Beautiful and Yummy Peppermint Treats

December 2, 2015
links i love, recipes

peppermint

 

One of our favorite things about Christmas is the yummy flavor of peppermint. It reminds us of eating candy canes as a kid, visiting Santa, and all the warm memories of winter. It’s such a special flavor that goes hand-in-hand with Christmastime.

But not only does peppermint taste amazing, its cheery & festive red and white design is simply perfect. You can create amazing desserts featuring peppermint that are as beautiful as they are delicious!

One. This peppermint bark from Cupcakes and Cashmere looks divine! The directions say you can store the bark up to two months in a container, but we’re positive it we’d finish it in just a few days!

Two. These DIY Peppermint Spoons from Princess Pinky Girl are so creative! They would make a fabulous gift (especially for your neighbors or children’s teachers) or a fun activity with your children.

Three. Hot chocolate is delicious on its own, especially during these cold months. But this peppermint white hot chocolate from Gimme Some Oven looks ten times better! We can’t wait to snuggle up by the fire and drink a cup of this!

Four. The cold months are a great time to snuggle the family up for movie nights, and that means popcorn! This peppermint bark popcorn from Cooking Classy is a delicious twist on a classic movie snack.

Five. Craving something a little colder? This no-churn peppermint chip ice cream from A Family Feast is a great dessert idea! With plenty of flavor and a beautiful pink hue, this ice cream will definitely be a family favorite.

Six. Yum! This peppermint cheesecake dip from A Pumpkin and a Princess is such a fun party recipe. You can get creative with what you dip in it, but we have to admit those chocolate-covered pretzels look pretty amazing!

So cozy up to the fireplace with your family and indulge in some of these treats as you share memories of favorite winter moments and look forward to all the future brings. Wishing you a delicious Christmas!

Delicious Recipes for Thanksgiving Leftovers

November 27, 2015
links i love, recipes

Delicious Recipes for Thanksgiving Leftovers

 

The guests are gone. The dishes are washed. Visions of Black Friday deals dance in your head. But there is still one hurdle that lingers, just like after every Thanksgiving:

What to do with the Thanksgiving leftovers?

Here are some of our favorite recipes that incorporate elements of a traditional Thanksgiving dinner so that you can turn those leftovers into something truly exciting and scrumptious:

One. These Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts from Half Baked Harvest are a great way to use up several different Thanksgiving dishes! These flavors complement each other beautifully, and the surprising flavor of the waffle helps this dish take it up a notch.

Two. Why do we always make more mashed potatoes than we need? This Leftover Mashed Potato Quiche from Teacher By Day, Chef By Night, is the perfect solution to your leftover mashed potato problems! Stuffed with eggs, broccoli, and potatoes, this quiche is a family fave.

Three. Don’t just throw away the turkey drippings in the bottom of your pan! Put those drippings to good use by making this Turkey Root Vegetable Soup by The Roasted Root. Loaded with spices, this soup has tons of autumn flavors!

Four. If you’ve never had a Monte Cristo sandwich, this is the perfect time to try one! Using leftover turkey and cranberry sauce, this Turkey Cranberry Monte Cristo from Tracey’s Culinary Adventures gives a fun twist to the traditional Monte Cristo sandwich. It’s quick and simple, but definitely not lacking in taste!

Five. Another fabulous use for those mashed potatoes: Homemade Gnocchi! Gnocchi is a great alternative for pasta and can be served with marinara sauce, butter and Parmesan, and pesto sauce. Try this homemade gnocchi from The Art of Doing Stuff.

Six. Perhaps one of the more popular leftover Thanksgiving dishes is turkey pot pie. And rightfully so! Turkey pot pie is a great way to get through of all turkey and your leftover veggies! This turkey pot pie from Damn Delicious is a great recipe to follow!

This year, don’t make yet another turkey sandwich with your leftovers. Give your Thanksgiving dinner a second chance at stardom by using your leftovers in creative (and delicious!) ways.

Healthy Thanksgiving Desserts

November 18, 2015
entertainment, recipes

Healthy Thanksgiving Desserts - Joy of Mom

 

When we gather together with family, time is always precious. And we want it to slow down just a bit to take it all in. Thanksgiving is one of those times. Your mom’s warm smile as you put the finishing touches on a recipe that’s been passed down for generations. Your kids racing to the door to welcome everyone who walks through it. The aroma of your Thanksgiving feast filling your home. And the gratefulness of it all when sitting around the table with your most favorite people in the world.

