Vegetarian

Roasted Veggie Hummus Wraps

Roasted Veggie Hummus Wraps  |  Lemon & Mocha

Lunch always seems to be a struggle for me, especially when I’m trying to eat healthy. I don’t want it to be complicated because if I’m cooking lunch and dinner on a weekday I’ll feel like all I did all day was cook and work with no time to relax. Boring also won’t cut it because then I’ll find myself not wanting to eat it and will end up with takeout or vending machine chips instead. My ideal healthy lunch has lots of veggies, minimal carbs and is something I can mass meal prep on a Sunday without taking too much time out of one of my days off.

Roasted Veggie Hummus Wraps  |  Lemon & Mocha

Roasted Veggie Hummus Wraps are one of the go-to’s in our house. I roast all the vegetables on Sunday and then we are ready for lunches for the week. Having lots of roasted veggies in the fridge for weekday lunches is great when you want veggies, but the thought of another salad is making you want to order a panini and fries! If you have never had roasted vegetables with hummus before you are missing out. The creaminess of the hummus with the tender bell pepper, zucchini, eggplant and mushrooms is a really tasty combination. This recipe makes four servings, but it can easily be scaled up or down. If you want more protein in your lunch these wraps work really well with grilled or rotisserie chicken.

Roasted Veggie Hummus Wraps  |  Lemon & Mocha

When you are buying wraps, especially if you are trying to be healthy, make sure you read the ingredients and nutrition facts. I always thought wraps were healthier than sandwiches, but a while back I did some research and found that a lot of wraps can be worse for you than sliced bread. Many brands claim to be healthy, but are full of sodium and trans fat. Try to find wraps that are high in fiber, low in sodium and don’t have artificial preservatives.

Roasted Veggie Hummus Wraps  |  Lemon & Mocha

A quick tip for softening your wrap to make it easier to roll so it won’t crack on you: wrap the tortilla in a damp paper towel and microwave for ten seconds. That’s it! I told you it was a quick tip!

Roasted Veggie Hummus Wraps
 
Yield: 4 servings
Ingredients
  • 1 red bell pepper, thickly sliced
  • 2 zucchinis, quartered then thickly sliced
  • 1 small eggplant, small diced
  • 1 package sliced baby bella mushrooms, about 8 ounces
  • 4 6” whole wheat wraps
  • ½ cup roasted red pepper hummus
  • 1 cup spinach leaves
  • Olive oil, salt, pepper, garlic powder, Italian seasoning
Directions
  1. Preheat the oven to 425 degrees. Line a half sheet pan with nonstick tinfoil. Arrange all the prepared bell pepper, zucchini, eggplant and mushrooms on the baking sheet. Try to get the vegetables in a single layer, slightly overlapping the mushrooms if needed. Drizzle with olive oil then lightly move around with a spatula to coat. Generously season with ground black pepper, salt, garlic powder and Italian seasoning.
  2. Roast the vegetables in the oven for 20-25 minutes, adding more time if needed, until the vegetables are tender. Toss the veggies halfway through the cooking time.
  3. Lay out the wraps. Spread 2 tablespoons of the hummus onto each wrap. Divide the spinach leaves between the 4 wraps then evenly divide the veggies. This is definitely a loaded wrap so you will probably need a fork to finish all the yummy veggies that fall on your plate while eating!
Notes
- If making ahead, store the roasted veggies separate from the wraps and add when ready to eat so they don’t make the wraps soggy. This can be eaten with the veggies room temperature or heated up. If I was bringing these wraps to work or packing in a lunch I would put the divided veggies in a little reusable container. That way the veggies can either be warmed up in their container or left cold. Then I would put the hummus and spinach on the wraps and roll them up. When it is time to eat, carefully unroll the wrap, add the veggies, and wrap it back up.
- For additional protein, add some grilled or rotisserie chicken to the wrap.

 

Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese

Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese  |  Lemon & Mocha

Why do mini food items always taste better? Does their cuteness enhance their deliciousness? Or is it that knowing you can eat more of the tiny bites makes them even more irresistible? Whatever the reason may be, the mini raviolis in this dish certainly increase the tasty factor.

Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese  |  Lemon & Mocha

And using store-bought raviolis and prepared sauce is a winning weeknight dinner combination. This pasta meal was an unplanned dish born from the ingredients in my fridge, but I was so happy with the results I decided to share it here on Lemon & Mocha.

Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese  |  Lemon & Mocha

The sautéed garlic, shallots and sun-dried tomatoes tend to be my go-to pasta trifecta. They are the perfect base to almost any pasta dish, providing full-packed savory flavoring.

Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese  |  Lemon & Mocha

The fresh spinach leaves are a great way to sneak in some veggies and are a great pairing for the ricotta-filled raviolis. The goat cheese adds a depth and creaminess to regular prepared sauce, almost giving it the taste of a vodka sauce.

Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese  |  Lemon & Mocha

Feel free to swap out the spinach and use your favorites veggies to mix and match this pasta dish. I think asparagus and mushrooms or eggplant and zucchini would both be delicious variations. I might have to go give them a try!

Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese  |  Lemon & Mocha

Mini Raviolis with Sun-dried Tomatoes, Spinach & Goat Cheese
 
Yield: 6-8 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 cup sun-dried tomatoes, julienned
  • 12 ounces fresh spinach leaves
  • 2 ounces goat cheese, regular or garlic & herb
  • 1-2 cups prepared tomato sauce, depending on sauciness preference
  • 1 pound mini raviolis, prepared according to package instructions
  • Freshly grated Parmesan, if desired, for serving
Directions
  1. Heat the olive oil and butter in a large pot over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the minced shallot and cook, stirring frequently, until the shallot has softened and started to lightly brown.
  2. Add the sun-dried tomatoes and cook until softened, about 5 minutes. Add the spinach leaves, a handful or so at a time, stirring often, until all the spinach has been aded and wilted.
  3. Stir in the goat cheese until melted. Add the tomato sauce and stir until warm.
  4. Carefully stir in the prepared mini raviolis until coated. Serve hot with freshly grated Parmesan, if desired.

 

New England Harvest Salad

New England Harvest Salad  |  Lemon & Mocha

Have you heard of Boloco? They are a Boston based burrito joint, but these are not your average Mexican burritos. Self-described as “globally inspired burritos” they take it to the next delicious level with creations like Bangkok Thai, laden with addictive spicy peanut sauce, and the Mediterranean, complete with black bean hummus made in house.

New England Harvest Salad  |  Lemon & Mocha

Although Boloco, which is a mashup of Boston Local Company, is mostly based in Boston, they do have several locations in Massachusetts outside of Boston and have spots in New Hampshire, Vermont, Rhode Island and even Maryland! And in case you were wondering, no Boloco is not paying me for this or even aware I’m writing this blog post, I just love their food that much!

New England Harvest Salad  |  Lemon & Mocha

One of my favorites was a recent addition last year: the New England Harvest Salad. I normally don’t get so jazzed up over a salad, but this dish is so outrageously tasty I eventually had to re-create it myself. This here is a sautéed kale salad topped with quinoa, roasted squash and fresh cranberries, shredded beets, roasted balsamic mushrooms (told you those bad boys were going to make an appearance!) and goat cheese.

New England Harvest Salad  |  Lemon & Mocha

If you told me I could only eat one salad for the rest of my life I would pick this one without even hesitating. In addition to the addictive mouthwatering qualities of this salad, which caused it to never even make it to the table and instead be eaten standing at the counter, this salad is healthy. Just look at all those superfoods!

New England Harvest Salad  |  Lemon & Mocha

Since all the components are warm, other than the shredded beets and goat cheese, I made extra so all Matt and I had to do was throw the leftovers in the microwave the next day then top with the cold ingredients for a quick, healthy and satisfying dinner.

New England Harvest Salad  |  Lemon & Mocha

New England Harvest Salad
 
Yield: 4 servings
Ingredients
  • 16 ounces peeled and cut butternut squash (1” cubes)
  • ⅔ cup fresh cranberries
  • 3 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 10 ounces roughly chopped kale, hard stems removed
  • 1 small red beet
  • 2 cups cooked quinoa
  • 1 batch Balsamic Roasted Mushrooms
  • 8 ounces goat cheese
Directions
  1. Preheat oven to 400 degrees F. Line a baking sheet with nonstick foil and set aside.
  2. Toss the squash and cranberries with the 1½ tablespoons of the olive oil then place on the prepared baking sheet. Season with salt and pepper. Bake for 30 minutes or until the squash is tender.
  3. Meanwhile heat the remaining 1½ tablespoons of olive oil over medium high heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the kale and half a cup water. Cook until the kale is tender and the water has evaporated. Season with salt and pepper.
  4. Peel the beet with a vegetable peeler then grate with a microplane. Set aside.
  5. To plate the salad first layer the kale. Top with the quinoa, followed by the shredded beets, balsamic roasted mushrooms and the roasted squash and cranberries. Finish by sprinkling with the goat cheese. Serve warm.

Warm Lemon & Mustard Potato Salad

Warm Lemon & Mustard Potato Salad  |  Lemon & Mocha

To me, the ultimate telling of a great salad is that it doesn’t seem like you are eating a salad. It doesn’t taste diet-y or as though all you’re doing is consuming a large bowl of raw vegetables like a rabbit raiding the produce aisle.

