If I were to invite you into my home you would find a tidy, mostly uncluttered space. That is, until you look in my pantry.

My husband always teases me that my way of cleaning is to take everything and hide it in a drawer. Which isn't entirely true. Eventually, I do get around to cleaning out that drawer.

​But the pantry is a space that even I can admit is a problem. I routinely organize and rearrange it whenever I stock up on new foods that need a home. The issue is, there are items in there that never leave. Like the seven tins of Cadbury Drinking Chocolate, plus another five tins of Starbucks Hot Chocolate that seem to forever reside on the top shelf. My tea collection, which I rarely drink from since switching to coffee, is utterly ridiculous. There are jams and jellies in every flavor imaginable. Half of my ginormous spice rack is unidentifiable to the average American cook. I have more varieties of rice and beans than two people can eat in a year. And my flour collection - coconut, spelt, whole wheat pastry, oat, 00 Italian, brown rice - name it and I guarantee there is a half-used bag in my pantry somewhere!

So, over the next several weeks, months, whatever it takes, I am using this blog to clean house! Starting with lentils, a lifesaver when there is a busy, active day ahead. Lentils contain soluble fiber that breaks down slowly, thereby maintaining blood sugar levels over the course of several hours. This dish is also packed with energy producing iron, and protein, a nutrient that is known for building and repairing body tissues. However, lentils do not contain all nine of the essential amino acids which make up a protein. This is where the egg, a complete protein, rounds out the dish. 

Included is a recipe for homemade tomato sauce. This can be substituted by a good jar of arrabbiata to give it that kick of flavor. Nothing wrong with a shortcut, so long as it's a healthy one!

For those who struggle with pantry issues such as mine, check out the links below the recipe for some nifty organizers.

Ingredients:
1 cup red lentils
1 & 1/2 cups water
1 cup tomato sauce, recipe below*
2 large eggs
3-4 fresh basil leaves, optional

Tomato Sauce:
1 medium onion, halved and sliced
2 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 tablespoon crushed red pepper
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
Rinse the lentils with cold water in a mesh sieve. Transfer to a sauce pan, add the water and bring to a boil. Cover and reduce the heat to low. Cook until the water is absorbed, about 30 minutes. 

Meanwhile, add the the onion, garlic, tomatoes, spices, sugar, salt and pepper to a covered saucepan, and simmer on low heat while the lentils cook. 

Pre-heat the oven to 350ºF. Mix the tomato sauce into the pan of lentils. Divide the lentil mixture between two individual oven safe dishes. Bake for 20 minutes or until the sauce is bubbling. Remove from the oven and crack an egg over the top of each dish. Garnish with the basil leaves if using. Return to the oven and bake until the eggs are just set, about 10 minutes. Serve immediately.

Yield: 2 servings

The idea for these tacos came to me during a conversation about moisturizer of all things. A delicious one at that, scented with lime, basil and mandarin. I love subtle fragrances and if it reminds me of food, all the better! (A link to the moisturizer is posted below the recipe, should anyone want to check it out.)  

Winter is the season when citrus produce offers the best flavor and the most variety. If your locale lacks a mandarin orange supply, tangelos or even tangerines will work well in their place. Whatever you do, please do not substitute canned mandarin oranges. The difference is night and day, particularly in a simple recipe like my Mandarin Avocado Lime Sauce where every flavor stands out. But make it the right way with fresh ingredients, and you will have a tangy, lightly sweetened sauce that will add an amazing quality to your tacos. 

Quinoa, as we know, is pretty flavorless, but a nice change from beans! And preferable over so called "healthy" vegan meat substitutes that are technically processed, and often laden with allergy inducing protein isolates. Whereas, quinoa is just a simple seed that cooks up as easily as rice. I use a traditional homemade taco seasoning to turn it into a meat substitute right on the stovetop. Very easy. I then layer the quinoa base into my tortilla with whatever salsa I have on hand, but you could simplify this even further by sautéing the quinoa and salsa together with the spice mix. Next, toss on your taco toppings such as tomato, lettuce, baby spinach, cilantro or cheese.

​And then, the crème de la crème, the Mandarin Avocado Lime Sauce! Maybe I'm overly excited about this, but for those of us who cannot tolerate yogurt or cream based sauces, a good vegan version is gold. Enjoy!

Ingredients:
1 cup water
1/2 cup uncooked red quinoa
olive oil
1 small onion, chopped
3/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground cumin
1 tablespoon oregano
​salt and freshly ground black pepper, to taste
6 small corn tortillas
1/4 cup hot sauce or 1/2 salsa of choice
6 cilantro sprigs
1 cup mandarin avocado sauce, recipe below*

Mandarin Avocado Sauce:
1 avocado
juice of 1/2 fresh lime
juice of 1 fresh mandarin orange
​1/2 tablespoon honey
salt and pepper to taste

Directions:
Rinse the quinoa in a mesh sieve under cold water. Bring the water and quinoa to a boil in a covered sauce pan. Reduce the heat and cook until all water is absorbed.

In a fry pan, heat the oil over medium high. Add the onions, cooking until translucent and slightly browned. Remove from heat and add another tablespoon of oil if needed. Then toss the quinoa, spices, salt and pepper into the pan of onions. Allow to cook for a minute or two before stirring. Repeat this several times to allow some of the quinoa to crisp. Remove from heat.

