Back in March, I was looking forward to a potluck with all of my coworkers after closing a chapter on a job. We had all signed up… Read more “Cauliflower Ceviche”
Since the weather has warmed up, I have been taking advantage of the relatively nice weather and grilling outside. During the warmer months, I prefer to grill because it helps to avoid heating up the house by using the oven. Also, the fact that it gives food a perfectly smokey & delicious char is an added bonus. Adrian & I have been on a grilled corn kick and the other day when we were waiting for it to finish up, I started thinking about how good skewers would be charred on the grill. I feel like skewers or kabobs scream summer and I thought it would be the perfect opportunity to show you yet another way to incorporate more veggies into your diet in a non-boring way. Since these skewers do not have meat, I knew that meant I needed to do something to these veggies to make them burst with flavor so that is when I started playing around with marinade ideas. I wasn’t really sure what kind of flavor I wanted them to have, but I just started combining flavors I knew would be delicious. First, I added soy sauce for that umami/salty flavor and then proceeded to add in minced garlic because I can’t think of a time where garlic & soy sauce ever tasted bad. To cut the saltiness a bit, I added in some lime juice for some acidity and lastly included some organic raw honey for sweetness. As I whisked away I continued to taste it to make sure everything was balanced and before I knew it, I had created the perfect balance of sweet & savory. This marinade can really be used for anything but I highly recommend you try marinating mushrooms for these skewers because it will change your life! Since mushrooms are so porous and spongelike, they absorb the marinade very well and pack a lot of flavor into each mushroom. The longer you marinate these for the better they taste so I would recommend leaving them for as long as you possibly can to maximize the flavor. Now with all that being said, let’s get into the details of this recipe.(more…)
A few weeks ago, I woke up in the mood for some crispy hashbrowns but decided to try a new method since all my previous attempts have been a failure. In the past, I have attempted to make hashbrowns in the skillet but it usually results in using more oil than is healthy and not the right level of crispiness. So instead, I decided to try it in the waffle maker because if you think about it both sides are being pressed together which helps to keep them together and to get a crisp outside and soft inside. I gave it a try and it was hands down the best decision I have ever made. The result was perfectly crispy hashbrowns that were still nice and fluffy on the inside. The best part about these hashbrowns is that it uses very little oil and also contains carrots which help to lower the starch content of the potatoes while also contributing vitamin C. These have very quickly become a household favorite and one of my go-to breakfasts. The carrots help to add a slight sweetness as they become crispy and takes these hashbrowns to another level. They can be made in advance and stored in the freezer and when you’re ready to eat them you can heat them on the skillet for a quick breakfast. Now that you know why these are a better choice, let’s get into what you will need to make them yourself.(more…)
One of my all-time favorite brunch items is chilaquiles because for one it’s an excuse to have tortilla chips for breakfast, and two they are so easy & almost effortless to make. Today I will FINALLY be sharing with you my recipe for the most delicious chilaquiles you have ever tasted. It’s taken me some time to get around to posting this but only because I was finishing up the last of my spring semester. I am happy to say that I completed the final 2 courses I needed in order to apply for my masters! It feels so good to finally say that as I honestly didn’t think I would survive this last semester. Now that I am done with school, for now, I will finally be able to get back to what I love and give Life at the Mesa my full attention. In my absence, I have been working on various recipes so as the weeks go on I have many new exciting recipes to share with you. Anyways, if you made it this far then I’m sure you just want the deets on these amazing chilaquiles so let’s go ahead and jump straight into the recipe.(more…)
I hope you have all had a wonderful and refreshing weekend after what I’m sure has been a busy week for everyone. I myself have had quite the last two weeks so I made sure to spend some time pampering myself this weekend. One of my favorite things to help me decompress is to develop new recipes. When I’m in the kitchen it’s like all of my sources of stress disappear and I find myself to be calm, cool and collected. This weekend I had a flood of recipe ideas that I can’t wait to share with you because you are going to LOVE them! For today, I will be sharing with you one of the recipes I finally perfected after much time and that is my beloved falafel recipe. The first time I had falafel was in a local Greek restaurant in the form of a pita sandwich. I loved how filling and fresh it was and couldn’t stop thinking about it for a while. I decided to give making them at home a shot with one major modification– I would avoid deep frying them in oil. One of the best parts about falafel is the crispiness of the falafel itself, but I figured I could make them just as delicious by simply pan-frying them instead. After making a few tweaks to the recipe I finally landed on a winner and today I get to share it with you. These falafels can be used to make lettuce wraps, pita sandwiches, salads, and so much more as they are extremely versatile. They provide a healthy serving of fiber and plant-based protein along with an abundance of vitamins and minerals. These falafels require very minimal heating which makes them great as we dive deeper into the warm weather season! I especially like to make these at the beginning of the week to keep them in the fridge so I can quickly make a meal. The necessary ingredients are very minimal which also makes this recipe incredibly budget-friendly! Let’s get started by getting into what you will need to make this recipe.(more…)
School is finally over and I cannot tell you how relieved I am. After a difficult semester, the first thing I wanted to do was get back into the kitchen to test out some new recipes! This is one of the many to come and let me just tell you, I cannot stop eating it. Guys, these banana bars are so addictive and have been approved by some of my toughest critics (thanks Adriana & Dan). Not only are these banana bars delicious but they are also surprisingly nutritious! Free of refined sugar and loaded with fiber, vitamins, and minerals, this bar will make you think twice about healthy eating.(more…)
One of the most popular “health” foods are green smoothies. While they may be convenient and quick when on the go, not all green smoothies are all that healthy. In fact, many green smoothies are loaded with sugar to compensate for the added vegetables. Although fruits are a healthy choice, they are naturally high in sugar so just like any other sweets, they should be eaten in moderation. Fruits are usually better as a snack in between meals when paired along with a source of fat and protein. When too much fruit is added to a smoothie, it can spike blood sugar levels which will ultimately make you crash. For that reason, I have created two smoothie options that contain both protein and fat to help counter-balance that blood sugar spike. Whether you like fruity smoothies or creamy smoothies, I’m sure that you will find one of two of these recipes will help to satisfy your craving. Both of these recipes contain spinach which is high in vitamins A, C, K, and the mineral folate. These smoothies are very filling and are best suited for a meal replacement.