Spaghetti Squash Ala Puttanesca

 1 spaghetti squash 

28 oz can San Marzano tomatoes 

3 tbsp extra virgin olive oil 

5 cloves garlic, smashed 

Pinch of red pepper flakes 

1/2 cup oil brined black olives, drained and quartered 

1 tsp dried oregano 

2 tbsp capers 

Salt and pepper, to taste

Microwave spaghetti squash for 2 minutes (this will make it easier to cut). Cut squash in half lengthwise and scoop out seeds. Drizzle with olive oil and roast at 425 degrees for 30 minutes, or until stringy. Allow to cool 10 minutes and then string squash with a fork. 

In a large skillet, heat 3 tbsp olive oil over medium low heat. Add garlic and sauté for 3-4 minutes, stirring frequently. 

Crush tomatoes with hands and add to the pan. Season with red pepper flakes, oregano, salt and pepper. 

Simmer sauce for 15-20 minutes. Sauce will deepen in color. 

Add capers and olives and simmer another 5 minutes. 

Add spaghetti squash, toss to coat squash in sauce. Adjust seasoning, as needed.

Air Fryer Peruvian Chicken

 

For the Chicken

• ▢3 cloves garlic minced
• ▢1 lime juiced
• ▢2 tsp paprika
• ▢1 tsp salt
• ▢¼ tsp pepper
• ▢1 tsp cumin
• ▢3 Tbsp olive oil
• ▢2 lbs chicken thighs or breasts

To Garnish:

• ▢fresh chopped cilantro.

For the Cilantro Lime Crema Sauce

• ▢½ jalapeno with seeds and membranes removed
• ▢1 cup cilantro
• ▢1 clove garlic
• ½ lime juiced
• • ▢1 tsp honey
  • ▢2 tbsp olive oil
  1 tsp honey
  2 Tbsp olive oil
  ½ cup Greek Yogurt
  ½ tsp salt
  1 Tbsp mayonnaise
  • ▢
    

  
  

  • Add the garlic, lime juice, paprika, salt, pepper, cumin, and olive oil into a zip lock bag with the chicken and let it marinate in the refrigerator for 1 hour to 3 hours.
  • While the chicken is marinating, make the sauce: add all of the sauce ingredients into a food processor or blender and blend on high until smooth. Optional: Add the mayonnaise or veganaise for an even creamier sauce. Season with additional salt and pepper to taste.
  • Once the chicken has finished marinating, add the chicken pieces into the air fryer and cook at 370 F for: chicken thighs- 18 to 25 minutes (depending on thickness of the pieces), chicken breasts 15 to 20 minutes, or until the chicken has reached an internal temperature of 165 F. Let the chicken rest for 5 minutes before serving.
  • Drizzle the sauce on top the chicken and garnish with fresh chopped cilantro.

Salad Bowls for a Crowd

 Dressing

3/4 cups Apple juice concentrate

 3 Tab olive oil

1/3 cups Balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

1 Tab. garlic

minced

4 oz. Baby spinach

fresh, leaves

Salad

8 oz. Tomatoes

fresh, diced

4 oz. Cucumbers

fresh, diced

4 oz. Carrots

fresh, shredded

1/3 cup Red onions

fresh, thinly sliced

1/2 lb Cranberries

dried

23 Eggs

boiled, diced

4 oz. Apples

diced, fresh

1/2 lb Baby spinach

fresh, leaves

3/4 lb Romaine lettuce

fresh, shredded

Dressing: Pour apple juice concentrate, olive oil, vinegar, salt, pepper, garlic, and spinach into a blender. Blend on high speed until dressing is liquefied and smooth. Mix for 3–5 minutes. DO NOT OVERMIX.

Assembly per bowl:

First layer: 2 Tbsp spinach dressing on the bottom of each container.

Second layer: 1⁄4 cup tomatoes on top of spinach.

Third layer: 1⁄8 cup cucumbers on top of tomatoes.

