Stuffed Eggplant

As discussed in my last post, I was recently asked if I’d like to review two of Urban Outfitters’ cookbooks, Power Snacks and the one from which today’s recipes came, The Clean-Eating Kitchen.

Stuffed Eggplant

Even more so than Power Snacks, this particular cookbook takes an easy-to-make, weekday-kind-of-meals approach. Most of its recipes, like the Squash, Kale and Farro Stew or the Roasted Beet and Barley Salad or this recipe, the Stuffed Eggplant, are conscious of both time and ingredient list length.

Use fresh, quality ingredients, and you don’t need a recipe that spans across three pages. This cookbook gets that.

Stuffed Eggplant

From breakfast (think Raw Buckwheat & Almond Porridge) all the way to dessert (Mango Fruity Crush Ice Pops), The Clean-Eating Kitchen offers pages of healthy eats to fill all meals of the day.

The recipes are considerably light and wholesome, and rather fitting for the summer season we’ve just begun. (Happy first day of summer!)

I decided to kick things off with a lunch/dinner option that would utilize fresh mint from my garden and two creamy roasted eggplants.

While stuffed eggplant can sound a tad daunting, this one was super quick to make. And tasty, too.

Stuffed Eggplant

Topped with toasted almonds for some crunch and a salty touch of feta, the eggplant here gets filled with a hearty quinoa and classic onion-garlic saute. Mint freshens it all up and adds a punch of flavor that completes the entire dish.

Feel free to add a spoonful of chickpeas to this Mediterranean-inspired meal for a little extra protein, and definitely consider serving it alongside a side salad. While this will get you’re oven going, I consider the light and freshness of this meal perfect for a hot summer’s day and a great compliment to some sweet, sliced tomatoes picked straight from the garden or snagged at your local farmer’s market.

CLICK HERE FOR RECIPE…

Rainbow Nori Rolls

I was recently asked to review two of Urban Outfitter’s cookbooks, both centered around clean and wholesome eating. First up, Power Snacks, chock full of 50 pages of healthy snacks abundant in energy-boosting nutrients.

Broken down into several categories, the cookbook offers up classic “On the Go” snacks like Squash & Pumpkin Seed Muffins, “High Energy” bites like rainbow chard roll-ups, “Sweet Indulgences” including Chocolate Avocado Pudding, and more. Yummmmm-y!

Rainbow Nori Rolls

Full of color, I was instantly drawn to the Rainbow Nori Roll recipe, featured in the “Take to Work” section of the book. Laying out all of its ingredient on the table, it was hard not to be excited about all of the beauty going into this particular power snack. I mean, just look at that vibrant photo above. Pure awesomeness.

Rainbow Nori Rolls

I love snacks that are able to pack in a bunch of vegetables. So often, when we need a mid-afternoon refueling, we reach for something sweet, and often that means something that’s not too entirely healthy. With options like this – that feel entirely like a treat, but a savory one at that – it’s easy to keep snack-time the healthy pick-me-up that it’s meant to be. In other words, this recipe is far from the nap-inducing snack that too often steals away our second half of the day.

Rainbow Nori Rolls

Another pro, these nori rolls really pack in the flavor, especially for an all-vegan sushi option. The sautéed asparagus and ginger give them an extra boost, and the beets really add something here, too.

That being said, if you have avocado on-hand, definitely add it. You can rarely go wrong with avocado in vegetarian sushi.

Rainbow Nori Rolls

Likewise, there’s tons of room to play around with other ingredients in this recipe. You could add baked tofu for a little extra protein, or cucumbers, or other veggies of your choice. You could play with the grain, for instance, like I did, and try swapping the risotto rice for brown rice. I used a short grain brown rice, cooked it with a little extra water (1 cup rice to 2 1/2 cups water) and for a little extra time until it achieved the sushi-ready stickiness that it needed.

You could add wasabi to the roll or to the dipping sauce. You could add herbs. Or mango. Or whatever your heart may desire.

Rainbow Nori Rolls

Keep in mind, this isn’t a whip-up-in-5-minutes kind of snack. While the veggie prep is simple, there are a lot of ingredients to chop here, and the assemblage is a process, particularly if you’re new to sushi-making. That being said, sushi is easier to roll than you might think, so don’t let intimidation get in your way.

To save time, buy beets (unseasoned) that are already cooked. You can usually find them in cans in the veggie/bean section of the grocery store. You could also make the rice the night before, or prep some of the ingredients ahead of time.

Rainbow Nori Rolls

While these are best eaten the day-of, they’ll definitely last if you make them a day-in-advance. In fact, I’ll be enjoying some leftovers for lunch today.

Prep them on a Sunday and when the Monday stomach rumbles roll around, you’ll have a beautifully fresh snack waiting for you full of that extra zest you need to get the week going.

