cilantro

Chili-Garlic Shrimp with Coconut Rice and Snap Peas

Leah Short — Wed, 12 Aug 2015 21:09:33 +0000

Meals that come together quickly, but bring so much flavor are winners in my book. This Chili-Garlic Shrimp with Coconut Rice and Snap Peas takes under 30 minutes to make! The bonus with this recipe is that you make more shrimp than you need and you can freeze the rest to make this dish again or use in other dishes. This shrimp recipe is one of the best I’ve ever made. It’s spicy from chile paste and sweet from a touch of brown sugar. I could just eat a big bowl of the shrimp by itself!

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Butter Chicken Naan Pizza with Peanut Slaw

Leah Short — Wed, 04 Feb 2015 15:27:01 +0000

Lately I’ve been on this naan kick where I want to eat it constantly. It’s so soft and pillowy and buttery. If you leave me alone with naan and hummus, it will be gone in two seconds flat. I’ve made a meal out of naan and hummus many a night. That’s why when I found this Butter Chicken Naan Pizza with Peanut Slaw, I knew I had to make it. And why didn’t I think about turning naan into pizza?!

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Roasted Veggie Tacos with Avocado Cream

Leah Short — Fri, 19 Sep 2014 11:30:48 +0000

I love roasting veggies. You can roast pretty much any kind and it enhances the veggie flavor like no other cooking method. I always roast a ton of veggies and eat them as a side or as the meal served on top of something like rice or quinoa. When I came across Roasted Veggie Tacos with Avocado Cream, I knew I had to make them. I welcome any new way of using roasted veggies and was instantly sold on the healthy avocado cream.

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Ranchero Corn

Leah Short — Thu, 17 Jul 2014 11:43:08 +0000

I’m pretty sure I’ve mentioned our running joke about always having corn in the house, so whenever someone says “What are we eating with it?” the joke is always “Corn!” Ok, maybe you have to be there. I was looking for a side for our 4th of July menu and saw this Ranchero Corn recipe and instantly knew I wanted it. It furthers our joke and it has bacon AND ranch dressing. My mouth was watering just thinking about it. I love it when you look forward to a side as much as the main dish. I also wanted something really simple to put together so I could spend more time enjoying the festivities and not cooking.

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Creamy Avocado & White Bean Wraps

Leah Short — Mon, 07 Jul 2014 11:33:55 +0000

Don’t be fooled by these ordinary-looking wraps. These Creamy Avocado & White Bean Wraps take eating a sandwich to a new level. A spicy, crunchy, creamy, healthy level (check out the fiber!). Anything that I can add avocado to is going to make me happy. You won’t believe the flavor when that avocado is mixed with white beans, onion, and Cheddar, then topped with a crunchy, spicy slaw. Every bite I was saying “Oh my gosh this is good. This is really good!”

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Chipotle Black Beans with Mexican Rice

Leah Short — Thu, 05 Jun 2014 14:26:26 +0000

I do the happy dance when I find recipes for my favorite foods, but that are healthier versions. It’s like having your cake and eating it, too! I love beans and rice, especially when I can swirl them with a dollop of creamy, cool sour cream. When I go to Mexican restaurants and the combo comes with only one, it’s the toughest decision deciding between the two. I really could just eat a large plate with both and call it dinner. Now you see why I was so giddy when I tried Chipotle Black Beans with Mexican Rice. It’s a healthier version than what you’ll find in restaurants, but with some major flavor twists.

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Moroccan Salad with Cilantro Orange Dressing

Leah Short — Thu, 29 May 2014 14:51:18 +0000

I’m a big salad lover, especially ones with different flavors, textures, and unique ingredients. I made this Moroccan Salad with Cilantro Orange Dressing over the holiday weekend and it was fantastic. You can eat it warm or cold, and it makes a great light meal, but fills you up thanks to the bulgur. This recipe comes from the Everyday Healthy ebook, which I’m slowly eating my way through. Healthy can really taste good!

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Chicken, Kale, and Mushroom Chimichangas

Leah Short — Mon, 26 May 2014 17:09:19 +0000

Y’all…I seriously went nuts over these Chicken, Kale, and Mushroom Chimichangas. I mean I figured they’d be tasty, but I had no idea just how tasty a chimichanga could be, especially if it’s not deep-fried and smothered in cheese and sour cream. I have the worst time at Mexican restaurants holding back on the sour cream. It’s my Kryptonite with any Mexican food. What lured me into this recipe was of course, it’s low calorie, but I also had flour tortillas I needed to use and that avocado cream on top was calling my name!

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Roasted Tomato-Corn Chowder with Cilantro Pesto

Leah Short — Fri, 14 Mar 2014 14:08:05 +0000

I love a good soup. Even when it’s hot outside, I’ll still crave a good bowl of soup. They’re easy, comforting, and a great source for bread-dipping. This Roasted Tomato-Corn Chowder with Cilantro Pesto certainly meets all those requirements. It takes no time to make, is low calorie (which hello, room for more bread!), and only makes four servings so you’re not stuck eating soup for weeks. A tasty bonus is the cilantro pesto swirled on top with pepitas!

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Tex-Mex Pimento Cheese Dip

Leah Short — Thu, 02 Jan 2014 16:21:05 +0000

Let me first apologize to anyone (like myself) that is trying to eat healthier/lighter now that the holidays are over. I have tons of food from the holiday feasting to catch you up on, so my next several posts aren’t going to be anywhere close to figure-friendly. I’m especially looking at you, Tex-Mex Pimento Cheese Dip! I took this to a Favorite Things party and it was a success. It’s cheesy, it’s greasy, and absolutely addicting. Thighs, look out!

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