BBQ Bulgur Summer Salad

Fresh and delightful is what this salad is!

IMG_7915

This BBQ Bulgur Summer Salad bursts with flavor and is a wonderful for a light summer meal!

IMG_7916

The bulgur, corn, cilantro, red kidney beans and bell pepper taste wonderful when paired with a BBQ vinegar sauce. Yum!

IMG_7917

Scoop this salad over a bed of fresh arugula and you’ve got yourself a meal!

BBQ Bulgur Summer Salad

Serves 4-5

1 cup bulgur, uncooked

1 can red kidney beans, rinsed and drained

1 cup fresh corn kernels

1 small bell pepper, chopped

3 tbsp fresh cilantro, chopped

1/3 cup BBQ sauce

1 tbsp apple cider vinegar

To make this salad, start by cooking the bulgur to package instructions.

While bulgur is cooking, rinse and drain the beans and add to a large mixing bowl along with the corn.

Chop the bell pepper and cilantro and mix into the beans and corn.

In a separate, small bowl, whisk together with a fork the BBQ sauce and vinegar.

When the bulgur is done cooking, add to the large mixing bowl and stir to combine.

Then, pour the BBQ sauce over the salad and mix until incorporated. Store in the fridge for an hour or two until chilled.

Serve and enjoy!

Get the last of the summer produce while you can,

Sydney

What I Ate Wednesday #29

Morning! And happy Wednesday to you all! My recap this week was from last Friday, featuring all my eats from a fun day in NYC with my sister! Our morning started at 3:00 a.m. Yes, 3:00 a.m. We got up at such an ungodly hour in order to make our way to Rockefeller Plaza to see One Direction at the Today Show’s summer concert series. Luckily I brought a lovely mix of overnight oats in my bag to eat! This mix was 1/2 cup of old fashioned oats, 1 ripe banana, 1 tbsp chia seeds, 3/4 cup of almond milk, and topped with ginger cashew granola and peanut butter in the morning. Taste.

IMG_7795

The show started at 7:00, but the website for the event told us to be there by 6:00 in order to get into the plaza…lies. My sister and I arrived about 5:45 and found ourselves in this crazy line wrapping a couple of blocks around the plaza.

IMG_7797

After waiting maybe a half an hour a police officer came around with a big megaphone informing us that no one else would be getting in to see the concert because they were already over capacity (later we found out over 18,000 people attended!). At that point tons of people started bailing out of line, so my sister and I thought we’d stick it out a bit longer to see if we would have any luck. We didn’t. However, we did overhear some other ladies in line talking about the free The Wanted concert in Central Park as a part of the Good Morning America summer concert series, so we thought we would take a chance and run up to Central Park and see if we could get into that concert…And we did!

IMG_7798

I could not believe how close we were to the stage! It was such a fun and upbeat set of songs that the band played, we had a wonderful time. So glad we ditched the first line to get into this concert with no wait!

IMG_7799

After the concert we hung out a little longer in the park and had some snacks. My favorite snack combo lately has been pistachios and raisins, yum!

IMG_7780

Then we did a little shopping in the city and stopped for Starbucks. A soy chai for me, close but no cigar on the spelling of my name.

IMG_7783

Soon after we stopped for lunch at Lenny’s. Still one of my favorite vegetarian sandwiches around (which I need to try and recreate at home)!

IMG_7785

Once we got back home we sipped some mocktail strawberry daiquiris, yum!

IMG_7774

And for dinner we had leftovers, I made a nacho bowl! It was a delicious mix of tortilla chips, black beans, roasted broccoli, green chiles, cilantro and salsa. Wish I had some avocado to top it off!

IMG_7793

Hope you all have a fabulous Wednesday! Make sure to stop on by Jenn’s blog to see where this WIAW party started.

TGIW,

Sydney

Sweet Potato Burger with Mango, Lime, and Cilantro Chutney

A few days ago my sister and I made these fabulous Sweet Potato Burgers with Mango, Lime, and Cilantro Chutney. They were phenomenal!

IMG_7721

The burgers were moist, chewy and had a lovely sweet flavor.

IMG_7715

And the chutney. Oh the glorious chutney. It made this dish! I would make the chutney again and just eat it by the spoon! The citrus fruit paired with fresh cilantro and freshly grated ginger created a complex sweet, tangy and spicy flavor. Your taste buds will go crazy with all the amazing flavors in just one bite!

IMG_7716

Make these simple, delicious and nutritious burgers today!

Sweet Potato Burger with Mango, Lime, and Cilantro Chutney

Makes 5 burgers

Burgers

1 large sweet potato, cut into four wedges

1 can cannellini beans, rinsed and drained

1/4 cup of fire roasted green chiles (mild)

1 tsp cinnamon

1 tsp nutmeg

2/3 fresh pea shoots, chopped

Chutney

3/4 cup mango, diced

2 tbsp cilantro, chopped

1 tsp honey

~2 tsp freshly grated ginger

Juice from half a lime

To make the burgers start by roasting the sweet potato in an oven set to 400 degrees for 40 minutes.

