Wellegance

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Weekly Wellegant Find: Pumpkin Pie Gelato by Talenti

Let me begin by saying that this Talenti brand Pumpkin Pie Gelato is, basically, autumn in a bowl!

I love when Fall rolls around and the markets feature all kinds of seasonal treats and “limited edition” flavors. There seems to be display after display of ‘apple-this’ and ‘pumpkin-that’. This gelato was just such a treat that I happened upon this past weekend.

It’s super creamy (as all good gelato is!), with a rich pumpkin and cinnamon flavor.  As if that isn’t fabulous enough, little bits of brown sugar and cinnamon and buttery chunks of pie crust are sprinkled throughout. My daughter and I practically polished off the entire tub in one shot. It’s THAT good!

If you’re looking for yet another way to celebrate this glorious season, this is a ‘Wellegant Find’ worth finding…

Buon Appetit!

Karen

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Recipe: Oat-Berry Muffins (GF)

This week, the market had what I can only imagine is the last of the really good summer berries. I bought a big carton of strawberries and blueberries, determined to enjoy one last taste of summertime before the pumpkins and the autumn fruits and veggies fill up every bin.

This is a recipe that I adapted slightly from a blueberry muffin recipe posted on the Skinnytaste blog. The combination of fresh berries, cinnamon and oats is divine! And I love that they’re a gluten-free breakfast option because, well…there are only so many eggs that a girl can eat!? Anyone who limits gluten knows that breakfast can be a challenge!?

The problem with most gluten free baked goods is that they can be extremely dense. The addition of applesauce in this recipe makes these muffins very moist and light. I find that, when served with a smear of almond butter and some fresh fruit, they make a satisfying (and lovely!) breakfast or snack.

As far as I’m concerned, it’s the perfect way to savor the sweetness of summer, while ushering in the toasty, cinnamon-y goodness of autumn.

Buon Appetit!

Karen

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Oat and Blueberry Muffins

Servings 12

Ingredients

  • 1 ½ cups gluten free quick oats
  • 1 cup almond milk
  • ½ cup brown sugar
  • 2 Tbsp. Honey
  • ½ cup unsweetened applesauce
  • 2 egg whites
  • 1 Tbsp. Canola oil
  • 1 tsp. Vanilla extract
  • cup gluten free flour/baking mix (I prefer Bob’s Red Mill GF All Purpose
  • Flour)
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda
  • 1/2 tsp. Salt
  • 1 cup of fresh berries you may use any combination of strawberries, blueberries and/or raspberries

Instructions

  1. Place oats in the food processor and pulse a few times to turn the oats into a coarse powder. Place the oats into a small bowl and add the almond milk. Allow to soda for approximately 30 minutes.
  2. In a medium bowl, combine the brown sugar, honey, applesauce, vanilla, egg whites and oil. Mix well.
  3. In a separate bowl, combine all of the dry ingredients - flour, salt, baking powder and baking soda. Whisk to combine.
  4. Combine the oats/milk mixture with the applesauce mixture and give it a stir.
  5. Slowly add in the dry ingredients, then fold in the berries.
  6. Spoon into the muffin cups and bake for 25 minutes.

Recipe Notes

Makes 12 muffins. Note: Store in an airtight container for up to 5 days (if they last that long!). These muffins also freeze very well.

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Recipe: Mediterranean Tuna Salad (GF)

 

This dish is a light and fresh twist on the classic (mayonnaise based) tuna salad. It was one of my “go-to” dishes all summer long and, now that school has resumed, I find it to be the perfect, packable, healthy lunch.

Rather than using white, albacore tuna packed in water, I prefer to use the imported Italian tuna packed in olive oil. It’s not nearly as dry and complements the Mediterranean flavors beautifully. What are those flavors? Well, along with the tuna, you’ve got scallions, carrots, celery, radishes, capers, kalamata olives and fresh parsley and basil, with a generous squeeze of fresh lemon juice over top.

Is your mouth watering yet?

There is also room to play with this recipe – at times, I’ve added diced red pepper, sundried tomatoes and/or artichoke hearts to it. Other times, I’ve added grape tomatoes and/or chickpeas…feel free to add whatever fresh veggies and herbs you like.

This dish is gluten free, grain free, paleo friendly, low carb and high protein. Basically, it’s a rockstar! My favorite way to serve it over a big plate of salad greens with some gluten-free crackers on the side.

Following is the version pictured in the photo, above. If you’re looking to upgrade your brown-bagged lunch, this is one that you’ll definitely want to try!

Buon Appetit!

