Archive for ‘Luxuries’

January 7, 2014

Lentil and Brown Rice Bowl

A perfect little bowl of comfort for those winter weeks where getting out of bed is a feat. This is going to be my lunch for the week and it was perfect to relax to this weekend while Sex and the City was playing in the background. A little alone time can be really refreshing. This is one of those bowls that is easy to make a big batch of for lunches throughout the week and  is a perfect balance of carbs, protein, healthy fats (we are going to top with some avocado) and greens. This dish reminds me of a macrobiotic bowl and has many of the components of one.


1 cup cooked brown rice, cooked in broth if you want more flavor (I used veggie)

1/2 cup cooked red organic lentils, cooked in broth if you want more flavor

1/2 cup mushrooms, chopped

1/2 cup tofu, firm, chopped into cubes

1 tablespoon olive oil

1/2 teaspoon red pepper flakes

1 teaspoon minced garlic

1/4 avocado, sliced

1/2 cup baby spinach leaves

Freshly cracked black pepper if desired and/or soy sauce, liquid aminos, or tamari


Saute your tofu cut into cubes and mushrooms in a pan on medium heat. Season with red pepper flakes if desired and garlic. Cook until garlic is transculent and mushrooms are browned, and tofu is crisped on sides. Mix mixture with brown rice and lentils. Top with freshly cracked black pepper, soy sauce and baby spinach leaves. Top with avocado for some great heart healthy fats!




P.S. This lunch or dinner reheats excellently and has even more flavor the longer it sits in the fridge so I have been making a huge batch and then taking a cup or two cups to work each day and topping it with fresh greens and avocado.


August 11, 2013

Sharp Cheddar Grilled Cheese with Avocado and Spinach

A healthy update on a classic that reheats well in the microwave if you want to take it to work or school.


2 Eziekel bread slices

2 slices thin sharp cheddar, local and organic if possible

1/3 avocado, sliced thin

1/2 cup baby spinach leaves

1 teaspoon Earth Balance


Toast the bread of you would like a crispier sandwich. Spread Earth Balance on one side of bread and top with cheddar, avocado and baby spinach. Top with the other toasted bread and spread Earth Balance on top of the sandwich. In a skillet on medium heat, heat sandwich through until cheese is melted. Enjoy the amazingness that is melted cheese and buttery avocado.



July 2, 2013

Tropical Mango Chia Seed Pudding

Reminds me of a tropical island somewhere, even if I am still just in an over air conditioned office.


1/2 cup mango puree (mango blended in a blender)

1/2 cup pineapple chunks

2 tablespoons chia seeds

1/2 cup unsweetened almond milk/rice milk

 1 tablespoon unsweetened coconut


Mix all ingredients together in a glass jar and let sit overnight or 4 hours if you are in a pinch. Enjoy!




January 10, 2013

Grilled Natural Peanut Butter Honey Wheat Sandies

Tastes like being seven years old again. And it’s not bad for you!


Serves 2

2 slices honey wheat bread, toasted if you like

2 tablespoons natural peanut butter

1 teaspoon honey, or a drizzle

Nonstick spray


Toast bread and spread with peanut butter. Drizzle with honey. Grill on a pan sprayed with nonstick spray until delicious and melty.



January 3, 2013

Low Fat Mozzarella Melts with Tomato Sauce

It’s basically a mozzarella stick in the form of a sandwich and it combines my love of sandwiches and cheese and tomatoes.


Makes 2 sandwiches

4 slices whole wheat bread

4 slices reduced fat mozzarella cheese

2 tomato slices (optional)

Pepper (optional)

Nonstick spray

Panini press or pan

Marinara sauce, with fresh basil for dipping


Toast bread if you want a crunch with your sandwich, which is the way I usually am. Preheat your panini press or a regular pan. Spray with nonstick spray and layer sandwiches. Put two slices of cheese with each sandwich and cook until the inside  is melty and delicious. Add pepper to the cheese if desired. Toast to your desired darkness. If you are usuing a regular pan, put some weight on the sandwich to really press them together.

Serve with marinara sauce.




December 27, 2012

Chia Dark Chocolate Chip Oatmeal Cookies

This is an adaptation of a recipe I used over the holidays, except to make it much more healthy I used applesauce instead of butter. I kept the sugars because I liked the flavor but you can use stevia instead of real sugar. I should be doing that too but I am making an exception because I wanted some holiday sweetness. Also, just in case you did not know, I am all about the whole sweet thing. Desserts rock and I love finding new recipes that keep the flavor. But in general, I am a dessert before dinner type of girl. Hope you guys like this chia dark chocolate chip cookie recipe!


