 2-3 cloves garlic, minced
  • 2 stems fresh rosemary, chopped (or 1-2 teaspoons, dried)
  • salt & pepper
Course Salads & Side Dishes
Servings
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 pounds butternut squash, cubed (Buy pre-cut to save time.)
  • 2-3 cloves garlic, minced
  • 2 stems fresh rosemary, chopped (or 1-2 teaspoons, dried)
  • salt & pepper
roasted squash on sheet pan
Instructions
  1. Place oven rack in center of oven. Preheat oven to 400 degrees F.
  2. Combine all ingredients thoroughly. (You can do this directly on your sheet pan, or in a bowl.)
  3. Spread squash out evenly on sheet pan. Roast for 45-50 minutes, or until squash begins to brown slightly.
Recipe Notes

Note: If you double this recipe, use two sheet pans, or roast just one batch at a time if you've only got one sheet pan. Avoid "crowding" the squash on the sheet pan, because that will result in steamed rather than roasted squash.

Filed Under: Recipes Tagged With: batch cooking, meal prep, plants, vegetables, veggies

Quick Pickled Red Onions

By Jen

Quick-pickled red onions are an easy, delicious way to add a bright, tangy burst of flavor to a savory dish that needs that perfect finishing touch. It’s amazing how the small addition of something acidic can transform a meal!

Here are a few ways you can enjoy this simple side:

  • top your tacos or tostadas
  • add to pork carnitas (grab my easy carnitas recipe here)
  • top a bean salad (snag my recipe for easy, pantry-friendly bean salad here)
  • add to a grain salad or to a hearty kale salad
  • layer them in your sandwich
  • use as a topping for your avocado toast

bowl of pork carnitas with sides
perfect topping for a pork carnitas bowl

Store your pickled onions in a glass or ceramic jar. Plastic will absorb the flavors, and a metal container will likely react with the vinegar.

Print Recipe
Quick Pickled Red Onions
Course Salads & Side Dishes
Servings
Ingredients
  • 1 large red onion thinly sliced
  • 1/2 cup cider vinegar or white wine vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt (Use a little less if using table salt.)
  • 1 cup water
Optional flavorings: (suggestions)
  • a few black peppercorns
  • 1 sprig thyme
  • coriander seeds
  • bay leaf
Course Salads & Side Dishes
Servings
Ingredients
  • 1 large red onion thinly sliced
  • 1/2 cup cider vinegar or white wine vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt (Use a little less if using table salt.)
  • 1 cup water
Optional flavorings: (suggestions)
  • a few black peppercorns
  • 1 sprig thyme
  • coriander seeds
  • bay leaf
Instructions
  1. Combine vinegar, sugar, and salt in a small saucepan. Heat on low, stirring occasionally until salt and sugar dissolve.
  2. Add water. Let mixture cool.
  3. Add red onions to a jar or bowl (with lid) along with optional flavorings.
  4. Pour liquid into jar. Let sit at room temperature for one hour, then refrigerate. (As the onions pickle, they will release some of their water, and you will ultimately end up with a little bit more liquid in your container.)
  5. Onions will keep in fridge for two weeks.

Filed Under: Recipes

Cilantro Lime Slaw

By Jen

Need to add more delicious veggies to your life, but you’re short on time? This recipe is for you! Also, it’s the perfect side to just about any taco, burrito, or carnitas meal (grab my pork carnitas recipe here).

To keep things simple, I’ve started with pre-shredded cabbage/ slaw mix. If you prefer, feel free to shred your own cabbage using a food processor. I’m guessing that a half a head of cabbage would yield a similar amount. Savoy cabbage or regular green cabbage works nicely here. Red/purple cabbage is also another good option.

bowl of pork carnitas with sides
This cilantro lime slaw is the perfect accompaniment to pork carnitas.
Print Recipe
Cilantro Lime Slaw
bowl of cilantro lime slaw
Course Salads & Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Servings
servings
Ingredients
  • 14 ounce bag coleslaw mix/ shredded cabbage   (do not use sauce that might accompany your slaw mix)
  • 1 lime, juiced
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped cilantro
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, pressed or minced
  • salt and pepper, to taste
  • 1/3 small red bell pepper, finely chopped optional
Course Salads & Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Servings
servings
Ingredients
  • 14 ounce bag coleslaw mix/ shredded cabbage   (do not use sauce that might accompany your slaw mix)
  • 1 lime, juiced
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped cilantro
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, pressed or minced
  • salt and pepper, to taste
  • 1/3 small red bell pepper, finely chopped optional
bowl of cilantro lime slaw
Instructions
  1. Combine lime juice, cumin, cilantro, and garlic. Stir to combine.
  2. Whisk extra virgin olive oil into lime and spice mixture to make the dressing.
  3. Combine the cabbage, cilantro, and dressing in a large bowl (include optional red pepper if using). Stir gently to coat. Season to taste with salt and pepper. Serve immediately.

