Red Quinoa, Apple and Carrot Ribbon Salad with Curry Citrus Dressing

I am sure one of you resolutions this years is to work out more, eat less junk food, or lose weight. I think 90% of resolutions made involve one of the above mentioned topics. My resolution is to eat more greens and to not get wrinkles  have at least 3 vegan days a week, along with some others you probably don't care about. Whatever you resolution is, I hope it last longer than the end of January and if it is to eat more healthy here is a great recipe for you!

Red Quinoa, Apple and Carrot Ribbon Salad with Curry Citrus Dressing

2 large carrots, peeled

1 medium apple

1 cup cooked red quinoa

1 shallot, finely chopped

1 clove garlic, minced

1 tablespoon honey

1 tablespoon lemon or lime juice

1 tablespoon olive oil

1/2 teaspoon yellow curry powder

1/4 teaspoon cumin

pinch of sea salt

1/2 cup fresh mint

1/2 cup fresh cilantro

In a small bowl whisk together shallot, garlic, honey, lime juice, olive oil, salt, curry powder and cumin. Set aside. 

In a large bowl use a vegetable peeler to create carrot ribbons with the two large carrots. Cut apple into matchsticks and add to bowl, along with cooked quinoa. Roughly chop mint and cilantro and add to bowl, reserving a few sprigs for garnish. Pour dressing over carrots, apples and quinoa and toss to coat. 

Remove salad to a serving platter and garnish with fresh herbs a some fresh cracked pepper. 

Coconut-Carrot Tahini Soup

So can we just talk about "it" foods real quick? This past year it was quinoa, goji berries,  and butternut squash. More recently the "it" food is kale. You literally cannot read an article on the good ol' in-tro-net without someone telling you how kale will make you skinny, have glowing skin, and your babies will be born with a full head of hair. K maybe I stretched that last one a bit. All I am saying is that people go through fads with food almost as frequently as the next hot diet or exercise craze. (P90X, Zumba, or Crossfit anyone?) The point of this rant is.... you should really be eating these "it" foods all the time,  because Gweneth Paltrow does they are always good for you! 

When my parents visited a few weeks ago they made so delicious carrot ginger soup. Fairly simple but so so so good. I thought I could add a few item to their original (i.e. spices and tahini)......mainly because lately I am using tahini like a sesame addict. It is my new "it" food. After I found out they are a great source of omega-3 and omega-6 fatty acids....I basically put that ish on everything. 

Coconut-Carrot Tahini Soup

1 pound washed and peeled carrots (6-7 large carrots)

1 medium yellow onion

2 cloves garlic, minced

2 inch piece ginger, peeled and minced

4 cups vegetable broth

2 tablespoons butter or olive oil

1/2 cup coconut milk

1/2  teaspoon corriander

1/2 teaspoon cumin

1/2 teaspoon tumeric

1 teaspoon salt

1/2 teaspoon black pepper 

1/3 cup tahini

Cilantro for garnish

Heat a large soup pot over medium heat. Add butter and melt. Roughly chop onions and carrots and add to pot. Cook for 3 minutes, stirring occasionally until onions are translucent. Add minced garlic, ginger, spices, salt and pepper. Cook for an additional minute until spices are fragrant. Add vegetable broth, cover and simmer for 20-30 minutes, until carrot are very soft. 

Remove from heat. Using and immersion blender (or regular blender if you don't have one) blend until smooth. Add coconut milk and blend until incorporated. Let cool for about 5 minutes, add tahini, and blend again for about 30 seconds. Serve with a few sprigs of cilantro on top. 

Havarti & Arugula Grilled Cheese with Caramelized Onions and Mushrooms

Despite the fact that I already finished my ENTIRE box of Valentine chocolates, I am still making some delicious carbs for you. We are back to new interesting sandwich combination, which just happens to be another grilled cheese as well. There is just something about a grilled cheese sandwich that makes me smile. Melty cheese, crispy bread, and in this case yummy sauteed vegetables inside. You can't beat it, especially on a cold winter day. 

Havarti & Arugula Grilled Cheese with Caramelized Onions and Mushrooms

4 slices of whole grain bread

1 tablespoon olive oil

1 tablespoon butter
1 tablespoon grainy mustard

1 medium yellow onion

2 cloves garlic

8-10 mushrooms (about 2 cups sliced)

4 sliced havarti cheese

2 cups arugula

Makes 2 Sandwiches

In a large pan heat olive oil over medium heat. Slice onion in half lengthwise, and then into 1/4 inch strips. Add to pan and sautee until soft. Reduce heat to low and cook for 20-30 minutes, stirring occasionally, until they begin to caramelize. 

