Monchong with Pea Pesto

Spring is in the air for my mainland friends and family!  Though year round sunshine has become the norm for me, I can still remember the strong desire to open the doors and cook outside on the grill.   Fresh young peas are also a springtime cue for my taste buds.   This seemingly simple puree packs intense springtime flavors!  I found the recipe Food and Wine magazine.  They used shrimp as the protein, which would be delicious as well.  We paired ours with a wilted kale and tatsoi salad.
Here's to hoping your "April showers bring May flowers"!

Ingredients:
1 lb Protein (fish, shrimp, calamari, chicken - your choice!)

3 Tbsp pine nuts (toasted)
2 cups young peas (fresh if you can, frozen if not)
3/4 cup freshly grated Parmesan cheese
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 Tbs freshly squeezed lemon juice

salt, pepper and red pepper flakes to taste


Method:
Sprinkle fish with salt and pepper and grill.

Combine remaining ingredients in a food processor and puree until coarse, thick pesto forms.  Season with salt and pepper.

Plate puree with protein on top and sprinkle with red pepper flakes.  Serve with a side salad and a light, crisp white or perhaps pinot noir!

Arugula Salad with Black Bean, Sweet Potato and Poached Egg

I love a poached egg on anything! This super fast, nutrient pack meal is perfect for a rushed weeknight.  The amounts are easily adjusted to feed just yourself or your family! No more excuses about not eating healthy when cooking for only one!! 

Ingredients:

2 medium sweet potatoes

2 c black beans (or 1 can, remember to rinse well)

1 bunch arugula

1 lemon

1 Tbs olive oil

Salt and Pepper

2 eggs

Parmesan cheese

Method:

Preheat oven to 400F.  Peel and slice sweet potatoes into 1/4-1/2 inch disks.  Drizzle with olive oil and sprinkle salt and pepper and place in preheated oven for 20-30 minutes, turning once. 

Squeeze the juice from the lemon and use about 2 Tbs to 1 Tbs olive oil, mixed well.  Massage into arugula.  

Plate arugula then top with sweet potatoes, black beans and 1 poached egg on top.  Sprinkle with salt and pepper to taste and a small bit of freshly shaved parmesan. 

Tofu Brussel Sprout Stir Fried Rice

I could eat roasted brussel sprouts almost on a daily basis and not mind.  But variety is the spice of life so... Here is another AMAZINGLY DELICIOUS option for those tiny little cabbages :) This recipe is an easy weeknight meal and can use leftover rice if you have some.
This recipe originated from connoisseurusveg.com I have made a few changes.
Serves 6.normal adults or 2 big eaters and 2 little eaters in my case!

Ingredients:
For Tofu:
2 packages of extra firm tofu, drained and gently squeezed dry
4 Tbs light soy sauce
3 Tbs sriracha, a little less or more depending on your spice preference
4 Tbs apple cider vinegar
2 Tbs maple syrup
3 tsp sesame oil

For Brussel Sprouts and Rice:
4 Tbs soy sauce
11/2 Tbs maple syrup
2 Tbs rice wine vinegar
2 Tbs oil, I used olive
1 Tbs sesame oil
1 bunch of scallions, finely chopped, white and green parts separated.
3 garlic cloves, minced
11/2 Tbs fresh grated ginger
5 c of very thinly shaved brussel sprouts
3-4 carrots, chopped into matchstick size
3 c cooked rice.  I use brown rice. When making your rice use a bit less water to make a firmer rice grain.
2 Tbs toasted sesame seeds

Method:
For Tofu:
Preheat oven to 400F and line a baking sheet with parchment paper.  Cut tofu into little, 1/2 in squares and toss in marinade of soy sauce, sriracha, vinegar, syrup and oil.  Remove from marinade and place on lined baking sheet.  Bake for about 15 minutes then gently flip them and brush remaining marinade on top.  Bake for another 15-20 minutes, until slightly crispy in some spots.

For Rice:
Make rice to equal 3 cups cooked.

