Sweet Potato Chickpea Buddha Bowl

So…I’ve been chastising myself lately for my diet.  Between crazy work schedules, travel, and being on crutches, I’ve just been a bit too reliant on Uber Eats and definitely lacking in fruits and veggies.  It’s kind of amazing I don’t have scurvy.

Then this morning as I was working I decided to finally get around to watching “What The Health?” on Netflix, which talks through a lot of the things wrong with our diets and how that’s impacting our health, and the medical establishments and lobby groups that are set on keeping it that way.

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce | Finding Time for Cooking

Its basic conclusion is that we’re meant to eat plant-based diets, and that anything else is unhealthy.  It’s definitely an interesting watch, and while I don’t completely agree that meat is the devil—I grew up on a family-run cow farm, after all, and I also believe that God designed us to eat some meat—I 100% agree that we’ve totally screwed up our food chain in so many ways and that a heavier plant diet is a good thing, and overall it guilted me REAL HARD into really putting on my adult pants today.

Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce | Finding Time for Cooking

So I did some digging on plant-based diets and found some recipes that I want to try to rotate into my everyday routine.  This was the first one I came across that made me go “Hmm!”  The flavor combos are awesome, it’s easy to make, I’m a sucker for a good tahini sauce, and I’m hoping it’ll make an awesome lunch for a couple days this week as well.  For a non-pasta vegetarian meal, I’m totally on board with this one!

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Ricotta, Tomato & Spinach Frittata

Simplicity, man. As I mentioned last week, I just wanted the easiest dinner possible. Something healthy, but something that didn’t require a million steps or ingredients.

Ricotta, Tomato, & Spinach Frittata done

Also, I’ve been on a weird ricotta kick. Like, eat it straight out of the carton with a spoon, maybe with a drizzle of honey. It’s getting weird. I used to hate ricotta

Ricotta, Tomato, & Spinach Frittata

So I made some delicious marinated grilled (well, sauteed) chicken, and this delightful frittata.

ricotta tomato & spinach frittata tomatoes spinach

Frittatas are such a great go-to meal for breakfast, lunch, or dinner. They’re full of veggies and protein, easy, and make awesome leftovers. Basically, they’re perfect. [Read more…]

Roasted Vegetable Mac & Cheese

I used to be really scared of making mac & cheese. I mean the legit baked kind where the sauce starts with a roux and there’s whisking involved. Whisking is one of those things that kind of intimidates me. I have no idea why, but it seems very serious.

Roasted Veggie Mac & Cheese

Luckily, I’ve tried a few recipes over the past year that have helped me get over my fear of making bechamel sauce, including some different mac & cheese recipes (it all started with the beer mac & cheese last Thanksgiving). But every time I make it, I still get this anxiety right before I start whisking like my life depends on it…

roasted veggie mac & cheese veggies chopped

For some reason I was really just craving some comfort food last weekend, but needed it to be healthy comfort food—I’ll be on a beach in a swimsuit in a couple weeks (vacay, finally!) and do have a little bit of vanity left in me. So this recipe, with its hearty roasted vegetables, whole wheat pasta, and olive oil-based cheese sauce, called to me.

Roasted Vegetable Mac & Cheese

One of the things that really intrigued me about this recipe is that the roux—basis for the bechamel cheese sauce—is made with olive oil instead of butter. Honestly, I don’t know that I’ve seen a roux recipe without butter, so I was definitely interested to see how that went. And I quite liked it. It gives things a little bit of an olive oil-y flavor that, when combined with the flour and whole wheat pasta, was a different twist on a regular mac & cheese.  [Read more…]

One-Pot Farro with Tomatoes

Like 98% of the Pinterest-verse, I’d seen and pinned the ubiquitous “one-pot pasta” recipe where you put dry spaghetti, tomatoes, onions, and garlic into a cold pot of water and cook it all together. I thought it sounded like a great idea and planned to try it at some point, until the ever-reliable Smitten Kitchen posted about how she’d tried it but the pasta had turned out all soft and gummy.

One-Pot Farro

That’s when reason prevailed and I realized that what she said made total sense from a chemistry standpoint. And given my hatred of over-cooked pasta (one of our nation’s great failings), this wasn’t going to work. Instead, she submitted this recipe instead, and she never steers me wrong. It uses the exact same technique but substitutes a hardier grain—farro in this case—for the soft processed pasta. Farro is better able to stand up to this kind of cooking process.

one-pot farro tomatoes

This dish was like a harbinger of fall—while the grape tomatoes were still bursting with summer flavor, the rich, silky sauce that formed around the nutty, chewy grains was like a warm hug. I’m not ready for fall just yet, but this is working on forcing me to get there. [Read more…]

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