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.

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For quite sometimes we have been relaying on just vegetables, grains and fish somewhat. Meat and poultry have been rarely consumed in my house. I mean, I probably used chicken and meat before once or twice per month but now I haven’t even used it in over 3 months.

I really don’t know how people manage to eat meat and chicken almost every day and sometimes even for both lunch an dinner. I guess I am not a big meat eater and that is why is sounds kind of weird to me.

Anyways, my family really doesn’t care for meat and poultry much so I guess I am lucky. Even my kids are wanting to stay away from it. It is fine by me because I could really rely on vegetables for ever and ever…

For this carrot quinoa arugula salad you can really use any type of veggies you like. I used what I had on hand plus the multicolor carrots I got at the market. I pretty much just roasted them and added other vegetables to it.

Then I relied on a simple dressing made with extra virgin olive oil and balsamic vinegar and that was it. The salad was made in a matter of minutes after the carrots roasted.

I am planning on getting in the kitchen more often but with my schedule right now is a bit crazy. I have 2 weeks brake coming soon so I really can’t wait for that. My kitchen is going to be popping with cooking and baking. It is my place to decompress and get the stress out really!

This carrot quinoa arugula salad is something I can eat everyday. I am glad I was able to make extra to take to work next week. I love been able to eat healthy while I am not able to work out as much as I did before so I feel a bit better when my meals are healthy.

Until my next recipe,

Enjoy!

Carrot quinoa arugula salad

Miryam's original recipe

Yield: 6 servings

Total Time: 40 minutes

Ingredients:

• 2 cups cooked quinoa
• 16 oz carrots, roasted
• 8 oz arugula
• 4 eggs, boiled
• 4 large tomatoes, quartered
• 2 tbs extra virgin olive oil

Dressing

• 3 tbs extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 tsp pepper
• 1/4 tsp celtic salt

Directions:

Preheat your oven to 425F. Place carrots in a baking tray. Add the olive oil and make sure the carrots are coated lightly with the olive oil. Bake for 20-25 minutes.

In a small bowl mix the dressing ingredients and set aside.

When the carrots are roasted add the rest of the ingredients to the baking tray and toss in the dressing. Serve.

Note: Sprinkle more pepper if you like or add some nuts for some more crunch and protein content

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I think this is one of my favorite combos. Granted I have made quite a few pizza recipes before and I like pretty much all of them that I have made but this one was so different and tasty….truly a winner!!

I used to make my own pizza dough before but with the time constraints from being in school I tend to buy whole wheat pizza dough already made. It is actually not bad at all but I can’t wait when I have more time so that I can really spend more time in the kitchen and make my own.

On another note, I have just finished rotation number 4 of Physician Assistant school, which I am pretty proud of myself for. It is extremely hard for me because I have a family and my own business to take care off so trying to do everything all at once it is pretty stressful. I just can’t wait to be done with school….7 more months.

So this weekend, to celebrate finishing my 4 rotation I spent most of my time in the kitchen cooking up a storm, besides trying to catch up on working out too though. I have a few recipes that I have coming up that I can’t wait to share with you guys. Lots of salads and some healthy sweets.

Anyways, I hope you get to make this amazing whole wheat goat cheese fig arugula pizza recipe. The balsamic reduction I actually made myself this time. I couldn’t believe how easy it was so next time I make more I for sure will quadruple the batch.

Until my next recipe,

Enjoy!

Whole Wheat Goat cheese fig arugula pizza

Miryam's original recipe

Yield: 4 servings

Total Time: 30 minutes

Ingredients:

• 1 whole wheat pizza dough, homemade is best
• 5 oz goat cheese
• 5 oz Asiago cheese, grated
• 10 oz fresh figs, cut in half
• 2 tbsp olive oil
• 3-4 oz fresh arugula
• Pinch of celtic salt
• 1/4 cup balsamic vinegar reduction
• Pepper flakes, optional

Directions:

Preheat your oven to 425 degrees F.

