What's For Lunch: Nori Wraps

Nori Wraps

I have been watching my carb intake lately and trying to eat less starches (mainly because I am trying to drop my last 4-6 pounds and realize that's an area I could cut back in).  I have traded in bread and tortillas for sheets of nori and my tastebuds and tummy have been delighted with the results!  Nori is seaweed, found most commonly wrapped around sushi rolls.  Whole Foods sells sheets of it.  You can also purchase them at an Asian Foods market (for a lot less).

Below are a few of the concoctions I have come up with, but you can have all sorts of fun with these, stuffing them with your faves or whatever leftovers you have in the fridge.  They are super healthy and fun to make.  Enjoy!

Cucumber and Avocado Wrap

Ingredients:
1 sheet of nori
1/2 persian cucumber, sliced into matchsticks
1/2 small organic Haas avocado, sliced
1-2 tablespoons shredded green cabbage
Shoyu or soy sauce

Directions:
1. Place nori sheet on a flat work surface.
2. Layer first the cabbage, then the cucumber, and last the avocado.
3.  Drizzle soy sauce over the vegetables.
4. Roll the nori sheet into a "burrito."
5. Cut in half.


Tofu and Cabbage Slaw Wrap

Ingredients:
1 sheet of nori
1 tablespoon of Wildbrine beet and red cabbage slaw (available at Whole Foods in the refrigerated section next to the tempeh)
1/4 Trader Joe's Baked Savory tofu, cut into matchsticks
5-6 baby spinach leaves

Directions:
1. Place nori sheet on a flat work surface.
2. Layer first the spinach, then the tofu, and last the slaw.
3.  Drizzle soy sauce over the vegetables.
4. Roll the nori sheet into a "burrito."
5. Cut in half.

Hummus and Veggie Wrap

Ingredients:
1 sheet of nori
1 tablespoon Trader Joe's Edamame Hummus
1 tablespoon shredded carrots
1-2 tablespoons shredded green cabbage
4-5 baby spinach leaves
1/2 persian cucumber, sliced into matchsticks
3 cherry or grape tomatoes, halved

Directions:
1. Place nori sheet on a flat work surface.
2. Spread hummus across nori sheet.
3. Layer first the spinach, then the cabbage, carrots, and cucumber.  Top with tomatoes.
4. Roll the nori sheet into a "burrito."
5. Cut in half.

What's For Lunch: Falafel Tabbouleh Greek Salad

Falafel Tabbouleh Greek Salad

This is my new favorite salad!  I created it recently to satisfy my craving for Greek food.  I think it tastes so good because of all the layers of flavor.  There are a few steps involved, but it comes together easily and quickly using some ready made products and delicious ingredients from my favorite store, Trader Joe's.  Try it out and let me know how you like it!

Falafel Tabbouleh Greek Salad
2-3 servings

Ingredients:

Falafel
6 falafel (I used the frozen ones from Trader Joe's)

1. Microwave for 1 minute.  Chop coarsely.  Set aside.

Greek Salad
1/2 jar of kalamata olives, sliced in half
1 bag of chopped romaine lettuce
2 roma tomatoes, chopped in big chunks
Half organic seedless cucumber, chopped in big chunks
Greek Salad dressing (I like Trader Joe's Red Wine and Vinegar or Penzey's Spices Greek Dressing blend)

1.  Place lettuce in a bowl and add the vegetables and olives.  Drizzle in salad dressing to taste.

Tabbouleh
1 bag of 10-minute bulgur (from Trader Joe's)
1 tomato (small diced)
1/2 organic seedless cucumber (small diced)
1/4 yellow onion (small diced)
Juice of 1 lemon
1 package of parsley, finely chopped

1. Prepare bulgur as directed on package.  Spoon 1/2 into a mixing bowl and store the rest.
2. Combine the rest of the ingredients with the bulgur.

Puting it all together
Arrange Greek Salad on plate.  Spoon the tabbouleh over the middle.  Sprinkle falafel on top.  Drizzle falafel with 2-3 tablespoons tahini sauce (I like the one from Trader Joe's in the refrigerated section).  Combine all together.  Enjoy!

