Grab A Fork New York

Date & Nut Energy Bites

2014-10-03T10:55:00.002-07:00

These little date and nut balls are the perfect afternoon snack during the day or before or after the gym. The nuts and seeds I use are just a guideline so feel free to add your favorites to this recipe to customize it to what you like.

Ingredients:
1 cup pitted dates
1/2 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup oats
1/4 cup unsweetened shredded coconut
1/4 cup pepitas
2 tbsp honey
3 tbsp peanut butter

Directions:
1. Add dates to food processor and pulse several times until they begin to break up
2. Add almonds, sunflower seeds, oats, coconut and pepitas, pulse several times until dough comes together but is still crumbly
3. Pour mixture into a large bowl and add honey and peanut butter. With a wooden spoon (or your hands, which work best) mix all ingredients together. Scoop 2 tablespoons worth of mixture and form into a ball using your hands. Once all balls are formed, refrigerate for 1 hour to let balls set. Store in refrigerator for up to 1 week.

Roasted Squash with Goat Cheese and Pomegranate Salad

2014-09-23T10:11:00.001-07:00

The farmers market at the end of September and beginning off October is my absolute favorite. All of the new fall vegetables are becoming to come out and I can finally start making my favorite comfort foods again. One of the most popular ingredients I cook with this time of year has to be butternut squash. It goes with pretty much everything and is always satisfying.

Since it is still rather warm out I decided to make a cold salad. The sweet squash pairs great with the tangy goat cheese and slightly sour pomegranate, and opening up the pomegranate is half the fun of this dish.

Tip: If using a whole pomegranate: cut the pomegranate in half around the center. Over a bowl slap the back of the pomegranate with a wooden spoon until all of the seeds have released. Repeat with second half (you may need to make a few more cuts to get all of the seeds out).

Ingredients:
1 small butternut squash, peeled and cut into 2 inch long slices
1 Tbsp olive oil
1 tsp salt
1/4 tsp pepper
1/2 cup pomegranate seeds
1/4 cup crumbled goat cheese

Directions:
1. Heat oven to 400F. Line a baking sheet with aluminum foil and spread butternut squash in an even layer. Toss squash with olive oil, salt and pepper. Roast until squash is tender, 35-40 min. Remove and set aside to cool.
2. Once squash has cooled toss with goat cheese, pomegranate and any pomegranate juice that has formed.
3. Refrigerate for at least 1 hour.

Guacamole Inspired Avocado Toast

2014-09-11T09:47:00.002-07:00

Move over kale, there's a new trendsetter in town. Avocado toast has taken off as the coolest new snack in town. Creamy avocado...crispy bread... I get it.

This recipe deconstructs another favorite, guacamole. The tangy tomatoes and spicy hot sauce add great flavor to the creamy avocado.

Ingredients:

1 rip avocado

1 tsp salt

1 whole grain baguette (or 2 pieces of toast)

1 ripe medium tomato, thinly sliced

3 Tbsp finely diced red onion

2 lime wedges

hot sauce

Directions:

1. In a small bowl, add avocado flesh and salt and mash together with the back of a fork.

2. Slice baguette in half lengthwise. Spread avocado on toast and top with sliced tomato. Sprinkle on red onion and top with lime juice from wedges. Add hot sauce as desired.

Sweet Fruit Smoothie

2014-09-09T10:20:00.004-07:00

Smoothies are always a tricky thing for me considering I hate two of the main ingredients found in many smoothies; bananas and yogurt. I know I know, how could anyone hate bananas!? I get that question a lot. I have tried numerous times to get myself to like them but I just can't.

So, when it comes to making these tasty drinks I usually aim for the dairy-free, sweet fruit options. Although fruit smoothies are packed with tons of vitamins and nutrients they can also be a great hiding spot for sugar, so I try not to have them all the time. Everything in moderation right?

This recipe is a great balance of berries, stone fruit and citrus. Again, feel free to mix it up and add your favorite fruits. Hint: using frozen fruit lets you eliminate any ice and keep the fruit flavor intense. I like to add seeds like flax and chia to boost the fiber and protein. However, if your blender is weak it may not be able to break them down well.

