Romesco Chicken with Kale Mashed Potatoes Recipe

Romesco Chicken with Kale Mashed Potatoes Recipe

This romesco chicken with kale mashed potatoes looks complicated, but only takes 45 minutes to make! This thick and tangy sauce is sure to become a new favorite! Make extra and freeze for later so you can whip up this dish in no time, or enjoy over potatoes or with roasted vegetables.

Read More

Easy Chicken Burrito Bowl with Homemade Guacamole Recipe

Easy Chicken Burrito Bowl with Homemade Guacamole Recipe

This easy chicken burrito bowl recipe is the perfect (mostly) pantry meal! Most of the ingredients are easy to keep in your pantry or freezer, so just grab chicken and avocado to round it out! Made with grilled, marinated chicken, sautéed peppers and onions, charred corn and an easy homemade guacamole over brown rice. Great for meal prep too!

Read More

Pan-Fried Gnocchi and Chicken Sausage Salad

Pan-Fried Gnocchi and Chicken Sausage Salad

Pan-fried gnocchi and chicken sausage salad is just as good as it sounds! With roasted red peppers, arugula and quick pickled shallots, it’s packed with flavor! Even better? It’s made in less than 30 minutes, so you can enjoy this substantial salad any night of the week!

Read More

Patatas Bravas with Smoky Romesco Sauce and Garlic Aioli

Patatas Bravas with Smoky Romesco Sauce and Garlic Aioli

Patatas bravas are one of my happy foods! If you’ve never had it, it’s a traditional Spanish dish of fried or roasted potatoes tossed with a spicy and smoky tomato sauce and aioli. This version is made with a smoky romesco style sauce and garlicky aioli. I love to top it with sauteed kale and a fried egg to round it out into a meal.

Read More

Mexican Street Corn Chopped Salad

Mexican Street Corn Chopped Salad

My favorite summer salad! This Mexican street corn chopped salad is inspired by my favorite food truck snack. And, it’s made entirely on the grill so you don’t have to heat to house up by turning on the oven. Top crunchy romaine with grilled bacon, peppers, corn, and scallion, add pinto beans and cotija cheese, and drizzle with a chili lime vinaigrette!

Read More

Crunchy Salad Mix + Three Easy Lunch Salads

Crunchy Salad Mix + Three Easy Lunch Salads

Try this easy idea for meal prep! Make this crunchy salad mix, packed with tons of different vegetables, and use it as a base to make these easy lunch salads that utilize leftovers and pantry ingredients. In this post, I provide three ideas for chicken tortilla salad, curried lentil and sweet potato, and harvest salmon salad. 

Read More

Southwestern Sweet Potato Breakfast Hash with Chili and Orange

Southwestern Sweet Potato Breakfast Hash with Chili and Orange

Looking for a fun new make ahead breakfast the whole family will love! Try this southwestern sweet potato hash, which is roasted on a sheet pan and flavored with Florida orange juice and spices for a yummy sweet and spicy flavor. Just top with a fried egg! This vegetarian meal can be enjoyed for breakfast or dinner. 

Read More

Hash Brown Breakfast Casserole with Peppers and Kale

Hash Brown Breakfast Casserole with Peppers and Kale

Looking for something yummy and comforting to make on Christmas morning? This make ahead hash brown casserole with peppers and kale has all the comfort ingredients - melty cheddar cheese and sausage - plus a ton of veggies for flavor and nutrition! It's super easy but special enough for a holiday breakfast! 

Read More

Tropical Tofu Kebabs with Mango and Avocado

Tropical Tofu Kebabs with Mango and Avocado

Heat up the grill to make these tropical tofu kebabs with avocado and mango! They're insanely easy to make, and you can swap in whatever vegetables and fruit you like. Or, instead of this vegan version, make these with chicken, shrimp or pork. 

Read More

Summer Farmer’s Market Skillet with Pistachio-Herb Spread

Summer Farmer’s Market Skillet with Pistachio-Herb Spread

This summer farmer's market skillet with pistachio-herb spread is a delicious way to highlight summer produce! Pick your favorite veggies from the market, saute, bake a few eggs into the mix, and serve with a bright and herbaceous pistachio-herb spread. Don't forget crusty bread for soaking up the runny yolks! Easily adaptable for any season. 

