the sexy flexitarian

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Category: Vegetarian

April 18, 2013

Dinner Tonight: Overstuffed Sweet Potatoes with Kale and Navy Beans

Oh. My. God. I have created something truly amazing. Like, I think I now know what it must feel like to have a child.

No?

Whatever.

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Full disclosure: I ate dinner in bed today. It’s a first for me, I swear. I’d like to think it’s not going to happen again, but then why would I deny myself two of the greatest things in life: dinner and down comforters?

I have a valid reason though. By the time I got home from circuit training, showered, dilly-dallied like a pro, remembered that I needed to put the sweet potatoes in the oven, got distracted by shiny things, and then actually put the sweet potatoes in to bake, it was, like, 8 pm. Duh, I’m eating in bed.

Oh yah, so circuit training. It sucks. I mean, I’m definitely feeling stronger and looking svelter (whoa, svelter is actually a word?) since I started several months ago, but 50 minutes of legs? No effing thank you. Mind you, I am going to Vegas in two weeks for a friend’s bachelorette party, so I bet I’ll be happy for all this torture when I have to endure even more torture by, you know, putting on a two-piece for the first time this season. Yah, sorry to remind you, folks, but bathing suit season is just around the corner

But you know what helps to ease bathing suit-induced anxiety? Healthy eating. You know what makes it worse? Eating five Girl Guide cookies, one donut, and two chocolate-covered Digestive cookies, all in one day. I learned that last week.

But that was last week, and this is this week, and after eating dinner tonight (in bed), I’m starting to believe I can actually do this … Until those damn Girl Guides come around in a few months with those mint-chocolate cookies–they are pure cookie cocaine. Like I would literally crush them up and snort them.

But I digress.

Once again, tonight’s dinner proves that one does not need truffle oil or saffron or other costly ingredients to create something amazing. Nor does one need to use a laundry list of ingredients–simply a few well-combined ingredients will do.

It was, like, amazing. And don’t just take my word on it. Make it. And then eat it in bed.

Overstuffed Sweet Potatoes with Kale and Navy Beans

2 sweet potatoes scrubbed
2 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 can navy beans, drained and rinsed
Generous sprinkling red chili flakes (or to your preferred spice level)
1 bunch kale, stemmed and chopped
Salt to taste
Goat cheese

Set oven to 400 F.

Poke holes in sweet potatoes and place in oven-proof dish in oven and bake until tender (about 45 minutes).

Meanwhile, heat oil in frying pan over medium-high heat. Add garlic and cook until it begins to brown–don’t let it burn. Add beans and heat through.

Turn heat down to medium and add chili flakes. Add kale and cook, stirring often until kale wilts. Season with salt. If needed, add a few tablespoons of water to create steam to help kale wilt. Set filling aside.

When sweet potatoes are done, remove from oven and cut a deep slit down the middle of each. Fill with kale and bean mixture (don’t worry if it overflows) and top with crumbled goat cheese.

Makes 2 servings.

3 comments
April 8, 2013

Dinner Tonight: Indian-Stuffed Butternut Squash

stuffed squashWOW–has it ever been a long time since I’ve been here. Not here, as in my mom’s comfy reclining chair, heating pad under my bum, but here, as in my blog. Now, I could give you many excuses as to why I haven’t been here, but truth be told, I just didn’t want to be. It was becoming quite a chore updating this thing several times weekly, and frankly I got bored.

Flash forward to now. Here’s the thing: I’m newly single, and I have a lot more free time on my hands. Well, that’s not entirely true, actually. Truly, I have a lot less free time–I’ve been filling my days up to the max, keeping myself busy and trying my best not to sink into that hole that beckons so lovingly post-breakup. And guess what, so far I’ve succeeded–GO ME!

So, while I’ve been spending tons o’ time with friends and family, working out, enjoying what little sunshine we west-coasters get, and reading (right now I’m reading, err, 50 Shades of Grey; Salt Sugar Fat; Dreadfully Ever After; and On the Road), I’m kind of lacking in the hobby department. So, I think I’m going to try this again. It’s a new chapter for me–cooking for one, that is. So I figure why not put it out there for everyone to see?

