Browsing Tag

lunch

Tasty

Zucchini Patty Pita

July 28, 2014

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As I wrote the title of this post I realized that while it may be catchy, it may not be the most appetizing option.   But if you make this dish, I promise you, it will more than make up for it…

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Zucchini Patty Pita

Patty:

  • 1 zucchini, grated
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 1 cup plain breadcrumbs
  • 1 small red onion, grated
  • 1 egg, lightly whisked
  • 1/4 cup EVOO
  • 1 teaspoon coarse salt

Fillings:

  • Whole wheat pitas
  • Tzatziki or Greek yogurt
  • Hummus
  • Chopped heirloom tomatoes
  • Cucumber slices
  • Lettuce leaves
  • Mint leaves
  • anything else you can think of!
  1. Mash chickpeas in a medium sized mixing bowl until smooth.
  2. Stir in zucchini, red onion, breadcrumbs, egg and salt.
  3. Form mixture into patties (the sized of a hamburger patty)
  4. Saute patties in olive oil until golden and crispy (about 3 minutes a side)
  5. Serve patties in pitas filled/topped with whatever your heart desires (I love lemon hummus, cucumber slices, chopped tomato, torn mint and a dollop of tzatziki -yum!)

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My favorite thing about this dish (aside from the taste) is how easy it is!  It’s turned into my go-to meal option for those nights where I just don’t feel like cooking (and don’t feel like figuring out takeout options).

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This fun spin on the Falafel helps to get your veggie intake in and use up your farmer’s market produce! The perfect option for your next Meatless Monday!

 

Tasty

Taylor’s Tomato Salad

July 23, 2014

TomatoBasilSalad

I’m always looking for easy, healthy meal options (even better if I like them enough for leftovers the next day) and this salad fits the bill.  My sister whipped it up for lunch one day and now I make sure to have it a couple times a week for dinner (and a couple lunches)… it’s SO GOOD.

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Salad:

  • 1 head of red leaf/butter lettuce (hand torn is best)
  • 1 ear of fresh corn (corn cut from core, not cooked)
  • 1-2 heirloom tomatoes or 1/2 pint of cherry tomatoes (chopped)
  • 1 avocado (diced)
  • 10-15 basil leaves (sliced into strips)
Dressing:
  • 1 small shallot (minced)
  • ~1 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/4 cup good olive oil
  • Salt/pepper
  1. Make the dressing by combing shallot, Dijon, red wine vinegar and salt in a jar. Shake until well combined and drizzle in olive oil and mix until combined.
  2. Combine salad ingredients – if you aren’t enjoying it right away, put basil aside and put it atop your salad right before
  3. Toss with dressing and enjoy!

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This would also be great with grilled chicken breast for a dinner salad!

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Tasty

The Easiest Miso Soup

June 18, 2014

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I love a dinner that makes for a great lunch the next day and this soup was an answer to my prayers!  Super easy, quick and VERY delicious!

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Miso Soup 

  • 1 portion of soba noodles (usually about 3 oz)
  • 3 garlic cloves, minced
  • 2 tsp. freshly grated ginger
  • 1 tbsp. vegetable oil
  • dash sesame oil
  • 7 cups water
  • 2 carrots, cut into matchsticks
  • 5 tbsp. white miso paste
  • 1-2 tbsp. soy sauce
  • 1 lb extra firm tofu, cubed
  • 4 cups fresh spinach, sliced
  • 2 scallions, chopped
  • sesame seeds
  1. Cook soba noodles according to package directions. Drain and set aside (make sure to run under cool water to stop cooking).
  2. Heat oil in large saucepan over medium heat and sautee garlic and ginger for about one minute.
  3. Add water and bring to a boil.
  4. Add carrot and boil for about two minutes.
  5. Reduce to a simmer, then add miso and soy sauce and stir.
  6. Add tofu, soba noodles and spinach to pot and stir until spinach is wilted.
  7. Serve soup and top with scallions and sesame seeds. Enjoy!

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Tasty

Soba Noodle Bowl

June 11, 2014

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I’m going through a “bowl” phase… the idea of grains, veggies and a protein all touching and mixed together may terrify my 5 year old self, but now I can’t get enough – one dish to clean? Sign me up!

