Indian Dahl

Ingredients

• 1 cup lentils- I used Trader Joes which are already cooked
• 1 cup water
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons fresh ginger, grated
• 1 1/2 teaspoons salt
• 2 teaspoons of coconut oil
• 2 teaspoon cumin 
• 1/4 cup cilantro, chopped

Directions

1. Combine the water, turmeric, 1 teaspoon of cumin, and ginger in a small saucepan- cook about 5-7 minutes.  
2. Meanwhile- heat coconut oil, lentils, and 1 teaspoon cumin in another saucepan and cook about 5-7 minutes.  
3. Turn off the heat and add the salt.
4. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 more minutes. Garnish with cilantro.  

Serves:  2


Calories:  270
Fat:  15g
Carbs:  24.6g
Protein:  9.8g

Sesame-Maple Roasted Tofu

1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium red onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tahini
1 tablespoon reduced-sodium soy sauce
2 teaspoons pure maple syrup
1 teaspoon cider vinegar
3 cups sugar snap peas, trimmed
1 tablespoon sesame seeds


DIRECTIONS:  

1. Preheat oven to 450°F.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
3. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.

Serves:  4 (Serving:  1-1/4 cup)  Serve with Udon noodles

Calories:  197

Fat:  12g

Protein:  11g

Carbs:  13g

Ginger-Miso Yam Wraps

2 small yams or sweet potatoes (1 lb.)
2 Tbs. white miso paste
1 Tbs. smooth peanut butter
2 Tbs. finely chopped shallot
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
6 oz. firm silken tofu, crumbled (1 cup)
2 Tbs. chopped cilantro
8 collard green leaves, stems removed

DIRECTIONS

1. Preheat oven to 400°F. Cut thin slice off both ends of yams, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams, and scoop flesh into bowl. Mash in miso and peanut butter.

2. Meanwhile, coat skillet with cooking spray, and heat over medium heat. Sauté shallot, ginger, and garlic 3 minutes, or until soft. Add edamame, 1/4 cup water, and cayenne; cook 3 minutes more. Remove from heat, and stir in tofu,cilantro, and yam mixture. Cool.

3. Place 1 collard green leaf on work surface. Spoon 1/3 cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place, seam-side down, and repeat with remaining ingredients.

Serves: 4 (2 rolls)

Calories: 179
Fat: 5g
Protein: 10g
Carbs: 25g

**** (out of 5-star rating)

I made these for lunch: be warned- they do NOT look pretty, but after convincing several of my co-workers to try them anyway we all agreed they were really good!

Apple Salsa Salad

• 1/4 cup lime juice
• 
  

1/4 cup lime juice
2 tsp. agave nectar
2 Tbs. olive oil
4 green onions, finely chopped (1/4 cup)
1 small jalapeño chile, seeded and finely minced
1 clove garlic, minced (1 tsp.)
2 red-skinned apples, julienned (2 cups)
1/4 cup coarsely chopped cilantro
2 cups mâche
1 cup crushed blue corn chips

DIRECTIONS

1. Whisk together lime juice and agave nectar in large salad bowl. Whisk in olive oil. Stir in green onions, jalapeño, and garlic. Fold in apples and cilantro, and season with salt and pepper, if desired. Let stand 10 minutes.

2. Fold mâche bouquets into apple mixture, making sure leaves are coated with lime juice mixture. Divide among serving plates, and top with crushed corn chips.

Serves: 8
Serving size: 1 cup
Calories: 98
Fat: 4g
Protein: 1g
Carbs: 15g

***** (out of 5-star rating)

I LOVE this salad. I made it for 2 different potlucks and got such good reviews and almost everyone asked me for the recipe. I found the mache lettuce at Trader Joes...and, yes, it does make a difference!!

Classic Hummus

3 cups cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained twice,
hot or warmed in microwave
1/3 cup lemon juice
1 clove garlic
1/2 cup tahini

DIRECTIONS

Purée warm chickpeas, lemon juice, garlic, and 2/3 cup water in food processor 3 to 4 minutes, or until smooth, scraping down sides of bowl if necessary. Add tahini, and purée 2 minutes, or until mixture has consistency of soft cream cheese, adding 1 to 2 Tbs. water, if necessary. Season with salt and pepper, if desired.

Serves: 8
Serving size: 1/4 cup
Calories: 189
Fat: 10g
Protein: 8g
Carbs: 20g

Hummus with Tomato-Mint Salsa

2 medium tomatoes, diced (1 1/2 cups)
1/4 cup diced white onion
2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 1/2 Tbs. lemon juice
1 recipe Classic Hummus (click here)

DIRECTIONS

Stir together tomatoes, diced onion, oil, mint, and lemon juice in small bowl; season with salt and pepper, if desired. Let stand 5 minutes. Spread Classic Hummus in shallow dish, and mound salsa in center.

