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This light and tangy potato salad with bacon and vegetables is the perfect summer side. It’s also a great dish to take to a summer BBQ.

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how this no-mayo potato salad is gonna make your life easier

Chopped vegetables, freshly fried bacon, and a simple dressing…. that can sit in the sun for a bit AND is just as good day 2? Can life get any better? I like to leave the potato wedges fairly large which means that you chop them up really quickly, and the remaining vegetables are easy & quick to chop. This is not like your traditional salad with lots of chopped ingredients.

why I love this recipe

I love a good potato salad, but tend to get tired of the traditional mayo potato salad, so this vinaigrette dressed potato salad is so fresh and bursting with bold flavor, it’s the perfect easy accompaniment to grilled meat.

how to make this no-mayo potato salad

I start with quartered red potatoes, chopped celery, green bell pepper, scallion, halved tomato, & bacon. I used these ingredients partly because that’s what I had on hand, partly because they sounded good. At it’s base you definitely need potatoes, bacon, some type of onion, and tomatoes. Everything else is just gravy.

Here’s how I cooked the potatoes in my Instant Pot: Pour 1 cup water in Instant Pot bowl then place 1 lb of similarly sized red potatoes on steamer basket in Instant Pot bowl. Secure lid of instant pot and set vent to SEALING. Set to STEAM, and set timer to 10 minutes. Let pressure release naturally for about 5-7 minutes after timer goes off. Then open vent, remove lid, and take potatoes out of the Instant Pot. Cut into even sized cubes.

Cook bacon while potatoes are cooking.

Transfer cubed potatoes to medium mixing bowl, add remaining chopped vegetables and cut bacon to the potatoes.

Set salad bowl aside and whisk together red wine vinegar, extra virgin olive oil, salt, and dijon mustard in a small bowl.

Pour salad dressing over potato salad and toss until well incorporated. You can eat this salad immediately, but I’d recommend leaving it out at room temperature for at least 15 minutes to let the potatoes and other vegetables soak up some of the dressing. It’s also great the next day!

expert tips
  • Cut vegetables (except tomatoes) into similarly sized small pieces.
  • Use vegetables you have on hand, feel free to switch them up if you have different veggies on hand
FAQ Do I have to cook the potatoes in an Instant Pot?

Absolutely not. If you don’t have an instant pot, I’d recommend boiling the potatoes similar to how you boil potatoes to make mashed potatoes. Here’s how you can cook them over the stove.

Is this no-mayo potato salad healthier than regular potato salad?

Instead of thinking about it being less or more healthy, I like to make this salad if I’m in the mood for lighter flavors. The vinegar based dressing is bold, refreshing, and so good. Sometimes it’s fun to make a potato salad that’s not the traditional mayo based one. I also like this salad because it’s safer to sit out for longer than a salad with mayo, so it’s easier food-safety wise. At the end of the day, I recommend choosing a potato salad recipe based on how it pairs with the other foods you’re cooking/eating and what sounds good vs the nutritional value of the ingredients.

What can I serve this potato salad with?

This potato salad would be delicious with easy chicken burgers, my new fave grilled lamb steak, and really any piece of meat.

What if I want to turn this into a full meal itself?

I’ve added grilled chicken to this salad. It’s easy, cooks along with the bacon, and tastes great with the dressing, potatoes, and bacon. Rotisserie chicken would be great, guess I’m highly recommending adding chicken to it, but edamame would be easy and delicious too.

Ways to repurpose this potato salad
  • Turn it into a full on salad by doubling the dressing and adding your favorite greens
  • Swap out some potatoes for pasta to turn it into a fun and easy summer pasta salad
Other recipes using potatoes

did you make this no-mayo potato salad? leave me a comment to share how it turned out!

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No-Mayo Potato Salad
This light and tangy potato salad with bacon and vegetables is the perfect summer side.
Course Side Dish
Cuisine American
Keyword bacon, potato salad, simple side
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Author Rebecca
Equipment
  • Instant Pot
  • cutting board
  • knife
  • Mixing bowl
  • Sautee pan
  • Small bowl
  • Serving spoon
Ingredients
  • 1 pound medium red potatoes cut in half
  • 1 cup water
  • 2 slices bacon
  • 1/3 cup grape or cherry tomatoes sliced
  • 1/4 cup green bell pepper chopped
  • 1 stock celery choppe
  • 1 whole green onion sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon dijon mustard
  • 1/2 teaspoon salt divided
Instructions
  • Cook Potatoes: Pour 1 cup water in Instant Pot bowl then place 1 lb of evenly sized potatoes on steamer basket in Instant Pot bowl. Secure lid of instant pot and set vent to SEALING. Set to STEAM, and set timer to 10 minutes. Let pressure release naturally for about 5-7 minutes after timer goes off. Then open vent, remove lid, and take potatoes out of the Instant Pot. Cut into even sized pieces. Place in medium sized mixing bowl.
  • While potatoes are cooking, place 2 slices of bacon on a large skillet over medium heat. Cook until desired crispiness, between 5-10 minutes. Once done, set aside. Pour excess grease into heat safe bowl to save for later. Chop bacon once it's cooled enough to handle.
  • Mix salad dressing together by adding 2 tbsp red wine vinegar, 1 tbsp olive oil, 1/2 tbsp dijon mustard, and 1/4 tsp salt to a small mixing bowl. Mix until incorporated.
  • Add remaining vegetables and bacon to mixing bowl. Pour dressing over vegetables, and mix until well incorporated. Serve immediately or store in refrigerator until use.
Notes
Turn this into an entree by cooking chicken with the bacon

The post Easy No-Mayo Potato Salad appeared first on Nourish Nutrition Blog.

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If you’re looking for a delicious, cosy, and easy dinner, this Instant Pot lentil stroganoff with mushrooms fits the bill. It’s hearty, filling, and a fun vegetarian take on the traditional beef stroganoff. 

This recipe was originally posted in February 2018. It has been updated for photos and content.

PIN HERE to add to your recipe box.

One of my all time favorite cosy dishes is beef stroganoff. It’s creamy, beefy, and has mushrooms for days. But, for some reason, it’s just not one of those dishes I eat very often. I can probably count the number of times I’ve had it on both hands. Probably because it does take more time crouching over a hot stove than I’m usually willing to spend. That’s no good.

I made a few changes to turn the traditional stroganoff into an easy, and meatless meal: I switched out the beef for green lentils, added a few more mushrooms, and swapped the sour cream for plain Greek yogurt. Not that the yogurt is any less meatless than sour cream, but I find it’s texture & flavor super similar to sour cream, and I always have it on hand. Sometimes the easy way is the best way.

