Farmer’s Market Crudites Platter with Hummus Two Ways

One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies.  I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping.  Sometimes, I will even tailor some of my dishes to include produce I find at the Market.

Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market.  Having fresh, organic produce and supporting the local farms is a win-win.

This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in.  No one wanted to mess it up.  Ah well, our stomachs won that round.  The beauty of this platter is that you are not restricted to the same produce I picked up.  Pick up what your farmer’s market has, just make it colorful.

Here is what I used:

  • Purple Cauliflower (chop these into big chunks)
  • Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
  • Radishes
  • Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
  • Snap Peas
  • Cucumbers (I sliced these on the diagonal for aesthetics.  Feel free to slice into rounds or sticks to make them easier to serve)
  • Cherry Tomatoes

As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus.  For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients.  This is by far one of my favorite variations on hummus.  Paired with all that beautiful produce, it’s perfect!

For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well.  Though the idea behind both hummus’ are the same, the flavor profile differ vastly.  Yet both are addicting.

I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering.  I promise you will love it.

Try it out and let me know what you think!

Here are the tools I used for this recipe:

If you are looking for more delicious recipes, check these out:
Roasted Masala Chickpeas
Roasted Red Pepper Hummus
Spicy Garlic Hummus
Crispy Chickpeas and Sweet Potato Tacos

Fig and Chia Pudding Parfait

If I had to choose any other fruit besides mango, figs would definitely take second place.  The soft exterior, the honey sweet flesh, and the crunch of the seeds as you eat each one is just heaven.  Pair it with chia pudding topped with fresh baked granola and garnished with a sprig of mint, well, you just won’t want anything else for breakfast!

Continue reading “Fig and Chia Pudding Parfait”

One Pan Baked Salmon and Rainbow Veggies

This one pan salmon is perfect for a busy weeknight meal.  Ready in 15 minutes, it’s a nutritious meal the whole family will enjoy!

I love the idea of using just one pot or a pan.  Not only is cleanup easy but you don’t spend forever in the kitchen cooking after a long hard day of work.  Don’t get me wrong, the kitchen is my happy place.  But weeknights are crazy when the kids are hungry and don’t have the patience to wait for me to cook an elaborate dinner.

My favorite part is that the girls eat the rainbow veggies I add on the side.  The colors look so pretty and the girls love their rainbows as much as I do.  Chopping the veggies and seasoning them doesn’t take very long and adding that glaze on the salmon with a little honey and mustard mix is perfect to brighten up the salmon.

I kept the seasoning for the veggies pretty simple – salt, pepper, and a little dried oregano.  Why?  Because I want the salmon to shine too.  The veggies have their color that attracts you to them so the salmon should have something too, right?  The glaze is very easy to make.  Just mix a little dijon mustard, honey, garlic, and of course fresh squeezed lemon juice.  Brush it on to the salmon and voila!  All that is left to do is bake!

From my kitchen to yours, I hope you enjoy this easy and delicious One Pan Salmon with Rainbow Veggies!

Here are the tools I used for this recipe:

 

Roasted Rainbow Veggies

Roasting vegetables is one of my favorite ways to eat any vegetable.  Having several different colors and cooking them together is the best in my book!  You get plenty of vitamins and minerals and the different colors are just so pretty to look at!  These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.

Rainbows have always been popular in our home,  with me always telling my girls to eat their colors and the girls loving anything to do with rainbows, unicorns, and princesses.  Roasting the veggies in a rainbow on a sheet pan is about the easiest recipe I have ever made.  The vast array of vitamins and minerals that we get to eat with our dinner makes this one of my healthiest recipes.

For my colors, I chose beets, carrots, yellow squash, asparagus, and purple potato.  You don’t have to stick to those same colors.  Honestly, go for what you find in your fridge.  Here are a few ideas to get you started for your own Roasted Rainbow Veggies:

RED: beets, tomatoes, red bell pepper
ORANGE: carrots, butternut squash, acorn squash, pumpkin
YELLOW: yellow squash, yellow bell pepper, golden beets, yellow onions
GREEN: zucchini, broccoli, asparagus, brussels sprouts
BLUE/PURPLE: purple sweet potatoes, purple carrots, eggplant, purple onions

So now that you have options, how do you make your own Roasted Rainbow Veggies?  All you need is a good chopping board, a sharp knife, and a sheet pan.  As to the flavors, my standard is to add a little dried oregano for taste with salt, pepper, and olive oil.  Roast in the oven for 25-30 minutes (times do vary based on the type of veggies you choose), and serve it up with any dinner.

