Dairy-Free, Entrée, Gluten-Free, Meal Prep, Vegan, Vegetarian

Glowing After These Moroccan Chickpea Glow Bowls

img_5002

Remember that Avocado Tzatziki? Obviously it had a purpose — for Moroccan Chickpea Glow Bowls with Avocado Tzatziki 🤗. The original recipe called these “detox” bowls and I can see why. You’re definitely satisfied after eating these, but not in an overly full, stuffed sort of way. The flavors are great! I haven’t experimented too much with Moroccan cooking and spices, but the blend was on point and a nice change from Thai, Indian, Mexican or Italian cuisine. I also tried these swapping the rice for shredded, plain chicken, which works well if you want a carnivore option. The mint in the tzatziki pairs so well with the spices and the jalapeño cilantro hummus adds a nice kick (but you can use any hummus or omit it entirely). The wonderful thing about these glow bowls is you can play around with them, swap ingredients, mix and match and really make them your own.

Continue reading “Glowing After These Moroccan Chickpea Glow Bowls”

Appetizer, Dairy-Free, Entrée, Lightened Up, One Pot Dish, Salad, Side, Snack, Vegan, Vegetarian

Exploring Greek Tzatziki

IMG_4952.JPG

This dip is light and refreshing. Originally a Greek yogurt dip, tzatziki is traditionally made with cucumbers, garlic, salt, olive oil, sometime lemon juice and fresh herbs like mint, dill, parsley or thyme. It can be used to top gyros, burgers, falafels, salads, “bowls” (see photo below) or a standalone dish. Clearly I took a non-traditional route, swapping avocado for yogurt as the base. I also used mint instead of dill and want to try this again with equal proportions to be more versatile. Even with the “lightened up” swaps, Avocado Tzatziki is still light, so fluffy and especially tasty. I’ve been dipping away with Kashi pita chips and 7 grain crackers, baby carrots and cucumber sticks.

Continue reading “Exploring Greek Tzatziki”

Dairy-Free, Gluten-Free, Salad, Side, Vegan, Vegetarian

Craving a Cranberry Quinoa Salad

IMG_5593

This Cranberry Quinoa Salad is vibrant, fresh and intensely colorful. Something about citrus and cranberries screams the holidays. This salad is a fresh take on the classic dish of cranberries and oranges. The sweet pomegranate seeds and orange wedges balance the tart cranberries. The quinoa adds sustenance, while the fresh mint adds flavor. Pair with a roasted chicken (we had orange-citrus and rosemary marinade with this salad and fresh butternut squash), add in nuts for more of a meal, or enjoy with a cup of soup. This salad is a perfect addition to your holiday entertaining — even the colors beckon you to add this to your entertaining arsenal, lunch rotation or just as a fun, colorful and delicious side to any meal.

Continue reading “Craving a Cranberry Quinoa Salad”

Dairy-Free, Entrée, Gluten-Free, Salad, Seafood, Vegetarian

Summer Seafood

IMG_3825

Need a light, fresh and tasty dinner? I found this recipe for a grilled summer salad in Giada De Laurentiis’s cookbook, originally served cold. I wish my apartment had access to a grill, but this was still delicious baking the shrimp and sautéing the vegetables until they were slightly browned. Using the marinade to double as the salad dressing saves time, while maintaining the flavor of the fresh herbs and lemon zest. The creamy avocado balances the acidic flavors of the marinade. Definitely worth a try!

Continue reading “Summer Seafood”

Appetizer, Asian, Better Than Takeout, Entrée, Gluten-Free, Snack, Vegetarian

Spring into Summer with Vegetable Spring Rolls

photo

These vegetable rolls are super spicy, but so delicious. They’re light and fresh with the mint and basil leaves, while being fiery and savory all at once. I tested them twice, and decided I like the version with the added avocado and cucumber much better than the original recipe. The cucumber gives an extra crunch, and the creaminess of the avocado balances the extreme kick from the sriracha chile sauce. As a snack, lunch or dinner, these vegetable rolls are easy and delicious — so much so you’ll be ready for more before they’re even finished! Continue reading “Spring into Summer with Vegetable Spring Rolls”

Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Low Sugar, Snack, Vegan, Vegetarian

Who Said Ice Trays Are Just for Ice?

photo 4-2

I’ve been a wee bit tired of water or seltzer, my two go-to’s, when I’m in need of some hydration. Why not make my drinks interesting? My apartment has three ice cube trays, and we don’t need three at all — one is always left abandoned.  I usually make my iced coffee “iced” by just throwing in some ice cubes, but as my friend, Laura, aptly pointed out, “What do you do when your coffee’s watered down?” Well, I suppose I just drink my now-watery coffee and suffer in silence. As it’s all over Pinterest, why not freeze my coffee ahead of time? Why not “dress-up” my plain water with some lemon and mint ice cubes? Both of these options are extremely simple, but require some planning (i.e. allowing time to freeze). So don’t leave your unused ice cube trays abandoned in the freezer. Put them to some good use and jazz them up!

Continue reading “Who Said Ice Trays Are Just for Ice?”