Warm Grapefruit, Avocado and Wild Rice Salad

Simple foods are usually the best. I'll admit that I can get caught up in complicated recipe, creating exttra dressings or sauces for 'another layer of flavor'. Spring is the perfect time to let go of these coveringss and let food shine on its own.

When I put this salad together, I wanted the freshness of the grapefruit to play off the nuttiness of the wild rice - adding a heavy salad dressing would just drown the flavors out. Using the juice that drips out of the grapefruit while you are peeling and cutting it moistens the warm rice (along with a touch of coconut oil) with a clean dressing that highlights the flavors.

Toss in fresh parsley and greens at the end for a crisp, familiar salad crunch and a hist of coolness against the cozy rice.

An air of crispness over a blanket of warm- just like Spring. It's the perfect use for leftover wild rice  and a great reason to cook it if you don't have any leftover.

Leftover Turkey Pasta with Roasted Poblano and Avocado Tahini Sauce

Aside from the craziness of Black Friday shopping, the day after Thanksgiving begins the drudgery of what to do with the leftover turkey. Sure you could make a sandwich or eat them plain as is, I also highly recommend this Potato Cake with Champagne Mushroom Ragu, or this Turkey Salad with Cranberry Vinaigrette. If you are looking for something a bit cheesier you might try this Horseradish Mac n Cheese dish.

But perhaps this year you want something a littler and healthier?  This is the dish for you. Loaded with veggies and topped with a super yummy poblano 'cream' sauce that is filled with the good fat that will keep you nourished from the inside. Toss in whatever veggies you have, from tomatoes to left over brussel sprouts.

The sauce is so creamy you won't believe that there isn't cream or cheese in it. Just healthy avocado, roasted pepper and raw pumpkin seeds. Yes, pumpkin seeds. I used them as my tahini base instead of sunflower seeds; it's a tasty way to get your zinc in. Once you make this sauce, you might start using this on your salads, as a sandwich spread or as a dip!

You'll be so excited for this pasta, you might just throw a another turkey in the oven~ who knew leftovers could taste soo good?

Chickpea Pancake with Pulled Pork, Lemon Gremolata and Eggs

Mixing breakfast with typical dinner items gives me great pleasure.  Why do we not have pancakes in the evening and pulled pork in the morning? Who imposed these limits?  I for one am not going to follow them.

Enter the chickpea pancake, topped with pulled pork, runny eggs and a tart lemon gremolata. Breakfast? Lunch? Dinner? Could be made for any of them- even brunch!

When you serve this, don't mention that this dish is gluten free, nobody will notice. The chickpea flour is filled with protein and gives a really yummy and hearty base for the eggs and pork. This is the perfect dish for left over pulled pork; of course you could substitute in chicken or turkey if you like. Lemon gremolata tops the dish with a touch of freshness.

Break through the meal time barriers for a fat and happy dish, you'll be glad you did!

Grill Roasted Spaghetti Squash with Warm Artichoke and Spinach Pesto

By now, most people know that spaghetti squash is fun option in place of pasta. If you haven't worked with one before, it's quite stunning really how the squash gives up its' flesh in these long, gorgeous yellow strands after roasting. The perfect base for a bevvy of toppings. Classically roasted in the oven, but easily roasted on the grill too for just a nice hint of smoke.

My topping today is a warm artichoke and spinach pesto. I'm using the 'pesto' word real loosely here; it's probably closer to to a sauce than a pesto but don't get caught up on the title. We have artichokes and spinach topping a squash- fairly simple and mostly delicious.

And all round healthy! Fall is squash season so now is the time to get happy with heartier meals.

Turkey Salad Stuffed Pears with Mustard Vinaigrette

  Turkey and pomegranate seeds really remind me of the winter holidays, but his is a recipe that could be great year round. Yet I served these adorable stuffed pears
at a summer brunch recently and  they stole the show; fresh and delicious with no heavy winter feel.

I'm rarely interested in most turkey salads because of the use of mayo; notice there is no mayo in this one. Simply whisking together mustard with lemon juice and olive oil gives a rich and creamy dressing without all that extra fat and chemicals (assuming you are using jarred.)

Chop, whisk, toss and assemble. Pretty simple for such a WOW happy and healthy dish!