Ingredients:
1/2 cup orange juice
1/2 cup frozen strawberries
3/4 cup frozen peaches
1/4 cup frozen blueberries
2 Tbsp chia seeds (optional)
1 Tbsp flax seed (optional)

Directions:
Combine all ingredients together in a blender until smooth

Vegan Cauliflower Fried "Rice"

2014-09-08T11:20:00.001-07:00

Cauliflower is truly the chameleon of vegetables. This sneaky little vegetable can disguise itself as mashed potatoes, couscous and rice. I had seen some recipes pop up using the couscous or rice style of cooking cauliflower, and I just could not believe how much it actually resembled it until I gave it a try myself.

Feel free to change up the veggies or even add eggs for a more traditional style Fried Rice. Top with your favorite protein like shrimp, chicken or tofu for a heartier meal.

Ingredients
1 head cauliflower
1 tsp sesame oil
1 tsp olive oil
1 Tbsp minced ginger
2 cloves garlic, chopped
1/2 cup diced carrots
1 large zucchini, halved and sliced
1 cup frozen corn
1 cup frozen peas
2 scallions, thinly sliced
1/4 cup chopped almonds
3 Tbsp low sodium soy sauce

1. Cut the cauliflower into florets removing the stems. Add florets to a food processor and pulse until cauliflower breaks down to look like rice. Set aside.
2. In a large wok or skillet, heat both sesame and olive oil over medium heat. Add ginger and garlic and saute until fragrant, 2 min. Add carrots and saute until soft, 5 min. Add zucchini, corn, peas and scallions. Toss all ingredients together and cook another 2 min.
3. Add cauliflower, toss and cover for 5-7 minutes to cook cauliflower and defrost vegetables.
4. Add almonds and soy sauce. Toss together. (Add more soy sauce if you want a stronger flavor).

Egg(White) Drop Soup

2014-09-03T14:58:00.000-07:00

There are certain foods I get a craving for, and when the craving hits, nothing will get in my way from having it. Chinese food is one of those cravings, egg drop soup in particular. It has the same comfort food feeling as chicken noodle soup with an extra zest of Asian flavors.

This recipe takes less than 10 minutes to make and can last a few days (if you don't eat it all in the first sitting). Although the color is not as light as typical egg drop soup and also less gelatinous, the flavors are all there.

Ingredients
4 cups low sodium chicken stock
1 tbsp grated ginger
2 Tbsp low sodium soy sauce
1/4 cup chopped scallions
1 tbsp sesame oil
3 egg whites
1 1/2 Tbsp corn starch

Directions:
1. Reserve 3/4 cup chicken stock in a small bowl and set aside. In a large saucepan add remaining chicken stock, ginger, soy sauce, scallion and sesame oil. Bring to a boil.
2. Slowly add in egg whites drizzling it into the pan with a fork (egg whites will cook immediately).
3. Whisk corn starch with remaining chicken stock to form a slurry. Pour slowly into pot stirring to incorporate all ingredients. Simmer for 5 min.

Almond Milk Chocolate Pudding

2014-08-25T13:21:00.001-07:00

"I had no idea you could milk a cat"

"Oh you can milk just about anything with nipples"

"I have nipples Greg, can you milk me?"
-Meet the Parents

Who knew nuts could produce milk? Until recently I always believed milk had to come from an animal. However, this discovery of creating milk from nuts, mainly almonds, have vegans everywhere rejoicing.

This chocolate pudding is so rich and creamy, no one would ever know it didn't contain any dairy.

Ingredients:
1/3 cup unsweetened cocoa powder
1/2 cup sugar
1/4 tsp salt
1/4 cup cornstarch
1 cups vanilla almond milk
1 tbsp coconut oil (or margarine)
1 1/2 tsp vanilla

Directions:
1. In a medium saucepan whisk together cocoa powder, sugar, salt and cornstarch.
2. Over medium heat, slowly whisk in almond milk until combined, whisking constantly to prevent lumps, until it boils.
3. Cover and reduce heat to low, simmering gently, until pudding has thickened, about 8 minutes. Whisk again to remove lumps.
4. Remove from heat and stir in coconut oil and vanilla.
4. Set a mesh strainer over a large bowl and pour in pudding to remove any extra lumps. Cover with plastic wrap and refrigerate for 2 hours.
Serves 8

Roasted Figs with Goat Cheese

2014-08-19T11:08:00.002-07:00

Sometimes I like to cook certain foods just because they are pretty. In this case being pretty was just a bonus for these super sweet figs. This recipe is perfect for entertaining and can be whipped up in under 15 minutes.

