Roasted Garlic Vegetable Orzo Pasta

Nothing complicated about this pasta dish at all. Roasting vegetables in olive oil is simple, tasty and makes every meal come together so nicely! You can do eggplant, butternut squash, sweet potato, zucchini, additional kale, really any vegetable you desire or already have in the house.

Try this fall friendly recipe out or let your imagine roll. Whole wheat (especially whole grains) coupled with vegetables is a perfect base for main meals; the protein can be added last or added to the baking process.

Get cooking, and if you experiment, let me know what you come up with!

 

Roasted Garlic Vegetable Orzo Pasta
Print Recipe
Roasted eggplant, artichokes, and kale come together with whole wheat orzo for a simple easy to make dinner.
Servings
6 servings
Cook Time
35 minutes
Servings
6 servings
Cook Time
35 minutes
Roasted Garlic Vegetable Orzo Pasta
Print Recipe
Roasted eggplant, artichokes, and kale come together with whole wheat orzo for a simple easy to make dinner.
Servings
6 servings
Cook Time
35 minutes
Servings
6 servings
Cook Time
35 minutes
Ingredients
  • 1 cup Whole Wheat Orzo pasta
  • 1 medium Eggplant
  • 1/2 bunch Kale, fresh, chopped
  • 1 cup Artichokes, marinated in vinegar and olive oil Quartered, drained
  • 3-4 cloves(s) Garlic, fresh Or use 2 tablespoons of jarred minced garlic
  • 1 tablespoon olive oil
  • Olive oil, salt, and pepper To taste
Servings: servings
Instructions
  1. Cut eggplant in half (long ways is easier so you can rinse the salt off). Sprinkle with fine kosher salt. Let sit for ~ 30 mins. Preheat oven to 425. Prepare and chop garlic and kale.
  2. Cube eggplant uniformly and toss in olive. Line a baking sheet with aluminum foil and disperse the eggplant evenly on sheet. Bake at 425 for 35 minutes or until tender and cooked through.
  3. Bring about 3 cups of water to a boil. Add 1 cup of whole wheat orzo pasta to the pot. While pasta cooks- sauté garlic in olive oil on medium, adding kale last.
  4. Once pasta is al dente, add the cooked ingredients all in one pot: sautéed kale and garlic, roasted eggplant, and rinsed artichoke.
  5. Serve warm. This dish pairs well with just about everything and works well if you have leftover chicken to throw in!
Recipe Notes
  • To reduce calories simply steam kale and reduce olive oil
  • This recipe is not high in protein, so for most individuals consider this a side for a meal that includes meat, poultry or fish
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Chocolate Quinoa Breakfast Bowl with Fresh Mint + Blackberries {Vegan}

So a lot of us enjoy big breakfast bowls that combine healthy grains such as oatmeal, cream of wheat, and sometimes even quinoa. These bowls work well as a vessel for nutrient rich breakfast, but this can also translate to excess calories unfortunately! The recipe I’m sharing today is an example of a more balanced breakfast… plus a little chocolate, because you only live once right?!

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For each serving, add in 3/4 cup of cooked quinoa and 1 scoop of protein powder. Next, stir in the almond milk to better combine.

  • Most whey protein powders are pretty tasty, some that I recommend are Metabolic Nutrition and Jay Robb, as well as Optimum Nutrition, and Dymatize Isolate. A few easy to find plant-based protein powders I like are Garden of Life: Raw Protein, VEGA One, and Sunwarrior.

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It looks pretty, I know. What I like most about the quinoa and chocolate protein though is that you can serve it warm or chilled, making it perfect for any season… any time!

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The FUN comes with adding the fresh ingredients, blackberries and mint. For each serving I used about 2 tablespoons of fresh mint and 1/4 cup of blackberries.

  • To make this recipe your own (or seasonal!), try things like: ground cinnamon, pumpkin pie spice; nut butters, coconut flakes; chopped strawberries, pineapple, apple, pear, or banana; throw in vanilla protein powder or egg whites instead, etc.

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Originally breakfast bowls are served warm. I mean its fall right? Well honestly, I loved this quinoa bowl chilled and it was perfect for overnight oats with the mint being added last. The choice is yours!

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DISCLAIMER: The chocolate drizzle is definitely a treat. If you are thinking of modifying this part… I also dropped in a bit of honey for a tiny sweet kick instead of risking double chocolate overload! It worked out well because I’m not big on chocolate.