Karen

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Mediterranean Tuna Salad

This dish is a light and fresh twist on the classic (mayonnaise based) tuna salad. It was one of my “go-to” dishes all summer long and, now that school has resumed, I find it to be the perfect, packable, healthy lunch.
Servings 3
Author wellegance

Ingredients

  • 2 cans of tuna fish I prefer the imported Italian tuna - for ex., Cento brand
  • 2 scallions finely sliced
  • 1 rib of celery thinly sliced
  • 1 carrot cut into matchsticks and then finely diced
  • 2 radishes cut into matchsticks and then finely diced
  • 2-3 Tbsp. of chopped parsley
  • 2-3 Tbsp. of basil sliced into thin ribbons
  • ¼ cup pitted kalamata olives sliced
  • 2 Tbsp. Capers drained and rinsed
  • 1 medium sized lemon juiced (should yield approximately 3 Tbsp of juice)
  • Pepper to taste

Instructions

  1. Into a medium bowl, add the tuna with the scallion, celery, carrot and radishes. Toss to combine. Add the fresh herbs and olives and give it another toss. Stir in the fresh lemon juice and add pepper to taste. Then, sprinkle the capers over top.
  2. Note: the olives and capers tend to be salty, so I don’t add additional salt, but feel free to add some if you need it.

Recipe Notes

Serves 3-4 as a light lunch.

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Recipe: Grilled Pork Tenderloin and Scallion Skewers

Although, technically, last week marked the beginning of fall, the weather on Long Island hasn’t yet caught up! Temperatures reached 90 degrees this week and I’ve taken the opportunity to enjoy the grill for a bit longer.

Grilled pork tenderloin is fabulous and I make it often in the summer, but I’ve always grilled the tenderloin whole; I never thought to slice it and skewer it until now. It cooked in no time (although I did marinate it for a bit) and turned out great! The scallions were a lovely flavor complement and also a nice way to separate the pork slices.

I served it with this bok choy recipe (which is fabulous!) and a cucumber and feta cheese salad, and the whole meal felt like the perfect way to bid summer (and the grill) adieu!

I hope that you, too, have enjoyed the last weeks of summertime and look forward, with excitement, to the pleasures of autumn!

xo,

Karen

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Grilled pork tenderloin is fabulous and I make it often in the summer, but I’ve always grilled the tenderloin whole; I never thought to slice it and skewer it until now. It cooked in no time (although I did marinate it for a bit) and turned out great! The scallions were a lovely flavor complement and a nice way to separate the pork slices.

Ingredients

  • 1 lemon
  • 2 cloves of garlic minced
  • 2 Tbsp. Extra virgin olive oil
  • ½ tsp. Salt
  • ½ tsp. Ground black pepper
  • 1 1 pound pork tenderloin
  • 5 scallions cut into 1-2 inch pieces

Instructions

  1. Preheat the grill to medium-high heat.
  2. Zest the lemon into a medium bowl and squeeze in the juice (it should yield approximately 3 Tbsp of juice). Add the garlic, oil, salt and pepper. Mix to combine.
  3. Thinly slice the pork tenderloin on a diagonal and add the pork and the scallions to the marinade. Allow to marinate for 15-30 minutes.
  4. Thread the pork and scallions onto skewers and grill until just cooked through, approximately 2-3 minutes per side.

Recipe Notes

Serves 4.

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Recipe: Cold Roasted Pepper and Carrot Soup (GF)

This soup has been my go-to soup all summer. Any time I was asked to bring a dish somewhere or anytime I entertained at home, I prepared this and it was met with great reviews. I’ve given the recipe out to so many people that I thought it only fitting that I post the recipe on the blog.

Cold soups have come a long way since the days when gazpacho was the only soup eaten cold. Now there are all kinds of veggie and even fruit soups enjoyed, mostly during the summer months.

This soup marries the sweet flavors of carrots, peppers and onion. The soup is blended up with a small amount of cannelini beans, which gives the soup a creamy texture (without any cream!). It’s perfect for a summer picnic or barbecue, as it can be made in advance and served straight from the fridge.

I usually drizzle a bit of olive oil over top, however, a dollop of yogurt is also nice (it gives the soup a slight bit of tang and makes it even creamier). I hope you make and enjoy it as much as I have.

Buon Appetit!

Karen

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Cold Roasted Pepper and Carrot Soup

This soup marries the sweet flavors of carrots, peppers and onion. The soup is blended up with a small amount of cannelini beans, which gives the soup a creamy texture (without any cream!). It’s perfect for a summer picnic or barbecue, as it can be made in advance and served straight from the fridge.

