Fajita salad = the cure for too many actual fajitas. Two months into living in Texas and I’m knee deep in tacos and queso. It’s all good until you realize tacos aren’t a food group, for a reason. Let’s just say I need to get back on track, stat. And salads, do not have to be sad. In fact, I’m sharing 7 not-so-sad salads that I’m planning to have on repeat all summer long. Read on for the dEATs!

The honeymoon is officially over. You know how you move somewhere new, even a new neighborhood, and you just wanna go bonkers on a food frenzy to try every last dive and hot spot? Yeah, that’s basically what I did when we moved to Austin two months ago. And after my taco binge, I’m ready to get back on the salad train. This is by no means a regretful return because I love a good salad. And I’ve mastered the art of keeping it interesting, if I do say so myself. Yes, it’s 100% acceptable to give yourself a pat on the back. Especially when it comes to healthy eating. So my secrets? Here’s what I consider essential for a great, healthy salad:

5 Essentials to a Mindblowingly Great, Healthy Salad
1.) Super Nutritious Greens: all greens were not created equal. To amp up the nutrition profile, I generally go for spinach, butter (or bibb) lettuce or kale, which top the list of the healthiest greens. 
2.) Rainbow of Veggies: The more the merrier when it comes to veggies to pack a punch of nutrition and keep things exciting. And “eat the rainbow” isn’t just a phrase, the variety of colors delivers a diversity of nutrients. 
3.) Lean Protein: Lean protein adds staying power. Grilled chicken is the most versatile, but quinoa and legumes are also great sources of plant-based protein. Fish isn’t very office-friendly, but salmon can also provide healthy fats and omega-3’s. 
4.) Healthy Fats: Fats help your body to absorb the nutrients of the salad, so don’t shy away from good sources like avocados, olive oil and even cheeses – find a list of the healthiest cheeses here. 
5.) DIY Dressing: Most store-bought dressings are loaded with sugars, artificial preservatives or colorants, so as often as I can, I try to make my own dressings or use salsa for some added flare.

Bonus: salads are super simple to prep for lunches during the week. I like to make mine in a mason with the dressing on the bottom (or separate) so that the greens don’t get soggy and the salad is ready with a few shakes. To amp it up another level, add a crunch factor like sunflower seeds, nuts, baked chickpeas or even granola in place of croutons. I’ve also found primo places to get salads on the go like Alpaca Market in Austin, which has fresh vending machines across the city (Farmer’s Fridge in Chicago is similar). Often I get inspiration from places like this and find that it’s incredibly easy to replicate at home.

So now that I’ve shared all my secrets, you can find the dEATs on my 7 favorite salads for summer. Enjoy!

Portobella Fajita Salad
Serves: 2

Ingredients:
– 6 oz of fresh spinach
– 1 red bell pepper, sliced
– 1 small zucchini, cut into half moons
– 1 small yellow squash, cut into half moons
– 2 portobello mushroom caps, sliced
– 1 jar of salsa verde
– feta or goat cheese for garnish

Directions:
Step 1: Heat a medium skillet over the stove top with a drizzle of olive oil over medium-high heat. Add the zucchini, yellow squash and red bell bell pepper to the pan once it is hot enough (a few droplets of water should sizzle). You want the pan hot so that you can get a nice, quick sear on the exterior of the veggies while they maintain a bit of crunch (and also so you don’t cook away all the nutrients). Season with salt and pepper.
Step 2: Once the veggies are slightly softened, add the portobello mushroom slices, which don’t need as much time to cook. Add a drizzle of olive oil if the pan is too dry. Cook until the mushroom slices are slightly softened. Season with additional salt and pepper.
Step 3: Divide the spinach between two plates. Top with the veggies and garnish with as much of the salsa and cheese as you like.

Sunshine Salad
Serves: 2-3

Ingredients:
– 2 heads of butter (bib) lettuce
– 1 pint of cherry tomatoes, sliced in half
– 1/2 fennel bulb, sliced (watch how Martha Stewart does it)
– 2-3 Vital Farms pasture-raised eggs
– 1 small can of red beans
– 1 small can of white beans
– 1 head of cauliflower, cut into florets
– 1 watermelon radish, sliced
Champagne Vinaigrette
– 3 T Champagne Vinegar
– 1 T finely chopped shallot
– 2 tsp honey
– 2 tsp honey mustard
– 1/4 C extra virgin olive oil
– 1/2 tsp Kosher salt
– 1/4 tsp ground pepper

