Stuffed Artichokes "Carciofi ripieni alla Romana" | Healthy Dinner Recipe

This is one of my favorite comfort foods on a cold day. There’s something about stuffed artichokes that warms your soul. An italian staple. Healthy and delicious. Simply divine.

Ingredients

1. 6-8 large globe artichokes

2. 2 cups Italian breadcrumbs

3. 1 1/2  cups of Pecorino Romano Cheese

4. 1 large bunch of Parsley

5. 1 large egg

6. 2 garlic cloves, minced

7.  Juice of 1  large lemon

8. 1/2 cup of Extra Virgin Olive Oil

9. 1 tbsp tomato paste

10. 1 can of crushed tomatoes ( I like Miur Glen or San Marzano canned tomatoes)

Directions

1. Prepare and clean the artichokes.  Cut top off (1/2 inch) and clip all tips of leaves so leaves are flat, making room for the stuffing. Stretch artichoke so that there is adequate space between each leaf.

2. Now make the stuffing. Mix breadcrumbs, cheese, egg, garlic, olive oil, ½ cup of chopped parsley, and tomato paste in large mixing bowl. Mix thouroughly

3. Stuff each artichoke, making sure the stuffing gets between the leaves and deep in the crevices.

4. Lay each artichoke flat in deep dish non stick pan. I can usually fit 6-8 to a pan depending on size.

6. Pour layer of chicken broth on bottom of pan to ensure they don’t burn (about 1 inch of liquid. Don’t worry, it will evaporate!).

5. Bake covered at 350 degrees for 1 hour until leaves become tender

6. For the last 10 minutes, take out the artichokes and  spoon 1 tablespoon of crushed tomatoes over each artichoke. Bake for another 10 mins.

7. Garnish with fresh thyme from the garden.

8. Let cool for 10 mins, and serve.

Mangia!

LIV Italian Chicken Sausage and Peppers | Healthy Dinner Recipe

This is one of my favorite warming meals, packed with bright red bell peppers, cancer fighting onions, garlic, fennel, and a pinch of red pepper flakes for a kick.  Did you know one red bell pepper has more vitamin C than an orange?! I used organic and all natural bell and evans turkey sausage instead of pork. Healthier and less fat. Pair with a piece of crusty Italian bread and you’ve got a delicious meal for days. My Maternal grandmother“Nonna” used to make this for my mom to bring to school back in the 60’s.. tried and true Italian classic.   Mangia!

Ingredients

• 1/3 cup EVOO
• 1.25 pounds sweet Italian turkey sausage ( about 4 or 5 sausages)
• 2 red bell peppers, sliced
• 2 yellow onions, sliced
• 5 garlic cloves, coarsely chopped
• 1 tsp tomato paste
• 1 can of crushed tomatoes (Muir glen or san marzano)
• ½ tsp of crushed fennel seed
• 1/4 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 2/3 teaspoon dried oregano
• 2.3 cup chopped fresh basil leaves, leave some whole leaves for presentation at the end
• 1 loaf of Italian crusty bread

Directions

Heat Oil in large skillet over low to medium heat. Add sausages and cook until browned on each side about 9-11 minutes.  Add peppers, onions, salt, pepper, red pepper flakes and cook for 7 more minutes. Then add fennel, oregano, and garlic and cook for2 more minutes on low heat. Add tomatoes, tomato paste, basil and cook for 25 minutes on low heat, until sauce becomes thickened and aromatic. Serve in large soup bowls with warm crusty bread. Top with fresh basil and serve immediately.

LIV Stuffed Cabbage with Chicken and Herbs | Healthy Dinner Recipe

My mom and I made this one chilly afternoon in October when cabbage was in it’s peak season. Cabbage is a green cruciferous vegetable. Cruciferous vegetables play an important role in our diets, containing the highest amount of nutrients across any other food you can consume, packed with vitamin C, fiber and phytonutrients...flushing our systems and guarding our bodies against cancer and disease.   Not to mention, this dish is one of my favorite winter fares…  warming, healthy and extremely satisfying on a chilly night. Very excited to share it with you!

