(Sausage) Rotini with Lentils

This recipe is quick (20 mins!) and delicious so get ready for happy bellies.

Sausage Rotini with lentils

You will need:

• Rotini Pasta
• Your choice of Sausage
• Dried Lentils
• Onions
• Garlic
• Black Pepper
• Basil
• Chopped Mint

Optional:

• Basil Pesto
• Capers

What to do:

1. Boil 2 pots of water: one for lentils and one for pasta.
2. Add the lentils and reduce heat to simmer. While you're waiting you can chop up some fresh onion.
3. About 10 minutes later, add pasta to the other pot of boiling water.
4. Slice up the sausage and cook in a skillet with the onions and garlic for a few minutes each side. There is no need for oil here because the sausage has so much.
5. As soon as the pasta is done (or 20 minutes after you've added the lentils), you're set to serve.
6. Sprinkle with Black pepper, basil, and mint. If you'd like, a tablespoon each of pesto and capers make a tasty addition.

Rotini sans sausage

No, it doesn't have to be rotini pasta but thats what we had and it looks so pretty. The sausage we used was from TJ's... Eric said it was "very good" and that actually says a lot.

I know pesto was used in the artichokes but we have a jar in the fridge so it might be in everything for a while. I can't think of anyone who would complain about that, though...

Rotini with sausage, lentils, capers, and... taco meat. 

I usually only make enough for 1-1.5 "helpings" per person but Hubby's been working out twice a day for the past couple weeks and apparently one helping wasn't gonna cut it - so he improvised with leftover taco chicken from the other night. Not my first choice but I guess I'm lucky he'll eat just about anything.

Roast, Potatoes and Artichoke

While grocery shopping last week, my husband picked out a pre-seasoned, pre-marinated roast (grass-fed, no antibiotics, minimally processed... all the good stuff) and I decided to put it in the crock pot yesterday with some potatoes. 

When most people have roast and potatoes... that's the meal: roast and potatoes. What happens when you don't want roast? Just potatoes for dinner? That doesn't sound right! So began my search for something I could throw in the crock pot that would be just as delicious and veggie friendly. Lo and behold: artichokes. 


Artichokes have become one of my favorite foods; they're versatile, nutritious, and (as I found out yesterday) can cook all day and not turn into a giant pile of mush. 


Since the roast was already seasoned I didn't do a thing to it I just tossed it in the crock pot with about a cup of water. I washed and quartered about 6 red potatoes and threw them in with it. 


This recipe is mostly about the artichokes, and if you've never had them: I suggest you try this tonight.


You will need:

• a few whole artichokes (2-4)
• olive oil
• pesto
• minced garlic
• salt
• pepper

Roast, potatoes, and artichoke

What to do:

1. Wash the artichokes and cut off most of the stem, leaving 1/2 to 1 inch.
2. Cut off the top inch of the leafy part.
3. Take a kitchen scissors, clean regular scissors or small knife and cut of the prickly tips of the remaining leaves. I wish I would have taken a picture of this part. It's just prettier and more pleasant to eat if you're not getting stabbed by your food. 
4. Pull the leaves outward to spread them apart.
5. Between the leaves, spread a little pesto and/or minced garlic.
6. Place them stem-side down in the crock pot.
7. Drizzle with olive oil, and sprinkle with salt and pepper.
8. Cook entire contents on high for 3-4 hours or on low for 6-8 hours.

Artichoke, potatoes, and hummus

To eat:
How in the world to you eat artichoke?

1. Pull the leaves off one at a time and bite down. 
2. Use your teeth to drag the "meaty" flesh off the inside and discard the tough leaf. 
3. Since these are seasoned they're great plain but I like to dip them in some tzatziki sauce or hummus.

Tzatziki is a greek sauce commonly served on gyros and sometimes better known in America as cucumber-dill sauce. I might have to do a post on that all on its own - it's amazing.

I don't know why I haven't posted any pictures of the babies (dogs) on here! My camera is full of them. I thought this was too funny not to share.

While I was cutting the potatoes yesterday, one piece fell on the floor. The puppy who will eat anything ran in and snatched it up. 10 minutes later I hear her playing in the other room. I hear her throwing things and jumping all over: she frequently plays fetch by herself with her toys. 

I go check on her and she's playing with the potato! She'd throw it and tackle it, and toss it in the air and try to catch it. I had to take a picture to share. 