How it’ll make your life easier

If you’re like me and love a good cosy meal during the winter, but don’t have much time to prepare anything, this stroganoff is perfect for you, you can buy all the veggies precut and ready to go, and it just takes 5 minutes of hands-on time, then about 30 to cook.

Plus this recipe has such deep and delicious flavors, it tastes like it’s been simmering over the stovetop for hours, when in reality, it just took you 30ish minutes.

why I love this recipe

Ummmm it’s made in the Instant Pot. Almost a set it & forget it type of situation here. Almost. When I pressure cooked the lentils, they turned out creamy, beefy, and so delicious.

how to make Instant Pot Lentil Stroganoff

Turn Instant Pot onto SAUTEE setting. Once it’s hot (it heats up fast!) pour 1 T olive oil into pan, then 1/2 cup diced onions, 1 lb sliced mushrooms, and 1/2 tsp salt & 1/4 tsp pepper to IP bowl. Stir until onions are translucent and mushrooms have released water by becoming about 1/3 smaller. It takes about 5-7 minutes.

NOTE: Make sure mushrooms shrink. I made this once and didn’t sautee the mushrooms beforehand and they maintained their water and texture which in many cases would be great, but the texture was a bit weird to me. I like to sautee them to release some of the water so they’re not as chewy.

Deglaze pan with 1/4 cup red wine.

Add 1/2 c rinsed green lentils and 1 c beef or veggie stock to sauteed vegetables. Mushrooms may not be completely covered, but that’s ok.

Cancel cooking setting and reset to MULTIGRAIN and cook for 15 minutes on HIGH. Secure lid and set vent to SEALING.

Once timer has gone off, let pressure release naturally for 10 minutes. That means that you let the timer count up to 10 minute before releasing steam vent.

Boil water for 1/2 pound egg noodles at this point. Cook noodles according to package directions.

Once lentils have been sitting for 10 minutes, turn vent from SEALING to VENTING. Remove lid and add 1/2 cup plain Greek yogurt to mixture. Mix together until incorporated.

Top hot noodles with stroganoff mixture and garnish with parsley if desired. Enjoy immediately.

FAQ How long will it take to cook?

Ok, here’s my ongoing reminder about using the Instant Pot- cooking times do take about 2x as long because it takes time for the pressure to build and then to release. Good thing is it’s all hands off time, you literally set it & forget it after programming the pot, but it does take longer than the 15 minutes or however many you program it to cook for.

How do I cook the mushrooms?

I highly recommend cooking down the mushrooms (with the garlic, onions, salt & pepper) before adding the lentils and cooking for real. I’ve done it both ways (cooking the mushrooms w/ the garlic & onions and also adding them with the lentils before cooking for 15 mins on MULTIGRAIN) and honestly, I like the mushroom texture better if you cook them down a bit more. They are not so thick and spongy this way. But if you’re strapped for time and aren’t weirded out by the texture of a fresh mushroom in a cooked dish, throw them in with the lentils and don’t cook before. You’ll save yourself a few minutes of hands on time.

Expert Tips Tips on using the SAUTEE setting on an Instant Pot

It’s HOT. I’d recommend staying close and stirring often or else you’ll end up with majorly burned food.

Tips to make this dish even easier
  • Use green lentils instead of other colors because they’re the heartiest and will maintain their shape during the cooking process.
  • To make this recipe super super easy, buy precut onions, garlic, and sliced mushrooms.
  • If you don’t use or have any red wine on hand, sub vegetable or beef stock
  • You can use sour cream instead of the Greek yogurt, just use the same amount in the recipe
How to Repurpose this instant pot stroganoff recipe
  • It could make a delicious soup if you add a cup of broth, and maybe some more red wine? and some extra veggies (hearty greens, carrots)
  • Who doesn’t love mushrooms over a good steak? Grill yourself up a nice steak & top with these stroganoff leftovers
Check out my other fave Instant Pot recipes:

did you make this IP lentil stroganoff? leave me a comment to share how it turned out!

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Instant Pot Lentil Stroganoff
If you’re looking for a delicious, cosy, and easy dinner, this Instant Pot lentil stroganoff with mushrooms fits the bill. It’s hearty, filling, and a fun vegetarian take on the traditional beef stroganoff. 
Course dinner, Main Course
Cuisine American, Russian
Keyword easy dinner, instant pot, lentils, meatless, stroganoff, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Author Rebecca
Equipment
  • cutting board
  • knife
  • Instant Pot
  • Stock Pot
  • Large Spoon
  • Measuring Cups
  • Measuring Spoons
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced white onion
  • 1 pound mushrooms sliced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup red wine
  • 1/2 cup green lentils rinsed
  • 1 cup beef or vegetable broth
  • 1/2 pound egg noodles
  • 1/2 cup plain Greek yogurt
  • parsley for garnish
Instructions
  • Turn Instant Pot onto sautee setting. Once hot, pour 1T olive oil into pan, then 1/2 c diced onions, 1 lb sliced mushrooms, 1/2 tsp salt & 1/4 tsp ground pepper. Stir until translucent, about 5-7 minutes. Deglaze with 1/4 c red wine. Stir and cook for 2 more minutes.
  • Add 1/2 green lentils and 1 c stock to vegetables. The mushrooms will not be completely covered, but that's ok. Stir. Cancel cooking setting and reset to MULTIGRAIN and cook for 15 minutes on HIGH. Place lid on, and set vent to SEALING.
  • Once timer has gone off, let pressure release naturally for 10 minutes. While pressure is releasing, cook 1/2 lb egg noodles according to package directions. Once lentils have been sitting for 10 minutes, turn vent from SEALING to VENTING. Let remaining steam release. Open lid once it's unlocked. Add 1/2 c plain Greek yogurt, stir together. Pour over hot noodles, and garnish with fresh parsley if desired. Enjoy
Video
Instant Pot Lentil Stroganoff - YouTube
Notes
parmesan cheese is also great on this stroganoff!
If you want to sub the red wine, sub with equal parts grape juice OR broth.

The post Instant Pot Lentil Stroganoff appeared first on Nourish Nutrition Blog.

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This peach cobbler is super easy, quick, and can be made in your oven or out camping. It’s flavor, ease, and minimal dishes make it the best peach cobbler recipe. 

This recipe was originally posted in May 2018. It has been updated for photos and content.

