This is a super-quick side dish that adds fiber, protein and omega-3’s to any savory meal. Have a small serving for a filling afternoon snack to keep you going through those hours that drag. Look for whole wheat couscous at any store, or find it at Trader Joe’s on the cheap! Couscous is actually a pasta, not a grain, which it’s sometimes mistaken for, but the whole wheat kind can pack even more fiber and protein than quinoa!

For each serving, mix:

1/3 cup whole wheat couscous

1/4 dried cranberries*

2 TBSP chopped walnuts

1 teaspoon olive oil

sprinkle of cinnamon

1. Prepare couscous according to package (this takes 5-10 minutes). Add oil, walnuts and cranberries and stir. Sprinkle with cinnamon and serve!

*Always read the labels on dried fruits. While it’s difficult to find unsweetened dried cranberries, it’s easy to avoid buying brands that throw in extras like hydrogenated oil!

Sweet potatoes are packed with Vitamin A and potassium, and contain antioxidant and anti-inflammatory properties. Turkey (or veggie) dogs add some protein to this dish without all the saturated fat of bacon or sausage. By minimizing the oil content (and adhering to the heart-healthy, extra virgin olive-only rule) we cut out tons of fat. I suggest topping a big ol pile of these potaters with a gooey poached egg for maximum satisfaction.

Note: I used my cast iron pan to give my home fries a nice charred taste. If you don’t have one, try baking your fries at 350 for about 15-20 minutes before finishing them off in a non-stick pan.

Ingredients (makes 4 sides or 3 main course servings):

4 medium-large sweet potatoes, peeled and coarsely chopped

1 cup coarsely chopped red onion

3 cloves garlic, minced

2 turkey or veggie hot dogs

1 1/2 TBSP olive oil

1/2 tsp old bay seasoning

salt, pepper and crushed red pepper to taste

1. Peel and chop sweet potato and red onion. Mince garlic. Drizzle 1/2 TBSP of olive oil into the pan and spread it around before adding the sweet potatoes. Cover and cook over medium-low heat, stirring occasionally.

2. When sweet potatoes have begun to soften a bit, add the onions to the pan. When the veggies begin to stick, drizzle a bit more olive oil over them and stir.

3. Chop turkey or veggie dogs. If you’re using raw meat, add it to the pan when you add the onions. If your meat or meat substitute is already cooked and just needs to be heated, wait until the sweet potatoes are almost as soft as you want them to get. Then add them with the garlic and spices, stirring well.

4. Your home fries are done when the sweet potatoes are soft (some like their potatoes to maintain a little bit of the crunch–you be the judge!)

This recipe requires little labor, and you can whip up your soup in a blender if you don’t have a food processor. Double or triple the recipe to make leftovers for the whole week; warm a bowlful in the microwave at work for a quick lunch or enjoy a chilled dish if you’re yearning for summer.

I must warn you, this recipe yields a VERY gingery soup, so if you’re sensitive to its spicy quality or looking for something a little milder, cut the ginger quantity in half. I recommend topping your soup with snipped chives, or, for a decadent treat, a sprinkle of shredded coconut. Incredible!!

Carrot Ginger Soup (makes 2 servings)

1 1/2 cups baby carrots

1 1/2 cups peeled, cubed yukon gold potatoes (about one medium potato)

3-4 cloves garlic

2 Tablespoons (for mild flavor) to 1/4 cup (for spice!) chopped fresh ginger

1/2 cup chopped yellow onion

1 teaspoon olive oil

1 1/2 cups veggie stock

1 Tablespoon soy sauce

1/4 teaspoon curry powder

salt and pepper to taste

1. Wash carrots and peel and chop potatoes. Place them in a steaming basket and crank the heat up to high, cooking until the veggies are soft.

2. Chop onions, garlic and ginger. Sautee them with a drizzle of olive oil until they’ve just begun to turn brown.

3. When veggies are soft and cool enough to transport to the blender or food processor, add the rest of the ingredients and give it a whirl. Your soup may need a minute or two of reheating if you’ve added cold veggie broth. Cozy up by the fireplace (or your candle collection) and enjoy!

