Twice in the past week, I bought an ingredient thinking it was one thing and found out after I got it home that it wasn't at all what I thought I was buying.

Is this what happens at 40 - your brain starts the slow fry into old age and you catch yourself doing things you never used to do?

Take the noodles in this recipe. I thought they were soba, made of gluten free buckwheat flour and visibly darker than regular noodles. What I actually bought were lo mein noodles blended from egg whites, wheat and soy flours.

Fortunately noodles are like the color black, they go with anything. Good news, because I threw in something a little unusual for an asian noodle dish - beets. See the gold nuggets in the above photo? Those are golden beets. Unlike their red counterparts, these guys do not bleed color all over the place which makes them great for adding to whatever dish you like. They are also easy to cook - just peel, wrap in foil and roast at 350ºF for an hour.

In fact, the beets are the only thing about this recipe that take any time at all and can be prepared ahead of time. The noodles cook in 4 minutes, the vegetables just slightly longer and the sauce is equally quick and easy. In other words, this is the perfect asian summer noodle dish when the stove is the last place you want to be.

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Ingredients:
4 ounces soba or lo mein noodles
olive oil
1/2 lb. shrimp, peeled and deveined
5 medium baby bella mushrooms, chopped
1 scallion, chopped, green ends reserved
1 teaspoon grated fresh ginger
2 cloves garlic, minced
3 tablespoons tamari or soy sauce
1 tablespoon tahini
3 tablespoons water
2 cooked golden beets, diced

Directions:
Bring a pot of water to a boil and add the noodles. Cook for 4 minutes, or according to package directions. Drain and set aside.

In a saucepan, heat 2 tablespoons of oil over medium-high. Add the shrimp and cook 2-3 minutes on both sides. Transfer to a dish and set aside. Add another tablespoon of oil and cook the mushrooms until golden brown, stirring frequently, for about 5 minutes. Stir in the white portion of the scallion, ginger, garlic, tamari (or soy) sauce and tahini. Add the water to thin out the sauce. Continue cooking for another 2-3 minutes. Remove from heat and toss with the cooked noodles. Add the beets and the reserved scallion greens. Serve immediately.

Yield: 2 servings

Unintentionally, a paleo recipe found its way onto the blog. 

Perhaps because my husband and I shared between us an entire round of sourdough bread, among other things, in celebration of his birthday yesterday afternoon. I love bread and carbs in general, but I am so over it all right now. 

Another blog post titled, Lemon Pepper Turkey Meatballs & Quinoa Stir Fry, got me thinking about other ways to replace traditional bread products with vegetables. Turns out cauliflower works extremely well as a crust for chicken. The trick is to dip the chicken in egg wash, finely mince or "rice" the cauliflower and then firmly pack it onto the meat. From there it bakes up beautifully.

In the recipe below, yellow cauliflower is listed in the ingredients. Any color will do, but the yellow variety is much more visually appealing and comparable to authentic breaded chicken (useful when trying to coax a family member into eating healthier).

It also contains even more nutritional value than plain old white cauliflower, with high levels of beta carotene that the body converts to Vitamin A. Healthy cell growth within the eyes, skin, and organs is bolstered by Vitamin A. Not to mention that cauliflower is also packed with:

• Vitamin C when eaten shortly after harvest, which assists with iron absorption,
• Vitamin K, promoting blood clotting and containing anti-inflammatory properties, 
• Cancer fighting phytochemicals helping to detoxify the body of free radicals,
• A variety of vitamins and minerals in smaller quantities, that promote overall health and contribute to normal fetal development in pregnant women.

Most importantly, this recipe tastes pretty close to regular breaded chicken. It may not be quite as crispy, but it will work in any dish where breaded chicken is used. Scout's honor!

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Ingredients:
extra virgin olive oil
​2 cups finely minced yellow cauliflower 
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 tablespoon milk of choice
2 boneless chicken breasts, halved lengthwise

Directions:
Pre-heat the oven to 375ºF. Line a sheet pan with foil and drizzle with olive oil.

Stir together the cauliflower, oregano, basil, onion and garlic powders, salt and pepper. Pour half of the mixture onto a large plate and set aside.

Whisk the eggs and milk in a shallow pan. Dip each chicken breast into the egg wash, then place onto the plate of cauliflower. Firmly press several tablespoons of the cauliflower onto the exposed side of the chicken breast, then flip over and repeat until the entire surface of the chicken is coated. Place onto the sheet pan and repeat with the remaining chicken breasts.

