Garlicky Curried Lentils

Garlicky Curried Lentils

When I started cooking more plant-based dishes, I got really interested in Indian cooking. I love how Indian is packed with not only lots of veggies but tons of flavor using fragrant spices and herbs. Bonus –> many Indian dishes are naturally healthy and not that costly to prepare.

Fennel & Pear Smoothie Bowl


Fennel & Pear Smoothie Bowl

Smoothie bowls are great because they allow me to blend as I normally do with smoothies, but then I’m able to top the smoothie with fixings like organic coconut shreds, chopped up fresh fruit, and chia or flax seeds.

This recipe was inspired by Green Foods for Men by Michael De Medeiros and Jenny Westerkamp RD. In this book, they talk about how there seems to be a universal male aversion to green foods and how eating green foods became unmanly at some point in time.

Creamy Avocado Pesto

Creamy Avocado Pesto
Avocado pesto is definitely a treat.

With basil and pine nuts, the avocado pesto lends itself to classic pesto flavors with a twist. The first part of the twist is it’s packed with fiber-boosting broccoli that you can’t even taste. Secondly, it’s oil free yet still rich and creamy thanks to the avocado, which brings all the flavors together and adds a wonderful silky green color and texture.

Red Lentil and Stewed Tomatoes

Red Lentil and Stewed Tomatoes

Winter inspires me to cook warm, hearty dishes with a little heat thrown in – chili, spicy soups and legume dishes, especially lentils. I know plenty of people who are unmoved by lentils but I adore them. They easily soak up different flavors and can be paired with a variety of ingredients. They’re nourishing, relatively inexpensive, filling and easy to prepare.

Baba Ganoush

Baba Ganoush

Baba Ganoush is a great go-to appetizer perfect for two people, especially on hot summer days. Even if you’re not that big on eggplant, this dip is so delicious even eggplant-haters will like it. If you like eggplant and you’ve never tried Baba Ganoush, it will be a special treat for you.

I picked up a few beautiful Rosa Bianca eggplants at the farmers’ market the other day with my sister. These eggplants are Italian, small in size, and tender. Their color is amazing – bright purple hues with marbled white mixed in. They are known for their mildly delicious taste.

Spicy Watermelon Salsa

Spicy Watermelon Salsa

Watermelon salsa is one of my favorite toppings for grilled seafood and grilled veggies on hot summer days. It is a sweeter-style salsa so it compliments bitter foods well including slightly charred and grilled meats, seafood, and vegetables. Plus, the nice thing about a watermelon is it’s very versatile so you can use it to make this salsa, maybe a Fresh Watermelon Cooler, or even throw it in a salad or quinoa bowl.

The two star ingredients in the Spicy Watermelon Salsa are the spicy Padrón pepper and mint. The pepper adds a nice punch and the mint gives it complexity and pairs so well with sweet watermelon making this salsa easy to love.

{Mostly} Apple Crumble

Apples for Mostly Apple Crumble recipe

I woke up this morning and realized I had an overwhelming number of apples in my kitchen. I had an obligation to do something about it. Something like a deliciously sweet crumble. Et voilà: Mostly Apple Crumble.

It’s mostly apples because I threw a pear in there, squeezed a lemon on it, and threw a few strawberries in. The strawberries gave it a beautiful pink color, the lemon gave it some tart flavor and the pear … just because.


Although I hate to admit it, I am not a big raw pear eater but I do love a baked pear. In this dish, I used a combination of granny smith apples and macs because I hate to waste food but if I was buying fruit, I probably would have gone all granny. They just bake so wonderfully and give it a nice tart flavor.

Enjoy!

Mostly Apple Crumble

Mostly Apple Crumble
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 people
Ingredients
  • { Fruit Mixture }
  • 6 apples, thinly sliced
  • 1 pear, thinly sliced
  • ½ cup strawberries, chopped
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 4 lemon pieces, squeezed
  • { Crumble Topping }
  • 1 cup flour
  • ½ cup Quaker Old-Fashioned Oats
  • ½ cup light brown sugar
  • 4 tablespoons butter (or vegan butter)
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 375F.
  2. Mix all fruit mixture ingredients together in a 9-inch baking dish or pie pan.
  3. Mix the dry ingredients for crumble topping together and then cut in the butter pieces. Try to create little crumbles the size of peas. Spread this topping evenly over the fruit mixture.
  4. Bake for 45 minutes (I like to broil for the 60 seconds to make golden brown on top). Serve à la mode if you wish. Makes 6-8 servings.