All I can think about today is banana peppers. The way their vinegary goodness prickles my tongue makes me swoon. Banana peppers, I must consume you immeds. Solution: a turkey sandwich stacked with layers of vegetabley goodness (and plenty of bp’s, of course.)

I am always on the lookout for bakery bread with the fewest number of ingredients. After all, who wants a paragraph full of preservatives and other shenanigans in their bread? I made this sammy on delicious, soy- and preservative-free six-grain bread with pumpkin seeds, which gives my meal a nice boost of fiber and iron and adds to the turkey’s protein. Avocado laces this lunchtime delight with oleic acid, an omega-9 fat that has been found to lower cholesterol. Avocados, especially those from California, are very high in lutein, an antioxidant that’s great for your eyes, skin and heart. A little spinach and some tomato slices for a burst of vitamins A, C & K polish off this delish & nutrish treat.

Satisfy my Craving Sammich

2 slices toasted wholegrain bread

3 slices natural turkey

1/3 avocado, sliced thin

1/2 heirloom or vine-ripened tomato

a smear of dijon mustard, honey mustard or low-fat mayo (if you must; ew)

banana peppers, pickles or jalepenos–whatever garnishes please your ‘buds!

So, let’s get back on track together, shall we? Cause let’s face it, you could always be a little healthier, a little more frugal, and a little plan ahead-ier when it comes to eating. Over the past couple months I’ve been compiling new recipes, so get excited for hummus and other Mediterranean-inspired delights, healthified lasagna, and snacks galore—all perfect fresh or as leftovers! But now, we turn to tomorrow’s lunch: lentil & veggie salad, which is easily transported and munchable all day long. Lentils are a great source of lean protein for omnivores and herbivoures alike, and they are absolutely packed with fiber to keep you feeling full and, er, regular (albeit a little gassy.) Add your own personal touches to this dish–I just used the veggies I had in the fridge, but any combo will work!

Sorry there are no pics for this dish. Just picture fairies and hearts and stars and flowers doing a little dance in your tummy…

Lentil & Veggie Salad for Busybodies

1 package steamed black lentils*

1 zucchini

1 head broccoli

½ head cauliflower

½ bag baby carrots

diced red onion to taste

a bit of olive oil

salt, black pepper, & crushed red pepper or your fave hot sauce

additions: for a protein boost, add tofu or chicken.

*you can buy these in the produce aisle at trader joe’s. using precooked lentils saves a step and at least 15 minutes, and as long as the package is unopened, they stay fresh in the fridge for ages!

Preheat oven to 400 degrees. Chop zucchini, broccoli and cauliflower and transfer pieces to a baking sheet. Sprinkle with salt and pepper and pop ‘em in the oven til they’re lightly browned—about 15 minutes. You can also dab olive oil on your veggies, but I find this is unnecessary; I like to drizzle a little over the whole salad when it’s done.

Throw carrots into your steaming pan and cook until soft. Meanwhile, dice the onion and sautee with a drop of olive oil.

When everything’s nice and soft and fragrant, throw it all into a big bowl with the lentils. Add seasoning and a dab of olive oil to taste, mix well, and enjoy hot or cold. Tupperware that shite and eat it all week long!

PS y’all: I’m engaged!!!

This curry is extremely low in fat and fairly low-calorie as well. I love the variety of veggies; feel free to experiment with the combo! Chick peas provide some protein, but you can try adding chicken, shrimp or tofu for a big boost!

Ingredients (makes 4 servings):

3 cups sliced carrots

3 cups sliced white potatoes

4 1/2 cups chopped cauliflower

1 small onion, coarsely chopped

2 cups green peas, fresh or frozen

3 cups canned chick peas

2 1/2 teaspoons curry powder

1/2 teaspoon cumin

1/4 teaspoon ground hot red pepper, if you like some heat

1 can light coconut milk

salt and pepper to taste

In a large pot, combine carrots, potatoes, onion and cauliflower. Mix spices with 2 cups of water and pour over veggies. Bring to a boil, then reduce heat and add peas, chick peas, and coconut milk. Simmer, covered, for about thirty minutes or until veggies are soft, but not falling apart. Stir occasionally to help flavours mingle.

