The Sunny Side Up Recipes

Fresh. Clean. Radiant. Living life on the sunny side.

Raw Chocolate Ganache Torte

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Since I have such a big sweet tooth it’s always a win to find sweets that are delicious but also healthy. This chocolate ganache torte from Deliciously Ella is just that. It’s made from simple, whole ingredients and even has a few mystery superfoods–like avocado and chia seeds–snuck into the recipe. Best of all, it only takes a few steps to make and is perfectly shareable for your next dinner with friends and family. For affect, add a sprig of mint and some fresh berries, but it would also be wonderful with some ice cream, whipped coconut cream (if vegan), or a sprinkle of powdered sugar. Enjoy!

Salmon with Couscous

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This is the perfect light, summer dish when you want to cook something healthy for dinner but don’t want to be spend too much time in the kitchen!

First, I used this simple baked citrus salmon recipe  and added in some cherry tomatoes sprinkled with olive oil and thyme to roast them and draw out their flavor. For sides, I included couscous and a homemade tzatziki dip, which really makes the dish.  You can use really any brand of couscous you like– to be honest I just used a boxed kind from Near East–but I make it extra flavorful by adding a touch of white wine at the end.

For the tzatziki, I used Greek yogurt, cucumber, and lots of lemon juice and fresh herbs (see my recipe below). It’s traditionally made with plain yogurt and/or sour cream, but I find that Greek yogurt has just the right amount of thickness and tanginess (plus, it’s healthier!). Serve with a fresh mint garnish, and enjoy! 

 

Amy's (Healthier) Tzatziki Dip
 
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Recipe type: Side
Cuisine: Mediterranean
Ingredients
  • 2 cloves garlic, finely chopped
  • 1 medium cucumber, finely diced
  • 1 cup Fage 2% yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon flavorful extra virgin olive oil
  • 3 tablespoons fresh dill, finely chopped
  • 3 tablespoons fresh mint, finely chopped
  • 1 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste
Instructions
  1. Toss all ingredients together. Let sit in the refrigerator for 2 hours for flavors to blend.

 

Roasted Shrimp with Feta and Orzo

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Do you ever feel like you’re in a recipe rut and eating the same dishes all the time? Last week I was in one of those moods (read: tired of making the chicken all the time) and came across this wonderful recipe from Barefoot Contessa. Light and refreshing, this Mediterranean-inspired shrimp and orzo dish is packed with lots of fresh herbs and is a perfect way to mix up weeknight dinners.

My tips? Add in some extra lemon juice and make sure you use a high quality feta cheese–my favorite is Bulgarian, which has a creamier texture and is less salty than Greek feta.  I also like to add in some ripe cherry tomatoes, but it would also be great if you added asparagus, olives, or other complementary flavors as desired!

Original recipe available here: http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe.html

 

 

Detox Kale Salad

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One of the best ways to counteract holiday overindulging is to load up on fiber and leafy greens immediately after. This crisp kale salad is chock full of fiber, and the citrus adds a zesty punch–think a healthier, lighter version of a Caesear salad. This delicious salad only takes a few minutes to prepare and will have you feeling refreshed in no time!

 

Detox Kale Salad
 
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Ingredients
  • 1 bunch lacinato or tuscan kale (look for dark, flat leaves)
  • ¼ cup freshly grated parmesan cheese
  • 1 garlic clove, peeled and finely minced
  • 1 tsp lemon zest
  • 1 tbs olive oil
  • Juice of ½ lemon
Instructions
  1. Rinse and wash kale leaves and tear into small, bite sized pieces, removing the stems. Pat dry and set aside in a large mixing bowl.
  2. In a small bowl, mix together juice of one lemon, garlic, lemon zest, and olive oil. Pour over kale and add salt and pepper to taste. Set aside for 15 minutes.
  3. Add fresh parmesan and serve.

 

Chicken Tortilla Soup

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I’ve never been a big soup person, but when it starts getting cold outside every fall there’s nothing better than cozying up with a big bowl of this delicious tortilla soup adopted from Barefoot Contessa’s Mexican Chicken Soup recipe.  

It’s a hearty, filling, protein-packed meal made fresher with the addition of greek yogurt, avocado, and lots of fresh herbs that you can put together in an hour or less. I can’t wait to cook up a big pot for a gathering with friends and make a cute toppings bar to go along with it!

