Turkey Bolognese Sauce
This Turkey Bolognese Sauce is a thick, delicious, and hearty sauce made with simple ingredients. It’s a healthier take on an authentic recipe, each bite is so rich and flavorful.
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Tag: Protein
Lemon Chickpea Orzo Skillet
An effortless one skillet vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, spinach, grilled lemon slices, and of course orzo! Simple, healthy ingredients that come together quickly for a perfect weeknight meal, this Lemon Chickpea Orzo Skillet is a dish that everyone can enjoy!
Continue reading “Lemon Chickpea Orzo Skillet”
Instant Pot Kali Dal
**Original blog posted March 2020. Updated March 2022**
Kali dal is a very popular Punjabi dish and one of those comfort food meals that my husband has grown up with. It has also become one of Sanaya’s favorite comfort foods too so of course I had to find a way to perfect this recipe for both of them. I would say this recipe rotates in our house at least every 2 weeks.
I love it for its nutritional content, loaded with protein, fiber and low in carbs and calories. With all the rainy days we’ve had recently, this is one recipe I can’t pass up. An easy, one-pot meal, this goes great with naan or rice.
Yep, I put a ton of jalapeños as a garnish. Traditionally, it’s cilantro. But, it actually tasted good with the extra jalapeños on top!
A while back, we had a potluck and playdate with my friend Janani and her family. I don’t remember what I made, but I do remember that both my husband and I fought for the last bite of her dal. It was A-MA-ZING! It had a burst of flavor to it that we were both impressed and he actually said it was one of the best dals he has had in his life…. that’s huge coming from a Punjabi!
Most recipes of this specific dal have a basic of three spices, and I’ve found pretty simple in flavor. Works great for many but Janani’s recipe just had this burst of flavor, you didn’t want to stop eating it.
I begged her for her recipe, tried making it and failed. I tried a few more times to the point my hubby was actually sick of seeing dal…….oops. So I went to Janani’s house, had her tell me exactly what to do while I made it with her watching over me. I’ve been using her recipe ever since, however, I did make a few changes to it. I know, I know, why? I changed a little of the technique on which ingredients she cooks in what order, and changed the ratio on some of the basic spices but they are all there. The changed version is what I have listed below but if you’re interested in her original version, message me and I will send it to you.
When I talked to Janani about her recipe, that’s when I figured out it’s the spices and the amount of tomatoes that she uses which give the dal its integrity in flavor. You really need to try out this recipe. It’s so delicious!
If you don’t have an instant pot, follow the same instructions for a slow cooker and set slow cooker time for 8 hours.
Instant Pot Kali Dal
March 22, 2022
Persons
4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 1 c black gram lentils
- ¼ c dry kidney beans
- 3 tomatoes, chopped
- 1 med onion, finely chopped
- 1 ½ Tbsp grated ginger
- 1 ½ Tbsp garlic, minced
- ½ tsp asafoetida (hing)
- 1 tsp coriander powder
- 1 tsp cayenne pepper
- ½ tsp dry mango powder
- 1 tsp salt
- 1 Tbsp EVOO
- 1 tsp cumin seeds
- 1 tsp garam masala
- 2 tsp ghee (use oil to make this vegan)
- cilantro to garnish
Instructions
- Mix the lentils and kidney beans together, wash them 2-3 times then leave water in to soak while you prepare the gravy.
- Set instant pot to sauté mode.
- Add oil and let heat up. Add hing and let it bloom for 30 seconds.
- Add in the onions and sauté 5-7 minutes until translucent.
- Add in 1 Tbsp each of ginger and garlic. Mix well and cook for 1-2 minutes.
- Add in the tomatoes, coriander powder, dry mango powder, cayenne pepper and ½ tsp of salt. Mix well and cook for 8-10 minutes until the tomatoes have mostly melted and the spices have cooked through.
- Drain the water from the lentils/beans. Add them to the gravy along with remaining ½ Tbsp of ginger and garlic, and ½ tsp of salt. Mix well, and cook for another 3-5 minutes.
- Add 3 cups water and cover the instant pot lid with vent in sealing position. Turn off the instant pot and change setting to pressure cook or manual setting.
