Sunday Supper - Baked Italian-Style Cauliflower

I felt like eating meat this week for lunch. I was really craving pasta bolognese but thought it may totally disrupt my digestive system after going with veggies the past couple of weeks so I made a lighter meat sauce to top some steamed cauliflower. Bread crumbs and cheese create a delicious crust. You almost don't miss the pasta!

1. Saute 1/2 half a diced yellow onion and 4 minced cloves of garlic in some olive oil. Add 1/2 lb ground beef, stirring until browned. Add salt, pepper and crushed red pepper.

2. Add 1 1/2 cups marinara sauce and 2 oz pitted and chopped kalamata olives to the meat mixture.

3. Steam 1 head of chopped cauliflower. Add to a baking pan and cover with the sauce.

4. Sprinkle with 1/4 cup parmesan cheese and 1/4 cup bread crumbs. Bake at 400 until top is brown and crispy.

Sunday Supper - Granny's Meatballs with My Red Sauce

My favorite thing in the world is a good meatball. I find it so comforting to cook something you're recommended to mix together with your hands. Meatballs and red sauce instantly remind me of my childhood and my family back East. I made these for some friends before we went to Octoberfest and there were no leftovers. I also tweaked the meat proportions because each time I make them I like to change up the ratios. This is what I did this time.

For the meatballs -

1. Put 1 lb ground chuck, 1 lb ground veal and 1/2 ground pork with 2 cups Italian flavored bread crumbs in a large bowl. Add 1 cup fresh chopped parsley, 1/2 cup grated cheese, 4 eggs, and 1 cup of milk.

2. Add 2 minced garlic cloves and 1 minced onion. Mix thoroughly and let sit for 30 minutes.

3. Roll into desired size and place on a foiled lined baking sheet. Bake at 350 for 30 minutes.

For the sauce -

1. Dice 1 onion and 3 cloves of garlic. Add to a large sauce pan with olive oil. Season with salt, pepper, and red pepper flakes. Add 2 tbs tomato paste for depth of flavor.

2. Once the aromatics are cooked through add diced fresh tomatoes. The size of the tomato will depend on the number used. I usually like to fill about a cereal bowl. Add fresh oregano, basil and parsley and stir.

3. Once cooked add a can of San Marzano diced tomatoes. Stir, add meatballs, and simmer until flavors mingle.

Sunday Supper - Bean & Cheese Enchiladas

I was feeling Mexican this week but wanted to go meatless so I decided on vegetarian enchiladas. I put them with rice and refried beans for plenty of flavor and protein to keep me full throughout the day.  Note - A lot of stores now carry beans and tomato products in BPA free cartons instead of cans.

1. Puree 2 cups low-fat cottage cheese until smooth. Transfer to a medium bowl and add 15.5 oz of black beans. Season with salt and pepper.

2. Working with one small corn tortilla at a time, spoon two tbs of bean and cheese mixture into the center. Roll around filling and place in greased pan seam side down. Bake for 10 minutes at 350.

3. In a medium saucepan, heat olive oil. Add 3 minced garlic cloves and 1 diced white onion. (Reserve a little onion to top the enchiladas.) Add three healthy shakes of chili powder and salt and pepper. Once cooked through whisk in 2 tbs white vinegar, 15 oz tomato puree, and 2 cups low sodium broth.

4. Bring sauce to a simmer and let boil for 5 minutes. Blend with an immersion blender until thick and smooth. Top enchiladas with sauce, cilantro, onions, and cheese.

There will be plenty of leftover sauce which will keep in the fridge for 1 week or in the freezer for 1 month. It's great to season rice or meat with.

Smooth Move - Heavenly Green Smoothie

Everyone knows I'm a huge fan of starting my day with a fresh green smoothie. This one in particular is delicious and full of benefits. The chlorophyll in each sip is calming, immunity-boosting, and cleansing for the blood. 

Blend all the ingredients below:

1. 1 head of celery

2. 1 bunch of rainbow chard

3. 1 green apple

4. 4 cups pea sprouts

5. 2 small cucumbers

6. 1 lemon

7. 2 cups filtered water