Fabulous Falafel Balls

Last night I decided to create a tasty, unique dinner…something I’ve never made before…falafel balls, and boy o’ boy did they turn out delicious!  With the big snow storm coming our way, I snuggled into my apartment and created a warm falafel pita overflowing with extra veggies, of course.  The combination of seeds, nuts n’ chickpeas makes this dish incredibly palate pleasing.

Ingredients

  • 2 cups canned chick peas, drained, rinsed and mashed
  • 1/2 tsp. red pepper flakes
  • 2 tsp. tomato paste
  • 2 cups bran crumbs
  • 1 Tbsp. ground flax seeds
  • 1 Tbsp. sesame seeds
  • 1/4 cup cashews, finely ground
  • 2 Tbsp. butter substitute
  • Egg substitute for 2 eggs
  • 1 tsp. dried oregano
  • Dash of coriander
  • Dash of sea salt and pepper
  • Whole grain or gluten-free pita bread
  • 1/2 cup Greek yogurt
  • 1/2 cucumber, finely sliced
  • 1/2 red onion, finely sliced
  • 1 cup dark leafy greens
  • Fresh lemon wedges

Directions

  • In a large bowl, combine all ingredients except butter and egg substitute; mix well.
  • Slowly add eggs and melted butter substitute.
  • Shape with hands into ball forms approximately 1/2 inch in diameter.
  • Roll balls in bran crumb mixture.
  • Place balls on a cooking sheet lined with parchment paper.
  • Bake for 20-25 minutes or until fully cooked.
  • Let falafel balls cool and stuff into pita bread with cucumbers, onion, greens and a dollop of Greek yogurt.
  • Drizzle with juice from lemon wedges.
  • Enjoy!
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‘Chicky’ Chicken Fingers with Honey Mustard Dipping Sauce

Here’s a great recipe for some guilt-less chicken fingers for all of you chicks watching your figures!

Ingredients

  • 4 boneless chicken breasts
  • 1/2 cup oat bran
  • 1/2 cup wheat germ
  • 2 Tbsp. ground flaxseeds
  • 1/4 cup ground macadamia nuts
  • 1 egg white, lightly whisked
  • 3/4 cup low sodium vegetable broth
  • Dash of cumin
  • 2 Tbsp. dried rosemary
  • Dash of Nu-Salt and pepper

Honey Mustard Dipping Sauce

  • 2 Tbsp. agave nectar
  • 2 Tbsp. grain mustard
  • 2 Tbsp. Greek plain yogurt
  • Dash of balsamic vinegar

Directions

  • Preheat oven to 400 degrees. Prep baking sheet by lining it with parchment paper.
  • Cut chicken breasts into desired sized nugget pieces. Set aside.
  • Combine all dry ingredients in a large Ziploc bag.  Seal the bag tightly and shake well until completely mixed.  This will be used as your coating mixture.
  • In a medium sized bowl, combine the low-sodium vegetable broth and egg white.  Dip each piece of chicken into the broth/egg white mixture, then dip into the coating mixture ensuring each piece is well coated.
  • Place coated chicken pieces on the baking sheet.  When the sheet is full, place into the oven and bake for 15 minutes or until golden brown.
  • While the chicken is cooking in the oven, combine the ingredients for the honey mustard in a small bowl and beat with an electric mixer for 1 minute on medium speed to ensure a ‘whipped’ dip.
  • Serve with homemade honey mustard dipping sauce.
  • Enjoy!

Collard Wraps

Today for lunch, I packed my special Collard Wraps…they were the perfect way to kick off the 1st day of September.  Fresh, local veggies stuffed inside collards with a delicious and tangy dipping sauce…yum…is your mouth watering yet?

collards

Ingredients

Collard Wraps:

  • 6 Large Collard Green Leaves
  • 2 Tbsp. Hummus (Any Flavor of Choice)
  • 1 tsp. Ground Flax Seeds
  • 1/2 tsp. Nutritional Yeast
  • 1/4 cup Mushrooms, thinly sliced
  • 1/4 cup Sun-Dried Tomatoes
  • 1 Cucumber, thinly sliced
  • 1 Avocado, peeled, cored and sliced
  • 1 Ruby Red Grapefruit, peeled and pieced out of skin
  • 1 cup Sprouts
  • Dash of chili powder
  • Dash of lime juice
  • Dash of balsamic vinegar
  • Dash of Dulse flakes
  • Nu-Salt and pepper, to taste

