Simple Chickpea Soup with Lemon + Dill

A very simple soup.  Chickpeas and vegetables perked up with plenty of lemon and fresh dill.  It's super bright and flavorful.  Most of the ingredients are probably in your fridge and pantry right now.  I served it over brown rice for dinner.  Vegetable stock maybe used to keep things vegetarian.      

Grab a pound of kirby cucumbers while you're at it and use the rest of the dill to make pickles. 

Serves 4.

Chickpea Vegetable Soup with Lemon + Dill

1 tsp olive oil

1 small yellow onion, diced

1 carrot, peeled, diced

2 celery stalk, diced

3 cloves garlic, peeled, minced

1/4 teaspoon red chile flakes

1 quart chicken stock

1 14 oz tin chickpeas, rinsed, drained

1/2 bunch lacinato kale, chopped

1/4 cup chopped fresh dill

 juice of 1 lemon

s + p

In a pot, heat oil over medium heat.  Add onion, carrots, celery, garlic, chile flakes.  Cooking, stirring frequently, until vegetables are aromatic and glossy, about 5 minutes.  Add stock. Simmer until vegetables are tender, about 10 minutes.  Add chickpeas, kale, dill and lemon juice.  Season with salt and pepper.  Serve hot. 

Roasted Red Pepper Hummus

Yum!  Pretty simple to make and so many possible applications like snacking with veggie sticks or crackers, hummus and vegetable wraps, smeared on toast or tossed with pasta... you have some options.  I'm going to use it as a cheese substitute of vegan quesadillas - i'll let you know how it goes.  

I prefer to use dried beans when I have the forethought (although, I almost never do.)  3/4 cup dried chickpeas ends up being about 1 1/2 cup cooked which is equal to one 14oz tin of chickpeas.  If you use canned chickpeas, just drain and rinse them.  

Makes about 2 cups.

Roasted Red Pepper Hummus

3/4 cup dried chickpeas or 1 14oz tin chickpeas

1 red bell pepper

1/4 cup tahini

1/2 teaspoon dried parsley

1 teaspoon cumin

1 garlic clove, peeled

juice of 1 lemon

salt

dash olive oil

Place dried beans in a bowl, cover with 3 inches of water.  Let soak 8 hours.  Drain water.  Place chickpeas in a pot, cover with plenty of water.  Bring to a boil, reduce to a simmer, simmer until chickpeas are tender, about 1 to 1 1/2 hours.  Strain.  

Roast red pepper by placing it directly on a gas burner set on high.  Rotate occasionally to cook each side.  Once all of pepper is charred black and flaky with the pepper itself softened, remove from flame.  Immediately place in a bowl and cover with plastic wrap. Let stand about 10 minutes or more.  Remove charred skin, stem and seeds.  

Place cooked chickpeas, roasted red pepper, tahini, parsley, cumin, garlic clove, lemon juice and salt in the bowl of a food processor.  Process to desired consistency, adding olive oil to loosen things up as needed.  Season with more salt and lemon juice, to taste. 

Healthy Vegan Dinner Bowl

We weren't totally sure what to call these but they are vegan, full of healthy things and served in a bowl.  Lately I've been eating a lot of kale, lentils and whole grains.  I decided to mix things up with some roasted beets, crunchy raw carrots, sunflower seeds and a citrusy vinaigrette.  I think these would also be good with a splash of rice vinegar and tamari if you're not in the mood to make a vinaigrette.   

Serves 4. 

Healthy Vegan Dinner Bowl + Lemon Herb Vinaigrette

for the bowls

1 cup brown lentils

2 cloves garlic, smashed

2 bay leaves

1 cup farro (or freekeh)

2 red beets

1 tablespoon white vinegar 

1 bunch kale

3 carrots, cut into matchsticks

sunflower seeds

for the vinaigrette

2 tablespoons lemon juice

2 teaspoons red wine vinegar

6 tablespoons oil (your choice olive, canola, grape seed)

s + p

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh thyme leaves

Heat oven to 425 degrees.  Remove stems and wash beets.  (Greens can be washed, chopped and steamed with the kale.)  Place beets in oven proof dish, cover with foil and roast 45 minutes to 1 hour, or until cooked through.  Remove from oven.  Carefully, rub off skin and chop.  Toss with a splash of vinegar, salt and pepper.  

