Baked Falafel

I recently found this recipe for baked falafel. I never realized making falafel didn't have to be complicated. In actuality, this recipe is super easy and overall very healthy. It turned out even better than I had hoped. We will definitely be making this recipe again in the future. Next time I will serve it with some turmeric rice, in addition to the hummus and tomato/feta salad I served it with tonight.

Ingredients

1 onion (I used a little more than a half an onion, but I'm not a huge onion fan)

3 cups of cooked chickpeas (I used 2 cans)

1 cup fresh parsley

1 cup fresh cilantro

2 large or 3 smaller garlic cloves

1 tablespoon cumin

2 tablespoons of flour (I used ground up oats)

1 tablespoon olive oil

salt to taste

Preheat your oven to 480 degrees.

In a food processor, blend the onion until it's chopped.

Add the chicpeas, parsley, cilantro, garlic, and cumin. Blend until the ingredients are well mixed but before they are pureed. 

Add the flour, olive oil and salt and process until well mixed. 

Form patties with your hands to the size of your liking and place onto foil or parchment paper that has been oiled with Pam or olive oil. Once all patties are on the baking sheet, spray or brush them with Pam or olive oil to ensure they will crisp in the oven.

Bake for 20 to 25 minutes or until golden.

Enjoy!

Mediterranean Couscous Salad

Michael and I are both huge couscous fans. I really like to try new combinations of flavors using couscous as the base. This Mediterranean salad may be one of my favorites yet. It's super easy to make and always turns out well. 

Ingredients

1 package Trader Joe's Israeli couscous

15 oz can chickpeas, drained and rinsed

cherry tomatoes, halved or quartered

kalamata olives, halved

baby arugula, chopped

fresh basil, choped

crumbled feta

olive oil

lemon juice

garlic powder

salt

ground pepper

Cook the couscous according to the package and let cool in a large bowl. Once the couscous has cooled, add in the remaining ingredients and toss until well combined. Adjust seasonings to taste.

Enjoy!

Pumpkin Marinara Zoodles

We have recently been playing with some new appliances in our kitchen. We were both eager to give our new spiralizer a try. We found this recipe and thought it would be a good transition into the world of spiralizing. It turned out pretty well. We both liked it, but were still hungry after we finished our bowls. In the future I would consider adding some meat, like ground turkey, to the sauce.

Ingredients

Sauce

1 24 oz jar marinara sauce (or any other type of tomato sauce)

1 cup pumpkin puree

1/2 yellow onion, minced

1 tablespoon olive oil

1 tablespoon garlic, minced

2 teaspoons Italian seasoning

2 glugs of red wine

Zoodles

2 medium zucchinis, spiralized

cherry or grape tomatoes (I used a handful, but it's really up to your preference)

1 tablespoon olive oil

1 tablespoon minced garlic

salt and pepper, to taste

Heat a tablespoon of olive oil at medium/high heat in a medium-sized pot. Then, add the onion and garlic and saute until onions are translucent.

Add the tomato sauce, pumpkin puree, Italian seasoning and wine and bring the sauce to a boil. 

Reduce the heat to low and simmer for ten minutes.

Next heat a tablespoon of olive oil at medium/high heat in a large sauce pan. Add in garlic and tomatoes and saute for about three to five minutes. 

Add in the spiralized zucchini and saute for an additional 5 minutes or so until desired consistency is reached. Season with salt and pepper to taste.

Top with cheese and pumpkin seeds if you happen to have them on hand.

Enjoy!

Spicy Ethiopian Lentil Stew

Ethiopian food has always held a special place in my heart (or stomach). I've always thought going out for Ethiopian food was such a treat, but I never thought of ever cooking it myself until I stumbled upon this recipe. I was surprised how easy it was to throw together and how delicious it was.

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

1 1/2 teaspoon freshly grated ginger (I used ground ginger)

1-2 tablespoons berbere spice blend (I found on Amazon)

1/2 - 1 teaspoon cayenne pepper (optional)

4 cups vegetable broth

1 1/2 cups red lentils

14 oz can diced tomatoes

3 medium red potatoes

3 cups fresh spinach leaves

salt and pepper to taste

Coat the bottom of a large pot with oil and place over medium heat. Add onion and saute until it is soft, about 5 minutes. Add garlic, ginger, the berbere spice and cayenne and saute for one additional minute.

