*tap tap tap* Is this thing on? I feel like it’s been forever since I shared a recipe here, even though it’s only been a few weeks. Things have just been insanely busy. I have a bunch of new recipes that I can’t wait to share with you – I just need to find the energy to type them up! 

Since I’ve last checked in, my cookbook officially came out! You can buy it on Amazon or Barnes and Noble.  

I’ve been busy promoting my own book, but a few of my friends have published books recently, too! Today I’m sharing a Millet and Chicken Greek Salad from The Gluten-Free Instant Pot Cookbook, written by Jane Bonacci (The Heritage Cook). This book has sooooo many recipes and they all look delicious. 

This millet salad immediately caught my eye. I love Greek flavors, and this recipe hits all the right notes. Kalamata olives and feta make just about anything taste awesome, am I right? 

What is millet? 

This salad is made with millet, a whole grain that I absolutely love. Millet is harvested from seeded grasses that traditionally grow in Asia and Africa. It can be ground into flour, puffed into a cereal, or eaten as porridge. 1 cup of cooked millet has about 200 calories, 6 grams of protein, and 2 grams of fiber. 

To me, millet tastes like a dead-ringer for couscous – I usually forget that I’m actually eating a whole grain when I make it. It’s great as a side dish or made into an easy grain salad like this one. 

I had never cooked millet in an instant pot before, but I love how it came out. It only takes about 15 minutes and is super moist and flavorful. 

I also love using puffed millet to add a light and airy element when I make homemade granola bars.

How to Make Gluten-Free Millet and Chicken Greek Salad

This millet salad is so easy to make! Start by sauteeing some onion and red bell pepper. Next, you’ll add the millet, chicken stock, or oregano and cook under high pressure for 9 minutes. 

This gives you plenty of time to prepare the remaining ingredients and mix up a quick lemon vinaigrette that gives this salad a ton of flavor. 

When the millet is finished cooking, you’ll stir in baby spinach so it can wilt. Then, let everything cool down before stirring in cucumbers, tomatoes, olives, and sliced onion and topping it all off with feta and parsley and that delicious dressing.

The recipe calls for cooked chicken, which makes it a great way to repurpose leftovers. There’s a recipe for classic “baked” chicken made in the instant pot that would be perfect, but I had leftover buttermilk roast chicken in the fridge that I used. 

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Millet and Chicken Greek Salad

Millet is a gluten-free grain that's similar to couscous or quinoa, with a touch of nuttiness in every bite. When combined with these Greek-inspired ingredients, it makes a delightful salad that wakes up your tastebuds and is perfect for summer picnics or potlucks all year long.

Course Healthy One Pan Recipes

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Additional Time 8 minutes minutes

Total Time 31 minutes minutes

Servings 4 servings

Author Lauren Keating

Ingredients

For the salad

• 2 tablespoons 30 ml vegetable or olive oil
• ½ cup 80 g very finely chopped onion
• 1 red bell pepper cored, seeded, and very finely chopped
• 1 cup 175 g millet, rinsed well and drained
• ½ teaspoon kosher or fine sea salt
• t½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 cup 235 ml water
• ¾ cup 180 ml chicken stock (page 213) or water
• 1½ cups 60 g baby spinach leaves, rinsed very well, shaken dry
• 1 small cucumber peeled and finely chopped
• ⅓ cup 35 g chopped olives, preferably Kalamata
• ⅓ cup 50 g quartered cherry tomatoes
• ½ small red onion very thinly sliced
• 1½ cups 210 g cooked chicken (see page 128), cut into small cubes or shredded, at room temperature

For the dressing

• ⅓ cup 80 ml extra virgin olive oil
• 2 tablespoons 30 ml freshly squeezed lemon juice
• 1 to 2 tablespoons 15 to 30 ml red wine vinegar, to taste
• ½ teaspoon kosher or fine sea salt
• ¼ teaspoon freshly ground black pepper

For topping

• 2 tablespoons 6 g finely chopped fresh parsley
• ¼ cup 38 g crumbled feta cheese (optional)