Serve a big ol’ portion of this soupy goodness over brown rice. Shredded unsweetened coconut, golden raisins and slivered almonds make delicious additions!

It’s summertime, y’all! I don’t know where you live, but here in Boston I’ve seen enough rain to last me a lifetime. I finally got the chance to do some grilling last weekend (or, rather, to be a marinade-making 50’s housewife while my boyfriend manned the grill.) Below are a few of our successes: Shrimp Kabobs with Red Pepper and Pineapple; Asian-inspired Eggplant, Juicy ‘Bella Burgers, Mustardy ‘Gus, and Magnum Grilled Cheese.

Shrimp Kabobs with Red Pepper and Pineapple
file under: Seafood; Dairy-free; Gluten-free

for each person, use: 1/3 lb. raw shrimp, 1/2 red pepper, 1 1/2 cups chopped pineapple
olive oil, salt and pepper

1. Wash, peel and de-vein shrimp. On skewers, alternate shrimp, pepper and pineapple pieces.

2. Using a brush, dab shrimp and pepper pieces with olive oil. Sprinkle with salt & pepper.

3. Grill kabobs until shrimp are bright pink.

Asian-Inspired Eggplant
file under: Vegetables; Dairy-free; Vegetarian; Vegan

1 large eggplant
4 teaspoons soy sauce
4 teaspoons rice vinegar
1 teaspoon sesame oil
3 cloves pressed garlic
1/2 inch piece of fresh ginger, minced

Mix marinade ingredients. Brush over eggplant pieces. Allow to sit for 30 minutes

To grill, wrap eggplant pieces in foil and cook until soft.

Juicy ‘Bella Burgers
file under: Vegetables; Vegetarian; Vegan; Dairy-free; Gluten-free

This sauce is my boyfriend Noah’s burger marinade. It makes meat and mushrooms incredibly juicy. Noah refuses to violate his creative process by measuring specific quantities of any ingredient. I finally convinced him to use a vague “part” scale, so good luck recreating the recipe…just trust your intuition! Serve these bad boys alone or on a bun with your favourite burger fixins.

4 Portabella caps
4 parts A-1 sauce
2 parts Balsamic vinegar
2 parts Dijon mustard
1 part Olive Oil
“Abuncha sprinkles” Thyme
“Ditto” Rosemary and Black pepper

Brush mushrooms generously on both sides with marinade. Allow to sit for 30 minutes. To grill, wrap in foil to maintain moisture and cook until soft.

Mustardy ‘Gus
file under: Vegetables; Vegetarian; Vegan; Dairy-free; Gluten-free

2 large bunches asparagus
2 tablespoons olive oil
1/4 cup balsamic vinegar
1/4 cup dijon mustard

Lay asparagus pieces in a baking dish, layering if need be. Mix marinade and pour over asparagus. Allow to sit for 30 minutes. Grill, unwrapped, until asparagus in nicely charred.

Magnum Grilled Cheese
file under: Vegetarian

I made this sandwich for my vegetarian friend Sam. For the ultimate veg delight, construct the sandwich using generous portions of the ingredients listed below and place it directly on the grill. You can also toast the bread for an indoor treat on a rainy day, or if you don’t have time to get the grill going.

For each sandwich: 2 slices whole wheat bread; 2 slices sharp white cheddar; 3 thick slices ripe tomato; 1/3 avocado; 5 spears Mustardy ‘Gus.

Discouraged after many attempts at veg-friendly mushroom meatballs, I turned my attention to a similar goal of making a substantial meal out of meat- and soy-free ingredients. I worked on these lentil burgers during my 5-day cleanse (full meal plan and tips coming soon, I promise!) so they had to be gluten- and dairy-free as well, and made from easy-on-the-bod ingredients.

This is still a work in progress; like the meatballs, I think my lentil burgers would incite more lip-smackin’ if I were more generous with the oil. Feel free to tweak the following recipe at your leisure–but only if you share your thoughts and suggestions!