While onions are cooking slice onions and mince garlic. After onions have begun caramelizing add mushrooms and stir. Return heat to medium and cook until mushrooms begin to release their juices. Add minced garlic and stir. Cook for about 5 more minutes and transfer veggies to a bowl. 

Using the same pan, without wiping down (you get great flavor with all those bits!)  heat to medium. To assemble sandwiches spread grainy mustard on one slice of bread,  add one slice of havarti cheese, a generous helping of vegetables, a cup of arugula, and the last slice of cheese. 

Butter your bread and add to pan, cooking until golden brown on both sides!

Cheddar, Apple, & Spinach Grilled Cheese

This week my father-in-law brought home about 15 apples from British Columbia. And while I love fresh produce as much as the next guy... I needed to find a way to use all of these apples! Apples and cheddar are such a classic flavor combination, so why not combine them in a sandwich and add a little green? These turned out amazing! Tangy apples, sharp cheddar, and crispy, toasted bread are a great way to start fall. Or if you are avoiding fall....a great way to have every food group in a sandwich? 

Cheddar, Apple, & Spinach Grilled Cheese

1 medium apple

1/2 cup grated low fat cheddar cheese

6-7 leaves spinach

1 tablespoons mayonnaise

1 tablespoons spicy brown or dijon mustard

1 tablespoon butter

Below is a step-by-step directions in pictures!

Spread 1 tablespoon of mayo and 1 tablespoon or spicy brown (or dijon) mustard on whole wheat bread.

Add 1/2 of your cheese, and spread evenly. 

Very thinly slice your apple and layer on bread, slightly overlapping. 

Top with a few layers of spinach leaves, and the remaining cheddar cheese. 

Top with your other slice of bread and seat aside. 

Heat medium pan over medium-high heat. Add half of the butter and spread in the shape of a slice of bread. Place sandwich on the butter and cover pan. Cook for 2-3 minutes or until bread is golden brown. Remove from heat, add remaining butter and replace sandwich on opposite side, cooking for another 2-3 minutes. Remove from pan and enjoy your taste of fall! 

Grilled Balsamic Portobello Mushrooms with Baby Arugula

Today was filled with planting flowers, trying to fix dead spots of grass (courtesy of Oscar), and grilling! Grilled veggies are one of my favorite things about summer.  This grilled Portobello recipe is super easy and equally tasty. Tangy balsamic vinegar turns sweet after grilling, and fresh arugula make this lunch  dish as healthy as can be. Summer is here so heat up your grill! Just is time for meatless Monday :)  

Grilled Balsamic Portobello Mushrooms with Baby Arugula

2 Portobello Mushrooms

1/2 cup balsamic vinegar

1/4 cup + 1 tablespoon extra virgin olive oil

1 clove garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup baby arugula

1/2 lemon

1/3 cup Parmesan cheese

Start by preparing your mushrooms. Using a sharp knife, remove stem from mushrooms. Place into a shallow dish or Tupperware container. 

Add 1/2 cup balsamic vinegar, 1/4 cup olive oil, salt, pepper, and oregano to dish. Roughly chop garlic and add to container as well, tossing to combine. Flip mushrooms and be sure to get a little of the marinade into the middle, along with some of the pieces of garlic. 

Place into the refrigerator for 1-2 hours, turning over half way through, always coating with marinade.  

Once mushrooms have marinated, you are ready to grill! Heat grill to medium heat and add mushrooms. Cook for about 3-4 minutes per side, or until nicely brown and caramelized.

While mushrooms are grilling, you can prepare your super simple baby arugula salad for topping. Place arugula in a bowl, along with 1 tablespoon olive oil, juice of 1/2 lemon, salt and pepper to taste and Parmesan cheese shavings. Toss to coat, and set aside. 

Grilled perfection!

Remove mushrooms from grill and place stem side up on a plate, creating a little bowl. Add 1 cup of arugula to each mushroom, and enjoy!

Curried Bell Pepper and Egg Salad Sandwiches

Left overs are a blessing and a curse. You have to use them soon, but you probably don't really want to. This recipe will change your mind about your left over Easter eggs. It isn't your typical boring egg salad, that you could buy at any diner or gas station (which I wouldn't recommend anyways). This has crunchy vegetables and colorful spices that really perk up a classic. 

