Quinoa Spinach Wraps, by Diane

 

The aftermath coming out of the pan...an intentionally ugly food photo for the blog

When wound around the fork like "pasta"

I saw this recipe for a protein-filled healthy wrap on @veganbunnychef and was dying to try it with something! When I decided to try to make Smoked Turkey Wraps this week, I knew this was the combo I needed. Well, this was a fuckin fail...I saw a few reviews saying they were unable to flip them and they broke apart into a green mess, but I have fancy nonstick pans so I thought it would work. Nope. But, I did experiment with the batter since I had it, and upon further inspection these did in fact make a sort of spinach pasta type taste and texture, so after several trials I heated up strips of batter in the microwave on an oiled plate and when wound around a fork with marinara...well it was alright. Did it taste like spinach pasta? Yeah. Would I do it again? No. So- off to the store for wraps since I set this week's lunches around these I go.

Ingredients:

1 cup quinoa

water for soaking

1 cup water

2 cups spinach

Directions:

1. Soak quinoa in a large bowl of water leaving several inches of water above the quinoa for at least 2 hours but better if overnight.

2. Strain and rinse the quinoa, then blend with 1 cup of water and spinach in a blender until smooth.

3. 

Mediterranean Chicken Skewers, by Diane

 

These skewers came from @kaylaskitchenfix and were so easy to make. I made them in the airfryer to go on my Mediterranean Chicken Salads this week, and they were really good! I think I'd try grilling them in a grill pan as she suggested next time so they'd be juicier, but I really loved the flavor. 

Ingredients:

1.5 lbs chicken breast, cubed

Juice of one lemon

1 tbsp dried oregano

Salt and pepper to taste

1/4 cup EVOO

4 cloves garlic, minced

Directions:

1. Combine all ingredients, mix well, and marinate in the fridge for at least 30 min.

2. Pack tightly onto skewers so chicken gets crispy on the outside and juicy inside! If cooking on a grill pan or stovetop pan, cook in the marinade to stay juicy. I air fried them at 400 for about 7 min per side until they hit 165. 

Mediterranean Chicken Salad, by Diane

I decided to make these salads for dinners this week using the recipe for the Mediterranean Chicken Skewers. You can throw whatever you want in, but this is what I decided for this round. It was really good and a great summer evening meal that came together quickly!

Ingredients:

2 cups greens (I used baby kale and arugula)

1 chicken skewer

1/4 cup baby heirloom tomatoes, cut in half

1/4 roasted red pepper, cut into cubes

3 tbsp pickled red onions (I used my recipe here)

1/2 cup hummus (I used my recipe here)

1/4 cup feta crumbles

Directions: Toss all ingredients together and enjoy!

Heirloom and Beet Whipped Goat Cheese Salad, by Diane

 

I saw this whipped goat cheese bottom on a veggie platter I ordered in Denver and I was so inspired to come home and figure out what I could do with it. Enter this- my afternoon snack alllll last week. It is so good with fresh summer tomatoes and basil, yum!

Ingredients:

4 tbsp goat cheese

1 tbsp EVOO

fresh herbs (I used oregano and basil)

1 cup baby heirloom tomatoes, cut into bite size pieces

1/2 cup marinated beets, cut into bite size pieces

Balsamic vinegar (I have a blackberry ginger one that goes great on this!)

Optional- fresh basil for garnish

Directions:

1. Make the whipped feta either in a food processor or by hand by whipping together feta, oil, and herbs. Spread on the bottom of the bowl.

2. Top with tomatoes and beets and a drizzle of balsamic!