quick, sides, snacks, Vegan, Vegetarian

¡FIESTA!

So I totally meant to create a post of my most cherished vegan taco recipe BUT I somehow got distracted by all the good smells, good tunes, good weather…you get the picture.

I DID however capture THE best part of the tacos…the pico de gallo!

There is something about pico that screams ¡FIESTA! to me. Perhaps it’s because I’m usually fiesta-ing when I’m eating pico! (OR eating it for dinner while laying in bed marathoning Tiny House Nation <–a total party, trust me)

PICO DE GALLO

What you’ll need:
1.5 cups of tomatoes, chopped
1/2 cup onion, finely chopped
1 jalapeño, minced
1/4 cup cilantro, chopped
juice of 1 lime
1/4 teaspoon salt

Love me some fresh veggies! (& fruit)

HOW TO:
Chop the tomatoes, onion, jalapeño and cilantro. In other words, chop your little heart out.

Toss everything in a medium bowl. Everything. Mix it up!

Now, before you begin your fiesta let this chill in the refrigerator for at least an hour. Letting it rest/mix/mingle really makes a difference!

Enjoy! And maybe one day I’ll post my taco recipe that I was talking about earlier (ha!)

Health Benefits:

Tomatoes help protect you against high blood pressure, high cholesterol, strokes, and heart disease!
Limes are packed with Vitamin C which helps protect you from (forms of) Rheumatoid Arthritis!
Cilantro is an excellent source of vitamins; decreasing the risk of obesity, diabetes, and heart disease!

Serves: 1 fantastic dinner? served with chips? (some day I’ll learn to share with others)
Serving size: 2.25 cups

more realistically…

Serves: 4 people, three tacos each
Serving size: 3 tablespoons

dinner, sides, Vegetarian

Quinoa: Dinner for One

It was one of those nights where I needed to use up some leftover veggies and was making dinner for one. So I thought, “what could I make with random veggies and quinoa (my favorite source of protein)?”

‘Quinoa “Fried Rice”‘! I shouted with glee! (seriously..I shouted..with glee..in my kitchen..with my head in the fridge..all by myself. ) I do that more often than you would think. I just LOVE food that much.

So here it is folks, Quinoa Fried Rice (the not fried, not rice version) It’s also gluten free & vegan! Yahoo!

QUINOA FRIED RICE:

What you’ll need:*
1/4 cup celery, diced small
1/2 cup carrots (2 medium carrots,) diced small
1/4 cup red cabbage, shredded
1/4 cup squash, diced small
2 teaspoons fresh ginger, minced
2 teaspoons fresh garlic, minced
1/2 green onions, chopped
1 cup of cooked gluten-free quinoa
1 teaspoon sesame oil
2 tablespoons Tamari (gluten free soy sauce)
OR reduced sodium soy sauce
1/4 cup water (if needed)

*The beauty of this dish is that it always changes. The recipe consists of whatever is in your fridge.

I made this dish twice in 24 hours (once for dinner and once for an enormous lunch) and in my second batch I swapped the cabbage for roasted red pepper. Again as I mentioned, my goal was to use up all my leftover veggies in the refrigerator. And I am pleased to share that nothing went to waste! That’s probably why I like “garbage” dishes like this one so much.

HOW TO:
Combine quinoa and water in a medium sized pot. Be sure to rinse the quinoa prior to this step unless the box says it’s been pre-washed for you. Otherwise your quinoa will not cook properly.

Bring to a boil then reduce heat, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all of the water. After the quinoa has cooked, fluff with a fork and take off the heat. Let it rest for about 10 minutes.

In a large skillet heat the sesame oil over medium-high heat. Add garlic and ginger and cook, stirring frequently, until fragrant, about one minute.

Add celery, carrots, cabbage and squash (or any veggies.) Cover and cook until softened, about 6-7 minutes. If your mixture is getting dry, add 1/4 cup water.

Add your prepared quinoa and soy sauce. Cook for 2-3 more minutes. Stirring frequently.

Remove from heat and top with green onions. Stir to combine.

SERVE!

