Posts filed under lunch

Roasted Carrot Hummus

This has got to be one of my favorite homemade hummuses. The roasted carrots make it SO special! The roasting of the carrots does make this hummus a bit longer to prep, but it is worth it! I used FRESH chickpeas with this recipe, but if you do not have time to cook the chickpeas or do not have fresh chickpeas on hand, 2 boxes will do just fine.

This recipe makes a good amount of hummus. You can eat it all, give some to a friend, or store it in the fridge for the week and eat it with pita chips, cucumbers, celery and carrots.. is that weird to eat carrot hummus with carrots?

You will need some kind of bender for this recipe.

Ingredients:

  • 4 large sized carrots - roughly chopped
  • EVOO for roasting carrots
  • 2 tbs EVOO to put in HUMMUS while mixing
  • salt (you will add salt to the carrots and then more to the hummus while mixing)
  • pepper
  • 1 cup raw dried chick peas (you will be cooking these, I did it in a crockpot just add water and cook for a couple hours on high) OR 2 Boxes/BPA free cans of chickpeas
  •  1/4 cup tahini
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric 
  • 1 garlic clove chopped
  • Juice of 1/2 large lemon or 1 small lemon
  • 1/2 cup-2/3 cup water - depends on how thick your hummus ends up being. Add water as needed.

Directions: 

* If using fresh chickpeas cook them according to package,

  • preheat oven to 400 degrees
  • place roughly chopped carrots coated with EVOO, salt and pepper in the oven for about 20 minutes or until tender. 
  • While carrots are cooking squeeze your lemon, measure out your 2 tbs of EVOO, 1/2 C tahini and all of your spices (cumin, paprika, turmeric and salt). 
  • Dump the chickpeas, cooked carrots and all your mise en place (aka all the food you prepped) in the blender- don't forget your garlic clove.
  • Blend and slowly add in water. You will need to pause and scrape down the sides and then start to blend again.
  • Your hummus is done when it is smooth and all mixed. It will be a beautiful orange color and will taste AWESOME! You can serve it in a bowl and add a bit of EVOO to the top if you wish.

ENOY! XO

 

Super Quick Homemade Pizza

 

First off, this pizza is NOT gluten or dairy free.

Secondly, it is so easy to make.

And lastly, it is crispy and delicious!  

(Gluten free?? Do not fret I'll have a gluten free pizza recipe up next week!) 

Ingredients:

  • 1.5 cups whole wheat white flour
  • 1/2 cup oat flour. I made my own- just take 1/2 cup of oats and blend them to make  flour!
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbs EVOO
  • 3/4 cup water

  Directions :

  • preheat oven to 450
  • mix together all dry ingredients : both flours, salt and baking soda
  • add in water and EVOO - mix until moistened - there may still be some dry flour floating around but don't worry you will get that mixed in the dough in your next step.
  • add a little flour to your table surface and dump out the "dough" mixture on top -  knead dough into a ball. You have two options:
  1. Wrap the dough ball tightly in plastic wrap and put in fridge to use later that day 
  2. Roll it out right then and there.  
  • Grab a rolling pin and make your pizza crust! I like to make mine pretty thin, but not so much that it falls apart. 
  • Spray down a baking sheet.
  • Place you crust on top of baking sheet and place in oven for 12-15 minutes (depending on how thin your crust is). It will get slightly golden brown around the edges. Take out tray and add your toppings. I kept it simple and added tomato sauce and cheese. Place back in oven for 10 minutes.
  • Top with some spices like oregano, chili flakes, and/or garlic powder. Add a fresh green like arugula or basil. Possibilities are endless!

How did you make your pizza?  

 

Whole Wheat Couscous with Cherries & Arugula.

Incase you didn't see the recipe that I posted on Instagram and Facebook I thought I would share with you an easy and yummy couscous salad I made recently.  I made a few changes like taking out the cheese and adding more EVOO at the end. 

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I love arugula. It is my staple green along with spinach and kale. Arugula salads are the best. Mix it with some EVOO, lemon juice, fresh parm cheese and pine nuts and you are good to go. I made this for lunch today:

  • arugula
  • hard boiled egg
  • apples
  • cucumbers
  • avocado
  • evoo - balsamic - lemon juice - turmeric - pepper
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Enjoy!

Posted on June 3, 2015 and filed under apps/side dish, lunch, snack.

Raw Red Salad with EVOO and Apple Cider Vinegar Dressing

I recently got a spiralzier and love it! Do you have one? Amamzing right?! This is the one I have.

I think spiralized fruits and veggies are so much more fun to eat and can make any dish look fancy. I am totally on a spiralizing kick right now (I actually have spiralized sweet potatoes in the oven right now with some salt and EVOO). 

