Salmon & Coconut Broccoli

Salmon & Coconut Broccoli.... This meal was not something crazy innovative or different, but let's be honest if you're trying to make healthful meals in 30-45 minutes 4 nights a week we just can't be that creative all the time. But sometimes it's nice to spice things up in easy minimalistic ways, even if its just to feel like you aren't in a rut.

So Monday night instead of the normal routine of sauteing broccoli in grape seed oil and a tiny splash of water to steam... I steamed the broccoli in coconut milk and lime! Just a little twist, but added a fun element to the meal.

The salmon was done in a foil pouch in the  oven with the new handy dandy lettuce (or in this case spinach)  which keeps it very moist, almost like it's poached. Also served this meal up with sauteed yellow bell pepper and zucchini and all a top Trader Joe's Jasmine White Rice. I sprinkled some fresh chopped green onions over the salmon and voila!

coconut milk bubbling before adding the broccoli

Enjoy!

Bell Pepper Taco Shells

Bell Pepper Taco Shells... I don't know why I haven't ever thought of this before, but it was quite genius. So we all know stuffed bell peppers right? They usually include a bell pepper with the top (stem part) cut off and then they're filled with ground meat and rice etc. Well this week I started thinking that sounded like a yummy idea but I wanted a Mexican twist. So I decided to eliminate the rice and use taco seasonings to make a beef taco filling for my stuffed peppers.

But then the more I thought about it, and once I saw the long oval like red peppers at the market this week I figured, why don't i cut them longways and make them like taco shells? Well guess what, it worked beautifully and here is what I can report out:

What I used:

• 2 long red bell peppers (cut in half, de-seeded and rinsed)
• 1-1.5 lbs ground beef
• 1 packet taco seasoning
• 1/2 can of rotel original (tomatoe with peppers)
• Shredded Cheese
• Avocado 
• Salsa

After cutting the bell peppers in half I drizzled them with a tiny olive oil and popped them in the oven skin side down on a baking sheet and 350 for about 10 minutes while I cooked my ground beef. 

To flavor the beef, I browned it first, then removed as much of the excess oil as possible. Once removed I added a packet for taco seasoning and half the can of rotel. This adds a nice chunky tomatoyness to the mixture and a bit of liquid which you lose when you remove the oil/fat. 

Once the beef was all browned and Dahlicious I ladled it into the bell pepper taco shells, sprinkled with cheese and popped in the broiled for a minute or two until the cheese was melted. I served them with fresh salsa and a perfectly rive avocado - Dahlish!!

They were easy to fork and knife or pick right up like a taco... and best of all, very guilt free. You could make this even "better" for you by replacing the ground beef with turkey for a very low fat/cal option.

Enjoy!

Quick Healthful Pasta for One

Quick Healthful Pasta for One... When you're suddenly cooking for one and you are pressed for time, what's your go to? I know for some people its the simple eggs and toast, or perhaps a salad since it really takes no cooking at all.

For me, I like something hot for dinner, and tonight was no exception. I had a bunch of veggies on hand and wanted something light - but comforting at the same time (it was along Monday!)

I decided to use some fresh spinach, little golden tomatoes, and prosciutto to make a nice little pasta.

While my whole wheat linguini was boiling I put a handful of little tomatoes in a pan with a little olive oil over high heat with the lid on. This allowed the tomatoes to blister a little on the skin, at which point I removed the lid and tossed in a few big handfuls of spinach. I turned the heat down and let the spinach wilt with the roasting little tomatoes. Once the pasta was al dente I use tongs to toss it right in the pan with the spinach mixture and gave it a big toss. I also took a big spoon and give the tomatoes a little smash. A pinch of salt and pepper and voila! Within about 10 minutes of the water boiling dinner was ready. For a tiny bit of protein I added a couple of pieces of shredded prosciutto on top which added also a nice salty layer.

This was a great meal because it was quick, it was Dahlicious, it was filling, but it was healthful. And best of all a breeze to clean up!

Enjoy!

Hoisin Tuna Steaks & Edamame Salad

Hoisin Tuna Steaks & Edamame Salad... Last week I made a number of super healthful meals and then this weekend I totally splurged. But this little meal was a great mid week dinner to help you feel full of protein and flavor but without loading up on carbs.

I did the tuna the same way as the salmon in the lettuce in the oven and it worked just swell. I drizzled the tuna steaks with soy sauce, lemon juice, and a little spoonfuls of hoisin before roasting away.

While they were roasting I made a quick salad tossing together sweet corn I made the night before and shaved right off the cob, edamame, shaved carrots, diced yellow bell pepper, and diced persian cucumbers. I tossed it all with a little olive oil, lemon juice, lemon zest and fresh chopped mint leaves.

The meal was easy and quick and left me feeling super light! Hope this Dahlicious meal inspires you to be mindful of what you eat during the week, so you can have those indulgent sweets on your off day(s)!

Turkey Burgers, Hold the Bun

Turkey Burgers, Hold the Bun... So don't get me wrong I love red meat and nothing can ever compare to a juicy beef burger. However, during the week, I like to try and cut out some calories and fat and carbs (the good stuff) when I can and so the best way to make a burger into a more healthful option is to swap the red meat for turkey and the bun for... well, nothing. So last night I grilled up some turkey burgers with cheddar along with some roasted brussels and baked sweet potato. It was easy and filling and totally Dahlish.