We wanted to share a few of our favorite healthy and wholesome recipes to share with your family and friends this holiday season.

One. These Chia Seed Peanut Butter Superfood Cookies from Yummy Mummy Kitchen are chock full of nutrition, and gluten free! Filled with peanut butter, oats, and chia seeds, these cookies are guilt-free but definitely delicious enough to serve at Thanksgiving!

Two. There are so many dishes that need to take up space in our ovens for Thanksgiving. We love the idea of a healthy, no-cake dessert! This apple and grape medley from Skinny Taste is filled with crisp apples, delicious grapes and crushed walnuts topped with a sweet creamy sauce.

Three. This pumpkin pie pudding from Popsugar has a secret ingredient: avocadoes! There’s also high-protein silken tofu hidden in the pudding, making this recipe incredibly healthy and nutritional.

Four. Nothing says “fall” and “Thanksgiving” like cranberries! This cranberry-pecan loaf from An Edible Mosaic is paleo! This loaf is grain-free, moist, dense, and absolutely beautiful! The color of the cranberries makes this loaf look irresistible.

Five. Peanut Butter Cups are scrumptious, especially when they’re healthy! These little treats from Dashing Dish are filled with almond milk, low-fat Greek yogurt, protein powder and stevia! All of the taste, with a fraction of the calories.

Six. Want to have the taste of apple pie without having to eat a big slice of sugar? These apple pie oatmeal cookies from Amy’s Healthy Baking are made with whole wheat flour, instant oats, coconut oil, agave, and a whole bunch of other great ingredients! [I checked the link and it works fine for me. What browser are you using? Or are you on your phone?]

This year, when you share that special meal with the ones you love, you will know that you are only giving them the best. The best food, yes, but also the best love, laughter, and gratefulness that this holiday brings.

We wish you and yours a wonderful and blessed Thanksgiving season brimming full of family, friends, and new treasured memories!

Espresso Yourself with These DIY Coffee Upgrades

November 5, 2015
recipes

girl holding a mug of tea in the autumn park

 

The air is crisp. The leaves are falling. Now that autumn is fully upon us, we crave something warm and cozy to help us start our day. And nothing fits the bill quite as well as that first delicious sip of a perfect cup of coffee.

Why not take a cue from the warm, spiciness of fall, and add a little something extra to your coffee this morning to make that first moment of the day just a little more perfect?

One. For those with a sweet tooth, adding sugar to your coffee may not be the healthiest. Use a touch of Maple Syrup to sweeten up your morning energy boost while giving it that autumn flavor! The richness of the syrup may make you want to keep this coffee upgrade in your routine long after the last leaf has fallen!

Two. Autumn is all about the spice, and nutmeg is one of our favorites. Putting nutmeg (whether freshly grated or pre-ground) will give your coffee a hint of a gingerbread flavor that we crave. Or double the love – add maple syrup to your coffee and sprinkle it with nutmeg!

Three. Finding ways to sweeten coffee without sugar and processed creamers is so important to us! Adding a few drops of vanilla extract will result in a luxurious flavor, but without the chemicals we hate. You can also add almond extract if you want to try something a little more nutty.

Four. If you like your coffee creamy but want to ditch the dairy, try using coconut or almond milk. Both have very distinct flavors, and they make your coffee even more savory. If you’re a coconut lover or an almond lover, you’ll definitely want to try this.

Five. Getting a little tired of pumpkin, well, everything? (Another pumpkin spiced latte, anyone?!) Why not add a hint of autumn apple to your coffee instead? The coffee site Sprudge gives you tips on how to make an amazing apple syrup.

Six. Cinnamon is used often for tea, but it’s also delicious in coffee! Not only can cinnamon save you a few calories a cup and boost your immune system, it also gives it a deliciously decadent flavor. Either sprinkle your cup with cinnamon or simply brew it with a cinnamon stick!

Make that first moment of the day something amazing and just-for-you with a flavorful cup of coffee that’s just for fall!

Good Eats Before Halloween Treats

October 30, 2015
family, recipes

tomato soup

 

With Halloween just hours away, we wanted to talk a little bit about how important it is to feed your little monsters and angels a nutritious meal before they head out trick-or-treating. We know that kids will come home with pillowcases and buckets full of candy, ready to separate them into categories and eat them all up! But before they do that, we want to feed them some good eats before their treats.

