Start your day with a healthy breakfast! How about chocolate overnight oats topped with warm raspberry compote, almonds, seeds, cacao nibs and a splash of coconut milk. YUM! Hope you all having a nice week! Continue reading
These pancakes are light, fluffy, and delicious! Continue reading
Today I have a really quick recipe to share with you! Continue reading
Today we are doing vegetarian bowls! Continue reading
Sweet summer corn is everywhere right now, and I can’t resist it! And today I am bringing you THIS delicious creamy roasted corn soup! Continue reading
Every now and again you see something in the grocery store and ask yourself “what would you do with that?” For me, a spaghetti squash was that something. For those of you that do not know what a spaghetti squash is, it is squash that when you rake it with a fork, comes out like noodles. In other words, a low-carb alternative to noodles. I started this dish by roasting the spaghetti squash in the oven. This step can be done a day in advance, so next day all you have to do is to assemble the patties and fry them in the pan. I roasted spaghetti squash with a little bit of thyme and nutmeg and then combined the squash noodles with garlic, green onions, parsley, a little bit of lemon juice and Pecorino Romano cheese. I served spaghetti squash patties with creamy mustard sauce and a side green salad. Perfect dish for lunch or light dinner.
Much to the disappointment of my husband, I have been experimenting with some new vegetarian recipes. The good news for all of you that have carnivores in the family is that my husband rarely noticed that absence of meat. I started making vegetarian meals once a week, then after couple of weeks we were eating vegetarian meals 3 times a weeks. I have been creating new vegetarian recipes that are healthy, nutritious and delicious, but they best part is both me and my husband are embracing this way of eating as a new lifestyle now. By no means I consider myself a vegetarian, but you will see more vegetarian meals going forward from me. These black lentils are called beluga because of their resemblance to caviar. In this hearty dish, the little legumes are cooked with some thyme and bay leave and then combined with shallot, fresh parsley, capers and finished with lemon juice for a last-minute touch of brightness. Fresh zucchini, juicy cherry tomatoes, handful of freshly snipped basil are tossed with a little bit of olive oil and fresh lemon juice, then topped with pine nuts that goes perfectly with the lentil salad.
Growing up my mother always made soup. She would make a big pot for us to eat for days. Regardless of the weather, I still love a bowl of soup, because it reminds me of home. This recipe is very simple but incredibly tasty, made with tomatoes, pearl couscous, chickpeas, spinach, and spices. I finished the soup with some lemon juice, fresh parsley and lemon zest which gives the soup an extra twist. This is a filling and comforting soup that is still suitable for a late spring/early summer meal. I really liked the results. It was filling but left me feeling nourished, not stuffed. I served it with the crusty bread and a smokey ham. Enjoy!
I am bringing a big pot of soup to Angie’s Fiesta Friday today!
I wanted to make veggie burgers for a long time, but every time I mention it to my carnivorous husband, I get the eye roll, so I knew if I was going to make them, they had to be amazing! My initial thought was something Middle Eastern inspired, but the more I thought about the ingredients, the more I began to lean “south of the border.” I make Mexican food about once a week, so I started with a base of beans and expanded into all my favorites ingredients. I decided to roast corn first with onion, garlic and spices to give it a more toasty flavor. I wanted to have some texture in my veggie burger, so I mashed half of the beans and left another half as it is. The burgers are very tender, but they don’t have a texture of a ‘baby food’ because of the whole beans and corn. Finally, I seared the burgers in a hot oiled pan to give them a beautiful brown crust and serve them with salsa sauce.
I decided to make Moroccan Red Lentil Soup the other day. Lentil soup is comforting, simple, and easy to throw together with just few ingredients. You can make a big pot of it in about thirty minutes, which will then last all week. Its hearty and filling enough to last you to the next meal, but it’s also one of the healthiest dishes you can put on the table. It’s made with red lentils, onions, tomatoes, garlic and spiced with coriander, cumin, turmeric, paprika, red pepper flakes and touch of cinnamon. I also like adding a squeeze of lemon at the very end to brighten the flavors. This soup is high in protein and fiber, very healthy and delicious. Red lentils require a cooking time of 10 to 40 minutes, depending on the variety—mine were done in about 15 mins. I often pair lentil soup with crusty bread and top it with more red pepper flakes, fresh parsley, lemon zest and some sumac.