Dec 012013
 

Greens Salad with Avocado, Chickpeas, Quinoa and Hummus Dressing is a hearty, yet easy to make salad that is sure to satisfy even the biggest appetite! 

Greens Salad with Avocado, Chickpeas, Quinoa and Hummus Dressing

Greens Salad with Avocado, Chickpeas, Quinoa and Hummus Dressing

“Call me, I need to share some recipes that I have been doing ….”

Last week I got a text from Vivian at KyV Farm that she came up with a few easy and delicious recipes to utilize the staples we have on hand – such as greens and beans.  Of course I called her right away so I could hear all about them because I’m always looking for new ideas aside from my go-to staple of “if in doubt, make soup”. They sounded so tasty that I had to go home and whip this one up immediately with some of the beans, quinoa and hummus I already had on hand.

Greens Salad with Avocado, Chickpeas, Quinoa and Hummus Dressing

Greens Salad with Avocado, Chickpeas, Quinoa and Hummus Dressing

Here were some of her suggestions:

  • Utilize any greens you have – a whole mixture of bok choy, lettuce, collards, kale – whatever! Wash and dry them and use them as a base for your salads. Top with cooked beans, cooked quinoa and avocado. Now here is the kicker. Instead of using salad dressing try hummus!
  • Chickpea tacos – mix equal parts chickpea flour and water, salt and pepper. Cook them in a lightly oiled pan like a crepe. Stuff with beans and vegggies.
  • Mix greens into fresh salsa right along with any herbs.  Use this in a base for pasta sauce and no one will even notice the extra veggies.
  • Soak some beans overnight and throw them in the pressure cooker with salt-free broth, onions, garlic and sofrito. Bring the pressure up to a simmer and cook 30 minutes then remove from heat.
  • Mix some poblano peppers in with the cooked chickpeas to make a spicy hummus. (I like to throw some greens in there too.)

Upon one taste of this salad I knew Vivian had hit the jackpot! What a way to get your greens in! I love the hummus as a creamy dressing and with 12 grams of fiber and almost 12 grams of protein this is a sure-to-fill-you-up meal.

Do you have any easy and favorite ways to use what you usually have on hand?

Greens Salad with Avocado and Hummus Dressing

Greens Salad with Avocado and Hummus Dressing

Greens Salad with Avocado, Chickpeas, Quinoa and Hummus Dressing

Vegan, Gluten Free
Serves 1
Printable Recipe
**Ingredient from KyV Farm

Ingredients

2 cups mixed greens, chopped**
1/4 cup cooked quinoa
1/4 cup cooked chickpeas
1/4 cup raw broccoli florets, chopped**
1/4 Florida avocado, chopped
2 Tbsp hummus
Salt and pepper

Directions

1. Top greens with quinoa, chickpeas, broccoli, avocado and hummus; season with salt and pepper to taste.

Nutrition Facts
1 Serving
Amount Per Serving 

Calories 313.6
Total Fat 12.3 g
Saturated Fat 2.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 5.5 g
Cholesterol 0.0 mg
Sodium 304.0 mg
Potassium 505.3 mg
Total Carbohydrate 41.7 g
Dietary Fiber 12.1 g
Sugars 2.5 g
Protein 11.7 g

Vitamin A 69.4 %
Vitamin B-12 0.0 %
Vitamin B-6 21.7 %
Vitamin C 73.3 %
Vitamin D 0.0 %
Vitamin E 1.8 %
Calcium 7.1 %
Copper 24.9 %
Folate 26.4 %
Iron 17.8 %
Magnesium 15.3 %
Manganese 35.1 %
Niacin 4.5 %
Pantothenic Acid 10.4 %
Phosphorus 14.8 %
Riboflavin 6.1 %
Selenium 4.4 %
Thiamin 6.5 %
Zinc 10.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mar 222012
 