Try drizzling these figs with balsamic vinegar for an extra burst of acidity.

Ingredients:
1 bunch fresh figs (about 12), stems removed and halved
1/4 cup crumbled goat cheese
2 Tbsp honey

1. Heat oven to 350F. Arrange figs on a baking sheet cut side up.
2. Brush figs with honey and top with goat cheese.
3. Bake until figs are warmed through and soft, 8 min.

Sweet Granola

2014-08-13T07:20:00.000-07:00

Morning are usually not my time to start whipping up a cooked meal. in fact my go-to breakfast usually includes a bowl and a box and a carton of milk. On days when I want a little something healthier than boxed cereal, I pre-make granola. Its just as fast as my normal breakfast and is definately a whole lot healthier.

The chia seeds add a great texture and a TON of added fiber. I throw a few chocolate chips in for extra sweetness, and because I love nothing more than starting my morning with a hint of my favorite food. The oats, almonds and pepitas are

Ingredients:

1 cup pitted dates

1/4 cup peanut butter

1/2 cup almonds, chopped

1/4 cup pepitas

1/2 cup quick rolled oats

3 Tbsp chia seeds

1/2 cup mini dark chocolate chips

2 Tbsp honey

Directions.

1. In a food processor, pulse dates until it makes a paste.

2. In a stand mixer, combine date paste with the rest of the ingredients and mix with a paddle until combined, 3 min.

3. Pour granola mixture into a baking dish and pat down into an even layer. Refrigerate for 1 hour and crumble

Whole Roasted Cauliflower with Tahini Dressing

2014-08-12T10:00:00.000-07:00

I seem to be on a veggie kick lately. I know from my last few posts it seems like I am a vegetarian but I actually do love meat! However, for those of you who do not eat meat this dish is a great substitute. Also known as "Cauliflower Steak" this dish roasts the entire cauliflower whole allowing for thick wedges to be cut.

Boiling the whole head of cauliflower beforehand allows for it to soften and begin to cook before roasting it in the oven, it is also a great chance to inject some flavor into the vegetable by flavoring the cooking broth. The tart and slightly bitter Tahini pairs great with the mild, buttery cauliflower.

Ingredients:
1 whole head cauliflower
1/2 cup white wine
1/3 cup olive oil
3 Tbsp salt
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp cumin
Tahini Dressing:
2 Tbsp tahini
1/4 cup apple cider vinegar
2 Tbsp honey
1/4 cup olive oil

Directions.
1. Heat oven to 475F. Fill a large pot with water (enough to cover the cauliflower) and bring to a boil. Add wine, olive oil, salt, garlic powder, onion powder and cumin and stir to combine. Add cauliflower and simmer until cauliflower is fork tender, 15 to 20 min.
2. Carefully transfer cauliflower to a cast iron pan (or other heavy, oven safe pan) and roast in oven until golden brown, 30 minutes.
3. For tahini dressing: In a bowl whisk together tahini, vinegar and honey. Slowly whisk in olive oil.
4. Drizzle dressing over cauliflower and garnish with parsley.

Baked Zucchini "Spaghetti" with Roasted Tomato

2014-08-11T12:27:00.000-07:00

Walking through the farmer's market in Union Square is one of my favorite things to do. All of the fruits and vegetables are brought in from local farms, and are always the freshest around. Aside from the bright red tomatoes calling my name, the zucchini is always a "go-to" for me.

This dish is great as a side or as a vegetarian main dish. The melty cheese and garlicky zucchini pair perfectly together. It is also super easy and quick which makes it great to serve at a dinner party.

