12/11/2013 Lentil Avocado Salad w/ Pesto DressingWho's been enjoying the holidays and all the delicious treats of the season? I know I have! Seriously. I can't help it, it's all around me! All of the amazing food blogs I follow are starting to post holiday dessert ideas and my sweet tooth is in heaven. I opened my cabinet the other day and a giant bag of Ghiradelli peppermint bark squares were staring right at me, practically begging me to eat a bunch of them. And I did. And they were delicious. Having this MAJOR sweet tooth, I've learned that it just doesn't work to deprive myself of treats or say that anything is "off limits". Instead I'm attempting to have a little bit of all the things I love, just in moderation, and balancing them with super healthy and satisfying meals, like THIS Lentil & Avocado Salad! When you eat healthy, fresh, and clean meals like this, there's always room for a little dessert at the end of the day, right?!
This recipe is the epitome of freshness. It's filled with protein, fiber, and omega-3s, plus it's super satisfying and filling . . . not like one of those measly salads that only fills you up for an hour. I went to dinner the other night with my friend Hannah at Le Pain Quotidien, one of my go-to restaurant picks when I need some healthiness in my life. I always order their Lentil Avocado salad and it's just so good, every time. So, I made my own (!!) and now all of you can make it too!
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12/4/2013 Roasted Garlic Hummus'Tis the season for entertaining, and one of my favorite appetizers or snacks to make for a party is this Roasted Garlic Hummus. It's a perfect potluck addition because it's a delicious, healthy option to add to a table of often indulgent dishes. I like to serve it with veggies, pita bread, and chips, or I make it into a meal with grilled chicken and veg kabobs. This recipe is the perfect basic hummus with a hint of roasted garlic, so you can feel free to add any spices or creative twists to it that you'd like . . . it's easy to get inspired with Cooking Light's 12 ways to make hummus! Throw some rosemary in there or some roasted red peppers or even switch it up with black beans or edamame. There's so much you can do to make hummus exciting. I personally, kept it simple with some roasted pine nuts on top and a little drizzle of olive oil, and of course that punch of roasted garlic really makes a delicious difference!
I made a big batch of this so I'd be totally set with a healthy snack waiting for me in my fridge. I don't know about you, but I feel like I've been celebrating for the last 3 months and eating like every day is my birthday. Is it just me? Maybe. Getting engaged, followed by my sister's birthday, my birthday, my mom's, several weddings, my engagement party, Thanksgiving, and then Hanukkah . . . woah . . . all this celebrating has been super fun, but it's definitely not kind to the waistline! SO, my latest thing is having healthy snacks on hand, and preparing myself for light and clean eating! Hummus is super easy to make at home. I love making it in my mini food processor but you can easily whip it up in a blender too, and it's ready to go within a few minutes. And you only need a couple ingredients to make it happen, so roast up that garlic, grab a can of garbanzo beans, and get going on some healthy December snacking! 11/27/2013 Butternut Squash & Apple Soup (Vegan & Gluten-Free)Happy Thanksgiving Eve! AND happy Thanksgivukkah! I'm so excited for tomorrow. Thanksgiving is my all-time favorite holiday and the fact that it overlaps with Hanukkah is just unreal! I may have to make some sort of hybrid holiday recipe like sweet potato latkes or challah stuffing . . . oh the possibilities! Anywho, today we're going with a traditional Thanksgiving recipe - Butternut Squash and Apple Soup. The bonus of this recipe is that it's super creamy and luscious, without any added cream or butter. You will taste the soup and think that we've added heavy cream to achieve the thick silkiness, but this bowl of golden deliciousness is completely vegan, super tasty, and packed with healthy ingredients. It's seasoned with all of Fall's favorite spices - coriander, cumin, clove, nutmeg, and sage, then topped with toasted pecans for extra nuttiness and a sprinkle of cinnamon. SO good! It's that warm, comforting taste that we all crave when Thanksgiving hits. You start the soup off by sautéing the onion, then adding the carrot, and celery. Then you'll toss in the apple, butternut squash, and all the spices. It's a beautiful combo of colors, right!? Then all you need to do is add your water & broth, let it simmer for a while as it absorbs all the flavors, and blend it up! So easy. It's the perfect way to start off your Thanksgiving feast. And keeping this soup light and healthy means more room for turkey, or stuffing, or PIE! It's Thanksgiving, so you can let yourself go a bit crazier than usual. But beware, don't go toooooo wild . . . did you know the average American will consume 4,500 calories on Thanksgiving Day alone? YUCK!! My advice - Try to pick your favorite foods and pace yourselves . . . maybe a bite or two of each pie variety, rather than a whole slice of each. Maybe a post-feast walk? That's always a good way to recharge, rather than slipping into a food coma on the couch. Our tradition is for all the ladies in the family to go late-night shopping at my aunt's super cute boutique after the feast is over, while the men watch sports on the couch. Nothing like trying on cute clothes after you've stuffed yourself with food all night, right?! Eeek!
Back to the soup . . . 11/20/2013 Roasted Acorn Squash Stuffed w/ Quinoa & MushroomsGet ready for this one, my friends . . . we've got a serious winner here. I gotta give credit to my girl Martha Stewart for inspiring me with her Rice & Mushroom Stuffed Acorn Squash . . . I totally took a page out of her book, but changed it up a bit with quinoa, my favorite super-grain. Not only is this dish ridiculously delicious, it's also so beautiful, colorful, and perfect for Fall! And it looks really impressive - no one would guess how easy it is to make. Since testing this recipe out on my fiance two weeks ago, I've made it 4 times! For a few reasons . . . First of all, I love cooking with seasonal ingredients. I love squash season almost as much as I love summertime. It just makes me feel festive, happy, and ready for Thanksgiving. Secondly, acorn squash is overflowing these days. It's EVERYWHERE. And you can get some beautiful ones for cheap at the farmers market or at Trader Joe's for only ONE dollar each! Is that crazy or what? Also, it's packed with vitamins (hellllo Vit C!), minerals, fiber, and antioxidants. So naturally, I've been eating a ton of acorn squash these days! This recipe is a perfect vegetarian meal. It's hearty, flavorful, and satisfying, and would be ideal as a creative side for your Thanksgiving feast! Or if you want to make it extra filling (maybe for your manly man), you can always add shredded chicken breast or lean, ground turkey to the quinoa stuffing. I find that it's just perfect the way it is. The ingredients just play off each other so well. If there are any two flavors that really love each other, it's mushrooms and fresh thyme (also seen in this recipe). The combo is just delicioso. The final touch of adding freshly shaved parmesan on top of the squash, then melting and browning it under the broiler is mouthwatering. I honestly turned the oven light on and watched the cheese bubble and turn golden. Yeah, that's how excited I got about this recipe. Without further ado, here's what you need for your new favorite Fall dish:
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CATEGORIESPOPULAR POSTSJuly 28th, 2016Almond Milk Matcha LattesJune 23, 2017Almond Butter Cup SmoothieABOUT LINDSAYLindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.
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