Roasted Veggie Salad Bowl

roasted veggie salad bowl

This is the perfect dish to ease into Summer. It’s fresh and light, and the roasted veggies add a cozier flavor to the mix.

For a touch a protein, you can also easily roast some chicken from scratch too, just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast at 350F for approx 90 minutes.) The sesame seeds and hemp seeds add a gorgeous texture, as does the creamy avocado, which tastes fabulous with a squeeze of lemon.

roasted veggie salad bowl
roasted veggie salad bowl

What You'll Need

1 medium zucchini, zoodled
1 butternut squash, cubed
1 purple onion, cut in 4’s
2 cups mushrooms
4 cups spinach
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp coconut oil
Sea salt, to taste
Pepper, to taste
1 tbsp Hempseeds
1 tbsp Black sesame seeds
1 lemon
1 avocado, cut in 4's and sliced

Optional: Add a serving of roasted or grilled chicken for a protein boost!

 

 

What You'll Need To Know

Preheat oven to 350F.

Melt coconut oil and coat squash, onion, butternut squash, peppers, and mushrooms. Season with sea salt and pepper and roast for 25-30 minutes.

While veggies are roasting, zoodle one zucchini and toss with lemon juice, hemp seeds, black sesame seeds, sea salt and pepper.

Add one cup spinach to each plate and top with 1/4 cup zoodle mix and 1 cup roasted veggies.

Add 1/4 avocado, to each one plate and sprinkle with hemp seeds and black sesame seeds.

Recipe makes 4 servings.  

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Tasty AF Chicken Balanced Bowl With Cauli-Rice + Roasted Veggies

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Creating a balanced meal in a hurry can be a bit of a challenge. I have the perfect solution: The Balance Bowl.  It's super simple to make and it's tasty AF!

Mondays and Wednesdays tend to be my tough workout days with killer MegaFormer session at Megaburn Fitness then death-by-boxing (aka Team Quest boxing class.) These are my two days of major sweaty AF cardio! 😅 So, as you can imagine, fueling up is key. This bowl right here, is the perfect meal. It's got the perfect balance of healthy fats, proteins, and carbs.

What You'll Need

Sweet Potato:
1 sweet potato (roughly 150g)
1 tsp coconut oil
sea salt, to taste
11 tsp dried oregano
Mixed Greens:
2 cup mixed spring greens
2 tsp coconut aminos
1/4 cup purple cabbage
2 tsp green onions tops
Cauli-Rice:
1/2 head cauliflower
1/4 tbsp coconut oil
1 tsp dried oregano
sea salt, to taste
1 orange bell pepper, sliced
Chicken:
2 - 3-4oz chicken breasts
2 tsp smoked paprika
1 tsp dried oregano
sea salt, to taste
1/2 tsp coconut oil, melted
Toppings:
1/4 Avocado
Chia seeds (sprinkled on avocado)

What You'll Need To Know

Sweet Potato:
Pre heat oven to 400F. Slice 1 sweet potato into medallions, and place in a baking dish and coat with coconut oil and season with sea salt and dried oregano. Place in the oven and bake for 15-20 minutes, until soft and slightly browned.
Chicken:
Rub chicken breasts with coconut oil and sprinkle both sides with salt, smoked paprika and oregano. Place chicken in a broiler pan.
Bake in oven for 10 minutes. Flip chicken and cook until it is no longer pink in the center and the juices run clear, about 15 minutes more. Remove chicken from pan and let it cool, then cut into cubes. Note: place chicken pan next to sweet potato baking dish.
Mixed Greens:
Mix together 2 cup mixed spring greens, green onion tops, and purple cabbage and toss with coconut aminos and set aside.
Note: If you are meal prepping, don’t add coconut aminos until ready to eat to avoid wilting!
Cauli-Rice:
In a food processor, add 1/2 head of cauliflower and pulse about 5-6 times until a “rice” consistency forms. Over a medium heat, melt coconut oil and add in cauli-rice and orange bell pepper and season with dried oregano and sea salt. Cook for about 8-10 minutes, until the bell pepper is soft.
When everything is ready, plate with cauli-rice, mixed greens, sweet potato medallions, and chicken cubes. Top with sliced avocado and chia seeds spoiled on avocado.

Recipe makes 2 servings.