Even kids with lots of food allergies want a pizza part every now and then, so last night we had one!  This made my daughter very happy.
We used brown rice tortillas and some AMAZING garlic marinara we picked up at the farmers market, Joy’s Gourmet, Garlic Joy.  I don’t even think all caps can convey how good this stuff is.  Fresh like I just made it, a bit chunky and the perfect amount of garlic.  This made momma very happy, and in fact, I even had to make a dressing out of it by simply adding a touch of agave.  To top it off we used Daiya shredded mozzarella.  It’s vegan, dairy and soy free and made with a mixture of rice.  We don’t use too much because we like to stay towards whole foods, but every now and then it’s ok. 
To munch on we made a fresh salad of bok choy from KYV Farm and then we took it all out to the back porch for a picnic.  While we were out there we saw a small brown bunny munching on clover!  This made it much easier to get my daughter to eat bok choy.  We pretended we were bunnies.
Tortilla Pizza
Serves 2
Vegan, Gluten Free, Dairy Free
Ingredients
2 Brown Rice Tortillas, we used Food For Life
Enough gluten free sauce to cover the base of each pizza, we used Joy’s Gourmet
Non-dairy cheese, we used Daiya mozzarella shreds, to cover
Directions
1. Preheat oven to 400F.  Spray one side of tortilla with cooking spray, flip and spray the second side.  Place on baking sheet and top with sauce and cheese.  Bake for about five minutes or until cooked through.
Nutrition Facts

2 Servings
Amount Per Pizza

Calories 244.0
Total Fat 9.6 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 2.5 mg
Sodium 668.0 mg
Potassium 95.0 mg
Total Carbohydrate 33.2 g
Dietary Fiber 4.1 g
Sugars 2.5 g
Protein 4.1 g

 Marinara Dressing
Serves 2
Vegan, Gluten Free, Dairy Free
Ingredients
About 1/2 cup sauce
1 Tbsp agave
Directions
1. Mix ingredients together and top fresh bok choy or salad of choice.

Apr 142011
 
Here I am once again with an Asian salad. I know I make a lot of these but this was one of those recipes where I needed to use up a lot of veggies before I get my next fabulous CSA installment. 
While I was making this I really wanted to branch out from the Asian theme but I find it really works well with the bok choy and cabbage so I came up with a creamy dressing this time that happily came out really well.
If you like a lot of dressing simply double the dressing ingredients.  I actually planned on making a second batch because it didn’t look like much when I poured the dressing over but once I started mixing it in all the veggies were nicely coated so I decided to forgo the extra calories.
Feel free to use any veggies you have on hand for this.  It is super easy and fast!  I love the reduced fat Veganiase purely because of the taste but feel free to use reduced fat or real mayo here.
Creamy Asian Salad with Raisins
Estim. 8 generous 1-cup servings
**3 WW Pts Plus
Ingredients
Dressing:
1/4 reduced fat Veganaise (or reduce fat mayo)
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp agave (or honey for non vegan)
1 tsp Sriracha (an Asian hot sauce)
3 small heads of broccoli, chopped (even stem)
1/3 cup raisins
2 Tbsp sesame seeds
Directions
1. Add the bok choy, cabbage, broccoli and green onions to a large bowl.  Whisk the dressing ingredients together; pour over veggies. Top with raisins and sesame seeds and mix will.

Estimated Nutrition Facts

About 8 generous 1-cup Servings
 Amount Per Serving
***3WW Pts Plus

Calories 113.3
Total Fat 5.7 g
Saturated Fat 0.5 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 2.9 g
Cholesterol 0.0 mg
Sodium 213.5 mg
Potassium 427.0 mg
Total Carbohydrate 15.5 g
Dietary Fiber 3.3 g
Sugars 6.1 g
Protein 3.7 g

Vitamin A 38.0 %
Vitamin C 112.2 %
Folate 43.0 %
Magnesium 17.0 %
Manganese 38.8 %
Thiamin 17.9 %

In addition to this recipe I wanted to provide my update notes on Mindful Eating in my series of posts on my struggle to gain awareness with my body and not eat when I’m not hungry. 
Where the Quest for Natural Appetite Suppressants Led Me and a Massaged Kale Salad with Peanut Dressing.

The first post was 

The next was Grab a Cup o’ Miso and Join the Chat about Mindful Eating AKA Not Eating When I’m Not Hungry

And the third; Kale and Kohlrabi Salad with Miso-Tahini Dressing and Step Number Two in Mindful Eating

 

Let me start with saying my goal is to be able to maintain and even lose a bit without having to count points.  Truth be told, I love Weight Watchers and I love how their new program is pushing people to eat more whole and natural foods, but I’m sick of counting points.  I just want to live and not obsess.  I have joined and quit I’m not sure how many times over the years because I tend to not listen to my body and then I start eating more which then causes me to go back to WW.  It’s such a vicious cycle.  I’m hoping the mindful eating and the upcoming detox will help me break it.

