Folded Tortilla Breakfast Pocket

This folded tortilla pocket recipe has become popular on social media. I have been treating myself to this quick breakfast (or lunch) a couple times a week. Once you get into the groove of making these tortilla wraps they are really simple. You can add whatever you want - the combinations are endless and every person you are cooking for can customize their wrap to their tastes. I always add an egg (I make a simple one egg, salt & pepper omelet) and cheese....but the rest of the ingredients I just use what I have in the fridge. This particular wrap had coconut bacon and avocado slices in it....but I have made it with hash browns and beyond sausage and that was delicious as well. You can add hot sauce or use sautéed onions or peppers; if you eat meat try real or turkey bacon or sausage links. Honestly anything you can fit into one quarter of the tortilla, go for it. Just don't forget the cheese (vegan cheese if you like) and egg.  Enjoy!

Ingredients Basics: 

1 medium to large tortilla

Butter

Cooked egg, (fried, scrambled or an omelet) 

Cheese or vegan cheese

Choose any of the following to complete your wrap (these are all just ideas - do whatever you like, it'll taste great):

Cooked bacon (real, turkey, coconut, tempeh)

Cooked sausage (links, patty, ground, Beyond)

Cooked hash browns

Sliced ripe avocado

Sautéed onions

Bell pepper, sliced

Chopped cherry tomatoes

Serve with salsa, hot sauce, guacamole 

Directions:

1. Start with a large tortilla. Use a knife to cut a slice from the center of the tortilla to the bottom. 

2. Fill each quarter with your favorite ingredients, but make sure you use some type of melty cheese and also a cooked egg. 

3. Carefully fold the tortilla into thirds, then half, then quarters until it is all folded up into a cute little pocket. 

4. It's coming together!

5. It is now ready to cook!

6. Melt a pat of butter into a frying pan, just like you would to make a quesadilla or grilled cheese. Now place the pocket into the hot butter and cook until the side is browned and crispy, just a couple of minutes. Flip the pocket to the other side and do the same. Once the cheese has melted and the two sides are lightly browned, this little meal is ready to eat. Serve with hot sauce, salsa, guacamole or eat it like I do with nothing at all, because it is truly good enough on its own.  

Another tip I want to share when making these pockets is make a few extra and wrap them in foil. Place in the refrigerator. Now you have breakfast or lunch ready for the next day. You can just pop the wrapped pocket into a warm oven. These are great for mornings when you are pressed for time. Enjoy!

Roasted Butternut Squash & Mushroom Salad with Ricotta

This salad is just delicious. The flavors are certainly fall/winter....but it is currently still cold and blustery on the east coast, so I'm not worrying too much about seasonal foods at the moment.  You will notice I don't have any measurements listed....you really do not need to measure when it comes to this salad-  just use how much or little of what you like and I promise it will come together beautifully. 

I served this salad for dinner with avocado toast on the side. Would also make a wonderful lunch. It was perfect. Enjoy! 

Ingredients:

Medley of your favorite mushrooms, sliced (I used Oyster, Shitake, and King Trumpet that all came in mushroom medley I bought at Whole Foods). Baby Bellos are another favorite of mine. (about 3 cups)

Butternut squash, peeled, seeded and cut into small pieces (about 1 cup)

1 Shallot, sliced

Olive oil

Butter

Cooked farro (optional)

Arugula

Ricotta cheese, full fat

Walnuts, crushed

*Your choice of vinaigrette dressing, I made my own simple dressing with olive oil, pure maple syrup, champagne vinegar, dijon and salt & pepper. 

Directions:

Preheat oven to 400F

Make farro, if using, according to directions. Set aside. 

Toss the butternut squash with a bit of olive oil and sprinkle with salt and pepper. Roast for about 20 minutes, check on it at 15 and toss. 

Melt a pat or two of butter in a large skillet over low heat. Add the sliced mushrooms and sliced shallots to the pan. Sauté (without touching) for five minutes - this allows for the mushrooms to caramelize and brown. Stir and cook for about five minutes longer, stirring every minute or so. 

To plate:

Spoon ricotta cheese on to the bottom of a plate - spread evenly on the plate. I would say two large tablespoons per serving, but do what you like. Salads have no rules. 

Put a large handful of arugula on top of the cheese, and then add a couple spoonfuls of farro on top. Next add the sauteed mushrooms & shallots and roasted butternut squash. Sprinkle walnuts on top. Drizzle with vinaigrette. Add a little salt and pepper. Enjoy! 

Burrata Toast with Roasted Brussels Sprouts

I made this quick open sandwich for dinner tonight for my husband and myself. It. Was. Delicious! We each ate two pieces. This recipe is easily doubled or tripled to feed more. I think it would make an excellent lunch or brunch, as well. Don't skimp on the honey drizzle right before serving. Enjoy! 

