I have been making this Spinach Dip Recipe for my friends and family for years! This Spinach Dip Recipe made appearances at numerous holidays, birthday parties, girl’s nights, showers, and more. It is always a hit with my friends and family. This has been a staple in my circle for many years. All this time, without even realizing it, it is a perfect low carb snack! I know you will love this Spinach Dip Recipe as much as we do! This will soon become a staple within your circle as well.
I love a great Pasta Salad! Pasta Salad is the perfect dish to make for either a Summer side dish or a meal. Jimmy loves this pasta salad too! This Pasta Salad recipe is flavorful and refreshing with the delicious tastes of fresh herbs, lemon, and feta, with lots of spinach! You can make this Pasta Salad on a food prep day and enjoy it all week! It would also be a big hit at a party or picnic! I know you will love this Pasta Salad as much as we do!
In my organic delivery box from Misfits Market, I received a lot of parsnips! Typically, when I make parsnips, I roast them along with other veggies. Parsnips are also delicious in soup recipes and as a substitute for mashed potatoes. But I wanted to experience parsnips in a different way this time, so I thought that incorporating the roasted parsnips within a hummus dip would make for an amazing Parsnip Recipe! Roasting parsnips brings out the sweetness in them, which brings a touch of sweetness to the Parsnip Recipe. Pair this Parsnip Recipe with pretzels or tortilla chips as a healthy way to fulfill your sweet and salty craving!
Preheat oven to 425.
I made this Vegetarian Gochujang Recipe one weekend when we were making some Korean tacos. This Gochujang Slaw is the perfect topping for the tacos. The Vegetarian Gochujang Recipe provides amazing texture and flavor to the tacos! This Vegetarian Gochujang Recipe can be paired with many dishes and is great as a side dish! I love the flavor of Gochujang, and this is a healthy way to enjoy it!
Place all slaw ingredients in a large bowl and mix to combine.
This Healthy Pimento Cheese Recipe is delicious and will fulfill your pimento cheese craving in the form of a quinoa salad! Pimento cheese is one of my favorite snacks ever since I discovered it during a trip to Charleston, SC! I always crave it and wanted to come up with a Healthy Pimento Cheese Recipe. In making this recipe, I basically put a lot of the spices that I would include in a pimento cheese dip within the dressing, and incorporated quinoa and a lot of collard greens to give it a healthy boost! Pimento cheese has been on my mind and wanted to enjoy a health version of it. I love this Healthy Pimento Cheese Recipe and know that you will love it too – my fellow Pimento Cheese lovers!
Cook quinoa according to package directions, but with adding a garlic clove crushed before you put the lid on it to cook.
I have never had tried Purple Potatoes until I received some in my Misfits Market delivery. Now, I love them! Purple Potatoes are pretty, colorful and they taste very similar to red potatoes. One weekend, we were making some sandwiches and wanted some potato salad as a side dish, so I decided to experiment with the Purple Potatoes. This Purple Potato salad turned out amazing and I know you will love them as much as we did! It would be a great dish to bring to a picnic, barbecue or an outdoor party!
If you have some Purple Potatoes on hand, try this Purple Potato salad! It is amazing and I know you will love them as much as we did!
Early in December, I went to Miami with one of my best friends (whose also a Jennifer) that I have known since high school. We went to Miami for the Philadelphia Eagles vs. Miami Dolphins game (Eagles lost, which was sad), and for Art Basel (which was amazing). Our Jenny-squared trip was a blast!
While we were in Miami, we went to this awesome restaurant Myn-Tu. The food was delicious, and the atmosphere was exclusive and fun! We had this Truffle Rice dish while we were there, and we loved it!
When I came back, I missed Miami and kept on thinking of this Truffle Rice! I wanted to try to make a Truffle Rice recipe of my own! I went for it and made some for me and my neighbor, Stacy, while watching another Eagles game (thankfully they won that one!). We both loved this Truffle Rice dish! If you are a fan of truffle flavor and mushrooms like we are, you will love this recipe too!
Cook the rice: Cook rice according to package directions and use the broth instead of the water to cook the rice. When you add the rice to the boiled broth to cook, also add the 2 teas of olive oil and the smashed garlic cloves. Cook the rice ahead of time and let cool at least to room temperature before you begin making the rice dish. *****
Heat 1 T olive oil and 1 T truffle oil in a wok over medium high heat (for about a minute).
Add yellow onions, salt, and pepper and sauté for 2 minutes (until the onions start to brown).
Add mushrooms, sauté for a minute stirring constantly.
Then add the ¼ cup of sherry.
Stir to combine, then turn the heat down to medium.
Add the remaining ¼ cup of sherry, and sauté for 5 minutes.
Turn down to medium low and add the garlic and sauté for 2 minutes.
Add the soy sauce, rice vinegar, scallions and truffle zest and cook for 2 more minutes.
Turn the heat back up to medium high and add the rice.
Stir to combine and then pat the rice down and let cook for about 25-30 seconds.
Then mix around and pat the rice down again and cook for about 25-30 seconds.
Repeat the above 2 more times.
Then shove the rice to the side and add the egg (if you are adding egg, if not skip below to step 16).
Let the egg cook for about 20 seconds, then scramble and mix with the rice.