Ingredients

  • 2 Tbsp. Extra virgin olive oil plus more for drizzling
  • 1 small sweet onion thinly sliced
  • 4-6 large carrots peeled and coarsely chopped
  • 2 cloves of garlic finely chopped
  • 4 cups of chicken stock or water, if you’d prefer to keep it vegetarian
  • cup of cannellini beans drained and rinsed
  • 1 12 ounce jar of roasted red peppers, drained
  • 1 Tbsp. Apple cider vinegar
  • ¾ tsp. Salt

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until the onion is translucent and soft, about 5 minutes.

  2. Add the carrots and garlic. Cook, stirring often until the carrots are lightly golden, about 5 minutes.
  3. Add the stock, beans, red peppers, vinegar and salt. Simmer for approximately 20 minutes, until the carrots are tender and the beans break down.
  4. Purée the soup in the blender (or using an immersion blender) and then refrigerate until cold.
  5. Season with salt and pepper, to taste, and drizzle with olive oil just before serving.

Recipe Notes

Serves 6.

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Recipe: Napa Cabbage and Carrot Slaw (GF)

I love a light coleslaw alongside grilled meats and fish in the summertime, and I especially love side dishes that can be prepared in advance and eaten cold. This Napa Cabbage and Carrot Slaw is just such a dish and, much like my version of potato salad, this slaw isn’t loaded with mayonnaise but, rather, dressed in a light vinaigrette.

I prefer to use Napa cabbage, as it’s a bit more delicate than regular cabbage (and the leaves are a bit frilly, which looks so pretty!) A few grated carrots lend just the right amount of sweetness to the dish and the lime juice and fresh cilantro in the dressing give the dish a bright pop of flavor.

It takes just a few minutes to prepare and will last in the fridge for several days (although it’s best eaten within a day or two, so that the veggies maintain their crispness).

It’s so simple and truly a treat. I hope that you enjoy it!

Buon Appetit!

Karen

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I love a light coleslaw alongside grilled meats and fish in the summertime, and I especially love side dishes that can be prepared in advance and eaten cold. This Napa Cabbage and Carrot Slaw is just such a dish and, much like my version of potato salad, this slaw isn’t loaded with mayonnaise but, rather, dressed in a light vinaigrette.

Ingredients

  • ¼ head of Napa cabbage thinly sliced (using a knife or food processor)
  • 2 carrots grated (by hand or in a food processor
  • 1 large scallion thinly sliced
  • 2 Tbsp. Extra virgin olive oil
  • 1 lime juiced
  • 2-3 Tbsp. Fresh cilantro chopped
  • Salt and pepper to taste

Instructions

  1. Place the cabbage, carrots and scallion in a bowl, toss and set aside.
  2. In a small bowl, combine the olive oil, lime juice and chopped cilantro. Toss into the slaw, then add salt and pepper, to taste.

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Recipe: Blistered Shishinto Peppers (GF)

I had never heard of Shishinto peppers until I visited Barcelona, Spain last year. It was a gorgeous day and we decided to lunch at a small, outdoor cafe. We saw the waiter bringing out plate after plate of these little peppers. They were piled high on the platter and still sizzled, having just come out of the pan. They were served with nothing more than a drizzle of olive oil and a generous sprinkling of salt.

As everyone, and I mean EVERYONE, around us was eating them, we decided to give them a try (“when in Rome” and all…). I was assured by the waiter that they are not hot/spicy, so I was game. When they arrived, we dove in and just about licked the plate clean. They were absolutely delicious and quite easy to eat; they have a little stem that you can hold onto and simply take little (or not so little!) bites of the pepper until you’ve reached the stem (note: the seeds are eaten as well, unlike jalapenos and other hot/spicy varieties.

After returning from our trip, I began to see these little gems in Whole Foods. The truth is, I had probably walked by them before, mistakenly assuming that they were hot peppers. Now that I knew better, I began buying them whenever I saw them and preparing them the same way that they were prepared in Spain – blistered in a (very) hot pan with olive oil and salt.

Like most peppers, Shishinto peppers are in season during the summer months, so right now is the perfect time to make this recipe. Truly, it is SO simple and, as we know, simple preparations are often best way to highlight the natural flavors of fruits and veggies that are in season and at their peak.

Buon Appetit!

Karen

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Blistered Shishinto Peppers

Ingredients

  • Shishinto peppers no particular amount - as many as you desire or will fit in your pan
  • 2 Tbsp. extra virgin olive oil and additional oil for drizzling
  • Coarse sea salt

Instructions

  1. Preheat a saute pan over high heat until the pan is very hot.
  2. Add the olive oil and the peppers. Saute the peppers, keeping a close watch on them. As soon as the skin on one side of the pepper becomes browned and blistered, turn it. Do this until all sides are nicely blistered (see photo above).
  3. Remove peppers from the heat and drizzle additional olive oil over them. Sprinkle generously with coarse sea salt and enjoy!

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