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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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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Lentil Shepherd’s Pie

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September has officially arrived and I am so excited because fall is my favorite time of year! Even though here in southern California we don’t get much of a fall, I still look forward to having weather below 100°.  With cooler weather comes warm drinks and hearty, comforting meals and today I’ll be kicking off our fall-inspired meals with my lentil shepherds pie. Traditional shepherd’s pie is made using ground beef, a variation of veggies, and topped with creamy mashed potatoes. This recipe is only different in a few of the ingredients but all the flavors come together to produce an incredibly satisfying & hearty meal. It sounds so much fancier than it actually is because all of the ingredients are very humble and easily accessible to everyone.

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Recipe: Green Smoothies

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One of the most popular “health” foods are green smoothies. While they may be convenient and quick when on the go, not all green smoothies are all that healthy. In fact, many green smoothies are loaded with sugar to compensate for the added vegetables. Although fruits are a healthy choice, they are naturally high in sugar so just like any other sweets, they should be eaten in moderation. Fruits are usually better as a snack in between meals when paired along with a source of fat and protein. When too much fruit is added to a smoothie, it can spike blood sugar levels which will ultimately make you crash. For that reason, I have created two smoothie options that contain both protein and fat to help counter-balance that blood sugar spike. Whether you like fruity smoothies or creamy smoothies, I’m sure that you will find one of two of these recipes will help to satisfy your craving. Both of these recipes contain spinach which is high in vitamins A, C, K, and the mineral folate. These smoothies are very filling and are best suited for a meal replacement.


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Recipe: Panko Crusted Cauliflower

 

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Hi guys! So I know it’s been awhile since my last blog post, but thank you for being so patient with me. Today I’ll be sharing with you one of my pride and joys and that is my recipe for panko-crusted cauliflower. Growing up, my mom used to make panko crusted chicken and I was obsessed. But as I got older and became more health conscientious I realized her pan-frying method maybe wasn’t the healthiest approach. But because I loved my mom’s recipe so much I was determined to find a healthier alternative that was as equally delicious. That’s when this recipe was born. This is one of my all-time favorite ways to prepare cauliflower because it is filing and so satisfying. The crunch from the panko makes all the difference and it is truly one to try out. These are amazing tossed in just about any sauce you can imagine and are a lighter option for chicken strips and/or nuggets. The flavor combinations are endless and you can use them to top a salad, add to a wrap, or just eat as finger food. Before we get into the recipe, here’s a little background on the star of the show-cauliflower.

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Recipe: Pesto Ricotta Stuffed Shells

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A few weeks back I created a poll on my Instagram (@lifeatthemesa) asking you guys if you would be interested in my tofu ricotta stuffed shells and the vast majority of you said yes and it is finally here! It took some extra time but after making a few additional tweaks this recipe is perfection. I once made this for my mom without telling her what the shells were stuffed with and she didn’t even detect it. For those of you who voted no for the recipe, I highly encourage you to abandon the assumption of tofu being bland and give this recipe a go. I promise you will not be disappointed.  Now, without further ado here is my pesto tofu ricotta recipe.

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