Tag: healthy meals

Sheet Pan Ranch Chicken & Veggies

Sheet Pan Ranch Chicken & Veggies

This Sheet Pan Ranch Chicken & Veggie recipe is so good! Are you looking for something healthy and easy to make during the week? I wanted to share this meal with all of you mainly because it’s so simple and tasty. There is something about 

Vegetarian Spaghetti Squash Puttanesca

Vegetarian Spaghetti Squash Puttanesca

This Vegetarian Spaghetti Squash Puttanesca is so delicious! Are you a fan of olives? How about capers? Well, this dish has both. And what about tomatoes? I am a fan of them all! Now add in some olive oil and garlic and you have a 

Kale with Lemon & Hemp Seeds

Kale with Lemon & Hemp Seeds

Sauteed Kale with Lemon & Hemp Seeds is so easy to make and it’s so delicious!!

Sauteed Kale is so good, and when you add in some lemon and hemp seeds it brings it to another level. If you love Kale, you need to try this! This kale recipe with lemon & hemp seeds would be a great healthy addition to any meal. Kale is actually one of my favorite vegetables. Not just to eat but also to grow. I love using kale in soups, smoothies, and also for making kale chips. Also for an easy healthy side dish. What’s not to love?

I had some kale to use up today because I never got to making kale chips. That’s ok because I really enjoyed this dish! And it’s so simple to make. You’ll see with the ingredients. The list is short, but I promise this dish is worth making!

Are you curious about hemp seeds? Me too! I’ve heard good things about them, so when I saw them at Target I had to get them. Guess what…they are so good! They have a nutty flavor to them, and I really enjoyed them. Especially in this kale dish. I was actually pleasantly surprised!

I’m excited because hemp seeds are also good for you. They are actually considered complete plant protein. I will definitely be using them in future dishes! I really think this combo works. The lemon flavor pairs nicely with the nuttiness of the hemp seeds. It’s a match made in heaven. When you have a vegetarian in the house, you need to get creative and find alternative protein sources. I do think hemp seeds are worth trying.

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It’s time to get your ingredients ready…

-Wash and dry your kale and then chop your kale into small pieces. Next, you’ll want to mince your garlic and have your hemp seeds and your lemon and zester ready. Now it’s time to cook!!

Grab a saute pan, add some olive oil to the pan, and set at med to low heat. Next, add your minced garlic and saute. Now add your kale, season with salt and pepper, and saute. Your kale will cook quickly. Once you notice your kale starting to wilt, add in your lemon zest and hemp seeds (amount to your liking) and continue to saute on low. Give it a taste, and make sure it’s seasoned enough. And that’s it! After 5-10 mins of cooking, your healthy kale side dish is ready!

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Kale with Lemon & Hemp Seeds

Recipe by City Foodie Farm
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calorieskcal

Prep & cook time may vary.

Ingredients

  • 1 bunch of kale

  • The zest from 1 lemon

  • Hemp seeds

  • 1 clove of garlic-minced

  • Salt & pepper
    and olive oil

Directions

  • First, wash and dry your kale and de-stem your kale. Then chop your kale leaves into small pieces.
  • Next, add some olive oil to your pan with medium-low heat and add 1 clove of minced garlic.
  • Next, add your kale and saute.
  • After your kale has wilted down a bit add the zest from 1 lemon and then sprinkle in some hemp seeds and saute. Make sure to taste your kale and season if needed.
  • And that’s it! Your kale is ready!
  • Enjoy!

Notes

  • If you are cooking for a larger family just use 2 bunches of kale.

Well, I hope you enjoy this healthy and easy recipe. If you liked this recipe, please share it with a friend.

Enjoy,

❤️April

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Here’s a link to find out more about Kale and how healthy it really is…

https://www.healthline.com/nutrition/10-proven-benefits-of-kale

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Here’s a link to find out more about Hemp Seeds and how healthy they are…..

https://www.healthline.com/nutrition/6-health-benefits-of-hemp-seeds

Don’t miss our other recipes with kale. One of my favorites things to make is Kale chips.

Find the Recipe here…..

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Thanks for stopping by!!

Copyright 2019-2020 -City Foodie Farm -All Rights Reserved
Roasted Spaghetti Squash Stir-Fry

Roasted Spaghetti Squash Stir-Fry

Roasted spaghetti squash stir-fry is so good, and healthy too!! With this recipe you won’t miss the rice, I promise! I’ll be teaching you how to make this delicious stir-fry. In this recipe the roasted spaghetti squash will replace your rice. This meal consists of 

Creamy Tomato and Kale Linguine

Creamy Tomato and Kale Linguine

This pasta dish is mouth watering delicious. The little tomatoes and kale are sautéed with garlic and olive oil. And the noodles are tossed in a balsamic vinaigrette, and the goat cheese gives them that creamy consistency. Finished with crispy kale and a dusting of 

Oven Roasted Asparagus with lemon

Oven Roasted Asparagus with lemon

There is nothing better than oven roasted asparagus, drizzled with olive oil and a hint of lemon. I love how the tops of the asparagus get a little crispy. It’s also one of my kids favorite vegetables. Asparagus is power packed with vitamins and some that we all might be missing. And that doesn’t make us feel good. Including this vegetable in your diet might make a difference for you!