Quick and Easy Chicken Street Tacos

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Traditionally, Mexican food is bright, fresh, spicy and perfect to enjoy on any weeknight, but depending on how you mix it up, it’s not always the best option. Not to worry, I've got you covered with these amazingly delicious chicken tacos that are perfectly spices. I love using rotisserie chickens... they are pretty amazing. They’re delightfully convenient. All you have to do to prepare one is pick it up from the store and carve it. I love using the chicken breast for perfectly cooked street tacos. Here's one recipe we're loving in my household.

chicken street tacos
chicken street tacos

What You'll Need

1 Rotisserie Chicken Breasts, diced
1 tablespoon coconut oil
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 cup chopped red cabbage
1 avocado, sliced
1 lime
1/4 cup cilantro
1 green onion , chopped
8 corn tortillas
 

What You'll Need To Know

1. In a skillet heat the coconut oil over a medium heat. Add the chicken, paprika, cayenne pepper, cumin, and sea salt and cook for about 4-5 minutes.

2. On a flat skillet or pancake pan, heat the tortillas on high heat for 1 minute on each side. Spoon the chicken mixture into the tortillas and top with a green onion, cilantro, avocado, red cabbage, lime juice, and your favorite red hot sauce.

3. Fold the tortillas in half serve immediately.

Recipe makes 8 tacos.
 

Sweet Potato Garbanzo Bake

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What is it with autumn and making you want to eat orange hued vegetables? I'm not entirely sure, but they’re packed with nutrients and I do love ’em! The Pacific northwest weather has me craving, warm, savory, hearty meals. And, this Sweet Potato Garbanzo Bean Bake, which was inspired by Tone It Up's Sweet Potato Bake for the #TIU31 challenge, is just what I need to satisfy my craving.

One of my favorite foods this time of year is the sweet potato. Something about their sweet, savory flavor makes them a top choice as the colder weather sets in. They are more than just a Thanksgiving side and Autumn comfort food though; they’re actually incredibly good for you! Sweet potatoes contain almost no fat but they are high in fiber, beta-carotene, vitamin C and vitamin B6. Amazing, right?

What You'll Need

1 sweet potato, peeled and diced
1 can chickpeas, drained
½ onion, diced
3 garlic cloves, diced
1 green onion, chopped
½ lemon
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon dried oregano
1 tablespoon coconut oil, melted
pinch of salt

What You'll Need To Know

1. Preheat the oven to 350.

2. In a baking dish, add ALL ingredients and toss to combine.

3. Bake for 40 minutes

Notes: Serve this with Shrimp or Chicken for a protein boost!

Hearty Beef Stew

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Nothing says Fall like a comforting, hearty bowl of stew.  Since the days are getting colder here in the Pacific Northwest, I've been making a lot of stews lately. And, this Hearty Beef Stew is one to try! Tender chunks of beef in a dense tomato and bone broth stock sauce, perfectly spiced with beautiful smoky Spanish paprika, balanced out by a splash of Sherry. But don’t go easy on the paprika now – this stew can take plenty.

Hearty Beef Stew
Hearty Beef Stew

What You'll Need

1/2 lb beef chunks
1 tomato, cut in fours
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/2 teaspoon red pepper blend
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
sea salt, to taste
1.5 cups water
1 cup bone broth
1.5 cups water
1 cup bone broth (or red wine)
6 fingerling potatoes, halved
4 mushrooms, sliced
1/2 leaks, sliced in medallions
1 carrot, peeled and sliced in medallions

What You'll Need To Know

1. Using a slow cooker add beef chunks, water, bone broth, tomato, smoked paprika, cumin, cinnamon, red pepper blend, rosemary, thyme, oregano, sea salt, Sherry (or red wine) and let it cook for 6 hours.

2. At 4 hours add the vegetables except for mushrooms.

3. Add mushrooms when with one hour remaining.

4. Serve and enjoy!

Recipe makes 4-6 servings.

Souvlaki Quesadilla

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So, what happens when your mix Turkish/Greek and Mexican food? This! It’s like a Souvlaki Quesadilla! And, it was a total accident. A delicious accident. I was looking for a gluten-free pita bread recipe, but all of them involved hours of prep, several types of flour, xantham gum, etc. It seemed a little much for a small craving. I’m all about simplicity and minimal ingredients. And, I also can’t bake to save my life!

Well, let me tell you something… this is hands down the best accident! Grilled skewered chicken, homemade Tzatziki sauce, tomatoes, red onions, lettuce, and feta all wrapped up in an organic corn tortilla. It's a perfect, quick weekday dinner or lunch leftovers.

What You'll Need

1 1/2 Tbsp Balsamic vinegar
4 1/2 Tbsp Extra Virgin Olive oil
juice of 1 lemon
1 Tbsp. dried Oregano
1/2 Tsp. fresh ground black pepper
4 boneless skinless chicken breasts, cut into 1-inch cubes
6 to 8 wooden grilling skewers, soaked in water.
8 round organic corn tortillas
1 1/2 cups a romaine lettuce sliced into 1/4 inch pieces
1 red onion, sliced thin
1 tomato, chopped
1/2 cup chopped jalapeño pepper
kalamata olives for garnish
Tzatziki Sauce

What You'll Need To Know

1. Preheat your grill on high.*

2. Mix your Balsamic vinegar and olive oil. Combine all the marinade ingredients in a small bowl. Pour the marinade over the chicken cubes in a lidded container. Cover, shake and marinade in the refrigerator overnight or at least 1 hour.

