Vegan Poke Bowl

This vegan, nutritious poke bowl filled with lots of veggies and a sriracha dressing is so delicious and addicting.  A one-bowl recipe with so many beautiful ingredients and easy to make is a perfect meal that is customizable for your palate.
Continue reading “Vegan Poke Bowl”

Quinoa Fiesta Salad

Fresh and beautiful veggies from across the rainbow to make amazing salads are my favorite.  This Quinoa Fiesta Salad is one of my family’s favorites.  As a mom, it makes me happy that the girls are getting so much nutrition in one bowl.  The kids look at the colors and get excited to eat a rainbow and I love that they are enjoying fresh and healthy ingredients!

This salad does triple duty which I love.  A dish which becomes a meatless entree can also serve as a side dish or a salad depending on my mood.  The cherry on top of this recipe is that it takes less than 30 minutes to make and is very forgiving if you need to substitute or leave out ingredients.

HOW DO I MAKE A QUINOA FIESTA SALAD?

1.  Cook the quinoa.  While the quinoa is cooking, you can get the dressing and your other ingredients ready!
2.  Make the Cilantro Lime Dressing.  I love this dressing because it is so light.  If you choose to leave it out as I do for my girls, simply replace it with a drizzle of Olive Oil, lemon juice, salt, and pepper.
3. Combine all of your ingredients in a large bowl and toss well to mix.
4.  Enjoy and get addicted to this salad as much as my family and I are!


Here are the tools I used for this recipe:

 

Crispy Goat Cheese Salad with Arugula and Figs

Fresh, peppery arugula topped with golden, crispy goat’s cheese medallions and paired with sweet figs all pulled together with a drizzle of olive oil.  This salad seems like it is so simple but the layers of flavors combined with the comforting, warm goat cheese are the ideal salad either as an entree or a side to any dinner.
Continue reading “Crispy Goat Cheese Salad with Arugula and Figs”

Sweet Potato and Beet Hash with Fried Eggs

**Original post published Nov. 2020.  Updated Aug. 2021**

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!

Grilled Eggplant Sandwich with a Basil Pistachio Pesto

This eggplant sandwich has it all.  Earthy spices rubbed onto grilled veggies that have just a hint of a smoky flavor, fresh mozzarella melted just enough from the heat of the veggies.  Oh, you can’t forget the rustic basil pistachio pesto that brightens up the whole sandwich in each bite.
Continue reading “Grilled Eggplant Sandwich with a Basil Pistachio Pesto”

Back to School Dinners Made Easy

My oldest is going off to 1st Grade on Tuesday.  I still can’t get over the fact that she is in grade school.  When did she grow up?  The school season starting also means sports, after school activities, homework, loads of laundry, and the list goes on.  As much as I love cooking, on many of these nights, I’ll be looking for a nutritious but quick meal.  And definitely meals that the kiddos are going to eat.  I’ve compiled below some of our favorite family approved recipes.  The best is that most of these take about 30 minutes to prepare so you can focus on homework, preparing lunch for the next day or spending time with your family.

Click on the recipe title below each image to get the recipes!


Sausage & Zucchini Linguini


Easy Chicken Ramen with GF Noodles


Skinny Skillet Veggie Enchiladas 


Chickpea and Tomato Soup


Ratatouille


Butternut Squash and Lentil Salad


Middle Eastern Vegan Protein Bowl


Sprouted Moong Beans Sabzi Gujarati Style


Brussels Sprouts Grain Bowl


Springtime Lentil Salad


One Pan Baked Salmon and Rainbow Veggies


Italian Stuffed Artichoke with a Garlic Cayenne Dip


Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice


Instant Pot Black Eyed Peas Curry


Pineapple Fried Rice


Spinach Dal

Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice

It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice.  Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family.  Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice”

Mini Upside Down Spiced Peach Cakes

Sweet and juicy peaches combined with warm spices in this moist and tender cake is the perfect end to your summer dinner parties.  Peach Season is upon us and these delicious upside down peach cakes are the perfect bite sized desserts for your party!

Whenever it is peach season during the summer, I tend to over buy fruits that are limited and that I’m addicted to.  Mangoes, figs, peaches are just a few on that list.  I love my fruit; raw and in its many infinite forms that I give them.  Last year, I was campaigning Grilled Peach Salsa because grilled peaches are just a summertime necessity during a BBQ.  Upcycling grilled peaches into a salsa was one of the best decisions I’ve ever made!

