Category Archives: Side Dish

Asian Inspired Hummus





Asian Inspired Hummus

2 1/4 cups fresh cooked chickpeas

1/4 cup organic natural peanut butter

1/2 tsp minced garlic

1 tsp chili garlic sauce

1 tbsp soy sauce

1 tsp natural sugar

2 tsp sesame oil

3 fresh green onions

1/4 cup fresh cilantro

1/3 cup of water (or more depending on how loose you want your hummus)

Combine all ingredients in a food processor and enjoy with your favorite pita, pita chips, vegetables, as a salad spread or whatever your favorite use of hummus is.






Nutrition Facts
Serving Size 34 g
Amount Per Serving

Calories from Fat

% Daily Value*
Total Fat

Saturated Fat



Total Carbohydrates

Dietary Fiber



Vitamin A 1% Vitamin C 2%
Calcium 3% Iron 8%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

Lentils & Quinoa



Lentils & Quinoa Recipe

1 cup uncooked green lentils 

4 cups organic vegetable broth, low sodium 

1/2 cup water

1/2 large purple onion, chopped

2 medium carrots, diced

1/2 tsp crushed red pepper

1 1/2 tsp garlic powder

1 tbsp parsley

1 tsp paprika

1 tsp fresh ground black pepper

1/2 tsp rubbed sage

1 tsp basil

1 tsp oregano

1/2 tsp thyme

2 tsp sea salt 

2 tbsp olive oil

Cook all ingredients in large pan for 30-35 minutes on medium heat.  Then add:

1 1/2 cups water

1 cup uncooked rainbow quinoa (or your favorite quinoa)

1 14.5 oz can organic diced tomatoes (salt free)

Continue to cook all ingredients for another 25-30 minutes, until majority of the liquid is cooked out.  Dish up and enjoy 🙂

Makes 6 servings, about 1.5 cups each.

Nutrition Facts
Serving Size 329 g
Amount Per Serving

Calories from Fat

% Daily Value*
Total Fat

Saturated Fat

Trans Fat



Total Carbohydrates

Dietary Fiber



Vitamin A 81% Vitamin C 23%
Calcium 6% Iron 27%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

Easy “Cheesy” Cauliflower



Today for lunch I was craving cauliflower and all we had was a frozen bag of it.  This made my wheels start turning…not very fast, but I did come up with a plan.  I took the frozen bag of cauliflower and emptied it into a large bowl and poured hot water over it.  A couple of minutes later I drained all of the water and tried to make sure the cauliflower was pretty dry.  I then put the cauliflower back in the bowl, drizzled it with EVOO (probably about 1 tablespoon all together) and then added some flavor. I then added 1 teaspoon sea salt, 1/2 tsp fresh ground black pepper and 1 teaspoon ground garlic (these are my best guesses on the amounts as I did not measure, but I would recommend doing it to flavor and everyone has different taste buds).  I stirred everything together and then added about 3 tablespoons of nutritional yeast…and stirred some more making sure I had a nice even coverage of flavor on the cauliflower.  I then put the cauliflower on a flat baking pan and put it in my oven which was pre-heated to 375 degrees.  Due to being hungry I only baked for about 12 minutes, but would say that you could bake anywhere from 12-17 minutes, depending on the amount of “roasty-ness” you want.  This was a wonderful, healthy, “cheesy” cauliflower side dish that our family will be having again (many more times!).  Enjoy 🙂


If you want to kick the recipe up a notch or two a touch of cayenne would be wonderful (we will be doing this next time I make “cheesy” cauliflower).

Garden Fresh Pesto (Vegan)


Parsley, basil and cilantro.





Add a sprig of sage to food processor.

Add your fresh cut parsley.

Add fresh cilantro.

Add in fresh basil.

Add fresh spinach.

1/4 cup pumpkin seeds (half of mine were raw and half were roasted).

1/4 cup pine nuts.

Add in 1 tsp crushed red pepper, 1 tbsp minced garlic, 1 tsp sea salt and fresh black pepper to taste. Also add in about 1/4 cup olive oil.