[Insert Your Name Here] Party of One! Your dinner is served. 🙂

This also makes a great side dish too!

Health Benefits:

Quinoa is a superfood! It helps lower cholesterol and reduces high blood pressure. It is rich in magnesium promoting healthy blood sugar control, regulates body temperature, and can act as a detox for your body. It is also known to improve energy metabolism.
Ginger has anti-inflammatory effects, relieves nausea and boosts your immune system!
Squash has antioxidant, anti-inflammatory, and anti-cancer benefits. It also promotes prostate health!

Serves: 1 dinner
Serving size: 2 cups

Serves: 4 sides
Serving size: 1/2 cup

Other Sources: http://bit.ly/1evtGKT | http://bit.ly/1jH6Zqq | http://onforb.es/18CdwMo | http://bit.ly/XpI1q6

breakfast

Welcome to My Breakfast Club

Okay so here’s my deal. I love breakfast. I love breakfast for breakfast. I love breakfast for lunch. And I ESPECIALLY love breakfast for dinner.

I’ve made plenty of traditional fluffy French omelettes and zesty Italian frittatas in my day, but this time I wanted it to be different. So I thought, let’s give it a Spanish twist!

Tortilla Española (Tortilla de patatas) is similar to omelettes & frittatas because of its “egg cake”-like consistency: egg based and adorably fluffy. But what makes Tortilla Española so special is that it is also potato based.

SIDE NOTE: Did you know that potato of any kind: oven roasted, mashed, in french fry form– is pretty much my favorite food? Well, it is! Which makes this dish heaven in a skillet!

TORTILLA ESPAÑOLA

What you’ll need:
1 pound of small red potatoes, cut into 1/4 inch slices
1 large bell pepper
2 tablespoons of extra virgin olive oil, divided
2 1/2 cups of spanish onion, sliced thinly and vertically
1 tablespoon sherry vinegar
2 tablespoons fresh flat leafed parsley, chopped
1 tablespoon fresh oregano, chopped
1/4 cup nonfat milk
3/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs, lightly beaten
3 egg whites, lightly beaten

HOW TO:
Pre heat Broiler.

Place potatoes in a medium sauce pan. Add just enough water to cover potatoes. Bring to boil. Reduce heat and simmer for 10 minutes. Drain.

Next cut the bell pepper in half lengthwise. Remove seeds and membranes. Place peppers skin side up on a foil covered baking sheet. Broil 10 minutes or until the skins have blackened.
Place red peppers in a paper bag (or if you are like me, and never have paper bags around, use a ziploc.) Seal bag tightly and let rest for 10 minutes. Peel skins off and chop away!

Reduce oven temperature to 425 degrees.

Meanwhile, heat a 10 inch nonstick ovenproof skillet over medium-high heat. Add 1 tablespoon of olive oil, swirl to coat.

Add onion and cook for 5 minutes or until golden. Stir frequently. Add vinegar and cook for 1 minute. Stir constantly. Remove from heat.

Combine parsley, oregano, milk, salt, pepper, eggs and egg whites in a large bowl. Stir. Gently stir in bell pepper, potatoes, and the onion mixture.

Return skillet to medium-high heat. Add remaining tablespoon of olive oil. Swirl and twirl to coat. Add egg mixture to skillet. Cook for 2 minutes shaking the pan occasionally.

Place skillet in the oven and bake for 10 minutes or until eggs are thoroughly cooked and edges are golden brown. CAREFULLY invert tortilla on to a large plate or serving platter.

Cool slightly. Cut into 6 wedges.

And as always, I served it with a side of turkey bacon. NOM!

Health Benefits:

Red potatoes are a good source for iron which supports red blood cell function AND helps your cells produce energy. YAHOO!
Eggs: WOW, where do I BEGIN? Eggs contain vitamins: A, B5, B12, B2, B6, D, E, & K. They are packed with protein, omega 3 fatty acids, antioxidants, and choline! Arguably the most nutritious food on the planet.
Red bell peppers reduce bad cholesterol, ease inflammation, and provide relief from pain. They also contain vitamins C & E keeping your skin looking youthful.

