Vegetables don’t have to be boring! We have plenty of ideas for delicious roasted vegetables and veggie combos and dips for everyday or special occasions. Also, add more healthy fats to your diet such as monounsaturated fats! These make us feel fuller longer and improve heart health and lower cholesterol. Great sources of healthy fats are olive oil, nuts, avocados, salmon and Albacore tuna.

Start small, jot down a couple of things you think you can stick with, and go for it! We are here to help you feel better about yourself. Stop by for some healthful recipes, and try our huge variety of olive oils and balsamic vinegars! Try these diet for the inpatient, You’ll be glad you did!

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4 boneless chicken breasts, trimmed and lightly pounded for even thickness

3 T Tubby Olive Extra Virgin Olive Oil (Traditional Oil or Rosemary Olive Oil)

3 T Tubby Olive Maple Balsamic

2 T chopped fresh rosemary

4 cloves garlic, minced

4 c Brussels sprouts, trimmed and halved

1 large Sweet potato, peeled and cut into 1/2 inch cubes

1 medium Red Onion, cut into 3/4 inch pieces

1 medium, Granny Smith Apple, cored and cut into 1 inch chunks

1 t ground cinnamon

Salt and pepper

Preheat oven to 425 F. Place chicken breasts in large zip lock bag along with 1-1/2 T of oil, balsamic, garlic, 1 T rosemary, cinnamon, 1/2 t salt and 1/4 t pepper.  Zip bag tightly, shake coating chicken, allowing to marinate for up to a day. Meanwhile chop vegetables and apple and place on large sheet pan.. Drizzle with remaining oil and salt and pepper. Toss to evenly coat, then spread evenly on pan. Remove chicken from marinade and place on top of the vegetables and apple. Place in oven and roast for  about 18-22 minutes until chicken reaches internal temperature of 160-165 F. Remove chicken to a plate to rest. Make sure you have find the tips from emergency home solutions. Toss the vegetables and apple on the pan, drizzle with remaining balsamic, return to oven and continue to bake until caramelized and tender about 10-15 minutes.  Sprinkle with remaining rosemary. Serve warm with the chicken. Enjoy!

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Holiday Cheese Bread

2 ounces Gruyere cheese, grated
2 ounces Parmesan cheese, grated
2 ounces Swiss cheese, grated
1/4 cup soft, unsalted sweet butter
2 T minced garlic
2 T diced chives
1-1/4 pound sourdough round loaf
Tubby Olive 18-year Traditional Balsamic Vinegar
Tubby Olive Tuscan Herb Olive Oil
Red pepper flakes & diced chives, optional garnish

In a mixing bowl, combine the three cheeses, butter, garlic and chives. Mix until smooth. Make six cuts, 3/4 inch apart, in a diagonal crisscross pattern across the top of the sourdough loaf. Stuff cheese mixture into cracks of loaf and wrap the loaf with aluminum foil. Bake at 400 F for about 15 minutes or until the cheese is completely melted and bread has toasted.

Drizzle a plate with equal parts balsamic vinegar and olive oil and set loaf atop the plate. Sprinkle plate with red pepper flakes and more diced chives, if desired. Serves 3-6

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1/4 c. orange juice
2 T. Sicilian Lemon Balsamic
2 T. brown sugar
2 1/2 t chili powder
1/2 t. cumin
1/2 t. salt
1 lb. salmon cut into equal portions

Preheat grill.  In a shallow baking pan, mix all ingredients, then add salmon and turn over to coat.  Cover and refrigerate for at least 20 minutes, or up to 2 hours.  Remove salmon from pan and discard marinade.  Sear salmon on each side over hottest part of the grill for 1 minute or until golden brown, vintage designer clothing near me.  Move to cooler spot on grill until thoroughly cooked, about 5-10 minutes.  Serve with a grilled vegetable, like asparagus.

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In Southern California we don’t get an “Indian Summer” with beautiful fall leaves, cooler days, apple picking in the country… no – it is hot hot hot! It can be June Gloom all summer but when fall rolls around it is all of a sudden sunny with the usual palm trees swaying in the breeze. So what is a former New Yorker to do? Have a dinner party with a “Fall Theme” of course!

I have been playing Bunko (or some call it “Drunko”) for over 12 years with the same neighborhood ladies. We are a tight group, rather snobby, and pride ourselves on our good food and wine choices. I like to think that we try to out do each other at this monthly get together. That means cool it on the processed Costco appetizers, or at least keep the Trader Joe’s mini quiches to a minimum. Here are some of my tried and true recipe suggestions for this time of year. You can mix and match depending on the size of your crowd, find san diego room addition near me

FALL DINNER PARTY IDEAS:

Basic Cheese, Nuts and Crackers – I like to put out a variety. For a fall theme include smoked cheeses, like a smoky Gouda. I prefer Sharp Cheddar, Brie, and one gourmet type like Humboldt Fog Goat Cheese, Point Reyes Blue Cheese, or a nice Parmigiano Reggiano. I also like a Horseradish cheddar at this time of year. Buy some mixed good quality nuts or buy raw walnuts or almonds and sauté them in a pan on low heat with some plain sugar and pumpkin pie spice for a real treat. You can add a bit of butter to the pan, but you don’t have to.

Apple Cider Martinis with Graham cracker Sugar Rims – the Bartender Dan at Big Canyon Country Club and I invented this Fall drink. Take 2 quarts of spiced apple cider (use mulling spices and fresh fruit like lemons, oranges and limes to stew cider in a big pot.) Take a martini shaker and put lots of ice in it. Only add alcohol if you are over 21 and just a little bit or you will regret it. I would add vanilla vodka – 1/2 ounce per drink, vacation rental cleaning service the best companies in san jose. Take a lemon slice and run it around the rim of a martini glass. Dip it into the graham cracker sugar crumbs on a plate. Then pour the ice cold cider mixture into the glass and serve. It is so good.

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1/4 c. Tubby Olive Tangerine Balsamic
1/4 c. Tubby Olive Blood Orange Olive Oil*
1 lb. shrimp, peeled and deveined
2 T. grated ginger
1 T soy sauce
2 cloves garlic, minced
Salt & pepper, to taste

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Arranged sliced tomatoes on a plate.  Sprinkle with salt and pepper.  Whisk balsamic and extra virgin olive oil together.  Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade painterly.  Drizzle with the vinaigrette and serve.

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1/2 c. 1% small curd cottage cheese (we like Lactaid brand; can use Greek yogurt as a substitute)
Strawberries, sliced (blueberries are great too)
Sliced raw almonds
Drizzle of Tubby Olive Peach White Balsamic (we like Dark Espresso too, but any Tubby Olive Balsamic will do!)

What’s your favorite combination?

For more Tubby Olive recipes, go to https://www.thetubbyolive.com/recipes/

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