Tag Archives: Dinner

Carrot Coconut Ginger Soup with Crispy Chickpeas [Gluten-Free + Vegan]

There’s a vegan restaurant a few blocks away from me called Seed + Salt. I was meeting my friend Kristine for lunch there a couple weeks ago (#marinagirls forever) and even though I’m not a soup person, their Carrot Coconut Soup sounded delicious and I ordered it. Long story short, I have had that carrot coconut soup on my mind ever since.

Carrot Coconut Ginger Soup | Almost Getting it Together

I’ve strangely been craving a lot of soup lately. There’s a Thai Chicken soup at work that is allegedly very good, I was craving lentil soup (recipe coming soon) the week after that and then this soup just spoke to me. I blame it on the weather. The past few weeks have been the coldest it’s been since I’ve moved to San Francisco.

This soup is also great because I’ve been trying to eat way more plant-based lately. I’m going through a phase where I’m just kind of not that into meat and it’s such a pain to cook anyway. I’m feeling better without it in my diet and figuring out how to get protein in other ways. Also, not running 40 miles a week means you kind of don’t need as much protein as you used to… womp womp.

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I’m not saying that I’m not going to eat meat but I’m probably just not going to buy it and cook it for myself for a while. Also, looking to lower my grocery bill because SoulCycle is eating up my budget. But, my PT’s cute assistant told me “You can’t put a price on good health” and we all know if an attractive guy tells me something, I probably do it (aka the fact I moved to Hong Kong at 19 was partly because my advisor was hot and told me I should).

Not to totally diverge on this soup and bore you all to death, but I’m an almond milk latte in and aside from a glass of wine, that’s when I do my best writing/thinking so here’s a thought — isn’t the power of doing something to impress someone kind of crazy? The number of times I have made a boy go on a run he totally can’t handle, clean up his diet or do something out of their comfort zone (minus move to San Francisco, but that’s a story for another day) is unreal. I really need to harness that power more often. It’s like Kanye West wrote Kanye’s Workout Plan for the guys I seem to attract.

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5.0 from 1 reviews
Carrot Coconut Ginger Soup with Crispy Chickpeas [Vegan, Gluten Free]
 
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Carrot Coconut Ginger Soup with Crispy Chickpeas is the vegan and gluten-free way to stay warm this winter. Detox from heavy holiday foods with this soup.
Author:
Recipe type: Dinner, Lunch
Cuisine: Gluten Free, Vegan
Serves: 4 servings
Ingredients
Soup
  • 4 cups carrots, chopped
  • 1 onion, sliced into half-moons
  • 2 cups vegetable broth
  • 1 can light coconut milk
  • 1 tbsp coconut oil
  • 1 tbsp curry powder
  • ½ tbsp fresh ginger
  • ½ tsp paprika
  • ¼ tsp crushed red pepper flakes
  • salt + pepper
  • Cilantro to garnish (optional, but encouraged)
Chickpeas
  • 1 15 oz can chickpeas, drained, rinsed and patted dry (or 1 cup freshly cooked chickpeas)
  • ½ tbsp olive oil
  • ¼ tsp paprika
  • salt + pepper
Instructions
Soup
  1. Pre-heat oven to 425F.
  2. Line a baking tray with a Silpat or non-stick aluminum foil. Place carrots on baking tray and spray with coconut oil and sprinkle with paprika, salt and pepper.
  3. Bake carrots for 30 minutes or until they are soft and begin to brown.
  4. When carrots are finished roasting, melt coconut oil in a large soup pan.
  5. Place onion in soup pan and saute until soft and fragrant, about 5 minutes, stirring occasionally.
  6. Add carrots and continue cooking with onions for another 15 minutes, or until soft.
  7. Add vegetable broth, coconut milk, curry powder, ginger, crushed red pepper flakes and salt and pepper to taste. Bring to a boil then let simmer, covered, for 20-30 minutes.
  8. Remove soup from heat and let cool slightly. Once cooled, pour into a high-powered blender and blend until smooth. Alternatively, you can use an immersion blender.
  9. Pour soup into bowls and garnish with cilantro and crispy chickpeas
    .
Chickpeas
  1. Preheat oven to 450F.
  2. Place chickpeas on a Silpat lined baking sheet (or line with non-stick aluminum foil).
  3. Toss chickpeas with olive oil, paprika, salt and pepper.
  4. Place in oven and bake until hard and crispy, about 30-40 minutes, stirring occasionally.
Nutrition Information
Serving size: 1½ cups Calories: 175 Fat: 10 g Saturated fat: 8 g Carbohydrates: 18 g Sugar: 9 g Sodium: 159 mg Fiber: 4 g Protein: 3 g

Nutrition information is for soup without crispy chickpeas.

