deconstructed falafel bowl

or in other words- “lazy falafel”- no food processor!

we have been pretty good about adhering to our “vegan vednesday” rule. i haven’t posted in a while out of laziness and lack of blogworthy new recipes.

i have made a few good salads, some new frittata combinations, a really good panko crusted salmon…

i have been spending a lot of time finding and collecting recipes and not as much time actually making them. i have also been busy experimenting with new recipes to feed my son. i basically find muffin recipes that have some source of protein like milk, cottage cheese, peanutbutter (this way a muffin can have all the components of a meal- carb, protein and fruit/veggie)… use whole wheat flour and leave out the sugar. there have been some real winners- kale/cottage cheese, pumpkin/cottage cheese. he loves the 3 ingredient “cookies” with oats, bananas and peanutbutter.

ok, back to tonights dinner deconstructed falafel bowl it’s definitely worth checking out the link because there are nice pictures. i made a few changes based on what we had available and to make things more simple.

made two servings for us

  • Falafel Roasted Chickpeas (recipe below)
  • whole wheat couscous cooked as directed
  • cucumber and tomato diced (israeli salad style)
  • can of beets
  • hummus
  • tahini sauce (recipe below)
  • hot sauce
  • olives (israeli pickles would have been amazing but we didn’t have any)



  • 1 can chickpeas drained
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 red onion, chopped
  • 2 cloves garlic, minced
  • 1½ teaspoons cumin
  1. preheat oven to 375
  2. mix all ingredients together
  3. spread on baking sheet lined with parchment paper
  4. bake for 35 minutes, turning over half way through


  • ⅓ cup tachina paste
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 3 to 5 tablespoons water
  • 1 tablespoon olive oil
  • ¼ teaspoon salt

mix all ingredients together. add more water if you like a “runnier” sauce

assembly in individual bowls…

  1. start with couscous on bottom of the bowl
  2. add israeli salad on top
  3. add chickpeas next to salad
  4. add beets next to chickpeas
  5. pour tachina all over (like a dressing)
  6. add olives/pickles
  7. add a spoon of chummus (optional)
  8. add hotsauce (optional)


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fresh leftovers

by turning leftover chicken cutlets into fresh and light spring rolls.

as my readers know by now, i hate wasting food. i also am pretty strict about food safety in terms of freezing, defrosting, using… in the appropriate times.

i made these from chicken cutlets that i had cooked, froze, and defrosted (all within the safe time frame)


chicken spring rolls with dipping sauce- based on this recipe. i was obviously able to skip the “cooking the chicken” part and i modified it based on what ingredients i had on hand.

  • chicken cutlets cut in strips
  • rice paper (CRC says acceptable without certification if composed of just rice, water, and/or salt)
  • basil leaves
  • shredded carrots
  • sliced avocado
  • sliced radishes

submerge rice paper in warm water until soft (or read instructions on your package)

place all ingredients in center of rice paper and wrap (like an eggroll) fold over filling, fold in sides and keep rolling.

garlic soy dip:

  • 4 tablespoons light soy sauce
  • 1 medium clove of garlic, minced
  • 1 tablespoon lime juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon of sesame oil

mix all ingredients together

i served the spring rolls with sesame noodles with edamame and baby bok choy (simply grilled on grill pan with salt)

carb: noodles

protein: chicken, edamame

veggies: in spring rolls and bok choy


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philly cheese “steak”

i really don’t know how i got in the mood for this but i’m really happy i did because it was so easy and so repeatable for those nights that i ask myself- “what are we going to have for dinner tonight???”

the sandwich was so pretty and i was so eager to eat that i didn’t make sure i had a good picture before it was devoured so you are going to have to use a bit of imagination while looking at the pictures.

this is the sandwich openfaced-


serves 4

  • 2 onions sliced
  • 2 boxes sliced baby portabella mushrooms (they didn’t have big so i used baby bellas, definitely would have been more “steaklike” with big ones)
  • olive oil
  • salt and pepper
  • thyme
  • 2 Tbsp red wine (optional)
  • club bread
  • fresh mozarella sliced thinly (or cheese of your choice- my husband chose shredded cheddar)


  1. heat olive oil in large pan, when hot, add onions and saute until soft, add mushrooms and continue sauteing until they are soft too.
  2. add spices
  3. add wine, you can leave the pan on a low flame until ready to eat
  4. toast bread (i did it under the broiler)
  5. place mushrooms and onions mixture on one side of bread, place cheese of your choice on top
  6. put under broiler for 5 minutes or until desired doneness.
  7. close sandwich and serve with a salad :)

yummmm- love it when the cheese melts and strings of mozzarella form when you take a bite



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