asparagus & garbanzo bean salad

Asparagus & Chickpea Salad | anutritionisteats.com

Guess who hasn’t cooked a thing since having a baby? ME!

Now that’s not to say we haven’t been eating well, because we have. Between my parents, our cousins and friends, we’ve been SO well-fed and SO spoiled. (Not quite as spoiled as Demi though, packages arrive on a daily basis for that girl!)

Asparagus & Chickpea Salad | anutritionisteats.com

This salad was the last thing I made before I went into labor and I will definitely be making it again soon for a few reasons:

  1. My favorite spring vegetable is without-a-doubt, asparagus. Now is the time to eat it!
  2. It combines my favorite salad toppings. (hard boiled eggs! feta cheese! garbanzo beans!)
  3. I definitely need more salad in my life. Vegetables have been seriously lacking lately.

Asparagus & Chickpea Salad | anutritionisteats.com

This salad requires a bit more than most of the salads I make, but it is SO worth it and it’s full of so many tasty things.

Asparagus & Chickpea Salad | anutritionisteats.com

Butter lettuce, asparagus and radishes act as the vegetable base for this salad. We’ve got green, we’ve got crunch and…asparagus. See above.

Asparagus & Chickpea Salad | anutritionisteats.com

And for flavor, protein and texture I topped the vegetables with hard boiled eggs, garbanzo beans and some thinly sliced feta cheese.

Asparagus & Chickpea Salad | anutritionisteats.com

Then there’s the dressing. You can go a few ways with the dressing. My personal favorite is green goddess, but it is an extra step. You could also use french (Richie liked it with his homemade french dressing) or a simple shallot vinaigrette.

Asparagus & Chickpea Salad | anutritionisteats.com

It’s pretty on a plate and is perfect for company. Serve with some crusty bread and some grilled protein like chicken or fish.

It makes me excited for salad.

5.0 from 1 reviews
Asparagus & Chickpea Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ½ lb asparagus, trimmed and cut into 2" pieces
  • 1 head butter lettuce
  • 4 oz radishes (about 1 cup thinly sliced)
  • 1-15 oz can garbanzo beans, rinsed
  • 2 hard boiled eggs, chopped
  • 2 oz feta cheese
Instructions
  1. Heat 1 tsp olive oil in medium-sized sauté pan over medium heat.
  2. Add asparagus and cook for about 3-4 minutes, stirring occasionally.
  3. Set aside and let cool.
  4. Divide lettuce leaves on 4 plates.
  5. Top with radishes, chickpeas, hard-boiled eggs, feta cheese and asparagus.
  6. Top with fresh ground pepper, a sprinkle of salt (if desired) and drizzle with dressing.
Notes
Dressing not included in nutrition facts.
Nutrition Information
Calories: 203 Fat: 7 grams Carbohydrates: 24 grams Sugar: 3 grams Fiber: 7 grams Protein: 12 grams

 

overnight muesli oats

Overnight muesli oats are an easy, make-ahead breakfast, packed with protein, fiber and antioxidants! 

Overnight Muesli Oats - prep this healthy breakfast the night before and breakfast is ready to eat! | anutritionisteats.comThis post is sponsored by Central West Produce.

If you spend your mornings running around (I can’t be the only one!) in a tornado of bags and lunches and the worst: trying to find something to wear – then I’ve got the perfect prep-ahead breakfast that’s both filling and delicious.

Overnight Muesli Oats - prep this healthy breakfast the night before and breakfast is ready to eat! | anutritionisteats.comThese days, the tornado is a bit different. Instead of packing meals and bags for the work day, breakfasts are eaten in a rush, between nursing sessions and showers. In the two short weeks of living with a newborn, I’ve learned that I’ve got to have a hearty breakfast that comes together in minutes and since oats are good for milk production, they’ve been on a steady rotation. (I’ve also learned that anything that can be prepped ahead of time is ideal!)

Overnight Muesli Oats - prep this healthy breakfast the night before and breakfast is ready to eat! | anutritionisteats.com

Muesli has been around for ages, and it’s simply a mixture of oats combined with other ingredients like nuts and dried fruit. It’s soaked in water, milk or yogurt – or a combination of all three. Soaking the oats means they don’t require any cooking and all they need in the morning is a quick stir and plenty of toppings. I absolutely love the cool oats and burst of fresh berries once the weather starts warming up.

It’s also one of those meals that can come together with whatever you have. Out of yogurt? Add some milk. Not a fan of flax? Add chia seeds. Prefer strawberries? Swap them for blueberries. Only have frozen berries? Those work too!

Overnight Muesli Oats - prep this healthy breakfast the night before and breakfast is ready to eat! | anutritionisteats.com

Spend a minute prepping breakfast the night before and waking up the next morning is that much easier. (Unless you’ve been up all night…and I can’t help you there!)

Overnight Muesli Oats
 
Prep time
Total time
 
Author:
Serves: 1 serving
Ingredients
  • ½ cup oats
  • ½ cup water
  • ½ cup yogurt
  • toppings: fresh blueberries, honey, ground flax, almonds
Instructions
  1. Place oats in jar or container with lid.
  2. Add water and then yogurt, no need to stir.
  3. Store in the refrigerator overnight.
  4. When it's time for breakfast, stir together and top with blueberries, ground flax, almonds and some honey if you'd like some sweetness.
Nutrition Information
Calories: 271 Fat: 8 grams Carbohydrates: 46 grams Sugar: 29 grams Fiber: 6 grams Protein: 8 grams

 

creamy dill hummus

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

It’s March. And I might have a baby this month! Or not, but with four weeks (give or take) to go, this baby is consuming my life. (So this is my way of apologizing/warning that every single post from here on out might mention the words baby or pregnancy.)