To roll the pizza dough, sprinkle some flour on your work surface where you will roll out the pizza. With a rolling pin roll out the dough and transfer the rolled dough onto the pizza stone, or baking sheet previously lined with unbleached parchment paper or any other pizza baking tray you are using.

Spread the shredded Asiago cheese over the pizza dough followed by the goat cheese. Arrange the figs and sprinkle the salt and pepper flakes if using. Bake for 16-18 minutes or until golden.

Once the pizza is baked, arranged the arugula and drizzle the balsamic vinegar reduction over it. Serve immediately.

The post Whole Wheat Goat cheese fig arugula pizza appeared first on Eat Good 4 Life.

If you are press for time you can do what I have been doing lately which is to buy whole wheat pizza dough. After that, you will take even less time to prepare the pizza. As always, homemade is best, however, once in while is ok to use store bought dough, or at least it is for me.

Last week I was able to make another pizza that was a total success so for the weekend I wanted to make another one just slightly different. Because I love goat cheese, I mixed mozzarella and goat cheese, however, I have noticed that ricotta also works well.

Sometimes I order out but they are never the same so I try to make my own as much as possible. Even my kids like my pizzas better. Variations are endless but if you would like to have a few more ideas here is the link for my pizza recipes. I am sure you will find one that you like.

On another note, I have just started my clinical rotations at school and so far so good. If feels so good to put into place what I have learned for the past year, however, there is still much more to learn. I am just afraid of the end of rotation exam. All I have to do is study my behind off and I guess I will be fine.

Anyways, If you like pizza I am sure you will like this  caramelized mushrooms arugula pizza combination.

Enjoy!

Caramelized mushrooms arugula pizza

Miryam's original recipe

Yield: 4 servings

Total Time: 30 minutes

Ingredients:

• 1 whole wheat pizza dough, homemade is best
• 5 oz goat cheese
• 16 oz mozzarella cheese, grated
• 1 lb mushrooms, sliced
• 2 tbsp olive oil
• 3-4 oz fresh arugula
• Pinch of celtic salt
• Pepper flakes, optional

Directions:

Preheat your oven to 425 degrees F.

In a non-stick pan, over high heat, add the olive oil and mushrooms. Cook for about 3-5 minutes or until caramelized. Set aside.

To roll the pizza dough, sprinkle some flour on your work surface where you will roll out the pizza. With a rolling pin roll out the dough and transfer the rolled dough onto the pizza stone, or baking sheet previously lined with unbleached parchment paper or any other pizza baking tray you are using.

Spread the shredded mozzarella cheese over the pizza dough followed by mushrooms and goat cheese. Sprinkle the salt and pepper flakes. Bake for 16-18 minutes or until golden.

Arranged the arugula over the pizza and serve immediately.

NOTE: I used a little bit of reduced balsamic vinegar for my pizza.

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This time, my trip to Spain had a specific purpose. I actually went there to solidify a dream that I have had for quite some time. I actually purchased a piece of land to eventually be able to built a home and retire to my beloved Spain.

I am really proud and extremely thankful to have been able to do this. I have been working really hard for a long time and to be able to do something like this really brings me and my family joy since we all love Spain so much.

Soon I am going to post the beautiful area where I always when I visit Spain. It is an area extremely popular for its wine, food and culture so if you go to Spain I really recommend visiting this region.

Anyways, onto the recipe.

This caramelized tofu arugula salad with tahini dressing was really refreshing and unique. I have had these two huge jars of tahini that I have been wanting to use for ever. Yesterday I was able to make the most simple, tasty dressing with the tahini and in my opinion it was sensational.

I have heard many times how people hate tofu. For me, the trick is to buy extra firm tofu where the consistency is not soft and mushy at all. This allows me to caramelized or saute the tofu prior to adding any other veggies or protein to make it crispy. This my friends makes a huge difference.