I can’t wait to see what veggies you chose to make your rainbow.  Be sure to let me know in the comments or tag me on Instagram or Facebook!

From my kitchen to yours, I hope you enjoy these quick, delicious, and healthy Roasted Rainbow Veggies!

Here are the tools I used for this recipe:

 

Springtime Lentil Salad

Spring is almost here.  I can feel it in the air and I’m so excited!  It’s one of my favorite seasons when all the flowers bloom, the grass is luscious green, and the weather is perfect!  This amazing lentil salad is a nod to that feeling and to welcome spring in my life because I cannot wait a moment longer.

Perfectly cooked, tender lentils, crisp and juicy bell peppers, fresh mint, sweet pomegranates, sharp onions, the crunchy cucumbers all drizzled with a fresh basil vinaigrette.  How can you say no to that?  While the lentils are cooking, you can chop the veggies and make the vinaigrette so all you have to do is toss the salad together when the lentils are done.  Make this on the weekend as part of your meal prep, have it for lunch, or even serve it for dinner as a side.  It’s so versatile, quick, easy, and delicious.

Not only does this wonderful lentil salad taste good and is quick to make, it is packed with protein and nutrients.  Check it out:

  • Great source of protein – 13 gm per serving
  • 23% DRI of Fiber
  • 30% DRI of Iron
  • 24% DRI of Phosphorous
  • 77% DRI of Vit. C
  • 127% DRI of Folic Acid
  • 60% DRI of Vit. K

In addition to how nutrient dense this salad is and delicious it is to gobble up, I love how versatile it is.  Add in some goat cheese for a little decadence, change out the mint to parsley if the mint is too strong for you, add in a few more veggies for more crunch or even toss in some nuts if you please.

So… try out this delicious Springtime Lentil Salad and welcome the new season with me!

Here are the tools I used to make this recipe:

 

Brussels Sprouts Grain Bowl

If you have been following me then you know how much I love my bowls.  Experimenting with different flavor profiles, playing around with new dressings, and oftentimes using whatever vegetables are left in the fridge waiting to be saved from their last moments are the best part of creating my new bowl.

My brussels sprouts were facing a similar fate as mentioned above.  I had enough left that I could create a whole new dish with just them, but so few that I didn’t want to waste them either.  Grain bowls are perfect for these types of situations especially if you are using a variety of different ingredients.

This one turned out so delicious that I actually went out and bought more brussels sprouts even though I am trying to move on to spring veggies!  We’ve now had this bowl 4 times in the last 2 weeks and no one in my household minds – in fact, they love it !

I added in some sweet potato for a little starch, sweetness, and fiber, and avocado for protein.  As for the dressing, keeping it simple was the best route.  I made a honey dijon dressing that worked wonders.  The tang from the dijon and the sweet honey are a perfect balance to the bowl.

So…what are you waiting for?  Try this delicious Brussels Sprouts Grain Bowl and become a fan too!

Here are the tools I used for this recipe:

 

Sprouted Moong Beans Sabzi Gujarati Style

Growing up, my Mom would make these sprouted moong beans for dinner often.  I remember my brother and I were not big fans and would hate eating them.  Now that I’m an adult, maybe a switch has flipped?  I don’t know but I definitely love this recipe and could easily eat this dish 2-3 times a week.  Thanks Mom!

WHAT ARE SPROUTED MOONG BEANS?
Sprouted moong beans are basically moong beans that have been soaked in water then left in a warm place to germinate.  They are very popular in Indian and Pakistani cooking though many people across the globe are starting to embrace this food more and more.
Some of the more popular ways to eat sprouted moong beans is to add them in to salads and sandwiches, however, some of the more traditional ways to make them is to make a curry, a sabzi, and even dosas out of these delicious babies.

