I love sandwiches. They’re simple to make and extremely filling, not to mention portable. Growing up, I used to eat a ton of peanut butter and jelly sandwiches, but nowadays, I tend to eat tuna or egg salad sandwiches for lunch instead.

Today’s recipe is the best of both worlds. It’s packed with an immense amount of protein to fill you up for the long day ahead, from the tuna, egg, and smoked salmon in it. Yes, you heard me right… three types of protein plus creamy avocado, tomato, and chopped parsley to keep things bright and delicious.

This protein-packed avocado, tuna, egg, and salmon salad sandwich is ridiculously good and ridiculously easy to make. Enjoy!

Protein-Packed Avocado, Tuna, Egg, and Salmon Salad Sandwich

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Eat Thrive Glow

Serves: 2

Ingredients

• 1 can white, no salt added tuna
• 4 oz hot smoked salmon
• 2 tbsp mayonnaise
• 2 hardboiled eggs, sliced thin
• 2 medium-sized tomatoes, sliced thin
• 1 rib of celery, diced
• 3 tbsp diced red onion
• 1 tbsp lemon zest
• 1 large avocado, sliced thin
• 8 sprigs parsley (optional to garnish)
• 4 slices bread (we used Udi's white gluten free bread in this recipe)

Instructions

1. Drain the liquid from the can of tuna. Place tuna, salmon, mayonnaise, celery, onion, and lemon zest into a large bowl, and stir thoroughly with a fork, making sure to break apart large chunks of fish as you mix.
2. Layer the tomato onto two pieces of bread, then spread the tuna and salmon salad on top of that. Add a layer of thinly sliced hardboiled eggs, then a layer of avocado, then sprinkle with parsley. Top with remaining bread slices.

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Pasta has always been one of my favorite comfort foods. I made this creamy, lemony fiddlehead and mushroom linguine and immediately fell in love with it. Fiddleheads are in abundance this time of the year in Massachusetts. I had never cooked a fiddlehead before, but was intrigued by the fact that it was an edible fern! I was enamored by its unique spiral shape and vibrant green color, so I grabbed a handful from the grocery store and decided to experiment with it in my kitchen. I was thrilled with the results, and this turned out to be my new go-to pasta recipe. The best part was that I felt like I was dining out at a fancy Italian restaurant, when in reality, I was eating this fiddlehead and mushroom linguine out of a cereal bowl in my pajamas.

Lemony Fiddlehead and Mushroom Linguine notes:

-Fiddleheads must be washed and cooked thoroughly before consumption! The best way to wash fiddleheads is to fill a large bowl with water and then rinse them, repeating the process multiple times. After the water turns clear, boil the fiddleheads in a fresh pot of water for approximately 15 minutes. Then you can begin sauteing them to create this dish. Do not eat fiddleheads raw or sauteed without boiling them first!

Lemony Fiddlehead and Mushroom Linguine

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Eat Thrive Glow

Serves: 4

Ingredients

• 2 cups fiddleheads
• 2.5 cups shitake mushrooms
• 2 cloves garlic
• 2 tbsp butter
• 8 oz linguine
• ¼ cup grated parmesan cheese
• 1 cup heavy cream
• zest of ½ lemon
• 1 tbsp lemon juice
• ¼ tsp salt

Instructions

1. Clean fiddleheads thoroughly by washing them in water several times, then boil them for 15 minutes (see notes above)
2. Fill a large pot with water, add a pinch of salt and cook the linguine al dente.
3. In a separate pan, saute the mushrooms, fiddleheads, and garlic together in butter. Once you are done sauteing (the mushrooms will release their water, which will evaporate), add the cream, parmesan cheese, salt and lemon juice and zest.
4. Remove the pan from heat once the sauce starts to thicken, and then toss it with the pasta.

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The post Lemony Fiddlehead and Mushroom Linguine appeared first on Eat Thrive Glow.

Risotto is one of my favorite comfort foods. Although it’s traditionally made with arborio rice, I decided to make this creamy risotto with hearty buckwheat instead.

Although it has the word “wheat” in it’s name, buckwheat is actually a fruit seed and not related to wheat at all, making it gluten free! Also, did you guys know that honeybees feast on fragrant buckwheat flowers to produce dark and luxuriously thick buckwheat honey?

Not only will this dreamy risotto keep your stomach full, but it will also help keep your body energized and healthy! Buckwheat is rich in minerals such as manganese, copper, and magnesium as well as phytonutrients. Studies have shown that eating buckwheat can lower cholesterol, lower the risk of diabetes, and lower blood pressure. The fiber in buckwheat may protect against breast cancer as well!

Buckwheat has an earthy, nutty flavor that works perfectly as a base for risotto. Add a squeeze of fresh lime juice and a handful of mushrooms, and you have a easy, filling and flavorful one-pan meal.

