If you like guacamole and chickpeas - you will like this recipe. It is great on a sandwich or used as a dip, and is perfect for the warmer weather we've [finally] been getting. Slightly adapted from Two Peas and Their Pod, I highly recommend trying it.
What you will need:
1 can chickpeas, drained and rinsed
1 avocado
2 tablespoons red onion
1 lemon, juice of
1/4 cup cilantro
salt and pepper to taste
Drain and rinse your chickpeas. Then, in a medium sized bowl, smash chickpeas and avocado together. Add onion, lemon juice, cilantro, salt and pepper. Mix.
Pretty easy! I had mine on Ezekiel bread with some sliced tomato. You can add your favorite sandwich toppings or eat as a dip with crackers.
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On to other news, I am now 22.5 weeks pregnant. Baby is about the size of a spaghetti squash (which I have a few bags of in the freezer that I need to use...) I've been working on a pinterest board for the nursery which includes a few things I've already gotten. You can follow it
here. Etsy has been the most fun place to find prints and other decorations.
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| 21 weeks pregnant on my birthday |
I've heard there's more snow in our forecast, but I'm really hoping the weather will stay warm soon. And most of all, I hope we don't just skip spring and go straight into summer. I think Williamsburg summer will be even less tolerable while pregnant.
Well, hellooo. I've definitely been away for a while. I'd say a lot has happened since I last wrote. I was busiest with my part time travel job this summer/fall but it's been quiet more recently. I am also 5 months pregnant and we found out yesterday that it's a girl! For a month or two I was in no way interested in cooking, but I am now mostly back to eating my healthier groceries. Last night I made fresh veggie spring rolls and wanted to share the recipe.
As with most of my favorite recipes, these are easily adaptable to what you have on hand. Also, vegetables seem more exciting to eat when they're all cut into thin strips.
What you will need:
1 package of rice papers
1 container of warm water (I used an 8x8 dish) to dip rice paper in
1 cup rice noodles (I found mine in the tofu/hummus/dip section of Trader Joe's)
1 red bell pepper
1 avocado
1 cucumber
1 carrot
1 tomato
3 green onions
fresh basil, to taste
Cook rice noodles according to package. Mine only took 90 seconds. Drain, rinse, and set aside. Take rice paper and dip in warm/hot water for 15-20 seconds. Then, lay on a wet tea towel and fill with noodles and vegetables (or with whatever you want in the spring roll). Put the ingredients toward the bottom center of the paper. Roll bottom of paper over ingredients, roll in sides of paper, and then roll up the rest of the way. Repeat!
I made 10 spring rolls this way, with certain ingredients left over. Since they are so easy to make, I plan to put the rest together today or tomorrow - I believe there are 15 rice papers in each package.
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And, on to more exciting things, we've been doing lots of planning for the baby. I have a nursery theme picked out, but unfortunately Ikea is three hours from me so I have to plan wisely (the crib, dresser, and a few other things I want are from Ikea). I also have to learn how to sew because I bought two really cute fabrics that would make fun dresses (or anything, really). I've also learned very quickly that registering for baby stuff is overwhelming (do I want an ergo, moby, boba? If I want an ergo do I want the original, organic, sport, performance?) and I know, first world problems, but there are almost too many options for anything out there. Anyway, I'll try to be better about posting recipes and adventures in getting ready for baby.
Another pasta dish, I know - but this is a great one for summer. The combination of the fresh vegetables and spices is great, and topping it with feta at the end makes it even better (as cheese usually does).
What you will need:
12 ounces whole wheat spaghetti
2 tablespoons olive oil
1.5 cups chopped bell peppers, assorted colors
2 cups arugula
4 cloves garlic
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper *omit if you don't want a bit of a kick
salt and pepper, to taste
feta, to taste
Cook spaghetti according to directions. While spaghetti is cooking, place peppers in strainer in the sink. Drain noodles onto peppers to warm them slightly. Place noodles and peppers in a large serving dish. Add olive oil, arugula, garlic, and spices. Toss to coat. Top with crumbled feta when ready to serve.
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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