Chocolate Quinoa Breakfast Bowl with Fresh Mint + Blackberries {Vegan}
Print Recipe
This protein packed breakfast bowl incorporates quinoa instead of oatmeal with a mix of fresh fruit and herbs. The chocolate makes it a bit indulgent, but the protein is a must!
Servings
5 small bowls
Cook Time
15-20 minutes
Servings
5 small bowls
Cook Time
15-20 minutes
Chocolate Quinoa Breakfast Bowl with Fresh Mint + Blackberries {Vegan}
Print Recipe
This protein packed breakfast bowl incorporates quinoa instead of oatmeal with a mix of fresh fruit and herbs. The chocolate makes it a bit indulgent, but the protein is a must!
Servings
5 small bowls
Cook Time
15-20 minutes
Servings
5 small bowls
Cook Time
15-20 minutes
Ingredients
  • 1 cup quinoa, dry *Makes ~5 servings
  • 5 scoops Protein powder, chocolate My vegan recommendation is Garden of Life
  • 1 and 1/4 cup Blackberries, fresh Optional; Any chopped seasonal fruit works
  • 1/4 cup Almond milk, unsweetened Or as needed
  • 1/2 cup Mint, fresh
  • 4 tbsp Chocolate sauce; OR Vegan dark chocolate chips *Optional: Trader Joe's Midnight Moo: Fat free, Low Sodium; Or Enjoy Life: Semi Sweet Chocolate Chips
  • Sweetener is optional: honey, maple, or stevia
Servings: small bowls
Instructions
  1. Bring 1 c of quinoa to a boil in a small pot. Simmer for about 15 minutes. Chop about 1/2 cup of mint for the entire recipe. Allow to cool in a large bowl.
  2. Combine protein powder when quinoa cools. Stir in almond milk to combine. Add more if necessary. *You may want to wait to add all ingredients* If you'd like to wait until serving... 1 scoop of protein : 1 cup of cooked quinoa.
  3. After powder and quinoa has been combined, add in chopped mint. Top with fresh black berries (or fruit of choice.) Garnish with chocolate sauce or vegan chocolate chips.
  4. Serve chilled or warm.
Recipe Notes
  • Recipe is not vegan with most chocolate sauces
  • Recipe instruction is bulk; single serving instructions is written out as well
  • To make sweeter: add stevia powder/drops, or 1 tsp of honey or maple
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Sautéed Black Eyed Pea Kale Salad {Vegan}

So, I used this fancy Italian ‘lacinato kale’ instead of regular kale… because it looked pretty. I’ll be honest though, it didn’t taste much different. The chopping however was quick and painless!

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After chopping up all the vegetables I wanted to add fresh herbs and continue adding all the flavors… but I’m glad I resisted. This salad is tasty because of how simple it is. Just garlic, olive oil and rosemary.

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When you begin adding the kale to the pan, be patient…the kale takes the longest to cook down. But if you’re antsy, add a tad bit of water (technical terms) and top the pan. This will make the lettuce tender, and shorten the cooking time.

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Of course don’t forget to rinse and drain any canned beans you choose to use. If you go with the dried beans…more power to you! But I do suggest cooking the dried beans prior to starting this recipe to make it nice and quick.

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Black eyed peas or any semi-soft white bean will work.

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Tomatoes are next. Then add the cooked beans and white wine vinegar. White wine vinegar is crucial for this salad, but if anyone uses a substitute that pans out well, post it at the bottom and let me know!

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Serve it up warm, with a glass of wine, and you’re done for the night 😉 If you need additional protein though, see my notes at the bottom!

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This salad was perfect for a small dinner, but

