August 22, 2014

Labor Day is just a little bit over a week away – oh how time flies! Are you currently planning your Labor Day celebrations? Labor Day always seems like one of those holidays that is filled with fun. Since it falls right around the start of the school year, I always thought of it as a bit of a celebration for the end of summer. Of course, now that I live in Florida my summertime weather is not planning on leaving any time soon. However, the beginning of September is when I can typically look forward to a reduction in humidity around these parts! With that comes the Floridians’ time to emerge from our air conditioned homes and head outside to enjoy a bite to eat. So, to celebrate Labor Day, I’m bringing along some deconstructed egg rolls to the fun filled Sunday Supper feast!

deconstructed egg rolls

August 6, 2014

Searching for an easy and fresh weekday supper? Well, look no further, because today I really do have one for you. These black bean lettuce wraps I’m sharing are a summertime favorite in my house, and I hope they might find their way onto your table.

black bean lettuce wraps

Let’s talk about budget-friendly recipes. I’ve said it before and I’ll say it again – buying produce that is in season is always a great way to go when you are interested in saving money on a meal. Vegetables (and fruit) that are in season will also taste much better…because they are fresh! I always get excited when summer corn season rolls around – there is something so wonderful about fresh, sweet corn on the cob. Am I right? I have been taking advantage of the fresh corn to create double and triple batches of fresh grilled corn salsa. Making a large batch allows me to utilize the salsa in a number of recipes, and today’s recipe just so happens to include it!

black bean lettuce wraps

Beans are another affordable and easy to make meal component as well. I personally love black beans; they pack a nice punch of protein, antioxidants, and fiber. However, if you’d prefer to sub in pinto beans or another type of bean, that would also work out! You can buy dried beans and soak them, but if you’re a busy family on the go, opting for canned is oh so easy and quick to prepare. I suggest rinsing and draining your beans after opening the can, then adding in some salsa and herbs to flavor them as you heat. If left to my own devices, I could probably just eat an entire pot filled with black beans, but I digress…

black bean lettuce wraps

What I love about today’s lettuce wraps is that they give the flavor and texture of your favorite burrito or taco, but the lettuce wrap replaces the tortilla for a healthy alternative. You get a lovely, cool crunch when you bite into one of these wraps, which is juxtaposed with the warm rice and beans. The corn salsa does add a bit of a kick too (assuming you add jalapenos…and I do love some jalapenos in my life…). I can completely fill up on these lettuce wraps for a meal.

And they are such a cinch to put together for a family on the go. The longest component to prepare is the rice, and if you are REALLY in a pinch and can’t wait 30 minutes for rice to cook on the stove, you can always opt for the microwave steamer bags as an easy alternative that is ready in minutes. Options: you have them.

So – are you a fan of lettuce wraps? Have you created your own style at home?

black bean lettuce wraps

Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice for #WeekdaySupper #ChooseDreams

Ingredients

  • 3/4 cup jasmine rice
  • 1 cup water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 tablespoons tomato salsa
  • Juice from 1/3 of a lime
  • 1/2 cup fresh cilantro, chopped
  • Bibb lettuce leaves (or iceberg)
  • 1 cup corn salsa click for recipe
  • 1/2 cup guacamole (or 1 Haas avocado)

Instructions

  1. Prepare the jasmine rice according to package directions (bring rice and water to a boil, stir, then cover and reduce heat to low for 20 minutes. Remove from heat for 5 minutes).
  2. Open the can of black beans and pour into a colander - rinse and drain. Add beans to a small pot over low heat and add the tomato salsa. Stir to combine. Heat through, stirring occasionally (about 8-10 minutes).
  3. Chop the fresh cilantro leaves. Reserve a few pinches for garnish (if desired), then add the cilantro to the cooked rice along with the lime juice. Stir to combine.
  4. To put a wrap together: begin with a Bibb lettuce leaf Add a scoop of cilantro lime rice, followed by a scoop of the black beans, and corn salsa. Sprinkle with reserved cilantro leaves, sliced avocado, or guacamole. Fold into a taco-like shape and take a bite - enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://rufflesandtruffles.com/2014/08/black-bean-lettuce-wraps/

AmFam Choose Dreams Logo

Make sure you hop over and follow the Health and Fitness #ChooseDreams Pinterest board.  Also, take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest!