Healthy Fried Brown Rice

It's May 2nd and I'm thinking about turning the heater on. Our brutal Chicago winter is extending into Spring and causing a lot of angst in the process.

This is the time of year where we are naturally supposed to take off a few layers, get moving outdoors again, bask in the crisp sun, get excited about buds on the trees and shed a bit of that weight old man Winter packs on us. Spring's bounty, produce like sprouts and asparagus, is meant for that purpose - to help us cleanse our systems

However, I don't really want a cold salad when the temps are hovering in the 40s. So today's recipe incorporates sprouts with a hot brown rice for healthy fried version. It's warm, comforting with a hint of  Spring freshness.

Warmer weather is just around the corner; until them, try my Healthy Fried Brown Rice to. Oh, is that a little blade of grass I see popping up?

Delicious Mushroom Grain Veggie Burger

This post has move to Happy Eats Healthy Mushroom Grain Burger

Roasted Butternut Squash Ribbons with Spinach

Inspiration for new recipes comes from many places- old books, restaurants and often from just seeing an image. Such is the case in today's recipe.  To be honest I'm not even sure when or where I saw this particular image, but it has been in my mind for some time.

We roast butternut squash all the time, often in the form of small cubes. So why not make ribbons out of the raw squash and roast the ribbons? I could see the argument the moment I picked up the squash to make the ribbon- it's not so easy to make ribbons out of big, heavy, shapely gourd. However, if you cut the squash into manageable size pieces you will find the ribbons are quite easy to make.

The result is a wonderful mix of tender roasted squash with charred crunchy edges. The spinach, cheese and lemon give the dish structure. This is one of those recipes that is just simple, but really tasty and satisfying. I actually ate my plate standing at the counter; never even made it to the table.

Try roasting some squash ribbons for a fun, stand up kind of recipe. I think you are going to like this Fat and Happy one.

Fall Endive Cup: Butternut Squash and Apple Salad with Maple Balsamic Dressing

I received a call to cater a Women's Health event recently; how could I say no too an opportunity to whip up healthy delicious food for a group that would totally appreciate it?

This Fall-filled Endive Cup was the hit of the night! For the event I used endive cups (see the images at the bottom of this page); you can see I used kale leaves for these photos, butter lettuce would work really well too. Kale is NOT for everyone so go with what you like. You could even toss this with lettuce or spinach and serve as a side salad (would be perfect on your Thanksgiving table.)

Roasted butternut squash just pairs so well with fresh apple. The maple balsamic dressing screams warm fall flavors with a breeze of sweetness. Since maple syrup is derived from nature, it offers nutrients like iron, calcium and zinc with fewer calories than refined sugar which is void of any nutritional content. Maple syrup also has a low glycemic index making it ideal for those with diabetes.

Try these super yummy Fat and Happy squash and apple filled lettuce cups, it's a healthy way to enjoy the fall goods.

Pumpkin, Couscous and Chorizo Stuffed Jack O'Lantern Peppers

Ever wonder who the first person was that decided to carve a pumpkin?  And who thought eating that hard gourd was even possible? Lucky for us that person (or persons) were inquisitive as we now reap the benefits.

Since pumpkins are synonymous with Halloween I thought we should carry that theme even further into the kitchen with these adorable, delicious stuffed, decorated peppers.

The couscous choice was merely one made based on our upcoming move (the more pantry items we eat, the less we have to pack and move.) Substitute in rice, quinoa or other grain of your choice. After baking, the slightly wilted pepper mixes with the pumpkin, the chorizo, the creamy goat cheese and the tart dried cranberries for a glorious spooky bite.

I've roasted a lot of pumpkins but only recently heard that you don't have to scoop out the insides before roasting, but rather leave the insides in tact and scoop out after roasting. This made me curious so I did a little experiment by roasting half of the pumpkin cleaned out and half not cleaned out. The results were pretty much the the same, a dreamy creamy roasted pumpkin; though I found I preferred cleaning out the pumpkin first, maybe just for nostalgia sake.

Say Boo at your next dinner with these super fun Fat and Happy stuffed pumpkins!

Squash and Pea Shoot Salad Bruschetta

Bruschetta is nothing more than a good piece of bread acting as a vessel for some yummy toppings. You almost can't go wrong with any combination you put together.

