Quinoa & Veggie Pilaf

So this is technically not a pilaf, but it tastes like one. The best part, its missing all the carbs! Technically, a pilaf is toasted rice. But quinoa is a great substitute for rice that adds substance to the dish, without the carbs. If you are new to quinoa, it is a protein, NOT a carb, and its very versatile, similar to rice. Next time you are looking for a healthy side dish with some substance, try out this veggie packed recipe.

Recipe yields about 6 servings as a side dish

Ingredients
1 tbsp olive oil
1 medium yellow onion
3 medium carrots
1 large head of broccoli
2 cups Swiss chard
1 cup quinoa
2 1/2 cups vegetable broth
1 tsp fresh ground black pepper
1 tsp salt
1 tsp paprika
1 tsp red pepper flakes

Using a madoline (or really amazing knife skills) shred the onion, carrots, broccoli and Swiss chard.

Heat the oil in a large skillet and saute the vegetables for 2-3 minutes, until tender.

Add the quinoa, vegetable broth, salt & pepper, paprika and red pepper flakes to the skillet. Give it a good stir. Bring to a boil and then cover and simmer for 15-18 minutes, or until liquid is absorbed.

Serve alongside grilled chicken or sauteed shrimp for a super healthy and detoxifying meal or serve on its own as the main dish. Enjoy!

Chicken Fried Rice

I am bringing to you another easy Chinese take-out recipe that can easily be made in 15 minutes. If you take a few shortcuts (such as boil-in-bag rice, rotisserie chicken and frozen veggies) this delicious dish comes together in no time.

Recipe yields 4 servings

Ingredients
2 bags of brown rice
1 bag of frozen mixed vegetables
2 tbsp green onions
2-3 tbsp sesame oil
1 lb chicken breast (or a Rotisserie chicken, shredded - you can also swap in pork or shrimp for variety)
1 large egg
3-4 tbsp soy sauce

Heat 1 tablespoon of oil in a skillet or wok. Add the frozen vegetables and sliced green onions. Saute on medium heat until soft and tender.

If you are cooking your own chicken (or pork or shrimp) saute it in a pan with 1 tablespoon of oil.

Following the instructions on the box, prepare the rice in a pot of boiling water.

In a small bowl, whisk together the egg and 1 tablespoon of oil. Create a space in the center of the skillet and pour in the egg. Scramble it and mix it together with the vegetables.

Add the cookie rice and shredded chicken (or any other protein you may want to use) into the pan. Add in the soy sauce and mix it all together to incorporate all ingredients with each other.

I served mine alongside my Take-out Fake-out: Chicken and Broccoli. If you add chicken, pork or shrimp, it can also be a meal in itself. Enjoy!

Eggplant Parmesan

There is nothing like a classic. Good old eggplant parmesan. Whether you are looking for a meatless option (this is a go-to during Lent!) or just craving something Italian, you can't go wrong with this recipe.

Recipe yields 6 servings

Ingredients
2 large eggplant
3 large egg whites
1 1/2 cup bread crumbs
2 cups tomato sauce
2 cups shredded mozzarella cheese
1 cup shredded parmigiano-reggiano cheese

Preheat your oven to 400 degrees. Slice your eggplant. I like mine on the thinner side, but you can slice based on your preference.

Place your egg whites in one bowl and your breadcrumbs in another. This is going to be your prep station.

Prepare your baking sheet by coating it with non-stick cooking spray. For each slice of eggplant, dip first in the egg whites and the coat with breadcrumbs. Place each piece flat on the baking sheet.

Bake the eggplant for 10 minutes and then flip. Bake for an additional 5-8 minutes. While eggplant is in the oven, coat the bottom of your baking dish with a layer of tomato sauce. When you remove eggplant from the oven, create your first layer of eggplant on top of the sauce.

Continue the layering process alternating between tomato sauce and eggplant until you have used up all your eggplant. (Note: You can also add cheese in between each layer - I needed to keep it on the lighter side so I skipped this step, but if your a cheese lover, go for it!)