This post is sponsored by American Family Insurance. All opinions are my own.

 

~~~~~~

 

Sunday Supper Movement

But wait…there’s more!!! Make sure you get extra helpings of Weekday Supper inspiration by checking out this week’s recipes:

 

take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dpuf

take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dp

take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dpu

MondayGrilled Pork Tenderloin with Couscous & Heirloom Salad by Foxes Love Lemons
Tuesday – Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday – Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice by Ruffles & Truffles
ThursdayBacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
FridaySummer Veggie Medley on Polenta by The Not So Cheesy Kitchen

 

 

 

July 27, 2014

Leading a healthy and fit lifestyle is definitely something I strive for in my household. Not only is exercise/staying active an important element of our week, but the food we serve at our family table is a huge consideration. Today, I’m sharing what has become one of our favorite healthy meal options in my home. These quinoa bowls with grilled vegetables and corn salsa are customizable, fresh, and full of flavor. Won’t you dive in? Quinoa bowls One of the common misconceptions I hear from people when it comes to eating “healthier” is that it is expensive. I totally hear what they’re saying, but I’m here to tell you that it doesn’t have to be a pricy endeavor! My biggest tip when it comes to shopping for fresh produce is to keep an eye on what is seasonal. If you are purchasing veggies and fruit that are in season, they will be at the lowest prices in comparison to veggies that are out of season. Right now, zucchini, yellow squash, and green beans are in an abundance in my neck of the woods…so most of my meals include them! In the fall and winter, I tend to see a lot of butternut squash, spaghetti squash, apples, and more. Quinoa bowls For me, it is fun to get creative with what is fresh. Don’t feel restricted by eating seasonally! And if there happens to be a vegetable or fruit that isn’t in season or at a reasonable price for your budget, check out the frozen section of your grocery store! My local store tends to have awesome BOGO sales, and I always end up picking up frozen edamame, peas, and corn to have on hand. Quinoa bowls …on to the recipe! I have a deep love for burrito bowls, but eating one every night of the week is probably not the most creative meal in the world. Therefore, I love coming up with different spins on the classic that offer new flavors and ingredients. These quinoa bowls with grilled vegetables are brightly colored, full of flavor, and are fun to put together too! Now, if you haven’t fully dived into the quinoa trend, you can always serve your veggies on a bed of rice. If you’re just slightly ready to test out quinoa, there are some nice brown rice/quinoa blends on the market I’ve tried and are a nice introduction for those who aren’t sure they’ll enjoy a full bowl of quinoa. Baby steps…baby steps. I personally ADORE quinoa – it is gluten-free, contains protein, and has an awesome texture. It’s great served cold or hot…it’s so darn versatile! Ok, I’ll stop declaring my love for quinoa now. For this yummy Sunday Supper, all you have to do is fire up your grill, dress your veggies and cook them, then plate them perfectly on top of your quinoa with a scoop of corn salsa. These quinoa bowls are vegetarian as-is, but you could very easily add a meat or fish of your choice to the mix. We’ve added grilled mahi mahi in the past, as well as chicken and pork tenderloin. Options, options….

Are you a fan of “bowl” creations for a healthy dinner?

Quinoa bowls

Quinoa Bowls with Grilled Vegetables and Corn Salsa for #SundaySupper #ChooseDreams

Yield: serves 4

Ingredients

  • 5 oz quinoa or brown rice/quinoa blend (uncooked)
  • 3 medium zucchini
  • 2 medium yellow squash
  • 1 red bell pepper (orange or yellow also work)
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1 cup corn salsa

Instructions

  1. Cook quinoa according to package instructions. Cover and set aside as you prepare the other ingredients.
  2. Preheat your grill to medium high heat (around 500 degrees F). Slice your zucchini and squash on the diagonal, about 1/2 inch thick (to allow for maximum grill contact). Drizzle with olive oil, minced garlic, and salt and pepper. Toss/stir gently to coat all sides of the vegetables.
  3. Grill vegetables for about 5-6 minutes, turning halfway through. Remove from grill and on to a serving plate.
  4. To complete your dish, add a scoop of quinoa to the bottom of your bowl, then top with 1/4 cup of corn salsa and the grilled vegetable slices. If desired, you can sprinkle some fresh parmesan cheese on top to finish! Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/
AmFam Choose Dreams Logo Make sure you follow along on the Family Healthy Fit Lifestyle #ChooseDreams Pinterest board! Also, take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest!

 

This post is sponsored by American Family Insurance. All opinions are my own.

