IN THE KITCHEN: GREEN RICE WITH NECTARINES & CORN

Here is another great recipe I tried a month ago from that cookbook I have been raving about. I love this dish because of a couple reasons: one, it is super easy to make, two it is fast to make, three it gave me new ideas on how to prepare rice. The recipe says to serve right away, but I thought it tasted even better the next day. Since we are getting closer to fall I am looking forward to moving to the fall section of this book…stay tuned!

{photos by me, recipe via Vibrant Food}

IN THE KITCHEN: VIBRANT FOOD

A couple months ago I bought another cookbook, Vibrant Food. I like this book because of the photography, the layout is clean and easy to follow and it is organized by season. I have made quite a few recipes already. What I love most is that most of the ingredients I can find at the farmer’s market. I also love that I don’t have to buy a bunch of random ingredients that I will never use again (that is a big pet peeve with cookbooks).

So far the one recipe I have made multiple times is this corn and summer squash fritters with avocado creme. Alone the creme is amazing, I have used the leftovers on some taco dishes and I even topped in on a piece of chicken. I am also dying to make the summer berry coconut milk pops. I am getting hungry just thinking about it!! I highly recommend checking out this book.

{photos by me, recipe via Vibrant Foods}

IN THE KITCHEN: BRUSSELS SPROUT CHIPS

Lately I have been making a lot of veggie chips, it definitely saves me when I cannot think of anything to do with them. I have posted about kale chips, and roasting chickpeas, but really any veggie can be turned in to a chip. Recently I made Brussels sprout chips, which are just as good as kale chips and just as easy to make. Now when I am at the farmer’s marketing I will be browsing those veggies to see what I can make next.

INGREDIENTS

Handful of Brussels sprouts, cut the ends and separate the leaves

Grape seed oil (or olive oil)

Salt, cayenne or black pepper, you can use pretty much any kind of seasoning

Preheat oven 325. On a baking sheet spread out the leaves drizzle with oil and season with salt and pepper. Toss around to coat. Place in the oven and cook for 15-20 minutes. I did keep an eye on it because they can burn pretty quickly. Take out of oven place on a paper towel and enjoy!

(photos & recipe by me}

IN THE KITCHEN: VEGGIE BLACK BEAN TOSTADA

I realized it has been awhile since I have posted recipes. As I am sure I have mentioned before sometimes I like going to the farmer’s market and buy produce that just talks to me, then I figured out later what to make. This happened this week, I bought my usual mushrooms, tomatoes and avocados, but one stand had some beautifully colored peppers.

So the other night instead of making my usual mushroom tacos, I decided to add that pepper and some black beans. I also realized after going grocery shopping the day before I only had one tortilla left. So I improvised and made a tostada. I liked adding the addition of black beans, because it just makes the dish a little more hardy. Plus beans are so versatile you can add them to anything, which makes my life a lot easier.

INGREDIENTS (this fit on one large tortilla, but you can also fit them on two smaller tortillas)

1 tbsp. coconut oil

1 cup of mushrooms (I used oyster)

8 cherry tomatoes cut into small pieces

¼ of an onion, diced

1 garlic glove, diced

1 small bell pepper, diced

½ cup black beans

½ an avocado

1 lime

Hand full of cilantro, diced. Half for cooking balance for garnish

Salt, pepper and cayenne (optional)

Tortillas (1 large, or 2 small)

Pre heat oven at 325, place tortilla in oven and cook both sides until crispy. In a pan heat coconut oil add all veggies cook until soft, and salt pepper and cayenne. Add black beans to the veggies cook, for about 2 minutes, and then add half the lime juice. Cook until the liquid has cooked out. 

I added some brown rice to the tostada, top with the veggie black bean mixture. Top with avocado, cilantro and Greek yogurt. Enjoy!

{photos and recipe by me}

IN THE KITCHEN: MUSHROOM TACOS

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A couple weekends ago I finally made a trip the framer’s market. I go through phases, I will go religiously every Sunday then I get lazy. So finally I went and I think I have officially started again. Especially during this part of the year, all the amazing fruits are in season.

As I was making my first pass of all the stands I noticed a mushroom stand, I looked and decided I will come back. I sure am glad I did. There is something about super fresh mushrooms that are just the best. I started chatting with the mushroom girl about storing mushrooms, and different ways to cook them. She mentioned that she loved making mushroom tacos. I looked at her like I heard the most amazing news. So of course I went home and made them. I kept the recipe super simple because I want the mushrooms to shine. I also thought since the textures are mostly soft, I wanted to make crispy tacos. I remembered on one of Food Network weekends a chief made crispy taco shells with the bottom of a cupcake tin. I just sprayed grape seed oil between the molds and placed the tortilla in between the molds to create a taco. Super easy. 

INGREDIENTS (this made 3 tacos)

  • Mushrooms, any kind will do, I used shitakes. Depending on the size I used 4 medium, just know they do shrink once cooked. Slice thinly

  • 1 Shallot: thinly sliced

  • 1 clove of garlic: minced

  • Handful of cherry tomatoes: cut in half

  • 1 tbsp. of cooking oil: I use grape seed

  • Salt and pepper to taste, I also used some cayenne for a little kick

  • 3 Tortillas

  • Half an avocado: cubed

  • Cilantro: rough chop for garnish

DIRECTIONS

Pre-heat oven to 375, place the tortillas in oven and cook for 20 minutes, or until they are crispy. In a pan heat oil and add all the ingredients (mushrooms, shallot, garlic, tomatoes and seasoning. Sauté until everything is tender about 10-15 minutes. Once the tortillas are done, place filling inside, top with avocado and cilantro and enjoy!