- Set time for 45 minutes. When the time is done, release the pressure, open the lid and mix the dal.
- On med heat, in a small pan, heat ghee. When it’s melted and heated, add in cumin seeds and garam masala. Let them splutter and bloom for 30 seconds then add to the dal.
- Mix everything and change setting on instant pot to sauté for 2-3 minutes.
- Serve hot with rice or naan. Enjoy!
© 2022 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Chickpea Chocolate Chip Cookies
Grain-free, gluten-free, and vegan, these chickpea chocolate chip cookies are out of this world. Pillowy soft, fluffy, sweet, melt in your mouth, chunky chocolate chip cookies. Continue reading “Chickpea Chocolate Chip Cookies”
Mango Coconut Chia Pudding
Thick and creamy chia pudding layered with shredded coconut, mango chunks, and roasted pistachios. The fresh tropical flavors for a healthy breakfast will become your favorite way to start the day!
Continue reading “Mango Coconut Chia Pudding”
Teriyaki Tofu Noodle Bowl
Crispy, sweet, and salty bites of tofu paired with sauteed bright broccoli on a bed of rice noodles. It can’t get any better than this. Filled with protein, this Teriyaki Tofu Noodle Bowl is perfect for a weeknight dinner or lunch prep.
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Sweet Potato, Black Bean, and Brown Rice Skillet
This easy, one pan meal is a hearty and healthy vegetarian meal the whole family can enjoy. Ready in just 30 minutes, it’s nutrient dense, packed with protein and fiber. Made with simple ingredients, this Sweet Potato, Black Bean, and Brown Rice Skillet is colorful, tasty, and satisfying.
Continue reading “Sweet Potato, Black Bean, and Brown Rice Skillet”
Creamy White Bean Soup with Spinach
This Creamy Vegan White Bean Soup is a healthy one-pot soup that will fill you up, give you energy, and is full of flavor!
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Cranberry Balsamic Glazed Turkey Meatballs
Cranberry Balsamic Glazed Turkey Meatballs are sticky, sweet, and moist. Lean ground turkey is seasoned with parmesan cheese, herbed breadcrumbs, garlic, fresh rosemary, and a little orange zest. They are then coated with luscious glaze made with cranberry sauce, balsamic vinegar, honey, fresh rosemary, orange juice, and soy sauce. Mini meatballs are the perfect appetizer for any dinner or holiday party.
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Beet and Butternut Squash Salad
A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and nutrient dense!
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Cranberry Apple Quinoa Salad
This Cranberry Apple Quinoa Salad is filled with bursts of sweetness, texture, and nutrients. The quinoa soaks up a delicious Maple Dressing and the arugula gives just a hint of a peppery note. What’s best is it’s great to eat for lunch, or have as a side dish.
Continue reading “Cranberry Apple Quinoa Salad”
Beet Pesto
Vibrantly pink, nutty, tart, and tasty, this Beet Pesto is absolutely delectable.
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Blistered Shishito Peppers
Flavorful, satisfying, and addictive, these shishito peppers are simple to make with 3 ingredients and very healthy!
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Avocado Cilantro Lime Dipping Sauce
A big name with big bold flavors, this dipping sauce is creamy, tangy, fresh, and vibrant. It lightens up any foods you are eating and is great healthy dip to add to your appetizer table.
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Crispy Black Bean Tacos
Delicious, easy, and filling tacos that are warm and crispy on the outside and creamy on the inside.
Continue reading “Crispy Black Bean Tacos”
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!
Quinoa Fiesta Salad
September 13, 2021
Category
Appetizers
Entree
Vegetarian
Persons
6
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
5 minutes
Total Time
25 minutes
Ingredients
- 1 c quinoa, rinsed thoroughly
- 2 c water
- 1/2 tsp salt
- 1 15oz can black beans, rinsed and drained
- 1 c fresh sweet corn
- 1 c English cucumber, diced
- 1 medium red onion, diced
- 1 red Bell Pepper, diced
- 1 mango, peeled and cubed
- 1 avocado, diced
For the Cilantro Lime Dressing:
- 2 bunches fresh cilantro
- 2-3 garlic cloves
- ¼ cup fresh lime juice
- 2 tsp agave
- ½ tsp ground coriander
- 1/2 tsp ground cumin
- ½ tsp sea salt
- ½ c extra-virgin olive oil
Instructions
For the quinoa:
- Combine the rinsed quinoa, water, and salt in a medium saucepan.
