Okay folks, here’s a super easy and delicious lunch idea with lots of protein to keep you going all day. I give you: Mango Bean Salad! I put it on a bed of spinach and spring lettuce, but I could see this as a good topping for a veggie burger or as a quick side dish.
1 can black beans, rinsed and drained
1 can corn, rinsed and drained (in the summer you can use corn from the cob)
1 red bell pepper, cut up into small pieces
2 medium avocados, sliced into small pieces
1 large mango, cut into small chunks
1 tsp olive oil
dash of salt to taste
Mix all ingredients. That’s it!
One of the biggest challenges I’ve had with going gluten-free is finding good bread – which is why I’m so psyched to have discovered a bread that makes a good grilled cheese! I like Udi’s Whole Grain Bread – it seems dense and heavy when it’s in the package, but don’t be fooled… Once grilled or toasted, the texture becomes soft and light, and, as you can tell from this picture, gets the perfect crunchy toasted deliciousness on the outside.
For this version, I used brie (my favorite is St. Andre’s) and Trader Joe’s Fig Butter. I also plan on making this using real fruit slices – apples? pears? yum!
How do you make your grilled cheese gourmet? I’ll be looking for new options with my new bread!
Looking for a way to spice up your breakfast routine? Try this version of Huevos Rancheros. I was inspired by a recent trip to Puerto Vallarta, Mexico, and thought I’d create my own version.
Ingredients (to make 1 serving):
1 corn tortilla
2 tbsp vegetarian refried beans (I use them right out of the can)
2 tbsp Mexican shredded cheese mix
cooking spray or olive oil
Salsa, salt and pepper to taste
1. In a small skillet, heat up the cooking spray or olive oil with a low flame. When heated, brown one side of the tortilla and flip it over.
2. Spread the beans evenly over the tortilla, and then cover with cheese. Cover the pan to allow the cheese to melt. Remove the tortilla and place on a plate.
3. Fry the two eggs to your desired consistency. Place on tortilla.
4. Garnish with salt, pepper and salsa.
The weather is getting warmer and the days are getting longer, which means it’s time for the beach, flip flops and barbeques. This is one of my favorite, Greek-inspired recipes that takes a summer staple and makes a unique and refreshing side dish for an outdoor party.
The combination of ingredients may seem a bit unusual, but the sweet and salty flavors of the fruit and cheese blend naturally, while the mint adds a subtle, refreshing finish to each bite.
I recently served this to my Yia-Yia, who looked surprised and told me, “You know, this looks really odd, but it’s so delicious!” I hope you think so, too.
Watermelon Feta Mint Salad
1/4 watermelon, cubed
1/3 cup crumbled feta cheese
6-8 leaves fresh mint, cut into small pieces
Combine all ingredients and enjoy!
The Veggin’ Out series is all about easy (yet still delicious) recipes – made for lazy days.
For Cinco de Mayo, I’m whipping up some Mexican-inspired meals. This easy guacamole recipe is sweet and citrusy, perfect for topping off a spicy enchilada or just for dipping with corn chips. (It’s also best when served with a margarita!)
2 ripe avocados
1 ripe mango, diced into small pieces
1/2 cup of your favorite salsa (I like Trader Joe’s Pineapple Salsa for this citrus version)
Cilantro and salt to taste
- Scoop avocado meat into a bowl. Mash with a fork to desired texture.
- Add salsa, mango pieces and cilantro (if you like cilantro).
- Squeeze the juice of half a lime onto mixture.
- Stir and taste. Add salt if needed.
*Guacamole tip: squeezing lime juice onto any guacamole you make will not only add nice flavor, but will also help protect your guacamole from turning an unsightly brown color that naturally occurs with oxidation.
Some days, you need a meal that is quick as much as you need one that is satisfying. Cue the Veggin’ Out series – made for lazy days.
Make frozen fries “gourmet” by baking them as directed until almost crispy. Four minutes before you take them out, sprinkle feta cheese (about 1/2 cup) over the top of the fries. Finish baking. When done, squeeze the juice of half a lemon evenly over the fries – and you have “Greek” fries!
Serve with a Greek salad, or as a side to a veggie burger.