Hungry Runner

Dinner: Spiced brown rice, broccoli, carrots, and red kidney beans all sautéed with red onion, olive oil, curry, chili powder and turmeric.

Dinner: Spiced brown rice, broccoli, carrots, and red kidney beans all sautéed with red onion, olive oil, curry, chili powder and turmeric.

Pumpkin Parmesan Butternut Squash

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.

Ingredients:

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

Parmesan cheese

cinnamon

nutmeg

cumin

Directions:

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.

Tiny Tacito Pita Pizzas

Say that out loud.

Tiny Tacito Pita Pizzas. How fun is that to say?

So fun, right?

I know!

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?

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

Chili powder

Cumin

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.

Black Bean Veggie Wraps with Avocado Cream Dressing

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)

Spiced Brown Rice with Veggies & Black Beans 
I am in love with this dish for many reasons. A few being:
a) It really couldn’t be any easier to make… Ready and on the table in all of about a half hour.
b) You can make a big batch, enjoy a nice big bowl for dinner, and then still have some leftover to bring along for a prepacked lunch the next day.
c) It’s super nutritious AND amazingly yummy.
d) It’s colorful and looks really pretty!
So really, when it comes down to it, you can’t go wrong in making this. That’s a fact.
Try it for lunch or dinner… You’ll see.



What you’ll need:
1 cup brown rice
1 red bell pepper, chopped
1 green bell pepper, chopped
2 ears of corn, steamed and removed from the cob (or you can use canned corn)
1 can of black beans
1/2 a purple onion, sliced (long thin pieces)
2 T olive oil
Turmeric, garlic powder, & cumin to spice
What to do:
1.) Cook the brown rice. With about 1/3 of the water left (when it’s almost done, but not quite ready just yet) sprinkle in a few dashes of garlic powder, a few dashes of cumin, and a very small dash of turmeric and stir. Finish cooking.
2.) While the rice is cooking, saute the purple onion slices in olive oil and garlic powder for 1-2 minutes. Add in the bell pepper pieces and heat for another 3-4 minutes. Sprinkle with a few dashes of cumin and one small dash of turmeric.
4. Rinse and drain the black beans, then mix them in to heat with the bell pepper pieces, then add in the corn.
5. When the rice is ready mix it into the bell pepper, corn, and bean mixture. Spice to your liking by adding more cumin and turmeric, stir well, and heat for another 4-5 minutes.
6. Serve as is or with whole grain tortilla chips!

Spiced Brown Rice with Veggies & Black Beans

I am in love with this dish for many reasons. A few being:

a) It really couldn’t be any easier to make… Ready and on the table in all of about a half hour.

b) You can make a big batch, enjoy a nice big bowl for dinner, and then still have some leftover to bring along for a prepacked lunch the next day.

c) It’s super nutritious AND amazingly yummy.

d) It’s colorful and looks really pretty!

So really, when it comes down to it, you can’t go wrong in making this. That’s a fact.

Try it for lunch or dinner… You’ll see.


What you’ll need:

1 cup brown rice

1 red bell pepper, chopped

1 green bell pepper, chopped

2 ears of corn, steamed and removed from the cob (or you can use canned corn)

1 can of black beans

1/2 a purple onion, sliced (long thin pieces)

2 T olive oil

Turmeric, garlic powder, & cumin to spice

What to do:

1.) Cook the brown rice. With about 1/3 of the water left (when it’s almost done, but not quite ready just yet) sprinkle in a few dashes of garlic powder, a few dashes of cumin, and a very small dash of turmeric and stir. Finish cooking.

2.) While the rice is cooking, saute the purple onion slices in olive oil and garlic powder for 1-2 minutes. Add in the bell pepper pieces and heat for another 3-4 minutes. Sprinkle with a few dashes of cumin and one small dash of turmeric.

4. Rinse and drain the black beans, then mix them in to heat with the bell pepper pieces, then add in the corn.

5. When the rice is ready mix it into the bell pepper, corn, and bean mixture. Spice to your liking by adding more cumin and turmeric, stir well, and heat for another 4-5 minutes.

6. Serve as is or with whole grain tortilla chips!

Sweet Potato & Bean Vegetable Medley
This is one of my “I-have-no-idea-what-I’m-making-for-dinner-and-I’m-about-to-starve-so-I-need-something-quick-and-easy-ASAP” recipes.
That whole phrase is an actual, official thing. At least in my world it is. And I can almost bet everyone else experiences it at least once per week.
Now you don’t have to. Just refer to this recipe.
What You’ll Need:
1/2 sweet potato, boiled and cubed
1/2 can red kidney beans
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/4 cup chopped purple onion
2 T olive oil
1 tsp. garlic powder
1 T chili powder
What to do:
1. In a skillet, heat the olive oil. Add in onion and sautee for 1-2 minutes.
2. Toss chopped peppers and sweet potato into skillet. Heat for 2-3 more minutes.
3. Add in red kidney beans and stir.
4. Sprinkle in garlic and chilli powder, stir again and heat on low for 3-4 more minutes.
5. Serve with warm pita or brown rice!

Sweet Potato & Bean Vegetable Medley

This is one of my “I-have-no-idea-what-I’m-making-for-dinner-and-I’m-about-to-starve-so-I-need-something-quick-and-easy-ASAP” recipes.

That whole phrase is an actual, official thing. At least in my world it is. And I can almost bet everyone else experiences it at least once per week.

Now you don’t have to. Just refer to this recipe.

What You’ll Need:

1/2 sweet potato, boiled and cubed

1/2 can red kidney beans

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/4 cup chopped purple onion

2 T olive oil

1 tsp. garlic powder

1 T chili powder

What to do:

1. In a skillet, heat the olive oil. Add in onion and sautee for 1-2 minutes.

2. Toss chopped peppers and sweet potato into skillet. Heat for 2-3 more minutes.

3. Add in red kidney beans and stir.

4. Sprinkle in garlic and chilli powder, stir again and heat on low for 3-4 more minutes.

5. Serve with warm pita or brown rice!

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