sriracha lime salmon

Love her (me!) or hate her, Gwynnie has got to be your BFF when the new year rolls around and you kick it into high clean-eating gear. Gal's got some seriously great recipes (evidence) that are also healthy and simple. What's not to love?

This salmon is too delicious. It's got a perfect balance of flavors and couldn't be easier to throw together. Paired with the best brussels sprouts ever, this is pretty much all I want to eat from now on.

P.S. I've blogged a few recipes from It's All Goodbut that doesn't begin to scratch the surface on how much I've made and LOVED from it. So, I want to give you guys one! I promise you, the recipes in here are awesome and are perfect for starting the new year off right. All you have to do is like Little Kitchie on Facebook, then leave me a comment letting me know you did (or that you already do, which if so, thanks!). You can also follow on Twitter or Pinterest  for extra entries, just comment and let me know. I'll choose a winner at random next Friday, January 31. Good luck! xo

Sriracha Lime Salmon (slightly adapted from It's All Good. Actually the only difference here is not making my own sriracha because sanity.)
serves 2

you'll need:
zest of 1/2 a lime
1 1/2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons sriracha
1 tablespoon maple syrup
kosher salt
2 pieces of salmon (mine were about 6 oz. each)
2 tablespoons chopped cilantro

Preheat oven to 425 degrees F.

Whisk together the lime zest, juice, sriracha, maple syrup, and a pinch of salt. Line a baking sheet with parchment paper or foil, place salmon on top, and pour the mixture over it.

Roast salmon for 12-15 minutes. Serve sprinkled with cilantro. Enjoy!

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14 recipes to kickstart '14

Happy New Year! Hope you had a great time celebrating 2014 and are as excited as I am about the new year. I love everything about a new year - planning, organizing, setting intentions, etc. Whether you're trying to lose a few lbs. or simply want to feel better about your food choices, a healthier diet is always a great way to start the new year off right. Here are 14 recipes for your '14 that will help you do so!

1. (main photo) Toasted Sesame Turkey Meatballs on Smashed Chickpea Salad
2. (from top to bottom and left to right) Fiesta Quinoa Bowl
3. Baked Zucchini Fries
4. Halibut with Bacony Corn Saute
5. Lightened-Up Neiman Marcus Tortilla Soup
6. Spicy Peanut Mushroom Kale Rice Bowl
7. Smoky White Bean Chicken Chili
8. Creamy Avocado and Corn Quinoa Salad
9. Crockpot Vegetarian Quinoa Chili
10. Rosemary Salmon over Avocado Pasta

11. Easy Vegan Posole
12. Gwyneth Paltrow's Teriyaki Chicken
13. Vegetarian Gumbo
14. Slow Cooker Spanish Chicken

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toasted sesame turkey joes with #campbellsauces

Happy Monday, friends! Can y'all believe it's already November? I honestly feel like New Year's was, like, a month ago. But here we are, headed straight into holiday season! November has always been my favorite month - the weather in Texas is fantastic, and it's busy and festive but not too hectic yet. Plus - duh- THANKSGIVING. Favorite holiday, hands down.

But before we get into all things holiday meal, we still need to make dinner! And it should be quick, easy, and healthy! Enter Campbell's Skillet Sauces. Have you guys tried these out yet? They're super flavorful sauces that create an instant meal when you add them to your meat or veggies. So, so simple, and a total lifesaver for a weeknight dinner during this busy time of year.

I used the Toasted Sesame Skillet Sauce to whip up these yummy sammies in about 15 minutes. 15 minutes! The Toasted Sesame sauce gave the turkey a slightly sweet, spicy, nutty goodness that we couldn't get enough of. Fast, simple, delicious - what's better than that?

Toasted Sesame Turkey Joes
yields 4 sandwiches

you'll need:
2 tablespoons olive oil
1/2 yellow onion, chopped
1 lb. ground turkey breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 red pepper flakes (depending on how spicy you like it!)
1 (9 oz.) package Campbell's Toasted Sesame Skillet Sauce
4 Pepperidge Farm Sesame Topped Hamburger Buns
coleslaw, for serving (optional)

Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent. Add turkey, salt, pepper, and red pepper flakes. Cook until the turkey is completely done, breaking up with the back of a fork to separate meat.

