Spicy, Minty Lentils & Broccoli

SPICY, MINTY LENTILS & BROCCOLI

I love this recipe so much because it’s easy (~10 mins to prep), healthy (complete proteins & green stuff!), and has lots of different layers of flavor (literally). It’s great to make ahead for a tasty weekday office lunch - just leave off the sauces & mint until right before you eat it. Enjoy!

Ingredients:

1 head of broccoli, chopped

1 serving prepared rice, quinoa, or mixed grains

1/4 package Trader Joe’s cooked lentils

2 Tbsp avocado oil

1 Tsbp olive oil

Splash lemon juice

Sprinkling of garlic powder, onion powder, black pepper & smoked paprika

2 Tbsp Trader Joe’s zhoug sauce

2 Tbsp hummus (preferably roasted garlic)

Approximately 12 mint leaves, thinly sliced

Directions:

1. Heat cast iron pan on high heat. Add avocado oil when hot.

2. Add broccoli and cover, allowing to cook on high for several minutes. Sprinkle with lemon juice and spices. Continue cooking for several minutes until broccoli is tender and charred, stirring occasionally. Add olive oil at the end of cooking and set broccoli aside.

3. Heat lentils in the pan, adding a bit of olive oil if necessary.

4. Layer the cooked grains and lentils into a bowl. Cover with broccoli. Add a layer of hummus and zhoug. Sprinkle with mint. 

5. Enjoy! 😋

Lentil Mushroom Soup with a Kick!

 Lentil Mushroom Soup with a Kick!

This soup is multilayered and absolutely delicious - it is more than the sum of its parts! And it's so easy to make - perfect for a weeknight, especially paired with a salad and a piece of crusty baguette. Enjoy!

Ingredients:

• 3 Tbsp. avocado oil or other neutral cooking oil
• 4 cups of water and enough vegetable bouillon cubes or paste for 4 cups of water OR 4 cups of pre-made vegetable stock
• 8 oz cremini mushrooms, roughly chopped or thickly sliced
• 1/2 package TJ's pre-cooked lentils (or more for heartier soup)
• 1/3-1/2 package TJ's frozen brown rice, nuked
• 3 cloves of garlic, roughly sliced
• Handful of collard green leaves, kale, or chard, torn into bite size pieces
• 2 green onions, roughly chopped
• 3 Tbsp. white wine
• 1/2 tsp. turmeric powder
• Black pepper to taste
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. coriander
• Handful of cilantro leaves
• 1/2 can TJ's coconut milk (full or reduced fat) [if it's separated, just use half of the solidified part and half of the liquid]
• 5-6 threads of saffron, crumbled between your fingers

Directions:

1. Heat a large pot over high heat for one minute. Add oil. Add mushrooms, lower to medium-high heat, and stir frequently to prevent sticking, about 2 minutes or until just starting to brown. Add white wine and cook one more minute.
2. Add water and bring to a boil, then dissolve bouillon cubes OR add stock and bring to a boil. Lower heat to medium and leave at a simmer.
3. Add turmeric, pepper, garlic powder, onion powder, paprika, and coriander. Stir well.
4. Add cilantro and greens and stir well. Continue cooking and stirring occasionally for 3-5 minutes.
5. Add coconut milk and sliced garlic and stir until coconut milk is dissolved, about 1-2 minutes.
6. Add lentils and rice. Stir well.
7. Turn off heat. Add green onions and saffron. Stir well and let it sit, covered, for a few more minutes before serving.

Aleppo Fried Rice

Aleppo Fried Rice

Fast, easy, healthy, cheap + delicious lunch for one! 

Ingredients:

• 1/2 bag Trader Joe's frozen brown rice
• TJ's Tunisian olive oil
• 1/4 package TJ's pre-cooked lentils
• 1/8 white or yellow onion, sliced
• Aleppo pepper, to taste
• Fresh or dried mint, to taste
• 1 tsp. garlic powder
• Black pepper, sprinkle
• Smoked paprika, sprinkle
• Ground cumin, sprinkle
• 1 tsp. lemon juice
• Handful spinach leaves
• Fresh mint for serving

Directions:

1. Microwave rice according to package
2. Meanwhile heat olive oil in a wok over high heat
3. Add lentils + onion, stir for a couple of minutes
4. Sprinkle generously with Aleppo pepper, stir
5. Add mint, garlic powder, black pepper, smoked paprika, ground cumin + lemon juice, stir
6. Add more olive oil + spinach 
7. Add rice, stir well until spinach is wilted + rice is thoroughly mixed in
8. Sprinkle with fresh mint + enjoy!