Buckwheat Mushroom Risotto notes:

-Feel free to add other herbs to this risotto. We used thyme but rosemary and sage also go well with buckwheat.

Buckwheat Mushroom Risotto

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Eat Thrive Glow

Serves: 4

Ingredients

• 1 tbsp extra virgin coconut oil
• 1.5 cups roasted buckwheat groats
• ½ onion
• 6 cups mushrooms
• 2 cloves garlic
• 5 cups vegetable broth
• 1 tbsp + juice from half of a lime
• ¼ tsp salt (or to taste)
• 1 tbsp nutritional yeast
• 2 sprigs thyme
• truffle oil (optional)
• lime zest, parsley, green onion (garnish)

Instructions

1. Dice the onions, mushrooms, and garlic and sauté over medium-low heat with 1 tbsp coconut oil.
2. When the onions become translucent and most of the water released from the mushrooms has been evaporated, add the buckwheat groats and toast until a fragrant, nutty aroma is released.
3. Add 1 cup broth, 1 tbsp of lime juice, salt, and thyme and simmer on low heat, stirring constantly, until most of the liquid has been absorbed. Add another cup of broth, stirring constantly, and wait for the liquid to be absorbed before adding more broth. Repeat process until all 5 cups of broth have been absorbed into the risotto.
4. Remove from heat and stir in the nutritional yeast and lime zest.
5. Garnish the buckwheat risotto with more lime zest, parsley and diced green onion. Drizzle with leftover lime juice and truffle oil for an added flavor boost.

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I decided to join my first book club a few months ago. It seemed like a good idea at the time, but the only problem was that I didn’t get a chance to read the book before going…

Fortunately, the book club was held at a local vegetarian restaurant called Life Alive in Central Square. It was my first time there, and I was struck by the warm mustard yellow walls, eclectic decorations, and baristas serving up fresh pressed juices as customers waited in line to order. The place was packed and music was playing in the background. I was surprised that a book club meeting was being held at a place like this, but I wasn’t complaining. If I could stuff my face with food, I wouldn’t have to talk about the book!

I ordered a dish called The Lover, which had steamed dark greens, shiitake mushrooms, beets, carrots, and broccoli served over brown rice, and instantly felt revitalized after eating it. Heck, even just looking at all of the fresh, brightly colored veggies made me feel healthy. And the best part was that it actually tasted good!

The key to the dish was the special sauce. According to the menu, it’s a ginger nama shoyu sauce. I didn’t know what nama shoyu was until I looked it up- turns out that it’s a type of soy sauce.

I tried to recreate this dish at home, and despite blending up all sorts of combinations of ginger and soy sauce, I couldn’t nail the exact taste of Life Alive’s secret sauce! If my Boston friends are reading this, let me know if you have any suggestions.

This brown rice veggie bowl will leave you feeling super healthy, energized, and ready to face the world.

Brown Rice Veggie Bowl notes:

-Brown rice is a whole grain, which means that it has not been refined. The processing of white rice leads to fewer nutrients.
-Feel free to throw in your favorite steamed veggies.
-You can sprinkle some cheese on top of this brown rice veggie bowl.
-Steaming is an easy way to get the maximum nutrition out of most veggies.

Brown Rice Veggie Bowl

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Eat Thrive Glow

Serves: 2

Ingredients

• ½ beet
• 1 carrot
• handful of frozen broccoli
• handful of kale leaves
• handful of mushrooms
• 1 cup brown rice
• 2 garlic cloves
• 2 inches of peeled ginger
• 1 tbsp extra virgin olive oil
• 1 tbsp Nama Shoyu (or soy sauce)
• 2 tablespoons tahini
• 2 tbsp water
• 2 tbsp lemon juice

Instructions

1. Shred beets and carrots in food processor.
2. Steam all of the vegetables and cook the brown rice (I used my rice cooker to cook the brown rice and steam the vegetables, since my rice cooker came with a steamer tray).
3. To make the sauce, add the garlic, ginger, olive oil, soy sauce, tahini, water, and lemon juice to a food processor until it reaches the consistency of a smooth paste. Add more water if needed to reach your desired consistency.

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As a kid, I couldn’t get enough of Chef Boyardee‘s beefaroni!

With his tall hat and white apron, Chef Boyardee is actually Ettor “Hector” Boiardi, an Italian immigrant who moved to the US. He worked his way up to head chef at the Plaza Hotel in NYC. President Woodrow Wilson loved his food, and asked Boiardi to cater his wedding reception as well as a welcome reception in the White House for returning World War I soldiers. Boiardi later started his own restaurant on Cleveland, OH, where the food was so good that customers couldn’t get enough! He started filling empty milk bottles with his special sauce so that they could enjoy hearty Italian meals in the comfort of their own home.