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Chicken Tortilla Soup
 
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Serves: 8 servings
Ingredients
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2½ quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • ½ chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas
  • 1 avocado, thinly sliced
  • 1 cup greek yogurt
  • Recipe from Barefoot Contessa: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe.html?oc=linkback
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
  3. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in ½, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
  4. * Barefoot Contessa at Home, All Rights Reserved. Read more at: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe.html?oc=linkback


 

 

(Whole Wheat) Pumpkin Chocolate Chip Muffins

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Confession: I love everything pumpkin. I’m that person who goes all out with pumpkin candles, pumpkin baked goods, decorations, you name it. So, with Halloween is only five days away (yikes!), I thought it was only fitting to go on a a little pumpkin baking experiment and share some of my very favorite recipes from my test kitchen!

These pumpkin muffins from Sally’s Baking Addiction are so delicious–they’re soft with warm, pumpkin spices and and chocolate that melts in your mouth in each bite. And I so love that they’re whole wheat and have hardly any butter, but they’re still cakey and moist. I recommend using use Ghiradellhi semi-sweet chocolate chips (or another high quality chocolate) and adding walnuts for a little extra crunch.

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…As you can see, they went pretty fast at our house 🙂 Happy pumpkin baking!

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Sunshine Bowl

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I’ve never been a big fan of Greek yogurt, but I’ve been trying to incorporate more high-protein snacks into my diet as part of half marathon training and this was the perfect solution.

The Greek yogurt has about 22 grams of protein, which aids in muscle recovery, while this mix of nuts and seeds provide an added boost of omega 3s, fiber, and protein to seal the deal. Enjoy for breakfast or for a quick mid-day snack!

Sunshine Bowl
 
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Serves: 1
Ingredients
  • 1 cup Fage 2% Greek Yogurt
  • ¼ cup fruit (I use blueberries, raspberries, and apricot)
  • 2 tbs walnuts, finely chopped
  • 2 tbs chia seeds
  • 1 tbs pepitas, raw
Instructions
  1. Combine in a medium sized bowl and enjoy!

 

Avocado Chocolate Mousse

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I absolutely love chocolate, so I was so excited to learn this healthier way of preparing it. The star ingredients in this recipe are raw cacao-chocolate its natural form- and avocado! Unexpected, right?

Here, the avocado adds creaminess, while the cacao adds that rich, chocolatey flavor that makes the mousse so decadent. Unlike the overly processed Hershey’s powder you find in the store (cocoa), cacao has more antioxidant flavonoids than any other foods known to man and is one of the highest whole food source of magnesium, which helps to mitigate the symptoms of stress. Win, win!

Avocado Chocolate Mousse
 
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Serves: 2
Ingredients
  • ¼ cup cacao powder
  • ¼ cup natural almond butter
  • ¾ avocado (preferably a bit more firm so that its taste is covered by the chocolate)
  • ½ banana
  • ¼ cup unsweetened almond milk
  • ¼ maple or agave syrup
Instructions
  1. Add all ingredients to a high speed blender or food processor and blend until smooth.
  2. Divide into small, individual ramekins and chill for 2-3 hours.
  3. When ready to serve, garnish with coconut, hazelnuts, fruit or other toppings as desired.

 

 

Avocado Toast: 6 Ways

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Avocado toast has become so popular this year! Here are my top 6 favorite ways to make it, using basic avocado toast as your base:

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Savory: Smoked salmon, lemon juice, fresh dill, red onion

Sweet: Strawberries, basil, lemon, hemp seeds, drizzle of balsamic vinegar

Sunshine:  Soft boiled egg, olive oil, basil, black sesame seeds, sea salt

Caprese: Tomatoes, basil, balsamic vinegar, buffalo mozzarella

Mexican: Sweet corn, queso fresco, cilantro lime juice, paprika

Mediterranean: Whole milk yogurt, za’atar

 

 

 

10 Recipes to Make Before Summer Ends

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I can’t believe summer is coming to an end already! Here are my top 10 recipes to help you savor those last bits of summer–and the amazing fresh produce that comes with it. Happy cooking! 

Summer Corn Salad

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Peach, Avocado, and Heirloom Tomato Salad

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Grapefruit and Avocado Salad 

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Zucchini Ribbon Salad

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Bruschetta Bar

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Quinoa Salad with Feta

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Kale and Mango Salad 

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Thin Mint Smoothie

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Acai Smoothie Bowl 

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Lemon Yogurt Cake:

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