Basil Quinoa Cakes

These are delicious and so simple. Perfect for weeknight dinners and portable enough for lunch the next day. I was inspired by this recipe at TheGreatist but modified it a bit.

Ingredients

• 2.5 cups cooked quinoa
• 4 eggs, beaten
• salt
• 1/4 cup fresh chopped basil (which I get from the plant in my kitchen window)
• 1 small onion (I usually use red)
• garlic
• 1/4 cup goat cheese (I usually end up throwing in more than this due to my goat cheese obsession)
• 1 cup breadcrumbs
• a few tablespoons olive oil

,

1. First combine eggs, quinoa and some salt and mix together. Add in basil, cheese, onion and some garlic. 
2. Add breadcrumbs and let stand for a few minutes.
3. Take small handfuls of the mixture and form into balls.
4. Heat oil in the pan and add quinoa balls in small batches (usually around 4-5 at a time)
5. Cook for about 5 minutes on each side, pressing slightly on the ball with a spatula

Perfect on their own or with a side salad. Enjoy!

Vietnamese-style Summer Rolls

These things are so addictive! They make amazing appetizers or party snacks and are perfect for a light, refreshing dinner.

Start with some vegetables and fruits. I used cucumber, mango, carrot, cilantro and avocado. Apple is also great in these! In addition, I threw in some cooked vermicelli noodles.

When it comes to the rice paper wraps, I choose not to follow the package instructions. The particular brand I buy suggests setting the wraps on a wet tea towel to soften them. I however place them in a bowl of warm water for a couple minutes, put them on a plate (one at a time of course) and blot any excess water out with a towel. I’m no expert when it comes to the rolling part and as with most things, practice does make perfect. One tip I can give, however, is to make sure the sides are tucked in well. 

Sauce:

I’m not too big on exact measurements (I’m sorry!) but taste test a blend of the following ingredients to get a delicious dipping sauce:

• fish sauce
• hot sauce
• lime juice
• hoisin sauce
• sugar
• dilute accordingly with water

Now enjoy these beauties while daydreaming of the summer ahead of us, a summer that’s hopefully just around the corner…

Chicken Souvlaki

This Greek-inspired chicken recipe is fast and simple, making it ideal for any weeknight meal.

First cut the chicken into cubes and place them in a Tupperware container. Add the following to the container and shake:

• 2 tbsp. olive oil
• 3 tbsp. lemon juice
• 2 tbsp. dried oregano
• 1 tbsp. dried thyme
• 1 tbsp.  dried Italian seasoning
• 2 tsp. white wine vinegar
• 1 tbsp. soy sauce
• a few shakes each of salt and pepper

And the finished product: What are your go-to weeknight meals?

Detoxifying Salad

This time of year, I tend to get very ambitious. With spring just around the corner, I anticipate big changes and improvements in all areas of my life. In a way, this time of year for me is equivalent to many peoples’ New Years Eve; I identify weaknesses, set goals and establish guidelines for achieving these ambitions.

One area I (constantly) seek to improve is my health. Once the snow melts, I want to start running again (and hopefully stick with it longer than I usually do…). Additionally, I want to eat healthier. Since childhood, I’ve loved fruit and vegetables (to the amazement of my parents) and I tend to limit greasy, fatty food options. Still, there is always room to improve.

Recently, I made this salad which is a refreshing change from your standard lettuce-based dish. It’s base is actually brussel sprouts which I have NEVER eaten raw until now. Needless to say, they will become a more frequent item on my grocery lists.

First, I cut up some brussel sprouts into tiny pieces. It wasn’t as tedious as you would think, but if you are comfortable using a food processor or mandolin to get it done faster, that works too.

Next, I added in some cabbage (red and green) as well as some shredded carrot. Fortunately, I purchased pre-shredded vegetables from Whole Foods so that saved some time.

I then added some sunflower seeds to the salad. 

Next, I cut up a green apple and tossed that in for some sweetness and topped the whole thing with some lemon juice, salt and pepper. It has a simple, light taste which I like. Typically, I prefer “clean” tasting, rather than heavy, sauce-laded foods and this salad definitively did the trick!

Added Bonus: I made enough for two servings which means lunch is covered for the rest of the week.

Mom’s chicken burger

Great alternative if you’re trying to limit your red meat consumption

Sunday funday meal

Braised cucumber and goat cheese and beet panini