Ingredients:

·  1 large head of savoy cabbage

·  2 onions, chopped

·  3 garlic cloves, finely chopped

·  1 package of organic chicken breast (3-4 breasts)

·  2 cups of brown rice

·  2 32 oz cartons of reduced sodium chicken broth

·  2 cans of fire roasted tomatoes (my mom likes Miur Glen organic tomatoes brand)

·  ½ cup of grated pecorino romano cheese

·  ½ cup of Italian bread crumbs

·  1 5 oz piece of tellegio or fontina cheese (if you cant find these cheeses, a good soft cheese or mild cheddar is a good substitute)

·  1 TBSB tomato paste

·  1 bunch of parsley

·  1 bunch of basil

·  1 bunch of thyme

Directions:

1.   Bring one container of chicken broth to a boil and add brown rice. Cook brown rice thoroughly

2.   Meanwhile, fill large sauce pot with 4 inches of water, place aside

3.   Remove outer tougher leaves of cabbage head and place in bottom of pot to make a padded surface for the cabbage head. After setting a few leaves down, set entire cabbage head on top, cover, and steam for 30 minutes

4.   After cooked for 30 mins, drain water and place in cabbage colander. Carefully peel each leaf off one by one, they should separate easily after steaming.

5.   To make the stuffing, add chopped onions and 2 cloves garlic to skillet and sauté on low heat until onions are translucent.

6.   Add 3-4 large chicken breast to food processor, pulse until roughly chopped.  Add chicken to fry pan with onions and garlic. Cook mixture for about 10 minutes until chicken is thoroughly cooked.

7.   After thoroughly, add mixture to bowl with brown rice, grated cheese, bread crumbs, tomato paste, chopped parsley, basil, thyme

8.   In a large casserole dish add thin base layer of fire roasted tomatoes, chopped basil, and 1 garlic clove chopped andsprinkled on top. This is a nice base for flavor.

9.   Place one cabbage leaf on dish, remove the coarse rib with a paring knife.  Scoop ¼ cup of stuffing for each leaf. Roll outer edge of leaf away from you and gently fold in sides and continue rolling so you that have a little “packet.” 

10.         Line them in in casserole dish like “little soldiers” my mother would say. 2-3 rows depending on depth of pan.

11.         Add grated cheese, italian breadcrumbs, more chopped basil, thyme and parsley “en goppa” my mom would say (this means “on top” in Italian)

12.         Add small pieces of tellegio or fontina cheese on top before placing in oven

13.         Cover with foil and bake at 375 for 1 hour until cabbage is cooked thoroughly. Serve warm.

Maria's Pomegranate and Arugula Salad with Lemon | Healthy Salad Recipe

Pomegranates are in peak season and they are one of my my favorite beauty foods, packed with antioxidants. This fresh dish uses varied tastes and textures, and it’s one of my Mom’s original recipes. I made it this Christmas at my sister in law’s house and it was a hit. This salad starts with crisp, peppery arugula, tart crunchy pomegranate seeds, and toasted pine nuts. Top with shaved parmigiano cheese, olive oil and fresh squeezed lemon juice. Packed with nutrients, antioxidants, and flavor. Enjoy!

Ingredients:

·  7 cups lightly packed arugula 

·  1 pomegranate, seeds only

·  ½ cup Parmigiano-Reggiano shaved

·  1/3 cup toasted pine nuts

·  1 cup of olive oil

·  1 lemon freshly squeezed

·  1 pinch of celtic sea salt

Directions:

·  First make the dressing, combine the olive oil, lemon juice and sea salt.

·  Then toast the pine nuts in a small ceramic or non-stick skillet until lightly brown on each side.

·  Lastly, toss arugula, pomegranate seeds, parmigiano cheese, pine nuts and dressing. Serve immediately and enjoy!

LIV Beauty Bento Salad & Grain Box | Healthy Lunch Recipe

Are you sick of the same old salad or sandwich at lunch?

Are you looking for something that is flavorful, packed with nutrients and will make you feel beautiful, vibrant and energetic inside and out?

Well, you’re in luck.

This recipe is from my brothers who make this every night to fuel their day starting at 3am at the New England produce market every morning. They pack a big Tupperware the night before and snack on this nutrient dense salad all day long, giving them the energy and vitality to stay alert, focused and feeling like a million bucks. Excellent balance of lean protein, vegetables, Omega 3’s and complex carbs to fuel your day.  Excited to share it with you.

 Salad Ingredients 

• 1 head of romaine hearts, sliced
• ½ pound cooked ground turkey, or grilled chicken if you prefer
• 1 cup of brown rice or quinoa cooked ahead in water or chicken broth for extra flavor
• ¾ cup white bean mash (I like this recipe by Nigella)
• 2 boiled beets, sliced
• 2 sliced radishes
• 2 tablespoons of shredded carrots
• 1 avocado
• 1 baked sweet potato cut in wedges
• 1 tbsp sunflower seeds (optional garnish)
• 1 tbsp craisins (optional garnish)

Dressing Ingredients 

• 3 tbsp balsamic vinegar
• 1 clove minced garlic
• ½ tsp kosher salt
• ½ tsp freshly ground pepper
• ½ cup extra virgin olive oil

Directions

1.      Use large Tupperware or “Bento Box” plastic Tupperware which has the sections already divided for you.

2.      Add bed of brown rice at bottom, then white bean mash, then romaine, beets, radishes, carrots sweet potato, and avocado. If packing the night before, it might be best to leave avacado in tact and pack separately, cutting right before you eat to avoid spoiling. Finish with sunflower seeds and craisins for additional crunch and flavor.

