Category: Vegetarian

Avocado and Mango Salad


Prior to dressing & cilantro
Prior to dressing & cilantro

I recently had dinner at my neighborhood sushi restaurant, and remembered the last time I ate there was when my best friend was visiting over Memorial Day weekend. We ordered their mango and avocado salad, which was seriously amazing. I didn’t order it this time (sigh), but kept thinking about it after I got home, and decided to make a similar version after a trip to Trader Joe’s the following day. There is so much flavor in this quick fruit salad, not to mention, it’s extremely healthy. Two days later, I’m still enjoying it!!!

Ingredients

  • 1 tbsp. balsamic vinegar
  • 1 tbsp. lime juice
  • 2 tbsp. extra-virgin olive oil
  • Salt & freshly ground black pepper
  • 2 mangos, cubed
  • 2 avocados, cubed
  • 8-10 plum or cherry tomatoes, cut in half
  • 2 tbsp. fresh cilantro, minced

Directions

  1. In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil.
  2. Toss in mangoes, avocado and tomatoes to coat.
  3. Garnish with cilantro and serve immediately.

Mango & Avocado Salad

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Egg White Salad


Egg White Salad

I LOVE Trader Joe’s and their packaged egg white salad, however, it’s a bit pricey, so decided to make a version of my own today. You can really tailor this to suit your own taste by using various herbs, seasonings and veggies, but I think this recipe has some really great flavor (in my humble opinion).

Ingredients

  • 4 large hardboiled eggs, finely chopped
  • 1 tbsp. celery, fined diced
  • 1 tbsp. light mayo or Greek yogurt
  • 1/2 tbsp. apple cider vinegar
  • 1 tsp. ground turmeric
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. ground dill weed
  • 1/4 tsp. ground mustard
  • 1/4 tsp. chives
  • 1/4 tsp. black pepper
  • 1/8 tsp. kosher salt
Chopped Egg Whites
Chopped Egg Whites
All of The Ingredients
All of The Ingredients

Directions

  1. Put enough water in a medium pot to cover eggs.
  2. Bring to a boil, cover pot and shut off heat. Keep eggs in pot for 20 minutes.
  3. Discard hot water, then run under cold water and peel the eggs, tossing out the yolks.
  4. Chop finely with fork (and knife, if needed).
  5. In a bowl, combine the remaining ingredients and mix well.
  6. Refrigerate until ready to serve.

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Avocado-Lime Sauce


Avocado Lime Sauce

I’ve said it before, but in case you missed it… I LOVE sauces, and think they can take a dish to the next level. I made some baked fish last night (which was amazing, and will post soon), and knew I wanted some type of sauce to accompany/compliment it, so put on my creative thinking cap. I’ve been on a big avocado kick lately, and my fish recipe included lime juice, so I figured I’d whip up a sauce which included both, but also wanted it to be healthy. Thus, I used greek yogurt instead of mayo! The results were fantastic and added that little extra something to my dinner. This would be great on chicken, grilled steak, pork, fish and tacos.

Since I made this just for moi, I used half of an avocado, which still yielded enough for a few servings, but if you’re feeding four or more, I’d double the recipe.

Ingredients

  • Half medium avocado, mashed
  • 2 tbsp. lime juice
  • 2 tbsp. nonfat Greek yogurt
  • 1 tbsp. cilantro, finely chopped
  • 1 small garlic clove, minced
  • 1/8 tsp. cayenne pepper
  • Salt to taste

Directions

  1. Mash avocado well with fork in a small bowl.
  2. Add remaining ingredients, mix well and chill covered in fridge until ready to use.
  3. Garnish with cilantro, if desired.

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Guiltless Blue Cheese Dip/Dressing


Healthy Blue Cheese Dressing

With summer quickly approaching, I’m doing my best to eat healthier without sacrificing flavor. I’ve been marinating chicken wings (yes, I’m baking them), and decided I wanted a blue cheese dip to accompany them this time, but know that packs a punch with fat and calories, so was on the hunt for a lighter recipe. I found quite a few using non-fat Greek yogurt, and went with the one I wanted to try, making a couple of modifications. I love that this is about half the calories of your traditional blue cheese dressing and the only fat comes from the blue cheese/gorgonzola. Blue cheese lovers rejoice!!!

Ingredients

  • 2 tbsp. gorgonzola or blue cheese crumbles
  • 1/4 cup non-fat Greek yogurt (I used Fage)
  • Juice of 1/4 small lemon
  • 1/2 tbsp. white vinegar
  • 1/2 tsp. Worcestershire
  • 1/8 tsp. salt
  • Black pepper, to taste
  • Pinch garlic powder
  • Pinch onion powder
  • Drizzle of honey or agave

Directions

  1. Combine blue cheese, Greek yogurt, lemon juice, Worcestershire and vinegar in a bowl and mix well.
  2. Add all seasonings and a drizzle of agave or honey and stir well with a fork.
  3. Serve with chicken wings, your favorite salad, veggies, etc.

The thickness of the dressing will vary depending on the brand of Greek yogurt you use. If necessary, add water (one tablespoon at a time) and stir until dressing reaches desired consistency.

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Mexican Tostada


Delicious Mexican Tostada

Yesterday, I found myself craving Mexican food… maybe because I felt it only right to do my part in celebrating Cinco de Mayo. Breakfast was easy – I made a Mexican quesadilla, but couldn’t decide on something quick and easy for dinner. I love enchiladas, but wanted something simpler. I then thought about tacos, which were appealing, however, desired a dish with a crunch, so a tostada seemed to fit the bill. I was having a very lazy Sunday at home, and wanted to continue on that same path, thus made this as easy as possible by using canned refried beans and store-bought tostada shells. My normal method would be to make these from scratch, but honestly, I just wasn’t in the mood to go the extra mile last night. It was all about easy, breezy and tasty… and thankfully, that it was! As I made this just for me, I didn’t do much measuring, but will try to give you some idea as to how much you’ll need for two servings.

Ingredients

  • 2 tostada shells
  • 1 can (15 oz.) refried beans
  • 1/8 head iceberg lettuce, seasoned with salt & vinegar
  • 1/2 tomato, chopped
  • Guacamole (or 1/2 chopped avocado)
  • 2 oz. Mexican four cheese blend (or you favorite kind)
  • 4 tbsp. salsa
  • A small handful of cilantro, chopped

Directions

  1. Heat refried beans in a frying pan on medium low until warm.
  2. Chop lettuce into thin slices and add a little salt (about 1/8 tsp.) and vinegar (about 1/4 tsp.).
  3. Place tostada shells in oven at 350°F on baking sheet or oven rack, and heat for 3-4 minutes, until you can smell the aroma of them. Be careful not to burn.
  4. To assemble, place tostadas on a plate, spread the warm/hot refried beans on top, sprinkle a little cheese on top of the beans, then the seasoned lettuce, some chopped tomatoes, guacamole, salsa, a skosh more cheese (if desired), and topped off with a sprinkling of chopped cilantro.

Tostada

Obviously, you can add additional toppings, like chopped onion, sliced jalapeños, sour cream, etc. and tailor this to your liking. I ate this like a slice of pizza, just a little bit more carefully. 

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Oreo Truffles


Oreo Truffles

My Mom told me about these little gems recently, and how incredibly scrumptious they were, so it goes without saying… I just had to try them out. I did last night and she was NOT kidding! Today, I brought them into work and they went over like gangbusters! In addition, everyone was shocked that they’re only made up of three ingredients and the inside is totally creamy! They do take a little bit of work to put together, but I promise you, it is well worth the effort!

I decided to divide the recipe in half and make these smaller than one inch instructed on Kraft’s site (although they look larger in the picture), and thought they were the perfect size.

Ingredients

  • 36 Oreo cookies, finely crushed
  • 1 (8 oz.) package of Philly cream cheese, softened
  • 4 packages (4 oz.) Bakers semi-sweet chocolate, melted
Peanut butter oreos in food processor
Peanut butter oreos in food processor
Oreo crumbs
Oreo crumbs

Directions

  1. Break Oreos into small pieces, place into food processor (or blender) and grind to fine crumbs.
  2. Reserve 1/4 cup of the crumbs.
  3. Combine cream cheese & remaining crumbs in a bowl until well blended.
  4. Shape into approximately 48 (1 inch) balls.
  5. Put in freezer for 15 minutes to harden.
  6. Melt chocolate in microwave* or in a chocolate warmer (my favorite).
  7. Dip the oreo-cream cheese balls into chocolate, using one or two forks, or a toothpick, until covered, and place on wax or parchment paper-covered rimmed baking sheet.
  8. Sprinkle immediately with reserved crumbs and refrigerate for 1 hour or until firm.

* To melt chocolate: Place chocolate in microwavable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

Store in airtight container in fridge.

A Different Batch Using Milk Chocolate & Almond Bark
A different batch made with milk chocolate & almond bark

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Healthy Fettuccine “Alfredo”


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I recently saw a post on Facebook from Daphne Oz about her take on Fettuccine Alfredo using a cauliflower puree as the substitute for alfredo sauce. Since I’ve made cauliflower mashed “potatoes” before, and it turned out delicious, I was overly anxious to try her recipe. And as expected, it turned out delicious! Feel free to add some chicken, seafood or tofu if you desire some protein with your pasta. I pretty much followed the recipe to a tee, which is rare, since I usually put my own take on it, but didn’t really see a need for changing anything. This does yield a ginormous amount of pasta, so divide it in half if you’re not feeding a large family or small army 😉

Ingredients

  • 1 pound fettuccine
  • 4 cups cauliflower (cut into large chunks)
  • 1 cup milk
  • 2 tbsp. butter
  • 1 large shallot (finely minced)
  • 1/2 cup white wine
  • 1/4 cup Parmigiano-Reggiano (freshly grated)
  • 1/4 tsp. ground nutmeg
  • 1/3 cup Parsley (chopped)
  • 1 tbsp. olive oil
  • Salt and pepper