- Bring to a boil then reduce heat and simmer to cook for 15 minutes.
- Remove from heat, cover and let steam for 5 minutes.
- Meanwhile, combine all of the ingredients for the dressing in a blender. Blend until you have a smooth consistency.
- In a large bowl, combine the quinoa, veggies, and beans. Toss well.
- Add in the cilantro lime dressing and mix well.
- Divide into bowls and serve at room temperature or cold.
© 2022 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
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!
Sweet Potato and Beet Hash with Fried Eggs
August 26, 2021
Category
Breakfast
Vegetarian
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 2 beet, peeled and diced small
- 2 sweet potatoes, peeled and diced small
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bunch beet greens with stems, chopped
- 4 eggs, fried or hard boiled
- 2 1/2 tsp salt, divided
- 2 1/2 tsp ground black pepper, divided
- 1 tsp cayenne pepper
- 3 tbsp Avocado or Olive Oil, divided
Instructions
- Heat 2 Tbsp oil in a cast iron or heavy bottomed skillet on medium high flame.
- Add in the beets, sweet potato, 1 tsp salt, 1 tsp black pepper and cook about 10-15 minutes until browned and crispy. If it is still mostly raw at the 10 minute mark, cover and let it cook in the steam for an additional 5 minutes.
- Remove the veggies from the pan and set aside.
- In the same skillet, add the remaining 1 Tbsp oil and let it heat up.
- Add in the onions and garlic and saute for 2-3 minutes.
- Add in the beet greens and stems and cook for an additional 1-2 minutes until it is just starting to wilt. Add in the veggies, and mix well.
- Let the hash crisp up then remove from pan and divide between 4 plates. Top with your choice of egg and serve hot!
© 2022 Copyright A Li\'l Bit of Spice
Chickpea Avocado Salad
This chickpea salad is a refreshing summer salad filled with fresh produce. It tastes great served as a side salad or your main lunch meal. Best of all, you don’t need to make a special dressing for this salad.
Continue reading “Chickpea Avocado Salad”
Secret Ingredient Brownie Bites
Back to school is all I can think of at the moment. We’ve made it through the first week successfully so this week, we are adding a challenge – soccer practice. I’ve got two schools in opposite directions of each other, different timings for both kids, and now practice days. I’m definitely going to need as many snacks with me as possible. Easy to eat snacks and as healthy-ish as I can make them for my picky eaters are what I’m looking for.
These secret ingredient brownies are the perfect solution because the girls can’t taste or guess the secret ingredient! But the girls did approve of them and that is all I need to keep making deceptively delicious foods. Well, what is the secret ingredient you ask? BLACK BEANS! So when I first told the husband about my idea, he was very skeptical. He loved the black beans idea just wasn’t sure about adding it to a dessert.
But it works! You can’t taste the black beans at all, courtesy of my blender. And the addition of the beans gives the brownies a truffle-like consistency. They also remove the necessity of using flour so these become gluten free! My favorite part is that I can make these brownie bites in less than 15 minutes! Yep, ever heard of a baked dessert ready to eat within 15 minutes? It’s right here and it tastes delicious.
I wouldn’t count this as a healthy food but it is a good option to straight sweets. I won’t be making them all the time but often enough to get the girls moving. Make sure to pack one of these delicious brownie bites in your child’s lunch bag!
Secret Ingredient Brownie Bites
August 15, 2021
Category
Dessert
Persons
24
Prep Time
1 minute
Cook Time
4 minutes
Total Time
5 minutes
Ingredients
- 1 15 ounce can black beans, drained and rinsed
- 3 eggs
- ½ c sugar
- ⅓ c unsweetened cocoa powder
- ¼ c unsalted butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ c milk
Instructions
- Preheat oven to 350 degrees F.
- Grease a mini muffin pan and set aside.
- Combine all of the ingredients in a blender and blend until you have a smooth, creamy texture (about 45 seconds).
- Pour batter into mini muffin pan.
