Roasted Cauliflower and Chickpeas over Shaved Carrots with Chimichurri Sauce

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This is the last of the recipes I needed to update after my birthday party but I think this was the crowd favorite. The chimichurri sauce is such an easy yet flavorful sauce and makes everything taste incredible. You can roast any veggies that are in season but I loved the look of the white cauliflower with the green sauce and orange carrots.

Enjoy this hearty yet light dish!… 

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Chimichurri Sauce

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Scott is absolutely obsessed with chimichurri sauce so I decided to try to make it at home… and now I might be obsessed! I made it for the first time last week and we put it over roasted veggies and lentils and added it to wraps, sandwiches, and salads. I really do think it is the sauce that can make anything taste delicious… and it is loaded with parsley which has amazing health benefits… and you can say goodbye to bad breath! So whip some up and see what you can find to put it on :)…. 

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Vegan Corn and Roasted Poblano Chowder

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I’ve been seeing poblano’s everywhere lately and while I have never cooked with them before, something about them just drew me in! I made a stuffed poblano recipe that needs a little work before it goes on this site and then followed it up with this recipe.

It takes a little work but Scott and I ate this every night for about 4 nights because it makes enough to serve 8. So, on an evening or an afternoon where you have some time, whip this up and enjoy it for the week or freeze and reheat at a later time. We surely were not sick of it by night 4…… 

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Zucchini Hummus

Zucchini Hummus

I have made many different types of hummus but on the cleanse I just did (recap to come later this week), we had to eliminate all night shades so I had to say bye bye to my babaganoush, which is one of my very favorites!

There were also food combining rules I had to abide by so I was excited to find a hummus that did not include beans or eggplant. My daily salads are just not complete without a nice dallop of hummus on top :).

This recipe came from The Conscious Cleanse recipe book and along with my parsnip chips, it really helped me get through the cleanse. The chips are even great to dip in the hummus! For those with a bean aversion, fear no more, this zucchini hummus tastes just like the real stuff. And while calories are not a focus here at FLB, given that you replace the beans that are found in a traditional hummus with a veggie, this is a lot lower in calories so you can feel free to snack away.

For new and improved recipes, please visit my new site The Simple Kitchen!

Zucchini Hummus
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Serves: 3 cups
Ingredients
  • 2 medium zucchini, roughly chopped
  • ¾ cup tahini
  • ½ cup freshly squeezed lemon juice
  • ¼ cup olive oil
  • 2 cloves garlic
  • 1½ tsp sea salt
  • 2 Tbsp cumin
  • ¼ tsp cayenne pepper (can omit if you don’t like spicy)
Instructions
  1. Place all ingredients in a food processor and blend until smooth. Good for up to a week refrigerated.

 

Parsnip Chips

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To be quite honest, I had never ever cooked with a parsnip before but I knew I had The Conscious Cleanse coming up and I would certainly be missing my roasted sweet potatoes. So, I tested out the recipe I use for sweet potatoes but subbed parsnips instead, which is a cleanse friendly veggie. Let’s just say it was a quick romance, as I fell in love immediately. These chips are so simple, delicious and satisfying!… 

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Butternut Squash Casserole

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I was so excited about this fall dish… then I had a vision of how to make it even more fall fabulous. After already returning home from buying all the ingredients, I marched myself back to the store to get some fresh cranberries. I had never actually cooked with fresh cranberries before so I had no idea if it was going to work or not, but it came out exactly as I had imagined. You never know until you try, right?… 

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Mexican Baked Spaghetti Squash

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I made this last week and was honestly SO excited about it! It is one of those dishes that really feels like it should be unhealthy when you are eating it …but then I realized the only thing in it, other than vegetables, is a small amount of greek yogurt. Seriously, can’t go wrong with that!

I also think this would be great for people (or children) who generally don’t like spaghetti squash because the way it is baked makes the texture a bit different. I cannot wait to make it again :)!

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Fresh Basil Vinaigrette

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My favorite recipes are those that come about as a result of using what I have on hand. I tried a casserole recipe last week that had a bit of basil in it. It was a total flop which is why I will not be sharing it with you until I figure out how to make it great… Anyway, I had a ton of extra basil on hand that I did not want to waste. Coincidentally, I had an amazing dinner with friends this weekend and they requested that I do a post on dressings. Hence the birth of this delicious basil vinaigrette…. 

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Roasted Baby Artichokes

Roasted Baby ArtichokesI got some feedback from a friend and colleague of mine that my Stuffed Artichokes didn’t work for her…I got to the bottom of it and realized it is important that you used homemade breadcrumbs. Also, you  should be able to stick a knife easily through and the outer leaves should be almost falling off (as you should have removed the firm outer leaves prior to cooking). I have made the update but just wanted you all to know that all feedback is welcome.

Anyway, if that all sounds like too much for you, this is a much simpler and easier way to cook artichokes but you’ve got to use those adorable little ones that are all over the place right now. These are delicious and crispy and remind me almost of artichoke chips, yum!!!!

Roasted Baby Artichokes
 
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Serves: 2-4
Ingredients
  • 9 baby artichokes (about 2 pounds)
  • 2 lemons, cut in half
  • ¼ cup extra-virgin olive oil
  • 2 to 3 tablespoons good-quality balsamic vinegar
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 cloves garlic, peeled and minced
  • ¼ cup grated Parmigiano-Reggiano (omit for vegan version)
  • 1 tablespoon chopped flat-leaf parsley, for garnish
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Prepare artichokes. Cut stem and remove the tough outer leaves of the artichokes (until it starts to look a lighter green). Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don’t turn brown.
  3. Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle or brush with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
  4. Top with the cheese and garnish with the parsley.

Serving Suggestion: Throw in some sweet potatoes and roast together for double yum!

Photo Credit: My Man’s Belly