The Recipe Post Fail: Apple Chips

I made apple chips, and they were great! But there's bad news - I have 0 photos of the finished apple chips. I'm really, really sorry. I ate all of them before I had time to take a photo - no lie. Camera battery had died, and I was hungry and not about to wait.

When you spend 2 hours  anticipating something delicious, sometimes these things just happen. If I make them again in the future, I promise to take a photo and add it on here. Or on my Instagram. Just please trust me that these turn out ok, and follow this super simple recipe for a delicious healthy snack!

Souper Creamy Spinach Soup

It's no secret, I'm a soup junkie. And on frigid days like today, I immediately think of rich, warm, hearty soups and stews as my first choice in a meal. Packed with all of the goodness that spinach has to offer, this is a great healthy recipe to keep on hand. It's easy to make at this time of year, since it uses up some staple pantry and freezer ingredients (instead of relying on fresh vegetables in the dead of winter). The bright, refreshing flavors are a welcome warm pick-me-up when you come in from the cold.

This deceptively simple soup is a definite belly-pleaser, and the addition of hearty cannellini beans add protein and richness, so you won't be hungry again in an hour. If you're looking to make a fully "Meatless Monday" vegetarian or vegan interpretation of this dish, simply omit the ingredients with an "*" next to them.

I like to garnish my bowl with a dollop of fresh yogurt and a sprinkling of parsley, and a little bit of freshly cracked pepper, but you can also add a drizzle of extra virgin olive oil, or even some chili oil for a little punch!

Cuban Black Bean Soup

I love a little grain-free, clean eating alternative to Taco Tuesday. This Cuban black bean soup has tons of flavor, spice, and is great for colder weather. And the beans make it so filling, that this soup is definitely a meal.

And don't forget the toppings! A little fresh cilantro, maybe some salsa, or plain yogurt (as a healthier alternative to sour cream). I love a little jalapeno, too, to spice it up! And if you're still craving that taco crunch, crush some tortilla chips over the top, or scoop up the broth with a warm tortilla. To keep even more with the Taco Tuesday theme, put a variety of toppings on the table and let everyone personalize their own bowl. Dig in!

Perfect Grain-Free "Pizza"

I don't want to sound like a hipster here, but I was making these vegetable pizzas before it was cool. Actually, I was gluten free before it was cool, too *wink*. I originally made this recipe with zucchini (courgette), when my mom had a freakishly huge crop in her garden one year. I had to come up with a way to incorporate it into nearly every meal, and I was missing pizza a lot in my gluten-free days, and so the veggie "pizza" was born.

This one turned out wonderful with eggplant, and it can easily be made vegan by omitting the cheese. It's not just for vegetarians though - you can add sausage, pepperoni, or more cheese. And don't forget, it is a great diet-friendly pizza alternative for those who are watching their waistlines, so feel free to come back for seconds!

Green Goddess Risotto

Have you ever had one of those days where you're craving a meal that is light and healthy, but still warm and filling? Well, that's how I felt yesterday, so I whipped up this veggie-laden creamy risotto and had to share my recipe. If you're on the Meatless Monday wagon, throw this in the recipe box (and on the grocery list) for next week!

The best thing about a risotto is that it's such a versatile dish; don't feel limited by the ingredients I used. Any vegetables can lend themselves to risotto, and it's the perfect time of year to incorporate some butternut squash or pumpkin if you've got any laying around. Don't be alarmed if you can't find Arborio rice either; I didn't have any on hand yesterday, so I used a regular short grain rice, and the dish still turned out creamy and delicious, even though it wasn't quite as authentic.

The most important ingredient for this recipe is a good dose of patience, because it takes about 25 minutes to cook, and there's no shortcut around that. But if you persevere and keep stirring, you're sure to have a great meal at the end.

Spicy Tuna Rice Bowl

If you're sushi lover (like me) who doesn't always have the time/equipment/expertise to perfect that beloved spicy tuna roll at home, then you're going to love this rice bowl.

I love how simple and delicious rice bowls can be - and they're great for those days when you have a bunch of random ingredients in the fridge and pantry that need to be used up. This recipe takes all of the flavors from one of my favorite sushi rolls, and turns it into a vegetable and protein packed dish in about 10 minutes. It doesn't get any simpler (or tastier) than this for a quick and healthy mid-week meal!

This would also work really well with leftover or canned salmon, or if you would prefer, omit the fish altogether and toss your vegetables in the spicy marinade!

'Tis the Season: Figs!

Each season brings with it new weather, endings, beginnings, and most importantly, new foods! Shopping at farmers' markets are a perfect way to see what is fresh and in season right now.

With September blending now into October, a few of my favorite foods are fresh from the harvest. 

Butternut & acorn squash, pumpkin (of course), artichokes, pears, beets, and figs, just to name a few. Here's an unusual use for a bounty of figs, using one of my favorite vegetarian salad recipes. 

I've always had the opinion that "salad" doesn't only have to refer to "lettuce + toppings + dressing". No, to me, salad is the combination of a variety of vegetables and cold items (and even some warm), tossed together with plenty of complimentary flavors, colors, and textures. It can be made of vegetables, proteins, grains - anything that tastes good and is whipped up without actually cooking. 

Some of my very favorite salad recipes don't involve any type of lettuce or greens at all (and this is one of them!) I actually came up with this classic in my college days, when I lived with several vegetarian roommates, and today I thought that these ripe figs would be a perfect addition. It's a hearty, filling white bean salad with floral-y herbs de provence and a tangy balsamic vinaigrette. There's a bite from some fresh onion, and the mellow sweetness of the figs blends in just wonderfully. It would also be fantastic with some feta cheese sprinkled on top (but leave that out if you're opting for the vegan version). 

Roasted Eggplant Tapenade

Every great culinary tradition seems to involve or contain a recipe made from roasted eggplants that are mashed or beaten into a rough paste with garlic and spices. As a rule of thumb, if you happen to notice the Russians, Indians, Greeks, Italians, Spanish, and Turks doing the same thing culinarily, it's probably a really good idea. And so, here is my interpretation of my very favorite variation of an eggplant tapenade. It's best served at room temperature on some nice crusty bread, and is even better if you make it a few hours (or a day) in advance, so that the flavors can really mingle.

 I'm getting hungry already.

Meatless Monday: Lemony Leek & White Bean Soup

This recipe is perfect for anyone who has jumped on the "Meatless Monday" bandwagon - and everyone else, too! I try to eat veg-centric as much as possible, for my own health and because of the environmental impact... but remembering to take time to go completely meat-free for a day is important. It gives your digestion time to relax and detox, especially after a weekend of heavy eating (or drinking). Today seemed like the perfect afternoon for a soup lunch, and this hearty white bean soup packs a punch of flavor with lemon zest and fresh thyme.

This recipe contains both a vegan and "regular" version: for the vegan one, omit any ingredients with an "*" next to their name.