When the sweet potatoes are done (keep oven on), scrape the potato away from the peel into a large mixing bowl.

Add in the cannellini beans, green chiles, cinnamon and nutmeg and mix/mash the patty mixture to your desired consistency.

Note: I would recommend adding in about a 1/2 cup cooked brown rice at this point too, in order to make the burgers extra hearty and give them a firmer texture.

Make approximately five patties and place them on a baking sheet and cook for 15 minutes, flip, and cook for another 10 minutes in the oven.

While the burgers are cooking you can make the chutney! Start by mashing the diced mango by hand with a fork in a small mixing bowl. Mash until mostly puréed, but with a few chunks left over.

Then add in the cilantro, honey, ginger and lime juice and mix until combined. Set aside until burgers are done.

When the burgers are done, and are nice and crispy gold on the outside, take them out of the oven and serve them on a whole wheat english muffins with pea shoots and topped with the homemade chutney! Enjoy!

Sisters rock,

Sydney

Chilled Farro Salad with Sweet Chili Lime Sauce

If you are in need of a light, flavorful, and healthy side salad, then this is the recipe for you!

IMG_7751

This Chilled Farro Salad with Sweet Chili Lime Sauce is bursting with flavors from summer’s glorious fresh produce.

IMG_7752

Corn kernels straight from the cob, red bell pepper, red onion and pea shoots give this salad a wonderful taste and a delicious crunchy and chewy texture!

IMG_7759

The sweet chili sauce creates a nice glossy coat that amps up the flavor even more! This is the perfect summer picnic salad.

Chilled Farro Salad with Sweet Chili Lime Sauce

Serves 4

1 cup farro, uncooked

1 red bell pepper, chopped

1/2 large red onion, diced

1 cup of corn, fresh off the cob

1/2 cup pea shoots, chopped

1/4 cup of sweet chili sauce (from Trader Joe’s)

Juice from half a lime

*If you have fresh cilantro on hand I’d highly suggest adding some to the mix!

Start by cooking the farro to package directions.

While farro is cooking, chop and dice the bell pepper, red onion, and peashoots and add to a large mixing bowl with the corn.

When the farro is done cooking, add it to the bowl of chopped veggies and mix.

In a small bowl stir together the sweet chili sauce and lime juice. Then pour over the farro salad and mix until coated.

Place in the fridge for about an hour or two to chill, and enjoy!

Pistachios and raisins are a lovely snack combo,

Sydney

What I Ate Wednesday #28

It’s Wednesday, so you know what that means…WIAW!! And this week I am extra excited because my little sister is here!!

DSCN0700

She is moving out East to start college in a few weeks, and I could not be more thrilled that she’ll be close by and we will be able to spend much more time together! What a wonderful, wonderful Wednesday!

And in addition to that, Wednesdays are obviously great because of the food. The absolutely scrumptious food. Here are my eats from last Sunday!

IMG_7660

I started with a delicious breakfast of Kodiak Cakes. After reading about Kodiak Cakes for years on Kath Eats Real Food, I finally found them and gave them a try. They were the lightest, fluffiest, most evenly cooked pancakes I’ve ever made at home. And the ingredient list for these pancakes is short, wholesome and natural . Awesome!

IMG_7661

I topped mine with peanut butter, banana and a drizzle of honey. Perfection!

IMG_7662

After breakfast I headed to the grocery store with a list and budget in hand.

IMG_7664

Can you believe that $21.16 is what my total was when I added up my purchases while waiting in line!? Unbelievable. I couldn’t have done it if I’d tried. At that point I knew it would be a great day!

IMG_7663

At Trader Joe’s I picked up this carrot juice for the trip home. It was hot out and I knew I might have to wait for the subway for awhile, so I decided to get some fluids. Love carrot juice!

IMG_7668

For lunch I had leftover pasta and cantaloupe. The pasta was whole wheat noodles, some sautéed kale and grape tomatoes, marinara sauce, pomegranate balsamic vinegar and goat’s cheese.

IMG_7670

IMG_7672

A bit later I had a piece of this dark chocolate. I haven’t had this chocolate bar in awhile, but it was as good as I remembered it to be!

IMG_7675

I went to the mall in the afternoon to do some shopping, and came away with this awesome mortar and pestle from Macy’s. Love it. Now I can actually grind the cardamom I have!

IMG_7677

I also had a piece of bread and blackberry jam at one point, no picture though. But for dinner I had an amazing lentil tempeh bowl. It was a wonderful medley of flavors!

IMG_7687

This was a mixture of green lentils cooked with yellow onion, topped with crumbled tempeh, cranberries, goat’s cheese and kumquat marmalade. Delicious!

IMG_7689

Later that night for dessert I had a tasty yogurt dish. Vanilla greek yogurt topped with coconut cardamom coffee cake, raisins and pistachios.

IMG_7590

I cannot wait to have this again for dessert!