Today I pair the long awaited butternut squash with a light radish and pea shoot salad for a lovely Summer meets Fall version. Rounding out the flavors is the orange parsley dressing. It's light yet hearty, soft and crunchy all in one bite. Delicious.

This is definitely a 'use a fork and knife' brushetta over a simple 'pick it up and take a bite' one and that just adds to the dishs' depth and character.

Try this out as a plated appetizer or salad course at your next dinner party- you'll get some well deserved Fat and Happy kudos!

Tropical Gingered Spaghetti Squash

It's not secret that the Fall season is synonymous with hearty squash and pumpkins, which I adore! They lend themselves to creamy soups, pies and hearty gratins. But there is a squash that doesn't act like the rest, one that doesn't belong if you will.

Are you familiar with the Spaghetti Squash? Upon roasting, a fork is dragged across the flesh releasing long strands resembling spaghetti. It's really a pretty cool to do this the first time. The flavor is distinctly, though mild, squash-esque while still reaping all the nutritional benefits of its more dense counterparts: high fiber, low in calories and great amounts of folic acid to help our body convert food into energy.

In this recipe I added ginger and turmeric for their inflammatory fighting properties and for a tropical taste that kicks in thanks to the coconut oil.

Roast the lesser known Spaghetti Squash and experience the fun of the making long strands. Then toss it all together in this healthy Fat and Happy Gingered Spaghetti Squash dish.

Spicy Lentils with Curry Leaves

Today I was given a new Strange Ingredient and I couldn't be more excited to play with ... curry leaves. I've never worked with them before so I'm forging new ground here.

First step was to Google curry leaves. Fascinating to find out that they have nothing to do with the ground curry we all know and love. I certainly made the assumption there was a connection, but you know what happens when you assume....

My first whiff of the curry leaves was powerfully perplexing. Almost unsettling. I read that you might catch a faint hint of tangerine if lucky, but I'd say the aroma is more earthy, smoky and maybe even a more like burnt rubber. Appealing, I know.

At first bite of the lentils, I almost detected a sweet, brown sugar flavor which is definitely not on my ingredient list. Then the flavors bursted and I still can't quite define it; it's a totally funky flavor. The dish is hearty, yet light, spicy and delicious!

After serving a little dish for each of us, I set aside my cup and pulled the whole serving dish in front of me and polished off the remaining lentils. I was hooked.

There are mixed reviews on whether to eat or not eat the curry leaves; I've read they have medicinal properties and are good for the eyes. Either way, go find some curry leaves today then make this utterly flavorful and so delicious Fat and Happy Spicy Lentil dish!

Crispy Chickpea Panzanella Salad

My hands down favorite salad is the the classic Italian Panzanella Bread Salad. Fresh tomatoes, cucumbers and olives mingle with balsamic vinegar, then hearty bread croutons sop up the dressing and release all the flavor in one bite. I can eat my weight in this salad.

Since I decided to lay off gluten for a few weeks, this classic version is off my list. That opened the door for a new, modified recipe! The crunchy seasoned croutons are really my favorite part about this salad so it is important to find an equally yummy crunchy replacement. Crispy chickpeas did the trick. While keeping most of the salad intact, chickpeas done two ways rounded out both the flavor and texture.

The salad comes together in snap, but remember you need time to bake the legumes. Perfect for a light lunch or next to a grilled turkey, chicken or pork, this Fat and Happy Chickpea Panzanella Salad is a winner, gluten free or not!

Garlic Roasted Squash Grilled Cheese

It's that time of year when my backpack starts to get real heavy. Not from schoolbooks but from squash and pumpkins! Nothing says fall more then seeds roasting in the oven.

Roast a squash and you will have the base for a variety of meals from squash soup to ravioli. Today's recipe takes a classic grilled cheese and ups the ante by adding in garlic roasted squash. It's a perfect dish for left over squash or try it with pumpkin too.

Use any squash you prefer, I had butternut squash on hand. It's low in fat, filled with fiber and offers significant amounts of potassium  (important for bone health) and vitamin B6 (essential for the proper functioning of both the nervous and immune systems.)

Add a squash to your shopping  bag and lift from your legs, not your back for this gooey, delectable Fat and Happy sandwich.

