Cauliflower Ceviche

Back in March, I was looking forward to a potluck with all of my coworkers after closing a chapter on a job. We had all signed up for a particular dish to bring and one of my coworkers wrote down “cauliflower ceviche” I was intrigued and I asked her for the recipe. After making it, I became obsessed with it and decided to make a few tweaks to make it my own. It didn’t take much tweaking as it was delicious as is but I generally like my ceviche extra tangy so that is exactly what this recipe entails. For those of you who are skeptical to try this, I promise you will be blown away by the results. This is so delicious it is even well loved by those who are not a fan of seafood or fish. The ingredients are very simple, requires minimal heat, and the results will get you hooked. As always, let’s talk about the nutritional benefits of our star player–cauliflower.

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Tortilla Chip Crusted Fish Tacos

One of my all-time favorite foods is fish tacos. I am a sucker for crispy fish paired with a creamy mayo-based sauce and topped with crispy cabbage, tangy lime juice, and salsa. However, fish tacos the way it is traditionally prepared isn’t necessarily something that I think is best to eat on a weekly basis. So, in order to get away with eating it on a weekly basis, I decided to get creative and come up with a healthy recipe to fulfill my fish taco needs. Instead of frying my fish, I coated my fish in tortilla chips that I seasoned with taco seasoning and pan-fried them in avocado oil to yield a crispy and flavorful outer crust for the fish. This recipe was a huge hit in my household and much to my dismay, there were absolutely no leftovers for the next day. However, because this recipe is so easy I have no problems making another batch. From start to finish, dinner can be on the table in 30 minutes or less. Whether you want to try this for your next Taco Tuesday or you want to save this for the weekend, you won’t be spending much time preparing this meal. Without further ado, let’s get into the ingredients you will need for the recipe.

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Pea Pesto Pasta

Today is such an exciting day for me as I have been patiently waiting to share this recipe with you! After so much trial & error I finally came up with a recipe I am proud to call my own. I will be sharing with you my recipe for the perfect pesto pasta that is not only delicious but loaded with a variety of nutrients. Pesto is one of those foods that I know so many people love but it can typically be pretty price to make at home all because of the very pricey pine nuts. Not only is pesto a little pricey to make at home but it is also not the healthiest. Pesto is is typically loaded with olive oil & Parmesan cheese which contributes quite a bit of calories in just a small amount. In order to make this pesto healthier & more cost-effective I made a few changes.

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Stuffed Zucchini (Two ways)

Zucchini boats (two ways)

In the last few weeks, I have spent so much time working on various recipes but sometimes they take longer to develop than others. The process of running a food blog is that of trial and error. I would say most of the time, the process of creating recipes is fairly straight forward but that’s not always the case. The last few recipes I have tried to nail have been an absolute headache, but I wanted to put out something I knew would be easy and delicious and that is how these zucchini boats came to be. Now, I personally tend to eat more vegetarian style on a day-to-day basis but I wanted to give you a healthier option that also contained leaner sources of protein because I realize not everyone centers their meals around veggies. So with that being said, I have provided a recipe with both a vegetarian option and a ground turkey version so that way no matter how you eat, you can find something that works for you and your lifestyle. In addition, these are also great if you are being mindful of your carb intake which can be important if you are prediabetic or full-onset diabetic. However, even if you’re like me and obsessed with everything carbs, you will love these because they are absolutely delicious and definitely do not taste “healthy”.

These zucchini boats are so incredibly easy and more importantly packed with tons of flavor. They come together in 30-40 minutes and are perfect to prep in advance for a busy week ahead. I packed them to take to work a few days in a row just because they were so easy, filling, & nutritious.  I didn’t bake the zucchini for too long because I wanted them to maintain their shape so you could eat it like a taco if you want.  That’s how I ate them and I basically shoveled them into my mouth one after another because they’re that good.  I definitely think they’re worth a try and keep in mind like all my other recipes, you can sub whatever veggies you have on hand. Now that I’ve rambled on long enough, let’s get into what you will need to make the 2 variations of these zucchini boats.

