Ever since I got food poisoning from a spinach omelette at a suspect diner in Manhattan's east village, I haven't been able to eat spinach. That was over three years ago and the time has come, I think, for me to get back on the spinach horse since it's such a powerhouse in the food world. Its undeniable health and beauty benefits far outweigh my silly fear of getting sick from it again. So I found this spinach avocado dip recipe here, and made my own version based on what I had around the house.
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Flourless, Gluten-free, Sugar-free, No-Bake Cookies
A perfect dessert, these dark chocolate no bake cookies were a hit at my house. I was surprised, actually, because I am more of a chocolate chip cookie person, preferring a soft, bready texture, but these were really very good. Here's what you'll need:
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Lentil Soup
Not surprisingly, soup is not the easiest dish to photograph. I mean there's really no way to truly capture how hearty nor how flavorful a soup is in a mere photo, so you'll just have to take my word for it. Lentil soup is a winter staple in my house because nothing quite warms you up the same way. Well, except for maybe whiskey or something, but we're trying to keep it healthy around here. :) Speaking of health, lentils are packed with fiber and protein, low in fat and are easy to digest.
Read MoreVegetarian Mexican Dish
After many weeks of the same few meals in rotation, I decided to kick it up a notch. I came up with this Mexican rice and beans dish and it turned out SO good that I had to share. Here's what I did:
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Kidney Bean Cake
As previously documented here with the chickpea cookie recipe, I am slightly obsessed with baking desserts using unusual (but healthy) ingredients. Today, for your amusement (and your tastebuds), I present a cake made with kidney beans.
This came out surprisingly good! It didn't taste like beans at all, and was light and fluffy in texture. Here's what I did:
Preheat the oven to 350 degrees.
Ingredients:
1 15oz can of kidney beans
5 tablespoons of Bob's Red Mill Coconut Flour
1 teaspoon vanilla extract
6 tablespoons butter
5 eggs
pinch of sea salt
1 teaspoon baking soda
1/3 cup honey
Bake for thirty minutes or until it's springy when touched. Let it cool, and then frost with whatever you like. I made a peanut butter and chocolate chip frosting and it was great.
Hope you enjoy!
For the Foodies: Lentil Lovin'
Sometimes you just crave something that reminds you of home, and for me lentil soup is that very dish. It's super easy to make and I always have leftovers to eat for lunch the next few days. Here's my (not so specific) recipe:
Some garlic (I did 2 cloves this time, but I love garlic and could've gone for more)
Some celery (I did 2 small stalks of celery this time)
A bunch of carrots
An onion
A bunch of quinoa
A bunch of lentils
1 jar of pasta sauce (this time around I used organic garlic and herb sauce)
Water (I filled up the empty pasta sauce jar twice)
Sea salt and pepper to taste
Some garlic powder
A little olive oil
Directions: Put some olive oil in your pot, and put the garlic, celery, carrots and onion in. When the onions are clear, add the sauce and the water. Add your lentils and quinoa and the seasoning. Bring the pot to a boil, then simmer for about 30 minutes or until the lentils are done. Then eat and enjoy!!