Ingredients:

4 slices good quality sourdough or country bread, toasted (I love Trader Joe's San Francisco Style Sourdough loaf)

4 cups of cleaned, trimmed and sliced Brussels sprouts

1 Tbl olive oil

8 oz fresh Burrata cheese round, divided into fourths

2 Tbl of honey, plus more for drizzling

1/4 cup fresh basil leaves, chiffonade

2 Tbl of your herb of mint, chiffonade 

1/4 cup crushed hazelnuts or walnuts

Salt & pepper, to taste 

Instructions:

Preheat oven to 425F

Place sliced Brussels sprouts on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss. Bake for 15-18 minutes. I like mine fairly crispy, so check after 15 minutes to see if you want to roast longer. While Brussels are roasting put 2 Tbl of honey in a bowl. As soon as you take the Brussels out of the oven, add to the bowl with honey and toss to coat. 

To assemble the toast, spread 1/4 of the Burrata cheese on top of each slice of bread. Divide the honey-ed Brussels sprouts evenly between each piece of toast. Top with basil and mint. Sprinkle on nuts. If you like (and I definitely do!) drizzle honey on top of each piece of toast. Serve immediately. Enjoy! 

Holiday Salad with Roasted Grapes

I made this holiday salad for Thanksgiving this year. It was just delicious. The roasted sweet potatoes, hearty kale, and sweet pomegranate seeds definitely showcase the fall flavors, but it's the addition of the roasted grapes that takes this salad to another level of yum.  Serve this salad for any special occasion this season and everyone who eats it will be very happy you did. All the extra steps are entirely worth the finished dish. 

This is a large salad and makes enough for at least 8 people, maybe more, depending on your serving size. 

Enjoy! 

Salad Ingredients:

2 cups seedless red grapes, sliced in half

Large sweet potato, peeled and cubed

1 15oz can chickpeas, drained and rinsed

Olive oil and salt & pepper for roasting

2 heads of romaine, cleaned and chopped

5 kale leaves, stems removed, sliced thin

1/2 cup pomegranate seeds

1/3 cup sunflower seeds

1 cup farro, cooked

1/2 cup crumbled goat cheese

Dressing Ingredients:

1/2 cup olive oil

1/3 cup white wine or apple cider vinegar

1 Tbl lemon juice

2 tsp Dijon mustard

2 Tbl honey

1/2 tsp garlic powder

salt & pepper, to taste

Directions:

Preheat oven to 425F

There are three different ingredients you will be roasting for this salad. So if you have a double oven turn both ovens on to save yourself a little time. Get out three sheet pans, line with parchment or foil, and get your olive oil, salt and pepper ready. Let's start with the grapes! 

Slice grapes in half and place on lined cookie sheet. Drizzle with 1/2 tsp of olive oil. Sprinkle with a pinch of salt (and I do mean a pinch - maybe 1/4 tsp). Use hands to toss and spread spread grapes evenly on pan. Roast for 10-12 minutes. Remove from oven and let grapes cool. If desired, pinch skins off the grapes once cooled. 

Toss peeled and cubed sweet potatoes with a drizzle of olive oil, about 2 tsp. on a lined cookie sheet.  Sprinkle with salt and pepper. Roast for 15 minutes. Check on potatoes and give them a couple of turns with a spoon. Roast for another 10 minutes, check on them again and toss. Continue to cook for 5 minutes at a time until potatoes are crispy and to your taste. Less time for softer potatoes and more time for crispier potatoes. Let potatoes cool completely before adding to the salad. 

Finally, let's roast the chickpeas. Evenly spread the chickpeas on the lined cookie sheet. Toss with 2 tsp of olive oil and sprinkle with salt and pepper. Roast chickpeas for 18-22 minutes until desired crispness. Let cool before adding to salad. 

Cook farro according to directions on box. If you don't have farro you can substitute quinoa or brown rice. Let cool before adding to salad.  

To make dressing add all dressing ingredients to a blender and mix until combined. Taste dressing. If you think it needs more salt, add a bit of salt....if you think it needs to be sweeter, add a little more honey. Not enough acidic bite? Add a splash more lemon juice or vinegar. This is your dressing....make it to your taste. 

To assemble the salad add chopped romaine, thinly sliced kale, roasted chickpeas, roasted sweet potatoes, sunflower seeds, pomegranate seeds, and farro to a large salad bowl. Toss. Gingerly sprinkle the roasted grapes on top. Dress salad. Top with crumbled goat cheese. Serve and enjoy!

One Pot Lemon Pasta

This recipe was inspired by a recipe I saw on Instagram. As I made the original I realized it needed some tweaks to make it work for my family. I added a bit more liquid to the pot, more spices, more lemon, Parm and vegan sausage. It was absolutely delicious and got a huge thumbs up from the family. I love how the pasta cooked in the sauce and I didn't have to cook it separately. It made for a very easy Sunday night dinner. I served with a side of crusty bread and I was very heavy handed on the super healthy micro-greens. This made three large servings, could stretch to four smaller servings. 

Enjoy!