Add the broth, lentils, tomatoes and potatoes. Stir a few times, raise the heat and bring to a simmer. Lower the heat and allow to cook until the lentils are very soft and the potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes. 

Remove from heat and season with salt and pepper to taste.

Serve over rice. For some extra tasty rice - add some turmeric and and a little bit of oil to the rice when cooking it.

Enjoy!

Sweet Potato Crusted Quiche

Michael and I are both huge fans of quiche. This quiche is a healthier version of the standard quiche but is so delicious if you like sweet potatoes. We will definitely be making this recipe again.

Ingredients

2 medium sweet potatoes

1 teaspoon canola oil

1 (5 oz) bag baby spinach

1/2 cup milk (we used almond milk, but soy or regular milk can work as well)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

4 large eggs

2 large egg whites

1.5 ounces feta cheese, crumbled

Peel and slice the sweet potatoes, into fairly thin slices. Coat a pie dish with cooking spay. Fill the bottom of the dish with a layer of sweet potatoes slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. 

Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes at 350 degrees.

Heat a lightly oiled skillet over medium heat. Add spinach and saute 3 minutes. Remove from heat and cool.

Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in the crust and pour the egg mixture over the spinach. Sprinkle with feta. 

Bake at 375 degrees for 35 minutes. Let it stand for 5 minutes before cutting.

Enjoy!

Corn and Chickpea Salad

This salad is such a great option when it's really hot outside and fresh corn is in season. It's really easy and quick to throw together.

Ingredients

4 ears fresh corn on the cob, cleaned and washed

1 10 oz package grape tomatoes, halved

8 oz fresh mozzarella, cut into bite-sized pieces

10 leaves fresh basil

1/4 cup fresh lemon juice

1/4 cup olive oil

2 garlic cloves, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Cut the corn off the cob and place into a medium bowl. Add the tomatoes and mozzarella and sprinkle with the basil.

In a small bowl add the lemon juice, olive oil, garlic, salt and pepper. Stir to combine.

Pour dressing over the salad and toss to combine.

Enjoy!

Maple Glazed Tofu with Garlic Bok Choy

I am a huge fan of both tofu and bok choy, so it was no surprise when I saw this recipe I couldn't wait to give it a try.

Ingredients

6 baby bok choy (I just use a whole package of Trader Joe's bok choy)

1 12 oz package extra firm tofu

4 cloves garlic

1/8 teaspoon crushed red pepper

2 tablespoons pure maple sugar

1 tablespoon rice vinegar

3 tablespoons soy sauce

salt, to taste

Drain and pat dry the tofu. Coat the bottom of a large skillet with oil. Add the tofu and cook for about 5 minutes, stirring frequently. 

Trim the ends of the bok choy and separate into leaves.

Peel and mince the garlic. In a small bowl, whisk together half of the garlic (the rest is for the bok choy), soy sauce, maple syrup and rice vinegar.

Add the sauce to the tofu. Cook until the sauce thickens and coats tofu, about 2-3 minutes, stirring frequently.

Transfer the tofu and sauce to a bowl or plate and return skillet to the stove. Add more oil, the remaining garlic and pepper and cook for about 15-30 seconds.

Add bok choy and soy sauce. Cook until the greens are wilted and the stalks are tender, 2-3 minutes, tossing occasionally.

Serve the tofy and bok choy in a bowl, over rice.

Enjoy!

Rice and Bean Casserole

I am always on the lookout for Mexican inspired dinner recipes that are also somewhat healthy. I found this recipe and thought it was a great combination of being healthy and tasty, but also easy to make. It was a hit with Michael and made great leftovers the next night.

Ingredients

2 tablespoon extra virgin olive oil

1 small white onion, finely chopped

3 cloves garlic, minced

15 oz can tomato sauce

1 tablespoon cumin

1 teaspoon chili powder

salt and pepper, to taste

1 1/2 cups uncooked brown rice

15 oz can kidney beans (can sub for another kind of bean)

2-3 large handfuls of spinach, shredded

2 cups frozen corn (or fresh if in season)

3 cups vegetable broth

Optional toppings:

shredded cheese

avocado

sour cream

fresh cilantro

Over medium heat, add olive oil in a large skillet. Add onions and saute until translucent and golden. Add garlic and saute for a few minutes. 