3.      Last make your dressing (this is a balsamic dressing, but you can use any dressing you like). Combine 3 tablespoons of balsamic vinegar, 1 clove minced garlic, ½ tsp kosher salt, ½ tsp freshly ground pepper, ½ cup of olive oil.  Pack dressing separately in individual tupperware and add right before eating for best flavor.

*Tip: The best way to prepare is the night before to ensure you can cook the items that need additional prep ahead of time. You can add additional vegetables as they’re in season for variety and to mix things up for the seasons. My brothers sometimes add baked leeks, sautéed mushrooms, spiralized vegetables, or grilled eggplant in the fall, or a sliced heirloom tomato or fresh corn cut off the cob in the summer – these additions top off their bento box for added nutrients and flavor.  The trick is to eat the rainbow - pack your salad with as many different colors you can find. This will ensure a good balance of antioxidants and phytonutrients to nourish you on the deepest level.

LIV Low-Carb Cauliflower Rice | Healthy Side Recipe

Right now, cauliflower is freshest it will be all year here on the east coast. My mom made cauliflower rice last night with Italian cauliflower, or “Romanesco.” On display they look like beautiful vibrant green Christmas trees. This recipe calls for anchovies. According to my mom, “Cauliflower and anchovies marry like Gisele and Tom Brady.”  I’ll take her word for it because this recipe is delicious!  If you don’t like anchovies, you can omit and this dish is still very flavorful with the olive oil and browned onions.  

This recipe is quick, easy and a great substitute for rice if you’re looking for a great low carb healthy recipe. This version has about 1/3 of the carbohydrates in rice.  Mangia!

Ingredients

·   1 large head of cauliflower or 2 small

·   1 tsp chopped ginger

·   1 medium onion chopped

·   2 cloves of garlic chopped

·   2 anchovy filets ( my mom likes the brand in the glass jar at the store with the small metal fork are the best)

·   3 TBSP extra virgin olive oil

·   2 TBSP chopped parsley

·   2 TBSP chopped scallions

·   1 TBSP fresh lemon juice 

Directions

·   Cut cauliflower nectarine size pieces, de-core. Chop in food processor to rice consistency.

·   Meanwhile, add olive oil to skillet or large wok.  Sauté onions, garlic, anchovies and ginger for about 8 minutes. When soft, add "cauliflower rice." Saute another 3-5 minutes.

·   Finish with chopped parsley, scallions, lemon juice. Fluff “rice” with fork and serve warm.

LIV Lentil Soup | Healthy Dinner Recipe

Leeks were a highlight vegetable this week at the farm. Lots of my clients are unsure of how to cook with them, and I urge them that they are a great vegetable to add to soups. They enhance the flavorful onion flavor and nutritional benefits. My mom makes lentil soup every fall. This soup is hearty, delicious, and loaded with iron. In addition, the amount of protein found in lentils is up to 35%, which is comparable to red meat, poultry, fish, and dairy products.  They are great for improved digestion, diabetes control, combatting cancer, weight-loss and great for pregnant women as a steady energy source.

The possibilities are endless with this recipe. You can also add dollop of crème fraiche in addition to the olive oil for a creamy finish.My mom also likes to add in grilled Italian chicken sausage, or pre-cooked kale/spinach swirled in for added nutritional value.  I love making a big batch of this soup on a Sunday afternoon, and have a healthy dinner ready to heat up all week long.

Ingredients

·  2 yellow onions diced

·  ½ bunch of celery diced

·  10 diced carrots

·  3 leek stalks diced

·  1 lb of French lentils

·  4 cups of chicken broth

·  1 can of fire roasted tomatoes (I like Muir Glen Organic Crushed Tomatoes Fire Roasted)  

·  ½ cup tomato paste

·  2 bay leaves

·  1 tsp Thyme

·  ½ cup of good Italian olive oil

Directions

1. Saute onions, celery, carrots and leeks in large sauce pot with olive oil. Sauté until onions are translucent, about 15 minutes

2. Add lentils, chicken broth, can of fire roasted tomatoes, bay leaves and thyme to pot. 

3. Simmer for 1 ½  hours. After, take off heat and serve in bowls with drizzle of olive oil.