What's For Lunch: Farro with Tomatoes and Basil

Farro with Tomatoes and Basil

This recipe was inspired by a farro spaghetti recipe I found in Whole Living's July/August 2012 issue.  This is my version, using straight up farro (a whole grain that is similar to a rice, plump like barley, but with the texture of a wheat berry) instead of spaghetti, lots more garlic (partners, beware!) and a mixture of tomatoes.  It is light and fresh - perfect for a midday meal.  Serve with some sliced ciabatta bread and a glass of white wine and it's a fancy ladies lunch...ooh that gives me an idea!  I hope you enjoy it.

Ingredients:

3 organic tomatoes on the vine, coarsely chopped
1 1b of organic sugar plum tomatoes, sliced in half
6-8 cloves of garlic, thinly sliced
1 1/2 cups of extra-virgin olive oil (get the good stuff out for this recipe!)
1 tsp red pepper flakes
1 cup of fresh basil leaves, chopped or sliced in chiffonade
Kosher salt
3/4 cup chopped marcona almonds (I used the roasted, salted kind from Trader Joe's)
2 cups farro
5 cups water

1. Rinse farro well or soak overnight.  Combine farro and water in a saucepan.  Bring to a boil.  Reduce heat to a simmer, cover and cook for 15-30 minutes until tender.  Drain water, if any.  Set aside in a serving dish.

2. Combine tomatoes, olive oil, garlic, pepper flakes, basil and few pinches of salt in a bowl.  Set aside for at least an hour.  (I let mine sit for 3 hours).

3.  Pour tomato mixture over farro in serving bowl.  Top with almonds and fresh basil leaves for garnish.

What's For Lunch?: Balela

Middle Eastern Balela Salad

I got this recipe from my friend, Lisa, and changed a few things.  It's super easy and uses a pre-prepared salad from Trader Joe's called Balela, which has garbanzo beans, black beans, tomatoes and a marinade.  You can find it in the refrigerated section of the store with the other pre-prepared salads.  It is light and tasty, perfect for lunch.  I like to pair it with a side of tabbouleh and some pita.

Ingredients:
1 container of Balela
2 cups of cooked couscous
1 handful of sun-dried tomatoes (I use the ones from Trader Joe's in the bag without oil)
2 tsp of preserved lemons (optional)
2 tsp of chopped basil
Drizzle or two of Goddess Dressing (I like Annie's.  Trader Joe's also has a good one.)

Combine all ingredients except basil and dressing in a large bowl.  Add dressing and stir to combine.  Sprinkle basil on top.  Enjoy!

Let me know what you think.

What's For Lunch?: Portabello Mushroom Panini

Mushroom panini

I love me a good panini.  I was gifted a panini press for Mother's Day a few years ago and my whole family loves it.  We grill lunch on it at least once a week.  This panini is one of my favorites, featuring the portabello mushroom.


Portabello Mushroom Panini

Ingredients:

Vegan panini roll (I like the par baked ones at Trader Joe's)

Vegan flavored mustard (For the one above, I used a basil mustard in a specialty pack that Trader Joe's is carrying now for the holidays)

Vegannaise

Several leaves of baby spinach

Several sun-dried tomatoes, julienne cut or chopped

2 slices of Daiya jack cheese

Several slices of portabello mushroom (cleaned, with the inside scooped out)


Directions:

Slice the bread in half and spread with the Vegannaise and mustard.  Layer one slice of bread with the spinach, tomatoes, and mushrooms.  Place cheese on top and follow with the top slice of bread.  Place in the panini maker for approximately 5 minutes until grilled and toasty, and the cheese has melted.

Slice and enjoy!

What's For Lunch?: Millet Bowl

Millet "Super" Bowl

During this colder weather, I love the feel of warm, comfort food.  Soups and stews are great, but when I want something a little lighter,  this millet bowl does the trick.  Millet is a grain, similar to couscous.  It is easy to cook and very versatile, taking on the flavor of whatever you put into it.

For this recipe, I cook it simply with a tablespoon each of garlic and ginger and top with steamed veggies and an ume plum vinaigrette.