Serves: 6
Serving size: 1 wedge

Recipe Adapted from Cooking Light
Other Sources: http://bit.ly/1nN8lCy | http://bit.ly/1mzTCay | http://bit.ly/1lC49mh

quick, sandwiches

Flavor Explosion!

You come home exhausted. You’re ~~hungry~~ hangry at this point. The last thing you want to think about is standing around your stove for next 40-60 minutes preparing a meal.

Good news! I’m ALL about quick weeknight eatables! PLUS! This recipe PACKED full of nutrients AND the experience of eating this ‘wich is like a firework display…of flavor…in your mouth.

You’re welcome.

OPEN FACED HUMMUS SANDWICHES

What You’ll Need:*
4 slices of sourdough bread
1 1/2 cups of grape tomatoes, quartered (I used cherry)
1/3 cup green onions, chopped
1 tablespoon olive oil
1/4 teaspoon pepper
1/8 teaspoon salt
1 garlic clove, minced
1 cup homemade hummus
1/2 cup (4 oz) of goat cheese, crumbled

HOW TO:
Preheat Broiler.

Place bread slices on baking sheet and broil for 1 minute or until toasted (or just simply toast in your toaster)

Combine tomatoes, green onions, olive oil, salt, pepper, and garlic in a bowl.

Spread 1/4 cup of hummus on each slice of toasted bread.
Divide tomato mixture evenly among each slice.

Top each slice with 2 tablespoons of crumbled goat cheese.**

*These sandwiches make a tasty lunch or a light dinner! I served them for dinner with a side of garlicky asparagus!

**This recipe calls for 2 tablespoons of goat cheese per serving. Before you say anything, I know it looks like a lot of cheese….and I’m going to be honest with you….it IS a lot of cheese.

I actually took half of the amount of cheese off prior to devouring this tasty treat…and this is coming from a goat cheese FANATIC! 1 tablespoon of goat cheese is PLENTY! You don’t want it to over power the rest of the flavors.

Health Benefits:

Hummus is FILLED with vitamins and minerals regulating blood sugar and blood pressure.
Goat cheese is low in calories, fat, cholesterol, and sodium!
Green onions contain vitamins A, K, and C which supports eye, bone, heart, and immune system health!

Serves: 4
Serving size: 1 sandwich

Recipe Adapted from Cooking Light
Other Sources: http://bit.ly/1dLoyqM | http://bit.ly/1lq12xK | http://bit.ly/1ujRHNk

dips

Hummus Humos Hommus

Got 2 minutes? GREAT! That’s all it takes!

Why buy store-bought when you can make it FRESH from your own kitchen?

TRADITIONAL HUMMUS

What You’ll Need:
2 cans of garbanzo beans (lower sodium, if possible)
2 garlic cloves, crushed
1/2 water
1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

HOW TO:
Drain and rinse chickpeas. Toss in food processor.

Crush garlic.

Toss in food processor with chickpeas. Pulse 5 times or until chopped.

Add water, tahini, lemon juice, olive oil, salt and pepper. Blend until smooth.

TA DA!
The would-be-gorgeous final product had I resisted the urge to steal a taste from the corner…

Chill in the refrigerator overnight for best results.

See how I incorporate this hummus dip into tasty open-faced sandwiches in my next entry!

Health Benefits:

Chickpeas are weight control friendly! They are high in fiber and protein which helps you feel full longer!
Garlic helps regulate blood pressure and battles high cholesterol; keeping your heart healthy!
Tahini (sesame seed paste) is one of best the sources of calcium!

Serves: 3.5 cups
Serving size: 2 tablespoons

Recipe Adapted from Cooking Light
Other Sources: http://huff.to/1kFfjY8 | http://bit.ly/1soorWl | http://bit.ly/1pUzWjM

quick, sandwiches

When BLT Met Grilled Cheese

Summer calls for beaches, picnics, and you guessed it…SANDWICHES!

My favorite part of sandwich crafting is the fresh ingredients involved & I just LOVE how in every season the ‘wich evolves into a new creation.