IN THE KITCHEN: CORN FRITTERS WITH SPICY SALSA

I was organizing my thousands of magazine tear outs a couple weeks ago, and came across this recipe that I have been meaning to try. I am a fan of fritters and the spicy salsa that accompanied it sounded really tasty. Turns out I really enjoyed the salsa, so I know I will be making that again. It would go with pretty much anything, chicken, on top of salad, or even topped on a tasty tostada. Enjoy!

{photos by me, recipe via}

IN THE KITCHEN: ROASTED BRUSSELS SPROUT SALAD

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I now have another favorite salad to add to my list. This salad is so good; I mean how can you go wrong with roasted Brussels sprouts and apples. It is a great easy recipe to make during the week. I did alter the recipe slightly because I could not find tahini. I just made a standard miso dressing which was pretty tasty, but I am sure adding tahini would have put it over the edge. I also HIGHLY recommend watching the oven because the apples will burn if you don’t rotate the pan (some of mine did, oops). Great recipe, super healthy, super easy, it is a must try. Enjoy!

{photos by me, recipe via}

IN THE KITCHEN: VEGETABLE ENCHILADAS

It is not surprising that I love Mexican food, so when I came across this recipe from Self magazine, I knew I had to try it. I was a little confused that they called the recipe enchiladas because clearly they are not rolled up like a traditional enchilada. I would consider it a Mexican pizza, but I digress. I really loved that they used sweet potatoes in replace of any meat. The only adjustment I would make is to add a little extra sauce or some vegetable broth because after baking them together it seemed a little dry. This recipe is a must. Enjoy!

{photos by me, recipe via}

IN THE KITCHEN: SWEET POTATO & LENTIL SOUP

I have to admit I am in love with my crockpot. I got one for Christmas and after using it I wondered why I didn’t have one sooner. I seriously LOVE the idea of turning on that little cooker, leave for work and come home to cooked meal. It almost feels like having my own chef. If only it can clean my house too! 

I made this soup last night, and not only was it tasty, but my house smelled like ginger and curry. So if you are not a fan of your house smelling of curry I don’t recommend making this. I did make a couple alternations to the recipe I add a tablespoon of curry powder and by adding that it had a lot more curry flavor. I also used equal parts vegetable broth and water. I figured water has no flavor, why use only water, so I used 3-cups water and 3-cups vegetable broth. I also used the juice of one whole lemon, which gave it a bigger flavor.

If you don’t have a crockpot, go out and get one! They are pretty inexpensive, and it cooks your meal while you are away. How can you say no to that. Enjoy!

{photos by me, recipe via}

IN THE KITCHEN: CHILE-RUBBED CHICKEN SALAD

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Last night I made this dish, it was so good. I really loved the kale, Brussels sprout, and quinoa salad. It has been a long time since I cooked chicken surprisingly it went smoothly. Since my training has gotten more intense eating a well-balanced meal is critical. I felt I was not eating enough protein because after eat a meal a half hour later I am STARVING. This dinner kept my satisfied for the rest of the night. 

This dish might end up being my go-to Friday night meals before my big runs, proteins, veggies, and fats, what a perfect combo. The salad alone is great, so I might keep that in my back pocket. Enjoy!

{photos by me, recipe via}

IN THE KITCHEN: SWEET POTATO & KALE PIZZA

Lets start the New Year off right with some pizza. I am a big fan of making pizza at home; this recipe is so good and easy. I think my favorite part about this pizza is the crispy kale on top. The sweet potato puree has a nice kick from the red pepper flakes. This is the second time I have made this pizza. The first time I used pizza dough, lets just say I am not a master of getting the dough nice and even. So the second time I made it I used already made pizza dough and it was so much easier to manage. So if you want to cut some corners, I recommend already prepared dough. 

Try it, you will not be disappointed. Enjoy!

{photos by me, recipe via}

IN THE KITCHEN: WHITE BEAN QUINOA SOUP

I made this soup a couple weeks ago, and I really enjoyed it. It reminded me of a minestrone soup, but with kale and quinoa. I love tomato-based broths, and the addition of fresh cherry tomatoes gave it a really great flavor. Also adding the quinoa made the soup a little thicker too.

The only miss for me was using dry beans. I have never worked with dry beans, the recipe calls for soaking them for 2 hours. Unfortunately for me, the beans were still very dry once they were cooked in the soup. A friend of mine said to soak them overnight. With that said, when I make this again I will be using canned beans. This soup is perfect with a really hearty crusty piece of bread and a good dollop of butter. I wish I had some leftovers right now for this rainy L.A. day.

{photos by me, recipe via}

IN THE KITCHEN: SPAGHETTI SQUASH NOODLE BOWL

Lately I have been making a lot of dishes with spaghetti squash, it is a pretty diverse veggie. I have made it with tomato sauce and meatballs, and I have been dying to try this dish from The First Mess. I love the mix of textures especially from the toasted almonds. This dish is very involved, with a bunch of different components. I made this on a Sunday night and great leftovers for about two days. This dish is super healthy and very filling. I really love the lime peanut sauce; I might just keep that in my back pocket for future recipes. 

{photos by me, recipe via}