In A Rush? Try this Hummus Sandwich!

Why I made this recipe: Because I need things to be simple sometimes, yet I also want them to taste good and be relatively healthy. I mean, who doesn’t want that? Or, should I say, why wouldn’t we all want that!?

Why I love this recipe: It requires no cooking which means my kitchen (and all of those in it) stay cool. It’s quick and easy to put together, something your kids could definitely help you do. It’s loaded with flavor, especially if you use a delicious hummus that’s loaded with good things like veggies or garlic. I also love it because I utilized a simple restaurant trick of dressing the greens before putting them in this sandwich. Yum, it’s a step you shouldn’t skip!

How this recipe is healthy: It seems I am turning into a bit of a vegetarian these days. Or maybe I am just having a summer love affair with vegetables? I can’t help it, they are so good. So, this recipe is loaded with healthy, nutrient-rich vegetables and accented with a tiny bit of full-flavored feta cheese. The dressing on the greens is made from olive oil (yay to unsaturated fat!) and the hummus is a great spread that adds flavor without adding excessive calories and fat. Pile it all on some seriously delicious, whole-grain bread, and you’ve got yourself a winning dish that would make any dietitian (or mom) proud!

And here are the pretty pictures:

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The Fast Veggie & Hummus Sandwich


  • Author: Sara Haas

Description

A simple sandwich loaded with fresh vegetables, hummus and feta cheese.


Scale

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced or grated
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cups baby spinach or arugula leaves
  • 8 slices whole wheat bread (use good, hearty bread for this)
  • 1 cup hummus (plain, roasted red pepper, garlic, whatever!)
  • 1/4 cup crumbled feta cheese
  • 1 cup thinly sliced cucumber
  • 1 cup sliced tomato

Instructions

  1. In the bottom of a mixing bowl, combine the mustard, vinegar and garlic. Whisk in the olive oil and season with black pepper. Add the spinach or arugula and toss to coat.
  2. If desired, lightly toast the bread slices. Lay out the bread slices on a clean surface and spread 1 tablespoon of hummus onto each slice. On half of the slices, add the feta, cucumber, spinach and tomatoes. Top with other bread slice and serve.

Nutrition

  • Serving Size: 4
  • Calories: 363
  • Sugar: 6
  • Sodium: 669
  • Fat: 17
  • Saturated Fat: 4
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 42
  • Protein: 13
  • Cholesterol: 8

Black Bean Salad with Honey Lime Vinaigrette

Well, it’s officially September and it’s blazing saddles here in Chicago. That means it’s time to be creative in the kitchen. Read, “how can I cook without cooking?” Luckily, Mother Nature is on our side during the warmer months, providing us with a wealth of fresh produce that requires very little preparation. How kind of Her! So, to keep the sweat at bay, I created this hearty bean salad that’s both refreshing and satisfying.

If you’ve got a can opener and a knife, you’re all set for this recipe. Just pop open a couple of cans of beans, then chop up some fresh veggies and you’ve pretty much got this dish made. Lots of beans and veggies means you know it’s good for you, which is just an added bonus, really. Then, to jazz it all up a bit, I’ve created a tangy, yet sweet vinaigrette made from fresh lime juice and zest as well as honey, mustard and olive oil. That’s it! So easy, just like I promised.

Serve up a big bowl of this tonight for dinner and save the rest to munch on during the week. This salad tastes even better after a day or two in the fridge.

P.S. – If you’re not in the mood to cook an ear of fresh corn, you can substitute thawed corn or canned corn. See, so easy!

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Black Bean Salad with Honey-Lime Vinaigrette


  • Author: Sara Haas

Description

This delightfully healthy dish comes together fast and it not only looks beautiful, but tastes great too.