Filed Under: Recipes Tagged With: quick and easy, vegetarian

Easy, Pantry-friendly Bean Salad

By Jen

I have always been a cheerleader for a “recipe-ish” approach to cooking, because I discovered that it makes all things meal planning and meal prep so much easier. Sure, recipes have their place, and are so helpful when you want to try a new dish, a new ingredient, or a new technique. Recipes are wonderful training wheels that help you gain momentum with your cooking skills. But when it comes to your day-to-day, in the trenches, get-it-done cooking, a recipe-ish approach is a LOT more sustainable.

Instead of strict steps to follow, recipe-ish is about letting a template guide you. It’s easier and quicker than fussing with a recipe, and also gives you the flexibility to work with what you’ve got. Doesn’t that sound like just what you need right now?

bean salad made with Great Northern beans, EVOO, red wine vinegar, parsley, cumin, and mirepoix (celery, carrot, and onion)

Here is my basic recipe-ish approach to a simple pantry-friendly bean salad. It’s so easy to make, and keeps for DAYS in the fridge. It’s a wonderful side dish, is delicious added to a big salad, and also can be gently heated in the skillet and served with a fried egg on top. You could even repurpose it into a soup by reheating with some broth and additional veggies and/ or starch.

This template allows you to work with whatever you’ve got on hand (or not!):

BEANS – Canned is fine, or cook up your own dried beans. (Here are my super-easy instructions for cooking dried beans in your Instant Pot.)

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AROMATICS – Aromatics are those humble beginnings that elevate all of the other flavors in a dish. Here I’ve used celery, carrot, and onion. Feel free to add other veggies like diced red pepper, garlic, or substitute with some scallions, red onion, leeks, chives, ginger, etc. There are endless combinations to try, and each with a different regional influence. And technically, “aromatics” often refers to the foundational spices and herbs that might also be included . . .

+

HERBS – Use what you’ve got, fresh or dried.

+

SPICES – Dig out those jars. There you’ll find the perfect addition to bring something interesting to your dish.

+

ACID – Vinegar or citrus are great options. There is a whole wide world of vinegars out there – red wine, balsamic, white balsamic, champagne, sherry, rice vinegar, and tons more. Experiment to discover your favorites!

+


FAT – Here I’ve used extra virgin olive oil. Work with what you’ve got, and if you can, try to stay away from highly refined oils.

Combine all ingredients, and season to taste with salt and pepper. Enjoy immediately, and store leftovers in the fridge for repeat joyful eating. And no blah leftovers here – I’ve noticed that a good bean salad tastes even better the next day or two!

What do you have on hand that you think you could toss together to make your own bean salad?

Print Recipe
Easy, Pantry-friendly Bean Salad
Course Salads & Side Dishes
Servings
Course Salads & Side Dishes
Servings

Filed Under: Recipes Tagged With: beans, healthy, nonperishables, pantry cooking, quick and easy, vegan, vegetarian

Apple & Cabbage Slaw with Maple Tahini Dressing

By Jen

In the depths of winter, I find it hard to warm up to tender, leafy, summery salads. In fall and winter, I find myself craving a heartier crisp and crunch to my salads, and more robust flavors. This classic combination of crispy apples, crunchy cabbage, and toasted walnuts satisfies completely every time.

I especially find myself reaching for this recipe after the holiday season of rich foods. The bright, tangy flavors reawaken my palate after a steady diet of Christmas cookies and egg nog! Also, apples, cabbage, and walnuts are foods that naturally support liver function, which means you can skip the shady detox teas and detox supplements and just eat this tasty salad instead. 

This salad typically tastes best the day you prepare it, but there are some ways you can jump start your prep ahead of time.

JUMP START:

  • toast the walnuts
  • make the Maple Tahini Dressing (Even better – offload this task to someone else if possible. Conscript your kids, your spouse or significant other, roomate, whatever.)

