Entrees

Patatas Bravas with Garlic Aioli

December 28, 2018 by healthienut Leave a Comment

During my time in Spain, there were many dishes to drool over. From vegetable paella, to creamy gelato…it was all some of the best food I have ever eaten. However, there is one dish that keeps coming back to mind, because it feeds my obsession with potatoes. Patatas Bravas!

Crispy, golden brown potatoes smothered with a slightly sweet, paprika tomato-based sauce. I have paired it with a garlicy aioli that will make this a match made in heaven.

The Bravas sauce pairs perfectly with almost anything. Smother it on a sandwich, top it on some freshly toasted bread, or throw a few dollops in a stew. The aromas themselves while making this will make you want to dive in right away.

This recipe is extremely simple and easy to make, it just requires some patience and an eager appetite.

Feel free to make your favorite aioli to pair with this, or use the recipe I have provided down below. Sprinkle with some fresh or dried basil, and you got yourself the perfect main or side dish. …

African Peanut Stew | Easy & Affordable

December 18, 2018 by healthienut Leave a Comment

This is one of my favorite recipes that I have brought to you, because it screams easy, affordable, and accessible. It may not seem like it, but I haved provided you with a breakdown of the cost and how the ingredients are simple and easy to prepare.

This stew is full of delicious flavors, textures, and aromas. With soft chunks of tofu, kale, crunchy peanuts, and fresh cilantro.

I have partnered up with Compassion in World Farming USA to bring you this recipe. They recently launched their new campaign, Eat Plants. For a Change. They work to create a humane and sustainable farming system through encouraging people to consume fewer animal products. An interesting component of this organization is that their food business program works with food businesses to improve animal welfare. They strategize with these businesses, like fast-food chains, to improve the quality of life and care of animals in commercial farming.

You too can make a difference. By incorporating more plant-based meals into your diet you are taking steps to encourage food companies to incoporate more plant-based food into their menu.

I strongly encourage you to follow this link to sign up for the campaign yourself: www.ciwf.com/healthienut

By signing up you’ll recieve free resources regularly to help you incorporate plants into your daily meals!

The more supporters for this campaign the more the food companies will recognize the demand for plant-based food items. …

Maple Roasted Sweet Potato with Brussel Sprouts & Cranberry Sauce | Thanksgiving Leftover Recipe

November 24, 2018 by healthienut Leave a Comment

It’s a few days after thanksgiving and I am sure your fridge is still stocked with leftovers. I’ve got bags of stuffing, mushroom gravy, brussel sprout salad, mashed potatoes, and more. That only means I have the ability to get creative in the kitchen with making leftover recipes!

I had a bunch of leftover brussel sprouts, toasted pecans, and cranberry sauce, so I utilized that and created this simple, yet delicious creation. A maple and balsamic laced sweet potato stuffed with balsamic roasted brussel sprouts, juicy cranberries, toasted pecans and topped with a tart cranberry sauce. The medley of these flavors is spot on.

Of course you may not have all the leftover food that I had to create this recipe, but any leftover roasted veggies will work to replace the brussel sprouts!

The way that you eat this recipe does count. Make sure to get in a peice of the sweet potato skin and flesh, a brussel sprout, pecan, and a bit of the cranberry dressing. You will thank me later! …

Baked Mushroom Risotto with Rosemary & Dried Cranberries

November 13, 2018 by healthienut Leave a Comment

Thanksgiving is right around the corner and that only means new hearty and delicious recipes. Mushrooms, cranberries, and rosemary always call my name around this time of year. The flavors mend so well together and it always results in a crowd loving dish at the dinner table.

This mushroom risotto is incredibly creamy and lucious. Embedded with soft chewy chunks of dried cranberries and sun dried tomatoes. Flavored with fresh rosemary and homemade cream of mushroom soup. This will be the perfect side dish during your thanksgiving meal.

Believe it or not this is my first time making risotto. I was a bit intimated, but I swear that baking your risotto will not only save you a lot of patience, but will not cause you to sacrifice flavor.

Feel free to substitute various dried fruits, add nuts, or other fresh herbs like parsley. It is your thanksgiving meal, get creative!

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15-minute Cumin-spiced Black Bean Tacos

November 8, 2018 by healthienut Leave a Comment

Sometimes all you’re craving is a simple, no-fuss, healthy meal. I have had my fair share of having no energy to want to cook dinner and having minimal ingredients in my kitchen. However, you don’t need to sacrific taste when cooking an easy and fast meal.

These cumin-spiced black bean tacos are packed with flavor, texture, and nutrients. Great kick of protein from the black beans, healthy fats from the avocado and dressing, and variety of vitamins and minerals from the vegetables, such as vitamin K, potassium, and fiber.

Black bean tacos are always my go-to when I am feeling lazy in the kitchen. Simply heat up some beans with some spices, saute your favorite vegetables, and top with a flavorful dressing!

My absolute favorite dressing right now is the Green Goddess Dressing from trader joes. It’s filled with simple, wholesome ingredients and is packed with flavor. …

30-Minute Instant Pot Lentil Soup

October 13, 2018 by healthienut Leave a Comment

There’s nothing more comfortable than a warm bowl of soup during these cold months. Grab your favorite fresh bread and dig into this creamy lentil soup and I am sure you will forget about those freezing cold temperatures.

This super creamy lentil soup is packed with flavors, aromas, and only takes at most 30-minutes to make. Spiced with whole cumin seeds and coriander…there really is no perfect warming spices for this soup. Topped with crunchy sprouts, red pepper flakes for a bit of spice, white sesame seeds, and a squeeze of lemon juice to brighten it up.

If you don’t have an instant pot I highly recommend you to invest in one. Especially if you are a college student. Not only will it save you from buying a bunch of pots/pans, but it takes significantly less time to cook your meals. If I were to make this lentil soup on a stovetop it would have taken an hour opposed to 15 min. to cook. Crazy right?

Simple saute a few vegetables, and toast the cumin seeds. Pour in the lentils. Add the tomato paste, diced tomatoes, and broth. Put on high pressure and cook for 15 minutes…yes I said only 15 minutes. Viola you have a perfect lentil soup!

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