~ The Crystal Dish ~

I've been waiting all week to try this recipe. My kids were such great helpers making the meatballs. Nicholas loved mashing the beans and Brooklyn was my little meatball helper. She loves trying to roll into meatballs. I was a little nervous about making this because I've personally never even tried red pepper soup so I wasn't sure what to expect. I've also tried several meatless meatballs and patties and only a handful of them were amazing, but these are my new favorite. I think next time I'm going to sauté the shallots before putting them into the mixture, or maybe even some caramelized onions!  I was surprised my kids ate the soup, but theirs had shredded cheese on theirs! Mine was healthier and rather than sour cream, I put a little fagé yogurt in. This was so yummy! It's definitely a must try! Ingredients: For the soup: 1 tablespoon olive oil 1 medium onion, sliced 3 cloves garlic 2 tablespoons white wine 1 16-ounce jar roasted red pep

For those of you who know me well, know that I LOVE LOVE LOVE Seafood! Whenever I find new recipe, I always want to try it. This recipe was AMAZING!!!! I decided to just eat over brown rice with a side of broccoli, but I bet it would be amazing on  flour tortillas with a fresh cabbage slaw!  CILANTRO LIME SHRIMP AND ROASTED POBLANO SAUCE INGREDIENTS 2 pounds shrimp, peeled and de-veined marinade juice of 2 limes (about 4 tablespoons) 2 teaspoons garlic, minced ⅓ cup cilantro leaves, finely shopped   ½ teaspoon  chili powder ½ teaspoon cumin poblano sauce 3 poblanos ½ cup cilantro leaves, roughly chopped 2 teaspoons garlic, minced ½ teaspoon salt juice of ½ of 1 lime (about 1 tablespoon) 4 tablespoons greek yogurt (I used fagé) INSTRUCTIONS Whisk together all of the ingredients for the marinade. Pour the marinade into a large zip lock bag and add the shrimp. Seal the bag and toss to coat the shrimp. Place in the fridge and marinate for at least 1

I've always loved trying new mash combinations to replace mashed potatoes, so last night was a new adventure with food for me. I first had turnips about 2 years ago when our friends Brandon & Danielle came to visit us right after I had Brooklyn.  I was completely hooked after they made us mashed turnips. They were so freaking good!!!  I found a recipe for mashed white beans with truffle oil, so I went to safeway, but they didn't have truffle oil so I decided to try something else. I instantly remembered that love of turnips I had, so I grabbed some.... Parsnips were right next to them and they looked so good I grabbed some of those too. Some of my best recipes are the ones I throw together on a whim.  This was a huge success. The kids loved them too!!! Ingredients: 16oz of baby bella mushrooms, you can use whatever mix or variety you prefer, thickly sliced, cut in half, or quartered, so they are all about the same size. 2 - 15oz can of cannellini beans,

Tonight was a fun creation for dinner. I needed to whip something together really quick to bring to Jack's moms for dinner for myself since unfortunately I was unable to indulge in her dinner due to the meat. I am a lover of different asian foods so I love creating new dishes. This was was a success and now I have 4 days of meal prep done for the week. Ingredients: 1 tablespoons toasted sesame oil, divided  6 large egg whites, beaten  2 cloves garlic, minced 1 small onion, diced  8 ounces shitake mushrooms, sliced  1 orange bell pepper, diced 1 zucchini, chopped  2 carrots, peeled and grated  3 cups cooked quinoa  1 tablespoon grated fresh ginger  3 tablespoons liquid aminos 2 green onions, sliced (optional) Sriracha, for serving (optional) Directions: Heat 1 tablespoon sesame oil i n a large skillet or wok over medium high heat. Add garlic, onions, and peppers and cook, stirring often, until onions have become translucent, about 4-5 minutes.   Add mush

I'm always trying to find healthy recipes and ways to sneak in more veggies into my kids meals.  My daughter is like a human garbage disposal and will eat just about anything. My son on the other hand I constantly battle with him eating.  I let the kids help with making these wonderful muffins and they both enjoyed them so much. And I know Nicholas is getting in some veggies with these!  These are definitely a must try whether or not you're trying to sneak in some veggies to your kids meals! Ingredients 1 1/2 cup white rice flour 1 1/2 cup finely ground almond 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon poppy seeds zest of 1 large lemon 2 cups peeled and finely grated zucchini 3 large eggs 1/2 cup low fat buttermilk 3/4 cup sugar (I used raw sugar cane) 2 teaspoons lemon extract   Directions Preheat oven to 350 degrees line muffin tray with paper liners combine dry ingredients and set aside combine lemon zest and zucchini beat eggs and sugar