Millet Bowl
Ingredients:

 Millet
1/4 cup millet
1 15-oz can black beans (drained and rinsed)
1 tablespoon ginger, minced
1 tablespoon garlic, minced
Kosher salt
1 cup of water

Place millet, black beans, ginger and garlic in a saucepan.  Add 1/2 teaspoon of salt and the water.  Bring to a boil, reduce heat and cover for approximately 15-20 minutes.  Remove from heat and rest for 10 minutes.  Fluff with a fork.

Veggies
8 shiitake mushrooms, sliced
1 carrot, peeled and sliced
1/2 cup green cabbage, shredded
2 baby bok choy
1 scallion, thinly sliced
2 tablespoons sunflower seeds

Steam mushrooms first for about three minutes.  Add carrots for another 5 minutes and add bok choy for the last 3 minutes.  Remove from heat.

Dressing
Whisk 3 tablespoons of olive oil with 3 tablespoons of ume plum vinegar.

To serve, scoop a cup of millet into a bowl.  Top with the steamed veggies and then the raw (scallions and cabbage).  Pour the dressing on top.  Sprinkle with sunflower seeds.

It is hearty food that leaves you feeling light and energized.  I call it my millet super bowl!

What's For Lunch: Tofu Mediterranean Wrap

Tofu Mediterranean Wrap

Wraps are one of my favorite lunch meals.  They are quick and easy to prepare, great for eating "on the go" and can use whatever ingredients you have in the fridge or pantry.  I have several "signature" wraps that I go back to again and again, but this tofu mediterranean wrap is at the top of my list.

Tofu Mediterranean Wrap

Ingredients:

• (1) Ezekial wrap
• 4 thin slices of baked tofu (I like the Trader Joe's Savory flavor)
• 1-2 tablespoons of hummus (I like to use the roasted garlic variety)
• 4-5 fresh basil leaves
• 4-5 sundried tomatoes, julienned
• 4-6 quartered artichoke hearts, depending on their size
• 6 kalamata olives, halved

Directions:

Spread hummus over entire wrap.  Down the middle of the wrap, place the tofu slices in vertical line.  Then, layer the tomatoes, artichoke hearts, and olives on top of the tofu.  Add the basil leaves last.  Starting at the side closest to you, roll the wrap away from you, as you lightly squeeze the ingredients inside to compact them together.  Once you roll the entire wrap, slice in half.

I like to serve this wrap with marinated mushrooms and cornichons on the side.  Delish!

Lentil Salad with fresh veggies and hummus

This quick, delicious salad, comes from the Cooking with Trader Joe's cookbook.  I serve it alongside veggies and hummus for a healthy, raw lunch.  I always have plenty of salad leftovers that I use in wraps for the next few days of lunches.

Lentil Salad
The recipe uses the steamed lentils available in the refrigerated section of the store.  I combine the lentils with sliced, cherry tomatoes and chopped parsley and mint.  For the dressing, whisk a few tablespoons of fresh lemon juice along with olive oil and pour over the salad.  Combine and serve.

Veggies and Hummus
Trader Joe's makes delicious hummus.  My favorites are the edamame, roasted garlic and red pepper varieties.  I scoop a tablespoon (maybe more!) of each on my plate and surround with sliced Persian cucumbers and sugar snap peas.

Lunch is served!

What's For Lunch: Stuffed Avocado and Gazpacho

Stuffed avocado with gazpacho

Although we may technically be in the fall season, I am lucky enough to live in Southern California, where it feels like summer most of the year.  This is one of my favorite lunches for those warm days. It's quick to assemble and uses leftovers as a bonus!

Stuffed Avocado with Black Bean and Corn Salad

Ingredients:

• Canned corn
• Handful of cherry tomatoes, halved
• Black beans
• Sliced black olives
• 1-2 tablespoons of red wine vinegar
• Drizzle of olive oil
• Organic, Haas avocado, halved and pit removed

I mix the corn, tomatoes, black beans and olives (which are usually leftover from my family's weekly Taco Tuesday dinner) in a bowl.  Add in the vinegar and olive oil.  Stir to combine and spoon into the pit of the avocado, letting it spill over to cover the avocado.

Gazpacho
I love the Gazpacho a la Shepherd Street recipe from the Cooking With Trader Joe's Cookbook: Skinny Dish, which blends tomatoes, cucumber, red onion, bell pepper, garlic, red wine vinegar, salt and pepper for a quick, yummy soup.