Cook farro or freekeh in a pot of salted water, bring to a boil, then simmer for 35 minutes or until soft.  Drain, set aside. 

Bring a pot of water with the smashed garlic cloves and bay leaves to a boil.  Add lentils, return to a boil, reduce to a simmer.  Simmer until lentils are soft, about 20 minutes.  Drain well. Discard garlic ad bay leaves.  Season with salt and pepper, set aside. 

Steam or saute kale. Season with s +p.  

For the vinaigrette,  whisk together lemon juice and red wine vinegar.  Slowly whisk in oil.  Add herbs.  Season with salt and pepper.  

Assemble the bowls!  It's not as pretty, but I think the best way to form bowls is to toss some of the farro, beets, lentils, kale, carrots, sunflower seeds and as much of the vinaigrette as needed.  Otherwise, layer farro, lentils, kale, beets, carrots, seeds and drizzle with vinaigrette.  

 

 

 

 

 

 

Healthy Kale + White Bean Soup

I know, I know.  My last post was a soup too.  I don't know about you, but I really enjoyed eating everything and anything I wanted to over the holidays.  But it's 2015 and time to get back to healthier habits.   On my agenda for January are getting back to the gym, maybe a run here or there, avoiding alcohol and treats that are obviously bad for me (sorry french fries), getting enough rest, generally being a healthy person and eating lots and lots of vegetables.  And I'm starting with this soup!  I served it over red quinoa and it was great.  Nothing like a little kale and quinoa.  

Makes about 8 servings.  

Kale + White Bean Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, diced

3 stalks celery, diced

1 bulb fennel, quartered, sliced

2 tomatoes, peeled, seeded, chopped

leaves of several sprigs fresh thyme

1/2 teaspoon chile powder

2 quarts vegetable stock

28 oz tim cannellini beans 

4 cups chopped kale (curly or lacinato)

S + p, to taste

lemon juice, to taste

In a large pot, heat olive oil over medium low heat.  Add onion, carrot and celery.  Cook, stirring occasionally, 5 minutes.  Add fennel, tomato, thyme and chile powder, cook, stirring occasionally, 2 minutes.  Add stock.  Bring to a boil then reduce to a simmer.  Simmer until vegetables are soft, about 10 minutes.  Stir in beans and kale.  Adjust seasoning with salt, pepper, additional chile powder and lemon juice.  (We used a whole lemon.)  

 

 

Pumpkin Health Cookies

Remember the healthy cookies I made months ago?  These are pretty much the same deal only with pumpkin.  Perfect for Fall, right?  Add whatever you like to them: nuts, coconut flakes, dried fruit, chocolate chips, butterscotch chips.  

Pumpkin Health Cookies

1/2 banana, peeled

1/3 pumpkin puree

pinch salt

1/4 teaspoon pumpkin pie spice blend

1 teaspoon maple syrup

1/2 cup old fashioned oats

any additions you like   (I say pecans and chocolate chips!)

Heat oven to 350.  In a bowl, mash banana and mix well with pumkin puree, salt, spices and maple syrup.  Fold in oats.  Form spoonfuls into desired cookie shape and size.  (I like to use a tablespoon and then press them flat with a fork.)  They don't rise or spread during baking.  

Arrange on a silpat or parchment paper lined baking tray.  Bake 15 minutes.  Cool and eat.  

Salad + Plums + Honey Cumin Vinaigrette

I don't eat enough salad.  I try, but I just don't.  So, I've been trying to make ones at home full of things I like to eat to entice myself to eat more greens.  

This, seasonal late summer/early fall salad, is one of them.  Fresh, sweet stone fruit and roasted carrots.  The honey cumin vinaigrette ties everything together.  

Serves 2.