WHY SHOULD I EAT SPROUTED MOONG BEANS?
Because they are a powerhouse of nutrients.  These legumes are one of the best sources of plant based protein providing ~14gm in 1 cup cooked.  Take a look at some of these other benefits:

  • Fiber: 15.4 grams
  • Folate (B9): 80% of the Reference Daily Intake (RDI)
  • Manganese: 30% of the RDI
  • Magnesium: 24% of the RDI
  • Vitamin B1: 22% of the RDI
  • Phosphorus: 20% of the RDI
  • Iron: 16% of the RDI
  • Copper: 16% of the RDI
  • Potassium: 15% of the RDI
  • Zinc: 11% of the RDI

WHERE CAN I GET SPROUTED MOONG BEANS?
Moong Beans are easy to sprout at home (I love this method provided by Piping Pot Curry) or you can find them at your local Indian or Asian grocery store.

So now that you know what I know about these delicious and nutritious legumes, let me tell you how to make them.  This particular recipe is my mom’s (I’ve not made a single change to it because it’s so perfect the way it is!) and I love the simplicity of it as it carries a depth of flavor too.

There are two methods of making this dish.  One is in the instant pot and the other over the stove.  I’ve given both versions in the recipe card below so feel free to try both to see which you prefer!

From my kitchen to yours, I hope you enjoy these Sprouted Moong Beans as much as we do!

Here are the tools I used to make this recipe:

 

Rosemary Caprese Skewers with a Balsamic Glaze

These skewers are by far one of my favorite snacks!  Often times, if I am hosting a party, they usually make an appearance.  The best part, my girls love to eat them too (minus the basil and glaze)!  Super easy to assemble, healthy, and 5 simple ingredients.  You really can’t beat that!

For the skewers, I kept the Basil in the caprese, but the addition of rosemary gives it a little boost.  Rosemary can be strong which is why just the hint from the skewers is perfect here.  Bite sized, creamy mozzarella, tangy grape tomatoes, sharp basil, the sweet balsamic glaze finished off by fresh rosemary is definitely going to be one of the best foods I eat today!

Making the balsamic glaze is pretty simple too!  I used to be nervous about making the glaze because it seemed too daunting.  Then one day, I figured, I’ll try it and see what happens.  I can’t believe I was ever so nervous!  Literally I’m boiling balsamic vinegar with a little brown sugar and that’s pretty much it!   Oh.My.God. It tastes so good, I could drizzle this glaze on pretty much anything!

So what are you waiting for?  Try out these delicious skewers and impress your guests with a fancy-ish appetizer!

From my kitchen to yours, I hope you enjoy these Rosemary Caprese Skewers with a Balsamic Glaze.

Middle Eastern Vegan Protein Bowl

Looking for a healthy way to get protein without compromising flavor?  Well, you’ve come to the right place.  This Vegan Protein Bowl has hints of spicy, tangy, herby, and definitely brings a Middle Eastern vibe in each bite!

Simple to make and ready in just 30 minutes, you have got to try this delicious bowl.  So let me tell you a little bit about the ingredients I chose.  For my grain, I used quinoa because it packs more of a protein punch but you can definitely use any other grain.  Bulgur or Farro would be excellent substitutes to keep in line with the Middle Eastern food theme.

For added protein and crunch, I used garbanzo beans.  I love snacking on these so I actually made double the amount and the girls ended up eating most of them!

As to the veggies, I used a few different ones as I wanted to get the colors in.  To give it some warmth, I roasted the cauliflower with the garbanzos and to keep a cool factor, I made a salad of tomatoes, avocados, cucumbers, and fresh herbs.

So it’s not just what ingredients I use but how much nutrition this delicious bowl provides.  In addition to almost 20 gm of protein, you are also getting:

  • Half of your daily recommended intake (DRI) of Fiber
  • 40% of DRI Iron
  • More than the recommended intake of Folic Acid
  • Meeting at least 20-50% of most of your Vitamins and Minerals DRI

The best part of making this recipe is that even though there are several different steps and techniques, you can multitask and get them all done at once without chaos in the kitchen!   Roast your veggies, while your quinoa cooks and you are making the Avocado Salsa!  So simple and easy!

Last but not least, I added a hummus dressing to pull it altogether.  I love making my own dressings and there is no way I would leave one out of a bowl this delicious.  And to be honest, I really think the hummus dressing really marries all the flavors together so perfectly.  So what are you waiting for?!  Try this recipe out and let me know what you think.  Leave a comment below, give it a star rating, or tag me on Facebook or Instagram!