Black Bean Quinoa Burgers

Yesterday at the grocery store, my husband bought a pound of ground beef. I asked him if he wanted burgers for dinner tonight and he said, "You don't eat hamburgers so why would you make them for dinner?"

Hamburgers for him, black bean quinoa burgers for me.

Quinoa (pronounced KEEN-wah) is a seed that can be cooked up and eaten like rice. It is a complete protein, something rarely found in the plant world. It is a good source of fiber and other nutrients, too, so it makes a filling side (or staple) to any meal.

You will need:

• 1 cup prepared black beans
• 1 cup prepared quinoa
• 5-6 saltine crackers

1 teaspoon each:

• garlic powder
• season salt
• black pepper
• cumin
• chili powder

What to do:

1. Put the beans, quinoa, and crackers in a blender or food processor. Blend until well mixed and fairly smooth, you don't want big cracker chunks in your burgers.
2. Add seasonings and pulse until mixed.
3. Form the mixture into four patties and either cook them on the stovetop or grill for about 2 minutes each side, or bake at 350 degrees for 20 minutes, until firm. 

Want real meat? Substitute the black beans/quinoa for ground beef, chicken or turkey; everyone's happy. You could also combine the meat and the bean mixture to stretch the recipe out for a larger crowd and add some extra fiber and nutrients to the table. 

I made four patties each of these to freeze so we have something quick to fix up on lazy days. My lazy self will thank my proactive self later. 

Back to Cooking!

So our roadtrip eating adventure was not as exciting as I had planned. We snacked during the day and usually ate a sub sandwich late in the afternoon. It was all delicious but not very noteworthy.

This, however, was an awesome trail mix I picked up at a truck stop in California and thought it was worth mentioning. It was a house mix of raw pumpkin seeds, raw sunflower seeds, dried cranberries, raisins, peanuts, and I don't remember what else. I was impressed with it and had to share. 

Back to reality! We are home, unpacked and ready to start cooking again (YAY) so I am posting our first home cooked meal in the new house.

I did something simple since we don't have a ton of staples that one acquires over time. Here I present: Kung Pao chicken stir fry over noodles.

 You will need:

• Oil
• Noodles
• Stir-fry vegetables
• Chicken
• Eggs (optional)
• Seasoning packet (Kung Pao)

What to do:

1. Boil water in a pot for the noodles.
2. Heat skillet or grill and add fresh chicken breast, season to taste. 
3. In a skillet, heat oil (I used sesame for the first time). Once hot, crack eggs one a a time and scramble briefly. 
4. Add noodles to boiling water. 
5. Add fresh or frozen veggies, cook until heated through and egg is completely cooked. 
6. Mix sauce according to directions.
7. Serve noodles topped with veggies, chicken, and sauce.

 We now live 2 minutes from a Trader Joe's and I am in love with that place! The vegetables I used were a fresh mix from there and fresh trumps frozen any day of the week.

It's late in the season for starting a garden but hopefully next year many of these veggies will be home-grown. Until then, it will probably be TJ's veggies and meat.

We also do not have a microwave at the moment (I would like to postpone it for as long as I can) so some recipes might involve doing things the "long way" so if you want to zap stuff go for it, I will make note of shortcuts if I catch them.

Hope you all enjoyed your summer! Thanks for reading!

Road Trip

As many of you know (and many more of you don't) we are in the process of moving out of state. Tomorrow we are driving 10 hours to sign for our house, and from there we are taking a two-week long road trip around the U.S. to see our families. It's hard to  eat well while you're on the road so I plan on posting meals we eat throughout the trip, trying to find the best option at the time.

Today I wanted to post a little about the snacks we're bringing with us. We have found that on travel days, it's easier to bring snacks and water with us to eat during the day and then settle for one real "meal" usually at lunch/dinner time. This seems to save time, money, and our sanity.

For tomorrow we have packed unsalted peanuts, organic fuji apples, trail mix, roasted soynuts, and cliff bars. The nuts keep us full with protein, fat, and fiber. The apples are sweet, juicy and refreshing. The trail mix is more of a treat- I love the sweet & salty combination, and the soynuts are protein packed with a lightly salted crunch.



Cliff bars are a decent snack/meal replacement when you know you're not going to be eating for a while or you need an energy boost. They're 70% organic, non GMO, and have 10-12 grams of protein per bar. They tend to have quite a bit of sugar, but if the rest of your day isn't too sugar-y it's not a problem.