Salad with Plums + Honey Cumin Vinaigrette

For the salad:

3 carrots, peeled, chopped

splash olive oil

s + p

1 plum, pitted, sliced

1/2 small red onion, thinly sliced

3 - 4 cups baby greens mix

For the vinaigrette:

1/2 teaspoon whole cumin seeds

1 teaspoon honey

1 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

squeeze lemon juice, to taste

s + p

Heat oven to 400 degrees.  Toss chopped carrots in olive oil, season with salt and pepper.  Spread out on pan and roast in oven about 20 minutes, tossing once if desired.  Set aside.

Make vinaigrette by first toasting cumin seeds.  Place in a pan over medium high heat, shaking pan frequently, until fragrant.  Grind toasted seeds in a spice or coffee grinder to a fine powder. 

In a small bowl, whisk ground cumin seeds, honey and vinegar together.  Whisk in oil.  Season with lemon juice and salt until balanced and doesn't taste overpoweringly of olive oil.  

Toss greens, carrots, plums and red onion slices with vinaigrette.  Serve immediately.  

 

 

 

 

 

 

Vegetable Chili

We make this about once a month.  It's flavorful, satisfying and healthy.  Cam likes it over brown rice with a pile of kale sautéed with garlic and lemon juice.  I'll eat it over anything.  

I posted a veggie chili a couple years ago but after making it so many times the recipe has been tweaked a bit.  Here's the newer, improved version.  

Serves 6.

Vegetable Chili

2 tablespoons olive oil

1 yellow onion, small dice

2 small carrots, peeled, small dice

kernels from 1 ear of fresh corn

3 cloves garlic, minced

28 oz tin crushed tomatoes

20 oz water

2 tablespoons cumin

2 tablespoons chile powder

1 1/2 tablespoons dried oregano

1 1/2 tablespoons paprika

3/4 cup chopped green beans

1 zucchini, small dice

1 yellow squash, small dice

1 red bell pepper, seeded, stemmed, small dice

14 oz tin black beans, rinsed, drained

14 oz tin kidney beans, rinsed drained

lime juice, to taste

s + p

In a pot, heat olive oil over medium heat.  Add onions and carrots, cooking until onions are soft and clear.  Add corn and garlic, cook, stirring so garlic doesn't burn, 3 minutes.  Add tomatoes, water and spices.  Bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.  Add green beans, zucchini, yellow squash, bell pepper, black beans and kidney beans.  cook until green beans are crisp tender, about 5 minutes.  Season with lime juice, salt and pepper.  

 

Vegetarian Stuffed Peppers

Hey there, vegetarians.  I have a stuffed red pepper recipe for you.  These are a healthy take on the classic with red quinoa for rice and lots of veggies.  

Serves 2 - 4.

Kale + Mushroom Stuffed Red Peppers

1/2 cup uncooked red quinoa

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

6 oz cremini mushrooms, chopped

1/2 bunch lacinato kale, stems removed, leaves chopped

1/2 teaspoon red pepper flakes

s + p

2 oz feta, chopped

5 basil leaves, chopped

juice of 1/2 a lemon

1/2 tin diced tomatoes

2 red bell peppers, seeded, halved lengthwise

Heat oven to 375 degrees.  Line a small baking sheet with parchment paper.  Set aside.

In a small pot, bring 1 cup water and quinoa to a boil, cover.  Reduce heat and simmer about 15 minutes or until water has evaporated.  Fluff with fork, set aside.  

In a skillet, heat olive oil over medium heat.  Add onion, cook 3 minutes, stirring frequently.  Add garlic and mushrooms.  Sauté 3 minutes more.  Add kale and red pepper flakes.  Cook 1 minutes, stirring.  Remove from heat.  

Stir in quinoa, salt, pepper, feta, basil and lemon.  

Evenly spoon into red pepper halves.  Arrange on lined baking sheet and cover well with foil.  

Bake 30 minutes.  

 

Grilled Portobellos + Creole Tomato Sauce

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There's a restaurant in Ithaca, New York called Maxie's Supper Club that I am obsessed with.  Their margaritas come in pint glasses and there are things like tasso gravy and mighty mighty gumbo on the menu.  They also have chicken fried tuesdays.  (And who doesn't need a little fried chicken on a tuesday?)  

