I haven’t been able to make new recipes lately. I have a stack of new recipes that I want to tackle but having my last 3 months of Physician Assistant school is giving me a lot of anxiety and very little time to do the things that I want to do.

The next two weeks are going to be hell on earth because I have 3 of my exit exams and I am really praying that I do well enough to pass. I have been working really hard so I hope everything turns out ok. My anxiety doesn’t help but I will try my hardest to get a handle on it….we shall see.

Once I am done with school, I am also planning on spending time overseas. First I would like to secure a job before my departure so let’s see how that turns out as well…. So much to these few months…..Just wish me luck!!!!

This super awesome high protein white bean arugula salad was something I just put together in about 10 minutes….literally. I have never added pesto as a dressing for any of my salads but I think the combo was rather tasty.

As any salad, you can add any veggies of your liking and if you are not too fond of white beans you can just use any other legumes you may like. Chickpeas will go great in this salad as well.

On another note, this coming summer I will be going to Morocco for about 10 days. I have been there once but really didn’t get to explore or do much. I am really excited to explore some of the areas and experience their culture, food and much more.

It is something that I have been wanting to do for quite some time so I can’t wait. I will be posting much of my adventure in my blog so you will be able to learn things to do while there if you ever make it to that side of the world.

Anyways, I leave you with this amazing high protein white bean arugula salad. I have to head to school to practice and study now.

Until my next recipe,

Enjoy!

High protein white bean arugula salad

Miryam's original recipe

Yield: 6 servings

Total Time: 10 minutes

Ingredients:

• 15 oz white beans, I used canned
• 7 oz fresh Arugula
• 1 large cucumber, chopped
• 6 oz sliced mushrooms
• 1/2 large red onion, sliced
• 1/3 cup hemp hearts
• 1/2 cup pesto sauce
• 3 tbs rice wine vinegar

Directions:

In a large mixing bowl mix all the ingredients. Toss to combine. Serve.

Note: I have taken this for lunch many times to work. It is the perfect salad.

The post High protein white bean arugula salad appeared first on Eat Good 4 Life.

Salad recipes are one of my favorite things to make over the summer. I normally refrain from using the oven and cook top when hot weather arrives. Today I decided to have a fun outing with my kids so I figured I would make something light like this Cauliflower Quinoa Salad and have it ready upon our return.

We love to hang out in the backyard after coming home from bike riding. Today, because it was raining on and off we decided to just stay in the yard and have some fun on the trampoline instead.  No matter how the weather turns out we always find a way to have fun.

For days like this, I always make sure that I have some light, healthy and refreshing to have later on when the kids get hungry and tired. I served the Cauliflower Quinoa Salad with Santa Cruz Organic beverages, which was perfect for my thirsty kids.

There are actually different flavors to choose from so make sure you pick a favorite of yours. You can find a store near you where Santa Cruz Organic Beverages are sold at this link.

• From the iconic Lemonades to the lightly sweetened Agua Frescas and the new Carbonated Tea Lemonades, Santa Cruz Organic offers the perfect way to refresh your summer with unique flavors.
• Whether you’re spending the day by the pool, or prepping for a family picnic, Santa Cruz Organic’s line of organic, non-GMO lemonades and fruit juices are an easy way to beat the summer heat.
• Made with 100% organic fruit juice, Santa Cruz Organic lemonades are a summertime favorite we can all feel good about drinking.

Staying busy when there is no school and finding fun activities for the kids to enjoy is sometimes a challenge. My trick is to always try to keep it simple. Bike riding, exploring the neighborhood and having fun on the trampoline are always activities that are a success. I always try to emphasize this for my friends that are busy working out of the home and still want to spend quality time with their kids.

Keeping activities simple and getting the kids moving, even if it is just a simple game of basketball they will enjoy for sure. Whatever it is just, finding ways to spend quality time with the kids is always important.

Well, I hope you like this cauliflower Quinoa Salad. Santa Cruz Organic beverages were the perfect combo to keep the kids hydrated and happy. One of our favorites was the Cherry Lemonade – I hope you will like it too.

Enjoy!

Cauliflower quinoa salad

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 1 cup uncooked red quinoa
• 12 oz of cauliflower florets
• 9 oz shredded cabbage
• 7 oz fresh arugula
• 2 large cucumbers, cut into small chunks
• 10 oz cherry tomatoes, sliced
• 15 oz can chickpeas, drained
• 1/3 cup sunflower seeds
• 1/3 cup rice wine vinegar
• 3 tbs sesame oil
• 1/4 tsp celtic salt

Directions:

Cook quinoa according to package instructions and set aside.

Microwave the cauliflower florets until they are tender but not super soft and mushy. I do about 5 minutes.

In a large mixing bowl add the arugula followed by the chopped vegetables, sunflower seeds and cauliflower. Add the vinegar, oil and salt and combine.