At this point, I’m so excited to meet this baby that I’m not that nervous for the actual labor portion. I am of course nervous, and I know it will be difficult and painful, but people do it every day. And then they have more kids.

So I know I can do it. Right?! Tell me I can do it!!!! ;) On other fronts, we’re feeling close to prepared. We still have a decent amount of things to do too: Laundry! Install carseat! Finish room!

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

And eat snacks ALL the time! I’m finding myself pretty snack-y these days and while one of my favorites has been a bowl of cereal, hummus and pita chips comes in pretty high on the list.

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

I tend to go on hummus kicks, and given that my last hummus recipe (Black Bean Hummus) was only a few weeks ago, it’s safe to assume I’m currently on one of those kicks. Here’s another fun variation!

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

Plain hummus gets a flavor boost with a combination of lemon zest, greek yogurt and fresh dill. It’s creamy and fresh and with the addition of greek yogurt, it has 9 grams of protein per serving! (That is pretty much unheard of when it comes to hummus.)

Creamy Dill Hummus - a twist on classic hummus! | anutritionisteats.com

I’m partial to pita chips, but fresh veggies are also a great way to scoop up this hummus!

Creamy Dill Hummus
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 1-15 oz can of garbanzo beans
  • 1 lemon
  • ¼ cup tahini
  • 1 Tbsp olive oil
  • 1 cup greek yogurt
  • ¼ cup (or more) chopped fresh dill
Instructions
  1. Zest and juice lemon.
  2. Combine beans, lemon juice, tahini, olive oil in food processor.
  3. Process to desired consistency.
  4. Season with salt and pepper.
  5. Stir in yogurt, lemon zest and fresh dill.
  6. Drizzle with olive oil for serving.
  7. Best if used within 1-2 days.
Nutrition Information
Serving size: ⅓ cup Calories: 180 Fat: 9 grams Carbohydrates: 17 grams Sugar: 1 gram Fiber: 4 grams Protein: 9 grams

 

quinoa stuffed peppers

Quinoa stuffed peppers are a vegetarian dinner packed with protein and fiber! 

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

You guys, I had the most amazing weekend. My cousins threw us a ridiculous baby shower, my Mom was here for a visit and some of our best friends were here for the weekend. There was no shortage of good food, cupcakes and conversation. (I am very disappointed in my lack of photos though, I didn’t get a one!)

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

And then the party was over and everyone left. I’m always a little sad after we have visitors who then have to go back home. Ok, sad might be an understatement. Depressed is a little more like it.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

But before I can even blink, it’s time to get back into the groove of work, cleaning the house and making dinner. (Which is probably a good thing, so I’m not home moping around…) And if dinners are delicious, it makes the transition a little easier to handle.

A while ago (like a year?!) I asked for the type of recipes that you guys would like to see and I’ve been working through that list for quite some time now! I received a few requests for quinoa recipes and specifically, quinoa recipes that your kids will eat. I can’t tell you how many times I’ve made a quinoa casserole, only to be disappointed each time. So the quinoa casserole is not there yet. But today, I have a quinoa stuffed pepper, full of Mexican flavor (always a family favorite, right?) that’s not only healthy but really tasty.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa is a super-nutritious grain (that’s actually a seed, but it’s typically categorized as a grain) – full of protein and fiber. Combined with some beans and cheese, each pepper contains 14 grams of protein and 7 grams of fiber, an excellent source of both. Here, I cooked the quinoa with a combination of broth and salsa (yes, salsa!) to make sure it’s really flavorful and then I added black beans, stuffed everything into the peppers and topped them with shredded cheese. It’s a delicious meal that’s vegetarian, gluten-free and definitely family-friendly!

And no surprise, this dinner is an easy one!

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

One pepper isn’t really enough for a meal, so I’d recommend serving two of them per portion or adding something on the side like grilled chicken or if you want to keep things meatless, a big green salad with tomatoes, avocado and pepitas.

Quinoa Stuffed Peppers - a meatless meal that's high in protein and has tons of flavor! | anutritionisteats.com

Quinoa Stuffed Peppers
 
Author:
Ingredients
  • 1 cup quinoa
  • ½ cup salsa (use a watery salsa, like salsa verde)
  • ½ cup water
  • 1 cup broth (chicken or vegetable)
  • 2 red bell peppers
  • 1 15-oz can black beans, rinsed
  • ½ cup shredded cheddar cheese
  • chopped cilantro (optional)
Instructions
  1. Heat oven to 400 degrees.
  2. Stir together quinoa, salsa, water and broth in a small pot.
  3. Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes, until water has been absorbed.
  4. While quinoa cooks, cut peppers in half, lengthwise and remove seeds.
  5. Bake for about 15 minutes, until slightly charred.
  6. When quinoa is done cooking, stir in black beans and season with salt and pepper if necessary.
  7. Fill pepper halves with quinoa mixture (you’ll have some leftover) and top with shredded cheese.
  8. Bake for another 5-10 minutes, until cheese is melted.
  9. Garnish with chopped cilantro if desired.
Nutrition Information
Serving size: 1 pepper Calories: 262 Fat: 7 grams Carbohydrates: 38 grams Sugar: 4 grams Fiber: 7 grams Protein: 14 grams