When we think of fall, we think of cozy, warm food. These recipes will warm up you and your kiddos before you head outdoors. They’ll also leave your little ones feeling satisfied, so that they’re not snacking on candy while they’re walking door to door.

This chili from Chew Out Loud is made in the slow cooker, so you can prepare everything in the morning. You won’t have to worry about cooking while you’re putting on your children’s wigs or applying vampire teeth. Once your stomachs start to rumble, just ladle it out of the slow cooker and you’re all set!

Sloppy joes are also a wonderful comfort meal before heading out. These healthy sloppy joes from Wine and Glue are packed with flavor and easy to make. If you want a fun twist on sloppy joes, be sure to stuff a sweet potato with the sloppy filling like Paleo Newbie does.

If you’re in a time crunch and you have leftover chicken in your fridge, this chicken stir fry is the perfect dish. It combines leftover chicken and loads of veggies to create a delectable, hearty meal!

Another time-friendly food is the quesadilla. Quesadillas are fast, and you can stuff them with vegetables! Depending on what your children like, try these caprese quesadillas from I Don’t Go to the Gym, or these black bean and corn quesadillas from Babble.

And here’s one of our top picks: simple and timeless toasted cheese served with warm tomato soup. You can choose the type of bread (I love seeded breads from Whole Foods) and cheese your family likes and tailor the recipe to them. In a time-crunch and can’t make the soup from scratch? Try either Trader Joe’s or Pacific low-sodium soups (a lot of brands of tomato soup are sodium heavy!).

We know holidays are fun, and we want them to be! But we also know our little ones are continuously growing and need constant nutrition, especially with candy rolling in. And as moms, we want to make sure that the candy they’re bringing home is safe to eat. Don’t be afraid to put restrictions on some types of candies—they have plenty of candy to eat, we never want to take any chances. Happy Halloweening! We wish you a day of fun family time and great trick-or-treating!

 

6 Fall Favorites Featuring Squash

October 13, 2015
links i love, recipes

squash2

 

Nothing screams Fall like a delicious squash. As the leaves are changing and the squash are nice and ripe, we’re taking advantage of all that autumn has to offer—starting with these scrumptious squash meals. Who says you need meat to have a hearty meal? These recipes are all vegetarian (and most vegan), but hearty enough to leave you and your family feeling satisfied.

One: Butternut Squash Kale Tart: This tart is loaded with savory flavors! With the bulk of the tart being butternut squash and kale, you’re loading up on nutrients and deliciousness. Never made a tart before? Don’t worry. The post walks you through every step of the way.

Two: Acorn Squash with Walnuts and Cranberry: Acorn squash is a serious superfood: It’s loaded with Vitamin C, Vitamin A, potassium, dietary fiber, manganese, folate, Vitamin B complex, copper and tryptophan, and omega-3 fatty acids. We always hear about people cooking their acorn squash with maple syrup and butter, but we love this twist! Stuffing them with walnuts and cranberries boosts the nutrients as well as the amazing flavor.

Three: Creamy (Vegan!) Butternut Squash Linguini with Fried Sage: Creamy, savory, brimming with veggies—perfect comfort food! The combination of vegetable broth, butternut squash, and spices make up the base. Pour that over whole grain pasta and top with fried sage—and you have a perfect autumn meal!

Four: Spaghetti Squash Burrito Bowls: This makes burritos 10x better. Without the rice and the tortilla, this spaghetti squash burrito bowl is a healthy take on the Mexican classic. Plus, as the blogger points out, the bowl is compostable! Even better.

Five: Roasted Butternut Squash and Brussel Sprouts with Cranberries, Apples and Onions: Our mouths dropped when we saw this incredible combination of fall veggies and fruits. Though this was intended as a side dish, we think its hearty enough for a main dish too! The best part about this dish is that it’s easy to throw together, but impressive enough that everyone thinks you’re a pro.

Six: Slow Cooker Butternut Squash Soup: We love our slow cookers, especially when the weather gets colder! With the fire burning and the blankets snuggling us, the smell from the slow cooker really adds to the cozy feel of the house. This butternut squash soup is perfect for those autumn days!

Here’s to ushering in the crispness of Fall and the beauty of these wholesome, healthy, and delicious meals with the warmth of your family!

Carrot Muffins

August 17, 2015
recipes

Recipe: Carrot Muffins #joyofmom

 

There are two schools of thought on muffins: either you can think of them as a small cake or turn them into a healthy, yummy treat or even breakfast on the run.