Stir in Skillet Sauce and simmer until the sauce is absorbed and the mixture is bubbling, 5-7 minutes.

To serve, spoon the mixture onto hamburger buns and top with coleslaw if desired.


This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.

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crockpot thai chicken soup

Fall calls for great crockpot recipes and great soups. And this is it - my favorite crockpot soup recipe to date!

Part of the beauty of this recipe is that it's so easy - you'll only dirty a knife, cutting board, and your crockpot. No browning or any other prepping besides chopping the veggies. But the real beauty is in the fantastic flavor! It's creamy, spicy, and incredibly comforting. Don't skip the fresh lime juice addition at the end - it perks it up in the best way.

If you can't tell already, I'm totally crazy about this soup. This is one I'll be making again and again!

Crockpot Thai Chicken Soup (adapted from Foodie Crush)
serves 4-6

you'll need:
2 tablespoons red curry paste
3 cups coconut milk (I used Trader Joe's Light Coconut Milk)
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons creamy peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
2 jalapenos, seeded and chopped
1 onion, thinly sliced
1 tablespoon fresh ginger, minced
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you prefer!)
1 cup frozen peas
1 tablespoon lime juice
for garnish: chopped peanuts, lime wedges, and sliced jalapenos
cooked Jasmine rice (about 4 cups)

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in your slow cooker bowl. Place the chicken breast, red bell pepper, jalapeno, onion, red pepper flakes, and ginger in the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.

Add in the peas and cook for 1/2 hour longer. Stir in lime juice just before you're ready to eat. To serve, ladle soup over Jasmine rice and garnish with chopped peanuts, jalapenos, and lime wedges. Enjoy!

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spicy peanut mushroom kale rice bowl

If your weekend looked anything like mine (pizza, Chinese takeout, Tex-Mex... yeesh), this might be the perfect dinner for you tonight!

I've had this recipe pinned forever, and finally decided to try it last week. Holy smokes. This is SO good! We devoured this for dinner, and I ate the leftovers for breakfast and lunch the next day. And then I got really sad that I didn't have it for dinner all over again.

This will definitely be going into the regular rotation in our home, and I hope it will find it way into yours too!

*note: I made the kale salad component of this meal a day ahead of time to allow to flavors to absorb and the kale to soften a bit. Since I followed the recipe for the salad and dressing exactly, I've included the link for you to follow.

Spicy Peanut Mushroom Kale Rice Bowl (slightly adapted from Healthy Happy Life)
serves 4

you'll need:
4 cups cooked brown rice
4 cups Spicy Peanut Ginger Kale Salad
1 lb. mushrooms, sliced (I used cremini - use what you like!)
kosher salt and freshly ground black pepper
1/2 cup red onion, diced
1 teaspoon soy sauce
2 teaspoons olive oil
salt and pepper
2 tablespoons roasted peanuts
for garnish: toasted sesame seeds (I used black and white for color!), chopped scallions

Prepare the kale salad according to the recipe above. As I mentioned, I did this a day ahead of time, but this isn't necessary.

Heat olive oil in a skillet over medium-high heat. When the oil is hot, add the mushrooms, onions, and a bit of salt and pepper. Saute until tender. Once the mushrooms have cooked down and the onion is translucent, add soy sauce. Add about 1 cup of the kale salad to the skillet and toss gently. Remove from heat and let sit.

To serve, top brown rice with a bit of kale salad, then the kale mushroom skillet mixture. Garnish with chopped peanuts, sesame seeds, and scallions. Grab a fork, and enjoy!

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easy vegan posole

The weather is finally starting to feel like fall here in Dallas, so let's make some soup!

My favorite soup is, hands down, posole. It's spicy, comforting, and oh so delicious. It traditionally includes pork, but when I saw this fabulous vegan version, I knew I had to give it a try. And not only was it easy peasy to make, it was also insanely flavorful and great!

