CLEAN BROWN RICE BOWL

recipe from BODY BY HEIDI

recipe from BODY BY HEIDI


Since we all probably over did it this weekend on burgers + fries, let's kick off this short week with a healthy lunch that I've rotated through my diet the past couple years. I also like to ground up some lean turkey to throw on top. Here we go folks......countdown till 40 for me!

Xx
Landyn

Prepare rice as directed, set aside. Place EVOO in a sauce pan and onion sauté until soft. Add garlic, rinsed black beans, tomato paste and fill with water to the top of the beans. Simmer for 25-30 minutes, making sure to dissolve the tomato paste in to the liquid. 

In each bowl:

  • 1/2 cup cooked brown rice
  • 1/2 cup prepared black beans 
  • 1/2 avocado 
  • 1 1/2 cups Organic Girl chopped romaine or spinach
  • 2-3 TBSP organic salsa
  • 1 TBSP organic cilantro chopped
  • 1/2 fresh organic lime, squeezed
  • 1 serving (about 10) tortilla chips to crush on top or I like to scoop the rice bowl with my chips. 

*makes 4-5 servings 


TARRAGON EGG SALAD / CARROT CRESCENT ROLLS

This is one of my favorite salads to make, next to my Lemon Dill Tuna Salad and one I eat ALL YEAR LONG. But, it seems only fitting to share it with you on this bright and sunny Spring day. Especially served inside these precious carrot shaped crescent rolls. Don't these just beg for you to throw an little Easter Brunch or some sort of spring party? Speaking of parties, please make sure you hop on over to my festive Kid Easter Party tablescape being featured on Fashionable Hostess blog today! We got together for a little Q & A on entertaining + my party style and go-to cocktail. It's such a treat to be showcased in part of her FH Dinner Party Series over on her website. You must head over and read the full post, and see all the fun details. It's full of color, treats and pom-pom bunny tails. 

And since we're talking kids and parties, these carrot shaped crescent rolls are easy enough for the kids to help with. Best part, it involves ice cream cones and you can't let the extras go to waste. So, I guess we're having ICE CREAM after!  

 Xx
Landyn 


CARROT ROLLS


  • 2  8oz pkgs Pillsbury Crescent Rolls
  • orange food coloring or (red + yellow food coloring to make orange)
  • whites of one egg
  • 4 sugar cones
  • aluminum foil
  • nonstick cooking spray
  • pastry brush
  • fresh dill to garnish

HOW TO


  1. Wrap sugar cone in a single layer of foil, covering the outside completely. Tucking any extra foil inside the cone. 
  2. Spray foil wrapped come with non-stick cooking spray.
  3. Using 2 crescent rolls, one at a time wrap cone. Using your fingers to press seams of the two together. Lay on a parchment lined baking sheet.
  4. In a small bowl mix egg white and a few drops of food coloring to achieve desired color of orange. I used 1-3 drops. 
  5. With a pastry brush, or new craft paint brush, apply a thin layer of colored whites to each crescent roll. 
  6. Bake in a 350° oven for 10 to 12 minutes, or until done. 
  7. Remove and let cool completely. 
  8. Once cool, carefully remove crescent roll from cone, pulling and wiggling it off the cone, without breaking. 

TARRAGON + SHALLOT EGG SALAD 


This egg salad recipe came from a girlfriend of mine about 10 years ago. She made
it for me one day and I've been making it ever since. Make it once and you'll see why. OH MY GOSH! So delicious and oh so simple. I love the way the fresh tarragon + splash of white wine takes the flavors up a notch. Try this one! 


