detox kale salad..

enough said.

detox kale salad

1 bunch of kale, washed and chopped
1/2 cucumber, diced
1 beet, roasted and diced
2 tbsp pistachios
1/4 cup walnuts, chopped
1/4 cup feta cheese
s&p, 1/8 tsp garlic powder
1/2 tbsp olive oil

Clean one bunch of kale in a salad spinner and chop roughly.  Then begin massaging the kale with a pinch of s&p, extra virgin olive oil and garlic powder.  Add the remaining ingredients and serve with a glass of kombucha of your choice.

black bean mexican pizza

black bean mexican pizza

1 whole wheat pizza crust
1 can black beans, drained/rinsed
1/2 tsp cumin
1/4 tsp paprika
1 tsp red chili powder
1/2 white onion, finely diced
1 tomato, diced
10-12 green olives, sliced
3/4 cup mexican cheese
3 tbsp jalapenos, finely diced
1/4 cup salsa

Preheat oven to 350 degrees.  Prebake pizza crust for 5-7 minutes.

In a food processor, blend black beans with a few tbsp of water.  Mix in the cumin, paprika, red chili powder and salsa. 

Once the crust is prebaked.  Evenly spread the black bean mixture, then add the remaining toppings and cheese.  Bake for 10 minutes and enjoy with a side of ranch dressing!

Serves 2-3 people

lemon garlic steamed artichokes

lemon garlic steamed artichokes 

This is one of my favorite vegetables to prepare because of the flavor and oddly enough, the determination required to get to the heart.  In the past, I've baked the artichokes but I find that steaming yields a better texture.  To learn about initial prep of the artichokes click here.

2 fresh artichokes
2 garlic cloves, minced
1 lemon, halved
2 tsp extra virgin olive oil
salt & pepper, to taste

Meanwhile, in a large pot place a few inches of water and insert a steaming basket.  Once they're cleaned and trimmed, drizzle extra virgin olive oil and juice of half a lemon onto each choke. Then add the garlic, salt and pepper.  Add the artichokes to the steaming basket and cover.  Bring to a boil and then simmer for 30-45 minutes, depending on the size of the artichokes.  You will be able to remove the outer leaves with ease when they are ready.  One by one you will remove the leaves and scrape away the flesh.  Once you get to the choke (inedible furry part), scrape this away until you see the remaining bottom.  This is called the heart of the artichoke, and my favorite part! Enjoy

*Many recipes call for heavy butter sauces to dip each artichoke into but I enjoy mine plain and simple.

Serves 2

stuffed mushroom kale phyllo roll

stuffed mushroom kale phyllo roll
adapted from Oh She Glows

After seeing this recipe on Angela's blog I instantly bookmarked it.  I love when I have all the ingredients to make a recipe!  The only changes I made were to use real butter, added chickpeas (for protein), didn't use the thyme or Herbamare and completely forgot to add cheese!  How could I do that, you ask? I don't really know... :(    I was definitely a fan of this dish, I think A would be happy if I didn't make it again. Ha! 

On the side I served roasted beets with pomegranate seeds and said cheese sprinkled on top.

Serves 4

megz mac & cheese

A, was craving some macaroni and cheese one day so I tried Megz mac and cheese which I had bookmarked a few weeks earlier.  This is definitely not the healthiest recipe but very comforting when you're having one of those days...

guacamole

guacamole

2 small haas avocados, diced
1/2 small onion, finely diced
1 tbsp shredded ginger
1 jalapeno, shredded
1 tomato, diced
1 lemon, juiced
3 tbsp cilantro, finely chopped
s&p

In a small bowl, add all ingredients and blend together with a fork.  Add s&p to taste and serve.  Spicy Doritos for A, baked pita chips for me.  Perfect harmony.

roasted beet and arugula salad with pomegranate seeds and feta cheese

I have had this salad in restaurants before so decided to recreate it at home for a fraction of the price.  You can use any type of salad green but I prefer arugula because of the peppery bite.  A, drizzled on italian dressing but I don't think it needs anything because of the natural juicyness from the oranges and beets.

Arugula Beet Salad

1/2 bag arugula, rinsed and spinned

1 beet, can use red or yellow

1/2 tbsp extra virgin olive oil

1/2 cup mandarin oranges, fresh or bottled

2 tbsp feta cheese or goat cheese

1/4 cup pomegranate seeds

salt/pepper

Preheat oven to 425 degrees. Wash and scrub the beets.  Pour olive oil on beets and double wrap in aluminum foil.  Place in oven for an hour.  Check after 40-45 minutes to assure even roasting.

Meanwhile, wash the arugula and place in salad spinner (love this thing!). 

Remove beets from oven, allow them to cool for 10 minutes. 

Plate the arugula on plate and top with mandarin oranges, sliced beets, pomegranate seeds, feta cheese and salt/pepper.

Housewarming Party!

Last week, A and I had our family over to celebrate our new home!  We moved in February but we took some time to decorate and travel over the summer before we had a chance to have a party.  Special thanks to both of our mom's for preparing most of the food.  Menu and recipes to follow pictures. 

the food spread

both mom's!

party punch!

Menu:

Bhel puri
Dahi puri

Greek 7 layer dip with Pita Chips

Party Punch

Oatmeal White Chocolate Cranberry Cookies
Chocolate Chip & Walnut Cupcakes
Gajar Halwo (Carrot Pudding) - mom's secret recipe

Grilled Corn & Avocado Salsa

This is a delicious easy appetizer with chips and salsa.  Actually craving another batch!

3 ears of corn, husked and grilled
1/2 pint of cherry tomatoes, halved
1/2 avocado, diced
3 green onion, finely diced
1 jalapeno, finely diced
2 tbsp cilantro, chopped
salt, pepper, paprika to taste

Mix together in a bowl and serve with multigrain tortilla scoop chips :)