Fresh pesto shot #1.

Fresh pesto shot #2.

Fresh pesto shot #3…can’t wait for supper time 🙂

Garden Fresh Pesto (Vegan)

1 sprig of fresh sage

10 or so sprigs of fresh parsley

20 or so sprigs of fresh cilantro

6-10 nice sized sprigs of fresh basil

2-3 cups fresh spinach

1/4 cup pumpkin seeds

1/4 cup pine nuts

1 tbsp minced garlic

1 tsp crushed red pepper

1 tsp sea salt

fresh ground black pepper to taste

about 1/4 cup olive oil

Add fresh herbs, spinach, seeds, nuts and seasonings into food processor.  Start food processor and slowly add in olive oil.  Note:  You may not need the entire 1/4 cup of olive oil, all depends on the consistency of pesto you prefer.  Once fully “pesto-ized” taste to make sure you have a good balance of flavors, if needed add more seasonings or herbs to get the flavor you love.  Serve with noodles, tofu or however else you enjoy fresh pesto.



Israeli Couscous with Portabellos


Walking into my kitchen I was faced with the dilemma of what to make for supper.  After opening the refrigerator at least 3 times and two different cupboard doors I found some ingredients that sounded good and sounded good together (possibly)…so the experiment begins 🙂

Israeli Couscous with Portobello

1 cup Israeli couscous

1 1/4 cups vegetable broth

2 large portabello mushrooms

1/2 of a medium red/purple onion

3 tbsp olive oil

sea salt to taste

fresh ground black pepper to taste

garlic to taste

fresh basil (I used 4 medium leaves)

In a one quart sauce pan bring vegetable broth to a boil then add Israeli couscous, stir, place a lid on and lower heat to a simmer.  Simmer for about 8-9 minutes, until cooked.  While couscous is cooking start working on the rest of the dish.  Gently scrap gills out of portabell0 mushrooms and slice mushrooms into your desired size (ours were sliced in about 1/4 inch thicknesses and then each slice was cut into thirds).  Place olive oil into saute pan and add mushrooms and onion.  Cook until nicely golden, adding salt, pepper and garlic about half way through cooking process.  Once finished add mushroom mixture to your couscous and add fresh basil, stir and serve. 

All together (including the time it took me to look in the fridge and cupboards) this recipe took me 11 minutes to make…so easy, fast and tasty.


Rye, Flax and Whole Wheat Pasta Noodle Recipe


Rye, Flax and Whole Wheat Pasta Noodles

1 cup old fashioned rye flour

1/3 cup milled golden flaxseed

2/3 cup whole wheat flour

1/2 cup unbleached white flour

1 1/2 tsp sea salt

4 eggs

3 tbsp water

Combine all dry ingredients in a mixing bowl.  Add in wet ingredients, mix well.  Knead dough for about 6 minutes.  Cover in seran wrap and let pasta dough rest for 20 minutes (or so).  Use pasta machine and make your favorite pasta…spaghetti, fettuccine, ravioli…which ever rocks your boat.  You can also roll out by hand if you chose too.  ENJOY!

Garlic Basil Red Potato Patties




I decided to upcycled our left over mashed potatoes from last night ( so we had potato patties with breakfast.

Take one egg and scramble on plate.


Add a small amount of water to egg and scramble more to loosen the egg up.

On a different plate put a nice portion of plain Panko.

Now that you have your egg bath and Panko ready it is time to focus on the potatoes.

Last night, after my potatoes cooled I pattied them out and wrapped them in seran wrap prior to refrigerating.

Potato patties getting ready for a nice egg bath 🙂

Quickly dip your potato patties in egg bath.

Coat both sides.

Now it is quality Panko time for the potato patty.

Make sure to Panko is evenly coating both sides.

In an attempt to reduce some calories I used an olive oil cooking spray and sprayed both sides of my potato patty prior to placing on hot flat grill (between 375 and 400 degrees).

Salt and pepper patties as desired.

Cook patties until they are nice and golden. They will have a wonderful crunch and great flavor...we enjoyed ours with breakfast.