All in Recipes I Find and Like
With that said, I had a free Friday night so I decided to have a vegetarian night, as I had been eating chicken for almost every lunch and dinner for 2 weeks straight. I decided to combine two different recipes: A Thai Butternut Squash Lentil Soup (courtesy of Ambitious Kitchen) and Zucchini Carrot Fritters (courtesy of Tasty). We got our first bunch of snow here in Boston this weekend so I thought there would be no better time to make a hearty, warming soup. The soup was perfectly spicy while the fritters were crispy on the outside and soft on the inside. I would recommend them both for anyone looking for a cold-weather vegetarian meal.
Favorite parts of this are actually the baked chickpeas spiced with middle eastern spices and then the dressing, made with tahini, olive oil, lemon, maple syrup, and the best part, roasted garlic. I actually roasted the garlic with the chickpeas and put them straight into the dressing.
The weather is getting cold in Boston so I figured it was about time to start making soup…it’s soup season! This is a recipe I’ve been wanting to try for a while because it reminds me of chicken noodle soup but with an Asian twist. I could eat the meatballs alone but when immersed in the curry coconut broth…it takes it to the next level. Be prepared for your home to smell like ginger and garlic…you’re welcome.
I’m sure many of you have heard about the rise of vegan and vegetarian diets, or at least the idea of “Meatless Mondays.” Many people have different reasons for reducing their consumption of meat, whether it be health, environmental, or ethical. For me, I try and eat a meatless meal periodically for the environmental impact. I don’t think it can be disputed that the production of meat requires more resources and emits more CO2 into the air than following a vegetarian diet. As a result, I did my part this Monday with some friends in celebrating Meatless Monday by making these Black Bean burgers.
Gosh I love chickpeas. They are in so many of my favorite foods (hummus and falafel) and they make a great snacks when you season and bake them (much better than potato chips). A friend of mine shared this curried chickpea salad recipe with me (from one of our favorite food bloggers/Instagrammers @hummusapien) and I just had to make it. Of course it has chickpeas but then it has fresh herbs like cilantro, textural adds like cashews (also my favorite nut) and raisins, and then of course turmeric and curry powder, some of my favorite spices. I think I could've eaten the whole bowl myself but I restrained myself, and now I have leftovers. Oh, and I almost forgot to mention, it is only 2 steps and takes 15 minutes to make (and if you cook often, you will likely have over half the ingredients in your kitchen already!).
When I do bake, I often try and use alternative flours/sugars to do some experimentation. The texture isn't always the same but the flavor is great. In these muffins, I used almond flour and coconut sugar instead of wheat flour and white sugar. Adding the grated carrots and apples and the raisins, walnuts, and coconut made them extra chunky and hearty and really fun to pull apart with your hands. It added a nice textural contrast to the muffins instead of just getting a full bite of muffins. I made a big batch of these with a friend, Nicole, and will have one a day as a snack for the rest of the week. See the original recipe link at the bottom of the post.
This Thai Green Curry Chicken Soup is one I've been wanting to try for a while. I love soups, especially as the weather gets colder. Whenever anyone asks me what I like to cook, I tell them I usually like to cook ethnic food. If I'm cooking chicken, I want to cook Moroccan or Middle Eastern or Latin chicken. This soup is no different. Instead of classic chicken noodle soup, I decided to make this soup, which used Green Curry Paste and Rice noodles instead of wheat noodles. It was so flavorful and cleared the sinuses a bit more than classic chicken noodle soup, which is especially perfect for when you are a little under the weather.
I chose this recipe of Chicken and Tomato Stew topped with Caramelized Lemons, Toasted Sesame Seeds, and Mint because I already had most of the ingredients (and you likely will too) and I wouldn't have many leftover ingredients (which is always a struggle with recipes sometimes).
For today's Meatless Monday, I used a recipe from one of my favorite Vegan blogs "Making Thyme for Health" called "One-Pot Lentil Taco Skillet". It only took 30 minutes and it ended up tasting exactly like a taco but instead of beef or chicken, the lentils were the star.
You ever have the craving for a hearty meatloaf? Well after eating lot of seafood in Spain, I found myself craving something meaty, hearty, and filling and meatloaf came to mind.
One of my favorite dinners were these sauteed green beans in a fish sauce which we almost ordered twice. I missed them so much that I found the recipe online and made it today.
Thai food is one of my favorite (I got to spend 2 weeks in Thailand and loved it) so when my coworker and friend Shayna shared this vegan Thai recipe recipe, I knew I had to try it. This is one that I will definitely be making again. It almost felt like Thai-spiced falafel in a luscious coconut curry sauce.
I was really craving something sweet one weekend morning and wanted to do something different from my normal oatmeal. I stumbled upon Baked Oatmeal and was intrigued. It felt almost like a casserole or bread pudding but with oatmeal instead.
Like I've mentioned before, middle eastern food is my favorite cuisine because of all the great spices. When I think of middle eastern breakfast, the first thing that comes to mind is Shakshuka.
My family is a big fan of middle eastern-spiced dishes so when I was back home in Chicago for the weekend and my mom asked "what recipe do you want to try?", I said let's try the Moroccan Chicken Stew. It did not disappoint! I think I could have eaten the whole pot if I tried.
I love quiche but have been trying to avoid white flour so when I came across this sweet potato-crusted quiche recipe, I had to try it. It so delicious and really easy to do...the quiche bakes right into the sliced sweet potatoes.
I found this Paleo Cranberry Carrot Muffin recipe and just had to try it. My family is a big fan of carrot cake and I had some extra dried cranberries lying around so I chose to substitute those for the raisins in the recipe below.
The first thing I ever cooked and posted as "The Healthy Yuppie" was a vegan meal, which is ironic given how much I love and appreciate the taste and health benefits of high-quality lean meat and fish. Following a plant-based diet, the less politicized term for "vegan", has continued to grow in popularity behind sensationalist documentaries such as "Food Inc." and "What the Health".