RECIPE


  • 1 dozen hardboiled eggs, chopped
  • 1/2 cup light mayo
  • 3 tablespoon finely chopped shallots
  • 2 table spoons finely chopped fresh tarragon leaves
  • 2 tablespoons white wine
  • salt + pepper to taste

Mix all ingredients together and chill in refrigerator overnight. Allowing all of the ingredients to marinate. Simply stuff each carrot roll before serving and add a sprig of fresh dill for fun. Your guest are sure to get a kick out of this presentation. Serve and enjoy! 

serves 4



SPRING TABLE TOP FAVORITES 

HONEY LIME PISTACHIO DRESSING

photo | wildnative

photo | wildnative

I know this is not the case for the entire country, but we have had an unseasonably mild winter here in Nashville this year.  Literally things are already starting to bloom and while I know that we will have more cold snaps, it has definitely put me in the mood for spring.  Whether you are enjoying warmer temps or just dreaming about them, I have a salad dressing recipe to share with you today that you will love.  I based this on a similar dressing that my mom makes and it really is so delicious and so easy.

I make mine in my Vitamix blender.  I have used Vitamix blenders for YEARS, so I was so excited when they reached out and asked to send me this new model to test out.  Funny story, I had literally just melted the lid of my blender accidentally so it was perfect timing.  I am freaking obsessed with this thing.  In my opinion, the worst thing about blenders is how LOUD they are.  Literally, you can not make a smoothie in the morning without waking up the whole neighborhood.  The best part of this blender is it is so, so quite.  I LOVE it!  I have also been using it with my Green Blender subscription and I am totally loving it.  As a side note, if you are a smoothie lover (or want to be one) the Green Blender subscription is the bomb (do people say that anymore?).  All the ingredients come pre-measured and pre-packaged so you don't have any clean up and never have to buy more than you need.  Amazing!  Back to the blender for one last second.  I love the timer feature and there is a knob that you can turn up that amps up the power as you are blending.  Seriously it is amazing and I love it.

Xx
Landyn



RECIPE 

1/3 cup fresh lime juice

1/3 cup honey

1/4 cup chopped red onion

1 tsp crushed red pepper flakes

1/2 tsp. kosher salt

1/4 cup fresh cilantro

3/4 cup vegetable oil

1 cup pistachios, shelled 

serves 4-6


  1. Add first 6 ingredients to your Vitamix, or food processor if you don't have. Cover tightly with lid. Set your VitaMix on manual setting and start out slow, gradually bringing the speed to a 10. 

2. Remove small lid on top of blender, allowing you to add more ingredients while mixing. Slowly add oil and continue mixing on a speed 3 -4. 

3. Stop Vitamix. Remove small center lid, and add pistachios. Return lid, and begin using the pulse button if you have. You want to mince the pistachios, but not puree them. I like leaving a little texture to the dressing. But, if you prefer a smooth texture, by all means turn that baby up and keep blending. 

4. I recommend refrigerating your dressing before serving. This can easily be done by pouring into an airtight container and refrigerating for as little as a couple hours 

I particularly like this dressing served over spinach or arugula. The dressing has such great flavor, I believe it's best to keep the salad simple. I enjoy just a few toppings, like a purple onion + yellow cherry tomatoes + shaved carrots and sliced english cucumbers. 


KITCHEN MUST HAVES


As always, all thoughts and opinions expressed are my own.  Thank you for supporting the brands that help make Living with Landyn possible.


CLEAN DRESSING

 

 

  • 1/4 c extra virgin oilve oil 
  • 1/4 c fresh lemon juice
  • 4 cloves of garlic, minced
  • 1 tsp fresh oregano
  • 1 tsp chili flakes 

In a glass mason jar mix all above ingredients together. I like to use a wisk. Dressing will keep in fridge for a week or more, but I don't think it will last that long. Yum! 

If you missed our 4 part WHAT TO EAT SERIES you can find a great recipe from my friend Heidi for a
Greek Quinoa Salad to put this on, just click here

ZOODLE CRAZE

 

 

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Looking for an alternative to pasta in your meal planning? Well, it's time to join the Zoodle Club. No Membership required. Just a fun wayto increase the amount of veggies we eat, especially for kids. They love the spiral shape and usually argue about who's turningthe crank. They are incredibly healthy and help do away with highly processed g-free pastas. The only processing is whenyou turn the handle, and that's easy, clean up too. 


