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

 

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

 

 

simple lemon kale salad

Simple Lemon Kale Salad is dressed with a flavorful lemon dressing and topped with parmesan and bread crumbs.  

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

How was your weekend? The long weekend felt SO good. After a few busy weeks at work (I just finished my last big project before my leave!) and getting sick with a cold last week, the three-day break was amazing. We didn’t do anything super exciting, but finished up a bunch of small projects which I was really happy about. (I love crossing things off my list.) And we finally have a crib so the nursery is really starting to come together.

I also spent a lot of time in the kitchen, working on some food projects (you’ll see some of them soon!) and trying out a few recipes that have been on my list. But this kale salad isn’t anything new.

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

I’ve been wanting to make it for you since….oh, THANKSGIVING!

Last year my cousin introduced me to this salad and this past Thanksgiving I made it – because no Thanksgiving (in California) is complete without some kale.

It’s SO good and will convert any kale non-believers. (Are there any left in the world?!) The dressing is really bright with tons of lemon flavor and the parmesan cheese and bread crumbs take this salad from a ‘I’ll force myself to eat it because it’s good for me’ kale salad to a ‘there isn’t enough kale salad’ salad! I had numerous requests for the recipe, so I know it’s a good one. (Also, it feels really strange to be talking about Thanksgiving.)

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

How simple is it?

First you cut the kale as thinly as you can. I like to remove the stems and then layer a few of the leaves on top of each other to easily slice. A note about the kale: for this salad, lacinato (dinosaur) kale works best so try to find it if you can. The leaves are darker and flatter but it’s pretty common so it shouldn’t be too hard to find.

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.comThe dressing is a simple mix of lemon juice and zest, garlic, olive oil and salt and pepper. A note about the garlic: I love using the zester to grate the garlic instead of mincing it as it almost creates a paste. It ensures that there aren’t any big clumps of garlic to bite into and the zester is already out anyway! :)

Simple Lemon Kale Salad - the best way to eat kale! | anutritionisteats.com

You can go in a few directions for this salad. It’s the perfect side to grilled fish or braised meat but you could also turn it into a main-dish salad with some grilled chicken and garbanzo beans. Just make it, you’re going to love it!

Simple Lemon Kale Salad
 
Prep time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 1 bunch lacinato (dinosaur) kale
  • juice and zest from 1 lemon
  • 1½ Tbsp olive oil
  • 1 clove garlic, minced (or use citrus zester!)
  • salt and pepper
  • 2 Tbsp shredded parmesan
  • 2 Tbsp bread crumbs
Instructions
  1. Wash and dry kale.
  2. Remove stems and thinly slice. (Into really thin ribbons)
  3. Whisk together lemon zest and juice, olive oil and garlic.
  4. Season with salt and pepper.
  5. Toss dressing with kale and lightly massage until combined. Let sit for at least 15 minutes.
  6. Sprinkle parmesan and bread crumbs over salad and serve.
Nutrition Information
Calories: 243 Fat: 13 grams Carbohydrates: 26 grams Sugar: 1 grams Fiber: 5 grams Protein: 10 grams

PS. Want more kale? Miso Butter Kale, Sweet Potato, Kale & Bacon Egg Bake, Simple Kale Salad

lemon & butter chicken with warm green bean salad

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

We ate really well this past weekend.

It started with takeout lunch from Pizzeria Mozza with my cousins and an amazing dinner a few hours later at République with a friend who was visiting LA. She loves food as much as we do, so we always eat well when she’s here. :)  We shared a bunch of small plates, my favorites were the brandade (salted cod with potatoes, mashed together and spread on bread) and an insane pasta with mushrooms, foie gras and freshly shaved truffles. It was one of those dishes we just had to try. And then of course the steady stream of cheese and crackers – standard weekend fare at our house.

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

And then the weekend is over and it’s time for some lighter meals. This one is a new favorite dinner!

It couldn’t be easier to make, and it’s SO delicious. Let me tell you about it: chicken breasts are cooked in a packet so that they essentially poach in a broth of lemon, butter, garlic and parsley. They end up perfectly cooked and really flavorful. It’s everything you want in a chicken breast. (Which normally, I don’t even love.)

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

And then on the side, a lovely salad, featuring my favorite vegetable, green beans! The beans are lightly steamed and then sautéed together with green onions, garlic, balsamic vinegar and cherry tomatoes.

 

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

As much as I wish I could, I can’t take the credit for this recipe. The New Low-Carb Diet Cookbook: Groundbreaking recipes for healthy, long-term weight loss (affiliate link) by Laura Lamont was sent to me to review and I loved paging through the book for some ‘lighter meal’ inspiration. I don’t follow a low-carb diet, but I’m not against cutting back on carbs to make up for rich weekends – or dessert.

It’s not your typical low-carb cookbook, where absolutely no carbs are allowed. At breakfast, carbs are allowed (and encouraged)! The rest of the meals are full of fresh vegetables, plenty of protein and bright flavors. It’s the kind of food I like to eat! And I definitely don’t consider it ‘diet’ food.

Lemon & Butter Chicken with Warm Green Bean Salad - Ready in 30 minutes and low carb! | anutritionisteats.com

Whether you’re looking for something a little lower in carbs or just looking for an easy weeknight dinner, I think you’ll love this version.

PS. More chicken recipes!

Lemon & Butter Chicken with Warm Green Bean Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • For the Chicken
  • 2 boneless, skinless chicken breast halves, each about 6 oz
  • 2 garlic cloves, crushed
  • 2 Tbsp butter
  • 2 Tbsp chopped flat leaf parsley
  • juice of ½ lemon
  • freshly ground pepper
  • For the Green Bean Salad
  • 3 scallions, finely chopped
  • 1 garlic clove, crushed
  • 1½ tsp balsamic vinegar
  • 2 handfuls green beans
  • 10 cherry tomatoes, halved
Instructions
  1. Heat oven to 350 degrees. Put two 12-inch square pieces of aluminum foil on a baking sheet and turn up the edges to make bowl shapes to contain the ingredients.
  2. Put a chicken breast half in the middle of each piece of foil and top them with the garlic, butter and parsley. Squeeze the lemon juice over and season with a twist of pepper.
  3. Fold the foil loosely over the chicken, then seal the tops to form airtight packages. Roast the chicken packages 20 minutes, or until the chicken is cooked through and tender.
  4. Toward the end of the cooking time, put the beans in a steamer, cover with a lid and steam about 5 minutes until just tender. Immediately rinse them under cold running water to set the color.
  5. Meanwhile, to make the salad, put the scallions, garlic and balsamic vinegar in a nonstick saucepan over low heat, cover with a lid and cook about 5 minutes, stirring occasionally, until the onions are soft. Add the green beans and halved tomatoes and cook 2 minutes longer to reheat the beans.
  6. Unwrap the chicken and put on top of the salad to serve, spooning over the buttery lemon juices.
Nutrition Information
Calories: 363 calories Fat: 14 grams Carbohydrates: 22 grams Sugar: 10 grams Fiber: 6 grams Protein: 41 grams