Add tomato sauce, cumin, chili powder, salt, and pepper. Lower the heat and simmer for about 10 minutes.

In a large bowl add uncooked rice, tomato mixture, broth, beans, spinach, and mix until well combined. Pour into a lightly oiled 13x9 inch cooking dish.

Top with corn and shredded cheese, if desired. I tried adding black olives, but didn't really like the texture after they had been cooked for so long so I will omit next time.

Cover with tin foil and bake at 350 degrees for 1 1/2 to 2 hours, or until the rice is tender.

Serve with any optional toppings.

Enjoy!

3 Berry Pie

To celebrate 4th of July, I wanted to bake a berry pie. We went to Trader Joe's today and they had beautiful blueberries, blackberries, and raspberries. I decided to find a recipe that I could modify to include all three. I've made berry pies in the past, but this is definitely my favorite so far. It was delicious and the perfect end to a nice holiday weekend.

Ingredients

2 unbaked pie crusts - see my favorite recipe here

4 1/2 cups of fresh berries; I used:

-2 cups blueberries

-1 cup blackberries

-1 cup raspberries

-1/2 cup mix of all 3 types of berries

1/2 cup white sugar

cinnamon (optional)

1/4 cup cornstarch

Line a pie dish with one of the unbaked crusts.

In a large mixing bowl, stir together the sugar, cinnamon and cornstarch.

Add the berries and gently toss until the berries are well coated. Let stand for at least 15 minutes.

Preheat oven to 375 degrees and place a baking sheet in the oven.

Pour the berry mixture into the pastry-lined pie pan. With the second unbaked pie crust, create a lattice crust on top of the berries.

Cover the edge of the pie with foil, to prevent the thicker crust from over browning. 

Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil and bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden.

Enjoy!

Cilantro Avocado salad dressing

Michael and I both really like to sometimes eat a big salad for dinner. However, we've become a bit bored with our default salad dressing of olive oil and balsamic vinegar. I found this recipe for a dressing that sounded too good to pass up. It was super easy to make and was so delicious! We couldn't believe how healthy it was, while still being creamy and delicious.

Ingredients

1 cup loosely packed cilantro (remove stems and roughly chop)

1/2 avocado

2 tablespoons fresh lime juice

1-2 garlic cloves

1 1/2 teaspoons white wine vinegar

1/8 teaspoon salt

Puree all ingredients in a food processor or blender until smooth. Taste and adjust, if necessary.

Enjoy!

Shrimp Salad with Miso Dressing

Since it is now almost officially summer, I have been on the lookout for some light dinner recipes. When I found this salad recipe I couldn't wait to try it out. I made some slight modifications and it turned out really well! Michael and I were both impressed by the miso dressing and the combination of flavors that made for a really delicious and light dinner.

Salad Ingredients

1 teaspoon minced garlic

1/2 pound raw shrimp, tails removed

1/2 tablespoon olive oil

1/2 teaspoon chili powder

1/4 teaspoon cayenne (or ground red pepper)

2 small avocados, cut into bit sized pieces

about 4 cups chopped spinach

fresh chopped cilantro

peanuts (for topping)

Dressing Ingredients

3 tablespoons olive oil

3 tablespoons lime juice

1 1/2 tablespoons white miso paste

1/2 teaspoon minced garlic

1/4 teaspoon salt

In a small skillet over medium-high heat add the 1/2 tablespoon of olive oil. Add the garlic and shrimp and sprinkle with the chili powder and cayenne. Saute for a few minutes on each side until the shrimp has been cooked.

Chop the spinach and cilantro and add to serving bowl(s). Add the shrimp and avocado pieces.

In a food processor or blender, puree all of the dressing ingredients together until smooth. Pour over the salad and top with peanuts.

Enjoy!

Spicy Kimchi Stew

While we have bought and eaten kimchi at home several times in the past, it has only been a snack or side dish. I found this recipe and it looked too good to pass up. While it took a while to make, it turned out really well. We ate it with a side of white rice. While I could eat it as my dinner, Michael thought it was better as an appetizer. Either way we both loved it!