Bake for 40 minutes or until the juices run clear and the crust is lightly browned.

Yield: 4 servings

Spring is officially here and I couldn't be happier!

My new and improved kitchen is on the market, but I'm making the most of it for however long it remains mine. The yard is begging for a vegetable garden. I know just the spot tucked in a corner near the shed, where plans for tomatoes, zucchini and lots of greens are taking shape.

The way my life works, if I hold off on the garden, we'll be in this house for years. But if I plant my garden the odds of a buyer showing up tomorrow rises significantly. Whichever inconvenient scenario presents itself, at least I can count on being able to eat.

The one gripe I have is that I'm still living out of boxes. There is no way around it unless I want to pack up an entire house when the time comes - however far away that might be. In the meantime, I'm trying to pare down my collection of stuff, if only to be able to find things when I need them. Like a farm-style bowl I received for Christmas. I know it's around somewhere, because I personally packed it when we last moved. Ok, maybe I don't need the bowl, but I would like to use it. 

What might I put in said bowl? Perhaps a slice of strawberry oat cake - my most recent experiment. Or some vegan blueberry macaroons, a recipe in progress. I'm also playing around with jackfruit, coffee flour, Everything seasoning and oven baked waffles. Lots of bloggy things to look forward to!

Despite it being Cinco de Mayo, the theme today is non-Mexican flavored stuffed peppers. Why? Probably because I'm on a broccoli kick lately. Can't think of one dish I ever saw in Mexico that contained broccoli. And tahini is a decidedly non-Mexican flavor that I just had to use, so there you go. These are festive looking however, and they taste delicious! 

Ingredients:

Salad:
3 large bell peppers, halved and seeded
1 tablespoon olive oil
1 shallot, halved and sliced thin
1 cup broccoli florets, finely chopped
1/2 cup cauliflower, finely chopped
1 cup mushrooms, chopped
2/3 cup cooked quinoa
1 carrot, finely grated
salt and freshly ground black pepper to taste

Dressing:
1 avocado, pitted
1 tablespoon tahini
juice of 1 orange
1 tablespoon white balsamic vinegar
1/2 teaspoon honey
salt and freshly ground black pepper to taste

Directions:
Pre-heat the oven to 375ºF. Line a sheet pan with foil or parchment paper and evenly space the pepper halves on the pan.

In a saute pan, heat the oil over medium-high. Add the shallot, broccoli and cauliflower, cooking until lightly browned, about 5 minutes. Add the mushrooms. Continue cooking until the mushrooms are soft and any liquid is absorbed. Remove from heat. Stir in the quinoa, carrot, salt and pepper. Spoon the filling into the peppers. Bake for 20-30 minutes, or until peppers begin to brown. Tip: For softer peppers, parboil before baking.

In a blender or food processor, combine all ingredients for the dressing. Taste, adding more salt and pepper as needed. Drizzle over the cooked peppers when ready to serve.

Yield: 6 servings

A huge thank you to Jessica Festa over at Epicure & Culture for the feature!

Epicure & Culture is an online magazine exploring the cultural side of travel via food, drink and the local people. ​In this article, I share my tips on finding the best steak and ale pie within Scotland, a history of the dish and my own at-home recipe. Click here to read the full article.

All of the newly flavored hummus products hitting the market have captured my attention. Pickled beet, carrot with apricot, edamame, and in this case white bean with roasted red pepper. If you think about it, their consistency closely resembles a pesto. So it only makes sense to use these products as a sauce. Weeknight meal prep just got easier!

Use any brand that you like. Currently, I enjoy Eat Well Embrace Life by Lantana (not an affiliate or sponsor of this blog). These hummus products are great on their own, but when making a sauce, I like to doctor them just a bit with spices, salt and pepper. Particularly if pasta water is needed to thin it out, which should be done sparingly to preserve flavor. The resulting texture is rich and creamy, very much like an Alfredo sauce but without the dairy. 

Other vegetables that work well in this dish include mushrooms, spinach, grape tomatoes or a primavera mixture of julienned carrots, onion and zucchini. 

If you're wondering what to serve alongside, try a garden salad and a glass of your favorite white wine. Here's to fine vegan eating!

