Garbanzo Salad

This light and cool salad can even be eaten as lunch! You will feel satisfied because it is delicious and flavorful.

Ingredients:
Extra Virgin Olive Oil
2 tbsp: dijon mustard
1 tsp: lemon juice
1 tsp: capers (chopped)
parsley
baby spinach leaves
drained 15 oz can of garbanzo beans (chickpeas)
grape tomatoes (cut in half)
1 small cucumber (chopped)
half of a small red onion (chopped or sliced)
Mozzarella cheese cubed (optional)
salt to taste
pepper to taste

Directions:
Make the dressing by combining the mustard, lemon juice, salt and pepper. Emulsify this with the extra virgin olive oil. Add the capers, parsley, chopped spinach leaves, garbanzo beans, cucumber, grape tomatoes,red onion, and mozzarella cheese. Toss and adjust the salt accordingly. Enjoy (the longer it sits in the refrigerator, the better it tastes!

Open faced panini with fresh sweet tomatoes and pesto

A bite of this open faced sandwich will make you feel as if you are sitting in Italy on a warm sunny day enjoying your lunch!

Ingredients: (for one sandwich)
extra virgin olive oil
Pita bread
1 tbsp: Pesto (homemade or store bought; ingredients for making homemade in 'pesto pasta salad' recipe)
5-6: spinach leaves
2-3: fresh mozzarella slices
2: sundried tomatoes (chopped finely)
4-5: grape tomatoes (sliced)

Directions:
Grill pita bread on a greased (with olive oil) indoor grill (use skillet if no grill). Then put the pita bread on a dish and spread the pesto on top. Lay the spinach leaves and mozzarella slices on. Add the sundried tomatoes and grape tomatoes. Buon appetito!

Cuisinart GR-3 Griddler Jr 3-in-1 Nonstick Countertop Grill

Black bean Soup

This black bean soup is rich and delicious. With a hint of mexican and italian, you will surely enjoy this recipe! This soup is healthy and full of nutrients.

Ingredients:
extra virgin olive oil
1 small onion (finely chopped)
salt to taste
pinch of black pepper
1 tsp fenugreek leaves
2 bay leaves
3 cloves garlic (finely chopped)
1 15oz can of black beans
2 tbsp: lime juice
3 tbsp of your favorite salsa or pico de gallo
2 tbsp pesto
2-3 dashes hot sauce
2 cups water
1 cup vegetable broth
grape tomatoes
chopped cilantro
sour cream

Directions:
In a deep pot add the olive oil and onion. Saute for about 3-4 minutes. Add the salt, pepper, fenugreek leaves, bay leaves, and garlic. Saute for another minute or two. Add the drained and smashed black beans.( Just smash with your hands as you add it in). Add the stock and water, lime juice, salsa, pesto and hot sauce. Adjust salt according to taste. Cook for about 20-25 minutes. The liquidity will greatly reduce as the soup cooks. Serve hot and garnish with sour cream, chopped grape tomatoes, and cilantro.

Pulao (basmati rice recipe)

As a vegetarian, I find that Indian recipes should be treasured. This recipe is traditional and the authenticity of the basmati rice is maintained. Pulao is a dish that gives importance to the rice itself. This is why I use less vegetables in this recipe. This recipe displays the simplicity and flavor of Indian food at once.

Ingredients:
1 cup: Basmati rice
2 tbsp: Ghee (indian clarified butter), or just use butter
1 tsp: Cumin
1 tbsp: Raisins (optional)
2 tbsp: chopped cashews
3-4 tbsp: chopped green peppers
3 tbsp: shredded carrot
3 tbsp: peas

Directions:
To cook rice:
Boil 4 cups of water and add salt. Add 1 cup of basmati rice and boil for about 20 minutes. After 20 minutes, check rice and continue to cook (if it is not done) until the rice is soft and tender.
For the pulao:
In a skillet add the ghee (or butter), cumin, raisins, and chopped cashews. Cook for a minute. Add salt and pepper to taste. Then add the green pepper, shredded carrot, and peas and cook for about 3-4 minutes. Add rice and combine. Serve immediately while still warm. Cuisinart 622-20 Chef's Classic Nonstick Hard-Anodized 8-Inch Open Skillet

Strawberry juice

Got a bunch of strawberries and don't really feel like eating them? I had this dilemma today and this juice was the solution! This light and refreshing Strawberry juice is a great alternative to calorie-packed soda.

Ingredients:
~1cups: whole strawberries
1.5 cups: sparkling water
1/2 cup: ice cubes
1 tbsp: honey
1-2: tbsp fresh lemon juice
~3/4 cup: artificial sweetener or sugar (can adjust sweetness. to your preference)

Directions: blend all the ingredients together in a blender. Adjust the sweetness and liquidity to your preference.

Pancakes Galore!

I woke up one day and was just sick of eating the same old cardboard cereal and boring oatmeal. I came up with these amazing pancakes because I was not a fan of jam! As a nut lover, I had to include them in the pancakes. They add texture to the otherwise monotonous traditional pancakes. The raspberry jam is an excellent alternative to syrup or butter, especially if you use sugar-free. Heres the recipe =)

Ingredients:
1 cup: Pancake mix (of your preference)
3/4 cup milk
1tbsp extra virgin olive oil
pinch of baking powder
3-4 tbsp: chopped dry nuts (I use almonds,cashews, and pistachios)
seed less red raspberry jam (or any other jam of your preference)

Directions:
Heat a flat skillet (medium to low heat). Meanwhile, combine the pancake mix, milk, oil, baking powder, and nuts thoroughly. DO NOT over mix because that will make the batter tough and you wont have light pancakes. Add oil to the skillet. Pour batter using a ladle and when there are bubbles and a slightly golden edge on the pancake, flip and check underneath after a minute or so. Place pancake on a dish and spread the raspberry jam on top. Enjoy!

What did you make today?

I made a very easy and flavorful italian pasta salad. Perfect for the coming of spring tomorrow!

Recipe: Pesto pasta salad
(use whole wheat pasta for healthier meal)
2 cups: Pasta
2-4 tbsp: Pesto(basil, pine nuts,olive oil, garlic,black pepper,salt, parmesan cheese)-- can buy from store!!
1/2 cup:grape tomatoes
1-2 tbsp:sundried tomatoes(chopped)
1 tsp capers
2tbsp: fresh lemon juice
mozzarella cheese cut in cubes (can omit for healthier meal)
fresh basil(for garnish)

Directions: Cook pasta according to directions. Drain and place pasta in a bowl. Add the pesto(blend all ingredients until medium thickness; add more olive oil if necessary), grape tomatoes, sundried tomatoes, capers, lemon juice, capers, and mozzarella cheese. Add salt according to taste while still hot. Mix and garnish with basil chiffonade. Enjoy warm or cold!