If you’re going to spend time making this recipe, you might as well leverage your efforts and make a little bit extra of some of the ingredients to repurpose in other meals during the week. I like to call these my “Now & Laters” – I’m prepping some for now, and some for later use in other meals, with hardly any extra effort.

NOW & LATER:

  • In addition to the chopped apples for this salad, slice up an extra apple or two, and store in the fridge for snacks during the week. A little squeeze of fresh lemon will keep them from browning.
  • Good news: the dressing recipe included below yields plenty extra, which means you can store it in the fridge and enjoy it all week long. It’s delicious over roasted chicken or roasted squash, as a salad dressing, or even as a dip for veggies. 
  • Toast extra walnuts, and store in the fridge for adding a little sprinkle of tasty, crunchy healthy fats to your plate now and then. They’re great on your morning oats or Greek yogurt, or sprinkled on a salad or a bowl meal.
  • Slice/shred the remaining half head of cabbage, and repurpose it into a stir fry or a classic slaw the next day or two.
Maple Tahini Dressing

Print Recipe
Apple & Cabbage Slaw with Maple Tahini Dressing
Course Salads & Side Dishes
Servings
as a side
Ingredients
Slaw:
  • 1 large or 2 medium crisp apple, chopped
  • 1/2 medium - large head green cabbage, shredded or thinly sliced
  • 2 tablespoons toasted chopped walnuts
  • 4-6 small scallions, chopped
  • 2 or so tablespoons fresh parsley, chopped
Dressing:
  • 1 tablespoon apple cider vinegar
  • juice of half lemon
  • 2-3 tablespoons water (thin to your preference)
  • 2 tablespoons maple syrup
  • 1/2 cup tahini
  • 1 tablespoon soy sauce or tamari
Course Salads & Side Dishes
Servings
as a side
Ingredients
Slaw:
  • 1 large or 2 medium crisp apple, chopped
  • 1/2 medium - large head green cabbage, shredded or thinly sliced
  • 2 tablespoons toasted chopped walnuts
  • 4-6 small scallions, chopped
  • 2 or so tablespoons fresh parsley, chopped
Dressing:
  • 1 tablespoon apple cider vinegar
  • juice of half lemon
  • 2-3 tablespoons water (thin to your preference)
  • 2 tablespoons maple syrup
  • 1/2 cup tahini
  • 1 tablespoon soy sauce or tamari
Instructions
  1. Combine slaw ingredients in a large bowl.
  2. Combine dressing ingredients in a medium jar or bowl, and whisk to combine.
  3. Add Maple Tahini Dressing to the salad, and toss gently to combine. (I used about half of the dressing amount on the salad.)

Filed Under: Recipes Tagged With: gluten-free, vegan

Roasted Delicata Squash

By Jen

Fair warning: I will be obsessing about delicata squash this squash season. And rightfully so, because not only is it perfectly sweet and tender, it is also super easy to prepare. Unlike any other types of squash, it is a breeze to slice before cooking, and there’s no need to peel the edible, thin skin. And, as usual, it’s a good idea to make a big batch so you can leverage one cooking sesh into multiple meals.

   
Give roasted delicata squash a go if you want to add a true taste of fall to your plate.  Are you a delicata fan, too? Who’s adding it to their meal prep this weekend?

 

Looking for a good sheet pan?

Click here for my favorite sheet pans to use when roasting veggies!

Print Recipe
Roasted Delicata Squash
Course Salads & Side Dishes
Servings
(depends on amount of squash)
Ingredients
  • delicata squash
  • oil (extra virgin olive oil or avocado oil; coconut oil is nice once in a while, too!)
  • salt and pepper
  • spices of your choice (cumin and chili powder are my favorite on squash)
Course Salads & Side Dishes
Servings
(depends on amount of squash)
Ingredients
  • delicata squash
  • oil (extra virgin olive oil or avocado oil; coconut oil is nice once in a while, too!)
  • salt and pepper
  • spices of your choice (cumin and chili powder are my favorite on squash)
Instructions
  1. Slice off ends, and then slice squash in half lengthwise. Scoop out seeds (and save for roasting for snacks or salad topping!).
  2. Slice into 1/4"-1/2" thick slices. Toss (directly on baking sheet) with some oil, spices, salt & pepper. My favorite combo for delicata squash is melted coconut oil, chili powder, cumin, and a little bit of salt. .
  3. Make sure to spread out slices a little bit on your pan (as pictured). This will ensure a truly roasted texture. Crowding the pan results in a softer, more steamed texture.
  4. Cook at 425 degrees for 20-30 minutes, turning over once halfway through. Timing will vary, so watch carefully.