Ingredients:
2 cups dry gluten free or regular penne pasta
1 tablespoon olive oil
1 cup fresh or frozen broccoli florets, chopped
1 garlic clove, minced
1/4 cup white bean hummus
1/8 teaspoon chili powder
salt and crushed black pepper to taste

Directions:
Cook the penne according to package directions. Strain the pasta, reserving one ladle-full of pasta water.

In a sauté pan, heat the oil and broccoli over medium-high until cooked through. Add the garlic, allowing to cook for another minute. Remove from heat and stir in the hummus, chili powder, salt and pepper. Toss the pasta with the sauce to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out. 

Yield: 2-4 servings

Today's meatball recipe was created on a whim. My taste buds have literally been all over the map, of late. From Indian sauces, to Mediterranean flavored salads and Asian spiced vegetables. I needed a versatile protein source that was healthy, filling and easy to pair with just about anything.

Hello lemon pepper meatballs! Extremely easy to make with just four ingredients. Lemon pepper seasoning is available in nearly any grocery shop. Chances are you have some stashed in your pantry right now. It can also be made at home by blending garlic and onion powders, lemon zest, black pepper and salt. For quick clean up, simply line a sheet pan with foil. 

It would be remiss of me to simply state how versatile these meatballs are, and not provide any suggestions of what to serve with them. If carbs are not an issue, you might consider pairing with a marsala or garlic and oil pasta dish. Use as a topping on white pizza. Or toss into a Middle Eastern style gravy and serve over rice. 

Below is a quick quinoa stir fry that is a staple in my own home. I usually cook a large batch of plain quinoa. During the week, I can toss it with any vegetables, frozen or fresh, that I have on hand. Then I might add pesto, General Tso's or thai sweet chili sauce, lemon juice - whatever strikes my fancy. The recipe here is flavored with vinegar, salt and pepper. A super easy, flavorful meal for anyone trying to eat as nutritiously as possible.

Lemon Pepper Meatballs:

Ingredients:
olive oil spray
1 large egg or 2 egg whites
1 lb. ground white meat turkey
1 cup frozen cauliflower rice, thawed
1 teaspoon lemon pepper seasoning

Directions:
Line a sheet pan with foil, spray with oil and pre-heat the oven to 375ºF.

In a bowl, whisk the egg then add the turkey, cauliflower and seasoning. Mix well. Hand roll the mixture into small balls and place on the baking sheet. Bake for 20-25 minutes until golden brown, using tongs to flip the meatballs about halfway through the cooking process.

​Tip: If the mixture does not hold its shape, refrigerate for 30 minutes before rolling.

Yield: approximately 16 small meatballs

Quinoa Stir Fry:

Ingredients:
1 tablespoon olive oil
1/2 cup sliced mushrooms
1/2 cup sliced peppers
1 cup cooked quinoa
​2 tablespoons white balsamic vinegar
salt and pepper, to taste
1/3 cup chopped fresh baby spinach

Directions:
In a sauté pan, heat the oil over medium high. Add the mushrooms and peppers, cooking until just softened. Stir in the quinoa, vinegar, salt and pepper. Remove from heat and toss with the spinach immediately before serving.

Yield: 2 servings

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

Talk about Spanish comfort food! The sauce featured here made an appearance back in one of my earliest posts titled Salmon Cakes with Romesco Sauce. I decided to bring it back to the forefront of my blog because it has always been a crowd pleaser. 

I was going for quick, easy and healthy today. Literally, this took about 10 minutes to make. ​After I ate, I felt as if I were floating on a cloud. Nothing weighed me down. No 3pm lethargy. Just a really amazing lunch that tasted great and made me feel even better. 

All I had to do was sauté some shrimp - typically five per serving - blend up my 6-ingredient sauce which then made its way into the pan for a little simmer time with the shrimp. While that was bubbling away, I tossed my cauliflower rice into another pan with the herbs and seasoning. In about 5 minutes, it too was heated through and I was ready to load up my plate. 

​Romesco sauce is very versatile and traditionally served with red wine. It can be served at any temperature for dipping or as a full blown tomato-esque sauce. Pair it with seafood, chicken, pasta, farro, rice, roasted vegetables or as the base for a Spanish-style Zuppa di Pesce. Spread it onto a baguette with sliced cheese, artichokes and pitted spanish olives. There are so many ways to use it - but I recommend starting right here with this dish. MINUTES - that's all it takes for this delicious hot meal!