Curried Bell Pepper and Egg Salad Sandwich

4 hard boiled eggs

1/4 cup mayonnaise

2 tablespoons brown mustard

1/4 cup red bell pepper

1/4 cup green bell pepper

1/4 cup white onion

1 teaspoon yellow curry powder

1/2 teaspoon paprika

1/8 teaspoon black pepper

1 teaspoon salt

Makes about 2 cups

1.) Start by peeling all of your hard boiled eggs, and rinsing under cold water. Using a sharp knife or  slap chop (LOL) cut the egg into tiny pieces. Don't turn into mush though! Leave a little texture.

2.)In a medium mixing bowl add mayonnaise, mustard, curry power, paprika, salt, and pepper. Stir to combine.

3.)Finely chop red pepper, onion, and green pepper and add to bowl, folding into mayonnaise mixture.

4.) Add chopped eggs and stir just until combined. Try to leave some of the yolks in tact if you can.

Serve on toasted whole wheat hamburger sized buns with lettuce, tomato, and red onion!

Laurie's Meatless Monday Miracle

One of my best friends and hottest mom I know, Laurie, made these tacos for me one night in Phoenix before I knew how to cook. Needless to say I basically stole these tacos right off her kids plate.... they were that good. Laurie, I'm sorry for causing your children malnourishment ;) At first I am sure your reaction will be the same as mine was. "Baked beans on tacos?" But for some reason the sauteed vegetables with the sweet baked beans just works! Trust me and try this recipe. They are my husbands absolute favorite meatless monday recipe, and I am sure they will yours too! The best thing about this recipe is you can use as many, or as little vegetables as you want. You definitely can change the amounts I listed below, it will still be great!

 Laurie's Meatless Monday Miracle

6-8 whole wheat flour tortilla or corn tortillas

1 medium zucchini or yellow squash

1 yellow bell pepper

1 green bell pepper

1 red bell pepper

6-7 large mushrooms

1/2 yellow or white onion

2 green onions

1 cup fresh or frozen corn

1 can vegetarian baked beans

Salt & Pepper to taste

Shredded cheese of choice

The first step? Get to choppin'! Finely chop all of your vegetables. Put all chopped bell peppers, squash or zucchini, and mushrooms in a large bowl. In a separate bowl place chopped white onion.  Heat 2 tablespoons of olive oil or vegetable oil in large pan over medium heat. 

First, add chopped onions and cook for about 5 minutes, until they begin to soften. This is important because all veggies take a different amount of time to cook. If you threw everything in together you would have soggy squash & mushrooms, and raw onion. Gross. 

After onions have began to soften, add the chopped zucchini, bell peppers and mushrooms. Cook until the rest of the veggies have begun to soften, then add frozen corn. Cook until thawed and heated through. Finish with a little salt and pepper!

Secret ingredient!!! Heat up your baked beans in the microwave or over the stove. Pretty simple instructions, right? Your welcome :)

While vegetable and beans are cooking (or heating up) you can shred your cheese, cut your green onions, avocado, or anything else you would like to top your tacos! You can also heat up your tortillas if you like them warm. 

Next is the assembly step. Start with a warm tortilla and add a large spoonful of vegetables. Top with a spoonful of baked beans, then add your toppings of choice. 

Barbecue Pulled Chicken with Southern Style Corn Cakes

I have really been craving southern food lately. I don't know if it is because I will be in the south soon for my sister, Ali's, graduation, or because I am looking for excuses to eat barbecue sauce, but I just want some southern cooking. I used to work in a barbecue restaurant, and they had everything from fried pickles to chocolate covered bacon, slow cooked brisket to collard greens. They obviously had pulled pork and chicken, and the dinner plate was served with these nifty little corn cakes underneath. They were sooo good. Sort of like a flat cornbread muffin. I thought I would try to recreate this recipe, with homemade barbecue sauce and homemade corn cakes.....did I mention I am pretty much as far North as you can get?

Barbecue Pulled Chicken with Southern Style Corn Cakes

2 skinless, boneless chicken breast cooked and shredded

Corn Cakes

1 egg

1/2 cup milk

1/2 cup yellow cornmeal

1/4 cup whole wheat flour

1/4 cup sugar

1/2 teaspoon salt

Barbecue Sauce

1/2 cup packed brown sugar

1/2 cup apple cider vinegar

3/4 cup ketchup

1/8 cup soy sauce

1/8 cup Worcestershire sauce

1 tablespoon mustard powder

2 tablespoons chili powder

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon hot sauce or Sambal Oelek chili paste

Your chicken can really be cooked however you prefer. Boil it, bake it, roast it, grill it. I boiled mine, because it was the quickest, but if you want some extra smokey flavor, grilling is the way to go. So cook your chicken (leftover chicken works great too), and set aside to cool. 

Barbecue ingredients....and....a pouty dog? 