Instructions

• Press Sauté and heat the vegetable oil in the inner pot of your electric pressure cooker. When it is shimmering, add the chopped onion and bell pepper and cook, stirring, for 4 minutes, or until the onion is slightly softened. Add the millet. Sprinkle with the salt, pepper, and oregano, then pour in the water and stock, stirring to be sure nothing is stuck to the bottom of the pot. Press Cancel.
• Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 9 minutes. When it is finished, release the pressure naturally for 8 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.
• Remove the lid, rake the grains with a fork, and transfer to a large bowl. Add the spinach to the bowl, stir it into the millet, and let the steam wilt the greens. Set aside to cool to room temperature, tossing occasionally with forks to help keep the millet from clumping. When cooled, stir in the cucumber, olives, tomatoes, red onion, and chicken.
• Dressing
• In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper. Pour half the dressing over the salad, tossing to coat all the ingredients. Taste and adjust the seasonings; add the remaining dressing if desired and toss again. Sprinkle the parsley and feta over the top and serve.

Notes

Reprinted with permission from the Gluten-Free Instant Pot Cookbook

A few months ago, I met a salmon guy on Instagram. There are a few ways that this story can end, so let me back up. I don’t usually check my “message requests” folder because, as you’re likely aware, it can be a pretty creepy place.  I must have been bored one day because I didn’t only check them, I also responded to a man named Traveler who asked if I’d be interested in collaborating about salmon. Since I love salmon, I was naturally intrigued.

It turns out that he’s really cool! He’s an Alaskan fisherman who run a small fishing business called Salmon & Sable. His business is unique, because he processes all of the salmon he catches by hand. He explained that, typically, people sell their catch to processing facilities or canneries. They can buy processed fish back, but it’s not necessarily the same fish that they caught. Since his team does everything themselves, they know exactly where the fish came from. Think of it like farm to table meat, but with fish. I thought it was fascinating, and I was excited when he offered to send me some.

Guys, this salmon is insane. I mean, check out the color of those filets! I’ve never seen such gorgeous salmon before. It cooked up like a dream, and was so tender and flaky I couldn’t get over it. He sent me a generous supply so I’ll be set for a while, but I’ll definitely be placing an order for more in the future.

I felt called to use these gorgeous salmon filets as part of a rice bowl, thinking a simple preparation would really put the focus on the fish. I considered doing something poke inspired, but that didn’t seem special enough. After some brainstorming, I finally settled on this jerk salmon rice bowl recipe. It’s actually inspired by the breakfast I ate almost every morning when I was in Costa Rica last month – rice and beans topped with sliced mango, avocado, and eggs. It was super simple, but so delicious. For these bowls, I ditched the beans and swapped the eggs for salmon filets slathered with jerk seasoning.

My trick for perfectly cooked salmon, every time

For simple recipes like this one, my absolute favorite way to cook salmon is under the broiler! I posted this method years ago when I made salmon teriyaki. Heat a cast iron skillet on the stovetop, then add your salmon filets to the pan skin side up. Slide it under your broiler and cook for 3 minutes. That’s right – just 3 minutes! The salmon comes out perfect every time, with crispy salmon skin and none of that weird white goo that salmon gets sometimes. If you don’t like eating the skin, it slips off the filet really easily after broiling.

Healthy Salmon Recipes

• How to Air Fry Salmon
• Sheet Pan Orange Salmon
• Lemon-Glazed Salmon
• Grilled Salmon Salad
• Miso Salmon in Broth
• Two-Minute Salmon Teriyaki
• Tea-Smoked Salmon
• Cedar Plan Salmon
• Salmon with Lentils

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Jerk Salmon Avocado Rice Bowl

These super simple jerk salmon avocado rice bowls are the perfect balance of hot and sweet. Plus, my secret for perfect salmon filets every time – in just 3 minutes!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword salmon avocado bowl

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 509kcal

Author Lauren Keating

Equipment

• Walkerswood Traditional Jamaican Jerk Seasoning, 10 oz, Hot & Spicy, Versatile Jerk Seasoning, Add Traditional Jamaican Kick to Chicken, Lamb, Pork, Fish and Vegetable Dishes
• Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use

Ingredients

• 2 3- ounce salmon filets
• 1 lime cut into 6 wedges
• 2 teaspoons jerk seasoning wet style
• 1 avocado sliced
• 1 mango sliced
• 1 cup cooked white rice
• fresh cilantro optional

Instructions

• Place the salmon filets on a cutting board skin-side down. Squeeze 1 lime wedge over each filet, then slather with jerk seasoning.
• Heat your broiler on high. Set a dry cast iron skillet over high heat for 2-3 minutes. Add the salmon filets to the skillet ,skin-side up. Place under the boiler and cook for 3 minutes. If desired, remove and discard the salmon skin.
• Meanwhile, divide the cooked rice between two bowls. Season with salt and pepper. Top the rice with a salmon filet, avocado, and mango. If desired, sprinkle with cilantro. Serve with additional lime wedges.

