Monday, January 26, 2015

Bulgur & Lentil Pilaf with Almonds

Today I am going to share with you a new vegetarian-friendly side dish that I made this week from The Superfoods Cookbook by Dana Jacobi.


To speed up the process, I pre-chopped and measured most of the ingredients ahead of time, so that when I was ready to cook all I had to do was throw things together.  It's a pretty fool-proof recipe I think so if you're a new cook, don't be intimidated if you've never cooked with Lentils or Bulgur (also spelled Bulghur). Lentils are an great protein source to implement into your diet and bulgur is high in fiber (which most of us don't get enough of)!  The almonds add a nice little crunch in here too...I would be perfectly happy eating this as my main dish rather than a side!

Bulgur & Lentil Pilaf with Almonds

Makes 4 Servings

3/4 Cup brown lentils

2 TBS Olive Oil

1 Yellow Onion, chopped

2 Cloves Garlic, minced

1 Cup Medium-Grain Bulgur

1 TSP Ground Coriander

Sea Salt and Freshly Ground Pepper

2 Cups Veggie Broth or Water (I used water)

1/4 Cup Roasted Almonds

1/3 Cup Fresh Flat-Leaf Parsley Leaves

1 TBS Grated Lemon Zest

2 TBS Fresh Lemon Juice

1) Rinse lentils under cold water.  In saucepan, cover lentils with water by 2 inches and bring to a boil over medium-high heat.  Cover and lower to medium-low, simmer until tender but firm to the bite, roughly about 20 minutes.  Drain water and set aside.


In a large pan, heat olive oil over medium-high heat.  Add the onion and cook 2-3 minutes, stirring often.  Add garlic, bulgur, coriander, 1/4 tsp salt, 1/4 tsp pepper and cook-stirring often for about 1 minute.



Stir in lentils and water (or broth) and bring to a boil.  Reduce heat to low, cover, and simmer for 5 minutes.  Remove from heat and let stand, covered, about 5 minutes. Place the almonds, parsley, and lemon zest on a cutting board and coarsely chop them together.  Fluff the pilaf with a form and stir in lemon juice.  Season to taste with salt and pepper.

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Mound the pilaf on a serving platter, sprinkle with the almond mixture, and serve right away.


xoxo, Aleena

Monday, January 19, 2015

Pumpkin Pie Oatmeal


Pumpkin Pie Oatmeal

Total Time: 30 min.
Prep Time: 5 min.
Cooking Time: 25 min.
Yield: 2 servings

1¼ cups water
½ cup steel-cut oats (or old-fashioned rolled oats)
½ cup pumpkin puree
¼ tsp. pumpkin pie spice
1 Tbsp. chopped pecans (or walnuts)
2 tsp. pure maple syrup (or raw honey)
½ cup unsweetened almond milk

1. Bring water to boil in medium saucepan over medium heat. Add oats; cook over medium-low heat, stirring frequently, for 20 to 25 minutes. Remove from heat.
2. Add pumpkin, pumpkin pie spice, and pecans; mix well.
3. Divide evenly between two serving bowls; top each with maple syrup and ¼ cup almond milk.

Tip: When using old-fashioned rolled oats, reduce cooking time to 5 to 7 minutes.

Wednesday, January 7, 2015

Freezer Meal Recipe Book

Follow the link below to access The BarBelles Freezer Meal Recipe Book! I hope that you enjoy these recipes at home with your family! Make sure to connect with me on Facebook for more recipe ideas and fitness inspiration! 

Monday, January 5, 2015

Flourless Brownie Muffins


Flourless Brownie Muffins

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings

1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each cupcake with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!