In a separate pan, toast the corn tortillas on each side until lightly browned. Plate and add the quinoa mixture and any toppings such as sliced tomato, salsa or hot sauce, cotija cheese and fresh cilantro.

To make the sauce: use a blender or food processor to puree the avocado, citrus juices, honey, salt and pepper until creamy. Using a rubber spatula, spoon the sauce over each taco. Serve immediately. 

Yield: 6 tacos

Winter munchies. The ailment that plagues many of us this time of year. Overcast skies and freezing temperatures can really decrease energy and motivation. How comforting it is to have a few more snacks to break up the monotony of whatever task we're trying to accomplish. 

Replacing unhealthy foods with those the body can use purposefully is difficult if you don't prepare. These Strawberry Energy Bites are the newest weapon in my arsenal of healthy snacks. Just one or two keeps me going for awhile, so that I'm not constantly munching on whatever else is available. And since there is no baking involved, these are quick to put together. 

None of the ingredients in this recipe are overpowering. These actually taste like real strawberry! If you look closely at the photos, you can catch a glimpse of strawberry seeds in the powder. 

Energy bites, otherwise known as bliss balls or energy balls, tend to keep well in the refrigerator. A big batch will last the week without drying out, if stored properly in an airtight container. The almonds can be replaced with seeds, such as pumpkin or sunflower, for those with nut allergies. Likewise, experiment with other freeze dried fruits to keep it interesting. Next up on my list...blueberry!

Be sure to follow me on Instagram and Pinterest.

Ingredients:
1 cup golden raisins
1-2 ounce pouch unsweetened freeze dried strawberries
2 cups gluten free rolled oats
1 & 3/4 cups sliced almonds
​1 tablespoon vanilla powder or paste

Directions:
In a saucepan, pour piping hot water over the raisins until completely submerged, cover and allow to soak for 10 minutes. 

Empty the pouch of strawberries into a food proceesor and pulse into a fine powder. Transfer to a bowl and set aside.

Add 1/2 cup of the strawberry powder, oats, almonds and vanilla to the food processor. Pulse until the oats and almonds are crushed. Drain and add the raisins, pulsing until a sticky dough forms. If the mixture is too dry add water, one tablespoon at a time, until the desired texture is achieved. Handform spoonfuls of the dough into balls. Roll each ball in the remaining strawberry powder until completely coated and place in an airtight container. Refrigerate for up to a week.

​Yield: 10-12 bites

Let's kick off 2017 with an easy healthy dish!

While the rest of the world spent the New Year celebrating and catching up on Netflix, my husband and I were hard at work on our "Radical Side Hustle House." An investment property that sadly we will never live in, but that nevertheless, has been undergoing a huge makeover in anticipation of its future buyer. An exciting and scary adventure, but one that thus far, we have felt fairly optimistic about. 

Whenever possible, I have spent my spare moments pre-cooking staple meals to get us through our busy days. Chicken pot pie (minus the pie crust), spaghetti with turkey meatballs, shrimp two ways: tossed with broccoli, pesto and brown rice pasta and stir fried with mixed veggies. Out of all that cooking, I decided to highlight this uncommon dish on the blog.

Initially, I went to the store thinking I was possibly going to make this recipe with ground lamb. There was a time when I truly would have enjoyed that. But I just couldn't bring myself to buy it. When I first began my food blog, nearly two years ago, I thought it would encompass a full range of both meat and meat-less recipes. But, gradually I found myself shifting away from animal products, though not completely, and my posts have reflected that. 

​Farro is very satisfying on its own. Depending on what variety you purchase, it can take awhile to prepare. Whole grain farro needs to be soaked overnight and requires a longer cook time. However, if the fibrous bran has been removed, it cooks like rice in about 10-15 minutes. Just check your package for instructions so that you know how much time to allot. The ancient farro grain is considered a staple in many cultures, dating back thousands of years. It generally contains less gluten, and is less processed, than the modern variety of wheat used in so many products found on store shelves today. High in protein and iron, farro also contains zinc, B-vitamins and fiber. Lots of great reasons to include it in your meal rotation! 

What I love most about this salad is that each bite has a slightly different mix of sweet, salty, tangy and savory flavors. Serve it warm or cold, as a main entree for two people or a side dish for four. 

Time to discard all the unhealthy holiday treats and start fresh! Join me on the path to a healthy year!

Ingredients:
extra virgin olive oil
salt and pepper, to taste
2 medium golden beets, peeled and de-stemmed
1 small red onion, chopped
1 medium zucchini, chopped
5-6 dried figs, chopped
1/2 cup cooked farro
1/4 cup golden raisins
2 tablespoons chives, minced
1 tablespoon fresh mint, chopped
1 tablespoon fresh flat leaf parsley, chopped
juice of 1/2 lemon
1/2 cup feta cheese

​Directions:
Toss the beets with a drizzle of oil and a pinch of salt and pepper and place one side of a sheet pan. Repeat with the onion and zucchini on the other side of the pan. Bake at 400ºF for 30-40 minutes, or until fork tender. If the zucchini and onions are done before the beets, transfer into a large bowl to cool. Then return the beets to the oven for the remaining time. Toss the cooked beets, onions and zucchini with the figs, farro, raisins, herbs and lemon juice. Sprinkle with feta cheese when ready to serve.

Yield: 2 large main servings or 4 smaller side servings