Balsamic, Fig, and Bleu Cheese Quinoa Pizza

Fig Cheese Pizza

This pizza is adapted from a local restaurant Mad Fox Brewery. When I first went to the restaurant I thought it sounded odd. After tasting it however, I found it was absolutely delicious. The tastes of the bleu cheese and fig combine perfectly. If you love figs I would definitely give this recipe a try.

Serves 2

Ingredients:

¼ yellow onion, sliced
½ tsp sea salt, divided
¼ tsp sugar
1½ cups cooked quinoa*
1 egg
1½ tsp dried oregano, divided
1 tsp baking powder
½ cup olive oil
2 Tbs garlic, diced
2 Tbs Parmesean cheese, freshly grated
½ tsp dried parsley
¼ red pepper flakes
½-1 cup shredded mozzarella cheese
¼ cup blue cheese crumbles
6 dried figs, halved or quartered depending on size and preference
balsamic glaze

*To save time pre-cook quinoa the night before

Directions:

  1. Preheat oven to 400 F. Coat the bottom of a large pan with olive oil. Heat pan on medium high until oil is simmering. Add onion slices and stir to coat. Spread out onions and let them cook.
  2. Reduce heat to medium to keep the onions from burning. After about 10 minutes sprinkle ¼ teaspoon of salt and sugar over the onions and mix until coated through. Spread back out the onions and continue to let them cook. If they are sticking too much to the pan add a bit of water.
  3. Continue to let them cook, stirring occasionally for 30 minutes to an hour; be careful not to stir too often so they caramelize properly. Once they are fully caramelized remove from heat and place aside.
  4. Line a baking sheet with parchment paper. In a medium bowl, combine the quinoa, egg, 1 teaspoon of oregano, baking powder, and remaining salt.
  5. Scoop the quinoa into two equal size mounds on the baking sheet and use the back of a spoon to spread out each mound into about 8-inch circles.
  6. Bake in the oven for 25 minutes, or until firm in the center.
  7. In a small bowl, combine oil, garlic, parmesan, remaining oregano, red pepper flakes, and dried parsley. You will have left over garlic sauce.
  8. Once crust is cooked, cover with the garlic sauce. Cover with toppings (mozzarella and bleu cheese, fig slices, and caramelized onions) and continue to bake in the oven for an additional 10-15 minutes. Drizzle with balsamic glaze and serve.
Nutritional Facts: per serving
725 cal; 26g total fat (13g sat fat); 92g carb; 1651mg sod; 7g fiber; 31g protein; 56g sugars
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Thai Veggie Bowl with Red Curry Sauce

Thai Vegetable Bowl

This bowl is perfect for a healthy night in with a great level of spice. For any time of the year, you can mix in any of your favorite in season vegetables.

Serves 4

Ingredients:

8 oz thin rice noodles
1 cup vegetable broth
2 Tbs red curry paste
½ tsp grated lime zest
2 Tbs lime juice
2 Tbs minced fresh ginger
1 Tbs peanut butter
1 Tbs coconut palm sugar
2 tsp gluten-free soy sauce
1 garlic clove, minced
1 Tbs arrowroot flour
4 heads of baby bok choy, halved lengthwise
1 large head broccoli, chopped
1 cup snow peas
4 carrots, chopped
½ lime
salt
jackfruit, tofu, or additional favorite protein meat substitute
½ cup green onions, sliced

Directions:

  1. Cook noodles according to packaged directions. When done, drain them, and run under cold water. Measure out 1 Tbs of the vegetable broth and set it aside in a small glass.
  2. Bring the remaining broth to a simmer in a small saucepan. Add the curry paste, lime zest, lime juice, ginger, peanut butter, sugar, soy sauce, and garlic; mix well.
  3. In the glass with the broth previously set aside, mix in arrowroot flour until all chunks are dissolved. Pour into the simmering sauce and whisk until sauce begins getting thick. Remove from heat and let it cool on the side.
  4. In a large pan or wok heat oil over medium heat. Add bok choy, and broccoli. Sauté for about 5 minutes. Add snow peas and carrots and cook until everything is cooked, about 2-3 minutes. Squeeze lime juice and sprinkle salt over the cooked vegetables.
  5. Assemble bowls by placing a handful of noodles, then adding the vegetables and choice of protein. Top with sauce and green onions.
Nutritional Facts: per serving (minus protein)
323 cal; 3g total fat (<1g sat fat); 67g carb; 190mg sod; 6g fiber; 9g protein; 11g sugars
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Quick Pesto Veg Bowl

Pesto Veg Bowl

Whenever I need something super quick to cook up for dinner, I always cook up a little vegetable bowl. It can be super satisfying after a nice long workout at the gym and you can mix up the vegetables and proteins to make it the perfect treat for you. 

