Creamy Sweet Potato and Bean Taquitos (Vegetarian)

Outside my house right now the East coast blizzard of 2016 is underway. This storm has had a lot of hype building up to it, and usually when a storm is hyped up, it fizzles out and it never amounts to what we have been told. The forecast has not been downgraded at all, and I am a bit terrified of this snowstorm! My biggest fear is that our power will go out. If our power goes out, we will have no heat and no running water. To prepare for the possibility of the power going out, my main thing has been making sure that we have lots of food to eat over the weekend. One of my friends told me the other night that her biggest nightmare would be sitting in the dark eating beans out of can with a spoon, and I had to giggle. But then I thought about it some more, and I realized that I really don't want to be eating beans out of a can either this weekend, so I started cooking up a storm! Last night I made these creamy sweet potato and black bean taquitos. I made them for the first time earlier this week and we loved them. If you leave out the chicken broth for the beans and substitute vegetable broth, it is a vegetarian meal. These creamy sweet potato and bean taquitos are made with roasted chopped sweet potato, a spicy bean mixture, and lots of cheese. You can serve them with sour cream and avocado for dipping, or you can just eat them plain. I think they would be a great snack at gatherings (Superbowl party, maybe), and they also make a great lunch or dinner.

Today I made a huge amount of Mexican slow cooker chicken, corn pudding, and hot chocolate. I am excited to have this time this weekend to spend with Greg and Wendy, to catch up on some reading, and to eat delicious food. East coasters, stay warm, stay safe, eat well, and enjoy the beautiful snow!

Recipe for Creamy Sweet Potato and Bean Taquitos

INGREDIENTS:
2 medium-sized sweet potatoes, peeled and chopped into 1/2-inch cubes
1 Tbsp. of extra virgin olive oil, plus extra for brushing the tortillas
Salt and pepper
1 cup of beans from spicy bean burritos (omit the Chipotle peppers in adobo sauce and salsa from the recipe)
3 ounces of cream cheese, softened at room temperature
1 cup of grated cheese (I used Monterey Jack)
2 Tbsp. of your favorite salsa (I used Kirkland organic salsa)
10 Taco size soft flour tortillas
Coarse sea salt


DIRECTIONS:
Preheat the oven to 400 degrees. Put the chopped potatoes, olive oil, salt, and pepper into a bowl and toss well. Pour the sweet potatoes onto a baking pan and place in heated oven. Cook for about 25 - 30 minutes, stirring occasionally. Remove from oven and allow to cool. Leave the oven on.

While the potatoes are cooking, start the bean mixture. You will have beans leftover to use for burritos, because you will only need 1 cup for the taquitos. Remember to omit the following ingredients from the recipe: Chipotle peppers in Adobo sauce, salsa. Use vegetable broth in place of chicken broth if you are choosing to make this a vegetarian meal. Make sure to cook the beans until moisture has absorbed and then stir and mash to desired consistency.

Use your hands or use a fork to mash the potatoes up into a mound. Put the potato mash, 1 cup of the beans, cream cheese, salsa, and cheese into the bowl and use a fork to mix well.

Zap the tortillas in the microwave for about 30 seconds to make them easier to roll. Then scoop the sweet potato and bean mixture down the middle of each tortilla and roll tightly. Arrange each one next to the other on a baking sheet. Lightly brush olive oil over the top of each tortilla and sprinkle each with a pinch of sea salt. Place in the oven and cook for 8 - 10 minutes, watching carefully so they do not burn around the edges. Remove from oven and serve with your favorite taquito dipping sides!

Original Recipe

5-Ingredient Pumpkin Black Bean Soup

Have you tried the apple and mozzarella quesadillas yet? If not, I urge you to try them out. Those quesadillas, served along with this pumpkin black bean soup, is seriously our favorite meal these days. This soup is super awesome because you make barely any mess making it, the prep time is less than 1 minute, and the cooking time is just a little over 5 minutes. Oh, and it also is pretty darn tasty AND healthy. It's loaded with Vitamin A, protein, and fiber. You can make it with more kick based on the type of salsa you use in the recipe. The first few times I made it I used a Hatch Chile salsa, and it was nice and spicy. The past couple times I have used Newman's Own Farmer's Garden salsa, which is a little sweet and mild. You can serve this with the apple quesadillas or serve it on its own with some tortilla chips. Yesterday I made it for lunch and served it with oven-baked tortilla chips drizzled with white truffle oil and sea salt . This soup is rich and creamy, and is definitely a comfort-type food, but it has the bonus of being good for you. Make it with the leftover canned pumpkin you might have after making pumpkin pies for Thanksgiving! Enjoy.

Recipe for 5-Ingredient Pumpkin Black Bean Soup

INGREDIENTS:
1 can of black beans (15.5 ounces), drained and rinsed
1/2 cup of water
1/3 cup of canned pumpkin puree
1/3 cup of salsa (we like it with Newman's own Farmer's Garden - you can use hot or mild salsa)
1/2 tsp. of cumin powder
Salt and pepper, to taste
1/3 cup of full-fat Greek yogurt (I like Fage)

DIRECTIONS
Dump the black beans, water, pumpkin puree, and salsa into a medium sized pot. Sprinkle in the cumin powder, salt, and pepper. Use a spoon to mix well. Set the pot over medium heat on the stove top and cook for 4 - 5 minutes, or until hot. Then adjust the heat to low and stir in the Greek yogurt until smooth. Cook for an additional 45 seconds to 1 minute (don't cook too long, because the yogurt will curdle a bit and slightly effects the texture of soup). Remove from heat and ladle into bowls. Sprinkle with white cheddar cheese, if desired.

Makes approximately 2 - 3 servings. 
Original Recipe

Per Serving (with a serving being 1/3 of the recipe): 155 calories, 2 grams fat, 29 grams carbohydrates, 12 grams protein, 8 grams fiber, 50% RDA Vitamin A, 15% RDA Iron,

BLT (Bacon, Lettuce, & Tomato) Salad

The tomatoes in my garden finally took off about a week ago. I was thrilled to be able to start making some of my favorite summer-time recipes. I made the amazing cherry tomato tart on Friday and plan to make another one tomorrow. I have also made lots of bacon and tomato sandwiches for Greg. Since I am still trying to continue eating a lower carb diet, I have been making myself BLT Salads instead. The BLT salad starts with some hearts of romaine lettuce, then is topped with lots of juicy tomatoes, crispy bacon, Parmesan cheese, fresh basil leaves,  avocado, Panko bread crumbs, and a garlicky buttermilk dressing. I also added some fresh mozzarella to the salad the other night when I realized I had a little bit leftover from when I made the cherry tomato tart. I asked Greg to photograph the BLT salad before dinner. He told me that he didn't want salad because he was craving another bacon and tomato sandwich for dinner for the third night in a row. As he was photographing the salad, I asked him how many sandwiches he wanted, and his response was "I think I want this salad instead - it looks really good!" Greg told me the salad was very different from the sandwich, but just as tasty of a meal, if not better. If you want a really yummy salad that is loaded with lots of summer-time flavors and vitamin C (tomatoes are very high in this), then give this salad a go. You will not be disappointed!

Recipe for BLT (Bacon, Lettuce, & Tomato) Salad

INGREDIENTS:
For the salad

2 cups of hearts of Romaine lettuce
4 medium vine-ripened tomatoes, chopped
1 medium Hass avocado, chopped
1/4 Tbsp. of grated Parmesan cheese
4 pieces of cooked bacon, crumbled
4 leaves of fresh basil, torn 
2 ounces of fresh mozzarella cheese, sliced (optional)
2 tsp. of Panko bread crumbs (optional)
For the dressing
3 Tbsp. of mayonnaise
2 Tbsp. of buttermilk
1 clove of garlic, pressed
A couple pinches of black pepper
1 tsp. of balsamic vinegar
1 tsp. of freshly squeezed lemon juice

DIRECTIONS:
Make the bacon first. I bake bacon rather than fry it to avoid the mess. If you prefer, you can fry it instead! To bake the bacon, preheat the oven to 400 degrees. Line a baking pan with parchment paper. Lay bacon in a single layer on top of the parchment paper and then put into the oven for about 15 minutes. When bacon is cooked, remove from oven. Transfer the bacon to a paper-towel lined plate with tongs or a fork and blot out the excess grease.

While the bacon is cooking, chop up the tomatoes, avocado, and mozzarella. Then prepare the dressing. In a small bowl, whisk together the mayonnaise, buttermilk, garlic, black pepper, balsamic vinegar, and lemon juice. Set aside or cover and put into the fridge. Divide the 2 cups of romaine lettuce onto two salad plates. Add the chopped tomatoes on top. Then add on the chopped avocado, 1 1/2 Tbsp. of Parmesan per salad, 2 pieces of torn fresh basil per salad, 1 tsp. of Panko bread crumbs per salad (optional), and 1 ounce of fresh mozzarella per salad (optional). Then crumble the bacon on top of each. Top each salad with desired amount of dressing and serve. Enjoy!