Fourth layer: 1⁄4 cup carrots on top of cucumbers.

Fifth layer: 1⁄4 cup onions on top of carrots.

Sixth layer: 2 Tbsp cranberries on top of onions.

Seventh layer: 1⁄2 cup eggs on top of cranberries.

Eighth layer: 1⁄4 cup apples on top of eggs.

Ninth layer: 1⁄2 cup lettuce on top of apples.

Japanese Bento Box Lunch

 

Source: Gathering Dreams

For the omelet (Tamagoyaki)

1 egg
½ teaspoon soy sauce
1 teaspoon mirin - substitute with rice vinegar + ½ teaspoon raw brown sugar
1 pinch of salt
1/2 tablespoon extra-virgin olive oil - or avocado oil

For the Japanese salad

½ cup red cabbage - finely shredded
½ white cabbage - finely shredded
1 small carrot - cut into matchsticks
1 teaspoon black sesame seeds
4-5 cilantro leaves
½ teaspoon miso paste
½ tablespoon soy sauce
½ tablespoon toasted sesame oil
½ tablespoon rice vinegar
1 tablespoon water
1 teaspoon grated ginger

Other ingredients

¾ cup cooked brown rice - around ¼ cup uncooked rice per bento box (50g)
½ cup spicy salt & chili edamame
2 slices smoked wild salmon - or fresh sushi-grade salmon



Omelette (Tamagoyaki inspired)

• In a small bowl, beat the egg well using a fork (or in authentic Japanese style, you can use chopsticks).
• Add the soy sauce, mirin, and a tiny pinch of salt and mix until all the ingredients are combined. If you don’t have mirin, you can add rice vinegar and a ½ teaspoon of brown sugar to give it a bit of sweetness.
• Heat a small skillet at medium-high temperature, and with the help of a pastry brush or a kitchen towel, spread a light layer of oil.
• Pour a thin layer of egg mixture into the skillet. Once the egg has cooked slightly, roll it into a cylinder and let it cook for another few seconds.
• Remove the omelet from the pan, let it cool slightly, and press it a bit before slicing it into thin rolls.
• Note: A real Tamagoyaki is made by creating different layers of cooked egg. This is a much-simplified version that you can prepare in a few minutes for your quick and easy lunch.

Japanese salad

• In a small bowl, whisk together the ginger, miso, rice vinegar, soy sauce, sesame oil, and water and set it aside.
• In another bowl, toss the cabbage, carrots, cilantro leaves, and sesame seeds together with the dressing 

Bento Box Assembly

• Assemble all ingredients into your bento box.
• Let everything cool down at room temperature before sealing.

Mexican Rice Bowl Lunch

 

Source: Gathering Dreams

Mexican Rice Bowl

2 14 oz can black beans - drained and rinsed, 400g (240g net weight)
½ tablespoon extra virgin olive oil
1 ½ cups raw corn kernels - from about 2 cobs or 2 cups frozen corn
15 oz jar roasted red peppers - drained
4 cups cooked brown rice - 1 1/2 cups uncooked (320g uncooked)
2 avocados - sliced
Fresh cilantro - chopped

Dressing for Mexican Rice Bowl

2 tablespoons extra virgin olive oil
1 garlic clove - minced
3 tablespoons lime juice
2 tablespoons water
1 tablespoon maple syrup
1 tablespoon salt
Black pepper
Chili flakes
1 tablespoon fresh cilantro leaves - finely chopped

Mexican Rice Bowl

• Rinse the black beans under running water.
• In a pan, heat the oil on medium heat and add the extra virgin olive oil. Add the corn kernels and cook for 5 minutes until toasted.
• Slice the roasted red peppers and avocado.
• Divide all the ingredients into the 4 meal prep containers: the cooked rice, black beans, chopped onions, corn kernels, and red peppers. Add the avocado just before serving, or if going to work, you can add it in the morning with a generous amount of lemon juice on top to avoid it going brown.
• Sprinkle with freshly chopped cilantro.
• Prepare the dressing: in a small bowl or a jar, mix the extra virgin olive oil, minced garlic, lime juice, water, maple syrup, salt, pepper, chopped cilantro leaves, and chili flakes to taste.
• Keep the dressing in the fridge. Add it to the bowls just before serving (you can also add it a couple of hours in advance if needed).

