Mexican Salad with Roasted Chickpeas and Charred Corn

Eating a salad a day is a great way to get a good portion of your greens into your daily diet. I'm more likely to eat salads if I serve the greens with some of my favorite foods... like roasted chickpeas and charred corn! This salad is not only healthy, but satisfying. It includes some standard Mexican ingredients (corn, avocado, onion, tomatoes) along with roasted chickpeas, arugula and a light slightly-sweet vinaigrette dressing. 

Serves 2

Ingredients:

• 4 cups arugula 
• 1 ripe tomato, diced
• 1 zucchini, diced
• 1 ripe avocado, diced
• 1/2 small red onion, thinly sliced
• Ear of corn, husked

Dressing Ingredients:

• Juice of lime (about 2 Tbsp)
• 2 Tbsp extra virgin olive oil
• 1 tsp raw honey
• 1/8 tsp salt
• pinch of pepper

Roasted Chickpea Ingredients:

• 1 15-ounce can chickpeas, rinsed and drained (remove any skins that have separated)
• 1/2 Tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp hot sauce
• Salt and pepper to taste

Instructions:

1. Brush husked corn lightly with olive oil. Set aside.
2. Wash and prepare rest of produce. Set aside.
3. In a medium bowl, combine drained chickpeas, olive oil, cumin, smoked paprika, hot sauce, salt and pepper; toss until combined. 
4. Heat large cast iron skillet on medium high heat. 
5. Place corn one one side of skillet and cook until charred on all sides, about 7-8 minutes.
6. On the other side of the skillet, place chickpeas (single layer); saute for about 7-8 minutes, stirring occasionally. Set aside.
7. Whisk all salad ingredients together in a small bowl. Place arugula in a large bowl; lightly drizzle dressing over arugula and mix until arugula is fully coated.
8. Assemble salad: Divide arugula among 2 salad plates or bowls, Top each plate with 1/2 tomatoes, zucchini, avocado, onion, and corn. Top with heaping 1/2 cup of chickpeas. Drizzle with remaining dressing, if desired.

Breakfast in an Oatmeal Smoothie Bowl

Why have a plain bowl of oatmeal for breakfast when you can have your oatmeal in a smoothie bowl 😋 

Yield: 1 smoothie

Ingredients:

• 1/4 cup rolled oats
• 1/2 frozen banana
• 1/2 cup strawberries or rasberries
• 1/2 cup blueberries
• 1 tsp raw honey (more, if desired)
• 1/2 tsp pure vanilla extract

Toppings as shown:

• Roasted coconut chips
• Toasted pine nuts
• Chia seeds

Instructions:

In a blender, combine oats, banana, berries, honey and vanilla; puree until smooth, adding a splash of water, if needed.

Pour into a bowl and top with your favorite healthy toppings. To toast a small amount of pine nuts (or any nuts), put nuts in a dry skillet and cook over medium-high heat, stirring frequently, until nuts start to brown. 

Oven-Roasted Veggies

I love traditional picnic foods, but, when possible, I like to incorporate of few healthier dishes into the menu. One of my favorite dishes for picnics is oven-roasted veggies, which can be served hot or cold. This recipe includes sweet and white potatoes, red onions, sweet peppers, squashes, asparagus and carrots, and the veggies are seasoned with an Italian garlicky vinaigrette. I guarantee these veggies will go before the potato salad and baked beans!

Ingredients:

• 3 sweet potatoes
• 3 white (or red) potatoes
• 2 medium (or 1 large) red onions
• 2 zucchini
• 1 acorn squash
• 1 pound asparagus
• 1 yellow and 1 red sweet pepper
• 8 carrots

Vinagarette Dressing Ingredients:

• 1/4 cup extra virgin olive oil
• 2 Tbso balsamic vinegar
• 3 cloves garlic, minced
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp basil
• Salt & pepper to taste

Instructions:

1. Preheat oven to 450 degrees. Line 2 large baking sheets with aluminum foil and spray lightly with cooking spray.
2. Clean and chop vegetables into 1 inch or bite-sized pieces; place all veggies in a large bowl.
3. Whisk olive oil, balsamic vinegar, thyme, rosemary and basil in a small bowl. Pour mixture over vegetables and toss with wood spoon until vegetables are evenly coated.
4. Arrange veggies on prepared baking sheets. Sprinkle with salt and pepper to taste.
5. Roast for 20-25 minutes, or until potatoes are tender.