I am really struggling with the snacking at night.  During the day I seem to have all the willpower I need but once I get home at night I’m tired and food gives me comfort until I eat where I pass that point of comfort and continue eating until I’m FULL.  I try to analyze why I keep blocking that little voice that tells me I’m not hungry but haven’t been able to figure that out yet. 

Tell me, do you struggle with eating when you aren’t hungry at specific times of day?  If so, what do you do to manage this?

Apr 052011
 
With this recipe I came to a realization.


Everything is better with (almond) butter.



I had not planned on posting this recipe but it was SO good I knew I would want to repeat it.  My original idea was simply to use agave and tamari and then stir in the almond butter but as I threw in the other few ingredients it added pleasing layers of flavor rather than detracting from the three main flavors.  The Sriracha added a bit of spice and the garlic powder, a subtle savory taste.


Don’t feel like you need to use all these veggies.  When I came up with this on my drive home I was only going to use bok choy, cabbage and green onion but in the end I threw a bit of everything I got with my csa in there.


Looks like a lot of veggies right?  Yes, I realize I put only 5 servings but this shrinks down by at least half. 

With all these goodies in here you must take a moment to scroll down to the nutrition info.  I’m not talking about fat and calories, I’m talking about the vitamins and minerals.

I think Michael Pollan would be proud.

 Sweet, Salty and Nutty Veggie Sauté with Quinoa
Serves 5-6



(Estimated) Ingredients


2 heaping Tbsp Almond butter
3 Tbsp Agave
1 Tbsp Tamari
Garlic powder
High heat cooking spray
3 dashes Sriracha, (Asian hot sauce)
Water as needed


1 large head bok choy
1 bunch fresh spinach
1/2 head cabbage, shredded
2 bunch green onion, chopped
2 large broccoli florets
Handful sugar snap peas
1 to 2 cups left over quinoa (I had about 1 1/2 cups)


Handful cashews for garnish


Directions


1. Spray wok with high heat cooking spray and heat over medium high heat.  When hot add veggies and sauté until crisp-tender, adding a few tbsp water as needed to prevent sticking. Mix agave and tamari, pour over vegetables.  Add the Sriracha and with garlic powder.  Taste and adjust seasonings as needed.  Remove veggies from heat.  Thin almond butter with a tbsp or two of water; stir into veggies. Stir in pre-cooked quinoa.


2. Divide mixture into five bowls, top with a few cashews.


***(You will have to estimate the actual cup size due to variations in the volume of your veggies but I’m thinking this is around 1 1/2 to 2 cup servings). 


Nutrition Facts

5 Servings
7 WW Pts Plus
Amount Per Serving


Calories 280.0
Total Fat 10.6 g
Saturated Fat 1.2 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.3 g
Cholesterol 0.0 mg
Sodium 344.6 mg
Potassium 994.6 mg
Total Carbohydrate 39.2 g
Dietary Fiber 7.5 g
Sugars 6.7 g
Protein 12.8 g


Vitamin A 189.6 %
Vitamin B-6 17.9 %
Vitamin C 161.9 %
Vitamin E 19.7 %
Calcium 15.8 %
Copper 17.3 %
Folate 51.9 %
Iron 31.8 %
Magnesium 30.7 %
Manganese 57.0 %
Niacin 7.5 %
Pantothenic Acid 4.7 %
Phosphorus 40.3 %
Riboflavin 67.8 %
Selenium 5.6 %
Thiamin 10.5 %
Zinc 8.9 %

Dec 142010
 
Now that I’m three installments into my farm share I feel I can do a fair review.


The quality of the food for the price can’t be beat. If you have been reading my CSA posts you see the amount of organic veggies I’ve getting. It’s so much more than I expected. I am used to eating veggies at almost every meal and I find myself happily prepping almost twice the amount of veggies I usually would. For just under $30, every other week, my family of three can make it through what we get but we are some serious veggie lovers.


There are still some things I have had to buy such as fruits or sweet potatoes or onions here and there overall this has cut way down on my produce bill and my daughter gets to visit a farm and see chickens every other week.


I will definitely be joining again going forward!