In this case, the tomato (fresh off the vine) steals the show.

FUSION STYLE BLT GRILLED CHEESE

What You’ll Need:
Cooking Spray
1 cup red onion, sliced vertically
1 large garlic clove, minced
1 cup shredded light Havarti cheese (OR reduced-fat sharp white cheddar cheese)
8 slices of whole wheat bread
2 cups fresh spinach leaves
8 slices of tomato
6 slices of turkey bacon

HOW TO:
Heat a skillet coated with cooking spray over medium-low heat. Add the onion and minced garlic. Cook for 10 minutes or until golden brown. Stir occasionally. (Please excuse the condition of my pans…I use em and abuse em)

Now…SIZZLE LIKE BACON!

Lay out 4 slices of bread. Sprinkle 2 tablespoons of cheese over the bread. Top with 1/2 cup of spinach, 2 tomato slices, 2 tablespoons of onion mixture, and 1.5 slices of bacon. Sprinkle 2 more tablespoons of cheese and top with remaining 4 slices.

Heat skillet over medium heat with cooking spray. Place sandwiches (one by one) on the skillet. Cook for 3 minutes or until golden brown.

FLIP IT! Cook for 3 more minutes.
As you can see I have cooked mine to what I like to call “crispy brown,” AKA not paying close enough attention to my ‘wich.

Cut diagonally and serve!*

*Serve with some slaw!

Health Benefits:

Tomatoes are high in potassium which helps lower blood pressure and reduces the risk of stroke.
Spinach is LOADED with vitamins A, K, D, & E= healthy immune system, stronger bones, fights diseases, & glowing skin.
Red onions encourages the production of good cholesterol which helps keep your heart healthy!

Serves: 4
Serving size: 1 sandwich

Recipe adapted from Cooking Light
Other Sources: http://bit.ly/Nl1m68 | http://bit.ly/1fyhlun | http://bit.ly/1p5F340 |

sides

Pass Me Some of That Slaw!

SLAW | It’s crunchy | It’s creamy | It’s ever so sweet |

A trifecta of pure goodness, if you will.

What I love most about this recipe is that it offers
the best of both worlds: vinegar AND mayo. (!!!!)

Crazy, I know.

CRUNCHY, CREAMY COLESLAW

What you’ll need:
3/4 mayonnaise with canola oil
2 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons plain nonfat Greek yogurt
1 teaspoon dijon mustard
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 cup shredded carrot (about 2 medium carrots)
1/2 cup thinly sliced celery

HOW TO:
Combine mayo, sugar, vinegar, yogurt, mustard, salt and pepper in a large bowl. Now whisk it…whisk it smooth!

Ahh…that’s the stuff!

Grab your trusty box grater.

Shred the cabbage & carrots and chop the celery.

Throw everything in the bowl with the mayo mixture. Toss to coat.

Now reward yourself with a quick taste test. NOM!

Place the slaw in the fridge to mix and mingle for 1 hour prior to serving.

Enjoy!

Health Benefits:
Friend, meet coleslaw. Your new BFF.

Cabbage contains antioxidants, is a great source of Vitamin K (good for the bones) and has anti-cancer properties!
Carrots give you healthy glowing skin from the inside out, help fight infection, and prevent heart disease.
Celery aids digestion, reduces inflammation, and relieves stress

Serves: 8
Serving size: 3/4 cup

Recipe adapted from Cooking Light
Others Sources: http://bit.ly/1bT6IkS | http://bit.ly/1xPiv8j | http://bit.ly/1hztJdy

NOMs aficionado

Noms for Life, yo.

¡FIESTA!

PICO DE GALLO

Quinoa: Dinner for One

QUINOA FRIED RICE:

Welcome to My Breakfast Club

TORTILLA ESPAÑOLA

Flavor Explosion!

OPEN FACED HUMMUS SANDWICHES

Hummus Humos Hommus

TRADITIONAL HUMMUS

When BLT Met Grilled Cheese

FUSION STYLE BLT GRILLED CHEESE

Pass Me Some of That Slaw!

CRUNCHY, CREAMY COLESLAW