This reheats like a dream, so it was perfect for us to enjoy for dinner and then take for lunch the next day. Definitely give this one a try!

Easy Vegan Posole (adapted from It's All Good)
serves 4

you'll need:
6 tomatillos, roughly chopped (papery layers and stems discarded)
1 red onion, peeled and roughly chopped
2 jalapenos, seeded and roughly chopped (or leave some seeds in for more heat)
olive oil
kosher salt
4 cups vegetable stock
3 sprigs cilantro
1 (28 oz.) can hominy, drained and rinsed
1 avocado, diced, for garnish
1 lime, cut into wedges

Preheat oven to 450 degrees F.

Toss the tomatillos, onions, and jalapenos in olive oil and a bit of salt on a sheet pan or large baking dish. Roast in the oven until they're just beginning to brown, about 20 minutes.

Transfer the roasted vegetables to a blender along with 1 cup of stock and puree until completely smooth (be careful when blending hot ingredients!). Transfer the mixture to a large pot with the remaining stock, cilantro, and hominy. Bring to a boil, then lower the heat and simmer for 15 minutes. Taste and season with salt as necessary.

Remove the cilantro sprigs. Divide soup into bowls and garnish with avocado and lime juice. Enjoy!!

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creamy avocado and corn quinoa salad

As promised... more corn!

With the official start of school next week, I'm going back to packing my lunch every day. While this can sometimes get a little monotonous, it's salads like this one that get my through the whole week without boring me one bit.

In fact, I've been making this salad all summer long and haven't tired of it yet. The creaminess comes from a dressing of avocado and lime, and the raw corn and green onions give it a great crunch. With a little cheese and quinoa to bulk it up, this is a pretty perfect meal all around.

This is a fantastic meal on its own, and we've also enjoyed it as a side for dinner with tequila-lime chicken - also great!

Creamy Avocado and Corn Quinoa Salad (adapted from What's Gaby Cooking)
makes 4-6 servings

you'll need:
1 cup cooked red quinoa
4 ears of corn, kernels removed (about 3 cups if you're using frozen)
1 jalapeno, seeded and finely diced
2 green onions, sliced
1 handful cilantro, chopped
2 limes, juiced
2 tablespoons feta, crumbled
1/2 teaspoon chili powder
1/2 cup shredded pepper jack cheese
1 avocado
salt and pepper

In a large bowl, mix together the quinoa, corn, jalapeno, green onions, cilantro, half of the lime juice, feta, chili powder, and pepper jack.

Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender with the remaining lime juice. Blend until smooth. If necessary, add 1-2 tablespoons of water to thin it out to the consistency of mayonnaise.

Pour the avocado dressing into the bowl and toss until well combined. Taste for seasoning and add salt and pepper as necessary. If desired, garnish with a bit more feta and cilantro. Enjoy!

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halibut with bacony corn saute

Before we get into the deliciousness that is this meal, can we talk about the new Civil Wars album for a second? Ummm so obsessed. Cannot even get over how gorgeous. I guarantee I will have this playing nonstop in my car at an embarrassing volume for at least six months.

Speaking of obsessions, I cannot seem to get enough fresh corn this summer. It's a little out of hand at this point, but I'm going to stick with it to convince myself that it's still summertime. Don't be surprised if you see another corn recipe this week... in fact, anticipate it!

This makes a quick, fabulous dinner that's easy enough for a weeknight but definitely special enough for a little date night at home. Short ingredients list, on the table in 20 minutes, and no turning on the oven... have I convinced you yet?

Halbut with Bacony Corn Saute (adapted from Cooking Light)
serves 2

you'll need:
1 tablespoon olive oil
2 6-oz. skinless halibut fillets
salt and pepper
1 applewood-smoked bacon slice
2 ears of fresh corn, kernels removed (if you're using frozen corn, it's about a heaping cup)
1 tablespoon butter
1/3 cup sliced green onions
1-2 tablespoons pesto, for serving (I used spinach basil pesto)

Heat a large skillet over medium-high heat. Add olive oil to span and swirl to coat. Sprinkle halibut with salt and freshly ground black pepper on both sides. Add to pan and cook for 4 minutes per side. Remove fish from pan and set aside to rest.