Serves 2

Ingredients:

1 cup rice
2-3 Tbs avocado oil
2 cups butternut squash, cubed
½ cauliflower head, chopped into bite size pieces
1 garlic clove, minced
1 bunch asparagus (5-6 stocks)
1 cup mushrooms, sliced
salt and pepper, to taste
4 Tbs pesto sauce
garnish with cheese, if desired

Directions:

  1. In a pot cook rice according to packaged instructions.
  2. In a large sauté pan or wok add the oil over medium heat. Add the butternut squash and cauliflower, cook for about 7 minutes. Add the garlic, cook for 2 minutes. Add the chopped asparagus and mushrooms, continue to cook for another 4-5 minutes, until all the vegetables are soft.
  3. Plate the rice and vegetables in a bowl. Top the vegetables with some pesto sauce and cheese if using. 
Nutritional Facts: per serving
596 cal; 38g total fat (6g sat fat); 60g carb; 190mg sod; 13g fiber; 13g protein; 10g sugars
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Sweet Potato Chickpea Cakes

Chickpea Cakes

These chickpea cakes are so tasty and can be easily adapted for your own preferences. Top with fresh chives, veganaise, yogurt, or any other great toppings.

Serves 4

Ingredients:

1-14.5oz can chickpeas, rinsed and drained
1 cup sweet potatoes, cooked and mashed
½ cup gluten-free rolled oats
¼ cup nutritional yeast
½ yellow onion, finely diced
½ cup fresh parsley, minced 
2 eggs, beaten
1 tsp ground cumin
¾ tsp sea salt
¼ tsp ground black pepper
¼-½ cup coconut oil

Directions:

  1. Place the chickpeas in a large bowl and use fork to smash them thoroughly into pieces. Add the sweet potato, oats, nutritional yeast, onion, parsley, eggs, cumin, salt, and pepper and stir to combine. Let the mixture rest for 15 minutes in the fridge to firm. 
  2. Heat a frying pan or cast-iron skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Scoop a heaping tablespoon of batter into the skillet and press down lightly with a spatula to flatten.  
  3. Cook cakes for 2 till 3 minutes, or until golden brown. Flip cakes and cook for an additional 2 minutes. Transfer to a paper towel-lined baking sheet.
  4. Carefully wipe out the pan, add more oil, and continue frying the remaining batter.
Nutritional Facts: per serving
292 cal; 7g total fat (1g sat fat); 45g carb; 717mg sod; 10g fiber; 14g protein; 8g sugars
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Recipe is adapted from Run Fast. Cook Fast. Eat Slow.

Vegetarian Chili

Vegetarian Chili

This chili is based off a chili from the restaurant Hard Times Cafe in Alexandria, Va. Textured soy protein is a great addition that creates tiny chunks of soy. These chunks almost look like meat chunks that can be great at fooling any meat lover. Leaving the chili to cool overnight is not mandatory, but it does taste better after leaving it to cure.

Serves 4

Ingredients:

3¾ plain tomato sauce
3 oz. tomato paste
¼ lb mushrooms, diced
1 medium jalopeño pepper, stemmed and chopped
1 medium onion, chopped
2 tsp salt
1 Tbs chili powder
1 Tbs cumin
2 tsp crushed red pepper
2 tsp garlic powder
1 tsp dried oregano leaves
⅛ tsp ground allspice
1¼ cup water
1 cup textured soy protein

Directions:

  1. Place all ingredients except soy protein in a large casserole pot. Stir and add soy protein. Stir again and bring to a simmer. Cover and simmer until lightly thickened, about 2-2½ hours.
  2. Cool the chili, and store overnight. Reheat the chili before serving. Serve with crackers or gluten free cornbread.
Nutritional Facts: per serving
182 cal; 2g total fat (<1g sat fat); 30g carb; 2350mg sod; 9g fiber; 17g protein; 15g sugars

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Recipe is adapted from Hard Times Cafe Vegetarian Chili Recipe

Healthy Cauliflower Tabbouleh

Cauliflower Tabbouleh

This is a great healthy salad recipe that is light and filling. Perfect for adding with some nuts, tempeh, or grilled Halloumi cheese.