Zucchini pasta! Just adeded EVOO, garlic, and tomatoe sauce.  

This past weekend we celebrated the Camera Mans birthday! We had both of our families over for a late lunch/early dinner. Both my mom and mother in law came over a little early to help me cook, I could not have done it without them.

Of course this is a carvel ice cream cake.  

We made burgers, orzo salad, shrimp in a spicy garlic sauce, a plate of fresh veggies and my raw red salad.  If you are ever in the mood for something deep red, full of nutrients and just beautiful, then this is your salad. 

Its crunchy, light, and so fresh. 

Ingredients

  • 1/2 purple cabbage 
  • 1 large apple
  • 1 raw red beet
  • 1 raw golden beet
  • 2 medium sized carrots  
  • evoo
  • apple cider vinegar  

Dressing: (this makes 1 cup, you can reduce it if you want. Add as much or as little to the salad. I like a lot of dressing with this salad)

  • 3cup Olive Oil
  • 14 cup Apple cider vinegar
  • add salt to taste

 

Directions

For the salad all of the vegetables/fruit should either be put through a food processor or a Spiralizer, OR very thinly cut by hand. The point of the salad is for it to be cut up thin making it fun easy to eat. 

The dressing is very simple and gives the salad the bite it needs. You could add a dab of honey to the dressing but I think the beets, carrots and apples give the salad the sweetness it needs. 

 

enjoy! 

XO

Posted on April 27, 2015 and filed under lunch, apps/side dish, entree.

Sweet Potato, Baby Kale and Lentil Soup. Seriously AMAZING!

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This soup is SO special. Yes I love vegetables but this soup is so special not because of the wonderful veggies but rather because of the seasoning. It is VERY flavorful and intense, in a good way. This could go down in history as one of my favorite (non pureed) soups. My friend gave me this recipe from Pinterest and I switched it around a tad to make it my own.

 

Ingredients:

  • 3 medium sized sweet potatoes peeled and cubed 
  • 2 cups baby kale (you can use more if you would like!)
  • 1 cup brown lentils
  • 2 tomatoes (vine ripe if possible) chopped
  • 1 medium size onion diced
  • 1 1/2 TBS Turmeric
  • 1 1/2 tsp cumin
  • 1 tsp ground coriander 
  • 1/3 tsp cayenne pepper or more if you  like heat!
  • 1/2 tsp cinnamon
  • 1 tbs fresh ground ginger
  • 1 tsp salt (more to taste if you would like)
  • Pepper to taste (adding pepper increases the bio availability of turmeric- helping your body absorb more of the nutrients!) 
  • 6 cups vegetable broth 
  • 1 cup water

Directions

  • Heat the largest pot you have for 40 seconds over medium heat, then add about 2 tbs of EVOO or any other oil you prefer. Warm up oil for another 20 seconds then add in chopped onions and stir for 3 minutes.
  • Add in all the spices including the ginger. Stir for another 2 minutes.
  • Add in tomatoes and lentils. Stir for a minute then finally add in your sweet potato, 6 cups broth, and 1 cup water.
  • Bring pot to a boil, cover and reduce to low, letting cook for about 30 minute. 
  • After about 30 minutes add in your baby kale and let it cook for another 10 minutes.

Comment below and let me know how it goes! Did you make any changes to the recipe?

** If I am going to be eating/ serving all the soup right away I add in all the Kale while cooking (like the recipe says). BUT if I know that I will be reheating it and eating it for the next couple of days then I only add in some kale, and right before I heat up the soup to eat the next day I will add in more fresh baby kale! ALSO, if you do not have kale feel free to use baby spinach, or regular Kale just cut up small.

 

 

Collard Green Wrap, a GREAT lunch option.

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My clients and readers are always asking me "What is a good food option for lunch"? Well folks... here it is. Collard Green Wrap!

It is delicious AND easy! Wrapping the "burrito" was the hardest part for me. 

[youtube http://www.youtube.com/watch?v=ddXDgOmCzMY&w=560&h=315]

Feel free to stuff your collard green burrito with anything you wish. Elise gave us advice:

1. Do not stuff it with anything pointy like carrot strings. Pointy things can puncture the wrap.

2. Double up the wrap with two layers of collard greens

3. Make sure you add a grain like Quinoa, couscous, or brown rice. This will help absorb any juices from your vegetables or any other foods you decide to add to your wrap.

What else have you used as a "wrap" other than the traditional tortilla?

Elise is awesome. She has such great recipe ideas. Follow her here:

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After Elise shared her recipe with us it was only fair that I take her through a workout. The video will be posted tomorrow!