Reduce heat to medium. Add bacon to the pan and cook until crisp. Remove bacon from the pan and crumble. Add corn to the pan and cook for 3 minutes, stirring occasionally. Stir in butter and cook for 1 more minute, or until the butter melts. Stir in crumbled bacon and green onions.

Serve saute alongside fish and garnish with pesto, if desired.

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lemon-scented spelt flour crepes

I'm so excited to share this first guest post with y'all, coming from sweet Cassie of The Clean Sheep, who I'm blessed to know from our time at Baylor, where we were sorority sisters. Now as a Certified Holistic Health Coach, Cassie blogs her fantastic recipes, wellness tips, and encouragement on her beautiful site. Her food is gorgeous and creative (dark chocolate granola or coconut curry popcorn, anyone?), and she's just a gem herself. Thank you, Cassie, for sharing your goodness here today!

Hello from The Clean Sheep kitchen!  I’m over the moon to be guesting here, and have been channeling my inner-Little Kitchie to bring you something worthy.  In honor of our special someone’s trip to France, and my bi-monthly French cooking classes coming to a wrap, I’ve conquered the seemingly-intimidating and delicate French pastry – The Crepe.

Is it the lacy-thinness of a crepe that makes it appear a daunting task? Or the idea that we need a fancy crepe pan to make it work? After trying several recipe combinations and adjusting to my desires for a healthful and fail-proof product, all fears were overcome with this method - no special equipment or magic from a trained pastry chef required.

This crepe is the perfect balance of hearty and supple. It has a nuttier flavor than the standard due to the spelt flour used in replace of white-flour (Check out the nutritional benefits of spelt flour here.) The batter will last a couple days in the fridge, as will the cooked crepes, so you can prepare these for your family or guests ahead of time and warm when ready to use.

Bon appetit & visit me at The Clean Sheep soon!

Lemon-Scented Spelt Flour Crepes
makes 8 large crepes

for crepes you’ll need:

• 1 1/3 cups spelt flour
• zest of 1 lemon
• 2 eggs
• 1 ¼ cup milk (I used almond, dairy works as well)
• ½ cup water
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon honey
• small pinch of salt

for filling you’ll need:

• 2 cups fruit of choice (I used frozen blueberries)
• 4 tablespoons maple syrup
• juice of half a lemon

Directions:

Combine all crepe ingredients with a wire whisk and let stand for 5 minutes.

Heat a large, non-stick pan to slightly warmer than medium heat. Pour a small amount of batter into pan, quickly tilting the pan in a circular motion to spread the batter as thin as possible. When the bottom of the crepe is golden and the edges begin to pull away from pan, flip to cook the other side for an additional minute. *For an even thinner crepe, adjust batter by incorporating 1 tablespoon of liquid at a time.

The crepes keep nicely stacked together on a plate, steaming & staying pliable as they sit.

Warm all filling ingredients in a small sauce pan, and serve inside your rolled or folded crepes.

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blue corn black bean burgers

I consider myself somewhat of a black bean burger connoisseur. If there's one on a menu, I'm probably getting it.

Y'all. These are the BEST black bean burgers!

These are so easy to make, you can prepare them ahead of time, and they're absolutely delicious! The key is the crushed blue corn tortilla chips and lots of sharp cheddar cheese. I mean, how can that be bad?!

This would be fabulous for a Fourth of July cookout if you wanna make them on the grill instead of the stovetop! I'd recommend putting them on a pan on top of the grill, since black bean burgers can sometimes fall apart. That will make them easy to flip and keep them together.

Blue Corn Black Bean Burgers (slightly adapted from Fitness Magazine)
yields 4 burgers

you'll need:
1 (15 oz.) can black beans, drained and rinsed
1/2 cup finely crushed blue corn tortilla chips (I'm obsessed with the ones from Garden of Eatin')
1/3 cup salsa, plus more for serving
1/2 sharp cheddar cheese, shredded
1 large egg, beaten
1 scallion, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
olive oil
4 toasted hamburger buns (store-bought or homemade: I used this beloved recipe)
1 avocado, for serving

In a large bowl, use a potato masher or the back of a fork to mash beans until chunky, leaving some partially whole. Stir in crushed chips, salsa, cheese, egg, scallion, salt, and pepper. Allow mixture to sit for at 10 minutes.