From my kitchen to yours, I really hope you enjoy this delicious Middle Eastern Vegan Protein Bowl!

Here are the tools I used:

Herb Roasted Acorn Squash with Pomegranates and Pistachios

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This fall and winter season I have been obsessed with acorn squash and pomegranates.  It only made sense that I find a way to combine the two together.  The girls love the rainbow shape this takes on when cut so I wanted to create something fun for them too.

The great thing about acorn squash is that it is a little sweet naturally but it will still take on any flavor you give it.  If you haven’t tried them yet, I made some Fire Roasted Poblano Tacos recently with acorn squash part of the filling.  It took on the spices really well so I wanted to go on the opposite spectrum this time and season it with something a little more mild.

I chose mostly fresh herbs that would bring out the more earthy flavors.  To help give it a little crust, I also added a little Parmesan.

Anyways, here are a few fun nutrition facts about acorn squash:

  • A nutrient dense food, acorn squash is loaded with vitamins, minerals and fiber yet is comparatively low in saturated fat, sugar and salt.
  • Great source of phytonutrients, particularly carotenoids which have antioxidant properties.
  • Acorn squash is a starchy fruit, however, because it is so nutrient dense, there’s a good balance to eating this squash. The high fiber content slows down digestion which helps you stay full longer and slows down the release of glucose in your blood.  This process helps in maintaining weight and stabilizing your blood sugar.

So now that you know about my favorite squash this season, let’s move on to my favorite fruit of the season.

Pomegranates!

  • Pomegranates are known as one of the healthiest fruits on Earth!
  • High in fiber (7gms in 1 cup of arils), they also contain an impressive amount of protein (3gm in 1 cup of arils), and 16% of DRI of Folate (also in 1 cup of arils)
  • A great source of antioxidants which help with anti-inflammatory properties.
  • they improve exercise performance by delaying fatigue and increasing blood flow.

Basically, this is one healthy dish that you can have this winter season and enjoy every bite of it!  Try it out and tag me on Instagram @bitofspice146.

From my kitchen to yours, I hope you enjoy this delicious Herb Roasted Acorn Squash with Pomegranates and Pistachios.

Here are the tools I used to make this dish:

 

Tinseltown Tostadas

I think hands down, these are one of my favorite holiday foods.  I’ve had so many and I don’t think I can tire of them.  Snacking is one of my favorite activities.  These delicious tostadas make it so much easier as they are low in calorie, healthy, and guilt-free.

High in fiber, antioxidants, a good source of protein, and rich in vitamins and minerals, these delicious Tinseltown Tostadas definitely pack a punch!

Between the Serrano peppers and the watermelon radish, there were some strong flavors.  I knew I wanted to use the pomegranate arils to give it a sweet note (and make it look pretty).

But it needed depth so I played around with a few options before settling on the hummus and avocado.  And yet the radish was still giving off a bit of a pungent taste and therein comes the smear of pesto.

There are so many random flavors that they work despite wanting to prove the opposite.

Make these delicious Tinseltown Tostadas this holiday season and you won’t be able to stop eating them.  From my kitchen to yours, I hope you enjoy them!

The tools I used for this recipe are:

Tandoori Gobi (Cauliflower) Zucchini Boats

I’ve made zucchini boats a few times so far.  Each time has been to use up leftovers from our Skinny Skillet Enchilada the previous night.  They turn out really good and Sanaya loves them but it’s the same flavor profile so as much as I love it, I still crave something a little different.

I knew I wanted to create a different filling and haven’t done much with Indian food lately so I played around with my options.  I kept circling back to this one idea of Tandoori Gobi as the stuffing.  I’m not sure where I thought of it but it wouldn’t go away so I decided, ok, let’s give it a try.

I have a great Tandoori marinade recipe that I have been using with chicken so I decided, to use the same for the cauliflower.  I treated the cauliflower as the chicken substitute and marinated it overnight also.

The cooking part was a little tricky as I didn’t want a soggy Zucchini Boat and the marinade definitely looked like it would promise a lot of liquid.  Simple trick, I baked them separately, then stuffed the zucchini with the cauliflower and broiled it on high for 5 minutes to get a good char.  Can I just say, Oh so delicious!

