Sunday, March 6, 2016

Avocado & Chickpea Salad Pita with Cilantro & Lime

I don't know about you, but I practically live on Pinterest these days. DIY projects I'll never get around to, decorating ideas for my future mansion, fashion I could definitely wear if I just lost a few pounds, you name it! I mean, have you seen my Pinterest boards?? I'm pretty sure I'm a pin hoarder at this point...I might need an intervention. My favorite thing, though, is perusing all of the delicious looking recipes out there (these, at least, are within my grasp!). There are so many vegetarian and vegan recipes to try out, and lots of recipes that seem like they could easily be adapted to fit a vegetarian lifestyle. It definitely sets the wheels turning on Sunday afternoons when I'm planning out my meals for the rest of the week, especially when I feel like I've been stuck in a food rut...which is pretty much always.

One thing I've noticed a ton of in my searches lately is garbanzo bean salads. There are so many different kinds out there! And you can make them with just about anything your heart desires, which makes them great for last minute dinners or lunches when you're trying to figure out what the heck to do with the random ingredients in your fridge. I decided to throw in some of my favorite ingredients, like avocado, tomato, lime (I'm addicted to limes right now), and cilantro and came up with this yummy version, which I promptly stuffed into a whole wheat pita. This is a super versatile recipe and you could really add anything you like and have it turn out great. Give it a try and let me know what you think!

Monday, February 2, 2015

Mmmm, Chai

It's Monday; nothing like a nice hot cup of chai in my favorite little mug to help me relax after a long day. Pretty sure an episode of X-Files is also in the cards. It's a straight shot downhill to Friday after this, right?

What are YOU doing to relax?

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Sunday, January 25, 2015

Thai Spicy Hummus

Another spicy hummus recipe. Are you surprised? I know you're not! I did things a little differently this time to keep it interesting, though, using Thai inspired ingredients instead of the same old same. Thai food is one of my absolute favorites, and I don't get to have it nearly as often as I would like. This is a great way to bring all those great flavors together in an easy to make dip for chips, veggies, pitas, sandwiches, or whatever your heart desires.

You'll notice in this recipe strong coconut and peanut favors with a nice spicy kick from the cayenne, jalapeno, and sriracha; complimented well by the lime, cilantro, and cumin. There are really so many ways you could take a recipe like this, depending on your tastes, so don't be afraid to experiment. In the future I'm hoping to try variations using lemongrass, Thai basil, and curry. I'd love to hear what you come up with!

Tuesday, January 20, 2015

Mediterranean Salad with Artichoke Hearts, Green Olives, Walnuts & Herbed Feta

I've never been much of a salad person, believe it or not. I know they're good for you and all, but I've just never been a huge fan. When we're at our local pizza place and they ask if we want salad, Dustin almost always says yes, but all I can think about is how I won't have as much room for pizza. When I'm out with friends and we end up at a restaurant with salad as the only vegetarian option, I immediately think about where I will be stopping on the way home to get food. But this salad is different; it's really good, and it's making me rethink my salad-hating ways.

Saturday, January 17, 2015

5 Healthy Vegetarian Recipes for the New Year

I'm sure I'm not the only one feeling it right now. The extra difficulty in buttoning those pants, the office stairs that seem a little more daunting, and the general slothness that follows the holiday aftermath of one too many slices of pie, random bowls of candy landmines, and the tempting break room piles of fill-in-the-blank. They holidays were fun, and I loved them, but it's time to start thinking health-consciously again.

If you're feeling like I'm feeling right now, here are some healthy recipes to help keep you on track as we slowly make the trek of shame toward bikini weather.

Vietnamese Tofu Lettuce Cups
Recently I came across a recipe in one of my cookbooks for Vietnamese Pork and Lettuce Cups that looked incredible. As per usual, the first thing I did was think about how I could turn this scrumptious looking dish into something vegetarian friendly. The usual ideas popped into my head, i.e. using mushrooms or eggplant in place of the meat, but I’ve been wanting to try tofu for a while now and...

Monday, January 12, 2015

Creamy Cherry Pistachio Smoothie

Mmmmmmm. Cherries. This has to be hands down the best smoothie I've ever made. It was delightfully creamy, tangy, and sweet with a distinct flavor kick from the roasted pistachios. Usually I lean toward almonds when making anything with cherries, but I'm glad I decided to switch it up a little and try something different. I also used a honey flavored Greek yogurt, which added tremendously to the creamy texture and gave a soft sweetness to combat the tang of the cherries. It was really good. I'm already thinking about making another batch!