Ingredients:

1 Tbsp olive oil

2 medium zucchini, cut into thin strips

2 cloves garlic, chopped

1 tsp salt

2 Tbsp white wine

1/2 cup part-skim shredded mozzarella

3 vine ripe tomatoes, sliced

Directions:

1. Heat oven to 375F with rack on the top third of the oven.

2. Heat olive oil in a large pan over medium-high heat. Add zucchini and garlic and cook until zucchini begins to wilt, 5 min. Add wine and salt and cook an additional 3 to 4 minutes.

3. Add zucchini to a medium baking dish and top evenly with cheese. Distribute tomatoes on top of cheese.

4. Bake for until tomatoes begin to roast and cheese is melted, 20 min. Turn on broiler and cook until cheese begins to brown, 5 min.

Vegan Stone Fruit Galette

2014-08-07T15:14:00.000-07:00

I'm usually not a fan of fruit based desserts, but I have been trying harder and harder to expand my dessert horizon away from the chocolate bubble I usually stay in. I recently went to the supermarket and got a plethora of stone fruit (peaches are my absolute favorite). Unfortunately, they were not the sweetest selection, so I decided to bake them.

I recently began experimenting with coconut oil and decided to take a stab at a coconut oil based pie dough, rather than the typical butter based dough. It turned out quite well yet it does take some getting used to working with the coconut oil. Coconut oil comes in a solid form yet does not cut the way butter does (and melts a lot faster). Instead of cutting it into cubes like you would with butter, I found I had to cut out chunks which tended to come off in a flaky consistency. Make sure the coconut oil is very very told because it will melt fast. Another tip: refrigerate the dough for at least an hour beforehand, it can become crumbly and hard to work with otherwise.

Ingredients:
Dough:
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup coconut oil, cut into small chunks
1/2 cup ice water
Filling:
1 pound stone fruit (I used peaches and plums), sliced
1/4 cup granulated sugar plus 1 tbsp
1 tbsp orange juice
1/4 tsp salt
1 tbsp cornstarch

Directions:
1. For dough: Place flour and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles course breadcrumbs, making sure no chunks of oil remain. Add ice water a few tablespoons at a time until dough begins to come together. Turn dough out on to a lightly floured surface and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. For filling: In a bowl combine fruit, 1/4 cup sugar, orange juice, salt and cornstarch. Mix together so all fruit is evenly coated.
3. Assembly: Heat oven to 375F. Roll out dough (or pat with hands if dough is too crumbly) into a 12 inch round dish. Distribute fruit in the center of the disc leaving a 2-inch border. Fold over border leaving the center of the fruit showing. Spray edges with coconut oil spray (or brush on melted coconut oil) and sprinkle with remaining sugar. Bake until golden brown, 45 min.

Watermelon Feta Bites with Balsamic Glaze

2014-07-28T12:16:00.004-07:00

You know those days when you go to the supermarket and buy a giant 10 pound watermelon thinking its a great idea, then you get home to your tiny apartment kitchen and wonder what on earth you were thinking. This is my current dilemma.

Although there is nothing I love more than a juicy, pink watermelon, there is nothing I love less than five different bowls filled with cut up watermelon taking up my entire refrigerator.

Watermelon and feta cheese is a recent combination that I discovered and I am completely in love. The sweet and salty, crunchy and creamy combination is a perfect fit. This fresh salad bite is great as an appetizer, for parties or just to keep around as a snack during the day.

I can pretty much guarantee there will be a few more watermelon recipes popping up here this week.

Ingredients:

1/2 cup balsamic vinegar

1/4 large watermelon, cut into 1-inch cubes

4 oz block feta cheese, cut into similar size, but slightly thinner cubes

handful spinach leaves

Directions:

1. In a small saucepan bring balsamic vinegar to a simmer. Simmer 5-7 min until vinegar is reduced and coats the back of a spoon.

2. Assemble watermelon, feta and spinach in a stack, securing with a toothpick if need be. Drizzle with balsamic glaze.

Apple & Brie Panini

2014-07-25T11:05:00.001-07:00

Apples, cheese and honey are one of my all time favorite combinations. Whether it's in a salad, baked as an appetizer or in a sandwich, this combo never lets me down. I chose to go the panini route with this recipe. The crispy bread and gooey cheese satisfy every comfort food craving.