Serve.

The post Cauliflower quinoa salad appeared first on Eat Good 4 Life.

I love making quick, healthy pasta dishes that my kids enjoy. I figured, the lemon dill sauce will give the pasta a refreshing touch since it is really hot these days. It was just the perfect sauce for it also because the pasta absorbs some of the flavor and makes the recipe even more tasty.

One thing I love is that pasta recipes are very versatile. If you don’t like some of the veggies I used go ahead and use any of your choice. Anything goes.

This lemon dill pasta recipe will also keep well in the fridge so if you have left overs  like I did they will be great the next day.

For this recipe I used this new chickapea pasta that was nothing but sensational. This chickapea pasta is made with only 2 ingredients. Lentils and chickpeas, how awesome is that! Thus it is vegetarian, vegan, gluten free and suitable for everyone and anyone. The nutrition content is far more superior than regular pasta so from now on I think I will consuming it more often. Some key facts about this pasta:

• Nothing artificial. No added sugars. Only chickpeas & lentils.
• Chickapea Pasta contains 27 grams of protein and 13 grams of fiber per 3.5oz serving.
• It is gluten free, vegan, organic, kosher and non-GMO, making it a healthy addition to any meal.
• Chickapea Pasta tastes like pasta – the stuff you love and crave.

If you want to find out where to buy the chickpeas pasta make sure you visit this link to find out a source near you.

Enjoy!

Lemon dill pasta

Miryam's original recipe

Yield: 6 servings

Ingredients:

• 16 oz chickapea and lentil pasta
• 9 oz shredded red coleslaw
• 8 oz fresh broccolini
• 16 oz cherry tomatoes
• 1 oz fresh dill, chopped
• 3 tsp olive oil

Sauce

• 1 cup half and half
• 2 tbs dijon mustard
• 4 lemons, juice
• 1/2 tsp celtic salt
• 1/2 tsp fresh crushed pepper

Directions:

Cook the pasta according to package instructions.

While the pasta cooks, in a small mixing bowl add the sauce ingredients and combine. Set aside.

In a large saute pan add the olive oil and tomatoes and cook for 3-5 minutes until they start to char. Set aside. Add the broccolini and coleslaw to the pan and saute for 3-5 minutes.

In a large bowl add the pasta, tomatoes, coleslaw mixture and sauce. Combine and serve immediately.

The post Lemon dill pasta appeared first on Eat Good 4 Life.

If you are like me and love curries you are going to love this chickpea spinach curry not only for its flavor but because it is super easy to make.

I was able to make this recipe in my pressure cooker. You can use your own pressure cooker or get this one that is is just the bomb. I have never had a pressure cooker before because I was really afraid of them but this one not only is super easy to use but you can cook a multitude of things since it is also a rice cooker, slow cooker and much more.

Come May, when I start my physician assistant program, I am taking it with me so that I can make easy, healthy recipes.

If you don’t have a pressure cooker you can also do this recipe in the stove top, however, it will take you longer. I used pre-soak chickpeas and in the pressure cooker it takes only about 20-25 minutes. In the stove top I anticipate that it will take at least double if not triple the time.

I have also made a video to show you how super easy this recipe so make sure you take a look.

I have made this a multitude of times and I have been able to freeze it no problem. The only thing I have to do is re-heat it and make some rice for it. So easy and quick. Great for a meatless dinner.

By the way, I am currently in Thailand for cooking school. I am learning the best recipes. Thai flavor is just simply out of this world. I will be posting a couple of recipes upon my return so if you like Thai food you are in for a treat. I will also show you the places I visited so that if you ever have a chance to come you can experience these amazing places as well so stay tuned!

Anyhow, I leave you with this chickpea spinach curry that is nothing but easy, delicious and healthy.

Enjoy!

Chickpea spinach curry

Miryam's original recipe

Yield: 8 servings

Total Time: 25-30 minutes

Ingredients:

• 14 oz coconut cream
• 1 lb pre-soaked chickpeas
• 1 tbsp curry powder
• 1 tbsp red curry paste
• 1 lb frozen chopped spinach
• 2 tsp turmeric powder
• 4 cups water
• Celtic salt
• Ground pepper to taste

Directions:

Add all the ingredients to your insta-pot or pressure cooker and set for 20-25 minutes. Serve with brown rice.

You may freeze leftovers.

Note: If you would like to make this recipe on the stove top the chickpeas will take double the time if not triple. I also set my instapot to 30 minutes because I used 1 1/2 lbs of chickpeas.

The post chickpea spinach curry appeared first on Eat Good 4 Life.

Lately, I have been wanting to incorporate more goji berries into my diet. After all, these are nutritional powerhouses. If you haven’t try them before this would be the perfect recipe to do so.