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Drizzle olive oil over a sheet pan, then add the cauliflower florets. Season with salt and pepper, then toss to combine. Place in the oven for 25-30 minutes or until the florets are easily pierced with a fork.
Step 2: Make the soft-boiled eggs by adding water to a small pan and placing over the stove top at medium. Gently add the eggs to the water, ensuring the water fully covers the eggs. Cover the pan and once boiling, reduce the heat to bring the water to a simmer. Heat at a simmer for 7 minutes, then drain and add to a bowl of water with ice to stop the cooking.
Step 3: Make the dressing by whisking the ingredients together in a medium bowl. Set aside.
Step 4: Assemble the salad by evenly distributing the lettuce, cherry tomatoes, fennel, roasted cauliflower florets and watermelon radish slices across your plates. Open and rinse the cans of red and white beans and distribute across the plates. Carefully peal the soft-boiled eggs, slice in half and place two halves on each salad. Drizzle with the champagne vinaigrette.

Grilled Chicken Summer Strawberry Salad with Goat Cheese
Serves 3-4
Ingredients:
– 12 oz of fresh spinach
– 1 pint of strawberries, sliced in half
– 1 4 oz container of crumbled goat cheese (option to sub for feta)
– 1/2 C of pecan pieces
– 1 lb of chicken breasts
– olive oil
– balsamic vinegar

Directions:
Step 1: Season the chicken on both sides with salt and pepper. Then, heat a medium skillet over the stove top with a drizzle of olive oil to coat the pan at medium heat. Add the chicken and cook until it reaches a temperature of at least 135 degrees Fahrenheit or until opaque in the center. Set aside to cool, then slice.
Step 2: Assemble the salad by distributing the greens evenly across the desired number of plates. Top with the strawberry slices, pecan pieces, goat cheese and chicken. Drizzle with equal parts olive oil and balsamic vinaigrette.

Buffalo Chicken Salad
Serves: 3-4
Ingredients:
– 12 oz of fresh spinach
– 1 lb of chicken breast
– 1 pint of cherry tomatoes, sliced in half
– 1 10 oz bag of matchstick or baby carrots
Buffalo Greek Yogurt Dressing
– 1/2 C of full fat Greek yogurt
– 1 T of Buffalo sauce like Frank’s Red Hot

Directions:
Step 1: Season the chicken on both sides with salt and pepper. Then, heat a medium skillet over the stove top with a drizzle of olive oil to coat the pan at medium heat. Add the chicken and cook until it reaches a temperature of at least 135 degrees Fahrenheit or until opaque in the center. Set aside to cool, then slice.
Step 2: Make the dressing by placing the Greek yogurt and Buffalo sauce in a small bowl. Stir to combine. Add more or less Buffalo sauce depending on your preference for heat. Option to add water or olive oil if you like a more viscous dressing – I like mine thick and then shake the salad up in a mason jar to evenly distribute.
Step 3: Assemble the salad by evenly distributing the spinach across the desired number of plates. Top with cherry tomatoes, matchstick or baby carrots, grilled chicken and a dollop of the Buffalo Greek yogurt dressing.

Grilled Chicken, Quinoa and Asparagus Salad with Parsley Dressing
Serves: 3-4
Ingredients:
– 1 lb of chicken breast
– 1 lbs of asparagus spears, trimmed and cut into 1-inch pieces
– 1 C of quinoa, rinsed
– 2 C of vegetable stock or water
– 2 heads of Bibb (butter) lettuce
– lemon pepper seasoning, like Mrs. Dash
Parsley Dressing
– 1 bunch of parsley
– 1 clove of garlic
– 1 T fresh lemon juice
– 1/3 C olive oil
– 2 T water
– 1/2 tsp Kosher salt

Directions:
Step 1: Pre-heat the oven to 350 degrees Fahrenheit. Lightly drizzle a sheet pan wth Extra Virgin Olive Oil. Add the asparagus pieces to the pan, season with salt and pepper, tossing to coat. Place in the oven for 15 minutes.
Step 2: Make the quinoa by adding the vegetable broth or water to a small pan on the stove top over medium heat. Once boiling, reduce the heat to medium-low, add the quinoa, cover and cook until all of the liquid is soaked in and the quinoa is light and fluffy – approximately 12-15 minutes. Remove from the stove and season with salt and pepper, fluffing with a fork.
Step 2: Season the chicken on both sides with lemon pepper seasoning. Then, heat a medium skillet over the stove top with a drizzle of olive oil to coat the pan at medium heat. Add the chicken and cook until it reaches a temperature of at least 135 degrees Fahrenheit or until opaque in the center. Set aside to cool, then slice.
Step 3: Make the dressing by adding all of the ingredients to a few process and pulse until smooth.
Step 4: Assemble the salad, by evenly distributing the lettuce leaves across the desired number of plates. Top with the grilled chicken slices, roasted asparagus pieces, a few spoonfuls of the cooked quinoa and drizzle with the parsley dressing.