Also, I think I’ll work on becoming a freestyle rapper. But first I need an MC name … suggestions?

In the meantime, here’s what I made for dinner tonight. I had a friend over and she said it was good, and I’m pretty sure she wasn’t lying.

stuffed squash ingredients

Indian-Stuffed Butternut Squash

1 butternut squash, cut in half widthwise and some of the flesh removed to create a “dish”
2 tsp EVOO
Salt and pepper to taste

1/2 cup quinoa, rinsed and cooked according to instructions
1 Tbsp safflower oil
2 tsp mustard seeds
1″ piece ginger, peeled and grated
3 garlic cloves, grated
3/4 cup chopped red onion
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 cup chopped dried apricots
1 can chickpeas, drained and rinsed
2 green onions, diced
1/4 cup crumbled goat cheese

  1. Preheat oven at 400 F.
  2. Place butternut squash halves on a baking sheet and coat flesh with olive oil. Season with salt and pepper and cook until tender, about 40 minutes.
  3. Meanwhile, cook quinoa and set aside.
  4. Heat safflower oil in saucepan over medium-high heat. Add mustard seeds, cover, and allow seeds to pop for about a minute, or until popping slows.
  5. Add ginger and garlic, and cook, stirring often, until ginger and garlic brown but do not burn. Add onion and cook until just soft, about 3 minutes. Add spices and cook for a minute until fragrant. Remove from heat.
  6. Stir in cooked quinoa, chopped apricots, chickpeas, green onions, and goat cheese.
  7. Stuff cooked squash halves with quinoa mixture, drizzle with olive oil, and place back in oven for about 10 minutes. You’ll have lots of stuffing leftover, but it tastes great leftover for lunch on its own.

Serves 2.

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October 13, 2011

Dinner Tonight: Tomato and Basil Frittata

It’s been a while since I last posted, yes. But this isn’t my only blogging venture now! Recently, alive magazine (where I work as an editor) launched its new website. To keep up with the times, we added blogs to our health, lifestyle, and food sections. And guess who’s been contributing to the food blog daily? Moi, of course!

For those of you who don’t know, alive magazine has been around for over 35 years and is Canada’s trusted source for natural health and wellness (no, I don’t work in marketing. HA!). It really is a great magazine though–so pick one up at your local natural health food store for–wait for it–free! Yes, free! (You’re jumping up and down with excitement, aren’t you?)

Anyway, back to dinner–my favourite part of the day. I don’t know why I haven’t already added this recipe–I’ve made it so many times (or some variation of it, since I never refer to a recipe). All instances have elicited moans of enjoyment, so I recommend you try it out yourself. Plus, it’s like ridiculously easy, and requires only one pan. AND it’s packed with veggies, and eggs, obviously–so it’s a great meal to have post-workout.

Tomato and Basil Frittata

1 Tbsp grapeseed oil
2 medium-sized waxy potatoes, cut into a small dice
1/2 small red onion, cut into a small dice
1/2 green pepper, cut into a small dice
salt and pepper to taste
2 cloves garlic, minced
7 free-range eggs, beaten
1 cup halved grape tomatoes
3/4 cup cubed feta cheese
1 tsp dried oregano
6 basil leaves, chopped

  1. Preheat oven broiler.
  2. Heat oil in cast iron skillet over medium-high heat. Add diced potatoes and cook, stirring often, until slightly browned. Add onion and green pepper and continue to cook until mixture is browned and cooked all the way through. Add garlic, salt, and pepper. Spread mixture evenly over bottom of skillet.
  3. Meanwhile, beat eggs in medium-sized mixing bowl. Add remaining ingredients and gently mix together.
  4. Pour egg mixture over potato mixture in skillet. Cook until eggs are relatively set, about 10 minutes.
  5. Place skillet into oven on bottom rack. Once eggs are completely set, transfer to top rack and cook until browned on top.
  6. Cut into wedges and serve.
Serves 4
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August 29, 2011

Dinner Tonight: Pesto Pasta with Sautéed Veggies, Chickpeas, and Arugula

In less than two weeks I’ll be a bridesmaid in my best friend’s wedding. She’s the first of my friends to get married so this is a whole new ballgame for us as a group. I’m extremely excited … and terrified. Walking down the aisle in heels, speeches, booze: there are literally dozens of opportunities for me to embarrass myself. Hopefully everyone will be doing what they’re supposed to be doing, and that is watching the bride (read: not me).