Ingredients:

​Shrimp with Romesco Sauce:
7-8 ounce jar roasted red bell peppers
2 cloves garlic
1/2 cup sliced almonds
1 tablespoon sherry vinegar
1 sandwich roll, diced, optional*
1/8 cup extra virgin olive oil + 1 tablepsoon reserved
20 large shrimp, peeled and deveined

Cauliflower Rice:
24 ounce bag frozen cauliflower rice, or 1 head cauliflower finely minced
2 scallions, rinced and roughly chopped
3 sprigs fresh thyme, de-stemmed
salt and pepper to taste

Directions:
Drain the peppers, reserving the juice for later use. In a food processor or blender, puree the peppers, garlic, almonds, vinegar, roll and olive oil until smooth and set aside. In a sauce pan, heat the oil over medium-high and sauté the shrimp until lightly browned on both sides. Add the sauce, lower the heat and simmer until the sauce is warm, about 3-5 minutes. Use the reserved juice to thin out the sauce as needed.

In a separate sauce pan, add the cauliflower, scallion, thyme, salt and pepper. Cook over medium-high until hot, stirring frequently to prevent sticking.

Plate the cauliflower rice and shrimp. Top with the sauce. Serve immediately.

Yield: 4 servings

My absolute favorite kitchen gadget, second only to my cappuccino maker, is The Inspiralizer. I think it is the best invention ever for anyone who likes to cook and wishes to eat healthier. (The link to the product website is available at the bottom of this post for anyone who would like an inspiralizer for themselves or a friend.) 

I jumped on this product when I heard that I could replace linguini noodles with zucchini, because as much as I love pasta, my body does not. Truthfully, most pastas are not particularly healthy for us in large quantities. This includes brown rice pasta, and even quinoa pasta which is usually combined with either starchy corn or rice flour. When the starch in the pasta breaks down, it turns to sugar. This sugar is metabolized through the liver where it turns into fatty acids that are released back into the blood stream, so that they can be transported to other areas of the body for storage. Yes, whole grain and alternative pastas are "healthier" than traditional wheat pasta in terms of nutritional content and stress on the digestive tract, but the starchy aspect is not-so-great for those looking to keep their weight down and blood sugar regulated. 

While I would never deter anyone from enjoying pasta (I love it too!), I do advocate giving the body a rest once in awhile by cleaning things up with greater vegetable consumption. Especially during the festive season when we allow ourselves more indulgences than we normally would.

This particular dish is very easy. Run your veggies through the inspiralizer and roast them for about 15-20 minutes until al dente. For the gravy, no need to make a roux - just simmer a few vegetables in broth, purée until smooth and add your spices and salt. Then toss the peas and chicken with the noodles and drizzle on the gravy.

The roasted noodles have a wonderful buttery flavor. The gravy is spicy with a bit of kick from the pepper. And the twirly noodles actually make eating vegetables fun!

Ingredients:

Gravy:
1 carrot, chopped
1 celery stalk, chopped
1 onion, peeled and chopped
2 cups vegetable or chicken broth
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
salt and freshly ground black pepper, to taste

​Noodles:
2 tablespoons extra virgin olive oil
2 parsnips, peeled and de-stemmed
2 thick organic carrots, washed and de-stemmed
1 medium onion, peeled and de-stemmed
salt & pepper
1 1/2 cups sliced cooked chicken, optional*
1 cup frozen peas, thawed
2 cups gravy
1 tablespoon fresh parsley, chopped

Directions:
In a saucepan, combine the carrot, celery, onion and broth. Bring to a boil, then lower the heat and simmer until the vegetables are fork tender. Remove from heat and allow to cool. Pour into a blender and purée until smooth. Press the purée through a mesh sieve back into the saucepan. Stir in the seasoning, thyme, salt and pepper. Heat the gravy until it begins to bubble, lower the heat and allow to simmer until ready to use.

Meanwhile, pre-heat the oven to 400ºF. Line a sheet pan with parchment paper or foil, then drizzle with oil. Spiralize the parsnips, carrots and onion into linguini size noodles. Place the noodles on the baking sheet, drizzle with a touch more oil and sprinkle with salt and pepper. Bake for 15-20 minutes, until al dente. Remove from oven and transfer the noodles onto the serving plates. Toss with the chicken and peas. Drizzle with gravy and sprinkle the parsley overtop. Serve immediately.

Yield: 2 servings

Click the banner below to access The Inspiralizer website: