Avocado Toast


My husband always orders this at a local breakfast place we go to and I decided to replicate it at home. What I love about the flavors in this dish is the sea salt and fresh lemon. It’s so simple to make and keeps you full for so long. Enjoy!

Ingredients:

  • 2-3 eggs over easy or poached
  • Olive oil spray (to coat the pan)
  • 1 avocado
  • 1 small lemon
  • Sea salt
  • 1/2 tsp. of your favorite oil (I used avocado oil)
  • 1 slice of your favorite multi grain bread
  • 1 small tomato sliced (optional)

Steps:

  1. Start by dicing the avocado and place into a bowl, add the oil, sea salt (to taste) and a little bit of fresh squeezed lemon and mash until you have received guacamole like texture.
  2. Toast the bread.
  3. Take a medium sized skillet and coat with olive oil spray. Cook the eggs to your liking.
  4. Smear the avocado onto the bread, place the tomatoes (if you’re using) on top of the avocado and finally the eggs. Sprinkle with sea salt and drizzle with fresh lemon. NOM! IMG_0962

My first week with Blue Apron


I’ve been curious about Blue Apron for a while now and my friend Elisa sent me a free week of meals so I finally tried it out! My menu for the week (I opted for the vegetarian recipes) consisted of three meals; three cheese calzones, winter squash and baby kale quesadillas and curried cauliflower steaks. First off I was really impressed with the packaging. A box arrives right to your doorstep filled with food and it has really pretty 8×10 menu cards (see below) that I plan on hole punching and putting in my recipe binder! I was shocked at how fresh the ingredients looked. The kale was so green and beautiful. Each recipe comes with a little knickknack bag filled with perfectly proportioned  seasonings, sauces and what not. I really love this concept because so many times you have to go and buy full sized items that a recipe calls for and then you end up wasting it.

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Now for the actual recipes I really only liked 2 out of 3. I wasn’t the biggest fan of the three cheese calzones, mainly because I like to cook healthy during the work week and I thought the dough was hard to manipulate. Basically if I’m going to indulge I would rather have pizza or parm and order out, but that’s just my personal feelings, and obviously doesn’t apply to everyone.  I also felt like the recipes were a bit long and that it stifled my creativity in the kitchen.

However I absolutely loved not having to worry about what I was going to prepare for dinner that night and knowing that I didn’t have to go to the grocery store. I also tried recipes that I probably wouldn’t have thought of on my own, which keeps it interesting. Blue Apron definitely  has pro’s has con’s depending on how you feel about cooking. I am going to try it out for another week, and report back. The price is really affordable $60.00 for three meals which serves two, so $9.99 per serving.  Have any of you tried Blue Apron? Would love to hear your experience with it!

Sunny side eggs over arugula


I really like incorporating greens into my breakfast. This dish is so simple but there’s something that feels really gourmet about it. The flavors are fresh and distinguished and it’s  just delicious! This would also be great for lunch and a light dinner too.

Ingredients:

  • Farm fresh organic eggs (however many you want)
  • Avocado oil (to drizzle)
  • 1/2 of a lemon
  • Salt and pepper to taste (I like pink Himalayan salt)
  • Fresh grated parmesan cheese (to sprinkle)
  • Olive oil spray (to coat the pan)
  • Arugula (desired amount)
  • Grape tomatoes (desired amount)
  • Green onions (desired amount)
  • 1 tsp pesto

Steps:

  1. Start by taking a medium sized pan and coat with olive oil spray over medium heat. After the pan has warmed up add the eggs.
  2. While the eggs are cooking take the desired amount of arugula onto a plate. Drizzle with avocado oil, lemon and parmesan cheese.
  3. In the same pan the eggs are cooking add the green onions and tomatoes and let cook for 3-5 minutes to bring out their flavor. Cook your eggs to your desired consistency and place over the arugula.
  4. Top with the tomatoes, green onions, salt and pepper and pesto. I happened to have homemade pesto in my fridge but you can buy any store brand for this. Enjoy! image

Zucchini Bites


I have always shied away from picking the larger zucchini out of my dad’s garden. I prefer the smaller to medium sized ones. However my dad convinced me that the large ones were just as good as long as you prepare it correctly. So he cut them into large slices and seasoned them and put them on the grill. He was right they were totally awesome. Last night after a weekend of eating lots of carbs and dairy my husband and I were in need of a lighter meal. These could be served as an appetizer or as a main dish. We had about 3 each and we were stuffed! The dish was bursting with delicious flavors and only took about 25 minutes to make! veggies

Ingredients:

  • 1 medium red onion (large dices)
  • 1 box of 13.4 oz cannellini beans (I highly recommend these!)
  • 3 heaping tablespoons of minced garlic (I love garlic- you can use less if you prefer)
  • 1 large zucchini (cut into ½ inch pieces)
  • Italian seasonings (as needed)
  • Garlic powder (as needed)
  • Salt and pepper to taste
  • Balsamic vinegar (as needed)
  • Olive oil (as needed)
  • 1 large tomato thinly sliced
  • Freshly grated Parmesan cheese (to taste)
  • 8 cups loosely packed spinach
  • Red chili pepper flakes (to taste)
  • ¼ cup of filtered waterspinach

Steps:

  • Start by preheating the oven to 400 degrees.
  • In the meantime- take 3 teaspoons of olive oil and heat in a medium skillet over medium heat. Add the onions and cook until they start to caramelize, add the garlic and cook for a few minutes. Set aside.
  • Take a deeper pan and put ¼ cups of water in it add the spinach and cover over low heat until spinach has wilted and immediately remove from heat.
  • Add the beans, onion and garlic to the spinach and mix- add salt, pepper, garlic powder and Italian seasonings to taste. Cover to keep warm.
  • When the oven has heated up to 400 take the sliced zucchini and lightly baste in olive oil (Wegman’s basting oil would be really good!), drizzle balsamic vinegar, sprinkle garlic powder, and Italian seasonings. Do this to both sides of the zucchini.
  • Place in oven for 10 minutes or until it’s fork tender, take out and add the tomatoes. Turn oven on a low broil and put back in for 5-7 minutes or until zucchini has started to brown and the tomatoes have started to roast.
  • Take the spinach bean mixture and add to the to top of the zucchini, sprinkle parmesan cheese and red chili flakes!final image

Spicy Red Lentil Soup


Wegman’s always has such a great variety of soup. A few years ago I tried their spicy red lentil chili and was blown away! To my delight they had the recipe online and I have been making this soup ever since. The recipe calls for some things I don’t cook with like cornstarch and butter so I have made my own adjustments to make this soup healthier and easier to make. You really don’t need to add a thickener to this soup because the lentils expand so much it makes the soup thick on it’s own. Also always remember that food is customizable so for the tobasco and seasonings you can alter them according to your tastebuds! I added a few drop of the tobasco in each bowl I served because I happen to love spice. This large pot of soup costs under $10.00 to make and its so filling, cant beat that 😉

Ingredients:

Sorry about my kitty's head
Sorry about my kitty’s head
  • 1 cup red lentils
  • 2 large Tbsp Earth Balance spread
  • 1/2 cup white onion- diced
  • 1 cup scallions- finely diced
  • 1 stalk celery -diced ( I throw the leaves in for flavor)
  • 4-5 garlic cloves- diced (I love garlic you can add less if you’d like)
  • 1 medium tomato- cored and diced
  • 1 large green pepper -finely diced
  • 1 large carrot- peeled and finely diced
  • 6 cups veggie stock (you can make your own or use store bought)
  • 1 Tbsp Tobasco sauce
  • 1/2 tsp  turmeric (“few sprinkles”)
  • 1/2 tsp ground cumin (“”)
  • 1/2 tsp  chili powder (“”)
  • 1/8 tsp cayenne pepper (one sprinkle)
  • sea salt and ground pepper to taste

Steps:

  1. Start by pouring the veggie broth into a large pot along with the lentils over medium to high heat. Bring to a boil, stirring ocasioanlly and turn heat down to medium low and cover loosely.photo 2
  2. In a seperate skillet add the earth balance spread over medium to high heat let melt, add the scallions and onions and stir frequently for 3-5 minutes, add the garlic and let cook for 1-2 minutes.
  3. Add the finely diced carrots, celery, peppers and tomatoes into the skillet and let cook down for 7-8 minutes over medium heat, stirring freqeuntly.photo 3
  4. Pour the veggie mixture into the pot with the lentils. Add your spices; tumeric, cumin, cayenne pepper, chili powder, salt and pepper. Add the tobasco
  5. Stir all of the ingredients together, let cook over medium to low heat, loosely covered for about 40 minutes, stirring ocasioanlly. photo 4photo 5

Loaded Vegan Sweet Potato


I was feeling very inspired yesterday and wanted to make something with really pure ingredients. I absolutely love mushrooms, but unfortunately my main squeeze does not. I decided last night that I wanted to get back together with mushrooms and I did just that. They were so good. This dish was seriously satisfying, I feel very lucky that my fiancé not only eats meals like this but actually embraces and enjoys them. I love to cook for him because he has such a great appetite for healthy food, and how awesome is that? Happy Friday!!

Ingredients:

  • 1 cup organic broccoli- rinsed and diced
  • 1 cup organic baby bella mushrooms-rinsed and diced
  • 1/2 cup chopped scallions
  • 5-6 leaves of organic kales- rinsed and chopped
  • 1 15 oz can organic BPA free can of black beans- rinsed and drained
  • 1/2 organic avocado -diced
  • olive oil as needed
  • 4 organic sweet potatoes – washed and poke holes
  • salt and pepper to taste
  • 4 cloves organic fresh garlic-diced
  • 1 tablespoon of an all spice herb (I used 21 spice by Trader Joe’s)

Steps:

  1. Start by preheating the oven to 425 degrees, bake the sweet potatoes for about 45 minutes or until fork tender.
  2. Heat olive oil in a medium sized skillet over medium to high heat, add the garlic, stirring frequently for about 2-3 minutes, add the scallions and let cook for another 3-5 minutes, continue stirring.
  3. Add the kale and turn the heat down to medium, stirring occasionally, cook for about 5 minutes or until kale begins to wilt.
  4. Add the beans, mushrooms (I had mine in a separate pot because of my fiancé), salt, pepper and spice blend.
  5. When the sweet potatoes are ready, cut open with a knife and place the veggie mixture on top! Add the avocado, and some feta cheese if you eat cheese 🙂