Scale

Ingredients

For the salad

  • 1 ear of fresh corn, shucked and cleaned (or about 1 cup corn kernels)
  • 1 can (15 ounce) black beans, rinsed and drained
  • 1 can (15 ounce) can kidney beans, rinsed and drained (or any other bean will work here too)
  • 1 red or yellow bell pepper, seeded, stemmed and diced
  • 1 green bell pepper, seeded, stemmed and diced
  • 1/2 medium red onion, peeled and diced
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1/2 jalapeno, seeded and diced (optional)

For the dressing

  • 1 teaspoon dijon mustard
  • 1 lime, zested and juiced
  • 2 tablespoons honey
  • 1/3 cup olive oil
  • sea salt, to taste

Instructions

To prepare the salad

  1. Bring a pot of water to a boil. Add the corn and return to a boil. Cook for 5 minutes, then drain and rinse the corn under cold water to stop the cooking process. Pat dry and when cool enough to touch, cut kernels from the cob and add to a large serving or mixing bowl.
  2. To the same bowl with the corn, add the beans, peppers, onion, cilantro and jalapeño, if you’re using it. Toss to combine.

For the dressing

  1. In a small mixing bowl, combine the mustard, lime zest, lime juice and honey. Whisk in the olive oil.

To serve

  1. Pour the dressing over the salad and toss to evenly coat the beans and vegetables. Cover the bowl with a lid or plastic wrap and refrigerate for at least an hour. Toss again before serving.

Notes

  • This recipe makes between 7 1/2 and 8 cups salad.
  • You don’t have to let this salad sit in the fridge before digging in, but it does taste so much better when you do!

Nutrition

  • Serving Size: 8
  • Calories: 201
  • Sugar: 7
  • Sodium: 140
  • Fat: 10
  • Saturated Fat: 1
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 6
  • Cholesterol: 0

Greek Pasta Salad Recipe

I am trying something new. I know you’re busy, and there are likely times that you don’t even read my blog posts. Don’t worry, I’m not mad, I totally get it. You just want the recipe. I’m excited to start off  this series with a simple recipe for Greek Pasta Salad.

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Black Bean and Mushroom Tacos

I adore tacos. Besides pizza, no other food is better in my opinion. I love tacos because they are the perfect vehicle for so many other great foods. Just think about it. Tacos are delicious filled with grilled chicken and a simple pico de gallo. They are also fantastic loaded with spicy oven-baked tofu and a refreshing cilantro cabbage slaw. And how about fish? I mean, who doesn’t love a fish taco?

In my house, tacos rule and I am constantly finding new fillings for my favorite food. To honor “Meatless Monday“, I came up with a vegetarian taco recipe that earned two thumbs up from my little family. These black bean and mushroom tacos are bursting with flavor and umami, so even if you’re a meat-eater, you won’t miss the meat. They are simple to make and many of the ingredients can be prepped the day before so that all you have to do is cook and serve. You’re welcome!

Besides being simple and delicious, tacos are also a great, healthy option for any meal. Use a whole grain tortilla and fill it with lean meats or beans and top with plenty of fresh produce like sautéed peppers, shredded kale or romaine lettuce, chopped tomatoes and thinly sliced jicama. Or why not fill it with last night’s veggie stir-fry or leftover quinoa and grilled corn? Be creative and have fun with your tacos! The options are truly limitless.

In the mean time, try these black bean and mushroom tacos. They’re sure to make your Meatless Monday meal a success!

 

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Black Bean and Mushroom Tacos


  • Author: Sara Haas

Description

Perfect for taco night! A delicious sauté of mushrooms and black beans makes the perfect filling for tortillas.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 8 ounces mushrooms, cleaned and chopped (any variety is fine)
  • 1/4 teaspoon Kosher salt
  • 2 cloves garlic, chopped
  • 1 1/2 teaspoons dried cumin
  • 1 1/2 teaspoons chili powder
  • 1 15-ounce can black beans, drained and rinsed2 tablespoons water
  • 2 tablespoons lime juice
  • 12 corn tortillas
  • 1 cup cilantro leaves
  • 1/2 cup finely chopped white onion

Instructions

  1. Heat a skillet over medium heat. Add the oil and the onion and cook 5 minutes, stirring frequently. Add mushrooms and cook, stirring until golden, about five minutes. Season with salt and add the garlic, cook 1 more minute. Add the spices, stirring to toast them and prevent them from burning, another minute more. Stir in the black beans, water and lime juice and cook 3-4 minutes, until most of the liquid has been cooked off.
  2. To serve: Fill each tortilla with about 1/4 cup of the black bean and mushroom sauté. Top with cilantro and onions and serve.