Serves: 8
Serving: 1/4 cup hummus & 3 Tbs. salsa
Calories: 228
Fat: 13g
Protein: 8g
Carbs: 23g

***** (out of 5-star rating)

I packed this for my lunch and threw in a whole-wheat pita bread for dipping to round out the meal. Sooooooo good!

Mini Loaded Red Potatoes

10 red potatoes (2 inches in diameter)
1 Tbs. vegetable oil
1 tsp. salt
3 pieces vegetarian bacon
5 tsp. Greek yogurt
10 tsp. shredded low-fat cheddar cheese
6 chives, finely chopped

DIRECTIONS

1. Preheat oven to 375°F. Slice off small portion from one side of each potato to create flat base. Toss potatoes in bowl with oil and salt. Arrange potatoes, cut-side down, on baking sheet. Bake 20 to 30 minutes, or until soft.
2. Meanwhile, cook bacon according to package directions, then chop.
3. Allow potatoes to cool slightly, then slice top off each potato and scoop out 1 Tbs. flesh. Stuff each potato with 1/2 tsp. sour cream and 1 tsp. cheese, then sprinkle with bacon, chives, and paprika.

Serves: 10
Serving: 1 stuffed potato
Calories: 140
Fat: 3g
Protein: 4g
Carbs: 24g

**** (out of 5-star rating)

I made these for my lunch- I actually heated them up in the microwave and it was delicious! They tasted like the potato-skins that you would find at an Applebees. I packed 3 of them for my lunch and was satisfied. I am planning on making them again for an appetizer to bring to a party.

Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers

• 3 cups cubed fresh pineapple
• 1 medium red bell pepper, cubed (1 1/2 cups)
• 1 medium red onion, cut into thin wedges (1 1/2 cups)
• 1 Tbs. toasted sesame oil
• 1 Tbs. vegetable oil
• 1 Tbs. dark or light brown sugar
• 1 Tbs. sweetened coconut flakes, optional
• 1 Tbs. lime juice

DIRECTIONS

1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.

Serves 6

Serving size: 1-cup

Calories: 108

Protein: <1g

Fat: 5g

Carbs: 17g

**** (out of 5-star rating)

Yum! All I have to say. I made this for my lunch and threw it over warmed brown rice to make it a complete meal.

Crustless Leek, Greens, and Herb Quiche

• 2 Tbs. fine dry breadcrumbs
• 2 small leeks, white and light green parts halved and sliced 1/2-inch thick
• 2 cups chopped Swiss chard, kale, collard greens, or mustard greens
• 4 egg whites
• 3 whole eggs, beaten
• 1/4 cup low-fat milk
• 1/8 tsp. nutmeg
• 1 Tbs. chopped fresh tarragon
• 1 tsp. chopped fresh basil
• 2 oz. soft goat cheese

DIRECTIONS

1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.

Serves: 4

Serving: 1 wedge

Calories: 159

Fat: 7g

Protein: 13g

Carbs: 11g

*** (Star-rating out of 5) from the not-a-huge-goat-cheese-fan husband

**** (Star-rating out of 5) from me, who is a fan of the goat cheese

I made this for lunch for myself, knowing the husband probably wouldn't enjoy the goat cheese, however, after smelling it come out of the oven he actually asked if he could pack a piece for his lunch the next day. The verdict was favorable. He states he would eat it again, but did admit to dumping hot sauce over the top of it. I snuck some on mine the following day at lunch and have to admit, it did add a nice zing!

Hominy Salad with Basil-Shallot Vinaigrette on Arugula

• 
  
• 1 small shallot, minced (2 Tbs.)
• 2 Tbs. white wine or champagne vinegar
• 1/4 cup olive oil
• 1/4 cup finely chopped fresh basil
• 1 15-oz. can white hominy, rinsed and drained
• 1 1/2 cups frozen soybeans, thawed
• 1 cup halved grape or teardrop tomatoes
• 1 small yellow bell pepper, diced (1 cup)
• 1/2 cup crumbled fresh goat cheese or shaved Asiago cheese
• Arugula
• 
  

• DiRECTIONS

1. Whisk together shallot and
vinegar in small bowl. Whisk in
oil until emulsified, then whisk
in basil. Add white pepper and salt,
if desired.

2. Toss together hominy, soybeans, tomatoes, and bell pepper in serving bowl. Drizzle with dressing, and toss again to coat. Sprinkle with cheese,
and serve over arugula.

Serves: 6

Serving size: 1/2 cup

Calories: 200

Fat: 12g

Protein: 6g

Carb: 18g

***** (star-rating out of five)

I made this for my lunch today, last night, and I threw all the veggies in with the dressing and left in a tupperware overnight. This afternoon I emptied out veggies onto arugula and topped with goat cheese. Everything stayed crisp and wasn't soggy at all!