Rainbow Nori Rolls

 

You can check out the cookbook for other fun snack ideas. And stay tuned for a preview of Urban Outfitter’s other book, The Clean Eating Kitchen, in the days to follow! CLICK HERE FOR RECIPE…

Herb Socca Pizza with Kale Pesto

I’ve been cooking quite a bit lately. And blogging…not so much.

Sometimes a girl just needs to let loose in the kitchen, you feel me?

More-so, professional photo work is keeping me busy, and on that note I can’t complain.

Herb Socca Pizza with Kale Pesto

But alas, my creative kitchen-meets-camera-meets-recipe-curation desires have led me back to the blog. Readers, I hope you’ve stuck with me because this one’s a good one. And by that, I mean its made up of a whole lot of tasty and seasonal ingredients to make one heck of a good-for-you pizza.

For the base, we’re working with socca, a long time favorite on the blog. Why? Because it takes fewer than 15 minutes to create, no kneeding, rolling, whipping or anything else complicated required. Plus, it’s packed full of protein from all the chickpeas that go into the flour behind it. Win.

The pesto is derived from kale. It’s prime season for baby greens, which lend themselves so well to raw usages, like in this flavorful, nutrient-dense spread. I mean, look at the color on that pesto. Also a win.

Herb Socca Pizza with Kale Pesto

Feel free to play around with this. Add extra chickpeas on top, straight from the can or crisped up in the oven. You could sprinkle a few nuts around or experiment with cheeses, have some fun with a hot sauce of your choice or switch out the herbs for ones available in your own garden or farmer’s market. Get creative. And get hungry. Your appetite never fails in helping you to lead the way. Cheers!

Herb Socca Pizza with Kale Pesto

CLICK HERE FOR RECIPE…

Kale Banana Muffins

When I first saw the title of this recipe over on Prevention RD, I was immediately intrigued. Kale…in muffins? Genius. But could it actually taste good?

One look at the batter creation that ended up in my bowl, and I was feeling rather doubtful.

Kale Banana Muffins

It was beautiful nonetheless, so I decided to give it a go in the oven and see where the baked version would take me.

Somehow my final result ended up looking like those dyed green bagels on St. Patrick’s Day but in muffin form. Luckily, in my case, I could boast of this color being au naturel.

Kale Banana Muffins

I’m not sure if I packed my cups of kale tighter than Prevention RD, but the vibrancy was unexpected.

I would only be pleased with this verdant color if the muffins were edible though, so let’s get to the first taste. How were they?

Well, I wouldn’t be posting about them if they weren’t going on my repeat list.

These were surprisingly good. I’m talking eaten-in-two-days good by my surrounding friends and family. In fact, I’m already ready to make them again.

Kale Banana Muffins

My initial reaction was that these tasted like a Green Smoothie in muffin form. If that sounds strange, well, these are a tad on the unique side. They’re not going to resemble your average blueberry muffin…but who wants average? And who wants a muffin loaded with sugar and empty calories? Not me.

Despite the absence of a bunch of sugar, these are rather sweet, and given how healthy their makeup is, I’m declaring them a real winner on the muffin scale. Add some peanut butter to your first bite, and you’ll feel like a champion holding a golden green medal. Delish.

I love these as a nourishing option for breakfast or as a midday snack, and I love that these provide a muffin choice that you can finally feel good about – one that will make you feel good, too! If you already enjoy green smoothies, banana muffins, or simply beautiful bites to awaken you in the morning, then I 100% recommend giving these a try. Let me know what you think in the comments below.

CLICK HERE FOR RECIPE…

Mango Toast with Drizzled Honey and Tahini

Mango toast.

Could it be the next avocado toast?

Mango Toast with Drizzled Honey and Tahini

When the avocados on display at the store aren’t ripe, but the champagne mangos are awaiting at their prime, the answer is a clear yes.

Mango toast becomes the snack — or breakfast — of champions.

Mango Toast with Drizzled Honey and Tahini

Easy-to-make yet feeling oh-so luxurious, mango toast is the kind of eat you can treat yourself whenever the moment calls for it.

Feel like having an indulgent Sunday brunch? Mango toast is there for you. And won’t make you feeling like crawling back into bed afterwards.

Need a mid-afternoon snack during a hard day at work? Mango toast is there for you, too, without calling for too much of your attention.

In moments where you simply need to refresh, mango toast allows you to relax and enjoy with a prep time of 5 minutes or less.

It’s not a bad dessert option, either.

Mango Toast with Drizzled Honey and Tahini

Here, sweet mango compliments an earthy, creamy drizzle of tahini, all of which gets topped with aromatic, toasted walnuts. Choose a rich, whole grain bread. You want a slice with some oomph versus one filled with an excess of air bubbles. Go for something with seeds, a loaf that feels nourishing and hearty. If a whole grain sourdough option is there, reach for that. The tanginess in contrast with the mango and honey is divine.

Enjoy!

CLICK HERE FOR RECIPE…

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.