Quinoa with Roasted Vegetables and Olive-Mint Pesto

As you are probably already aware, quinoa is one of my favorite ingredients to work because not only it has a great nutritional profile, it also is incredibly versatile.
You can use quinoa in a wide variety of dishes: casseroles, meatballs, salads, pizza crust or soups.
Quinoa is a superfood for many reasons. It’s gluten-free, easy to digest, packed with fiber, essential vitamins, and it’s also a complete protein (meaning that it contains all of the essential amino-acids).
Meaning that quinoa is a perfect option for anyone following a plant-based diet. Also for anyone that is trying to move from a meat centered diet, but is concerned about their protein intake.

Green Tea Lemonade

For reasons I can’t fully understand, if you show up at a 4th of July barbecue with pitchers of freshly-squeezed lemonade, you’ll be greeted and revered; but if you show up with the same pitchers of freshly-made green tea lemonade, people will actually flip out.
Why is green tea lemonade far more exciting than regular lemonade? It is a mystery to me as well.
But that’s what happened the day before yesterday at a friend’s Fourth of July party.
Along with other food items I was asked to bring lemonade.
I thought about bringing Cherry Lemonade, Peach Mint Lemonade, Blueberry Lemonade or just regular yellow pale lemonade. But then I thought about this Green Tea Lemonade — I make all the time — and how delicious and simple to make it is.
I gave it a shot.
And you know what?

People raved about it and many asked for the recipe. 

So here it is.

Happy 4th of July

Happy 4th of July people!

The Fourth is by far one of my favorite holidays of the year. Outdoor parties, food, family, friends, parades, fireworks. It all makes for a perfect day.

If you live in the U.S. enjoy this awesome day. Hopefully there will be plenty of sunshine, great food,  great people and, why not, a bit of booze too. If you’re living elsewhere, I hope you still have an awesome Tuesday.

Have a blast!

Mike

(Paleo & Vegan) Chocolate Pecan Bars

It is true.
We’re on the edge of something uh-mazing here.
I can tell.
Can you?
But I think I say that every time I share something with pecans. Something sweet with those crunchy little suckers that make the world seems a better place.
Admittedly my view is bias, yours will be too the moment you’ll taste these Chocolate Pecan Bars.

Simple Zucchini Chorizo Frittata

I went ahead and make you a perfect lunch for today.
Except I ate it. All. It was too good to resist.
So eventually if you could make your own lunch today, I think that it would definitely be best.
I’ll tell you what to use, how to cook it, and the reasons why you should cook it. I won’t go as far as cooking it though. Because I will eat it all.

Cherry Lemonade

It’s no secret that I share quite a few summer drink recipes around these parts, but every good host knows he needs several top notch refreshing lemonade recipes in his stash — a Blueberry Lemonade and a Peach Mint Lemonade are definitely not enough.
This family friendly Cherry Lemonade is one of my fave for the hot summer days and nights.
I love to keep a pitcher made up to enjoy. If family and friends are coming over, I pour it in tall glasses with a couple of lemon slices and lots of ice: Max results, minimum effort!

(Vegan) Buddha Bowl with Lemon Parsley Dressing

Like the spiritual guru it’s named after, Buddha bowls (sometimes referred to as glory or hippie bowls) are filling dishes that usually include raw or roasted veggies, legumes, healthy grains, sometimes they include toppings such as nuts or seeds, and are usually dressed with a vinaigrette style dressing for added texture and flavor.
Though Buddha bowls can contain a whole array of ingredients and can be seasoned in any number of ways, the basic formula remains the same.

Honey Glazed Chicken and Veggie Kabobs

Kabobs or skewers? I call them kabobs but I’ve noticed a lot of people say skewers.
It really doesn’t matter, but these Honey Glazed Chicken and Veggie Kabobs do matter.
Actually they’re the only thing that matters to me right now.
Chicken, zucchini, bell peppers, and onions marinated in zesty bath of oil, honey, soy sauce, and garlic.
Should I stop or do you want me to go on?

My Favorite Breakfast Sandwich

I love breakfast because it’s a way to sneak in a moment of quiet enjoyment before rushing off into your busy day. It’s an opportunity to take the time to eat something delicious and nutritious.
It’s also — without a shred of doubt — my favorite meal to cook, because there’s nothing fussy about it.
While most of the time I’m happy with a chia seed pudding or an energizing smoothie on some mornings I need something more, something more substantial, something like a breakfast sandwich.
Let me rephrase that, an AWESOME breakfast sandwich.