Asparagus and Quinoa Stuffed Mini Peppers

Spring time is the best time to enjoy asparagus, but with cold weather and late planting seasons, quality batches of these delectable green stalks are still available into the summer. It's a versatile vegetable and you can't really go wrong no matter how you cook it whether wrapped in prosciutto or dripping with a runny yolk.

In this version, I lightly saute asparagus with mushrooms, ginger and garlic, sizzle the mixture with fresh orange juice and stuff it a pepper along with quinoa. It makes for a super lovely presentation and it tastes just as good as it looks.

Asparagus is a good source of folic acid (helping our bodies convert food into energy) and potassium (an electrolyte that helps to maintain normal blood pressure.) These super stalks help us against pain, aging and inflammation.

So now you have lunch, light dinner or side salad that acts as Fat and Happy powerful as it tastes. Enjoy today before asparagus season fades away until next year.

Seared Tomato over Dandelion Greens with Coconut Milk Drizzle

How do you show off the best of fresh summer vegetables without getting sick of the same old standbys? Simple dishes that have a twist are not hard to do, it just means thinking slightly outside of our typical comfort zone.

In this dish, fresh summer tomatoes are seared until golden brown, then coconut milk is poured into the pan to slightly caramelize. This seared coconut milk, along with a hint of thyme and a really good salt, tops the dish off as a warm coconut milk dressing.

Dandelion greens are used as the base here. If you aren't familiar with these bitter greens, dandelions rank in the top 4 green vegetables in overall nutritional value. Beta-carotene, Vitamin A, fiber, potassium, iron, calcium, magnesium... the list goes on.

Could you forage for these babies in your own lawn? Sure, assuming you have a lawn and it's pesticide free. Word on the street is that the young leaves (4-5") are more mild. Once they've grown to a large size you a may find sauteing or blanching them helps to cut the bitterness. Remember to look for hitchhikers on your leaves before you toss them into your dishes.

Add a Fat and Happy twist to your summer veggies with this rich and delicious Seared Tomato dish.

Flax Seed Crusted Sweet Potato Cake with Basil Dressed Kale Salad

Sometimes you accidentally create a dish so delicious, you gobble the whole thing down and then for days and weeks after you keep thinking about. Recreation was a must.

Using left over grain and a left over roasted sweet potato, I mushed them together and formed patties. A little crunchy crust comes from flax seeds. Where this really goes over the edge is the basil dressing and kale salad, completely flavor explosion against the warm sweet potato patties.

Use the left over grains you have in the house or follow my recipe brown rice, quinoa, lentil recipe. While you can substitute grains, definitely keep the sweet potato over a white.

Accidents happen for a reason....for a tasty Fat and Happy reason.

Yummy Mexican Mushroom Pizza

I'll admit on on a bit of a roll with vegetarian recipes as of late, focusing most of my food intake on a plant based diet. This is healthier way of life, easier on the digestion system and it makes me feel better.

In these tasty little pizzas, the mushrooms give the illusion of meat while the black beans kick in for a healthy dollop of protein to keep you full and satisfied. The tomatillo salsa seals the whole deal with a taste of freshness. Crispy corn tortillas substitute in for dough making the whole thing a delightful treat.

Because not everyone is vegetarian, it's important that I create recipes that are layer-able - meaning you could easily add a layer of meat on without detracting from the original flavors. Add a little ground beef, chicken or chorizo when sauteing the onions for a meatier pizza.


Try these super yummy Mexican Mushroom Pizza's today; they will leave you Fat and Happy without feeling like you need a nap because you just OD'd on a heavy, greasy, cheese-laden pie.

Easy Spring Rolls with Hoisin Almond Sauce

Bookmark this one as another recipe for Meatless Mondays. It's simple, fresh  and versatile, a perfect way to ease into the Spring season.

The glass noodles are a great option for anyone gluten free and the radish is good for digestion. I use crushed walnuts instead of peanuts and almond butter instead of peanut butter to give the rolls a healthier boost.

The spring rolls don't have to be vegetarian; add in chicken, shrimp or other protein as desired. I also like to add in a little chopped chili pepper for spice. Or try adding arugula to get your greens in. See what I mean about the versatility?

If you have been hesitant to try making spring rolls in the past, I'm here to tell you it's not hard. Plus, you can still eat your mistakes if they fall apart! That is Fat and Happy cooking right there.