This year, I decided to move away from grilling and try something different.  I took the original idea of upside down pineapple cake and changed it around (mostly because our pineapple ended up as fried rice!).  But I also changed up the traditional upside down cake just a little.  At the bottom of the cupcake tin, I placed butter cubes and some brown sugar to give it a caramelized flavor then I lined the peach slices on the sides to keep their integrity of a peach and still be part of this upside down cake.

Every single bite has a juicy peach flavor because there are chunks of peaches hidden in the cake!  And for the best peaches, head to your local farmer’s market.  I bet you will be able to find fresh, organic, and juicy peaches.  I’ll use the ones from the store if I miss the market but they tend to be underripe and I have to wait a few days to make sure they are perfectly ripe for me to eat or even use in recipes.

Many people are unsure of the skin – should you keep it on or peel it off?  I prefer to keep the skin on.  It doesn’t change the flavor or the integrity of the peaches but you do get to keep all of the fiber that the skin gives.

I hope you enjoy these delicious Mini Upside Down Spiced Peach Cakes as much as we did!

Looking for more delicious recipes?  Check out these:
Grilled Pineapple Peach Salsa
Grilled Avocado and Peach Salad
Fig and Pistachio Tartlets
Mango Coconut Panna Cotta Tart
Thandai Infused Rainbow Crème Brûlée (Vegan)

Here are the tools I used for this recipe:

 

Blackened Fish Tacos with a Garlic Sriracha Aioli

It’s BBQ season and though I love grilling the traditional burgers and hot dogs, I wanted to get away from the usual and do something different.  These Blackened Fish Tacos are perfect with a Garlic Sriracha Aioli.  A flavorful rub, crunchy carrot and cabbage slaw, the aioli to cool things down a bit and the jalapeños to add just a kick at the end of each bite is the perfect summer combination for me.

These fish tacos are a great example of a healthy-ish meal.  I’ve made them so many times before and they are such a hit that by the time the fish is grilled and chopped, the tacos are made and I don’t have anything left to take pictures because it’s all eaten!  I finally made some for a BBQ with my friend Michelle and her family but told them they had to wait after I made them so I could take pictures – seriously she is such an awesome friend to put up with me making her stare at her food while I’m clicking away!

WHAT FISH DO I USE?
I like to use white fish, usually tilapia or cod.  When you are at your grocery store, just ask your fishmonger for their best wild caught (and sustainable is available) white fish.  I’ve used both tilapia and cod for this recipe and both turn out delicious for the end result.

WHAT ELSE DO I NEED?
I keep the slaw simple to let the flavors of the rub on the fish and the aioli shine.  All I did for the slaw is shred some carrots and mix it in with finely chopped purple cabbage, a little salt, pepper, some honey, and a squeeze or two of lime juice.  So simple right?!

For the Aioli, I spent a little more time developing the flavors.  I roasted garlic, used yogurt instead of sour cream to make it healthy-ish, mix in some lite mayo (this is the “ish” addition to the healthy part), add in a bit of sriracha, and again a squeeze of lime juice to pull it together.

For toppings, again, keep it simple with a garnish of chopped cilantro and sliced jalapeños.

So, don’t wait!  For your next BBQ night, dinner party, or Taco Tuesday, try out these delicious Blackened Fish Tacos with a Garlic Sriracha Aioli.

Here are the tools I used to make this recipe:

 

 

Italian Stuffed Artichoke with a Garlic Cayenne Dip

Artichokes are abundant everywhere you go these days.  My favorite are the ones from our local Farmer’s Market.  You can taste the fresh quality and they are so much easier to cook than the store bought ones.

When I first starting eating these, my roommate in college introduced me to dipping them in butter.  While they tasted good dipped in butter, I can only imagine all of the calories and cholesterol my body was ingesting.  So I started using yogurt as a dipping base instead and I love it.  The yogurt dip is so easy to change the flavor profile and I can keep it as simple or complex as I am in the mood for.  This particular recipe, I kept it on the simple side with a little roasted garlic, cayenne, and salt mixed into the yogurt.

The traditional way of eating artichokes is by steaming them.  I could (and actually have) eaten many whole artichokes all by myself.  The husband used to eat them but eventually tired of steamed artichokes and stopped.  I really wanted to him to share my love for artichokes so I’ve been trying many other ways to cook them.  I’ve roasted (and burnt) them in the oven, stuffed them with various fillings that just didn’t hit the spot before I created this recipe.

