Studies show that occupying your hands with activities like knitting, coloring, or chopping can decrease stress and anxiety. I find that spending time creating a meal not only helps me achieve a sense of peace, but allows me to feel accomplished and proud of myself. Whether I’m eating alone, or sharing the meal with a loved one, I know that I am taking care of my body, and my mind, when I take the time to prepare a meal I enjoy and makes me feel good!
Fresh & flavorful
Goat Cheese & Zucchini Flatbread
Bring some green to the dinner table with this simple and flavorful flatbread! Combining creamy goat cheese, salted zucchini, sweet honey and thyme, and bitter greens on a high-protein crust, this tasty dish comes together quickly and is sure to satisfy!
Ingredients
Crust:
- 1 cup All Purpose Flour
- 1/2 cup plain greek yogurt
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp olive oil
Toppings
- 1 zucchini
- 4 oz goat cheese
- Salt
- Fresh or dried thyme
- Crushed red pepper
- Honey
- Arugula or microgreens
Method
- Pre-heat the oven to 400 F.
- Mix crust ingredients together in a bowl with a spatula or in a stand mixer with the dough attachment until well-combined.
- Flour the countertop and form dough into a ball. Allow to rest for a 5-10 minutes while you prep the zucchini.
- Slice the zucchini very thin or use a mandolin if you have one. Sprinkle all over with salt and let rest for 5 minutes. Pat dry with a paper towel to remove some of the moisture. This will allow the zucchini to crisp slightly in the oven.
- Roll out the dough into a rectangle on a parchment-lined baking sheet.
- Microwave goat cheese for 30 seconds to soften. Spread evenly on dough. Top with zucchini slices. Sprinkle with thyme and crushed red pepper. Drizzle with honey.
- Bake for 25-30 minutes. Serve topped with arugula or micro greens.
Hearty & cozy
Red Wine Braised Short Ribs
If you’re looking for a meal that will warm you up and keep you full and satisfied on a chilly winter night, try out this Instant Pot Short Rib recipe!
Ingredients
Method
- 3 tbsp olive oil
- 3 lbs beef short ribs, bone in
- 2 carrots, peeled and chopped
- 1 white onion, chopped
- 2 stalks celery, chopped
- 1 lb white mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp cornstarch
- 2 cups dry red wine
- 2 cups beef stock or bone broth
- 2 tbsp balsamic vinegar
- 3-4 stocks fresh thyme
- 1 bay leaf
- Salt and pepper, to taste
- Turn Instant Pot to “Saute” mode. Add in 2 tbsp olive oil.
- Season all sides of short ribs with salt and pepper. Sear short ribs in the Instant Pot on every side until browned. Remove and set aside.
- Add in remaining olive oil and onions, garlic, celery, and carrots, sautéing until softened.
- Pour in 1/2 c red wine to deglaze the bottom, scraping browned bits from the bottom.
- Stir in tomato paste.
- Pour in red wine, beef stock, and balsamic vinegar and stir to combined.
- Add in mushrooms, stir again.
- Add back in short ribs, thyme, and bay leaves. Salt & pepper to taste.
- Pressure cook for 45 minutes, making sure the valve is set to “sealing”. Naturally release for 10 minutes, then carefully release the rest of the air.
- Remove the short ribs, bay leaf, and thyme from the pot.
- In a small bowl, make a slurry with corn starch and a couple tablespoons of stock from pot. Return the pot to saute mode. Pour into pot and stir to thicken the sauce. (Bring to a boil for about 1 min).
- Serve short ribs and sauce over risotto or garlic mashed potatoes. Enjoy!