Yogurt Dipping Sauce:

  • 3 Tbsp. Tomato Paste
  • 2 Tbsp. Plain Greek Yogurt
  • 1 tsp. Agave Nectar

Directions

  • Steam collards for 1 minute. Set aside.
  • In a medium sized bowl combine nutritional yeast, lime juice, hummus, chili powder, Nu-Salt, pepper, dulse flakes, flax seeds and balsamic vinegar. Mix well.
  • Spoon mixture into the center of each collard leaf.  Spread evenly.
  • Top each leaf with mushrooms, avocado, cucumbers, sprouts, sun-dried tomatoes and grapefruit pieces.
  • Wrap the leaf like a burrito and chill in refrigerator until ready to serve.
  • For dipping sauce: In a small bowl, combine Greek yogurt, agave nectar and tomato paste; mix well.  Set aside in refrigerator until ready to serve.
  • Enjoy the collard wraps dipped into the yogurt dipping sauce.
  • Yum!

Chilled Gazpacho Chili

This is a great dish for a warm August evening such as tonight…the next time you’re in the mood for the intense flavor and hearty taste of a chili but with a light, cool taste…be sure to whip up this refreshing gazpacho chili.

gaz

Ingredients

  • Protein of choice (Ground Turkey, Chicken, Bison, Tofu, Tempeh, Seitan, etc.)
  • 1 can Eden Organic Diced Tomatoes
  • 1 Red Onion (chopped)
  • 1/2 cup Scallion (chopped)
  • 2 Cloves Garlic (chopped)
  • 1 Tbsp. Minced Garlic
  • 1 tsp. Chili Powder
  • 1/2 cup Corn
  • 1  Poblano Pepper (chopped/seeded)
  • 3 Tbsp. Tomato Paste
  • 2 Tbsp.  Ground Cumin
  • 1 can Eden Organic Kidney Beans (drained and rinsed)
  • 1 can Eden Organic Black Beans (drained and rinsed)
  • 1/2 can Low-Sodium Chicken Broth
  • 1/2 cup Fresh Cilantro (finely chopped)
  • 1/2 Avocado (chopped)
  • 1 Mango (peeled and sliced)
  • 8 Lime Wedges
  • Nu-Salt and pepper, to taste

Directions

  • Heat a large saucepan over medium heat and add chicken broth, onion, poblano pepper, garlic and protein of choice.  Cook for 10 minutes or until protein source has fully cooked; stir frequently until protein starts to crumble.  Remove from heat.
  • Stir in chili powder, cumin, tomato paste, Nu-Salt and pepper, corn and both cans of beans.  Mix well.
  • Remove from heat and let cool in the refrigerator.
  • Transfer in to serving bowls and top with cilantro, mango and avocado slices.
  • Serve with limes.
  • Enjoy!

A New Spin on Sweet Potatoes

MASHED

Don’t wait until Thanksgiving to enjoy the delicious flavor and velvety texture of this root veggie.  Branch out from the traditional mashed potato side dish and enjoy this recipe atop a salad in lieu of dressing, as a dip for chips and pitas or as an accompaniment for sliced cold meats.

I am always searching for unique toppings and condiments… lately I have been using this tasty mash as a spread for burgers, wraps and sandwiches.  Not only is this recipe perfect for lunch and dinners, but it pairs perfectly with breakfast.  Use a dollop atop your oatmeal or spread a few tablespoons on a few slices of toast and drizzle with honey.

