Cloudy rainy days are the worst for food photography! And now with my new job, I have been trying to cook and photograph after work some days. Last month when I was making this dish, it rained every single day. The sun never came out. I had the intention to cook on Tuesday then Wednesday and then Thursday came by and it was still cloudy. I thought I would give it a try but as I expected the pictures weren’t great.
So a week later I was at it again! This time maybe a little too ambitious, I tried to cook two things at once and photograph two dishes from after work until the sun set. Since there was sun they came out much better, however, it was definitely getting close by the time I finished this recipe.
Swiss Chard is really like any leafy green in terms of taste. I think it goes well in the quinoa bowl, but you can also use any other green you like. But if/when you have Swiss chard leftover from a recipe it’ easy to find another use for it! It can be added to lots of different rice/quinoa bowl combination.
If you have some, give this one a try!
I have always been a big fan of pesto, probably due to my strong dislike of tomato sauce-I need another pizza sauce option. But pesto with pistachios brings pesto to an all new level. I first saw pistachio pesto on Jessica’s How Sweat Eats blog (who by the way is an absolute genius). I decided to make my own version for this recipe using fewer pistachios (because they are seriously expensive) less olive oil to reduce the fat. Oh…and then I added Kale.
I’m sure right now, there is a mixed response to the K-word. Some of you are like “omg I love Kale this is awesome,” whereas others of you are like “really, I didn’t think you could ruin pesto and now you did” (kale haters-you know who you are). Well I promise you cannot taste the kale at all! Really not at all! Instead while you are enjoying a delicious pistachio pesto you are also eating more vegetables without a change in taste- so it’s a win! Trust me!
Stuffed mushrooms make a great appetizer but in order to make this dish more filling as a meal I added quinoa to the pesto before filling the mushrooms. Two mushrooms plus quinoa and pesto make a perfect meal for me. You can also use some leftover kale to make a side salad if you’re still hungry.
You will have leftover pistachio kale pesto after making one serving. What should you put it on? Anything and Everything!!
Did you know its National Sweet Potato Month? Let’s celebrate with these Sweet Potato Veggie Burgers.
Trust me on this: store bought veggie burgers pale in comparison to homemade ones! Sweet potatoes aren’t the obvious choice when it comes to veggie burgers but the mashed consistency makes for a great texture.
When it comes to (veggie) burgers for me its all about the toppings. Usually I’m all about the cheese but with this recipe I decided to leave it out. Instead I went the thanksgiving route and made a take on cran mayo using plain Greek yogurt instead mayonnaise.
My sophomore or junior year of college, the school opened a new “healthy” organic station that served salads and sandwiches (among many other things like mac and cheese). All the cool kids were putting cran mayo on their sandwiches and eating organic mac and cheese and feeling #healthy (mind you this was before Instagram). Little did we know that organic and healthy were actually not synonymous. It turns out mayo is mayo and mac and cheese is mac and cheese regardless of whether or not it’s organic (too bad!). This organic café also had sprouts which I decided would be the perfect addition to my veggie burger.
The sprouts add a little crunch to the soft patty. I also purposefully chose a hard roll to give the burger some added crunch. I chose a small roll as to not over power the burger with lots of bread.
Can you believe I have never had chili before?
Today I am sharing the perfect chili recipe for my (and hopefully your) taste buds. I have never had chili before because I do not like tomatoes and until I came up with this recipe, I have never seen a tomato-less chili. (I am not really sure whether you can call this dish a chili without tomatoes, but I am going to go ahead and call this a chili). This is easy to make, freezes well and uses traditional spices. It’s a perfect week night meal and would make a great addition to your Superbowl menu this weekend!
Garnish with avocado, cilantro, lime, and cheese if you wish!
Have you heard of green goddess dressing? I have no idea where it originates from, but I am newly obsessed. According to the ever informative Wikipedia green goddess dressings typically include mayonnaise and sour cream among many other herbs and spices. I try to eat less mayonnaise and sour cream due to their high saturated fat content, so I have developed this version of green goddess dressing using a better for you green fat…AVOCADO! This dressing is so good, I want to put it on everything. It goes perfectly with the last grapefruit recipe of the week: Avocado, Grapefruit, Quinoa, and Spinach Salad.
Grapefruit and avocado are a match made in heaven. Seriously, if you look up grapefruit salads, they almost always include avocado. I think its because the creamy texture of the avocado helps to balance out the bitter flavor of the grapefruit. I went ahead and took my avocado obsession up a notch by including it in the dressing for my grapefruit and avocado salad.
If you’ve had green goddess dressing before, what else do you put it on?