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Soup person — yes or no? (I just figured out how to make an em dash on my Mac keyboard so watch me totally abuse it now.) What’s the most ridiculous thing you’ve done because someone attractive told you should? Also, leave me more soup recipes I should make in the comments, please!

Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]

At about one a.m. on Sunday morning I decided I really wanted Chipotle chips and guac. Not just any chips and guac, but preferably Chipotle’s. Theirs isn’t even the best guacamole I’ve ever had (that still goes to my ex-boyfriend, unfortunately) but for whatever reason, two glasses of wine and a few sips of bourbon after a 12-mile run, SoulCycle class and a solid several miles of walking, Chipotle spoke to me.

Luckily for me, Chipotle isn’t open (that I know of) at 1 a.m., I only know where two are in the city and one is in SoMa which was too far away, so I texted my father that I really was craving Chipotle and went home and kind of buzzed-ate one of these enchiladas. Adulting is drunk texting your father about your food cravings and not drunk texting your ex that you miss them. #progress

enchiladas-siggis - 5

I’ve been reading a lot of articles lately about people who are sick of Thanksgiving food. Sick of Thanksgiving food? It comes once a year. How can you be sick of it? People suggested subbing turkey for pasta carbonara on one Food52 discussion. On my dad’s side of the family we always had lasagna on Thanksgiving and Christmas (or sometimes gnocchi) but I’m Italian so…

I also saw a recipe for a tamale stuffing which totally intrigued me. What about a Mexican-themed Thanksgiving if you’re sick of Thanksgiving food? I would like to find one person who is sick of Mexican food (minus me, when I came home from Mexico, which I seriously still need to write about).

One of my friends mentioned she ate Mexican food four times in three days over the weekend and someone commented that we lived in California so that was totally normal. I’m thankful to live in such a beautiful, albeit dry, state where I have an abundance of good Mexican food. There’s two amazing Mexican places (Mamacita and Tacolicious) within a few blocks of me!

We all know I’m a yogurt monster because I don’t love meat and yogurt is my biggest protein source. I’ve been a huge fan of siggi’s for basically ever, or since I learned Icelandic yogurt was a thing and has even more protein than Greek yogurt. siggi’s yogurt is made with simple ingredients and not a lot of sugar. There is more protein than sugar in every cup – even flavored varieties, so I love grabbing a few flavored cups to have as a special snack throughout the week at work or after dinner.

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If you’re worried about not getting enough protein in a recipe without animal protein, well, there’s black beans and corn tortillas and cheese and siggi’s! so each little enchilada guy has 12 grams of protein each. You can also save this recipe for after Thanksgiving and stuff your leftover turkey meat inside, too. You’re welcome in advance.

enchiladas-siggis - 2

5.0 from 1 reviews
Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]
 
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Author:
Recipe type: Main
Cuisine: Gluten Free, Vegetarian
Serves: 10 enchiladas
Ingredients
  • 10 corn tortillas
  • 1½ cups black beans (or one can black beans, drained and rinsed)
  • 2 cups spinach
  • 3 cups baby white mushrooms, chopped
  • ½ yellow onion, chopped
  • 1 tbsp chopped garlic
  • 1 jar green enchilada sauce
  • 2 containers siggis 4% plain yogurt
  • 1½ cup shredded mexican cheese
  • ¼ cup green onions, chopped
  • 2 tsp olive oil
  • salt + pepper
Instructions
  1. Preheat oven to 400F.
  2. In a large saute pan, heat olive oil on medium.
  3. Add garlic and chopped yellow onion and cook until fragrant, about 1 minute.
  4. Add mushrooms and cook for 5 minutes or until soft, stirring occasionally.
  5. While mushrooms are cooking, mix yogurt and 1 cup of cheese in a small bowl.
  6. Add spinach to mushroom mixture and cook until wilted, about 1-2 minutes.
  7. Remove veggies from heat and strain excess water from cooking with a strainer. (REALLY IMPORTANT UNLESS YOU WANT SOGGY ENCHILADAS!)
  8. Add black beans to veggie mixture and mix well. Add a little salt and pepper to taste.
  9. Wrap corn tortillas in plastic wrap and microwave for one minute to soften.
  10. In a large baking pan, add ¼ cup enchilada sauce to bottom.
  11. Place tortilla in saucy pan, fill with ¼ cup veggies and 1-2 tbsp of yogurt + cheese mixture. Roll so the seam is towards the bottom of the pan. Repeat until you run out of tortillas.
  12. Pour remainder of enchilada sauce on top of enchiladas.
  13. Sprinkle remainder ½ cup cheese on top of enchiladas.
  14. Bake for 20 minutes or until cheese is melted and top of enchiladas begin to brown.
Nutrition Information
Serving size: 1 enchilada Calories: 176 Fat: 6 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 3 g Sodium: 296 mg Fiber: 4 g Protein: 12 g

By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

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If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Do you ever get sick of Mexican food… or Thanksgiving food? Do you eat non-traditional foods on holidays?