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Sautéed Black Eyed Pea Kale Salad {Vegan}
Print Recipe
Lightly sautéed lacinato kale, chunks of tomato, garlic and white beans. This warm salad is wholesome, quick, and a great option for those who enjoy incorporating plant-based meals for dinner.
Servings Prep Time
3-4 salads 5-10 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 salads 5-10 minutes
Cook Time
15 minutes
Sautéed Black Eyed Pea Kale Salad {Vegan}
Print Recipe
Lightly sautéed lacinato kale, chunks of tomato, garlic and white beans. This warm salad is wholesome, quick, and a great option for those who enjoy incorporating plant-based meals for dinner.
Servings Prep Time
3-4 salads 5-10 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 salads 5-10 minutes
Cook Time
15 minutes
Ingredients
  • 1 bunch Kale, fresh, chopped, stems removed Lacinato, or regular
  • 1 tablespoon Olive oil, extra virgin
  • 1 15 oz can Black eyed peas Navy beans work well too
  • 1 large Tomato, diced
  • 1 tablespoon Garlic, fresh, minced/pressed/grated Also jarred/canned works well here!
  • 1 teaspoon Rosemary, dry Or 2 teaspoons fresh
  • 2 teaspoons White wine vinegar
Servings: salads
Instructions
  1. Heat a large pan to medium-high heat with olive oil, add garlic and rosemary. Cook until aromatic, not brown, for a maximum of 2 minutes.
  2. Add kale to pan. Stir occasionally, cook for 10 minutes or more. (Steaming with a top and additional 2-5 tsp of water is optional) Next, add tomatoes and cook for about 2 minutes or until warm.
  3. Stir in beans, vinegar, (and salt and pepper if you'd like). Cook for 2 or so minutes until beans are cooked to liking.
Recipe Notes
  • Serve warm
  • Storage: stays well for up to 5 days
  • For those who need additional protein: Stir fry sliced chicken breast (1/2 - 1 lb) in rosemary and olive oil prior to the recipe and keep warm.

Nutrition information per entire recipe:

Calories 551 Fat 17g Carbohydrates 77g Fiber 24g Protein 27g

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Thai Chickpea Salad with Spiralized Sweet Potato and Zucchini Noodles {Vegetarian}

Fueled by new kitchen tools, this thai noodle (I’ll call it a salad I suppose) is perfectly refreshing, crunchy, and extremely attractive! This seriously beats regular thai noodles, big time.

Be prepared to fall in love.

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So, step one of this recipe was a success in itself. No blood was shed…so pretty great right? I hope everyone has a nice kitchen tool to allow them to do this spiraling method. But if not, it’s not the end of the world. Use those knife skills and julienne some bell peppers, maybe use a large cheese grater for squash and other root vegetables, and add the copious amounts of vegetables to a thin spaghetti, like whole wheat angel hair!

ThaiCZ2 After looking around at one of my favorite blogs I was truly inspired. Half Baked Harvest had exactly what I wanted, and this is where I adapted the recipe. Her dressing is outstanding, and I can’t wait to make it again once I get more limes! Everything in this dressing should be in your pantry…and if it isn’t then it’s about time you get it stocked. 🙂

For this recipe you’ll be happy to discover only a couple bowls are being used. A small bowl for the dressing, and a medium-large bowl for the ‘noodles’ or vegetables. You’ll see I used a variety of colors for sweet bell peppers, zucchini and summer squash, and sweet potato!  

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Typically I’ll use chickpeas INSTEAD of peanuts in recipes. But, this is thai and all the flavors and texture matters! I used about 2 cups of cooked chickpeas (or 1 can) and 1/2 of a cup of roasted, lightly salted, peanuts. If you have any peanut allergies in the house, go with slivered almonds instead or double the beans.

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Did I mention that nothing has to be cooked? Sweet potatoes, nothing!

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Just lots of fresh herbs as you can see. And whisking up this delicious ginger vinaigrette!

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Guarantee once you mix in the dressing you’ll want to eat up asap.

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If you choose, garnish with chopped green onion or add some chicken if you need it.

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Thai Chickpea Salad with Spiralized Sweet Potato and Zucchini Noodles
Print Recipe
A plant-based thai noodle salad with roasted peanuts and a ginger vinaigrette. No pasta required!
Servings Prep Time
5 servings 15 minutes
Cook Time
0 minutes
Servings Prep Time
5 servings 15 minutes
Cook Time
0 minutes
Thai Chickpea Salad with Spiralized Sweet Potato and Zucchini Noodles
Print Recipe
A plant-based thai noodle salad with roasted peanuts and a ginger vinaigrette. No pasta required!
Servings Prep Time
5 servings 15 minutes
Cook Time
0 minutes
Servings Prep Time
5 servings 15 minutes
Cook Time
0 minutes
Ingredients
Thai noodle base
  • 1 medium Sweet potato
  • 2-3 medium Squash- Summer and Zucchini (Green and yellow varieties)
  • 2 medium Sweet bell peppers (Yellow, red etc.)
  • 2 cups Basil leaves, fresh, chopped roughly
  • 1 15 oz can Chickpeas, drained, rinsed About 2 cups, more if preferred
  • 1/2 cup Peanuts, roasted
Ginger Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp Sesame oil
  • 2 tbsp Soy sauce, low sodium I suggest Bragg's
  • 1 tbsp Fish sauce Optional! Adds a ton of flavor though.
  • 1 tbsp Rice vinegar
  • 1 medium Lime, juiced Or 2 tbsp
  • 2 tsp Ginger, fresh, grated
  • 1-2 tsp Siracha
  • 1/4 cup Cilantro, fresh, chopped
Optional for topping
  • Chicken for serving
  • Green onion for garnish
  • Additional peanuts for serving
Servings: servings
Instructions
  1. Clean and spiralize all vegetables. Sweet bell peppers and possibly other substitute vegetables may be julienned or sliced thinly. Rinse chickpeas 2-3 times in colander. Chop up the 2 cups of fresh basil. Add 1/2 cup of lightly salted, roasted, peanuts. Combine ingredients in a medium bowl.
  2. For the dressing chop up the 1/4 cup of cilantro and remaining ingredients. Whisk together dressing in a small bowl. Toss the dressing into the medium bowl with the spiralized vegetable mix.
  3. Garnish as you wish! With cilantro, chopped green onion, or add chicken to the dish for additional protein if needed.
Recipe Notes

