Smashed Chickpea Salad

As a vegetarian pescatarian (does anyone feel like I’m being snooty when I say pescatarian? Should I just OWN it?), we don’t get a lot of opportunities to have tasty smashed salads.

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Like chicken salad. I use to LOVE chicken salad. Gah, there’s this place called the Carving Board in Winston Salem and they have the BEST chicken salad. True story.

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And now that I’m thinking about it, I guess there are opportunities for smashed salads. Egg salad. Tuna salad. I’m not really into tuna salad. Tuna isn’t really my thing. I got ahi tuna the other night at a new restaurant that my husband and I tried before Mockingjay Part 2 (THE BEST) and it was… different.

I digress.

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This, my friends, is an opportunity for you to have a non-chicken-salad-smashed-salad. Something to slather on crackers. Something to put in a wrap or on hearty whole grain bread. Something to dollop onto a bed of leafy greens. This chickpea salad is delicious. It really is. The dill makes it. And the finely chopped celery. My mouth is watering just thinking about it.

Smashed Chickpea Salad
Adapted slightly from the Oh She Glows cookbook

1 can chickpeas, drained and rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 c dill pickle relish
1/4 c finely chopped red bell pepper
1/4 c low-fat cottage cheese
1 clove garlic, minced
1 1/2 tsp dijon mustard
1 tsp dried dill
3 tsp lemon juice
Salad toppings: black olives, feta, avocado, olive oil & balsamic vinegar

  1. Smash the chickpeas with a potato smasher or pulse in a food processor until chickpeas are roughly chopped into small pieces, but not smooth.
  2. Add remaining ingredients! Stir and enjoy!
  3. If choosing to do a salad, put chickpea salad over greens and add avocado, black olives, feta, olive oil, and balsamic vinegar.

1 Kaylie Signature

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Parmesan Cashew Crusted Salmon

This is big. HUGE. {Name that movie!}

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This is my first non-vegetarian post. You know those blue ghoul-like gasp face emojis? Insert several here.

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So, how did this come about? Since I have slacked at blogging lately, I probably haven’t given you the whole story. Or maybe I have? I slightly remember talking about it…

Quick review: this January I tried gluten free / dairy free for a month. I made it about 16 days before caving – cheese is delicious. so is ice cream – but during that time I decided that it was next to impossible to not starve and to eat out at restaurants being a gluten free / dairy free / vegetarian individual. So I decided to add seafood back into my diet.

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Best. Decision. Ever.

And the rest is history. Seafood is delicious, protein-packed, and so healthy. And this recipe is super tasty. Crunchy, cheesy, summery, and full of flavor.

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Bonus recipe: pair this with a summer-inspired wine spritzer – grapefruit La Croix, grapefruit white wine (or any white wine), and a slice of lemon.

Parmesan Cashew Crusted Salmon
Inspired by Spark Recipes

2 salmon filets, fresh or frozen and thawed
1 tbsp extra virgin olive oil
1/4 c whole cashews
1/4 c grated parmesan cheese

  1. Pulse cashews and parmesan cheese in a food processor until finely ground.
  2. Place salmon on tinfoil-covered baking sheet and brush olive oil on top of salmon.
  3. Press cashew-parmesan mixture into salmon and cover salmon with foil.
  4. Bake at 450°F for 10 minutes and then remove foil and bake 5 more minutes.
  5. Pair with sautéed veggies and / or quinoa plus a summer wine spritzer.1 Kaylie Signature

Black Bean and Sweet Potato Tortilla Casserole

Things are happening. Big things.

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I am officially in love with my new camera. Like, seriously in love. I have no idea how to use it – probably won’t until this summer – but it’s fun. The pictures are crystal clear and the little manual zoom lens, obsessed.

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Also in love with spin class. Back in high school, I went to spin class all the time {2-3 times a week}, sometimes even at 5:30am. Talk about dedication. And Friday I got really randomly motivated to workout. With Tone It Up, we count mileage, and I realized I was running a little behind, so I spontaneously decided to go to RPM Express at 6pm on Friday night. I also convinced my friend to come, and I think we are going to make it a tradition! It was the best spin class I’ve gone to in a while.