Ingredients (makes 6 smallish burgers):

1 small white onion, chopped

2 cups finely chopped carrots (or about 1-1/2 cups shredded)

3 cloves garlic, crushed or minced

1-1/2 cups cooked black lentils*

1 egg

1/4 tsp. cumin

salt and pepper to taste

olive or canola oil for cooking

*Check your local Trader Joe’s; I bought a package of pre-cooked black lentils at mine that were perfect for this recipe!

1. Combine all ingredients in your food processor (if your machine is small, you may need to do this in two batches.)

2. On a cutting board, form balls with the batter. You’ll want them to be small enough that when you flatten them in the pan, they’ll be smaller than hamburger patties.

3. Warm a few drops of oil in the frying pan over medium heat. Add the first batch of lentil burgers and flatten them a bit with the back of your spatula. Cook the same way you’d cook pancakes–until each side is lightly browned.

4. Serve your burgers with slices of avocado and tomato and a side of sauteed veggies. I ate mine with garlicky kale–yummy!

For a lighter breakfast or a super-energizing afternoon snack, follow the recipe below. For a heavier meal, increase the amounts of quinoa and black beans and add a second egg. I prefer to use poached or over-easy eggs; the gooeyness really pulls everything together! If you’re trying to cut fat and calories, scrambled egg whites make a good substitute.

I’ve included the nutrition facts below (calculated to the best of my knowledge using product labels and internet sources) to give you an idea of how well-rounded this dish is! Besides being super high in protein and fiber, quinoa is also a great source of B vitamins, iron and zinc.

Ingredients (one serving):
1/2 cup cooked quinoa
1/4 cup black beans, drained
1/4 cup hummus
1/2 cup thawed frozen spinach or steamed fresh spinach
1 egg, poached or over-easy
black and crushed red pepper to taste
additions: roasted corn, chopped avocado and tomato

1. Stir quinoa, spinach, black beans and hummus together in a bowl. Create a nest in the center of the mixture for your egg.
2. Heat water in a small saucepan. When water begins to boil, stir from the center to create a whirlpool. Drop eggg into the whirlpool and allow it to cook for about one and a half minutes.
3. Drop egg into the center and marvel at how cute your breakfast is. Add seasoning to taste. Mix everything together and enjoy!

Nutrition facts:
Calories 364; Fat 16.5 g; Saturated fat 1.5 g; Cholesterol 215 mg (71% RDV); Carbohydrates 45 mg (13.5%); Fiber 10.6 g (41%); Protein 21 g; Vitamin A 21%; Vitamin C 9%; Calcium 17%; Iron 27%

This salsa is very easy to make. Feel free to make adjustments; I used some ingredients from my pantry and fridge that were handy. Avocado would make an interesting and heart-healthy substitute for black beans, and mango could easily replace (or add to?) the pineapple component. If you don’t have any shallots, you can use red onion for a more pungent kick. And finally, a fresh jalepeno would work just fine (if not better!) as a substitute for the canned green chilis I grabbed from the pantry.

I served my halibut absolutely smothered in salsa; I couldn’t get enough! A side salad rounded out the meal nicely, but a little brown rice would make a nice addition too!

Ingredients (serves 2):
2 halibut steaks, or about 2/3 lb. filets
1/2 a fresh pineapple, or an 8-oz. can
1 cup black beans
1 red or orange bell pepper, coarsely chopped
1 shallot, chopped
2-3 TBSP canned green chilis or minced jalepenos
juice of one lime
1-2 tsp olive oil & lemon slices for baking
salt & pepper to taste

1. Preheat oven to 350º. Place fish on a baking sheet and dot with olive oil. Place a lemon slice on top of each piece, and sprinkle with salt and pepper. The baking time will depend on the thickness of your fish; 20 minutes worked well for my steaks, but you’ll need 15 or so for fillets.
2. While the fish bakes, mix pineapple, black beans, shallot, pepper, and jalepenos. Squeeze lime over your salsa and mix well.
3. Top fish with a big ol’ serving of salsa and enjoy! If you have leftover salsa, cover the bowl and refrigerate–the flavors will be even better tomorrow, and you can add it to a salad or turkey sandwich!