WHY ZOODLES


  • GRAIN FREE
  • LOW CARB
  • HEALTHY
  • CHEAP + EASY
  • FUN
  • GLUTEN FREE
  • WHEAT FREE
  • UNPROCESSED
  • COOL LOOKING
  • KID APPROVED


1 cup cooked pasta = 221 calories
VS  
1 cup Zoodles {sprialized zucchini} = 25 calories


HOW TO MAKE ZOODLES


Simply trim the ends of your zucchini. Place zucchini between spiked handle and blade, turn crank and magically noodles appear. You can change the size of the noodles with 4 blade options. They can be eaten raw + sauteed + deep fried, if youre feeling crazy, but that would defeat the healthy part. I love them in a salad to replace pasta. Check out this video and see just how easy! 


NOW YOU NEED ONE, RIGHT? 


I got mine from Williams Sonoma last year, and it has become one of my most used kitchen gadgets. I've had no problems with it + easy to clean and fun to use. I totally recommend adding this tool to your collection.
Get that baby sent right to your door, and you'll be zoodling away by the weekend.
Click here and if you're a Amazon PRIME member here for the one I have. 
 

 

Have fun! Don't blame me when you're ZOODLING everything in sight.
Be sure to try sweet potatoes + beets + apples + cucumbers + carrots....the list goes on. 

Xx
landyn


ASIAN MEATBALLS + RICE NOODLE SALAD

 

 

These little yummy bites of goodness are from the WHAT TO EAT series I collaborated on with Body By Heidi last month. Oh, man...if you haven't tried these or any of her recipes you really should. It's not diet food, it's just GOOD CLEAN EATING. Since making these, they've been requested by my family twice for dinner.
I've learned to keep these simple ingredients on hand now. 

MEATBALLS

  • 2  1/2 lbs organic ground turkey 
  • 2 eggs
  • 2 tsp fresh ginger (I use frozen fresh cubed herbs from trader joes to save) 
  • 4 tsp fresh garlic (trader joes cubes)
  • 1 tsp kosher salt
  • 1/2 c cilantro, chopped
  • 6 scallions, chopped
  • 2 tbsp GF Tamari
  • 4 tbsp sesame oil
     

Heat oven to 350 F. 

Mix all of the above minus the oil in a large mixing bowl. Drop meat mixture balls into a heated skillet with sesame oil. Brown each side. Transfer to a cookie sheet and finish off in 350° oven for 10 minutes 

RICE NOODLE SALAD

  • 2 packages pad Thai rice noodles
  • 1  handful of each chopped- cilantro, scallions, mint
  • 1 seedless cucumber, julienned 
  • 1 large carrot, grated

DRESSING

  • 3 Serrano or Fresno peppers, finely diced
  • 4-5 cloves of garlic (Trader Joes cubes)
  • 6 tbsp organic Eden brown rice vinegar
  • 3 tbsp coconut palm sugar 
  • 3 tbsp fish sauce
  • 6 tbsp fresh lime juice
  • 3 tbsp organic sesame oil
     

Mix all the ingredients together for dressing in a small container with lid and shake until mixed well. Cook noodles as directed and rinse with cool water. Add all ingredients and noodles to a bowl, along with the dressing. Toss and enjoy. 

*serves 4-6 or can be doubled for weekly meal planning 


SALAD 'SALSA'

Say that 10 times fast! SALAD SALSA, SALAD SALSA, SALAD SALSA.....ok, wasn't as funny as I thought. Anyhow this is something I started making a few years back and there are so many variations. Basically, I take all my salad ingredients and marinate them and then add to my lettuce of choice before serving. I find it really lets all those flavors come together and to be quite honest, the toppings are all I end up eating anyway. Am I right? Isn't there always a pile of lettuce at the bottom of your bowl? Here's one of many favorites and it's pretty good by itself too. 