Black Bean and Espresso Chili with Three Cheese Cornmeal Mush (soft polenta)

1/4 cup olive oil
2-3 large onions, chopped
1/8 cup instant espresso powder
1/8 cup chili powder
1/8 cup ground cumin
1/8 cup dried oregano leaves
1-28-ounce cans crushed tomatoes
3 Tab. honey
3 large garlic cloves, minced
1 pound of black beans, cooked
2 cups water
1 tablespoon salt
1/4 teaspoon liquid smoke
Large pinch of ground cinnamon

Optional Toppings:
sour cream
chopped fresh cilantro
chopped green onions
shredded cheese
sliced jalapenos
shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, liquid smoke, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt.
(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)
Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

Source: modified slightly from the recipe at Epicurious

Serve with:

Three Cheese Cornmeal Mush (soft polenta)

1 cup cornmeal
1 tea. garlic salt
3 Tab butter or margarine
1 cup sharp cheddar
1/4 cup Parmesan cheese
8 ounces mascarpone cheese

Put 3 cups water in a pot and heat to boiling. Meanwhile, mix cornmeal with 1 cup cold water in a bowl with a whisk. This is to prevent the cornmeal from clumping. Once the water boils, add the cornmeal-water mixture to the boiling water. Add garlic salt and butter or margarine. Bring back to a boil, reduce heat and simmer, stirring frequently with a whisk, for 8-10 minutes. Stir in cheddar, Parmesan and mascarpone cheeses and stir until melted.
Serve with chili by putting a portion of the mush in the bowl and then top with the chili. Add toppings and then serve.

Chickpea-Lemon Rice

source: Healthy World Cuisine

2 cups brown rice
2 and 1/4 cups water
2 teaspoons (1 cube) vegetable bouillon
1 tablespoon olive oil
2 cloves garlic, minced (or 1 teaspoon dried ground garlic)

salt and pepper - to taste

zest of 1 and 1/2 lemon (1-1/2 tablespoon)
1 can (15 ounces) garbanzo beans (chickpeas)

2 tablespoons finely chopped parsley - garnish - optional

Toss everything except lemon zest and parsley in rice cooker. Once done, turn off the rice cooker and add the lemon zest and parsley into the rice and mix well.

source: modified from the recipe at Healthy World Cuisine

Middle Eastern Balela Salad

source: The Mediterranean Dish

Salad
3 1/2 cups cooked chickpeas (or 2 15-ounce cans chickpeas, drained and rinsed)
1/2 green bell pepper, cored and chopped
1 jalapeno, finely chopped
2 1/2 cups grape tomatoes (or cherry tomatoes), slice in halves
3-5 green onions, both white and green parts, chopped
1/2 cup sun-dried tomatoes (preserved in jars with olive oil)

1/3 cup pitted Kalamata olives
1/4 cup pitted green olives
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped mint or basil leaves

One recipe of dressing, see below

In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs. Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed.

Dressing
1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
1 garlic clove, minced
Salt and black pepper, a generous pinch to your taste
1 tsp ground sumac, optional
1/4 to 1/2 tsp crushed red pepper

In a separate smaller bowl or jar, mix together olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.


Serves 7, Per Serving: Calories 267, Fat 7.6 g, Carbohydrate 39.5 g, Protein 12.4 g

Turn your babela into a meal! This wholesome, nutrition-packed salad can easily be turned into a meal. Serve it in warm pita pockets with a drizzle of tahini. Or add it to an impressive vegetarian mezze platter with baba ganoush and hummus.

source: The Mediterranean Dish