I'm getting carried away.  The reason I bring up my beloved Maxie's is that they have something on the menu that is grilled portobellos with creole tomato sauce.  While I've never seen or ordered it I've haven't stopped thinking how good it sounds.  Cam and I decided to give it a go.

We had sauce leftover and ate it over roasted spaghetti squash.   

(If you are vegetarian, omit worcestershire sauce.  It contains anchovies.)

Serves 4. 

Grilled Portobellos + Creole Tomato Sauce

splash olive oil

1 onion, diced

1 green bell pepper, seeded, diced

2 stalks celery, diced

4 cloves garlic, diced

2 green onions, diced, white and green separated  

1 28 oz tin tomatoes

3 bay leaves

4 thyme sprigs, stems discarded

s + p

splash worcestershire sauce 

1/4 teaspoon cayenne powder

2 tablespoons chopped fresh parsley

pinch sugar

8 portobello mushroom caps, cleaned, stems removed

In a medium pot, on medium high heat, cook onion in splash of oil until soft, about 8 minutes.  Add bell pepper, celery, garlic, green onion whites and thyme, cook, stirring, 5 minutes.  Add tomatoes, bay, thyme leaves, worcestershire sauce, salt, pepper and cayenne.  Boil, reduce heat and simmer 10 minutes.  Adjust seasoning with sugar, salt and pepper.  Stir in parsley.  

While sauce is simmering, cook mushrooms on medium high heat in a grill pan on the stove.  About 5 minutes on each side.  Mushrooms can also be roasted in 425 degree oven, loosely covered with foil for 35 minutes.  

Once mushrooms are done, top with warm tomato sauce.  Garnish with green onion greens.  We served ours with kale sauted with garlic.  yum. 

Simple Root Vegetable Side

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I'm new to baby turnips.  They are delicious and now I can;t get enough of them.  This root vegetable medley is easy and full of flavor and pleasing textures.  And it satisfies my new turnip needs.  

Makes 1 large pan.

Simple Root Vegetable Side

2 carrots, peeled, chopped

1 red onion, chopped

1 lb baby turnips, chopped

2 potatoes, chopped

1 large or 2 small sweet potatoes, chopped

3 thyme sprigs, stems discarded

splash olive oil

s + p

Heat oven to 375.  Toss carrots, red onion, turnips, potatoes, sweet potatoes and thyme in olive oil and season with salt and pepper. Spread over large baking sheet.  Roast in oven 45 minutes, or until vegetables are tender.  

Paper Dinner

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Around here we call these fish packets.  Either way, it's great.  Healthy and easy.  You can use any vegetables you like.   Asparagus, broccoli, green beans,  zucchini, yellow squash, mushrooms and carrots are always great.  

Fish and Vegetables en Papillote

Serves 2.  

1 stalk brocoli

2 carrots

1 yellow squash

5 mushrooms

olive oil

s + p

2 fillets of firm white fish (we used flounder) 

1 lemon, quartered for squeezing

several sprigs fresh thyme

 

Heat oven to 375.  Divide vegetables between two large sheets of parchment paper.  Lightly brush fish with olive oil on both sides and salt and pepper.  Place flsh fillets on vegetables.  Place 2 sprigs fresh thyme in each packet, squeeze some lemon juice over fish and vegetables and fold up. Place on rimmed baking sheet in case they leak.  Cook 15 to 20 minutes.  Remove from oven. 

Let rest 1 minute or so before opening.  

Coconut Chickpea + Mixed Vegetable Curry

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Be prepared to have a lot of soup on your hands.  This recipe makes about 5 quarts.  I like to have huge amounts of healthy things like this around for a quick lunch or dinner during a busy week.  

A quick note on curry powder:  not all curry powders are created equally.  Look for one with fenugreek in it.  This  makes a big difference in flavor.  