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Soy & Lime Veggie Skewers

Veggie Skewers

Since the weather has warmed up, I have been taking advantage of the relatively nice weather and grilling outside. During the warmer months, I prefer to grill because it helps to avoid heating up the house by using the oven. Also, the fact that it gives food a perfectly smokey & delicious char is an added bonus.  Adrian & I have been on a grilled corn kick and the other day when we were waiting for it to finish up, I started thinking about how good skewers would be charred on the grill.  I feel like skewers or kabobs scream summer and I thought it would be the perfect opportunity to show you yet another way to incorporate more veggies into your diet in a non-boring way.  Since these skewers do not have meat, I knew that meant I needed to do something to these veggies to make them burst with flavor so that is when I started playing around with marinade ideas. I wasn’t really sure what kind of flavor I wanted them to have, but I just started combining flavors I knew would be delicious. First, I added soy sauce for that umami/salty flavor and then proceeded to add in minced garlic because I can’t think of a time where garlic & soy sauce ever tasted bad. To cut the saltiness a bit, I added in some lime juice for some acidity and lastly included some organic raw honey for sweetness. As I whisked away I continued to taste it to make sure everything was balanced and before I knew it, I had created the perfect balance of sweet & savory. This marinade can really be used for anything but I highly recommend you try marinating mushrooms for these skewers because it will change your life! Since mushrooms are so porous and spongelike, they absorb the marinade very well and pack a lot of flavor into each mushroom.  The longer you marinate these for the better they taste so I would recommend leaving them for as long as you possibly can to maximize the flavor. Now with all that being said, let’s get into the details of this recipe.

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Falafel + Yogurt Sauce Recipe

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Happy Sunday!

I hope you have all had a wonderful and refreshing weekend after what I’m sure has been a busy week for everyone. I myself have had quite the last two weeks so I made sure to spend some time pampering myself this weekend. One of my favorite things to help me decompress is to develop new recipes. When I’m in the kitchen it’s like all of my sources of stress disappear and I find myself to be calm, cool and collected.  This weekend I had a flood of recipe ideas that I can’t wait to share with you because you are going to LOVE them! For today, I will be sharing with you one of the recipes I finally perfected after much time and that is my beloved falafel recipe. The first time I had falafel was in a local Greek restaurant in the form of a pita sandwich. I loved how filling and fresh it was and couldn’t stop thinking about it for a while. I decided to give making them at home a shot with one major modification– I would avoid deep frying them in oil. One of the best parts about falafel is the crispiness of the falafel itself, but I figured I could make them just as delicious by simply pan-frying them instead. After making a few tweaks to the recipe I finally landed on a winner and today I get to share it with you. These falafels can be used to make lettuce wraps, pita sandwiches, salads, and so much more as they are extremely versatile. They provide a healthy serving of fiber and plant-based protein along with an abundance of vitamins and minerals. These falafels require very minimal heating which makes them great as we dive deeper into the warm weather season!  I especially like to make these at the beginning of the week to keep them in the fridge so I can quickly make a meal. The necessary ingredients are very minimal which also makes this recipe incredibly budget-friendly! Let’s get started by getting into what you will need to make this recipe.

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Vegetarian Tortilla Soup

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Growing up, I used to spend hours watching the Food Network. Some of my favorites were Giada De Laurentiis, Rachel Ray, and Ina Garten. I would sit there in front of the t.v. like a sponge absorbing everything they said and keeping their flavor combinations in mind. Very seldom would my mom ever follow their recipes but there is one I remember and still think about and that was Rachel Ray’s chicken tortilla soup. What stood out to my mom and myself about her chicken tortilla soup was the use of chorizo in the base of the soup. It looked so good and as we sat there salivating for the remainder of the show, we decided to give the recipe a shot. Let me just say that was the best chicken tortilla soup I had ever had. Fast forward to now and obviously, I realize that a vast majority of the recipes Rachel Ray and for that matter, any other Food Network chef made weren’t very healthy. Naturally, I decided to make it my mission to lighten it up a bit and so about a few months ago I had one of my good friends over and I made my version of the chicken tortilla soup and he absolutely loved it. Instead of utilizing regular pork chorizo which is high in saturated fat, and cholesterol I swapped it for soy chorizo. In addition, I also added in black beans for extra fiber and protein.

