jicama, avocado, cucumber & mango quinoa salad topped with pomegranate

This might be my FAVORITE salad ever.

Ingredients:

• 1 cup peeled and chopped cucumbers
• 2 cups chopped jicama
• 1 cup chopped avocado
• 1 cup pomegranate seeds
• 1 mango, peeled and chopped
• 1/2 cup chopped onion
• 2 Tbsp lemon juice
• 1/2 cup cilantro
• 1/2 tsp sea salt
• 2 cups mixed salad greens
• 4 cups cooked quinoa
• Balsamic vinegar (or other preferred dressing)

light spinach & feta frittata

Frittatas are great for dinner but make a great breakfast or brunch too.  Also perfect to make on a Sunday, and have for a low-carb breakfast or lunch during the work week.

Ingredients:

• 2 whole eggs
• 8 large egg whites
• 1 tsp olive oil
• 1/2 red onion, finely chopped
• 3 scallions, chopped
• 10 oz frozen chopped spinach, thawed
• 2 oz crumbled feta
• 2 tbsp Parmigiano-Reggiano, grated
• salt and freshly ground pepper
• other options: add red/green pepper, asparagus, zucchini

chickpea salad with apples & pecans

Ingredients:

• 1 (15-ounce) can no-salt-added garbanzos beans, rinsed and drained
• 1/2 apple, cored and chopped
• 1/4 cup finely chopped celery
• 1/4 cup chopped pecans
• 2 tablespoons dill relish
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1 teaspoon kelp granules
• Ground black pepper to taste

healthy appetizer: endive boats

See Recipe HERE.

mini spinach puffs

I’m having a Christmas party this month, which is why I’m posting so many appetizers! I just made these spinach puffs tonight.

Ingredients:

• 1 10-ounce package frozen chopped spinach, thawed
• 1/2 cup crumbled feta
• 1/4 cup minced onion
• 1 tablespoon olive oil
• 1 teaspoon chopped dill
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled
• 1 stand 6-cup muffin tin

cranberry pomegranate goat cheese poppers

Ingredients:

• ½ Cup Chèvre Goat Cheese (crumbled, not firmly packed)
• ¼ Cup Dried Cranberries
• ¼ Cup Pomegranate Arils
• ¼ tsp. Cinnamon
• 1 Tbsp. Maple Syrup
• 1 Puff Pastry sheet cut into 12 squares
• Brown Sugar
• Sea Salt
• Olive Oil

sweet potato quinoa cakes with blackberry salsa

This recipe from the blog How Sweet Eats looks amazing!

Ingredients:

• 1 medium sweet potato (about 6 oz), peeled and chopped
• 1/2 red onion, diced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup cooked quinoa
• 1/4 cup whole wheat bread crumbs
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 1 large egg, lightly beaten

celery & grapefruit salad with parmesan

Ingredients:

• 6 stalks celery, chilled
• 1 grapefruit, chilled
• Pinch sugar
• Extra-virgin olive oil, of finishing quality
• Kosher salt and freshly ground black pepper
• Parmesan cheese

roasted sweet potato & pear salad

I saw this photo on Food Gawker via The Kitchen Fix. I will be making this soon!

Ingredients:

• 1 medium sized sweet potato, cut at a 1/2 dice
• 1 medium pear, 1/2 dice
• 5-6 cups mixed greens
• 1/4 cup dried cranberries
• 1/3 cup well-toasted pecans
• 1/4 cup crumbled feta
• 2 tbsp olive oil
• 2 tbsp pear juice
• 2-3 tsp rice vinegar
• 1/4 tsp all-spice
• 1/4 tsp cinnamon
• 1 large garlic clove, smashed
• 1 tsp chopped fresh sage (optional)

crispy quinoa sliders

 

My sister Michelle sent me this recipe she found on How Sweet Eats. Excited to try these.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable or chicken stock
• 1 cup cooked chickpeas
• 1/2 cup freshly grated provolone cheese
• 1/4 cup panko bread crumbs
• 1/2 cup chopped carrots
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• 1 large egg + 1 egg white, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 12 whole wheat English muffins
• 2 avocados, sliced for topping
• 1/2 cup chipotle mayo, for topping

roasted squash with parmesan & herbs

Ingredients:

• 2 1/2 tablespoons unsalted butter
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 3/4 teaspoon chopped fresh rosemary leaves
• 6 cups Roasted Spaghetti Squash
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan
• Coarse salt and ground pepper

spiced black bean, grilled avocado & goat cheese tacos

Ingredients:

• 1 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• pinch dried pepper flakes
• 1/2 cup black beans, with liquids
• 1 avocado
• 1 teaspoon olive oil
• juice and zest from 1/2 lime
• 2 teaspoons honey
• 1/4 cup goat cheese
• 4 corn or flour tortillas

summertime caprese salad

Ingredients:

• 4 to 5 heirloom tomatoes
• 8 oz mozzarella
• 1 avocado
• 2 ears of white corn
• 1/2 cup of english peas
• 3 tablespoons of olive oil
• 1/3 cup of basil
• 1.5 tablespoons of balsamic vinegar
• salt and pepper to taste

sweet potato veggie burgers

Last night Greg made sweet potato veggie burgers. This is one of my favorite recipes. Instead of eating as a burger, I ate cut my sweet potato veggie patty up and added to an arugula salad with chopped pear and goat cheese.

Full recipe HERE.

big fat greek salad

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon freshly ground black pepper
• 2 large red tomatoes (1 pound), cut into chunks
• 1 can (15 ounces) chickpeas, rinsed and drained
• 2 cups hothouse cucumber chunks
• 1/2 cup thinly sliced red onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 8 kalamata olives, pitted and sliced
• 4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine
• 4 ounces feta cheese, chopped