Fig, Ricotta and Apple Stuffed Chicken Breasts [Gluten Free]

There are two problems with my neighborhood in San Francisco, aside from the absurdly high rent: tourists and the lack of a Whole Foods which means it’s a little more work for me to find naturally-raised, antibiotic free meat. The meat counter at my Safeway doesn’t carry organic, natural chicken breast but luckily, they do carry Foster Farms Simply Raised line in their refrigerator section. Even better, Foster Farms Simply Raised is locally grown in California. I was so excited to learn about the antibiotic-free line when Foster Farms asked me to check out their product.

chicken

Foster Farms is delivered fresh from local ranches in 48 hours or less. Some other chicken brands are across the country and could take up to a week to reach the West Coast. The other cool thing about Foster Farms is that they have been family run since their founding 76 years ago. Max and Verda Foster began raising turkeys off their bedroom in 1939 so they could keep a close eye on their flock. Today, all Foster Farms fresh chicken is American Humane Certified and their grandson, Ron Foster, runs the company.

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A super easy, insanely delicious chicken breast preparation I often forget about is stuffed chicken breasts. When was the last time something was stuffed into something else and it wasn’t delicious? I don’t care how health-conscious I am and the fact that I will never, ever eat it again – Stuffed Crust Pizza is basically as good as it gets.

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Back to stuffed chicken breasts – expect like five more stuffed chicken breast recipes, because while I was in the kitchen prepping these, I thought of a dozen more ideas of what things I could stuff into them. I’m not going to tell you all my ideas now, because I’m terrified someone will take them and do them better or worse yet, terribly.

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Since you know eating seasonally (for the most part) and locally (almost more difficult to not do in California!) is important to me, I wanted to stuff my chicken neighbors with some goodies I knew came close from home. Figs are still in season, the ricotta was from house made from the market by my apartment and the pear was also California-grown.

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Fig, Ricotta and Apple Stuffed Chicken Breasts [Gluten Free]
 
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Author:
Recipe type: Dinner
Cuisine: Gluten Free
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts
  • ½ cup part skim ricotta cheese
  • ½ cup fresh figs, sliced
  • ½ cup chopped Bartlett pear
  • 2 tsp olive oil, divided
  • 2 tsp chopped shallots
  • 1 tsp dried thyme
  • salt + pepper
Instructions
  1. Preheat oven to 375F.
  2. Carefully cut a slit into each chicken breast that runs the length of the breast. Do not cut through the bottom.
  3. Rub 1 tsp of the olive oil on the chicken breasts and sprinkle with salt and pepper.
  4. In a small skillet, heat 1 tsp olive oil on medium high heat and add shallots. Cook until fragrant, about two minutes.
  5. Add pears and figs to shallots with the dried thyme and a sprinkle of salt and pepper. Continue cooking, stirring occasionally for 4-5 minutes or until pears are soft. Turn off heat and let cool slightly.
  6. Place ricotta cheese in a small bowl and add fig, pear and shallot mixture. Mix well.
  7. Carefully fill the slit of each chicken breast with the cheese mixture, distributing evenly. Tie the chicken breasts back together with oven-safe twine or use toothpicks if you are worried about the stuffing falling out.
  8. Bake for 30 minutes, or until an internal thermometer reads 165F.
  9. Cut twine from chicken (or remove toothpicks) and serve.

This post is sponsored by Foster Farms®, the opinions expressed are my own. Thanks for supporting the brands I love!

Chat with me:
Do you ever make stuffed chicken breasts? What are the best things to stuff them with? Do you eat locally as much as possible?

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

Making homemade pizza sauce is basically the most Italian thing I’ve ever done, including spending a summer in Italy and having a tomato thrown at me for being a loud, drunk American girl.

Two fun facts about pizza: in Italy, it was originally a poor man’s food because it can be made with staples that are pretty inexpensive (flour, water, tomatoes) and pizza tastes better with uncooked sauce. I decided to test the second statement with this recipe.

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

I was craving pizza but have literally eaten one meal at home since coming back to SF on Tuesday so I knew I needed to make some sort of iteration at home. I had a doughy, carb-y lunch (The Rebel Within at Craftsman and Wolves) so I wanted to go with a pretty much carb-less crust. Enter portobello mushrooms.

This is another “clean out the pantry” recipe. I had randomly stocked up on crushed tomatoes and tomato paste over the winter, probably assuming I was going to make chili but um, it’s never really cold enough for chili here.