Also, please don’t throw out the flesh of the zucchini when you scoop it out to create the cavity for the cauliflower.  Let’s be sustainable here and make some Zucchini Bread out of it!

One more thing I love about this recipe is that it is totally a weeknight meal.  So the time on the recipe card may be a little daunting, but it’s the ease of it.  And most of the time you spend is waiting for the flavors to marinate.  It really takes maybe 15 minutes to put the marinade together, then the next day, 5 minutes to shell out the Zucchini and the rest of the time, you are waiting for it to finish baking.  Honestly, it can’t get any easier for a weeknight meal.

Serve this delicious boat with a cooling Mint-y Pomegranate Raita to finish it off.

From my kitchen to yours, we hope these Tandoori Gobi Zucchini Boats rock your world!

Butternut Squash and Lentil Salad

Warm foods during the cold winter days just makes so much sense.  And I don’t just mean temperature but the actual foods and their properties.

When you eat warm foods, they take longer to digest because they are higher in healthy fats, proteins, and carbohydrates which in turn results in increased body temperature (thermogenesis).  Root veggies, fruits such as coconut and apples, and herbs and spices are a few examples of these types of foods.

This Butternut Squash and Lentil Salad is a great combination of many of those warm foods and the fact that it’s filled with flavor, texture, sweet, and spicy makes this that much more of a delicious dish.

This is perfect to make as an entree or a side dish, or serve it up in mini bowls/plates as an appetizer.  A small amount will take you a long way as the salad is very filling.

I honestly think this is one of the most nutrient dense recipes I have.  Here are a few healthy benefits from this one:

  • Rich in Fiber and Protein
  • Packed with antioxidants
  • Boosts Immune System
  • Good source of Vit. C, E, and B6
  • Good source of Calcium, Iron, and Folate
  • Good source of omega 3 and carotenoids which have anti-inflammatory effects beneficial to all types of arthritis (Butternut Squash)
  • Boost in energy level (Lentils)

The list can literally go on about how healthy this salad is, which only adds to the deliciousness of it.

From my kitchen to yours, I really hope you enjoy this Butternut Squash and Lentil Salad.

Ratatouille

The year was 2013, I had been married only a couple of months and was hosting this grand Thanksgiving for my in-laws.  My mother-in-law is vegetarian as am I and so I wanted something special for a veggie dish at the table instead of roasted veggies.

No offense to roasted veggies, I love them.  In fact I eat them all the time and therein lies the problem.  I wanted something “fancy”, something different that I don’t have on any given night.

So I scoured the internet and landed upon this gorgeous picture of Ratatouille and thought, I can make this!   And I did.  It didn’t look so pretty but hey, that’s ok, I hoped it would taste delicious though.  It was bland.  There literally was no flavor profile to it and safe to say, both my mother-in-law and I were disappointed.

She was nice enough to pretend it was good but I couldn’t even do that!

So ever since, I’ve been on a mission to create a Ratatouille that has layers and dimensions of flavor.  Safe to say, I think I found it!

Here’s the secret!

  1. Make a sauce that keeps everyone wanting to lick it off the plate
  2. Season the top of the veggies and not just with salt and pepper!  With actual herbs!
  3. Make enough sauce so that veggies are half drenched in it and the rest will cook in the steam of the boiling sauce in the oven.

I have been playing with the recipe for a while now and when I made the final version, I was satisfied aesthetically.  The question was, would my girls eat the eggplant in it?

Recently, they’ve become very finicky eaters and it can be a real struggle to feed them even their favorite foods sometimes.  But they both ate all the veggies and I couldn’t have been a prouder Mama!

Try this out for your next Holiday dinner, weeknight surprise, or Sunday dinner.  It’s easy to make ahead, stores in the fridge and freezer well and is fairly simple to make!

From my kitchen to yours, I hope you enjoy this delicious Ratatouille!

The tools that I used to make this recipe are:

Sweet Potato and Beet Hash with Fried Eggs

A couple of months ago, I won our local Farmer’s Market cooking competition and part of my prize was a big box of fresh goodies from the market.  I don’t know if I’ve ever been so excited to get fresh veggies and fruits!   I honestly felt like a contestant on Chopped from The Food Network in that I wanted to use all of my produce and come up with a delicious dish.

