Tomato, Avocado & Eggplant Hummus Wrap

My friend Sara and I totally rocked Saturday morning. We met up in North Beach and walked/ran/mostly-walked almost 7 miles, stopped by the Ferry Building farmer’s market for a beautiful tomato, and finally Trader Joe’s for lunch supplies.

After a straight uphill walk back to my house with groceries, we were STARVING. It is very possible this wrap tasted so good due to our hunger. But check out how pretty she is!

Only in California can a veggie wrap taste this incredible in February. The tomatoes and avocado knocked this warp outta this world. Luckily for me, there is a Saturday and Sunday farmer’s market nearby, so I’ve already picked up another tomato to recreate this for lunch today.

Tomato, Avocado & Eggplant Hummus Wrap

2 wheat tortillas
eggplant hummus (Trader Joe’s)
1/2 cucumber, sliced
1 tomato, sliced (must be a good tomato)
1 ripe avocado, sliced
salt and pepper
sprouts
feta, crumbled
drizzle balsamic vinegar

Spread hummus on half of wrap. Layer cucumber, tomato and avocado. Sprinkle with salt and pepper to bring out the flavors of the vegetables. Top with sprouts, feta and balsamic. Eat your heart out.

For dessert, we polished off a pound of Brussels sprouts that Sara baked into chips. Love these. (Rub leaves with olive oil, salt, pepper and balsamic, bake at 400 for 12-14 minutes).

Vegetable & Cheese Stuffed Portabella Cap with Brussels Sprout Chips

I have a new obsession.

Brussels sprout chips. Kale chips have a special place in my heart, but I could eat these all day. Slice the sprouts into quarters, pull them apart and toss with olive oil, balsamic, salt, pepper and red pepper flakes. Bake at 375 for 10-15, until brown and crispy.

Per my mother’s suggestion, I watched the Ted Talk on how to live to be 100+. The encouraging news is that most of the centennials did not have dedicated exercise schedules - God knows mine has gone out the window lately. The other good news is that all of these healthy societies were based on hanging out with friends, drinking and eating a predominately plant-based diet. Sounds like I should keep up my weekly happy hours with friends and coworkers. Also, that I should not beat myself up over my gym membership that has become more of an expensive key chain ornament. People can joke about my daily sweet potato for lunch, but it sounds like I’m right on track. This dinner is about as on track as it gets in the vegetable department. And I loooved it.

 Vegetable & Cheese Stuffed Portabella Caps

2 portabella mushroom caps, stem removed
1 tablespoon olive oil
1 zucchini, sliced
1/2 onion, diced
2 cloves garlic, minced
1 cup rainbow chard leaves, shredded
red wine vinegar
salt, pepper, red pepper flakes
fresh mozzarella/grated mozzarella or feta cheese
Kalamata olives, diced
Parmesan cheese

Preheat oven to 375. In a skillet, sauté zucchini, onion and garlic until translucent. Add chard leaves and sprinkle with vinegar to wilt the leaves. Season to taste and spread half mixture into the bottom of the caps. Lay sliced mozzarella/grated mozzarella or feta on top of the vegetables. Sprinkle olives over the cheese and cover with remaining vegetable mixture. Top with Parmesan and bake for 15 minutes, until cheese is melted. 

Bourbon Glazed Salmon & Quinoa Pilaf with Crimini Mushrooms

Cooking for people is one of my favorite things. That being said, cooking for girls and cooking for guys involves different strategies. Girls are a no-brainer. Show up with enough hummus and a big salad, and you’re all set. Boys – in my experience – need a little more than that. And they’ve been known to be pickier. Luckily, the boy in question was cool with quinoa and helped with the photography.

*Tip: incorporate alcohol into food for extra bad-ass points.

The recipes were sourced from Food Network and My Recipes.

Bourbon Glazed Salmon

3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless salmon fillets $
Cooking spray
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds

Quinoa Pilaf with Crimini Mushrooms

1 tablespoon olive oil
1 small shallot, peeled and chopped
1/2 cup crimini mushrooms, wiped clean and thinly sliced
1 1/2 cups quinoa, rinsed well and drained
1/2 teaspoon fresh thyme leaves removed from their stems
1 bay leaf
1 1/2 teaspoons kosher salt
Freshly ground black pepper
3 cups vegetable stock, or water

Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out their flavors.
Add vegetable stock and bring to a boil. Reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.