Lettuce Wrapped Turkey Burgers and Eating More Vegetables

We’re all adults here. We all know we’re supposed to eat vegetables, because they’re good for you.  But the reality is life happens.   We get caught up in things; we forget to eat vegetables…  Not cool, guys.  Eat your vegetables.

I’m a big proponent of vegetables and exercise being the cure for most things.  I’m not a nutrionist or a doctor but I’ve realized that when I eat more vegetables and exercise regularly, I tend to feel better.

Last week, Melissa’s Produce reached out to me asking if I’d like to review one of their boxes and maybe come up with a few recipes from the content.  I said Yes, because 1. I love vegetables and 2. it seemed like a great opportunity to blog about things.

So let me tell your a little bit about the produce box I got.  I got the “Organic Mixed Vegetable Box – Southern California Delivery.” I chose this one because I didn’t want a box with fruit.  I would rather just have vegetables.  It arrived while I was at work.  Since I live in a housing complex, it was delivered to the apartment office, so the box didn’t sit outside all day.  Luckily, I was able to make it home a few minutes before the apartment office closed at 5pm.  If not, I would have had to wait til the next day, which would have sucked.

I got the box and it was jam packed with deliciousness.  I definitely give them props for their packing skillzz.  Everything was in there, the lettuce wasn’t smashed or wilted.  Thumbs up for that! There was also an ice pack in the box  that kept everything cool.

Here is everything my box included:

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This is a good amount of produce for two people.  But Jesse and I eat a good amount of vegetables so we’re good to go.   One of the biggest complaints I’ve heard about produce delivery services and CSA shares (aside from cost), is that it’s simply too much produce. I agree, it is a good amount, but not really too much.  When I first saw the enormous pile of vegetables, I got concerned and thought, oh goodness how are we going to eat all this?  But really, having this box forces us to eat more vegetables, it’s just about prioritizing and planning. Using this produce, I’ve planned a variety of meals to use up almost all the vegetables, and today I’ll share one of these recipes: Lettuce Wrapped Turkey Burgers with Creamy Yogurt Sauce, served with Grilled Zucchini. Sounds delish right?  I think it looks pretty great too! turkeylettuceburger2

The most important thing to remember with CSAs and produce delivery is that certain things go bad faster than others.  Lettuce and kale are the most perishable, so they should probably be eaten first.  Then Zucchini, Broccoli, Cucumber and Celery.  Beets, Carrots, Potato, Garlic, Onion, Leeks and Ginger, will all last a pretty long time.

Keeping that in mind, I’ve been having green smoothies with kale for breakfast everyday to make sure to use the kale.  To consume the lettuce as quickly as possible, I decided lettuce wrapped burgers were the way to go.

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Lettuce Wrapped Turkey Burgers with Creamy Yogurt Sauce

For Turkey Burgers: 

1 package lean ground turkey (a little more than a pound)
1 leek, white part only, finely chopped
1/4 cup onion finely chopped
2 tbsp fresh rosemary, finely chopped
garlic salt to taste

For Creamy Yogurt Sauce:

1 cup non-fat greek yogurt
1/2 cucumber, grated
1 lime
Garlic salt to taste

Extra:

Lettuce
Tomato  

Combine all ingredients for turkey burger.  Work together and form into patties (4-6 depending on how big you want them, I did 6).  Grill on a hot grill, or on a skillet or you can even bake them.  If you’re grilling on a grill or in a pan, it’ll be about 5 mins per side (depending on how thick your patties are).

In the meantime, prep your yogurt sauce by combining yogurt, grated cucumber and lime juice.  Mix together and add garlic salt.  Taste until you get the right saltiness.  Then refrigerate until ready to use. (Note: You can make this sauce is advance.  As long as it’s refrigerated, it’ll be good for a few days)

Next assemble your burger.  I doubled up and used two lettuce leaves per side of the burger “bun” (so 4 lettuce leaves total per burger. Remember, we’re packing in those vegetables!).  Put down two pieces of lettuce, top with burger and tomato, drizzle with yogurt sauce and top with more  lettuce.  Serve with some grilled zucchini and enjoy!  