Although my dress zips up, I wouldn’t say it does so without effort. Thus, I’ve decided to go on a 10-day cabbage soup/fruit smoothie diet prior to the nuptials. Now, I’m not really one for “diets.” And just to prove that to you all I’ll tell you what I bought today after rolling into town post 1h 10min commute home: a 220 g bag of Old Dutch Sour Cream & Green Onion potato chips and a $13 bottle of Cono Sur Gewürztraminer. It’s 8:11 pm and both are very nearly gone. I’m preparing for the 10 days of torture I’m about to endure.

But alas, I’m not yet on my fast diet, so (after downing two glasses of cheap wine and half a bag of chips) I whipped up something oily and carby to shove down my throat as I mourn the food that I will not pass through my longing mouth for 10 days.

Dinner tonight was inspired by a beautifully styled dish from Donna Hay magazine, issue #56. The star of the dish is the humble chickpea, an ingredient I like to eat often. I chose to make the dish for two reasons: one, because I had most of the ingredients already stocked in my kitchen and two, because Connor picked some fresh green beans (another key ingredient) from our garden (which is actually at his parent’s so not easily accessible).

However, when he said, “I went to my parents. We have a crapload of nearly overripe green beans,” I should have not assumed that he actually picked them and brought them home. Riiiiigggghhht …

Anyway, add a few this, substitute a few that and voila! you’ve got a fantastic green-beanless pasta dish!

Pesto Pasta with Sautéed Veggies, Chickpeas, and Arugula
adapted from Donna Hay magazine

1 box whole wheat spaghettini
1 Tbsp Earth Balance butter
2 large carrots, julienned
1 red pepper, julienned
Pepper to taste
2 Tbsp finely chopped parsley
1 large can chickpeas, drained and rinsed
2 handfuls arugula or spinach (I used a mix)
1/2 cup store-bought pesto
Zest from 1/2 lemon
Juice of a lemon
Salt and pepper to taste
Shredded parmesan
Parsley for garnish

  1. Bring pot of water to a boil and cook pasta until al dente.
  2. Meanwhile, add Earth Balance butter to cast iron skillet and heat over medium heat. Add carrots and sauté for 5 minutes. Add pepper and sauté for another 5 minutes until veggies become tender. Toss with chopped parsley, top with cracked fresh pepper and remove from heat.
  3. Once pasta is done, return to pot along with chickpeas, arugula, pesto, lemon zest and juice, and salt and pepper. Toss until everything is incorporated.
  4. To plate, spoon veggies onto bottom of bowl and top with pasta mixture. Garnish with cheese and parsley.
Serves 6
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August 16, 2011

Dinner Tonight: Sicilian Grilled Cheese

I’ve been desperately craving carbs lately. And cheese. Usually together. I bought two bags of cheesy bread sticks from the supermarket last week and ate nearly all of them myself. Needless to say my pants feel a tad tighter.

Anyway, due to my current (but also lifelong) obsession with carbs and cheese, I had only two possible dishes in mind for dinner tonight: macaroni and cheese or grilled cheese.

I settled on the grilled cheese, but with a twist.

Sicilian Grilled Cheese

2 slices of your favourite crusty bread
2 slices of provolone
prepared pesto
roasted red peppers
spinach
Earth Balance butter

  1. Heat a skillet over medium.
  2. Spread a generous layer of pesto onto one of the slices of bread.
  3. Layer the cheese, roasted red peppers, and spinach on top of the pesto.
  4. Place the other piece of bread on top and spread a thin layer of butter on either side of the sandwich.
  5. Grill until both sides are golden and the cheese is melted.
Serves 1
2 comments
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