Coat the top layer of eggplant with your remaining sauce. Sprinkle shredded mozzarella and shredded parmigiano-reggiano over the top.

Return to the oven for 8-10 minutes. You want the eggplant and sauce to be heated through and the cheese to be melted.

Dish it out and enjoy!

Black Bean Hummus

As I am sure you have all noticed, I have taken a mini-vacation from my blog as I have not posted in 5 whole days! This weekend I took a trip to Connecticut to spend the day with my friend, Haydn, who was visiting the United States with her family from Manchester, England. We had a wonderful day that was capped off with a couple of bowls of delicious New England clam chowder! I enjoyed spending time with my 'English' family for the day!

Today's recipe is for a black bean style hummus. This dip is great as an appetizer for a party, but also makes a healthy and filling snack for any day of the week.

Recipe yields about 1 cup

Ingredients
1 can black beans
5 cloves garlic
1/4 tsp cayenne pepper
1/4 tsp paprika
1/2 tsp cumin
3/4 tsp salt
2 tsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tbsp tahini
10-15 fresh cilantro leaves

Drain and rinse black beans. Peel garlic cloves. Remove cilantro leaves from stems.

Add all ingredients to a food processor, blender, or bowl to use with an immersion blender.

Pulse until all ingredients are combined well and black beans form a paste-like texture. Place in a serving dish. Serve with chips, pita bread or veggies. Enjoy!

Cold Corn Salad

This corn salad is refreshing and so versatile. It goes great over fresh greens or as a side dish to meat or fish. It is also delicious with tortilla chips as a salsa. I love corn and a cold corn salad in the summertime is great.

Recipe yields 6 servings

Ingredients

3 cups of corn (Fresh corn is great, I used canned corn because I had some extra in the cabinet)

1 small vine ripe tomato

1 cup red onion

2 limes

1/4 cup cilantro

Sea salt to taste

Freshly ground black pepper to taste

Chili powder to taste

Finely chop tomato, red onion and cilantro. Add to a bowl with the corn. Combine well. Coat with juice from 2 limes. Mix well. Add salt, pepper and chili powder to taste. 

Cover bowl and refrigerate for at least 1 hour prior to serving. The salad stays fresh in the refrigerator for up to 3-4 days after you make it. In my house, it never lasts pasts 2 days before someone eats it all up! Enjoy!

Quinoa Burgers

Quinoa has become a new obsession of mine. With so many different ways to incorporate it into your meal, it is a healthy and easy option. These burgers are packed with flavor and are great for vegetarians or those looking for something other than meat.

Recipe yields 8 burgers

Ingredients

2 cups cooked quinoa (cook 1 cup and it will expand into 2 cups when it puffs up)

3 eggs

1 cup low-fat or fat free cheddar cheese

1/2 cup low-fat cottage cheese

2 carrots

2 green onions

3 tbsp all-purpose flour

1/2 tsp sugar

1/4 tsp freshly ground black pepper

1/4 tsp salt

1/4 tsp cumin

1/4 tsp garlic powder

Cook 1 cup of quinoa in 2 cups of water (or as package directs). Peel carrots and finely shred. Chop green onions. Combine all ingredients into a large mixing bowl and combine well. 

Let mixture stand for roughly 10 minutes. This will thicken up the mixture and help the burgers stick together. Lightly coat the bottom of a skillet with olive oil and heat. Scoop mixture onto skillet to form burgers. Cook on medium heat for 4-5 minutes. Flip burger and continue cooking on the other side. Helpful Hint: Cooking on medium/medium-low heat helps the burgers to cook slowly and better form together. This helps the burgers from crumbling into pieces later on.

Once burgers are lightly browned on each side, remove from heat. These burgers can be served on buns, inside a wrap, or between lettuce leaves. Use your imagination! Serve with your favorite burger toppings and dressings. Enjoy!