Calories please wait for calories to be posted! Thank you!

  • Raw vegetables and root vegetables can be substituted for whatever you like: options include beets, potatoes, squash, additional watercress etc.
  • Recipe is adapted from Half Baked Harvest 's Rainbow Veggie Pad Thai Noodles- the dressing is key!
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Garlic Honey Chickpea Kale Salad {Vegetarian}

This recipe is perfect for those of you who love a bunch of flavor, but don’t have a bunch of ingredients. It’s light, crunchy, with a touch of honey to balance the warm spices in the chickpeas!

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First thing you want to do is clean and trim your kale. I usually do this when I bring it home because I hate dirty vegetables going into the fridge! You’ll want a solid 6 cups of trimmed kale prepared. I grabbed some local kale for only 99 cents per bunch, so I actually was able to make this salad twice!

Now set your oven to 350 degrees to get the chickpeas ready to roast. My favorite part! Toss the chickpeas in a medium bowl with 1 tablespoon of olive oil plus about 1 teaspoon of smoked paprika, ground cinnamon, red chili powder, cumin, all spice, and garlic powder. Salt and pepper too if you feel you need it! These flavor combinations are all adjustable, so do what your heart desires, I like warm all spice and cinnamon, but they’re not crucial for flavor!

For this recipe I was looking for a CRUNCH. So, the cook time ranges from 50 minutes to an hour. I recommend flipping the chickpeas in the middle if you can remember! My oven didn’t take a full hour to make a crispy chickpea. You can do this part ahead of time, perfect for snacking.

While the chickpeas are crisping add all of the ingredients for the kale salad together. If you allow the dressing to sit in the kale for an hour or so you’ll notice the kale shrinks up. But if you’re feeling impatient I suppose you can double the dressing to make the kale more palatable.

Whisk minced garlic, olive oil, lemon juice, and honey. You’ll want 1 whole lemon at least or 2 tablespoons of fresh lemon juice. For salads I always use a rich extra virgin olive oil and usually don’t need too much.

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Once the chickpeas are toasted, toss them in the kale and eat up!

This salad made my mouth real happy. I felt full after eating it as a snack but I think the best combination was dinner. Pair this with a rotisserie chicken a couple of times a week and make your life easier after work!

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Garlic Honey Chickpea Kale Salad
Print Recipe
Crispy spiced chickpeas tossed in a slightly sweet garlic honey kale salad.
Servings Prep Time
4 side salads, 2 full 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 side salads, 2 full 10 minutes
Cook Time
50 minutes
Garlic Honey Chickpea Kale Salad
Print Recipe
Crispy spiced chickpeas tossed in a slightly sweet garlic honey kale salad.
Servings Prep Time
4 side salads, 2 full 10 minutes
Cook Time
50 minutes
Servings Prep Time
4 side salads, 2 full 10 minutes
Cook Time
50 minutes
Ingredients
Roasted Chickpeas
  • 1 15 oz can Chickpeas, rinsed, drained OR 1 and 2/3 cup of cooked chickpeas
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Paprika, smoked
  • 1 tsp Cinnamon, ground
  • 1 tsp Cumin, ground
  • 1 tsp Red Chili Powder
  • 1 tsp All Spice
  • 1 tsp Garlic powder Powder
Garlicy Honey Kale Salad
  • 6 cups Kale, fresh, chopped Stem removed
  • 1-2 tbsp Extra virgin olive oil
  • 2 tbsp Lemon juice, or juice from 1 lemon
  • 1 tbsp Garlic, fresh, minced/pressed/grated This is when the jar type is awesome!
  • 1/2 - 1 tbsp Honey (Maple if vegan)
Servings: side salads, 2 full
Instructions
  1. Clean and trim kale. Measure 6 cups of chopped kale. Preheat oven to 350.
  2. Rinse and drain 1 can of chickpeas (1 and 2/3 cups). Toss the chickpeas with 1 tablespoon of olive oil and 1 teaspoon of smoked paprika, ground cinnamon, red chili powder, cumin, all spice, and garlic powder. Salt and pepper to taste*
  3. Bake on a very lightly greased baking sheet for about 50 minutes to an hour. Flip and check after 25 minutes.
  4. Toss the kale with 1 - 2 tbsp of extra virgin olive oil, about 2 tbsp of lemon juice (or 1 lemon), 1/2 tbsp or more of honey (maple if vegan), and 1 tbsp of minced garlic. Let it sit and marinate in the kale as long as you can before serving. Great served chilled.
  5. Add the toasted chickpeas to the chilled kale salad. Serve immediately!
Recipe Notes