Nutrition

Serving: 1g | Calories: 509kcal | Carbohydrates: 58g | Protein: 24g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 54mg | Sodium: 127mg | Fiber: 9g | Sugar: 25g

This post has been sponsored by Newell Brands. All thoughts and opinions are my own.

This time of year, I find myself craving big salads piled high with seasonal produce. This one, with strawberries, asparagus, and peas, is a new spin on the farmhouse salad that I’ve been making for years.

Salads are also great for meal prep – make a big one on Sunday and divide it into jars. That way, they’re ready to grab-and-go in the morning. The salad “toppings” create a barrier between the dressing and lettuce so it doesn’t get soggy.  At lunchtime, dump it onto a plate or bowl (I keep one at my desk) and you’re good to go. The toppings and dressing from the bottom of the jar will now be on top of the lettuce where they belong!

It’s delicious and so much more affordable than buying a salad every day. Plus, they’re a great way to use up any leftover produce that you have in your fridge from the week before so that it doesn’t go to waste.

The other fun thing about packing your salad into a jar is that it’s really easy to make small changes so you’re not eating the exact same thing every day.

I made a week’s worth of salads with the same base of lettuce, asparagus, peas, and strawberries, but then threw in other random ingredients that I had in the fridge – one jar got leftover grilled chicken breast, another got sliced steak. Some had goat cheese and some had blue cheese. Some jars got almond slivers while others got walnuts. It’s so easy to mix and match ingredients to give each salad its own personality!

Each salad was dressed with my favorite lemon vinaigrette – its bright, citrus-y flavor is delicious with just about anything.

When you unpack your groceries into Rubbermaid FreshWorks Produce Savers, they stay fresh longer, so they’re still perfect for your salad a week later. I was really excited when I first learned about these containers – they have a special vent that regulates the flow of oxygen and carbon dioxide in and out of the container to create an optimal environment that helps keep produce fresh longer.

They also have a CrispTray at the bottom that elevates your food away from moisture and promotes airflow. FreshWorks containers keep strawberries fresher longer than keeping them in the store packaging – I love this because so many times strawberries are already on their last legs by the time I get them home. The large FreshWorks container is perfect for salad greens, and the small containers are great for things like berries, radishes, and peas. Plus, there’s even a built-in lid filter that never needs to be replaced. 

When I first heard of them back in February, I immediately headed to Target to grab a few for myself. If you do the same, head straight for the housewares section. I had a hard time finding them because I thought they’d be by the plastic wrap and disposable containers in the grocery section; they’re actually over by the salad spinners and cheese graters. You can visit the FreshWorks microhub for more inspiration, or grab a digital $2 rebate from Ibotta to use at Target!

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Strawberry and Asparagus Salad with Lemon Vinaigrette

Servings 4

Author Lauren Keating

Ingredients

• ½ bunch asparagus cut into 1-inch segments
• 1 cup fresh or frozen peas
• 5 ounces butter lettuce or romaine hearts
• 10 large strawberries sliced
• 2 ounces soft goat cheese and/or blue cheese
• ¼ cup sliced almonds and/or walnut pieces
• Optional: leftover chicken or steak
• For the vinaigrette:
• 2 lemons juiced
• 1 shallot minced
• 2 Tablespoons olive oil
• 2 Tablespoons white vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon dry oregano
• 1 pinch salt

Instructions

• To make the dressing, combine the lemon juice, shallot, vinegar, honey, mustard, and oregano in a jar.  Screw on the lid and shake vigorously to combine. Season to taste with salt. Divide the dressing among four quart-size mason jars.
• Bring a small pot of water to a boil. Add the asparagus and peas; cook for 1 minute, or until the asparagus turns bright green and the peas float to the top. Drain and rinse under cold water.
• Add the asparagus, peas, strawberries, cheese, nuts and meat (if using) to the jars of dressing. Top with lettuce. Cover and refrigerate until ready to serve.

