Fusilli with Broccoli Rabe, Roasted Tomatoes and Basil-Mint Pesto

I could not decide which foods to make from my pre-prep and then this won out. It is a riff on this, but I wanted more veg and color, so added the broccoli rabe and tomatoes, both which I roasted because I seem to be obsessed with roasting stuff.

I made the pesto yesterday, but this is just as speedy to make it all at once while the veg are roasting.

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Braised Kale Stuffed Portobello Mushrooms with Brown Rice and Roasted Tomatoes

Don`t have much to say, but this is super simple and again a good make-ahead candidate as the kale can take some time to braise. You could make it in advance, but I did it all at once. And it is healthy and super flavorful. To cut time, sub the kale for spinach. I had some lacinato kale (aka flat or dinosaur kale) and this seemed as good of place as any to use it. If kale is not your bag, mix it with either spinach or use regular kale – lacinato kale  is very kale-y. Also, this is pretty low cal.

This has totes picture fail, but whatever.

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Don`t skip the simple salad!

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Chilaquiles With Black Beans, Corn, and Salsa Verde

I found this recipe for chilaquiles on Serious Eats, it looked great, but turned out needed some work. The salsa verde was great, though charring it will make it lose it`s green color. That part was all fine, it was the topping which was lacking – it simply was not seasoned and too dry, I managed to fix it on the spot by adding some more veg and seasoning.

This is pretty easy and is a good make ahead meal.

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Baked Sweet Potatoes with Chickpeas, Tomatoes, and Spinach

The husband was sad that he was called out here for coming home late yesterday. But I had wanted to go to the gym earlier – my shows were on! He redeemed today by starting this while I worked late today.

I saw a recipe on thekitchn.com for a coconut curried chickpeas over sweet potatoes (theirs is linked at the end of post). That did not appeal totally. So this is what I came up with, it is sorta Moroccan-Mediteranean in flavor profile, like southern Spain in the cold mountains or something like that.  And while I don’t normally post calories, this whole ginormous plate clocks in at 670. So healthy, low cal, check and check. Oh and it is super speedy, other than baking the potatoes. Super tasty too.

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Stacked Bean Enchiladas

Since I`m too lazy to actually roll a pan of enchiladas, this is the next best thing. This is pretty simple and fairly healthy. It`s also made with pantry staples. I really don`t have much more to say about it, so here it is.

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Puy Lentils with Feta, Almonds and Roast Vegetables

I’m leaving the commentary to a minimum here and just saying make this. ZOMFG make this. Bonus is that it is healthy and other than the feta, complete detox food. Leave out the feta for dairy-free/vegan.  This is aces and going on rotation.

It is super versatile and could be stuffed in squash, portobello mushrooms, or along side a pork roast, if you eat the meat. I don’t, but just saying. I used this as a base and tweaked it to make it. I made it a bit more substantial and added some more flavors I like.

Make it!

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Look ma! No Picture Fail! Sorta!

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Super Healthy Vegetable Two Bean Chili

Ok, so the title may not make you want make it. Healthy? Blah. But this is good. And Healthy. And Easy. And perfect if you are the type to do a food cleanse, but still like to eat. I don`t do food cleanses anymore, but healthy eating is always a good thing. This is definitely healthy and is pretty unprocessed. This comes together pretty quick, and you can either do a slow cook, or get it done in about a half an hour. This was done slow.

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