Filed Under: Recipes Tagged With: fall, roasted, squash, veggies

Turmeric Roasted Cauliflower

By Jen

Want an easy way to get a few more veggies into this week? Turmeric Roasted Cauliflower is a little gem of a side dish that really is a superstar. It’s super-quick to make, and so delicious that eating more veggies becomes effortless! You’ll probably find yourself eating all of it, right from the pan, no plates necessary. If you love food that tastes good AND is good for you, this is a win-win. Turmeric brings a rich, complex flavor and gorgeous golden hue to any dish, and it’s loaded with innumerable health benefits.

This dish is generously spiced with turmeric, and also contains black pepper and fat (olive oil or avocado oil), both of which aid the body in digesting and absorbing the beneficial compounds found in turmeric. The main active ingredient in turmeric is a compound called curcumin. Here’s why curcumin is a nutrient superstar:
– is a very strong anti-oxidant
– has powerful anti-inflammatory effects
– boosts BDNF (Brain-Derived Neurotrophic Factor), linked to improved brain function and a lower risk of brain diseases
– may help reverse some steps in the heart disease process
and the list goes on . . . .

If you want to geek out on more info on its health benefits check out Ten Proven Health Benefits of Turmeric and Curcumin.

 


Print Recipe


Turmeric Roasted Cauliflower

Course Salads & Side Dishes
Cuisine Indian

Servings
1-cup servings


Ingredients
  • 1/4 cup plus 1 tbsp avocado oil or extra virgin olive oil
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tbsp tamari or soy sauce or coconut aminos
  • 1 head cauliflower

Course Salads & Side Dishes
Cuisine Indian

Servings
1-cup servings


Ingredients
  • 1/4 cup plus 1 tbsp avocado oil or extra virgin olive oil
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tbsp tamari or soy sauce or coconut aminos
  • 1 head cauliflower


Instructions
  1. Preheat oven to 450F.

  2. Remove and discard (compost it if you can!) the cauliflower core. Cut cauliflower into bite-sized florets.

  3. Combine remaining ingredients in a large bowl. Whisk to combine.

  4. Add cauliflower pieces to large bowl. Mix thoroughly to coat well.

  5. Spread out cauliflower in a single layer on a large baking sheet.

  6. Bake for approximately 25 minutes, or until the cauliflower begins to brown.

Filed Under: Recipes Tagged With: antiinflammatory

Grilled Veggie Party Platter

By Jen

Headed to a party or barbeque this week? Or maybe you just want to stock your fridge with ready-to-eat veggies to help yourself hit your veggie goals? Stack the deck in your favor by making this fun platter, loaded with veggies, good fats, and legumes (optional addition, I used lentils here, but any kind of white bean would work well in this, too).

Weekends in particular are a vulnerable time for getting off track, so boost your odds for success by piling your plate with real food. This will help crowd out the junk, and also will nip cravings in the bud.

This summer party platter is pretty straightforward to make. I grilled a veggie combination of zucchini, summer squash, and eggplant, then piled some cooked french lentils* on top of the veggies, and drizzled it all with a delicious sauce (see suggestions below).

Making a sauce is super easy – just dump all ingredients into blender and you’re good to go! (As an alternative, you could top with a different sauce of your choice.)

Sauce and toppings ideas

  • This tangy tahini sauce
  • Or this slightly sweeter maple tahini dressing
  • Perhaps Bitchin’ Sauce, recipe courtesy The Faux Martha
  • crumbled feta or goat cheese
  • fresh, chopped herbs (I used a combination of basil, parsley, oregano, and chives)

*I like French lentils versus regular brown lentils because I prefer their flavor and they are firmer than brown lentils. To make, combine 1 cup French lentils, 1 bay leaf, and 3 cups broth. Bring to a boil, then simmer, uncovered for approx. 20 minutes (check to avoid overcooking). Drain before serving.

To make the grilled veggies, I cut zucchini, summer squash, and eggplant into 1/2″ slices lengthwise, and red onion about 1″ thick. I sprayed both sides with avocado oil, and sprinkled with salt, pepper, and garlic powder. I grilled the veggies over medium heat, flipping halfway (maybe 5-8 minutes each side??).