Use your hands to form 4 patties. Place them on a plate, cover with plastic wrap, and refrigerate for at least 45 minutes and up to overnight.

Heat a bit of olive oil in a large skillet over medium heat. Add patties to pan and cook for 4-5 minutes. Flip and cook the other side for another 4-5 minutes.

Serve burgers on toasted buns topped with slices of avocado and as much salsa as you'd like. Enjoy!

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greek roasted shrimp with olives and feta

Ohhh I am so excited to share this recipe with y'all! A couple weeks ago, The Naked Grape sent me their lovely Summer White Blend, and I immediately started thinking about how I could use this delicious, refreshing wine in a great summer meal. And while I still have about a million ideas floating around in my head, I think this one is definitely a winner!

This is a light and easy meal that is on the table in no time. Shallots, garlic, oregano, tomatoes, wine, and kalamata olives combine to make a vibrant, zesty sauce for the shrimp to roast in. Top with feta and breadcrumbs, and you have the best one pan meal ever! The Summer White Blend works perfectly here because its crisp, citrusy notes just brighten the whole dish up.

I served ours over quinoa, but it would be equally amazing straight from the pan with some crusty bread to soak up all those amazing juices. A fabulous summer supper!

Greek Roasted Shrimp with Olives and Feta

serves 2-3

you'll need:

olive oil

2 shallots, minced

4 garlic cloves, minced

1/3 cup The Naked Grape Summer White Blend

1 (1 14.5 oz.) can diced tomatoes

2 teaspoons tomato paste

1 teaspoon fresh oregano, minced

1 teaspoon salt

1 teaspoon pepper

zest of 1 lemon

3/4 lbs. peeled and deveined shrimp
1/3 cup pitted kalamata olives, torn or cut in half

5 oz. feta cheese, crumbled

3/4 cup panko bread crumbs

3 tablespoons fresh Italian parsley, minced

juice of 1 lemon

Preheat the oven to 400 degrees F.

Heat a bit of olive oil in a cast iron skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute. Add the wine and bring to a boil, scraping the pan. Cook for about 3 minutes, until the wine has reduced about halfway. Add diced tomatoes, tomato paste, oregano, lemon zest, salt, and pepper to the skillet. Reduce heat to medium-low and simmer for 10 minutes.

Remove skillet from the heat and place the shrimp in one layer over the mixture in the skillet. Sprinkle the olives and feta over the entire thing. In a small bowl, mix the bread crumbs with 2 tablespoons of olive oil, then sprinkle over shrimp-feta-tomato mixture.

Transfer skillet to oven and bake for 15 minutes. Remove from oven, squeeze the lemon juice over the top, and sprinkle with parsley. Enjoy over quinoa, rice, or pasta, or simply serve from the skillet with a good hearty bread.

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baked green chile turkey tacos

Happy Monday, dears! How was your weekend? Unfortunately, I spent most of mine lying in bed sick, but on the bright side, it gave me the time to read a gorgeously written book that I can't get out of my head (we'll talk about that another time). Now I'm looking forward to the week ahead, enjoying my summer vacation with some time by the pool, cooking projects, and, of course, The Bachelorette tonight!

This isn't our first time with baked tacos. We've been here before. And we'll surely be here again, since any time I ask Miles what I should cook for dinner, some version of these is always requested. And since they are so delicious and couldn't be easier, I'm more than happy to oblige.

Baked Green Chile Turkey Tacos
makes 8 tacos

you'll need:
olive oil
1 lb. ground turkey
1 (4 oz.) can green chiles
1 (4 oz.) can diced black olives
1/2 red onion, diced
2 tablespoons taco seasoning
1/2 cup shredded pepper jack cheese
8 taco shells
chopped green onions, for serving

Preheat oven to 400 degrees F.