Calories 206 Fat 8g Protein 10.75g Carbohydrates 30.5g Fiber 10g

  • Serve with your favorite meat dish, like a roasted chicken or turkey. You can also use this as a healthy, surprisingly filling snack.
  • Stays well for 3 days maximum.
  • Kale salad dressing is approximate and light, double if you want a heavy dressing but remember if you let it sit before serving it will absorb well.
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Chickpea + Avocado Mash ‘Chick-a-Mole’ {Vegan}

One bowl wonder here!

Typically when I whip up guacamole… I can’t control my portions all so perfectly. Nothing will be left if I’m just having a guacamole ‘snack’ when I’m starving. Not my smartest snacking idea!

This chickpea and avocado mash-up however is a perfect way to get a a guacamole fix without having too much! It’s a game changer on sandwiches, quick and easy for a snack at work, and works as an elegant hors d’oeuvre.

All you do is simply add the avocado, chickpeas, herbs and spices into a food processor (or you can go at it with a potato masher + bowl)

Then add the remaining fresh ingredients (onions and tomatoes) to the mix in a large bowl.

Garnish with extra cilantro and you are DONE!

1 can of drained Chickpeas, 1 medium Haas Avocado, 1 tbsp of Olive Oil, 3 tbsp of Lime Juice, 3-4 tbsp of Cilantro (at least), 1/3 cup of diced Red Onion, 1/3 cup of diced fresh Tomatoes, pressed Garlic, 1 tsp of Paprika and Cumin, 1/4 tsp of Salt & Pepper…..AvoChickpeaMash1

You blend.

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You play.

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You eat!

With the added volume of fresh vegetables and beans, the calories are reduced. Stick to a 1/3 cup per serving, or to a maximum of 1/2 of a cup depending on your goals.

-Serve on toast, toasted whole wheat pita points, in a sandwich or with fresh vegetables-

 

 

Chickpea + Avocado Mash 'Chick-a-Mole' {Vegan}
Print Recipe
A mash up of avocado and chickpeas for a fresh and healthy alternative to sandwich spreads. Also a versatile guacamole dip.
Servings Prep Time
4 Servings 10 minutes
Servings Prep Time
4 Servings 10 minutes
Chickpea + Avocado Mash 'Chick-a-Mole' {Vegan}
Print Recipe
A mash up of avocado and chickpeas for a fresh and healthy alternative to sandwich spreads. Also a versatile guacamole dip.
Servings Prep Time
4 Servings 10 minutes
Servings Prep Time
4 Servings 10 minutes
Ingredients
  • 1 medium Avocado
  • 1 14 oz can Chickpeas 1 and 3/4 cup
  • 3-4 tbsp Cilantro
  • 1/3 cup Red onion, diced
  • 1/3 cup Tomatoes, fresh, diced
  • 2 cloves Garlic, pressed *Or minced, jarred
  • 1 tbsp olive oil
  • 1 tsp Paprika
  • 1 tsp Cumin, ground
  • 1/2 tsp Pepper
  • 3 tbsp Lime juice
Servings: Servings
Recipe Notes

Calories 206 Fat 11.5g Carbohydrates 20.9g Fiber 8.5g Protein 6.2g

calories are approximate, per 1/4th serving

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Kale + Marinated Red Onion Salad

Leafy greens are crucial as we all know. For me, I can’t simply have one type in the fridge at a time.  Huge containers of mixed spinach, arugula, and red leaf lettuce are always a staple. However, if kale is in season, I can’t ignore local produce for only 99 cents! (And this is one of the many reasons why I need a second refrigerator…)

For this salad all you need to do is chop and mix. But, if your not up for the chopping you’ll find pre-cut kale salad mix in your produce aisle as well!