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

So the verdict on uncooked sauce? Definitely into it. It gave a little zest most other jarred varieties lack. Now after a couple days of eating super clean, I’ll be ready to eat a normal crust with the rest of this sauce. Yum.

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]

Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]
 
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Author:
Recipe type: Dinner
Cuisine: Gluten Free, Vegetarian
Serves: 4 mushroom pizzas
Ingredients
Pizzas
  • 4 Portobello Mushroom Caps
  • 4 oz fresh mozzarella cheese
  • ¼ cup Easy Homemade Pizza Sauce (recipe below)
  • 2 oz queso fresco (or other cheese of your choice)
  • 1 tsp olive oil
  • ½ tsp basil
  • ½ tsp oregano
  • ¼ crushed red pepper
  • salt + pepper
Easy Homemade Pizza Sauce
  • 1 15 oz can fire roasted tomatoes
  • 1 8 oz can tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp chopped shallots
  • 1 tsp chopped garlic
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp olive oil
  • salt + pepper
Instructions
  1. Preheat oven to 400F.
  2. Wash and dry mushrooms, cutting off stems.
  3. Brush mushrooms with olive oil and season with salt and pepper.
  4. Place mushrooms on a baking sheet lined with a Slipat or aluminum foil and roast for 10 minutes.
  5. While mushrooms are roasting, place all pizza sauce ingredients in a food processor and process for 30 seconds or until smooth.
  6. Remove mushrooms from oven. If any liquid has formed in the cap, carefully pour it off.
  7. Spoon pizza sauce equally among mushrooms.
  8. Place cheese on top of pizza sauce.
  9. Sprinkle basil, oregano, crushed red pepper and salt and pepper evenly on top of cheese.
  10. Place mushrooms back in oven and bake for another 10 minutes or until tops begin to brown and cheese is melted.
  11. Store extra pizza sauce in covered container in refrigerator for up to one week.

If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Do you prefer to eat out or make a homemade meal? What meals do you make when you have to clean out the pantry?

French Salad with Parchment Baked Chicken and Mustard Vinaigrette

Let’s talk about something that is a total time suck for me: BACK STALKING MYSELF. WHY?! I spend at least an hour a week looking at my old Instagram photos, tweets and blog posts. I’m secretly the most narcissistic person. I’m just always real concerned someone new is going to pop into my life and I’m worried of what they will think when they back stalk me, because they will  – am I cool enough? Should I have deleted all the photos of ex-boyfriends?

Fun story, re: social stalking. My friend Jordan from college texted me Sunday night to say “I also love how you seem to eat all the time and you are so fit”. I Snapchatted (follow me at @cpisone, BTW) a photo of two burritos and Bloody Mary. This was after probably Snapchatting four pieces of toast at The Mill, all the food at Comal and ice cream at Bi-Rite the day before. He then learned exactly 0 burritos belonged to me (but the bloody was mine – there was a guy at Treasure Island Flea with a mimosa + Bloody Mary cart so how could I say no?) and retracted his statement. If only my metabolism was that great.

French Salad with Parchment Baked Chicken and Mustard Vinaigrette | almost getting it together

I have to eat salads like this all week because I feel the need to eat Bi-Rite ice cream every weekend.

On to this salad, which is why we are all here. Unless you’re here to read my train-of-thought rambles, then even better. Lentils make me think of France, even though I’m 99% positive I never ate a lentil in any of my three trips to France. So that’s why this is a French salad. Also, brie cheese. I remember my mother explaining brie cheese to me as a little girl as “like butter, but better” and I’ve basically been obsessed ever since. Brie in any dish on a menu? Ordering it. I wish this were a salad with escargot and foie gras. That’s my kind of French salad.

Also, parchment baked chicken is the best. It’s stupid easy to make and delicious. I’m honestly not too into meat but I eat it to stay full so this is an easy way for me to not screw it up.

I need to go eat like a thousand salads to counteract my weekend. And because I need fresh produce before I go to Pittsburgh this weekend where I don’t think vegetables are a thing yet. They’re just now getting into over-charging for toast.