3. Remove chicken from the marinade and push onto skewers. Discard the remaining marinade.

4. Cook your chicken on a lightly oiled grill about 8 minutes per side.

5. Brush both sides of organic corn tortilla's with olive oil and season with more dried oregano, garlic salt, onion powder, white pepper/black pepper and salt mixture. Grill both sides until lightly browned.

6. Assemble sandwiches using two grilled tortillas each. Arrange chicken, lettuce, onion, tomato, and jalapeño peppers on tortillas. Drizzle with Tzatziki Sauce, cut into halves for serving and garnish with olives.

* Don't have a grill? No problem! Pre heat oven to 425F and cool for 20-25min or until the internal temperature reaches 165F.

Recipe makes 4.

Oven-Baked Chicken Breast with Shiitake Mushrooms

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Oven baked chicken breast with its tasty dinner squad. This recipe is easy to make and requires hardly any effort, and kitchen equipment. You'll need foil, your oven, and your ingredients. That's it! It makes for a quick and easy weeknight dinner that is packed with flavor and good for your ingredients.

What You'll Need

2 3-4oz chicken breast
8 shiitake mushrooms
8 broccoli, thinly sliced
1/4 cup kalamata olives
1 lime, thinly sliced
1 lemon, thinly sliced
1tablespoon grated ginger
2 sheets of foil
1 garlic clove, chopped
1 teaspoon crushed red pepper
1 orange
1 tablespoon olive oil
sea salt, to taste
 

What You'll Need To Know

Preheat the oven to 450°F

Put each chicken breast on a piece of individual foil (about a 14"square), and brush with olive oil.

Arrange evenly shiitake mushrooms, broccoli, kalamata olives, lime and lemon slices, ginger, garlic, crushed red pepper to each chicken breast. Squeeze half and orange over each and season with salt.

Gather together the edges of the foil, seal tightly and shake!

Bake the parcels on a baking tray in the oven for 25-30 minutes.

Plate each parcel individually and allow your guests to open their own parcel.

If you're making more making more than 2 servings double up on your ingredients.

Makes 2 servings.

Turkish Lamb Meatballs

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe Yes, you are reading that correctly. Turkish Lamb Meatballs. This is rare. I don't typically make meat dishes. In fact, this only happens on very rare occasions. I decided to make Gregg one of his favorite dishes--Köfte, Turkish Lamb Meatballs.

Köfte are made with ground or minced meat and flavored with spices and herbs. Some mixtures include rice, bulgur, or fresh bread crumbs. Their size and shape very: some are formed into large balls and stuffed; others are shapped into tiny balls or may be thumb-shaped. Still, others are threaded onto skewers. They may be grilled, fried, or simmered in some sort of broth or sauce.

Simple but extremely tasty meatballs, köft are one of the absolute staples served up in eateries ranging from the smallest, most primitive hole in the walls, to the most sophisticated posh establishments of gastronomy throughout Turkey.

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

What You'll Need

1 lb of ground lamb 2 small onions, finely chopped or grated 1 bunch of parsley, chopped 4 garlic cloves, minced 1 teaspoon cumin sea salt, to taste 1 tablespoon sallflower or sunflower oil

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

Onions seem to be a must in koftes. Fine chopping gives the meat a more assertively oniony flavor. Though it's important to squeeze them out a little, or they'll make the mix too sloppy to hold together in the pan. Peppery parsley is the most popular addition. Together with the onion it brings out a lot of flavor.

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

This recipe is extremely easy to make. They’re great on the grill, beautiful on the barbie, but for pure ease, here they are fried. Put the minced lamb into a bowl with the onions, garlic, cumin, parsley, and salt. Mix together with your hands until bound together, and refrigerate for at least one hour. After, you'll want to divide the mixture into eight and mould it into long sausage shapes. If you are planning on grilling them, you'll want to shape around the skewers and brush with oil. Tip: Cover eight bamboo skewers with cold water and leave them to soak.

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

When they are ready to cook, you'll want to heat a skillet with oil and place the kofte to cook for 2-3 minutes on each side. They should have a nice brown seared crust. To maintain the juiciness, I popped them in the oven at 350 degrees for 10 minutes before serving.

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

These pair perfectly well with Turkish Cucumber Salad. I served them up on Rainbow Swiss Chard for a healthy wrap.