Read More

Black Garlic Tofu and Mango Spring Rolls with Peanut Dipping Sauce

These vegan black garlic tofu and mango spring rolls are a unique spin on traditional flavors! Serve with a sweet and savory peanut dipping sauce. 

Before we went to Vietnam last year, I had dreams of learning to create authentic versions of all the delicious food we ate on our trip. Then after a street food tour of Hoi An where we learned just how much time and effort went into perfecting each dish, how street food vendors spend their lives cooking the same dish each and every day, passing their secrets down to their children, I realized authenticity was kind of a silly dream. Now when I'm craving Vietnamese, I go to a local Vietnamese run restaurant or if cooking at home, use the recipes as inspiration, not a rule. Kind of like I did with these black garlic tofu and mango spring rolls! Not authentic at all, but SO delicious and packed with summer flavor.

When we were in Vietnam, we sampled dozens of different spring rolls with different types of rice paper wrappers, fillings, and sauces. Also, using rice paper to make rolls out of shrimp pancakes or grilled pork skewers  with herbs at the table was really common. When I spotted these brown rice paper rolls at Earth Fare, on a whim I decided to whip up spring rolls with what I had on hand.

Impulse buy number 2 - black garlic from Trader Joes. It had been sitting in my vegetable basket at least a week or so while I tried to figure out what on earth to make with it. All the recipes I found were a little too chefy for me (black garlic ice cream....errr, no thanks). In the end, I simply blended it up with tamari to make a simple sauce for pan seared tofu.

If you've never tried black garlic before (I hadn't!), it's a typically Asian ingredient made by slowly caramelizing whole heads of garlic over the course of a few weeks. It tastes sweet and just barely garlicky, more like balsamic vinegar or a savory jam to me. If you can't find it, honestly you could just leave it out and swap flavored baked tofu or plain pan seared tofu. While you can taste the rich and savory flavor it lends behind the sweet mango, fresh herbs and peanut sauce, it's not super obvious, so feel free to let those flavors shine.

Rolling spring rolls can be a little tricky, but the good news is they don't have to be pretty, just edible. Rice paper gets soft with just a couple seconds in warm water, no boiling needed. Layer the ingredients in a line down the middle, fold the edges in, then roll. It's kinda like making a mini burrito!

Black Garlic Tofu and Mango Spring Rolls with Peanut Dipping Sauce

Makes 16-20

Ingredients

Black Garlic Tofu:

  • 1 lb block firm tofu
  • 6 peeled black garlic cloves
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon sesame oil

Spring Rolls: 

  • 8 ounce package brown rice paper rolls
  • 8 ounce bag cellophane noodles
  • 2 mangos, peeled and sliced
  • 1 cucumber, seeded and sliced
  • 1 red bell pepper, seeded, stemmed and sliced
  • 1/2 cup lightly packed mint leaves
  • 1 1/2 cups sprouts or microgreens

Dipping Sauce: 

  • 2/3 cup coconut milk
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon chili oil (or 1/2 teaspoon chili flakes)
  • 1 garlic clove, minced

Instructions

  1. Remove block of tofu from container. Wrap with paper towels or a kitchen towel and place on a plate topped with a heavy can to drain for 30 minutes.
  2. While tofu is draining, make the dipping sauce. Blend all ingredients together in a blender or food processor and puree until well combined. Taste and season with salt to taste. Pour out into bowl and clean out blender or food processor to use for making black garlic sauce.
  3. Blend together black garlic, soy sauce and water until pureed. Set aside. Cut the tofu in half through it's widest part, then cut into thin sticks. Heat sesame oil on medium high heat. Add tofu and sear. Flip every 3 minutes until most of the tofu is crispy and lightly browned. Pour in sauce, cook until thick and mostly of the liquid is evaporated, about 1-2 minutes. Remove from pan and set aside until ready to use.
  4. Cook rice vermicelli according to package directions. Using kitchen shears, cut into the noodles making 3-4 cuts so they aren't quite so long.
  5. Arrange the spring roll fillings (tofu, noodles, mango, cucumber, pepper, mint and sprouts for easy assembling.
  6. When ready to assemble, fill a shallow bowl with very warm water. Dip a rice paper roll into the water, pressing gently to submerge until pliable, about 10-20 seconds. Remove, shake off extra water and place on work space. Press 2 mint leaves down the center of the wrapper. Top with 2-3 sticks of tofu. Top with a small handful of rice vermicelli noodles, cucumber, red pepper, mango and sprouts. Be careful not to overstuff. Fold top and bottom edges over the edges of the filling. Carefully wrap one of the edges not covered in filling over the top of the filling, then roll into a roll, pressing in the edges and filling as needed to keep it compact. Set aside and repeat with remaining rice paper rolls and filling.
  7. Serve with peanut sauce for dipping.

