Browsed by
Category: Vegetables

Roasted Veggie Quinoa Medley

Roasted Veggie Quinoa Medley

I love quinoa and use it often in my recipes. I like the health benefits of this gluten-free, high fiber content, magnesium and iron rich seed which also happens to be one of the most protein rich foods we can eat.  The Incas discovered the seed around 4 thousand years ago, which they believed increased the stamina of their warriors. In the last decade, Quinoa has grown in popularity and is considered a “super food!” Quinoa is not a grain. It’s actually a seed that is related to the spinach and beet families. And although I don’t believe it’s a cardinal sin to eat carbs (as seen in my reviews of these restaurants), I do enjoy the rice like feel of quinoa without the heavy feeling of carbohydrate-rich foods.

Quinoa is a great item to have in the pantry- it can be used as a side on its own or, mixed with veggies and proteins. Here is a personal favorite of mine, mixed with a kind of deconstructed ratatouille... enjoy!

 

Black Bean Bowl

Black Bean Bowl

Make this for a quick and satisfying lunch or dinner when you don’t have a lot of time.

It’s high in protein and flavor and quiet satisfying for a low calorie meal. The kick from the jalapeno gives this recipe a nice heat without being overpowering.

It can also be used as a dip with tortilla chips when entertaining, so it’s versatile.

 

 

 

Rosemary & Sea-Salt Baked Potato Chips

Rosemary & Sea-Salt Baked Potato Chips

These baked potato “chips” are great as a snack on their own dipped in ketchup, or work well as a side dish to any weeknight dinner. They’re super easy to make too!

 

20160119_18541520160119_19022120160119_202334

Healthy Eggplant & Egg Pita Sandwich (Sabich!)

Healthy Eggplant & Egg Pita Sandwich (Sabich!)

There are many delicious vegetarian sandwiches which originate from the Middle East and Sabich is one of my favorites! Possibly even second to Falafel which is so wonderful.

Sabich is inspired by Iraqi/Israeli street food and is dense with flavor. The chopped salad and pickles in brine offer a nice textural contrast to the softer eggplant and hard boiled egg. The hummus ties it all together.

Similar dishes like this exist in other Mediterranean cultures. In the Persian home I grew up in, Saturday morning breakfasts often included an eggplant and egg dish. Recipe testing for this post reminded me of simple family moments on casual weekend mornings. I remember my Father used to put red and white onion peels in the water when boiling the eggs which beautifully colored the eggs with gentle watercolor-like shades of amber, red and brown. This “colorful” memory made me smile. How simple things like discarded onion skin can increase the value and beauty of our experiences.

Try this for a weekend brunch or a meatless Mondays and you will not be disappointed!

Traditionally, the eggplant is fired, I saute or roast for a healthier alternative.

 

 

20161113_12023920161113_12050820161113_12061320161113_12154920161113_12230720161113_12232720161113_12514620161113_12502820161113_12504920161113_12511520161113_12512420161113_12553120161113_12570720161113_125814

Tuscan Grilled Veggie Sandwich

Tuscan Grilled Veggie Sandwich

I created this delicious sandwich for a celebration gathering for my sister’s birthday inspired by her favorite flavors and it was a hit! It’s colorful, flavorful and the presentation had a “wow” factor for guests… or maybe it was just the melty gooye cheese oozing out the sides of the sumptuous panino that had everyone excited… ?

The natural ingredients layer together nicely and create a depth of flavor that is nearly orgasmic (direct quote from of the guests!). It’s really easy to make too:

20161009_154924

20161009_123902