15 days of sandwiches: Day 2 – Vegetarian/gluten free brown rice tomato cucumber and feta lettuce wraps

This is a really easy, no-cook (If using store-bought frozen brown rice) lunch that is super healthy and really delicious. It will also keep really well throughout the day if you just make sure to keep the lettuce separate from the rice mixture until just before enjoying. Best part of all, this is a totally non-fat lunch! Woohoo!

Ingredients
Makes enough for about 8 lettuce wraps

1/2 english cucumber, quartered and diced
1 heirloom tomato, cored and chunked
1 small sprig of dill, chopped
Juice from one lemon
2 Tbl non-fat Greek yogurt (definitely fine to leave out if dairy free, just use a little more lemon juice)
Salt/pepper
2 cups cooked brown rice
Boston Bibb lettuce

In a bowl, whisk together lemon juice, yogurt, dill, salt, and pepper. Toss in all other ingredients. Coat with yogurt dressing and set aside.

Fill lettuce cups with mixture when ready to eat.

Enjoy!!!

Edamame hummus


I love hummus.

Especially edamame hummus.

If you are a hummus lover, you must try this recipe.

So easy. So healthy. Soooo tasty!

Ingredients

1 1/2 cups shelled edamame
2 Tbls. tahini paste
1/4 cup water (may need more)
1 tsp. lemon zest
Juice from one lemon
1 clove garlic
2 Tbls. olive oil
Sal/pepper

Place all ingredients into a food processor. Blend until the hummus come together into a smooth consistency. If it seems too thick, add a little bit more water.

Serve immediately.

Asian noodle salad (vegetarian)

I never make salads. For some reason, the salads that I do make never taste as good as the ones I get in restaurants. I don’t know why. And I don’t know what I’m doing wrong.

I recently was at a restaurant and I had an Asian style salad that was so good! It had really healthy and filling ingredients and a peanut dressing that blew my mind. I needed to recreate it. But, like I said – salads that I make aren’t always that good. So I had my reservations.

I normally don’t like to toot my own horn, but this salad is wayyyy better than the restaurant version. It is seriously so good. If you know what’s good for you, you will make this salad.

It is so delicious and is something totally different that your average salad. It is so flavorful and has so many different textures which makes it a really interesting and tasty meal. I know that the ingredient list looks a little overwhelming. Don’t be scared! It is totally worth it in the end. You can also add chicken to this if you feel like it would be a more complete meal, but honestly you won’t even miss it if you leave it out!

Ingredients
Makes enough for about 8 people (or lots of leftovers)

1 package Broccoli slaw
3 hearts of romaine, chopped small
1 red bell pepper, thinly sliced
4 scallions, finely chopped
1 bunch cilantro, roughly chopped
2 mangos, cut into 1 inch pieces
1 cup shelled edamame
1/2 cup unsalted roasted peanuts, chopped
1 lb Whole wheat spagetti, cooked and cooled to room temperature

Combine all ingredients in a large bowl. Mix to thoroughly combine.

Peanut dressing

1 serrano chili, finely minced
2 Tbl freshly grated ginger
1 clove garlic, minced
1 lime, zested and juiced
1/2 cup peanut butter
2 tsp sesame oil
1 T rice wine vinegar
2 Tbl soy sauce
1 Tbl agave
1/4 cup extra virgin olive oil
3 Tbl water

In a bowl, combine all ingredients except olive oil and water. Mix well. Slowly drizzly in olive oil. If the dressing looks too thick, add water one tablespoon at a time until it reaches the desired consistency.

Pour over salad and toss to combine. Serve!!

Florida quinoa

First and foremost, I want to apologize for being MIA for the last few weeks. As most of you may already know, I graduated college two weeks ago and relocated back to Naples from Charlotte. It has been a crazy few weeks. But I have really missed all of you 🙂

Because my sister and I have lived in North Carolina for the last few years, we wanted to make sure to hit up all of our favorite restaurants before we moved away. This included an array of food that was fried and/or laden with butter and cream. It was all so good. But so bad. I need to detox.

Quinoa is so healthy, so any time I get the opportunity to make it, I do. I recently had a salad that was very similar to this recipe in Whole Foods and decided to put my own spin on it once I got home. It has so many really healthy ingredients in it – but is so flavorful. You would never guess there is no added fat in it!

Ingredients

2 cups quinoa
4 cups water

Cook quinoa according to directions on the box. Once cooked, allow to cool completely.

1 mango, diced
1 cup shelled edamame
1 red bell pepper, diced
1/4 cup sliced almonds
1/2 cup golden raisins
1 orange, peeled and cut into segments
1 bunch cilantro, chopped
Zest from one lemon
Juice from one lemon
Juice from one orange
Juice from one lime

Combine all ingredients into a bowl. Add in the cooled quinoa and stir to combine. Allow to sit in the refrigerator for at least 2 hours to allow all the flavors to be absorbed into the quinoa before eating.

Enjoy!!

Lemon basil risotto with peas corn and spinach

Risotto is a labor of love. If you have ever had authentic risotto, you know that it is a creamy, satisfying rice dish that is full of flavor. And, if you have ever cooked risotto, you know that it requires your time and patience – standing over the stove constantly stirring it until it is perfectly cooked.

I don’t make risotto often. It can be heavy and I usually don’t have the time to make it the way it should be made. But tonight was an exception. And after I ate this, I realized the true reason why I don’t make it too much. It is SO good! And I would be a balloon if I ate this all the time.

Although this is an indulgent dish for me, the addition of veggies and lemon really helps keep it fresh and light tasting. Feel free to add in your own variations to this recipe. Some mushrooms or shrimp over top would also be amazing in this and would really make it feel like a complete meal.

This is a perfect spring or summer dish to add to your table and I know you will love it if you take a little extra time to make it right.

Ingredients

3 Tbl olive oil
1 cup arborio rice
4 cups low sodium chicken stock (If you are a vegetarian, you can certainly use vegetable stock here)
1 cup dry white wine
1 small onion, diced
1 clove garlic, minced
1 cup frozen corn
1 cup frozen peas
2 cups baby spinach
1 Tbl butter
1/4 cup parmesan cheese
1 Tbl basil, minced
1 Tbl lemon zest
salt/pepper to taste

In a small sauce pot, keep the chicken stock warm until needed.

In a deep saute pan, heat olive oil over medium heat. Add onions and garlic to pan and cook until slightly softened. Pour rice into pan and toast for five minutes, stirring constantly. Add white wine to pan and allow rice to absorb most of the liquid. Once the liquid has almost all absorbed, add in one ladle full of chicken stock. Stirring constantly, allow rice to absorb the liquid in the pan and then add in another ladle of stock. Continue this process, stirring the entire time until all of the chicken stock has been absorbed into the rice and the rice is al dente.

Once all of the chicken stock is absorbed into the rice, add in the corn, peas, and spinach. Let the risotto cook for five minutes or until spinach has wilted and vegetables are heated through. Turn off the heat and slowly stir in butter, cheese, basil and lemon zest. Serve immediately.

*If your risotto seems a little dry, add in extra stock to thin it out.

Enjoy!!