Recipe Adapted from: Annie's Eats

Recipe makes 2 BLT salads.

Carrot Burgers or Patties - A Meal the Kids will Like!

These days I feel like I am constantly trying to please my 15-month old. I am always trying to entertain her and figure out what she wants in order to be happy. I feel like the more she communicates, the more frustrated she gets, because what she thinks makes sense doesn't always make sense to me and Greg. Meal time has become a bit of an ordeal. There are things that she used to like that she now refuses by throwing it down on the floor in protest. She used to love bananas, but now she only wants them in the form of a cookie. I have had to experiment a lot to figure out what foods she will eat well at meal time. I have found that she seems to really like food in the form of a patty. She loves salmon burgers, cauliflower burgers, and these carrot burgers. I also absolutely love these carrot burgers, and so does Greg. I made them for the first time when my friend came over with her daughter who is just about Wendy's age, and it was a big hit with all of us. I ended up making them again to serve for dinner the next evening, and I've made them a couple times since then. I made the mistake one night of serving the carrot burgers with ketchup, and during dinner all Wendy wanted to eat was the ketchup and no carrot burger. She kept begging for ketchup and made a nice big mess with it. I was worried that she was over the carrot burgers, but I served them again the next night without the ketchup, and she gobbled them down (Greg had to top his with ketchup before coming to the table, to prevent her from seeing it)! Greg likes the carrot burgers on a bun with lots of ketchup, and I enjoy them dipped in a mixture of sour cream with a little bit of maple syrup. I think they would also taste good on a toasted bun spread with a little butter, and topped with some mozzarella cheese. I really had no idea how these would turn out, and they totally exceeded my expectations. They are great because each burger has about 1/2 cup of carrots, so you can easily get your kids to eat a serving of veggies. If you're looking for an easy vegetarian meal that will please even the pickiest eaters in your family, I suggest you try out these delicious carrot burgers!

Recipe for Carrot Burgers or Patties -A Meal the Kids will Like!

INGREDIENTS:
4 cups of shredded carrots (make it easier like I do by buying packaged shredded carrots)!
1/4 cup of finely chopped yellow onion

Look at all those carrots! Each one has about 1/2 cup of carrots.

1/2 cup of whole wheat flour (or all-purpose)
1/4 cup of yellow cornmeal
1 Tbsp. of dried dill weed
1/2 tsp. of baking powder
1/4 tsp. of black pepper
3/4 tsp. of salt
1 tsp. of sugar or pure maple syrup (optional)
4 Tbsp. of half and half
2 eggs, lightly beaten
*2 Tbsp. of extra-virgin olive oil
*2 - 3 Tbsp. of unsalted butter

DIRECTIONS:
Put all of the ingredients (except olive oil and butter) into a large bowl and mix well. Cover the
 bowl and set in fridge for at least one hour and up to 12.

Heat 1 Tbsp. of the olive oil and 2 Tbsp. of butter in an electric frying pan or in a large heavy skillet over medium-high heat. Once butter has melted and is sizzling, turn the heat down to medium. Use a 1/3 measuring cup to scoop up the mixture and turn it onto the pan or skillet. Use a spatula to flatten into a patty. Cook as many as your pan or skillet allow at one time. Cook on one side for about 6 minutes, then use a spatula to carefully flip and cook for another 6 minutes on the other side. Remove patties with the spatula and transfer to a lightly oiled baking sheet. You may want to place them in an oven preheated at 300 degrees to keep them warm if you have another batch to cook. *Add more butter and olive oil as you see needed during the cooking process.

Salt the burgers as desired. Serve on a bun with ketchup and baby spinach leaves, or serve as a patty. I liked mine dipped in a tablespoon of sour cream mixed with about 1/2 tsp. of pure maple syrup!

Recipe makes about 8 carrot burgers.

Recipe Source: Food.com 

Tarragon Chicken Salad

This chicken salad was served at my wedding almost 7 years ago. The last 7 years have really flown by. They say that if a couple has been married for 7 years that their chances of staying together increases dramatically. I hope that is true for me and Greg. We have had a lot of ups and downs in our years of marriage, but I feel that we are always moving forward and for the most part, improving our lives together.