Berry Delicious Pure Fruit Popsicles

These popsicles are made with 100% pure fresh fruit. A no guilt treat ~ absolutely no added sugar or other ingredients. Although they aren't as sweet as traditional popsicles, they're delicious! On a hot summer day, I can't think of a more refreshing treat for kids and adults ;o)

Yield: 8 popsicles (will vary based on size of molds; one pound of fruit equals about 2 cups pureed berries)

Ingredients:

• 1 1/2 pounds of ripe fresh strawberries
• 1/2 pound of ripe blueberries 
• 4 ripe kiwi fruit

Simple Instructions:

1. Clean fruit; cut strawberries and kiwi fruit in smaller pieces.
2. Place strawberries in the blender and puree until smooth. Transfer to a measuring cup (for pouring) or bowl; rinse blender. Repeat process with the kiwi mixture; and lastly with the blueberry mixture.
3. Pour or spoon strawberry mixture evenly in eight molds; repeat with kiwi; and lastly with the blueberry mixture. 
4. Place popsicles in the freezer until fully frozen, or overnight.
5. To remove more easily, dip mold in lukewarm water for about 30 seconds. If they don't come out after a little wiggle, place back in the lukewarm water. 

Spicy Enchiladas with Black Beans and Whole Wheat Pearl Couscous

If you're looking for ways to get more protein in your diet, try this enchilada recipe! It includes two excellent protein sources ~ black beans and whole wheat pearl couscous. The filling includes a spicy tomato sauce, and the enchiladas are topped with one of my favorite cheeses, Fontina ~ an Italian semi-firm cow's milk cheese that melts nicely and has a nutty and slightly sweet taste. (By the way, Fontina is amazing on grilled cheese sandwiches!) 

Sauce Ingredients:

• 2 Tbsp olive oil
• 1 small red onion, finely chopped
• 1 yellow pepper, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprica
• Salt and pepper taste
• 15 ounces can fire roasted tomatoes (or use fresh tomatoes ;o)
• 2 Tbsp hot sauce

Other Ingredients:

• 6-8" whole wheat tortillas 
• 1 cup dry whole wheat pearl couscous
• 1 1/2 cups cooked black beans (or 15 ounces can, drained and rinsed
• 8 ounces Fontina cheese, shredded

Instructions:

1. Preheat oven to 375 degrees. Spray a 9" by 13" pan with cooking spray.
2. Cook couscous per package directions. (Or in a large saucepan, bring 1 1/4 cups of water to a boil over high heat; add couscous; reduce to low, cover saucepan and simmer for 8-10 minutes, stirring occasionally.) Set aside.
3. Heat oil in skillet over medium heat. Add garlic, onion and yellow pepper; cook, stirring often, for 5 minutes. Add tomatoes, hot sauce and spices; cook an additional 15 minutes. After tomatoes have softened, use potato masher to smash tomatoes. Add beans and cooked couscous; continue cooking, while stirring, until well combined and heated through.
4. Pour 1/2 cup of bean and couscous mixture evenly on the bottom of prepared pan. 
5. If you prefer a softer enchiladas (and time permits), lightly fry each tortilla: In a small skillet over medium heat, heat some olive oil. Place single tortilla in skillet for about 10 seconds on each side; remove and place on paper towel; repeat with each tortilla.
6. Assemble enhiladas: Place tortilla on a work surface. Spread 1/2 cup of bean and couscous mixture down the middle of the tortilla and roll up. Place enchilada in pan, seam down. Repeat with remaining tortillas. 
7. Pour any remaining mixture on sides of pan and between rolls. Sprinkle with shredded Fontina cheese.
8. Bake in preheated over, uncovered, for 20-25 minutes, or until cheese starts to brown. 
9.  Enjoy 😊

Spicy Chickpea & Veggie Wraps

This recipe was inspired by a recipe posted on the minimalistbaker.com blog, a blog my daughter and I love! These Spicy Chickpea & Veggie Wraps are totally delicious! Wrap filling includes romaine lettuce with a hummus dressing, spicy chickpeas, cherry tomato and red onion. Enjoy 😋

Makes 2 large or 4 small wraps

Ingredients

• 1/4 cup hummus
• 1 Tbsp pure maple syrup
• Juice of 1 lime
• 1 head romaine lettuce, cleaned, roughly chopped
• 1 small red onion, thinly sliced
• Small handful of cherry or grape tomatoes, sliced
• 2 large or 4 small whole wheat pitas of flatbread (I used naan)

Spicy Chickpea Ingredients

• 1 15-ounce can chickpeas, rinsed and drained
• 1 Tbsp coconut oil
• 3 Tbsp hot sauce 
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk hummus, maple syrup and lime juice until combined.
2. Add romaine lettuce and toss; set aside.
3. In a medium bowl, combine drained chickpeas, coconut oil, hot sauce, and garlic; toss until combined.
4. Heat a cast iron skillet over medium-heat. Add chickpeas and saute for about 5 minutes, stirring occasionally.
5. Assemble Wraps: Place pitas on serving plates. Divide the salad mixture, chickpeas, tomatoes and onion slices evenly among pitas. Season with salt and pepper to taste. Serve immediately.

