Archive for the ‘Vegetarian’ Category

Caprese salad quinoa stuffed portabellas

01.04.13

CapresePortabellas_2

Happy 2013! This year’s gonna be a good one – filled with a wedding(!) and house hunting. That’s right, folks, we’ve set a June deadline for moving into a place with a larger kitchen. Don’t worry, with the rental prices in Berkeley,  the kitchen will likely still be pint-sized, but the goal is that it’ll be larger than 26 square feet (Update: We’ve found a place!). Back to the wedding talk. In addition to the hundreds of crepe paper flowers I’m going to make over the next 6 months, I’m also strictly back on my healthy eating regimen. The pre-wedding get fit fast meal plan. I may have gorged on cupcake after cupcake over the holidays, but the new year put an abrupt end to that. Starting with these super food quinoa stuffed portabella mushrooms.

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Zucchini and chickpea baked falafels

09.26.12

I’m dreaming of a day without a MOUNTAIN of academic reading on my horizon. That day is November 30th. And until then, I’m having nightmares of being attacked by various researchers for misinterpreting their work (yes, totally rational fear – ha). To make it so that cooking dinner doesn’t also seem like a scary task each night, Lucas and I finally went back to our old routine of meal-planning and grocery shopping on Sundays. Get it out of the way, I say. We’re once again back to eating wholesome home-cooked meals and I’m perfectly happy to put the box of tomato soup back on the shelf. Especially if it means I get to eat these zucchini and chickpea baked falafels.

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Crispy tofu and mushroom medley

09.05.12

To most people who know me, it’s no surprise that within a week of getting engaged, I had already planned out my entire wedding (read: planned, not executed). So what if I’d been secretly bookmarking dozens of dream wedding ideas for years?! At least I didn’t create a public Pinterest wedding board before getting engaged like my mom did! (In her defense, she didn’t realize it was public). Now you see where I get it? Planning is in my genes – I can’t help it. A week later, my good friend Corey come through town for a weeknight slumber party to hear all about the wedding details, and in exchange, I cooked her this dish for dinner.

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Homemade spinach whole wheat pasta primavera

07.29.12

I have a secret to admit. I took a break from cooking for the past week. The cold that crept up on me in July kept me out of the kitchen. Now that I’m mostly recovered, I’m finding it very hard to get motivated to cook for one person with Lucas in China. The good news is that I’ve been slowly making a dent in my frozen leftovers – ha! After digging into a subpar ready-made burrito for dinner, I’m ready to put my apron on again. My cooking hiatus is giving me time to finally share some recipes I’ve been saving for a rainy day. This healthy whole wheat spinach pasta recipe has been sitting in my queue for over a month just itching to be shared.

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Sesame miso zucchini noodles and tofu

07.10.12

It takes every ounce of self-control to refrain from eating homemade fettuccine every day. Unfortunately, eating fresh pasta as often as I crave it is not consistent with my healthy eating goals and does not bode well for staying in shape. After pigging out on candied bacon a couple of weeks ago, our diet was in desperate need of some fresh vegetables…without the oh-so-delicious carb overload. With my mom in town for the evening, we set out to create a satisfying, vegetable-filled, Weight Watcher-friendly, and unique entrée to serve up for dinner. In walks zucchini, subbing in for pasta when nothing else could satisfy my appetite.

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