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I made a recipe similar to this for a client last week. It was so delicious and easy, that I had to make a few small tweaks to make it perfect for Nourish Nutrition Blog. This is THE best peach cobbler, just ask anyone whose tried it (even my sister who doesn’t like mushy fruit liked it).

how the best peach cobbler fits into my lifestyle

The weather is heating up, and I feel like a whole new person. A few of my favorite things are to just be outside-whether it’s eating outside, whether it’s chatting with friends, whether it’s reading, or hiking. There’s a special feeling being outside, ya know.

This peach cobbler is the perfect excuse to get outside. Whether it’s via cooking it in the campfire, or spending time outside while it’s baking, or sitting and enjoying it on the grass- the warm & cold temperatures of this cobbler with vanilla ice cream or whipped cream are perfect for a warm evening outside. Besides, who doesn’t bond over delicious food? And as Julia Child said,

People who love to eat are always the best people.

How it’ll make your life easier

This recipe is so easy, it just takes 5 minutes to throw together, it’s one you can let the little ones help prep, and you can let your oven do all the work. Take the 60 minutes it takes to cook to sit down and enjoy time with your loved ones. Then when it’s done, you’ll be ready to dig right in. You’re welcome.

Why I love this recipe

canned peaches + yellow cake mix + butter, brown sugar, & cinnamon. Can it get any easier?

How to make the best peach cobbler

Before assembling the cobbler, preheat your oven to 350 degrees OR prepare coals in a fire pit. Spray your dutch oven or cast iron skillet with cooking spray.

Open two 29 oz cans, drain juice from one can.

(you can save the juice to flavor yogurt, smoothies, etc)

Dump peaches and juice from one can into the skillet or dutch oven, spread evenly in pan. Sprinkle 2 tablespoons of brown sugar and 1 teaspoon of cinnamon evenly over the peaches.

NOTE: there will still be a lot of juice in the pan, don’t worry it’ll be absorbed by the cake mix & get all nice and gooey.

Sprinkle dry yellow cake mix over peaches.

Spread cake mix out thinly over peaches, sugar and cinnamon.

Thinly slice 1/2 stick of salted butter (4 tablespoons), distribute slices over cake mix. Cover if cooking over a fire, but you can bake it in the oven without a lid (that’s what I did)

How to eat this easy peach cobbler

Serve hot and with vanilla ice cream or whipped cream. Enjoy.

Expert tips
  • I love using canned peaches because 1. fresh peaches out of season are NO GOOD! I’m a peach snob. and 2. you’ll get lots of great juices and 3. they’re way less expensive
  • Drain juice from one of the two 29 oz cans of peaches. That way it’ll still be ooey & gooey, but not watery.
  • Save the juice to flavor yogurt, smoothies, ice cream, or anything else that peaches would go well with. Love using fruit as a sweetener because of the added flavor and nutrients.
  • Use peaches packed in their own juices. They taste extra peachy (instead of extra sweet) and are just delicious.
FAQ Can I use fresh peaches?

Yes absolutely, like I said before, I’m a peach snob so I highly recommend using fresh peaches at the end of summer, when they’re in season & delicious. If using fresh peaches, I wouldn’t worry about having to drain any juice.

What if I just want to make this for one?

I decided to share this large recipe because a) this is so delicious & fun to share and b) 1/2 recipe wouldn’t work as well in my large cast iron skillet. But it’s easy to cut in 1/2 or 1/4 if you’re serving a small crowd or yourself.

Ways to repurpose this cobbler

When I originally made this cobbler, I shared some, I ate it for dessert, for breakfast with some yogurt, and as snacks. Keep it simple and just change the toppings!

Other great summer dessert recipes

did you make this peach cobbler? leave me a comment to share how they turned out!

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The Best Peach Cobbler
This peach cobbler is super easy, quick, and can be made in your oven or out camping. It’s flavor, ease, and minimal dishes make it the best peach cobbler recipe. 
Course Dessert
Cuisine American
Keyword campfire, cobbler, easy, summer
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Rebecca
Ingredients
  • 2 29 oz cans of peaches, in peach juice drain juice from 1 of the cans
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 box yellow cake mix
  • 1/2 stick butter (4 tablespoons)
  • ice cream or whipped cream (optional)
Instructions
  • Preheat oven to 350 degrees, or prepare coals in firepit. Spray dutch oven or cast iron skillet with cooking spray. Dump two 29 oz cans of peaches (with 1/2 of the total juice drained) into skillet. Sprinkle (2T) brown sugar and (1 t) cinnamon evenly over peaches. (there will still be a lot of juice in pan, but the juice will be absorbed by the cake mix). 
  • Sprinkle 1 box dry yellow cake mix over peaches. Spread out evenly. Thinly slice (1/2 stick) butter, and distribute butter slices on top of cake mix. Cover if cooking over fire, can bake without a lid (that's what I do). Cook for 60 minutes, or up to 90 depending on campfire temperature. Top should be golden brown and peach juices bubbly.
  • Remove and serve immediately. Serve with vanilla ice cream or whipped cream if desired. 
Notes
Don’t toss that leftover peach juice. Use it in smoothies, add it to plain or vanilla yogurt, top ice cream with it, or use a bit of it to sweeten stir-frys. 

The post The Best Peach Cobbler appeared first on Nourish Nutrition Blog.

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These refreshing red white and blue popsicles are the perfect easy treat to cool down for the 4th of July or any hot summer BBQ.

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How these red white and blue popsicles are gonna make your life better

Ok before you read farther, this is not a one serving recipe. It makes 10 popsicles, as my mold makes 10. So this is a great recipe to make if a) you’re in the mood to whip something together for a summer party or b) if you’d like to cool down with a popsicle night after night.

Ok, I admit, these aren’t as easy as grabbing a box of your fave red white and blue popsicles. You know those rocket ones?! But these are just so delicious and really easy. All you need are berries, yogurt, lemon juice, a blender, and popsicle mold.

Need some dinner inspiration for your 4th of July party or summer BBQ? Here are a couple delicious summer recipes

Why I love this recipe

I have nothing against the super sweet brightly colored popsicles you usually find at a summer activity or just the grocery store. They’re nostalgic and oh so refreshing when the sun is beating down on you, but I’d choose the flavors of vanilla yogurt and fresh fruit over traditional popsicle flavors 90% of the summer days. So if you have 15 minutes the day before a BBQ, I’d highly recommend whipping up these simple yogurt based popsicles.