All I can say is, you have got to try it!  Oh man am I excited to share this stuffed artichoke recipe.  Here are a couple of tips though when you are making these artichokes:

  • Get fresh artichokes from your local Farmer’s Market.  Trust me it makes a difference.  The time spent cooking, the quality in taste, and the ease of prepping the artichokes are worth it!
  • When you are prepping your artichoke, slice off the top quarter of the vegetable and make sure you trim off the ends of each leaf.  Using your hands, gently push apart the leaves to create a wider space in the center for the heart to hold more of the stuffing.
  • Put some muscle into removing the choke.  Having stretched the artichoke to be able to hold the filling, it will be easier to remove the choke and the hair-like filaments.


Well….. what is the stuffing?  Oh man, the most delicious and easiest to make.  I used:
red onion (the color comes out so pretty)
bread crumbs (a combination of Italian seasoned and panko)
garlic (of course!)
lemon juice
vegetable broth (though you could replace it with white wine – the taste would still be excellent)
Parmesan cheese
a hint of pepper

Because I am stuffing the artichoke, I also did a 2 step cook.  First, I par-steamed the artichoke while I made the stuffing, then I baked it all in the oven to finish cooking the artichoke and get that glorious color on the Parmesan cheese.

I really hope you get a chance to try this recipe out as it has become one of my favorites already!

From my kitchen to yours, I hope you enjoy this Italian Stuffed Artichoke with a Garlic Cayenne Dip.

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.

21 Healthy Recipes to Kick Start the New Year

The holidays this year have been as non-traditional as possible but that hasn’t kept many of us from cooking and baking our favorite foods.  I have definitely been doing my share of baking, cooking and eating massive amounts of desserts, drinks, and carbs.  As always, this leads me to making New Year’s resolutions which have standards that are set too high.  Instead of setting impossible standards and going on an extreme diet, one of my resolutions is to eat healthy, nutrient dense foods.  Less processed, more home made where I can control the ingredients, especially the salt and sugar.

To help “reboot” our bodies and cleanse it of the all the heavy (and mostly unhealthy) foods eaten over the holidays, I’ve compiled a list of 21 Healthy Recipes to Kick Start the New Year.  It is my sincere hope that this list will help you eat healthier without having to sacrifice great taste.  Welcome to 2021 everyone!

Breakfast Oat Muffins

An easy make ahead, these delicious oat muffins are versatile and fun to make with kids.  Grab one on your way to work, school, or your home office!

Almond Coconut Porridge

A delicious porridge that you can make ahead the night before and add so many healthy toppings to, this Almond Coconut Porridge is the perfect healthy start to your day!

Apple Pie Oatmeal

Steel cut oats cooked with apples and cinnamon to give you a creamy apple pie taste are one of our favorite types of oats.  Try them out and you will want a bowl of this Apple Pie Oatmeal over and over again!

Breakfast Soufflé Bites

These easy egg bites filled with fresh and healthy veggies.  Perfect to make ahead, freeze and reheat for busy mornings.

Sweet Potato and Beet Hash with Fried Eggs

A superfood dish that can be used for breakfast or brunch, this delicious meal is the perfect start to any day.  Packed with fiber, non-dairy calcium, beets help fight inflammation, detox the body, and boost energy!

Butternut Squash and Lentil Salad

The perfect winter salad that keeps you full, nourished and packs a punch with a variety of flavors and textures, this Butternut Squash and Lentil Salad is a great lunch or dinner option!

Rainbow Fajita Bowl

Filled with colorful and fresh veggies, this healthy bowl is low on carbs and calories but provides a good source of nutrition.

Paneer Cabbage Cups

A fun healthy option with a bit of Indian fusion, these Paneer Cabbage Cups are light and filling.

Adai Waffles / Lentil Waffles

Who says waffles have to be for breakfast only?  Or that they have to be sweet?  These savory lentil waffles are filled with 4 different types of lentils and lots of veggies.  Have a couple with a side of Masala Salsa or Chutney, you can’t go wrong!

15 minute Masala Pasta

Make a batch of this pasta sauce filled with veggies and delicious spices to freeze and use for any meal.  Combine it with your gluten free or fresh pasta and you will have a veggie loaded pasta that even fussy kids will eat in less than 15 minutes!

