Paneer Cabbage Cups are a light and healthy dish that is packed with a burst of flavor and texture in each bite. The spicy jalapeño, a pop of lemon, the crunch of the cabbage and the creaminess of the paneer and avocados. And if you know me, the vibrant colors of all the different veggies bring this together in the most perfect way. You just can’t go wrong! Continue reading “Paneer Cabbage Cups”
I don’t like to labor over big meals during the summer time – I’d rather spend my time outdoors! To me, summertime is all about simple but filling foods and clean eating so I can enjoy the sun as much as possible.
This salad is just that. It’s refreshingly light, satisfying, healthy, easy, and best of all, I can do it within 20 minutes!
It truly is a one pan deal – all you have to do is line all the veggies in the pan, roast them in the oven and voila!
I added in some roasted chickpeas for crunch and protein… let me tell you this completed the salad in the best way possible.
1lb fresh arugula
1 Bell Pepper
1 Yellow Squash
1 14oz can of Garbanzo beans, drained and rinsed
1 Tbsp Italian Seasoning
2 tsp smoked paprika
2 tsp Balsamic Vinegar
Salt to taste
Pepper to taste
Heat oven to 350ºF. Sliced all veggies and line in a baking sheet. Drizzle with EVOO, add salt, pepper and Italian seasoning. Mix well so all the veggies are equally seasoned.
Meanwhile, in another tray, spread out garbanzo beans in a flat layer. Drizzle with EVOO, add salt and pepper and toss to coat evenly. Sprinkle paprika on the top but don’t mix it.
Bake veggies for 20 minutes and beans for 20-25 minutes. In a bowl, add arugula. when veggies and beans are done, add them to the arugula. Drizzle EVOO lightly, add balsamic vinegar, salt and pepper and toss. Enjoy this salad as much as I do!
A while back, my aunt and her family came over for dinner and she brought this pasta salad. I never was a big pasta salad person because they usually have too much mayo, not enough flavor, and are just too uninspiring for me.
So I tried her pasta salad because I didn’t want to be rude. I should’ve known. My aunt is a pretty amazing cook and I don’t know why I ever doubted her abilities with even a pasta salad. Ever since I’ve started making this salad, I’ve had to remind myself I can’t eat it for every meal …. or can I? It’s just so delicious, healthy, and fresh!
There’s crunch from the bell peppers, sweet from the juicy, plump raisins which take in all the juices of the dressing, and a hint of spice from the cayenne.
I’ve altered it slightly, but like my aunt says, there is no wrong way to make this – it’s that easy and delicious!
One of the changes I made is adding pan roasted corn seasoned with paprika. This makes for a delicious side for any meal, and a great addition to this pasta salad.
I changed up the dressing ratio slightly too. I added a little more yogurt to the mix as it makes the raisins more plump.
This recipe is great for big gatherings, potlucks and summer BBQ parties. I tend to make it the day before because as it sits in the fridge cooling, the dressing saturates into the pasta emphasizing all the spices in every bite you take.
From my kitchen to yours, I hope you enjoy this salad as much as I do. Try it out and let me know!
1 lb package of rotini pasta
1 orange bell pepper, diced
1 red bell pepper, diced
1 14oz can of black olives, drained, rinsed and sliced
1 14oz can of garbanzo beans, drained and rinsed
1 14oz can of kidney beans, drained and rinsed
3/4 cup raisins
1 ½c corn
2 tsp salt
1 tsp black pepper
3 tsp cayenne pepper
1 Tbsp EVOO
For the dressing:
2 ½c yogurt
1 c light mayo
1 package Italian seasoning
Cook pasta per package instructions.
While you’re boiling your pasta, dice up the bell peppers, cucumbers, slice up the olives, and drain/rinse the beans.
On the side, heat up the oil and add in the corn. Sauté for about 5-7 minutes, then add in the salt, pepper and paprika. Mix well, turn off the stove and let cool to room temp.
Once the pasta is cooked, drain and rinse with cold water.
In a large mixing bowl, combine the pasta, all the veggies, the beans, the cooked corn, and raisins.
In a small mixing bowl, combine the yogurt, mayo, cayenne pepper and Italian seasoning. Whip it until the dressing is a creamy consistency; add it in with the pasta and veggies and mix well. Taste and adjust salt and pepper per your flavor profile.
Refrigerate at least 3 hours or overnight. Serve cold.
Having a toddler who goes to daycare means germs, constant runny noses and lots of cuddles. As a mom, I also have to think of foods that comfort her, taste good when she’s not feeling well and is something nutritious to help her get better soon. What better than chicken and rice soup that is quick to make when your 2 year old won’t let you go but packed with protein, vitamin C and fiber.
I used some short cuts that I’ll show you along the way. I hope you make some and enjoy a bowl of good comfort.
Boil chicken stock and add a chicken breast to it. Bring to a boil then reduce heat and let it simmer for 25 minutes. After 25 minutes, take the chicken breast out and shred. Set it aside.
Chop some onions and red bell pepper and set aside (did you know that 1 cup of red bell pepper has 3 times the Vit. C that 1 orange has!).
In a non-stick skillet, melt the butter (maybe not that healthy ….)
Add flour and mix well.
Mix the flour and butter well until it turns golden brown. You’ll be able to smell the golden deliciousness. It’s very important to let the flour cook through otherwise you’ll have a grainy flavor that no one really wants to eat.
Add some turmeric to this. Did you know turmeric is a great natural healer? Among other things, it’s an anti-inflammatory plant and strengthens the immune system. Pretty much what I need for my toddler when she’s not feeling well.
Add the onions and bell peppers and sauté for a few minutes on high heat.
Add the veggies to the stock pot and stir well. Add the chicken back to the stock pot also.
This is my secret! Ready made rice. Not only is it rice – it’s brown/red rice, with kale….. and chia seeds! This is my cheat. I save time by not making rice on the side but it’s healthy and readily available in most grocery stores. Add this pouch to the stockpot and stir well.
Add a small pinch of salt and pepper. I didn’t add too much seasoning as the chicken stock tends to have a lot of sodium already. Let the soup simmer for about 8-10 minutes so the flavors mix in well. Serve hot and enjoy!
6 cups chicken stock
1 whole chicken breast
2 Tbsp butter
2 Tbsp flour
1 tsp turmeric
1 red bell pepper, chopped
1 medium onion, chopped
1 pouch Seeds of Change Rice
salt & pepper to taste
Boil the chicken stock and add a chicken breast to it. Bring to a boil then reduce heat and let it simmer for 25 minutes. After 25 minutes, take the chicken breast out and shred. Set it aside.
In a non-stick skillet, melt the butter and flour to it. Stir constantly and mix well until the flour is cooked. Add turmeric to it and mix well to cook. Add the onions and bell peppers and sauté for 2-3 minutes. Add the onions and bell peppers to the stock pot and mix. Also add in the chicken and rice to the stockpot and simmer on medium heat for 8-10 minutes. Season with salt and pepper.
Serve hot and enjoy!