Last weekend Greg's parents, aunt, and uncle came into town for a short visit. The men were in charge of communicating and making the plans, and if you know men, you know that they are not good communicators and not great planners. I had planned on making everyone lunch on Sunday, but on Saturday afternoon I found out that the group wouldn't be able to do lunch.  I had already bought tons of croissants and other ingredients for chicken salad sandwiches, so I decided to make the chicken salad anyways. I chose to make the tarragon chicken salad because it looked easy and because I remembered how much I had liked it on my wedding day. It is hard to believe I haven't had it since then! This recipe is great to make for a crowd (or to make so you have lunch for a week straight - like we did) and you can serve it over lettuce or in a sandwich. We love it on croissants with some romaine lettuce. Enjoy! 

Recipe for Tarragon Chicken Salad

INGREDIENTS:
3 pounds of boneless chicken breasts

1 1/2 cups of heavy whipping cream
1/2 cup of Greek Yogurt (or sour cream)
1/2 cup of mayonnaise
3 stalks of celery, diced
2/3 cup of walnut pieces
1 Tbsp. plus 1/2 tsp. of dried tarragon leaves
Salt
Freshly ground black pepper

DIRECTIONS:
Preheat the oven to 350 degrees. Arrange the chicken breasts into a casserole dish in a single layer and sprinkle with a little salt and pepper. Pour the cream over the chicken. Put the casserole dish into the oven and cook for 30 - 40 minutes, or until chicken is cooked through (cuts easily, no pinkness in the middle, internal temperature registers to 165 degrees on instant digital meat thermometer). Remove the chicken from the oven and allow it to cool.

Shred the chicken into bite-sized pieces and place into a large bowl. Mix together the Greek Yogurt (or sour cream) and mayonnaise in a small bowl and add into the chicken. Mix well with a fork. Add in the diced celery, walnuts, and tarragon. Season with salt and freshly ground pepper. Taste, and add in more tarragon, salt, and/or pepper, as desired.

Serve over lettuce, or make it into sandwiches. We love this chicken salad on croissants with a few leaves of romaine lettuce.

Recipe makes approximately 8 - 12 servings. 

Recipe from the Silver Palate Cookbook

Black Bean Hummus

Hello and Happy New Year to you! I didn't really make a list of resolutions this year, but my wish for 2015 is to get more sleep at night! Things have a been a little crazy here. I had a rocking birthday celebration a week ago...just kidding. We actually had a dishwasher fire on my birthday. A fire seriously started in a running dishwasher and luckily my husband was home to get the fire out in a matter of seconds. If we weren't home when it happened, we wouldn't have a home anymore. Very scary. I will never run appliances again when out of the house. The only damage we had was a burnt counter top, a ruined Bosch dishwasher, and smoke residue that needed to be cleaned throughout the house. It's really hard not to have a dishwasher. I'm trying to resist the urge to cook and it's getting tougher. I did make a batch of this tasty hummus yesterday and it's the perfect thing to eat for lunch or to snack on. I like it better than the traditional hummus that is made with chickpeas. It's a little spicy and a great consistency. We ate it today with toasty chips and melted cheese...yum! This black bean hummus is easy to whip up and it tastes delicious. Enjoy!

Recipe for Black Bean Hummus

INGREDIENTS:

2 cans of black beans, drained and rinsed
1 1/2 Tbsp. of Tahini (sesame seed paste)
Juice of 1 lime
2 cloves of garlic
5 Tbsp. of medium salsa (I like the Kirkland-brand organic salsa from Costco)
2 Tbsp. of canola oil or olive oil
1/2 tsp. of kosher salt
1/2 tsp. of cayenne pepper
2 tsp. of cumin powder
A couple pinches of smoked paprika
A few grinds of fresh black pepper

DIRECTIONS:
Put all ingredients into the bowl of  food processor and pulse until smooth. Put in an airtight container and refrigerate for a couple hours before serving. Serve with warm tortillas, quesadillas, tortilla chips, or veggies. 

Bacon and Tomato Sandwiches with a Garlic Balsamic Mayo

Bacon and tomato sandwiches are pretty much the best thing ever. Seriously. There is nothing better than a big juicy tomato with crispy bacon and mayo in between two pieces of toasty white bread. Trust me. I have come across people in my life who had never had a bacon and tomato sandwich or even heard of one, so that is why I am doing this post today. It is for all of you out there who have never had the experience of the bacon and tomato sandwich, because I believe that everyone needs to have it.

Our tomatoes came very late this season. That means Greg and I were both craving these sandwiches for quite a long time. But now they are here and this is definitely our meal of choice! Serve the sandwich with a side of sauteed squash or your favorite chips. If you are not down with the balsamic mayo, just slather regular mayo on there instead. Enjoy!