Carrot muffins are especially tricky if your kiddo is a picky eater with veggies. The idea is not only getting them to eat their vegetables but to enjoy them. Carrots are a rich source of beta carotene, a powerful antioxidant that also promotes healthy skin and supply the body with essential minerals, vitamins and enzymes.

The negative of these muffins is that some recipes are loaded with sugars and white flour. We found an amazing recipe from Mel’s Kitchen Cafe adapted from 100 Days of Real Food that combines whole wheat flour, honey and unsweetened applesauce to give the muffins that sweet taste. We also included a delish and healthy recipe for cream cheese frosting from Ceara’s Kitchen Your kiddos will be asking your to make these all the time, plus they pop nicely into lunch boxes. Warm them up on a cool fall day and you have the perfect after school snack. PS: The at home smell from these muffins baking in your oven just shouts homemade love! Enjoy!

Healthy Applesauce Carrot Muffins

Ingredients 
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 3/4 cup finely shredded carrots (about 2-3 medium carrots)

Directions
• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
• Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
• Stir ingredients together until just combined and there are still some spots of flour remaining.
• Fold in the shredded carrots just until combined (don’t overmix or the muffins will be dense).
• Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Vegan Cream Cheese Icing from Ceara’s Kitchen

Ingredients
½ cup raw cashews soaked in boiling water for 30 minutes or overnight
1½ tbsp maple syrup
1½ – 2 tsp lemon juice
pinch sea salt
¼ tsp vanilla extract
¼ tsp cinnamon

Directions
•Drain and rinse soaked cashews (make sure your cashews are thoroughly soaked for the icing to be silky smooth). With an immersion or small blender blend the cashews together with maple syrup, lemon juice (1½ tsp), sea salt, vanilla extract and optional cinnamon until silky smooth (this took me about 3 minutes). Taste test and add an additional ½ tsp of lemon juice if necessary (I prefer it will 2 whole tsps of lemon juice). The icing should be thick like traditional cream cheese icing. If necessary add a little bit of water if the icing is too thick.
• Once carrot cake is cool, ice cake with icing and garnish with optional walnuts or pecans.

Enjoy!

Recipe: Beauty Juicing

July 15, 2015
family, recipes

Recipe: Beauty Juicing #joyofmom

 

She takes care of the skin belonging to some of Hollywood’s biggest mommies including Rachel Weisz and Naomi Watts. Joanna Vargas, celebrity esthetician and organic skincare specialist, says that true beauty begins from inside.

To that end, she’s passionate on juicing to be healthy and have gorgeous skin. Juicing aides in detoxing, weight loss and glowing skin. It also combats the damaging effects of stress, toxins and even aging so your skin can look radiant.

In the spirit of getting us going, she shared a few of her favorite juice recipes with Joy of Mom! Thanks Joanna!

Joanna’s Favorite Green Juice

This recipe will hydrate your skin and encourage your lymphatic system to drain, getting rid of bloating and glowing.

“The greens instantly hydrate the skin while encouraging lymphatic drainage, so you are de-puffed and glowing!”

1 green apple
1 handful parsley
1 handful kale3 stalks celery
1/2 cucumber
1/2 lemon
1 inch ginger
2 handfuls romaine

Blend and enjoy.

Knock Out Your Craving for Sweets

This will help get rid of your sugar cravings:

Ginger to taste
4 carrots
1/2 apple

Blend and enjoy.

Super Eight

This veggie-only juice helps relieve stress and aid weight loss.

1 Kale Leaf
1 collard leaf
Handful parsley
1 stalk celery
1 carrot
1/2 red pepper
1 tomato
1 broccoli floret

Blend and enjoy.

A few variations:

Level One:

4 celery
1/3 cucumber
1 bunch parsley
1 apple
Ginger to taste
1 lemon

Level Two:

4 celery
1 bunch parsley
2 handfuls spinach
2 carrots
1 apple
1 bunch cilantro
Lemon and Ginger

Level Three:

4 celery
1 bunch parsley
2 handfuls spinach
1/3 cucumber
2 carrot
1 beet
1/2 kale
Lemon and Ginger

Happy juicing! And here’s to our health and beauty, inside and out!