Give the kale time to marinate. The red onions will turn pink and sweet and the kale will be softened and flavorful! You don’t get these kinds of flavor with an olive oil based dressing. Actually, this is how some clients of mine prefer kale. I tend to suggest this marinade for other reasons..

Number one, because it has basic ingredients. Secondly, it’s light which in turn makes it extremely versatile. The higher calorie olive oil or peanut dressings pack on the calories before you even add your fix-ins. This can mess with the balance of your entire salad. When you don’t use a powerful or dominating sauce you can make your favorite essential fats fun each and every time you put your salad together! Add the avocado, crushed walnuts, grilled salmon or bean salad on top, the choice is yours and the marinade will marry well with just about anything.

Hope you enjoy the greens 🙂

Kale + Marinated Red Onion Salad
Print Recipe
Fresh kale and sweet red onion tossed in an apple cider vinegar dressing. Makes a quick and simple marinade for leafy greens or as a light dressing.
Prep Time
10 Minutes
Prep Time
10 Minutes
Kale + Marinated Red Onion Salad
Print Recipe
Fresh kale and sweet red onion tossed in an apple cider vinegar dressing. Makes a quick and simple marinade for leafy greens or as a light dressing.
Prep Time
10 Minutes
Prep Time
10 Minutes
Ingredients
  • 1 bunch Kales, fresh, chopped Stem removed
  • 1/2 large Red onion, diced
  • 1/2 cup apple cider vinegar
  • 1/2 cup lemon juice
  • 1 tbsp Ginger, grated Fresh or jarred
  • 1 tbsp Mustard, spicy brown
  • Salt and Pepper to taste
Servings:
Instructions
  1. Chop and clean kale. Dice red onion while the kale dries. (Or you can slice onion if you prefer)
  2. For the dressing: In a medium bowl add vinegar, lemon juice, mustard, and ginger. Whisk dressing until mustard and ginger is mixed.
  3. In an extra large bowl, toss kale, onion, and dressing. Stirring until dressing coats all of the leaves.
  4. Cover with plastic wrap and place in the fridge. Toss 1-3 times when you have a moment. It's best to place weight on top of the plastic wrap or you can simply cover in an air-tight container.
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Watermelon, Blueberry, Feta Salad [Mint + Basil]

Happy holiday weekend everyone!

This warm weekend called for a patriotic watermelon salad

I cut into this watermelon before I went on a walk in the morning. And I was SO glad to see that I purchased a seedless one! Thank goodness. (Also, the one you see here is a small one, less than 8 inches in diameter.)

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Beauty.

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Once you have your watermelon chopped into bite sized cubes, add in 2 cups of fresh blueberries, half of a diced onion, and that creamy fetaWatermelonMintSaladMix

Finely chop the fresh mint and basil. Go for the full cup of fresh mint, you’ll regret it if you do too little. Also, the basil you can use about 1/4 cup or as preferred.

….I suggest a full cup of mint because I didn’t use nearly enough as I wanted and had already walked out the door before I could do anything about it! I only used about 1/4 of a cup of mint unfortunately.

Combine the 2 tablespoons of lime juice, and 1 tablespoon of olive oil and honey into a small bowl. Once the dressing is whisked, pepper and salt to taste, then stir it into the watermelon salad. WatermelonMintSaladDressing

Set the salad in the fridge covered to cool until serving! Then dig into this sweet and minty salad when chilled