Recipe for Bacon and Tomato Sandwiches with a Garlic Balsamic Mayo 

INGREDIENTS:

Bacon
White bread
Large tomatoes, such as Beefeaters
Salt and pepper
Fresh basil leaves

Garlic balsamic mayo

DIRECTIONS:

Cook the bacon according to package directions. Remove from oven and allow it to cool. While bacon is cooling, make the balsamic mayo (recipe below). Then very lightly toast the bread. While bread is toasting, cut the tomatoes into thick slices and sprinkle salt and pepper on each side of the tomato slices. Assemble the sandwiches. My recommendation is to slather on about a half tablespoon of the mayonnaise onto two slices of bread, top one of the slices with 2 pieces of bacon, put one very large or two large tomato slices on top of the bacon, add on the basil leaves, and sandwich it up with the other piece of bread. You can use as much mayonnaise, bacon, tomatoes, and basil as you like per sandwich though!

Garlic Balsamic Mayonnaise (enough for 4 sandwiches)
In a smallish bowl, mix together 4 tablespoons mayonnaise, 1/4 teaspoon of garlic powder, several grinds of freshly ground black pepper, and 1 tablespoon of balsamic vinegar. Taste and then adjust to your liking.

Well there you have it! Now go make yourself one of these sandwiches. Yum!

Mediterranean-Style Orzo Salad with Avocado and Arugula

I was pleasantly surprised by how delicious this orzo salad was! It was the first meal I made since before I had the baby (unless you count cheese quesadillas as a meal..). For the first couple weeks after having Wendy all I wanted to do was eat something super quick and easy, such as frozen pizza. Well, that got old fast. I decided I was ready to start cooking again and that I wanted to eat healthier. I went out to the grocery store with a list of healthy ingredients in hand. It felt good to get out of the house all by myself (yes, I'll admit it) and I'll even admit that I took my time at the store! I had this salad in mind when I did my shopping, but the cauliflower didn't look too hot and I couldn't find farro, so I decided I'd just go with a a different type of salad. Greg was amazed with how good the salad was. I think he commented like five times while he was eating it on how much he loved it. And usually I have to ask him f he likes something I made or not! This salad is super easy to make and it's incredibly healthy. It reminded me a little of this awesome salad I made a couple summers ago, that has quinoa and asparagus. Make the orzo salad vegan by leaving out the feta! Enjoy.

Recipe for Mediterranean-Style Orzo Salad with Avocado and Arugula

INGREDIENTS:
2 cups of dried orzo

1 1/2 Tbsp. of extra-virgin olive oil
1 clove of garlic, pressed
1/8 tsp. of kosher salt
1/8 - 1/4 tsp. of crushed red pepper flakes
Freshly ground black pepper
1 Tbsp. of freshly squeezed lemon juice
1 tsp. of oil from sun dried tomato jar
12 - 16 sun dried tomatoes in oil, chopped
16 - 20 kalamata olives, chopped
Desired amount of feta cheese (I like a lot), crumbled
Desired amount of baby arugula (I recommend a couple handfuls a serving)
2 avocados, sliced
2 cucumbers, peeled and sliced thin

DIRECTIONS:
Cook the orzo according to package directions. While the orzo is cooking, make the dressing. Combine the olive oil, garlic, salt, red pepper flakes, black pepper, lemon juice, and sun dried tomato oil in a small bowl and whisk well. Once orzo is finished cooking, drain it of any excess water and then immediately transfer to a large bowl. Allow it to cool slightly while you chop the sun dried tomatoes and kalamata olives.

Then toss the orzo with the dressing and add in the sun dried tomatoes and olives. Toss again. Cover the bowl and put it in the fridge for at least 30 minutes. Just before taking it out of the fridge, slice the avocados and cucumbers.

Put the arugula leaves, cucumber slices, and avocado slices on a plate(s). Drizzle on a little bit of olive oil and a couple squeezes of lemon juice (just a tiny amount). Sprinkle a bit of salt and pepper on top. Top with a generous amount of the orzo. Add the crumbled feta on top. Serve with your favorite bread.

Recipe makes about 4 - 6 servings. 