- Bake for 10-12 minutes.
- Remove from oven and cool for 5 minutes.
Notes
To store: Place in airtight container and keep at room temperature for 2-3 days or in refrigerator for up to 5 days.
© 2022 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this recipe:
For more snack ideas, check out these recipes:
Popeye Muffins
Almond Cacao Energy Bites
Simple Homemade Crunchy Granola
Lemon Blueberry Mini Loaves
Back to School Breakfast on the Go!
Summer is practically over in less than a week for us. I’m going to miss the lazy mornings, the relaxed schedules, and eating pancakes and french toast for breakfast. I’m looking forward to having a regular schedule in the mornings but planning them out will take some effort.
If you are looking for easy and healthy breakfasts then you’re in the right place! I’ve compiled some of our favorite breakfast recipes below. There are several chia pudding recipes as that has become a family favorite lately. Others, like the Apple Pie Oatmeal takes 3 minutes in the Instant Pot. I also like to make Almond Butter Breakfast Bars and Breakfast Oat Muffins over the weekend for on the go days.
If you want to see certain recipes on the blog, leave a comment below. I would love to create recipes for you!
Back to School Lunch Ideas
Last year, I had this beautiful plan of meal planning and prepping during the school week. The goal – to provide as many nutritious and yummy meals as I possibly could for the family. By May, I gave in to grilled cheese and mac and cheese being on the weekly rotation too often. I did have a great run of healthy meals most of the year though which empowers me to write another Back to School blog post. Continue reading “Back to School Lunch Ideas”
Zucchini Moong Dal
As I raise my girls, it has become very important to me that they keep connected to their roots and one of the ways I do this is through food. Lucky for me, they both love the typical comfort food fare of “Dal Chawal” or Lentils and Rice. A twist on the traditional Moong Dal Fry, this recipe adds zucchini and is low in calorie but nutrient dense.
Ready in just 15 minutes, this has become my latest go to recipe when I’m tight on time. Because moong dal cooks very quickly, I don’t soak them for more than 20 minutes.
Nutrition is also very important when I’m serving this dish as a main meal to the girls, and this dish doesn’t disappoint.
1 cup of zucchini moong dal gives you:
- 156 kcal
- 8.7 gm protein
- 7 gm fiber
As to cooking it over the stove versus the instant pot, traditionally, the dal was boiled first then added to the spices. I love just using one pot to make the whole dish so I usually add the uncooked dal into the spices/gravy mix then cook it in the instant pot.
I hope you get a chance to try out this delicious recipe and enjoy it as much as my family does.
Zucchini Moong Dal
July 15, 2021
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
10 minutes
Wait Time
5 minutes
Total Time
15 minutes
Ingredients
- 1 c yellow moong dal, rinsed
- 2 c water for cooking
- 1 c zucchini, chopped
- 1 small onion, chopped
- 2 small tomatoes, chopped
- 1" ginger knob, grated
- 3-4 garlic cloves, minced
- 1 Tbsp Olive Oil
- 1/4 tsp hing/asafoetida
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1 1/4 tsp salt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 Tbsp fresh lemon juice
For tempering:
- 1 Tbsp Olive Oil
- 1/2 tsp cayenne pepper
- 1 dried red chili
Instructions
- Start the instant pot in sauté mode and add oil.
- Once it is heated, add cumin seeds and asafoetida.
- When the cumin seeds start to sizzle, add the onions, garlic, and ginger and saute for 2-3 minutes until the onions have become translucent.
- Add tomatoes, turmeric, cayenne, cumin, coriander, and salt. Mix well and saute for 2 minutes.
- Add the washed dal and water. Mix well.
- Press Cancel and close the lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 4 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Once the pressure is released and you have opened the lid, in a tempering pan, heat oil. When it is heated through, add cayenne powder and dried red chili. When it starts to sizzle, add chili oil to cooked dal. Squeeze in lemon juice and give it a good stir.
- Serve hot with Rice, Naan, or Roti.
© 2022 Copyright A Li\'l Bit of Spice
Looking for more lentil/dal recipes? I’ve got you covered. Check out some of these amazing dishes:
Sprouted Moong Beans Sabzi Gujarati Style
Spinach Dal
Instant Pot Kali Dal
Adai Waffles / Lentil Waffles
Here are the tools I used for this recipe:
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!