Pairing the apples, brie and honey with the slightly bitter arugula and salty caramelized onions balance out the flavors perfectly. This recipe makes enough for two full panini's.

Ingredients:
1 tbsp olive oil
1 large white onion, sliced thinly
1/2 tsp sugar
1 tsp white vinegar
1/2 tsp koshar salt
4 slices whole grain bread. cut about 1/2 inch thick
2 tbsp honey
1 Granny Smith apple, sliced
1/2 cup arugula
4 slices brie cheese

Directions:
1. For caramelized onions: In a medium skillet heat olive oil over medium heat. Add onions, sugar, vinegar and salt, saute until onions are soft and golden brown, about 15 minutes.
2. Spread honey on 2 slices of the bread. Top each with a few slices of apple. arugula and 2 slices of cheese on each piece of bread. Top with remaining slices of bread.
3. Add sandwiches to n a hot panini press and hold down until crust is crisp and brown and cheese is melted, about 1 min.

Tip: If you do not have a panini press heat a heavy skillet over medium-high heat, and cook your sandwich for a couple minutes on each side, pressing it down with the lid of another pan

Sticky Wings

2014-07-23T16:37:00.000-07:00

I love me some wings! Although I am a fan of the spicy buffalo variety, sometimes I just need a little somethin' sweet. Rather than frying these chicken wings, I chose to bake them, which aside from saving on some calories actually makes the wings get nice and sticky.

These wings are marinated beforehand which allows all the delicious flavors to seep in (these have an Asian twist).

Ingredients:

2 Tbsp soy sauce

1 Tbsp sesame oil

2 Tbsp honey

1 Tbsp mirin

1 tsp red curry paste

1/2 tsp garlic powder

1 1/2 lbs chicken wings

1. Heat oven to 400 degrees F. In a bowl mix together sesame oil, honey, soy sauce, mirin, curry paste and garlic powder.

2. Place chicken wings in a baking dish and add half of the soy mixture to the dish, toss to coat wings. Cover with foil and place in refrigerator for 1 hour. Set the rest of the soy sauce mixture aside.

2. Uncover and bake for 30 min, until wings begin to brown. Turn wings over and pour remaining sauce over wings, bake for another 20 minutes.

Easy Dessert: Balsamic Strawberries

2014-07-22T10:53:00.001-07:00

Sometimes the simplest things are the best. I am always struggling to satisfy my sweet tooth after dinner without overloading on calories. Although chocolate is usually in my evening routine, these hot summer days sometimes call for something a little lighter.

Having just stocked up on herbs at the farmers market, I wanted to utilize the fresh mint I bought. Since strawberries and mint seem to be a natural combo, I figured that was the route I would take. Pair these strawberries with you favorite vanilla ice cream or frozen yogurt.

Ingredients:
1 pint strawberries, sliced thick
1 Tbsp chopped mint
2 Tbsp balsamic vinegar
2 tsp sugar

Directions:
1. Combine strawberries with mint, vinegar and sugar in a large bowl. Refrigerate for 30 minutes
2. Serve cold over ice cream or top with whipped cream

Brunch at Home: Egg White Frittata

2014-07-14T15:48:00.000-07:00

With copious amounts of restaurant options peering around every corner, sometimes the options can get too overwhelming. This usually leads to the typical Saturday morning argument of "where do you want to get brunch?". Instead of dancing around the topic until noon, this weekend I decided to cook brunch.

This simple recipe is a great "go-to" for any group gathering and can be made with whatever produce you have on hand. I served this, of course, with my Cold Brew Coffee and some fresh nectarines.