Recipe Adapted from: Cookie and Kate 

CPK-Style Miso Salad

A good friend and I have been getting together at the California Pizza Kitchen for lunch twice a year to celebrate our birthdays. Last year when we got together, we found out that our favorite California Pizza Kitchen salad had been taken off the menu! We had been getting the Miso Salad for many years. At first the salad came with shrimp and crabmeat, and then it just came with shrimp...and then it didn't come at all. How devastating! The last time we went, I ordered something different and recreated it at home - that was the quinoa salad with arugula. My friend and I decided that we should try to recreate the Miso Salad too. We finally got around to getting together last Friday afternoon. We both found a couple recipes on the web, and we ended up adapting from this recipe. I couldn't find white miso paste, so I settled on brown miso paste. It did the trick! We used to always wonder why the salad was so expensive at the CPK, and now we know why - the ingredients are very pricey! But it was well worth it. We thoroughly enjoyed the salad. We left off the crabmeat too because we couldn't find a good price, but if you can find it cheap I'm sure it would be a nice addition to the salad. Backfin crabmeat would probably be best for the salad. The Miso salad is a beautiful salad full of crunch, yummy flavor, and health benefits. I can't wait to make it again! Enjoy.

Recipe for CPK-Style Miso Salad with Shrimp 

INGREDIENTS:
2 cups of frozen edamame (soybeans)
1 head of Napa cabbage
1/3 cup of cilantro leaves (stems removed)
1 Daikon radish (white radish), peeled

Me so hungry for Miso salad! 

2 medium carrots, peeled
1 very small red cabbage
2 medium cucumbers, peeled
2 avocados, cut into smallish cubes
Fried or baked noodles for topping
25 - 30 medium sized quick thaw & fully cooked frozen shrimp

For the Miso Dressing
1 Tbsp. of brown rice miso paste
2 Tbsp. of honey
1 Tbsp. of sesame oil
1 1/2 Tbsp. of rice vinegar
2 Tbsp. of canola oil
A pinch of crushed red pepper flakes (optional)


DIRECTIONS:
Cook the edamame according to package directions to desired tenderness. Drain water and put into a small bowl. Allow to cool.

Wash the cabbages, carrots, cilantro, cucumbers, and radish thoroughly. Chop the Napa cabbage into desired sized pieces and then put into a large salad bowl. Add the cilantro to the bowl with the cabbage. Cut the radish into thirds and then put into the bowl of a food processor fitted with a metal blade. Pulse a few times until it is chopped to desired size, then add to the salad bowl. Clean out the bowl with a paper towel to get any radish pieces out, and then slice the carrots in half and put into the processor. Pulse a few times until chopped to desired size, add to salad bowl, and clean out processor. Cut the tough end off of the red cabbage. Put it into the food processor (cutting down if necessary) and pulse until the cabbage is chopped to desired size (I like it chopped pretty small). Add the chopped red cabbage to the salad bowl. Clean out the food processor (you will be using it again for the dressing). Slice the cucumbers in half and then into quarters, and add to the salad bowl. Add the cooled edamame to the salad. Stir the salad so that all the veggies are incorporated.

Make the dressing. Add all the dressing ingredients to the bowl of the food processor. Pulse several times until the dressing is smooth. Taste and adjust ingredients as needed. This should make enough dressing for each serving of salad (1 Tbsp. of dressing per salad). If you want more dressing, double the recipe.

Thaw the frozen shrimp according to package directions (probably by running under ice cold water for several minutes).

Divide salad amongst plates. Top each salad with dressing and use a fork to toss. Then top each salad with avocado, noodles, and shrimp. Sprinkle each salad with a little salt and pepper, if desired. Although I like shrimp, this salad is still excellent without it. Leave if off if you are vegetarian or allergic to shellfish!

Salad serves 4 - 6. 

*If you want to do leftovers, you can save the salad for up to a couple days. Store in an airtight container in fridge. Do not save shrimp or cut avocado. Add fresh avocado slices and shrimp when you reserve. You can also save the dressing in an airtight container in the fridge.*

Recipe Adapted from: Tasty Kitchen

Tomato, Avocado & Fresh Mozzarella Salad with a Honey-Lime Balsamic Vinaigrette

Holy tomatoes! Our tomatoes are doing much better this season than ever, and I totally attribute it to the 6-foot fence Greg built around our garden. Sorry deer, you'll have to go elsewhere for tomatoes this summer! We picked close to 10 pounds of tomatoes just a few days ago, and I picked another 5 pounds today. Incredible!

Here are some of the fun recipes I have been making with all the tomatoes: Cherry Tomato Tart with a Basil and Garlic Crust, Quinoa, Corn & Black Bean Wraps, and Three Tomato Pie  I made some of the cherry tomato tarts with my next door neighbor the other day and that was a lot of fun. I woke to find my food processor broken the morning of our tart date, and I called her to let her know, and she said she did not own one. I had to make the dough the old-fashioned way, and much to my surprise, it worked! But I am still pretty devastated about my processor...