Easy Mexican Salad Three Ways at Once - Whole30, Vegan, Vegetarian!

Easy Mexican Salad Three Ways at Once - Whole30, Vegan, Vegetarian!
(*Picture to come!)

This one is easy to throw together and satisfy three different audiences - Whole30 adherents, vegan/no dairy peeps, and vegetarians/'fickletarians' (as I affectionately call my little picky eaters).

Ingredients (makes 4 total servings - assumes 1 Whole30, 1 vegan, 2 vegetarian):

Base salad-

1 bag of your favorite greens from TJ's (I like green leaf lettuce mixed with shredded carrot and radicchio)

1 zucchini, diced

1/3 white onion, sliced

2 Tbsp. olive oil

Garlic powder to taste

Paprika to taste

4 large mushrooms, sliced

8 cherry tomatoes, halved

2 radishes, thinly sliced

1/4 red bell pepper, diced

Handful fresh cilantro, chopped

1 avocado, diced

Juice of half a lime

Additional options based on eating style-

3 oz. Whole30-compliant meat of choice (cooked chicken or steak/brisket works well), reheated and chopped

1/2 can cooked black beans

1/2 can cooked corn kernels

Handful shredded TJ's Mexican cheese blend

2 handfuls broken tortilla chips (I save the small bits at the bottom of the bag for this purpose!)

Handful raw pepitas

1/4 cup cooked brown rice

1/2 habanero, finely diced

Non-Whole30 dressing-

3 Tbsp. olive oil

2 Tbsp. apple cider vinegar

1 tsp. coriander powder

1/2 tsp. salt

Black pepper to taste

1 Tbsp. honey

1/2 tsp. garlic powder

Directions:

1.  In a saute pan over medium heat, add olive oil and zucchini.  Sprinkle with garlic powder and paprika, mixing well and stirring regularly.  Continue for a couple of minutes and add onion and lime juice.  Continue stirring and cooking for several minutes until soft, then remove from heat to cool down.  (You can then cook the bell pepper the same way if you want to keep it separate from the other veggies because your fickletarians don't want it touching their other veggies; if they're cooler than mine, then you can cook the bell pepper along with the zucchini and onion.)

2.  Combine greens, mushrooms, tomatoes, radishes, cilantro, and avocado.  Mix well.  Once cool, add zucchini/onion mixture and mix well.  Be careful to overmix at any point because avocado will get smushy and thereby render itself inedible for fickletarians.

3.  For Whole 30 option, remove serving from main bowl and put in separate bowl.  Top with meat and half of pepitas (and some habanero, if desired).  (Add 1/2 cooked bell pepper here if you're being held hostage by fickletarians.)  Drizzle with Whole30 compliant dressing, such as olive oil and lemon juice.  

4.  Add corn and beans to main bowl and mix.  Mix dressing ingredients separately and stir into salad.  

5.  For vegan option, remove serving from main bowl and put in separate bowl.  Add rice, remaining pepitas, and habanero if desired.  (Add bell pepper here if you've given over your life to fickletarians.)

6.  For vegetarian/fickletarian option, set tortilla chips on a large plate and sprinkle with cheese.  Microwave for approximately 15 seconds.  Mix 'nachos' into salad and serve. Watch fickletarians pick through the salad with their grimy little fingers, scooping out the chips and cheese until you beg, plead, and cajole them into eating the rest of it.  As they do, watch their faces as they realize with horror that this is a salad that they actually LIKE!  ;)

SPICY VEGAN MEXICAN SCRAMBLE

SPICY VEGAN MEXICAN SCRAMBLE

Ingredients:

1 yellow squash, diced
1/4 white onion, diced
Few Tbsp. olive oil
Garlic powder, to taste
1 tsp. coriander
2 Tbsp. dried cilantro
Sprinkle chili powder
Juice of 1/2 lime
1 can corn kernels, drained
1 can black beans, drained
2 tomatoes, diced
Spinach (1/2 bag, or two handfuls)
Tortilla chips
1/2 avocado, sliced
1/2 jalapeno, diced
Fresh cilantro for garnish

Directions:

1.  Sautee squash and onion in olive oil for 3-5 minutes.

2.  Sprinkle with garlic powder, cilantro, coriander, and chili powder.

3.  Douse with lime juice and add stir in corn, beans and tomato and cook for a few more minutes.

4.  Add spinach, turn off heat, stir until spinach is wilted.

5.  Serve over brown rice, topped with crumbled tortilla chips, avocado, cilantro and jalapeno.

Notes:

*Leave out jalapeno if you're feeding kidlets, and consider sprinkling with shredded cheese or vegan cheese. 