Ingredients:
2 raw chicken sausage links, casing removed
1 Tbsp olive oil
3 large shallots, sliced
1 medium green pepper, diced
1 tsp salt
1/2 tsp pepper
6 egg whites (or 1 cup liquid egg whites)
1/2 cup low fat cheddar cheese, shredded

Directions:
1. Heat oven to 375F. In a large pan, add chicken sausage and cook through, about 7 min, making sure to break up the sausage into small crumbles. Set aside.
2. In same pan heat olive oil to medium high heat. Add shallots and green pepper and sauté with salt and pepper until shallots become translucent and pepper soften, about 5 min. Add sausage back and sauté another 2 min.
3. Grease a 9 inch pie pan or round dish. Add shallots, pepper and sausage to baking dish, making sure to distribute evenly. Pour egg whites into dish. Sprinkle cheese evenly over top.
4. Bake until egg whites are set and cheese begins to brown, 25 min.
5. Carefully move baking dish to top oven rack and broil until cheese is golden brown, 2 min.

Cold Brew Coffee

2014-07-08T11:30:00.000-07:00

There is nothing I love more than a delicious cup of iced coffee in the summer time. I think it has actually become a requirement in New York to be seen walking down the street with an iced coffee in your hand in order to fit in. Yet, as happy as a good cold cup o' joe makes me, there are a few other iced coffee situations that truly infuriate me.

First, the price. A single cup of gourmet iced coffee a day can add up fast. And yes, there are the good old dollar coffees from the street carts, but if you want something a tad fancier it can run you upwards of $5 a cup.

Second, please do not pour hot coffee over ice and tell me that this is iced coffee. Yes, technically you are right, but we all know how terrible watered down room temperature coffee is.

Finally, grainy sugar at the bottom of your coffee. The "too cool for school" places that only have sugar in the raw or some other fad of sugar don't understand that this product will not melt in iced coffee. A few years back as my coffee drinking skills developed, I noticed shops using simple syrup to sweeten coffee. I seriously thought this was the most genius invention of mankind. Equal parts sugar and water simmered together to make a sweet sugary syrup that mixes perfectly with cold drinks.

So back to the point, if you want a delicious cup of iced coffee and also want to save a few bucks, just make it at home. I was shocked to find out how easy it actually is. All you need is a few tools.

Tools:
1 large container
1 pitcher
6 oz of your favorite brand of ground coffee
3 1/2 cups of cold water
Strainer
Coffee Filter

Directions:
1. Place ground coffee in one of the containers. Add water and stir gently to make sure all the grounds are moistened. Cover and let stand at room temperature for 15 hours or overnight.

2. Set strainer over pitcher and pour coffee through, discarding the solids. Line strainer with coffee filter and set over your large container. Strain coffee through the filter. At this stage the coffee is at a very strong concentrated level.

3. Add 2 cups of water to dilute. Cover and chill for up to 2 weeks.

My "Go-To" Simple Roast Chicken

2014-06-26T07:20:00.000-07:00

I always like to have a few "go-to" recipes under my belt that are simple and classic. Who doesn't love a roast chicken? I will admit, I get lazy from time to time and buy the rotisserie chicken from the supermarket, but it just isn't the same. I have found most times the super market chicken is overly salted and dried out by the time I go to eat it.

I love giving this recipe to friends who are just starting to cook (especially for a home-cooked date night) because it is easy yet very impressive. I'm pretty sure this is one of the first meals I cooked for my fiancé, and I distinctly remember him saying it was the sole reason he decided to give the relationship a try. OK, maybe not the sole reason, but it definitely didn't hurt.

Again, this recipe can be adjusted for your specific taste. Use your favorite herbs and seasoning to tailor it for your personal taste. Serve over your favorite roasted vegetables.

Ingredients:

1 (5 to 6 lb) roasting chicken
2 tbsp olive oil
1 Tbsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp paprica
1 bunch herbs (I used the small mixed packet of herbs from the grocery store)
1 small onion, quartered
half head of garlic
1 lemon, halved

1. Preheat oven to 425 degrees F. Remove chicken giblets and rinse the chicken inside and out. Pat dry.
2. Drizzle olive oil all over chicken and rub it in, making sure to get some of the olive oil under the skin. *To get under the skin loosed the area between the breast and skin with your finger to create a pocket.
3. Mix salt, pepper, garlic powder and paprika in a small bowl. Liberally coat the chicken with spice mixture.
4. Stuff the inside of the chicken cavity with herbs, onion, garlic and lemon. You may tie the legs together with twine in available. (I did not have any at the time).
5. Roast chicken until skin is golden brown, juices run clear and chicken has reached an internal temperature of 165 degrees F, 1 to 1 1/2 hours depending on the size of the chicken.
6. Remove from oven and allow chicken to rest for 10 min. before serving.