This tomato, avocado & mozzarella salad with honey-lime vinaigrette is another great recipe with tomatoes from our garden. I have made it a couple times this summer and it is one of our fave salads. It is so easy to make and it is super healthy. It's filling enough for a light lunch or it can be served with dinner. You'll love the way the flavors come together! Enjoy.

Recipe for Tomato, Avocado & Fresh Mozzarella Salad with a Honey-Lime Balsamic Vinaigrette

INGREDIENTS:
For the honey-lime balsamic vinaigrette 

Beautiful tomatoes...

1 Tbsp. of extra-virgin olive oil
1 Tbsp. of balsamic vinegar
2 tsp. of honey
2 tsp. of freshly squeezed lime juice
Coarse sea salt
Freshly ground black pepper
A pinch of crushed red pepper flakes (optional)
For the tomato, avocado & fresh mozzarella salad
12 - 16 Sugary tomatoes or large cherry tomatoes, cut in half
1 Hass avocado, cut into smallish cubes
1/4 cup of fresh mozzarella cheese, cubed
Extra lime juice
Salt and pepper

DIRECTIONS:
Put all the vinaigrette ingredients into a smallish bowl and mix well. Let sit at room temperature while you prepare the salad ingredients.

Put the sliced tomatoes, cubed avocado pieces, and cubed mozzarella into a medium bowl. Pour the honey-lime balsamic vinaigrette over the salad and toss gently. Squeeze a little extra lime over the salad and sprinkle on a little extra coarse sea salt and black pepper. Serve and enjoy!

Makes 2 servings. 

Our deer-proof garden - designed & built by Greg!

First zinnia of the season! Zinnias make me happy.

Tasty Portobello Mushroom & Veggie Sandwiches with Avocado Spread (vegan)

Are you looking for a healthy meal to eat after all of that meat-eating yesterday? I hope you enjoyed your holiday. Greg and I did lunch at a friend's house, and we definitely did our share of meat eating. Hamburgers + hotdogs + pasta salad = all I want is veggies for a week! This portobello and veggie sandwich is completely vegan, and it is super flavorful. I was worried Greg wouldn't like it, because he is not a huge mushroom fan, but he ate it and thoroughly enjoyed it. It is a very filling and satisfying meal. For the sandwiches, I marinated and broiled the portobello mushrooms and I also roasted zucchini and yellow squash from our garden. I also added some cucumber slices (also from our garden), some jarred roasted red peppers, and an avocado spread. You can put any toppings you like on the sandwich - there are no rules here! I will have some more vegetarian-friendly recipes in the coming days (and some yummy desserts, I never get tired of dessert). Enjoy!

*Some other suggestions for topping the portobello sandwiches are romaine lettuce, baby spinach leaves, arugula, onions (raw, sauteed or caramelized), tomatoes, sprouts, and...*

Recipe for Tasty Portobello Mushroom & Veggie Sandwiches with an Avocado Spread

INGREDIENTS:
2 portobello mushroom caps, rinsed, patted dry, stemmed, gills removed
2 Tbsp. of Extra-virgin olive oil
2 Tbsp. of balsamic vinegar
1/8 tsp. of red pepper flakes
2 cloves of garlic, pressed
1/8 tsp. of freshly ground black pepper
Coarse sea salt
1 small zucchini squash
1 small yellow squash
1 small cucumber, sliced thin
Roasted red peppers from a jar
1 Hass avocado
1/2 - 1 tsp. of freshly squeezed lemon juice
1/4 tsp. of garlic powder
Several grinds of freshly ground black pepper
A couple pinches of salt
Hamburger buns, lightly toasted
Use any leftover zucchini, yellow squash, and cucumber to serve with the sandwiches

DIRECTIONS:
Prepare the mushrooms. Rinse and pat dry, then carefully use a knife to remove the stem and gills. Make sure to keep the cap in tact. Combine the olive oil, balsamic vinegar, red pepper flakes, pressed garlic, black pepper, and coarse sea salt in a small bowl. Place the mushroom caps into a shallow container and pour the oil and balsamic mixture over the mushrooms. Make sure they are coated. Cover the container and put in the fridge. Allow the mushrooms to marinate for 45 minutes to 2 hours.

Drain the excess marinade from the mushrooms. Lightly salt and pepper each side.