Prosciutto, Burrata and Peach Salad with Chickpea “Croutons”
Serves: 2-3
Ingredients:
– 12 oz of arugula
– 2 peaches, cut into 1-inch pieces
– 1 4 oz package of prosciutto
– 8 oz of fresh burrata
– 1 16 oz can of chickpeas
– Extra virgin olive oil, salt and pepper to taste

Directions: 
Step 1: Make the chickpea “croutons” by pre-heating the oven to 450 degrees Fahrenheit. Rinse the chickpeas and blot with paper towels to remove the excess moisture. In a medium bowl, toss the chickpeas with a drizzle of extra virgin olive oil, salt and pepper. Place on a greased sheet pan and bake in the oven for 30-40 minutes until browned, tossing midway through. Remove from the oven and allow to cool.
Step 2: Assemble the salad by evenly distributing the arugula across the desired number of plates. Slice the burrata into 1-inch pieces (this will be messy or more like spoonfuls) and top the salad. Top with the peaches and torn pieces of fresh prosciutto. Drizzle with a bit of extra virgin olive oil, season with salt and pepper and finish with a handful of baked chickpea “croutons”.

The post 7 Days of Summer Salads appeared first on The Shooks Life.

Holy shakshuka! We’re almost halfway to Whole30! If you thought there would be a turning where it just got easy…you’d likely be disappointed. Sorry not sorry to reveal the awful truth that the rollercoaster isn’t over yet and there will be days (or hours) where you feel like king of the world and others where you are seriously considering ending your Whole30 run. I’m guilty too. So together, let’s stick with it and gobble up these Whole30 delights in my Whole30 Survival Guide: Part Three. # Whole30 Snacks

By now your love (or hatred) for vegetables is likely boundless, you’ve mastered every type of breakfast sweet potato hash there ever was and either the monotony is soothing if you like routine, or driving you nuts if you’re a variety monster like me. However, hopefully there are things you’re starting to enjoy about Whole30, like the mid-afternoon sugar pangs that have started to subside (holy crapola our bodies have learned how to survive off something other than sugar for energy!) or increasing energy levels (amazing what food with substance can do) or maybe even seeing outward benefits (hello radiant skin). Let’s remind ourselves of all these good benefits to keep us on track and start thinking what life after Whole30 might look like.

Life after Whole30…have you thought about it yet?

What might you take away from this venture? What bad habits can you start to nix and what good ones can you incorporate into your everyday? For me, it’s more mindful snacking and skipping that nightly glass of wine. Don’t get me wrong, I will definitely still indulge in some vino, but it will be less habitual and more joyful.

I’ve also given some thought to Paleo.

My take on Paleo is that it’s a more sustainable version of Whole30 that allows you to incorporate foods back into your diet that aren’t going to upset your system or cause you to go haywire (for example, if dairy doesn’t bother you, you can have that Greek yogurt, but if pancakes always mean endless stacks, you stay away from them even if they include compliant ingredients like almond flour). Here’s a quick synopsis comparing the two:

Whole30 Restrictions:
-No sugar, real or artificial.
-No alcohol, even in cooking.
-No grains or gluten-free pseudo grains.
-No legumes or peanuts.
-No dairy, cow or sheep.
-No baked goods, junk food or treats that contain “approved” ingredients. For example, pancakes. The goal is to break the craving, not replace it with coconut flour pancakes.

Paleo Restrictions:
-No refined sugar (allows for honey, maple syrup and coconut sugar).
-Limited less processed alcohol (red wine, ciders, distilled spirits like vodka, gin & tequila without sugary mixers).
-No grains (however, you can make Paleo-friendly breads with ingredients like almond flour and coconut flour).
-No legumes or peanuts.
-No dairy, cor or sheep.
-Baked goods and treats with approved ingredients are allowed such as these Paleo Apple Hand Pies, this Chocolate Avocado Mousse, these Corn Bread Muffins or Paleo Banana Muffins.