Pure joy cutting open a perfect avocado...

In the broiler to melt the cheddar

Oven Roasted Dill Salmon

Oven Roasted Dill Salmon... After a fabulous week long vacation in Rio de Janeiro Brazil, I am finally back in the kitchen and feeling totally inspired by the warmer weather and the healthy options that become more exciting in the summer time. We ate a variety of great foods in Rio, but among some of the favorites were the beach side snacks... fresh coconut water, acai bowls, and boiled corn on the cob. Of course there were your heavier options (think doughy flaky empanadas) but through and through the Rio culture is concerned with physical appearance and good health. Morning, noon, and night you will find people of all ages and types running along the beach, participating in various boot camps in the sand, biking around the lake, or playing club volleyball. There are surfers galore and even weightlifting stations built into the rock plateaus overlooking the water - talk about a scenic way to pump iron.

Anyways, the trip was great and really kick started our excitement about healthful summer meals and snacks now that we are back in Summertime Chi. Last night's dinner was really simple but really Dahlicious. The technique I used not only kept the salmon incredibly moist and tender, but kept out any fishy smell from permeating into the condo. For those of you who don't have grills but hate that post roasting stench, this is a fabulous option.

On the Menu:

• Oven Roasted Lemon Pepper Salmon with
• Greek Yogurt Dill Sauce
• Warm Quinoa Spinach Salad

First I got the sauce ready. To a small bowl I added the following ingredients and gave it a good mix. Then I set it aside (in the fridge if you want) until I was ready to serve.

1. A few large spoonfuls of plain Greek yogurt
2. Zest of about half a lemon
3. A palm full of chopped fresh dill
4. Juice from 1 lemon
5. A palm full of grated cucumber
6. A pinch of salt

While the oven was heating and I prepped the salmon. I lined a baking sheet with foil, and then laid out a second piece which would become the pouch in which my salmon would roast. Now here is where things get interesting. First, you lay down a layer of lettuce, just plain old romaine works perfectly. Then lay down a few slices of lemon, the salmon fillets, and drizzle with olive oil, and liberally sprinkle with lemon pepper. Cover the salmon with another layer of lettuce, seal up the foil pouch and roast at 375 degrees for 25-30 minutes.

In the last 5 minutes that the salmon was in the oven I steamed up my favorite already cooked quinoa from Trader Joe's and tossed it with fresh baby spinach, grape seed oil, red wine vinegar, salt and pepper for a quick warm salad.

I served the salmon right over the quinoa and greens and added a dollop of the yummy dill sauce on top. It was super Dahlish but still felt fresh and healthful.

The lettuce is a really neat technique which helps lock int he moisture and simultaneously reduces the smell of fish in your home - definitely a home run for us!

Short Rib Stew

Short Rib Stew... As I continue my journey into the slow cooker world, I figured a staple like beef stew should really be something I master early on. My mom never really used a slow cooker, but her advice was to be super simple with one trick.. a can of condensed tomato soup.

On Sunday I grabbed an onion, three carrots and a few red potatoes as well as a can of that tomato soup she suggested and headed to the butcher for some stew meat. Turns out my only option was to either buy it in 5lb bulk or to find an alternative. Right above the stew meat was boneless short ribs which looked delectable so I grabbed them and went on my merry way.

I planned to let the stew slow cook all day on Wednesday but didn't want to deal with the chopping in the morning so I did it Tuesday night while I was making Tuesday's dinner. I put the roughly chopped onion, carrot, and potato in a large plastic bag along with two cloves of garlic and stuck it in the fridge until go time.

On Wednesday morning simply dumped my bag of veggies in the slow cooker, placed the short ribs on top then added a sprinkle of Worcestershire sauce, a can of condensed tomato soup, salt, pepper, and a couple bay leaves for good measure. I turned that bad boy onto low and that was that.

When I got home around 5 the meat was tender and easy to pull apart, the veggies were nicely cooked but not mushy, and the sauce was rich and tomatoey - a perfect stew broth. All in all it was super Dahlicious and so stinkin easy. If you are trying to please a meat and potato lover this is a really nice go to. I think this could be done almost just as easily in a dutch oven if you seared the meat and then cooked it low and slow in the oven for a few hours.

What I used:

• 1 yellow onion
• 3 large carrots
• 3 large red potatoes
• 1-1.5 lbs boneless short ribs or stew meat
• 1 can condensed tomato soup
• 2 cloves garlic
• A few sprinkles Worcestershire sauce
• Salt, pepper, bay leaves

Chopped up the night before

In the morning, before setting it on low

On a side note, Tuesday's dinner was also super simple but a crowd pleaser for sure. I grabbed dough from my local Mariano's as well as a delectable canned pizza sauce (not thick or sweet, just right), some fresh mozzarella and prosciutto. While the pizza was bubbling away in the oven I tossed together a quick salad of arugula and freshly sliced fennel - for the dressing I whisked together olive oil, apple cider vinegar, lime juice, lime zest, honey, salt and pepper. Super simple but super Dahlish and fresh and crunchy and a fabulous side to the decadent pizza. Hope everyone is having a wonderful week!