Serves 4

Ingredients:

1 large cauliflower, chopped into small florets
3 cups loosely packed parsley, basil, thyme
1 pint cherry tomatoes, halved
4 green onions, chopped
3 Tbs lemon juice
2 Tbs sunflower seed oil
salt and pepper, to taste
¼ cup nutritional yeast

Directions:

  1. Preheat oven to 425°F. Line rimmed baking sheet with parchment paper. Place cauliflower on the baking sheet and toss will sunflower seed oil, salt, and pepper.
  2. Roast in the center of the oven for 20 minutes, tossing half way through. Set aside to cool.
  3. In a food processor, pulse the parsley, basil, and thyme until chopped and place in a medium bowl. Pulse the cooled cauliflower in the food processor until it is finely chopped.
  4. Add the cauliflower, tomatoes, green onion, lemon juice, oil, salt, and pepper to the herbs. Toss until combined. Mix in nutritional yeast and any other desired toppings.
  5. Cover and chill in the fridge for at least an hour prior to serving.
Nutritional Facts: per serving
168 cal; 8g total fat (1g sat fat); 21g carb; 232mg sod; 9g fiber; 8g protein; 8g sugars

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Recipe is adapted from Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky

Quinoa Breadsticks with Tomato and Zucchini

Cheese Bread

You can top these breadsticks with any of your favorite toppings or leave it as is and make a pizza out of it.

Serves 4

Ingredients:

½ cup quinoa
3 tsp olive oil, divided
1 cup water
2 large eggs
1½ tsp garlic powder
1½ tsp salt
½ tsp dried oregano leaves
½ tsp dried basil leaves
½ tsp baking powder
¾ cup shredded vegan mozzarella cheese, divided
1 tomato, thinly sliced
1 zucchini, thinly sliced

Directions:

  1. Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Add the rinsed quinoa and 2 teaspoons of olive oil to a medium sauce pan. Turn the heat to medium high and stir occasionally for 6-7 minutes.
  2. Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook for 5 more minutes, stirring occasionally. Transfer the cooked quinoa in a large bowl and let it cool for at least 10 minutes.
  3. Preheat oven 425 F. Line a baking sheet with a parchment paper and spray with cooking spray.
  4. In a small bowl, add the eggs, remaining oil, garlic powder, salt, herbs, and baking powder. Whisk until well combined.
  5. Add ¼ cup of cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa and stir until well combined.
  6. Spread the quinoa dough into a ¼inch thick, even layer on the parchment paper. Bake for 18-20 minutes or until edges begin to brown.
  7. Top with remaining cheese, tomato, and zucchini slices.
Nutritional Facts: per serving
295 cal; 17g total fat (1g sat fat); 27g carb; 1299mg sod; 5g fiber; 8g protein; 3g sugars

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4 Easy & Healthy Lunch Salads

Vietnamese Salad

These salads are all super quick and easy to make ahead of time to make the busy weekday mornings a bit more manageable. Feel free to make each of these salads your own!

Simple Spinach & Kale Salad

Serves 4

Ingredients:

4 cups baby spinach
4 cups kale, chopped
¼ cup pumpkin seeds
¼ cup dried cranberries
1 cup grape tomatoes, halved
¼ cup crumbled goat cheese
2 unpeeled red apples, thinly sliced
1 lemon, juiced
¼ cup balsamic vinaigrette

Directions:

  1. In a large bowl combing spinach, kale, pumpkin seeds, tomatoes, and goat cheese until well combined. In a small bowl toss apple slices in lemon juice until well doused; add to salad mix.
  2. Divide salads into containers evenly for quick access in the morning. Pour some dressing into a spill tight container to bring into work or school.
Nutritional Facts: per serving
311 cal; 7g total fat (2g sat fat); 56g carb; 110mg sod; 5g fiber; 13g protein; 39g sugars

Vietnamese Salad

Vietnamese Noodle Salad

Serves 6

Ingredients:

14oz rice noodles
1 Tbs coconut oil
1 small cauliflower, divided
½ cup peanut butter
2 Tbs gluten-free soy sauce
1 Tbs fresh lime juice
1 tsp coconut palm sugar
1 small garlic clove, diced
1 lime, quartered
2 small carrots, julienned
1 small zucchini, julienned
½ red cabbage, shredded finely
cherry tomatoes, halved
2 handfuls snap peas
14oz tofu, cubbed
fresh mint, chopped
2 red chilis, chopped

Directions:

  1. Cook rice noodles according to package instructions. Heat oil in large frying pan. Stir fry cauliflower florets.
  2. Combine peanut butter, soy sauce, lime juice, sugar, and garlic in a small bowl. Stir until combined and smoothed.
  3. In separate containers, assemble noodles and vegetables for easy access in the morning. Add a portion of the peanut sauce in an leek tight container and a slice of lime before bringing to work or school.
Nutritional Facts: per serving
382 cal; 18g total fat (5g sat fat); 43g carb; 251mg sod; 5g fiber; 19g protein; 13g sugars