This recipe will make 4-6 lettuce wrap burgers (I made 6). I was really happy with this recipe.  Confession: I ate 2!  I don’t feel guilty.

If you’re curious about how I grilled the zucchini, I just sliced it into 1/2 inch thick strips then drizzled with olive oil and tossed with some garlic salt.  That’s it.  And seriously delicious. turkeylettuceburger3

This meal was chock full of vegetables, which is always awesome, but also super tasty and satisfying.

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I can’t wait to make use of the other vegetables.  Here are some of my ideas to make the most of each ingredient…

  • Use Ginger to make awesome peanut sauce to go on zucchini noodles.  Or just drink with hot water, because ginger is great for your immune system!
  • Roast beets to make an amazing kale salad with onion, almonds, goat cheese and balsamic vinaigrette.  Doesn’t that sound amazing? I also intend to saute those beet greens and add those to the salad as well.
  • I cut up the rest of the cucumber that I didn’t use in the yogurt sauce just for snacking.  Because don’t we all need some extra veggies as an afternoon snack?  I think yes.
  • Carrots: Gluten free carrot cake.  Yup. I made it happen.  Recipe soon!
  • Celery: I love filling celery with tuna salad for an awesome and light lunch.  I can seriously go through 10 celery ribs in one sitting with a bowl of tuna salad.
  • Leeks + Potato… Do I even need to say it?  Potato-Leek Soup!

Overall, I’m pretty pleased with Melissa’s Produce delivery service.  It’s the most reasonably priced delivery service I’ve seen.  I used to pay about $19/week for my CSA share in Ithaca.  The box I got through Melissa’s Produce costs $25 (although I got it free this time, thanks to Melissa’s Produce!).  For $25 you get 7lbs of organic produce.  Not bad.

Are you a fan of lettuce wrapped burgers or are you a bun purist?

Disclaimer: Melissa’s Produce provided me with a free produce box in exchange for this blog post.  Opinions and recipes are my own.

Healthier Pancake Toppings and Options

With my series of overindulgent posts as of recent, I feel the need to balance out the calories and cholesterol with something a little bit healthier: Pancakes.

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That’s not a joke.  I totally think pancakes can be healthy.  You just have to know how to do them. As a kid, I hated pancakes.  I always thought they tasted funny.  Then something magical happened, I tried IHOP’s pancakes and I loved them.   That’s when I realized what I hated was Bisquick pancakes.  That’s all my mom ever made.  Sorry mom, but bisquick is just gross. When I discovered my love of pancakes, I wanted to eat them all the time.   While we all know pancakes aren’t always the healthiest breakfast, there are ways to lighted up your pancakes and especially the toppings so they’re still fun and delicious but won’t undo your workout. Here are a few ways to keep your pancakes a little on the healthier side so you can enjoy them guilt-free. peachpureepancakes2text

Choose a Better Pancake Base

Pancakes can basically be a carb fest (nothing wrong with that), but if you’re looking to balance your meal, adding protein powder is a great start.  I’m a big fan of protein pancakes because the extra protein helps keep you full.

Some of my favorites are:

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Vanilla Coconut Protein Pancakes
Pumpkin Protein Pancakes
Banana Protein Pancakes

The fun part of protein pancakes is you can play with different flours and protein powders and find a mix that you love.

If making your own pancakes from scratch isn’t your thing or you’re really not looking to add some extra protein, there are some pancake mixes that are pretty natural and overall healthy.  I love Kodiak Cakes, because they’re super easy to make (just add water) and the ingredients are all natural.

You could also go the Paleo Pancake route.  It’s not exactly a pancake but still pretty darn tasty.

Lighten Up Your Toppings

When I was younger, I ate the regular old pancake syrup you get at the grocery store.  Nowadays, I try to stick with toppings that don’t have any chemicals or artificial sweeteners.  Straight up maple syrup is a little too intense for me, so generally I like to mix it up to create different types of syrups and sauces and toppings.

