Quick Chickpea and Potato Curry

After 7 hours of driving back from the beach in on and off pouring rain, I was ready to be home! It was hard to get myself unpacked and back out of the door to the grocery store but I wanted a quick and healthy home cooked meal after eating out more than usual. I picked up a few things for tonight and tomorrow’s meals while rice was cooking in my rice cooker and then got started on this quick chickpea curry. This morning I was thinking of what I have in my pantry that I could use tonight without having to get too many extra things. I thought of rice, chickpeas, kale, and tomato sauce so thought this curry would be simple and tasty and it certainly was. I didn’t feel like following a recipe so I threw whatever I wanted in there and it hit the spot. It’s unlike what I ate at the beach this week and definitely different than what I’ll eat in Italy next week. It made enough for my next few meals and I really enjoyed its complexity of flavor without a lot of effort.

Quick Chickpea Curry

1 can chickpeas, rinsed and drained

4 cups long grain brown rice, cooked

2 gold potatoes, diced

1/2 yellow onion, diced

1 tsp minced garlic

1/4 cup veggie broth

1/2 head cauliflower florets

3 cups kale, chopped

1 tsp garam masala

1/2 tsp cumin

1/2 tsp smoked paprika

1 tsp curry powder

1/8 tsp cayenne pepper powder

1/2 tsp turmeric powder

1/4 tsp onion powder

1 15 oz can tomato sauce

3/4 cup unsweetened almond milk

Salt to taste

1. In a large skillet, add onions and garlic to sauté for a few minutes.

2. Add in potatoes and cauliflower and mix to combine. Cook for 5-7 minutes to start cooking process with veggie stock.

3. Add in all spices and cook 1-3 minutes until fragrant and then add in tomato sauce and almond milk.

4. Pour in chickpeas, stir, and cover to simmer for 30ish minutes.

5. If too thick, add water (I added about 1/4 cup) and then add in kale to wilt.

6. After kale is soft, spoon curry mixture over brown rice and serve.

Greek Oil Free Pasta Salad

Need a simple and fresh pasta salad for summer? This was a tasty and dill-icious light dinner and would be perfect as a side for a cook out or party. It’s only a few ingredients and it comes together quickly, so I’m glad I put these things together because it definitely works! I used High Carb Hannah’s oil free tzatziki sauce as the dressing and used whole wheat Penne, cucumber, tomatoes, and blanched broccoli with some extra dill and you can add onion, chickpeas, asparagus, olives, or whatever veggies you’d like. I served it cold, but it could also be served warm if you prefer.

Greek Pasta Salad

1 lb whole wheat Penne

Handful of grape tomatoes, halved

3 Persian cucumbers, halved and sliced

Head of broccoli, diced

1 tsp dried dill

Salt and pepper to taste

1. Blanch broccoli in the microwave for 3 minutes and cook pasta 2 minutes less than directions.

2. Mix all ingredients in a large bowl and add tzatziki sauce when ready to serve. If you add it to early it might dry out.

Hannah’s Tzatziki Recipe *slighted changed*

1 cup cucumber, peeled and diced

1 tsp dried dill

1/4 cup raw cashews, soaked for at least 20 minutes

Juice of one lemon

1 tsp minced garlic

1/3 cup water

1. Add all ingredients to a blender and blend until smooth.

Meal Planning 6.24.18

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Above: Honeycrisp apple with PB2 and Everything but the Bagel seasoning

These weeks of summer are flying by! I should have known, they always do, yet I’m always surprised how fast they go. It’s another week to meal plan so I made my list and went to Trader Joe’s yesterday for my weekly haul. It’s the last time for the next few weeks because we’ll be traveling! I also went to Whole Foods today for a few things and it always amazes me how expensive it is whenever I go there! I got 5 meals, snacks, deodorant, toothpaste, and two sunscreens at Traders for $125 and when I went to Whole Foods today to get lentils, short grain rice, liquid smoke, a couple Arden’s Gardens, two new natural deodorants (I’m having irritation issues), lunch, two vegan cookies, and B12 it was $78. I guess because it was from the deodorants and B12? Yikes.