Turkish Lamb Meatballs
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 lb of ground lamb
  • 2 small onions, finely chopped or grated
  • 1 bunch of parsley, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • sea salt, to taste
  • 1 tablespoon sallflower or sunflower oil
Instructions
  1. Pre heat oven to 350 degrees.
  2. Put the minced lamb into a bowl with the onions, garlic, cumin, parsley, and salt. Mix together with your hands until bound together.
  3. Divide the mixture into eight and mould it into long sausage shapes.
  4. Heat a skillet with oil and place the kofte to cook for 2-3 minutes on each side. They should have a nice brown seared crust.
  5. To maintain the juiciness, popped them in the oven at 350 degrees for 10 minutes before serving.

 

15 Mouthwatering Sunday Dinners for Spring

 Image courtesy of Two Peas and Their Pod One of my favorite seasons is Spring time. It's the start of the warm weather months, flower blooming, and new garden fare. Growing up in California, Spring time was the start of BBQ season. I have fond memories of Sunday dinner at my maternal grandparents' home. My mom is the youngest of 7; Sunday dinners weren't your traditional sit downs. It consisted more of everyone grabbing a seat where they could, socializing, laughing and spending the day with family. Every Sunday seemed like a celebration. Thinking of this, inspired this post.

This collection of 15 mouthwatering Sunday Dinner for Spring menu features fresh, seasonal ingredients, including shrimp, cauliflower, mushrooms, swiss card, eggplant, avocado, and scallops. In addition to a beautiful green salad and kelp noodle pad thai, there are many more mouthwatering dishes to choose from. These dishes are easy to make, and can be enjoyed by anyone in the family.

After all, Let's Regale is a intended to inspire you to get in the kitchen, and to sit down and enjoy a meal cooked, with the ones you love. Because what is more than the food itself, is the love behind it.

This post is sponsored by Foodie.com. Thanks for supporting Let’s Regale's sponsors! Image courtesy of Two Peas and Their Pod

Ejotes con Huevos (Mexican Green Beans)

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Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless mondayToday I want to share one of my childhood favorite dishes, ejotes con huevos or green beans with eggs. I have not tasted this dish in nearly 10 years or whenever it was that my mom last made it for me. I don’t know how it happened but I had somehow forgotten all about it.

Ejotes con Huevo have been an old family favorite. Memories of my mother’s green beans flooded my head and taste buds, and like a light bulb going off in my head I knew I had to make them for dinner. The thought of this dish brings back warm fuzzy feelings. When I was younger, my grandmother would also make this for my brother and I after school.

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

What you'll need

1 cups fresh green beans 4 cups water 2 tablespoon sallflower oil 1/4 medium onion, chopped 1 jalapeño, chopped (optional) 1 Roma tomatoes, chopped 1 teaspoon salt 4 garlic cloves, chopped 1 teaspoon oregano 2-3 eggs 6-8 Corn Tortillas 1 Jalapeño (optional) Optional: Lime (I like to squirt a little)

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

You'll want to rinse green beans, cut off tips, and chop in 1/2" inch pieces. In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside. In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and oregano. In a medium mixing bowl, whisk eggs and salt until thoroughly combined. Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked. Serve immediately with tortillas.

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

Now, when cooking tortillas, do yourself a favor and don't microwave them. So, how do we get the perfect corn tortilla that’s pliable and tender but lightly charred with crispy edges? It's simple. You'll want to heat a dry non-stick skillet or cast iron pan over medium-high heat. Cook on one side for approximately 30 seconds or until charred and spotted in places. Flip and cook for another 30 seconds, and wrap in a thick kitchen towel to keep warm. Repeat the process when however many tortillas desired.

What To Love

  • Green beans may be a particularly helpful food for providing us with the mineral silicon. This mineral—while less well known that minerals like calcium and magnesium—is very important for bone health and for healthy formation of connective tissue.
  • Oregano is a rich natural source of vitamin K, an important vitamin that is often overlooked. It also contains anti-inflammatory properties.

 

Ejotes con Huevos (Mexican Green Beans)
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 1/2 cups fresh green beans
  • 4 cups water
  • 2 tablespoon sallflower oil
  • 1/4 medium onion, chopped
  • 1 jalapeño, chopped (optional)
  • 1 Roma tomatoes, chopped
  • 1 teaspoon salt
  • 4 garlic cloves, chopped
  • 1 teaspoon oregano
  • 3 eggs
  • 6-8 Corn Tortillas
Instructions
  1. Rinse green beans and cut off tips. Chop in 1/2" inch pieces.
  2. In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside.
  3. In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and cilantro.
  4. In a medium mixing bowl, whisk eggs and salt until thoroughly combined.
  5. Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked. Serve immediately.