My latest obsession is fruit purees mixed with maple syrup.

I like to puree some fresh peaches and mixed it with maple syrup… about 2 tbsp peach puree + 1 tbsp of maple syrup for one person.  You can also just puree the fruit and skip the maple syrup.  I tried that with banana (simmered them in water first, but raw works) and it was awesome:

pancakesbananasyrupMy other favorite combo is plain greek yogurt with maple syrup.

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But in general, fruit is a great topping.  It helps bulk up the volume without adding as many calories as eating extra pancakes.  Berries are always a great addition…

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But you can also get creative, like topping your pancakes with persimmon!

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 Portion Control

I love a big stack of pancakes.  Mostly because it looks pretty, but also because it’s fun to eat.  But eating 4 or 5 full sized pancakes is a lot.  So what I do is I made them smaller!  That way I feel like I’m eating a lot but really I’m not.

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I generally use a tbsp measurer to prepare my pancakes.  Each pancake is composed of 2 tbsp of batter, instead of about 1/4 cup (4 tbsp) which is normal.

In the photo above, the banana slices show how the pancakes are actually pretty small.  Despite the fact that the portion size is smaller, I still feel like I’m getting a good amount of pancakes.

 

I’m all for eating a full stack of pancakes with butter and maple syrup every once a while.  But on a normal day basis, I like to keep it a bit lighter.  Pancakes can still be enjoyed if you’re trying to stay healthy.  It’s just about making sure you make the right choices.

What’s your favorite way to slim down your pancakes?

Roasted Cauliflower and Lentil Salad

I’m currently having a bout of I-don’t-want-to-cook.

It’s a chronic syndrome.  I haven’t quite found the cure, but I have a remedy.

The situation is this:  I want to eat healthy meals, but I’m just not in the mood to prepare them.

An unfortunate result of I-don’t-want-to-cook is a desire to eat bad things.  And thus, I also want to eat fatty sandwiches and burgers (because those are cheap and easy to pick up… but really I should mention Del Taco Bean and Cheese burritos because they’re my weakness).  Today, I almost gave in to a fatty sandwich for lunch, because I was too lazy to pack a lunch.  I got a salad at a local spot.  And while it was healthier than the fatty Reuben I also wanted, nothing beats the healthiness of a home-cooked meal.

So the solution to the chronic I-don’t-want-to-cook (or really I-don’t-want-to-do-dishes) is to get a boyfriend who cooks having lots of healthy leftovers.  I’m a fan of cooking in bulk for the week because I always know there will be a day when I don’t feel like cooking so I might as well be prepared.  My most recent creation is perfect for these days.  You can make it on Sunday and it’ll still be good for Thursday, since there’s no meat involved.

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Don’t worry, I didn’t go crazy with photoshop.  I used yellow cauliflower.  That’s why it’s so bright.  I’m currently making this again with purple cauliflower.  I’m going to bet that will look awesome as well.

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So if you’re like me and you’re having an I-don’t-want-to-cook (or do dishes) moment, this is your solution.  Very little work and lots of deliciousness and nutrients.  So get your cauliflower/lentil on…

 

Roasted Cauliflower and Lentil Salad

3/4 cup lentils, dry
1 head cauliflower, chopped
2 tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
garlic salt, to taste (I used about 1/2 tsp)

1/2 tbsp dijon mustard
2 tbsp red wine vinegar
salt and pepper to taste
1/4 cup chopped cilantro
3 oz goat cheese (optional)

Cook lentils for 20 minutes (or until tender) in boiling water.  While the lentils cook, pre-heat your oven to 400F.  Chop cauliflower, toss with 1 tbsp olive oil, cumin, paprika, cayenne, garlic salt and pepper.  Roast for about 20 minutes, turning occasionally, or until golden and crispy.

Next make dressing.  Whisk together 1 tbsp olive oil, mustard, vinegar and some salt and pepper.  Now combine all ingredients.  Toss together lentils, cauliflower, cilantro, and dressing.  Top with goat cheese and serve!  This recipe will serve 4.

