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
Simplify stir fry by making it on a sheet pan! This sheet pan chicken and mango stir fry is packed with flavor and super easy to make on a weeknight! Serve with rice. You can even swap tofu for a vegan stir fry, or shrimp.Read More
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
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
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
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
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
Green curry avocado noodles are made with a spicy green curry sauce made from avocado, tossed with stir fried green veggies! Zoodles are tossed in for texture and more fiber. It's gluten free and vegan! Add tofu or chicken to add more protein and make it more filling.Read More
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
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
These spicy turkey zucchini meatballs are made with only three ingredients, but packed with flavor! Serve with a no-cook roasted red pepper sauce you can make in your food processor. Perfect over pasta or as an appetizer.Read More
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
Black Garlic Tofu:
- 1 lb block firm tofu
- 6 peeled black garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sesame oil
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Arrange the spring roll fillings (tofu, noodles, mango, cucumber, pepper, mint and sprouts for easy assembling.
- 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.
- Serve with peanut sauce for dipping.
You might also like:
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!
Popping in with a quick recipe post while Scott and I are exploring the northeast before my little brother’s wedding weekend in Boston. The hubs and I just spent the past few days road tripping through New Hampshire and Maine to Acadia National Park. I plan to share a recap next week or the week after, but until then, follow along with my adventures on Instagram!
This recipe for romesco chicken was adapted from a recipe by Rachael Ray. Is it just me or do her 30 minute meals take more like an hour and a half? I feel like there is some major false advertising in the Rachael Ray empire.
This dish took about 45 minutes, which is close enough for me, and it tastes and looks much more complicated. The quick romesco sauce adds such a unique flavor. Romesco is a Spanish tomato and pepper sauce thickened with breadcrumbs. It’s also really tasty with roasted asparagus, potatoes or tossed with whole grain pasta. This dish is pretty saucy, so you could always use half the romesco for the chicken and freeze/refrigerate the rest for later. Having yummy sauces on hand is such an easy way to dress up meals. Speaking of which, did you check out this post I wrote for Luvo on my favorite freezer sauces? Might have to add this romesco to the mix!
Romesco Chicken with Kale Mashed Potatoes
Kale Mashed Potatoes:
- 1 ½ lb Yukon gold or other waxy potato, halved or quartered if large
- 1 bunch kale, chopped
- ½ cup chicken broth
- ¼ cup plain yogurt
Chicken & Romesco:
- 3 tablespoon extra virgin olive oil
- 1 ¼ lb chicken thighs, cut into bite sized pieces
- 1 teaspoon smoked paprika
- 4 garlic cloves, chopped
- 1 ½ cups whole grain panko breadcrumbs
- ½ cup blanched slivered almonds
- 1 jar roasted red peppers, drained
- 1 can fire-roasted tomatoes
- 2 tablespoons sherry vinegar
- ½-1 cup chicken broth
- Chopped fresh parsley, to serve
- Cover potatoes with a few inches of water in a large pot. Cover and bring to a boil. Boil 7 minutes until starting to get tender. Add kale to the water and continue to boil until potatoes are tender and kale is wilted. Drain, then pour potatoes and kale back into the hot pot over the stove. Add broth, yogurt, salt and freshly cracked black pepper and mash. Set aside until ready to eat.
- Heat 1 tablespoon olive oil in a large sided skillet on medium-high heat. Sprinkle chicken with smoked paprika, salt and black pepper. Add to hot pan and cook, flipping every so often, until browned and cooked through. Remove from pan and set aside.
- Carefully wipe pan clean with a paper towel. Add 2 tablespoons oil to the pan and set on medium heat. Add garlic and cook until fragrant, about 30-60 seconds. Add panko and almonds, stir, and cook until toasted, about 2-3 minutes. Scrape panko mixture into a food processor. Add roasted red peppers, tomatoes and sherry vinegar. Blend until pureed. Taste and season with salt and pepper to taste.
- Add sauce back into skillet and set over medium heat. Add chicken and broth to thin to desired consistency (it should still be thick).
- Scoop mashed potatoes in a large serving bowl. Using a spoon, make a large well in the center. Pour romesco chicken into the center. Garnish with fresh parsley.
This chicken burrito brown rice bowl with easy homemade guacamole is the perfect clean out the fridge meal, made with frozen corn and peppers, salsa, and a little leftover cheese!
Hi guys! Apologies for no new post on Monday. I'm kinda a scatter brain with all the travel I'm doing this month. Also, after 8 hours driving back home from Virginia after being away for over a week, quality time with the hubs > glancing at my to do list.
Anyway, thought it would be fun to share a recap of my week up in Virginia/DC with you all, since I packed a lot of friends, good food and work into the trip. My trip to Virginia was half social/half work. The first weekend was my little brother's finance's bachelorette, then the end of the week, Alex, Anne and I were getting together to wrap up work on our Joyful Eating program. Since my dad and stepmom live outside DC, I packed up the pups, hit the road and used that as an excuse to work remotely for the week!
The bachelorette party was an absolute blast! I didn't know any of my future sister-in-law's friends before this trip and I had such a blast getting to know them and hanging out with my SIL more, since we've never been in the same city. We rented a row house in Capitol Hill and there was a ton of fun places to go out nearby. Friday we had really tasty dinner at Smith Commons (lobster fried quinoa for the win...) before going out. Saturday, we attempted to be mature and do a walking tour of DC, but really we just ended up taking dorky pictures with the souvenir vans, waiting in a really long line to pee at Washington Monument then giving up and getting bottles of Cava with strawberries at the Mandarin Oriental hotel. Hey, we tried!