Tempeh & Avocado Egg Salad

Serves 6

Ingredients:

6 hard boiled eggs
1½ avocados
1 Tbs lime juice
½ tsp sea salt
2 Tbs avocado oil
8oz tempeh, sliced

Directions:

  1. Peel and chop eggs in a large bowl. Add avocado, lime, and salt in a bowl. Mash ingredients together; add in eggs.
  2. Heat oil in a large pan over medium heat. Add sliced tempeh and cook until brown on all sides. Chop into bite sized pieces.
  3. Divide evenly into containers for easy access in the morning. Have with crackers if wanted.
Nutritional Facts: per serving
250 cal; 19g total fat (4g sat fat); 7g carb; 265mg sod; 5g fiber; 14g protein; <1g sugars

Bean Salad

Bean Salad

Serves 8

Ingredients:

1-15oz can chickpeas beans, drained
1-15oz black beans, drained
1 large garlic clove, minced
1 cup grape tomatoes, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
1½ Tbs coconut oil
1 medium lemon, juiced
salt and pepper, to taste
Parmesan cheese

Directions:

  1. In a large bowl, combine the beans, tomatoes, garlic, parsley, and mint.
  2. In a small bowl, whisk the oil and lemon juice until smooth. Pour over the beans and veggies; add salt and black pepper and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.
  3. Separate beans into containers for quick access in the morning, top with grated Parmesan cheese and have with some crackers.
Nutritional Facts: per serving
230 cal; 4g total fat (<1g sat fat); 40g carb; 438mg sod; 13g fiber; 13g protein; 11g sugars

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Mini Eggplant Lasagnas

Mini Eggplant Lasagnas

These mini eggplant lasagnas are a perfect healthy way to hit that spot for some comforting pasta dish. They are also super easy to make and look like you took a lot of time to make it. You can also serve it with a nice side salad if you wish for a little more on the plate.

Serves 4

Ingredients:

1 eggplant
2 Tbs avocado oil
salt and pepper, to taste
6 Tbs prepared marinara sauce
6 Tbs prepared pesto
16 Tbs gluten-free reduced fat ricotta cheese
Dried oregano
4 Tbs gluten-free freshly grated Parmesan cheese

Directions:

  1. Preheat the oven to 475F. Lightly oil 2 baking sheets and set aside. Slice eggplant into 24 (½-inch thick) slices. Arrange in a single layer on each baking sheet. Evenly brush with oil and season with salt and pepper. Cover tightly with foil and bake for 30 minutes. Remove from the oven and reduce the oven temperature to 425 F.
  2. Assemble in 8 stacks on one of the baking sheets in the following manner:
    • 1 eggplant slice, ½ Tbs marinara sauce, 1 Tbs ricotta cheese, a light sprinkle of oregano, and pepper;
    • 1 eggplant slice, ½ Tbs marinara sauce, 1 Tbs ricotta cheese, a light sprinkle of oregano, and pepper; and
    • 1 eggplant slice, ½ Tbs marinara sauce, ½ Tbs Parmesan cheese
  3. Bake for 7 to 10 minutes, or until cheese is melted and eggplant is heated through. Serve warm.
Nutritional Facts: per serving
319 cal; 22g total fat (4g sat fat); 23g carb; 437mg sod; 5g fiber; 11g protein; 11g sugars

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Grilled Beet Hummus and Vegetable Gluten-Free Sandwiches

Beet Hummus Sandwich

 

Serves 4

Ingredients:

1 15oz can chickpeas, rinsed and drained
1 medium beet, peeled, and quartered
1 clove garlic
2 Tbs almond butter
3 Tbs fresh lemon juice
¼ cup avocado oil
¾ tsp pink himalayan salt
2 yellow squash, cut longways
2 zucchini, cut longways
8 slices of gluten free bread
cilantro, chopped

Directions:

  1. In a food processor or high-speed blender, combine first 7 ingredients. Process on high until smooth, stopping to scrape down sides as needed. Transfer to small bowl and set aside.
  2. Grill squash and zucchini until cooked (may add more oil to the squash if you wish). Toast bread on grill topped for additional crunch. Spread hummus onto one slice of bread. Top with squash, zucchini, cilantro, and final top slice of bread.
Nutritional Facts: per serving (2 tacos)
235 cal; 8g total fat (<1g sat fat); 36g carb; 372mg sod; 5g fiber; 7g protein; 9g sugars

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