Warm Lemon & Mustard Potato Salad  |  Lemon & Mocha

It simply tastes like a really delicious dish. The flavors are well-balanced and the textures vary. Extra bonus points if there are both hot and cold components.

Warm Lemon & Mustard Potato Salad  |  Lemon & Mocha

This warm lemon and mustard potato salad hits all the marks on my great salad scale. The key to this meal-worthy salad is that the potatoes aren’t just average roasted potatoes. Before being placed in the oven to get nice and crispy, the potatoes are tossed with a lemon and mustard vinaigrette.

Warm Lemon & Mustard Potato Salad  |  Lemon & Mocha

Tart, tangy and creamy, these potatoes are even better when combined with the freshness of the salad greens and the nuttiness of the walnuts. This dish is great for a vegetarian main dish or an elevated first course that will have your guests requesting the recipe.

Warm Lemon & Mustard Potato Salad  |  Lemon & Mocha

Warm Lemon & Mustard Potato Salad
 
Yield: 4 servings
Ingredients
for the dressing
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper
for the salad
  • 1½ pounds baby red-skinned potatoes, halves
  • 1 orange or red bell pepper, cut into thin strips
  • 4 cups mixed greens
  • ¼ cup walnut pieces, toasted
  • Salt and pepper
Directions
for the dressing
  1. Whisk together the mustard, parsley, zest, juice and olive oil in a large bowl. Season with salt and pepper to taste. Place 3 tablespoons of the dressing in a small bowl and set aside.
for the salad
  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
  2. Add the potatoes to the large bowl with the dressing and toss until coated. Place the potatoes on the prepared baking sheet. Bake for 40 minutes, or until cooked through and crispy.
  3. When ready to serve, toss the bell pepper and greens with the reserved dressing. Place on the serving dish then top with the roasted potatoes and toasted walnut pieces.

Recipe from Giada’s Feel Good Food.

Spaghetti Squash with Spinach & Mushroom Marinara

Spaghetti Squash with Spinach & Mushroom Marinara  |  Lemon & Mocha

Sometimes I’m in the mood to just go to town on a big plate of food. I don’t like feeling guilty about it though so I recently came up with this easy stuff-yourself-silly dish:  spaghetti squash with spinach and mushroom marinara. Are you familiar with spaghetti squash? When baked the squash’s strands resemble angel hair pasta in appearance and texture. The taste is pretty mild and is a great pasta substitute. Plus one cup of cooked spaghetti squash has only 42 calories. Yes I typed that number accurately.

Spaghetti Squash with Spinach & Mushroom Marinara  |  Lemon & Mocha

When you get home from the grocery store with this huge oblong squash your first challenge will be breaking the sucker open. Do not underestimate this task! You will need a large sharp knife and a level cutting surface. It may take a few tries and certainly will not be perfect, unless of course you are skilled in the art of slicing large hard objects in half lengthwise, but try your best.

Spaghetti Squash with Spinach & Mushroom Marinara  |  Lemon & Mocha

Once the spaghetti squash is cut in half you will shake your head and think I’m playing an early April Fool’s Day joke on you as you wonder how in the world is that solid hunk of squash ever going to resemble spaghetti strands. Well you just have to trust me on this! It is purely amazing food magic. Scoop out the seeds then bake the squash until tender. Once it’s cool enough to handle a simple scraping with a fork transforms the squash into thin strands. Mix with some marinara, cooked spinach, sautéed mushrooms and fresh Parmesan and you’re ready to indulge!

Spaghetti Squash with Spinach & Mushroom Marinara
 
Yield: 6 servings
Ingredients
  • 1 spaghetti squash, cut in half lengthwise and seeds removed
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 package sliced cremini mushrooms, about 5 ounces
  • 1½ cups preferred marinara sauce
  • 8 ounces frozen spinach, prepared according to package instructions
  • Salt and pepper
  • Freshly grated Parmesan, for serving
Directions
  1. Preheat oven to 400 degrees F.
  2. Place the spaghetti squash on a baking sheet flesh side up. Season with salt and pepper. Roast for 35-40 minutes. Remove from the oven and let cool for 10 minutes.
  3. Scrape the tines of a fork along the cooked squash to create the strands. It sounds weird, but as soon as you do it you will understand what I mean. Continue scraping until you reach the skin and all the flesh has been turned into strands.
  4. Meanwhile heat the olive oil in a large saucepan over medium-high heat. Sauté the garlic for 30 seconds then add the sliced mushrooms. Season with salt and pepper. Sauté, stirring occasionally, until the mushrooms are cooked then add the marinara and prepared spinach.
  5. Add the spaghetti squash strands and toss well with tongs until well combined with the sauce and spinach. Season with salt and pepper to taste. Serve hot topped with the Parmesan.