Category Archives: Vegetarian

Quick Lunch or Dinner: Tomato Quinoa

Fly 'n Cook

Tomato is one of my favorite vegetables. I always stock up on all the different varieties of tomatoes I can find in the grocery store. Summertime is especially fun, when the grocery aisle overflow with fresh local produce. This recipe is filled with luscious tomatoes and was so yummy, I wished I had made more. But no worries, I am sure I will make some again very soon 🙂

TQ3Ingredients:

1/2 cup quinoa
8-10 mini multi-colored heirloom tomatoes sliced
1 shallot chopped fine (use green onions if on 21 day Tummy Diet)
1 jalapeno (optional)
1 tbsp olive oil
1/2 tsp cayenne pepper
pinch of turmeric
salt to taste
cilantro to garnish
lemon juice (optional)

Bring 1 cup water to boil and add quinoa. Reduce flame and let simmer until the quinoa is cooked, adding water if necessary. Set aside.

TQ1Meanwhile heat the oil in a pan. Add turmeric, chopped…

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Spaghetti Squash Burrito Bowl

It’s what’s for lunch tomorrow 🙂

Fly 'n Cook

I had half a Spaghetti Squash left after my last recipe, and this was perfect to try. In fact, these six recipes look perfect for use with Spaghetti Squash, if you are vegetarian.

bb3

Ingredients:

1/2 roasted Spaghetti Squash
1 cup frozen Latino blend or a combination of corn, black beans, onions and peppers
1 tsp olive oil
1-2 tbsp Chipotle Sauce
1-2 tbsp Sour Cream
Mozzarella or Parmesan cheese (as desired)
Some pickled jalapeno (optional)
diced avocado (optional)

Heat 1 tsp of oil in a pan. Add 1 cup frozen latino blend or a mix of similar vegetables. Fry lightly for 3-4 minutes. Season as necessary with salt and other seasoning and top with cheese as necessary.

Set the oven to broil.

bb2

Scoop out 3/4th of the spaghetti squash or layer the spaghetti squash in an oven safe bowl. Add the sauteed and seasoned Latino blend. Top with…

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Fun with Chia

Fly 'n Cook

Since I discovered Chia pudding last fall,  it has soon become one of my favorite breakfast items. It’s healthy, easy and delicious, so what’s not to like?

My basic recipe is given below along with some topping choices I have tried.

Servings: 2

Prep time 5 minutes. Total Time: 2-4 hours or overnight.

Ingredients:

1 cup coconut milk (or almond milk)
1/4 cup chia seeds
1-2 tsp maple syrup
dash of lemon juice (optional)
toppings as desired, see below for some I have tried.

Mix all three ingredients thoroughly in a bowl. Refrigerate. Mix after two hours again.

Serve with fresh fruit and nuts.

blueberrybananachia

Fresh blueberries, banana and walnuts chia.

kumquatchia

Home made granola, kumquat and roasted pumpkin seeds.

chia3

Cherry almond delight or add some dark chocolate chips and make it a Cherry Garcia!

chia4

Berry walnut crunch

chia5

Tropical paradise with mango, coconut and pistachio

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Bulgur Wheat Upma

Time to get fit and healthy!

Fly 'n Cook

I thought I will finish the list and add the Bulgur wheat upma as well. I decided to measure carefully and make this following the 21-day fix container method.

bgupma2

Ingredients:

1/4 cup bulgur wheat
1 shallot, chopped
1 carrot, chopped fine or grated
1 small potato, chopped
8-10 mini heirloom tomatoes, sliced
1 small jalapeno, chopped
1 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
8 cashews
a few curry leaves

In a small pan heat oil. Add cashews, dals, mustard seeds and let cook for a minute until lightly browned. Add jalapeno and curry leaves and fry for a few seconds. Add onions and potatoes and continue frying for 1-2 minutes.

Add carrots and tomatoes and mix well and continue frying for another minute. Add 1.5 cups water and salt to taste and bring to boil. Reduce flame and let simmer for 5-6…

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Sunday Morning Brunch & Panda

So, last weekend, I met up with my old co-workers for a bagel brunch….

I baked fresh home-made bagels: sun-dried tomato, olive and jalapeno.

bagels

and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦

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We will miss you, Bao Bao!

Quick Lunch Series: Cauliflower Rice and Kale Soup

As soon as I came across this soup recipe, I was propelled to try it! Here’s how I made mine.

caulikalesoup

Ingredients:

1 small Cauliflower, separated into florets
1 bunch of Tuscan Kale, chopped
1/4 red onion chopped
1 carrot, chopped
1 clove garlic, minced
1 carton of light coconut milk or use Almond milk
cumin powder
paprika
curry powder
red pepper flakes
salt and fresh ground pepper
olive oil
lemon juice
3-4 cups of broth or water

Preheat oven to 400 degrees F.

Toss Cauliflower florets in olive oil, season with salt and pepper. Layout in a baking pan and bake for 20-25 minutes.

Meanwhile prepare other vegetables.  Heat a little oil in a large pan or dutch oven. Lightly fry onion and garlic till translucent. Add carrot and kale and lightly fry. Add seasoning, coconut milk and broth or water and bring to a boil. Reduce flame and let simmer for 10-15 minutes.

Process the roasted Cauliflower in a food processing, pulsing lightly to create Cauliflower rice. Transfer to the soup pan and continue cooking for another 4-5 minutes.

caulikalesoup2

Season with salt and fresh ground pepper. Sprinkle croutons or pumpkin seeds. Drizzle lemon juice. Sprinkle herbs as needed and serve warm!