Chana Masala with Cucumber Raita- Vegetarian Chickpea Curry

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This chana masala is a traditional North Indian dish. You’ll always find it with tomatoes and chickpeas, but the spice mix will vary depending on who is preparing it for you. It’s rich, intensely spiced, fragrant and has a note of tang that I find irresistible in nicely layered curries. The cucumber raita adds a lovely, fresh, cooling element that acts as a perfect foil for the bold stew. It can be mild, or it can be as spicy as you can handle. It’s all up to you, and the goodies you have stashed in your pantry. If you have some chickpeas and diced tomatoes in your pantry, you’re 20 minutes from a perfect weeknight meal.

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Smoked Paprika Roasted Almonds // Healthy Homemade Snacks

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Smoky, crunchy and satisfying – roasted almonds are a great choice for a healthy grab and go snack. The protein helps curb hunger, and they’re a great source of vitamin E. Eat them on their own, top your salad, or garnish your veggies. Easy to make, delicious, and good for you. Hooray for almonds!

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HGT Cinco de Mayo Roundup

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I absolutely love Mexican food! Packed full of flavor, and perfect for a party – here are some great recipes for sharing with your Cinco de Mayo party pals or just a fun night in with your family.

Below you’ll find a collection of my favorite Mexican Style recipes from HGT.

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Skinny Grilled Steak Tostada with Chimichurri

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Today I’m sharing a quick and healthy lunch idea with you. It’s a great way to use up any leftover protein such as chicken or steak you have hanging out in your fridge, and make it feel like a completely new dish!

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Chimichurri with Capers and Olives

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There is this great little Argentinean restaurant a couple blocks from our apartment. We often walk there, and enjoy dinner under the stars. A pitcher of Sangria, and a tender grilled steaks are always on the ticket for us, but what keeps me coming back…..they give away for free. It’s the chimichurri. It’s bright, simple, fresh, and pretty much the best thing to ever happen to a steak, in my opinion. I skip the bread, save the chimichurri and douse my steak in it. This stuff is superior to steak sauce in every way. Watch out A1 there’s a new kid in town.

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Poached Eggs with Polenta and Caramelized Fennel

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When I made a big batch of caramelized onions and fennel this week, I knew good things would follow. Poached eggs over crispy polenta is a favorite weeknight meal of mine. It’s comforting, healthy, and easy to prepare. When you add in a kale salad, some spring herbs and caramelized fennel, you have something special.

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Caramelized Onions and Fennel // Tasty Toppings

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Today, I have a super simple recipe to share with you. Caramelized onions and fennel is a fennel and onion lover’s dream come true. Full of deep, rich flavors from a long and slow caramelization, this simple combo has a rich and complex flavor profile. I lazily stirred this to soft perfection on a Sunday morning. I plan to spruce up my simple meals with it all week long. My brain can’t even process how delicious this is going to be on toast with cream cheese in the morning. A batch of caramelized onions and fennel in your fridge is like an ace up your sleeve. Suddenly, your poached egg and polenta looks and tastes mighty impressive when topped with this flavorful mixture. Fancy up your usual chicken breast, pamper your pork chop.

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Cobb Salad Style Spring Rolls with Skinny Bleu Cheese Dip

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One of my very favorite Vietnamese foods is the spring roll. I mean, they put salad in a wrapper! Fantastic. It’s just perfect for fusion adaptations. In this version we have all of the ingredients of a classic cobb salad, plus a little nest of rice noodles.

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Herbed Goat Cheese Stuffed Mini Bell Peppers

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You know what’s good with goat cheese? Everything. The answer is everything. Goat cheese is magical stuff. Creamy, tangy, rich – yet still fresh. It’s pretty much the best thing ever. Other than bacon, but that’s another post all together. These goat cheese stuffed peppers are little 2 bite pieces of heaven. Tangy goat cheese, with sweet roasted peppers. Simple and fantastic.

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Roasted Asparagus Soup with Spring Herb Gremolata

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This beautifully simple soup has a surprisingly complex flavor from the added step of roasting the asparagus before simmering and pureeing. It’s pure asparagus heaven, with a silky, natural creaminess. Of course, a slip of cream helps things along nicely in that department. Really though, it’s all about the gremolata. A generous spoonful of the bright and bold herb mixture makes every bite of this soup as exciting as the first.

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