IMG_7587

Thanks to Jenn for hosting this weekly gathering!

TGIW,

Sydney

Smorgasburg!

What is Smorgasburg, you may ask? Good question. Up until this past week I didn’t know myself. But thankfully I was recently enlightened from the blogging community that Smorgasburg is the most unique and amazing food flea market around!

IMG_7599

It’s open on Saturdays and Sundays, and this past weekend I visited with a friend. It was a foodie’s heaven. There had to be at least 50 vendors (maybe more!), and most of which I would have tried something from if I had an infinite amount of time, money, and stomach space.

IMG_7601

The first vendor we saw as we entered was Dough, look at these donuts! I don’t know if you can see the labels but there were flavors like Hibiscus, Dulce de Leche and Lemon Poppy.

IMG_7603

Pie, pie, and more pie. Is that a pie milkshake I see!?

IMG_7607

Adorable little fruit crisps from Pecan Patti.

IMG_7613

A mac and cheese bar? Say what?

IMG_7615

Vegan ice cream by Alchemy Creamery is made with a combination of coconut, hazlenut and almond milk.

IMG_7616

I sampled the chocolate chai flavor, pretty good!

IMG_7621

When we were approaching one tent near the end of the market, we saw an unbelievably long line and camera crews filming people that just bought their food…wonder what this place could be? It was a place called Ramen Burger. Instead of using buns they use a nest of fried ramen noodles. Looks so cool!

IMG_7622

Lots of vegetarian and vegan options available at this market. Sweet!

IMG_7627

Mmmmm, s’mores.

IMG_7628

Mango Lassi pops. Tried a sample. Beautiful.

IMG_7634

It was nearly impossible to decide on what to get for lunch, but in the end we went with Ethiopian food!

IMG_7633

IMG_7641

IMG_7640

I chose the “choose 4” option and got Roasted sunflower milk, tomatoes and peppers mixed with crumbled injera, Sautéed beets, carrots and tomatoes, Steamed kale with carrots, red onion, ginger, garlic and herbs and Yellow split peas cooked with red onion, ginger, garlic, herbs and a touch of yellow curry. It was all fantastic. So much spice and flavor!

IMG_7643

And for dessert I had my eye on this place since walking into the market. The Good Batch.

IMG_7645

Homemade ice cream sandwiches. Need I say more? Just look at these flavors.

IMG_7656

I went with the oat chocolate chunk cookie with sea salt, drizzled fudge and vanilla ice cream. Sweet and salty takes the gold!

1185799_424759720965920_938663877_n

We had such a fun time!

In other news, I recently entered a freestyle cooking photography contest, and if you would be so kind to vote for the Roasted Butternut Squash and Kale Pizza with a Thai Curry Sauce I entered I would love you forever! Click the link above to take you to the page where voting occurs. Each IP address gets 5 votes per day, so if you ever find yourself with lots of time on your hands please vote, vote, vote! Voting ends August 30th.

Thanks so much!

Make your Monday count,

Sydney

Veggie Tofu Pizza

Today I have a fun and exciting new recipe for you! And it involves tofu. Silken tofu to be exact. While I have used silken tofu in smoothies and desserts before, I have never actually cooked with it. But this pizza turned out so wonderful that I cannot wait to cook with it again. It added such a wonderful creamy, silky texture to the pizza!

IMG_7530

The silken tofu (just like regular tofu) doesn’t have any flavor on it’s own. So to compensate I loaded up this pizza with toppings galore! The ‘za was piled high with veggies like butternut squash, bell peppers, green olives and jalapeños.

IMG_7517

And for a little extra flavor I spiced it up with cinnamon, nutmeg, tarragon and chives.

IMG_7525

Topped it off with goat’s cheese. Perfection!

IMG_7532

Veggie Tofu Pizza

Makes one pizza

Pre-made crust

1 tbsp olive oil

Half a block of silken tofu

As much cinnamon and nutmeg as your heart desires

1 cup of frozen, diced butternut squash (defrosted)

1/2 cup chopped frozen bell peppers (defrosted)

1/2 cup of green olives

1/8 cup diced jalapeños

Plenty of chives and tarragon

Goat’s cheese

To make this pizza, start by pre-heating your oven to temperature indicated on the package (if using a pre-made crust).

Then, start assembling your pizza! Begin by spreading 1 tbsp of olive oil, followed by the silken tofu, all over the crust.

Next, sprinkle the cinnamon and nutmeg over the tofu to your heart’s desire. Don’t be shy here, these two spices help add a lot of flavor!

Then, place the butternut squash, bell peppers, olives and jalapeños on the pizza.

Now sprinkle on the chives and tarragon. Again, add as little or as much as you want. Sorry for not including measurements, but it’s the best way to experiment with the intensity of flavors you enjoy the most.

Finally, crumble some fresh goat’s cheese on top and bake on a baking sheet per package instructions (probably around 10 minutes). Enjoy!

Soak up the sun while you can,

Sydney