Drinking chocolate flavored with warm spices and topped with orange vanilla whipped coconut cream is perfect for sipping slowly on a frigid winter day.

I was planning to share a new salad recipe with you today, but the forecast says we’re about to get buried under a ton of snow and I couldn’t do that to you. Or to me – it’s been too cold to even think about eating a salad.

Instead, how about a warm drinking chocolate that’s rich enough to pull double-duty as dessert? Now that’s more like it. Even better, it’s dairy free!

If you love hot, spicy drink recipes be sure to also check out my Gingerbread Hot Chocolate and my Orange-Cardamom Dessert Coffee with Rum. You’ll also love this white hot chocolate starbucks copycat recipe! and, of course, you can’t go wrong with aged eggnog!

Do you remember back in the early-2000’s when Starbucks had a huge marketing campaign around their chantico drinking chocolate? It was incredibly rich, thick hot chocolate served in an espresso cup. It reminded me of drinking molten brownie batter and it was insanely delicious – and probably had enough calories to last a week but that’s another story. Then one sad day not long after it launched, they pulled it off the menu. Apparently it wasn’t very popular.

Anyway, I took one sip of this spiced drinking chocolate from The Whole Coconut cookbook and was instantly transported back in time. This drink reminds me a lot of chantico, except not as sweet and with cinnamon and cayenne pepper to make it extra cozy. It was love at first sip.

This drinking chocolate is topped with whipped coconut cream that’s flavored with orange and vanilla – two of my favorite flavors to pair with chocolate. (When I was in college I worked at the coffee beanery and we had a drink that was half coffee, half hot chocolate with orange and vanilla extracts – it was to die for and is another coffeeshop drink that’s sadly no longer on the menu.)

It’s warm and cozy and perfect for a snow day. Save the salad for next week.

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Orange Vanilla Drinking Chocolate (Dairy Free)

This recipe requires a little pre-planning – the coconut cream, mixing bowl, and beaters need to be very cold – but it’s well worth the wait. Leftover whipped cream will keep for about 1 week in the fridge.

Prep Time 8 hours hours

Cook Time 10 minutes minutes

Total Time 8 hours hours 10 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

For the whipped cream

• 8 ounces coconut cream
• 1 teaspoon orange zest
• 1 tablespoon coconut sugar or brown sugar
• 1 tablespoon vanilla extract
• 1 pinch sea salt

For the drinking chocolate

• 3 ½ ounces dark chocolate chopped
• 1 cup canned coconut milk
• ½ cup coconut water
• 1 tablespoon coconut sugar or brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon cayenne pepper

Instructions

• Refrigerate the coconut cream, a metal mixing bowl, and the beaters from a hand mixer (or whisk attachment from a stand mixer) for several hours until thoroughly chilled.
• Transfer the coconut cream to the chilled mixing bowl. Using a mixer, beat the cream on high speed until stiff peaks form, about 3 minutes. Add the orange zest, sugar, vanilla, and salt; beat again. Refrigerate until ready to use.
• Gently melt the chocolate in a double boiler. Set aside.
• Combine the coconut milk, coconut water and sugar in a medium saucepan. Bring to a low simmer, whisking continuously. Whisk in the melted chocolate, cinnamon, and cayenne. Serve immediately, topped with 1 heaping tablespoon of the whipped cream.

Notes

I buy small cans of coconut cream from Trader Joe’s – they’re perfect for recipes like this one. If you can’t find coconut cream, you can make it by refrigerating a can of full fat coconut milk overnight. Open the can very carefully – the cream will be in a solid mass at the top. Scoop is out and save the coconut water underneath for smoothies or to use in this drinking chocolate recipe.

OXO recently made that promise and asked me if I’d be interested in trying out some of their new products. Obviously, I couldn’t say no. They sent me their Microwave Omelet Maker, Microwave Bacon Crisper, Good Grips Pour-Over Coffee Maker, and Clarity Adjustable Temperature Kettle, and I used all four of them to make the spinach artichoke omelet, bacon, and coffee pictured here.

