Who says eating healthy can’t taste good? This week’s recipe includes quinoa, a superfood that is both high in fiber and high-quality protein. Quinoa (KEEN-wah) is 100% whole grain, but is technically the ancient seed of a leafy plant related to spinach. It’s also gluten-free!
This week I had a craving for fried rice and after trying this easy recipe, I might be eating it every day. A delicious way to use up odds and ends in your refrigerator, this fried rice recipe comes together fast and creates a satisfying meal.
Remember when I told you I was in a food rut? Well, my quest for recipes to break out of this cycle led me to a strange little cookie that had me intrigued. With a raised eyebrow, I read through the ingredients; I admit that I was skeptical. Finally, I dug out my mixing bowl and set to work, I had to see what a peanut butter cookie with Sriracha tasted like.
For those of you trying to reduce the refined sugar in your diets, this is the recipe for you! Straight from the test kitchen of the Best-Good Friend, she whipped up a batch of these No-Bake Brownies last weekend and gave them two thumbs up. Not only are these little bites gluten-free and vegan – and they’re also ready in 10 minutes!
Sometimes despite my best efforts, my photos are an epic fail. Despite the bad photos, I hope that you will make a stop at Everest on Grand in St. Paul because the food will knock your socks off.
I had a real itch this week for non-American fare, so we headed out for Everest’s delicious Nepali, Tibetan and Indian options. We started with the Veggie Momos. Momos are steamed dumplings made with a mixture of vegetables and served with a house sauce of cilantro, tomato and spices – I would love to take this sauce home with me.
The Husband went for the curry. The Chicken Tikka Masala is marinated boneless chicken breast roasted and then cooked in house tikka sauce. He ordered it “hot” and lived to tell the tale.
I opted for the Tofu Chau-Chau “medium+” spicy and it was perfect. What isn’t to like about sautéed wheat noodles with veggies?
Not only does Everest on Grand have tons of vegetarian, vegan and gluten-free options, they also do takeout and catering. They can feed every appetite, stop in today!
I love making soup. It’s a great way to use up odds and ends in the refrigerator or pantry, and warm you up on cool evenings. And since I rarely follow a recipe, each one is always different.
This batch of lentil soup was ready in less than an hour and has fed me for a week:
Here’s how I did it:
3 TBS olive oil
1 small onion, diced
3 cloves of garlic, minced
2 stalks of celery, sliced
3 carrots, sliced
5 Swiss chard leaves, chopped
2 cups green lentils, rinsed
8 cups of water
Heat olive oil in a large saucepan over medium flame. Add the onion and cook until soft. Add the garlic and remaining vegetables, cook for a few minutes to brighten their color. Add water and lentils along with 1-2 bay leaves and some branches of fresh thyme, cover and cook for 45 minutes or until lentils are tender. Remove bay leaves and thyme stems, salt and pepper to taste.
This makes a large batch of soup that freezes well and reheats beautifully.
This gluten-free, vegan recipe is a cold noodle salad. After the cold blast of fall air we’d just had, I wanted something hot, hot, hot for dinner! I’d like to say that’s why I used chile garlic sauce instead of sweet chile sauce but I’d be lying. I didn’t have any sweet chile sauce, so I opted to go for a spicy substitution instead. The ruling? I really liked it. It was quick and simple, ready in less than 30 minutes and my spicy version was warming even though the dish was cool.
Located in the Seward neighborhood of Minneapolis, The Birchwood Cafe was recently renovated and we finally got there to to see how it had shaped up. I’m happy to report that it was a success and the food was just as good as ever!
We stopped in for breakfast on a busy Saturday morning and I couldn’t wait to dig into the Beans & Rice. The cumin lime black bean puree, tomato cilantro brown rice, poached egg, heirloom tomato, avocado puree, grilled corn tortillas, scallion curls and salsa roja was a gluten free dream. I’m not exaggerating either, the man at the table next to me asked what I was eating and said he’d have to get it on his next visit:
The Husband went for the classic Bacon & Egg Sandwich. The Birchwood’s features an open-faced housemade English muffin with sunny-side up egg, bacon, dijon aioli, cheddar and mustard greens:
With generous pots of tea on the side, The Birchwood Cafe started our Saturday off on the right foot. I can’t wait for seconds.
The one thing that I really miss while traveling is home cooked meals. After a week of rich food, I needed something nutritious to get me back on track. The challenge? No groceries in the house and a worn out cook.
I always tell people that the secret to quick and healthy eating is a well-stocked pantry and this recipe is proof of that. After digging through the cupboards, I was able to put together a satisfying lentil “soup” using red lentils, garlic, shallots and carrots:
Here’s how I did it:
1-1/2 cup red lentils
2 giant cloves of garlic
1 tsp salt
Put the lentils* in a saucepan and cover with 2 inches of water (about 6 cups) and salt. While that’s coming to a boil, peel the carrots and chop into a 1/2 inch pieces – add to the cooking lentils. Peel and slice or chop the garlic, add to the pan. I had a shallot on hand so I sliced that up and added it to the pot. If you are without shallots, add more garlic or some onion. When the water comes to a boil, reduce to a simmer and cover for 25 minutes. The lentils break down into a stew that is filling and tasty.
This would be great with some flatbread and a green salad on the side. If you need more zip, add a squirt of Sriracha or your favorite hot sauce. Enjoy!