Spicy Macaroni Salad

One of my favorite summer-time BBQ foods used to be macaroni salad, of course, tossed in mayonaise and loaded with salt.  With the weather starting to get warmer, I was craving one of my old favorites.  I thought I would also make a spicy version to give it some zing.

Spicy Macaroni Salad
Time: 15 minutes
Servings: 2-4

Ingredients:
    Salad:
        1 cup dried macaroni noodles (I used brown rice macaroni noodles)
        1/2 cup canellini or white beans
        1/4 red onion, finely diced
        2 stalks celery, roughly chopped

    Dressing:
        1 cup canellini or white beans
        1+ cup water, more to consistency
        1/2 cup raw cashews, or 1/4 cup cashew butter
        1 Tbsp fresh lime or lemon juice
        1/2 Tbsp miso paste
        1 tsp chili powder
        1 tsp smoked paprika
        1 tsp cumin
        1/4 tsp cayenne pepper
        black pepper to taste

Instructions:
1.)  Bring a medium pot of water to boil and cook noodles until al dante.  Drain and rinse with cold water to cool.
2.)  While the noodles are cooking, prepare the other salad ingredients and the dressing.
3.)  For the dressing, in a high-powered blender, blend all of the ingredients.  Add more water to achieve the desired consistency, which is somewhere between the consistency of mayo and ranch dressing.
4.)  Once all ingredients have been prepped, combine the pasta with the other salad ingredients and pour 1/2 cup of the dressing onto the mixture.  Stir until well combined.  Grind fresh black pepper over the salad and serve chilled.

Amys Notes:
This recipe requires just one can of beans, divided into 1/2 and 1 cups for the salad and dressing, respectively.  I served my macaroni salad over a bed of mixed greens.  I didnt have any on hand, but I would have topped the salad with fresh cilantro.
This salad would also be great with the addition of some sliced black olives, but like I said in an earlier post, we are running short on some groceries in preparation of going on vacation in a little over a week.
The spicy mayo-like dressing could also be used to make a Nutritarian-friendly spicy potato salad for a BBQ or picnic.  Just use your imagination!

What is your go-to Nutritarian recipe to bring to BBQs or picnics?

Health and Happiness,

Amy

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Spicy Buffalo Wing Hummus for Superbowl Sunday!

Go Hawks!

Some of you may know from previous blog posts that I live in Spokane, Washington... so naturally, I have been a Seahawks fan my whole life.  All season long Kevin and I, along with all of our friends who are also Seahawk fans, have watched them march to victory.  And now, with only two days left until the Superbowl, we cant wait for the best victory of all!!!

In the meantime, the Inland Northwest has gotten a bit of snow.  The driving hasnt been too bad (not Alabama bad), but the key is just to go slow, have the right tires, and to stay away from cars as if everyone is out to get you.  It has worked so far for me!

Here is Kevin shoveling snow at my parents place after working out at the gym.
I cant believe he wasnt freezing in a t-shirt and shorts!
 I was happily inside playing with my puppy. :)

Last night we went to the gym and Kevin did weight training and cycling while I went to a yoga class.  I am always so relaxed afterwards, but also thoroughly sweaty from the hot temperature and challenging moves.  Tonight, after Kevin is finished with one of his last exams before becoming a Certified Secondary Education Teacher in Washington, were planning on going to the gym to workout.  Im planning on working in the workout below into our session.

We are planning on spending our Superbowl at a bar just down the street from our apartment.  We were lucky enough to win a raffle for a $20 gift card and pick of tables for the Superbowl the last time we went for the playoff game.  Before heading to the bar for the game, we are planning on having everyone over for some pre-game snackies and beer (so our gameday tab doesnt end up being too horrible).  For the party I will be making one of my favorite dips: Spicy Buffalo Wing Hummus!

Spicy Buffalo Wing Hummus

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup Franks RedHot Buffalo Wing Sauce (more to taste)
• 3 Tbsp tahini (sesame seed paste)
• 2 Tbsp bean liquid
• 1 1/2 Tbsp fresh squeezed lemon juice
• 2 tsp minced garlic
• 1/2 tsp liquid smoke
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper *Optional*

Instructions:

1. Place all ingredients into a food processor.  Blend until smooth and creamy, adding more Wing Sauce and/or cayenne pepper to reach the desired spiciness.
2. Scoop the hummus into your desired serving or storage dish and sprinkle with some extra cayenne pepper (or paprika if you are not a fan of the heat... that the Seattle D will be bringing on Sunday!).
3. Serve immediately or chill until game-time!  Serve with whole wheat pita slices and veggies to dip. 

Amys Notes:

I LOVE this hummus with celery sticks.  My husband loves to eat spicy chicken wings, so when we go out and he has those, I often order a side of wing sauce with a bunch of celery to enjoy.  Celery seems to always accompany wings, and it makes the perfect flavor combo here.  I find that celery has a way of cooling down the heat in a sauce or dip, while still allowing you to enjoy all of the flavors.

Check out this hilarious Superbowl commercial: http://www.youtube.com/watch?v=GBKX2RV3Ajw

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Spicy Indian Dal

****Check out the new "Pin it" feature on each of my pictures!  If you hover over the picture, the "Pin It" logo will appear, allowing you to pin any image from this post.  I will continue to do this with all of my future posts.  Thanks to my readers for the suggestion!****

Over the last few months since I have been on a blogging hiatus, I have fallen in love with Indian food.  Locally, we have one of the best Indian restaurants, and we enjoy going there once or twice a month, usually with my parents.  Although they have quite a few vegetarian options, I know that there is a ton of oil/ghee in all of the recipes.  Since I was craving Indian food this Sunday, I decided to make a big batch of Indian spiced lentils. 

Ingredients: 

2 cups dried mixed lentils (I used 1/3 cup of each pictured)

1 can diced tomatoes

1 can lite coconut milk

2 medium sized tomatoes (or an extra can of diced tomatoes)

1 red bell pepper, stem and seeds removed (yellow or orange bell peppers work too)

1/2 yellow onion

1 dried red chile, stem and seeds removed

Spices:

• 1-1/2 Tbsp ground corriander
• 2 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp paprika 
• 1 tsp dried basil
• 1/2 tsp cayenne pepper (more or less as desired)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp turmeric 

Instructions:

1. In a large pot, bring the mixed lentils and around 8 cups of water to a boil.  Reduce to a simmer and allow the lentils to cook for 20-30 minutes, stirring occasionally, until "al dente".  Pour into a strainer and allow to drain while you prepare the sauce.
2. In a high speed blender, combine the canned and fresh tomatoes, bell pepper, coconut milk, onion, and chile.  Blend until the creamy and the dried chile has been broken into very small flecks.
3. Return the empty pot to the stovetop and pour in the tomato sauce mixture you just blended.  Heat over medium heat until simmering and add the spices and cooked lentils back into the pot.  
4. Simmer until the lentils are thoroughly cooked and the sauce has reduced to become creamy.  Adjust spices to your liking.  (I generally add extra cayenne pepper for some extra heat at the end.)
5. Serve hot over your preferred grain.  I served mine with mixed quinoa and steamed kale.

Amys Notes:

I was so excited yesterday (and today) that Kevin was willing to try this dish and actually asked for a bowl or two for himself.  I guess I will have to keep this recipe in my regulars.  ;)

I absolutely LOVE lentils!  They are great to add to soups, salads, you name it.  It is a big plus for me that they cook up relatively quickly without needing any soaking.  I am lucky enough to have a few grocery stores to choose from where I can get all of the varieties below in the bulk section at a relatively decent price. 

What is your favorite way to enjoy lentils?

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