Ever since I got food poisoning from a spinach omelette at a suspect diner in Manhattan's east village, I haven't been able to eat spinach. That was over three years ago and the time has come, I think, for me to get back on the spinach horse since it's such a powerhouse in the food world. Its undeniable health and beauty benefits far outweigh my silly fear of getting sick from it again. So I found this spinach avocado dip recipe here, and made my own version based on what I had around the house.
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Spicy Kidney Bean Veggie Burger
These spicy burgers came out surprisingly well. I baked them instead of frying because the consistency doesn't exactly lend itself to staying together when flipped, but if you bake it for a bit longer than you'd fry it, you can get around that hurdle. They are satisfyingly spicy and perfectly crunchy which earned them rave reviews in my house. Here's what you'll need:
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Red Quinoa Casserole
Our local health food store was out of the regular quinoa so we tried red quinoa. Besides the aesthetic, there wasn't, in my opinion, a difference in taste (though some people say it tastes "earthier" than its lighter variation).
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Thai Style Noodles & Veggies in Peanut Sauce
My husband and I love peanut sauce. If a menu has a dish with peanut sauce, we will undoubtedly order it. The downside to that is that peanut sauce is usually filled with sodium at restaurants, so it when I saw this recipe that called for wholesome ingredients I knew I needed to try it out. Here's what I did:
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Homemade Veggie Burgers
Ha! So veggie burgers are something I've been wanting to make since learning about GMOs and realizing that something like 90% of the world's soy is genetically modified. Of course, you could buy soy-free veggie burgers, but everything is better in its homemade version, right? Right. In this case, the key is the hot pan in enough olive oil because it makes them nice and crunchy on the outside. The chiles are also key because they give the burgers an unexpected kick of spice. I loved these!
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Quinoa Salad
Besides my well-documented obsession with zucchini on instagram, I also have it bad for quinoa. It's easy to make, packed with fiber and protein, and is easy on the stomach as it's naturally gluten-free. But, like with most grains, it can be kind of boring on its own so doctoring it up is key. Here's what I did:
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