  • 1 english cucumber, sliced and quartered
  • 1 large basket/container of multicolored cherry tomatoes, havled
  • 2 tbs extra virgin olive oil
  • 1 cup fresh shaved parmesan cheese
  • kosher salt +  cracked pepper
  • 1/4 cup white balsamic vinegar, if you like you can use regular balsamic vinegar 
  • 1 Haas avocado, cubed

*serves 4-6

Toss together in a bowl, cover and refridgerate for a few hours - up to overnight. Allowing the tomatoes and cucumbers to take on the flavors. When ready to serve, simply plate each bowl with your lettuce of choice and spoon marinated Salad Salsa on top. Add some really great bakery croutons and you got yourself a really refreshing yummy salad.



I don't know about you, but I CRAVE salad all summer long. So, add this one to your line up. Great for a crowd too. 
Xx
L


 

 

FRENCH ONION SOUP

 

 

©2016livingwithlandyn

©2016livingwithlandyn

This one comes from my momma and man is it GOOD. Relatively simple and great for a crowd. When she served this last time we were home, there wasn't a sound at the table once we all started to dig in. And that's saying a lot. We're a pretty chatty family. Hope you enjoy this one! 

  • 1/2 cup of unsalted butter
  • 2 pounds of yellow onions, thinly sliced
  • 8 sprigs of fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon of flour
  • 1 cup of dry white wine
  • 4 cups of low sodium beef stock
  • 2 cups of low sodium chicken stock
  • 1  1/2 cups of cubed Ciabatta bread
  • 3 cups of grated Gruyere cheese

 

In a large pot melt the butter over low heat. Add the sliced onions, thyme, salt and pepper continue to cook, stirring occasionally until onions become a golden brown color and are soft, about 30 minutes.
Add the flour and cook for 2 more minutes. Add the white wine and scrape up any bits off the bottom of the pot, turn up the heat and boil for 2 to 3 minutes. Add beef and chicken stock, stir and allow the soup to simmer for 30 minutes.

Season the soup with salt and pepper to taste. Set you oven to broil. Arrange bread cubes on a baking sheet, drizzle with olive oil and toast until crispy, about 3 minutes. Be careful not to take your eyes off them, you don't want them burnt and they'll be going back into the broiler. Remove Thyme sprigs and ladle soup into six oven safe crocks or bowls. Top with the toasted Ciabatta cube and top with a good amount of grated Gruyere cheese.  

Place the crocs on a baking sheet and carefully place under the broiler for an additional 3 minutes or until cheese is melted and begins to turn golden. 

Serves 6-8


AVOCADO CHICKEN SALAD

©2016livingwithlandyn

©2016livingwithlandyn

 

This dish is so summery and refreshing. I just love the creaminess of the avocado that replaces the typical mayonnaise. If you love avocados, you'll LOVE this! 

  • 2 cups of chicken, diced (use a rotisserie chicken to save time)
  • 2 Hass Avocados, scooped + cubed
  • 1 tablespoon of fresh cilantro, chopped
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cracked pepper
  • 2 teaspoon fresh lime juice
  • 1/4 cup diced onion
  • 1/4 cup Fage plain greek yogurt
  • dash of red pepper flakes

Mix all ingredients in a bowl, cover and chill for 30 minutes. Allowing all those flavors to blend. Serve in a bowl by itself, on crackers, with blue corn chips or scoop it on a salad. 


LEFTOVERS: TURKEY SANDWICH w/ BRIE + CRANBERRY

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WHAT YOU'LL NEED 


  • loaf of fresh artisan multigrain bread
  • leftover sliced turkey
  • fresh arugula 
  • cranberry relish, my recipe here
  • olive oil mayonnaise 
  • fresh thyme, very finely chopped
  • fresh sage, very finely chopped
  • brie cheese, sliced 

SIMPLE HERB MAYO

Squeeze mayonnaise into a small bowl. Add finely chopped herbs, salt + pepper to taste. Mix well, cover and refridgerate over night to let marinate for best flavor. 



WHAT YOU'LL DO 


  1. Slice artisan bread into sandwich slices.
  2. Spread herb mayo on one side of bread. 
  3. Layer turkey, brie cheese slice and top with sprigs of fresh arugula.
  4. Add a dollop of cranberry relish and spread carefully. 
  5. Top with bread and secure with a bamboo pick. 
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