Before heading to my parents in Virginia, I visited two of my friends to see the new house they bought in DC just a couple days before. We ate breakfast at The Royal, this really cute coffee shop with latin inspired breakfast options. Their egg arepa with avocado and chimichurri was super tasty but super messy - glad my friends don't judge! Afterwards, we walked around their neighborhood and they indulged my love of historic homes by dropping in an open house, where we pretended to be the kind of people who could afford a 1.9 million dollar home (ahem, we can't). Also, stumbled across this clearly haunted stunner - anyone want to invest a few million into my opening a B&B in the city? Anyone??
The rest of the week was pretty packed with work. Was hoping to see a bunch of my friends from home, but I completely lost my voice over the weekend. Wish I could say it was from having too much fun but I had a sore throat from allergies on Friday and it just got worse and worse all weekend! Since we were recording the audio lectures for our online intuitive eating program, I ended up having to cancel a few virtual appointments, which I felt awful about since I've never canceled appointments before, but I needed the voice rest. Still, I managed to squeeze in a visit with one of my two best friends from high school and her curly headed cutie! Can you get over these ringlets??
One Wednesday, Anne, Alex and I launched our 6-week online intuitive eating program, Joyful Eating, Nourished Life then spent Thursday and Friday wrapping up the program. It was so great to see each other in person again versus google hangout. Thursday we worked from my parents house so my dad could play instagram dad and take pictures of us for the website - poor guy was a trooper! Then Thursday we worked from Anne's house in Arlington, stopping for an extended lunch break with a really tough yoga class at Edge Yoga followed by salads at Sweetgreen. If only they would come to Columbia!
As we were going through last edits of our program, I couldn't help but get SO very excited for how wonderful it's turned out! We were able to squeeze in so much information about intuitive/mindful eating, sustainable nutrition strategies and enjoyable fitness in a usable, but not overwhelming way. We're really pumped about the number of signups so far, so if you're hoping to join the first group starting June 20th, be sure to sign up soon because we might actually reach our cap (knock on wood!).
Here's a sneak peek at our photo shoot:
Over the weekend I took it easy since it had been a pretty hectic week. I visited with one of my best friends from high school who was also my roommate for a couple years at Clemson for a walking date. She had just gotten engaged a couple weeks before so it was fun to celebrate! She's one of the absolute kindest people I know so was thrilled to see her so happy! Then for Mother's Day, went out to brunch at Silver Diner with my dad and stepmom. We used to hangout there in high school and get burgers and fries, so I was really impressed that the menu had become so locally focused with a ton of flexitarian options, like my roasted vegetable huevos rancheros.
Now on to the recipe. This burrito bowl was (obviously) inspired by the bowls at Chipotle. People always ask me what food I get when I'm on the road and if there's a Chipotle nearby, it's always a brown rice bowl, usually with their sofritas (tofu) or chicken. But it's such an easy dinner to make at home too. While this one took a bit longer with the marinated meat and homemade guac, it can be super simple. Just top precooked brown rice with canned black beans, salsa, cheese, sautéed frozen peppers or spinach and a dollop of store bought guac. If you know how to prepare plantains, that's also a really delish topping!
Chicken Burrito Brown Rice Bowl Bowl with Homemade Guacamole
- 1 lb chicken breasts, cut into bite sized chunks
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon oregano
- Salt and freshly ground black pepper
- 2 ripe avocados
- Juice of 1 lime
- 3 tablespoons cilantro, chopped
- 1/4 cup plus 2 tablespoons finely chopped red onion
- 1 cup brown rice
- 2 scallions, chopped
- 1 tablespoon olive oil, divided
- 1 cup frozen corn
- 1 1-lb bag frozen peppers and onions
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup salsa verde
- Cilantro, chopped
- In a large bowl, whisk together lime juice, olive oil, oregano, salt and pepper. Add chicken and toss to combine. Cover and refrigerate 8 hours or overnight.
- When ready to cook, first prepare rice. Bring 2 cups water and 1 cup rice to a boil. Cover, reduce heat to simmer, and cook 40-50 minutes until water is absorbed and rice is tender. Let sit, covered, for 5 minutes, then stir in chopped scallion and fluff with a fork.
- Next prepare guacamole. Scoop fresh out of the avocado and into a bowl. Add lime juice, cilantro, and red onion. Add salt and mash with a fork to combine.
- Heat grill on medium high. Place chicken cubes on a skewer. Grill about 4 minutes per side until chicken is cooked through.
- Heat 1 teaspoon oil in a medium skillet. Add corn and cook until corn is lightly charred, about 5-7 minutes. Remove from skillet, wipe clean, and add 2 teaspoons oil to the skillet and heat. Add peppers and cook until tender and lightly charred, about 7-9 minutes. Remove from skillet. Season both with salt and pepper.
- Divide rice between bowls. Top with chicken, corn, peppers, a healthy scoop of guacamole. Top with cheddar, cilantro and drizzle with salsa verde.
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.
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
- 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
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dijon
- 3 anchovy filets, very finely chopped
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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)
- If serving individually, divide arugula between plates then divide chopped asparagus, chickpea croutons, halved hard boiled eggs, walnuts, and red onion down in lines.
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
- 2 cup unsweetened almond milk
- 2 cup water
- 2 cup rolled oats
- 1/2 cup chopped roasted red bell peppers
- 8 ounces mushrooms, quartered
- Olive oil
- Nutritional yeast or parmesan cheese
- Flaky salt (or truffle salt) and cracked black pepper
- 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.
- 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.
- Heat a little more olive oil in a skillet and fry eggs as desired.
- 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:
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!
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!).
Asian Tempeh-Quinoa Salad with Wild Greens
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.
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
- 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
- Place quinoa in a food processor and pulse until finely chopped. Add remaining tempeh-quinoa salad ingredients and pulse until well combined.
- 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.