Spinach-Farro Salad with Blue Cheese, Dried Cherries and Toasted Pecans

If you haven't tried farro, a hearty 100% whole grain grown in Italy, you've got to! Farro has a nutty taste and satisfying chewy texture ~ and it's high in fiber, iron and protein.  In this salad, the spinach and farro blend is topped with red onion, blue cheese, dried cherries and toasted pecans (definitely take the time to toast your pecans ;o) The salad is dressed with a light homemade vinaigrette, just enough to bring out the natural flavors. Enjoy 😋

Serves 2

Farro:

• 1/2 cup dried farro
• 1 tsp butter
• Salt and pepper to taste

Dressing:

• 1 Tbsp extra-virgin olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp raw honey
• 1/2 tsp dried thyme
• 1/8 tsp kosher salt
• A pinch of ground pepper

Salad:

• 4 cups fresh baby spinach
• 1 small red onion, very thinly sliced
• 2 Tbsp pecans, roughly chopped
• 2 Tbsp blue cheese
• 2 Tbsp dried cherries

Instructions:

Make farro: Add 1 1/4 cups water and 1/2 cup of farro to medium saucepan. Over medium-high heat, bring to a boil; reduce heat, cover, and simmer 30 minutes (or cook according to package directions). Drain; season with butter, and salt and pepper to taste, and set aside. 

Toast pecans: Heat a non-stick pan over high-heat. After hot, reduce heat to medium and add chopped pecans; continually stir until pecans start to brown. Remove from heat and set aside.

Make dressing: Combine oil, vinegar, honey, thyme, pepper and salt in small bowl; stir with whisk until well blended.

Assemble salads: Place spinach, farro and dressing in a large bowl; toss well. 

Place spinach and farro mixture between 2 salad plates or bowls. Top evenly with onion, toasted pecans, blue cheese, and dried cherries.

Fregula Pasta with Spinach and Oyster Mushrooms

So what's fregula pasta?  It's a semolina pasta from Sardinia, Italy. The wheat pasta, with 6 grams of protein per serving, is shaped in little balls similar to pearl couscous and has been sun-dried and toasted.  The pasta has a nutty flavor and is really delicious (even served alone with a little butter, salt and pepper)! This recipe pairs the pasta with spinach and oyster mushrooms and is seasoned with herbes de provence and anise seed. Serve it over a bed of fresh spinach or top with a poached egg.

Serves 2

Ingredients

• 1 1/4 cups fregula pasta
• 1 pound oyster mushrooms, roughly chopped
• 2 large cloves garlic, minced
• 3 celery stalks, chopped
• 1 small yellow onion, chopped
• 1 tsp herbes de provence
• 1/2 tsp anise seed
• 1 pound baby spinach (divided)
• 2 Tbsp butter
• Juice of one lemon
• Salt and pepper to taste
• 2 Tbsp grated parmesan cheese
• 2 eggs, poached, if desired

Instructions:

1. On medium-high, heat a medium saucepan of salted water to boiling; add fregula pasta and cook for 15 minutes, or until tender. Drain and set aside. 
2. Heat 2 teaspoons of olive oil on medium-high until hot in large skillet. Add mushrooms and cook 8 minutes, or until browned and crispy. Remove from pan and set aside.
3. Using the same skillet, add 2 additional teaspoons of olive oil; heat on medium high until hot. Add garlic, celery, onion and seasonings and cook until softened, about 5 minutes. Move the mixure to the side of the pan, and add about 1/2 of the spinach to the other side of pan; cook about 1-2 minutes, until spinach just begins to wilt. 
4. Add drained pasta, butter, lemon, and salt and pepper to skillet; continue cooking 1-2 minutes, or until thoroughly combined and heated through. 
5. Assemble plates: Divide remaining spinach between 2 plates or bowls; lightly drizzle olive oil over spinach and sprinkle with salt and pepper to taste. Top each plate with a generous portion of fregula and spinach mixture; and sprinkle with parmesan cheese. If desired, top with a poached egg instead of serving on a bed of spinach.

This recipe was inspired by a Blue Apron recipe ~ many of their recipes include unusual and interesting ingredients ~ like fregula pasta!