Spring Crudites Platter with Hummus Two Ways
June 3, 2021
Category
Appetizers
Vegetarian
Prep Time
15 minutes
Cook Time
40 minutes
Wait Time
5 minutes
Total Time
55 minutes
Ingredients
For the Crudites:
- 1 lb rainbow baby carrots, stems trimmed, scrubbed and peeled
- 1 watermelon radish, peeled and sliced into thick rounds
- 1 lb snap peas
- 1 head purple cauliflower, cut into large florets
- 1 bunch radishes, washed and stems trimmed
- 3-4 baby cucumbers, sliced into sticks or thick rounds
- 12 oz cherry tomatoes
For the Purple Sweet Potato Hummus:
- 2 large purple sweet potatoes, scrubbed, keep peel on
- 1/2 c canned chickpeas
- 1/4 c tahini
- 1/3 c aquafaba
- 6 cloves garlic**
- 2 Tbsp fresh squeezed lemon juice
- 2 Tbsp Olive Oil
- 1/2 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
For the Roasted Beet and Garlic Hummus:
- 2 large beets, peeled
- 1 14.5 oz can chickpeas, drained and rinsed, reserve liquid
- 1/4 c tahini
- 3 Tbsp fresh squeezed lemon juice
- 6 cloves garlic**
- 1/3 c Olive Oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Place sweet potatoes, beets, and garlic in individual foil sheets. Drizzle beets and garlic with olive oil. Wrap each food tightly into a ball and place on a baking sheet. Bake for 40 minutes.
- Remove and let cool before opening the foil wraps.
For the Sweet Potato Hummus:
- Remove foil wrap and peel skin. Chop into rough chunks and add to food processor. Add roasted garlic cloves and the rest of the ingredients. Blend until smooth (about 2-3 minutes).
- Transfer to a bowl and garnish with parsley, a drizzle of oil, and/or roasted chickpeas.
For the Roasted Beet and Garlic Hummus:
- Remove beets from foil and chop into rought chunks.
- Add into food processor with roasted garlic and the remaining ingredients.
- Blend until smooth (about 2-3 minutes)
- Transfer to a bowl and garnish with roasted chickpeas, toasted sesame seeds, and/or a drizzle of olive oil.
To Assemble the Crudites platter:
- Place the bowls of the hummus in the center of the platter. Add the larger veggies first, i.e. cauliflower and carrots.
- Fill in with medium sized veggies, i.e. cucumbers and snap peas.
- Add the smaller veggies, i.e. radishes and cherry tomatoes.
- Finally garnish with watermelon radish slices and edible flowers if you have any.
- Enjoy!
Notes
**Note: I used a whole bulb of garlic and divided between the two hummus dips as I knew I was making them at the same time (and a little extra garlic is always appreciated). If you are making only one hummus dip, follow the instructions of roasting cloves instead of the whole bulb.
© 2022 Copyright A Li\'l Bit of Spice
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
Garden Vegetable Quiche with a Gluten-Free Crust
A savory filling with a crispy, flaky crust loaded with fresh vegetables that is perfect for breakfast, brunch, lunch, and dinner!
Continue reading “Garden Vegetable Quiche with a Gluten-Free Crust”
Guacamole Chaat Tostadas
Crunchy, creamy, spicy, tangy, with just a hint of sweet, these Guacamole Chaat Tostadas are the perfect marriage between Indian and Mexican cuisine!
Continue reading “Guacamole Chaat Tostadas”
Sriracha Deviled Eggs
**Updated March 2020. Original post published Apr 2017**
Continue reading “Sriracha Deviled Eggs”
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!
One Pan Baked Salmon and Rainbow Veggies
March 26, 2021
Category
Meats
Persons
3
Serving Size
1 filet
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 3 salmon filets
- 1 c cherry tomatoes
- 1 bunch asparagus spears, chopped into 1" stems
- 1 yellow squash, sliced into 1" half moons
- 1 orange bell pepper, sliced into 1" cubes
- 1/2 purple onion, 1" slices
- 1 Tbsp Olive or Avocado Oil
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp dried oregano
For the glaze:
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 2 tsp minced garlic
- 2 tsp fresh squeezed lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees F.