The intent of Paleo is to eat like our ancestors, but in today’s modern world – more whole foods, but also conventional foods with clean ingredients. That’s something I can definitely get behind, especially if occasional non-compliant ingredients are allowed. I’ve done Whole30 before, so I know my triggers (sugar and dairy are no bueno for my skin) but for the most part, my body is happy. So, be choiceful of what works for you. If intuitive eating (eating what is right for your body) is more your jam and you’re done with restrictions, go for it. Start to think about what you might take away from this experience though.

Now for the recipes! See below for some of my fav new editions to my Whole30 repertoire. Note that the red pepper crema that is paired with the cauli steak is AWESOME as a veggie dip too, especially if you’ve been missing hummus. I hope you enjoy these as much as I did!

Whole30 Harissa Shakshuka with Cashew Ricotta (optional)
Serves: 4-6
Ingredients:
Shakshuka
– 3 T EVOO
– 1 yellow onion, chopped
– 1 red bell pepper, seeded and diced
– 3 cloves of garlic, minced
– 1 (28oz) can of crushed tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 T harissa paste
– 2 generous handfuls of fresh spinach
– 3/4 tsp salt
– 1/4 tsp black pepper
-6  large eggs

Cashew Ricotta (optional)
-1 1/2 C cashews, soaked overnight (or at least 4 hours)
-1/2 C water
-1 T apple cider vinegar or lemon juice
-1 clove of garlic
-2 T nutritional yeast
-dash of onion powder, salt and pepper

Directions:
Step 1: Heat oven to 375 degrees.
Step 2: Make the cashew ricotta, if including it in the recipe (highly recommended!) – this will add a creamy texture and temper the heat of the harissa, but you can certainly omit. Add all of the ricotta ingredients to a food processor and pulse until smooth and creamy. Scoop into a small bowl and set aside.
Step 3: Make the shakshuka by heating the olive oil in a large dutch oven or cast iron skillet over medium heat. Add the diced onions and red bell peppers. Cook stirring occasionally until softened – about 10-15 minutes. Add the garlic and cook until tender and fragrant, stirring frequently – about 1-2 minutes. Stir in the remaining ingredients through the black pepper and allow to simmer until the sauce thickens, about 10 minutes.
Step 3:  Create 6 small divots in the sauce. Gently crack the eggs in each of the divots. Transfer to the oven and bake until the eggs are just set, 7 to 10 minutes. Serve with pita bread, challah or other bread of your choice (shown with Simple Mills flatbread).

Cinnamon Persimmon Chia Pudding
Serves: 3-4
Ingredients:
Vanilla Cinnamon Chia Pudding
– 1 1/2 C unsweetened vanilla almond milk
– 1/2 tsp vanilla extract
– 1/4 tsp cinnamon
– sprinkle of cardamon
– 1/4 C + 2 T chia seeds
Persimmon Puree 
– 3 very ripe persimmons, stems removed
– 1/8-1/4 tsp cinnamon

Directions:
Step 1: Make the chia pudding by adding the almond milk and seasonings to a mason jar. Stir to combine. Add the chia seeds and stir until evenly distributed. Place in the refrigerator overnight. Note that I always recommend adding the chia seeds after you’ve mixed everything else together because the seeds very quickly start to clump and adhere to the mixture. Combining the other ingredients first ensure more even distribution of the flavoring.
Step 2: Make the persimmon puree by placing large chunks of the persimmon into a food processor with the cinnamon. Pulse until it is the texture of chunky applesauce. I include the peels in my puree, but you can opt to remove beforehand. Note: make sure the persimmon is super ripe (almost mushy in texture like an overly ripe plum) otherwise the flavor will be too bitter and it will be tough to blend.

