Category: Recipes
Quick (and healthy) Weeknight Dinners

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When life gets crazy and chaotic it is a challenge to pull together a quick and healthy meal. We asked some of our Dailey Method owners and staff to share their go-to weeknight dinners. Here are a few ideas to add to this week’s menu.

Mexican Style Baked Sweet Potatoes from Jessica Long, owner The Dailey Method Barre Studio, Santa Rosa, CA.

We love to make Mexican-style baked sweet potatoes. Simply bake a sweet potato, slice in half and top with chopped red bell peppers, onions, tomatoes, jalapeño, olives, guacamole, cumin, chili powder, salt & pepper. Delicious! (Our Marketing Director, Emily, was drooling over this recipe when Jessica shared it and made it for dinner last night. Pictured below with sautéed spinach and chopped cilantro).

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Whole30 Dijon Pork Tenderloin with Roasted Veggies from Tim Torres, co-owner The Dailey Method Barre + Cycle Studio, Washington DC

What you need:

2 lb pork tenderloin
2 tsp dried basil
2 tsp dried rosemary
2 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1-2 Tbsp Dijon mustard
Combine the basil, rosemary, and oregano and pulse in a spice grinder until a powder forms. Add the garlic powder and salt to the spice mixture. Preheat oven to 450 F. In a large skillet, heat 1-2 Tbsp of oil over medium-high heat. Spread the Dijon mustard over all sides of the pork tenderloin. Sprinkle the seasoning mixture evenly over all sides and rub the mixture into the pork tenderloin. Sear the tenderloin for 3 minutes per side (12 minutes total). Once seared, place the tenderloin in a baking dish and bake until cooked through (about 15-20 minutes).
Paprika and Cumin Roasted Vegetables
3 cups Brussels sprouts, halved
2 cups turnips, cubed
1 cup carrots, chopped
1 red onion, sliced
1 tbsp. olive oil
1 tbsp. apple cider vinegar
2 tsp. paprika
1 tsp. cumin

Preheat the oven to 425 degrees. Toss the vegetables with olive oil, paprika, cumin, salt, and pepper.
Place on a baking sheet sprayed with cooking spray in a single layer. Roast for 25-30 minutes, shaking a few times during cooking, until vegetables are tender and cooked through.

Quick Mexican Pozole from Michelle Moezzi, Senior Graphic Designer for The Dailey Method

I do this veggie but you can add chicken. Any stock choice (veggie, chicken, etc), add hominy or garbanzo beans, onion, zucchini, green beans, corn. Salt and pepper to taste. Cook until veggies are tender. Add chipotle peppers in adobo sauce (or just the sauce!) to give heat and smokey flavor. Serve hot and garnish with cubed avocado, squeeze of lime and fresh cilantro.

Weeknight Frittata from Tarra Sachedina, co-owner The Dailey Method Barre Studio, Phoenix, AZ

After a busy day a frittata is a go-to for our house. You can throw in any veggies you have laying around (wilting greens…you bet!) super good if you brown up some sweet potatoes for the bottom, add in your eggs, cheese, veggies, whatever … and bake until done. So satisfying plus there’s usually leftovers!

Burger Bar with Grassfed Beef from Carly Goidosik, owner The Dailey Method Barre Studio, Birmingham, MI

I love this family-friendly option because it allows each person to customize their meal with little work. I made mine clean while my hubby & 3-year-old son made theirs… not so clean. Everyone is happy. It’s also a lot of fun for the kids since they get to create their own meal. You could easily do the same thing with turkey or even veggie burgers. It also pairs well with kombucha beer. Some of my favorite clean toppings: sauerkraut, guacamole, balsamic glazed portabella mushrooms, and Primal Kitchen chipotle mayo. If I have the time I like to make eggplant or sweet potato sliders in lieu of the bun. If I’m running short on time I throw over a bed of lettuce.

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Holiday Recipes & Traditions From Our Owners

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What’s not to love about the food and festivities this time of year? We tapped into our family of Dailey Method owners to discover some of their holiday favorites. Our mouths are watering just thinking about them. Take a look for yourself and see…

 

Starters       Main Course       Desserts         Holiday Spirit         Traditions

 

Just Getting Started

Steak Gruyère Popovers

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Seattle studio co-owner Michelle Carpenter kicks off her holiday meal with these delicious bites for something small and savory her loved ones can grab while mingling.

