Lemony Spinach and Chickpeas with Polenta

Posted by Jennifer (the student) on January 30, 2013

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This is one of my all time favorite recipes. Something about it is so comforting.

Ingredients for the Polenta:

  • 1 cups water
  • 2 cups low-sodium vegetable broth
  • 1 cup polenta
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • sea salt, to taste

 Ingredients for the Chickpeas:

  • 1 TBSP olive oil
  • ½ onion
  • 2 cloves garlic, minced
  • 15 oz can chickpeas, rinsed and drained
  • ½ cup low-sodium vegetable broth
  • ½ tsp dried basil
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • ¼ cup water
  • fresh ground pepper, to taste

Ingredients for Spinach:

  • 1 TBSP olive oil
  • 2- 6 oz bags of spinach
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 4 tsp pine nuts, lightly toasted
  • sea salt, to taste

Instructions:

  1. In a large pot, bring water and vegetable broth to a boil and slowly stir in polenta, garlic and basil.
  2. Season polenta with sea salt and keep warm until serving.
  3. In a medium sauté pan over medium heat, add onion and olive oil and cook for about 3 minutes until onion begins to soften.
  4. Add garlic and chickpeas and cook for a few minutes.
  5. Add broth, basil and pepper and reduce heat to low and simmer for 5 minutes.
  6. Add lemon zest and lemon juice. Mix cornstarch with water and add to the pan. Turn heat to medium-low and cook until slightly thickened. Keep warm until serving.
  7. In a large sauté pan over medium heat, add olive oil and start adding spinach, little by little. Until it cooks down.
  8. Add lemon zest, lemon juice, sea salt and pine nuts and combine.
  9. Serve with a layer of polenta on the bottom, topped with spinach mixture and finish with a layer of the chickpea mixture.
  10. Enjoy!

♥ ♥

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Sweet Potato Chili

Posted by Denise (Jennifer the RD’s sister) on January 30, 2013

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Ingredients:

  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 small sweet potatoes, peeled and chopped
  • 2 medium carrots, sliced
  • 1/2 red bell pepper, chopped
  • 2 TB olive oil
  • 1 fifteen oz can black beans or kidney beans
  • 1 fifteen oz can diced tomatoes or tomato sauce
  • 1/2 cup vegetable broth
  • 1 TB chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Saute onions and garlic in olive oil for a minute or two, then add sweet potaotes, carrots, and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally for 20-25 minutes, until flavors have mingled and vegetables are cooked

 ♥ ♥

Broccoli and Sun Dried Tomato Soup

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Posted by Jennifer (the RD) on January 30, 2013
 

INGREDIENTS

  • 1 cup coarsely chopped steamed broccoli
  • 1  14.5 oz. can vegetable broth
  • 2 cups fat free half and half
  • 2 TB sun dried tomatoes in olive oil
  • 1 tsp. finely chopped garlic
  • 2 tsp. salt (optional)
  • 1/2 tsp. ground pepper
  • 2 TB finely chopped cilantro
  • shaved parmesan cheese for topping (optional)

Combine broth, fat free half and half, tomatoes, garlic, salt, pepper, and cilantro, and heat on medium heat until boiling.  Bring the heat down to a simmer and add the chopped broccoli, heating until the broccoli is warmed through.  Spoon out into bowls and top with parmesan cheese, if you wish.

 ♥ ♥

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Grilled Vegetarian Kabobs

 veg kabob

Posted by Kumkum, RD (friend of the blog) on January 30, 2013

INGREDIENTS

  • 12 oz package of extra firm tofu, drained
  • 1 cup quick cooking oats
  • 1 egg
  • ½ cup finely chopped onion
  • ½ cup finely chopped green onion
  • 1 tsp minced ginger
  • 1 TB minced garlic
  • 1 TB finely chopped green chili
  • ¼ cup finely chopped cilantro
  • 1 TB lemon juice
  • 1 tsp salt
  • 2 TB olive oil
  • 8 skewers

Drain additional liquid from the tofu by squeezing out the liquid, using cheese cloth.  Mash tofu well and add oatmeal and all other ingredients except oil.

Form the mixture around 8 skewers.

Heat the griddle and place the kabobs carefully on the heating surface.  Carefully turn to brown.

Serve with raw cut vegetables such as cucumber, onions, tomatoes, lemon wedges, etc.

 Yield:  8 servings

 ♥ ♥

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Black Bean Salad with Mango and Bell Peppers

Posted  by Jennifer (the student) on January 30, 2013

blackbeansaladwithmangoandbellpepper

Ingredients:

  • 1-2 ripe mangos, peeled, pitted and diced
  • 2 15 oz cans of black beans, rinsed and drained
  • 1 shallot, finely chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • ½ cup low-fat Italian dressing
  • salt and pepper, to taste

Directions:

  1. In a large mixing bowl, combine all ingredients.
  2. Refrigerate.
  3. Served cool.
  4. Enjoy!

* This recipe is nice to make for lunches or snacks for the whole week.

♥ ♥

Welcome to Day Three

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Welcome to Jenmi Jenmi’s One Year Anniversary Party day three!  We are celebrating for 5 days, each day will feature a different post-sharing theme to enhance and help our “Fresh Start.” Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Today we will be sharing recipes for meatless meals. These tasty recipes will help you maintain a healthy diet and assure you get plenty of vegetables

Check back through out the week and share in all the fun!

  ♥ ♥

WIAW #42

Posted by Jennifer (the student) on January 30, 2013

Hello Everyone. Happy What I Ate Wednesday!  I wanted to participate in the WIAW this week, but we are very busy with are One Year Anniversary Party this week, so I am just sharing my favorite meal from last Saturday.  If you have time during the week, please stop by and check out our party. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

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 My husband always orders a combo that comes with these hard boiled eggs and I love them, so we share his egg. 🙂

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Miso Ramen

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Thank you for stopping by. I hope your day was full of healthy meals! 

♥ ♥