Although my version of the chicken tortilla soup was a huge hit, I got to thinking if I could make a vegetarian version that would be just as delicious. Now, if you wanted to still make this a chicken tortilla soup, all you need to do is swap out 1 cup of beans and 1 cup of quinoa for shredded chicken (total of 2 cups). After lots of tasting and tweaking, I found a winner and man is it satisfying. Today I will be sharing with you my recipe for my vegetarian tortilla soup.  In order to create a soup that would be hearty and feeling just like traditional chicken tortilla soup, I decided to use quinoa because as I have mentioned many times before, quinoa is one of the only plant-based options that is considered a complete source of protein. Quinoa is a grain that contains all nine of the essential amino acids we must obtain from our diet which is why I decided to use it in place of the chicken. Quinoa is also high in fiber, vitamins, and minerals so it’s a great way to boost this soup. In addition, I also added in some extra veggies for an extra serving of fiber.

This recipe is so easy and comes together in a total of 30 minutes as it is just a matter of dumping things into a pot and allowing them to simmer together. The longer it sits for, the better it tastes as it gives the flavors a chance to combine. Now let’s get into all that you will need to make this dish.

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Lentil Sloppy Joes

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With the semester in full swing, I’m on the hunt for recipes that are both nutritious and quick. After a long day at school, the last thing I want to do is spend hours in the kitchen. With that being said, today I will be sharing with you one of my favorite recipes that is packed with plant-based protein and comes together in under 30 minutes- lentil sloppy joes. Growing up, I remember my mom making sloppy joes during a busy weekday as it was quick, delicious, and sure to fill us up. When I was playing around with some dinner ideas, I immediately thought back to that recipe and decided to replicate it but to substitute lentils in place of the ground beef. As I’ve mentioned before, I personally enjoy eating mostly plant-based as I find that is what keeps me feeling the most energized and focused throughout the day. Additionally, lentils are a great source of plant-based protein and are loaded with fiber and iron as well. Lentils are one of those foods that I feel are completely underrated as they are loaded with nutrients but also make a great substitute in many recipes that call for ground beef. I always have lentils on hand and typically try to eat them in some form or another at least once a week. Before  I ramble on for too long I’ll cut it short and simply say that whether or not you are a vegetarian I am certain you will enjoy this recipe. My boyfriend who is incredibly picky couldn’t get enough of this and enjoyed the leftovers the following days which is huge because he is not a fan of leftovers. Now, let’s get into what you will need to make these delicious lentil sloppy joes.

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Gluten-Free Lemon Basil Pasta Salad

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In about 2 weeks, I will be heading back to school to complete the last few classes I need to apply for my master’s program. As time is of the essence, I’m on the hunt for recipes that are quick, easy, and nutrient dense. If you can relate, then I think you will appreciate this recipe because it takes under 30 minutes to make, is loaded with a variety of nutrients, and won’t break the bank. The recipe I will be sharing with you is my¬†gluten-free lemon basil pasta salad.

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Marinara Sauce

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Happy Friday everyone! I hope you are all having a wonderful start to your weekend! Today I wanted to share with you a quick & easy marinara recipe that was a result of not having gone to the grocery store to pick up my usual premade sauce. About 2 weeks ago, I was in the mood for pasta but realized I had no sauce on hand. Usually I would have gone to the store but I have made it a goal of mine this year to avoid going to the store for just 1 item. As I rummaged through my pantry I found some fresh Roma tomatoes, garlic, tomato sauce &  few other spices and figured I would give it a shot at making my own sauce! That was hands down one of the best decisions I could have made because it was well worth it. This sauce tasted so much better than any store bought variety I had tried & was so cheap to make. You can use this sauce for pasta, pizza, meatball subs or really just about anything your heart desires! Now without further ado let’s get into the recipe!

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