OK, so can you tell? I’m a total slave to these “mosh” dishes now.
I’ve been Blogging about food and coming up with my own recipes for almost a year now (Say What?!), and in that time I’ve started to develop my own style of cooking and recipe concocting. Well, let me just tell you, I’m getting close to five star, French cuisine status here. No really.
Because this is my style: I open the fridge and pull out a few things that might work well together. Then, I throw everything in a pan with some oil and carefully picked spices and flavorings, and I cross my fingers and hope for the best.
So far, this has worked out well. Miraculously, nothing I’ve made has come out tasting terrible. But, I know that I still have a lot to learn about cooking and with time my “style” will hopefully progress to a more sophisticated state. Sophisticated, but still simple. Always simple. Because my recipes are all about putting together the best, most healthy dish possible, in the shortest amount of time.
For now, I give you another “mish-mosh” type dish. This one incorporates some sweet and savory flavors, like a hint of maple, mixed with pumpkin and Parmesan. And yes, those were all flavors I had “just lying around in my fridge.” Uhh, hello! It’s fall people.
1 & 1/2 cups butternut squash, cubed
1 cup spiced brown rice, cooked (I spiced mine with cumin and turmeric)
3 T olive oil
3 cloves garlic, minced
2/3 cup vegetable broth
3 (generous) T pumpkin
2 T Maple Syrup
1. In a large frying pan, heat 2 tablespoon of the olive oil. When oil is warm, add the minced garlic to the pan and saute until fragrant.
2. Pour in half of the vegetable broth and the pumpkin and stir. Bring mixture to a boil, then simmer for 1-2 minutes, stirring frequently.
3. Add the squash cubes to the pan, stir. Sprinkle the squash with a few dashes of cinnamon, nutmeg, and cumin.
4. Add in the maple syrup and stir.
5. Saute the squash cubes on medium heat until they are soft and tender (about 15-20minutes), then add the cooked brown rice and stir everything together until it is well mixed. If most of the moisture has been absorbed, add the other 1/2 cup vegetable broth and continue to cook on medium heat until absorbed.
4. Sprinkle rice and squash with a few more dashes of nutmeg and chilli powder. Heat entire mixture on low for another 3-5 minutes.
5. Optional (but recommended): Serve with sweet potato fries.
Say that out loud.
Tiny Tacito Pita Pizzas. How fun is that to say?
So fun, right?
And these tasty little taco-inspired pizzas are just as fun to eat! Actually, no. Its much more fun to eat them than just say them. But I mean, that’s true of any food really, right?
These baby pita pizzas are the perfect healthy mix between tacos and pizza. Which, are like two of the best foods out there, so yeah, that pretty much makes these the healthy love child of pure awesome ;)
What you’ll need:
1/2 of a whole wheat or whole grain pita pocket, (cut in half around the outer edges so you get a circle “pizza” crust)
1 small chicken breast or tenderloin, grilled and cut into chunks
1/4 cup shredded cheddar cheese
1/3 cup corn kernels (canned or fresh off the Cobb)
1/2 of a tomato, diced
2/3 cup mixed bell pepper chunks
1/2 of a lime
What to do:
1.) Use 1/4 of the lime to drizzle fresh lime juice over the grilled chicken.
2) In a bowl, mix together chicken, corn, tomatoes, and bell peppers. Sprinkle mixture with spices and mix again.
3) Place the chicken and veggie mixture on the pita, use the other half of the lime to drizzle more fresh lime juice onto the chicken and veggies, then sprinkle on the cheese.
4) Place on a flat tray and bake in a toaster or conventional oven for 5-10 minutes or until veggies are warmed and cheese is slightly gooey and melted.
This recipe is the very first dinner my roommate Breanne and I made in our apartment together.
We’re not messing around with the whole healthy eating thing here.
Even upon just having moved in, we made sure to have plenty of healthy options in stock.
We weren’t about to settle for something simple like peanut butter and jelly or mac and cheese, like most maybe would while still getting settled in.
No. We cooked. We cooked up a healthy little storm. And even though we didn’t even have a real table to eat off of yet, we enjoyed every last delicious bite.
I know you will to ;)
What you’ll need:
For the wrap filling
2 whole wheat wraps
1/2 can black beans, drained and rinsed
1/2 can chic peas, drained
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 ear of corn, kernels scraped off the cob
1/3 cup chopped purple onion
2 T olive oil
dash of cumin
dash of turmeric
dash of garlic poweder
For the Avocado Cream:
1/2 avocado, chopped and mashed well
1/2 tablespoon lime juice
1/8 cup grapeseed oil (or other neutral oil)
1/4 tsp. salt
1/2 tsp. sweetener (original recipe called for agave nectar, I used real maple syrup)
1-2 T plain Greek yogurt (depending on desired consistency)
What to do:
1.) Heat the olive oil and onion in a skillet over medium heat for 1-2 minutes. Add in corn and bell peppers. Saute for 3-4 minutes, stirring and sprinkling with cumin, turmeric, and garlic powder.
2.) To make the avocado cream, mix the mashed avocado, lime juice, grapeseed oil, salt, syrup, and Greek yogurt in a small dish. Stir until everything is very well combined. (The more Greek yogurt you add, the creamier and more tart the dressing will be.)
3. Place the cooked veggies on a whole wheat wrap, top with avocado cream, wrap and serve.
(Avocado Cream Recipe adapted from The Realistic Nutritionist)