Before Boiardi knew it, he was importing Parmesan cheese from Italy, selling cases of tasty sauce in jars, and a company was born. The US Army commissioned him to serve rations during World War II, and he was awarded a gold star of excellence from the United States War Department for his war efforts.

Our homemade beefaroni is a homage to Chef Boyardee!

Homemade Chef Boyardee Beefaroni Notes:

-Feel free to substitute ground turkey for ground beef.
-This recipe freezes well so feel free to make a big batch.

Homemade Chef Boyardee Beefaroni

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Eat Thrive Glow

Serves: 6

Ingredients

• 1 can (15 oz) tomato sauce
• 1 cup elbow noodles
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, diced
• 1 can (14½ oz) diced tomatoes
• pepper to taste
• 4 fresh basil leaves, chopped
• seasoning salt to taste
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 350 degrees F.
2. In a skillet, brown the beef over medium heat. Add the onion to the skillet a few minutes later, followed by the garlic. Drain the beef after it has finished cooking.
3. Cook the pasta in a separate pot.
4. Line a baking dish with parchment paper and add the basil, tomatoes, tomato sauce, salt, and pepper. Add the pasta, the cooked beef mixture, and ¾ cup of shredded cheese to the baking dish and stir to combine all of the ingredients together. Top with the remaining ¼ cup of cheese and bake until golden brown, approx 30 minutes.

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My sister threatened to take my name off this blog if I didn’t post this recipe. It’s that good. And this is high praise coming from a Southerner!

Growing up, my sister and I struck a deal with our parents. If we both got straight A’s on our report cards, we would get to eat out at the restaurant of our choice. Since our town was small, we didn’t have that many restaurants to choose from, so we went to Dairy Queen. Our meal of choice was a chicken finger basket. It came loaded with crispy chicken tenders, warm gravy, piping hot fries, and a slice of thick Texas toast. Maaaan, it was good.

These chicken tenders were so easy and fun to make! They will immediately warm up your heart and your kitchen with a little touch of the south. We couldn’t wait, so we dipped them into warm gravy while the pot was still cooling on the stove!

Tanney: “It looks like those are sitting in a hot tub. ”

Baked Chicken Tenders notes:

-Feel free to add cayenne pepper to the breadcrumbs if you want an extra spicy kick!

Baked Chicken Tenders

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Eat Thrive Glow

Serves: 6

Ingredients

• 1.5 cups buttermilk
• 1 lb chicken strips
• 2 tsp salt
• 1 tsp pepper
• 2 tsp paprika
• 1.5 cups Italian seasoned bread crumbs
• olive oil

Instructions

1. Preheat the oven to 450 degrees F.
2. Combine all of the ingredients except for the bread crumbs and olive oil in a large bowl. Marinate the chicken in the fridge for 6 hours.
3. Pour the bread crumbs into a dish. Evenly coat the chicken strips in the bread crumb mixture.
4. Place the strips on a baking sheet lined with parchment paper and generously drizzle the strips with olive oil. Bake until until the chicken is cooked and the strips are golden brown, approx.15 minutes.

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I was craving something warm and hearty today. A cold salad just doesn’t sound appetizing in the middle of winter- I need something that sticks to the ribs!

Enter shepherd’s pie… now we are talking.

I was inspired to create these shepherd’s pie pockets based on traditional British pasties, which are savory hand-pies that are stuffed with steak and potatoes. Many Europeans pack a few hand pies in their lunchbox for a filling meal. I loved the idea of making shepherd’s pie portable so that I could enjoy this comfort food anytime, anywhere!

These lamb shepherd’s pie pockets taste as good as they look- soft, pillowy bites of mashed potato and lamb goodness. You will love every bite.

Tanney: “It’s like a shepherd’s pie in portable form. I feel like packing one of these in my lunchbox.”
Josie: “You don’t have a lunchbox anymore.”
Tanney: “I can buy one, just so I can take these pie pockets to work everyday.” *googles Star Wars lunchboxes*

Shepherd’s Pie Pockets notes:

-Try to get “100% grass fed lamb” if possible. Be careful if the label just says “grass fed” instead of “100% grass fed,” since producers can claim that the lamb was grass fed even if it just spent a few minutes nibbling on a blade of grass. The best is to find producers certified by the American Grassfed Association in your state.
-Organic lamb has more nutrients and has a lower risk of ingesting contaminated feed.
-Try to get organic potatoes since they are mentioned on the Environmental Working Group’s “Dirty Dozen,” which is a list of the top fruits and veggies containing pesticide residues.
-These pie pockets freeze well!
-If you like this recipe, check out our Twice Baked Potatoes.