Watermelon, Blueberry, Feta Salad [Mint + Basil]
Print Recipe
This watermelon salad is naturally sweet, with a kick of fresh mint and light basil. Tossed together with fresh blueberries, creamy feta, and crisp onion. Perfect red white and blue summer salad for your next holiday!
Servings Prep Time
7 1 - 1 and 1/2 cup 10 Minutes
Servings Prep Time
7 1 - 1 and 1/2 cup 10 Minutes
Watermelon, Blueberry, Feta Salad [Mint + Basil]
Print Recipe
This watermelon salad is naturally sweet, with a kick of fresh mint and light basil. Tossed together with fresh blueberries, creamy feta, and crisp onion. Perfect red white and blue summer salad for your next holiday!
Servings Prep Time
7 1 - 1 and 1/2 cup 10 Minutes
Servings Prep Time
7 1 - 1 and 1/2 cup 10 Minutes
Ingredients
Dressing
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp Lime juice or 1 lime
Salad
  • 1 medium Watermelon, cubed ~5-6 cups
  • 2 cups Blueberries
  • 1 cup Feta, crumbled (I used reduced fat, 1%)
  • 1/2 small Onion, sweet 1/2 cup diced
  • 1/4 cup Basil, fresh Chopped finely
  • 1 cup Mint, fresh Chopped finely
  • Salt and Pepper to taste
Servings: 1 - 1 and 1/2 cup
Instructions
  1. Cut watermelon into bite sized cubes. Add watermelon, blueberries, diced onion, and feta into a large mixing bowl. Set aside or in fridge to cool.
  2. Chop mint and basil finely. Measure when chopped. Place dressing ingredients in small bowl, whisk, add salt and pepper to taste. Set aside.
  3. Add mint and basil to the watermelon bowl. Mix until combined. Then stir the dressing into the bowl until it's well coated.
  4. Set salad in fridge to cool for about an hour until ready to serve!
Recipe Notes

Nutrition per serving (1/7th of recipe,1 - 1 + 1/2 cup):

Calories 141 Fat 4g Carbohydrates 24.5g Fiber 3.2g Protein 4.8g

  • Storage: 3-5 days
  • Dressing: Is very light, it can be completely removed or even doubled if necessary.
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Tabouli Bean Salad [Pinto + Black Beans] {Vegan}

It’s that time of year, and I honestly can’t help myself. All the perfect produce, fresh herbs… it’s definitely salad making time! Beans simply make salads better. You can however manage this one year round. It’s also perfect if you’re going for a small middle eastern inspired dinner, it takes less than 15 minutes to throw together. This one is inspired from Feasting at Home’s Lentil Tabouli Salad. I originally wanted to follow the recipe exactly, but I am not a big fan of cold lentils. Cold lentils remind me of soup that has not yet been heated. So, needless to say, I went with the slightly quicker route and just used canned beans. I used two 15 oz cans of black beans and pinto beans. Each can contains almost 2 cups of beans measured, about 1 and 3/4 cup. You should have no problem making substitutions, make it your own!

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And of course, can’t forget ALL that parsley. This one is a must. Chop it as finely as you can. (Don’t be lazy about that part! 🙂 ) The mint and lemon juice as you’ll see helps bring a ‘zing’ to the dish. Don’t be shy about the lemon, I added lemon zest to this dish and wish I did more!

TabouliBean2

Begin adding everything to a large mixing bowl: Get your spices together, plus dice your tomatoes (2 cups) and onions (1 cup).

The recipe calls for 2 teaspoons of allspice as well, not something I was expecting to need! So make sure you have plenty of that on hand. Spice mix includes some other basics, cinnamon, salt, and pepper.

TabouliBean3Spices

Once you’ve cut everything up, all you have to do is assemble. Add in the 3 tablespoons of olive oil, lemon juice, lemon zest… (Remember zest away, seriously!)

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Serve this one as a side for grilled chicken KEBOBS (YUM), works great as a snack, orrr make it a full vegan meal just by adding your favorite baked tofu!

Tabouli Bean Salad [Pinto + Black Beans] {Vegan}
Print Recipe
Middle eastern inspired black and pinto bean tabouli, with fresh mint and parsley. Salad with a little zest, perfect for pairing with grilled meats.
Servings Prep Time
7 Servings 5-10 Minutes
Servings Prep Time
7 Servings 5-10 Minutes
Tabouli Bean Salad [Pinto + Black Beans] {Vegan}
Print Recipe
Middle eastern inspired black and pinto bean tabouli, with fresh mint and parsley. Salad with a little zest, perfect for pairing with grilled meats.
Servings Prep Time
7 Servings 5-10 Minutes
Servings Prep Time
7 Servings 5-10 Minutes
Ingredients
  • 1x 15 oz can black beans Canned, or 1 and 2/3- 2 c
  • 1x 15 oz can Pinto Beans Canned, or 1 and 2/3-2 c
  • 1 and 1/2 cup Parsley, fresh Chopped, finely
  • 1/4 cup Mint, fresh Chopped, finely
  • 1/2 cup Red onion, diced 1/2 of a medium
  • 2 cups Tomato, fresh, diced On vine (Can sub canned)
  • 2 tsp All spice, ground
  • 1 tsp Cinnamon, ground
  • 3/4 tsp salt
  • 1 tsp Black pepper, ground
  • 3 tbsp olive oil
  • 1/3 cup lemon juice
  • 3 tbsp Lemon zest Use generously
Servings: Servings
Instructions
  1. If using canned: Drain 2 cans of beans (15 oz), and rinse. Repeat 2-3 times. If beans are cooked, measure 1 and 3/4 cup - 2 cups for both bean types.
  2. Chop mint finely, measure 1/4 cup. Chop parsley finely, measure 1 and 1/2 cup. Dice tomatoes and onions. Juice lemon if using fresh.
  3. In a large mixing bowl: Add beans, tomato, onion, and chopped herbs together.
  4. Add olive oil, lemon juice, and lastly spices to large mixing bowl. Mix and chill covered in fridge until serving.
  5. Tastes best the next day!
Recipe Notes

