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portable

Roasted Eggplant Hummus with Toasted Cumin

Roasted Eggplant Hummus with Toasted Cumin

Real talk here – emojis are one of the best attributes to ever appear in the smartphone world. It’s not infrequent that I’m texting half in emoji-speak, and dying in my bed from my own emoji-induced laughter.

Emojis are great, and so are the other goofs who can appreciate them as much as I do. Hopefully that’s you, otherwise you’re probably praying for my sanity right now.

Roasted Eggplant Hummus with Toasted Cumin

While I am forever anticipating the creation of a carrot emoji, I can say I frequently get down with the eggplant icon while I wait. Its purple radiance, with its bright green top, does wonders to add life to my muted text messages.

Eggplant emojis, for the win.

Japanese eggplant

You know what else is an eggplant win? When you add its roasted form to your hummus. You’ll find a recipe for that below, which is essentially a babaganoush meets hummus situation that can only be described as yum-o.

Roasted Eggplant Hummus with Toasted Cumin

By adding roasted eggplant into the chickpea mix, you create a slightly creamier spread to smear across your toasted bread or pita. I wanted to throw a little texture back in, so I toasted up some cumin seeds and added them, too. Like poppy seeds on a cracker, their small pop works well here, and really takes the spice infusion to another level. The toasty aromatics and nuttiness you derive from the whole form of cumin seed is worth the extra step.

Spread on pita with thinly sliced cabbage, spinach, and maybe some feta, too, or serve simply as is with warm, toasted bread and a drizzle of EVOO.

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Butternut and Black Lentil Collard Wraps with Cilantro Pistou


Black lentils

Collard wraps are my new obsession. I wish I made the discovery a few years ago. Perhaps then I’d be a bit better at rolling them by this point…Thank you aluminum foil for keeping me (somewhat) clean on a regular basis.

I’m psyched to present my newest version of these. Can we just start off by discussing how beautiful those above lentils are?! Their bluish shimmer is so striking. How could you not want to put them with some butternut and wrap them tightly in an equally gorgeous green shell? The beauty of clean eating, I tell you. It feels almost too easy.

Butternut and Black Lentil Collard Wraps with Cilantro Pistou

I provided my office with lunch for the very first time this past week. (We’re a small team.) And thus, I also gave my co-workers their very first taste of collard wraps.

We’re a health-based startup, so needless to say, I was immediately given employee of the month. Kidding. But these wraps did go over rather well, and I foresee more collard wraps in their future. Woohoo! I’m always on a never-ending healthy eating revolution, so I love when new ideas are a hit.

Light and portable (with the help of that handy dandy aluminum foil, as mentioned above), these make for a great workweek lunch, one that will leave you feeling alert and ready to go. The cilantro pistou adds a tangy, almost Baja-esque feel with the help of a little cabbage for some crunch.

Butternut paired with avocado is also a new obsession of mine, as I feel both compliment each other’s butteriness. Find them here together, and let me know if you feel the same. (Sometimes I’ll just steam up winter squash, and melt some smashed, salted avocado on top once it’s finished. It’s heavenly, and oh so simple.)

I wouldn’t share just any recipe for my first time making lunch for my office. So trust me, this one’s a healthful delight. Maybe you can impress some friends with it, too. And start a collard wrap revolution with me. Enjoy!

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Collard Wraps with Carrot Hummus and Quinoa

Collard Wraps with Carrot Hummus and Quinoa

I was overwhelmingly swooned by the carrot-tahini combination in last week’s soup (kind of like when I stumble across cute, solo boys picking up veg at the farmer’s market). Ever since, I’ve been dreaming up ways to give the duo another go. It seemed almost obvious that I turn to hummus.

Tahini’s never been shy of chickpeas, but the flavors that resulted from this weren’t forecasted to me at all. It’s incredible what a little roasting can do to draw out taste, and what a simple addition to a classic recipe can do to entirely reinvent it.

Hence, I bring you Carrot Hummus.

Roasted carrots

I should’ve known from the soup, but if you haven’t caught my gist yet, this creation surpassed my expectations. Even more so after I wrapped it up in an almighty collard leaf and threw in a lemony quinoa tabbouleh. If I were to ever open a cafe, this is the kind of lunch I would offer.

Healthy, complex and portable.

Collard Wraps with Carrot Hummus and Quinoa

The lemon quinoa bestows a pleasant dichotomy between the sweet roasted garlic and carrots of the hummus. It adds a little crunch, too, but don’t worry, some toasted walnuts carry that idea out to its completion.

Wrap in aluminum foil if taking these on the go, or if you’re like me (a spill-food-all-over-my-white [insert article of clothing] kind of person) and simply want a less messy lunch to handle.

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