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  Like I said, this recipe is super easy.  It only takes about 5 minutes of prep work.  The rest is pretty much just the oven and stove doing the work.  That means you can watch Orange is the New Black while you wait for it all to be ready, then take 2 minutes and throw it all together. RoastedCauliflowerLentilSalad4

Sounds like a great idea to me.  I have some cauliflower in the oven, now all I need is Netflix.

 

What’s your quick and easy, to-go healthy meal?

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

I’m going to be honest.  I’m a terrible meatball maker.  I’m also a terrible meatball namer.  They taste great, but generally look horrible and leek-y? I couldn’t come up with something better?

I don’t know how people get their meatballs to be round and beautiful.  Mine end up a little bit like patties, but they taste awesome.

Because they taste awesome, I really can’t complain.  So let me tell you about these (slightly ugly but delicious) meatballs.

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What I love about these meatballs is that the vegetables are still a little bit crunchy, so they have a great texture.  But what I REALLY love is the peanut sauce that went with it.  I intended to make Italian flavored meatballs with added leeks, but then I tried them and they reminded me of potsticker filling, so I decided to go for an Asian twist.  And thus peanut sauce was necessary.  Peanut Sauce is the perfect addition.  I’m totally into it.    

 

The other magical part of this meal is that it’s almost paleo and 100% healthy.  The paleo part doesn’t really matter to me, but the healthy part does.  I’m always looking for great-tasting healthy recipes, that’s why I’m such a big fan of this.  That said, if the paleo part matters to you, use almond butter or sunflower butter in place of peanut butter and it’s 100% paleo! ZucchiniPeanutNoodles4

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

6 zucchinis, spiralized or julienned
1 lb lean ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 leek (white part only), finely chopped
1 garlic clove, finely chopped
1 egg
salt and pepper to taste
1-2 tbsp olive oil

For Peanut Sauce:

1/4 cup coconut aminos (or low sodium soy sauce, if paleo doesn’t matter to you)
1-4 tbsp water*
1/4 cup natural peanut butter (or sunflower seed butter or almond butter if you want to make it paleo)
juice of 1 lime
2 tbsp rice vinegar
1 tbsp fish sauce
1 small knob of fresh ginger (about 1 inch, about 1 tbsp)
1 tsp sriracha, or more to taste (optional)

 

Make meat balls.  Combine turkey, onion, carrot, celery, garlic, leeks, egg, salt and pepper using your hands.  Roll into 25-30 small balls (a little larger than a walnut).  Heat olive oil in a pan.  Cook meat balls about 10 minutes, turning occasionally until cooked through.  Alternatively, you can bake them at 450F on a parchment paper lined sheet for about 25-30 minutes.  (Note: I made these another time but I caramelized the onions and leeks first and it was awesome.  Just saying… in case you want to try that)

 

Next make peanut sauce.  Combine all ingredients in a blender or food processor.  Blend until well combined. *I’ve made the sauce with 4 tbsp of water, it’s a bit runny, which I like, but if you want it thicker, use less.  You might need to adjust the coconut aminos to make sure it’s not too salty.

 

Toss zucchini noodles with sauce (reserve some extra peanut sauce for drizzling), plate noodles, top with meat balls and drizzle with extra peanut sauce.   Garnish with cilantro and chopped peanuts if you’d like.  If not, just serve and devour.   I’m having a really hard time deciding the serving size for this recipe because I eat massive amounts of vegetables.  This recipe will serve about 4 people, but I got 3 meals out of it with left over meatballs (because I tend to eat more vegetables than meat).

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I’ve made this twice now and loved it both times.  It’s pretty quick and easy, but seriously tasty.  I recommend it, if you’re looking for a tasty meal to add to your healthy dinner rotation.

 

Do you have any awesome meatball-making tips?