I used vanilla flavored yogurt (you can use Greek or regular), lemon juice, fresh strawberries and blueberries. To keep to the red, white, and blue theme you can swap out the strawberries for cherries or raspberries and the blueberries for blackberries, but if you’re not partial to red, white, and blue you can swap the fruit for peaches. OMG I’ll be making these again with fresh peaches.

I also love this recipe because I can use up berries that are just too ripe to enjoy alone. It’s a great use of overripe fruit!

How to make red white and blue popsicles
How to Hull A Strawberry - YouTube

I started by hulling the strawberries (1 c). Hulling the strawberries is essentially taking out the stem & a part of the white center of the strawberry below the stem. I use the method in the video below because it’s simple, quick, and I don’t waste much of the yummy red part of the berry. But there are many other ways to remove the stem if you don’t like this method.

These popsicles are so easy. I started with 1 c each fresh hulled strawberries, blueberries. First I added the strawberries to my blender. I set it to pulse and blended the strawberries until it was pureed. I then added about 1 teaspoon of lemon juice and stirred it together. I really like the texture of this berry puree!

Do the same with the blueberries. Blend them up, then add lemon juice. Set aside.

Once the berries are blended, it’s time to assemble the pops. The yogurt and berry purees are all thick, so you can layer them and the colors will stay pretty separated. layer them in red, white, and blue (strawberries, vanilla yogurt, and blueberries) or however you want. There doesn’t have to be a rhyme or reason to the order.

Fill the molds nearly to the top then insert popsicle sticks into the center of each popsicle. Wipe off overflowing ingredients if you’d like. Or don’t. I wouldn’t have if I weren’t taking photos. Place in the freezer for at least 5-6 hours.

If you want to have them look marbled, swirl the popsicle stick into the fruit and yogurt until you’ve reached desired marbling.

Once you’re ready to eat them, I recommend running warm water over the outside of the mold to loosen the popsicle. Just jiggle the popsicle stick and run under water until it slides right out.

enjoy immediately

Expert tips
  • a note about the lemon juice-I LOVE tart foods, I always add lemon juice to any pure fruit something I’m making (like my homemade strawberry sauce). You will probably have to slightly adjust the amount of juice you add depending on how flavorful &/or sweet your berries are. Add a bit at a time after you’ve blended the berries, stir and continue to taste until you like the flavor. Also if you have berries that don’t have much flavor, I’d recommend adding a pinch or so of salt to bring out the natural berry flavor. Again add that after blending up the berries.
  • as you can tell in the photo above, I’m using frozen lemon juice here. I juice lemons that are almost too ripe, pour the juice into a bag and freeze it for times I don’t have fresh lemons. This saves me money, extra trips to the store, and helps me reduce food waste.
FAQ Do I use Greek yogurt or regular yogurt?

You honestly could use either. Both come out really creamy and delicious, so I say use whichever you have on hand. Sidenote-I’m often a fan of plain yogurt, but I like these better with vanilla yogurt, it adds a touch of sweetness and warm vanilla flavor to the popsicles.

Can I use frozen berries?

Short answer-yes! Longer answer- they will probably be more difficult to blend up since you don’t add any liquid to the blender (and I don’t recommending adding much/any liquid other than the lemon). The thick berry puree is really nice and is closer in texture to the yogurt so they maintain a nice layer and swirl.

How do I make them look marbled?

You can layer the ingredients to make them red, white, and then blue or you can stir the popsicle stick in the mold until you’ve reached perfect marbling (before freezing).

How do I transport these popsicles if I’m taking them to a party?

Ohhh, if you’re traveling for more than 20 or so minutes, I’d recommend placing the ice pops in their mold in a cooler with some ice in it. If it’s less than 20 minutes, & you have access to a freezer they’ll refreeze pretty quickly to be ready to eat after dinner.

Ways to repurpose these popsicles

these popsicles aren’t really repurpos-able, BUT they keep for a while and are a perfect way to cool down after being outside or in a too-warm house.

If you have extra yogurt or purees, mix them together and eat or save for an easy yogurt snack.

Other recipes using berries

did you make these red white and blue popsicles? leave me a comment to share how they turned out!

Print
Red White and Blue Popsicles
These refreshing red white and blue popsicles are the perfect easy treat to cool down for the 4th of July or any hot summer BBQ.
Course Dessert
Cuisine American
Keyword dessert, popsicles
Prep Time 15 minutes
Freeze Time 6 hours
Servings 10 popsicles
Author Rebecca
Equipment
  • blender
  • bowls
  • popsicle mold
  • popsicle sticks
Ingredients
  • 1 cup vanilla yogurt
  • 1 cup hulled strawberries
  • 1 cup blueberries
  • 2 teaspoons lemon juice divided
Instructions
  • Set 1 c vanilla yogurt aside. Add 1 c hulled strawberries to high powered blender. Blend until smooth. Add lemon juice to taste (I added 1 tsp). Pour into bowl, set aside. Rinse blender out.
  • Add 1 c blueberries to blender, blend until smooth. Add lemon juice to taste (I added about 1 tsp). Pour into bowl and set aside.
  • Layer in blueberry puree, then yogurt, then strawberry puree into each mold. Fill until almost the top.
  • Place popsicle sticks in each mold and swirl ingredients to get some marbling if desired.
  • Place mold in the freezer for at least 5 hours.
  • Remove mold from freezer immediately before serving. Run mold under warm water to release popsicles. Enjoy immediately.
Notes
If you’re traveling for more than 20 or so minutes, I’d recommend placing the ice pops in their mold in a cooler with some ice in it. If it’s less than 20 minutes, & you have access to a freezer they’ll refreeze pretty quickly to be ready to eat after dinner.

The post Red White and Blue Popsicles appeared first on Nourish Nutrition Blog.

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Save money by making your very own healthy restaurant style beef and broccoli recipe. It’s so good you won’t miss your go-to restaurant beef & broccoli. Plus it takes less time to make than to pick up or have it delivered.

This recipe was originally posted in March 2017. It has been updated for photos and content.