Well, considering there were so much produce, I’m not sure I would be able to eat more than 3 bites of any dish made from all of the veggies and fruits!  One of my favorites in that box was the beet greens with their beautiful red stems.  I’ve had quite a few people ask me what I use them for and what they can cook out of them.  A definite go to are to cook them down like collard greens but I wanted to do something more creative and decided to add the beet greens to a hash and topping it with an egg made it the perfect breakfast for a busy day or a big, healthy lunch bowl.

The vibrant orange and red colors of the root veggies as they are being cooked, the bold green of the beets…..eeek!  I’m salivating just thinking about this recipe.   The best part is all the nutrition you get in this sustainable hash:

  • high in dietary fiber
  • high in folate
  • good source of potassium
  • good source of non-dairy calcium (the beet greens are)
  • great source of B-carotene, lutein, and zeaxanthin (these flavonoids have strong anti-cancer and antioxidant properties)

Topping this hash with a fried or hard boiled egg adds a little extra protein though to keep it vegetarian/vegan, you can always replace the egg with a grilled tofu steak.

From my kitchen to yours, enjoy this delicious and healthy Sweet Potato and Beet Hash!

Sweet & Spicy Harvest Bowl

The weather is still pretty warm out but I am mentally ready for fall!  Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season.  The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere!  They’re all so beautiful, colorful and oh so yummy!

I was inspired during my last visit to the Farmer’s Market for this recipe.  I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut.  The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.

Here are a few other ingredients I used though, I definitely didn’t roast them:

  • Avocado
  • Red Pears
  • Feta
  • Toasted Pecans
  • Quinoa

As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.

I was so excited just roasting the veggies because they looked so bright, bold and beautiful!  The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.

This is one dish that I think is going to come up often on our table through this season!  Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight!  It’s simple, healthy, delicious, and you get to eat many of your colors!

Here are some of the health benefits from this yummy bowl:

  • Low Carb
  • High in Fiber
  • High in Protein
  • Vitamins K, C, A, and B-6
  • Good Source of Iron
  • Good Source of Folate

Well!  What are you waiting for?  You have got to try this out!

From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Ok so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is!  But….. that’s what makes this salad work so well!

Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now.  I’ve been wanting to use watermelon radish for a while now because of it’s flavor and just how pretty it looks!

Here are a few fun facts about watermelon radishes:

  • They are nutrient dense with Vitamins K, A, E, C, and B6.
  • High in antioxidants
  • High in fiber, calcium, potassium, and iron among many other minerals
  • One serving of watermelon radishes has over 1/3 of your daily Vit. C requirements!
  • They’re just so darned pretty


The fennel was added in to balance out the peppery flavor of the radish (though, to be honest, I wasn’t sure how the hubby was going to like it as he is not a big licorice flavored guy.  The best part about eating fennels to me is the licorice!).  Luckily, the fennel taste was mild when combined with the flavors of the salad.

As to the Ginger Lime dressing, adding the hint of ginger balanced with a little honey in the dressing and the lime to brighten up the salad, it was the perfect choice to use this for the salad.

When I think about this salad, it really has a great balance of sweet, spicy and tangy!  So perfect for a lunch meal, side dish, or a Covid free Thanksgiving dinner!

From my kitchen to yours, enjoy this salad!

Here are the tools that I used:

Fall Nourish Bowl

I love the Autumn season.  The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect!

Making this nourish bowl with a hint of Fall flavors was fun.  I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.

For a pop of spice, I added charred Shishito peppers which made this dish so perfect!

Instead of dressing, I used hummus which becomes smooth and creamy as a dressing when combined with the hot roasted veggies.

This nourish bowl is so filling, try it out for your next lunch or dinner.  You’ll be so satisfied and comforted.

From my kitchen to yours, I hope you enjoy this bowl!


Here are the cooking tools I used for this dish:

Spinach Chickpea Stew with Garlic Couscous

I’ve recently learned that my girls like chickpeas in any form.  I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have!  Watching both of them gobble down this stew was amazing.  They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!

I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together!  I got the couscous started on the side and takes only 15 minutes to make!

Can you tell I’m ready for the autumn season to begin?  I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year.  Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!

Try it out and let me know what you think.  Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag.   I would love to see your versions of my recipes!