Anyways, shop at Trader Joe’s for all your daily basics and Whole Foods for the rarer items. I wanted to incorporate some staples that I won’t have to think about, and some that I need to follow a recipe (mostly) because some nights you don’t want to stare at your phone while you’re cooking to make sure you’re doing it right. This is what I’m planning on making.

Quinoa Stuffed Portobellos with Red Sauce- I created this to make something simple that seemed sophisticated and was really healthy with lots of vegetable protein. I’m going to cook the quinoa with diced onion and a 1/2 tsp of boullion for flavor and then stuff the portobellos with it, then cook them in homemade red sauce.

I’m Possible Burgers– I found this recipe on Pinterest for at home “Impossible” tasting burgers. Their base is tempeh and the beets give them the pink color and liquid smoke gives them their flavor. I’ll be serving these with homemade baked fries.

Chickpea Buddha Bowls- I’m going to roast some chickpeas, sweet potatoes, brussel sprouts, kale, and serve over rice with some kind of sauce, not sure yet.

Lentils and Rice- This is a classic and I’m mixing in mushrooms and spinach to make it a more rounded meal. It’s one of our favorites!

Veggie Pasta- I got some whole wheat fusilli and I’m going to roast some of our favorite veggies to throw in with a quick marinara.

I got extra chickpeas to make some hummus and veggie flatbread sandwiches for lunches, extra potatoes for breakfasts, and lots of fruit to snack on. I hope you all have a fabulous week!img_2565

Vegan Edamame Sushi Bowl

Want the taste of sushi without taking the time to roll the nori? If anyone is intimidated to make sushi rolls at home, this is a great alternative and you can be creative with whatever ingredients you want to use or use what’s in your favorite sushi rolls. These are simple to make and they are so fresh, bright, and colorful. You get all of the best parts of sushi from the crunch of the veggies, sweet mango, tangy ginger, and the salty soy sauce. This is a great quick impressive meal and everyone can make their own to their taste.

Vegan Edamame Sushi Bowls

1 cup short grain brown rice dry

1 tbsp seasoned rice vinegar

1/2 cup shredded carrots

1/2 cup frozen edamame, shelled

2 Persian cucumbers, diced

1/4 cup red onion, sliced thin

1/2 cup mango, diced

Pickled ginger to top

4 tbsp low sodium soy sauce

1. Add rice to the rice cooker with 2 cups water and cook, about an hour.

2. When rice is almost done, heat edamame in a skillet with a few tbsps of water until heated through.

3. In a bowl, add a cup of rice and the vinegar and stir. Let sit a few minutes.

4. Top with 1/4 cup edamame, mango, carrots, cucumbers, red onion, and ginger. Then add soy sauce to combine.

I totally meant to add sliced avocado to this dish as well and I forgot, which cut down the fat content but would be delicious. If you want to add that, I recommend it.

Veggie Pad-oh my! Pad-Thai

Vegan Pad Thai

Vegan Pad Thai

Summer thunderstorm blowing outside and a big bowl of tasty noodles in my lap… and now waiting for Bachelorette to come on! Pretty good for a Monday night, huh? I found a recipe for a vegan chickenless pad Thai on Pinterest that used vegan chick’n, but since I try not to eat much mock meat these days I created a veggie version. I changed up the sauce, and it ended up being delightful! It’s a light and bright sauce from the lime juice, but still savory from the soy and brown sugar. It’s a balanced sauce covering brown rice noodles, broccoli, and mushrooms and I topped it with green onions and a few crushed cashews. It could have been two big servings, but I tried to have some form of self-control so I made it into 3.

Veggie Pad-Oh My!

1 box Annie Chun brown rice stir-fry noodles

2 browns of broccoli, chopped

10 oz button mushrooms, sliced

2 tsp minced garlic

4 green onions, diced

Sauce

1 tbsp tomato paste

2 tbsp brown sugar

~1/2 cup low sodium soy sauce

1 tbsp apple cider vinegar

1 tsp Vegetarian Better than Bouillon Chicken flavor

Juice of one lime

Toppings

I didn’t have peanuts on hand, so I crushed a few raw cashews to the top.