In a large skillet, heat a bit of olive oil over medium high heat. Add turkey and cook until browned and done, about 7-10 minutes. Add green chiles, black olives, red onion, and taco seasoning. Stir and cook for another 3-4 minutes.

Line up taco shells standing up in an 8x8 dish (if all your shells don't fit, use a 9x13 dish instead). Divide turkey mixture among taco shells. Sprinkle pepper jack on top of each taco and bake for 10 minutes. To serve, sprinkle with chopped green onions and whatever else you like!

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vegan coconut muffins

Time for another Leftovers Club post! This month, I was paired with Joanne from Eats Well With Others, whose site is full of amazing recipes (how gorgeous is this strawberry-rhubarb tart?!). I was lucky enough to get some delicious rosemary shortbread from Joanne in the mail - be sure to pop over there for the recipe!

I sent Joanne these super easy, super yummy vegan coconut muffins. These are incredibly moist and tender (and seemed to get more so day after day). They make a perfect breakfast or snack for any time! And, unlike many vegan baking recipes, no fancy pants ingredients here - these are as simple as it gets!

Vegan Coconut Muffins
yields 12 muffins

you'll need:
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/4 cup light brown sugar
1/2 sugar (I used coconut sugar, but regular is fine)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/3 cup coconut oil (can substitute vegetable oil)
1 large banana, mashed
1/3 cup coconut milk (or any non-dairy milk you like)
1 tablespoon lime zest
1 cup flaked coconut, plus more for topping

Preheat oven to 400 degrees F. Grease 12 muffins cups or line with liners.

Mix together flours, sugars, salt, cinnamon, nutmeg, and baking powder. Add coconut oil, banana, coconut milk and stir until just combined. Fold in lime zest and flaked coconut.

Fill muffin cups about 3/4 of the way full and top with flaked coconut. Bake for 25 minutes, or until a toothpick comes out clean. Muffins will keep up to a week well-covered. Enjoy!!

Check out all of the recipes from The Leftovers Club this month!

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japanese veggie pancakes {okonomiyaki}

Happy Sunday, friends! The past couple of weeks have been crazy busy wrapping up the school year, but I'm happily almost officially to summer break now!

It's tempting to simply order in every night when life gets busy, but I find that, for me, getting in the kitchen after a long day is almost a necessity if I'm going to really unwind from the day. Even if it means eating dinner a little later, spending just a bit of time chopping, measuring, and mixing is like therapy for me. On that kind of day, I generally stick with very familiar recipes, ones I've made so many times that it's almost like muscle memory (peanut noodles and enchiladas are a couple that fall into this category).

This recipe does not fall under the "muscle memory recipe" label, but when I spotted it on Smitten Kitchen a couple weeks ago, I knew that it must be made as soon as possible. And let me encourage you -- please do the same. Make them as soon as possible. Because we loved, loved, loved these. The crunchy veggies form the perfect little fritter, and the tangy sauce is just to die for. This gem of a recipe is destined for repeat on the busy weeknight rotation.

Japanese Veggie Pancakes {Okonomiyaki} (slightly adapted from Smitten Kitchen)
makes 12 small pancakes (but make them as large or small as you like!)

for the pancakes, you'll need:
1/2 small head cabbage, thinly sliced (ends up to about 5 cups of shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed and cut into thin strips
4 scallions, thinly sliced
1/4 cup sliced almonds
1 teaspoon salt
1/2 cup AP flour
6 large eggs, lightly beaten
Canola oil

for the sauce, you'll need:
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (Note: This recipe is vegetarian apart from this ingredient. For a vegetarian option, Annie's makes a vegan worcestershire sauce, or you can make your own at home.)
1/4 teaspoon dijon mustard
1 tablespoon mirin (Japanese rice wine)
1 teaspoon soy sauce
1 tablespoon honey
1/8 teaspoon ground ginger

Mix cabbage, carrots, kale, almonds, scallions and salt together in a large bowl. Add flour and toss well until it lightly coats all the vegetables. Stir in the beaten eggs.