Nutrition per serving (per 3/4 cup or 1/7th):

Calories 160 Fat 5.9g Carbohydrates 39.6g Fiber 8.5g Protein 6.9g

  • To reduce the fat: Reduce olive oil to 1 tbsp if you are concerned with fat content!
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Roasted Rosemary Fingerling + Petite Red Potatoes

My favorite way to eat these potatoes. It looks so basic and easy. The flavor and aroma however is not. Once you get these baking and notice the fragrant rosemary… you’ll be hooked.

You probably think I’m crazy for posting such a hearty side dish this time of year, but it has rained… what maybe 20 out of 23 days here in the month of May? For those in Virginia… I’d say most cooking has been done inside this month! Anyway, potatoes are cost efficient and a great source of dietary fiber, potassium (~926mg/serving), iron, also vitamins B and C if skin is consumed! Not such a bad trade for grilled corn on the cob 🙂

RoastedRosemaryFingerlingPotBowl

Now for the recipe! These are so simple you won’t need much guidance. Once these potatoes are cleaned and halved equally, you toss all the ingredients together and spread out on a baking sheet with a timer, flipping after 20. It’s really easy, and you don’t need to add in the onion. You won’t be missing anything. Add in greens instead if this helps with managing your dinner plans!

RoadtedRosemaryFingerlingPotatoSheet

Look over my detailed step-by-step instructions below! That will help if you feel uncertain about the amount of potatoes you need to buy from the store too.

Of the 1,000 different varieties of potatoes you can chose from, these are just my preference. I enjoy the variety of color, flavor, and even unique nutrients they serve!


Get these going with grilled salmon this summer. I do have to suggest that these would probably pair great with a lean chimichurri steak though!

Roasted Rosemary Fingerling + Petite Red Potatoes
Print Recipe
Oven baked petite potatoes roasted to a perfect moist and creamy inside and crispy outside. Tossing these potatoes in olive oil and fresh rosemary really highlights this side dish allowing them to enliven your entire entree!
Servings Prep Time
5 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
40 minutes
Roasted Rosemary Fingerling + Petite Red Potatoes
Print Recipe
Oven baked petite potatoes roasted to a perfect moist and creamy inside and crispy outside. Tossing these potatoes in olive oil and fresh rosemary really highlights this side dish allowing them to enliven your entire entree!
Servings Prep Time
5 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
40 minutes
Ingredients
  • 1 lb Fingerling potatoes Halved
  • 1 lb Petite red potato Halved
  • 1 cup Pearled onions Optional, Fresh, or Frozen*, peeled
  • 1 and 1/2 tbsp olive oil Extra virgin
  • 2 tbsp Rosemary Fresh or dried
  • 1/4 tsp Sea Salt (To taste)
  • 1/4 tsp Black pepper, ground
Servings: servings
Instructions
  1. If you're using frozen pearled onions, thaw before you begin. Preheat oven to 425 degrees Fahrenheit.
  2. Scrub and clean all your potatoes. Peel onions if pearled onions are fresh (Boil 2-3 minutes to remove peel). Halve the potatoes, uniform thickness.
  3. Combine potato, onion, and olive oi in a large mixing bowl. Throw in all your seasonings: rosemary, sea salt, and pepper.
  4. Mix with a wooden spoon, place on baking sheet. Evenly arrange potato/onion mix.
  5. Bake for 20 minutes. Flip potato/onions with kitchen tongs. Bake for another 20 minutes. Check between 30-35 minutes total.
  6. Allow to cool for just a few minutes, serve!
Recipe Notes

Nutrition per serving (per 3/4-1 cup, 1/5th of 2 lbs of potatoes): Calories 231 / Fat 4.1 g / Carbohydrates 39.3 g / Fiber 4.3 g / Protein 4.8 g

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