Ceviche de Jaiba

I’ve been agonizing over this post for about two weeks now.  I’ve had a million ideas about what to write and none of them seemed to work out.  Instead of agonizing any further, let’s talk about what led up to the amazing recipe I’m going to share with you… It all started with a hike… a 10 mile hike to a bridge where people were bungee jumping.  If you’re in the LA area and have never been to the Bridge to Nowhere, I recommend it.

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Given how NOT graceful I am when it comes to balance, I’m really impressed that I could cross streams on rocks and logs.  I think the hike is medium difficulty, and overall really fun.  It took us about five and a half hours.  On the way back, we were all ready to be done, because it was hot and we ran out of water.  Clearly a bad combo.  Next time, I’m bringing a water filter and a swim suit.  There were tons of little pools in the stream for swimming.  It would have been great to swim given the heat.

That particular day, my legs were sore.  The previous week, I had hurt my arm at crossfit.  While I let it heal, I modified all my workouts to involve only lower body movements.  Basically I just squatted and ran for a week.  Then on Saturday, Allison and I ran.  So by Sunday, my legs were toast.  This hike did them in.  By the end of the hike, all I wanted to do was drink a gallon of water and sit for a bit.  Being the dream boat that he is, Jesse made this:

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I’m going to go ahead and say that this is really his recipe, but I’m sharing it with you because it’s damn delicious.  Gentlemen, make this for your lady.  She will appreciate it.

Ceviche de Jaiba

1lbs imitation crab meat, shredded (or Real Crab meat)
2 tomatoes, diced
1/2 large onion, diced
1/2 cup cilantro, chopped
juice of 4 limes
salt to taste
Avocado and Chips/Tostadas, for serving  

Combine all ingredients in a bowl.  Serve with sliced avocado on a tostada or with chips and cover in hot sauce.  Jesse likes to put ketchup on his too.  That was tasty enough but I was a big fan of the hot sauce.  You can also add fresh sliced jalapeños or habanero peppers for some extra heat.

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This ceviche with a nice cold beer was the BEST post-hike meal.  It’s light and citrus-y, and if made by a nice fella… it’s pretty much everything a girl could ask for.  I can’t wait to go on another hike and eat this again.

What’s your favorite place to hike? How about post-hike meal?

Zucchini Pasta with Avocado-Pepita Pesto

These days I pretty much only want to talk about vegetables.  As I mentioned last time, I’ve been over doing it with desserts/sweets recently so I’m going to get super excited about vegetables and tell you about my most recent vegetable-filled discovery: Zucchini Pasta.

I’m not the biggest fan of pasta and I’m partially convinced that I’ve talked myself into not liking it, because I just don’t feel like it’s amazing enough for the calories.  Bread, on the other hand, I’m happy to eat tons of bread, regardless of calories.  Pasta… I’m meh about pasta.  That said, I’m a huge fan of eating things in the shape of long stringy pasta.  I love spaghetti squash and when my co-worker gave me an extra spiralizer that she had, I was ecstatic.

Since then my brain has been churning with awesome zucchini noodle ideas.

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The inspiration for this recipe came from a raw, vegan cooking demonstration I went to a few weeks ago.  They served us zucchini noodles with pesto. So from there, I decided to make my own version with ingredients I had on-hand at home.  It was a complete success. zucchinipasta1

Zucchini Pasta with Avocado-Pepita Pesto

5 small zucchini squash, spiralized or julienned
1 small avocado
1/4 cup pepitas
1 cup fresh basil
juice of 1 lemon
3 tbsp olive oil
2-3 tbsp water
salt and pepper to taste
1 tomato, diced

Place avocado, pepitas, basil, lemon juice in food processor (or vitamix).  Pulse.  Stream in olive oil and water and continue to blend until smooth.  Add salt and pepper to taste.  Toss zucchini noodles with some of the pesto, you can add more or less to your liking.

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Please note, this recipe will make more than enough pesto for 5 zucchini.  You can refrigerate the rest for another day (it’ll start to turn brown after 2-3 days). zucchinipasta3

 

What I loved about this dish was:
1. how easy it is to make.
2. how well it tastes the next day and
3. the fact that it doesn’t require you to turn on the stove or oven, with our recent heat wave and summer just around the corner, that was essential.