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why I love this recipe

I love how savory, yet bright this beef and broccoli is. Tender broccoli, edamame, and beef are covered by a super easy, salty, and savory soy based sauce. Even though it’s called beef and broccoli, this can be a super versatile dish. Don’t have broccoli on hand? Use another veggie. Don’t have any fresh veggies on hand? Use frozen. You really can’t go wrong. Just play around with ingredients and you’ll find something that makes life easier and helps you use up ingredients you’ve got on hand.

how this easy beef and broccoli is gonna make your life better

Lots of restaurants use special, complex sauces in their dishes. I used to not even try to recreate those restaurant meals because I know I’m not going to want to spend hours simmering sauces. But I was feeling creative and bold one day. I thought I’d try one of my favorite simple restaurant dishes-beef and broccoli. After making this beef stir fry dish, I’m less surprised that I can get fresh, bold flavors without spending all day in the kitchen. So if you’re anything like me, and want to do a bit more cooking, want to use up ingredients you have on hand, this easy beef and broccoli is definitely the way to make your life better & more delicious. Plus you’ll be able to save some money cause takeout gets expensive!

how to make beef and broccoli

Start out with sliced flank steak, and small chunks of onion and broccoli. My rule of thumb for how I slice vegetables is to think about eating it. I hate that feeling of believing you can fit a broccoli crown into your mouth to find out that it’s too big, so you take it out and have to cut it afterward. So I always err on the small side of veggies. They usually make for a better eating experience and cook quicker. And to add one more tip, try to cut your veggies into similar sized pieces. They’ll cook up evenly and won’t leave you with any surprise giant pieces.

Also, don’t toss the broccoli stalks, slice them up a bit thinner and add them to the dish. They’re mild, easy to cook, and totally worth it. Don’t toss them.

The first step in this dish is to cook the onions and garlic over medium-low heat. I’ve burned my fair share of onions to never try to cook them quickly ever again. Start by adding the oil to a hot pan. I often use my cast iron skillet because it’s already on the stove, it cooks really evenly, and I just love using it. You can use any large saucepan. Again, over medium-low heat because you don’t want to burn the garlic or onions. It’ll take about 5 minutes, and onions will be translucent and soft when they’re ready.

This is a one pan meal (mostly) so feel free to leave the onions on the pan while the beef cooks. I usually salt and pepper all my meat, but the soy sauce & beef stock sauce is salty enough that I don’t like to add more salt at the beginning. Cook for about 3 minutes on the first side, then flip each slice to cook for 3 minutes on the other side. This will give you medium-rare beef slices.

While the beef is cooking, grab a bowl to mix up the sauce. Just add equal parts of soy sauce and beef stock and some brown sugar. If you’re planning on leftovers, I’d recommend doubling the sauce so you can use it for a dressing or to keep the meat moist. It will take a few extra minutes to thicken since I don’t add cornstarch to this recipe, but it’s easy and hands-off. This sauce is bold and salty, but when you pour it over the beef, veggies, and rice it’s really nice.

After the beef has started cooking, add sauce and veggies. Stir every few minutes and cook for about 7-10 minutes or until veggies are tender and sauce has thickened.

Once sauce is almost as thick as you’d like it, take pan off the stove and dish up. The sauce goes from too think to too thick quickly, so remove right before you think it’s thick enough.

expert tips
  • Use Bouillon Paste: Since I cook for one, I’ve found the best way to use chicken or beef broth is to use a bouillon paste. That way you can use what you need, and not have 1/2 a can or container of broth to figure out how to use. It also saves space, and uses less packaging. It’s a fave of mine. I use Better than Bouillon (not an affiliate link) you can find it at your local grocery store on online.
  • Buy pre-chopped ingredients. Want to save time on this recipe? Buy pre-sliced beef (skirt steak, ), broccoli, onions, etc.
FAQ Can I use a different cut of beef?

You absolutely can. But since some take extra tenderizing, not all cuts will work for this quick cooking dish. I use strip steak in this recipe, you could also swap that for a hanger steak, flat iron, or tri-tip. Always ask the butcher at your local grocery store for a recommendation. I recently made stroganoff that called for tenderloin, that’s REALLY expensive. The butcher recommended a less expensive and more appropriate cut. Save that tenderloin for a really simple dish where the beef is the meal itself.

Can I use different vegetables?

Yes! Swap the broccoli & edamame for whatever veggies you have on hand. I’d recommend keeping the garlic & onions since they really add to the delicious flavor of this dish.

Can I use olive oil?

I see Asian and other dishes using olive oil, and frankly, I think that’s a waste. Would you like to eat a few green olives with this beef dish? I wouldn’t, so I wouldn’t want to cook with a bold olive oil. Save the expensive stuff for a dish that will go well with olives. I’d recommend a mild oil, I’m currently using grapeseed oil because that’s what Christopher Kimball recommends. You can also use canola or vegetable oil.

Ways to repurpose this beef and broccoli
  • If you want to make it super easy, just swap out the rice for ramen or rice noodles
  • Make extra sauce & serve over a bed of lettuce for an easy salad. I’d recommend adding rice or a grain to the salad so it’s filling and exciting.
  • Add beef & broccoli back to rice & an egg to make an easy fried rice dish
related recipes/other recipes using beef

these recipes use ground beef, but you can easily sub thinly sliced flank steak

did you make this beef & broccoli? leave me a comment to share how it turned out!

Print
Restaurant Style Beef and Broccoli
This easy and healthy restaurant style beef and broccoli recipe is so good you won’t even miss your go to restaurant beef and broccoli.
Course Main Course
Cuisine American, Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Rebecca
Ingredients
  • 1/2 cup brown rice quick cooking
  • 1 tablespoon mild oil I used grapeseed
  • 1/8 cup chopped onion
  • 1 clove garlic chopped
  • 1/2 pound strip steak sliced thinly
  • 1/4 cup beef stock
  • 1/4 cup soy sauce
  • 1/2 teaspoon brown sugar
  • 1 pound broccoli pre-chopped (fresh or frozen)
  • 1/3 cup frozen edamame beans removed from shells
Instructions
  • Cook rice according to instructions
  • Pour (1 T) canola oil into medium-hot pan, add (1/8c) chopped onion and cook for 5 minutes, then add chopped (1 clove) garlic. Cook until onion is translucent, about 3-4 additional minutes. 
  • Add (1/2 lb) flank steak to onion and garlic mixture. Sear on each side, about 2-3 minutes/side. While flank steak is cooking, mix together (1/4 c) beef stock, (1/4 c) soy sauce, and (1/2 tsp) brown sugar. 
  • Add soy sauce mixture to beef, stir together. Add (1 c) broccoli and (1/3 c) frozen edamame. Mix all ingredients together, cover pan, and simmer until broccoli is soft, and sauce has thickened up. 
  • Serve over brown rice.
Notes
Sesame seeds and red pepper flakes make for delicious toppings to this dish.