Cauliflower Steak with Roasted Red Pepper Crema
Serves: 2-4 depending on size of cauliflower head

Ingredients:
Cauliflower Steak
– 1 head of cauliflower
– EVOO
– 3 cloves of garlic
– Italian herb mix
– Salt and pepper
Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop of Vital Proteins Collagen Peptides
Extras (optional)
-Kale or broccoli sprouts
-Chopped pistachios or pumpkin seeds

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Remove the leaves from the head of the cauliflower, keeping the core intact. Place the cauliflower core side down on a cutting board and slice into 1/2 inch thick slices starting from the center. I can generally get 2 full “steaks” from a small head of cauliflower or 4 from a large head. Place the cauliflower steaks and remaining florets on a sheet pan dusted with extra virgin olive oil.
Step 2: Combine the olive oil, 1 tsp of the Italian herb mix and the minced garlic in a small bowl. Brush the olive oil mixture liberally on the cauliflower steaks and florets. Sprinkle with salt, pepper and more Italian herbs if you like. Place in the oven and roast for 15-20 minutes. Option to flip midway through, but I didn’t find it necessary.
Step 3: While the cauliflower steaks roast, make the roasted red pepper crema by adding all of the ingredients to a food processor. Pulse until the texture is creamy, adding more water if the mixture is too thick.
Step 4: Assemble the cauliflower steaks by liberally spreading the roasted red pepper crema on each of the serving plates. Lay a cauliflower steak on top of each of the plates with the crema. Option to sprinkle each steak with sprouts of your choice as well as crushed pistachios or pumpkin seeds (also known as pepitas). Serve with the remaining cauliflower florets and an additional side of choice (I like to serve with roasted Brussels sprouts, but a creamy soup would be nice as well).

Banana Sushi

Ingredients:
– 1 banana
– Nut butter of choice
– Hemp seeds, or coating of choice

Directions:
Step 1: Peel the banana and roll it in your favorite nut butter (sunflower seed butter shown).
Step 2: Sprinkle your favorite coating on top such as hemp seeds (shown), coconut shreds, crushed nuts or, if you’re not doing Whole30, chocolate chips or sprinkles.
Step 3: Slice into coins and enjoy immediately, or freeze for later.

 

 

Superfood Truffles

Ingredients:
– 1 C medjool dates
– 1 C shredded coconut
– 2 T coconut oil
– 1/4 C Navitas Organics Maca Powder
– Pinch of salt
– Coating options: shredded coconut, crushed pistachios, cacao powder

Directions:
Step 1: Place all of the truffle ingredients in a food processor, roll into balls.
Step 2: Option to roll the truffles in your favorite coatings as shown!

 

 

Bacon, Butternut & Beet Harvest Salad
Serves: 4

Ingredients:
-1 medium butternut squash
-4 beets
-1 package of bacon
-1 bag of arugula
-1/2 C of pecan pieces
-1 shallot, small diced
-2 T of apple cider vinegar
-salt and pepper to taste

Directions:
Step 1: Pre-heat the oven to 375 degrees Fahrenheit. Place aluminum foil over a baking sheet. Add the pecan pieces to the baking sheet and mix with a little vegetable oil and sea salt. Once coated, place the baking sheet in the oven for 7-10 minutes, or until the nuts are fragrant and toasted. Set aside in a small bowl.
Step 2: Increase the oven temperature to 400 degree Fahrenheit. Peel the butternut squash, scoop out the “guts”, then slice into 1-inch cubes (for tips on cutting/prepping, see this post with a non-Whole30 version of the recipe). Do the same with the beets, rinsing, peeling and slicing into 1-inch cubes. Place on the same baking sheet that was used for the nuts. Coat in vegetable oil and sea salt, placing in the oven for 40 minutes to roast, flipping halfway through. The vegetables are done when easily pierced with a fork. Option to roast under the broiler on high for 1-2 minutes to get a crispy outer coating. Place in a medium bowl.
Step 3: Crisp the bacon slices in a pan, making sure to reserve the drippings in a glass measuring cup or jar. Once the bacon is crisped, place on a paper towel lined plate to cool. When cool, use a kitchen sheers to slice into 1-inch pieces atop the bowl with the roasted butternut squash and beets.
Step 4: Make the dressing by drizzling the reserved bacon drippings in the fry pan (about 1/4 C) and heating over medium on the stove top. Add the diced shallots, cooking until carmelized and browned. Remove from heat and swirl with the apple cider vinegar. Add to the bowl of roasted butternut squash, beets and bacon. Mix together with the arugula.
Step 5: Assemble the salad by layering the squash, beet and bacon mixture over a bed of arugula. Add the toasted pecans and enjoy!

That’s your week 3 roundup! It never gets easier, but each day we get closer to day 30. Stick with it, my friends! # Whole30 Snacks

The post Whole30 Survival Guide: Part Three appeared first on The Shooks Life.

