Creamy Peanut Slaw

I am a fan of the sauce. This slaw satisfies need of salty and spicy Asian-inspired sauces. Two things would make this salad better: cilantro and crushed peanuts. I would totally do that with this recipe next time. Although, I’m tempted to take the sauce and just heat it up with ramen or glass noodles….

Whole Wheat Pizza Dough

I love to make pizza with my boyfriend. There was a couple of weeks where that’s what all we ate every weekend. Hands down Wegmans carries the best Pizza sauce. Not that terrible canned sauce, but in their pizza section; their sauce is flavorful and well-balanced. So instead of using some of their pre-made dough,…

Baby Spinach Salad with Dates and Almonds

This is a lovely salad to have as a lunch. My favorite part of this salad wasn’t even included in the title. I enjoyed the pita fried in butter and oil that were later coated in sumac to create delicious middle eastern croutons. This salad could be great as a side salad, or dressed up…

Stuffed Onions

So, I wanted to like these so much, but they’re not my taste. I love onions, but I feel like the flavors don’t exacty mess with each other. It was also disappointing since these took hours to prepare and I’m not one that likes to make too finicky of dishes that involve many steps and…

Watercress and Chickpea Soup with Rosewater and Ras el hanout

The star of this dish is the vegetables roasted in ras el hanout. Without it the soup itself is very healthy and floral tasting since it’s made of watercress and spinach. The soup is a little thin and okay, but when the ras el hanout seeps into the soup, WOW! The spice adds a little…

Lunch Week 2: Spaghetti Squash Pie

This is one of my favorite recipes so far. I could eat this any time of the day and it’s super filling as well as tasty. Ingredients: Nonstick cooking spray 2 tbsp coconut oil 1 medium onion 1 garlic clove, minced 1.5 c. shredded zucchini 1- 4 oz jar roasted red peppers, chopped 3 c….

Week 2 Meal Plan

Breakfast: Radish Chips and Pimento Cheese Wraps Lunch: Spaghetti Squash Pie and Chinese Mushroom Soup with Gorgonzola side salad Dinner: Spanish Mushroom Stew with Cauliflower Rice and Orange Veggie Stirfry Here we go! I got most of my ingredients from Kroger this round. I’m going to hit a local health market to try to find…

Lunch Week 1B: Veggie Stir-Fry over Spaghetti Squash

Ingredients 1 tbsp olive oil 1 garlic clove, sliced 1 tsp grated ginger 1/8 tsp red pepper flakes 1 c. broccoli 1 green onion, sliced 10 snow peas 1/2 red bell pepper, sliced 1 tbsp soy sauce 1 c. cooked spaghetti squash Heat oil in skillet over medium-high heat. Add garlic, ginger and pepper flakes…

Breakfast Week 1B: Grilled Leek and Gruyere Frittata

Ingredients: 2 leeks olive oil for brushing 10 eggs 1/4 c. coconut milk 1/2 tsp salt 1/4 tsp ground pepper Dash of cayenne 1 c. shredded Gruyere cheese 3 tbsp. butter Preheat broiler. Trim dark and sprouted parts of the leek and slice lengthwise. Soak in water to clean out the grit. Dry off and…

Dinner Week 1A: Mushroom Austrian Stew

So the cookbook I’m using describes this as an “Austrian Stew”. I can’t tell if they mean goulash or some other sort of stew. So I’m sticking with just the generic “Austrian Stew.” Recipe: 2 tbsp coconut oil 2 lbs cleaned, sliced button mushrooms 2 onions, sliced 2 tbsp tomato paste 1/2 c. zinfandel or…