Tempeh Pesto Wraps

3:39:00 PM Anna 0 Comments

So, this is the first time I've tried tempeh - I hadn't even heard of it a week ago.  It's a healthy source of protein for vegetarians - you can eat it the way it's sold or marinate it and cook it like chicken.  This recipe is a mix between two thug kitchen recipes - tempeh summer sandwich and cilantro pesto.  I'd write them out here, but reading the recipes from Thug Kitchen will be way more entertaining.  So here's a link for marinating the tempeh, and here's the link for the pesto.  Enjoy!


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Whole Wheat Pasta with Arugula and Swiss Chard

10:02:00 PM Anna 0 Comments


You may have gathered by now that I love pasta - and probably eat way too much of it.  That's why I like to bulk it up with healthier ingredients (as I've mentioned before).  This pasta dish includes swiss chard, which is full of vitamins and other health benefits, plus, it loses its bitter flavor when cooked.  This pasta also includes my favorite ingredients such as fresh lemon juice, extra virgin olive oil, and garlic.

What you will need:

8 ounces whole wheat spaghetti
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons capers, drained
1/2 teaspoon red pepper flakes
1 lemon, juice of
3 cups baby arugula
2 cups swiss chard
1/3 cup parmesan cheese
pepper, to taste

Cook pasta according to the directions and drain.  In a medium sauce pan, heat 1 tablespoon oil over medium high heat.  Add garlic and capers.  Stir frequently for 1 minute.  Add swiss chard, lemon juice, and red pepper flakes.  Cook for another 2-3 minutes.  Combine mixture with pasta and add arugula.  Add the remaining 2 tablespoons of olive oil and toss to combine.  Garnish with parmesan cheese and pepper, if desired.

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Pesto, Date, and Goat Cheese Pizza with Arugula

5:52:00 PM Anna 0 Comments



This pizza is completely amazing.  The sweet dates and creamy goat cheese go very well together - and you can't go wrong with pesto.  It was also an exciting lunch because I had all the ingredients on hand.

What you will need:

1 pizza crust (I made a half whole wheat/half white flour one)
6 tablespoons pesto
2-3 ounces goat cheese, crumbled
8 medjool dates, quartered (you can also use fresh figs)
a few small handfuls of arugula

Pre-heat oven to 425 and roll out pizza crust as you usually would onto an ungreased baking sheet.  Top with pesto, goat cheese, and dates.  Bake for 12-15 minutes.  Top with arugula, serve, and enjoy!

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