Health, Health and fitness, Uncategorized

Chickpea Super Bowl

Sometimes I feel like I’m in the Chopped kitchen or on Master Chef when I’m going through my fridge and cupboards looking for something to make for dinner. If you’ve never seen the shows, contestants get these mystery baskets with five or so ingredients that you wouldn’t think go together and they have to come up with dishes for the judges.

Tonight was one of those nights. I had no meats thawed, hardly any produce and no clue as to what to make for dinner. I was on Instagram, scrolling through my home page, and I saw a recipe from @SkinnyKitchen that made me look twice: a chickpea avocado bowl.

I had all of the ingredients minus the nutritional yeast (apparently it acts like cheese for vegans), so I dove right in. As I was preparing the components to this masterpiece I realized that my avocado had passed into the inedible stage and so, I decided to take this dish in a different direction. Here’s my version:

Chickpea Super Bowl Serves 2

Ingredients:
1 cup quinoa, uncooked
1/2 cup brown rice, uncooked
1 tsp butter, grass fed or vegan is best
1/4 tsp salt
1/2 onion, diced
1 can chickpeas, drained and rinsed
1 tomato, diced
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp paprika
1/4 tsp salt
Fresh ground pepper
2 generous handfuls spinach
2 oz feta, crumbled
2 tbsp hummus (I used red pepper hummus but any flavor will do)
2 tbsp parsley, chopped
Juice of 1 lemon

In a medium sauce pan, combine brown rice, 1.5 cups of water, 1 tsp of butter and 1/4 tsp salt. Bring to a boil, reduce heat to med-low and cover and simmer for 20 minutes. Let stand for 5 minutes until water is all absorbed. Fluff with a fork.

Meanwhile, bring quinoa and 1.5 cups of water to a boil. Reduce heat to med-low and simmer, uncovered, for 12 minutes. Let stand for 5 minutes and fluff with a fork.

While the grains are cooking heat 1 tsp of olive oil in a skillet. Add diced onions and sauté for about 3 minutes. Add chickpeas and tomatoes and all of the seasonings. Sauté for about 5 minutes then add the spinach and feta. Continue to cook until spinach has wilted.

In each serving bowl, layer quinoa, brown rice then one tbsp of hummus. Top with the chickpea mixture, fresh parsley, and a squeeze of lemon.

That’s it that’s all! Hope you enjoy.

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Health, Health and fitness

Chicken, Spinach, Tomato and Feta Fettuccine

Recipe time!

I had some left over bbq chicken in my fridge, only one breast, and I was trying to figure out the best way to take that small amount of chicken and stretch it further to feed two people. I chose to make a pasta dish since the carbs would make us feel fuller.

You can use plain cooked chicken and any type of pasta you wish. I only had fettuccine (white flour) but in order to make this a little cleaner you could chose whole wheat pasta (if you like that sort of thing) or even make your own! UPDATE: I heard from a couple trusted friends that brown rice pasta is really good. I found some in the healthy section of the pasta isle in my regular grocery store.

The sauce will thicken if you let sit for longer but I was so hungry I just used a slotted spoon to dish up.

This recipe makes two healthy sized portions.

Chicken, Spinach, Tomato and Feta Fettuccine

2 servings of pasta, cooked al dente (any cut will do, I like longer cuts like spaghetti or linguini but only had fettuccine), reserve some of the pasta water for the sauce

1 tbsp extra virgin olive oil
1/2 white onion, diced
2 cloves garlic, minced
2 generous handfuls spinach, about 2 cups packed
1 can diced tomatoes, no salt added
1 chicken breast, cooked
2 oz feta cheese (goat cheese would also work and make the sauce creamier)
2 tbsp Italian seasoning
2 tbsp fresh parsley, chopped
1/8 tsp salt
Fresh ground pepper to taste

Cook pasta according to package directions until al dente (chewy but firm)

Meanwhile, in a skillet, heat olive oil and add garlic and onion. Sauté until soft and fragrant (about 3 minutes).

Add spinach and sauté until wilted (1 minute).

Add canned tomatoes and a 1/4 cup of the reserved pasta cooking water. The starchy water will thicken your sauce. Bring to a boil then simmer for about 10 minutes until sauce thickens.

Add chicken, cooked pasta, feta and seasonings and toss until all incorporated and warmed through. Add fresh parsley at the end and toss.

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