Here are my thoughts on the items they sent:

1. The Clarity Kettle is definitely my favorite item received. Prior to receiving this kettle, I used a stovetop kettle that had a broken whistle. I was always left guessing when my water was ready, and it was pretty annoying. The Clarity Kettle was definitely an upgrade! It’s really intuitive to use, and you can select the exact temperature (between 170º and 212ºF) you want your water to be by spinning the knob on the front. There’s even a handy cheat sheet printed on the base of the kettle so you don’t need to memorize what temperatures work best for different teas or coffees. And once your water is heated, the kettle holds it at that temperature for 30 minutes – so your second drink is just as perfect as the first.
2. The pour-over coffee maker is also right up my alley – you know how I feel about coffee! I use my Nespresso maker every morning, but recently I’ve been enjoying pour-overs on the weekend. I love that this gadget has a built in water tank so you don’t need to guess how much water you’re pouring in. The tank regulates the water distribution and distributes it evenly over the coffee grounds for an amazing cup of coffee. This is great for people like me who normally use a coffee system but want to have another option. For $15.99, you really can’t go wrong!
3. At first I thought the Microwave Bacon Crisper was silly, but I actually like it a lot. It cooks your bacon really quickly, and you can make just a few pieces at at time, which is great for portion control. I didn’t think the bacon would crisp the way I like it, and was surprised that it did. The adjustable kickstand allows grease to drain into a built-in reservoir, so your bacon isn’t super greasy either. It reminds of of baked bacon, in a fraction of the time. My biggest complaint about this is that it’s pretty bulky, so it’s not easy to store.
4. The Microwave Omelet Maker has a major nostalgia factor for me. We had a little microwave egg cooker when I was a kid, and I loved that thing! You won’t mistake a microwave omelet for one made on the stovetop, since it won’t brown the same way, but they’re decent for a quick breakfast. You can steak your vegetables right in the device before adding your eggs, and the folding design turns out perfect looking omelets every time.

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3-Minute Spinach Artichoke Omelet

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 1

Calories 257kcal

Author Lauren Keating

Instructions

To make the omelet in an OXO omelet maker:

• Spray the omelet maker with olive oil. Add the spinach and artichokes to the maker and clasp closed. Microwave on high for 30 seconds. Transfer the vegetables to a plate.
• Crack the eggs into the omelet maker. Add the water and whisk well to combine. Season with salt and pepper. Keeping the omelet maker open, microwave for 1 1/2 to 2 minutes, or until the center is set.
• Top the egg with the cooked vegetables and mozzarella cheese. Clasp the omelet maker closed and microwave for 30 seconds to melt the cheese. Serve immediately.

To make the omelet on the stovetop:

• In a small bowl, beat the eggs and water with a fork until well combined. Season with salt and pepper.
• Melt a pat of butter in an omelet pan set over medium to medium-low heat. Once the butter is melted, add the eggs to the pan. Once the eggs start to set, shake the pan back and forth, so the runny egg fills in any gaps or holes on the bottom. This will take 5-7 minutes.
• Once the egg has almost set, top half of the omelet with the spinach, artichokes, and cheese. Using a spatula, fold the omelet over the filling. Cook for another 30-40 seconds, or until the cheese is melted.

Nutrition

Calories: 257kcal | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 390mg | Sodium: 551mg | Fiber: 5g | Sugar: 2g

During times like these I pull up one of my favorite blogs or reach for a cookbook and soak in other people’s creativity. Give me a stack of books or my iPad, a pot of tea, and a cozy blanket and I can read for hours. It doesn’t take me long at all to fill my weekly meal plan with delicious and inspiring recipes.

These five cookbooks are the ones that I reach for all the time. The ones with dogeared pages* covered with splatters and stains, that never quite make it back to the shelf.

They aren’t all necessarily marketed as being healthy cookbooks, but each one is filled with delicious, whole food recipes that will find themselves right at home in a healthy kitchen.

(*The thought of actually folding down a page stresses me out. In reality, my books are filled with scrap paper bookmarks and naturally fall open to my most-loved recipes.)

I received review copies of The Gourmet Kitchen, Maple, and Grains as Mains; I purchased Jerusalem and SkinnyTaste Fast and Slow myself. This post contains affiliate links.

5 Best Healthy Cookbooks to Buy Now

1. The Gourmet Kitchen, by Jennifer Farley.  Jennifer is a friend of mine, and I know that this cookbook was a real labor of love. I had the pleasure of helping test some of the recipes before it was published and I could hardly wait for the release date. The book finally came out this past fall, and it definitely delivers. It’s filled with the same gorgeous photography that you can find on Savory Simple and the recipes are spot on. My favorite recipe is the Poached salmon soup with udon and mushrooms – it’s warm and cozy and  worth the price of the book.