French Salad with Parchment Baked Chicken and Mustard Vinaigrette | almost getting it together

French Salad with Parchment Baked Chicken and Mustard Vinaigrette

5.0 from 1 reviews
French Salad with Parchment Baked Chicken and Mustard Vinaigrette
 
Prep time
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Author:
Recipe type: Lunch, Dinner, Entree
Cuisine: Gluten Free
Serves: 2 salads
Ingredients
Salad
  • 6 cups arugula
  • 1 cup sweet potato, cubed
  • 1 cup cooked lentils
  • ½ cup grapes, sliced in half
  • 2 oz brie cheese, chopped
Chicken
  • 2 large boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp sumac
  • 1 tsp turmeric
Dressing
  • ¼ cup white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • ½ tbsp chopped shallots
Instructions
  1. Place chicken, olive oil and seasonings in a glass container or ziplock bag and combine until chicken is well coated. Season with salt and pepper. Let sit on counter for 20 minutes or in fridge up to overnight.
  2. Preheat oven to 350F.
  3. Place a large sheet of parchment paper on a baking tray, place chicken on and fold edges to create an "envelope" for chicken. Bake for 30 minutes or until an internal thermometer reads 180 degrees.
  4. On another tray, place sweet potatoes and roast for 30 minutes, flipping once halfway through.
  5. Mix all the dressing ingredients in a small jar or container and shake well to combine.
  6. Once chicken is done cooking, remove from oven and chop.
  7. Place arugula in a large bowl, season with salt, pepper and salad dressing and toss.
  8. Split arugula into two large bowls or plates and put half the salad toppings and half the baked chicken on each salad to serve.

Chat with me:
Do you back stalk yourself? Do you #eatfortheInsta? Favorite type of cheese… go!

Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]

deconstructed-sushi-bowls | almost getting it together

I’ve probably sat here for a combined hour staring at this blank screen. I’ve written a first sentence and deleted it over and over. I just can’t think of anything really life changing to say about sushi. It’s not new to anyone. It borders on being basic if you’re not careful (RIP Pink Zebra pop-up). But truly great sushi is really, really amazing. Actually, in SF I’ve seen uni (sea urchin) avocado toast on two different menus now – and I’m really regretting not getting it at Gather in Berkeley. (It was bomb.com at Huxley if you’re wondering – also I had just ran 13 miles, so there’s that.)

deconstructed-sushi-bowls | almost getting it together

Note: This photo is sans nori because I forgot and ate all the ingredients by the time I was going to reshoot.

So what did I do? Totally bastardized sushi by taking out the key component (after the fish, of course), rice, and making it out of cauliflower. Did you know a lot of really great sushi is because of the sushi rice? I think in sushi chef school they spend like a year learning how to make rice.

deconstructed-sushi-bowls | almost getting it together

Still learning to plate food attractively.

Clearly I’m at a loss for words for what to say so I give up… just make this deconstructed sushi bowl with cauliflower rice. I promise it’s delicious beyond words.

deconstructed-sushi-bowls | almost getting it together

Deconstructed Sushi Bowl with Cauliflower Rice

5.0 from 1 reviews
Deconstructed Sushi Bowl with Cauliflower Rice [Paleo, Gluten Free]
 
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Author:
Recipe type: Entree
Cuisine: Japanese, Paleo, Gluten Free
Serves: 4 bowls
Ingredients
Deconstructed Sushi Bowls
  • 2 heads cauliflower, riced (about 8 cups)
  • 2 cups shelled edamame
  • 2 cups roasted sweet potato
  • 2 large cucumbers, spiralized with blade B
  • 8 oz smoked salmon
  • 1 avocado
  • 8 sheets nori
  • 1 tbsp toasted sesame seeds
  • 1 tbsp rice wine
Sauce
  • ½ cup tamari
  • 2 tbsp rice wine vinegar
  • 1 tbsp chopped garlic
  • 1 tbsp crushed ginger
  • 2 tsp honey
  • 2 tsp sesame oil
  • 2 tsp Sriarcha
  • 1 tsp crushed red pepper flakes
Instructions
  1. Preheat oven to 425 degrees.
  2. Clean and slice sweet potatoes into rounds.
  3. Place rounds on a Slipat or lined baking sheet and bake for 30 minutes or until they begin to brown, flipping once half way through.
  4. Mix all sauce ingredients in a small bowl and set to the side.
  5. Spiralize cucumbers (or chop into thin shreds) with blade B, then cut to make into smaller noodles.
  6. Place cucumber strands in a strainer lined with paper towels and sprinkle salt over them. Let sit for around 30 minutes to lose some of their water.
  7. Chop cauliflower into florets and place in batches in food processor. Run until cauliflower is rice-sized. Repeat until all cauliflower has been riced.
  8. Heat a wok on high heat. Spray with coconut oil and add rice, stirring until it begins to brown and soften, about 7-8 minutes.
  9. Add rice wine to cauliflower rice and let cool.
  10. Once cucumbers have drained, place in a medium sized bowl and pour half the sauce over the cucumbers. Stir well.
  11. Construct your sushi bowls. Place two cups of cooled cauliflower rice, ½ cup edamame, ½ cup sweet potato, ¼ of the cucumbers, 2 oz smoked salmon, ¼ avocado, 2 sheets nori (cut or torn apart) and 1 tsp sesame seeds. Drizzle over sauce and serve.
Nutrition Information
Serving size: 1 bowl Calories: 374 Fat: 14 g Carbohydrates: 37 g Protein: 35 g

Chat with me:
What is your favorite type of sushi? Have you ever had a sushi bowl? Do you hate places that try so hard to be cool?