The post Easy Beef and Broccoli appeared first on Nourish Nutrition Blog.

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This healthy strawberry sauce is my newest favorite recipe. It has zero added sugar, and takes 5 minutes to make. You’re well on your way to a super easy and versatile sauce.

This recipe was originally posted in February 2017. It has been updated for photos and content.

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how this healthy strawberry sauce is gonna make your life easier

Let’s be honest here, 99% of sauces you can find at the store just don’t taste that great. There’s nothing like a sauce made with fresh seasonal fruit. But if you’re like me and have no desire to boil strawberries or put much effort into making a dessert sauce, this healthy strawberry sauce is for you.

why I love this recipe

I love ice cream, but have learned 2 lessons about my taste preference thanks to practicing mindfulness. I don’t like most store bought dessert sauces. Especially the fruit flavored ones. But sometimes I just want a smooth fruity addition to ice cream. That’s where this healthy strawberry sauce comes in.

This strawberry sauce recipe is so simple, it’s got fresh strawberries, a squeeze of lemon juice, and a pinch of salt. You can eat it lots of ways, but it’s best over ice cream because the cold ice cream hardens the sauce just enough that it forms a shell on top. How fun is that?!

how to make this healthy strawberry sauce

To prepare the ingredients, remove leaves from strawberries. No need to slice strawberries since you’ll be blending them up. Slice lemon in half down the center, and remove seeds so they don’t drop into the strawberries

Pile strawberries into a blender jar, squeeze lemon juice over strawberries, and add a pinch of salt. Turn blender on and pulse until berries are pulverized and sauce is smooth. Different blenders will take different amounts of time. Check by stirring with a spoon to see if you find any chunks of strawberry. Taste, and add lemon or salt if needed. If strawberries aren’t very ripe or flavorful, considering adding a bit of sugar to bring out the sweetness and flavor of the strawberries.

Once it’s smooth, pour into glass jar to store for a week.

expert tips
  • This is the perfect way to use up strawberries that are starting to go bad. You know the ones you don’t really want to eat plain. They’re really ripe, sweet, and perfect for this sauce
  • Don’t use early season strawberries that lack flavor, your sauce just won’t be that delicious. I highly recommend using up your last farmers market strawberries or others that are packed with flavor.
  • Want to thicken it up, add some chia seeds. They’ll soak up the liquid and you can use it as jam too!
FAQ How to thicken the sauce

If the sauce is too thin, I’d recommend adding 1-2 tablespoons of chia seeds. It’s easy, you let the chia seeds do all the work, and it adds a fun texture! (note that it does take 30+ minutes for them to absorb the liquid to thicken up)

Can I make this sauce with different fruit?

Yes absolutely! Add just a bit of the lemon juice & salt between tastings to make sure it tastes good. Add as much as you prefer. This sauce is fruit forward, so it’ll work with any fruit. I’m already thinking it’d be great with blueberries, raspberries, blackberries, peaches. Oh and be aware of the water content of the fruit you use. The peach sauce will probably be thicker, but still so delicious.

Ways to repurpose/uses for this healthy strawberry sauce

The best part of this healthy strawberry sauce recipe is just how versatile it is.

  • It’s great over ice cream, brownies, between cake layers
  • on yogurt
  • added to a smoothie
  • mixed with olive oil to make an easy summer salad dressing
  • Add to lemonade for strawberry lemonade (replace 1/2 cup sauce for berries in this recipe)
Have extra strawberries? Here are a few of my fave recipes using strawberries did you make this healthy strawberry sauce? leave me a comment to share how it turned out!
Print
5 Minute Healthy Strawberry Sauce
This healthy strawberry sauce is my newest favorite recipe. It has zero added sugar, and takes 5 minutes to make. You’re well on your way to a super easy and versatile sauce.
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Author Rebecca
Ingredients
  • 1/2 pound strawberries washed and stemmed
  • 1/2 teaspoon lemon juice
  • pinch salt
Instructions
  • Add 1/2 lb strawberries, 1/2 teaspoon lemon juice, and a pinch of salt to the bowl of a high powered blender. Blend until smooth. Serve over ice cream, yogurt, cream, as a salad dressing, or anything else!

The post 5 Minute Healthy Strawberry Sauce appeared first on Nourish Nutrition Blog.

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These freezer healthy breakfast tacos will make you like mornings. Make them fresh or pop these frozen guys in the microwave for an easy and delicious breakfast.

[this post & photos have been updated from it’s original post in March 22, 2017]

These breakfast tacos are simple and easy, yet a fun treat to make ahead of time for a quick egg breakfast on the go or at the office. They’re also great to serve for brunch or a slow weekend morning, that way you can eat them fresh!

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how these healthy breakfast tacos fit into my lifestyle

My usual breakfast has been yogurt + fruit + granola or oatmeal for years. I love this breakfast because it’s easy & convenient. But every once in a while, I just want something different. That’s when I’ll usually make breakfast tacos…. or pancakes. But today we’re talking about savory, eggy, cheesy Mexican inspired breakfast tacos. These tacos are particularly great because I’d rather spend a bit of extra time batch cooking the ingredients to then have leftovers. I wrap extra tacos, place them in a bag, and store in the freezer until I’m ready for a quick breakfast taco (or a couple!)

How they will make your life easier

Pre-made breakfast tacos? Need I say more? It’s just as quick to whip up double or triple the veggie and egg mixture as it is one serving, plus wrapping them is really quick. I’d recommend making extra if you’ve got some time to make a slow breakfast on the weekend or if you want these for dinner. Take the extras, wrap them up and freeze for a really quick breakfast

Quick Notes on This Recipe How to Make the Egg and Veggie Mixture

My favorite veggies in these breakfast tacos are frozen hashbrowns, onions, peppers, and lots of mushrooms. Honestly you can use any vegetables you’ve got on hand, including fresh shredded potato. If you are using fresh potatoes, you’ll need to rinse them out well (to remove excess starch) and pat dry so they crisp up on the stove.

How to Assemble the Tacos

Layer eggs, veggie mixture, then cheese on top of a taco sized tortilla. If you wanted to make a larger burrito, just add extra of each to fill up the tortilla more.

How to Make these Tacos Even Easier

As a food photographer, I do have to consider the photograph-ability of my dishes, this is one of those instances. I layered in the eggs, veggie mixture, and cheese individually. When I make these in the real world, I’ll cook the vegetables, add the hash browns with extra oil to get it all nice & crispy. I’d then add the eggs directly to the vegetable mixture. This simple hack saves a couple minutes, a few dirty dishes, and it all ends up being about the same. Especially if you’re going to pop them in the freezer. So if you want to save time and effort, just cook everything up in the same sautee pan.