For Brussel Sprouts;
Mix soy sauce, syrup and vinegar in a bowl and set aside.  Heat 2 oils in wok or large stir fry pan. Add white parts of scallions, garlic and ginger and stir fry for 1 minute.  Add carrots and stir fry for 1 minute. Add shaved brussel sprouts and stir fry for another 1 to 1.5 minutes.  Add rice, soy, syrup, vinegar mixture and continue to stir fry until brussel sprouts a tender but still crisp and bright green, about 3 minutes.  Remove from heat, stir in tofu and top with green parts of scallions and toasted sesame seeds.

Dark Chocolate Muffins

These incredibly delicious muffins will satisfy your chocolate craving and give you a sweet treat in the morning without all of the guilt.  My children love them and I have even been able to pass them off as cupcakes rather than muffins (way more fun)! They contain no refined sugar and are wheat free for those of you who have gluten sensitivities. I slightly changed the recipe, originally from yummymummykitchen. Enjoy!
**6/13/17 Recipe updated: I have removed the maple syrup and decrease the amount of honey from 1/3 to 1/4c.  I have also decreased the bake time to 15mins.  They are still plenty sweet!!

Ingredients:
3 ripe bananas
2 Tbs coconut oil
1/4c Honey
1 egg
1 tsp vanilla extract
1 c almond meal
1/4 c coconut flour (I have substituted whole wheat in the past and it worked fine)
1/3 c dark cacao powder
1 tsp baking powder
1 tsp baking soda
Optional chocolate chips. I place three dark chips on top of each muffin before baking.

Method: 

Preheat your oven to 350F and line a 12 hole muffin pan with paper liners.  In your stand mixer or by hand, beat the peeled bananas until well mashed.  Add the oil, honey, syrup, egg and vanilla and mix well.  Add the almond meal, coconut flour, cacao powder, baking powder and soda and beat on low until well mixed.
Scoop the mixture into liners, top with chips if using, and bake for about 15 minutes.

Chia Pudding

Finally a breakfast entry!! My family and I love this very easy, make ahead breakfast.  On busy weekday mornings it is so nice to roll downstairs, open the refrigerator and have a healthy, clean and nutrient packed meal ready and waiting.  Make it to suit your personal taste with fresh fruit, berries and nuts on top.

1/4 c Chia Seeds
1 c nonfat milk (I use dairy, you can substitute your choice)
1 c nonfat greek yogurt
1 Tbs maple syrup

Whisk together the milk, yogurt and maple syrup.  Whisk in the chia seeds. Cover and refrigerate overnight.
In the morning, stir the pudding and place into individual serving bowls.  Top with your choice of fresh or thawed frozen fruit, nuts, seeds etc.  I like to add just a touch of honey or maple syrup drizzled over the top.

This recipe makes 3-4 servings.

Oatmeal Cookie

Sometimes you just need a cookie...  These cookies are a TREAT! However refined sugar and butter do not need to be a part of satisfying your sweet tooth.  Indulge! (but only a little :) )

1 c Old Fashioned Oats
3/4 c whole wheat flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 Tbs coconut oil, in liquid form
1 egg
1 tsp vanilla extract
1/2 c honey
2 Tbs chia seeds
2 Tbs flax seeds
Dried Fruit, Nuts, chocolate chips, shaved coconut, etc.

Combine oats, flour, baking powder, cinnamon and salt in medium sized bowl and mix well.  In another bowl combine coconut oil, egg, vanilla extract and honey, stir.  Pour wet ingredients into dry and stir just until combined.  Fold in chia seeds, flax seeds and your choice of fruit, nuts or chips.
Place mixture in the refrigerator for about 30 minutes.  Don't skip this step.  Place on a parchment paper lined cookie sheet and back at 325 for about 14 minutes.

Pesto Ono

Ono in Hawaii, Wahoo in other parts of the world.  This dinner is incredibly easy and always a huge hit with my family.  Almost any fish would work.  Salt and pepper the fish and pop it on the grill.  Top with homemade pesto, and sliced fresh tomatoes.  Yum!