Tag Archives: vegetarian

Eggplant and Cherry Tomato Bruschetta

Posted on by

7

Eggplant and Cherry Tomato Bruschetta

eggplant bruschetta 2When people ask you what’s your favorite season, most people answer with Fall, Summer, Spring, or Winter. Well honestly I’d be hard pressed not to say my favorite season is tomato season.

Laugh all you want, but there is no other time in the YEAR where tomatoes taste as good as during the heart of summer. You just can’t get it any other time.

I’ve been known to give myself belly aches from eating too many at one time, didn’t stop me, but it happened.

Sometimes it can be challenging to use up all the tomatoes in new ways.Enter this delicious bruschetta with roasted tomatoes to save the day. Not only are the tomatoes delicious and because you roast them down, you use quite a bit of them.

But tomatoes aren’t the only star of this dish. Because #EGGPLANT. Ohhh eggplant. You weird little veggie. Who decided to name you eggplant? You don’t look like an egg at all. Other people call you aubergine, or brinjal, which are also weird. But whatever your name, you are delicious and nutritious.

There are so many health benefits of adding eggplant to your regular diet. Many of which I did not know until reading Helen from Well Being Secrets post about this veggie’s awesomeness. Two of my favorite facts are that 1) eggplants are actually berries!(say what?) and 2) eggplants are over 90% water! If you want to read more about this, check out this post HERE.

This recipe is one of my favorite go to’s for summer and when we have guests over or need a dish to pass. So easy to make and healthy to eat! Enjoy!Roasted Eggplant & Cherry Tomato Bruschetta CSA RecipeYou can serve with toasted bread, not toasted bread, crackers, just eat it by the spoonful(the last method is my preferred way to eat it) In the hot summer months serve with a Pinot Grigio or Sauvignon Blanc and enjoy!!Eggplant Bruschetta 1Embarrassing Fun fact. Here’s the original blog picture from when I first made this recipe for the blog back in 2013…. aren’t we all so happy my food photography has come such a long way 🙂 🙂eggplant

xoxo

669058772380712020613

 

*Original Post published 5/19/2013 and subsequently updated on 11/22/2016

Shrimp Tacos

Posted on by

0

Fresh Shrimp Tacos

taco

Seriously I want to eat this again right now.

You will need: 

  • 3 limes
  • 1 cup chopped seeded tomato
  • 1/2 cup diced peeled avocado
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño pepper(you can omit if you don’t like spicy)
  • 1/4 tsp black pepper
  • 1 garlic cloves, minced
  • 1 pound cooked, peeled medium shrimp
  • Corn tortillas (or any tortillas you want)

___________________________________________________________

Then do this:
  1. Marinate the shrimp. Make sure to choose a nonreactive bowl, such as one that is glass or ceramic; a metal or copper bowl will react with the citrus juice to give the shrimp a metallic taste.GROSS!
  2. To marinate: Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15-20 minutes, stirring occasionally.
  3. Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla and top with more cilantro if you want; fold in half. Eat immediately.

OMG this probably has like 4 grams of fat (and It’s from the avocado(so healthy fat!) and sooooo delicious. Serve with an ice cold margarita (probably not fat free 🙂 ) and this is a fiesta in my mouth!! Also because I’m a wino i would recommend a young riesling or an Argentinian Rosé like Crios.

Enjoy!

xoxo

-G

Lemon Baked Tilapia with Spinach & Carrot Lentils

Posted on by

2

Lemon Baked Tilapia with Spinach & Carrot Lentils

IMG_2390

Lentil Recipe

Ingredients

  • 1 quart water
  • 1/2 cup lentils
  • 1 carrot, finely chopped (1/2 cup)
  • 1/2 onion, finely chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 dried bay leaf
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 8 ounces spinach, stems removed, leaves washed well

Directions

  1. In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
  2. Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Serve 🙂

* Later in the week I made this recipe again but added ground turkey and just had it for lunch a couple days at work- it was equally amazing! Seriously so delicious!!!

Tilapia Recipe

Ingredients

  • 2 tilapia filets (*or really you could adapt this to however many you want to make as ingredient measurements aren’t exact)
  • Lemons (I used 1 lemon- the juice of 1 half and then sliced the other half)
  • Salt and Pepper

Directions

  1. Preheat oven to 350 degrees
  2. Line a glass baking dish with foil and grease with non-stick spray or olive oil 
  3. Put the fish in the dish
  4. Pour lemon juice over the fish filets
  5. Season the fish with salt and pepper(you can also really use any spices you choose)
  6. Place the slices of lemon over the fish
  7. Cover the dish with foil and bake in the oven for 20-30 minutes.

There you go! Seriously so easy, and healthy and most importantly delicious!! Hopefully you guys enjoy as much as we did.

Thanks for stopping by 🙂

xoxo

G

Tomato, Potatoe,Zucchini, Summer Squash “Casserole”

Posted on by

74

Tomato-Potato-Zuchinni-Summer Squash “Casserole”

Ingredients

1 Tablespoon of olive oil

1 medium onion

2 cloves of garlic

1 medium zucchini

1 medium Summer(yellow) Squash

1 large potato

1 large tomato

1 teaspoon dried tyme

1 teaspoon fresh rosemary (chopped)

Salt and Pepper to taste

1 cup shredded Italian cheese

______________________________________________________

STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)

STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

before

Before baking

after

After baking & with cheese!

I thought this was one of the best things I’ve ever made! I could have eaten the whole pan myself. And it’s relativly healthy. I mean sure white poatoes are super starchy for you and cheese is well, cheese- but I could think of a lot worse things to eat than this! 🙂 Super easy and super delicious- those make for the best meals!

Enjoy!

xoxo

-G

Vegan Quinoa & Sweet Potato Chili

Posted on by

1

Vegan Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

IMG_2047

____________________________________________________

Ingredients:

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

_________________________________________________

Then What To Do:

Heat oil in a large heavy soup pot over medium low heat. Add onions and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 1-2 minutes. Then add the following: tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes and add the quinoa. Continue cooking for about 15 minutes – 30 minutes(Mine took closer to the 3o minute mark that the 15), stirring frequently, until quinoa and potatoes are cooked. The chili will have also thickened- if it has become too thick for your tastes you can add a bit of water. Your’e done! Now, top with avocado and/or chopped cilantro & try not to eat it all! 🙂

*I really like hot foods! (hot as is spicy) so I added a dried chili pepper to this as well. I just kind of crushed/chopped it up and added it the same time as the beans, stock etc…Hope you enjoy!

xoxo

-G