Asparagus is very interesting to grow. We have a little patch in our garden that comes back every year. When you plant it, you have to leave it for a couple years, before you can actually harvest it. But the plus with growing asparagus is every year your patch should get bigger, hopefully. I am definitely looking forward to that!

Last years was our first year we got a little taste. We divided it up like it was the last thing on earth. Let’s just say it was a special event, and they were delicious! Asparagus x 1000.

I do enjoy growing it, but I also like being able to buy it when I want. But asparagus grown in your garden doesn’t compare. I truly think you appreciate it more, when you’ve grow it! If your thinking about growing some, do it now because remember it takes a couple years before it’s ready to harvest. Slow off the bat but hopefully years later, it will be fruitful!

Maybe a recipe will sway you in the right direction….

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Oven Roasted Asparagus with lemon

Serving size 4-5

Prep & cook time: 20-30 mins

Ingredients:

  • 2 Bunches of asparagus
  • 2 lemons
  • Olive oil
  • Salt and pepper

Directions:

  1. Rinse and dry your asparagus, then cut a inch or 2 off the bottom of your spear.
  2. Arrange them on your sheet tray, drizzle them with olive oil. Toss. Lay them back down and sprinkle with salt and pepper.
  3. Then cut a lemon in half and squeeze each half drizzling the lemon juice over the asparagus. Adding some lemon zest will also give them an even more lemony flavor. If you’d like, you can even choose to use lemon zest over the juice.
  4. Use the other lemon to cut lemon slices for the top.
  5. Place in the oven at 400 degrees for 15 mins.
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Easy and so delicious! Perfect with any meal really. We had ours with mashed potatoes and BBQ chicken. Yum!

Enjoy,

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

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Red Lentil Curry

Red Lentil Curry

Red Lentil Curry is so good!! This version of Red Lentil Curry is so flavorful. It’s also so simple to make and it’s healthy and so delicious. It’s made with so many healthy ingredients. You start by sauteing a handful of vegetables, garlic, and ginger. 

Pork Egg roll on rice with a tamarind sauce

Pork Egg roll on rice with a tamarind sauce

Now you can have the taste of an egg roll without the mess of deep frying it. Imagine an egg roll without the wrapper served on a bed of rice, drizzled with a tamarind sauce. The perfect combo of a stir fry and egg roll 

Lentil Soup

Lentil Soup

I don’t know about you, but when It’s snowing it makes me want to hunker down and cook! It definitely feels like a soup day to me. I’ve been feeling a tad bit behind this year thinking about Christmas. I have bought some gifts for the kids, and hopefully they will stay hidden, until I find the time to wrap them. This is the week I need to get serious about Christmas. But for now, I’ve got soup making on my mind. Lentil soup that is…

With the snow, I’m going to use the ingredients I already have. Usually, I would use 1 leek in my vegetable stock, but today I’ll just substitute it with an onion. And remember, you can use store-bought stock. Or better yet use your pre-made frozen stock to speed up the process.

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If you’ve read my black bean soup recipe it also uses homemade vegetable stock. If you have vegetables on hand it’s pretty easy to make.

Ingredients for today’s vegetable stock:

  • 2 Onions (usually 1 onion and 1 leek)
  • 3 Carrots sliced and cut in half
  • 3 Stalks of celery sliced and cut in half
  • 1 Bay leaf
  • 1 Large stockpot
  • 16 Cups of water or less (You’ll need approx 9 cups of stock for your soup)

Cook on low for 2 hours or more with your lid cracked just a little bit to let the steam out, it will reduce down, making some tasty stock. If you are in a hurry add less water to start with, and that means less cook time.

While your stock is cooking, it’s time to prep all your veggies.

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Ingredients for the Lentil soup:

  • 1 Onion diced
  • 1 Carrot peeled and diced
  • 1 Celery stalk diced
  • 1 Small zucchini diced
  • 2 Handfuls of little tomatoes diced
  • 1 Bell pepper (I used orange) diced
  • 3 Cloves of garlic minced
  • 2 Cups of dried lentils
  • 1/2 Teaspoon turmeric
  • 1 Teaspoon cumin
  • 9-10 Cups of veggie stock
  • Cilantro 2 handfuls chopped
  • Salt and pepper
  • Olive oil

If your veggies are ready and your stock isn’t, just wrap up your prep plate and place it in the fridge.

Once your stock is ready, you can start sautéing your veggies. Start with olive oil in the pan. First add your onions, celery, carrots, garlic, etc. Season as you go. Remember salt is your friend. And continue adding and sautéing everything on your prep plate.