Chopped green onions

Slice of lime

Refried Bean and Rice Burrito

 

Refried Bean and Rice Burrito

Refried Bean and Rice Burrito

Well, this is the clearest picture I could get of this ah-mazing burrito! I had to make this one a little smaller for a picture because the first two were so messy when I attempted to roll them up, I might need bigger tortillas? These are the perfect quick dinner idea that can fill you up and it’s an all in one meal. They were seriously SO good, and after Josh ate two of them he said “extreme success!”

 

I used the whole grain flour tortillas with rolled oats and flax seeds from Trader Joe’s for the first time and they were really good. They’re pretty thin and about 130 calories, but still had some oil because I couldn’t find any there that didn’t. However, their fat-free refried beans are oil free and so good. I used leftover rice in the fridge and heated it up with a squeeze of lime, and it was a great way to reuse leftovers in a new way. I sautéed onions and bell peppers with some spices for extra flavor and added them to the burritos with all of the toppings we love: lettuce, cucumber, pico, guac, and salsa. This might be a weekly meal, so you should definitely try it out.

Refried Bean and Rice Burritos

Serving for 5 burritos

2.5 cups leftover brown rice

5 large whole grain tortillas

1 can fat-free refried beans (TJ’s)

1 onion, sliced

1/2 tbsp cumin

1/4 tbsp chili powder

1/4 tbsp garlic powder

Salt to taste

2 bell peppers, sliced, I used red and yellow

2 cups chopped lettuce

3/4 cup pico de gallo

5 oz guacamole

2 Persian cucumbers, diced

Lime

1. In a skillet, add peppers and onions to sauté and add the spices and stir. Cook down until tender.

2. In separate bowls, heat up the beans and the rice with a squeeze of half a lime.

3. Wrap tortillas in a towel and heat in the microwave to warm, about 20-30 seconds.

4. On each tortilla, spread about 1/4 cup of refried beans and then add 1/4-1/2 cup rice.

5. Top with peppers and onions, then add lettuce, cucumber, pico, and guacamole.

6. Attempt to roll it up, fold outside sides in about 1/4 way in and then roll the burrito up away from you.

BBQ Vegetable Pita Pizza

Mozzarella or potato shreds? Well it looks like cheese shreds, but it’s potato which mimics the same look and texture to top the pizza. These personal BBQ pizzas were scrumptious! I roasted onions, cauliflower, zucchini, and mushrooms and used them to top a whole wheat pizza with sweet and spicy BBQ sauce. I added a sprinkle of shredded potato and a dash of nutritional yeast and popped them back in the oven to get crispy. I also made some extra pizzas with marinara for lunch the next day to switch it up and be prepared. I found a recipe for these on Pinterest, but they made their own sauce and pizza dough which I didn’t want to do. The Organic Brown Sugar BBQ sauce from TJ’s is so tasty and I like to use whole wheat pitas for pizzas because they’re a great size with no oil. You can use whatever vegetables you want to use to top these pizzas, but this combination was delicious!

BBQ Vegetable Pita Pizza

6 whole wheat pitas

Organic Brown Sugar BBQ sauce ( or your favorite)

1 small head of cauliflower in florets

10 oz baby Bella mushrooms, sliced

1 onion, sliced

1 large zucchini, halved and sliced

1.5 cup Frozen shredded potatoes, thawed

Nutritional yeast for topping

1. Preheat oven to 400* and roast vegetables with salt and pepper on two parchment lined pans for 30 minutes. Then turn oven up to 475*.

2. Combine all vegetables and on another parchment lined pan, lay out 6 pitas and top with 1-2 tbsp of bbq sauce each and spread.

3. Add a handful of the veggie mixture to each pizza and spread then add a little of the potato shreds to mimic cheese texture on top.

4. Sprinkle with a little bit of nutritional yeast and put back in the oven for 15-25 minutes until edges are golden and crispy.