TEXMEX-ISH CASSEROLE

Ingredients:
(Makes 2 casseroles/4 servings each)

1 head cauliflower, florets only, diced
6 tomatoes, diced
1/2 red, yellow or orange bell pepper, diced
1 can corn, drained
1 can artichoke hearts in water, drained and chopped
6-8 small potatoes
[Optional:  1 can red kidney beans, drained and/or 1 can cooked chicken, drained]
1/4 red onion, finely diced
2/3 bag Trader Joe's brown rice fusilli pasta
Juice of 1/4 lemon
1 cup + 1/4 cup + 1/4 cup shredded Mexican blend cheese
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. coriander
1/2 tsp. black pepper
Vegetable oil
[Optional:  1/2 bunch cilantro, leaves only, chopped]

Directions:

1.  Preheat oven to 400°.  


2.  Pierce potatoes with a knife.  Nuke on a plate for 2-3 minutes (until semi-soft), turning over once.  Set aside to cool.

3.  Meanwhile, bring a large pot of water with salt and oil to a boil.  When boiling, add pasta, cauliflower, bell pepper, and onion.  Cook until pasta is tender, approximately 8 minutes.  Drain and spray with cold water.

4.  Chop potatoes into chunks.

5.  In a large glass bowl, mix pasta combo, corn, artichoke hearts, tomatoes, potatoes, [beans/chicken], [cilantro], lemon juice, and all spices.  Mix well, adding 1 cup of cheese.

6.  Grease two square casserole dishes and spoon in the pasta mixture.  Bake for 15 minutes.

7.  Top each casserole with 1/4 cup cheese and bake 15 minutes more.

Notes:

*Gluten-free!

*Could also make with brown rice instead of pasta, but if your kids are anything like mine, they won't eat rice unless it's disguised as pasta.

*I made mine with the artichoke hearts sprinkled on top instead of mixed-in (to entice my artichoke-loving daughter to try it), which makes for a nice presentation.  If you do it that way, be careful that the artichokes don't burn during baking.

*Excellent served with avocado slices and spicy salsa on top.

*Kids can help by stirring all the ingredients and scooping it into the dishes.

HEALTHY NO-COOK DINNER

Well, OK, it IS cooked, but the microwave doesn't really count, right?  The main point is that there are no pots and pans to scrub, or stove to wipe down!  :)

Ingredients:
(Makes 2 servings)

1 package Trader Joe's frozen organic brown rice
1/2 package Trader Joe's pre-cooked lentils
Handful organic spinach leaves
2 green onions
Sprinkling of Trader Joe's lite Mexican shredded cheese
1/2 lime
1/4 jalapeno, diced
4 Tbsp. Trader Joe's Chipotle Sauce (or equal parts ketchup + Worcestershire sauce + Tabasco Chipotle Sauce + mayonnaise)
1/2 avocado, sliced
Few sprigs of cilantro

Directions:

1.  Snip corner of rice bag and nuke for 3 minutes.

2.  Divide rice between two bowls.

3.  Top each bowl of rice with half of lentils and half of spinach.  Cut one green onion over each bowl with scissors.  Sprinkle each with cheese and jalapeno.  Squeeze lime juice over each.  Drizzle half of chipotle sauce over each.

4.  Nuke each bowl for approximately 1 minute.  Top each with avocado slices and cilantro.

Notes:

*Find the lentils on the vegetable wall at TJ's.

*Note that if you use Lea & Perrins Worcestershire Sauce, it contains anchovies and therefore is not vegetarian, but other brands are swimmer-free.

*If you prepare this all the way to the last step but don't cook, you can easily take it with you to work or school and nuke in the kitchen there...easy, fast, cheap, delicious & healthy!

*I use scissors to cut the jalapeno, too, and I slice the avocado in its skin in my hand with a dull-ish knife, so there is literally nothing to clean after cooking this except the scissors, the knife, and the bowls and forks.  Heaven!

*Leave out jalapeno and use sweet barbecue sauce for kiddos.

FAUX RISOTTO

FAUX RISOTTO

Make it quick + yummy! I know it doesn't look like much, but I promise you'll be delightfully surprised!