Once your veggies are done sauteing, add your lentils. Measure the lentils, rinse with a strainer and add them to the pot. Mix and then start adding your vegetable stock. I run mine through a chinois strainer (shinwa) it’s a extremely fine mesh strainer, perfect for making stock. Add 9-10 cups of stock. Any leftovers? Just place it in the freezer for future soups. I ended up with just enough for this soup.

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After letting your soup cook for awhile, your beans should be soft (approx 1- 2 hours) start adding your seasoning. 1 teaspoon cumin and 1/2 a teaspoon of turmeric. And add salt and pepper. And remember, because it’s made with homemade stock you need to season it. Meaning you need to add salt. This will make your soup come alive. Oh, and don’t forget lots of cilantro!

Use a stick blender to break up some of your beans. And thicken your soup. If you don’t have a stick blender just use a regular blender, add roughly 2 cups to your blender. Once it’s blended, add it back to your soup and stir.

If you have time, just let this soup continue to cook on low or low simmer with a lid on. I think it gets better the longer it cooks. Season to taste. You’ll know when it’s ready. It’s perfect topped with some cilantro and served with bread.

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I hope this soup can make you feel warm and cozy this winter.

Happy Monday,

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

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Spicy Turmeric Chicken with Roasted Zucchini & Apple Chutney

Spicy Turmeric Chicken with Roasted Zucchini & Apple Chutney

There is just something about turmeric I love. Maybe it’s the color, or maybe I love it because, I know turmeric has so many health benefits. Way too many to list. One thing I’ve always remembered, is it’s known to help with inflammation. There are 

Hearty homemade black bean soup with quinoa

Hearty homemade black bean soup with quinoa

How can you go wrong with a black bean soup made from scratch? Made with a bag of dried beans, homemade vegetable stock, onions, tomatoes, and peppers. And a squeeze of lime and lots of cilantro. Then just enough quinoa is added to make this 

Meatless Monday Recipe

Meatless Monday Recipe

{Peanut Butter Stir Fry Noodles}

I’ve always heard of this “Meatless Monday” concept and I like it!! I like it a lot. The thought of picking one day a week to go meatless is not only healthy but in the long run will save you money. Just think of all the meals you can create just rummaging through your kitchen. I often go meatless a couple times a week. Mainly because it’s easy and I have a vegetarian in the house. I thought it would be fun to share a Meatless meal with all of you…

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{Peanut butter stir fry noodles}


Are you drooling yet?

You will after you taste the sauce.


My kids are a fan of noodles so this meal was perfect! The sauce is made like a stir fry sauce but then you add peanut butter.




Look around…..You just might have all the ingredients. I only had a small amount of cilantro this time to work with but I’ve learned even the stems have flavor.



What you’ll need:

Soy sauce
Cayenne pepper
Pure Sesame Seed Oil
Garlic cloves
Brown sugar
Citrus champagne vinegar
Ginger
Peanut butter
Peanuts
Olive oil
Cilantro
Veggies
1/2 box of Spaghetti noodles
Salt and pepper



Making your sauce:

Find a bowl. Add 1/2 cup soy sauce. Then chop up and add your cayenne pepper (remove the seeds) Then add 1 teaspoon of sesame seed oil. Mince up 2 cloves of garlic and add then to the bowl. Add 3 tablespoons of brown sugar and mix it in. Then 1 Tablespoon of citrus champagne vinegar. Peel your ginger and mince it adding 1 Tablespoon to your sauce. Chop your cilantro and add to your bowl. Roughly 1 Tablespoon (more if it’s available). Then mix one more time.

Transfer your sauce into a blender. This is when you add 1 Tablespoon of olive oil and 2 tablespoons of peanut butter. And a dash of salt and pepper then blend until combined.
Prep your veggies:


Choose your favorite veggies, or frankly what’s available at the moment. I had Peapods, broccoli, Carrots and red cabbage.


Start your noodles. You’ll need about 1/2 a box of spaghetti noodles. Then get your pan ready. Add a splash of olive oil to your pan. Add your veggies. Start with one, sautés a bit remembering to add a dash of salt and pepper then continue to add another until it looks like this.





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Continue to sauté your veggies, then add your sauce. Once your noodles are ready take a kitchen tongs and add them to the pan. Don’t add them all. Add some and toss making sure they are covered in sauce. Toss again making sure the veggies are mixed in with the noodles and garnish with cilantro and peanuts.

And there you go….

Meatless, but yet delicious!!

Happy Monday,

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

Today feels like a chicken noodle soup day…..

Today feels like a chicken noodle soup day…..

Fall is when things slow down for me, no gardens to tend to, and a daily cup of tea is needed! Things do indeed slow down, until the rush of the holidays. For now, I’m savoring that tiny little window. One of my family’s favorite