Easy Recipes for Moms On-The-Go

March 25, 2015
motherhood, recipes

Easy Recipes for Moms On-The-Go! #joyofmom

 

Easy Recipes for Moms On-The-Go

Us mamas have a to-do list as long as the Declaration of Independence. And just as we think we are crossing off the final chore on the list, somehow more chores magically appear. I know you know what I mean, Moms! We are constantly in search of tips and tricks to help us cut down prep time when it comes to cooking meals and snacks for our families. We often find amazing recipes online, but the prep time is 45 minutes or more, yikes! Like you, we just don’t have that kind of free time right now. In the essence of saving time, but preserving quality and health benefits, we’ve put together our three favorite quick snack recipes for on-the-go moms. We hope your kiddos love them as much as ours do.

Hummus and veggie sticks: Hummus is a delicious snack that is super healthy. Hummus is made from chick peas, olive oil, garlic, lemon juice and tahini, which is sesame seed paste. It is packed with protein, fiber, folate, and various vitamins and minerals. Our personal favorite is Sabra hummus. It is so tasty and has a great texture that kids love. To start the snack packing process, grab a container like this. In the big compartment, fill it with veggie slices and sticks like carrots, bell peppers, cucumber, or any other veggies your child likes. In one small compartment, scoop in the hummus. In the other small compartment, throw in a few olives or whole wheat crackers to top off the delicious snack. This is a complete snack that is full of nutrients, very filling, and it will take no longer than 5 minutes to prepare. Plus, the handy little container is perfect to take on-the-go!

Fruit salad plus: Fruit makes for the perfect snack. Cut up apples, oranges, strawberries, banana – whatever your child prefers. Use the same container and place the cut up fruit in the larger section. In the smaller compartments, scoop in cottage cheese and yogurt. Cottage cheese is packed with protein, calcium, and vitamin B-12 for energy. Yogurt also has lots of protein and calcium, which children need. It’s best to pack this fruit salad in a larger lunch pail so you can add an ice pack to keep the cottage cheese and yogurt fresh. Throw in a spoon and your kiddo has a healthy and delicious snack, that took no time at all to prepare.

Sweet Potato “Fries”: A recipe that takes only 10 minutes to prep, (but 25 minutes to bake), and is a guaranteed crowd-pleaser. You’ll need 2 pounds of sweet potatoes (about 4 small ones), 2 tbsp olive oil, 1 1/2 tsp chili powder, and 1 1/2 tsp kosher salt. Preheat the over to 425 degrees F. Cut each sweet potato in half lengthwise, and place it flat side down on the cutting board. Cut the potato halves into 1 inch wide wedges. In a small bowl, combine oil, chili powder and 1 tsp of the salt. Place the potatoes on the roasting pan and brush with the mixture. Lay the potatoes flesh side down on the pan and place in the oven. Cook for 20-25 minutes, turning once. Remove the pan and season with the remaining 1/2 tsp of salt. Let the wedges cool for a bit before eating. You can serve immediately for an at-home snack, or pack them in this stainless steal container to keep warm while on the go.

We always try to promote healthy eating here on joyofmom.com. When you know you are going to have a busy morning, try packing snacks the night before. Freshness is key, so when you can, try to serve fresh fruits, veggies, and other foods over boxed or bagged. Let us know what your kids love to snack on over on Instagram, we’d love to hear from you!

Three Leafy Green Recipes

March 18, 2015
recipes

Three Leafy Green Recipes to Knock Your Socks Off! #joyofmom

 

Three Leafy Green Recipes to Knock Your Socks Off

Leafy greens have a great reputation when it comes to nutrients and benefits for your health, but a bad rap when it comes to taste. We often read and hear from friends about their distaste for the flavor of leafy greens. We are here to end the misconceptions!

Our three favorite leafy green vegetables are kale, spinach and collard greens. They are jam packed with vitamins, minerals, fiber and other essential nutrients. While raw kale might be bitter to some, it loses a lot of its bitterness once cooked. Same goes for collard greens. Spinach has a light and refreshing taste, that is pleasing raw or cooked.

We are sharing our favorite recipes with you today, having each of these leafy greens as the star of the dish. For those who are already on board with greens, we are sure you will love these recipes. For those that are hesitant, please give these recipes a try. They are super tasty and loaded with healthy ingredients, two key components for any dish that you serve to your family.
Kale & Pan-Seared Tilapia
(original recipe from foodandwine.com)

This dish is healthy, refreshing, light and perfect for a springtime dinner party. The major nutritional benefits found in kale are protein, vitamins A, C & K, fiber, and folate, just to name a few.