Ingredients:
(Makes 2-3 side dish portions)


1 package Trader Joe's Frozen Organic Brown Rice
1/4 - 1/3 cup grated parmesan cheese
2 Tbsp. olive oil
1/4 - 1/2 tsp. dried basil
1/4 - 1/2 tsp. dried thyme
Squeeze of fresh lemon juice
1/4 tsp. black pepper
1/2 tsp. red pepper flakes


Directions:


1. Cook rice according to directions (snip corner of bag, nuke for 3 minutes).

2. Immediately stir in all other ingredients.

3. Serve and pretend you slaved over a hot stove...I won't tell.


Notes:


*Kids can help by stirring in all the yummy stuff!

SUPER-DUPER ONE POT RISOTTO

SUPER-DUPER ONE POT RISOTTO

Ingredients:
(Makes 2-3 entree servings)

1/2 - 2/3 box Trader Joe's Three Grains Blend (rice, barley & spelt)
3 1/2 cups vegetable broth
Splash red wine
1-2 Tbsp. olive oil
10 crimini mushrooms (stems removed), diced
1/4 yellow bell pepper, diced
1/4 red onion, diced
1 zucchini, diced
2 Tbsp. crushed garlic
2 Tbsp. light butter
2 Tbsp. dried parsley
1 shake dried thyme
1 shake dried oregano
1 tsp. dried basil
Couple shakes black pepper
1/4 cup + several Tbsp. grated Parmesan cheese
[Optional: red pepper flakes, to taste]
[Optional: few sprigs fresh parsley]

Directions:

1. In large pot, heat olive oil over medium-high heat.

2. Add mushrooms, bell pepper and onion to pot. Stir frequently for a couple of minutes, covering with lid in between (oil should be hot and sputtering).

3. Add garlic and red wine. Stir and cover a couple more minutes.

4. Add broth and spices, stir, cover and bring to boil.

5. Add Three Grains blend and stir. Reduce heat to medium, cover and continue to stir occasionally for approximately 10 minutes.

6. Add zucchini, stir, cover and continue to stir occasionally, for 8 more minutes or until all broth is absorbed.

7. Remove from heat and stir in butter and 1/4 cup Parmesan cheese [and red pepper].

8. Serve and sprinkle each portion with 1-2 Tbsp. Parmesan cheese [and add a sprig of fresh parsley].

Notes:

*Great served with a spinach salad (add garbanzo or white kidney beans for protein!) and toasted slices of hearty ciabatta or other yummy bread.

*Kids can help by dicing up mushrooms.

*I used Trader Joe's Reduced Sodium Savory Vegetable Broth, 3 packets in 3 1/2 cups hot water.

*Surprisingly filling and rich! Doesn't taste like it has so little oil and butter. Just ask the hubby. :)

KITCHEN SINK, MEXICAN STYLE

KITCHEN SINK, MEXICAN STYLE

So, the hubby is trying to eat a low-sodium/low-carb/no oil diet, which makes cooking with flavor sometimes, uh, challenging. But I'm adapting...here's something I threw together last night that turned out really well...but I didn't expect it to be particularly good, so I didn't get a picture of it. Next time!

Ingredients:
(Makes 2-3 entree portions)

1/2 Meyer lemon
10-15 baby carrots
Crushed garlic (approximately 1 Tbsp.)
1/2 can garbanzo beans, drained and rinsed
1 yellow squash, chopped
2 zucchinis, chopped
1 small white onion, thickly sliced
1/2 yellow bell pepper, chopped
1 bunch cilantro, roughly chopped (top 2/3 only)
1 bay leaf
Dried oregano (approximately 1/2 tsp.)
Garlic powder (approximately 1 tsp.)
Cumin powder (approximately 2 tsp.)
Black pepper (approximately 1/2 tsp.)
Dash of paprika

Directions:

1. Squeeze most of the lemon juice into a non-stick pan over medium-high heat. Add a few spoonfuls of water.

2. Once it's steamy, add carrots. Cook for 1 minute and add crushed garlic and whole lemon half. Stir well and cook for a few more minutes.

3. Add all other ingredients except cilantro. Stir well, cover and cook for approximately 7 minutes.

4. Remove cover, add cilantro, and cook 5 more minutes or until veggies and beans are tender.

5. Remove lemon and bay leaf. Serve with brown rice cous cous (made by Lundberg and available at health food stores).

Notes:

*For truly "no salt" diets, look for no sodium canned garbanzo beans (Fresh & Easy sells them).

*For more flavor & less healthfulness, top with a generous sprinkling of Trader Joe's Mexican Shredded Cheese and/or your favorite salsa.