Heat a bit of canola oil (enough to coat the bottom) in a large skillet over medium high heat. To make the pancakes, use your hands to grab a bit, lightly form it into a loose ball, and add it to the skillet. Press down gently with a spatula to flatten only slightly. Add as many small pancakes as you like to the skillet to cook at once (I cooked 3 at a time). Cook each pancake about 3 minutes per side, or until the edges brown. Transfer cooked pancakes to a tray while you cook the remaining veggie mixture. (Note: If you'd like to keep them warm while you cook the rest and make the sauce, simply keep them on a tray in a 200 F oven for as long as you need to.)

To make the sauce, combine all the ingredients in a small saucepan and let simmer over low heat for about 5 minutes, until thickened and smooth.

Serve pancakes with a bit of sauce drizzled on top and a sprinkling of scallions and almonds (or whatever you like!). Enjoy!

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fiesta quinoa bowl

Life right now... it's a little insane.

As a teacher, May is always the craziest month. It's full of programs, field trips, final tests and, of course, the anticipation of summer ahead.

It's easy, no fuss dishes like this one that help me out in May. This Mexican-inspired vegan dish is simple and delicious, and perfect for healthy lunches all week long.

Here's to feel-good food and powering through!

Fiesta Quinoa Bowl
serves 4

you'll need:
2 tablespoons olive oil
1 chopped small onion
1 chopped red bell pepper
1 seeded and chopped jalapeno
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
dash of cayenne
1 (15 oz.) can of black beans, drained and rinsed
1/2 cup frozen corn
1 cup quinoa
2 cups vegetable broth
salt and pepper to taste
for serving: lime wedges, cilantro, sliced jalapenos (optional)

Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper, jalapeno, and spices. Cook for 3-4 minutes, until onions and peppers are softening. Add black beans, corn, quinoa, and vegetable broth and turn the heat up to high. Bring to a boil, then reduce to low heat to simmer. Cook uncovered until the broth is absorbed and the quinoa is cooked, about 20 minutes. Check for seasoning and add salt and pepper to taste. Serve with lime wedges, cilantro, and sliced jalapenos, and enjoy!

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gwyneth paltrow's teriyaki chicken

Here's the teriyaki chicken I served with the best brussels sprouts, which kind of made this the best meal.

Looking at the title of this post, you probably either got really excited or did an epic eye roll. I know Gwyneth has a lot of haters. But I'm just not one. This blondie has brought me some awesome meals lately from her new cookbook, It's All Good, which focuses on clean eating and is completely gluten-free. I've tried 4 or 5 recipes from it since my sweet friend Megan gave it to me for my birthday, and every single one has been totally delicious AND totally good for us. Only love for Gwynnie over here.

This is definitely going to be in regular rotation in our home. It is so flavorful (the teriyaki sauce is to die for) and also so simple. You'd never guess in one million years that this fits into an elimination diet, is considered a detox meal, and is super low-fat, because this is the best teriyaki chicken EVER. That's what you call a win-win.

Gwyneth Paltrow's Teriyaki Chicken, slightly adapted from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
serves 4

for the sauce, you'll need:
1/3 cup balsamic vinegar
1/3 cup raw honey
1 teaspoon freshly grated ginger
1/4 teaspoon freshly ground black pepper
1 teaspoon barley miso
1 teaspoon mirin
1 tablespoon water

for the chicken, you'll need:
olive oil
1 lb. chicken breasts, cut into small pieces
3 thinly sliced scallions, for garnish
A handful of roughly chopped cilantro, for garnish

Combine the balsamic vinegar, honey, ginger and pepper in a small saucepan. Bring to a boil, then lower to a simmer and cook for 10 minus. Stir in the miso, mirin and water. Take off heat and allow to cool a bit.

Marinate the chicken in half of the sauce for at least 1 hour and up to overnight. Reserve the remaining sauce for serving.

Heat a bit of olive oil in a skillet over medium high heat. Add chicken and cook for 3-4 minutes per side, or until chicken is completely cooked through.

To serve, drizzle remaining sauce over chicken and sprinkle with scallions and cilantro. Enjoy!

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