Serves: 2

Ingredients:

Two 4-ounce tilapia fillets
Sea salt
Fresh cracked pepper
2 tbsp unsalted butter, divided
1/2 medium onion, diced
1/2 cup dry white wine
1 tbsp fresh lemon juice
1/2 tsp sea salt
4 cups lightly packed chopped kale

Directions:

  • Rinse & pat dry tilapia fillets. Season with salt & pepper.
  • Heat a large skillet over medium-high heat. Melt 1 tbsp of butter and add tilapia. Cook 1-2 minutes on each side, or until golden brown. Remove tilapia and set aside.
  • In the same pan over medium heat, add remaining butter and stir in onion. Cook from 1-2 minutes or until soft.
  • Pour in the wine, lemon juice, and salt. Bring to a simmer and then stir in the kale. Cover the pan and cook from about 2 minutes or until the kale is tender.
  • On the serving plates, make a bed of two-thirds kale and onion. Top with the tilapia, then garnish with remaining kale and onions, pouring any remaining sauce over fillets.

Spinach, Beans & Avocado Quesadilla

This recipe is a tried-and-true crowd pleaser! The nutritional benefits found in spinach are vitamin K, A, C & B12, iron, calcium, zinc, fiber, plus many more.

Serves: 4

Ingredients:

4-5 ounces of baby spinach
One 15 ounce can of refried beans (try a vegan variety!)
2 medium, firm tomatoes, diced
1 avocado, peeled and sliced
1 bunch washed & diced cilantro
4 spinach tortillas
1 cup salsa (try & make your own!)

Directions:

  • Preheat the oven to 425 degrees F
  • Rinse the greens and steam in a skillet or Dutch over, just for one minute or until wilted. Transfer to colander and drain.
  • Combine refried beans with small amount of water in a mixing bowl (just enough to make the beans easier to spread).
  • Lay a tortilla on a baking sheet. Using only one half of the tortilla, spread tomato pieces, greens and beans evenly. Fold over to cover. Repeat with the remaining tortillas.
  • Bake for ten minutes, or until the tortillas begin to turn golden and crisp. (Watch carefully!)
  • Remove, cool for one minute, then top with avocado slices, cilantro and side salsa.

Stuffed Collard Greens
(original recipe from marthastewart.com)

This recipe is down-right delicious. The incredible benefits of collard greens are their cholesterol-lowering abilities, vitamin K & A, manganese, iron, copper, and omega-3 fats, among many other nutrients.

Serves: 6

Ingredients:

1 can (28oz) whole peeled tomatoes with juices
1/4 cup extra-virgin olive oil
1/2 small onion, finely chopped
Pinch of red pepper flakes
Coarse sea salt & fresh ground pepper
1 cup spelt
1 pound collard greens
1 1/2 cup cooked white beans, drained and rinsed
2 tbsp finely grated Ptarmigan-Reggiano
2 tsp shopped fresh sage leaves

Directions:

  • Pulse tomatoes with juices in a food processor until chopped. Heat 2 tbsp oil in saucepan over medium heat. Add onion and pepper flakes. Cook, stirring occasionally, until onion is tender, about 6 minutes.
  • Add tomatoes, and bring to a boil. Reduce and simmer, cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
  • Stir spelt into a saucepan of salted boiling water. Reduce to a simmer, cook uncovered for about 40 minutes. Drain and let cool.
  • Meanwhile, add collard greens into a pot of salted boiling water and cook until bright green and tender, about 3 minutes. (May we recommend you do this in batches, to allow the greens to have the proper space to cook.)
  • Remove with tongs and let cook. Trim off stems and thick ribs. Reserve 12 large leaves, and chop what remains.
  • Preheat oven to 375 degrees F. Coarsely mash beans in a bowl, add cooked spelt, remaining 2 tbsp oil, cheese, sage, and any chopped collard greens. Stir to combine. Season with 1/2 tsp salt and pepper to taste.
  • Working with one collard leaf at a time, arrange 1/4 cup filling in the center. Fold stem end over the filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal it. Transfer, steam-side down, to a 9×13” baking dish.
  • Spread the sauce evenly over stuffed collards. Cover with parchment, then foil, and bake until sauce is bubbling and collards are tending, about 30 minutes. Serve immediately.

We hope you enjoy these recipes, and make the effort to incorporate more leafy greens into your daily diet. Bon appetit!

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