Ingredients

  • Juice from 2 large oranges
  • 1 Tbsp. orange zest
  • 2 fresh plums, sliced
  • 1 Tbsp. agave nectar
  • 3 large sweet potatoes, cut into chunks
  • 1/2 cup Greek plain yogurt
  • 1/2 ripe avocado, sliced
  • 2 Tbsp. balsamic vinegar
  • 2 fresh basil leaves, chopped
  • Dash of star anise
  • Dash of cinnamon
  • Dash of nutmeg
  • 1/4 cup ground flax seed
  • Dash of Nu-Salt and pepper, to taste

Directions

  • In a medium sized bowl, combine avocado, agave nectar, balsamic vinegar, Greek yogurt, juice from the orange, Nu-Salt and pepper.  Beat with an electric mixer on medium speed until it forms a smooth consistency.  Slowly add in nutmeg, cinnamon, basil, and orange zest.  Continue to beat for 30 seconds until mixture is ‘whipped.’
  • Spray a 9 x 9 baking dish with cooking spray. Set aside.
  • In a large bowl, combine plum and sweet potato chunks.  Slowly add in avocado mixture and mix well.  Transfer mixture to baking dish.
  • Bake for 30 minutes or until completely cooked.
  • Sprinkle with ground flax seeds.
  • Enjoy!

How do you enjoy making sweet potatoes?

Healthy Coconut ‘Fried’ Rice

Here is a delicious gluten and dairy free recipe that I cooked up last night for myself.  The powerful flavors of the saffron and coconut make this a tasty meal for any season.

rice

Ingredients

  • 2 eggs
  • 1 egg white
  • 1/4 cup Greek plain yogurt
  • 1 Tbsp. oil
  • 1 sweet onion, finely chopped
  • 1 Tbsp. minced garlic
  • 1/4 cup dairy-free milk (soy, hemp, rice, nut)
  • 1 large tomato, finely diced
  • Dash of Nu-Salt and pepper
  • 1 Tbsp. apple cider vinegar
  • Dash of saffron
  • Dash of curry powder
  • 1 tsp. agave nectar
  • 4 cups brown rice, cooked
  • 5 scallions, finely chopped
  • Handful of fresh cilantro leaves
  • 1/4 cup unsweetened coconut flakes
  • 1/4 tsp. coconut extract
  • 1 tsp. nutritional yeast
  • Dash of cinnamon
  • 1 block extra firm tofu, pressed and drained

Directions

  • In a medium bowl, combine eggs and egg white; beat with a fork until blended.
  • Coat a large pan with cooking spray and heat over medium-high heat.
  • Pour in egg mixture and scramble.  Remove eggs and set aside.
  • To the same pan, add oil and heat over medium-high heat.  Add garlic and onions; stir fry until golden brown.  Add Nu-Salt, pepper, vinegar and diced tomato; continue to stir fry for 2 minutes.  Slowly add the non-dairy milk, cinnamon, agave nectar, nutritional yeast, saffron, curry, coconut flakes, coconut extract.
  • Add brown rice, tofu and continue to stir fry for another few minutes.
  • Add in the cooked eggs.  Stir fry for another minute to ensure even cooking.
  • Remove from heat and serve.  Top with scallions, a dollop of Greek yogurt and cilantro.
  • Enjoy!

Pear n’ Sage Turkey Burgers with Orange Yogurt Spread

Gotta love the fiber in the fresh pears and flax seed, as well as the antioxidants in the orange and sage…these tasty turkey burgers pair perfectly with my yummy yogurt spread. The addition of freshly squeezed juice from an orange adds a juicy touch to the burgers while the zest adds a sweet touch to the yogurt spread.

tureky bbb

Pear n’ Sage Turkey Burgers

Ingredients

  • 1 ripe pear, finely chopped
  • 1/2 lb. lean ground turkey
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. fresh sage, chopped
  • 1/4 cup dried cranberries
  • Juice of 1/2 orange
  • Dash of Nu-Salt and pepper
  • Toppings: Fresh spinach, Fresh tomatoes
  • 4 Gluten Free/ Whole Grain buns

Orange Yogurt Spread

Ingredients

  • 1/2 cup Greek plain yogurt
  • 2 Tbsp. dried basil
  • Dash of Nu-Salt and pepper
  • Zest of 1/2 orange

Directions

  • Preheat grill to medium-high heat.
  • In a large bowl, combine turkey, sage, pear, flax, cranberries, juice from orange, Nu-Salt and pepper.  Mix well with hands and mold into 4 patties.
  • In a small bowl, combine all yogurt spread ingredients.  Mix well.
  • Grill patties for 4-5 minutes per side or until fully cooked.
  • Toast buns and spread each side with the yogurt mixture.
  • Place burger on the bun and top with spinach and tomato.
  • Enjoy!