Sometimes, a balanced diet is food that you can hold in both hands. Like this falafel. Yes it’s fried and yes that’s why it’s oh so crispy ‘n good. Could you bake them? Sure. But should you? No. These are just as good on a pita as they are atop a bowl of greens. Get the dEATs below.

Oftentimes dishes with beans can be a bit…mushy. I don’t often fry foods, but when I do, it’s for good reason. Frying these little discs of pinto beans provides the perfect exterior crunch. I use canola oil, which often gets a bad rap. It’s actually the best oil for cooking (vs finishing) because of the neutral taste and high smoke point. Why does smoke point matter? Because if you heat an oil beyond it’s smoke point, it starts to get rancid and loses a lot of its good-for-you compounds. One of those good-for-you compounds is omega 3 fat ALA (alpha linoleic). Canola oil can offer heart healthy benefits, such as lowering bad “LDL” cholesterol. For more on the benefits of canola oil, check out this article from Cooking Light.

These falafel have a tex mex flair with cilantro and crushed blue corn chips to add some additional crunch and hold together the patties. The patties come together in just a few minutes with 7 ingredients: pinto beans, blue corn tortilla chips, sliced green onions, Monterey Jack cheese, cilantro, cumin and an egg. Cutting up herbs is always my pet peeve and for many years, I avoided recipes with fresh herbs because I hated spending the tedious time to chop or pick off the leaves. The world turned a new leaf when I discovered two hacks 1.) the food processor and 2.) a kitchen shears. Since this recipe only requires a couple of tablespoons of fresh herbs, I used my kitchen shears to “chop” the green onions and cilantro. It’s a game changer.

The next step is forming the mixture into small balls or discs. I found that the mixture holds together a little better in a meatball shape and retains more of the soft interior, but is also a bit more cumbersome to cook evenly. My husband prefers meatball-style, but I prefer flat discs, which are crisper and easier to cook because it only requires one flip. You could also form larger patties for more of a sandwich, but you’ll want to be careful when flipping to ensure the patties remain whole.

I paired my falafel with a dairy-free and paleo tzatziki sauce. While I’m not lactose intolerant, I try to limit the amount of milk-based products that I eat and have found that for me personally, it’s helped to clear up my skin. The base of this creamy tzatziki is coconut cream, seasoned with fresh cucumbers, dill, lemon juice and garlic. It’s best to allow this mixture to thicken for an hour in the fridge; this also allows the flavors to meld together.

Falafel with Paleo Tzatziki Sauce
Serves: 4

Ingredients:
Falafel
1 (15 oz) can of pinto beans, rinsed and drained
1/4 C of finally crushed blue corn tortilla chips
1/2 C Monterey Jack cheese, shredded
2 T sliced green onions (green parts)
1 T cilantro, chopped
1/8 tsp ground cumin
1 egg
Canola oi for frying

Tzatziki Sauce
1 (14 oz) can of coconut cream
1 seedless cucumber, diced
2 T fresh lemon juice from 1/2 lemon
1 garlic clove, minced
1 tsp onion powder
3 T fresh dill, chopped
Salt, to taste
Optional Fixings
1 pint of grape tomatoes, sliced in half
1 carton of pea shoots
4 slices of pita bread (if making a gyro-style sandwich)
Greens (if make a salad)

Directions:

Step 1: Make the patties by placing the pinto beans in a medium bowl. Mash to your desired consistency, then add the remaining ingredients, stirring to combine. Shape the mixture into 12-16 balls or discs an inch or 2 in diameter.

Step 2: Cook the falafel by heating 1/2 inch of canola oil in a fry pan over the stop top on medium heat until it sizzles when a few drops of water are added. Careful, it will splatter! Turn down the heat if it splatters too much. Add the balls or discs to the fry pan, flipping as appropriate every 2-3 minutes until a crust forms on the exterior.

Step 3: Prepare the tzatziki by placing the coconut milk in a small bowl. Add the remaining ingredients, stirring to combine. Place in the refrigerator for at least 1 hour, if not overnight to thicken and amplify the flavor.

Step 4: Assemble the pita sandwiches or salad with your favorite fixings. I’ve eaten these both gyro-style and as a salad, with generally three falafel per serving.

Recipes adapted from MyRecipes.com and Jay’s Baking Me Crazy.

These are easy to prepare at the beginning of the week and eat for lunches or dinners throughout! While I haven’t froze them, I imagine you could freeze and re-heat in a toaster oven.

The post I’ve Falafel In Love appeared first on The Shooks Life.