~~~~~~~

Don’t miss out on the other amazing offerings today for Sunday Supper!

Get Up and Go Power Breakfasts

Salads and Healthy Snacks

Healthy Fit Lifestyle Dinners

Healthy Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Sunday Supper Logo Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

July 2, 2014

It’s time for some Weekday Supper fun! My friends have been sharing so many awesome ideas for quick and easy (and healthy) meals that can be on the table in 30 minutes or less. I don’t know about you, but I can definitely get on board with that! Today, I am serving up one of my favorite summer dishes: a sesame salad with edamame.

sesame salad with edamame

Living in Florida, the summer can be absolutely scorching. The humidity makes me want to retreat into my house and hide from sunup to sundown. Hot food almost completely loses its appeal to me during these hot weeks, so I love turning to salads for dinner. They also happen to be a great way to create a healthy dinner! With my desire to eat salads all the time, I do have to continually switch up the ingredients to make sure I don’t get burned out with the same choices. I adore Asian inspired flavors, so this sesame salad vegetable combo really spoke to me. What’s really great is that you can easily find all of the ingredients in your grocery store!

This sesame salad with edamame is definitely a winner in my salad repertoire. The crisp lettuce cools you down, the carrots add crunch, red bell pepper imparts sweetness, and there’s a punch of protein from the edamame. I love sprinkling mine with and sesame seeds (and even some chia seeds too) for extra texture.

sesame salad with edamame

In my book, salads are definitely a fantastic meal for a weeknight; they don’t have to be solely served as a side dish! Think about how to make them shine as the main course; filling your plate completely with veggies is a great way to make healthy choices while still satisfying. Edamame is a great bean to help in that process; they provide protein to keep you full, but are light in flavor and won’t weigh you down! When you’re creating entree salads at home, try out different greens – I use butter lettuce for this salad, but you can experiment with crunchy romaine, peppery arugula, spinach, and more!  This particular salad is also a vegetarian option (if you’re diving in for a “Meatless Monday” or meatless day of the week in your home), but you could easily top yours with a grilled Teriyaki chicken breast, shrimp, or other meat/seafood you desire. It’s up to you!

Are you a fan of salads in the summer? What do you top your greens with?

Sesame Salad with Edamame

Prep Time: 5 minutes

Serving Size: 1

Sesame Salad with Edamame

Ingredients

  • 2 cups lettuce (I use butter lettuce)
  • 1/2 cup edamame, unshelled
  • 1/4 cup shredded carrots
  • 1/4 cup red bell pepper, diced
  • 2 tbsp sesame vinaigrette
  • 1 tbsp sesame seeds
  • Fresh cracked pepper

Instructions

  1. Add lettuce, edamame, carrots, and bell pepper to a plate or bowl.
  2. Drizzle with sesame vinaigrette.
  3. Sprinkle with sesame seeds, fresh cracked pepper, and serve: enjoy!

Notes

I love to add a sprinkle of chia seeds to the top of my salad as well!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://rufflesandtruffles.com/2014/07/sesame-salad-with-edamame/

If you’re looking for more amazing meal inspiration, make sure you follow the Family Favorites Turned Healthy #ChooseDreams Pinterest board! There’s a plethora of healthy recipes to choose from!

AmFam Choose Dreams Logo

Also, take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest!

This post is sponsored by American Family Insurance. All opinions are my own.

Sunday Supper Movement

Make sure you check out the other amazing recipes offered for Weekday Supper this week!

Monday – Blueberry Chicken and Rice by Cindy’s Recipes and Writings

Tuesday – Greek Shrimp with Orzo, Tomato and Feta by The Girl In The Little Red Kitchen

Wednesday – Sesame Salad with Edamame by Ruffles & Truffles

Thursday – Portugese Flank Steak by Family Foodie

Friday – Pasta & Pea Sauce by The Foodie Army Wife