simple taco salad

Posted by on Dec 9, 2013 in fast food, healthy food, healthy lifestyle, Recipes | 9 comments

IMG_2459Tacos are a great go-to dinner when time is of the essence.

But what if you don’t have any tortillas on hand?

Pull out some tortilla chips and make a taco salad!

Feel free to use beans vs. turkey, make your favorite salad dressing, and season with the right amount of spices to suit your palate.

You’ll have a delicious dinner in no time!

Prep Time: 2 minutes Total Time: 20 minutes

Serves 2


  • A few handfuls of arugula (or any lettuce you have)
  • 2 T. olive oil
  • 1/2 package of ground turkey
  • 1 poblano pepper, diced (or bell pepper, add jalapeño if you want)
  • 1/2 yellow onion, diced
  • 2 t. cumin
  • 1 t. cayenne
  • 1 t. paprika
  • Salt + Pepper
  • Tortilla chips, crushed
  • 1/2 lime (or your favorite salad dressing)
  • Handful of cilantro


1. Prep: Place lettuce on plates. Dice pepper and onion, pluck cilantro leaves.

2. Cook: Add oil to a pan, sauté onions for 5-10 minutes then add in pepper, and cook until soft. Add turkey meat, and spices, salt and pepper. Let cook for 8-10 minutes.

3. Assemble: Place ground turkey mixture on top of your lettuce bed. Squeeze lime juice on the meat, or your favorite salad dressing. Top with crushed tortilla chips and cilantro.

PS: If you have avocado, tomatoes, or red onion on hand feel free to add!

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azuki bean love

Posted by on Dec 4, 2013 in healthy food, nutrition, Recipes, wellness | 0 comments

IMG_2460So many beans, so little time!

Step out of your comfort zone and try cooking with Japanese azuki (or adzuki, aduki) beans.

They are like wonder beans. According to Dr. Andrew Weil, they are low in calories, and high in nutrition (containing magnesium, potassium, iron, zinc, copper, manganese, B vitamins), plus they are easier to digest than other beans, how wonderful is that?

Match up your azuki beans with soaked brown rice, and miso dressing, and you’ve got yourself a match made in heaven.

Enjoy this warm, rich, and satisfying meal, with some greens on the side!

Prep Time: 10 minutes Total Time: 8 hours soaking time + ~45 minutes

Serves 4


  • 1 c. brown rice, soaked and cooked (here’s why you should soak your grains, and how)
  • 1 c. azuki beans, soaked and cooked (add kombu to the pot for extra nutrition, and increased digestibility)
  • 1 T. miso paste
  • 1.5 t. honey
  • 1 T. olive oil
  • 1 T. rice wine vinegar (or lemon)
  • 1 large garlic clove, crushed
  • Pinch of salt
  • Sesame seeds
  • Tamari (optional)
  • Green onion (optional)


1. Prep: Soak rice, and azuki beans. Add them to their respective pots filled with water, bring to a boil, then down to a simmer, and cook for 30-45 minutes, or until soft.

2. Create the Dressing: Meanwhile, whisk together miso paste, honey, olive oil, vinegar, garlic, and salt. Use this time to steam up some greens.

3. Assemble: In your favorite bowl, add rice, beans and mix. Top with miso dressing, and garnish with sesame seeds and optional green onion.

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kabocha squash pappardelle

Posted by on Dec 2, 2013 in healthy food, local food, Recipes, seasonal | 0 comments

IMG_2472Winter squashes are hard to miss these days.

Instead of simply roasting them, or pureeing them into a soup, why not delight your senses by adding them into pasta?

Here’s a fun way to incorporate the winter squash bounty – make a vibrant and colorful, sweet and savory pasta that both you and your kids will love!

Prep time: 10 minutes Total Time: 30 minutes

Serves 2


  • 4 oz. papparedelle, or any long pasta – guide to pasta servings
  • 1.5 c. kabocha squash, seeds removed, chopped (keep the peel on)
  • 2 small chicken breasts, cut into strips
  • 2 medium shallots, sliced
  • 2 tbsp olive oil
  • salt and pepper to taste
  • a few leaves of fresh sage


1. Prep: Measure out your pasta, bring water to boil in a large pot. Rinse, and dice squash. Cut chicken into strips. Slice shallots.

2. Cook: Place water into a medium sized pot, line with a steam basket. Add squash, cover and bring to a boil, then down to a simmer. Cook for 10-15 minutes, until soft. Meanwhile, add olive oil to a pan and caramelize the shallots. Add chicken, and sauté until cooked, 10-15 minutes. Add pasta into boiling water, let cook for 10-12 minutes, or until al-dente.

3. Assemble: Strain the pasta, and the squash. In the pasta pot, add the squash, chicken, shallots, and mix well. Plate, then drizzle with a touch of olive oil, a pinch of salt, grind of pepper, and top with a few fresh sage leaves. Enjoy!

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