House Beautiful

Recipe of the Week: Autumn Ingredient Salad

Since I moved to Cali 9 months ago, I’ve dropped about 15 pounds and 2 dress sizes… and not (really) on purpose.  Of all the times in my 20’s when I did crazy sh*t like the Master Cleanse, or yo-yo’d between strict lose-10-pounds-in-a-week diet stints and stints when I would wake up with Papa John’s cheese sauce in my hair & cookie dough in my cleavage – this time, I didn’t go on a fad diet.  I haven’t been deprived, and it hasn’t really been hard at all.  My lifestyle just changed for the better, and then a few layers of sludge melted off.  I’ll post separately about it, because I feel 9 million times better and do have some great tips to share, but more than anything, what helped me was to start incorporating really healthy recipes into my arsenal that are as delicious as they are filling.

This past Sunday when I was STARVING and plopped down to refuel at True Food Kitchen, I stumbled on a dish for the record books.  This. salad. is. DIVINE.  I think the addition of the butternut squash, the little dried mulberries (which tasted super fancy and exotic to me cuz I never eat them) and the horseradish vinaigrette are what made it for me.  I ate this as my whole lunch meal – which you can do (and add a protein to, if ya wanna), but it would also make a great side dish for Thanksgiving.  #nomnomnom

Happy Cooking!!



serves 4-6
Recipe on video via | Photo credit via
Ingredients Amount
Cauliflower Florets 2 cups
Butternut Squash Slices 2 cups
Brussels Sprouts Halved 3 cups
Canellinni Beans Cooked and Drained 2 cups
Dry Pom Seeds 3 TB
Dry Mulberries 3 TB
Champagne Vinegar 3 TB
Prepared Horseradish 1 TB
Minced Garlic 1 tsp
Minced Scallions 2 tsp
Chili Flakes 1 pinch
Salt 1 tsp
Extra Virgin Olive Oil 1/2 cup
1.  For the dressing, combine all ingredient except the Olive Oil and wisk to combine.
2.  Slowly drizzle in the Olive Oil while wisking, set aside.
3.  Toss the Cauliflower in a little Olive Oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer.
4.  Roast the Cauliflower under the broiler until well caramelized and softened, about 10 minutes.
5.  Roast the Squash and Brussels Sprouts using the same technique as the Cauliflower.
6.  Allow the vegetables to cook to room temperature, then combine them in a large bowl with the Beans and dried fruits
7.  Toss in the dressing to evenly coat everything.
8.  Salad will keep marinated for up to 2 days in the fridge.

Recipe of the Week: Zoodles & Turkey Meatballs

Zoodles (zucchini noodles) and Meatballs (turkey meatballs) = my favorite go-to when I need an easy peasy, amazing dinner that I won’t feel in my 2th a$$ the next day.  This recipe is not only totally satiating and totally good for you, but it’s also a breeze to modify, so you can tweak it however you wanna.  Here’s what you need:


First and foremost, if you don’t already own this bad boy, go scoop one up for yo-self at Williams-Sonoma.  It’s about $40 bucks and turns veggies like zucchini and squash into long thin noodles in about 20 seconds.  You just twist the crank – like a Jack in the Box.  Super easy to clean too.


6 zucchini

2 Tbs. Extra Virgin Olive Oil


Tonight I used Trader Joe’s Tomato Basil – it’s about $1.99, all natural-ish and is great.


1 pound ground turkey (I used 93% lean)

1/2 tsp. coarse sea salt

1 small onion, diced (throw that sucker in the food processor…  also, sometimes when I’m lazy, I just leave this out. #whoops)

1 1/2 tsp. Italian seasoning

1 tsp. dried oregano

10 fresh basil leaves, chiffonaded (if you don’t have fresh, you can use 1 tsp. dried basil)

1 tsp. crushed red pepper flakes

3 dashes hot sauce (I use Frank’s…  use less if you don’t like it too hot & spicy)

1 1/2 Tbs. Worcestershire sauce

1/4 cup half & half

1/4 cup grated Parmesan cheese (you can also use pecorino romano)

1/2 cup Italian breadcrumbs (if you wanna make a gluten free audible, you can use almond flour)


1.  Combine all ingredients in large mixing bowl and mix – you know it! – with your hands.  It’s the best way to make sure mixture is thoroughly blended.  Then roll ping pong-sized balls and place in a roasting pan lightly coated with olive oil.  This will yield about 25 meatballs.

2. Heat 2-3 Tbs. EVOO in a pan on medium to medium high.  Brown meatballs evenly (you’ll want to turn them / shake the skillet every minute or so).  Once they have a nice golden-brown color on the outside, smother the meatballs in your sauce of choice…  I dump about 1 cup of sauce in, then a healthy squirt of Sriracha cause I like it to have a little kick.  Coat balls (bahhaha) evenly in sauce, bring to a boil, then cover and simmer on low for about 10 minutes until cooked through.  (note: if you want to bake instead of sauté, do 12 minutes at 400 degrees, then turn, turn 10 more minutes)

3.  While meatballs are simmering, run 6 zucchini through the spiralizer, then pat dry with a paper towel.  The hill of zucchini this yields will look like you’re feeding an army, but it will cook down a bit so don’t worry.  And you can also save some for later this week if you don’t wanna use it all.

4.  Once meatballs are cooked, fold zoodles in little by little with meatballs/sauce mixture to coat them.  They will cook down and cook (enough) while you do this…  I have blanched them before and you can do it that way, but they’re easy to overcook, and then your hill of zucchini is all soggy and fits in a thimble.  So the folding route is how I like to do it.

5.  Top with basil leaves, extra parm shavings or whatever tickles your pickle.


Happy Cooking, Campers!  This should serve 3-4 peeps.