Coconut Chickpea + Mixed Vegetable Curry Soup

Splash olive oil

1 onion, diced

1 inch fresh ginger, minced

3 garlic cloves, minced

2 carrots, peeled, chopped

1 medium head cauliflower, trimmed, chopped

1 14oz tin diced tomatoes

1 14 oz tin LITE coconut milk

6 cups vegetable stock

2 potatoes, diced

4 teaspoons curry powder

1 red bell pepper, seeded, chopped

1 green bell pepper, seeded, chopped

1 14oz tin chickpeas, drained, rinsed

1 bunch lacinato kale, stems removed, chopped

lime juice, to taste

s + p

In a large (at least 5.5 quart) pot, heat olive oil over medium high heat.  Add onion and saute 5-8 minutes until soft and clear.  Add garlic and ginger.  Saute 2 minutes more.  Add carrots and cauliflower.  Cook 2 minutes more, stirring frequently.  Add tomatoes, coconut milk, stock, potatoes and curry powder. Stir.  Bring to a boil, reduce heat and simmer 20 minutes.  Add bell peppers.  Simmer 5 minutes more.  Add chickpeas and kale.  Season with lime juice, salt and pepper.  

 

Green Smoothie

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 Happy New Year!  I hope everyone had a delicious holiday season.  (I know I did!)  So I'm back to the gym and trying to eat healthy.  January should will be full of healthy, vegetable filled meals and snacks around here on Meats + Sweets.  

Here's a smoothie to start your year out right.  I've been craving green juices like crazy but have no juicer so this is my solution.  (Those of you with a vitamix blender, I envy you.) 

Makes 20 ounces.  Enough for 2 smoothies. 

Green Smoothie

1 cup frozen pineapple

1/2 cup seedless cucumber, chopped

Leaves of 2 stalks kale, ripped into small pieces

juice of half a lemon

1 cup coconut water

1/2 cup fat free greek yogurt 

Blend all ingredients in a blender until very smooth.  Drink and enjoy!

Roasted Autumn Vegetable Bowl

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So simple yet so tasty.   Serve on its own as a side or over grains, greens or both for a vegetarian friendly meal.  I've been putting seeds on everything lately, I feel they really add something nutritionally and texturally to a dish but feel free to leave them out or change them up to your preference.  

Roasted Autumn Vegetables 

1 lb brussels sprouts, halved

3 carrots, peeled, quartered

1 red onion, sliced

3 garlic cloves, whole

1 small fennel bulb, sliced

1 idaho potato, halved, sliced

1 sweet potato, halved, sliced

1 delicata squash, halved, seeded, sliced

olive oil

s + p

4 oz goat cheese, cut up

Juice of 1 lemon

Leaves from 4 sprigs fresh thyme

basalmic vinegar

sunflower and poppy seeds

Heat oven to 400 degrees.  Toss sprouts, carrots, onion, garlic, fennel, potatoes and squash in a splash of olive oil.  Layer on two large baking sheets and season with salt and pepper.  Roast 45 minutes.   

Remove from oven, cool slightly and toss with goat cheese, lemon juice and thyme leaves.  Drizzle with basalmic vinegar and sprinkle with seeds.   Serve alone or with grains, greens or both.  

Tostada Salad + Carrot Ginger Dressing

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Have you ever been to The Organic Grill in the east village?  It's my favorite place for a healthy bite.  I mostly order this tostada salad.  It's the perfect meatless lunch.   It's served as a composed salad but I prefer to toss everything up in a bowl with a ton of the dressing.  

Serves 4 and makes 1 pint of dressing. 

Tostada Salad + Carrot Ginger Dressing 

1 cup uncooked brown rice

3 tomatoes, seeded, chopped

1 red onion, chopped

1 jalapeno, seeded, diced

fresh cilantro leaves, chopped

Juice of 1 lime

s + p

4 sprouted whole wheat tortillas

1 lb mesclun greens, washed, dried

1 tin black beans, drained, rinsed

2 carrots, peeled and grated

4 oz cheddar cheese, grated

for the dressing

3 carrots, peeled, chopped

1/4 cup fresh ginger, diced

1 shallot, chopped

1/4 cup rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1/4 cup neutral oil (grape seed, sunflower..)

 1/4 cup orange juice (or water)

In a small pot, bring brown rice and 2 cups water to a boil.  Cover, lower heat and simmer until water has evaporated, about 30 minutes.  Remove from heat, fluff with fork, re-cover and set aside.   