Notes

  • Additional optional toppings: salsa or hot sauce, shredded cheese, shredded lettuce, low-fat Greek yogurt

Nutrition

  • Serving Size: 6
  • Calories: 229
  • Sugar: 3
  • Sodium: 121
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 42
  • Protein: 9
  • Cholesterol: 0

Lemon Garlic Quinoa with Grilled Vegetables

Summer means simplicity. On a 90 degree day here in Chicago, the last thing I want to do is heat my house up with the oven. So, that means I need to be cooking creatively. For moments like these, I turn to the grill. Sure, it’s hot, but that heat’s outside, where it belongs.

While some people use their grill mostly for steaks, burgers and brats, I tend to use mine more for vegetables. Sure, I love a good flank steak or turkey burger, but grilled vegetables are just plain good food. Plus, they are the perfect addition to almost any meal.

Which brings me to my Lemon Garlic Quinoa with Grilled Vegetables. It’s a recipe that starts with a dual purpose marinade. Yes, it’s a marinade, first and foremost, adding tons of flavor to the vegetables, but it’s also used to season the quinoa. Who doesn’t love making something once and using it twice!?

Here’s the best part! This is a dish you can feel good about serving your family and guests. It’s a nutritious food gift from me to you. All wrapped up in vitamin-rich vegetables, fiber-rific beans and perfect-protein quinoa. So grab a bowl and fill it up and put a bow on it. Enjoy your gift (but don’t eat the bow!)!

 

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Lemon Garlic Quinoa with Grilled Vegetables


  • Author: Sara Haas

Description

A simple summer meal that satisfies.


Scale

Ingredients

  • 2 tablespoons Dijon mustard
  • 1 lemon, zested and juiced
  • 4 garlic cloves, grated or finely chopped
  • 1/3 cup olive oil
  • ground black pepper, to taste
  • 1 red bell pepper, stemmed seeded and cut into planks
  • 1 zucchini, cut into planks lengthwise
  • 1 yellow squash, cut into planks lengthwise
  • 1 red onion, cut into 1/2 inch round slices
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/4 teaspoon salt
  • 115 ounce can garbanzo beans, drained and rinsed, or about 1 3/4 cup cooked garbanzo beans 1/2 cup basil, thinly sliced

Instructions

To make the marinade

  1. Combine the mustard, lemon juice, garlic, black pepper and olive oil in a jar. Screw on the lid and shake well to combine. Alternatively, place the mustard, lemon juice, garlic and black pepper in a small bowl and whisk together. Stream in the olive oil, whisking until fully incorporated. Pour half of the mixture into a re-sealable bag and add the pepper, zucchini, squash and red onion. Cover the remaining marinade and refrigerate. Re-seal the bag and massage marinade into vegetables. Place in the refrigerator and marinate for at least 30 minutes and up to 2 hours.

To cook the quinoa

  1. Place quinoa and water in a saucepan and bring to a boil over medium-high heat. Season with salt and reduce heat to a simmer and cook, uncovered for about 15 minutes. Drain off any excess liquid. Set aside.

To grill the vegetables

  1. Preheat grill to medium high heat. Clean grill grates and brush lightly with vegetable oil. Remove the vegetables from the bag. Place the vegetables on the grill and cook vegetables on both sides until grill marks form, about 5-10 minutes per side. Remove from the grill.

To make the dish

  1. Transfer the quinoa to a large bowl and toss with the reserved marinade. Chop the grilled vegetables and add to the quinoa, along with the lemon zest, chickpeas and basil. Stir and serve.

Notes

  • Makes 8 cups

Nutrition

  • Serving Size: 6
  • Calories: 378
  • Sugar: 7
  • Sodium: 176
  • Fat: 16
  • Saturated Fat: 2
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 48
  • Protein: 13
  • Cholesterol: 0