I’ll definitely be making this again.   I’m consistently surprised at how much I like raw zucchini.  It’s definitely an underrated vegetable.

 Do you have a spiralizer?  Any ideas on what I should try to spiralize next?

 

P.S. Don’t forget to enter the Peanut Butter and Co. Bee’s Knees Giveaway to win two free jars of Peanut Butter!

Tomato and Ricotta Salad

I’m currently having a love affair with full fat ricotta cheese.

It has to be a full fat thing, because I’ve had ricotta before, but none as delicious as this.  It’s just the regular whole milk ricotta from Trader Joe’s. Nothing fancy.  Usually, I buy part-skim, but this time all I could find was full fat.

That was the best thing that could have happened.

Now I’m obsessed with ricotta.  I want to put it on everything.  In fact, I have been putting it on everything lately, but this is my favorite combination:

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  It makes for the perfect appetizer or light meal.  It goes great with wine and doesn’t weigh you down.  You can probably go dancing after eating this and feel great. TomatoRicottaSalad1

Tomato and Ricotta Salad

2 tomatoes, sliced
2 tbsp (or more) ricotta cheese
2 tsp Chipotle Olive Oil*
1 wedge lemon
salt/pepper to taste

Slice tomatoes, top with ricotta, then sprinkle with salt and pepper.  Drizzle with chipotle olive oil and finish with a squirt of lemon juice.

Serve and enjoy!

*I got my olive oil from Antica Olive Oil.  If you don’t have Chipotle Olive oil on hand, I would recommend extra virgin olive oil with some crushed red pepper flakes or chipotle powder.  If you’re not a fan of heat, your favorite olive oil will work.

I loved everything about this.  I had it for dinner this past Friday (before a fun flamenco show), then again on Saturday night and then for lunch on Sunday.  What can I say? I know what I like!

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I’m definitely making this for my next gathering.  It’s easy, fresh, delicious and super easy to scale up or down depending on how many guests you have. It also goes great on bread if you’re looking for finger foods!

 

What’s your favorite way to eat ricotta?  After this Lemon Ricotta Cake, this tomato/ricotta combo might my favorite!

Vegan Fusion Tacos

I don’t know about you, but I love fusion food.  My favorite is some sort of Asian cuisine combined with Latin. Food trucks are particularly good at this.   Kogi is the perfect example.  Their short rib taco is nothing short of amazing.  There’s another food truck around Orange County that has a banh mi taco.  Amazing.

I’m also a big fan of Taco Tuesday.  I wish I took advantage of it more often.  I really wanted to hit up my favorite taco spot today, but then I remembered I should probably save money (and calories).  Instead I made tacos at home with ingredients I already had, and thus this italian-mexican fusion vegan creation was born:

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Vegan Fusion Tacos

1 corn or flour tortilla
2 tbsp avocado pesto hummus
2 artichoke hearts, halved
a few sliced thinly sliced zucchini
1 tsp nutritional yeast (optional)

Heat tortilla.  Spread tortilla with Avocado Pesto Hummus.  Top with artichoke hearts, zucchini slices, then sprinkle with nutritional yeast.  If you want to go crazy, squeeze some extra lemon on top.  You won’t be sorry.  Then devour.

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Note: If you make a full avocado pesto hummus recipe, you should be able to make about 6-8 tacos.

Do you see the fusion in here?  Italian ingredients: Garbanzo beans, Artichoke Hearts, Zucchini, Basil.  Latin/Mexican: Lemon, Avocado, Tortilla.

I think that’s pretty good.

So there you have it.  Tasty vegan dinner, ready in about 10 minutes.  Get your Taco Tuesday on.

Avocado Pesto Hummus

I’m loving the fact that it’s now light out until about 7pm.  What I’m NOT loving is that it’s still dark out when I go to the gym.  There’s nothing less motivating than waking up when it’s still dark out.