Quinoa Build-A-Bowl

2014-06-24T08:13:00.002-07:00

On nights when I didn't go food shopping and don't want to go out to eat, I usually combine whatever I have in my fridge into a dinner mash-up. Quinoa has become a staple that I always have on hand, and makes a great base for any meal. Tonight on hand I had some Kale, Chicken Sausage, Lentils, Feta, Tomatoes and Hummus.

To add some extra flavor, sautée 1 bunch of kale with 1 chopped garlic clove and 1 tsp cumin, over medium heat until kale is wilted, 5 min. Slice 1 chicken sausage, (I used Trader Joe's Spicy Chicken Sausage) sautée over medium heat, 2 min per side. Top Quinoa with kale, sausage, 1/2 cup cooked lentils, 2 Tbsp crumbled feta, 2 Tbsp hummus, and 1/4 cup chopped tomatoes. Any of your favorite ingredients can be substituted into this recipe.

The Ultimate Veggie Meatballs

2014-06-23T08:57:00.000-07:00

Living downtown in New York, I frequently visit The Meatball Shop. One evening I decided to venture out of the meat-zone and try their veggie meatballs. Mind. Blown. These are by far the best veggie meatballs I have come across, and I made it my mission to figure out how these babies were made. I got a copy of The Meatball Shop cookbook, and I am pretty proud with how they turned out. I tweaked the recipe just slightly, substituting oats for breadcrumbs. Hint: Instead of using raw lentils I used Trader Joe's Steamed Lentils, and they worked out perfectly (and saved a good half hour).

Ingredients:

1/4 cup plus 2 Tbsp Olive Oil

2 large carrots, chopped

1 large onion, chopped

2 celery stalks, chopped

1 clove garlic, minced

1 Tbsp chopped fresh thyme

2 tsp salt

3 Tbsp tomato paste

8 oz button mushroom, cleaned and sliced

2 cups lentils

3 large eggs

1/2 cup grated parmesan cheese

1/2 cups quick rolled oats

1/2 cup fresh parsley, chopped

1/4 cup finely chopped walnuts

1. Preheat oven to 400°F. Add ¼ cup of the olive oil to a large frying pan and sauté onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 min. until the vegetables are tender and just beginning to brown.

2. Add tomato paste and continue to cook, stirring constantly, for 3 min. Add mushrooms and cook, stirring frequently, for 15 more min. Transfer the mixture to a large bowl and allow to cool to room temperature.

3. Mix in lentils. Add the eggs, Parmesan, oats, parsley, and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 min.

4. Drizzle the remaining 2 tablespoons olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

5. Roll the mixture into round, golf ball–size meatballs (about 1½ inches), making sure to pack the vegetable mixture firmly (they will fall apart after baking if you don't). Place the balls in the prepared baking dish. The meatballs should be touching one another.

6. Roast for 30 min, or until the meatballs are firm and cooked through.

Arnold Palmer Sorbet

2014-06-17T08:07:00.003-07:00

Since getting engaged our apartment has slowly turned into a pop-up Crate and Barrel location. Living mere blocks from the actual store, I sometimes even stumble in and cozy up on the couch thinking I am back in my apartment. Once I notice the plastic TV won't turn on to Bravo, I realize what I have done and head back home. I figure to stop this confusion I should probably start to unpack some of these black and white boxes, it would also be nice to see the other side of my apartment again.

As I finally began to delve into the boxes upon boxes stacked in our apartments, the one I was most excited to open was our Cuisinart Ice Cream Maker. And I must say after trying it, I am definitely in love.