 

Healthy Buffalo Cauliflower Bites

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Owner Carly Goidosik from The Dailey Method Birmingham gives her guests a little love (and heat) by starting off with spicy, healthy cauliflower bites.

 

The Main Event

Crab!

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Santa Rosa, California owner, Jessica Chilvers, does not shy away from this local favorite.  She adds a bit of San Francisco sourdough, butter and pairs with a nice chardonnay for her favorite meal of the year.

 

Yam Stew

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To warm up on Christmas Eve in Bloomington, Illinois, owner Kim Thompson prepares a hearty stew for loved ones. Sweet, savory and spicy – there’s a bit for everyone.

 

 

Pan-seared Chicken with Porcini-Chestnut Sauce and Steamed Spinach with Orzo

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Christina Vance of Dailey Method Colleyville, Texas turns a fun family tradition of roasting chestnuts with her children into a DELICIOUS meal. Behold Pan-seared Chicken with Porcini-Chestnut Sauce and Steamed Spinach with Orzo

 

Homemade Ropa Vieja

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Alessia McIntosh, owner of The Dailey Method Loudoun in Virginia,  holds a Cuban feast each year that would not be complete without this mouthwatering dish.

Ropa Vieja

3lbs of flank steak

12 cups of water

2 tbsp olive oil

2 onions

4 cloves of garlic

2 medium tomatoes-quartered

3 green bell peppers sliced

pinch of saffron, cumin to taste, 3 bay leaves,

2 1/2 cups of tomato sauce

1 cup vino seco

 

1)Place flank steak, water, and salt in a deep pot and bring to boil over medium-high heat. Reduce heat to medium low and cook for an hour until beef starts to shred. Using a slotted spoon set beef aside to cool. Reserve water used to cook beef.

2) Once beef is cooled shred using hands until meat is in strands.

3) In a large pot or Dutch over heat the olive oil and add onions cooking for 2 min. Reduce heat to medium and add garlic, tomatoes, green peppers, salt, saffron, cumin, bay leaves, tomato sauce and shredded beef. Cook for 4-5 min stirring occasionally.

4) Add reserved water and vino seco, bring mixture to gentle boil and reduce heat to low, cover and allow to simmer for 20-30 min. Remove bay leaves and serve over hot rice.

 

The Sweet Spot

 

Lemon Bars

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Emma Updike, studio co-owner in Boulder, Colorado brings the sweet and the sour during the holidays with her lemon bars. Yes, the end of a holiday meal IS bittersweet.

 

 

Insanely Delicious Turtle Cookies

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In Ottawa, Canada Sarah Thompson brings together the nutty and the sweet with these appropriately-named and insanely delicious Turtle Cookies

 

 

Plätzchen Cookies

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Owner Dorina Montgomery of The Dailey Method Calgary brings home a beloved German tradition of baking all sorts of “Plätzchen” cookies. Simple and delicious.

 

The Real Holiday Spirit

The Autumn Cocktail

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While you are cooking, don’t forget to try Leanne Kurtzweil’s, co- owner of The Dailey Method Northbrook, Illinois, favorite holiday spirit – the Autumn Cocktail, complete with apple cider. (No need to ask how you like them apples…)

 

Rich Traditions

Beyond the food that inspires us are the traditions our Dailey Method studio owners share with their families. Here are a few that we absolutely love:

“We always go cut down our own Christmas tree in the woods (Christmas Tree Farm). The actual cutting is second to all the snowball fights sledding and horseplay…” -Jamie Rigby co-owner of The Dailey Method Ottawa

“Palachinka Pancakes! We make them every Christmas morning and serve with powdered sugar and a variety of jams.” – Kerry Corcoran of TDM Berkeley

“We wear matching pajamas on Christmas Eve (our dog wears them too!)” -Kelli Stuart of The Dailey Method Napa

“Trimming the tree party. Dinner is a plethroa of appetizers, decorate the tree with ornamets, watch Christmas movies and listen to Christmas music.” –Taryn Fischermann of The Dailey Method Newport Beach

“Zoo lights in Chicago – it’s the BEST!!!!” -Tami Conway of  The Dailey Method Chicago (Bucktown & Lincoln Park)

“We just eat a LOT.” –Tm Torres of The Dailey Method D.C.