You might also like: 

Vegan Vietnamese Brown Rice Noodle Salad
Vegan Vietnamese Brown Rice Noodle Salad
Curry Salmon Noodle Bowl with Soy-Lime Dressing
Curry Salmon Noodle Bowl with Soy-Lime Dressing
Kelp and Zucchini Noodle Salad with Mango and Peanut Sauce
Kelp and Zucchini Noodle Salad with Mango and Peanut Sauce

Mediterranean Cobb Salad

For a twist on the traditional Cobb salad, try this Mediterranean Cobb salad with roasted asparagus, roasted red peppers and crispy chickpea croutons! 

Time for another round of Recipe Redux! This month's theme:

Limping Along for Lunch

Do you ever find yourself in a lunchtime rut? I quickly get bored of eating the same thing again and again. Packing leftovers from dinner for the next day's lunch has been my method for preventing lunchtime boredom for years! It works well for us since most recipes serve four,  there's always enough for our lunch.

Last month the hubs got a promotion that means a lot more travel the leftovers routine that I had down pat. If it's just me, I don't want to cook something and eat it for lunch and dinner, two days straight

For lunch, as stereotypical as it is, I love salads. They're bright, refreshing and don't leave me feeling groggy when I've got a ton to do the rest of the afternoon. But I also like tasty salads - no boring 'berg lettuce with ranch and cheese!

Last week I tried something new and planned a 'fancy' lunch salad then used some of the ingredients in making dinner the rest of the week. It was basically the reverse of my usual plan of using leftovers for lunch! This Mediterranean Cobb salad topped with roasted red peppers, crispy chickpeas, hard boiled eggs and roasted asparagus is what I came up with.

Here's how I extended my salad to dinner:

Asparagus: Roasted up two bunches and used the rest as a side dish with lemon and garlic chicken kebabs, roasted carrots and skillet potatoes.

Hard boiled eggs: One of my favorite snacks! I sliced them up over rye crispbreads with spicy mustard (one of my clients turned me onto this mustard and it's my favorite!)

Crispy Chickpeas: Roasted 2 cans and enjoyed the rest as a crunchy, salty snack!

Dressing: Leftover dressing is great drizzled over roasted vegetables for bright flavor, or over a side salad at dinner. I had this drizzled on roasted broccoli and it was heaven!

Here's some more ideas with some of my favorite salads:

Asian Tempeh Quinoa Salad with Wild Greens // Make extra tempeh-quinoa salad to serve with brown rice crackers as a snack.

Brussels Sprout Salad with Apples and Tempeh Bacon // Make an extra batch of tempeh bacon to scramble with eggs in the morning, or stuff into a vegan quesadilla with refried beans and guacamole. Use extra lemon dressing over roasted or sauteed veggies.

Black Rice Salad with Crispy Kale and Coconut // Make extra black rice for fried black rice with bok choy. Double the amount of dressing and use the other half to marinade chicken or tofu.

Roasted Carrot and Quinoa Salad with Soy-Miso Dressing // Double the batch of quinoa and use the rest to make a grain bowl or quinoa tahini bars. Make extra ginger orange carrots and swap for the plain carrots in my creamy carrot coconut soup! The dressing is also great over roasted salmon or a simple bowl of brown rice, roasted broccoli and chickpeas. 