From my kitchen to yours, enjoy this delicious stew!

Rainbow Crunch Salad

Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.

Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal.  A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.

With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad.  Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.

Here’s what you need for the salad:

  • Red Cabbage
  • Carrots
  • Colored Bell Peppers
  • Cucumber
  • Edamame
  • Nuts

I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.

Try it out!  From my kitchen to yours, enjoy!

Greek Tortellini Salad

If you’ve been following my blog, you’ll know I’m all about healthy and easy recipes that taste delicious.  With school starting around the corner, remote learning set for us and as new Kindergarten parents, I’m trying to stay ahead of the game and put together meals that take less than 30 minutes so I can focus on my family.
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When Taste Republic and I partnered together to create some delicious recipes with their fresh, gluten free pastas, I knew I was going to hit the spot with all of my cooking goals (it took me about 20 minutes to make this one – also because I kept having to add ingredients that were “disappearing”).  I have been having so much fun trying out all the different ones that they have and their 4 cheese tortellini is one of my favorites!
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The tortellinis are so delicious, light, and filling.  You can taste how fresh they are and they cook in just 5 minutes!  I did add a few twists to this salad which take it to a whole new level.
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Here’s what you need to make this Greek Tortellini Salad:

Cheese Tortellini – fresh gluten free tortellini made by Taste Republic works so well with this recipe but if you don’t have access, you can use any fresh or frozen tortellini.
Grape or Cherry Tomatoes
Cucumbers
Olives
Chickpeas 

Avocados
Fresh Basil – yep, this takes the flavor up to a whole other level
Feta Cheese
Greek Salad Dressing – I added quite a few seasonings and some red chili flakes to mine to give it an additional layer of flavor
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If you have little helpers in the kitchen like I do who eat most of my ingredients as I’m cooking (they call it quality control), then I suggest increasing the quantity.  I’ve lost pretty much every single veggie in this salad to my little munchkins and it makes my heart full that they love eating this salad as much as I do.
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This Greek Tortellini Salad is great to eat right away or even if you refrigerate it and have it at a later time.  It can keep in the fridge for up to 2 days, but if you are planning on eating it later, I recommend adding the feta right before you are ready to eat it.
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A perfect salad for the summer, you can make this for about any event!  Serve it for lunch or dinner, take it on a picnic, as a side for a barbecue, or even some backyard camping!

Check out Taste Republic for a store near you to enjoy their amazing fresh, gluten free pastas.

From our kitchen to yours, I hope you enjoy this delicious salad!

Roasted Red Pepper Hummus

Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt.  Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own.  Yep, I do that.
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I’ve been playing around with this roasted red pepper hummus recipe for a while now.  I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!

How do I eat hummus?

  • add it to a MEZZE platter
  • use it as a SPREAD on a sandwich
  • use it to make DEVILED EGGS
  • use it as a base for PIZZA
  • use it as a creamy PASTA SAUCE

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I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
TOASTED CASHEWS

I know!  It sounds crazy but the cashews work so well!  They give it a depth of flavor, texture and added protein that is just so delicious!.
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The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
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Try it out.  You won’t be able to stop eating it like me.

If you like this one, here are some other recipes that are simple and delicious:
Roasted Chili Almonds
Spicy Garlic Hummus
Spinach Watermelon Salad with a Basil Vinaigrette
Best Ever Baba Ghanouj
Roasted Masala Chickpeas

From my kitchen to yours, I hope you enjoy this hummus!

Sausage & Zucchini Linguini

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I’m a firm believer in easy meals that are healthy and don’t take much of my time.  This Sausage & Zucchini Linguine is just that.  It literally took me 15 minutes to make (with Aishani in the kitchen “helping” me) and was loved by everyone.
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Here are a few things I like about this pasta dish:

  • Gluten Free (cauliflower based linguine …. so delicious and guilt free!)
  • Ready in 15 minutes!
  • The combination of sausage and spices packs a punch of flavor
  • Bright and colorful veggies
  • Carb Free
  • A little munchkin, who in the name of cooking with me, ate a good amount of my sausage and bell peppers during the cooking process

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Taste Republic has their cauliflower linguine in most grocery stores so go get a pack!  (This is not a paid ad, I just love their pasta).
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From my kitchen to yours, enjoy this fun and easy meal!