Then do the same process where you pat the rice down like in steps 11 and 12 and do that 2-3 more times.
Take the wok off the heat and fold in ¼ cup of the cilantro.
Serve with finishing off with toppings (truffle oil, truffle zest, cilantro, and siracha (optional, but delicious if you like spicy).
Notes:
* I used Rice Select’s Jasmati for the brown rice.
** The vegetable or chicken both is to be substituted for the water used to cook the rice. This will likely be around 2 cups, but be sure to use the amount that is equivalent to the amount of water that is required per directions on rice.
*** I used Wegman’s brand for the Black Truffle Oil.
**** I used Sabatino Tartufi for the Truffle Zest. This stuff is the best! It tastes great on so many dishes like avocado toast, eggs, pizza, pasta. I got mine at Di Bruno Bros. (the best place in Philly for Cheese and Specialty Italian products!)
***** For the rice, cook the rice ahead of time (to allow the rice to cool)! If you use the hot rice at the time it is done cooking, it would make the rice mushy and you do not want that! You can either cook it a few hours before you make the recipe. Or you can make it the night before. Then, take it out of the refrigerator when you are ready to start cooking.
Food Prep Tips:
Be sure that you prep and cut all your veggies before you start cooking this dish. This is a hands-on recipe, and as it goes quick and you likely won’t have any time or hands to prep while you cook. You can also have it all prepped ahead of time during a food prep session on a weekend day, and then you can make it as a fast weeknight meal.
Also be sure to check out some of my other mushroom recipes: Instant Pot Philly Cheese ‘Shroom Risotto and Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema.
I have just got my hands on a jar of Patty’s Peppers (Uncle Joe’s Original Recipe – Sweet Heat) and a lot of Collard Greens showed up in my organic produce delivery from MistfitsMarket. When I tasted the peppers, I instantly thought that these peppers would taste great with the collards in a Vegetarian Risotto! And OMG – Amazing! With the Instant Pot, you can enjoy Vegetarian Risotto without all the stirring! I also can’t wait to make more recipes with these delicious peppers!
I love Chipotle! And I love their cilantro lime rice! I received a lot of limes from Misfits Market and I wanted to make a healthy Quinoa Side Dish variation of their cilantro lime rice. This Quinoa Side Dish turned out great and reminded me of Chipotle’s cilantro lime rice. This made me very happy! And a bonus is that this recipe is very easy to make. I made this recipe during a food prep session on a Sunday and was able to use this Quinoa Side Dish is a variety of meals during the week.
If you love Chipotle’s cilantro lime rice, you will love this Quinoa Side Dish as a healthy version. This is a perfect recipe to make during a food prep session as you can use it for a variety of meals!
Cook quinoa according to package directions (with regards to time, heat, amount of water, etc.) and before you cover the quinoa to cook, add in garlic, olive oil and salt.
When the quinoa is done, fluff with a fork and then fold in the cilantro.
Add lime juice and stir.
Serving Ideas: use this Quinoa recipe in your healthy burrito bowls, salads, tacos, enchiladas, burritos, or as a side.
When I made this Quinoa Side Dish one week during a food prep session, I used it in salads for a few lunches and made burrito bowls for dinner. For the burrito bowls and salads, I also incorporated my Fiesta Beans recipe with these meals.
Food Prepping Sessions: along with this Quinoa Side Dish, also make ahead some Fiesta Beans, guacamole, and salsas.
Check out my recipes for salsas that you can make during this food prep: Restaurant Style Chipotle Salsa, Fresh Corn Salsa, Fresh Pico De Gallo Salsa.
If you are interested in receiving organic produce at your door yourself and want to order Misfits Market, email me for a discount code.
Food prepping on Sundays can be a lifesaver for me to keep us eating healthy for the week! I received a lot of poblano peppers and limes for Misfits Market, so I wanted to use them within a food prep session. I put together this Black Beans Recipe and was able to use them within a variety of ways during the week. They are very delicious and made for a tasty and healthy week of meals! Hope you enjoy these as much as we did and that you try them yourself for a food prep session!
In a medium saucepan on medium heat, sauté onions and peppers with olive oil, salt and black pepper for about 15 minutes until the onions and peppers are soft.
Reduce heat to medium low, and add in beans, enchilada sauce, cumin, and garlic powder.
Cover and simmer for 20 minutes, stirring occasionally.
Finish off with juice of a lime.
This Black Beans Recipe is perfect to make in the beginning of the week for a food prep session, as it can be used in several different variations.
You can use this delicious Black Beans Recipe over rice, over quinoa, in a burrito, burrito bowls, quesadillas, tacos, salads, or enchiladas.
You can also make some guacamole and homemade salsa during the food prep session. For a homemade salsa recipe – try my Restaurant Style Chipotle Salsa, Fresh Corn Salsa, Fresh Pico De Gallo Salsa.
*Poblano peppers are on the spicy side (medium heat) if you don’t like spicy / are sensitive to spicy, you can use bell peppers instead. If you don’t have poblano peppers on hand, bell peppers are equally delicious. You can vary the peppers that you use each time you make this, I have and any type of peppers are great in this Black Beans Recipe!
If you are interested in receiving organic produce at your door yourself and want to order Misfits Market, email me for a discount code.