Baked Pesto Tuna Burgers [Gluten Free]

Bumblebee Tuna Burgers [Gluten Free]

Last week was a week. I don’t know why I was on the verge of a nervous break down basically all week. I had a lot on my plate and felt pressed for time which always revs up my anxiety.

On Thursday I was supposed to go to the last session of this photography course I have been taking through San Francisco Parks and Recreation. A friend at work told me about “Getting to Know Your DSLR” and I thought I would really learn a lot but the teacher was, to be blunt, pretty awful. I did learn a few good things but the thought of sitting in a room for three hours when I had so much more I could accomplish just stressed me out. There are a lot of good photography resources on the Internet (e-courses, websites, Youtube videos and more) that I need to dedicate the time to learning – but at least I’ll be on my own schedule.

Maybe classes just aren’t for me, which is something I often think about when thinking about getting my MBA. I was terrible at going to class in college. Classes with mandatory attendance policies (most of them) were the bane of my existence. Our time is really precious and sometimes when you’re feeling stressed and have other things you should – or want – to do, you should cut out what isn’t serving you (I tried to tell my father that and he segued into “so I shouldn’t have to give you money for things”… like where does that fit into anywhere?).

Bumblebee Tuna Burgers [Gluten Free]

Save a little time this week by making these tuna burgers in advance!

SO ABOUT THESE TUNA BURGERS. These were a “use up the fridge” recipe before I left for Big Sur/San Luis Obispo last week. I came home to a really good mail day a couple weeks ago which included a box of tuna from Bumble Bee.

I couldn’t decide what to do with the tuna – healthy tuna salad with mustard? Baked tuna and rice cups? The possibilities with a can of tuna are kind of endless. It’s a really great pantry staple people – myself included – forget about. Americans don’t eat enough seafood (with the exception of me, who comes home drunk and eats cold mahi mahi out of the fridge) and it’s so healthy, especially tuna. It’s low fat compared to some of it’s delicious, Mercury-prone friends and basically just a lot of protein (yay!). I try to keep a couple cans on hand at all times.

I made these over the weekend and had them plain, in salads and of course, slathered in mustard with some tomatoes and cheese for dinner of the course of the week. You can sub out the sorghum for any other cooked grain you have on hand – quinoa or rice would work great, too.

Bumblebee Tuna Burgers [Gluten Free]

Baked Pesto Tuna Burgers [Gluten Free]


5.0 from 2 reviews
Baked Pesto Tuna Burgers [Gluten Free]
 
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Entree Cuisine: Gluten Free Author: Cassie Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 4 tuna burgers
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 4 burgers
Ingredients
  • 2 cans Bumble Bee® Solid White Albacore Tuna in Water, drained
  • 1 egg
  • ½ cup cooked sorghum
  • 2 tbsp pesto (I used my arugula pesto)
  • 1 tbsp chopped garlic
  • ¼ tsp lemon pepper
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp red pepper flakes
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with a Silpat, parchment paper or non-stick aluminum foil.
  3. In a large bowl, mix all ingredients until well combined.
  4. With wet hands (to prevent sticking), pat together four patties from the tuna mixture.
  5. Place on baking sheet and bake for 30 minutes or until golden brown on top, flipping half way.
  6. Enjoy on a bun, salad or plain with mustard.

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

Check out more tuna recipes from Recipe Redux members!

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Chat with me:
How do you deal with too much on your plate? Do you like going to class or do you do better learning on your own? What is your favorite way to eat tuna?

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Titles are hard. Like what am I supposed to call this salad? If you read my blog on Bloglovin’, the title is what is going to make you click through… or click “mark blog as read” without reading whatever valuable things it is I think I have to say (re: none). So I kind of shoved everything that is in this salad in the title.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Too many ingredients for one title.

I apologize for yet another dish with sorghum… and there is another one coming next week. I still have another bag and a half to incorporate into things. If you don’t have sorghum you can leave it out or sub quinoa or rice, but the carb is a nice touch to keep you full… sometimes salads lack that. Speaking of, I have been on the “have friends over for dinner and make killer salads” train the past few days and it has been lovely. It’s kind of nice to just follow another person’s recipe instead of trying to make something on your own.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken from Almost Getting it Together

Has my photography class been paying off or what?

