no cook recipe: tomato and tofu wrap with avocado pesto

ever since i saw the two words “avocado” + “pesto” together when i looking at Buzzfeed’s list of “Healthiest … Recipes to Save for Later“, i knew i had to try it. Continue reading “no cook recipe: tomato and tofu wrap with avocado pesto”

recipe: hearty beef chili

i planned for little one and i to make cornbread together so i decided the dish to go with it would be chili! usually i leave chili for m to make Emeril’s vegetarian chili but since i had some ground beef defrosting, i decided to try something new. Continue reading “recipe: hearty beef chili”

no cook recipe: spicy and non spicy sweet bell pepper hummus

i was craving hummus the last few days. most of the time, hummus has garlic so i don’t buy premade hummus due to my little one’s garlic allergy. it’s a relatively simple recipe so i decided to make my own and i made two different versions – Continue reading “no cook recipe: spicy and non spicy sweet bell pepper hummus”

recipe: chick pea cauliflower quiche

so i continue my goal to try a more plant-based diet and i make another dish that looked interesting on T Colin Campbell’s Center for Nutrition Studies website. it was perfect because i bought a package of garbanzo bean / chick pea flour a while ago but didn’t get around to making anything with it yet! Continue reading “recipe: chick pea cauliflower quiche”

recipe: black beans and greens over rice

i recently watched Forks Over Knives and am hoping to adopt a more plant-based diet for the family. while looking at the recipes on Dr. T. Colin Campbell Center for Nutrition Studies‘ website, i found this recipe that worked well with the leftovers from taco night a few days ago. it was a win win. Continue reading “recipe: black beans and greens over rice”

recipe: grilled mahi mahi with tamari and orange sauce with side of black bean salsa

grilled mahi mahi with black bean salsai had some mahi mahi in the fridge so i went online to look for a recipe. this came from an unexpected source – an appliance company with an extensive recipe library. the ingredients fit within my little one’s allergy restrictions as well as matched our flavor palette. Continue reading “recipe: grilled mahi mahi with tamari and orange sauce with side of black bean salsa”

recipe: red lentil chili

red lentil chili

i happen to have a bag of red lentils but had not decided what to make with it . then i opened my first pressure cooker and found this recipe in the cookbook that came with the cooker. it was the perfect way to break in my new machine.

i modified the recipe so my little one could have some (i.e. the chili powder, crushed pepper and smoked paprika) and I skipped the dates because I didn’t think the recipe needed the added sweetness. the result is still a hearty, delicious chili that we all enjoyed together. Continue reading “recipe: red lentil chili”

recipe: avocado crab salsa

quinoa enchilada casserole with avocado crab salsai had a big ripe avocado so i wanted to use it before it goes bad. then m picked up some lump crab meat so i looked for a recipe that had both and this was it!

since it’s just a salsa, i used it as a topping for the quinoa enchilada casserole i made as the main course for dinner. the two dishes worked so well together … it was MFEO! Continue reading “recipe: avocado crab salsa”

tuscan chicken pasta

since i wanted to use up ingredients in the fridge, this recipe was perfect. pasta with beans, chicken and veggies. i lowered the chicken from 3 breasts to 1. then i bumped up the veggies, using up the remaining onion and mushrooms. yay!

Ingredients

  • 3 oz whole wheat pasta, penne or your favorite shaped pasta
  • 1 chicken breast, pounded to 1/4″ thickness
  • sea salt and pepper
  • 1-1/2 teaspoon olive oil
  • 6 cloves garlic, crushed
  • 3/4 teaspoon dried rosemary
  • 1 can (14.5 ounces) cannellini beans, rinsed
  • 1/4 cup diced fresh or roasted red pepper
  • 1/8 onion, thinly sliced
  • 5 cremini mushrooms, sliced
  • 6 cups baby spinach leaves
  • 1/2 jalapeño, diced, optional
  • 3 teaspoon grated parmesan, optional

Preparation Continue reading “tuscan chicken pasta”

hummus & veggie wrap

when you want a simple no-cooking lunch, don’t buy it – do it yourself and save money! wrap, layer and roll. the original recipe included cheese and olives which gives it a mediterranean flavor but kept it simple. the hummus has so much flavor that i topped it with extra vegetables instead.

enjoy this yummy vegetarian wrap – several times a week by shaking it up with different vegetables, like baby spinach, micro greens, mushrooms – whatever you have in your fridge!

Ingredients

  • 1 9″ round spinach wrap or whole wheat flour tortilla
  • 1/4 cup hummus
  • 1/2 cup persian cucumber strips, sliced lengthwise
  • 1/4 cup shredded carrots
  • 1/4 cup colored bell pepper, thinly sliced
  • 1 thin slice of onions

Preparation Continue reading “hummus & veggie wrap”

bean and cheese burrito

for a simple light meal, go vegetarian with a bean and cheese burrito.

Ingredients

  • 1 8-inch whole wheat flour tortilla
  • 1/2 cup organic black beans
  • 1 ounce low fat cheddar – or –
    1 ounce skim or part skim mozzarella cheese – or –
    1 ounce soy cheese
  • 1/4 tomato, diced
  • 1/4 avocado chopped
  • 1 tablespoon salsa

Preparation Continue reading “bean and cheese burrito”