Moroccan Chickpea Stew

by Beth @ Tasty Yummies

Morrocan Chickpea Stew

Surely I can’t be the only one that randomly craves stews and soups in the summer, right? There is something about a meal that requires you to just dump everything into a pot and walk away, that’s just so enticing about the busy, summer months. Obviously, I really love comforting warm meals like this in the winter month, the perfect hearty meal in a bowl, but there is also something about enjoying them in the summer, maybe on an unseasonably cool or rainy day or maybe just because those are the flavors I am currently wanting. I say give into the cravings, who cares if a hot stew seems like a crazy idea! It never is.

Morrocan Chickpea Stew

Morrocan Chickpea Stew

You guys know that most times when cooking, I opt for fresh, but when you plan to cook with beans just before mealtime and you just don’t have the time or energy to soak, cook or sprout them, good quality organic canned is always an amazing, quick option. A well stocked pantry, in my mind, is having those staple canned goods, the ones you know always work for you in a pinch. There is comfort in knowing you can always go to the pantry, grab a few items, perfect for making a wholesome, healthy and nourishing meal. Pair them up with whatever is in the fridge that needs to be eaten up and voila! If a few canned goods now and again means you actually opt for a healthy meal versus take-out, hitting a drive-thru or opting for a microwave meal, I am all about it.

Safeway and Albertsons have an amazing initiative, “Cans Get You Cooking“. Delicious recipes and meal solutions to nutrition and sustainability information, Cans Get You Cooking showcases the nutrition, freshness and flavor canned foods offer. With a well-stocked pantry —or “Cantry” (see what we did there?) — you can get through the week with creative healthy, homemade meals.

Morrocan Chickpea Stew

This Moroccan Chickpea Stew is a perfect weeknight meal. You can walk through the door and dinner will be on the table in just about 30 minutes. This stew has so many deep, rich aromatic flavors going on without any spicy heat. I always have homemade preserved lemons on hand, these, in my opinion are a must anytime you make Moroccan-inspired food, bringing a beautiful tangy, bright, zesty citrus flare. I also recommend adding golden raisins, when serving, their sweetness is a beautiful compliment to the spices and the tart preserved lemon. You can serve this stew over rice, quinoa or cauliflower rice, or just as is. This makes a great meatless weeknight meal, but you could also serve it as a side dish with roasted chicken, lamb, beef or some baked fish.

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Beans and Greens Stuffed Sweet Potatoes

by Beth @ Tasty Yummies

Beans and Greens Stuffed Sweet Potatoes

Beans and Greens Stuffed Sweet Potatoes

Loaded up sweet potatoes are my jam! Stuff all that good stuff up in there and then proceed to stuff your face. What could go wrong? Nothing. Promise. This particular version, is a great way to combine a salad right into your sweet potato. Done and done. I like to bake the sweet potatoes ahead of time, many weeks I batch bake a bunch for meals, then you can assemble just before serving. They make a great summer BBQ, picnic or potluck side dish, just heat up the already baked sweet potatoes, quickly make the filling, stuff and serve.

Beans and Greens Stuffed Sweet Potatoes

These Beans and Greens Stuffed Sweet Potatoes are so simple to make and will quickly become a favorite of yours, too. Best part, as with many of my recipes, switch up the ingredients to you or your guests particular liking. Not a fan of garbanzo beans, opt for white beans, black eye peas, black beans or whatever tickles your bean fancy. Not a fan of beans, opt for toasted nuts or seeds instead. You could even add your favorite sausage or some bacon on top, if you are a meat eater looking for a complete meal. Like your cheese? A little sprinkle of feta or parmesan would be epic on top of these. Truthfully though, these need nothing added at all. They are incredible just like this.

Beans and Greens Stuffed Sweet Potatoes [click to continue…]

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How-to Make Stuffed Grape Leaves

by Beth @ Tasty Yummies

Tutorial Tuesdays // Tasty Yummies How-to Make Stuffed Grape Leaves

This might seem like a beast of a tutorial, but if you grew up Greek, as I did, you will know just how exciting this is the first time you make them yourself. For the past few years, every trip my parents have taken out here to California to visit us, we have planned a day and made a huge Greek feast. Each time we have made the time to use the beautiful grape leaves growing in my yard that are always perfectly in season and we spend the afternoon making homemade dolmades AKA dolmas AKA stuffed grape leaves. These are just like my Yia Yia and my dad’s Yia Yia, had made when we were growing up.

How-to Make Stuffed Grape Leaves

The beautiful thing about this stuffed grape leaves tutorial/recipe is how versatile it is. I have made these both vegan and with meat and most recently I have even experimented with cauliflower rice for a grain-free version. I have also made them both with jarred grape leaves and the fresh grape leaves growing in my yard.

How-to Make Stuffed Grape Leaves

How-to Make Stuffed Grape Leaves

My dad has stories of his YiaYia (my great grandmother) driving along very specific country roads that she knew had grape vines, all the kids in the car would be instructed to get out and pick the freshest leaves, they would then take them home and she would tie them up to dry out in the attic, so she’d always have them on hand for homemade dolmades.

Thankfully, I have several grape vines growing behind my house, so I don’t have to stalk any local vineyards. In the late spring and early summer as they are just starting to sprout new leaves, I can head behind the house pick the prettiest and most perfect ones, just for making dolmades. If you don’t have access to grapevines, simply buy jarred grape leaves, a little less work but still so delicious.

This tutorial shares options for the filling to be made with or without meat, with rice or with cauliflower rice. Throughout the instructions you will see notes that pertain to the various options. Be sure to read carefully.

Stuffed grape leaves make a great meze (mezethes or mezze) an appetizer or a small dish to share, meant to be served with wine or ouzo. Imagine a plate of these with some homemade hummus, feta cheese and olives, a big bowl of avgolemeno soup, falafel, a big ‘ol Greek salad, the list could go on and on. Whatever you serve these with and however you serve these, hot, warm or cool, you will love them, especially if you make and share them with people you love. This I can very much attest to.

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Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa

Sometimes in life we can’t have things just as we want them. Concessions have to be made or we have to just miss out. We have an opportunity even in these littlest of moments to make a decision, we can either wallow and whine, feeling sorry for ourselves, or we can suck it up, make a new plan of action and be inspired to create something that works for us, in the here and now.

Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa

Back when I was doing the Autoimmune Protocol last month, I was feeling quite sad as Cinco de Mayo was approaching and every single other human (at least all the ones in my various social media feeds), were posting about tacos and margaritas, chips and salsa, burritos and the like. When you can’t have nightshades (so that’s no peppers of any kind or tomatoes, so basically salsa), any grains or corn, cheese, alcohol plus no meat for me at that time, either, all this stacks up making tacos or really any Mexican food at all, seem quite impossible.

It was time to get crafty and creative and put my brain to work! Honestly, I could have lived without tacos that day, but then I got to thinking about all of you that live with these dietary challenges and restrictions outside of just 30 days, maybe it’s part of every single day for you. That was the perfect motivation to come up with a taco recipe that could easily be adapted to whatever you need it to be.

Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa

Enter these amazing Grilled Cilantro Lime Shrimp Tacos with Avocado Mango Cucumber Salsa. Here’s the deal, I am sharing this recipe as I made them, to be totally Autoimmune Protocol (AIP) Friendly. This also makes them gluten-free, dairy-free, paleo, night-shade free, nut-free, seed-free and they also are meat-free (DUH). These tacos are the real deal, so much flavor, so many great textures and gorgeous colors. You won’t miss a thing.

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