I got two huge tahini containers a couple of weeks back as well so mixing them both I thought would make a great base for any salad dressing.

I use sesame seeds on a regular basis but Tahini, well, yesterday was my first time using it and I was in love. This salad dressing is going to be one of my regular to go salad recipes. I am so obsess with it.

Do you have a salad dressing that you love? It is so easy to make your own salad dressings. This one take an extra minute or two but literally you can have the best tasting salad dressing in under 5 minutes.

If you are like me and love veggies, you will love this bulgur bean salad with goji tahini dressing. If you must have a gluten free version you can use quinoa instead and if you want a vegan version you can use maple syrup for the dressing.

As far as the legumes and veggies, you can really any of your choice. Salads are very versatile very versatile so anything goes really.

Enjoy!

Bulgur bean salad with goji tahini dressing

Miryam's original recipe

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

• 1 cup dried bulgur, uncooked
• 1 lb cooked beans, any type would do
• 5 oz green salad mix
• 5 oz grated carrots
• 8 oz cherry tomatoes, halved
• 1 tbs sesame seeds

Dressing

• 1/3 cup dried goji berries
• 1/4 cup rice wine vinegar
• 3 tbsp extra virgin olive oil
• 3 tbsp tahini
• Big chunk fresh ginger, peeled
• 3 tsp honey, or maple syrup
• 1/4 cup water
• 1/2 tsp crushed black pepper
• 1/2 tsp celtic salt

 

Directions:

Cook the bulgur according to package directions.

On the meantime, soak the goji berries in hot water for 5 minutes. Discard the water.

Add all the dressing ingredients to you blender or hand blender and blend until you obtain a homogenous mixture.

Divide salad ingredients between 4 bowls. Divide salad dressing between the four bowls and combine. Serve salad immediately.

NOTE: You may have some salad dressing leftover. The recipe makes a bit more for future salads.

The post Bulgur bean salad with goji tahini dressing appeared first on Eat Good 4 Life.

The holidays are just around the corner, which involves gathering with family, friends and eating tons of good food. These tortilla burrito cups are the perfect appetizer for any gathering as they are easy to make, tasty and the perfect size.

I served these tortilla burrito cups at a friends’ party last week. To tell you these were a success is an understatement. Everyone kept asking for the recipe and trying to understand how I was able to make the tortilla cups. The little cups were super simple to make. The can also be filled with anything you may like. This time around I did a burrito theme cup but next time I will see what I can come up with. The sky is the limit!

The tortilla brand I used for the #recipe, which is one of my favorite tortilla brands to use, is TortillaLand. What I like the most about these flour tortillas is that they are made from five simple recognizable ingredients – wheat flour, water, canola oil, salt and sugar, unlike many brands out there. They are also great in taste and texture. They are truly delicious!

You can purchase these tortillas at Costco Club. To make sure your local Costco Club carries them make you can visit this tortillafan locator link to find out the nearest one to you.

When you have located you nearest Costco Club make sure you go to the refrigerated section to find the tortillas. That is where they will be.

These tortilla burrito cups were really easy to make. They really look great as well so any time I have a gathering I will be taking these with me to share. They look so fancy.

While making the cups you only need about 15 minutes. All you have to do is cut the tortillas into quarters and bake them away. After that, if you don’t want to use them right away you can store them in an airtight container for up to two days.

There is also a giveaway that I am running in which I am giving away a $50 Costco gift card. All you have to do for a chance to win is:

•  Comment below and let me know what you would create using TortillaLand tortillas. The more creative the better!

Rules:

• You must be 18 yrs old to enter
• Only US residents
• I will announce the winner 12/26

I hope you get to make these tortilla burrito cups. I only made 24 but you can make more if you like. These are delicious, easy to make and great as an appetizer for the holiday season. #tortillalandholiday

Enjoy!

Tortilla burrito cups

Miryam's original recipe

Yield: 16 cups

Total Time: 25 minutes

Ingredients:

 

• 4 TortillaLand Flour tortillas, cut into quarters
• 1 cup brown rice, cooked
• 14 oz canned black beans, drained
• 1 tomato, chopped
• ½ red onion, chopped
• 1 oz fresh cilantro, chopped
• 1 avocado, chopped
• 3 oz crumbled feta cheese
• 2 limes, juice
• Salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Press tortilla pieces inside muffin tins. Bake for 12-14 minutes or until evenly browned. Let tortilla cups cool in the pan.

Once tortillas are completely cool divide the brown rice between the cups followed by the chopped tomatoes, onions, avocado, beans and cilantro. Sprinkle the feta cheese, and lime juice followed by salt and pepper over each cup. Serve immediately.

NOTE: You can make the tortilla cups 1-2 days ahead of time and store in an airtight container.

This is a sponsored conversation written by me on behalf of TortillaLand. The opinions and text are all mine.

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