One note, there are anchovies in this dressing but PLEASE don't let it deter you! I've got a recipe in the que that will talk all about anchovy goodness, but until then, please give this a try! Know that they're a totally sustainable and delicious source of omega 3s that also packs a nutty, briny flavor into dishes. You can try it in my roasted cauliflower pasta with browned butter (and secret anchovy) sauce ;)

Mediterranean Cobb Salad

Serves 4

Ingredients

Salad: 

  • 1 can chickpeas, drained, rinsed and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 bunch asparagus, woody ends removed
  • 1 jar roasted red peppers, drained and chopped
  • 1/4 red onion, thinly sliced
  • 1/3 cup walnuts, toasted
  • 4 hard boiled eggs
  • 8 cups arugula

Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dijon
  • 3 anchovy filets, very finely chopped

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss chickpeas with 1 teaspoon olive oil, cumin, salt and pepper, Roast for 20 minutes, toss with a spatula, continue roasting 15 minutes more until crunchy and toasted.
  3. Toss asparagus with 2 teaspoons olive oil, season with salt and pepper. Spread evenly on another baking sheet and roasted under the chickpeas for 10-20 minutes until browned and tender. Thinner asparagus will cook faster and thicker will take longer.
  4. While vegetables are roasting, make the dressing. Mix all dressing ingredients together and whisk until combined. Season with pepper (it'll have enough salt from the anchovy)
  5. If serving individually, divide arugula between plates then divide chopped asparagus, chickpea croutons, halved hard boiled eggs, walnuts, and red onion down in lines.

Savory Oatmeal with Sautéed Mushrooms, Arugula and Fried Egg

Hopping on the savory oatmeal trend with this bowl of oats topped with sauteed mushrooms, arugula and a fried egg! 

While talking breakfast with one of my clients a few months back, she mentioned that she ate her oatmeal with a pat of butter and a drizzle of sriracha. Lightbulbs went off and I suddenly realized savory oatmeal was the one thing that was missing from my life.

I adore oats for breakfast, hence the multiple incarnations on this blog. It's filling, tasty and nutritious. But in the morning, I tend to gravitate towards savory over sweet.

Apparently my client is a trendsetter because all of a sudden, my inbox was inundated with recipes for savory oatmeal! And now I'm hopping on the savory oatmeal bandwagon with this version topped with sautéed mushrooms, olive oil drizzled oatmeal and fried egg!

Consider this a canvas for all your savory desires! Try these other savory oatmeal toppings:

ASIAN // Scallions + soy sauce + sriracha + egg fried in sesame oil + sesame seeds

SIMPLE // Sharp cheddar + olive oil + sea salt and cracked black pepper + toasted almonds

GREEN // Sliced avocado + sauteed kale or spinach + olive oil + lemon juice + salt and freshly cracked black pepper + chia seeds

CARNIVOROUS // Spicy chicken sausage + peppers + onions

FALL // Sauteed mushrooms + caramelized onions + goat cheese

SPRING // Roasted asparagus + oven roasted tomatoes + poached egg + dill


Savory Oatmeal with Sautéed Mushrooms, Arugula and Fried Egg

Serves 4-5

Ingredients

  • 2 cup unsweetened almond milk
  • 2 cup water
  • 2 cup rolled oats
  • 1/2 cup chopped roasted red bell peppers

Toppings:

  • 8 ounces mushrooms, quartered
  • Olive oil
  • Arugula
  • Eggs
  • Nutritional yeast or parmesan cheese
  • Flaky salt (or truffle salt) and cracked black pepper

Instructions:

  1. Bring water and almond milk to a boil on medium-high heat in a medium pot. Stir in oats and reduce to a simmer. Cook about 10 minutes until oats are tender and oatmeal is thickened. Season with a pinch of salt and stir in bell peppers.
  2. Meanwhile, heat a teaspoon or two of olive oil in a large skillet. Add mushrooms, a pinch of salt and black pepper and saute until liquids are released and absorbed, about 8 minutes total. Set aside until ready to use.
  3. Heat a little more olive oil in a skillet and fry eggs as desired.
  4. Divide oatmeal between bowls. Top with a sprinkle of nutrition yeast, sauteed mushrooms, fried egg, a handful of arugula. Finish with a drizzle of olive oil, salt and freshly cracked black pepper.