Ingredients

16 oz package silken tofu, cut into 1 inch pieces

1 tablespoon vegetable oil

4 cups gently squeezed cabbage kimchi, chopped

1 cup of the liquid from the kimchi package/container

2 tablespoons gochujang (Korean hot pepper paste)

8 scallions, cut into 1 inch pieces

2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted sesame oil

freshly ground black pepper

salt

6 large egg yolks (optional)

2 tablespoons toasted sesame seeds (optional)

Bring a large pot of salted water to a boil. Reduce the heat and carefully add the tofu pieces. Simmer until the tofu is slightly puffed and firmed up or about 4 minutes. With a slotted soon, transfer tofu to a medium bowl.

Heat vegetable oil in a large pot over medium-high heat. Add the kimchi and gochujang and cook, stirring often, until it begins to brown, or about 5-8 minutes. Add the kimchi liquid and 8 cups of water. Bring to a boil, reduce the heat and simmer until kimchi is soft and translucent, about 35-40 minutes.

Add scallions, soy sauce, and tofu. Simmer gently for about 20-25 minutes. Add sesame oil and season with salt and pepper. 

Ladle the stew into bowls; top each with an egg yolk and sesame seeds, if desired.

Enjoy!

Healthy Cookie Dough Balls

I always crave sweets, so I am constantly looking out for healthier dessert ideas. I stumbled on this recipe. While the dough balls don't look very pretty, they're actually really good and easy to make. When we have them around, I can't stop eating them. 

Ingredients

1 1/2 cups raw cashews (I'm allergic so I use roasted, unsalted)

3/4 cup quick-cooking oats

3 tablespoons pure maple syrup

2 tablespoons brown rice syrup

1 tablespoon pure vanilla extract

Directions

Place the cashews and oats together in a food processor and blend on high for about a minute, or until they are finely ground (like flour). 

Pour the flour into a mixing bowl and add the maple syrup, brown rice syrup, and vanilla extract. Mix until combined.

Roll into 10 or 12 equal balls and enjoy!

Any leftovers should be stored the fridge, in an airtight container, for 3-5 days.

Enjoy!

Slow Cooker Honey Sesame Chicken

I found another slow cooker recipe that I was really excited to try. I will caution that this does not taste exactly like the Honey Sesame Chicken we order when we go to a Chinese restaurant or order takeout. That being said, it was tasty and earned the Michael seal of approval. We will likely be making this recipe again.

Ingredients

1 small onion, diced

2 cloves garlic, minced

1/2 cup honey

1/2 cup soy sauce

1/4 cup ketchup

2 tablespoons vegetable oil

1/4 teaspoon ground red pepper

2 lbs boneless, skinless chicken thighs

salt and black pepper, to taste

1 green onion, thinly sliced, for garnish (optional)

sesame seeds, for garnish (optional)

In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.

Season chicken thighs with salt and pepper. Place chicken thighs into the slow cooker.

Add the honey mixture and gently toss to combine. Cover and cook on LOW for 3 hours and 30 minutes. 

Remove chicken thighs from the slow cooker and shred the chicken before returning it to the pot with the juices. Cover and keep on WARM for an additional 30 minutes.

Serve over rice, garnished with optional green onions and sesame seeds.

Enjoy!

Ground Turkey & Sweet Potato Skillet

While searching around for some new healthy dinner ideas, I found this recipe. I rarely use our cast iron skillet (to be honest, I have a hard time lifting it) so I thought this would be a great opportunity to use it. It was very easy to make and turned out really good! We ate it with some hot sauce and hummus.

Ingredients

2 tablespoons extra-virgin olive oil

1 lb lean ground turkey

1 teaspoon clove garlic, minced

1/2 cup onions, diced

1/2 cup yellow pepper, diced

1 1/2 cup sweet potato, diced

salt and pepper to taste

a pinch of ground red pepper or flakes

1/2 cup shredded mozzarella cheese

In a cast iron skillet, heat olive oil over medium-high heat.

Add ground turkey and garlic. Stir occasionally and cook until just browned.

Add onions and yellow peppers and cook for a few minutes, or until onions are gold brown.

Add the sweet potato and seasonings.

Cover the skillet and cook until the sweet potatoes are tender, stirring occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.

While the sweet potato is cooking pre-heat the oven to 400 degrees.

When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.

When the cheese melts, remove from the oven and serve.

Enjoy!