*Kids (at least my picky eater) seem to like the brown rice cous cous better than brown rice or cous cous. Go figure.

*Kids can help by cutting zucchini or squash with a butter knife if you're not concerned about uniformity of chunk size, or can sprinkle on the optional cheese (always a crowd pleaser).

*Have I mentioned that Meyer lemons are what all other lemons aspire to be? I wouldn't try making this with a regular lemon - probably too sour and not enough depth of flavor.

EASY CHEESY CASSEROLE #2

EASY CHEESY CASSEROLE #2

Ingredients:
(Makes 3-4 entree portions)

3 zucchinis, diced
1 red bell pepper, chopped
1/2 eggplant, sliced into 1/2 inch thick slices
1/2 red onion, sliced
3 medium tomatoes, chopped
1 package Trader Joe's frozen organic brown rice
black pepper, to taste
salt, to taste
garlic powder, to taste
oregano, to taste (approx. 1/2 tsp.)
thyme, to taste (approx. 1/2 tsp.)
basil, to taste (approx. 1/2 tsp.)
crushed garlic, to taste (approx. 1/2 tsp. jarred crushed garlic)
Worcestshire Sauce, to taste (approx. 1 tsp.)
juice of 1/2 lemon (or 1 tsp. bottled lemon juice)
paprika, to taste (approx. 1/2 tsp.)
several tablespoons of olive oil
1/4 cup parmesan cheese
1/2 container ricotta cheese

Directions:

1. Snip corner of rice bag, nuke for 3 minutes, and set aside.
2. Cover eggplant slices with salt and set aside for 10 minutes.
3. Heat olive oil over medium-high heat. Add crushed garlic. Add bell pepper and zucchini, stirring occasionally for 2 minutes.
4. Rinse eggplant and chop into small cubes. Add to pan and continue cooking for 2 minutes, stirring frequently.
5. Add onion and tomato to pan and continue cooking for 2 minutes, stirring frequently.
6. Sprinkle with pepper, paprika, salt, Worcestshire Sauce, lemon juice, oregano, thyme, garlic powder and basil. Stir well and continue cooking until eggplant is soft and some liquid has dissipated.
7. Combine in a bowl rice, ricotta cheese, and a bit more black pepper, salt, and garlic powder,
8. Add veggie mix to rice mixture and mix very well. Transfer to a large casserole dish.
9. Sprinkle parmesan cheese over casserole. Cover with foil and put in oven on 350 degrees for 20 minutes. Uncover, sprinkle more parmesan cheese over casserole, and return to oven for 20 minutes more, until parmesan is slightly browned.

Notes:

*Leave out Worcestshire Sauce, or use vegetarian version, to make it a vegetarian dish.
*Kids can help by stirring rice and cheese mixture.
*Serve with a simple side salad and garlic bread for a complete meal.

EASY CHEESY CASSEROLE

EASY CHEESY CASSEROLE

Ingredients:
(Makes 2 small casseroles)

3/4 "brick" jack cheese, grated
2 zucchinis, chopped
1 red bell pepper, chopped
[Optional: 1 jalapeno (or other hot pepper), finely diced]
1/4 red onion, sliced
2 cups cooked brown rice
black pepper, to taste
salt, to taste
garlic powder, to taste
all-spice, to taste (approx. 1/8 tsp.)
coriander, to taste (approx. 1/8 tsp.)
basil, to taste (approx. 1/2 tsp.)
crushed garlic, to taste (approx. 1/2 tsp. jarred crushed garlic)
juice of 1/2 lemon
several tablespoons of olive oil
parmesan cheese, grated, to taste

Directions:

1. Combine in a bowl rice, half of the cheese, black pepper, salt, garlic powder, all-spice, coriander, lemon juice, basil and some olive oil.

2. Heat some olive oil in pan and add zucchini, bell pepper, [hot pepper], and onion. Add crushed garlic, salt, and basil. Cook well.

3. Add veggie mix to rice bowl; mix very well.

4. Split mixture into two small casserole dishes. Sprinkle more cheese over each. Cover with foil and put in toaster oven on 375 degrees for 20 minutes or so. When cheese is melted, sprinkle grated parmesan cheese over casseroles, return to oven and broil for 5 to 10 minutes more, until parmesan is slightly browned.

Notes:

*Kids can help by stirring veggie mix or sprinkling on cheese.

*Make it non-vegetarian by adding cooked ground beef (or faux beef) to the veggie mixture.