Peach Mint Lemonade

I know what you’re thinking “That’s pink lemonade! You’re trying to sell us homemade peach mint lemonade but that, right there in the pictures, is Crystal Light Pink Lemonade!”
I can’t blame you. I, just for fun, compared the two and there was no significant difference in color.
Believe me though, what you see in the pictures is pretty pretty pink homemade Peach Mint Lemonade.
So pink it looks like the river in candy kingdom, like it was made by a unicorn or by a princess. You decide.

(Vegan) Chocolate Almond Butter Crunch Bars

Chocolate. Almond butter. Maple Syrup. Coconut oil. Crispy Rice Cereal.
Surely, you can’t hold it against me. Who could resist? These are some of the most awesome words in the dessert glossary.
And if you think that my fave breakfast when I was a kiddo, was a huge bowl of Rice Krispies sprinkled with two tablespoons of chocolate Nesquik, you can pretty put together the story of how I ended up with these bars.
Look at them! Honestly, who can resist so much awesomeness?

(Vegan) Persian Eggplant Stew

A thing I have learned over the last 5 years here (has it been that long already?) is that people have very strong opinions on eggplant.
Some find it to the be awesome, especially when it’s spicy or paired with tomato sauce, others just don’t care about it, and no matter what you do with it, they’re never going to be converted.

Roasted Salted Paprika Almonds

Today’s recipe is brought to you by a couple of things: simplicity and an insatiable snack craving.
I’ve been so busy lately, I’ve found myself eating fewer meals, and nibbling throughout the day.
And despite the fact that recent studies have linked eating more meals during the day to better health, I’m not so sure about it...
Almonds though, of those suckers I’m pretty sure. They’re an excellent source of protein, good fat, and fiber, a constant staple in my pantry, and are one of my favorite snacks.

Crock-Pot Chicken Barbecue

Man this was great!
The shredded chicken is fall-apart tender and the sweet tangy flavor of the sauce bursted in the mouth.
YUM!

Not to mention this is arguably one of the easiest BBQ chicken I’ve ever made.
You know those times when you don’t have time to stand over the stove and want to cook something delicious with the minimum of fuss? this Crock-Pot Chicken Barbecue is going to save your life.
Throw everything in the slow cooker without any special prep and let it work its magic.

Mint and Ginger Iced Green Tea

I know, I know, “Mike, what’s up with putting up a iced tea recipe two days after an awesome long holiday weekend?”
But wait, I think you’re coming at this from the wrong angle; this Mint & Ginger Iced Green Tea is, in fact, three days early for next weekend and just in time for the summer heat.

Because we all know that a tall glass of iced tea, dripping with condensation, is an icon of relief from the summer heat. It quenches the thirst and satisfies the desire for flavor like no other drink.
All you need to do is pull up a reclining chair, sit back, relax, and sip away.

Spinach and Sun-Dried Tomato Zoodles

I know I haven’t made zoodles in forever, but with the official beginning of summer (i.e., Memorial Day weekend) I thought that some fresh and light crunchy zoodles paired with sun-dried tomatoes, spinach, and lemon juice would be the the perfect dish to celebrate the start of the hot season.

Homemade Twix Bars (Paleo & Vegan)

Most of the time, I like to cook for others. I like to cook things that I know (or hope) others like. Then, when I pulled it off and they tell me how great it tastes, I feel awesome. It’s an accomplishment.
I’m fairly certain that this has something to do with deep-rooted need for validation. Something I don’t go out looking for it, but that I do very much appreciate — especially in the cooking department.
It probably stems from something my parents did when I was young. Trust me, it’s always their fault. HA!

My Favorite Chickpea Veggie Burger

If you’ve been following TheIronYou for a while, you know I love me a good veggie burger just as much as the next guy. But a good one? That’s very hard to come by.
In my opinion a good veggie burger must have a well balanced mix of veggies and legumes (or grains).
It must have flavor.
It must be cooked until crisp on the outside yet a little tender on the inside.
And — last but not least — it shouldn’t be falling apart.

Creamy Caprese Rice Casserole

Don't you just love when you have a recipe that can be a favorite week in/week out? One you keep making and loving?
For me it’s the Creamy Caprese Cauliflower Casserole.
There's something about that dish that I found quite special. It has a rich, comfort-food feel that you would never expect from a dish made with cauliflower and tomatoes.
It's easy and delicious. Plus it makes great leftovers — not to mention everyone I have served it to has gone crazy for it.
So I thought it was time to make another caprese themed casserole.
Enters the Creamy Caprese Rice Casserole.

Mom's Parsley Potato Salad

If you grew up in a household where mayonnaise was almost forbidden — though she never admitted it, I’m fairly certain that Mom hates mayo — you can understand why I don’t have a family recipe for a classic (mayo-drenched) potato salad.
It was just not part of Mom’s cooking repertoire.
She did have her own version of potato salad though.
One that involved parsley, lemon, olive oil, capers, but — not surprisingly — zero mayo.