Ingredients:

4 Tbl olive oil, divided

1 yellow onion, skins removed and diced 

4 cloves of garlic, skins removed and minced

1/2 tsp chili pepper flakes

1 tsp salt

1 tsp pepper

2 cups water or broth, divided 

1 15oz can of full fat coconut milk

2 lemons, zest & juice, divided

12 oz rigatoni 

Micro-greens of your choosing, I used arugula micro-greens

3-4 links of chicken or plant-based sausage (I like Beyond Sausage) cooked and sliced

Parmesan for serving

Directions:

Heat 2 Tbl of olive oil in a large pot over medium heat. Add onions and cook for 8 minutes, stirring often. If onions stick to the pan or start to get brown, add a Tbl of water to deglaze the pan. I had to do this twice during cooking. Add garlic and cook for just one minute more, stirring the whole time. Add the pepper flakes, salt, pepper, one cup of water or broth, the whole can of coconut milk, all the lemon zest and juice from only one lemon. Add the dry pasta and give a good stir. Cook, uncovered, over medium low to medium heat until the pasta is al dente. I would say I cooked the pasta for about 15 minutes. After 7 minutes or so, add the second cup of water/broth. You want the water and coconut milk to eventually become a sauce....this dish will not be super "saucy" ....most of the liquid will absorb as the pasta cooks. 

When the pasta is cooked to your liking, add the remaining 2 Tbl of olive oil and juice of the second lemon and stir. Taste pasta and add more salt and pepper if needed. 

Scoop into pasta bowls and serve with Parmesan, micro-greens, and sausage/vegan sausage. 

Enjoy!!!

Creamy Feta Tomato Bake

I love this meal so much. It is absolutely delicious and comes together so easily on a weeknight.  You may have seen this feta pasta bake recipe gain popularity on social media earlier this year. Of course I tried it and thought it was great. But then I decided to put my own spin on it by adding sliced onions and chickpeas to make it more filling. I think sliced chicken or veggie sausage (I like Beyond Sausage) would be an excellent addition if you also wanted to add some protein. Enjoy!

Ingredients:

1 8oz block of feta

1 pint cherry tomatoes, sliced in half

1 cup red onion, thinly sliced

3 cloves of garlic, peeled and chopped

1 15oz can chickpeas, drained and rinsed

3 Tbl olive oil, divided 

1/2 cup fresh basil

1 pound pasta, I like orecchiette

1/2 cup reserved pasta water

Salt & pepper

Directions:

Preheat oven to 425F

Lightly oil the bottom and sides of a 9X13 oven safe dish. Place the block feta in the center of the baking dish.  Arrange the halved cherry tomatoes, sliced onions, chopped garlic, and chickpeas all around the feta. Drizzle 2 Tbl olive oil over the top. Gently toss olive oil with veggies and chickpeas, leaving the feta in place in the middle. Evenly sprinkle sliced basil over the top of all ingredients. Season with salt and pepper. Place in preheated oven and bake for 30-35 minutes. 

While the feta mixture is baking, cook the pasta according to the directions on the package. Just before draining the pasta scoop out a cup or so of the pasta water. I always use a big coffee mug to do this because it has a handle and is safe in the boiling water. Set the pasta water aside and drain pasta. Put the pasta back into the pot and drizzle with remaining Tbl of olive oil to keep from sticking. 

Take the feta bake out of the oven when the tomatoes look soft and everything has started to brown a bit. Carefully, while everything is still hot, mix the feta with all the veggies and chickpeas. The mixture will get thick and creamy. If you want to thin the mixture out a bit use some of the pasta water. I usually use about a 1/2 cup of the pasta water to get the desired consistency. 

Combine the cooked pasta with the feta mixture and serve immediately. Enjoy with a good, crusty loaf of bread and a side salad. 

Pineapple Banana Bread

This bread definitely falls in the dessert category for me. It is moist, perfectly sweet and just a delicious twist on your typical banana bread. It also makes a yummy breakfast. Enjoy!

Ingredients:

1 cup mashed bananas, about 2 large or 3 small

8oz can of crushed pineapple (don't drain)

1/2 cup coconut oil, melted

2 eggs, lightly beaten

3/4 cup brown sugar

1/4 cup sugar

1/4 cup canned coconut milk (I used the thick solid part)

1 tsp vanilla

2 cups all purpose flour

1/2 tsp salt

1/2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

Topping:

3 Tbl unsweetened shredded coconut

2 Tbl brown sugar

Directions:

Preheat the oven to 350F

Mash bananas in a large mixing bowl. Add crushed pineapple to bananas and continue to mash and combine. Add melted coconut oil and stir. Add eggs, one at a time, stir to combine. Add both sugars, stir. Add canned coconut milk and vanilla, stir. 

In a separate bowl combine all dry ingredients - flour, salt, cinnamon, soda and powder. Whisk together. Add dry ingredients to wet ingredients and stir until combined. 

Pour batter into a greased loaf pan. Make the topping by combining shredded coconut and brown sugar together in a small bowl. Sprinkle topping evenly on top of the batter.  Use your fingertips or the back of a spoon to very gently press the topping into the batter. 

Bake for approximately 55 min. Insert a toothpick into the center to check on doneness. Remove from oven and let cool for 30 minutes in the pan before turning out and slicing. Enjoy!