So, if you’re headed to that party or barbecue, bring this crowd-pleasing veggie platter, enjoy that party, dig in, and stay on track.  Or, if you’re simply trying to set yourself up to enjoy delicious, nourishing, veggie loaded meals, this recipe will help you make that happen. You got this!

Print Recipe
Grilled Veggie Party Platter
Course Appetizers, Main Dishes, Salads & Side Dishes
Servings
varies
Ingredients
  • zucchini (cut into 1/2" slices lengthwise)
  • eggplant (cut into 1/2" slices lengthwise)
  • summer squash (cut into 1/2" slices lengthwise)
  • red onion (cut into 1" slices)
  • avocado oil or extra virgin olive oil (I like to use the kind that comes in the spray bottle for convenience.)
  • salt and pepper
  • garlic powder
Course Appetizers, Main Dishes, Salads & Side Dishes
Servings
varies
Ingredients
  • zucchini (cut into 1/2" slices lengthwise)
  • eggplant (cut into 1/2" slices lengthwise)
  • summer squash (cut into 1/2" slices lengthwise)
  • red onion (cut into 1" slices)
  • avocado oil or extra virgin olive oil (I like to use the kind that comes in the spray bottle for convenience.)
  • salt and pepper
  • garlic powder
Instructions
  1. Preheat grill to medium heat. Spray both sides of each veggie slice with avocado oil (or, instead, brush with oil), and sprinkle with salt, pepper, and garlic powder. Grill the veggies over medium heat, flipping halfway (cook approximately 5-8 minutes each side). 

Filed Under: Recipes Tagged With: beans, grilled, lentils, summer, vegan, vegetarian, veggies

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Hi, I’m Jen, and welcome to Nourished Not Famished. Here you’ll find recipes, meal ideas, and wellness tips to thrive without deprivation or restriction. I like to keep healthy changes simple, and grounded in a real-life approach (the secret to making it stick!).  Find out about more about me here, and how you can work with me!

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🍋 Greek-inspired Shrimp Bowls! Ready for someth 🍋 Greek-inspired Shrimp Bowls! Ready for something fresh, citrus-y, crisp, and cool? 🌞 Lemon, feta, and dill bring a bright, herb-y tang to this nourishing and tasty lunch (or dinner). Hit save to make this one soon!

When life gets busy, it's easy to let meals go by the wayside. Keep your energy levels up and your mental focus dialed in by packing your plate with foods that *satisfy* and boost your energy: 
protein, healthy fats, veggies (and/or fruits) and slow-acting starchy carbs. 

Quick and easy gets the job done! This lunch (or dinner) is mostly a no-cook meal, except for the starchy side (which came from my meal prep - see deets below). .
#whatsonmyplate (each serving)
➡️ thawed pre-cooked shrimp
➡️ about a half cup chickpeas
➡️ cucumbers and cherry tomatoes
➡️ about 2 tbsps feta
➡️ 1 tbsp EVOO
➡️ about 2 tbsp chopped fresh dill
➡️ fresh lemon juice, salt & pepper, and a dash of za'atar spice
➡️ about a half cup (already cooked) quinoa (hiding underneath)
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#fastfood #balancedplate #powerplate #poweryourplate #poweryourlife #simplenutrition #nourished #lunch #whatsfordinner #nourishednotfamished #ditchthediet #protein #fat #carbs #slowcarbs #recipe #mealprep #honoryourhunger #batchcooking 
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So, you're feeling motivated to make some healthy So, you're feeling motivated to make some healthy changes. Yay, You! 🎉👏👏👏 The secret to making it all happen is . . . there is no secret. The unsexy truth is real change happens (and sticks!) through long-term consistency with the basics.

Nope, the Six-Week Shred plan isn't the magic bullet some huckster is trying to tell you it is. 

It's all about practicing the basics, with a focus on *making them happen in a way that works for you today, this week, this month*. 

And knowing that "what works right now" will change over time.

That's where the Practice Mindset helps! 👇
1️⃣ Practice a small change for a set period of time.
2️⃣ Next, pause and reflect: How did it go? What worked, what didn't, and why?
3️⃣ Proceed if it's working, or Pivot if needed (tweak the change to better fit your life).