Directions

  1. Place the milk and the cauliflower in a large sauce pot and season with salt and pepper.
  2. Bring up to a boil and reduce to a simmer, cover and cook until fork tender, about 8 to 10 minutes.
  3. Using a slotted utensil, transfer the cauliflower to a blender.
  4. Add the milk to make a creamy puree.
  5. Add the butter and continue blending until smooth. Taste and adjust seasoning.
  6. Bring a large pot of water to a boil and season generously with salt (Daphne writes, “so it tastes like the ocean”).
  7. Cook the pasta one minute less than the packaged instructions.
  8. While the pasta is cooking, place a large sauté pan over medium heat and add 1 tbsp. of olive oil. Add the shallot, season with salt and cook for 2 to 3 minutes, or until slightly tender.
  9. Deglaze with the white wine. Reduce by half, about 1 to 2 minutes.
  10. Add the cauliflower puree to the sauté pan and thin out with about 1/3 cup of pasta water.
  11. Remove the pasta from the water, add it to the cauliflower puree, and then sprinkle ground nutmeg over the top.
  12. Toss again and add more cooking water if the pasta seems too dry.
  13. Add the Parmigiano and parsley, and toss to coat.

Note: For leftovers, you can reheat in the microwave or on top of the stove, but may want to add a little milk or water to make it saucier after being refrigerated.

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Baked Kale Chips


Baked Kale Chips

In keeping with the theme of my last post, I’m sharing this tasty little snack I made for a second time yesterday. I love that the kale gets crispy like potato chips, yet are so much healthier. There are numerous things you can add to them… lemon juice, paprika, parmesan cheese, red pepper flakes, garlic, etc., so go ahead and experiment!

Ingredients

  • 1 bunch (about 6 oz.) kale
  • 1 tbsp. olive oil
  • 1 tsp. apple cider vinegar
  • Salt and pepper, to taste

Kale before baking

Directions

  1. Preheat oven to 300°F.
  2. Rinse and dry the kale, then remove the stems and tough center ribs.
  3. Cut into large pieces, toss with olive oil and apple cider vinegar in a bowl then sprinkle with salt and pepper.
  4. Arrange leaves in a single layer on a large baking sheet (I lined mine with parchment paper for easier clean up).
  5. Bake for approximately 15 minutes, or until crisp.
  6. Place baking sheet on a rack to cool.

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Sautéed Kale


I realize this recipe may not be as exciting as some of my others, but knowing that it is a superfood, should entice you to try it (if you already haven’t). The skinny on this leafy green is that Kale, also known as borecole, is one of the healthiest vegetables on the planet. It’s available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. So… with all that being said, eat your Kale!

This recipe is super easy to prepare and adds some really nice flavor.

Sauteed Kale

Ingredients

  • 1 1/2 lbs. kale, stems removed and leaves coarsely chopped
  • 2 tbsp. olive oil
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 garlic cloves, minced
  • 1/2 cup vegetable or chicken stock (can use 1/2 cup water if desired)
  • Salt and pepper, to taste
  • 2 tsp. red wine vinegar (can substitute balsamic)

Directions

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
  3. Add the garlic and cook until soft, but not colored.
  4. Add the stock and kale, and toss to combine.
  5. Cover and cook for 5 minutes.
  6. Remove cover and continue to cook, stirring until all (most) of the liquid has evaporated.
  7. Season with salt and pepper and add vinegar.

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Artichoke, Mushroom and Spinach Lasagna


I woke up yesterday, yearning to make a meatless/veggie lasagna. I have no idea why this particular dish was pinpointed as the object of my affection, but knew I HAD to make it. I perused some of my saved recipes, and came across a few that looked delicious. So, I took one, altered it quite a bit and came up with this one, which I thought was amazingly scrumptious. I tried to be conscientious of the exact measurements I used… hopefully, that’s the case 😉

Artichoke, Mushroom & Spinach Lasagna

Ingredients

  • 2 tbsp. butter or olive oil
  • 9 no-boil lasagna noodles
  • 1/2 onion, chopped
  • 1/2 cup fresh mushrooms, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz.) can vegetable broth
  • 1 tbsp. fresh rosemary, chopped
  • 2 tbsp. fresh basil, chopped
  • 1 (14 oz.) can marinated artichoke hearts, drained and chopped
  • 1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 (28 oz.) jar tomato pasta sauce
  • 1 (15 oz.) container Ricotta cheese
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 3 cups shredded mozzarella cheese, divided
  • 1 (4 oz.) package herb and garlic feta, crumbled

Veggie Lasagna

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put butter or olive oil in a large skillet and heat on medium-high.
  3. Sauté onion, garlic and mushrooms for 5 minutes, or until onion is tender-crisp.
  4. Stir in broth, rosemary and basil, and bring to a boil.
  5. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
  6. Mix together, ricotta, egg, 2 cups of mozzarella cheese, salt and pepper in a bowl.
  7. Spread 1/4 of the sauce mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
  8. Add some big dollops of the ricotta/mozzarella mixture (using half) on top of the noodles, then more of the sauce.
  9. Repeat layers 2 more times, ending with sauce mixture and remaining mozzarella cheese. Sprinkle crumbled feta on top.
  10. Bake, covered, for 40 minutes. Uncover, and bake 10 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Cut Lasagna

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