Deviled Eggs     12 hard boiled egg    1/4 cup plain non-fat Greek yogurt    2 tablespoons mayonnaise    2 tablespoons Sriracha    1/2 teaspoon smoked paprika plus more for garnish    3/8 teaspoon sea salt      Cut the eggs in half lengthwise and pop the yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt. Mix until smooth and creamy.    Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnished if desired. Serve immediately.              Salt-and-Pepper Charred Green Beans     2 1/2 lb. green beans, trimmed    2 tablespoons olive oil    flaked salt    coarsely ground fresh black pepper      Heat a large cast-iron skillet over medium-high heat until very hot. Toss green beans, oil, and 3/4 teaspoon each salt and pepper in a bowl.    Add about a quarter of beans to the skillet and cook, without stirring, for 2 minutes, then toss and cook until charred and just tender, 4 to 5 minutes. Transfer to a platter and repeat with remaining beans. Season with salt and pepper.            Pearl Couscous with Leeks and Peas     1 1/2 cup pearl or Israeli couscous    1 1/2 tablespoon fresh lemon juice    3 tablespoons olive oil, divided    2 leeks (white and light green parts only), thinly sliced    Kosher salt and freshly ground pepper    1 cup frozen green peas, thawed    1/2 cup toasted pine nuts    6 radishes, thinly sliced      Cook the couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.    Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, and season with salt and pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook stirring occasionally, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.

Deviled Eggs

  • 12 hard boiled egg

  • 1/4 cup plain non-fat Greek yogurt

  • 2 tablespoons mayonnaise

  • 2 tablespoons Sriracha

  • 1/2 teaspoon smoked paprika plus more for garnish

  • 3/8 teaspoon sea salt

  1. Cut the eggs in half lengthwise and pop the yolks into a medium bowl. Mash yolks with a fork until evenly crumbly. Add yogurt, mayonnaise, sriracha, smoked paprika and salt. Mix until smooth and creamy.

  2. Set egg whites, cut-side up on work surface. Spoon or pipe yolk mixture into the well of each egg-white, dividing evenly. Garnish with smoked paprika and optional garnished if desired. Serve immediately.

Salt-and-Pepper Charred Green Beans

  • 2 1/2 lb. green beans, trimmed

  • 2 tablespoons olive oil

  • flaked salt

  • coarsely ground fresh black pepper

  1. Heat a large cast-iron skillet over medium-high heat until very hot. Toss green beans, oil, and 3/4 teaspoon each salt and pepper in a bowl.

  2. Add about a quarter of beans to the skillet and cook, without stirring, for 2 minutes, then toss and cook until charred and just tender, 4 to 5 minutes. Transfer to a platter and repeat with remaining beans. Season with salt and pepper.

Pearl Couscous with Leeks and Peas

  • 1 1/2 cup pearl or Israeli couscous

  • 1 1/2 tablespoon fresh lemon juice

  • 3 tablespoons olive oil, divided

  • 2 leeks (white and light green parts only), thinly sliced

  • Kosher salt and freshly ground pepper

  • 1 cup frozen green peas, thawed

  • 1/2 cup toasted pine nuts

  • 6 radishes, thinly sliced

  1. Cook the couscous per package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.

  2. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, and season with salt and pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook stirring occasionally, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.

Weekday meals: 2.13.17

Don't know what to cook this week for dinner, let us help you! Stay healthy and happy this Valentine's Day!

My Three Favorite Smoothies

I'm constantly asked for my favorite go to smoothie recipe. I broke down....here it is. 

Homemade Almond Milk

Why bother with store bought when you can make your own! This delicious recipe is great to use in My Three Favorite Smoothies.

Cauliflower Chowder

This belly flattening version of chowder won't disappoint. It will become a staple during those cold rainy days!