Vegetarian Meals

Roasted Beet Salad

 

Hands down, this has to be one of my all-time FAVORITE salads.  It brings such a unique and refreshing taste to the table, and is a great way to incorporate these mega-nutritious beets into your diet!  (Not to mention, the display will surely impress your family or guests).  Be bold and different this Holiday season, and leave the traditional food fare to everyone else!

If I’m being honest, I think beets get a seriously bad wrap.  I know they have this super rigid exterior, with very little “sex-appeal”, BUT…if you give it some time (in the oven), get to know it a little bit, maybe even pour it a nice glass of wine; they will turn out to be one of the most beautiful vegetables you’ve ever seen! 

One reason you should get to know beets better, is because they are loaded with vitamins, minerals, and anti-inflammatory properties.  Interestingly enough, their potent anti-inflammatory properties are what give them their deep pigments!  They are also known to lower blood pressure, increase energy levels, boost digestion, improve brain health and heart health, help prevent cancer, and promote weight loss.  

So yeah, I actually can’t think of one bad thing to say about beets.  Oh, and they taste AMAZING TOO!  So do yourself a favor, and give this beet salad a try…I think you’ll be surprised at the end result 🙂  But if you don’t believe me, take it from my friend Dwight here…

Image result for dwight schrute and beet

Roasted Beet Salad


Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 people
Author: Lulu

Ingredients

  • 3 medium sized beets or 2 large (gold or red)
  • arugula enough to make a bed on serving dish
  • 2 tangerines peeled; or 1 orange, peeled and cut into small pieces
  • 1/3 cup chopped dates pits removed
  • 1/3 cup red onion chopped
  • 1/2 cup walnuts chopped
  • goat cheese optional
  • salt and pepper to taste
  • 2 tbsp. extra virgin olive oil EVOO or avocado oil

Dressing:

  • 1/4 cup EVOO
  • 1/4 cup white balsamic vinegar
  • 1 tbsp. lemon juice or juice from half a fresh lemon
  • 1 tbsp. Italian herb mixture

Instructions

  • Preheat oven to 400 degrees.
  • Peel beets and cut into large chunks.
  • Transfer beets into a mixing bowl, add 2 tbsp. of EVOO with salt and pepper, and mix well.
  • Wrap beets in tin foil and place on baking sheet. Bake for 1 hour. Beets are done cooking when they become soft (you can stick a knife/fork into it easily).
  • While beets are cooking, toss arugula and onions in a mixing bow, and mix in the dressing.
  • Lay arugula mixture on a serving tray.
  • Cut beets into smaller chunks and lay over arugula.
  • Add tangerines, dates, and walnuts to rest of salad and serve. If using goat cheese, add at this time.
Breakfast & Brunch

Bacon and Egg Muffins

bacon and egg muffins in a black skillet with avocado toast on white table
Bacon and Egg Muffins with Avocado Toast

 

Did someone say brunch?!

So here in Columbus during the fall, FOOTBALL SEASON = LIFE.  And when noon games are on the schedule…that equals BRUNCH!  As if waking up to the promise of an early bloody mary isn’t good enough, I get to make this scrumptious little number with a side of avocado toast!  And then I invite my friends over to scarf it down before heading to our fav tailgate spot.

Now I know thats only relevant to our little bubble here in Ohio, but this dish makes for a great brunch course for any friend or family gathering.  These are seriously easy to make and take no time at all (which is great for us non-morning, snooze-button-pressing, messy-bun wearing, running-out-the-door-to-our-seriously-P.O.’d-uber-driver folk).

Now if you haven’t noticed yet, you likely will soon, but I try to sneak turmeric into everything I can.  Like everything.  This India-originated spice might be one of the world’s healthiest foods, and is likely the most researched as well.  It has so many health benefits that it should definitely find its way into your pantry…and more importantly your food.  Here we go: inflammation, skin health, diabetes, depression, pain, blood clots, cancers, toxicity and obesity.  The studies around turmeric and its impact on the listed health benefits is truly amazing, and I would highly encourage further research for those who are interested.

But I digress…

bacon and egg muffins with green onions and avocado toast on white table
Bacon and Egg Muffins

These bacon and egg muffins will not disappoint, and are super nutritious for you as well!  I made these the other morning before company came, and then let them sit in the oven on 150 degrees to keep them warm before putting them out.  Pair them with some avocado toast, and you have yourself a full brunch!  OR…these could easily be made at the beginning of the week and stored in the fridge for a quick morning breakfast.