Those unsexy basics to practice?
👉Eat more whole (or minimally refined) foods,.and less of the highly refined stuff. (Notice that I didn't say "none"?)
👉Balance your plate at meals with protein, healthy fats, and carbs. Keep it colorful, with plenty of plants in the mix.
👉 Sleep, rest, recover.
👉 Do what you can to manage stress.
👉 Move your body daily (walking is great!). Build your strength. #makesomemuscle
👉 Spend some time doing fun things that help you connect with yourself. #selfcare
👉 Get outdoors. Natural light, Vitamin D, fresh air, and nature are key. (You are a living thing, remember? 😉)
👉 Connect with people and experiences that nourish you.

Hit up my blog (link in bio @nourished.not.famished ) for ideas, tips, and resources to help you get cracking on practicing those unsexy basics. 😘

Which of these basics is your practice priority right now? How's it going?
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#makeitstick #tinyhabits #healthyhabits #practicenotperfection #nourishednotfamished #skillpower NOT #willpower
#changeskills #eatingskills #kitchenskills #balancedplate #simplenutrition #movement #sleep #stressrelief #ditchthediet  #resistancetraining #strength #metabolichealth #fitover40 #fitover50
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Reminder📣. . . these un-sexy, SIMPLE basics ge Reminder📣. . .  these un-sexy, SIMPLE basics get the job done! Not just during the holidays, but *all year long*. And simple is just what you need right now, isn't it?

Why do they work? 
👉 Because all of these habits focus on *giving yourself what you need to thrive*. 🌱 

I invite you to try this:
👉Spend a few months TRULY practicing these simple habits most of the time. Start with just one, or a few (✨Start small, and add as you feel ready.✨)
👉TIP: Sleep is a great one to start with, because it's the foundation that holds up everything else. 

As you practice these habits, pause and observe:
🤔How do I feel? 
🤔How am I performing, physically and mentally? 
🤔How is my energy?
🤔How do my clothes fit?
🤔How have my longer-term health indicators like blood pressure, cholesterol levels, and blood glucose levels changed?

If you truly desire healthy changes that
✔️feel sustainable
✔️ yield results
✔️ and STICK,
stop relying on willpower!

🌟Focus your efforts on *meeting your needs*, rather than restricting and depriving.🌟
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Stay in a groove with these habits this month, and you might just discover come January 1st that you feel ready to tackle the new year, no over-the-top diet and intense workout plans necessary! 

👉By then, you'll have already established the habits you need that let your biology work for you for optimal wellness, instead of relying so heavily on willpower.👈

Who's with me?! Will you be KISS-ing your way through the holiday season?? 

#mistletoe #healthyhabits #nourishednotfamished #tinyhabits #atomichabits #wellness #healthy #balancedplate #sleep #stressrelief #circadianrhythm #movement #everythingisconnected #holidays #december #protein #veggies #christmas #nourished #honoryourhunger #ditchthediet #fitover40 #fitover50
The most delicious form of self care: meal prep. 💕 (See stories for deets on this Turmeric Pepper Chicken & Asparagus!) 

During this busy holiday season, your needs often end up on the back burner. 
Which can leave you feeling hangry, exhausted, and ravenous by the end of the day. 
(You know, that feeling when you walk in the door and dive head-first into the bag of chips? #beentheredonethat 🤷‍♀️)

Packing up a few nourishing lunches is a surefire way to boost your midday energy during the week, and leaves you feeling *satisfied* at lunchtime. 

👉 You don't have to make fancy, fussy recipes.
👉 Instead, keep it simple & balanced by packing a lunch container of some protein, fat, carbs, and veggies and/or fruit. Leftover dinner is a great shortcut! 
👉 If takeout is part of your lunch plan, be strategic about ordering meals that will actually nourish you (yup, that means protein, fat, carbs, and veggies and/or fruit).

Is lunch a pain point for you, too?

Would you love the convenience of having it all ready ahead of time?

✨For lunch ideas 
and my top picks for leakproof lunch containers, 
check out my website at link in my bio @nourished.not.famished ✨

Head to "My Favorite Things" section of my site for my top container picks! 

#lunch #whatsforlunch #realfoodfastfood #mealprep #balancedplate #simplenutrition #ditchthediet #tinyhabits
#healthyhabits #poweryourlife #eatingskills #kitchenskills #plantforward #omnivore #fitover40 #fitover50 
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