For this caramelized tofu arugula salad with tahini dressing you can add any veggies you may like. I love the combo I provided but if you would like to add shredded carrots, onions etc anything goes.

I am excited to get back to my kitchen and keep providing wholesome recipes to you all. I am hoping my second year of PA school is not as hectic.

Anyways, I hope you try this caramelized tofu arugula salad with tahini dressing, if not, the dressing can be used for any other salad recipe of your choice so I hope you get to make it.

Until my next recipe…

Enjoy!

Caramelized tofu arugula salad with tahini dressing

Miryam's original recipe

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

• 16 oz extra-firm tofu, cubed
• 7 oz fresh arugula
• 15 oz chickpeas
• 1 large cucumber, chopped
• 2 large avocados, chopped
• 1 tbsp sesame seeds, optional
• 2 tbs olive oil
• 1/4 cup low sodium soy sauce

Dressing

• 1 cup tahini
• 1 cup water
• 1/4 cup rice wine vinegar
• 2 tbs sesame oil
• 1 inch cube fresh ginger, or garlic

 

Directions:

In a non-stick pan, over medium to high heat, add the oil and cubed tofu. Cook for about 3-5 minutes stirring occasionally until it begins to brown.

Add the soy sauce and cook further for about 1-2 minutes until the tofu begins to caramelized a bit. Place in glass jars and set aside.

For the dressing, place all the ingredients in a blender and blend until smooth. Set aside.

To assemble the salad, in 4 plates divide the arugula. Topped each plate with cucumbers, chickpeas, sliced avocado and cooked tofu. Add 3-4 tbsp of the tahini dressing and sprinkle some sesame seeds.

NOTE: If the dressing is still too thick for your liking you can add more water. You will also have left over dressing. It will last for 1-2 weeks in the refrigerator. 

The post Caramelized tofu arugula salad with tahini dressing appeared first on Eat Good 4 Life.

I love having a mixture of dishes for Thanksgiving. I always have some sort of salad, veggies and greens with a combination of other first course dishes. I wanted to make this apple cranberry pecan salad ahead of time and see if my family would like it. Since apples are in season I wanted to use them and make something more creative.

This Apple cranberry pecan salad was a hit so I am glad I was able to make something new that I could add to my menu for that day.

I also added some cranberries and pecans since they are indicative of this holiday. The crunch of the apples complimented the other ingredients very well and the salad dressing really made it stand out. Super refreshing, easy and delicious.

I used Truvia Nectar to sweetened the salad dressing. Truvia nectar is a great ingredient to use in salad dressings whenever you need to sweetened it. For my diabetic readers and those not wanting to have much sugar in their diet this is the perfect ingredient to use. It is also great to use to sweetened drinks like smoothies, use in your coffee, for baking and even cooking. The sky is the limit.

If you are thinking of making something easy, light  and new this coming season I think you will love this apple cranberry pecan salad. It was a hit in my house and it will be a recipe that I will keep making time and time again for sure.

Enjoy!

Apple cranberry pecan salad

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 4-5 apples, cut into thin strips
• 1/3 cup chopped pecans
• 1/3 cup dried cranberries
• 4 oz feta cheese, crumbled
• 7 oz fresh arugula
• 1 lemon, juice

Dressing

• 1 cup greek yogurt
• 3 tbs rice wine vinegar
• 1/4 cup olive oil
• 3 tbsp Truvia nectar (or 1/3 cup maple syrup)

Directions:

In a medium mixing bowl add the dressing ingredients and mix through. Set aside.

In a large mixing bowl add the apples cut into strips and add the lemon. Toss to coat to make sure they don't oxidize and become brown. Add the pecans, dried cranberries, and feta cheese. Combine. To serve the salad, place arugula at the bottom of serving plates. Divide the apple mixture between the serving plates followed by the dressing.

Serve immediately.

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