Monday, September 30, 2019

Roasted Broccoli and Chickpea Tacos with Smashed Avocado and Chipotle Crema


Tacos are one of my favorite go-to dinners (I'm sure most of you would agree). But a meatless taco? That might sound strange, but just trust me with these. The roasted broccoli and chickpeas add great flavor and bulk to each taco, leaving you full and satisfied.

These are great on their own, but to round out the meal, add a side of fresh-cut fruit.




1. Preheat oven to 450. Line a large baking sheet with parchment paper.
2. Place broccoli and chickpeas in a large mixing bowl. Add spices and olive oil and toss to combine. Spread evenly on the prepared baking sheet and roast for 12 minutes. Finish with fresh lemon juice.




3. Meanwhile, smash avocado in a mixing bowl. Add lime juice, jalapeno, garlic powder and salt and stir to combine. Set aside.

4. Place chipotle peppers, sour cream, lime juice and salt in a blender or food processor and process until smooth.


5. Spread smashed avocado onto each tortilla and top with roasted broccoli and chickpeas. Drizzle with chipotle crema and garnish with cheese.






Roasted Broccoli and Chickpea Tacos with Smashed Avocado and Chipotle Crema
Serves 4-5

All you need:
1 (12 oz.) bag broccoli florets
1 (15 oz.) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
Juice of 1 lemon

2 ripe avocados, peeled and pitted
Juice of 1 lime
1 jalapeno, finely chopped
1/2 teaspoon garlic powder
Pinch kosher salt

2 chipotle peppers in adobo
8 oz. sour cream
Juice of 1 lime
Pinch kosher salt

10 soft flour tortillas

Shredded Colby jack or cheddar cheese, for garnish

All you do:
1. Preheat oven to 450. Line a large baking sheet with parchment paper.
2. Place broccoli and chickpeas in a large mixing bowl. Add spices and olive oil and toss to combine. Spread evenly on the prepared baking sheet and roast for 12 minutes. Finish with fresh lemon juice.
3. Meanwhile, smash avocado in a mixing bowl. Add lime juice, jalapeno, garlic powder and salt and stir to combine. Set aside.
4. Place chipotle peppers, sour cream, lime juice and salt in a blender or food processor and process until smooth.
5. Spread smashed avocado onto each tortilla and top with roasted broccoli and chickpeas. Drizzle with chipotle crema and garnish with cheese.

Sunday, September 22, 2019

Ratatouille


Ratatouille is a classic end-of-summer dish because it's a wonderful way to use up your garden veggies. It's delicious on it's own, but also pairs well with fish and pasta. It's also makes great leftovers - simply cover the pan and reheat in a 350 degree oven for 15 minutes or scoop onto plates and microwave for 45 seconds, or until desired temperature. 

Pair this with a bold red wine like Syrah or Rioja.


1. Preheat oven to 375.
2. Slice the eggplants, tomatoes, squash and zucchini thinly and set aside.

3. Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper. Add fire roasted tomatoes and tomato paste and stir to combine. Add basil and remove pan from heat.



4. Arrange sliced veggies on top of the sauce and drizzle with olive oil. Season lightly with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover and bake for 15 minutes longer.





5. Allow the ratatouille to sit for at least 10 minutes before serving to allow the juices to settle. Right before serving, garnish with basil and parsley.





Ratatouille
Serves 6-8

All you need:
2 small eggplants
3 Roma tomatoes
2 yellow squash
2 zucchini

Sauce
2 tablespoons olive oil
1 sweet onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
1 (14.5 oz.) can fire-roasted tomatoes, with juice
1 (6 oz.) can tomato paste
2 tablespoons chopped basil leaves

Olive oil, for drizzling
Chopped basil and parsley, for garnish

All you do:
1. Preheat oven to 375.
2. Slice the eggplants, tomatoes, squash and zucchini thinly and set aside.
3. Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper. Add fire roasted tomatoes and tomato paste and stir to combine. Add basil and remove pan from heat.
4. Arrange sliced veggies on top of the sauce and drizzle with olive oil. Season lightly with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover and bake for 15 minutes longer.
5. Allow the ratatouille to sit for at least 10 minutes before serving to allow the juices to settle. Right before serving, garnish with basil and parsley.

Tuesday, September 10, 2019

Italian Sausage, Kale and Tortellini Soup


Once I feel a chill in the air, I immediately crave soups. They are so comforting in the fall and winter months and I love that there are so many different kinds to enjoy. They are an easy way to get your veggies too! This soup in particular packs huge flavor from the sausage and tortellini, but also has a good dose of kale and veggies to keep you full.

Serve this with crusty bread or garlic bread for dipping. Delish!





1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion and sausage and cook until the sausage is no longer pink, about 5-7 minutes.


2. Add fennel, carrots and garlic and cook for 2 minutes.

3. Add tomato paste, salt and pepper and stir to combine. Add chicken stock and fire-roasted tomatoes and bring soup to a boil.


4. Add kale and tortellini and cook for 2-3 minutes longer, or until the tortilla start to float to the top. Remove pan from heat and ladle soup into bowls.





Italian Sausage, Kale and Tortellini Soup
Serves 6

All you need:
1 tablespoon olive oil
1 small yellow onion, diced
12 oz. Italian sausage (hot or mild)
1 small fennel bulb, cored and diced
2 carrots, peeled and diced
2 garlic cloves, finely chopped
1 (6 oz.) can tomato paste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 cups chicken stock
1 (15 oz.) can diced fire-roasted tomatoes (with juice)
1 small bunch lacinato kale (dino kale), stemmed and chopped
1 (9 oz.) package cheese tortellini

All you do:
1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion and sausage and cook until the sausage is no longer pink, about 5-7 minutes.
2. Add fennel, carrots and garlic and cook for 2 minutes.
3. Add tomato paste, salt and pepper and stir to combine. Add chicken stock and fire-roasted tomatoes and bring soup to a boil.
4. Add kale and tortellini and cook for 2-3 minutes longer, or until the tortilla start to float to the top. Remove pan from heat and ladle soup into bowls.


Friday, September 6, 2019

Sunflower Seed Energy Bites


Back-to-school season means meal prep is back in full swing and my clients want their fridges stocked with healthy meals and snacks. Packing school lunches can be tricky since you have to be wary of those with allergies. Thankfully these energy bites are nut-free so they are safe to pack for a lunch treat or mid-afternoon snack!

And these aren't just for the kiddos, obviously. I also enjoy these for breakfast with coffee or tea or as an afternoon pick-me-up. 



1. Place sunflower seed butter and dates in a food processor and process until almost smooth.



2. Add the remaining ingredients and process until a thick dough forms, scraping down the sides of the bowl as you go (you can add a small amount of water if needed).


3. Roll the dough into 16 equally sized bites. Store in an airtight container for up to 1 week.





Sunflower Seed Energy Bites
Makes 16

All you need:
1 cup sunflower seed butter
8 pitted medjool dates
2 tablespoons honey
1/2 cup shredded coconut
1/2 cup roasted sunflower seeds
2 tablespoons shelled hemp seeds
2 tablespoons ground flax seed
1 teaspoon ground cinnamon
1 teaspoon kosher salt

All you do:
1. Place sunflower seed butter and dates in a food processor and process until almost smooth.
2. Add the remaining ingredients and process until a thick dough forms, scraping down the sides of the bowl as you go (you can add a small amount of water if needed).
3. Roll the dough into 16 equally sized bites. Store in an airtight container for up to 1 week.