 

From our Dailey Method family to yours….happy, happy holidays. We hope you #burnbrightdailey.

Warm Winter Recipe Round-Up

I know here in Northern California (and lots of other places around the Country) it is really really cold right now. This weather inspires me to stay inside and cook warmer, more comforting food than usual. Here are a few of my current favorites!

Mediterranean Lentil Dip by Minimalist Baker

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I love a good dip with warm pita chips and crisp vegetables. This is a great, hearty and healthy one!

Buffalo Cauliflower Bites by Good Dinner Mom

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I like to put out veggies and a dip for my kids around 5PM when the “I’m hungry Mom!” conversation (really, it’s whining) begins and dinner is still an hour away. This takes a bit more preparation but is delicious!

Mexican Slow Cooker Pork Carnitas Tacos by From Cats to Cooking

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Crock pot = easy and warm. Need I say more? Pork shoulder is the ideal meat for this slow cooking method. Just be sure and cut off as much as the fat as possible before you cook it. I’ll do these tacos one night and then later in the week served over cole slaw and beans.

Red Quinoa with Spinach, Cherry Tomatoes and Poached Eggs by Bon Appetit

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Nothing says comfort to me like eggs. They are definitely my favorite food and I love getting creative and making an egg centered dinner as an easy go-to.

Wishing you a warm and cozy meal!

— Jill

5 Simple and Healthy Halloween Treats

Halloween is a holiday that is full of not-so-healthy treats, so I like to offer a couple of healthier versions to help counteract all the junk out there.

This year my kids will be dressing up as a Fairy, Donald Trump and a scary clown (Damian loves anything scary- and I’m calling him Donald Trump too :). Look on my instagram on Saturday for my pictures. I’m also being one of my favorite juvenile things in the world!!!

Here are a few fun, simple and healthy options to offer them in place of the processed stuff.

Easy Pumpkin Pretzels – by High Heels and Grills

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Who wouldn’t want a bite of these adorable little pumpkin pretzels? Only 4 ingredients and super simple to make!

Mini Caramel Apples – by My Litter

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Caramel apples or crazy good. But who needs the whole thing?! This is the perfect tiny treat to satisfy your sweet tooth.

Candy Corn Popsicles – by Girl Inspired

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You guys already heard about my love of homemade popsicles. Why not add a little Halloween twist to them?

Strawberry Ghosts – by Candiquick

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I’m not sure it gets any cuter than this…

Homemade Peanut Butter Cups – by The Pretty Bee

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Peanut butter cups were one of my childhood favorites. This at home version makes sure you only get all natural ingredients!

Wishing you a Happy Halloween,

— Jill

 

Summer Salad Recipe Round-Up

Summer is in full swing in the Bay Area – and when it’s warm out, I love nothing more than a light, fresh and crisp salad! Here are a few that I am looking forward to sharing with my family and friends this summer!

Cilantro-Lime Cucumber Salad

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Summer is all about keeping things simple! This salad emphasizes fresh, cool cucumbers but adds a touch of spice for contrast and a dash of lime to balance it all out. To me, this sounds like the perfect poolside salad.

Tomato, Cucumber and Avocado Salad

Summer Salad Recipe Round-Up l The Dailey Method

Tomatoes, cucumbers, avocados – oh my? This salad combines some of my favorite summer ingredients – and it comes together in under 15 minutes!

Charred and Raw Corn with Chile and Cheese

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No summer is complete without whipping out the barbecue! I love that this salad adds a little something extra to your average bbq’d veggies.

Potato Salad with Asparagus

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This salad is a little heartier but still offers up a light option for a warm summer night. And it incorporates another one of my favorite summer ingredients, asparagus!

Mojito Fruit Salad

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Summer fruit is simply impossible to resist! It’s beautiful, fresh, crisp and cool. And I love this twist on your typical fruit salad – enjoy it with an actual mojito and you’ve got the perfect way to end a long day!

Happy Summer,

— Jill