1/4 cup chia seeds

3/4 light brown sugar

3/4 baking stevia

1 cup dark chocolate chips

1 cup wheat flour

2 eggs, or flaxseed oil replacement (google this trick, if you want to reduce calories on baking dishes)

1 cup applesauce

1 tsp baking soda

2 tsp cinnamon


Preheat your oven to 350 degrees, Mix applesauce with the sugars. Then add chia seeds. Add flour and oatmeal, mix until well incorporated. Add cinnamon and dark chocolate chips. Add baking soda. When well mixed, dop dollops of the dough onto a greased baking sheet. Bake for 8 to 10 minutes, until golden brown. Makes three dozen small cookies or 20 medium sized cookies. If you have trouble mixing everything well add a couple drops of water or almond milk.

December 25, 2012

Greek Yogurt Mac and Cheese with Veggies

I have always had a soft spot for Mac and cheese. I think it is one f those dishes that everyone has a soft spot for and it is deliciously easy, especially in this recipe. It has all that home cooked taste and half of the fat because we are using sharp cheddar cheese which is more flavorful, meaning you can use less cheese. You have the creamy tang from the Greek yogurt and the amazing breadcrumb crust. Using whole wheat macaroni and no flour also makes this dish easier on the waistline. I made my own modifications according to my tastes but feel free to take out the vegetables if you want the traditional dish with no frills. I am just a vegetable addict. Hope you love it as much as I do because I am
planning on serving this for Christmas dinner today!

Serves 2

2 cups whole wheat macaroni

3 cups vegetable broth

1 cup frozen vegetables, your favorite blend as long as they’re diced finely and steamed

1 cup sharp cheddar cheese

1/3 cup Greek nonfat yogurt

1 teaspoon garlic powder

1 teaspoon chili flakes

4 tablespoons spicy breadcrumbs

2 tablespoons Parmesan cheese


Preheat oven to 350 degrees. Boil the vegetable broth and add macaroni. Stir occasionally until cooked, which is usually about eight minutes. The dish will cook more in the oven so take out macaroni at a little bit before al dente. Spray a baking dish with a nonstick spray or flaxseed butter spread. Drain pasta and add steamed vegetables. Add garlic poser stirring well. In a separate pot, add Greek nonfat Yogurt and sharp cheddar cheese until melted. Add pepper and chili flakes. Pour over macaroni, adding more if desired. Pour mixture into a baking dish and top with Parmesan and spicy breadcrumbs for a nice, crunchy crust. Put into oven and bake for seven minutes or until the crust is cooked through.




September 30, 2012

Nutella Oatmeal

It’s not a breakfast I would eat every day but once in a while, this really hits the spot.


1 teaspoon Nutella

1 packet instant oatmeal

Pinch of cinnamon

Splash of vanilla soymilk


Make the instant oatmeal according to package directions. Add Nutella, soymilk and cinnamon and serve!

September 20, 2012

Healthy Protein Carbonara

You all may have noticed that I do not add much salt to my recipes because I am not much of a salt person. Often, the cheese I add has enough salt flavor. I have my guilty pleasures and it is normal to crave comfort food! This one isn’t too bad for you and I think that it still retains most of that homecooked flavor. You get the flavor from cotttage cheese and a small portion of the Parm as well as a tang from Greek yogurt. Let me know what you guys think!


1/4 whole wheat fettuccine or angel hair

1/2 cup plain Greek yogurt

1/4 cup parmesan reggiano

1/3 cup cottage cheese

1 cup vegetable broth

1 egg

1 teaspoon minced garlic

1 teaspoon red pepper flake


Boil pasta with the vegetable broth as per box instructions. Drain, but keep two tablespoons of the pasta water/veggie broth. Crack egg into another bowl and add the garlic and red pepper flake. Pour egg over hot pasta mixture and add cottage cheese and plain nonfat Greek yogurt. The heat from the pasta should cook the egg all the way but to make sure, add a little bit of heat to the pan. Serve with a  fresh side salad with tomatoes, cucumbers, red bell peppers, and mesclun. You got yourself a hot little date meal!



September 12, 2012

Lemony Avocado Wheat Angel Hair with Tomatoes and Mushrooms

This is a luxurious dish that you can make for dinner and then eat the leftovers for lunch the next day!


2 teaspoons lemon juice

A pinch of lemon zest

1/4 avocado

1/4 cup quinoa angel hair


1/4 cup tomatoes, diced

1/4 cup mushrooms, diced, and sauteed in water or light olive oil, portabello or button works the best in this dish

1 teaspoon minced garlic in water

2 tablespoons grated parmesan, to taste

Sea salt



Boil pasta according to package directions. In a seperate bowl, add avocado, lemon juice, pepper, tomatoes, garlic and sauteed mushrooms. Add salt to the boiling pasta, drain. Mix avocado mixture with the hot pasta. Serve with parmesan on top of the dish.