Ingredients:

1 cup raw sugar
2 cups sugar
4 of your favorite tea bags
3/4 cup lemon juice (about 3 large lemons)
1 tbsp raw agave

1. In a small pot combine sugar and water and bring to a simmer. Simmer until sugar is melted, about 4 min. Bring to a boil and cook an additional 3 to 4 min.
2. Remove from heat and add tea bags. Steep tea for 5 min. Remove tea bags and stir in lemon juice and agave.
3. Refrigerate until mixture is very cold.
4. Add sorbet mixture to Cuisinart Ice Cream Maker and process according to manufacturer's instructions. *Mixture will still be very soft
5. Transfer sorbet to an air-tight freezer safe container allow to chill for 2 hours

Brussels Sprout Chips

2014-03-09T16:54:00.001-07:00

As a compulsive snacker, I try to find and create guilt-free recipes so I don't feel weighed down during the day after a few rounds of snacking. Although I am a fan of kale chips, I am never truly satisfied with the thin flaky crisps I am left with after baking. Brussels sprouts are a bit more dense and give a great flavor when roasted. Just a heads up -- they will still be a bit soft in the center if you want to keep that bright green color. If you like them crispy throughout, leave them in the over a few minutes longer. They will be much darker but also much crunchier.

Ingredients:
1 bunch brussels sprouts
cooking spray
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
pinch cayenne

1. Heat oven to 400 Degrees F.Cut thick ends off of brussels sprouts and then cut in half. Peel off leaves as many leaves as possible until just the small center remains.
2. Lay brussels sprout leaves on a sheet pan in one even layer. Spray with cooking spray to coat all leaves.
3. In a small bowl mix together salt, pepper, garlic powder, onion powder and cayenne.
4. Sprinkle evenly over leaves.
5. Bake until edges of leaves begin to turn brown and crispy, about 10 min.

Chicken and Tomatillo Skillet

2014-02-25T08:39:00.003-08:00

Dear Garbage Disposals,

I miss you.

Sincerely,

Megan

Living in New York City, one of the hardest things I have had to come to terms with is cooking in a small kitchen and cleaning in a small sink. Pots and pans pile up by the minute, and my tiny sink overflows before my eyes. Not only is it hard to clean, but the draining system boggles my mind. One little food particle will clog it up creating a murky pool of water that requires me to blindly fish out whatever is causing the clog. Whenever I can make a meal using one pot or pan is always a bonus. Although this recipe does require a blender as well, the cleanup was so easy I consider it a one-pan meal. This meal is so versatile it can really be used with any protein you have available.

Ingredients:
4 large tomatillos, husks removed
1 small onion, peeled and cut in half
2 cloves garlic, peeled
1 jalapeno, seeded
1 tbsp cumin
2 tsp salt
juice of 1 lime
1 tbsp olive oil
1 lb boneless skinless chicken breast
1/2 cup shredded Jack cheese

1. In a large cast iron skillet (or oven safe pan) add tomatillos, onion, garlic and jalapeno. Place under the broiler on high for 5 min until blisters begin to form on tomatillos. Flip tomatillos and broil an additional 5 min.
2. Transfer all ingredients to a blender or food processor. Add cumin, 1 tsp salt and lime juice. Pulse until smooth.

3. Place cast iron skillet on stove top and heat olive oil over medium-high heat. Coat chicken with remaining tsp of salt and add to skillet. Cook until chicken is cooked through, about 5 to 7 min per side.
4. Remove chicken to cutting board and shred using two forks. Place back in pan and pour in tomatillo sauce. Sprinkle with cheese.
5. Place pan under broiler on high until cheese is golden and melted, 5 to 7 min.

My Favorite Breakfast

2014-02-20T09:23:00.000-08:00

Like many people out there, I don't wake up super hungry in the morning, yet I always want to start my day with something nutritious. I have become addicted to having sliced apples with fresh ground almond butter for a few years now. It's sweet, salty and fills me up just enough. Almond butter can get pretty pricey, however, I started to get the ground almond butter that you grind yourself from Whole Foods and it is definitely more reasonable. I used to get my almond butter from Trader Joe's (as did millions of others which is why they were always sold out) but after the great Almond shortage of 2012, they started carrying less of my favorite Unsalted Creamy Almond Butter and I had to make the switch.