So while it’s still light out, I had all these hopes and dreams for magical creations I was going to make after work, photograph, enjoy and blog about.  Then I remembered that more cooking means more washing dishes and that suddenly sounded unappealing.  As much as I wanted to hit up Trader Joe’s for a box of Puffins for dinner, I decided to make something quick and easy.

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And seriously guys, this was all sorts of amazing.  You really need to make this, spread it on toast and stuff your face off.  That’s what I did.  Why should you?

Top 5 Reasons You Need to Make This:

    1. It’s healthy!  Lots of good fats from avocado
    2. It’s vegan! Let’s love the Earth a little bit more and eat less meat (especially if you’re in California.  There’s a drought folks!).  This spread still packs in the protein.  This whole recipe (which serves 4) has about 29g of protein!
    3. It’s crazy delicious.  Seriously.  So good.
    4. Avocado. Enough said.
    5. It’s ready in about 3 minutes, and you’re hungry so what are you waiting for?

BONUS REASON: It’s a great excuse to eat bread, not that you need one. Avocado Pesto Hummus 3

Avocado Pesto Hummus

1 can (15oz) garbanzo beans, drained and rinsed
1 avocado, pitted and peeled
1 clove of garlic
1 tbsp nutritional yeast, heaping
1 small handful of fresh basil leaves (I used about 7 large leaves)
juice of 1 lemon
salt and pepper to taste

Combine all ingredients in a food processor or Vitamix (which is what I used).  Pulse until combined.  I wanted mine a little bit chunky so I didn’t pulse it too long, but if you want it smooth you can do that too.

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Spread on your favorite bread or serve with pita chips or raw veggies and enjoy!

Do you need any more convincing?  I’m not sure how else to tell you this is basically delicious and awesome for you.  Eat it up!

Are you an avocado lover? Please tell me you are!

Moroccan Spice Blend

As we’ve previously discussed, dinner is a struggle for me.  Waking up at 5:15am to workout, then going to work all day leaves me little motivation to make a meal when 5:30pm rolls around, especially if it’s just for me.  I’m one of those people that prefers to cook for others.  Cooking for myself is extremely unappealing.

When Jesse has dinner with me, it’s awesome.  I tend to make an actual meal, but most days, on my own, I tend to snack.  So I’m trying to come up with better solutions.  My number one solution right now is to keep it simple.

So in my quest to keep things simple, yet flavorful, I discovered a Moroccan Spice Blend that is so versatile you can basically kick up any plain dish without adding fat.  The best part is you can control how much salt goes in it.

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Moroccan Spice Blend

Adapted from Epicurious

1 tsp  cumin
1 tsp ground ginger
1/2 tsp salt (or less if you’d like)*
1/2 tsp black pepper
1/2 tsp  cinnamon
1/2 tsp  coriander
1/2 tsp cayenne
1/2 tsp mace

moroccan spice blend2

Combine all ingredients until well blended.  Store in an air tight container until ready to use.

*Feel free to adjust the amount of salt.  You can completely omit it, if you’re trying to go low sodium.  You can also add more if you like things salty (the original recipe calls for 1 tsp of salt, but I tried that and thought it was too much.  1/2 tsp was more to my liking).

I mixed up a bunch to keep on hand for easy meals.  So far using this blend I’ve made: Moroccan Spiced Chicken Thighs and Moroccan Spice Tilapia.

Super easy! In both cases, I sprinkled the chicken (bone-in thighs, skin and excess fat removed) or fish generously with the spice blend and baked.  Both times it turned out awesome! I can’t wait to keep making this. If you’re interested, I can do a full recipe post on either of these.  Let me know if you’re interested.

Tonight, the ultimate quick dinner for 1:  I took a piece of tilapia, covered it in moroccan spice blend, then roasted it along side some asparagus for 17 minutes at 400F.  Done in less than 20 minutes, and easy clean up.  I like it.

Give this Moroccan Spice Blend a try! It’s a great way to add a ton of flavor while still keeping things healthy.

What’s your favorite quick and easy weeknight meal?