Next is the sauce. In a medium saucepan, add all of the ingredients for the sauce and bring to a simmer for 5 to 10 minutes. Once Sauce has simmered, combined, and thickened, it is ready for the chicken. I reserved about 1/2 cup of sauce for later, to pour over the chicken. 

You can shred or chop your chicken. I did a little of both, because shredding gets tedious after about 1 minute! After chicken is all shredded add to sauce and place over low heat. This can cook all day, or just long enough to warm through. The longer the better though!

Once your chicken is simmered and flavored to your liking you are ready to make your corn cakes! In a small bowl ( I used something easy to pour out of), add your milk and egg and whisk to combine. Add the dry ingredients and stir until mixture is smooth. Next, heat a medium pan over medium-high heat. Now this is a southern dish, so don't be afraid of the butter :) Add butter to grease the pan and pour in 1/4-1/2 cup of the mixture. Wait about 45 seconds and flip, just like a pancake. They should be nice a toasted brown on both sides. 

To assemble, place a corn cake on your plate, top with a heaping spoonful of pulled chicken, and drizzle with reserved barbecue sauce. You can garnish with green onions, cheese, and even avocado!

Spinach, Mushroom, and Caramelized Onion Pizza

This hearty pizza is so delicious, you might not even know it is vegetarian. Three different kinds of cheese (none of which are mozzarella), spinach, and caramelized onions compliment each other so well, you will forget you are missing your meat. Perfect for meat-less Monday.


Spinach, Mushroom, and Caramelized Onion Pizza

Pizza Dough  - I always use THIS recipes

Pizza Sauce

1 cup Spinach

1 large Onion

1 cup Mushrooms

Parmesan Cheese

Herbed Havarti Cheese

Herbed Goat Cheese

1 tablespoon Olive Oil

Start with your pizza dough. A little time consuming, but I think it is worth it. You know exactly what is going in it, and no fillers or preservatives. I used whole wheat flour for this pizza, but I might not do that in the future. It doesn't make a very bubbly crust. Store bought dough works too :)

Cut you onion evenly into slices. Heat 1 tablespoon of olive oil over medium heat in a large pan. When oil is hot add onion slices, breaking up with a wooden spoon. Saute until onions begin to soften, then reduce heat to low. Occasionally stir, careful not to burn. This takes a while. At least 30 minutes, but if you are in a hurry you can add a little brown sugar so they are sweet like real caramelized onions. But then you are a cheater. 

Preheat oven to 425 degrees. Slice mushrooms and set aside. 

Always sneaking into my pictures!

After your dough has risen, punch it down and roll it out. I tried the whole, "throw it in the air like a real Italian"..... let's just say I am not Italian. Roll out the dough and place on a pizza or cookie sheet. 

Spread pizza sauce evenly onto dough. Top with a few spinach leaves.

Add sliced mushrooms. Shave some parmesan cheese, then top with more spinach leaves. Layering is key with spinach. This way when you bite into your slice, all the toppings don't slide off leaving you with a cheese ball, and some dough with sauce. 

Add caramelized onions, crumble herbed goat cheese, havarti cheese pieces, and more shaved parmesan cheese.  Bake in the oven for 11-14 minutes, or until crust is golden brown and cheese is melted. 

Remove from oven a slice into huge pieces. Eat it all before your husband comes home and tries to make you share. 

Strawberry, Goat Cheese, and Mint Salad with Lime Vinaigrette

Mint, strawberries, and lime. Sounds like the start to a good drink! But it is also a great salad combination. Tangy lime, sweet berries, and refreshing mint, combined with a cool goat cheese are the perfect toppers, that turn a boring salad into a delicious dish. For this salad I made a simple vinaigrette with olive oil (for the healthy fats), which can be a little heavy for some, but can easily be replaced with vegetable oil.  

Strawberry and Mint Salad

4 cups spring salad mix or herb salad mix

1 cup strawberries

3-4 sprigs of fresh mint

1/2 cup goat cheese

Lime vinaigrette (recipe below)

Rinse and pat dry lettuce of choice and place into a large bowl. Rinse strawberries and cut into 1/4 inch thick slices. Rinse mint and tear leaves from stem.  Pour vinaigrette over lettuce and toss to coat. Top lettuce with strawberries and mint leaves Crumble goat cheese over salad and enjoy!

Lime Vinaigrette 

2 tablespoons of olive oil or vegetable oil

Juice of 1 lime

2 teaspoons white sugar

Salt and pepper

Combine oil, lime juice, and sugar in small bowl. Using whisk, beat until emulsified and smooth.  Add salt and pepper to taste.