Wilted Spinach and Garlic Quinoa Salad

I am always looking for easy salads like this to make for lunches. I love love looovee spinach and I’ve recently been cooking with quinoa because its perfectly satisfying when you want something hearty and filling.

Yield: 4-6 servings

1 tablespoon olive oil
1 small onion; chopped
2 garlic cloves; chopped
1 bunch spinach (about 3 cups); chopped
1 cup quinoa
2 cups vegetable broth (or chicken broth or water)
1/4 cup parsley; chopped
1/4 cup dill; chopped
salt and pepper
1 lemon or lime (juiced and zest)
1 cucumber; seeded, cut in half, and cubed or sliced
2 roma tomatoes; chopped
1/4 cup feta cheese (crumbled)

1. In a medium saucepan, heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute.

2. Add the spinach and cook until it becomes wilted.

3. Add the quinoa, vegetable broth, parsley, dill and season with salt and pepper and bring to a boil.Reduce the heat, cover and simmer until the quinoa is cooked, about 20 minutes. Remove from heat and squeeze with a splash lemon/lime juice and mix in cucumbers, tomatoes, and feta cheese(optional).


Spinach & Artichoke Hummus

I can eat hummus any day..any time..I think it might be an obsession but hey, at least its a healthy one right!? I also love spinach/artichoke dip but that stuff is loaded with mayonnaise and other extremely fatty ingredients so I have combined my two favorite dips into one healthy and wholesome snack. I make an extra large batch because I love having leftovers of it. Enjoy with pita chips, crackers, or your favorite veggies!

Yield: 8-10 servings

2 15 ounce cans of garbanzo beans; drained and rinsed
1 14 ounce can of artichoke whole artichoke hearts
1 9 ounce package of frozen spinach; thawed and drained
2 Tbsp fresh lemon juice
1 Tbsp sesame seeds or tahini
3 cloves of garlic
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp lemon pepper
2-3 Tbsp olive oil

1. This is soooo simple and easy!..Place everything in a large food processor for 3-4 minutes and done! 🙂 Add more olive oil to make hummus creamier..it is completely up to your preference.

Roasted Garlic & Parmesan Broccolini

I try to get my greens in as much as I can during the day and the easiest is for dinner when I roast up my favorite veggies…whether its roasting brussel sprouts, asparagus, broccoli, or even broccolini garlic and parmesan cheese make anything taste delicious! Brocolini is a mix between broccoli and kale so you can imagine the health benefits you get out of this.

Yield: 4

1 bunch of broccolini (about 1 lb)
1 Tbsp olive oil
3 cloves of chopped garlic
1 tsp salt
1/2 black pepper
1/2 tsp garlic powder
1/4 cup shredded or grated parmesan cheese

1. This is super easy, you can do it with you eyes closed…Preheat oven to 400 degrees F. Grease a baking sheet with olive oil or use a silpat. Place washed broccolini on baking sheet and drizzle olive oil and with a pair of tongs or your hands, rub broccolini together to make sure they are coated evenly with oil. Then.. sprinkle garlic, salt, pepper, garlic powder.  Place in oven and bake for 15 minutes..sprinkle with cheese and bake for another 5 minutes until cheese is perfectly melted and enjoy! Delicious and nutritious 😉

Spicy Garlic Grilled Edamame

I’m a huge fan of edamame especially when eating my favorite food, sushi. One of my favorite sushi restaurants in the Bay Area has a grilled edamame that is amazingly delicious so I tried to make my own version and added a little bit of spicy-ness. These literally took me 10 minutes to whip up so there’s no need to spend too much time in the kitchen for these.

Yield: 4

1 package of edamame; precooked (you can usually find them in the produce section, near the salads of the grocery store)
1 Tbsp Sriracha Sauce
1 tsp granulated garlic
2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sea salt
1 Tbsp toasted sesame seeds

1. Mix all ingredients in a bowl and mix until everything is evenly coated. Heat a skillet grill on medium heat and add edamame. Grill for 5-7 minutes until grill marks appear on beans.

*You can even mix all the ingredients the night before and let sit in the refrigerator for extra flavor and spice.

Cheesy Baked Cauliflower Tots

This is definitely one of my new favorite side dishes! These delicious little bits of what you would think is a tater tot but its really cauliflower will blow your mind completely. These are really easy to make even on a weeknight when you are rushed for time.I had extra tomato sauce from the weekend so I dipped my tots in it and it went perfectly. They are also perfectly delicious by themselves as well. Really though–you won’t believe how good these are until you try them!

Yield: About 2 dozen (24)

1 head of cauliflower
2 cloves garlic
1/4 yellow onion
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 cup of shredded cheddar cheese
1/2 cup parmesan cheese
1 egg
1 Tbsp flour
1 Tbsp Italian seasoned breadcrumbs
1 cup marinara sauce for dipping (optional)

1. Preheat oven to 400 degrees F. Wash one head of cauliflower and chop until it crumbles. Place in microwavable safe bowl and microwave for 2 minutes, until soft.

2. In a large food processor, blend together, cauliflower, garlic, onions, salt, garlic powder, and pepper until its is well combined together. Add cauliflower mixture to a large bowl and mix in cheeses, egg, flour, and breadcrumbs until combined.

3. Spread cupcake tins with cooking spray and spoon in cauliflower mixture evenly (about 1/2 inch thick) sprinkle with more parmesan and bake for 15-20 minutes until crispy looking. Let cool for 10 minutes and enjoy!

*If you want to make smaller tots, use mini cupcake tins.