We also like to keep water bobbles with us in the car. If you haven't discovered these yet: get excited. It's a refillable water bottle with a built in filter. You can refill it anywhere (home tap, restaurant, gas station) and it tastes great! The filter lasts for up to 300 refills and then it can be replaced. The only thing I'm not crazy about is the sport-style cap, so I don't drink out of it all the time but for road trips it rocks! You can find them at many sports stores, department stores, and target. You can also order them in different sizes directly from waterbobble.com.

Wish us luck and I'll try to post as many creative road trip meals as I can.

Appetizers For Any Crowd

What do you do when you want to eat healthy but your friends and family don't share your enthusiasm? You can persuade them that healthy doesn't mean boring by bringing some tasty treats!

First off: Stuffed Mushrooms

You Will Need:

• Medium sized portabella mushrooms
• Salsa
• Diced olives, bell pepper, and onion
• Black beans
• Cheese

What To Do: 

1. Wash and hollow out the mushrooms and place on a baking sheet
2. Fill with salsa, olives, bell pepper, onions and beans
3. Sprinkle with cheese
4. Place under a medium broiler for about 5 minutes

If you look closely you'll see the mushrooms on the right are vegan (made with Daiya mozzarella style shreds) and the mushrooms on the left are made with regular cheese. You can stuff these with any combination of things that would taste amazing. Feta, tomato and spinach is good with seasoning or you could do them like mini pizzas with tomato sauce and toppings. The possibilities are endless!

Second: Spinach Rolls 

My mom used to make a variation of these for gatherings and everyone loved them. They're still one of my favorite snacks.

You Will Need:

• Tortillas 
• Hummus 
• Spinach
• Toothpicks
• Lunch meat (optional)

What To Do:

1. Spread a tablespoon or two of hummus over the tortilla in an even layer; not too thick or it will get messy. I used tomato basil tortillas and roasted red pepper hummus for extra flavor.
2. Layer the tortilla with spinach, again: not too much.
3. If you'd like, place a few pieces of lunch meat on top. If you're skipping the meat, double up on spinach.
4. Carefully roll the tortilla away from you, making it as tight as possible. It helps if you only put the toppings on 3/4 the tortilla so they don't fall out when you roll it up.
5. Insert toothpicks to hold the roll together, about 1 inch apart.
6. Carefully cut between the toothpicks, and serve.

Rolling these up is really difficult so it might take a few tries. Once you get the hang of it they're actually pretty - and of course delicious!

Almond Joy Muffins

Everyone knows (or should know) that muffins are not an innocent breakfast food. It is exactly the same as eating cake for breakfast and about as nutritiously sound. Hidden underneath that fruit and nut "healthy" appearance is usually tons of empty carbs and fat. Sometimes we just want cake for breakfast so here's a quick easy out-of-the-ordinary and more nutritious muffin.

What You Need:

• 1/4 cup unsweetened applesauce
• 1 cup whole wheat flour
• 1 cup steel cut oats ("Old fashioned")
• 1/2 cup organic cane sugar (or substitute)
• 1 egg (or: 2 egg whites, 1/4 cup egg beaters, 1 tablespoon powdered egg replacement)
• 1/4 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1 cup organic milk (or soy, rice, almond)
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (or 1/2 teaspoon coconut extract)
• 1/4 cup slivered almonds (or 1/2 teaspoon almond extract)
• 1/4 cup semi sweet chocolate chips

What To Do:

1. Preheat oven to 375.
2. Combine flour, oats, sugar, baking powder, and salt. Mix well.
3. In a separate bowl mix applesauce, egg, milk, vanilla, and other extracts if you're using them. 
4. Stir the liquid mixture into the dry mixture.
5. Add chocolate chips and coconut/almonds if you're using them.
6. Either grease the pan or use muffin liners and spoon mixture evenly into muffin tin. 
7. Bake for 17 to 20 minutes, until a toothpick inserted into the muffin comes out clean.

Please note that these will not rise up to be gigantic topped muffins you're used to. The whole wheat flour and oatmeal make them less fluffy and more dense. If you need fluffy muffins you can use half white flour, half wheat and use quick cooking oats instead of steel cut.

These muffins are way better than your average muffin because they are not only tasty but using whole grains and skipping the oil helps pack in a good amount of protein, fiber, and nutrients so you won't be hungry or tired an hour after you eat.