2. SkinnyTaste Fast and Slow, by Gina Homolka. You can never go wrong with a SkinnyTaste recipe! I’ve been following Gina’s blog since my Weight Watchers days, before she was the superstar that she is now. She really has a knack for lightening up classic, family-friendly recipes. The concept of this cookbook is brilliant – everything is either ready in 30 minutes, or can be made in a slow cooker. Total game changer. I love the slow cooker Korean-style beef tacos and the Greek chicken sheet pan dinner (which inspired my  Sheet Pan Chicken and Gnocchi with Broccoli Rabe.)

3. Maple, by Katie Webster. I wrote about this cookbook when it first came out, and I lost track of how many people I’ve recommended it to since then. Everything in my original review still stands. The sweet and smokey turkey chili is a staple in our kitchen.

4. Grains as Mains, by Jodi Moreno and Sarah W. Caron. I’ve had a thing for DK books since I was in middle school – they’re always gorgeous and filled with great content – so I was really excited to discover that this book was published by them. If you’re looking for fun and interesting ways to incorporate more grains into your diet, this is the book for you. Some of the recipes take a little more time, so they aren’t ideal for weeknights (although you can cook the grains ahead of time or use a pressure cooker) but they’re full of flavor and totally worth it. Try the garlicky spinach and spelt risotto and the blueberry, amaranth, and vanilla muffins.

5. Jerusalem, by Yotam Ottolenghi and Sami Tamimi. This book has been out for ages and has gotten extensive media attention, so I feel almost silly including it here. At the same time, any list of my favorite cookbooks would be incomplete without it. It’s a book I reach for time and time again. I’m pretty sure I could eat the pasta with yogurt, peas, and chile once a week and never get tired of it. The stuffed eggplant with lamb and pine nuts is also excellent. chances are, you already have this book. If not, I highly recommend it. (And if you do, I highly recommend pulling it off the shelf and cooking from it!)

This Spring, I’m partnering with Anolon to create a few recipes perfect for sharing at springtime celebrations. Last month, I shared lemon-berry popovers that would be perfect for bridal showers, Mother’s Day, or any other excuse for brunch with friends. Today, I’m focusing on date night at home.

Mussels make a great date-night meal because they’re elegant and seem fancy, but they’re super simple to cook – this recipe only calls for 5 ingredients! You can dish them out in individual bowls or share them straight from the pot. Plus since they take a while to eat, which means more time for conversation.  before we go our separate ways or plant ourselves in front of the tv.

Mussels have a lot of flavor on their own, so you don’t need to do much to them to transform them into a delicious meal. For these basil-butter mussels, I cooked them in a simple butter sauce known as beurre monté . It’s essentially melted butter emulsified with a little water to form a rich, velvety sauce. Add a little bit of lemon zest for acidity (don’t use juice, which causes the sauce to break) and tons of fresh basil to round things out. Serve the mussels with fresh baguette – perfect for sopping up any extra butter sauce – and a crisp white wine for an impressive date night meal.

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Mussels with Basil-Butter Sauce for Two

Author Lauren Keating

Ingredients

• 1 tablespoons water
• 4 tablespoons salted butter cut into 8 pieces
• 2 pounds mussels scrubbed well
• ½ lemon zested
• ¼ cup fresh basil chopped

Instructions

• Visit Anolon's web site for full preparation instructions.

I made these mussels in Anolon’s Nouvelle Copper 12″ Covered Skillet. It’s the perfect size for cooking two pounds of mussels and the cover fits nice and snugly so the mussels steam quickly. The pot itself is a gorgeous, heavy stainless steel with a copper bottom that helps it heat quickly and evenly, preventing hot spots. It retails for $89.99 but I’m giving one away to a lucky reader for free! Enter via the form below (if you’re reading this on mobile, you might need to click through to the desktop site.)

If you follow along on instagram or snapchat, you might have noticed that I just finished up a month of Whole 30. Eliminating grains and legumes really threw me for a loop in terms of meal planning, so I spent a lot of time scouring through cookbooks and magazines looking for inspiration.

About halfway though my 30 days, I received a review copy of Good + Simple by British blogging duo Hemsley + Hemsley and was excited to see how many of the creative recipes were Whole 30 compliant – and every single one of them looked fantastic.

The book focuses on eliminating gluten, grains, and refined sugars while maximizing nutrition and is filled with fresh recipes that I found to be really inspiring. It’s packed with gorgeous photos and tons of information about nutrition and food prep. A few recipes that caught my eye include butternut and almond butter porridge, spicy coconut kale chips, slow cooker smokey apple pulled pork, and green goddess noodle salad. There are also some clever desserts, like tahini date fridge fudge (which is delicious and reminds me of a less-sweet version of halva), cannellini vanilla sponge cake with chocolate avo frosting, and lavender an carob “hot chocolate.”

One of the first recipes from the book that I tried was this Slow-Cooked Chicken Pot Roast with Sweet Paprika and Cayenne. Thanks to tons of root vegetables, it’s a simple slow cooker meal that was easy to prep the night before and let cook all day while I was at work. i was a little skeptical of the amount of spices the recipe called for (a teaspoon and a half of cayenne?!), but it totally worked. The result was spicy, but the flavor of the lemon also came through really strongly and the cooking liquid made a delicious sauce.

The book suggested a few side dishes to accompany the meal, but I didn’t think it needed any extras. If you want more, a simple green salad would be nice alongside the chicken.

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Slow-Cooked Chicken Pot Roast with Sweet Paprika and Cayenne

Servings 4

Author Lauren Keating

Ingredients

• 4 large carrots roughly chopped
• 2 large onions roughly chopped
• 3 large celery stalks roughly chopped
• 1 celeriac or 2 small turnips or rutabagas roughly chopped
• 4 garlic cloves halved
• ½ cup water
• 1 handful fresh rosemary parsley, basil, basil or thyme, or 1 tablespoon dried
• 1 x 4 pound chicken

For the stuffing:

• 1 lemon halved
• 4 garlic cloves
• 1 medium onion roughly chopped

For the spice rub

• 4 teaspoons sea salt
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons cayenne pepper
• 1 ½ teaspoons sweet smoked paprika
• 1 ½ teaspoons dried thyme

Instructions

• Place the chopped vegetables in a slow cooker with the garlic, water and herbs.
• Stuff the chicken with the lemon halves, garlic and onion and place on top of the chopped vegetables.
• Rub the top of the chicken with the salt, spices and thyme. Put the lid on the slow cooker and set to low for 8 hours. Alternatively, place in an ovenproof casserole with a tight-fitting lid and cook in the oven (preheated to 325ºF) for 4 hours.

Notes

Reprinted with permission from Good + Simple, by Jasmine Hemsley and Melissa Hemsley.

I received a free review copy of Good + Simple, but all opinions are my own. This post contains affiliate links.

Spicy Sriracha Shrimp Rolls are right at home on your weeknight dinner table or as part of your spread for the big game. Your family and friends will gobble them right up!

I visited Maine for the first time last summer and pretty much immediately fell in love with lobster rolls. I’d tried them before, and even made them myself, but I had never had a truly phenomenal one. It was an eye-opening experience, and I ate an embarrassing number of them over the course of a long weekend. The combination of a buttery toasted roll, crisp lettuce, and sweet seafood is pretty incredible.

While I don’t think I could ever get my fill of the original version, it’s always good to mix things up once in a while. These spicy sriracha shrimp rolls are just as good as those sandwiches I enjoyed so much last summer, but are a little more appropriate for a weeknight. These shrimp are incredibly easy to make, and use simple ingredients that are staples in my pantry – the only thing I need to pick up are the hot dog rolls. If you don’t feel like doing that, these spicy sriracha shrimp are also delicious spooned over pasta, rice, or mashed potatoes (that last one might sound funny, but it’s practically the definition of comfort food.)

A blanket of sriracha tomato sauce gives these shrimp rolls a ton of warm, cozy flavor and the perfect kiss of heat. Making it couldn’t be easier – you just need an onion, a can of Redpack Crushed Tomatoes with basil, garlic, and oregano, some vegetable stock, and sriracha.

It had been a while since I’ve given Redpack Tomatoes a try. I have to say that I was really impressed. I recently learned that Redpack is Family Farmed – they source their tomatoes from family farms that they’ve been working with for decades – and I could tell they were special as soon as I opened the can. They were a gorgeous deep red color and the perfect texture. I have a tendency to hold my breath whenever I open a can of tomatoes or a jar of sauce since they can smell a little funky sometimes, but these actually smelled amazing right out of the can. Plus, the tomatoes are non-GMO project verified and packed in non-BPA lined cans, which is always a plus.

I’ve been all about easy recipes lately, so I opted for the Redpack Crushed tomatoes with basil, garlic, and oregano. They’re seasoned perfectly, which meant I was able to make a flavorful sauce without having to open my drawer full of spices. It was nice to have one less thing to think about after a hectic day at work.

For more saucy recipes, try Meatballs in Homemade Enchilada Sauce // Baked Eggs in Spicy Sauce // Mussels with Saffron Tomato Sauce

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Spicy Sriracha Shrimp Rolls

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Lauren Keating

Ingredients

• Spicy Sriracha Shrimp Rolls
• 1 Tablespoon butter
• 1 small onion finely diced
• 28 ounces Redpack® Crushed Tomatoes in Puree with Basil Garlic, and Oregano
• ½ cup vegetable stock
• ¼ cup sriracha
• 1.5 pounds raw shrimp tails removed
• 8 New England style hot dog rolls toasted
• 8 leaves leafy lettuce
• Chopped fresh cilantro for serving (optional)

Instructions

• In a large saucepan, melt the butter over medium heat. Add the onion and sweat 5 minutes, or until soft. Add the crushed tomatoes, vegetable stock, and sriracha. Simmer uncovered 20 minutes.
• Add the shrimp and cook for 5-7 minutes, or until opaque.
• To serve, line the toasted hot dog rolls with lettuce. Divide the shrimp among the rolls. Sprinkle with cilantro, if desired.

I love developing new recipes and being creative in the kitchen, but when I feel like taking a night “off” I love trying recipes from some of the other blogs that I read. I’m always amazed at how talented my friends are! Healthy Seasonal Recipes is one of my favorites, and I was so excited to receive a review copy of Katie’s brand new cookbook, Maple.

You guys, this book is GORGEOUS and every recipe in it sounds incredible – I want to cook it cover to cover.

There are over 100 sweet and savory recipes inside, from Maple Cranberry Walnut Granola to Maple Tahini Chicken + Broccoli to Maple Walnut Chocolate Chip Cookies. Katie is an amazing photographer, and the full color photos in the book are stunning (of course, if you’re familiar with her blog, you wouldn’t expect anything less.)

So far, I’ve tackled two recipes – the Sweet and Smokey Turkey Chili you see here and Katie’s Sap Baked Beans  – and they were both delicious. (See the sap baked beans on Instagram here.)

This Smokey and Sweet Turkey Chili is just the kind of recipe I love this time of year. It’s rich and warm and the maple syrup adds a subtle sweetness. The combination of maple with smoked paprika, chipotle powder, and fire roasted tomatoes, gives the sauce a bold, barbecue-like flavor that we loved.

The chili is ready in about 40 minutes, so it’s perfect for a weeknight. Or, make it on the weekend and let the flavors mingle in the fridge for an even easier Monday night dinner (as good as the chili is right away, chili is always better after it’s had time to sit.)

Pair the chili with cornbread muffins or corn chips – either way, you can’t go wrong.

For the recipe for sap baked beans, you’ll have to grab a copy of the book for yourself.  If you’re from the Capital Region, Katie is doing a demo and book signing at Healthy Living Market in Saratoga on November 21.

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Smoky and Sweet Turkey Chili

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 2 tablespoons avocado oil or organic canola oil divided
• 1 pound lean ground turkey
• 1 large Spanish onion diced
• 1 tablespoons freshly chopped garlic
• ½ teaspoon salt
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground dried chipotle or to taste
• 4 ½ teaspoons red wine vinegar
• 1 cup water
• 1 28- ounce can crushed tomatoes preferably fire roasted
• 1 15- ounce can dark red kidney beans drained and rinsed
• ⅓ cup dark pure maple syrup
• 1 avocado diced
• ¼ cup chopped cilantro
• ¼ cup toasted pepitas

Instructions

• Heat 1 tablespoon of the oil in a large heavy-bottomed soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
• Return pot to medium-high heat and add remaining 1 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
• Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
• Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
• Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
• Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
• Serve topped with avocado, cilantro, and pepitas.

Notes

This recipe is reprinted with permission from Maple by Katie Webster.