Adjust oven so that the rack is the second highest from the top. Preheat the broiler to 475 degrees. Place the mushrooms onto a baking sheet. Place the pan in the oven and broil for 2 - 3 minutes per side. Watch the mushrooms carefully while cooking. Remove from oven and transfer to a plate to cool.

Lower the oven temperature to 350 degrees. Place the sliced squash in a single layer on the pan that the mushrooms were on and lightly salt and pepper. Cook for about  5 - 7 minutes, flip, and then cook for another 5 minutes (or until desired tenderness has been reached). Remove from oven and let cool.

Toast the buns lightly and then place on serving plates.

While the mushrooms, squash, and buns are cooling, make the avocado spread. It is best to let the veggies and buns cool before assembling so the sandwiches do not get soggy.

Mash the avocado in a small bowl. Add the lemon juice, salt, pepper, and garlic powder and mix well.

Assemble the sandwiches. Spread the avocado mixture onto each side of the buns. Put the portobello mushroom on the bottom half of the bun. Top with 2 - 3 slices of squash, a small amount of jarred roasted red pepper, a couple cucumber slices, and the top half of the bun. Serve with the cooked squash, cucumber slices, and potato chips. Yum!

*Recipe makes 2 sandwiches. Approximately 350 calories per sandwich.*

Vegan or Vegetarian Wraps with Quinoa & Chickpeas (and my Guest Post)

Earlier this year, I was inspired to start eating healthier foods. It is so great to be able to have access to so many amazing recipes and healthy blogs on the Internet. One blog that helps to encourage me to eat healthier is The Fig Tree. I came across the blog several months ago, and I always love the amazing vegetarian and vegan recipe ideas that Courtney posts. Recently I saw that Courtney was looking for guest posts for Vegan Tuesdays. I did a guest post on The Fig Tree  today for Vegan Tuesdays, and it is a recipe for sweet potato tacos with homemade tomatillo salsa! I've posted the tacos on my blog before, but it has been awhile, so make sure you check out the guest post today for the recipe.

Thanks to Courtney, I have decided to eat vegan at least one day a week too. It might not always be on a Tuesday, but it will happen. Today I am posting a recipe for wraps that can be either vegan or vegetarian, depending on whether or not you choose to use feta cheese in them. No matter what you decide, the wraps are totally delicious & super healthy. Enjoy!

Recipe for Wraps with Quinoa & Chickpeas
INGREDIENTS:
2/3 cup of tricolored quinoa

Vegan Wrap - sprouted grain tortilla, tricolored quinoa, chickpeas,
cherry tomatoes, capers, and baby spinach. Yum! 

1 15.5-ounce can chickpeas, drained and rinsed
3 Tbsp. plus 2 tsp. of extra-virgin olive oil, divided
2/3 cup of baby spinach leaves
12 cherry tomatoes, sliced thin
1 - 2 ounces of crumbled feta cheese (vegetarian option)
1 garlic clove, pressed
1/8 tsp. of crushed red pepper flakes
1/4 tsp. of kosher salt
2 tsp. of freshly squeezed lemon juice
Several grinds of freshly ground black pepper
12 capers, cut in half OR
8 sun dried tomatoes, chopped (vegan option)
6 Sprouted Grain Tortillas

DIRECTIONS:
Cook the quinoa according to package directions. While the quinoa is cooking, place the chickpeas, spinach leaves, cherry tomatoes, and feta cheese (if using the feta) into a bowl and mix together. In a smallish bowl, mix together the 3 Tbsp. of olive oil, lemon juice, pressed garlic clove, salt, black pepper, and crushed red pepper flakes. Mix well. Pour the olive oil mixture over the chickpea mixture and toss well to combine.
Once the quinoa has finished cooking, add in a dash of salt and 2 tsp. of the olive oil and stir. Set aside and allow the quinoa to cool slightly.
After the quinoa has cooled for at least 10 minutes, gently warm the tortillas. Put them into the microwave for about 25 seconds. Make your wraps. Divide the quinoa down the middle of each tortilla, then top the tortillas with the chickpea mixture. Add the capers or sun dried tomatoes to each. Sprinkle each with a little extra black pepper, if desired. Fold and eat!

*Recipe serves 2 - 3 or 4 - 6, depending on how hungry the eaters are! Each wrap is approximately 250 calories.

Food Blogs that Inspire Me to Eat Healthy:
The Fig Tree
A Couple Cooks
Cookie + Kate
Food Loves Writing
What are your favorite healthy food blogs? Please leave a comment and let me know.