TASTE: (My) Lentil Tabbouleh

TASTE: (My) Lentil Tabbouleh
I had no idea how delicious tabbouleh truly is. What a healthy, fresh way to take in some lunch! This is a twist on the classic recipe, using lentils (how Christ-like, right?!) which means it's super packed with protein. I have really been getting into mixing grains in with my salad at lunch - it makes them much more filling, and honestly, just way more fun. I am so bored with salad, but in an attempt to clean up my diet and eat super healthy during the week, salads are making more of a presence in my life lately. This one still counts as a salad because of all the awesome raw veggies. The mustard in the dressing gives the whole dish a bright fresh finish. Try it! You will be surprised at how super easy this is to make this ahead of time and have stocked in the fridge for mid-week lunches. Also, the colors are so pretty I kind of want to wear it AND eat it. 

Ingredients:
- 2 cups cooked, drained lentils (I used the dark green variety)
- 2 large bunches parsley, roughly chopped
- 2 cups shredded carrots
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup olive oil
- 1 tablespoon course, seeded mustard (I prefer whole-grain mustard)
- 1 tablespoon dijon mustard
- 2 tablespoons red wine vinegar
- juice from 1 lemon
- 3 garlic cloves, minced
- 1 tablespoon salt
- Pepper to taste

Method:
1. Prepare lentils according to package. Drain and set them aside in a large mixing bowl.

2. In another bowl, whisk together the olive oil, mustards, vinegar, lemon juice, garlic, salt and pepper.

3. Add the dressing to the lentil mixture. Stir in the onions, tomatoes and parsley. Add a pinch more of salt and pepper, if you'd like.

Party in your mouth. Yes.

Taste: "Good Morning!" Green Juice

Good Morning Green Juice.
It's almost the weekend! To celebrate, let's add some healthy color to your morning routine! This is such a delicious way to get revved up and start the day. It's even better then a cup of coffee. That's right, I said it. I love drinking this in the morning because it feels really good to get in so many fruits and veggies so early in the day! Plus, it looks suuuuper green, but I promise it doesn't taste like grass. It tastes really tangy and refreshing (thanks to that hot hit of mint, mmm.) This recipe serves two and is best if made in a high-powered blender, like a Vitamix, or a juicer.

Ingredients:
- 2 ribs of kale
- 1 handful of spinach (about 1 cup)
- 1 cup baby carrots (5-6)
- 1 green apple
- 1 red apple
- 1 lemon, skin and pith removed
- 3-4 sprigs of mint
- 1-inch piece of ginger, peel removed
- 1/3 cucumber, peeled
- 1 cup water

Method:
1. Place all the ingredients into Veronica the Vitamix (it's a bond, people), and secure the lid.

2. If you have a Vitamix:
Select Variable 1. Turn the machine on and quickly increase speed to variable 10, then turn on High. Blend for 45 seconds or until the desired consistency is reached.

If you have a juicer/food processor:
You might have to do this in batches. My food processor is only a 2-cup, so I would probably have to break this up into three separated batches. Or you could try to use a powerful blender, but just make sure all your ingredients are roughly chopped (the carrots might pose the biggest problem.)

Seriously, this is going to make you feel like a superhero. Now go and conquer your week!

Keeping your weekend green! And let me know what you think!

*This recipe was featured this week on Flat8 Magazine's website! Make sure to visit the site and check it out! Their content is so fun :)

Taste: Artichoke Pesto Farfalle

Artichoke Pesto Farfalle.
Happy Superbowl weekend! I always try to think of something festive to make that doesn't lead with a zillion bad calories. Why is Superbowl food so, well, unhealthy? We're mixing it up this weekend with a ridiculously good pasta. Bless you, Giada, you've done it again.

This Artichoke Pesto Farfalle is a twist on this recipe from Giada's Feel Good Food. I've swapped a few ingredients: farfalle pasta for orzo, diced tomatoes instead of cherry, subtracted the corn (I have a thing about corn), added in pine nuts, that sort of thing. Also, my sister made this the other night, and she added shrimp for a bit of protein. She says it was a hit! The possibilities are endless, but this is a good recipe to have on hand... plus, it's kind of Spring-y, which is always nice when I'm staring out the window at the eternity of snow. At least I can trick my taste buds into thinking that we are almost into warm weather season :-) So... goooooo (insert your team here)!

Ingredients:
- 1 lb. Farfalle pasta (or whatever kind of fancy pasta you prefer!)
- 1 12-oz. jar Artichoke hearts (you could also use frozen, just make sure they're thawed before you cook)
- 2 cups diced Tomatoes (you can use fresh or canned, but if they're canned, make sure you drain them completely before using)
- 1 1/2 cups grated Parmesan cheese

For the Pesto:
- 3/4 cup Olive Oil
- 1/4 cup Walnuts
- 1/4 cup pine nuts (optional, but I just love them)
- 1/2 fresh flat-leaf Parsley
- 1/2 cup fresh Oregano
- Grated zest of 1 lemon
- 1/4 cup fresh Lemon juice (basically the juice from an entire lemon)
- 1 clove Garlic, smashed
- 1/2 tsp. Salt
- 1/2 tsp. Pepper

Method:
1. Cook your preferred pasta to al dente. Drain and set aside.

2. For the pesto, combine the following ingredients in your food processor: 2 cups of the artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt & pepper and olive oil.

3. Pulse all the ingredients until blended smoothly. You might have to stop and scrape the sides of the bowl to blend everything evenly. This should take a few minutes. Set pesto aside.

4. Chop the remaining artichoke hearts into 3/4-inch pieces and add to the pesto. Add in the (drained) diced tomatoes and parmesan cheese.

Ta da! Your ridiculously delicious dinner is served. The dish itself is so pretty to look at with all the colors, but like I said, you can dress it up a bit more with your preferred protein. I think this is a great option to have on hand on game day, when you might have more than a few (hungry) dudes showing up at the house. Now you have something healthier to serve than chips and queso :-)

Yum yum yum. I want to eat this all over again.
Enjoy your weekend, friends!