Ingrid once said, “if I had to eat only one food for the rest of my life, it would be avocado”. I agree. I think most of us have probably made this unnecessary decision of selecting the one food item you could eat for the rest of your existence… Guacamole makes everything better and the roasted corn adds a unique and delicious flavor!
Roasted Corn Guacamole
2 Ripe Avocados
handful of cilantro
2 green onions
1/2 bag of Trader Joe’s Roasted Corn
salt & pepper
Peel and mash two avocados. Dice tomatoes, green onions and cilantro. Blend avocado with tomatoes, onion, and cilantro. Mix in roasted corn and the juice of one lime. Add salt & pepper to taste.
Loaded with protein and fiber, lentils are not only a healthy meal option–but a tasty one too! Growing up, our mom prepared lentil soup during the chilly months; however, we’ve managed to enhance their flavor with our own special recipe. With steamed lentils from Trader Joe’s and an array of vegetables, lunch is served.
Lentil & Veggie Medley
Heat 1 tablespoon of grape seed oil over medium heat. Chop carrots, red onion, zucchini, squash and bok choy and add to preheated pan. Saute vegetables and add prepared lentils. Heat thoroughly.
*If you’d like a little spice (and added nutritional value) sprinkle cayenne pepper while sauteing vegetables.
Our favorite pizzeria just introduced their take on the bbq chicken pizza and, as expected, it’s delish! With a fresh batch of chickpeas on hand, we created our version of this pizza (sans chicken for Lucy). Naan is a staple in both our homes, so it was only natural to use this for the crust; however, if you prefer a crispier pizza, flatbread will do the trick. Topped with red onion, cilantro and fresh mozzarella our treat was simply divine!
Bbq Chickpea Pizza.
Preheat oven to 350. Evenly spread 2 tablespoons of your favorite bbq sauce onto flatbread or naan. Add chickpeas, chopped red onion and fresh mozzarella on the pizza. Bake for 15-20 minutes. Garnish with fresh chopped cilantro and enjoy!
We’re in the kitchen again! This time, we are making sweet potato and soyrizo flautas. Ingrid experimented with chicken mole (mo-lay) flautas in the past and I heard they were amazing (guess who’s the vegetarian). For this recipe, we combined sweet potato with soyrizo (can also be substituted with regular mexican chorizo) and decided to bake them. Flautas are normally deep-fried but we try to stay away from deep-frying when possible. Check out our results…they were delicious!
Sweet Potato & Soyrizo Flautas.
Preheat oven to 350. Peel and chop sweet potato into small cubes. Sauté over medium high heat until browned. Add one link of soyrizo and crumble. Add fresh, chopped cilantro to the pan. Remove filling from heat. Warm corn tortillas just enough to soften them (either in the microwave wrapped in a moist paper towel or on a griddle). Add one tablespoon of sweet potato filling onto tortilla and roll, sealing it with a toothpick. Place a cooling rack on top of baking sheet and spray with non-stick oil. Carefully line flautas on the cooling rack (seam side down) spray them with cooking oil. This will help “brown” the tortilla. Bake for 15 minutes or until crispy and serve warm.
We top our flautas with shredded cabbage and avocado for amazing flavor.
I just can’t bear to throw out leftovers…although I will admit it can be a little dull eating the same meal for a few days. I had grilled veggies in the fridge from the previous night and needed a quick lunch that would be filling and easy to prepare. I had some pappardelle egg noodles in the pantry and snipped some rosemary from the garden. Rosemary just seems to make everything better!
Grilled Veggie Encore.
Boil pappardelle noodles over medium high heat (follow package instructions). Sauté grilled vegetables with rosemary and add to the noodles. Salt to taste.