For those who aren't quite ready to hop on the savory oatmeal bandwagon:

Chai Oatmeal with Sauteed Pears
Chai Oatmeal with Sauteed Pears
Healthy Fruit and Cream Oatmeal
Healthy Fruit and Cream Oatmeal
Coconut Steel Cut Oats with Dark Chocolate and Almonds
Coconut Steel Cut Oats with Dark Chocolate and Almonds

Asian Tempeh-Quinoa Salad with Wild Greens

Have a tasty, protein packed salad on the table in less than 20 minutes with this Asian tempeh-quinoa salad with wild greens, made with a Eat Smart Gourmet Vegetable Salad Kit as a shortcut!

Convenience food gets a bad rep. But with full lives that seem to pull us in five directions all at once, all of which are far from the kitchen, a little convenience is sometimes what we need!

That's why I'm excited to be partnering with Eat Smart to highlight their new Eat Smart Gourmet Vegetable Salad Kits! These chef inspired salad kits are packed with the most nutritious dark greens like kale, cabbage and Brussels sprouts and all the toppings you need to create a tasty gourmet salad. The flavor combinations are innovative and the dressings are really delicious (and this is coming from a HUGE dressing snob!).

Eat Smart Gourmet Vegetable Salad Kits are such a huge timesaver. As is, they make a great side dish. Or if you want to bulk it up to make a main, just add your choice of protein or carb. It doesn't have to be anything time consuming - 90 second brown rice, chopped fruit or roasted sweet potatoes from the deli would be a great way to add carbs, and you could add canned tuna/salmon, a hard boiled egg or even a frozen veggie burger for protein. Plus, because the salads are all made with hearty greens, you can pack and dress your salads the day ahead and they won't wilt. Yay for leftovers!

With all the time you're saving in the kitchen, I encourage you to sit down and slow down and enjoy your meal with family. I don't think I've mentioned it on the blog yet (way to drop the ball, Rach...), but this month is National Nutrition Month, a month-long nutrition education campaign by the Academy of Nutrition & Dietetics. This years theme is "Savor the Flavor of Eating Right." I'm actually pretty excited about it. In all the talk of what to eat, one thing that's lost is how to eat. That's where savoring comes in, the act of mindfully noticing and appreciating the flavors and textures of your food and enjoying the company you're with.

These Eat Right Gourmet Salad Vegetable kits definitely made it easy to savor. As part of this campaign, we were sent a sampler with all seven kits, which we used all week to create delicious, homecooked meals with fresh ingredients. Every night we had dinner on the table in less than 20 minutes, leaving more time to savor our masterpiece!

Asian Tempeh-Quinoa Salad is a protein packed topping for your Eat Smart Salad Kit!

Another one of my timesaving tricks is cooking a batch of some type of protein food to have on hand for quick meals throughout the week. One of my favorites is this Asian inspired tempeh and quinoa salad. It's perfect as a salad topper or as a snack with brown rice crackers. I've even stuffed it into an avocado to serve over greens! I served it over the Wild Greens and Quinoa Salad Kit, which comes with crispy quinoa, feta, almonds, and avocado herb dressing, but it would also work well over any of the others (except maybe the Southwest!).

Be sure to sign up for the Eat Smart eblast for exclusive offers and like them on facebook for more recipe ideas that make healthy easy!


Asian Tempeh-Quinoa Salad with Wild Greens

Serves 2

Makes leftover tempeh-quinoa salad, which could be served over another Eat Smart Gourmet Vegetable Salad Kit or with brown rice crackers and veggies as a snack.

Ingredients

Asian Tempeh-Quinoa Salad:

  • 8 ounces tempeh, crumbled
  • 1 cup cooked quinoa
  • 3 tablespoons plain yogurt
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger
  • 1 tablespoon rice vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt

Salad:

  • 1 Eat Smart Wild Greens and Quinoa Gourmet Salad Kit
  • 1/2 red bell pepper, sliced
  • 1/2 avocado, sliced
  • 2 radishes, thinly sliced
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Place quinoa in a food processor and pulse until finely chopped. Add remaining tempeh-quinoa salad ingredients and pulse until well combined.
  2. In a large salad bowl, pour wild greens out of the bag. Add salad toppings and drizzle with dressing. Toss to combine. Divide salad between 2 bowls. Top with bell pepper, sliced avocado, radish and a scoop of tempeh-quinoa salad.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.