This leads me to the recipe.I took a few bunches of bok choy from my CSA. 
(It was crisp and mild with firm leaves. 
So delicious fresh…but I had more planned for it.)

 
Added it to some fresh sea bass caught by my dad.

 

Plus a dash of organic shitakes and what did I get?

Asian Sea Bass and Bok Choy with Shitakes
Serves 2
 
Ingredients
 
4 small white fish fillets
1 8 0z package of shitake mushrooms
4 bunches of bok choy
2 tsp minced garlic
1 tsp canola oil
Dash of broth (I used some left over beef broth I had)
 
Marinade and dressing
(Use half to marinate fish. Reserve half for dressing.)
1 tsp garlic powder
1 tsp ground mustard
1 tsp ground ginger
4 Tbsp agave
4 Tbsp low sodium sauce
4 tsp sesame oil
1/4 tsp red pepper flakes
 
Directions
 
1. Mix the marinade ingredients in a small bowl; marinate the fish up to 24 hours in half the marinade recipe.
 
2. Heat 1 tsp of canola oil in a wok over medium high heat and 1 tsp canola in a large skillet.  Add the garlic to the wok and stir fry for about 5 seconds until fragrant.  Add the mushrooms and sauté about 5 minutes, add the bok choy and stir fry about 5 more minutes; pour in some broth if it starts to stick.
 
3. Meanwhile add the fish to the preheated skillet.  Cook 3 to 4 minutes on first side, flip and cook an additional 3 minutes or until fish begins to flake.
 
4. Pour the dressing over the bok choy.  Divide fish and bok choy between two plates.
Nov 162010
 
Last Saturday night was bonfire night.  We had a delicious dinner and on the side was grilled corn and slaw.
 
 
I chose this bok choy slaw because, I hate to admit, I don’t think I’m a huge fan of sautéed bok choy.  I know…I’m crazy.  It’s a texture thing.  My dilemma?  I got a huge amount from my CSA and had to come up with something other than sautéing
 
This is why I love CSA’s.  I never would have bought it on my own and then I never would have tried this recipe which is amazing.  Secondly I would not have bought toasted sesame oil and that would have also been a tragedy.  When I opened the cap and took a sniff I realized what I’ve been missing.  It smelled toasty and nutty and just a little goes such a long way with flavor.
 
I altered this recipe only slightly by using agave instead of sugar and I added some toasted sesame seeds and sunflower seeds for a salty crunch.
 
Note: The only down-side I found with this recipe was that it is best served immediately.  The next day the flavor and consistency had changed and I was still able to use it on a BBQ pulled pork sandwich but as a side I didn’t like it quite as much.

Asian Bok Choy Slaw

 

Ingredients
 
1/4 cup rice vinegar
1 Tbsp toasted sesame oil
3 tsp agave
2 tsp coarse ground mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
2 medium carrots, shredded
1 shallot, diced
(Optional sesame seeds and/or sunflower seeds)
 
Directions
 
1.Whisk rice vinegar, oil, agave, mustard and salt in a large bowl until well combined.  Add bok choy, carrots and shallot; toss to coat with the dressing.  Serve immediately.
 
Nutrition per 3/4 cup serving:
(Optional seeds add additional fat/cals)
33 calories;
2 g fat (0 g sat, 1 g mono);
0 mg cholesterol;
4 g carbohydrates;
1 g added sugars;
1 g protein;
1 g fiber;
132 mg sodium;
185 mg potassium.
Feb 262010
 

At the farmers market a few weekends ago I bought a gorgeous head of bok choy and never got around to using it until I looked at it and realized I had to use it or it would go to waste.  

That day there was an Amy’s meal I wanted for lunch so I cooked the bok choy and served the Amy’s meal over it.  I love rounding out frozen dishes with a fresh vegetable. 
Typically I have seen bok choy used in Asian dishes, however, I thought the flavors of garlic and ginger would still go well with the Amy’s meal.  It was excellent!

Bok Choy with Garlic and Ginger

Ingredients

 Olive oil spray
1 onion, chopped
1 head bok choy, washed and chopped
1 tsp minced garlic
Salt and pepper, to taste
2 tsp minced fresh ginger

Directions

 1. Onion five miniutes.  salt and pepper.  Add bok choy, 5 minutes, salt and pepper, garlic 3 minutes, ginger 2 minutes.

 Along with Amy’s Mattar Paneer