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Amazing Soba Bowl

  • Soba Noodles
  • 1 bell pepper, sliced into matchsticks
  • 2 carrots, peeled into ribbons
  • 1/2 a bag of edamame, cooked
  • 1/4 of a head of purple cabbage
  • 4 leaves of kale, de-stemmed, cut into ribbons
  • 1-2 bunch of green onions, chopped
  • Large handful of cilantro

Dressing

  • 1 1-inch piece of fresh peeled ginger, grated
  • 3 tablespoons oil
  • 3 tablespoons lime juice
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  1. Cook soba noodles and be sure to rinse them with cold water after draining them to stop them from cooking further.
  2. Top them with prepped veggies.
  3. Make dressing of your choice (I used the one above) and stir until well combined
  4. Drizzle with Sriracha and lime juice if you like.

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The joy is, you can mix and match to your heart’s delight… just find a dressing that fits your mood and get creative! Here are some of the “usual suspects” in my rotation (don’t forget that preparation variations make for even MORE combinations – hard-boiled/fried/poached eggs, shredded/grilled/roasted chicken, etc.):

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Dressings are key to making this all come together… if your ingredients are bold enough, perhaps you can go the oil and vinegar route, but if you want to mix it up, here are some of my favorites:

  • Coconut Peanut Sauce
    • 1/2 cup light coconut milk
    • 1/4 cup natural peanut butter
    • 2 1/2 tablespoons soy sauce
    • 1 tablespoon lime juice
    • splash of agave
  • Mustard Vinaigrette
    • 1/3 cup olive oil
    • 2 tablespoons red wine vinegar
    • 1 tablespoon Dijon mustard
    • pinch of sugar
  • Shallot Dijon Vinaigrette
    • 3 tablespoons finely diced shallots
    • 1 tablespoon honey
    • 1 tablespoon dijon mustard
    • 2 tablespoons apple cider vinegar
    • 1/4 cup olive oil
  • Cilantro Balsamic Dressing
    • 2 cloves garlic
    • 1/2 cup cilantro
    • 1/4 balsamic vinegar
    • 2 teaspoons dijon mustard
    • 1/2 teaspoon sea salt
    • 1 cup olive oil
    • juice of half a lemon
  • Sesame Ginger Dressing
    • 2 tablespoons low sodium tamari sauce
    • 2 tablespoons water
    • 1 tablespoon sesame oil
    • 1 tablespoon rice wine vinegar
    • 1/4 teaspoon fresh ginger, grated
    • 1 clove garlic, minced
    • 1/8 teaspoon red pepper flakes

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Tasty

Southwestern Cobb Salad

May 12, 2014

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I love dinners that transition well to lunches the next day.  Considering most recipes make enough for 4 people, I have to make sure to I really LOVE what I’m making (enough for a couple rounds of leftovers).  This salad is a great option! Super healthy, tons of Omega-3s, and under 400 calories per serving!

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Southwestern Salmon Cobb Salad

adapted from Eating Well 

  • 1 lb wild salmon, skinned
  • 1 tablespoon adobo sauce framed canned chipotles + 1 tablespoon minced chipotle in adobe
  • 1/4 teaspoon salt
  • 1/2 cup Greek Yogurt or reduced fat sour cream
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 10 cups romaine lettuce
  • 1 avocado, diced
  • 1 bunch radishes, sliced
  • 2 cups cherry tomatos, halved
  • 1/2 cup crumbled blue cheese
  1. Make dressing by mixing greek yogurt/sour cream, vinegar, water, minced chipotles and 1/4 teaspoon salt.  Store in fridge until ready to use.
  2. Preheat grill to medium high heat.
  3. Divide salmon into 4 equal portions and brush with adobo sauce and sprinkle with salt.
  4. Grill salmon, turning once, until opaque – about 3 minutes per side.
  5. Divide greens, salmon and toppings among 4 plates (or 2 plates and 2 Tupperwares for tomorrow!). Serve dressing on the side and enjoy!

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*In a pinch I buy honey smoked salmon portions at Whole Foods.  They can be served cold and are an easy addition to this salad if you don’t feel like grilling.

**If you are out of chipotles, I also recommend using dried chipotle powder in the dressing.

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Per Serving (according to EatingWell.com): 385 calories, 22 g far, 91 mg cholesterol; 13 g carbohydrate, 0 g added sugar; 37 g protein, 7 g fiber, 696 mg sodium, Nutritional bonuses – 85% daily value of Vitamin A, 62% DV of folate, 60% DV of Vitamin C, 42% DV of Potassium