I promise this recipe isn’t really as labor-intensive as it seems. Also, baking chicken in parchment is seriously like the secret key to making bomb-ass baked chicken. I really haven’t been loving chicken lately (I feel so burned out on like every protein source ever) but this kind of rekindled the flame.

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

Zucchini and Asparagus Salad with Parchment Baked Herb Chicken

4.5 from 2 reviews
Zucchini and Asparagus Salad with Parchment Baked Herb Chicken
 
Prep time
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Total time
 
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 5 salads
Ingredients
Salad
  • 10 cups arugula
  • 3 boneless, skinless chicken breasts
  • 1 cup uncooked sorghum
  • 2 zucchinis, chopped
  • 1 bunch asparagus, chopped
  • 1 tbsp crushed garlic
  • 1 tbsp chopped shallots
  • 3 tbsp olive oil
  • 1 tbsp za'atar
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp lemon pepper
  • ¼ tsp crushed red pepper
Dressing
  • ½ cup tbsp white balsamic vinegar
  • ¼ cup spicy brown dijon mustard
  • 2 tbsp olive oil
  • 2 tsp honey
  • ½ tsp pink himalayan sea salt
  • ½ tsp lemon pepper
Instructions
  1. In a glass container or ziplock bag, mix 2 tbsp olive oil, za'atar, turmeric, garlic powder, turmeric, salt and pepper together.
  2. Place chicken in herb and olive oil mixture and coat evenly. Place in refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees.
  4. While oven is preheating, cook sorghum according to package instructions.
  5. Line a baking dish with parchment paper and place chicken on parchment paper. Fold over to make a pocket for the chicken. (I placed mine seam-down while cooking so it wouldn't pop open.)
  6. Place chicken in oven and cook 30-40 minutes or until a thermometer inserted reads 165 F.
  7. While chicken is cooking, place 1 tbsp olive oil, garlic and shallots in a large pan and sauté for one minute, or until fragrant.
  8. Add chopped zucchini and asparagus to pan and saute 5-6 minutes, until cooked. Sprinkle with crushed red pepper and place to side.
  9. Place cooked chicken on cutting board and allow to cool. Once chicken has cooled, chop into bite sized pieces.
  10. In a small dish, whisk together dressing ingredients.
  11. In a large salad bowl, add arugula and toss with sea salt and pepper.
  12. Add cooked sorghum, zucchini and asparagus mixture and chicken to arugula and coat with dressing.
  13. Note: You could also prepare individually each day for lunches!

Chat with me:
What do you use to read blogs (Bloglovin, RSS, etc.)? Do you hit “mark as read” or read posts? What bloggers do you love (besides me, of course)? Have you made any food blogger recipes lately?

Sorghum Caprese Salad

sorghum-caprese-salad-almost-getting-it-together

I’m currently on a mission to use all of the non-perishable items in my kitchen. The perishable ones never really have a chance in my place but one can only have so many mostly-empty jars of nut butter, canned staples and unusual grains before you start to feel like you are way too over-prepared for one person.

In my constant quest for self-improvement and personal challenges, I’m trying to not let myself buy anything before I use up what I already have. For example, I have eaten through every jar of almond butter but I have a ton of almonds so I’ll just make my own until those are gone, too. It’s really fulfilling to me to throw empty things away.

sorghum-caprese-salad-almost-getting-it-together

My lunch this week – sorghum caprese salad on top of arugula.

Long story not really cut short, this is how this caprese salad happened. I was digging through my cabinet looking for something and came upon this sorghum that I accidentally bought thinking it was sorghum flour. I have two bags of it (!!) and realized I could use this up before I bought more quinoa. (I basically hate myself for what a pretentious health nerd I sound like with that last sentence.)

I’ve been all about the grain salad lately. I made my Moroccan Quinoa Salad for lunch a couple weeks ago and last week was a greek version of it. My weekends and weeknights have been fairly busy lately so it’s easy to throw a bunch of things in a big bowl over the course of the weekend and just portion a little bit out every morning before I head to the office. One of those whole “meal plan” things people talk about.

sorghum-caprese-salad-almost-getting-it-together

Summer on a plate.