- Line up all the veggies on a sheet pan as well as the salmon filets.
- Drizzle the oil over all of the veggies, and then season with salt, pepper, and dried oregano. Gently mix to make sure the seasonings have evenly coated the veggies.
- In a small bowl, combine all of the ingredients for the glaze and whisk well to emulsify.
- Using a pastry brush, brush the glaze onto the salmon (if you are using skinless salmon, make sure to brush both sides of the salmon).
- Bake for 13-15 minutes in the oven then remove.
- Let cool for 1-2 minutes before serving.
Notes
Notes:
*I prefer to use fresh salmon for this recipe, however, if you are using frozen salmon, make sure to thaw it at room temperature to allow for even cooking time.
*If you would like a crispy crust, stop baking 1-2 minutes early, change oven setting to broil and keep in oven for another 2-3 minutes after the baking time is over. Watch carefully so as not to burn.
© 2022 Copyright A Li\'l Bit of Spice
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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!
Springtime Lentil Salad
March 10, 2021
Category
Salads
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
For the Lentils:
- 1 cup lentils uncooked, french green or brown lentils, rinsed
- 3 c water
- 1 tsp salt
For the Salad:
- 1 c English cucumber, finely diced
- 1 c red onion, finely diced
- ¾ cup fresh mint leaves, roughly chopped, loosely packed
- 1/4 c pomegranate arils
- 1 c orange bell pepper, finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Basil Vinaigrette
- 1 c basil packed
- ¼ c white wine vinegar
- 1 Tbsp agave
- 3 cloves garlic
- ¼ tsp crushed red pepper
- ½ c olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
For the Lentils:
- In a medium sized saucepan, combine the lentils, water, and salt together. Bring to a boil on high heat then reduce to low and simmer for 20-25 minutes.
- Meanwhile, combine all of the ingredients for the vinaigrette in an air tight jar and shake vigorously until emulsified.
- When the lentils are done, drain any excess water and transfer the lentils to a large bowl. Add in chopped veggies, pomegranate, and mint and toss well. Season with salt and pepper.
- Drizzle the vinaigrette over the top right before serving and give it a good toss to combine with the salad.
- Enjoy!
© 2022 Copyright A Li\'l Bit of Spice
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!
Brussels Sprouts Grain Bowl
March 5, 2021
Category
Salads
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1lb Brussels Sprouts, halved (quartered for larger ones)
- 2 med sized Sweet Potatoes, peeled, cubed
- 1 Avocado, sliced
- 1/4 c cashews, dry roasted, roughly chopped
- 1 tsp Everything Bagel seasoning
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp turmeric
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1 Tbsp Olive Oil
For the quinoa:
- 1/2 c quinoa, uncooked
- 1 c water
- 1/4 tsp salt
For the Honey Dijon Dressing:
- 1/2 cup olive oil
- 2 Tablespoon Apple Cider Vinegar
- 2 Tablespoon Honey
- 4 teaspoons dijon mustard
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees F
- Line a baking sheet with parchment or silicone mat.
- In a large bowl, combine the cumin, paprika, salt, black pepper, turmeric, cayenne pepper, garlic powder, onion powder, and ground ginger. Add in the oil and mix well until combined.
- Add in the brussels sprouts and sweet potato and toss to coat completely.
- Transfer to the baking sheet and bake for 30 minutes.
- Meanwhile, rinse the quinoa thoroughly. Transfer to a medium sized saucepan and add the water and salt. Bring to a boil on med high heat, then reduce to simmer and cook uncovered for 15 minutes.
- Remove quinoa from heat, cover, and let sit for 5 minutes before fluffing with a fork.
- On the side, add all of the ingredients for the dressing into an airtight jar/container. Shake vigorously until all of the ingredients have emulsified.
- When the veggies are done, assemble the bowl.
- Divide the quinoa equally into 4 bowls followed by the veggies. Add the sliced avocados and chopped cashews. Drizzle the dressing and garnish with the Everything Bagel seasoning.
- Enjoy warm!
© 2022 Copyright A Li\'l Bit of Spice
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