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And I’m cooking. If you’ve followed my blog for longer than a few months, you know that I used to blog. A lot. Like four, five, six times a week. I really don’t know where I found the time. BUT I have started back. And I am hoping to keep it up. Also, I am bringing Dietetic Dish back. Yay!

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PS: I REALLY need to stop posting her recipes but THEY’RE SO GOOD. Next recipe will be more original, okay? Cool.

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Black Bean & Sweet Potato Tortilla Casserole
Adapted slightly from Oh She Glows

1 sweet potato, scrubbed, peeled, and cubed
1 onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
1 can black beans, drained and rinsed
1 bell pepper, chopped
1 can enchilada sauce
1 c lettuce or spinach
8 small corn tortillas
1/4 c cheddar cheese
Cilantro for garnish

1. Place sweet potato cubes in a pot with just enough water to cover the sweet potato. Bring to a boil, then boil 7-8 minutes.
2. Saute onion and garlic until translucent over medium heat, about 8-10 minutes. Add the bell pepper, black beans, lettuce, and 1/4 c enchilada sauce. Cook until lettuce has wilted slightly and bell peppers are softened. Add the sweet potatoes.
3. Spoon a little of the enchilada sauce on the bottom of the an 8×10 pan. Lay 4 of the tortillas on the bottom of the pan, then top with half of the black bean mixture.
4. Add the other 4 tortillas, then top with the remainder of the black bean mixture, more enchilada sauce, and the cheese.
5. Bake at 350°F for 25 minutes. Top with cilantro when serving.

Lemon Ricotta Mushroom and Kale Pasta

So listen. This is delicious. But I have to say the pictures are a little lacking.

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Since we are being real, can I also say that I used to be way more witty than I am now? I guess because I used to read food blogs all the time, I was inspired by other bloggers’ wittiness. Maybe in 2015 I can gain my wittiness back and spare some time between studying for Medical Nutrition Therapy and Vitamins & Minerals to read some blogs.

I got a new camera for Christmas, a Canon Rebel, so I am hoping to really take this blog to the next level and blog at least once a week. Oh. And I have something to tell you. Don’t freak out. Seriously. Don’t. Um… I am doing a 30- {or 31-day since there are 31 days in January} -day challenge this January with no gluten and no dairy. I KNOW I know. You probably think it’s some ‘get fit quick’ or ‘new year’s resolution’ thing but I have been struggling with stomach issues for over a year. Actually, a year and a half. All I will say is DON’T TAKE NAPROXEN LONG-TERM. It is the second leading cause of gastric ulcers. Apparently. Thanks, neurologist, for letting me know before I was on it for 2+ months. Hence, gastric ulcer. THE POINT is that I had an ulcer but also have a lot of other problems and I am fed up. I am ready to see if it’s related to dairy or gluten. I don’t have celiac, confirmed by 3 tests, but I could maybe have a slight sensitivity? And did you know you can have symptoms ranging from 30 minutes to THREE DAYS after eating gluten? How the heck are you supposed to know if it’s from gluten??  Continue reading

Crustless Veggie Quiche

Happy Winter, everyone!

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Today marks the first day of winter. It also marks a few days before Christmas. And we all know Christmas means magic, festive lights, presents, family, laughter, love, and FOOD.

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To offset the upcoming peppermint mochas, gingerbread cookies, sausage balls, yule logs, and eggnog, make this quiche. It’s super easy and I will say, if you make it and it seems super soggy, NOT ALL IS LOST. This happened to me and I was super bummed. I love Sally’s Baking Addiction, and I thought maybe I had done something wrong, And maybe I did, but if you cut a piece, drain some of the excess liquid from the rest of the pie dish, and let it sit in the fridge, the quiche is perfect for the rest of the week. True story.  Continue reading