Toss together tomatoes, onion, jalapeno, cilantro and lime juice.  Season with salt and pepper.  Set aside.  Salsa should marinate 10 minutes.

Get the dressing going.  Place all dressing ingredients in a blender and process until smooth.   

Place each tortilla on a plate or in a bowl and top with brown rice, greens, beans, grated carrots, salsa and grated cheese.  Serve with dressing.  

 

 

A Healthier Meatball

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Who doesn't like a meatball?  This is a healthier version that uses lean ground turkey breast instead of the usual beef pork combo and spaghetti squash instead of pasta.   

For the sauce, I'm pretty flexible.  I just use whatever fresh herbs I have lying around and then supplement with dried ones.  For this I used fresh thyme, fresh savory and dried oregano which went well with the meatballs.   

Serves 4. 

Herbed Turkey Meatballs over Roasted Spaghetti Squash + Simple Tomato Sauce

2 spaghetti squashes  

olive oil

s + p

1 shallot, diced

3 garlic cloves, minced

fresh thyme leaves, from 5 sprigs

1/2 teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon fennel seeds

2 tablespoons milk

1 egg, lightly beaten

1/4 cup bread crumbs

1 lb lean ground turkey breast

1/4 cup grated parmesan cheese

for the sauce 

olive oil

1 small yellow onion, diced

3 cloves garlic, minced

fresh herbs and dried herbs

1/4 teaspoon dried red chile flakes

28 oz tin crushed tomatoes 

s + p

Heat oven to 375.  Cut each squash in half lengthwise, scoop out and discard seeds.  Lightly oil, salt and pepper squash halves.  Place cut side down on a large baking sheet and roast about 45 minutes or until done.  (A fork will easily pierce the skin and flesh.) 

Meanwhile, get the sauce going.  In a small pot, heat a splash of olive oil and saute onion until soft, about 8 minutes.  Add garlic, herbs and chile flakes, cook 1 minute.  Add tomatoes and simmer, 20 - 30 minutes.  Finish with salt and pepper.  

While the sauce is simmering get the meatballs going.  In pan, heat a splash olive oil and saute shallot until clear and soft, about 8 minutes.  Add garlic and saute 1 minute more.  Add thyme, chile flakes, oregano and fennel seeds, cook 1 minute more.  Set aside.  

In a large bowl, combine milk, egg, and bread crumbs.  Add shallot mixture, turkey, grated cheese, salt and pepper.  Mix ingredients with clean hands until evenly distributed.  Form into 1 inch meatballs, there will be about 12.  

Heat a splash of oil in a pan on the stove and add meatballs.  Turn frequently to cook all sides, cooking for about 10 minutes until internal temperature of meatballs reads 165 degrees.    

OR

Sear/brown all sides of meatballs in skillet on the stove.  Place in 375 degree oven and bake for 8 minutes or until internal temperature reads 165 degrees on a meat thermometer.  

Remove squash from oven when done.  Let sit until cool enough to handle.  Use a fork to scrape out flesh into serving bowls.  Discard skins.  Season with salt and pepper.  Top with sauce and meatballs.   

 

Chipotle + Turkey Enchiladas

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These enchiladas use the smoky chipotle sauce from the previous post.   

Makes about 14 enchiladas, serving about 7 people.   

Turkey Enchiladas

splash high heat oil

1/2 onion, chopped

1 lb ground lean white meat turkey

1 small zucchini, chopped

1/3 cup green olives, pitted, sliced

1/2 cup corn kernels, frozen or fresh

handful cilantro, chopped 

prepared chipotle tomato sauce

14 (ish) 6" corn tortillas, room temperature or warm

6 oz grated cheddar cheese

Heat splash of oil in a pan over medium heat.  Add onion, cook until onions are soft, about 8 minutes.  Add turkey, cook, stirring frequently, until turkey is done, about 8 minutes.  Add zucchini, olives, corn and cilantro.  Cook 4 minutes, stirring frequently.  Remove from heat.    