I think you guys will love these and seriously excited for you to try!  Also, if anyone is a spice fanatic, don’t be afraid to add more red hot in the egg mixture, sliced jalapeños or top with sriracha!

 

Bacon and Egg Muffins

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Servings: 17 muffins
Author: Lulu's Table

Ingredients

  • 12 eggs
  • 1/4 cup red hot
  • 1/4 cup milk unsweetened almond
  • 2 cloves garlic
  • 1 tsp turmeric
  • 2 tbsp ground flax seed
  • 1 cup fresh kale chopped
  • 1/2 bell pepper (any color) chopped
  • 4 pieces bacon cooked and chopped
  • 3 green onions chopped

Instructions

  • Preheat oven to 375 degrees and grease muffin pan.
  • Crack 12 eggs in a large mixing bowl and whisk together.
  • Add milk, red hot, garlic, turmeric, ground flax seed, kale, pepper, and mix together.  Add salt and pepper to taste.
  • Pour egg mixture into muffin pan 3/4 full.  Sprinkle cooked bacon and green onions on top before placing in oven.
  • Bake for 15 min, let cool, and serve.

 

 

 

Vegetarian Meals

Roasted Chickpea and Arugula Salad

 

OKAY, so I don’t know if the rest of the world is as obsessed with roasted chickpeas as I am, but I seriously can’t get enough of them.  Pop them in the oven with some oil and spices, and OH MAH GAWD, YUM.  

 

Spiced chickpeas pre-oven

They become this perfect little storm of a toasted outer shell full of flavor, with a soft warm inside, which in my opinion…make them the perfect centerpiece for a salad!  Throw them on a bed of arugula with some (what I like to call) “accessories”, and it will complement almost any meal.

This salad could easily act as a side dish to a main course, or you could throw some rotisserie chicken or sausage to make it a full meal.  I personally like to accompany some homemade soup with this roasted chickpea salad!

Either direction you take this, you’ll be sure to love the nutritional benefit of chickpeas.  Full of protein and fiber, chickpeas are known to increase satiety and make you feel fuller for longer; therefore, leading to lesser consumption of other foods.  In addition, their low glycemic index helps to control blood sugar levels by slowing the absorption of carbs.  Not to mention they are super inexpensive…so buy in bulk and store in your pantry! 

I chose to accessorize my roasted chickpea salad with thinly sliced onions, shaved parmesan, and sliced almonds.  In order to keep chickpeas crunchy in a salad, mix your dressing in with the lettuce before you plate it, and then add chickpeas and other toppings on before serving!   

Onion, parmesan, and sliced almonds

 

Ingredients:

  • 1 cup spinach
  • 2 cups arugula
  • 15 oz. can of chickpeas, rinsed and drained
  • 1/2 cup raw red onion
  • 1/3-1/2 cup almond slices
  • 3/4 cup shaved parmesan cheese
  • 2 tbsp avocado oil or EVOO

Spice Mixture:

  • 1 tbsp paprika
  • 1 tbsp garlic
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper

Balsamic Vinaigrette:

  • 1/2 cup EVOO
  • 1/4 cup balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp Italian spice mixture

Serves: 2 Time: 45 min (40 min of bake time)

Instructions:

  • Preheat oven to 375 degrees.
  • Rinse off chickpeas from 1 15 oz. can and add to mixing bowl.
  • Add 2 tbsp of olive oil to chickpeas and mix together.
  • Add your spices to mixing bowl; paprika, garlic, turmeric, salt, pepper, and cayenne pepper.  Make sure to cover chickpeas evenly.
  • Pour into a baking dish and bake for 40 min.  Spread them out so they cover the full surface of the baking dish for equal heat distribution.  Stir chickpeas half way through.
  • While chickpeas are baking, take spinach and arugula and add to mixing bowl.  
  • Chop onions and add to spinach and arugula mixture. 
  • Add your desired amount of dressing to arugula, spinach, and onion mixture, and mix well (I start with a smaller amount, then add more if needed—or leave dressing out for guests to add more if desired).
  • Take spinach and arugula mixture and dish out onto serving plates.  Shave or grate parmesan over each dish, sprinkle on shaved almonds, then top off salad with baked chickpeas.
  • Serve and enjoy!