Shepherd's Pie Pockets

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Eat Thrive Glow

Ingredients

• 1 lb lamb stew meat
• 1 tsp cumin
• 2 medium sized waxy potatoes
• ½ tsp garlic powder
• 4 sage leaves
• 1 cup frozen peas and carrots, thawed
• 1 sprig rosemary
• scant ¼th cup milk
• 1 tablespoon butter
• pepper to taste
• salt
• 6 slices cheddar cheese
• ready made crescent rolls

Instructions

1. Place cumin, garlic powder, sage, peas, carrots, rosemary, and ¼ tsp salt together in a pan and saute on medium heat until the vegetables are tender. Add the lamb into the pan. Once the lamb has cooked, set the pan aside and let it cool.
2. Pierce the potatoes with a fork, place in a large covered bowl, and microwave until the potatoes are soft, approximately 7 minutes. Add milk, butter, pepper, and ½ tsp salt to the potatoes, and whisk until smooth.
3. Unroll the crescent rolls into four rectangles. Layer the mashed potato, lamb mixture, and a slice of cheddar cheese onto half of the crescent roll, and then fold the other half of the crescent roll over to make a pocket. Feel free to stretch the dough a bit to hold all of the filling. If a tear develops, plug it with extra dough from the corners. Seal the edges with a fork.
4. Bake the pockets for approx. 10 minutes or until they are golden brown.

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The post Shepherd’s Pie Pockets appeared first on Eat Thrive Glow.

Nothing hits the spot like a big slice of pizza. The problem is that there are so many yummy toppings to choose from, that it’s hard to make up my mind! And I haven’t even gotten to the crust options yet- thin crust, thick crust, cheese inside the crust, or Chicago deep dish? Decisions, decisions.

Sometimes all I want is something basic, with the classic ingredients of fresh cheese, basil, and tomatoes. I’m looking at you, margherita pizza!

After I get home from work, I am usually too tired to make pizza dough from scratch. So, I use the next best thing: naan. Naan is an Indian flatbread, and nowadays you can find it at most grocery stores. A slice of naan makes a great base for pizza toppings and is the perfect size for a personal pan pizza.

Enjoy your Margherita Naan Pizza!

Margherita Naan Pizza notes:

-If you’re in a hurry, use ready-made spaghetti sauce to make this naan pizza instead!

Margherita Naan Pizza

 

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Cook time

10 mins

Total time

10 mins

 

Author: Eat Thrive Glow

Serves: 4 pizzas

Ingredients

• 4 pieces of garlic Naan (if unavailable, can use plain Naan)
• 1 can (14 oz) whole peeled tomatoes (we used San Marzano brand)
• fresh mozzarella, sliced into thin rounds (can also use shredded mozzarella)
• sea salt, to taste
• 20 chopped fresh basil leaves
• 1 garlic clove, peeled and diced

Instructions

1. Preheat oven to 350 degrees F.
2. Combine the tomatoes and sea salt in a food processor to make tomato sauce.
3. Spoon a thin layer of tomato sauce onto the pieces of naan (if you add too much sauce, the bread will become soggy).
4. Top the naan with slices of mozzarella, slivers of garlic, and basil leaves.
5. Place on a cookie sheet lined with parchment paper and bake until the naan crust turns golden brown (approx 10 minutes). Feel free to garnish with a few more basil leaves, Parmesan cheese, or crushed red pepper before eating!

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I haven’t had a chance to travel much because I have been so busy with work, but Italy is definitely one place that I hope to visit soon. The art, the culture, the fashion, the food, the capuccino, the gelato, the pasta… seriously, who wouldn’t drop everything and go to Italy if given the chance?

As the saying goes, when in Rome, do as the Romans do. I’m in Boston, but I’ll still do what the Romans do anyway! The closest thing I have to Italy is the fresh basil, mozzarella cheese, tomatoes, and bread on my countertop- all the makings of a caprese sandwich! The beauty of a caprese sandwich is that it’s simple to make, yet satisfying. Light yet filling. A little bit of Italy, or what I imagine Italy would be, in every bite.

Enjoy this caprese sandwich for lunch while dreaming of walking through the streets of Rome.

Have you ever been to Italy? Would love to hear about your travel adventures!

Caprese Sandwich Notes:

-Feel free to add pesto to this sandwich to make it extra yummy
-I haven’t tried toasting a caprese sandwich before, but the idea of melted mozarella cheese sounds delicious. If you try this, let me know how it turns out!

Caprese Sandwich

 

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Prep time

10 mins

Total time

10 mins

 

Author: Eat Thrive Glow

Serves: 2

Ingredients

• ½ loaf of bread, sliced (I used olive bread in this picture)
• ½ ball of fresh mozarella, sliced into rounds
• 1 tomato, sliced into rounds
• fresh basil leaves
• salt and pepper, to taste
• pesto (optional)

Instructions

1. Stack the mozarella, tomato, and basil leaves on top of a slice of bread.
2. Season with salt and pepper.
3. Top it off with the other bread slice. Feel free to spread pesto on the slice of bread!

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