Sorghum is real cool. I don’t know if I had ever really had it before. The texture is kind of like couscous meets rice or something strange like that. I’m kind of a fan and pretty happy I accidentally bought it. You can also pop it like popcorn but I haven’t gotten that brave yet.

sorghum-caprese-salad-almost-getting-it-together

Sorgum Caprese Salad

5.0 from 1 reviews
Sorghum Caprese Salad
 
Prep time
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Author:
Serves: 5 servings
Ingredients
Sorghum Caprese Salad
  • 1 cup uncooked sorghum (I used Bob's Red Mill)
  • 2½ cups cooked chickpeas (or 1 15 oz can, drained and rinsed)
  • 5 oz fresh mozzarella, chopped
  • 5 heriloom tomatoes, chopped
  • ¼ cup arugala pesto (see recipe below)
  • ¼ cup balsamic vinegar
  • ¼ tsp garlic powder
  • ¼ tsp ground pepper
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp sumac
Arugala Pesto
  • 2 cups arugala
  • 1½ cups basil
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 2 tbsp garlic
  • ½ tsp sea salt
Instructions
  1. Cook sorghum according to package instructions and let cool.
  2. While sorghum is cooking, place the arugula, basil, pine nuts and garlic in a food processor until a paste begins to form. Add olive oil and sea salt and continue processing until desired consistency is reached. I like mine pretty smooth but some people like chunky pesto.
  3. In a small bowl, mix balsamic vinegar, garlic powder, salt, pepper and sumac.
  4. In a large bowl, mix cooled sorghum, chickpeas, tomatoes and mozzarella.
  5. Pour dressing on top of mixture and serve over arugula or your favorite salad greens.
Nutrition Information
Serving size: 1½ cups Calories: 395 Fat: 13 g Saturated fat: 4 g Carbohydrates: 54 g Sugar: 6 g Sodium: 553 mg Fiber: 9 g Protein: 19 g

Chat with me:
Do you accidentally buy the wrong things as often as I do? Have you ever cooked with sorghum? Are you good at using things up?

Chicken Adobe Burrito Bowl with Roast Plantains

chicken-adobe-burrito-bowls-with-roast-plantains

I don’t even know what to call this thing. I mean basically at the end of the day it’s a bowl of deliciousness. And it looks really complicated because there are a bunch of ingredients but I promise it’s not. These are paleo (if you don’t add the beans) so yay, you haven’t seen a paleo recipe around here in forever because I love grains and dairy and only eat paleo if it’s an accident.

chicken-adobe-burrito-bowls-with-roast-plantains

Bowl of deliciousness.

I meant to make beef barbacoa then forgot to buy beef at Whole Foods. Womp womp. I did for some reason buy chicken so I just switched up my plans. That’s the name of the game of my life lately, except I made these over a month ago when my plans were all still well-laid.

chicken-adobe-burrito-bowls-with-roast-plantains

Plantain money shot.

I wish I had more to say to give these bowls justice but I’m so tired from cooking/cleaning/preparing for my bestie Carly to get into town Wednesday night and have a nice 10 mile track workout to look forward to in the morning, so I’m just going to hope you take my word for this and make these. You won’t be disappointed.

chicken-adobe-burrito-bowls-with-roast-plantains

Chicken adobe burrito bowls with roast plantains.

Oh, pro tip for making yourself go do a track workout: park your car in a place where you’ll get towed if you don’t leave by 7 a.m.

5.0 from 1 reviews
Chicken Adobe Burrito Bowl with Roast Plantains
 
Prep time
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Author:
Recipe type: Dinner
Cuisine: Gluten Free, Mexican
Serves: 8 servings
Ingredients
For the Chicken
  • 2 lb boneless skinless chicken thighs
  • 2 chiles in adobo sauce
  • 1 tbsp lime juice
  • 1 tbsp garlic
  • ¼ cup apple cider vinegar
  • 8 ounces button cap mushrooms
  • 2 tbsp chopped garlic
  • 1 tsp chile powder
  • 1 tsp cumin
  • ¼ tsp black pepper
  • ¼ tsp pink Himalayan sea salt
For the vegetables
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • ½ lb brussels sprouts, halved
For the plantains
  • 3 plantains
  • 1 tbsp coconut oil, melted
  • Cinnamon + salt, for sprinkling
Optional Toppings
  • Salad greens
  • Refried beans
  • Green onions
  • Sliced avocado
Instructions
  1. Place all of the chicken ingredients in a crock pot and turn on low for 6 hours or until chicken easily shreds.
  2. Line two baking sheets with parchment paper or Slipats.
  3. Preheat oven to 425 degrees. Chop vegetables, spray with coconut oil, and roast for 35-40 minutes until they begin to brown on lined baking sheet.
  4. While vegetables are cooking, slice plantains into disks.
  5. Place plantain disks in small bowl with melted coconut oil and mix until covered.
  6. Lay plantain disks in single layer on a lined baking sheet and sprinkle with cinnamon and salt.
  7. Place plantains in oven and roast for 40 minutes or until the tops begin to brown, flipping halfway through cooking.
  8. Place salad greens and cooked chicken in bottom of bowl. Top with vegetables, plantains, refried beans, green onions and sliced avocado.

Chat with me:
How do you deal with things when plans change? Are you good at adapting? What do you do to make yourself do early morning workouts you’re kind of dreading?