How to Make them Freezer Friendly

Do not add salsa or any sauce to the tacos if you’re freezing them. You want to freeze them ‘dry’ or they’ll get soggy and fall apart. You can opt for burrito sized tortillas for one handheld breakfast item. That works too! Just fill the tortilla up with about double the eggs, veggies, & cheese.

I experimented with not wrapping each taco in foil or plastic wrap and just slid each in my Shasher bag. To heat them up, I put them open side down so they’d stay closed in the microwave. They were great. I won’t individually wrap them again in the future to save waste. But if you want to take them to work, individually wrapping them may be beneficial to make the trip.

Print
Healthy Breakfast Tacos
These freezer healthy breakfast tacos will make you like mornings. Pop these frozen guys in the microwave for an easy and delicious breakfast
Course Breakfast
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 tacos
Author Rebecca
Ingredients
  • 2 tablespoons canola oil separated
  • 1 cup vegetables of choice ie: onions, mushrooms, zucchini, bell peppers
  • 1 cup frozen hashbrowns or fresh russet potatoes
  • 6 whole eggs
  • 1/2 cup milk
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 6 flour tortillas 10″ for burritos, 6″ for tacos
  • 1/2 cup cheddar cheese shredded
Instructions
  • Add (1 T) canola oil to large sautee pan, sautee (1 c) chopped vegetables for about 5 minutes.
  • Add (1 c) hashbrowns and extra tablespoon of oil, cook until crispy. About 10 minutes. While potatoes are cooking, mix together 6 eggs, (1/2 c) milk, salt and pepper. Set aside. 
  • Once potatoes are cooked, pour egg mixture over vegetable mixture. Fold mixture over until cooked thoroughly, or until eggs are solid and there's little-no liquid left in pan. Check for salt and pepper flavor preference. 
  • Top with cheddar cheese. Fill six 6" tortillas with mixture. 
  • To make FREEZER tacos: Evenly distribute egg/potato mixture into middle of taco or burrito sized tortillas. A 10" or larger tortilla is important to keep all filling inside tortilla! 
    No need to wrap each taco/burrito individually, unless you'd like to take them on the road. Then it's better to wrap them individually.
  • Microwave burrito, open side down, on high for 60 seconds when ready to eat. Add favorite toppings, and enjoy!
Notes
Important note about homemade hashbrowns. After shredding/grating potatoes, immerse in a cold water bath, then pat dry to remove remaining water. This helps remove some of the starch from the potatoes. Who really wants to eat gooey sticky potatoes? 
You can also top with your favorite salsa, avocado, or ketchup if you’d like! (add when eating if making freezer burritos)
easy ways to repurpose this recipe
  • The eggs, vegetables, cheese, & salsa would make a great egg bowl or omelet.
  • You could separate the eggs & vegetables for an easy scramble with veggie hash browns.

Let’s get chatty:

  • Have you made any healthy breakfast tacos before?
  • What would you include in your healthy breakfast tacos recipe?

The post Healthy Breakfast Tacos appeared first on Nourish Nutrition Blog.

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This healthy creamy asparagus soup is delicious, easy, and made with Greek yogurt instead of cream. You won’t even notice the difference.

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I posted this recipe on my old blog last year. Right before I traveled to Seattle to check it out. Back in the day I was sure I’d move to Seattle and start a brand new & exciting life after finishing up grad school. Ha! Oh how life changes.

Another thing that’s changed since is getting over my fear of fat. OMG seriously. I pride myself on being an open-minded, food loving, diet hating dietitian. Yet…. I’ve realized I ‘used’ to be afraid of fat. I used to avoid it in my normal eating. Fat or butter or cream or red meats were to be used very sparingly. Bacon was to not be eaten except when out to brunch, which is less than even 1x/month. Butter was to be saved for cookies and cakes, and cream was meant for ice cream, and that’s about it.

Truth bomb: I have a major sweet tooth. MAJOR. I rarely limited sweets, but I’ve majorly limited fat in other areas of my diet. So butter only comes in cookies, not with vegetables or, gasp, in a soup.

I’m working on not fearing fat. Still working, and am trying to incorporate this into my blog. Before I go all out and adding a cup of heavy cream, I’m going to add a delicious dollop of full-fat Greek yogurt. One step at a time.

Although my eating philosophy has changed, some things haven’t. 

How this Asparagus Soup fits into my Lifestyle

Asparagus soup was one of my favorite soups while I lived in Spain. Remember how I lived there & would eat delicious creamy soups all the time? Well, they were delicious. I adapted this soup to use ingredients I always have on hand (well except for the asparagus & garnish) and it’s just as good and as fast. 

How it’ll make your life easier

With your full-fat Greek yogurt, you’ll get that delicious & silky creaminess, you’ll get probiotics that are great for your gut and overall health, and you’ll also get uber satisfying and actually not-bad-for you milk fat. I’d call that a win-win-win. Everybody wins.

Along with some healthy fats, this soup is chalk full of delicious spring asparagus.

Quick notes on this recipe Is this soup healthy?

Instead of just focusing on all the nutrients in food, I like to step back and think about how I can incorporate more foods that I enjoy into my day. Healthy is a term that’s more broad than we usually define it, and I’d definitely include stress and anxiety about food into how I define healthy eating. With that said, if you feel anxious and stressed about what you’re putting into your body, you’re not improving your health with that worry, even if you’re putting lots of nutrient dense foods in your body. 

Can I use different vegetables in this soup?

Absolutely, the base of stock, garlic, onions, and dairy products will go well with any vegetable really. I’ve had this soup with mushrooms instead of asparagus, it was so good & so creamy still. You can add whatever vegetables you have on hand that you like sauteed.