Heat oven to 350 degrees.  Lightly grease a 13 x 9 inch pan.  Fill each corn tortilla with 1/3 cup filling and a pinch of cheese.  Roll up and place seam side down in pan.  Repeat with other tortillas until there is no more filling.    

Bake for 20 minutes.  Remove from oven and top with warm chipotle sauce.  (And maybe more cheese, yes?) 

Chopped Chicken Wrap

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I love a good wrap for lunch, especially one with lots of different things in it.  This one it based on the idea of a chopped salad and uses this Chicken Taco Rub

Serves 8. 

Chopped Chicken Wrap

2 lb boneless skinless chicken breast

2 tablespoons of Chicken Taco Rub

2 limes

1 apple, cored, chopped

1 red onion, chopped

8 green olives, pitted, chopped

1 poblano pepper, seeded, chopped

1 teaspoon cumin

8 (10-12") tortillas or sandwich wraps  

1 medium romaine, chopped 

1 avocado, pitted, sliced

Marinate chicken with juice of 1 lime and rub seasoning.  Grill or cook in pan until cooked through, about 12 minutes. Chop and set aside. 

Combine apple, onion, olives, poblano, juice of 1 lime and cumin.  Toss to combine.  Lay out tortillas and fill each with chicken, apple mix, lettuce and avocado slices.  Roll up, cut in half and serve. 

 

 

Tropical Granola Bars

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So good they're dangerous.  It's all I've been eating the past couple days.  Great for a pre workout snack.   

Use old fashioned oats, not instant or quick cooking.  The coconut flakes and dried fruit used are unsweetened and found in the bulk foods area of whole foods.  

Makes 24 bars.

Tropical Granola Bars 

2 cups old fashioned oats

1/2 cup whole raw almonds

1/2 cup whole raw cashews

1 cup unsweetened coconut flakes

 1/2 cup dried pineapple rings, chopped

1/2 cup dried mango, chopped

1/4 cup pumpkin seeds

1/4 cup roasted salted sunflower seeds

2 tablespoons flax seeds

2 tablespoons cocoa nibs

1/4 cup coconut oil

1/2 cup + 1 tablespoon honey

1/2 cup + 1 tablespoon light brown sugar

1 teaspoon salt

Heat oven to 400 degrees and roast oats, almonds and cashews for 10 minutes. Cool slightly and transfer to large bowl.  Lower oven temperature to 325 degrees.   

Toss pineapple, mango, pumpkin seeds, sunflower seeds, flax seeds and cocoa nibs with oat and nut mix.   

In a small pot, boil coconut oil, honey, brown sugar and salt for 1 minute.  Combine with granola mix and press into a 13" x 9" pan lined with oiled parchment paper.  

Bake at 325 degrees for 25 minutes.   Let cool completely in pan.  Cut into 24 bars and store between sheets of parchment paper in an air tight container.   

Ginger Lime Noodle Bowl

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Noodles!  I'm frequently making demands or dreaming about noodles.   I love them.    This noodle bowl is great for lunch as it is served cold and most of the veggies are fresh and not cooked.    

Serves 4.

Noodle Bowl + Ginger Lime Sauce 

6 oz lo mein noodles  

1 broccoli, chopped

1 cup snow peas, chopped

1 red bell pepper, seeded and thinly sliced

2 carrots, match-sticked or thinly sliced

1 package brown tofu, sliced

sesame seeds

for the ginger lime sauce

juice of 2 limes

2 teaspoons olive oil

2 teaspoons agave syrup

pinch of salt

2 tablespoons fresh ginger, diced

2 tablespoon sesame oil

2 tablespoon soy sauce

Cook noodles using package instructions, usually a few minutes in boiling water.  Drain and set aside. 

Blanche broccoli and snow peas 1 minute in boiling water, drain and rinse under cold water to stop them from cooking.   

Divide cooked noodles, broccoli, snow peas, peppers, carrots and tofu in 4 portions.  Sprinkle with sesame seeds.  

In a blender, blend lime juice, olive oil, agave, salt, ginger, sesame oil and soy sauce.   Strain and spoon onto noodles and veggies.  Toss if you like and eat.