My cravings for Indian food set in when the temperatures start to drop. I’ll definitely be adding recipes to this post, but here are two to start:
1. Kitcheri (lentils, brown basmati rice, zucchini & squash)
2. Chicken Tikka Masala (creamy tomato curry)
Original recipe found here: http://www.doctoroz.com/videos/ayurvedic-diet-kitcheri-vatas
Chicken Tikka MasalaOriginal recipe found here:
It’s pumpkin season! Here are some recipes I made using the same roasted pumpkin. I took a pumpkin (~ 8″ diameter) and roasted in the oven for about 1 1/2 hours. Even after making these three recipes there was leftover pumpkin. I’ve been mixing a spoonful of the mashed puree in with my oatmeal (along with a spoonful of peanut butter, some cinnamon and sliced banana). So delicious and nutritious!
In this post:
1. Pumpkin Scones with Golden Berries
2. Pumpkin Bread
3. Roasted Pumpkin with Wild Rice & Tofu
4. Pumpkin Peanut Butter Oatmeal
Pumpkin SconesOriginal recipe found here:
Pumpkin BreadOriginal recipe found here:
Roasted Pumpkin with Wild Rice & Tofu
Pumpkin Peanut Butter Oatmeal1 cup cooked Irish oats +
1 tbsp all-natural peanut butter +
1 tbsp mashed pumpkin puree +
1 tbsp hemp seeds +
1/2 sliced banana +
Drizzle of honey and a dash of cinnamon
Mix & enjoy
Some new favorites:
1. Pumpkin Spice Muffins
2. Butternut Squash ‘Pie’
3. Peanut Butter Brownies
Pumpkin Spice Muffins:(Topped with chopped pecans & almonds)
More spice than sweet with ingredients that include dried figs, Chinese five spice & pumpkin puree.
Original recipe found at http://www.multiplydelicious.com/thefood/2011/12/paleo-pumpkin-streusel-muffins/
Pumpkin Spice Muffins
Butternut Squash ‘Pie’:It tastes like dessert, but there’s no sugar added. Spelt berry crust filled with a creamy tofu & squash puree, topped with chopped pecans, sage, golden berries, & cinnamon. Great recipe for a Thanksgiving side dish.
Original recipe found at http://www.wholefoodsmarket.com/recipe/creamiest-winter-squash-raisins-and-sage
Peanut Butter & Dark Chocolate BrowniesThe ‘brownie’ component of this is simply all-natural peanut butter, banana, honey, egg, baking soda & cinnamon. For the top, I used 1/2 cup grated 85% dark chocolate mixed with 1/2 cup Navitas Naturals Cacao Nibs (these give the topping a nice ‘crunch’).
Original recipe found at http://beta.active.com/nutrition/articles/recipe-gluten-free-peanut-butter-banana-and-dark-chocolate-brownies?cmp=17-1-5309
For the salad:
I like to make salads for lunch or dinner using leftovers. For this salad, I used leftover chicken & vegetables (
http://thehungryrunner.com/2013/06/27/spiced-chicken-vegetables-over-whole-grain-couscous/). To the chicken and vegetables I added: baby kale, julienned carrots, chopped cilantro, and sliced tomato.
For the dressing:
To make a nutritious salad dressing, I whisked together: 1/4 smashed ripe avocado, juice of 1 lemon, 2 tbsp plain Greek yogurt, 1/4 cup unsweetened coconut milk, 1 tsp curry powder, & 1 tsp chipotle chili powder.
Posted in Dinner, Lunch, Salads, Uncategorized |
Tagged Chicken, dinner, dressing, kale, leftovers, Lunch, salad, salad dressing |
Here’s my first attempt at a patriotic banana bread (recipe from:
http://www.thehealthychef.com/2013/07/banana-chia-coconut-bread/). I tried to create an American flag using slices of fruit and coconut flakes; however, my raspberry slices are too thin and the blueberries too far a part. At least now I know what to do next time!
Here’s a shot of the loaf before it went in the oven:
Just out of the oven
Banana Bread Recipe
Falafels ar one of those foods that seem healthy (chickpeas, spices, etc.), but really aren’t so good for you. The main reason is they are traditionally fried in oil. These falafels, (recipe inspired by:
http://www.shape.com/healthy-eating/healthy-recipes/best-recipes-our-favorite-healthy-food-blogs?page=2) were baked in the oven in mini muffin tins. Also, quinoa is substituted for flour or breadcrumbs as a thickener.
I served the falafels with a tahini Greek yogurt dipping sauce and sliced cucumbers.
Before they went in the oven:
(Another bonus: the mini muffin tins are an easy way to make sure the falafels are uniform in size)
Baked Quinoa Falafels with Tahini Greek Yogurt Dipping Sauce
Falafels with Tahini Greek Yogurt Dipping Sauce Recipe
This dish is full of wonderful and harmonious flavors! The coconut milk base, paired with the sweet potato and beef are a delicious combination. The yellow curry paste (recipe found here:
http://www.food.com/recipe/yellow-curry-paste-135878) adds lots of spice and heat. The original recipe for the curry and beef can be found here: http://www.marcussamuelsson.com/recipe/golden-thai-curry-with-green-beans-recipe and here: http://www.marcussamuelsson.com/recipe/ethiopian-style-beef-stir-fry.
Thai Yellow Curry Paste
Yellow Curry Paste
Yellow Curry Paste Recipe
Yellow Curry with Beef & Sweet Potatoes
This is a perfect recipe for summertime! The ingredient combinations seem a little strange; however, the dish is delicious. I found the original recipe here (
Roasted Heirloom Tomato Gazpacho over Shredded Chicken
(Secret Ingredients: almond butter & avocado)
Shredded chipotle chicken
The complete dish
A twist on a classic combination. These are really almond butter (any nut butter may be substituted) muffins with a fruit filled center. The original recipe (
http://www.wholefoodsmarket.com/recipe/peanut-butter-and-jelly-snack-muffins) calls for jam or jelly. I found taking fresh berries then pureeing them in a food processor/blender works just as well (and uses less sugar).
Lately, I’ve been making some super spicy and flavorful recipes. For this dish, I wanted to make something with a more subtle flavor profile. This recipe (found:
http://www.marcussamuelsson.com/recipe/spiced-lamb-with-couscous-and-vegetables-recipe) was used as inspiration.
zucchini & peppers prep
Spiced Chicken & Vegetables Over Whole Grain Couscous