Eat*Drink*Cleveland: pomegranate

Clue into Healthy Cooking at Home

If you know me or read my blog, you know I love to eat out. But I also really love to cook and do it regularly. I like that when I cook at home, I know exactly what I'm eating. It also helps me save my dining out dollars for higher quality meals (no Applebee's for me!)

To help everyone keep their New Year's resolutions about eating healthier and losing those extra pounds, I'm going to share some of my favorite healthy recipes with you that are super easy...even if it's your first time in the kitchen!

1. Citrus Kissed Kale Salad

kale, salad, pomegranate, healthy recipes, whole 30

Beautiful salad for the holidays thanks to the bright red and green colors.

This is a new recipe that we recently tried that is now a staple. It's so healthy and delicious! The original recipe came from the Feb. 2012 issue of Whole Living magazine. Here is my version:

1 bunch kale, torn into bite sized pieces

1 T fresh lime juice

2 T citrus olive oil

1 piece fresh ginger, grated (about 1T)

1/2 fresh pomegranate (about 1/2 c)

2 T red onion, chopped

1/4 c toasted walnuts

Put kale leaves in a bowl. Drizzle olive oil, lime juice and ginger on top. Rub into leaves until well coated and kale is bruised. Add remaining ingredients and S+P to taste.

TIPS:

* Drain kale very well. If it is damp, the dressing won't stick.

* If you don't have citrus olive oil, add segments of clementines, tangerines, or mandarin oranges to the salad.

* I used a lot more ginger, closer to 2 tablespoons

salad, vegetarian, kale, recipe, Whole 30, healthy eating

raw kale salad with clementines

2. Crystal's Cherry Delicious Brussels Sprouts

cherry brussels sprouts, recipe, vegetarian, eat healthy, toasted pecans

toast nuts in dry pan until fragrant

1 pound brussels sprouts, cut in quarters

1 c toasted pecans or slivered almonds

1 large sweet onion, thinly sliced

1/2 c dried cherries

1/2 c golden raisins

1 T EVOO

1 T herbed butter

Toast nuts. Set aside. In same pan, saute onions in olive oil until soft. Add brussels sprouts and cook until just tender but still firm. Add herbed butter and fruit. Season with S+P to taste.

* Even people who claim to hate brussels sprouts love these.

* I always double the recipe because they are soooo good!

* I use Creekside Creamery Garden Herb Butter from Costco. You can substitute plain butter and herbs of your choice.

healthy eating, recipe, vegetarian, barley, stuffed acorn squash

3. Barley Stuffed Acorn Squash

2 acorn squash, cut in half

2 small zucchini, diced

1 medium onion, diced

2 cloves garlic, chopped

1/2 cup dried chopped dates, cherries, raisins

1/2 slivered almonds

1 cup cooked barley

1 t. cinnamon

1 t. cayenne pepper

1 t. Adobe seasoning

S+P to taste

Preheat oven to 350 degrees. Place squash cut side up in shallow baking dish. Liberally salt the inside of the squash. Add 1 c water to pan and set aside. Sauté onions and zucchini in olive oil until tender. Add garlic, dried fruit, almonds and stir until fruit plumps. Add cooked barley and seasonings - mix well. Adjust seasonings to taste. Scoop mixture into acorn squash halves. Cover with foil and bake until squash is tender, about 40 minutes.

Barley stuffed acorn squash, vegetables, recipes, fall recipe

Savory and sweet with a touch of cinnamon and a little heat,
this is a great vegetarian first course or meal

These recipes are all perfect for the colder months and won't break the bank or your diet plans! They are healthy, easy to make and won't keep you in the kitchen for hours. I hope that 2012 is a happy and healthy year for all of you.

Now get cooking!

* This post has also appeared at the now defunct blog Clue into Cleveland as a guest post for my friend Amanda in Jan. 2012.