Print
Creamy Asparagus Soup
This creamy asparagus soup is the perfect spring soup, it’s smooth, creamy, yet light enough for the springtime.
Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1/2 whole yellow onion chopped
  • 1 clove garlic chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lb fresh asparagus washed and trimmed
  • 1/2 cup vegetable or chicken broth
  • 1 cup milk of choice
  • 1/2 cup plain Greek yogurt
Instructions
  • Heat stockpot over medium heat, add (1 T) olive oil once warm. Take Greek yogurt out, and let sit at room temperature while soup cooks
  • Add chopped onions (1/2 medium sized) to hot olive oil. Saute onion for ~3 minutes, then add (1 clove) garlic and (1 lb) asparagus. Continue to saute for 3-5 additional minutes.
  • Pour broth of choice over vegetables. Return to simmer, and cover. Simmer on medium-low heat for 15-20 minutes. Asparagus will be fork tender. 
  • Add (1c) milk, then transfer to high powered blender. Puree until desired smoothness. You can also use an immersion blender to puree soup.
  • Top soup with (1/4 c) Greek yogurt. I used whole-milk. Add salt and pepper to taste. 
Notes
Serve with grilled cheese sandwiches or delicious crusty bread.
Save 2nd serving for leftovers. 
Ways to Repurpose this recipe: 
  • Eat extra soup as leftovers or freeze leftovers. 
  • Sautee up whole onion and whole bunch of asparagus + 2 cloves of garlic to add to pasta or another dish.

Tell me

  • How have your opinions about fat changed?
  • Have you tried creamy asparagus soup?

The post Creamy Asparagus Soup appeared first on Nourish Nutrition Blog.

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This is the easiest grilled lamb steak recipe. It’s an tender, juicy, and flavorful dinner paired with grilled asparagus.

Back in January, I traveled to New Orleans with the Tri-Lamb group. It was a trip of a lifetime, and I’m so grateful to have attended this sponsored trip. This post was not sponsored, and, as always all opinions are my own.

I’m not going to lie, I had one negative experience eating lamb as a kid. I’ve always ordered chicken at Greek restaurants, and avoided lamb ever since. But after eating lamb in Iceland last summer, and then trying so many different lamb dishes in New Orleans, I’m excited to share that I’m now a lamb lover. Many cuts are simple to prepare, and once you understand the flavor profile & which flavors and spices go well with it, lamb is a simple and delicious protein source.

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how this lamb steak fits into my lifestyle

I LOVE steaks. The grill’s sear, the tenderized meat, the flavor, the accompaniments-hello fries and grilled veggies! Why not try a different type of grilled protein. Lamb is sweet, tender, and slightly grassy. It’s a great departure from traditional beef, and it’s getting easier to find at grocery stores. I bought a pound of lamb steaks at Sprouts for just $10. That will last me a few meals, so it just costs $3-4/serving, which is quite affordable.

Also, just like kids, we as adults can continue to try different foods and exposing ourselves to different flavors. Our taste preferences change over time, and trying foods that may not be our favorites, when they’re prepared really well makes it easier too. I mean how many people do you know that hate a certain vegetable… until they tried it NOT steamed mushy. It’s totally a different experience at that point.

How it’ll make your life easier

Once you get the flavor pairings down, cooking lamb is easier. You’ll cook the different cuts similarly to it’s beef counterpart, but the flavor pairings are quite different.

Here are a couple flavor pairing recommendations courtesy of my trip to the Goldring School for Culinary Medicine at Tulane University in New Orleans.

  • red wine
  • rosemary
  • garlic
  • thyme
  • lemon
  • mint
  • coriander
  • cinnamon
  • curry powder
  • oregano
  • fruit (mango, apricot, dates, raisins, figs)
  • harissa
Quick Notes on This Recipe How to cook lamb

Cooking techniques and time depends on the cut of lamb you’re using. Chops & steaks can be cooked quickly, over the grill for example. Lamb chops are cut from the rib meaning that they’re super tender and delicious, but they’re also the most expensive cut of lamb. Shanks and shoulders need to be cooked for longer, so roasting or braising them is recommended. Use a thermometer to measure the internal temperature. I like them cooked between 145-160 degrees (medium-rare to medium)

Spices to use with lamb
  • rosemary
  • garlic
  • thyme
  • coriander
  • cinnamon
  • curry powder
  • oregano
How to cook this lamb steak
  • I first marinate in plain yogurt for 15 minutes to two hours before grilling. The acidity of the yogurt quickly tenderizes the meat, and adds another layer of flavor. Make sure to remove excess yogurt before grilling as it’ll burn quickly. You can use a clean paper towel to blot the yogurt off. Then season with lemon pepper & place on a hot grill.
  • Add the asparagus or other veggies you’re using to the grill right away. They’ll take about the same amount of time to cook.
  • Just grill the lamb for 5 minutes on each side for a medium-rare steak. Your steak will come off the grill easily once it’s cooked enough.
  • Remove once it’s done. You can check with a meat thermometer. The meat should be 145+ degrees in the middle. 170 degrees is well done, so I usually like my steaks between 145-160 degrees for a nice medium-rare.
  • Make sure to let it stand for 10 minutes before eating. This will seal in the juices, so you’ll get a tender and juicy steak instead of a juicy plate.
Print
Grilled Lamb Steaks with Asparagus
This is the easiest grilled lamb steak recipe. It’s an tender, juicy, and flavorful dinner paired with grilled asparagus.
Course dinner
Cuisine American
Keyword grilled lamb, lamb
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Author Rebecca
Ingredients
  • cooking spray
  • 1 tablespoon plain yogurt
  • 4 oz lamb steak
  • 1 teaspoon lemon pepper
  • 10 stocks asparagus and other vegetables if desired
  • 1/2 whole lemon
  • 1/2 teaspoon dried oregano or marjoram
Instructions
  • Heat up grill or grill pan. While grill is heating, spread a thin layer of yogurt (1 tbsp) on both sides of the steak. Let sit for at least 10 minutes, or up to 2 hours. Slice ends off asparagus (10 stocks). 
  • Pat steaks dry with paper towel and then season with lemon pepper (1 tsp) prior to placing on grill, removing excess yogurt. Place steak and vegetables on grill, set timer for 5 minutes. 
  • Flip steak after 5 minutes and rotate asparagus. Cook for another 5 minutes. 
  • Remove steak and vegetables from grill. Let steak rest for 10 minutes to seal in the juices. Prior to serving, squeeze lemon juice (1/2 whole) over steak and vegetables, sprinkle dried oregano (1/2 tsp) over as well. Enjoy.
Video
Grilled Lamb Steak with Asparagus - YouTube
Notes
you can also use lamb chops in this recipe
easy ways to repurpose this recipe
  • add extra veggies and top the veggies & lamb over a bed of greens for a simple salad. It’d be great with a simple tzatziki dressing (yogurt + lemon + cucumbers + garlic)

Let’s get chatty:

  • Have you tried lamb before?
  • What would you add to this grilled lamb steak?

The post Grilled Lamb Steak with Asparagus appeared first on Nourish Nutrition Blog.

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