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Healthy Dinners for Two

Take a break from ordering in or dining out and try something new and exciting at the dinner table We believe sharing is caring fellow ‘booch pals and we want to tell you all about our new favorite healthy dinner recipes for two! Enjoy!

1) Spaghetti Squash Burrito Bowl

Try something exciting…and colorful too. Wow your dinner date with this fantastic and filling recipe by Cookie and Kate.com.

 Makes 4 servings:

Ingredients:

Roasted spaghetti squash

  • 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Cabbage and black bean slaw

  • 2 cups purple cabbage, thinly sliced and roughly chopped into2-inch long pieces
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • ⅓ cup chopped green onions, both green and white parts
  • ⅓ cupchopped fresh cilantro
  • 2 to 3 tablespoons fresh lime juice, to taste
  • 1 teaspoonolive oil
  • ¼ teaspoonsalt

Avocado salsa verde

  • ¾ cup mild salsa verde
  • 1ripe avocado, diced
  • ⅓ cupfresh cilantro (a few stems are ok)
  • 1 tablespoonfresh lime juice
  • 1 medium garlic clove, roughly chopped
  • Optional garnishes: chopped fresh cilantro, crumbled feta 

Directions:

  1. To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
  2. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
  3. Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
  4. To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
  5. To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.

2) Eggplant Parmesan

The Taste of Home brings us a taste of goodness with this deliciously healthy eggplant parmesan recipe! Here’s the scoop…

Ingredients:

  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 small eggplant, peeled and cut into 1/4-inch slices
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon grated Parmesan cheese
  • 1 medium tomato, thinly sliced
  • 1/2 cup shredded mozzarella cheese
  • Additional basil, optional

Directions:

  1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack.
  2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.

3) Vegan Jambalaya

If you’re looking to spice things up, this totally vegan Jambalaya by Namely Marley is something you can whip up and share with your loved one!

 Makes 4 servings

Ingredients:

  • tablespoons olive oil
  • 1 medium onion chopped
  • 1 teaspoon brown sugar
  • 2 – 4 cloves of garlic chopped
  • 1/4 cup chopped sweet bell peppergreen, red, or yellow
  • 1/4 cup chopped celery
  • 2 cups cooked brown rice
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper more or less to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup fresh tomatoes chopped
  • 1 tablespoon tamari , or soy sauce
  • 1/2 – 1 cup vegetable stock
  • 2/3 cup Vegan Chorizo
  • Steamed veggies of your choice I used asparagus, sweet peppers, mushrooms, and summer squashes

Directions:

  1. Warm up the oil in a skillet over medium heat and onion and cook until translucent. Add the brown sugar and raise the heat a bit and cook until the onions take on a caramelized look, nice and browned on the edges. Remove from heat.
  2. Add the chopped garlic, peppers, and celery and stir. I like for these ingredients to take on a little of the leftover heat from the pan, but not to cook too quickly at this point.
  3. Add the rice, seasonings, chopped tomatoes, tamari (or soy sauce) and vegetable stock and stir until well combined. Place the skillet back on the burner and heat it up to medium heat again. When you’re ready, add the sausage. The Yves Chorizo sausage seems to work best by stirring it into the mixture (rather than leaving it as slices). You can use the full package if you’d like a stronger sausage flavor. Bring this to a simmer and then reduce heat to low.
  4. In the meantime steam the veggies of your choosing and serve them over the warm Vegan Jambalaya.

 

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