Chickpea Curry Wraps

My husband has been an amazing inspiration in encouraging me to get healthy and try new foods. He's always saying how much he loves that we can share food experiences now and try new thing together. I also think he doesn't mind that his lunches have significantly improved.

This is one of his favorites. When I made it, he went nuts for it, and now I probably make it every other week. It takes 5 minutes, its probably the easiest thing I make all week, but it's packed with flavor and nutrients.

Ingredients:

• 1 can chick peas, drained and rinsed
• 2 carrots, diced
• 1 tbsp onion diced
• 2 tbsp golden raisins
• 2-3 tbsp mayonnaise
• 1/2 tsp garlic powder
• 1 tsp curry powder

Instructions:

• Put chickpeas in a large bowl, and mash about half with the back of a fork.
• Add in carrots, raisins, onions and mix. 
• Pour in garlic powder, curry powder and mayonnaise, and mix until it is all incorporated.

It can be eaten on crackers, out of the bowl, or on a wrap with spinach and avocado (or whatever else you'd like). 

Meal Plan Monday

FINALLY! NICE WEATHER! Can you even believe it? It feels like a dream!

Here we are on the Brooklyn Bridge!

We spent the whole weekend outside, exploring Brooklyn, enjoying the fresh air and sunshine and a few new restaurants. This is the problem when you move somewhere new and you love food - you want to eat out all the time.

However, now that the weather is nice and bathing suit season is around the corner, my weekend indulgences will need to be curbed. This meal plan has a lot of great healthy options that still taste totally delicious. Remember, healthy eating doesn't need to be boring! 

For Breakfast:

• Overnight Oats with fruit
• Kale & fruit smoothies
• Banana with almond butter

For Lunch:

• Dinner leftovers
• Chickpea curry wrap
• Chopped salad
• Spinach feta turkey burger served over quinoa with salsa

For Dinner:

• Sole with Avocado Mango Salsa
• Beef and Broccoli Stir Fry
• Black Bean Fajitas
• Lentil Chili Enchiladas (just make enchiladas with the chili, top with enchilada sauce and bake)
• Vegetable Noodle Pasta (I'll be lightly cooking mine)

Spinach Feta Turkey Burgers

There are things in life that are hard. Food photography is one of them. Photographing burgers is the hardest.

I tried to do the best I can with the photos, but believe me when I say these burgers taste a million times better than they look in these pictures.

My mother-in-law made these burgers in February when we went to visit and they were amazing! One bite and I knew I would be making these when we got home. They are so simple but so flavorful and a great way to get some extra greens in.

The other great thing about this recipe is that you can put the patties together in advanced and freeze them if you wanted to make them on a weekend but eat them later in the week. Just defrost and cook. Who doesn't love a 5 minute meal on a busy week night?

These have become a regular recipe in our house, and I'm sure they will in yours too! Enjoy!

Ingredients:

• 1 lbs. ground turkey
• 4-6 oz baby spinach 
• 2 cloves garlic, minced
• 4 oz feta cheese
• 1 tsp paprika
• Salt and pepper to taste
• Optional toppings: Fry sauce, avocado, sautéed onions, lettuce, tomato

Instructions:

1. In a large pan heat a little oil over medium heat. Sauté mined garlic for about 30 seconds until fragrant. Add spinach to garlic and mix. Let spinach wilt just a few minutes, until dark but not completely wilted. Remove from pan and set aside to cool.
2. Once spinach is cooled completely, place on a cutting board and give it a rough chop. Place in a big mixing bowl with ground turkey and feta cheese.
3. Add spices. Mix until all ingredients are combined but don't over mix or patties will become tough. 
4. Divide into four patties. If you're cooking the same day, let them sit in the fridge for a few minutes before cooking. If you're freezing them, wrap each individually in parchment paper and put in a freezer bag. 
5. Cook patties on stove top over medium heat or on grill (if you're lucky enough to have a yard and a grill. And if you are, invite me over! I'll bring the burgers!) until meat is cooked through.
6. Top with my favorite amazing fry sauce, onions and whatever else your heart desires! 

Breakfast Bowl: Overnight Oats

I hate when you have breakfast and then you're hungry by 10:30 a.m. That's why these overnight oats are a breakfast staple in our house. They are gluten free, dairy free, healthy, easy, and definitely keep you full through lunch time. 

The best part is, you can make them in advance for a few days. Just make a little oats assembly line, and bam! You have days of breakfast. You can even put the fruit in then, or fresh the morning you eat it.

The most important part is having at 1:1 ratio of oats to liquid, which means just use one measuring cup and you're done. Make these Sunday night and breakfast is ready for Monday... and Tuesday... and Wednesday... you get the point!

Oats... Up close and personal.

Here's the 5 minute recipe for 5 days of breakfast!

Ingredients per serving:

• 1/2 cup of rolled oats 
• 1/2 cup of coconut milk (or almond milk)
• 2 tsp chia seeds
• Fruit of choice

Instructions:

• Put oats and chia seeds in container. 
• Put milk in container.
• Put fruit in container (or skip this step if you'll be adding it every morning).
• Put in fridge until ready to eat.  

You can repeat as necessary - I line up four bowls and scoop in the oats, then pour in the milk and we're good to go.

Soba Noodle & Veggie Stir Fry

I got a new toy and I'm obsessed. It's a vegetable spiralizer and it turns zucchini into noodles!

I've seen these before and I was skeptical. I mean, noodles are awesome. Who doesn't love a big bowl of spaghetti? But this baby works like a dream. It gets the noodles really thin, which I think is what helps in making the texture so similar.

Look at it go!

However, I didn't really want to use it in a sub for pasta with red sauce. I just wasn't feeling it. I did a quick kitchen inventory and found soba noodles I purchased but never used. I was in business!

This stir fry is filled with veggies and a simple but flavorful dressing. It's easy to throw together, healthier than take out, and easily customizable with whatever veggies are in the fridge. Feel free to add peppers, mushrooms, broccoli, or whatever else you choose!

Soba Noodle & Veggie Stir Fry Ingredients:

• 4oz soba noodles, cooked to package instructions
• 1 zucchini, spiralized
• 2 carrots, julienned (I used a peeler to do it)
• 1/2 cup edamame

Dressing Ingredients:

• 1/4 cup soy sauce
• 1 tablespoons olive oil
• 1 teaspoon rice vinegar
• 2 tablespoons fresh grated ginger

Instructions:

• Cook soba noodles and edamame according to their packages. Drain and set aside.
• Use spiralizer for zucchini and cut carrots. Chop any other vegetables you want to add in.
• Put all vegetables (except edamame) into a wok or big frying pan. Pour in half of dressing (make sure to get the bits of ginger at the bottom) and stir, letting vegetables heat through to preferred doneness. I like mine still a little crunchy, so I only cooked 4-5 minutes. 
• Add soba noodles, edamame and mix with vegetables. Add any more dressing you wish.