Fresco Carpaccio

A light and healthy salad, this Carpaccio is very simple to make and disappears just as quickly!  A great afternoon snack or side salad, you must try this!

Tomato Avocado Cucumber Salad

Packed with protein, healthy fats, and fresh fruit, this delicious salad is perfect to take to work or have on the side with a meal!

Microgreens Salad

A nutrient-dense salad that is light to eat and will make you wanting more, it’s very simple and quick to put together.

Roasted Masala Chickpeas

A healthy snack that will keep you going when you have munchies in the afternoon.  Store these in an air tight container and enjoy whenever your tummy desires!

Roasted Chili Almonds

Another great snack to have or one to add to a cheese board, these Roasted Chili Almonds take only 5 minutes to make.  Store in an airtight container and enjoy for up to 2 weeks.

Rainbow Lentil Stew

This stew is filled with fresh, colorful veggies that are packed with nutrition and flavor.  You can make it in a dutch oven or slow cooker and enjoy it for one of the many rainy days ahead this winter and spring.

Sweet & Spicy Harvest Bowl

Just as it’s name implies, there are plenty of sweet and spicy notes in this bowl.  Beets, brussels sprouts, acorn squash, and pears over a bed of quinoa is just the beginning of the deliciousness here.  The veggies are roasted with chipotle powder to give it hints of spicy and smoky that bring together the perfect amount of pepper.

Spinach Dal

On a consistent rotation in our home, this Spinach Dal has becoming popular.  Taking only 10 minutes to make, you can’t go wrong with this delicious Indian lentil dish.

Quinoa Stuffed Butternut Squash

This Quinoa Stuffed Butternut Squash is filled with fruits and veggies and topped with a delicious Apple Cider Vinaigrette, every bite will burst with a multitude of flavors.

Easy Chicken Ramen with GF Noodles

For those rainy nights, this Ramen is the perfect way to cuddle up and enjoy a warm broth filled with veggies and gluten free fresh pasta noodles.  The best part, it takes less than 30 minutes to make!

Tandoori Gobi (Cauliflower) Zucchini Boats 

A fun fusion dish that is filled with the traditional Tandoori flavor.  Roasted in the oven then broiled, the cauliflower give hints of the charred smoky flavor combined with the Tandoori marinade.  Serve it with a side of cooling Mint-y Pomegranate Raita and be prepared to have your taste buds take a trip to India!

Well, I hope you enjoyed this list of healthy recipes to kick start your New Year!  I’m going to be adding more to continue our journey of healthy eating.  In the meantime, tag me when you make a recipe of mine on Facebook or Instagram or feel free to leave a comment below.  Let me know what recipes you would like to see also.

I wish all of you a Happy New Year filled with lots of healthy eating (and a little not so healthy eating).

~Sapna

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:

Fire Roasted Poblano Tacos

We are a taco loving family.  I started the kids out simple with the basic filling of either ground meat or refried beans and some veggies and lots of cheese.  Though we love the basics, which often times provide a sense of comfort and nostalgia, I wanted to try something new.

Definitely no beans or meat.

I know, but trust me!  This is amazing!  You want to know why I say this?  I had to make it 5 times before I was able to get a single photo of it taken.  The first time I made it, these tacos flew so fast, I didn’t even realize what happened.  This also happened the second, third, and fourth time.  The fifth time, I made it well in advance so no one could get into them and I could actually take a photo to share with you my enthusiasm around these tacos.

So, I fire roasted the poblanos to give it a more earthy, smoky flavor.  If you don’t have a gas stove, you can totally do this on your BBQ grill or even in the oven.  You will still get that amazing smoky flavor, I promise!

Instead of beans or meat, I chose to use acorn squash to roast with ancho chili and chipotle powder.  These peppers give it a kick without making it too spicy and also enhance that smoky flavor, especially from the chipotle pepper powder.

I’m not done though!  Making this go one step further, I made a Habanero Crema with avocados, roasted garlic and a little yogurt to balance out the habaneros.

Serve it with microgreens instead of lettuce or cabbage, and top it off with a little salsa verde, and you have what I think is one of the most amazing tacos of the year!

Seriously, I’m just going to stop now and give you the recipe.  You really have to try it.

From my kitchen to yours, I hope you enjoy these delicious Fire Roasted Poblano Tacos.

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!